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Classic
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page 151
of vinegar; when well mixed, pour the mixture over your salad, and stir all till
well mingled.
The merit of a salad is that it should be cool, fresh and crisp. For vegetables,
use only the delicate white stalks of celery, the small heart-leaves of lettuce,
or tenderest stalks and leaves of the white cabbage. Keep the vegetable portions
crisp and fresh, until the time for serving, when add the meat. For chicken and
fish salads, use the Mayonnaise dressing. For simple vegetable salads, the
French dressing is most appropriate, using onion rather than garlic.
MIXED SUMMER SALAD.
Three heads of lettuce, two teaspoonfuls of green mustard leaves; a handful of
water-cresses; five tender radishes; one cucumber; three hard-boiled eggs; two
teaspoonfuls of white sugar; one teaspoonful of salt; one teaspoonful of pepper;
one teaspoonful of made mustard; one teacupful of vinegar; half a teacupful of
oil.
Mix all well together, and serve with a lump of ice in the middle.
--"Common Sense in the Household."
CHICKEN SALAD.
Boil the fowls tender, and remove all the fat, gristle and skin; mince the meat
in small pieces, but do not hash it. To one chicken put twice and a half its
weight in celery, cut in pieces of about one-quarter of an inch; mix thoroughly,
and set it in a cool place,--the ice chest.
In the meantime prepare a "Mayonnaise dressing," and when ready for the table
pour this dressing over the chicken and celery, tossing and mixing it
thoroughly. Set it in a cool place until ready to serve. Garnish with celery
tips, or cold hard-boiled eggs, lettuce-leaves, from the heart, cold boiled
beets or capers; olives.
Crisp cabbage is a good substitute for celery; when celery is not to be had use
celery vinegar in the dressing. Turkey makes a fine salad.
LOBSTER SALAD. No. 1.
Prepare a sauce with the coral of a fine, new lobstwe, boiled fresh for about
half an hour. Pound and rub it smooth, and mix very gradually with a dressing
made from the yolks of two hard-boiled eggs, a tablespoonful of made mustard,
three of salad oil, two of vinegar, one of white powdered sugar, a small
teaspoonful of salt, as much black pepper, a pinch of cayenne and two fresh
yolks of eggs. Next fill your salad bowl with some shred lettuce, the better
part of two, leaving the small curled centre to garnish your dish with. Mingle
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