The home cook book

egg from cooking. If the vinegar is sharp, weaken it with a little water. Now set the saucepan in another containing water. Let the -mixture gradually come to boil. Stir constantly to prevent the egg curdling, and lift often from the water and stir hard to prevent it so doing. Let the mixture be very smooth. When quite thick take the saucepan from the water. Add one tablespoon and a half of butter to the thickened dressing, three tablespoons of very rich cream and two dashes of red pepper. Cut the celery into pieces onequarter of an inch thick. Wipe the celery dry before slicing it. Mix it through the chicken. Pour the dressing over the chicken, and make it moist and creamy. If it stands some time it will absorb the dressing and be a little dry. Keep any dressing left to add, if needed. After the salad is mixed with the dressing, add three tablespoons of olive oil. Stir again and taste ; if more red pepper, cream, or oil is needed, add it. Let stand a few hours before serving. THE JUDGE'S CHICKEN SALAD , . Free from skin and fat the meat of two large boiled chickens. Cut the meat in cubes or dice and mix with it the same quantity of crisp celery cut in similar pieces. Add five minced olives and three teaspoons of capers. Make a dressing of six tablespoons of oil, two tablespoons of vinegar, two teaspoons of salt, and a dash of cayenne. Mix the dressing with the chicken and celery and set in the refrigerator several hours to chill. Prepare the mayonnaise given below, make a smooth pile of the chicken in a salad bowl, pour the mayonnaise over and serve at once. MAYONNAISE FOR CHICKEN SALAD To the yolks of two eggs add drop by drop a pint of olive oil, stirring with a silver fork one way all the time. When the dressing thickens, thin with lemon-juice, keeping jt all the time about as thick as thick cream. Add salt and pepper to taste. TO PREPARE CUCUMBERS Select only medium-sized and well-shaped cucumbers. Half an hour before they are required, peel and slice them evenly, and not too thin. Lay in a tin pan, cover with cold water, add no salt, as it wilt's the cucumber, and put a large piece of ice A Cucumber Slicer into the water. Set the pan on the ice until ready for the table. Then pour off the ice and water, and serve. You will find them crisp and nice, prepared in this way. CUCUMBER SPIRALS Peel cucumbers and throw into ice water. Cut the chilled cucumber with a sharp knife, going round and round it till you have thin, long spirals. Lay in a salad bowl with cracked or shaved ice, and serve with the spirals French dressing. DANDELION SALAD Early in the spring young dandelions, very tender and fresh, are by many deemed a delicious and wholesome salad. The early root leaves are mostly white. Wash the leaves, separate them, and serve with a French dressing. See also "Dandelion Greens," page i86. FISH SALAD Sometimes you have a piece of fish left from dinner, such fish as fresh cod, halibut, bass, red snapper. On such occasion keep it cold near ice till next day and make a delicious salad in this way: Free it from bone and skin, break it in small pieces, and in a bowl which you have rubbed with a juicy onion put a layer of the fish. Over this sprinkle salt