Pick the meat from the body of a lobster, take out the tail part in one piece, and cut it, with the contents of the claws, into slices one-quarter of an inch thick. Chop the whites of two hard-boiled eggs small and rub the yolks through a hair sieve. Do the same with the spawn or coral of the lobster, but mix the soft part and any bits with the sauce. Pour the sauce into the bowl, put in a layer of shred lettuce and small salad, and place the slices of lobster, with hard-boiled eggs, quartered, and interspersed with sliced beet and cucumber on the top. Repeat in the same manner until the bowl is full, sprinkling the egg and coral over and between the layers. To ornament, reserve some of the hard-boiled eggs, yolks and whites, arrange these, with the coral and beet and sliced lobster, so that the colors may contrast well. Before serving, pour some mayonnaise sauce over the top. Crab may be prepared in the same manner. A. T. Mc.
Cut the lobster into dice and season with two tablespoonfuls of vinegar, two tablespoonfuls of oil, one teaspoonful of salt and a little pepper and let it stand in a cool place for an hour. When ready to serve line the salad bowl with crisp lettuce leaves, and after mixing the lobster thoroughly with mayonnaise place it on the lettuce. Serve with toasted, crackers and cheese. H. Richmond.
Add to the white meat of a cold cooked chicken three-quarters of its bulk of chopped celery, two hard-boiled eggs, one egg well beaten, one teaspoonful each of salt, pepper, made-mustard, three teaspoonfuls of salad oil, two teaspoonfuls of white sugar, one-half teacup of vinegar. Remove every scrap of fat, gristle, and skin, mince the chicken fine, cut the celery into bits one-half inch long, mix them; set aside in a cool place. Rub the yolks of the eggs to a fine powder, then add the salt, pepper and sugar, then the oil, grinding hard, and putting in a few drops at a time. The mustard must now be added. Let all stand together and whip the raw eggs to a froth. Beat this into the dressing, and pour in the vinegar, spoonful by spoonful, whipping the dressing well, tossing and mixing until the bottom of the mass is as well saturated as the top; turn into the salad bowl and garnish with the whites of hard-boiled eggs cut into rings, and sprigs of bleached celery tops. Mrs. Mariette Simmons.
Put a four-pound chicken on to cook in cold water, add one onion; simmer until the chicken is very tender; when perfectly cold remove skin and cut meat into cubes. Put away in a cold place until wanted; wash and cut three heads of celery into pieces about one-half of an inch long; put into cold water until wanted; when ready to serve, dry the celery and mix with chicken, then mix with mayonnaise dressing. Serve on a cold dish garnished with the white celery tops. Ivy Brown.
THE making of pies in America has been developed almost to as fine an art as that of soup making in France. There is scarcely an article of food which has not been utilized in this unique way, and the future possibilities are only a question of time.
It is said that successful pastry makers are born, not made, like really successful cooks. The sodden, pale, unsightly looking dough crusts that emerge from the ovens of many housewives would seem to justify this saying. Yet care and forethought will make a pastry maker, spite of that old saying. It requires simply good judgment and a deft touch.
The quicker puff paste is made, the lighter it will be. The lard, butter or Ko-nut entering into its preparation should be ice cold, if possible, to insure that flaky crust which is so much liked. The hands should be cool when mixing it, and the pastry board should be of hard wood. Confectioners' paste is usually kneaded on marble slabs.
Many err on account of the oven. They vow they have made the pastry quite right, but the oven has burnt it black or else cooked it a sickly white. This is because intelligence has not governed the heat of the oven aright or knowledge has not shown what is the heat suitable for pastry; therefore, guesswork has given the usual fatal results.
A brisk oven is needed for all pastry. A very simple test will show the right heat. If the cook will insert a piece of white note paper into the oven and after five minutes take it out she will know what its heat is. A pale yellow hue on the paper will indicate that it is too slow for ordinary puff paste, a nice brown color, decided in tone, shows that the heat is just right. A very dark brown shows too much heat.
Even when the oven is quite right and the pastry has been made moderately rich a woman will feel dissatisfied at the appearance of a pie because she misses the rich brown gloss that she has seen on pastry made by practical cooks. To obtain this gloss she needs a wrinkle. It is produced by egg-wash. An egg is beaten up with a little sugar and a small quantity of milk is added. With this wash the pie is brushed over after the pastry has been finished and all its paste ornaments have been put on. This is pastry-glazing.
If a little of the pie paste has been left over it should be converted into tea cakes, a little baking-powder, a few currants and some sugar effecting the transformation. Then the remainder of the egg glaze will come in handy to brush over the small buns and none will be wasted. This wash is the secret of the rich brown on shop buns.
To those mothers who look upon pies as an abomination yet feel they must now and then meet the call we suggest the use of Ko-nut instead of lard, (see Part II.). Ko-nut, in a measure, does away with the objectionable feature - namely, indigestion.