The Somerset reporter., 1885-01-14
Notes.

CHICKEN SALAp-To two large boiled
fowls (cold) take two large heads of celery
or four small unes having removed all the
skin and lat, cut the meat from the bon's
into very small pieces. 1t Is not best To
mix the dressing with the salad until Ju't
before 1t is to be eaten. Put into porce-
lain kettle the gravy from the chicken, one-
half pint OF vinegar, one-half pint OF vine
gar, oue-half pint of sweet oil or melted
but :er, one large tablespoonful OF mustard,
one small teaspoonful of cayenne pepper,
one teaspoonful Of salt, the yolks OF eight
eggs beaten and stirred in just before TAX
Ing off, one teacupful of cream stirred into
the dressing when cold; mix together with
a silver fork, and garnish with celery tops.
LOBSTER SALAD.-To three.pound lob
ster take the yolk of one raw egg beaten
very lightly; then take the yolks OF three
haress-s6ofsseeff eggs ttcuidJ and ADJ 10 the raw
yolk, beating ali the time; add gradually,
a few drops at time, onc-half bottle OF
the finest olive oil, still stirring all the time;
then add one and a half tahlespoonfuls Of
the best English mustard; salt and pepper
10 taste; beat the mixture until light, add
a teaspoonful OF strong vinegar. Cut the
lobster into small pieces aud mix With 1t
salt and pepper; pour over 1t the dressing,
just before sending to the table; garuish
with the white OF egg (boled). celery tops
and the small claws.
OYSTER CRoQuETTES Take the hard end
OF the oyster, leaving the other end In nice
shape for stew or soup; scald them, then
chop fine and add an equal weight of pota-
toes rubbed through a colauder; to Que
pound of this add two ounces Of butter,
one teaspoopful Of pepper, half teasroo, .
ful of mace and one.half gill of cream;
make In small rolls, dip in egg apd grated
bread and fry in deep lard.
VEAL CROQUETTEs Take very finely
minced veal aud mosten 1t with cream and
a beaten egg; season with salt, sweet mar
joram and n little pounded mace; form in
small cones, either by hand or In wine
glass. Crumb the outside and fry, or else
set in the oven and bake, bastiDg frequent
ly.
ROLLED TONGUE While boiled tongue
Is still warm roll 1t with the tip inside and
place in round tin or vessel just large
enough to hold 1t In place; let it remain
over mig ut, when it will remain rolled after
being removed from the pan. Serve it
whole on bed of salad, watercresses or
parsley.
CHICKEN CRoQUETTEs.-O cold boiled
chicken chopped fine; then take piut T
sweet milk, and when the milk Is boiled,
stir into 1t two large tab'espoonfuls of -four
made thin in q little cold milk; after the
-four Is well cooked with the milk, put In
piece Of butter the size Of an egg, add sa t
and cayenne pepper; stir all well into the
chicken; roll up with your hand, and dip
first into an egg beaten up, then into crack
ers rolled fine, and fly in hot tallow (frt sh
tallow, half and half lard is very nice.)
CHICKEN PATrlEs.-Chop very fine tie
dry, poorest bits left from baked chicken:
season carefully with pepper. salt aid
little chopped celery. Make light puff
paste, roll a quarter of an inch thick, cut
with a neatly shaped paste-cutter; lay n
narrow strip OF the paste all around; then
put some of the mince on the paste; cut
another piece the same size and lay over.
Boil fifteen minutes. This makes very
desirable dish.