Have a cupful of rich sour cream very cold, then beat hard for five minutes, adding, as you do so, a tablespoonful of powdered sugar and a half teaspoonful of lemon juice. This dressing is delicious served with chilled cucumbers, sliced thin. 15
Into three well-beaten eggs stir a cupful of vinegar, a table-spoonful of sugar, two saltspoonfuls of salt, a dash of paprika, and a small teaspoonful of French mustard. Beat thoroughly, turn into a saucepan, stir steadily until the boil begins, and add a teaspoonful of butter. When this melts remove the dressing from the fire. Beat for two minutes and set aside to cool. When cold put in the ice-box, where it will keep a week or ten days.
Cut cold, boiled chicken into small dice. With two cupfuls of this meat mix a cupful of celery cut into dice. Sprinkle all with salt and pepper. Into three tablespoonfuls of oil stir a table-spoonful of vinegar. Pour this over the chicken and celery and toss until well mixed. Line a chilled bowl with crisp lettuce leaves, fill with the chicken salad and pour mayonnaise dressing over all.
Is made in like manner, rejecting the dark meat of the legs, unless it is very tender.
Pick out the meat from a fresh, well-boiled lobster. Cut with a sharp knife into small dice, taking care not to tear the meat. Set on ice while you make a good mayonnaise, which, in turn, must go on the ice. Have ready one-third as much celery as you have lobster, cut into half-inch lengths. Mix together in a bowl, sprinkle with cayenne and salt and stir lightly into it a cupful of mayonnaise. Line a chilled bowl with crisp lettuce, arrange the salad within this; garnish with the lobsters' claws and hard-boiled eggs cut into lengths lengthwise. Set on ice until it goes to table.
Is made in the same way, omitting the eggs from the garnish.
Choose small oysters for this salad. If you can not get these, cut each oyster in half, but do not chop them. Drain the liquor from the oysters, and to every cupful of these add a cupful of crisp white celery cut into half-inch bits sprinkled lightly with salt. Mix and stir mayonnaise dressing through the mixture. Line a chilled bowl with lettuce leaves, fill with the oyster salad and pour a rich mayonnaise over all. Garnish with stoned olives.
For this dish you can use either the fresh or the canned shrimps. If the former, they must be shelled. If the latter, they must be taken from the can several hours before they are to be used and set on the ice. Line a salad bowl with crisp lettuce leaves, lay the shrimps upon these and cover with mayonnaise dressing. Serve at once.
Cut the tops from ripe tomatoes and remove the insides. Fill the tomato shells with cold boiled shrimps, with their backs up; set each tomato upon a leaf of lettuce and pour mayonnaise dressing over all. A pretty salad.