STRAWBERRY CREAM. 
Four quarts thick sweet cream, four quarts strawberries. The berries 
must be mashed or bruised, caps and all, with a teacup of granulated 
sugar to each quart. After standing several hours strain through a thin, 
coarse cloth. Put four teacups of white sugar to the cream and then add 
the juice of the berries. Whip or froth the cream with a patent egg-whip 
or common egg-beater. Pour two-thirds of the cream into the freezer, 
reserving the rest to pour in after it begins to freeze. Raspberry cream 
may be made by the same recipe. 
PEACH CREAM. 
Take nice, soft peaches, perfectly ripe. Pare and chop fine, make 
them very sweet, and mash to a fine jam. To each quart of peaches add 
one pint of cream and one pint of rich milk. Mix well and freeze. If 
you cannot get cream, melt an ounce of Cox’s gelatine in a cup of water. 
Boil the milk, pour it on the gelatine, and when cold mix with the 
peaches. 
CHICKEN SALAD. 
The white meat of a cold boiled or roasted chicken (or turkey). 
Three-quarters the same bulk of chopped celery, two hard-boiled eggs, 
one raw egg well beaten, one teaspoonful salt, one of pepper one of made 
mustard, three of salad oil, two of white sugar, half a teacup of vinegar. 
Mince the meat well, removing every scrap of fat, gristle and skin; cut 
the celery into bits half an inch long, or less; mix them and set aside 
in a cold place while you prepare the dressing. Rub the yolks of the 
eggs to a finepowder, add the salt, pepper and sugar, then the oil, grind¬ 
ing hard, and putting in but a. few drops at a time. The mustard conies 
next, and let all stand together while you whip the raw egg to a froth. 
Beat this into the dresing and pour in the vinegar, spoonful by spoonful, 
whipping the dressing well as you do it. Sprinkle a little salt over the 
meat and celery, toss it up lightly with a single fork, pour the dressing 
over it, tossing and mixing until the bottom is as well saturated as the 
top; turn into the salad bowl and garnish with white of eggs (boiled hard) 
cut into rings and flowers, and sprigs of bleached celery tops. 
MAYONNAISE DRESSING. 
Take the yolk of one egg in a large bowl and stir it with the right 
hand, pouring in with the left not more than a teaspoonful at a time of 
olive oil until you have used half a tumbler; this will make a thick batter. 
Into the tumbler which contained the oil put half a wineglass of vinegar, a 
small teaspoonful of mustard and an even teaspoonful of salt; also a dust¬ 
ing of cayenne pepper, very small; mix these thoroughly and add slowly 
to the oil batter, stirring all the time. When much salad is used in a 
family it is well to make double or treble this quantity, which, if closely 
covered and kept in a cool place will keep for weeks. 
SALAD DRESSING (which will keep). 
Yolks of four eggs, four teaspoonfuls salt, four mustardspoonfuls yel¬ 
low mustard, a small cup each of milk and vinegar, a pinch of cayenne 
pepper, a little sugar, one tablespoonful of butter mixed with a teaspoon¬ 
ful of flour; mix all together and stir over the fire until it boils. 
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