Scientific cooking with scientific methods

Use cold boiled or roasted fowl cut into cubes and marinated in French dressing. Add equal quantity of tender celery (if the large stalks are used, they must be scraped) cut into small pieces. Moisten with Mayonnaise, or a good cream dressing. Mayonnaise preferred. Line salad-bowl with heart leaves of lettuce, and turn in the salad mixture, mounding it in center. Garnish with yolks of hard-boiled eggs forced through potato-ricer, and a little dressing added to make them stick together, and form them into small balls. Cut the whites into rounds, rest each ball on a round of the white, and sprinkle with paprika. Fish Salad with Cucumbers. Season two cups of cold flaked halibut, haddock or white lake fish with salt, pepper, lemon juice and a little oil. Let it stand for at least an hour. Drain well, and add cucumbers cut into cubes. Dress with whipped cream to which have been added lemon juice, two table- spoons of grated cucumber, one teaspoon of onion juice, and paprika. Serve on lettuce leaves with slices of cucumber to garnish. Chicken and Sweetbread Salad. Parboil a pair of sweetbreads twenty minutes. Drain, cool, and cut into cubes. Mix with an equal amount of cooked fowl cut into cubes. Mix and marinate Vvith French dressing. Add one cup finely cut celery and one-half cup pecan-nuts cut fine. Moisten with cream or Mayonnaise dressing. Line salad-bowl with heart leaves of lettuce, and mound the salad in center. Garnish with small cucumber pickle cut in fancy shapes. Cheese Salad. Arrange a fine head of lettuce in salad-bowl in the shape it was before washing, and sprinkle thickly with Edam or pineapple cheese and some chopped nuts. Pour over all a French dressing, with plenty of oil and lemon juice. Pimento Salad. Use one small can of shrimp and three hard-boiled eggs. Chop eggs fine, and break shrimp in small pieces. Moisten with French dressing. Fill canned pimentoes with the salad, and serve on lettuce leaves. Bermuda Onion Salad. Cut a Bermuda onion in half the long way, and slice very thin, and place in ice-water for one hour. Drain and dry, and dress generously with oil until thoroughly coated. Add salt, pepper and paprika, and lastly one tablespoon of Tarragon vinegar and one tablespoon of cider vinegar. Serve on lettuce leaves, with boiled or cold meats of. any kind. CHAPTER XXX. CANAPES AND SANDWICHES. Cheese Canapes 1. Toast strips or circular pieces of bread freed from erust. Sprinkle thickly with grated cheese seasoned with salt and cayenne. Place on a shallow pan or sheet, and place in oven until cheese is melted, and serve at once. Cheese and Mustard Canapes- Spread strip of bread browned in butter, with mixed mustard (the French is the best), and sprinkle thickly with grated cream cheese, and sprinkle over all plenty of finely chopped egg whites and parsley minced. Anchovy Canapes. Spread circular pieces of toasted bread with anchovy butter, and chop separately whites and yolks of hardcooked eggs. Cover canapes in sections with alternate yolks and whites of the eggs, making two divisions with the anchovies split in two lengthwise. Sardine Canapes.