Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-07-09
A DOZEN CHOICE SALADS,

A crisp salad will add much TO any
lunch. dinner OF supper, and Is especial
ly appeiizing in the warm days OF
spring. English walnut salad Is one OF
the latest ideas In this dish. IL Is made
as follows:
ENGLISH WALNUT SALAD.-Two
pounds Of walnuts shelled and pounded
very fine with potato masher In n
wooden chopping bowl. Place three
heads of celery In cold water until crisp ;
ipe dry and cut very fine with sharp
knife. II celery can not be obtained let
| luce may be used, also the white iibrous
part OF cabbage chopped very fine.
Nix with the nuts, and make a dressing
of one tablespoonful OF butter, one table
spoonful Of sugar, one teaspoonful OF
salt, the yolks of three eggs, aud half u
cupful OF vinegar. Cook In double
kettle until creamy. Cool before mixing
with the salad.
| VEAL SALAp.-Cook solid piece OF
lean veal until tender, but not so that IL
will fall TO pieces. Let II stand until
the next day, and then cut II with II
sharp knife into small bits. Add nearly
AS much celery or cold boiled potatoes ;
cut into dice and season with celery salt
IL celery can not be obtained. Mix when
cold with a dressing made as follows :
| One cupful Of sweet cream, one table
spoonful Of sugar. Place In double
boiler on the stove until IL Is hot, then
add three eggs well-beaten and one cup
full Of vinegar.
/ LAMB SALAp.-Any nice cold lamb
left from dinner can be used for this
purpose. Cut into small pieces and add
an equal quantity Of celery or lettuce
shredded fine, or cold boiled potatoes
cut into dice and seasoned with celery
salt.
For the dressing take one tablespoon
full Of butter, one tablespoonful OF sugar,
two eggs well-bea,en, one tablespoonful
Of flour, half tcacupful OF vinegar.
Cook until il thickens.
| CHICKEN SALAD.-Cook one or two
chickens until the meat falls from the
bones. Remove all skin, and when
thoroughly cool cut with sharp knife
into small pieces. Add an equal quanti-
~ Of crisp celery cut fine, and two table
spoonfuls Of vinegar 10 each chicken.
Make dressing Of one pint of sweet
cream, one teaspoonful Of ground mus
tard, yolks OF eight eggs beaten light.
Cook in double kettle until the con-
sistency Of thick cream or custard. Let
it get very cold before stirring through
the salad.
Equal parts Of chicken and veal make
a delicious salad.
TONGUE SALAD.--Ihe small end Of q
cold boiled tongue can be utilized for an
appetizing salad. Chop fine and add an
equal quantity Of celery or lettuce, and
dressing from any Of the above rules.
| CABBAGE SALAD.-Select solid
head Of cabbage; remove the outside
leaves, and with sharp knife cut very
fine, until you have sufficient quantity
for your salad dish. Mix with the fol-
lowing dressing and let it stand on ice q
few moments before using:
Butter the size Of an egg, one table
spoonful Of sugar, the yolks OF six eggs
or three whole ones, one dessertspoOn-
ful Of mustard, one teaspoonful Of salt,
one small cupful Of vinegar. Cook until
il thickens.
| CELERY SALAD.-Three or four heads
Of celery cut fine, and mixed with the
following dressing: One tablespoonful
Of butter, one tablespoonful Of sugar,
one tablespoonful Of flour, half a tea
spoonful Of salt. Mix all together, and
add one large egg OF two small ones,
and half cupful Of vinegar. Cook
| until creamy. Serve spoonful Of this
salad on lettuce leaf.
LETTUCE SALAD.-Use crisp lettuce
leaves which have stood in cold water
for a few moments, for this salad. just
before serving, pour over 1t the same
dressing which is given for the above
cabbage salad.
POTATO SALAD.-Chop cold boiled
potatoes into small dice. Season with
grated onion and celery salt, and add q
dressing like the rule given for veal
salad.
EGG SALAD.-Boil dozen eggs until
very hard; throw into cold water for u
few moments, then remove the shells
and cut in halves. Remove the yolks /;
mash fine; add salt, mustard and vine
gar to the taste and return to the whites ;
smooth of and serve each half on small
leaf Of lettuce.
ASPARAGUS SALAD.-Take whatever
asparagus Is left over from the previous
days dinner and cut into small bits.
Mix with buttered bread crumbs that
have been put into the oven to brown
slightly. Place q portion on small
leaves Of lettuce, and cover with may
Onnaise dressing.