Have never seen this recipe for preparing an egg for invalids or convalescents, so I venture to add it on account of its excellence.
Some people dislike the taste of raw egg, and would find it palatable in other ways than beaten up with wine, or taken in a gla.s.s of sweetened milk. Prepare a cup of coffee to the taste, with cream and sugar, keeping it very hot until ready for the egg, which must be beaten thoroughly in another cup, and the prepared coffee added by degrees to the egg; drink it hot, and you will never want to take coffee again without the addition of egg.
SALAD
LOBSTER SALAD.
From MRS. CHARLES PRICE, of North Carolina, Third Vice President, Board of Lady Managers.
Lobsters are done when they a.s.sume a red color, which will only require a few minutes hard boiling. Remove the skin and bones, pick to pieces with a fork, marinate them, _i.e._, place in a dish and season with salt, pepper and a little oil, plenty of vinegar and a little onion cut up; then cover and let stand two or three hours. Cut up hard boiled eggs for a border, line the bottom of the dish with lettuce leaves, place the lobster on the dish in a ring. Mayonnaise can be used if desired, but the lobster is excellent without it.
CHICKEN SALAD.
From MRS. A. M. PALMER, of New York, Alternate Lady Manager.
Ingredients: One fowl (boiled); one cuc.u.mber; two heads lettuce; two beets (boiled). Dressing made according to the following recipe: One teaspoonful mixed mustard; one-half teaspoonful sugar; four tablespoonfuls salad oil; four tablespoonfuls milk; two tablespoonfuls vinegar; cayenne and salt to taste; add the oil, drop by drop, to the mustard and sugar, mixing carefully; next add milk and vinegar _very gradually_, lest the sauce curdle, and the seasoning. Place the shredded chicken on a bed of lettuce, and pour the dressing over it. Around the edge arrange rings of hard boiled eggs, sliced cuc.u.mber and beet root.
SOUTHERN CHICKEN SALAD. SPLENDID--TRY IT ONCE.
From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.
Cut one chicken into small pieces (not too small); boil _one_ egg hard and pulverize the yolk (cut the white into the chicken); add the beaten yolks of _three_ raw eggs; one-half teaspoonful each of ground mustard, white pepper, salt, sugar and celery salt or seed, the juice of one lemon, one tablespoonful melted b.u.t.ter, one tablespoonful salad oil (some prefer all b.u.t.ter); beat all well together until light and pour into one gill of boiling vinegar and let all cook until thick as cream, stirring constantly to avoid curdling.
When _cold_ pour over your chicken, to which has been added as much chopped celery, and salt and pepper to taste.
CHICKEN SALAD.
From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
As the Irishman would say, turkey makes the best chicken salad. Boil till well done. Use only the white meat, which cut with sharp scissors into pieces about one-half inch square; add an equal quant.i.ty of celery cut in same manner, sprinkling over it salt and pepper. Put in a cold place till two hours before serving, when add the following dressing: For one chicken take three eggs, one cup of vinegar, one cup of sweet milk, one-half cup b.u.t.ter, one tablespoon made mustard, salt, black and red pepper, beat eggs, melt b.u.t.ter; stir all together over a slow fire till it thickens; when cool beat into it one cup of cream.
Serve salad on crisp, well-bleached lettuce leaves, on the top of each putting a small quant.i.ty of the following mayonnaise dressing: The yolks of two uncooked eggs, one tablespoon salt, beat with an eggbeater, adding gradually pure olive oil till one pint is used. When the mixture becomes too thick add, as required, one teaspoon of vinegar or lemon juice. If the oil is well incorporated by thorough beating, this dressing will keep an indefinite time.
VEGETABLE SALAD.
From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
One pint of cold boiled potatoes, cut in slices; one-third the quant.i.ty of cold boiled beets cut _fine_; one-third the quant.i.ty of green peas (winter beets and canned peas are as good as fresh ones); sprinkle with salt and pepper, then pour over it a French dressing made of a saltspoonful of salt, one of black pepper, a teaspoonful of onion juice or grated onion, three tablespoonfuls of olive oil and one of vinegar; mix thoroughly and set aside. When ready to serve spread over it a thick mayonnaise dressing and garnish with slices of beet, cut in shapes, hard boiled egg and parsley; if made in summer a border of crisp lettuce leaves is an additional garnish. If the quant.i.ty of vegetable is increased the amount of dressing must also be doubled or the salad will be dry. A small portion of the mayonnaise mixed with the vegetables also is an improvement.
STRING BEAN SALAD. (FRENCH RECIPE.)
From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady Manager-at-Large.
String the beans and boil them whole; when boiled tender and they have become cold, slice them lengthwise, cutting each bean into four long slices; season them an hour or two before serving, with a marinade of a little pepper, salt, and three spoonfuls of vinegar to one spoonful of oil. Just before serving, drain from them any drops of superfluous liquid that may have collected and carefully mix them with a French dressing. This makes a delicious salad.
_French Salad Dressing_--One tablespoon of vinegar; three tablespoons of olive oil; one saltspoon of pepper, and one saltspoon of salt. (This is half a spoon too much pepper for Americans.) Add a trifle of onion, sc.r.a.ped fine, or rubbed on the salad bowl, if it is desired at all. Pour the oil, mixed with the pepper and salt, over the salad; mix them well together; then add the vinegar, and mix again. Serve on a leaf of crisp lettuce.
EXCELLENT POTATO SALAD.
From MRS. GENEVIEVE M. GUTHRIE, of Oklahoma, Lady Manager.
For four or six people. Cut into dice six medium sized potatoes (boiled); three medium onions; salt and pepper them to taste; pour over and mix well the following dressing: Three well beaten eggs, three large tablespoonfuls of strong vinegar, a lump of b.u.t.ter size of a walnut, pinch of salt, pepper and mustard (unmixed); put on the stove and cook to a thin custard, stirring constantly.
TOMATO SALAD.
From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.
Six tomatoes, one-half cup of mayonnaise dressing, the crisp part of one head of lettuce. Peel the tomatoes and put them on the ice until they are very cold; make the mayonnaise and stand it on the ice until wanted; wash and dry the lettuce. When ready to serve, cut the tomatoes in halves, make twelve little nests with two or three salad leaves each, arrange on the dish, place half a tomato in each nest, put a tablespoonful of mayonnaise on each tomato and serve immediately.
TOMATO SALAD. (FOR USE WHEN FRESH TOMATOES ARE NOT IN THE MARKET.)
From MISS MARY CREASE SEARS, of Ma.s.sachusetts, Alternate Lady Manager.
Rub through a coa.r.s.e sieve one can of tomatoes; cover with cold water a half box of c.o.x gelatine and let it stand a half hour or more; then pour in enough hot water to thoroughly dissolve it; then mix with one full pint of the strained tomatoes; add a little salt; pour into small round moulds and put in a cool place to harden. Serve on lettuce leaves with mayonnaise dressing.
CABBAGE SALAD.
From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
Mix together one-half cup of sugar, one teaspoonful of mustard, one teaspoonful of salt, one-half teaspoonful black pepper; then add three well beaten eggs, one-half cup of vinegar, six tablespoonfuls of cream, three of b.u.t.ter. Cook the same as boiled custard in a kettle of water; when cold add the cabbage chopped fine.
FISH SALAD.
From MRS. MARY C. BELL, of Florida, Lady Manager.
Pour boiling water over a large mackerel and let stand for ten minutes; take out and dry thoroughly by draining on a sieve or clean towel. Remove the head, tail and fins, and skin and bones. Shred the fish finely and mix with one large onion, well chopped. Add mustard, vinegar, and pepper to taste. Serve as salad, with young lettuce leaves, and garnish with hard-boiled eggs, sliced. This is a delightful relish with thin-sliced bread and b.u.t.ter, and is called "Salmagundi."
SALAD DRESSING.
From MISS LORAINE PEARCE BUCKLIN, of Rhode Island, Alternate Lady Manager.
Three eggs, beat yolks and whites separately. To the beaten yolks add one tablespoonful of mustard, two tablespoonfuls of sugar, one teaspoonful of salt. To the beaten whites of the eggs add one cup of cream; beat this thoroughly together, pour the yolks, mustard, sugar and salt into this and put the dish containing it over the teakettle when the water boils. When the mixture begins to harden around the edge, pour in a cup of vinegar; stir it all the time it is over the kettle. After you add the vinegar take it from the heat and set in a dish of cold water to cool.
DOUGHNUTS & FRITTERS