The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1889-07-19
ApnefiZing Snlads.

Nothing is more pleasing to The ap-
petite on warm day than a well-maGo
salad, which, with thlnlv-sIiceC bread
and butter aud cold coffee or tea, forms
a most appetizing lunch. An excel
lent salad is made Of cabbage Chop
very fine first, remove The core as if let
ID il viii impart bi..er taste. Take
lump OF butter the sizs of an egg and
melt. place IN a SANGER and mix with il
oue>half Teaspoon each Of mustard HnH
salt and one fourth Of a teaspoon Of
black pepper when all has been mixs
smooih, pour ia one cup Of vinegar and
set on The stove TO boil when it has
boiled Up good slir ia two eggs we'll
beaten, stirring IL constantly when
cold pour over The chopped cabbage.
II IS q good plan when making chicken
salad to boil the chickens one day and
prepare the dressing the next, as tie
meat can be left 10 harden aud thus
produce better salad. Chop the neat
of one large fowl, being carefui TO re-
move all the skin and fat. Add 10 It
the same quantity of white celery
chopped ine. For the dressing beat to-
gether two ta5lespoonfuls OF melted
butter, two teaspoonfu's each of mixed
mustard and salt, and one teaspoon OF
white pepper. Beat TO a cream and
STIR IN the yolks Of eight eggs well
beaten ; set on the fire and when it
comes TO boil add One-half cupfull esch
of vinegar and sweet cream after it
has cooled pour over the chicken.
Wien ready to serve garnish with Gel
cry tops. This dressing may also be
used for potato salad. Slice cold boiled
potatoes very thin TO cover the bottom
OF salad bowl, pour over a little OF the
dressing, then another layer of the pota.
toes and so on till the bowl is full. If
liked q little grated onion and chopped
parsley may be mixed with the pota.
toes.
Cucumber S.lad-SsIect three Gu
cumbers OF a medium size and be sure
they are fresh. Put them in basin of
cold water for half an hour, then peel
and slice very thin, commencing at
thick or blow end, or they are likely to
be bitter let the slices drop into pan
of cold water, in which let them lie for
ten or fifteen minutes pour off the
water and replace once OF twice fnal>
ly cover them with ice and Set in a cold
place until they are wanted for the
table, then pour over them a little salt
and pepper, a tesspoonfu! of melted
butter and cup of vinegar. A deli
| cious said is made of shrimp, If fresh
| shrimps are used remove The shell and
| the small black line which runs through
\ them. 1t is very slow work TO shell
! them and canned fish will do as well.
Make dressing the same as chicken
| salad, mix well and put Tablespoonful
| into lettuce leaves arranged as a cup.
/ For delicious dressing for lobster
/ Mash fine one lagre BOXED potato. add
to it one-half tessp0onful of mustard
and salt. and pepper to taste mis
smooth, then add the yo!ks OF two eggs
| well beaten, place il a cool place fol
half an hour then pour in gradually
one-half cup OF vinegar and one table
spoonful OF melted butter. Il is then
ready 10 pour over the lobster, which
should be kept IN cool place unit
ready to serve. To prepare egg salad
Take six hard-boiled eggs and cut il
halves remove the yolks and mix witt
them three rolled crackers, one tea.
spoon Of mustard, salt and pepper Il
taste, and enough vinegar to moisten
ly occupied by the yolks, then serve.