Cream a small cup of butter, and stir into it the yolks of three eggs. Mix together one teaspoonful of mustard, one teaspoonful of salt, and quarter of a saltspoonful of cayenne, and add to the butter and egg. Stir in slowly, instead of oil, one cup of cream, and add the juice of one lemon and half a cup of vinegar.
This is good also for vegetable salads. One small cup of good vinegar; two tablespoonfuls of sugar; half a teaspoonful each of salt and mustard; a saltspoonful of pepper; a piece of butter the size of a walnut; and two beaten eggs. Put these all in a small saucepan over the fire, and stir till it becomes a smooth paste. Have a firm, white cabbage, very cold, and chopped fine; and mix the dressing well through it. It will keep several days in a cold place.
Boil a tender chicken, and when cold, cut all the meat in dice. Cut up white tender celery enough to make the same amount, and mix with the meat. Stir into it a tablespoonful of oil with three of vinegar, and a saltspoonful each of mustard and salt, and let it stand an hour or two. When ready to serve, mix the whole with a mayonnaise sauce, leaving part to mask the top; or use the mayonnaise alone, without the first dressing of vinegar and oil. Lettuce can be substituted for celery; and where neither is obtainable, a crisp white cabbage may be chopped fine, and the meat of the chicken also, and either a teaspoonful of extract of celery or celery-seed used to flavor it The fat of the chicken, taken from the water in which it was boiled, carefully melted and strained, and cooled again, is often used by Southern housekeepers.
Carefully remove all the skin and bones from a pound of boiled salmon, or use a small can of the sealed, draining away all the liquid. Cut in small pieces, and season with two tablespoonfuls of vinegar, half a small onion minced fine, and half a teaspoonful each of salt and pepper. Cover the bottom of the salad dish with crisp lettuce-leaves; lay the salmon on it, and pour on the sauce. The meat of a lobster can be treated in the same way.
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EGGS, CHEESE, AND BREAKFAST DISHES.
Let the water be boiling fast when the eggs are put in, that it may not be checked. They should have lain in warm water a few minutes before boiling, to prevent the shells cracking. Allow three minutes for a soft-boiled egg; four, to have the white firmly set; and ten, for a hard-boiled egg. Another method is to pour boiling water on the eggs, and let them stand for ten minutes where they will be nearly at boiling-point, though not boiling. The white and yolk are then perfectly cooked, and of jelly-like consistency.