Celery Salad

Take the yellow stalks of the celery and wash them in cold water, spread a clean cloth on a table and put the celery on it to drain, then split the stalks down lengthwise in four or five pieces, cut them off half an inch long and put them into the salad dish, make a dressing with the following ingredients: Two yolks of fresh eggs, one table-spoonful of olive oil, three tablespoonfuls of rich sweet milk, three tablespoonfuls of cider vinegar, half a teaspoonful of my made mustard, half a teaspoonful of salt. Put the vinegar, mustard and salt into a small skillet and let it get hot, but not boil; beat the yolks and oil together, then stir in the milk and then stir it into the vinegar, stir it until it is the thickness of cream, (but it must not boil,) then put it into a bowl and when it is cold mix it with the celery. Garnish the top with the yellow leaves.

Oyster Salad

One pint of small oysters measured after they have been scalded and drained, one pint of eels, or lake trout, after it has been boiled and cut up, one pint of celery measured after it is cut up, six small cucumber pickles the size of a little finger,

Dressing

Four tablespoonfuls of cider vinegar, one tea-spoonful of my made mustard, one teaspoonful of salt, half a teaspoonful of pepper, four yolks of fresh eggs, one tablespoonful of olive oil, four tablespoonfuls of rich sweet milk. Put the oysters, with their own liquor, into a saucepan over the fire and just when they begin to boil take them off and pour them quickly into a wire sieve to drain; when cold put them into a salad dish. Boil the fish in salted water fifteen minutes, and when cold take out the bones, cut the fish into pieces the size of a five cent piece and put into the salad dish. Wash the celery in cold water, split the stalks lengthwise in four or five pieces, then cut them off half an inch long and put it with the oysters and fish. Cut the pickles lengthwise in quarters, then in thin slices, and mix the whole together. Put the vinegar, mustard, salt and pepper into a skillet over the fire where it will get hot, but not boil, beat the yolks and oil together, then stir in the milk and then stir it into the vinegar, stir it until it is thick, (it must not boil) then pour it into a bowl and when it is cold mix it with the salad.

Italian Salad

One pint of shrimps, one pint of eels, measured after they are boiled and cut up, one quart of celery, after it is cut up, one gill of small cucumber pickles, after they are cut up, one gill of pickled button onions, after the outside is taken off, one gill of cider vinegar, two teaspoonfuls of my made mustard, two teaspoonfuls of grated white onions, one teaspoonful of salt, half a teaspoonful of pepper, six yolks of fresh eggs, two tablespoonfuls of olive oil, one gill of rich sweet milk. Put the shrimps into a colander, let cold water run through them, let them drain, then put them into a large bowl. Boil the eels in salted water fifteen minutes and when cold separate the bones from the fish, then cut the fish up in pieces as large as the shrimps and put them into the bowl. Wash the white stalks of the celery in cold water, split down lengthwise in four or five pieces, then cut them off half an inch long and put them with the fish; take the smallest cucumber pickles that are made by my receipt, split them lengthwise in quarters, then slice them up; take the outside layer off the pickled onions to make them small enough, then mix the pickles with the other ingredients, put the vinegar, mustard, onions, salt and pepper into a skillet where it will get hot, but not boil; beat the yolks and oil together, then stir the milk and stir it into the vinegar, stir it until it is thicker than cream, (it must not boil) then pour it into a bowl and when cold mix it with the salad; place some head lettuce leaves around the salad dish, put in the salad and garnish with young celery leaves.