New-York tribune., 1901-12-30
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IN PREPARING SALADS.

The housekeeper who wishes to avoid being at
disadvantage by the arrival of unexpected COM
pany to luncheon will always have in the Iarder
materials for making salad. Egg salad Is one of
the easiest and least expensive OIL for making
salad dressings should always be kept in a cold
place. such as the lower part of icebox for in
making salad it is necessary that all the in
gradients should be cold. Many persons put the
bowl or other dish in which the dressing Is 70 be
made in the icebox to become cold before the in
gradients put In The oil may take on
clouded appearance when chilled but this will not
interfere with its quality or flavor Three kinds Of
salad dressing are among the most popular. These
are cooked or uncooked mayonnaise and French
dressing
Ingredients: One medium sized boiled lobster.
two heads OF celery one head OF lettuce, three
yolks Of eggs pint Of oil. paprika. salt. pep
per. lemon and vinegar % favor. hard boiled
egg TO decorate
Break the lobster claws and split the body 70
remove the meat, which should be cut into small
dice Split the stalks OF celery and cut these up
Then mix tie whole with a mayonnase made as
follows: Put the three yolks in a bowl with the
salt and beat thoroughly but evenly with an
egg beater. After be atins for two minutes begin
10 add the oil. few drops at time continuing the
even beating until the mixture thickens when the
vinegar may be added slowly. The amount OF
ylnegar 70 be used depends on the taste OF the
.sy .aad oosd ana he = b majority Of people CONSIDER
adding the oil until the entire quantity i5 taken
up. putting IL an occasional drop Of vre gar 10
Juice to taste Many. persons IKE one or two drops
dressing with the lobster 20 make II moist place
tho individual portions leaves OF lettuce pour
mayonnaise over each. and decorate with slices OF
EGG SALAD
Ingredients: Six hard boiled eggs ono head OF
lettuce. two eupfuls OF mayonnaise and one can Of
deved ham.
Shell the eggs then split leagthwise without
breaking the white portion. and remove the yolks.
Rub the yoks and the ham together and mix
white with this mixture. place the pieces let
tuce leaves and pour mayonnase over the whole.
CHICKEN SALAD.
Ingredients: One chicken Weighing about three
pounds one pint of mayonnaise one large cupfuI
OF chopped celery, and one cup of French dressing
made OF two small cupfuls oil. one cupful or
vinegar and fine salt and white pepper in the pro-
Cook the chicken in as little water as possible
apart. Season with salt and pepper. Drain off the
juice let the chicken cool, and cut the meat into
Mix the French dressing by stirring the oil salt
and pepper slowly together then little at time
add the vinegar. Put the pieces Of chicken in
large bowl and pour the French dressing them.
Let this stand in a cool place two hours, turning
over the contents occasionally, 10 keep the whole
saturated with the liquid. Drain of the French
dressing. mix the celery with the chicken and stir
in enough mayonnaise 20 flavor the whole Serve
naise. II capers liked, few Of these may be
mixed in when the celery is added. The object or
dressing before making into a salad is give
sharper favor to the mixture. as plain chicken
some tastes Veal is sometimes substituted for
chicken in this salad and If the meat Is tender II
is liked almost as well.
POTATO SALAD
ingredients: Six medium sized potatoes.
onion. one-fourth of eupful of vinegar, half
-hrIF al Of G1t