Chicken Salad

Three chickens chopped fine, both light and dark meat, the juice of two lemons, 8 or 10 eggs boiled hard, the whites chopped fine and the yolks mashed fine, moisten with 6 tea-spoonfuls melted butter, 2 tea-spoonfuls sweet oil; to which add 1 table-spoonful of mustard, 1 of pepper, 1 of salt, 1 of sugar, 3 of cream; and last, add 6 large bunches of celery chopped fine, with sufficient vinegar to moisten the whole.

Chicken Salad, No. 3

Boil one chicken tender, then take the meat and chop up, take 2 table-spoonfuls of mustard, 3 eggs boiled hard, chop the whites with the chickens, rub the yolks up fine with the mustard, 1 table-spoonful of salt, 3 table-spoonfuls melted butter, 1 table-spoonful black pepper, vinegar enough to moisten it, chop 3 heads of celery to one chicken, mix all together and serve.

Fish Salad

Boil tender a white-fish or trout; chop fine; add same quantity chopped celery, cabbage, or lettuce; season same as chicken salad.

Cabbage Salad

First prepare the cabbage by letting it stand for some time in cold water, in order to make it crisp; dry well and shave as finely as possible. Choose a firm, white cabbage. Dressing: Rub together a piece of butter the size of a walnut, and 1 table-spoonful of flour; stir in 2 table-spoonfuls of vinegar, and scald for 1 minute; then add the yolk of 1 egg (beaten) and two table-spoonfuls of cream; salt and pepper to taste.

Salad Dressing

The yolk of 4 eggs, two-thirds of a cup of oil, red pepper, salt and mustard to taste, the juice of "2 lemons, and last of all, 1 cup of thick cream. If the dressing is for chicken salad, use the oil or fat from the chicken instead of sweet oil. Be sure and put the cream in last, just before sending to the table.

Mint Sauce

Mix 1 table-spoonful of white sugar to half a tea-cup of good vinegar; add the mint and let it infuse for half an hour in a cool place before sending to the table. Serve with roast lamb or mutton.

Celery Sauce

Mix 2 table-spoonfuls of flour with half a tea-cup of butter; have ready a pint of boiling milk; stir the flour and butter into the milk; take 3 heads of celery, cut into small bits, and boil for a few minutes in water, then strain it off; put the celery into the melted butter, and keep it stirred over the fire for 5 or 10 minutes. This is very nice with boiled fowl or turkey.

Egg Sauce

Take the yolks of 2 eggs boiled hard; mash them with 1 tea-spoonful of mustard, a little pepper and salt, 3 table-spoonfuls of vinegar, and 3 of sweet oil. A table-spoonful of catsup improves this for some. Nice for boiled fish.

Tomato Sauce, - 36 ripe tomatoes, 6 green peppers, 2 onions chopped fine, 2 cups of sugar, 2 table-spoonfuls of salt, 2 tea-spoonfuls of ground cloves, 2 tea-spoonfuls of mustard, 2 tea-spoonfuls of cinnamon, and 2 cups of vinegar; boil half a day.

Fish Sauce

1/4 lb. of fresh butter, 1 table-spoonful of finely chopped parsley, a little salt and pepper, and the juice of 2 lemons. Cream the butter; mix all well together, adding at the least 1 tea-spoonful of mayonaise. Less lemon juice may be used if preferred.