Mrs. Lincoln's Boston cook book : what to do and what not to do in cooking by Lincoln Mary J. (Mary Johnson) 1844-1921

Author:Lincoln, Mary J. (Mary Johnson), 1844-1921
Language: eng
Format: epub, pdf
Tags: Cookery, American
Publisher: Boston : Little, Brown and Co.
Published: 1909-03-25T05:00:00+00:00

Fish Salad. — One quart of any kind of cold cooked fish, flaked and freed from bones and skin, and placed on a bed of lettuce. Pound the yolks of three Jiard-boiled eggs, and three sardines (bones and skin removed) to a smooth paste. Mix this paste with the Boiled or the Mayonnaise dressing, and pour it over the fish. Garnish with slices of lemon.

Chicken Salad. — One pint each of cold boiled or roasted chicken and celery, or half as much celery as

Fig. 40. Chicken Salad.

chicken. Cut the chicken into quarter-inch dice. Scrape, wash, and cut the celery in dice. Mix and marinate with a French dressing, and keep on the ice until ready to serve. Make a Mayonnaise dressing, and mix part of it with the chicken; arrange the salad in a dish, pour the remainder of the dressing over it, and garnish with celery

leaves and capers, or lettuce, and yolk of hard-boiled egg rubbed through a fine strainer.

Ziohster Salad? — Cut 07ie pijit of lobster meat in dice, season with a French dressing, and keep it on ice until ready to serve, then mix with half of the Mayonnaise dressing. Make nests or cups of the crisp lettuce leaves

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