902 THE HOUSEHOLD. 



Uelivions Beet Salad. — Boil gome Bermiida becta and Bet them on ice 



to get tborougbly cold. If they are large they will take many hours of boil- 

 ing, and must be cooked neither too long nor too quickly — in either case 

 they will be tough and hard. Cut them up in email, not too thick, slices, 

 add some nicely-sliced cold potatoes, and a shred or two of onion— just 

 enough to flavor the salad. Now dress it with plain French dressing of 

 much oil, a little vinegar, salt and pepper. Arrange it in your salad dish, 

 and having chopped finely a hard-boiled egg, arrange it over the salad, 

 leaving a rim of almost an inch and a half uncovered. On this rim arrange 

 sprigs of the small watercress. With the deep red of the beets showing 

 through the delicate green of the cress and the white and yellow of the egg, 

 the salad looks beautifully, and it tastes so deliciously that it can never go 

 begging. The Bermuda beets must be used, as they are the sweetest and 

 richest. Some people add a little raw sliced apple — the fruit must be tart 

 and soft. 



Celery Salad. — Take three bunches of celery, chop fine in a chopping 

 bowl, sprinkle over it salt and a little pepper, then beat up one egg in a 

 saucepan, add half teacup of vinegar, two tablespoonfuls of sugar, and four 

 tablespoonfuls of salad dressing; stir it altogether and when it comes to a 

 boil put in the celery and let it ail boil for about five minutes, stirring con- 

 stantly, then put it into a dish and have an egg boiled hard, which cut in 

 slices and lay over the top; garnish around the edge with the tops of the 

 celery. It is best when cold. I make chicken salad the same way, by taking 

 as much chicken as celery, and a little more vinegar and salad. 



Potato Salad. ^To one pint mashed potatoes (those left over from din- 

 ner are just right) , add the smoothly-rubbed yelks of three hard-boUed eggs, 

 reserving the whites cut in transverse slices to garnish the dish; sUce one 

 cucumber pickle, one teaspoonful ground mustard, pepper and salt to taste; 

 heat one teacup good vinegar, dissolving in it a lumj) of butter the size of a 

 walnut; pour the vmcgar over the pickle and seasoning, and add the mashed 

 jiotatoes by degrees, rubbing and incorporating thoroughly. Wo think you 

 will find it an agreeable addition to the table. 



Cliicken Salad. — Cut the meat from two chickens, or one if you want a 

 small dish. Add an otiual qiiantity of shred lettuce, after you have cut the 

 chickens into narrow shreds two inches long. ]Mix in a bowl. Prepare a 

 dressing thus: Beat tha yelks of two eggs, salt lightly and beat in, a few 

 drops at a time, four tablespoonfuls of oil; then, as gradually, three tea- 

 spoonfuls of hot vinegar and half a teaspoonful of best celery essence. The 

 mixture should be thick as cream; pour over the chicken, mix well and 

 lightly, put into a salad dish and lay sections of two hard-boiled eggs on 

 top, with a cliaiu of sliced whites around the edge. 



PicUled Cauliflo-wer. — Take half a dozen small heads of cauliflower 

 and break them into sprigs; then boil them in enough salt and water to 

 cover them; let them scald until a sprig from the broom can be run through 

 them, or a fork will pierce them easily; then skim out into jars and make a 

 pickle of one gallon of vinegar, half a pound of brown sugar, one ounce of 

 ungi'ound pepper, half an ounce of cloves, one ounce of white mustard seed, 

 one ounce of celery seed and one ounce of turmci-ic; boil all together for 

 twenty minutes, and pour while very hot over tho cauUflower; cover closely 

 find it will keep all winter. 



