The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

J^ pint mayonnaise Prepare, cook and dress two lobsters (weighing four or five pounds) as directed (see lobster). Cut the meat into dice size with a silver knife, put it in a cold place till wanted. Make the mayonnaise. Clean the two tail shells and one back in cold water, and with scissors remove the thin shell from the under side of tail. Wash and dry the lettuce leaves; put them The Queen Cook Book 97 around the salad dish in two or three layers. Join the shells together in the form oL a boat, the body shell in the center; put them in the salad dish. Mix the mayonnaise and lobster lightly together, place it in this boat. If there is any coral wash it fine and sprinkle it over the top. Garnish with a chain of the whites of hard boiled eggs cut into slices and lapped or linked together. Lobster Salad No. 2. Cut up and season the lobster the same as chicken; break the leaves from a head of lettuce, wash them well and singly; put them in a pan of ice water for about ten minutes, then shake the water off; place in ice chest till time of serving; when ready to serve put two or three leaves together in the form of a shell, and arrange these shells on a flat dish; mix half of the mayonnaise dressing with the lobster; put a teaspoonful of this in each shell of leaves; finish with a teaspoon of dressing on top; this is an inviting dish. A Plain Dressing. 2 cups vinegar i even teaspoon salt 3 raw eggs Ji cup cream or milk J^ teaspoon dry mustard A sprinkle of white pepper Ji cup butter Stir into your milk the well beaten eggs, add the seasoning, stir in the softened butter, beating thoroughly. Then in this pour the vinegar boiling hot (do not heat it in tin), but cook it all in a double granite boiler, stirring continually and briskly so it will not curdle. Return all to the granite pan, put over the fire and keep stirring till it boils lively for one minute, then remove to a cool place, then place on ice to stiffen; put 98 The Queen Cook Book all these ingredients gradually together; add sugar if you like. Plain lettuce and pealed sliced tomatoes with a liberal covering of mayonnaise sauce, is liked by many, or simply with sugar and vinegar on. Crab Salad, Fish or Shrimps. This is made by simply boiling i dozen crabs thirty minutes, when cold pick out the meat and when ready to serve mix the crabs with the mayonnaise the same as lobsters. Fish or shrimps are used in the same way after being dressed and cooked. One can double any of these recipes, or make only half of it as they need, or use butter in place of olive oil. It is very uncertain whether you can obtain pure oil in small towns or not, as there is such a small demand it does not pay the grocerymen to keep it. Some do not think it as relishable as butter nor as digestible. The experience of one lady was, when she had a table of ten guests, she had mayonnaise dressing on the chicken salad made with pure olive oil. There were but three dishes that were much more than tasted of. Another time she had a company of about twenty-five; the mayonnaise was made of swe^t butter for chicken salad, and the salad dishes were empty. Both companies were well acquainted with salads. Mayonnaise Dressing No. 2. (In bottle) Yolks of 4 raw eggs 2 even teaspoons salt I quart bottle salad oil 2 even teaspoons mustard 8 tablespoons vinegar i quart cream These ingredients are mixed the same way as mayonnaise No. i. Mixing the eggs and oil or butter first, then add the seasoning. Then add by degrees the quart of cream and bottle air tight for use. If well The Queen Cook Book 99 made, this will keep for six months.^ If one has occasion to use this frequently, it is well to have it on hand. Sauce Tartare. I teaspoon mustard 12 drops onion juice J^ salt spoon pepper }4 cup butter Yolks 2 raw eggs i tablespoon chopped pars- 6 tablespoons vinegar ley