Freeland tribune. (Freeland, Pa.) 1888-1921, 1894-06-25
SALADS IN SEASON,

Beef Salad, With Tomatoes-Scallol
or trim in slices some cold boiled Of
braised beef; pare the pieces rount
shaped, and season with salt, pepper
oil and vinegar; also very finely cu
up chervil and chives; lay all on q
plate or salad bowl, giving it dome
shape, and garnish around the salad
with peeled and quartered tomatoes.
Asparagus Salad-Cut the tender
parts of asparagus into pieces of equal
length and tie them in punches then
cook them in salted water and leave
them to get cold. A few minutes be-
fore serving mix them in bowl with
third of their quantity of pared
crawfsh tails; season with salt and
pepper rub through sieve the yolks
of six hard boiled eggs, dilute this
with oil and vinegar, and pour over
this sauce the asparagus and crawfish
then arrange the salad symmetrically
in salad bowl and add the seasoning
to it.
Herring Salad With Potatoes-Wasn
four salted herrings, soak them in
milk for several hours, then drain and
dry them remove the fillets and cut
them into hnlf inch squares cut into
three-eighths inch squares, eight
ounces of cooked potatoes add four
ounce apple, peeled and cored, then
mince very fine half a pound of roasted
veal, cut in quarter inch squares, 1
tour ounce plckled beetroot, cut III
three-sixteenth inch squares and four
ounces of salt cucumbers, cut equally
into quarter inch squares. Put into a
salad bowl the potatoes, herrings,
apples and veal season with oil and
vinegar, little hot water and broth,
salt, pepper, mustard, and some
chopped chives, all well mixed ;
smooth the surface with knife, and
decorate it with anchovy fillets, picked
led cucumbers, beets, capers, picked
cherries, and the yolks and whites OF
hard boiled eggs, chopped up very
fine; also some chopped parsley.
Chicken Salad, American Style
Cook four pound chicken in some
stock; the time allowed for this varies
considerably according to the age OF
the chicken, but the usual length Of
time is about two hours. When the
chicken is done put it into vessel ;
pour its own broth over it and let it
cool therein remove it and begin by
lifting off all the skin and white parts
from tho breasts; cut tho meat into
dice from five to six eighths of an inch,
and lay them in bowl, seasoning
with salt, pepper, oil and vinegar.
Chicken salad may be prepared either
with lettuce or celery, the latter
being generally preferred. Choose
fine white celery, wash it well, drain
and cut it across in one-eighth of an
inch thick pieces or else in Julienne ;
dry them in cloth to absorb all OF
the water remaining in them. Put at
the bottom of n salad bowl intended
for the table some salt, pepper, oil
and vinegar; mustard can be added, il
desired; mix the seasoning in with
the celery. Lay the pieces of chicken
on top and cover the whole with a
layer of mayonnaise sauce; decorate
the surface with quartered hard boiled
eggs, anchovy fllets, olives, capers
and beets; place some lettuce leaves
around and fine lettuce heart in the
center.
Japanese Salad-Cook some peeled
potatoes in broth, cut two pounds Of
them in slices while still warm and
season them with salt, pepper, olive
oil, vinegar, chevil chiyes, tarragon,
shallot, parsley and burnet, all finely
and separately chopped up. Cook
some mussels with minced onions,
branches OF celery, mignonette, but
no salt, adding Il little vinegar and
water set them on n good fire, toss
them frequently and when done SO that
they open, take them from the shells
and cut away their foot or black APP
pendage. Put the potatoes in bowl,
with one pound of the mussels, OF else
very small CLANS may be substituted; /;
stir them up lightly and dress in N
snlad bowl. Set the salad in cold
place for one hour, and when serving
mix in the trullles. New York Herald.
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