Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1894-06-15
SALADS IN SEASON.

Beef Salad, With Tomatoes es-Scallop
or trim in slices some cold boiled or
braised beef; pare the pieces round
shaped, and season with salt, pepper,
oil and vinegar; also very finely cut
up chervil and chives; lay all on n
plate or salad bowl, giving it dome
shape, and garnish around the salad
with peeled and quarterel 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
n 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 Wash
four salted herrings, soak them in
milk for several hours, then drain and
dry them remove the tillets and cut
them into half inch squares cut into
three-cighths inch squares, eight
ounces of cooked potatoes; add four
ounce apple, peeled and cored, then
mince very fine half pound of roasted
veal, cut in quarter inch squares,
tour ounce picked beetroot, cut in
three-sixteenth inch squares and four
ounces of salt cucumbers, cut equally
into quarter inch squares. Put into
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 a 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 pnt 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 the breasts; cut the meat INFO
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 II cloth to absorb all of
the water remaining in them. Put Mt
the bottom of salad bowl intended
for the table some salt, pepper, oil
and vinegar; mustard can be added, IT
desired; mix the seasoning in with
the celery. Lay the pieces OF chicken
on top and cover the whole with IA
layer of mayonnaise sauce; decorate
tho surface with quartered hart boiled
eggs, anchoyy iillets, olives, capers
and beets place some lettuce leaves
NEOuub AAt A1bthNS 10 haN
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, cheviI ehiyes, tarragon,
shallot, parsley aud burnet, all finely
and separately chopped up. Cook
some mussels with minced onions,
branches Of celery, mignonette, but
no salt. adding little vinegar anl
water set them ona good fire, toss
them frequently anawheu done SO that
they open. take them from the shells
and cut away their foot OF black APP
pendage. Pat the POTATOES ia a bowl,
with one pound Of the mussels, or else
very small clams may be substitutedi
stir them up lightly aud dress IA
salad bowl. Set the salad ia q cold
place Tor one hour, anl when serving
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