Chicken Salad.
One pint each of cold boiled or roasted chicken and celery. Cut the chicken into 1/4-inch dice, scrape, wash and cut the celery into dice, put the celery in a napkin and lay on the ice for 10 or 12 minutes; season the chicken with vinegar, salt, pepper and oil (or the French dressing-oil may be omitted if the flavor is not agreeable, substituting cream or melted butter). Add the celery to the seasoned chicken, add half the dressing (using either a cooked or mayonnaise), heap in a dish, add the remainder of the dressing, garnish with the tiny bleached celery leaves or small curly lettuce leaves. (A few capers and a hard boiled egg may be used as a garnish if desired.)
In summer the chicken may be served on a tender lettuce leaf, adding a spoonful of dressing, and serving very cold.
Fruit Salad.
- 4 oranges.
- 1 cup water.
- 1/4 package gelatine.
- 4 bananas.
- Juice of 2 lemons.
- 1-1/2 cup sugar.
Dissolve the gelatine in the water, add the sugar and lemon juice, strain and pour over the oranges and bananas, which have been peeled and sliced and placed in alternate layers in a mould. Set away to cool. When needed, turn out and serve. Garnish with Malaga grapes, cherries, currants, or any suitable fruit.
CEREALS.
All cereals require thorough cooking, because of the starch in them, also to soften the woody fibre. No matter what the cereal product may be, it should be cooked not less than three-quarters of an hour, and better if cooked longer.