Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

pour into one gill of boiling vinegar and let all cook until thick as cream, stirring constantly to avoid curdling. When _cold_ pour over your chicken, to which has been added as much chopped celery, and salt and pepper to taste. CHICKEN SALAD. From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager. As the Irishman would say, turkey makes the best chicken salad. Boil till well done. Use only the white meat, which cut with sharp scissors into pieces about one-half inch square; add an equal quantity of celery cut in same manner, sprinkling over it salt and pepper. Put in a cold place till two hours before serving, when add the following dressing: For one chicken take three eggs, one cup of vinegar, one cup of sweet milk, one-half cup butter, one tablespoon made mustard, salt, black and red pepper, beat eggs, melt butter; stir all together over a slow fire till it thickens; when cool beat into it one cup of cream. Serve salad on crisp, well-bleached lettuce leaves, on the top of each putting a small quantity of the following mayonnaise dressing: The yolks of two uncooked eggs, one tablespoon salt, beat with an eggbeater, adding gradually pure olive oil till one pint is used. When the mixture becomes too thick add, as required, one teaspoon of vinegar or lemon juice. If the oil is well incorporated by thorough beating, this dressing will keep an indefinite time. VEGETABLE SALAD. From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager. One pint of cold boiled potatoes, cut in slices; one-third the quantity of cold boiled beets cut _fine_; one-third the quantity of green peas (winter beets and canned peas are as good as fresh ones); sprinkle with salt and pepper, then pour over it a French dressing made of a saltspoonful of salt, one of black pepper, a teaspoonful of onion juice or grated onion, three tablespoonfuls of olive oil and one of vinegar; mix thoroughly and set aside. When ready to serve spread over it a thick mayonnaise dressing and garnish with slices of beet, cut