“AN OLD RECIPE” FOR CHICKEN SALAD

Two dressed chickens were cooked tender.  When cold, meat was removed from bones and cut in dice (not too fine).  Cut half the amount of celery you have of meat into small pieces.

Dressing for salad was composed of the following:  Three well-beaten yolks of eggs.  Pour over these 1 pint of boiling hot cider vinegar, stand on back of range to thicken.  Place in a bowl 3 freshly boiled and finely mashed white potatoes, add 1 tablespoonful of dry mustard, 6 teaspoonfuls of olive oil, 1 tablespoonful of salt, 1 tablespoonful of pepper.  Mix all well together, then add the thickened vinegar.  Beat together until creamy and stand aside until chilled.

Drop the three whites of eggs in hot water, remove when cooked, chop fine and when cold add to the chicken meat and celery.

Pour the dressing over all the ingredients, stir lightly with a fork and stand in a cold place until chilled before serving.

GERMAN POTATO SALAD

Boil one dozen small potatoes without paring.  Remove the skin and cut potatoes size of dice, also a small onion, finely minced.  Put small pieces of bacon in a pan and fry brown and crisp.  Add a large tablespoonful of vinegar and a pinch of salt.  Pour the hot bacon fat and vinegar over the diced potatoes, toss them up lightly with a fork and serve hot.

GERMAN TURNIP SALAD

This is the manner in which Aunt Sarah made turnip salad:  She pared and sliced thin on a slaw cutter 5 large, solid turnips, put them in a stew-pan which she placed on the range, adding about 1/4 cup hot water, 1 teaspoonful of butter and 1/4 teaspoonful of sugar (no more).  She covered the stew-pan closely and steamed about half an hour until the turnips were tender.  Then mixed together 1 teaspoonful of flour with 1 tablespoonful of vinegar and yolk of one egg.  This was poured over the stewed turnips, just allowed to come to a boil, then removed from the fire.  Add a little salt and serve hot.

GERMAN SALAD DRESSING

For dandelion, watercress, endive or lettuce, a dressing was made thus:  The leaves of vegetables used for salad, after being carefully rinsed and looked over, were cut fine, and the following dressing poured over hot and served at once.

A small quantity of bacon was finely minced and fried crisp.  To about 2 tablespoonfuls of bacon and fat after being fried, 3 tablespoonfuls of vinegar and 1 of sour cream, were added pepper and salt and a very little flour mixed with cold water, to make it the consistency of cream.  The yolk of one raw egg may be added to the dressing if liked.  An easier way for the busy housewife to do is to simply add a couple of tablespoonfuls of Aunt Sarah’s Salad Dressing, add also a small quantity of water, flour and fried, diced bacon; serve hot at once.