1041. Celery Salad. — If- the heads of celery be large and white, use two; if they should be small, use three. Pare off the green stalks, trim the roots nicely, and cut it into short shreds ; wash thoroughly in cold water, lift it up with the hands, and drain in a cloth. When well drained, place the celery in a salad-bowl, and season with a pinch of salt, half a pinch of pepper✪ Cauliflower Salad, and one and a half wooden salad-spoonfuls of vinegar, also the same quantity of oil. Mix well, and serve. 1042. Celery Salad, Mayonnaise Dressing-. — Prepare the celery exactly the same as for No. 1041 ; and when in the salad-bowl, season with half a pinch of salt, half a pinch of pepper, and three tablespoonfuls of mayon- naise dressing (No. 206). Mix well just before serving. 1043. Chapon, for Chicory and Escarole Salad. — Cut a thin crust, off a French loaf of bread, two inches long by one inch square, sprinkle over it a very little salt, then take a good-sized clove of sound garlic ; rub it over both sides of the bread-crust, reject the peel which adheres, and lay the crust at the bottom of the salad-bowl ; place the salad over, and mix thoroughly together, serving immediately. 1044. Chicken Salad. — Take a young, tender chicken of two and a half pounds ; boil it in the soup-stock for one hour, or should it be a fowl, it will take from half to three-quarters of an hour longer ; when cooked, let it get thoroughly cold. Bone the chicken, cut it up into small pieces, and put them into a deep dish ; season with a pinch of salt, half a pinch of pepper, one tablespoonful of vinegar, and six leaves of chopped lettuce, or a few leaves of the white of celery in preference, cut up. Mix well, place it in a salad-bowl, and cover with half a cupful of mayonnaise dressing (No. 206); decorate the top with a chopped, hard-boiled egg, a tablespoonful of capers, twelve stoned olives, quarters of two hard- boiled eggs, and six small, white lettuce leaves✪ Chicken Salad around the dish, then serve. 1045. Chicory Salad, Plain. — Procure two medium-sized heads of white, fine, fresh chicory ; pare off the green leaves, and cut away the root. Wash thoroughly, drain well in a salad-shaker or a linen napkin, then place it in a salad-bowl ; season with half a pinch of salt and the third of a pinch of pepper, diluted in a salad-spoonful of vinegar, and add one and a half salad-spoonfuls of sweet oil✪ Chicory Salad, Plain. Mix thoroughly together, and send to the table. 1046. Chicory Salad ail Chapon.— Prepare the salad exactly the same as for the above (No. 1045), only adding a chapon (No. 1043). 1047. Crab Salad. — Take twelve hard-shelled, live crabs; boil them in salted water, with half a cupful of vinegar✪ Crab Salad, for twenty minutes; then drain and shell them. Pare off the gills; put a finger in the centre, to prevent the sand getting in the cavity; wash thoroughly and quickly under the SALADS. 313 faucet, then pick the meat from the shell; put it in a salad-bowl and pro- ceed the same as for the salmon salad (No. 1066).

AI-modernized reading of the original text

1041. Celery Salad. — If the heads of celery be large and white, use two; if they should be small, use three. Pare off the green stalks, trim the roots nicely, and cut it into short shreds ; wash thoroughly in cold water, lift it up with the hands, and drain in a cloth. When well drained, place the celery in a salad-bowl, and season with a pinch of salt, half a pinch of pepper, and one and a half wooden salad-spoonfuls of vinegar, also the same quantity of oil. Mix well, and serve. 1042. Celery Salad, Mayonnaise Dressing-. — Prepare the celery exactly the same as for No. 1041 ; and when in the salad-bowl, season with half a pinch of salt, half a pinch of pepper, and three tablespoonfuls of mayonnaise dressing (No. 206). Mix well just before serving. 1043. Chapon, for Chicory and Escarole Salad. — Cut a thin crust, off a French loaf of bread, two inches long by one inch square, sprinkle over it a very little salt, then take a good-sized clove of sound garlic ; rub it over both sides of the bread-crust, reject the peel which adheres, and lay the crust at the bottom of the salad-bowl ; place the salad over, and mix thoroughly together, serving immediately. 1044. Chicken Salad. — Take a young, tender chicken of two and a half pounds ; boil it in the soup-stock for one hour, or should it be a fowl, it will take from half to three-quarters of an hour longer ; when cooked, let it get thoroughly cold. Bone the chicken, cut it up into small pieces, and put them into a deep dish ; season with a pinch of salt, half a pinch of pepper, one tablespoonful of vinegar, and six leaves of chopped lettuce, or a few leaves of the white of celery in preference, cut up. Mix well, place it in a salad-bowl, and cover with half a cupful of mayonnaise dressing (No. 206); decorate the top with a chopped, hard-boiled egg, a tablespoonful of capers, twelve stoned olives, quarters of two hardboiled eggs, and six small, white lettuce leaves around the dish, then serve. 1045. Chicory Salad, Plain. — Procure two medium-sized heads of white, fine, fresh chicory ; pare off the green leaves, and cut away the root. Wash thoroughly, drain well in a salad-shaker or a linen napkin, then place it in a salad-bowl ; season with half a pinch of salt and the third of a pinch of pepper, diluted in a salad-spoonful of vinegar, and add one and a half salad-spoonfuls of sweet oil. Mix thoroughly together, and send to the table. 1046. Chicory Salad ail Chapon.— Prepare the salad exactly the same as for the above (No. 1045), only adding a chapon (No. 1043). 1047. Crab Salad. — Take twelve hard-shelled, live crabs; boil them in salted water, with half a cupful of vinegar, for twenty minutes; then drain and shell them. Pare off the gills; put a finger in the centre, to prevent the sand getting in the cavity; wash thoroughly and quickly under the SALADS. 313 faucet, then pick the meat from the shell; put it in a salad-bowl and proceed the same as for the salmon salad (No. 1066).

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