RECIPES TRIED AND TRUE
CHICKEN SALAD
- 1 pint cold chicken in cubes,
- ½ pint celery diced,
- 1 tablespoon vinegar,
- Salt, pepper.
Mix ingredients, set in a cold place for two or three hours. Serve on lettuce, covered with mayonnaise decorated with olives. Half veal may be used.
CHICKEN, SWEETBREAD AND MUSHROOM SALAD
Mix 1 pint cooked chicken cut in small pieces, 1 cup sweetbreads in small pieces and 1 cup mushrooms with 1 cup mayonnaise and serve cold on lettuce.
CRAB SALAD
Prepare the meat of crabs the same as lobster, putting back into the shells and placing another teaspoon of mayonnaise over each and dusting thickly with a mixture of chopped olives, parsley and capers. Serve at once.
EGG SALAD
Boil eggs hard, cut lengthwise. Serve on lettuce leaves with mayonnaise.
FILLED TOMATO SALAD
Take large solid tomatoes and scoop out the centers. Make lemon jelly from gelatine and when partly set, fill with chopped olives, chopped sweet pickles and put mixture in tomatoes. Place on ice to get stiff and serve an lettuce leaves with mayonnaise on top.
FRUIT SALAD
Serve on lettuce leaves one slice of pineapple or slice of musk melon cut round and peel, or large pieces of grape fruit, oranges, etc., with mayonnaise.
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