The Raleigh cook book

Cheese Salad (No. 1).—1% cups grated cheese; 1 ounce diced chicken; 3 hard-boiled eggs; 2 tablespoons olive oil; 2 tablespoons of vinegar; 1 teaspoon of mustard; % teaspoon of salt; a dash of red pepper. Rub yolks of eggs to smooth paste and gradually add oil, stirring with a fork; then add seasoning. Mix cheese and chicken with dressing and garnish with the whites of the eggs cut in circles. Cheese Salad (No. 2).—One heaping tablespoon of cottage cheese on a lettuce leaf; sprinkle liberally with chopped English walnut meats, and cover with a good mayonnaise. Chicken Salad (No. 1).—The meat of a cold boiled or roasted chicken (or turkey); three-quarters the same bulk of chopped celery; 2 hard-boiled eggs; 1 raw egg, well beaten ; 1 teaspoon of salt; 1 teaspoon of pepper; 1 teaspoon made mustard; 3 teaspoons of salad oil; 2 teaspoons of white sugar; Yet a cup of vinegar. Mince the meat well, removing every scrap of fat, gristle and skin; cut celery into bits half an inch long, mix them, and set aside in a cool place, while you prepare the dressing. Rub the yolks of the eggs to a fine powder, add salt, pepper and sugar, then the oil, grinding hard and putting in but a few drops at a time. The mustard comes next, let all stand together while you whip the raw eggs to a froth. Beat this into the dressing, and pour in the vinegar, spoonful by spoonful, whipping the dressing well as you do it. Sprinkle a little dry salt over the meat and celery, pour the dressing over it, tossing and mixing until the bottom of the mass is as well saturated as the top. Turn into the salad bowl and garnish with white of eggs (boiled) cut into rings and sprigs of bleached celerytops. If you can not get celery, substitute crisp cabbage and use celery vinegar in the dressing. You can also in this case chop some green pickles or cucumbers and stir in. Turkey makes even better salad than chicken. You can make soup of the liquor in which the fowl is cooked. Chicken Salad (No. 2).—Cut cold roast of boiled chicken in small dice, add one-half as much or equal quantity of bleached celery cut fine; season with salt and pepper. Mix with French dressing and set away for an hour or more. When serving, arrange on lettuce leaves and cover with thick mayonnaise. Stuffed olives cut in slices, carefully washed currants or blanched almonds may be used as a garnish for the mayonnaise. Fruit Salad (No. 1).—1 cup malaga grapes; 1 cup canned cherries; 24 THE a COOK BOOK. 1 cup pineapple; 1 cup sliced apple; 1 cup chopped walnut meats; % cup seeded raisins; 1 large orange, cut NS Dressing.—2 eggs; 3 tablespoons sugar; Y, 3 tablespoons lemon juice; salt; 44 pint cream. Beat together eggs, sugar, mustard, 1 tablespoon of cream, lemon juice and pinch of salt. Cook in a double boiler. When cool, add one-half pint cream, whipped not too stiffy. Stir in the fruit and serve on lettuce leaves with cheese straws. teaspoon mustard; Fruit Salad (No. 2).—1 banana; 1 orange; 1 quart vanilla ice cream. a Place the slices of banana and orange in a salad bowl, adding chopped pineapple and a few strawberries, if desired. Sweeten well and let stand in the refrigerator until time for serving. Then add to it plain vanilla ice-cream. The fruit should be quickly stirred into the ice-cream with a long-handled spoon and served immediately. Orange Salad (No. 1).—4 oranges; % cup sugar; 1 tablespoon lemon juice; % tablespoon maraschino. Peel and slice the oranges very thin, cutting them downward instead of across. Sprinkle the sugar, lemon juice and maraschino over them and set in ice-box for one hour. Serve just before the game or roast fowl. Orange Salad (No. 2).—Use for this Salad navel oranges. Cut the oranges in thin slices and arrange on nests of crisp lettuce; mayonnaise dressing. Good for a light salad course. Oyster Salad.