Cheese Salad, or Mock Crab.
- ½ lb. pickled shrimps.
- ¼ lb. good old cheese.
- 1 tablespoonful salad oil.
- ½ teaspoonful cayenne pepper.
- 1 teaspoonful salt.
- 1 teaspoonful white sugar.
- 1 teaspoonful made mustard.
- 4 tablespoonfuls celery or onion vinegar.
Mince the shrimps and grate the cheese. Work into the latter, a little at a time, the various condiments enumerated above, the vinegar last. Let all stand together ten minutes before adding the shrimps. When this is done, stir well for a minute and a half and serve in a glass dish, garnished with lemon, or (if you can get one) in a clean crab-shell.
Or, ✠
- ½ lb. old cheese, grated.
- 1 hard-boiled egg.
- ½ teaspoonful cayenne.
- 1 teaspoonful salt.
- 1 teaspoonful white sugar.
- 1 teaspoonful made mustard.
- 1 tablespoonful onion vinegar.
- 1 tablespoonful salad oil.
Rub the yolk of the egg to a paste with the oil, adding in order the salt, pepper, sugar, and mustard, lastly the cheese. Work all well together before putting in the vinegar. Serve in a crab-shell.
These mixtures bear a marvellous resemblance in taste to devilled crab, and make a good impromptu relish at tea or luncheon. Eat with crackers and butter. This is still better if you add a cupful of cold minced chicken.
Use none but the best and freshest olive salad oil (not sweet oil, falsely so called) in compounding your salad-dressing. If you cannot obtain this, melted butter is the best substitute I know of.