NO. 105. SHAD ROE SALAD.
No. 23. Shad roe salad. Wash the roe carefully and place it in salted water. The water must not boil or it will break the skin. Simmer it for twenty minutes. After cooling cut it with a sharp knife into slices quarter of an inch thick. Place the slices, overlapping, on a dish. Garnish with lettuce leaves. Pour over the roe a plentiful amount of French dressing.
NO. 106. CHICKEN SALAD.
No. 24. Chicken salad. Cut cold chicken into half-inch dice, using both white and dark meat. Moisten it with French dressing. Cut tender celery into small dice and mix it with the chicken, using two thirds as much celery as there is of chicken. Mix the whole with mayonnaise. Form it into a mound. Cover it with mayonnaise. Decorate the mound as follows:
Begin at the top and form four lines of chopped pickled beet, dividing the form into four sections. Follow the lines of beet with lines of chopped white of hard-boiled eggs. This will leave triangular spaces. Make another line of beets and fill the spaces left with the crumbed yolks of hard-boiled eggs. Outline the small triangular spaces with capers and finish the top with an olive and sprigs of parsley. Place lettuce leaves and slices of hard-boiled egg around the dish. Veal instead of chicken may be used in the same way. Lobster salad should be mixed with lettuce instead of celery.
No. 25. Chestnut salad. Mix together two cupfuls each of tart apples cut into half-inch dice, celery cut into small pieces, and boiled chestnuts cut into half-inch pieces.
Put in a double boiler:
2 tablespoonfuls of butter,