Chicken Salad

One boiled chicken, one head lettuce, one head celery, slice with sharp knife, and prepare the following dressing :-

One cup of weak vinegar, one tablespoonful of butter, one tea-spoonful salt, one heaping teaspoonful of mustard; one small cup of cream, three eggs. Put the vinegar, butter, and salt in a porcelain saucepan to heat; while it is heating, mix the mustard by gradually adding the cream; then beat the eggs, and add them; then pour the hot mixrure slowly on the cream, etc., stirring all the time; put the whole mixture over the fire, stirring every moment until it nearly boils; then strain and put in a cool place.

Chicken Salad NO. 2

Cut the meat of a pair of fowls into small dice; add to this meat about two-thirds more of celery sliced very thin; mix in a cup, white pepper, one teaspoonful; mustard, one very small teaspoonful; salt one teaspoonful; Worcestershire sauce, one tablespoonful; vinegar, one-half cupful. Cut an onion in half, and wipe with it the bowl in which you will mix Your salad. Add your spices by degrees, tasting from time to time to get it just right. For your mayonnaise, the yolk of an egg, a bottle of oil, a soup plate and a fork. Drop the oil on the yolk of the egg in the plate, stirring it well. When too stiff, add a few drops of vinegar or lemon juice, and go on adding oil till you have as much dressing as is needed. If you are impatient and add the oil too fast, and it "curdles," save your time by beginning over again, with a new yolk, and more patience.

Crab Salad

Have ready the choicest parts of two head of lettuce in small pieces, and the flesh of two boiled crabs, reserving the oil of the crabs in a small dish. Place in a large soup-plate the yolk of a hard-boiled egg, and rub till smooth. Add the yolks of two raw eggs, one teaspoonful of freshly mixed mustard, one teaspoonful of sugar, and a pinch of salt. Commence stirring (using a wooden salad spoon) with the right hand, holding a bottle of salad oil in the left dropping it by degrees, and continually stirring it until you have used about one-fourth bottle of oil, when you should have a thick, smooth mixture. Then stir in a tablespoonful of vinegar, and it will form into a rich, creamy-looking dressing. Now stir in the oil of the crab, and next add the flesh of the crab broken in small pieces. Place lettuce in a salad bowl, and pour dressing over it, lightly mixing with a salad fork. Garnish with hard-boiled egg cut in rings. The lightest scatter of pepper over the whole, and it is ready to serve. This makes enough for six persons.

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Potato Salad

Mash fine two boiled potatoes; add one teaspoonful of mustard, one teaspoonful of salt, four teaspoonfuls of sweet oil, three teaspoon-fuls of sharp vinegar; add the yolks of two boiled eggs rubbed fine; mix first the egg and potato; and the mustard and salt; gradually mix the oil, stirring all the while; add the vinegar last. The more stirred the better it will be.

Potato Salad

For a good-sized dish of boiled cold potatoes take the yolks of two hard-boiled eggs, yolk of one raw egg, one-half teaspoonful pepper, one teaspoonful of salt, one tablespoonful of mustard, two table-spoonfuls of vinegar, one-half cup of oil, celery, and onions chopped fine.

Tomato Salad

Place ripe tomatoes some time before wanting on ice. Just before serving, pare and cut into slices. Arrange on a flat dish with a little mayonnaise dressing on each slice. Garnish with a delicate border of parsley.

Cream Slaw

Shave, not chop, cabbage very fine, sprinkle over it a little salt and black pepper; put on the stove to warm a lump of butter the size of a walnut, with a little flour dredged in; when this is melted together stir into it three tablespoonfuls of cream, and let it come to a boil; remove from the stove, then turn in the shaved cabbage and stir thoroughly, and add at the last a beaten egg.

Swiss Confectionery, Ladies' and Gentlemen's Ice Cream and Coffee Saloon, 416 Twelfth Street. Wm. J. F. Laage, Prop.