Popular cook book

To one dozen birds, take one pound butter and melt in a covered sauce-pan over a slow fire, add to this a small glass of good vinegar and one pod of red pepper, broken, put in the birds and cook gently, allowing them to simmer until they are well done and tender, then take out the birds and place them in a covered dish by the fire, keeping them hot; add to the gravy one quart good rich milk and cook for about ten minutes, thicken to your taste with browned flower, put back the birds and let them remain from five to ten minutes and serve hot. You can use celery seed if you desire in the gravy. Mrs. W. L. WALL. [ 31 ] SALADS AND DRESSINGS. TOMATO SALAD. Boil the chicken till done. When the flesh is cold cut into half inch pieces, and sprinkle salt to taste. Take the yolks of six boiled eggs, and with a wooden spoon rub into paste with six teaspoonfuls oil, six tablespoonfuls vinegar, one of mustard, six saltspoonfuls salt, one of cayenne pepper; mix all well together; cut your tomatoes, after peeling, in pieces size of chicken, and have thei thoroughly chilled before mixing with chicken, then pour over the dressing. Do not mix until just as you use it. SPRING USE. A nice salad for Spring: Use almonds with chicken instead of celery, with mayonaise dressing or French dressing. STUFFED EGGS. Take one dozen eggs, boil hard, cnt in halves and remove yolks. To the yolks add one teaspoonful vinegar, two tablespoonfuls butter, one teaspoonful sugar, black and red pepper and salt to taste. Grate crackers over top and put in stove to brown. MES lly BAY, POTATO SALAD. Boil four large Irish potatoes, peel and mash; mince two onions and add to the potatoes. Make a dressing of [eer the yolks of hard-boiled eggs, one-half teacup vinegar, one teaspoonful black pepper, ten dessertspoons celery seed and salt, one tablespoonful mustard and melted butter. Mix well with potato and garnish with slices of eggs. Mrs. J. N. COLE. CHICKENS Chop chicken fine, add to it celery, pepper, salt, butter, bread crumbs, two raw eggs; soften with milk; put on stove and simmer; put on pastry puffs and brown. Mrs. J. J. PANE. CHICKEN SALAD No. 1. One chicken boiled tender; chop moderately fine the whites of twelve hard-boiled eggs, add equal quantities chopped celery and cabbage, mash the yolks fine, add two tablespoons butter, two of sugar, one teaspoon mustard, pepper and salt to taste, and lastly, one-half cup good cider vinegar, pour over the salad, and mix thoroughly. If no celery is at hand, use chopped pickle cucumbers or lettuce and celery seed. This may be mixed two or three days before using. | Mrs. JAMES DAY. CHICKEN SALAD No. 2. One chicken cut fine, two large stalks celery, five hard-boiled eggs; cut all up very fine. For dressing use one cup vinegar, one tablespoonful salt, one of sugar, small piece of butter, three eggs well beaten. Cook until thick and pour over the chicken. Good. Mrs. J. N. COLE. [ 33 ] CHICKEN SALAD No. 3.