Tomatoes A' La Mayonnaise

mks. Henderson's cook book.

This is truly a delicious dish; it would, in fact, be good every day during the tomato season.

Select large, fine tomatoes and place them in the ice-chest; the colder they are the better, if not frozen. Skin them without the use of hot water and slice them, still retaining the form of the whole tomato. Arrange them in uniform order on a dish, with a spoonful of Mayonnaise sauce thick as a jelly on the top of each tomato. Garnish the dish with leaves of any kind. Parsley is very pretty.

Some marinate the tomato slices, i. e., dip them into a mixture of three spoonfuls of vinegar to one spoonful of oil, pepper, and salt; and then, after draining well, mix them in the Mayonnaise sauce.

Chicken Salad

Mrs. Henderson's Cook Book.

Boil a young tender chicken, and when cold, separate the meat from the bones; cut it into little square blocks or dice; do not mince it. Cut white tender stalks of celery into about three quarter-inch lengths, saving the outside green stalks for soups. Mix the chicken and celery together, and then stir well into them a mixture in the proportion of three tablespoonfuls of vinegar to one tablespoonful of oil, with pepper, salt, and a little mustard to taste. Put this aside for an hour or two, or until just before serving. This is called marinating the chicken; it will absorb the vinegar, etc. When about to serve, mix the celery and chicken with a Mayonnaise sauce, leaving a portion of the sauce to mask the top. Reserve several fresh ends or leaves of celery with which to garnish the dish. Stick a little bouquet of these tops in the center of the salad, then a row of them around it. From the center to each of the four sides sprinkle rows of capers. Sometimes slices or little cut diamonds of hard-boiled eggs are used for garnishing.

Chicken salad is often made with lettuce instead of celery. Marinate the chicken alone; add it to the small tender leaves (uncut) of the lettuce the last moment before serving; then pour Mayonnaise dressing over the top. Garnish with little center-heads of lettuce, capers, cold chopped red beets if you choose, or sliced hard boiled eggs. Sometimes little strips of anchovy are added for a garnish. When on the table it should all be mixed together. Many may profit by this recipe for chicken salad, for it is astonishing how few understand making so common a dish. It is generally minced, and mixed with hard-boiled eggs, etc., for a dressing.

Salad Dressing

Mrs. J. E. Hollenbeck.

Beat yolks of eight eggs, add to them a cup of sugar, one tablespoonful each of salt, mustard, and black pepper, a little cayenne pepper, and half a cupful of cream; mix thoroughly. Bring to a boil a pint and a half of vinegar; add one cupful of butter, and boil again; pour upon the mixture, and stir it well. It can be kept for weeks by bottling when cold, and putting away in a cool place.

Another:-Yolks of two hard-boiled eggs, rubbed very fine and smooth, one teaspoonful English mustard, one of salt, the yolks of two raw eggs beaten into the others, a dessertspoonful of fine sugar; add very fresh sweet oil, poured in by very small quantities, and beaten as long as the mixture continues to thicken; then add vinegar till as thin as desired; if not hot enough with mustard, add a little cayenne pepper.