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Classic
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page 253
and add tea-cup good vinegar; serve with whites of the eggs sliced and placed on
the salad.--Mrs. Col. Hawkins.
CREAM SLAW.
One gallon cabbage cut very fine, pint vinegar, pint sour cream, half cup sugar,
tea-spoon flour, two eggs, and a piece of butter the size of a walnut; put
vinegar, sugar and butter in a sauce-pan and let boil; stir eggs, cream and
flour, previously well mixed, into the vinegar, boil thoroughly and throw over
the cabbage previously sprinkled with one table-spoon salt, one of black pepper
and one of mustard.--Mrs. Dr. Skinner, Somerset.
PLAIN COLD SLAW.
Slice cabbage very fine, season with salt, pepper, and a little sugar; pour over
vinegar and mix thoroughly. It is nice served in the center of a platter with
fried oysters around it.
CHICKEN SALAD.
Chop fine one chicken cooked tender, one head cabbage, and five cold hard-boiled
eggs; season with salt, pepper, and mustard to taste; warm one pint vinegar, add
half a tea-cup butter, stir until melted, pour hot over the mixture, stir
thoroughly, and set away to cool.--Mrs. C. S. Ogden.
CHICKEN SALAD.
Boil three chickens until tender, salting to taste; when cold cut in small
pieces and add twice the quantity of celery cut up with a knife but not chopped,
and four cold boiled eggs sliced and thoroughly mixed through the other
ingredients. For dressing put on stove a sauce-pan with one pint vinegar and
butter size of an egg; beat two or three eggs with two table-spoons mustard, one
of black pepper, two of sugar, and a tea-spoon salt, and when thoroughly beaten
together pour slowly into the vinegar until it thickens. Be careful not to cook
too long or the egg will curdle. Remove and when cold pour over salad. This may
be prepared the day before, adding the dressing just before using. Add lemon
juice to improve the flavor, and garnish the top with slices of lemon.--Mrs. C.
E. Skinner, Battle Creek, Mich.
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