This salad is very excellent made of cold turkey instead of chicken.
LOBSTER SALAD.
Take two large boiled lobsters. Extract all the meat from the shell, and cut it up into very small pieces.
For lobster salad, you must have lettuce instead of celery. Cut up the lettuce as small as possible.
Make a dressing as for a chicken-salad, with the yolks of nine hard-boiled eggs, half a pint of sweet oil, half a pint of vinegar, a gill of mustard, a tea-spoonful of cayenne, and a tea-spoonful of salt. Mix all well together with a wooden spoon.
A few minutes before it is to be eaten, pour the dressing over the lobster and lettuce and mix it very well.
STEWED MUSHROOMS.
Take a quart of fresh mushrooms. Peel them and cut off the stems. Season them with pepper and salt. Put them in a sauce-pan or skillet, with a lump of fresh butter the size of an egg, and sufficient cream or rich milk to cover them. Put on the lid of the pan, and stew the mushrooms about a quarter of an hour, keeping them well covered or the flavour will evaporate.
When you take them off the fire, have ready one or two beaten eggs. Stir the eggs gradually into the stew, and send it to table in a covered dish.