Kirmess cook book

Cook together for ten minutes one tablespoonful each of finely chopped carrot, onion, and celery, with a little parsley, a bit of bay leaf, a clove, eight whole peppers and the juice of two lemons. Have ready half a box of Cox's gelatine, dissolved in cold water, and two cups of brown stock or beef extract. Season with salt and pepper and add a little kitchen bouquet. Beat the whites of two eggs and squeeze in one tablespoonful of lemon juice. Add to the mixture and stir until it boils. Remove from the fire and allow it to stand for twenty minutes. Strain through cheesecloth and mould, in the bottom of which a slice of hard-boiled egg has been placed. Scatter cubes of chicken through the jelly with a little chopped olives and red peppers. On top of each mould lay a slice of lemon. Serve very cold on lettuce leaves with mayonnaise dressing. One quart of cold boiled chicken, cut in cubes, with one can of French peas or one pint of fresh peas, and two large cucumbers, sliced thin. When served with mayonnaise and crisp lettuce make a good summer salad. LOBSTEB SALAD. Table Talk. Cut boiled lobster in pieces about one-half inch in size, and marinate with a French dressing. This may be done some time before it is served. Arrange on lettuce leaves, and garnish with mayonnaise. Or the back and tail shells may be fitted together, lined with the lettuce leaves, the salad laid in, and the best looking claws used in addition to the other garnishes. OYSTER AND CUCUMBER SALAD. Miss Detwiller. Pick over, wash and drain twenty-five good-sized oysters. Remove the muscles of each and place in saucepan with a dash of salt and pepper. Cover closely and shake over a hot fire until they look plump and the gills begin to ruffle; then drain and chill. Pare and cut one cucumber into dice. Add two drops of tabasco to French dressing and pour over the mixed oysters and cucumbers. Add the blanched parts of a head of lettuce finely shredded, arrange on lettuce leaves and put a spoonful of mayonnaise on each. OYSTER SALAD. Janet McKenzie Hill, Boston, Scald oysters until they are plump, and then put them in cold water while they are boiling hot, so as to make them firm. Put them to one side and boil five eggs hard. Take off the whites and chop very fine. Lay a bed of white lettuce in a long dish. Place the oysters in this. Cover the oysters with a mayonnaise dressing. Over them place the yolks of the eggs, which have been mashed . very fine, and lastly the chopped whites of the eggs. Do not let it stand very long before serving. If you do, the oysters and mayonnaise will become watery. Be sure the lettuce is thoroughly dried. OYSTER-AND SWEETBREAD SALAD. Janet McKenzie Hill, Boston. Cut a pair of cold cooked sweetbreads into cubes. Parboil one pint of oysters, drain, cool, and cut in halves; marinate the sweetbreads and oysters with French dressing, and allow them to stand at least half an hour; drain, mix with mayonnaise, and serve on a bed of lettuce or cress. Or, surround with a circle of chopped cucumbers seasoned with French dressing. SHRIMP SALAD. Mrs, Seely's Cook Booh.