Twentieth century home cook book

Boice. Two large fowls. Yolks of twelve eggs. Half pint sweet oil. Half pint vinegar. One gill of mixed mustard. One small teaspoonful cayenne. Salt to taste. Add two large heads of choice celery, or three small ones. After dressing is mixed thoroughly, and stirred until very smooth, pour over the fowls and celery, which have been previously minced fine. Do not add the dressing until ready to serve. Boil one nice chicken. When thoroughly done chop very fine. BoU twelve eggs. Rub the yolks to a smooth paste. Add to this two tablespoonfuls of tomato catsup, one spoonful of all kinds of sauces, one teaspoonful of red pepper and one of black, one large onion chopped fine, one teacup of mashed Irish potato made soft with vinegar. Skim off water in which the chicken was boiled, add one cup of celery chopped fine. Put on ice in a flat pan so as to cut into squares. Serve with water cresses. — Mrs. John Durst. One chicken. One cabbage, chopped very fine. Two eggs. Half pint vinegar. One teaspoonful mustard. Half teaspoonful pepper. Two tablespoonfuls sugar. One tablespoonful butter. Juice of one lemon. Stir salt, pepper, sugar, eggs, mustard and butter together; pour into boiling vinegar, After having minced the nice parts of the fowl, add the chopped cabbage. Then pour dressing over the whole.. Dress the top with whites and yolks of hard-boiled eggs. LOBSTER SALAD. Boil two lobsters. When perfectly cold take out the meat, cut in small squares and put in a cold place until wanted. Make half a pint of mayonnaise dressing, mix well with the lobster and put in the dish. Garnish the dish with lettuce leaves. Mash coral fine and sprinkle over the whole LOBSTER SALAD. The meat of two lobsters, three-quarters the same bulk of celery, yolks of five eggs, two teaspoonfuls of mustard, one teaspoonful pepper, half teaspoonful salt, one-third cupful vinegar. One small bottle of sweet oil, stirred gradually into the egg, a few drops at a time. After it begins to thicken, add the other ingredients, well mixed in the vinegar. LOBSTER A LA TARTARE. If you procure fresh lobsters, boil fifteen or twenty minutes. Cut into small square pieces and place in a bowl. Make half a pint of tartare sauce and pour over the lobster. Garnish the dish with lettuce leaves. Do not mix until about ready to serve. — Mrs. L. B., Canada, SHRIMP SALAD. To one can of shrimps, well washed and broken, add six small sticks of celery. The mayonnaise sauce is made of the raw yolks of two eggs, well beaten ; a teaspoonful of salt and half as much mustard powder, worked well into the egg. Add a pint of good oil, pouring in a few drops at a time ; when the sauce is very stiff, add a small pinch of cayenne pepper and the juice of one lemon ; pour over salad just before serving. —Mrs. D. L. Wells. SALMON SALAD. Remove the bone and parts of the skin from one can of salmon. Mince very fine, and add to it one pint of finely chopped cabbage, one cupful of chopped pickle, three hard-boiled eggs chopped fine. To one pint of boiling vinegar add salt, pepper, sugar and mustard to taste. Pour this over the salmon and cabbage and garnish the dish with curled parsley or lettuce leaves. MAYONNAISE OF SALMON. To one can of salmon minced fine mix a dressing made as follows : Yolk of one raw egg, spoonful of mustard, four tablespoonfuls of oil, one tablespoonful vinegar, pinch of salt, very little cayenne pepper. Put mustard in with the egg, stir one way, and add oil drop by drop. Then beat until creamy. When stiff add the vinegar, then pepper, and lastly salt. Garnish the dish with parsley or celery tops. POTATO SALAD.