World Famous Recipes

Salad Recipes

CHICKEN SALAD. MRS. T. H. B. BEALE.

Shred cold boiled chicken, and measure one pint chicken and one pint

celery; season with French dressing as below, and keep on ice until

ready to serve.

FRENCH DRESSING.–One saltspoon of salt, one-half saltspoon of white

pepper, one-fourth teaspoon of onion juice, one tablespoon of vinegar,

three tablespoons of olive oil, or melted butter; mix in the order

given, adding the oil slowly. When ready to serve your salad, mix it

with the boiled dressing given below; arrange it, and garnish with

parsley.

BOILED DRESSING.–Mix one teaspoon of mustard, two teaspoons of salt,

two tablespoons of sugar, one-fourth saltspoon of cayenne pepper, one

heaping teaspoon of flour; mix well; then add one egg, well beaten;

and one cup hot water. Put in double boiler, and boil ten minutes.

While it is cooking, add one-half cup hot vinegar. When done, add one

tablespoon of melted butter, or Lucca oil, if prepared. After it is

cooked, turn into a bowl; put on ice until cold; add to salad just

before serving. If you like filberts in the salad, pour boiling water

on them; let them stand a short time, then throw them into cold water;

remove the skins, break into halves; put into salad before you pour on

the boiled dressing.

For a company of seventy-five, use six chickens, and six times both

recipes for dressing, and three pounds of filberts.

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