Add to the white meat of a cold cooked chicken three-quarters of its
bulk of chopped celery, two hard-boiled eggs, one egg well beaten, one
teaspoonful each of salt, pepper, made-mustard, three teaspoonfuls of
salad oil, two teaspoonfuls of white sugar, one-half teacup of vinegar✪ Chicken Salad.
Remove every scrap of fat, gristle, and skin, mince the chicken fine, cut the
celery into bits one-half inch long, mix them; set aside in a cool place.
Rub the yolks of the eggs to a fine powder, then add the salt, pepper and
sugar, then the oil, grinding hard, and putting in a few drops at a time.
The mustard must now be added. Let all stand together and whip the
raw eggs to a froth. Beat this into the dressing, and pour in the vinegar,
spoonful by spoonful, whipping the dressing well, tossing and mixing until
the bottom of the mass is as well saturated as the top; turn into the salad
bowl and garnish with the whites of hard-boiled eggs cut into rings, and
sprigs of bleached celery tops. Mrs. Mariette Simmons.
CHICKEN 5ALAD— No. 2.
Put a four-pound chicken on to cook in cold water, add one onion;
simmer until the chicken is very tender; when perfectly cold remove skin
SALADS. ' 199
and cut meat into cubes. Put away in a cold place until wanted; wash
and cut three heads of celery into pieces about one-half of an inch long;
put into cold water until wanted; when ready to serve, dry the celery and
mix with chicken, then mix with mayonnaise dressing. Serve on a cold
dish garnished with the white celery tops. Ivy Brown.
GRANADA SALAD.
Wash and drain some heads of chicoree, and arrange in a mound in
the middle of a dish. Peel some rather large tomatoes, divide them in
sections and place them around the chicoree. Boil some eggs hard; when
cold cut them in halves, scoop the yolks out carefully, being careful not to
break the whites and put them in a mortar. Pick some shrimps or lob-
ster, put them in the mortar with the yolks and pound to a paste. Fill the
hollow of the whites with paste, level it off at the top and arrange them
around the tomatoes. Season the mixture with salt and pepper, pour
over the salad some mayonnaise dressing and serve without delay.
Kinsley's, Chicago.
CRAB SALAD.
Combine one pint of crab meat, two stalks of celery, cut fine; one
hard-boiled egg chopped fine and one tomato cut into small pieces; season
with salt, pepper and vinegar; thoroughly mix and place in salad-bowl,
garnishing it with crisp leaves of lettuce; dress with mayonnaise dressing.
Anna Rurk,
HERRING SALAD.
Eight herrings, one and one-half pounds of veal, one-half of a pickled
tongue (beef), six apples, six potatoes, five onions, pepper and vinegar✪ Herring Salad to
mix. Chop everything separately. D. J. P.
LOBSTER SALAD.
Pick the meat from the body of a lobster, take out the tail part in one
piece, and cut it, with the contents of the claws, into slices one-quarter of
an inch thick. Chop the whites of two hard-boiled eggs small and rub
the yolks through a hair sieve. Do the same with the spawn or coral of
the lobster, but mix the soft part and any bits with the sauce. Pour the
sauce into the bowl, put in a layer of shred lettuce and small salad, and
place the slices of lobster, with hard-boiled eggs, quartered, and inter-
spersed with sliced beet and cucumber on the top. Repeat in the same
manner until the bowl is full, sprinkling the egg and coral over and
✪ Lobster Salad
Page 144 · 3 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Add to the white meat of a cold cooked chicken three-quarters of its bulk of chopped celery, two hard-boiled eggs, one egg well beaten, one teaspoonful each of salt, pepper, made-mustard, three teaspoonfuls of salad oil, two teaspoonfuls of white sugar, one-half teacup of vinegar. Remove every scrap of fat, gristle, and skin, mince the chicken fine, cut the celery into bits one-half inch long, mix them; set aside in a cool place. Rub the yolks of the eggs to a fine powder, then add the salt, pepper and sugar, then the oil, grinding hard, and putting in a few drops at a time. The mustard must now be added. Let all stand together and whip the raw eggs to a froth. Beat this into the dressing, and pour in the vinegar, spoonful by spoonful, whipping the dressing well, tossing and mixing until the bottom of the mass is as well saturated as the top; turn into the salad bowl and garnish with the whites of hard-boiled eggs cut into rings, and sprigs of bleached celery tops. Mrs. Mariette Simmons.
CHICKEN SALAD— No. 2.
Put a four-pound chicken on to cook in cold water, add one onion; simmer until the chicken is very tender; when perfectly cold remove skin
and cut meat into cubes. Put away in a cold place until wanted; wash and cut three heads of celery into pieces about one-half of an inch long; put into cold water until wanted; when ready to serve, dry the celery and mix with chicken, then mix with mayonnaise dressing. Serve on a cold dish garnished with the white celery tops. Ivy Brown.
GRANADA SALAD.
Wash and drain some heads of chicoree, and arrange in a mound in the middle of a dish. Peel some rather large tomatoes, divide them in sections and place them around the chicoree. Boil some eggs hard; when cold cut them in halves, scoop the yolks out carefully, being careful not to break the whites and put them in a mortar. Pick some shrimps or lobster, put them in the mortar with the yolks and pound to a paste. Fill the hollow of the whites with paste, level it off at the top and arrange them around the tomatoes. Season the mixture with salt and pepper, pour over the salad some mayonnaise dressing and serve without delay.
Kinsley's, Chicago. CRAB SALAD.
Combine one pint of crab meat, two stalks of celery, cut fine; one hard-boiled egg chopped fine and one tomato cut into small pieces; season with salt, pepper and vinegar; thoroughly mix and place in salad-bowl, garnishing it with crisp leaves of lettuce; dress with mayonnaise dressing.
Anna Rurk.
HERRING SALAD.
Eight herrings, one and one-half pounds of veal, one-half of a pickled tongue (beef), six apples, six potatoes, five onions, pepper and vinegar to mix. Chop everything separately. D. J. P.
LOBSTER SALAD.
Pick the meat from the body of a lobster, take out the tail part in one piece, and cut it, with the contents of the claws, into slices one-quarter of an inch thick. Chop the whites of two hard-boiled eggs small and rub the yolks through a hair sieve. Do the same with the spawn or coral of the lobster, but mix the soft part and any bits with the sauce. Pour the sauce into the bowl, put in a layer of shred lettuce and small salad, and place the slices of lobster, with hard-boiled eggs, quartered, and interspersed with sliced beet and cucumber on the top. Repeat in the same manner until the bowl is full, sprinkling the egg and coral over and
Records on this page
Chicken SaladHerring SaladLobster Salad