The Landmarks club cook book

over chicken and celery. Toss all with silver fork, put in bowl, and on top bits of mayonnaise dressing, rounds of whites of eggs and capers. Fresh sprigs of celery all around dish and in center. Mrs. Jerry Conroy. CHICKEN AND CHEESE SALAD. Three hard-boiled eggs, one and one-half cups of grated cheese, one cup of chicken or veal chopped half fine, one teaspoonful of mustard, one and one-half teaspoonfuls salt, one-tenth teaspoonful cayenne, two tablespoonfuls of oil or butter, two tablespoonfuls of vinegar; rub yolks of eggs through fine sieve, gradually add oil, stirring all the time; add all the seasoning, mix in meat and cheese lightly ; garnish with lettuce, celery and whites of eggs. Kate E. Whitaker. CHIFFONADE SALAD. This salad consists of all the salads in season. For example, lettuce, romaine, chicory, escarol, tomato, beets, and celery cut in long slices. The dressing for this salad is made as follows: Take one hard-boiled egg and mash it as fine as possible with a fork ; then add two pinches of paprika and a pinch of salt, half a teaspoonful of French mustard, a teaspoonful of hashed chives, a teaspoonful of hashed estragon, two tablespoonfuls of oil and three tablespoonfuls of vinegar. Add this to the salad, mix it well together and serve. Mrs. M. J. Connell. CODFISH AND POTATO SALAD. Slice boiled potatos thin, add cooked codfish shredded fine, in layers (potato then codfish), season with salt and pepper, and onion minced fine, and pour oil over all ; mix well with a silver fork or wooden spoon. When the potatos have thoroughly soaked up the oil, then add vinegar. Place in salad dish and slice hard-boiled egg over all. A good luncheon dish. Mrs. Adolf Petsch. CRAB SALAD. Two heads of lettuce, flesh of two boiled crabs. Break in small pieces. Place them with lettuce in salad bowl and pour a mayonnaise dressing over it. Garnish with hard-boiled eggs. This makes enough for six persons. landmarks club cook book. CUCUMBER SALAD WITH CREAM DRESSING. To make this salad a success, have some sour cream. Take five tablespoonfuls of sour cream, two tablespoonfuls of vinegar, half a teaspoonful of paprika, one pinch of salt and half a teaspoonful of hashed up chives; mix it well, so that the paprika does not form little balls. When well mixed add it to the cucumbers and serve. Mrs. M. J. Connell. EGG SALAD. Cover a platter with lettuce, using only the little yellow leaves. Boil eggs until hard, but not long enough so that the yolks will turn dark. Use eggs in proportion to number of persons to be served. Spread mayonnaise over the lettuce ; cut up yolks and whites of eggs separately and not too fine. Place in alternate stripes, about two inches wide, on the lettuce, taking care to have the stripes uniform and even. FISH SALAD. Any kind of cold white fish. If you boil fresh fish, put a little vinegar in to flake it. Add fresh beans, peas, carrots (this can be omitted) and beets; French dressing mixed thoroughly with fish. When served, pour over a mayonnaise made with vinegar from capers; put a few capers on top. Miss Maurice. FRUIT SALAD.