MRS. DUNCAN LAURIE.
Having skinned a pair of cold chickens, either mince or divide into small threads. Mix with it a little smoked tongue or cold ham, grated rather than chopped. Have ready one or two fine fresh lettuces, washed, drained and cut small. Put the cut lettuce in a bowl, place upon it the minced chicken in a close heap in the centre. For the dressing: the yolks of four eggs well beaten, a teaspoon of white sugar, a little cayenne, no salt: if you have ham or tongue with the chicken two teaspoonfuls of made mustard, two tables of vinegar, and four tables of salad oil. Stir this mixture well, put it into a small saucepan and let boil three minutes (not more), stirring it all the time, then set to cool, when quite cold cover with it thickly the heap of chicken in centre of salad. To ornament it have ready one half dozen hard boiled eggs, which after the shell is peeled off must be thrown directly into a pan of cold water to prevent discoloring. Cut each egg (white and yolk together) lengthways, into four large pieces of equal size and shape, lay the pieces upon the salad all round the heap of chicken in a slanting direction. Have ready also some red cold beet, cut in small cones of equal size, arrange them outside the circle of egg. This salad should be prepared immediately before dinner or supper. The colder it is the better.
SALMON OR LOBSTER SALAD DRESSING.
MRS. ANDREW T. LOVE.
Two eggs, two tablespoons melted butter, one tablespoon mustard, one half cup milk, (with a small pinch baking soda to prevent curdling), one half cup vinegar, salt and pepper. Mix mustard and butter, then eggs well beaten, milk, stir well, add vinegar, boil gently till as thick as cream. Celery chopped up and added gives a nice flavor and crispness. If cooked in a double boiler it is less likely to burn. This does nicely with chicken or lamb.
SOMETHING NICE FOR THE SALAD COURSE OF A LUNCHEON.
MRS. FRANK DUGGAN.
Select round tomatoes of equal size; peel and scoop out the seeds from the stem end. Place the tomatoes on the ice till shortly before serving; then fill with celery that has been chopped fine and mixed with mayonnaise. Arrange the filled tomatoes on lettuce leaves on a flat dish or plate. Garnish the dish further by placing the ends of celery and sprigs of parsley on top of each tomato. Serve with toasted cheese, biscuits, or salted wafers. Be generous with the filling. Use plenty of the mayonnaise and celery and fill tomatoes to the top.
SALAD DRESSING.
MRS. R. STUART.