Chicken Salad No. 2. For a pair of boiled fowls
allow three heads of celery. Take all the skin from the
chickens, pick all the meat from the bones, chop it fane, and
put in with the cut celery; cut the white meat in half inch
cubes and add to the otker ; boil the livers and sift them, and
put in a bowl rubbed with a bit of onion; add the yolks of
five hard boiled eggs rubbed to a paste, four tablespoonfuls
of salad oil, or melted butter, two tablespoonfuls of prepared
mustard, one of sugar, a heaping teaspoonful of salt, a little
cayenne pepper, a level teaspoonful of grated lemon peel, and
a teaspoonful each of vinegar and thick cream. Beat well
together, and pour over, and mix w£ll with the chicken just
before serving.
Chicken Salad No. 3. A simple way to prepare a
good chicken salad, is to remove the skin from a couple of
boiled chickens, and cut the meat fine with a knife; cut up
two or three heads of celery and add to the chicken ; season
with salt, pepper, and a little cayenne; pour over the whole
a cold Mayonnaise dressing, mix, and serve.
Tongue Salad. Boil, skin and trim a tongue, cut in
dice, and add the whites of six hard boiled eggs, cut in
similar pieces: cut fine the white stalks of three heads of
celery, and mix with the tongue and eggs. Make a dressing
as follows: Beat together four eggs, six tablespoonfuls of
vinegar, five of melted butter, one of prepared mustard, one
of sugar, and two-thirds of a cup of cream; put over the fire
in a double boiler, and cook until as thick as boiled custard.
Set aside to cool; season with salt and a little cayenne, thin
with lemon juice, if too thick ; mix with the tongue and other-
ingredients, and serve at once.
84 Salads
Crab Salad. Take two small crabs, one large lettuce,
I bunch watercress, 2^ tablespoonsful of oil, i of vinegar,
I hard boiled egg, a few slices of beet root or a tomato,
pepper and salt✪ Crab Salad. Pick all the meat from the shells and
shred it finely. Wash and dry the lettuce and cress, and cut
it up in a bowl, and mix first with the oil, next the pepper
and salt, and lastly, the vinegar. Stir all well together,
then add the crab, mixing it well with the salad. Pile on a
flat dish and garnish with the egg cut in slices and the beet
root, or tomato.
Mayonnaise Dressing. Put in a stew-pan a lump of
butter the size of an egg and when melted, put in a table-
spoonful of flour; then add a teacupful of milk or water and
let it come to a boil; have ready three beaten eggs mixed
with a tablespoonful of sugar, a teaspoonful of dry mustard
and a teacupful of vinegar; salt and pepper to taste; stir in
with the other ingredients in the sauce-pan, let come to a
boil and set away to cool.
Salad Dressing. Take the yolks of two hard boiled
eggs, mash fine in a bowl; add two tablespoonsful of white
sugar, one teaspoonful of salt, one of mustard, and half a
teaspoonful of white pepper. When thoroughly mixed, add
two well beaten eggs, three tablespoonsful of melted butter,
and half a cupful of vinegar✪ Salad Dressing. Set the bowl over the tea-
kettle, or on the stove in a dish of hot water, and cook until
it thickens. Remove from the stove and when cold stir in
two-thirds of a cupful of thick sweet cream.'
Page 52 · 6 recipe records on this page
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chicken Salad No. 2. For a pair of boiled fowls allow three heads of celery. Take all the skin from the chickens, pick all the meat from the bones, chop it fine, and put in with the cut celery; cut the white meat in half inch cubes and add to the other ; boil the livers and sift them, and put in a bowl rubbed with a bit of onion; add the yolks of five hard boiled eggs rubbed to a paste, four tablespoonfuls of salad oil, or melted butter, two tablespoonfuls of prepared mustard, one of sugar, a heaping teaspoonful of salt, a little cayenne pepper, a level teaspoonful of grated lemon peel, and a teaspoonful each of vinegar and thick cream. Beat well together, and pour over, and mix well with the chicken just before serving.
Chicken Salad No. 3. A simple way to prepare a good chicken salad, is to remove the skin from a couple of boiled chickens, and cut the meat fine with a knife; cut up two or three heads of celery and add to the chicken ; season with salt, pepper, and a little cayenne; pour over the whole a cold Mayonnaise dressing, mix, and serve.
Tongue Salad. Boil, skin and trim a tongue, cut in dice, and add the whites of six hard boiled eggs, cut in similar pieces: cut fine the white stalks of three heads of celery, and mix with the tongue and eggs. Make a dressing as follows: Beat together four eggs, six tablespoonfuls of vinegar, five of melted butter, one of prepared mustard, one of sugar, and two-thirds of a cup of cream; put over the fire in a double boiler, and cook until as thick as boiled custard. Set aside to cool; season with salt and a little cayenne, thin with lemon juice, if too thick ; mix with the tongue and other ingredients, and serve at once.
84 Salads
Crab Salad. Take two small crabs, one large lettuce, I bunch watercress, 2^ tablespoonsful of oil, i of vinegar, I hard boiled egg, a few slices of beet root or a tomato, pepper and salt. Pick all the meat from the shells and shred it finely. Wash and dry the lettuce and cress, and cut it up in a bowl, and mix first with the oil, next the pepper and salt, and lastly, the vinegar. Stir all well together, then add the crab, mixing it well with the salad. Pile on a flat dish and garnish with the egg cut in slices and the beet root, or tomato.
Mayonnaise Dressing. Put in a stew-pan a lump of butter the size of an egg and when melted, put in a tablespoonful of flour; then add a teacupful of milk or water and let it come to a boil; have ready three beaten eggs mixed with a tablespoonful of sugar, a teaspoonful of dry mustard and a teacupful of vinegar; salt and pepper to taste; stir in with the other ingredients in the sauce-pan, let come to a boil and set away to cool.
Salad Dressing. Take the yolks of two hard boiled eggs, mash fine in a bowl; add two tablespoonsful of white sugar, one teaspoonful of salt, one of mustard, and half a teaspoonful of white pepper. When thoroughly mixed, add two well beaten eggs, three tablespoonsful of melted butter, and half a cupful of vinegar. Set the bowl over the teakettle, or on the stove in a dish of hot water, and cook until it thickens. Remove from the stove and when cold stir in two-thirds of a cupful of thick sweet cream.'
Records on this page
Mayonnaise DressingCrab SaladChicken Salad No. 2Chicken Salad No. 3Tongue SaladSalad Dressing