Kirmess cook book

One pint salad oil, yolks of two eggs, one teaspoon mustard, one teaspoon salt, vinegar enough to make as thin as heavy cream. Beat the yolks of eggs with mustard, add the oil slowly, beating hard, then add salt, vinegar, and teaspoon powdered sugar. CHICKEN SALAD. Remove the meat from a chicken that has been boiled in salted water, and cut into pieces about one inch square. Wash and scrape some nice celery. Soak in cold water to make it crisp. Dry thoroughly and cut in pieces about the same size as the chicken. Have about three-quarters as much celery as you have chicken. Mix both together and make very moist and rich with a mayonnaise dressing. Arrange on dish, shape nicely, and cover with more dressing. Garnish and trim with white celery leaves, hard-boiled egg, and a few capers sprinkled over the top. CHICKEN SALAD JELLY. Mrs. Elmer 8. Forbes. One can of chicken consomme, or one quart of clear chicken stock, one box of gelatine, breast of a boiled fowl, cut in very small cubes. Make a jelly of the consomme and gelatine, seasoning to taste, and when it begins to stiffen pour into individual moulds. TURKEY-AND-CHESTNUT SALAD. Janet McKenzie Hill, Boston. Prepare the chestnuts as previously directed, using twice as much turkey meat, light or dark, cut into small cubes. Serve with lettuce and French, boiled or mayonnaise dressing, as desired. Marinate and drain the meat before adding the nuts. DUCK-AND-OLIVE SALAD. Janet McKenzie Hill, Boston. Cut the meat from a duck in small pieces, and slice pimolas very thin; use two tablespoonfuls of pimolas to a cup of meat. Serve on a bed of cress with a French dressing. DUCK-AND-ORANGE SALAD. Janet McKenzie Hill, Boston. Slice the oranges lengthwise; use twice as much duck as fruit Dress with oil, salt, and paprika, and serve on lettuce leaves. HAM SALAD. Soak half a tablespoonful of Cox's gelatine in one tablespoonful and a half of cold water, and dissolve in three-fourths of a cup of hot chicken liquor. Strain over one cup of chopped ham and stir until the mixture begins to thicken, then fold in one cup of thick cream, beaten stiff; add, also, a few grains of paprika and salt, if needed. Mould in a ring mould, and when set and cold, turn from the.mould ; fill in the center with lettuce arranged like a cup, and fill the cup with mayonnaise. Or, serve with French dressing. TURQUOISE SALAD.* Mix together equal parts of celery and tart apple, cut ill match-like pieces, and one or two pimentos, cut in similar pieces. Dress with mayonnaise, made light with whipped cream. Serve in nests of lettuce. TURQUOISE SALAD.* Use pineapple in the place of the apple; serve in a mound on a bed of lettuce leaves. Garnish with stars cut from the pimentos with French cutter, curled celery, and heart leaves of celery. SALAD CHIFFONADE.* Seed two green peppers, boil two or three minutes, then cut in shreds. Shred the light and dark leaves of a head of lettuce, or endive, separately. Cut three tomatoes in shreds. Remove the peel and skin from one large grapefruit. Serve with French dressing, seasoning, and then arranging each article separately upon the serving-dish, having a circle of light and then dark green material about the edge. GREEN-PEA SALAD.*