Buckeye cookery

ing. Pour the dressing over the chicken and celery, mixed and slightly salted ; toss up lightly with a silver fork, turn on a platter, form into an oval mound, garnish the top with slices of cold boiled eggs, and around the bottom with sprigs of celery, and set away in a cold place until needed. Salads should be served the day they are prepared. Vegetable salads should be stirred as little as possible, in order that their freshness may be preserved until they are served. Q To fringe celery stalks for use as a garnish for salads, meats, chicken, -——-_ ete., cut the stalks into two-inch pieces ; stick several coarse needles into the top of a cork; draw half of the stalk of each piece of celery ‘through the needles several times. When all the fibrous parts are separated, lay the celery in some cold place to curl and crisp. Stir salads with a wooden fork or spoon. Many think turkey makes a nicer salad than chicken. Always make soup of the liquor in which _. turkey or chicken was boiled. Sipngy SmirH’s WINTER SALAD. °* sacd Two large potatoes, passed through kitchen sieve, Unwonted softness to the salad give; Of mordant mustard add a single spoon— Distrust the condiment which bites too soon ; . But deem it not, though made of herbs, a fault To add a double quantity of salt; Three times the spoon with oil of Lucca crown, And once with vinegar procured from town. True flavor needs it, and your poet begs The pounded yellow of two well-boiled eggs. Let onion atoms lurk within the bowl, And, half-suspected, animate the whole; And lastly, on the favored compound toss . A magic tea-spoon of anchovy sauce. Then, though green turtle fail, though venison ’s tough, Though ham and turkey are not boiled enough, Sexenely full, the epicure shall say, ‘Fate can not harm me—I have-dined to day.”’ ASPARAGUS SALAD. After having scraped and washed asparagus, boil, soft in galt water, drain off water, add pepper, salt and strong cider vinegar, and then cool. Before serving, arrange asparagus so that heads will all lie in center of dish; mix the vinegar in which it was put SALADS. oak ? 989 after removing from the fire with good olive oil or melted butter, and pour over the asparagus. — Mrs. Lewis Brown. BEAN SALAD. String young beans, break into half-inch pieces (or leave whole), wash and cook soft in salt water; drain well, add finely-chopped — onions, pepper, salt and vinegar; when cool add olive-oil or melted butter. The onions may be omitted. , ae | CABBAGE SALAD. Two quarts finely-chopped cabbage, two level table-spoons salt, two of white sugar, one of black pepper, and a heaping one of ground mustard; rub yolks of four hard-boiled eggs until smooth, add half cup butter, slightly warmed; mix thoroughly with the cabbage, and add tea-cup good vinegar; serve with whites of the eggs sliced and placed on the salad.—Mrs. Col. Hawkins. ~ CABBAGE SALAD. : Put the milk and vinegar on to heat in separate sauce-pans; when the vinegar boils, add butter, sugar, salt and pepper, and stir in the chopped cabbage; cover, and Jet scald and steam—not boil—for a moment, meanwhile, remove hot milk from stove, cool a little, and stir in the well-beaten and strained yolks; return to stove, and boil amoment. Dish cabbage and pour custard over it, stir rapidly with — a silver spoon until well mixed, and set immediately in a cold place. Cream SLAW. One gallon cabbage cut very fine, pint vinegar, pint sour cream, half cup sugar, tea-spoon flour, two eggs, and a piece of butter the size of a walnut; put vinegar, sugar and butter in a sauce-pan and let boil; stir eggs, cream and flour, previously well mixed, into the vinegar, boil thoroughly and throw over the cabbage previously sprinkled with one table-spoon salt, one or black pepper and one 2 of mustard.—Mrs. Dr. Skinner, Somerset, |