Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1889-08-16
hppI:TIXISG SALADS.

Nothing is more pleasing 10 The nppc-
lite on II warm day than II wcll-mntle
salad, which, with thinly-sliccd bread
and butter and cold coffee or tea, forms II
most appctizing lunch. An excellent
salad is madc Of cabbage: Chop very
fine first, remove the core ns if left il il will
lmpart II bitter TASTE. Take lump OF
butter the size of I'M egg and melt, place
III II saucer and mix with it, onc-half lea.
spoon each Of mustard and salt and one
iourlh OF n tcaspuon of black pepper.
when all has been mixed smooth pour in
one cup of vinegar and set on the stove
10 boil when il has boiled up good stir in
Two eggs well beaten, stirring il con
siantiy; when cold pour over the choppcd
cabbage. II is II good plan when making
chicken salad 10 boil the chickens one
day and prepare the dressing the next ,as
the meat can be left tn harden and thus
produce better salad. Chop the meat Of
one large fowl, being careful to remove
all the skin and fni Add to il the same
quantity of white celery chopped fine.
For the dressing beat together two table
spoonfuls Of melted butter, two teaspoon
luis each of mixed mustard and salt, and
one teaspoon of white pepper. Beat to n
cream and stir in the yolks Of eight eggs
well beaten; SET on the fire and when il
comes to II boil add onc-hnlf cnpful each
oi vinegar and sweet cream; after il has
cooled pour over the chicken. When
ready to serve garnish with celery tops.
This dressing may also be used for potato
salad. Slice cold boiled potatoes very
film IN La, In4 ,,r
pour over little of the dressing, then
another layer Of the potatoes and so on
till the bowl is full. II liked II little
grated onion and cho.,cd parsley may be
mixed with the poiatS:s.
Cucumber Salad-Sclcct three cucrm-
bcrs OF n medium size and be sure they
are fresh. Put them in II 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 he bitter;
let the slices drop into II pan Of cold water,
in which let them lie for ten or fifteen
minutes; pour off the water and replace
once or twice; finally cover them with
ice and set in II cold place until they are
wanted for the table, then pour over them
little salt and pepper, Il tcaspoonful of
melted butter and Il cup of vinegar A
delicious salad is made Of shrimp. If fresh
shrimps are used remove the shells and
the small black line which runs through
them. It is very slow work to shell them
and canned fish will do rs we'll Make
dressing the same us chicken salad, mix
well and put II tablespoonful into lettuce
leaves arranged as cup. For delicious
dressing for lobster: Mash fine one large
boiled potato, add TO it onc-half tea
spoonful Of mustard and salt, and pepper
to taste; mix smooth, then add the yolks
of two eggs well beaten, place in cool
place for half m hour then pour in grad
ually, onc-half cup Of vinegar and one
tablespoonful of melted butter. 1t is
then ready TO pour over the lobster,
which should he kept in cool place
until ready TO serve. To prepare egg
salad: Take six hard boiled eggs and
cut in halves; remove the yolks and mix
with them three rolled crackers, one tea
spoon of mustard, salt and pepper to
taste, and enough vinegar to moistcn,
make into balls to fit the places formerly
occupied by the yolks, then servc.-De-
troit Free Press.