VARIOUS DISHES. 491 



or sliced potates, or any kind of chopped meat, as well as to the more elabor- 

 ately mixed dishes. 



Salad Dressings, to Make Cold — Which may be put upon almost 

 any cold dish left over from dinner, as cold potatoes, beets, string beans, meats, 

 chicken or fish, and cabbage, or uncooked cabbage or lettuce in its season; any 

 of which should be chopped rather finely and heaped in the center of a platter 

 or bowl of suflScient size to allow mixing with it the salad dressing, to be made 

 as follows: Take an even tea-spoonful of ground mustard and a salt-spoonful 

 of salt and mix into a paste with good vinegar. It is best to use a fork for thia 

 and to mix in a soup plate. Now add the yolk of 1 eg^, being careful not to 

 allow the white to follow ; stir the yolk thoroughly through the mustard and 

 begin to add the sweet oil or melted butter, as you prefer, in small portions, 

 not more than a tea-spoonful at a time, but add continually as you mix. If the 

 dressing becomes too hard, or looks stringy, add a tea-spoonful of vinegar from 

 time to time, but not often. It should become a light creamy mass, and it will 

 if it is properly stirred; and you go on adding oil or butter and vinegar until 

 you have the necessary quantity (using more mustard and salt at the beginning 

 and the yolk of another tgg, if the quantity is known to be for a half-dozen 

 persons or more), when you taste to see if it is sufficiently salt or sour or piquant 

 with the mustard; and if not, add either as you wish. Now this dressing is to 

 be placed upon the chopped cold potatoes, or other chopped cold article or raw 

 chopped cabbage or lettuce, and properly mixed through it with the fork, or 

 two forks may be handier, leaving "rough and rocky" in appearance, or 

 smoothing down with a knife blade, as you choose. 



Remarks — If this is used upon any cold article, a few fresh lettuce leaves 

 may be stuck around the edge, or sliced bits of fresh tender radishes; or a few 

 salt herrings split into fibers, and laid around, or put upon the dish, will meet 

 vrith general favor. Many of these ideas I have taken from the American Gro- 

 cer, a very reliable paper upon any class of subjects, to which it calls public 

 attention. It is usual, when cold chicken is chopped, or other cold meats, for 

 the ground work of the salad, to chop the white part of the celery, if you have 

 it. to make an equal amount as there may be of chicken, or meat, and mix 

 evenly together; then after the dressing is mixed in, garnish with, or stick 

 around, the green tops of the celery. When cold potatoes are used for the 

 salad, men will generally like it better; a small onion is also chopped finely, 

 and mixed with the potatoes, ladies generally prefer it without, so a compro- 

 mise might be made by using an onion half the time, or occasionally. 



Salad Dressing, to Make With Heat.— Although this is particu- 

 larly adapted to raw, chopped cabbage, or lettuce, in its season, it will be found 

 nice for cold meat, chicken, etc. Cabbage, J^ a small head; or fresh, crisp 

 lettuce, in equal amount; vinegar, 1 cup; 1 Ggg; sugar, 1 table-spoonful; made 

 mustard, 2 tea-spoonfuls; butter, 1 tea-spoonful; a little salt and pepper. Direc- 

 tions — Chop the cabbage or lettuce finely, stirring the salt and pepper into it, 

 and put into a bowl, or dish to await the dressing. Beat the ^gg, sugar and 

 butter together, and add the mustard and vinegar, stirring well; put the H»ix. 



