The new Kentucky home cook book

Take two boxes of mackerel, and mince fine, taking out all the bones and pieces of fat; cut into small pieces half a dozen medium-sized cucumber pickles, and mix with the mackerel ; make a nice salad dressing, and pour over. Mrs. C. W. Darnall. SARDINE SALAD. Take two boxes of sardines; skin them, and take out the backbone; mince fine; one pint of chopped celery, half a pint of cracker crumbs, one pint of vinegar which must be boiled, the yelks of four eggs well beaten, one table-spoonful of butter, two tea-spoonfuls of black pepper, one tea-spoonful of salt, half a tea-spoonful of Cayenne pepper; mix the seasoning with the eggs, and gradually pour in the boiling vinegar ; set it on the stove, and boil until thick ; take it off, and pour over the sardines the celery and cracker crumbs ; mix well with a silver fork. Let the salad become perfectly cold before serving. Mrs. Lucy Keith. OYSTER SALAD. Take one can of cove oysters, two eggs, three tablespoonfuls of vinegar, one table-spoonful of butter, one teaspoonful of celery-seed, half a tea-spoonful of Cayenne pepper, half a tea-spoonful of black pepper, half a tea-spoonful 124 The New Kentucky Home Cook Book. of salt, and half a tea-spoonful of made mustard. Beat the butter and eggs together, add the cream, cook to the consistency of cream by placing the pan containing the mixture in a vessel of boiling water; add rolled cracker until thick. When cold, pour the dressing over the oysters. Mrs. Lucy Keith. OYSTER SALAD. To one can of cove oysters, picked to pieces, take one dozen hard-boiled eggs (use the yelks only ), mash them, and rub in smoothly one-fourth of a pound of butter (fresh oliveoil is the best; if used, four table-spoonfuls is enough), one tea-cupful of vinegar, one tea-spoonful of salt, one-half teaspoonful of pepper, one tea-spoonful of mixed mustard, two table-spoonfuls of sugar, and one table-spoonful of celeryseed. Pour the dressing over the oysters. Mrs. T. J. Fisher. CRAB SALAD. Take one can of crabs, and drain them well; or boil twelve fresh crabs, picking the meat carefully to pieces. Beat a quarter of a pound of butter to a cream, add the well-beaten yelks of four eggs, a dessert-spoonful of dry mustard, half a tea-spoonful of Cayenne pepper, one level tea-spoonful of salt; mix together, and put on the stove, adding one tea-cupful of vinegar ; boil it until it thickens, and set it aside to get cold. Line a salad-bowl with crisp white lettuce, put in the salad, and pour over the dressing just as it is ready to serve, as it is not good after standing. Shrimp salad is prepared and served in the same way. EGG SALAD. Boil hard one dozen esjffs, slice them through the center, take out the yelks, mash them very smoothly with two heaping table-spoonfuls of melted butter, one-fourth of a pound of minced cold ham, one tea-spoonful of salt, one tea-spoonful of celery-seed, and half a tea-spoonful of pepper; pour TJie New Kentucky Home Cook Book. gradually into the eggs and seasoning vinegar enough to make a smooth paste. Fill the whites with the paste, close them together, place them in a salad-bowl, and pour over them either a dressing made as for chicken salad or cold vinegar. ' CELERY SALAD.