Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/108

 take the oysters out, and put to the liquor three or four blades of mace. Add to it some melted butter, and some thick cream or rich milk. Put in your oysters and give them a boil.

PICKLED OYSTERS. Strain the liquor of the oysters and boil it. Then pour it hot over the oysters, and let them lie in it about ten minutes. Then take them out, and cover them. Boil the liquor with the salt, pepper, mace, vinegar, and wine. When cold, put the oysters in a cold jar very tight, and the oysters will keep a long time.

If the oysters are salt, put no salt to the liquor.

CHICKEN SALAD. Cut the meat of the fowls from the bones, in pieces not exceeding an inch in size.

Cut the white part of the celery into pieces about an inch long. Mix the chicken and celery well together. Cover them and set them away.

With the back of a wooden spoon, mash the yolks of eggs till they are a perfectly smooth paste.