The Judge's Chicken Salad

Free from skin and fat the meat of two large boiled chickens. Cut the meat in cubes or dice and mix with it the same quantity of crisp celery cut in similar pieces. Add five minced olives and three teaspoons of capers. Make a dressing of six tablespoons of oil, two tablespoons of vinegar, two teaspoons of salt, and a dash of cayenne. Mix the dressing with the chicken and celery and set in the refrigerator several hours to chill.Prepare the mayonnaise given below, make a smooth pile of the chicken in a salad bowl, pour the mayonnaise over and serve at once.

Mayonnaise For Chicken Salad

To the yolks of two eggs add drop by drop a pint of olive oil, stirring with a silver fork one way all the time. When the dressing thickens, thin with lemonjuice, keeping it all the time about as thick as thick cream. Add salt and pepper to taste.

How To Prepare Cucumbers

Select only mediumsized and wellshaped cucumbers. Half an hour before they are required, peel and slice them evenly, and not too thin. Lay in a tin pan, cover with cold water, add no salt, as it wilts the cucumber, and put a large piece of ice into the water. Set the pan on the ice until ready for the table. Then pour off the ice and water, and serve. You will find them crisp and nice, prepared in this way.

A Cucumber Slicer.

Cucumber Spirals

Peel cucumbers and throw into ice water. Cut the chilled cucumber with a sharp knife, going round and round it till you have thin, long spirals. Lay in a salad bowl with cracked or shaved ice, and serve with the spirals French dressing.

Dandelion Salad

Early in the spring young dandelions, very tender and fresh, are by many deemed a delicious and wholesome salad. The early root leaves are mostly white. Wash the leaves, separate them, and serve with a French dressing. See also "Dandelion Greens," page 186.

Fish Salad

Sometimes you have a piece of fish left from dinner, such fish as fresh cod, halibut, bass, red snapper. On such occasion keep it cold near ice till next day and make a delicious salad in this way: Free it from bone and skin, break it in small pieces, and in a bowl which you have rubbed with a juicy onion put a layer of the fish. Over this sprinkle salt and lemonjuice, and lay on crisp white lettuce leaves. Dress the lettuce as you have the layer of fish, and then add more fish, which again you treat as you treated the first layer. So proceed till you have used your material. Spread over the top a layer of tartare sauce, chill, and serve.

Fish Salad

A New Orleans Dish made from two pounds of cold boiled fish, or fish left over. Pick the meat free of bones, lay it in a china bowl, add four cloves, as many allspice, one minced red pepper, half a teaspoon of salt, and one teaspoon of minced parsley. Also add the juice of one lemon, one teacup of olive oil, stirring this in slowly, half a teacup of cider vinegar, one teaspoon of French mustard, and one small white onion minced exceedingly fine. Let this stand near ice overnight, and serve cold with lettuce or any salad green.

French Fruit Salad

Peel and cut into small pieces three oranges, three bananas, and an equivalent amount of pineapple. Fill lettuce cups with alternate layers of fruit. Dress with salad dressing, garnish with English walnut meats, and serve with cheese wafers. [See illustration, Plate XVI.]

Macedonian Salad

Cut cooked turnips, carrots, and celery into small pieces. Add cooked peas, beans, and cauliflower, also broken in small pieces. Moisten with mayonnaise and let stand two hours. Scoop out small turnips, cook, and fill the shells with the salad. Serve on lettuce leaves. Cheese wafers are served with this salad.

Orange Salad

Choose large, juicy, cleanskinned oranges. Cut each orange through the middle, and with a teaspoon scoop out the pulp carefully, breaking it as slightly as possible. Lay the pulp on ice. With a sharp knife pare out the white pith on the inner part. Cut a thin slice from the end of each half to allow it to set firmly on the plate. When ready to serve sprinkle the pulp with powdered sugar, add a tablespoon of sherry to each tablespoon of orangejuice, and pour over the orange pulp. Heap the halves of the oranges full of the salad, garnish with white grapes and serve.

Oyster Salad

Beat together half a cup of cream and three eggs. Add a saltspoon of made mustard, salt and cayenne to taste, and two tablespoons of butter. Heat in a doubleboiler, stir constantly, and when at boiling point two minutes add two tablespoons of vinegar. Cook two minutes more, and you then have a smooth sour cream. Have a quart of oysters merely brought to boil in their own liquor and cooled. Have also a pint of chopped celery. Mix the celery and oysters, pour over and mix in the cream dressing, and keep the salad cool till served.

Pineapple Salad

Be sure your pines are ripe and tender. Shred them thoroughly. Then add orange and lemon juice in the proportions given in the foregoing. Sugar to taste, and set away to chill.

Potato Salad

Boil six mediumsized potatoes until very tender, with salt in the water. Take each from the saucepan with a spoon to prevent breaking. Put them in a colander, and set aside until cold. When cold, cut them in somewhat thin slices across the potato. Lay in an earthen dish and sprinkle with parsley chopped very fine. Make the following dressing Mix in a small saucepan four eggs, two heaping teaspoons of salt, two heaping teaspoons of sugar, one small teaspoon of mustard, and four dashes of pepper. Stir this together, and heat a little to mix well. Add gradually threequarters of a teacup of vinegar. Set the saucepan in another containing water.