Harper's cook book encyclopædia

chickens allow three-quarters of a bottle of the freshest, sweetest salad oil, two scant table-spoonfuls of the best mustard, the yolks of two raw eggs, and of ten or twelve hard-boiled ones. The eggs should boil vigorously at least ten minutes ; longer will not hurt them ; cool them by plunging into cold water, and remove the shells. Break the raw eggs, dropping the yolks into a large dish, and stir the same way for about ten minutes ; then slowly add the mustard ; mix it in well ; then add a teaspoonful of the best vinegar, and when this is incorporated, add the oil, a drop at a time, stirring it all the while and always the same way. Into the hard-boiled yolks, which have been well smoothed and mashed, mix lightly about a teacupful of vinegar, and pour slowly into the first preparation, mixing as lightly as possible with a fork. Season the chicken and celery with salt and pepper to taste, and pour on the dressing. It should not be allowed to stand long after mixing. In cold weather, if set where it is too cold, the ingredients of the mixture will separate and ruin it. Cold Slaw. — Select the finest heads of bleached cabbage. Cut up enough to fill a large vegetable-dish ; shave very fine. Boil four eggs till hard ; mix the yolks smoothly with a little cold water, and gradually add to them a cupful of sweet cream, two table-spoonfuls of mixed mustard, one heaping table-spoonful of sugar, a teaspoonful of salt, % lb. of butter, and a little pepper, if you choose. Place all these ingredients, mixed together, in a small stewpan over the fire. Put the cabbage in the dish in which it is to be served. Let the sauce come to a boil, pour it hot over the cabbage, and, lastly, add half a teacupful of good vinegar. It may not be irrelevant to remark that the term " cold,” sometimes appended to slaw,” has no reference to the dish being served up hot or cold, but is only an English corruption of Kohl, the German name for cabbage. Cress-and-Celery Salad SALADS Grape-fruit Salad Cold slaw merely signifies cabbage salad. Cress - and - celery Salad. — Take equal parts of cress and cut up celery stalks, put in a salad-bowl, sprinkle with minced sweet herbs, pour French dressing over it, and serve very cold. Cucumber Salad. — Cut a slice from a cucumber, and scoop out the inside; cut bits of tomato in similar size and mix the two with French dressing. Return to the shell, and put each cucumber on a plate by itself, on lettuce. Small, round balls of creamcheese are nice with this. Dandelion Salad. — Wash and pick over carefully a quantity of dandelions; let stand in cold water several hours ; drain and shake dry ; put them in a salad-bowl, sprinkle with salad herbs, and pour a plain salad dressing over. Dr. Kitchener’s Cooked Salad. —