1112. - Chicken Salad

Mince the meat of two cooked fowls, with a little ham or tongue; cut up fine a nice lettuce head; put it in a dish, with the chicken in the centre; for the dressing, take the yolks of four eggs beaten, two teaspoonfuls of mixed mustard, two table-spoonfuls of vinegar, and four of oil, half a teaspoonful of Cayenne pepper: boil the mixture, and when cold pour it over the chicken, and ornament it with sliced white of egg and of beets.

1113. - Salad Dressing For Lettuce

Two hard-boiled eggs, the yolks mashed with four teaspoonfuls of sweet oil, a saltspoon of salt, and a teaspoonful of mustard, with two table - spoonfuls of vinegar. Add the lettuce cut up fine, and mince the white of egg to throw over it.

1116. - Chicken Salad

Boil a chicken that weighs not more than a pound and a half. When very tender, take it up, cut it in small strips, and make the following sauce, and turn over it - boil four eggs three minutes-then take them out of the shells, mash and mix them with a couple of table-spoonfuls of olive-oil, or melted butter, two-thirds of a tumbler of vinegar, a tea-spoonful of mixed mustard, a teaspoon-ful of salt, a little pepper, and essence of celery, if you have it - if not, it can be dispensed with. In making chicken salad, the dressing should not be put on till a few minutes before the salad is sent in; as by lying in it, the chicken and celery will become hard.

1118. - Fish Salads

All fish salads are made from the remains of fish from a previous dinner, especially turbot and salmon; but for fillets of soles they must be dressed thus: - When filleted, melt an ounce of butter in a sautepan, lay the fillets in, season with pepper and salt, and the juice of half a lemon; saute them on a slow fire until done, which may be from four to five minutes, and put by to get cold; cut in middle-sized pieces and use as lobster.

1119. - Mayonnaise

[The following receipt is contributed to "The Practical Housekeeper" by Mr. Delmonico, proprietor of the well-known establishments at the Irving House and at the corner of Beaver and William streets, New York.]

In a middle-sized dish placed in cracked ice, put the yolks of two fresh eggs, a little salt, some white pepper, and some vinegar a l'estragon. Stir this mixture briskly with a wooden spoon, and as soon as it begins to thicken, mix in gradually a table-spoonful of oil and a little vinegar, taking care to beat the sauce against the sides of the dish. On this repeated beating depends the whiteness of the sauce Mayonnaise. In proportion to the bulk add oil and vinegar together, putting in but little at a time. As it comes nearer perfection it grows thick and strong-bodied. When finished add a squeeze of citron and some drops' of water. This sauce is delicious for chicken salad - mayonnaise de volaille -and serves for all kinds of fish and poultry.

1120. - Lobster Salad

Take out the meat of the claws and body, cutting it into small pieces, and mixing it with the lettuce or endive; but previously separate the soft part of the fish adhering to the shell, with the red spawn of the hen-lobster, and blend them with the materials prepared for the dressing. It will perhaps require a little more pungency of flavor, which can be imparted by a small additional quantity of chili or tarragon vinegar.

Crab, or shrimps, may be used in the same manner; and a great improvement in either will be found by throwing in a portion of savory calf's-foot jelly, divided into pieces.

Although shell-fish are very decidedly the best mixture to be put into this salad, yet any sort of firm fish, which have been dressed, and partly left cold, may also be prepared in a similar way.