Thirty chickens, cooked and cut medium fine, fifty heads of celery, two gallons of good strong vinegar, three pounds of light brown sugar, ten cents worth of yellow mustard, three pounds of butter, four dozen eggs, boiled hard. Chop whites, and cream yolks with butter. Boil vinegar and sugar together, and skim; add the creamed butter and yolks; also, mustard, salt and pepper to taste; let stand until cold; then pour over the celery and chicken; mix thoroughly, and add the whites of eggs. If unable to get celery, use crisp cabbage, with ten cents worth of celery seed. If you use celery seed, boil it in the vinegar.
CHICKEN SALAD. MRS. T. H. B. BEALE.
Shred cold boiled chicken, and measure one pint chicken and one pint celery; season with French dressing as below, and keep on ice until ready to serve.
FRENCH DRESSING.—One saltspoon of salt, one-half saltspoon of white pepper, one-fourth teaspoon of onion juice, one tablespoon of vinegar, three tablespoons of olive oil, or melted butter; mix in the order given, adding the oil slowly. When ready to serve your salad, mix it with the boiled dressing given below; arrange it, and garnish with parsley.
BOILED DRESSING.—Mix one teaspoon of mustard, two teaspoons of salt, two tablespoons of sugar, one-fourth saltspoon of cayenne pepper, one heaping teaspoon of flour; mix well; then add one egg, well beaten; and one cup hot water. Put in double boiler, and boil ten minutes. While it is cooking, add one-half cup hot vinegar. When done, add one tablespoon of melted butter, or Lucca oil, if prepared. After it is cooked, turn into a bowl; put on ice until cold; add to salad just before serving. If you like filberts in the salad, pour boiling water on them; let them stand a short time, then throw them into cold water; remove the skins, break into halves; put into salad before you pour on the boiled dressing.
For a company of seventy-five, use six chickens, and six times both recipes for dressing, and three pounds of filberts.
BEAN SALAD. MRS. W. E. THOMAS.
Cold cooked stringed beans, drained and dressed with a simple oil and vinegar dressing, or mayonnaise, make an excellent salad.
TOMATO SALAD IN WINTER. MRS. DR. FISHER.
Take the juice from a can of tomatoes, and with gelatine make it into a jelly that will mold. Lay a slice of this jelly on lettuce leaves, and serve with mayonnaise.