Recipes For Salads

Two large cold fowls, either boiled or roasted.
The yolks of nine hard-boiled eggs.
Half a pint of sweet oil.
Half a pint of vinegar.
A gill of mixed mustard.
A small teaspoonful of cayenne pepper.
A small teaspnonful of salt.
Two large heads, or four small ones, of fine celery.
Cut the meat of the fowls from the bones, in pieces not exceeding an inch in size.
Cut the white part of the celery inlo pieces about an inch long.
Mix the chicken and celery well together.
Cover them and set them away.
With the back of a wooden spoon, mash the yolks of eggs till they are a perfectly smooth paste.
Mix them wilh the oil, vinegar, mustard, cayenne, and salt.
Stir them for a long time, till they are thoroughly mixed and quite smooth. The longer they are stirred the better. When this dressing is sufficiently mixed, cover it, and set it away.
Five minutes before the salad is lo be eaten pour the dressing over the chicken and celery, and mix all well together. If the dressing is put on long before it is wanted, the salad will be tough and hard.
This salad is very excellent made of cold turkey instead of chicken.

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In nearly every salad lettuce has a place. Gather it early in the morning before the sun is hot, put it in a paper bag and lay in the refrigerator. In a few hours it will be deliciously crisp. When shredded lettuce is called for, tear it with the fingers, as cutting makes it wilt. Delicious salads may be made from left-over vegetables. If they have the remains of a sauce clinging to them, put them in a colander and set under the cold water faucet to wash it away. Drain and use as if newly cooked for the salad. The only difference is they will require more time to marinate. Handle a salad as gently as possible; never stir materials together or pat or mold into shape, for this will rob the dish of its sightliness and much of its flavor. Toss lightly to mix the dressing with a silver fork, running it quickly around the edge of the dish with the same movement as in cutting the whites of eggs into a cake. Do not stick religiously to one flavor for vegetable salads. Try onion one day, garlic another, tarragon vinegar, or chives, or Worcestershire sauce. Each flavor is so different that even when one is limited in material there is still the variety which is the spice of life. It is a good idea to keep some homemade flavoring vinegar constantly on hand.

Spiced Vinegars

Put two-thirds of a cup of vinegar in a saucepan, add two thick slices of onion, half a teaspoon of celery seed, two bay leaves and half a teaspoon of black pepper. Boil till reduced one-half, strain, cool and bottle. A teaspoon of this, added to the dressing for a cabbage salad or cold slaw, gives an excellent flavor.

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• 1 avocado pear
• 1 chopped shallot
• 1/2 pint (1 cupful) grapefruit pulp
• 1 teaspoonful salt
• 1 teaspoonful sugar
• 1 chopped green pepper
• 3 tablespoonfuls vinegar
• 1/2 pint (1 cup) chopped crisp celer
• 6 tablespoonfuls olive oil

Peel the pear with a silver knife and cut it into dice.
Put the pieces in a salad bowl, and mix with the grapefruit pulp and juice.
Put the shallot into a small bowl, add the salt, sugar, vinegar and oil.
Stir and mix well.
Then add the pepper.
Pour it over the pear and grapefruit, then mix and chill.
At serving time, add the celery, mixing it in gently.
Another Method. — Peel and cut an avocado pear, and then toss lightly with some grapefruit pulp and a few skinned and seeded grapes, using two silver forks for the purpose.
Chill the ingredients, and at serving time arrange on a bed of white, crisp lettuce leaves; then over all pour a fruit mayonnaise made as follows:
Beat up two yolks of eggs with two tablespoonfuls of sifted sugar, add slowly two tablespoonfuls of lemon-juice, stirring all the time, then gradually add two tablespoonfuls of sherry wine. Beat thoroughly with an egg-beater. Serve very cold.
Or put an avocado pear through a potato ricer, add onion-juice to taste, and fill into skinned tomato
shells. Garnish with slices of hard-cooked egg and serve on lettuce nests with mayonnaise dressing.

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