National Republican. (Washington City (D.C.)) 1872-1888, 1882-02-11
FOR THE HOUSEHOLD.
CHOICE AND DELICATE SALADS.
How They Arc Made and What Ingredients should
he EmplOyedOther Table Delicacles--
Interesting Reading for
Housewives.

Il has been pertlnontly said that in making a
good salad dressing you must have "a miscr for
vinegar, q spendthrift for OIL and a mailman %
stir IT," II ls also necessary that the madman's
perseverance, should equal his zeal, for this Is
OF the good things for the table that can not be
made in hurry. 1fyou have not more than half
an hour to bestow upon II you might possibly sue
coed in making good dressing in that time but
an hour stirring will improve IT, There are many
ways OF decorating dish of salad so az to makeit
ornamentto the table. Ifmade Of chicken, af-
ter arranging Il neatly In pyrnmidlcal form upon
fiat dish, pour the dressing over II and stick the
delicate tops of celerySn the centre, and place a
border Of hard boiled eggs, cut Into rings quar-
tors, around the base. 1fof lobster. tho shells and
claws Of the fsh polished with little oil make a
very pretty dnish when they are tastcfully
ranged. border Of crisp lettuce-lcaves around
dish Of tomatoe salad makes a combination Of
colors extremely pleasing to the eye.
SALAD DRESSING.
Take the yolks Of eight hard boiled eggs and
mash them in n bowl with silver SPOON adding
tablespoonful of vinegar. Rub them quite
smooth and add slowly some good olive oil. Stir
very hard and sec tn at the oil is thoroughly in
oorporated with the egg. Then break in one at
time four raw eggs, adding TO taste salt, cayenne
pepper and mixed mustard. Continue TO stir and
add slowly moro oil until bottle is used Discre-
ton must be used in adding the condiments; too
much sa,t and vinegar viii spoil the dressing and
tastes vary so much II is impossible to state tho ex
act proportions TO be used. Stir until the whole Is
very light and smooth. This quantity will be suf-
fcient for one pair Of chickens.
CHICKEN SALAD.
Roast or boil one pair OF tender chickens, and
when they are quite cold remove the skin and cut
the meat into small leeeces but do not mlnce II.
Mix II with an equal 6tAnuty OF fresh celery, also
cut into small pieces. Add little salt pepper and
wNsalrl a. -.Nl
with the dressing given above.
LOBSTER Ballad.
Boil one large lobster and remove the meat care-
fully from the she'll cut 1t into small pieces and
add a sprinkle of salt, pepper. and vinegar: ar
range 1t neatly upon crisp lettuce leaves and pour
the dressing given above over all ? ornament with
the shells and claws.
| TOMATO SALAD.
Slice firm, largo tomatoes and arrange them
neatly upon fat dish with fresh lettuce leaves,
and pour a dressing, made according TO the direc-
tons above, ovet all.
| Potato SALAD.
Boil a dozen large potatoes, and when quite cold
remove their jackets and cut them into small,
dlce-like pieces; add some minced onion, .
sprinkle OF salt, pepper, and vinegar; arrange tho
mixture upon fiat DISH and pour the same Dress
ing as given above over all ornament with celery
tops or crisp lcttuce-leaves.
| COLD sLAw
Halve and wash thoroughly hard head of cab
bage, then with sharp knife shred 1t very fine,
and cover with dressing made as follows: Add TO
one teacupfu Of vinegar saltspoonful ofsalt, one
Of black pepper teaspoonful of mixed mustard,
the same of butter half teaspoonful of sugar
and one beaten egg. Let all simmer over the Gre
until II thickens and when II is quite cold pour II
/ over the cabbage.
| PICKLED OYSTERS.
LII with a fork from the liquor, one by one, one
hundred large oysters. Place them in a coander
rub tablespoonful of salt through then, and then
wash them thoroughly under the hydrant and let
them drain. Strain the liquor into saucepan and
stand It over the fire until 1t comes to BOIL throw
| in the oysters and let them plump, and then re-
| move them from the the liquor. Add to the liquor
salt to TASTE four dozen pepper corns four dozen
cloves, ditto allspice, and three blades Of mace
Boil all together few minutes. and when IL Is
quite cold add half pint Of vinegar and pour Gil
over the oysters. To be used as soon as made.
| LEMON CREAM.
Add to one pint of boiling water the juice and
grated rind of two lemons and one cup OF sugar.
Beat with the yolks of four eggs tablespoonful Of
corn starch. Stir this Into the boiling water and
lemons, and as soon as 1t boils up remove II from
the fire. Have the whites of the eggs beaten until
| they stand alone aud stir them gradually into tho
cream and pour it into glasses to cool. small
part Of the whites may be used to ornament tho
| top If desired.
GRANT CAKE.
Beat to a cream half pound Of butter and three7
quarters of pound of powdered sugar. Flavor
with lemon. Add five eggs, the yolks and whites
beaten separately, and half teacupful of milk.
Stir in lightly one pound of sifed -four and bake
about one hour in moderate oven.
| CocoA-HUT KISSES
Pare the dark lind from two cocoa nuts and grato
them on a coarse crater and dry 1t in oven few
minutes, Beat the whites Of six eggs very light,
with three quarters of pound Of powdered sugar.
STIR In the cocoa-nut and drop the cakes upon
buttered paper or tins and bake them In moder-
ate oven. Care must be taken to prevent them
burning or cooking too fast.
| CLAY JUMBLEs
Beat together one cup of butter one pound OF
sugar, and three eggs. Flavor with lemon or rose
water. Add sufficient -four to roll out and cut into
round cakes. Place them on buttered tins and
bake them in quick oven.
| -----S---
New story Of lincoln.
/ mentioned that President Arthurwas Mason.
"Yes," said the doctor. "eight Of our Presidents
have been members of the fraternity Washing