PICKLED OYSTERS.
Four hundred large fresh oysters.
A pint of vinegar.
Eight spoonfuls of salt.
A pint of white wine.
Six table-spoonfuls of whole black pepper.
Eight blades of mace.
Strain the liquor of the oysters and boil it. Then pour it hot over the oysters, and let them lie in it about ten minutes. Then take them out, and cover them. Boil the liquor with the salt, pepper, mace, vinegar and wine. When cold, put the oysters in a close jar, and pour the liquor over them. Cover the jar very tight, and the oysters will keep a long time.
If the oysters are salt, put no salt to the liquor.
CHICKEN SALAD.
Two large cold fowls, either boiled or roasted.
The yolks of nine hard-boiled eggs.
Half a pint of sweet oil.
Half a pint of vinegar.
A gill of mixed mustard.
A small tea-spoonful of cayenne pepper.
A small tea-spoonful of salt.
Two large heads, or four small ones, of fine celery.
Cut the meat of the fowls from the bones, in pieces not exceeding an inch in size.
Cut the white part of the celery into pieces about an inch long. Mix the chicken and celery well together. Cover them and set them away.
With the back of a wooden spoon, mash the yolks of eggs till they are a perfectly smooth paste. Mix them with the oil, vinegar, mustard, cayenne, and salt. Stir them for a long time, till they are thoroughly mixed and quite smooth. The longer they are stirred the better. When this dressing is sufficiently mixed, cover it, and set it away.
Five minutes before the salad is to be eaten pour the dressing over the chicken and celery, and mix all well together. If the dressing is put on long before it is wanted, the salad will be tough and hard.