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Show ABOUT SALADS. The cooking books generally direct that in making chicken salad only the white meat of chicken r turkey must be used. It is more delicate without the dark meat, but a good and economical salad may bo made of tho scraps left frm the family-dinner. family-dinner. The kin, grit tie, etc., must be carofully removed, and the remainder chopped lino. Veal is a good subBtituto for chicken. For makiug the dressing a Wedgcwccd mortar and pestlo is much more convenient con-venient than a bowl and Bpoon. One can Ecarcely desire n belter receipt tor dressing than that given by Marion Harland in her "Common Senseinthe household," page 'Mi. Celery seed may be used for flavoring instead of celery vinegar. For Lettuce Two, lWd-boiled eggs; ons teaspoonful of salad oil, or two if preferred; two heaping teaspoonfuls white sugar; one level teaspoonful salt; one-half level teaspoonful pepper; pep-per; lour tablespoon fuls vinegar. If liked, add two teaspoonfuls Worcestershire Worces-tershire sauce. It eggs aro ecarcc, eno may be omitted, and a well-boiled well-boiled potato, rubbed very smooth, substituted. i'utato Salad Eggs, two yolka; sugar, ono teaspoonful; butter, a piece the size ol a hen's eg. Beat the yolks, mix with the other ingredients ingre-dients and boil, stirring constantly, until pretty thick. Slico boiled potatoes pota-toes into a salad dish, and pour tire drwaing over just before sending to table. Tho List recipe makes also a good dressing for slaw.. N. Y. Post. |