Salad Dressing Without Cream Or Oil

Two eggs (whites and yolks). One tea-spoonful of dry mustard. One-half tea-spoonful of salt. One large table-spoonful of butter.

One tea-spoonful of sugar. One tea-spoonful of corn-starch. One-eighth tea-spoonful of pepper. One tea-cupful of vinegar.

Beat the whites and the yolks separately and then together, and add salt, sugar and the mustard. Rub the butter and the corn-starch to a cream, and put them in, stirring all well together. Place the bowl containing the mixture into a sauce-pan of hot water, and stir constantly until the dressing thickens. Remove from the fire, and gradually pour in the vinegar, stirring all the time. If the vinegar is too strong, dilute with a little water, but this quantity of dressing allows for only a cupful of liquid.

Cooked Salad Dressing

Two table-spoonfuls of dry mustard.

Two eggs.

Two table-spoonfuls of-oil or melted butter.

One tea-spoonful of salt.

One-half tea-spoonful of sugar.

One-eighth tea-spoonful of pepper.

Twelve table-spoonfuls of vinegar.

Beat the yolks and the whites of the eggs separately and then together; then add the rest of the ingredients, stirring constantly. Set the bowl containing the mixture in a sauce-pan of boiling water, and cook until the liquid thickens, stirring all the time. Set the dressing on the ice, and use when perfectly cold.

Chicken Salad

Use only tender chickens for salad. Boil them, and let them cool in the water in which they were boiled.

When perfectly cold, remove the skin and cut the meat in dice. If the salad is to be particularly nice, use only the white meat, saving the dark for croquettes. When the meat has been cut in pieces, set it in a cold place until needed. Wash and cut the fine parts of celery into half-inch lengths, throw the pieces into a bowl of cold water, and leave them at least an hour. When ready to serve, dry the celery, and mix it with the chicken, allowing for every pint of meat two-thirds of a pint of celery; and season the whole with ' celery salt. Line a bowl with lettuce leaves, lay the chicken and celery on the leaves, and pour over them the cream or the mayonnaise salad-dressing, allowing a cupful of dressing to every pint of chicken. Garnish with French capers and slices of cold boiled eggs, or with white celery tips.

Chicken for salad is often marinated before being used. This is done by stirring into the cut meat a mixture consisting of

Three table-spoonfuls of vinegar. One table-spoonful of oil. One tea-spoonful of salt. One-half tea-spoonful of pepper.

This quantity will marinate a quart of chicken, which is then set on the ice for an hour; the chicken will by that time have absorbed the mixture, and be finely seasoned.

Chicken salad is as often served without the lettuce as with it, this being a matter of taste. Veal cut in cubes is sometimes used to increase the quantity of chicken when a large amount of salad is required for any special purpose. The white part of roast pork is also sometimes used for this purpose, but this is a deception which, perhaps, should not be encouraged.