MEAT SALADS
To quote from the Farmers' Bulletin: "Whether meat salads are economical or not depends upon the way in which the materials are utilized. If in chicken salad, for example, only the white meat of chicken, especially bought for the purpose, and only the expensive inside stems of expensive celery are used, it can hardly be cheaper than plain chicken. But, if portions of meat left over from a previous serving are mixed with celery grown at home, they certainly make an economical dish, and one very acceptable to most persons. Cold roast pork or tender veal, in fact, any white meat, can be utilized in the same way. Apples cut into cubes may be substituted for part of the celery. Many cooks consider that with the apple the salad takes the dressing better than with the celery alone. Many also prefer to marinate (i.e., mix with a little oil and vinegar) the meat and celery or celery and apples before putting on the final dressing, which may be either mayonnaise or a good boiled dressing."
Celery should not be allowed to stand in water. To keep fresh until used it should be wrapped in a piece of damp cheese-cloth and placed in an ice box or cool cellar.
Lettuce should be broken apart, carefully rinsed, and put loosely in a piece of damp cheese-cloth and placed on ice to crisp before using.
Scald coffee pot well before using (never use metal). Place in it five tablespoons ground coffee. (A good coffee is made from a mixture of two-thirds Java to one-third Mocha.) Beat up with the ground coffee one whole egg. Should the housewife deem this extravagant, use only the white of one egg, or peel off the white skin lining inside of egg shells and use. Add three tablespoons cold water and mix well together. Stand on range to heat; when hot add one quart of freshly-boiled hot water. Allow coffee to boil to top of coffee pot three times (about eight minutes), pour over one tablespoon cold water to settle. Stand a few minutes where it will keep hot, not boil. Place a generous tablespoon of sweet thick cream in each cup and pour coffee through a strainer over it. Always serve hot.
A larger or smaller amount of coffee may be used, as different brands of coffee vary in strength and individual tastes differ, but five tablespoons of coffee, not too coarsely ground and not pulverized, to one quart of water, will be the correct proportions for good coffee. Use cream and you will have a delicious, rich, brown beverage not possible when milk is used. Better coffee may be made if whole grains of roasted coffee be bought, reheated in oven and freshly ground whenever used, rather finely ground but not pulverized. Coffee, when ground for any length of time, loses strength. If coffee is ground when purchased, always keep it in closely covered cans until used. Or buy green coffee berries and roast them in oven; when coffee has been roasted, stir one whole raw egg through the coffee berries; when dry, place in covered cans, then no egg will be needed when preparing coffee. As a substitute for cream, use yolk of fresh egg mixed with a couple tablespoonfuls of milk.