Kentucky receipt book

Two cups of celery cut into dice, 1 cup of chicken cut tolerably fine, 1 cup of nuts chopped fine. Mix all together, and add mayonnaise dressing. Celery and Nut Salad. Put 1 cup of shelled walnuts in a saucepan, add 1 slice of onion, and % teaspoon of salt; cover with boiling water, cook about half an hour, then put into ice water to blanch. Dry on a cloth, and. rub off the skin. Have 2 cups of celery cut in blocks. Mix with a cream dressing. Acid apples may be substituted for nuts. Pineapple and Tomato Salad. Take ripe tomatoes. Peel and remove some of the pulp; drain tomatoes and set on ice. When ready to serve, fill with pineapple cut in blocks. Place the tomatoes on crisp lettuce leaves and pour on the mayonnaise dressing. Pineapple Salad. One can of pineapple cut into small blocks, and an equal quantity of tender white celery cut same way, 1 pint of almonds blanched and cut in pieces. Dressing : Yolks of 2 eggs well b'eaten, 4 tablespoons of vinegar, boil until thick, then stir in 1 heaping tablespoon of butter or olive oil. When cool add % teaspoon of salt, 1 teaspoon of dry mustard, a little pepper, and 1 cup of whipped cream. Marinate a little of the dressing and put on ice until ready to serve. Place on lettuce leaves and pour over dressing on top. Sweetbread Salad. One set of sweetbreads put in cold salt water 1 hour, then parboil them until tender, put in saucepan with cold water, % onion sliced, 1 lemon sliced, 2 bay leaves. Boil 20 minutes. Blanch and chop 1 pound of almonds, cut sweetbreads in blocks, place on ice, and when ready to serve pour over a mayonnaise dressing. Fruit Salad. Three oranges, 3 bananas, % pound of (Malaga) grapes, 5 slices of pineapple. Peel the fruit and cut into thin slices. Add the juice of 1 lemon, and some grated cocoanut. Mix well, put in salad dish, and pour over this dressing: Five tablespoons of sugar, 1 tablespoon maraschino, 2 tablespoons of champignons, 1 gill of sherry wine. Stir until sugar is dissolved, and pour on salad when ready to serve. Chicken Salad. Breast of 2 large chickens, 4 large stalks of celery. Boil chicken and cut into blocks, also the celery. Combine salad, and serve with this dressing. Grape Fruit Salad. Take ^ dozen oranges, % dozen bananas, ^ pound pecans or almonds, 1 pint Maraschino cherries, 1% bunches celery. Have as much grape fruit as required, cut them in half, remove seeds and with paring knife loosen the sections of fruit. Dice oranges, bananas and celery, add cherries and pecans, mix well. Make a dressing with % pint tarragon vinegar, % cup olive oil, pepper and salt. Fill center of grape fruit with the salad and pour over dressing. This salad is delicious served on crisp lettuce, when grape fruit must be omitted. Grape Fruit Salad. Take grape fruit, cut in sections and remove the white inner skin. Dice an equal quantity of celery, mix with fruit, a few pecans may be added. Pour over French dressing. Serve with Neuchatel cheese and reception flakes. ' Pineapple Salad. Take chunk pineapple and chopped celery in equal quantities. Mix and place on crisp lettuce, then pour over a white mayonnaise dressing, set in refrigerator to chill before serving. Asparagus Salad. One bunch of asparagus or 1 can of asparagus, 1 head lettuce, 1/4 teaspoon of white pepper, % teaspoon of salt. Serve with this French dressing: One-fourth teaspoon of salt, ^ teaspoon of