Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/109

 Mix them with the oil, vinegar, mustard, cayenne, and salt. Stir them for a long time, till they are thoroughly mixed and quite smooth. The longer they are stirred the better. When this dressing is sufficiently mixed, cover it, and set it away.

Five minutes before the salad is to be eaten pour the dressing over the chicken and celery, and mix all well together. If the dressing is put on long before it is wanted, the salad will be tough and hard.

This salad is very excellent made of cold turkey instead of chicken.

LOBSTER SALAD.

Take two large boiled lobsters. Extract all the meat from the shell, and cut it up int very small pieces.

For lobster salad, you must have lettuce instead of celery. Cut up the lettuce as small as possible.

Make a dressing as for chicken-salad, with the yolks of nine hard-boiled eggs, half a pint of sweet oil, half a pint of vinegar, a gill of mustard, a teaspoonful of cayenne, and a tea-spoonful of salt. Mix all well together with a wooden spoon.

A few minutes before it is to be eaten, pour the dressing over the lobster and lettuce, and mix it very well.

STEWED MUSHROOMS.

Take a quart of fresh mushrooms. Peel them and cut off the stems. Season them with pepper and salt. Put them in a sauce-pan or skillet, with a lump of fresh butter the size of an egg, and sufficient cream or rich milk to cover them. Put on the lid of the pan, and stew the mushrooms about