Chicken Salad

Mrs. Chas. Duffield.

The yolks of six eggs, well beaten; one-half pint of melted butter, or the same quantity of olive oil; three tablespoons of mixed mustard (or more if it is not very strong); salt to taste; two teaspoons of celery seed; mix thoroughly; then add three-fourths of a pint of strong vinegar; place over the fire, stirring constantly until it become thick, like boiled custard. Turn the mixture over the chickens, which have previously been chopped (not very fine). Just before bringing to the table, add four heads of chopped celery. If it is not strong enough of spice, add more mustard and cayenne pepper. This is enough for one boiled turkey, or three small chickens. The same dressing makes an excellent mixture for sandwiches, if used with finely chopped boiled ham or beef tongue, but should not be salted.

Lobster Salad

Mrs. S. I. D.

Two lobsters, picked fine; four heads of fresh lettuce, cut fine; put in a dish in layers with the lobsters; boil your eggs, mash the yolks, add three tablespoons of melted butter, a teaspoon of mustard, cayenne pepper and salt; two tablespoons of sugar, two cups of vinegar; heat together and pour over when served.

Fish Salad

M. A. T. Boil tender a white fish or trout; chop fine; add same quantity chopped celery, cabbage or lettuce; season same as chicken salad.

Vegetable Salad

Anonymous.

Take cold vegetables left from dinner, such as potatoes, peas, string beans, shell beans, beets, etc., and chill them on the ice; cover with mayonaise, and serve. You may use for this any salad dressing.

Potato Salad

M. A. T. Sliced cold boiled potatoes; almonds blanched and quartered; hickory-nuts, also, if liked (both of these may be omitted). A very small quantity of chopped onions ; pour over this any good salad dressing, not too much, and garnish with chopped parsley; cold boiled beets, sliced lemon, and anchovies, may be added to the salad, if liked.

Potato Salad

Mix a nice salad dressing of one teaspoonful of salt; a little pepper; two tablespoons of fine cut crisped parsley; grate onion, about two teaspoonsful, with four tablespoons of salad oil or butter. To this add eight tablespoons of vinegar; slice two quarts of cold boiled potatoes - have these slices not very thin; pour over the dressing, and let them stand half an hour before serving.

Asparagus Salad

Boil the asparagus in a water until tender; cut off the hard ends, and set the rest away. When cool, cut in inch long pieces, and put it in your salad dish. Pour over a mayonaise dressing, and garnish with a few capers.