Steam or boil three chickens until tender; cut the meat
fine with scissors. Cut in the same way two pints of celery.
Sprinkle one tea-spoonful of salt over this. Make a dress-
ing of the yelks of ten hard-boiled eggs, mashed smoothly
while hot, with one heaping tea-cupful of butter, two level
tea-spoonfuls of salt, one tea-spoonful of pepper, two tea-
spoonfuls of mixed mustard. Stir into this gradually three-
fourths of a pint of vinegar. Chop fine four hard-boiled
eggs✪ Chicken Salad, and mix with the chicken and celery. Four the dress-
ing over it, and let it stand an hour or longer before serv-
ing. One-half dozen cucumber pickles chopped fine may
be added to the salad, if desired. Very fine.
CHICKEN SALAD.
Boil one chicken until thoroughly done, pick the meat
from the bones, and chop it very fine. In the absence of
celery, use one coffee-cupful of chopped cabbage, with one
(121)
122
The New Kentucky Some Cook Booh.
tea-spoonful of celery-seed mixed through it. If celery is
used, cut with the scissors one heaping coffee-cupful, two
cucumber pickles, one hard-boiled egg chopped fine, and
one tea-spoonful of salt ; mix all well together with a silver
fork. Make a dressing of' the yelks of four eggs well beat-
en, a heaping table-spoonful of butter, one tea-spoonful of
sugar, and one tea-cupful of vinegar. Put all on the stove
together, and cook until thick, stirring all the time. When
co]d, stir in smoothly one tea-spoonful of made mustard.
Pour it over the salad, and let it stand an hour or two before
serving.
SALMON SALAD.
Pick carefully one can of salmon. Boil four eggs hard,
separate the whites from the yelks, mash the yelks, and mix
smoothly with a table-spoonful of melted butter or olive-oil.
Dissolve in one tea-cupful of vinegar one tea-spoonful of
salt, two tea-spoonfuls of made mustard, and one-half a tea-
spoonful of pepper✪ Salmon Salad. Mix this with the paste, and stir lightly
through the meat with a silver fork. Garnish with parsley
and the whites of the eggs cut in rings. Lobster salad may
be prepared in the same way. Mrs. E. S. Buffixgtox.
OYSTER SALAD.
One can of cove oysters, without the liquor. Boil four
eggs hard ; chop the whites fine, and add them to the oys-
ters, with one tea-cupful of fine cracker crumbs; mash the
yelks, with two table-spoonfuls of melted butter, one tea-
spoonful of mixed mustard, one tea-cupful of vinegar, one
tea- spoonful of salt, one tea-spoonful of celery-seed, four
medium-sized cucumber pickles cut in small pieces. Pour
the dressing over the oysters, whites of eggs, and cracker
crumbs ; mix with a fork. Garnish the dish with parsley.
Fresh oysters, cooked for five minutes in their own liquor,
cut in half, and allowed to get cold, make better salad than
cove oysters. Mks. L. C. Dixmitt.
The New Kentucky Home Cook Book. 123
SALMON SALAD.
After picking over carefully one can of salmon, add the
liquor. Roll fine one dozen butter crackers, mix through
the salmon; add half a dozen medium-sized cucumber
pickles chopped not very fine. Make a dressing of the
yelks of four eggs well beaten, one table-spoonful of butter,
one tea-spoonful of salt, and one tea-cupful of vinegar. Boil
until it thickens. When cold, add one and a half tea-spoon-
ful of made mustard. Pour over the salad, and mix with
a silver fork. Mrs. L. C. Dimmitt.
MACKEREL SALAD. ✪ Lobster Salad
Page 61 · 7 recipe records on this page
Presented as published in 1884. 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
Steam or boil three chickens until tender; cut the meat fine with scissors. Cut in the same way two pints of celery. Sprinkle one tea-spoonful of salt over this. Make a dressing of the yelks of ten hard-boiled eggs, mashed smoothly while hot, with one heaping tea-cupful of butter, two level tea-spoonfuls of salt, one tea-spoonful of pepper, two teaspoonfuls of mixed mustard. Stir into this gradually threefourths of a pint of vinegar. Chop fine four hard-boiled eggs, and mix with the chicken and celery. Pour the dressing over it, and let it stand an hour or longer before serving. One-half dozen cucumber pickles chopped fine may be added to the salad, if desired. Very fine.
CHICKEN SALAD.
Boil one chicken until thoroughly done, pick the meat from the bones, and chop it very fine. In the absence of celery, use one coffee-cupful of chopped cabbage, with one
(121)
The New Kentucky Home Cook Book.
tea-spoonful of celery-seed mixed through it. If celery is used, cut with the scissors one heaping coffee-cupful, two cucumber pickles, one hard-boiled egg chopped fine, and one tea-spoonful of salt ; mix all well together with a silver fork. Make a dressing of' the yelks of four eggs well beaten, a heaping table-spoonful of butter, one tea-spoonful of sugar, and one tea-cupful of vinegar. Put all on the stove together, and cook until thick, stirring all the time. When cold, stir in smoothly one tea-spoonful of made mustard. Pour it over the salad, and let it stand an hour or two before serving.
SALMON SALAD.
Pick carefully one can of salmon. Boil four eggs hard, separate the whites from the yelks, mash the yelks, and mix smoothly with a table-spoonful of melted butter or olive-oil. Dissolve in one tea-cupful of vinegar one tea-spoonful of salt, two tea-spoonfuls of made mustard, and one-half a teaspoonful of pepper. Mix this with the paste, and stir lightly through the meat with a silver fork. Garnish with parsley and the whites of the eggs cut in rings. Lobster salad may be prepared in the same way. Mrs. E. S. Buffington.
OYSTER SALAD.
One can of cove oysters, without the liquor. Boil four eggs hard ; chop the whites fine, and add them to the oysters, with one tea-cupful of fine cracker crumbs; mash the yelks, with two table-spoonfuls of melted butter, one teaspoonful of mixed mustard, one tea-cupful of vinegar, one tea- spoonful of salt, one tea-spoonful of celery-seed, four medium-sized cucumber pickles cut in small pieces. Pour the dressing over the oysters, whites of eggs, and cracker crumbs ; mix with a fork. Garnish the dish with parsley.
Fresh oysters, cooked for five minutes in their own liquor, cut in half, and allowed to get cold, make better salad than cove oysters. Mks. L. C. Dixmitt.
The New Kentucky Home Cook Book. 123
SALMON SALAD.
After picking over carefully one can of salmon, add the liquor. Roll fine one dozen butter crackers, mix through the salmon; add half a dozen medium-sized cucumber pickles chopped not very fine. Make a dressing of the yelks of four eggs well beaten, one table-spoonful of butter, one tea-spoonful of salt, and one tea-cupful of vinegar. Boil until it thickens. When cold, add one and a half tea-spoonful of made mustard. Pour over the salad, and mix with a silver fork. Mrs. L. C. Dimmitt.
MACKEREL SALAD.
Records on this page
Chicken SaladSalmon SaladLobster SaladOyster SaladSalmon SaladSardine SaladMackerel Salad