Chicken Salad

One young full-grown chicken boiled till tender; half a pint of the water the chicken was boiled in; two ounces of fresh butter with two teaspoonfuls of flour mixed with it; one teaspoonful of crushed celery seed; one teaspoonful of powdered mace; one teaspoonful of salt; half a tea-spoonful of pepper. When the chicken is done and cold remove the bones and cut the chicken up in pieces half an inch square and put them into a salad dish. Boil down the water the chicken was cooked in to about half a pint; measure it and pour it through the gravy strainer into a skillet over the fire; then put in the celery seed, mace, salt and pepper. Mix the butter and flour together and stir it in; stir it until it boils up as thick as cream; then pour it over the chicken and mix it together. The head butter lettuce is the best, and there should be an equal quantity of lettuce and chicken. Separate the leaves from the stalks, wash them in cold water; then drain it well, cut it in pieces, put it into a large bowl, and when ready to serve dress it with No 1 Salad Dressing and then mix it with the chicken.

Shrimp Salad

One pint of shrimps, one pint of celery, after it has been cut up.

Dressing

Three tablespoonfuls of cider vinegar, one tea-spoonful of my made mustard, half a teaspoonful of salt, quarter of a teaspoonful of pepper, three yolks of fresh eggs, one tablespoonful of olive oil, three tablespoonfuls of rich sweet milk. Put the shrimps into a colander and let cold water run through them, let them drain, then put them into a large bowl. Wash the white stalks of the celery in cold water, split them lengthwise in four or five pieces, then cut them off half an inch long, put them in with the shrimps and mix them 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, but it must not boil, then put it into a bowl and when it is cold mix it with the salad. Place some head lettuce leaves around the salad dish, put in the salad and garnish the top with hard boiled eggs cut in quarters.

Fish Salad. (Lobster And Trout)

One pint of lobster, after it has been cut up, one pint of trout, after it has been cut up, one pint of celery, measured after it is cut up, one pint of the inside leaves of head lettuce. Cut the lobster and trout in pieces an inch long and put them into a large bowl. Wash the white stalks of the celery in cold water, split them lengthwise in four or five pieces, then cut them off an inch long and mix them with the fish. Wash the lettuce in cold water, let it drain and put it into the bowl.

Dressing

Four yolks of fresh eggs, two tablespoonfuls of olive oil, four tablespoonfuls of rich sweet milk, four tablespoonfuls of cider vinegar, one teaspoon-ful of my made mustard, one teaspoonful of grated white onion,one teaspoonful of salt,half a teaspoonful of pepper. Put the vinegar, mustard, onion, salt and pepper into a skillet over the fire to 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 put it into a small bowl to get cold and when ready to serve mix it with the salad. Place some large head lettuce leaves around the salad dish, put in the salad and garnish with hard boiled eggs cut to suit the fancy.