VARIOUS DISHES. 493 



work in, little by little, the salad oil (the author thinks not above 1 table-spoon- 

 ful for each yolk used — the amount was not given by Warne's Model Cookery 

 (English), from which I quote, but left to depend upon its creaming with the 

 lemon juice), mixing so thoroughly that it may appear a perfect cream. Keep 

 by your side the lemon, cut in two. As soon as the oil and eggs begin to mix, 

 squeeze in some of the lemon juice, adding more oil, drop by drop, (little by 

 little, as above mentioned, I think best, as drop by drop, imless you have a 

 helper to drop it, would be too slow for Americans), then more lemon juice, till 

 all is finished. Let it be a perfect cream before you use it, and mix in a cool 

 place. 



Bemarks. —I have no doubt the mixing in a cool place will be an important 

 point in keeping the oil less "greasy," as we say. In case the lemon juice is 

 not acid enough to make all of a creamy consistence, add by degrees stirring all 

 the time, as much good vinegar as will accomplish it. It is generally used for 

 chicken, but may be used on anything used for salad, by those who prefer the 

 oil, in place of butter or cream. It is simple and easily made. 



Lobster Salad. — Take the inside of a large lobster, boiled and cold; 

 mince it finely; the yolks of 2 hard-boiled eggs, mashed fine, with 4 table-spoon- 

 fuls of sweet oil, or butter softened; pepper, salt, vinegar, and mustard, to taste; 

 mix all well, and add celery or crisp lettuce, also to taste; then garnish with 

 hard-boiled eggs, sliced, when served. 



Chicken Salad.— Although there are general instructions that ought to 

 enable any one to prepare a salad for a chicken, yet, as there are some people 

 who can only work upon specific or positive directions, I will give one so 

 explicit and plain that none can go amiss: Take a good-sized spring chicken, 

 weighing 2}/^ or 3 lbs. ; boil it till perfectly tender. When perfectly cold, pick 

 the meat from the bones, and if the skin is at all tough remove it, and chop the 

 meat to the size of peas; also, if you have it, chop the white part of 4 or 5 heads 

 of celery to the same fineness, and mix together just before serving, into which 

 the dressing which has been made in the following manner is to be mixed: 

 Rub the yolks of 2 hard-boiled eggs smooth with 1 tea-spoonful each of mustard 

 and salt, 2 tea-spoonfuls of sweet oil or melted butter; 3 tea-spoonfuls of good 

 vinegar, and if you like cayenne, as much as will take up upon half the length 

 of a penknife blade; chop the whites of the eggs finely and mix in; then mix 

 evenly into the chicken an celery mixture, or chicken alone if you have no cel- 

 ery mixture, and garnish with the green leaves of the celery or other sweet 

 herbs, as you like, 



"The Salad Bowl"— The Poetic EflTusion of the Rev. Syd- 

 ney Smith; or, A Clerical Salad Adapted to All Dishes, 

 Whether Meats, Fish or Vegetables.— Our salads would not be com- 

 plete without this one in verse to help rivet the proportions and other points of 

 importance to the memory of all lovers of salad dressings. He says: 



