Miss Juliet Corson.
A tablespoon salad oil made hot. Break 3 eggs into it, and stir a little. Season with salt and pepper. Turn out as soon as it hardens a trifle, sprinkle over the top a tablespoon chopped cucumber, same of grated lemon rind, a tablespoon lemon juice, and 3 tablespoons salad oil.
Mrs. E. K. Owens, Minerva, Kentucky.
This recipe will make nearly a gallon of salad and will keep for days, and even weeks, in cool weather.
12 eggs, hard-boiled.
1 cup salad oil or melted butter.
6 stuffed pickled peppers, chopped.
3 cups chopped celery.
1 teaspoon ground pepper.
Rub the yolks with the oil. If the chicken is fat, the oil taken from the water in which it is boiled is much better than salad oil. Chop the whites of the eggs. Put all the ingredients in a tray and work with the hands, until thoroughly incorporated. If celery cannot be procured, use white tender cabbage, and get celery seed and put into vinegar over night and use that vinegar for the salad. If pickled peppers cannot be had, use other pickles and some pepper sauce.
Mrs. M. A. Smith, Chicago.
1 chicken weighing about 2\ pounds.
1 small cup chopped celery.
4 hard-boiled eggs.
1 tablespoon olive oil or melted butter.
1 teaspoon prepared mustard.
1 teaspoon salt.
1/2 teaspoon pepper.
1/2 cup vinegar. Boil the chicken tender. Pick in small pieces, mix with the celery. Chop the eggs, add to the other ingredients and pour over.
Miss Bettie A. Hill, Maysville, Ky.
1 can salmon, cut in small pieces.
1 very small head of hard cabbage, chopped fine.
1 dozen small cucumber pickles, chopped.
2 hard-boiled eggs, chopped.
Mix the ingredients well together, and pour over 1 pint vinegar after heating it to scalding and seasoning it with pepper, salt, and mustard to suit the taste.
Mrs. M. A. Smith.
Chop lobster up fine. Chop fine twice the quantity of lettuce that you have of lobster, mix, season with pepper, salt, mustard, and vinegar. If lettuce is not to be had, use fine white cabbage.
Mrs. M. M. Jones, Nashville, Term.
To 1 large can of cove oysters, take 1/2 tin cup each of vinegar, butter, and powdered crackers, yolks of 4 eggs, 1 teaspoon of mustard, salt and pepper to taste. Beat the yolks of the eggs, add the butter and oyster liquor and then the crackers. Place over the fire and stir constantly until almost done, then add the vinegar and mustard. When it thickens, pour it over the oysters. Garnish with hard-boiled eggs and parsley.
Miss Juliet Corson.
Dress this salad on a standing salad dish or a fruit dish. Use chopped veal or chicken, hard-boiled eggs, white and yolk chopped separately, sardines or anchovies, tongue, pickled beets or red cabbage, chopped pickles or capers, and parsley or water-cresses. Prepare all of these separately, and arrange them in little rows, placing the colors so they will harmonize. Dress with plain French salad dressing, using 3 times as much oil as vinegar or lemon juice. If sardines are used, get the boneless sardines at a trifling excess of cost. Grated orange or lemon rinds are nice additions. Salmagundi is specially adapted for night suppers.
Take at least three colors of vegetables, beet, carrot, and turnip. Cut the carrot and turnip in slices over an inch thick, then take an apple-corer or a smaller cylinder, and cut through the slices as many pieces as can be gotten. When enough are cut, boil each kind separately in a little vessel, putting over in boiling salted water. When just tender, drain and lay in cold water. Beets are not to be soaked in cold water, but boiled whole and cut up when ready to serve in the salad. Lay the colors around on a small salad platter, rather than a high salad dish, in little groups, and pour over a plain French salad dressing.
Grate it during the season, put into bottles, and fill up with strong vinegar. Cork tight and keep in a cool place.