SALADS. 227 



conia, a variety imported from France by S. G. Perkins, 

 Esq. of Boston ; the Fastolff Raspberry, an English variety 

 of great reputation ; and some others of good reputation. 



The Ohio Everbearing is a native of Ohio ; it is like the 

 American Black Raspberry, excepting that it bears late in 

 the season, even to November in favorable seasons. 



A wine is made from the raspberry in the same manner as 

 from the currant. Raspberry-jam may be made by weighing 

 an equal quantity of sugar to the fruit, and boiling them to- 

 gether. A very nice way of preserving this fruit is found 

 in the following receipt. 



RASPBERRY-JAM. 



One pint of currant-jelly, one quart of raspberries ; ex- 

 amine the fruit well to remove all insects, bruise the fruit 

 and jelly together, and set over a slow fire, keeping it stir- 

 ring with a silver spoon all the time till it boils. Allow it 

 to boil five or six minutes. Pour it into your glasses warm, 

 papering them as you do currant-jelly. It will keep for two 

 or three years, and have the full flavor of the raspberry. 



SALADS. These dishes should never be fully prepared 

 till just before they make their appearance on the table, so 

 that the vegetables or herbs may be crisp and light ; and 

 where meats are used, as lobster and chicken, the dressing 

 should be poured on at the last moment, otherwise the mus- 

 tard toughens the meat, and gives the whole dish a flabby, 

 spent look. 



CHICKEN SALAD. 



Boil a hen-chicken or fowl that has a white skin till ten- 

 der. When cold, cut the meat from the bones into pieces 

 about an inch in size. Take a bunch of celery (or two if 

 small), have it nicely cleaned, and keep in cold water till just 

 before it is cut up. Prepare the dressing thus : Take five 



