Two table-spoonfuls of oil or melted butter. One tea-spoonful of salt. One-half tea-spoonful of sugar. One-eighth tea-spoonful of pepper. Twelve table-spoonfuls of vinegar✪ Cooked Salad Dressing. Beat the yolks and the whites of the eggs separately and then together ; then add the rest of the ingredients, stirring constantly. Set the bowl containing the mix- ture in a sauce-pan of boiling water, and cook until the liquid thickens, stirring all the time. Set the dressing on the ice, and use when perfectly cold. CHICKEN SALAD. Use only tender chickens for salad. Boil them, and let them cool in the water in which thev were boiled. SALADS. 299 When perfectly cold, remove the skin and cut the meat in dice. If the salad is to be particularly nice, use only the white meat, saving the dark for croquettes. When the meat has been cut in pieces, set it in a cold place until needed. Wash and cut the fine parts of celery into half-inch lengths, throw the pieces into a bowl of cold water, and leave them at least an hour. When ready to serve, dry the celery, and mix it with the chicken, allowing for every pint of meat two-thirds of a pint of celery ; and season the whole with celery salt. Line a bowl with lettuce leaves, lay the chicken and cel- ery on the leaves, and pour over them the cream or the mayonnaise salad-dressing, allowing a cupful of dressing to every pint of chicken. Garnish with French capers and slices of cold boiled eggs, or with white celery lips. Chicken for salad is often marinated h^iox^ being used. This is done by stirring into the cut meat a mixture con- sisting of Three table-spoonfuls of vinegar. One table-spoonful of oil. One tea-spoonful of salt. One-half tea-spoonful of pepper✪ Chicken Salad. This quantity will marinate a quart of chicken, which is then set on the ice for an hour; the chicken will by thai time have absorbed the mixture, and be finely seasoned. Chicken salad is as often served without the lettuce as with it, this being a matter of taste. Veal cut in cubes is sometimes used to increase the quantity of chicken when a large amount of salad is required for any special pur- pose. The white part of roast pork is also sometimes 300 THE PA TTERN COOK-BOOK. used for this purpose, but tliis is a deception which, per- haps, should not be encouraged. LOBSTER SALAD. In taking the meat from the lobster, the coral, if there is any, should be carefully laid by itself. Cut the meat into dice, and set it in a cool place until wanted ; or ii may be put in a marinade of vinegar, oil and seasoning, the same as chicken salad, and be much improved by the extra seasoning. To a pint of meat will be required two heads of lettuce and half a pint of mayonnaise dress- ing✪ Lobster Salad. Wash the lettuce well, and lay it in ice water for at least an hour. At serving time stir part of the dressing into the lobster ; then dry the lettuce well, and place two leaves together in the form of a shell ; or if the leaves j are small, make a nest of them, arranging them on a flat dish. Put a table-spoonful of lobster in each shell, and a | tea-spoonful of dressing on top of the lobster. Garnish j the top of the dressing with capers, and sift the pounded \ coral over all, placing the claws of the lobster at the ! outer edge of the dish.

AI-modernized reading of the original text

Two table-spoonfuls of oil or melted butter. One tea-spoonful of salt. One-half tea-spoonful of sugar. One-eighth tea-spoonful of pepper. Twelve table-spoonfuls of vinegar. Beat the yolks and the whites of the eggs separately and then together ; then add the rest of the ingredients, stirring constantly. Set the bowl containing the mixture in a sauce-pan of boiling water, and cook until the liquid thickens, stirring all the time. Set the dressing on the ice, and use when perfectly cold. CHICKEN SALAD. Use only tender chickens for salad. Boil them, and let them cool in the water in which thev were boiled. When perfectly cold, remove the skin and cut the meat in dice. If the salad is to be particularly nice, use only the white meat, saving the dark for croquettes. When the meat has been cut in pieces, set it in a cold place until needed. Wash and cut the fine parts of celery into half-inch lengths, throw the pieces into a bowl of cold water, and leave them at least an hour. When ready to serve, dry the celery, and mix it with the chicken, allowing for every pint of meat two-thirds of a pint of celery ; and season the whole with celery salt. Line a bowl with lettuce leaves, lay the chicken and celery on the leaves, and pour over them the cream or the mayonnaise salad-dressing, allowing a cupful of dressing to every pint of chicken. Garnish with French capers and slices of cold boiled eggs, or with white celery lips. Chicken for salad is often marinated before being used. This is done by stirring into the cut meat a mixture consisting of Three table-spoonfuls of vinegar. One table-spoonful of oil. One tea-spoonful of salt. One-half tea-spoonful of pepper. This quantity will marinate a quart of chicken, which is then set on the ice for an hour; the chicken will by thai time have absorbed the mixture, and be finely seasoned. Chicken salad is as often served without the lettuce as with it, this being a matter of taste. Veal cut in cubes is sometimes used to increase the quantity of chicken when a large amount of salad is required for any special purpose. The white part of roast pork is also sometimes used for this purpose, but tliis is a deception which, perhaps, should not be encouraged. LOBSTER SALAD. In taking the meat from the lobster, the coral, if there is any, should be carefully laid by itself. Cut the meat into dice, and set it in a cool place until wanted ; or ii may be put in a marinade of vinegar, oil and seasoning, the same as chicken salad, and be much improved by the extra seasoning. To a pint of meat will be required two heads of lettuce and half a pint of mayonnaise dressing. Wash the lettuce well, and lay it in ice water for at least an hour. At serving time stir part of the dressing into the lobster ; then dry the lettuce well, and place two leaves together in the form of a shell ; or if the leaves j are small, make a nest of them, arranging them on a flat dish. Put a table-spoonful of lobster in each shell, and a | tea-spoonful of dressing on top of the lobster. Garnish j the top of the dressing with capers, and sift the pounded \ coral over all, placing the claws of the lobster at the ! outer edge of the dish.

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