Evening star., 1915-02-26
WzH
.kITIG6sHEr &c
PANTRY
Veal and Chicken Salad.

Unless the salad is to be made Of
left overs, the chicken should be es-
pecially boiled. carefully seasoned
while cooking and allowed to cool in
the water in which it is cooked. A
generous piece of veal may be cooked
at the same time with the chicken or
cold veal can be warmed over in the
chicken broth or in hot salt water. to
which a few chicken bones have been
added. 1t also should be allowed to
stand in the water in which it has been
heated, until cold, then cut up into
even dice and use the same as chicken.
Where a large quantity of salad is to
be made one good-size chicken freshly
cooked as a basis with an addition of
veal and as much more canned chicken
as is necessary to make up the
amount required will be found an econ
omy of both money and labor.
In boiling a chicken for salad, put
into kettle of boiling water, add a
chopped onion, couple of sticks OF
celery or a half teaspoonful of celery
salt, couple of bay leaves, table,
spoonful of chopped carrot and dozen
pork may be added, if desired. Let the
contents of the kettle boil rapidly five
minutes. then push back where the
water will only simmer. until the
chicken is tender. Cooked in this way
the dark meat will be almost as light
colored as the white.
Now let the chicken cool in the water
in which 1t has been cooked. 1t is well
| to cook both chicken and veal the day
before the salad is to be used. When
flesh from the bones. rejecting all the
skin and fat, cut the meat into dice
and measure. Add as much or half
as much veal as desired. II the salad
is not to be served Immediately,
sprinkle the meat with a little lemon
juice and set away in cold place.
Cut into dice enough crisp white eel
cry to make about two-thirds the
quantity Of meat, and have ready a
good mayonnaise. At serving time
the mixture sprinkle teaspoonful of
salt and a half teaspoonful of pepper.
Moisten with some of the broth in
which the chicken was cooked (for a
dry salad is an abomination). and
enough mayonnaise to coat every
piece. Mix thoroughly but lightly and
turn into a salad bowl lined with let
tuce leaves. or on platter where the
leaves have been made into little cups.
each sufficient to hold a helping of the
salad. This looks pretty and makes
the serving easier. Spread a little
more mayonnaise on top of each serv-
ice, and garnish with stuffed olives or
the little sweet red canned peppers and
celery ups. "A quarter pOunQ OF al
monds blanched and quartered may be
added to each pint of chicken and veal,
If you desire something especially nice
for a wedding or other entertainment.
Potato Chowder.
Parboil and slice six fine potatoes, fry
half a pound of sweet salt pork (chop-
ped and when it begins to crisp add
a minced onion and cook to a light
brown. Pack in layers in a soup ket-
tie, sprinkle each layer with pepper
and minced parsley. Add the hot fat
cover with a pint of boiling water and
simmer thirty minutes. Turn into a
| colander and drain the liquor back into
| the kettle. Have ready pint of hot
milk into which has been stirred a
tablespoonful of butter, rolled in flour:
add to the liquor, cook one minute, re-
/ turn the potatoes to the kettle and
! serve.