The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-02-25

IA. @'ss number Of people, saws *.
editor OF What 20 Ear. 'as
WINE few years since SALAD Ia,
appeared at the table except on 49,, e.1 sa
eAsio'iS. tIley are now deemed an indt~s.
s1o'e oostse AZ almost every function ~.
SINUS "a saiAu are many and vaftons 49,
- anu fancy SWING unlimited seope =
the possible combinations or ~. .eAS 70
vegetables Despite these it,navs,,-s sa ana
der attractive and high-sounf,nr 's . IN
chicken salad stin stands nr,.'s,,,.s-A,
alone as hrst and general savori,e 80
eralN considered most difficult - -.
ehicken salad Ia usually attansnta, -
great mlsgivinSs, but careful x,rs. 80.
the SIMPLE yet choice, recipes given ss,,,ss
convince even the novice thar II a. n
eomrhshment within the province AZ 49, -
one interested in cooking. WY
- -
MAyonnaise dressing Yoke. a, a.
one rounding teaspoon salt. one roan,s ss
teaspoon sugar. one-quarter teasna,r s'sa
per, shaking OF cayenne, one h..r,.
tablespoon mixed mustard. onA.s,,ss.s
pound butter tmeitedl. one-third Gun ls,s -
Juice, one-onarter cup vinegar. ona ~.
rich cream. fs
Aoa siit, sugar, pepper. cayenne ana
mustard 10 the yolks OF egxs ana ~.
with a wire egg-beaser until th,cs -
light. In the meantime melt ths n,,,-s
when lukewarm add gradually 70 tn 49,.
en- yolks, beating constantly. and 49,
stir In lemon juice and vinegar ca
continually stirring, over boiling vater ~
I'll the mixture thickens and does moi ~
here TO the sides OF the pan IN ~.
cook too long or 1t will curdlel ~.
from me IRE. NIL INTO pint jar or 1 bowl
and let cool.
When ready TO use whip half Of n.
cream. ana with the remainder thin a.
mayonnaise TO a rich. creamy cons,s,.n..
DO not use ell the cream unles. ner..'
sary. When the desired thickness fois I,
gently the whipped cream TO maks a.
mayonnaise light and naky.
This mayonnsise win keen. n wsu -.
cred. for several weeks IN cod n,.sa
Portions OF 1t can be thinned a. des1,sss
with sweet or sour cream. All kinda u
salads can be made with IL, or II h A.
iicious served as relish with cola ms.,.
or hard-boiled eggs. Ths whites a. 49,.
can be utilized for an angel food q vh,i.
cake
Chicken saiad.--white meat Il thru
chickens, cut In dice: two-thirds - nucA
celery as chicken: mayonnaise OF ten yolks
OF eggs.
Select young hens about year old. with
breasts fun and plump. SINCE the chick
ems, wash thoroughly. cut IN pieces. lear
ing the breasts whole. Season well with
salt and pepper, cover and put ssidE.
where is r. cold, twenty.four hour4 mara
or less. Cook In only enough water to
cover. boil vigorously for ten minutes,
then simmer gently. closely covered. IN
al Al ..ft A. ~.
water In which chickens are boiling. 70
the meat will he well seasoned. when
done, let chickens cool In the broth IN
which they were cooked In this way the
meat remains moist. III cooked In the
afternoon the chickens may remain N
the broth over night. When ruady q
make the salad. free tho chicken from ~
skin and bones and cut I'm haif-inch dioA
Wash. scrapc and chill the celery IN
cold water. drain. cut In email atcs ~
dry on towel. Mix tho celery and chsck.
en-. moisten well with the mayonnsiss, ~
more salt, II necessary, and let stand q
least an hour--seyerai hours will not burt
before using. Reserve a portion OF NJ
mixed mayonnaise for the top OF tho aAib4
and keep on ice.
A delicious addition 20 this salad IA Eng
lish walnut meats, a cupfui. more or le<s
Boil the meats In salted water about m
minutes. thtH throw IN cotu WAtrH W ~
come crisp. Rub off the skins and cut u
small pieces, reserying some perfect hxiyes
for garnishing, Add the nuts with -
celery
Salad Is usually served In individual pr
tlons. 4; Is then generally arranged On
nests OF the inner blanched leasss o. W.
tuce Endivo or chieory, or the inner
leaves Of small heads Of cabbage, = she
very pretty. These leaves must al =
made crisp by remaining In cold wai@
several hours; shake or wipe dry htsoss
using Sometimes the salad l. hssp~a
into receptacies made Of little red kpsN
followed out. tomatoes with the pup ~
moved, cucumberx cat In halves IenesF.
wise and scraped clean, on hud.ho1sa
eggs with a slice taken from either vs.
80 they will stand firm and the whess ses1
can be removed. hi fact. anything pfrfW
which fancy or season mas dictate rf'
Missile. These recrpiaeies shnAiia awsss
rest upon or b. euclfcied w4i8 sqsssshaA.
green Always pat teaspouulA
nsyonnais. over each portion Of 49,
when served ~ individuals Capefs-&
though not necessary are frs1sAnH
sprinkled over az 8 garnish. EngnsA 80
nut halves could also be used eff@<usS1s
II Il - desired 20 serve the salad s'sa'
the table. /, should be Karntshsd is<'s-
fully Shredded lettuce. fringed cassfgs
celery tips. capegs. chopped piekiss. 49,
boiled eggs, etc can Heseraily ~ inxssA
or be used 9isa good results. Hsfa-opse
eggs and celery tips look well fossihN
Arrange the salad IN a mound easn =
the center cover smoothly wtsh HAtss
usise and divide into quarter sections -
lined with celery tips. AfYanx@ er'@s
tips about tho base.
scaIIep~d cbieksn or Isrhev
To weailop cold toast chicken OF fssS ~.
butter a baking dish or game Kin rpfshe
II plentfuIlg with bread crvusos, sna -
ia alternate layers at shredded niess 80
sfnffinH. fn0lstsuinK each sayef ~
gravy n no stugiing and gravy am -
use crumbs aud white sauce ins's&~
Cover with buttered crumbs and psAs -. -
III brown Cold boiled rice may - 80
with she chicken ~ turkey irsiaee =,
bread crumbs White sauce sissss
served with II.
sraiIoped Veal
Veal Il nice scsiioped ~i'h ussfas'". ..s,
epM9hettg To make the white aAsafF
q tahisspoonfal ~ butter IN a sspef.
and cook one Tablespoonful % r1us :. "a
FOR three nninptes without bFo~nins' -,
one teaeupfd ~ nlik ard coos .s
fhIckanea 4 bay leaf fnsy ~ ! =
with the mix aud removed whss -
done. This gives q pleasant Favor " ss'''