Various Compound Salads.
Chicken-and-Fresh-Mushroom Salad.
Peel mushroom caps, break in pieces, and sauté in melted butter five or six minutes with, a slice of onion; add chicken liquor or hot water and let simmer until tender. Remove from the liquor, cover, and set aside to cool. Add the liquor and the peelings and stalks of the mushrooms to the liquid in which the chicken is to be cooked. Use the chicken and mushrooms with celery or lettuce in any recipe for chicken salad.
Chicken Salad, No. 3.
Arrange the salad upon the centre of the dish and mask with mayonnaise; then with pastry bag and tube pipe the dressing in some fanciful design. Surround with a border of aspic jelly, tinted a delicate green. The jelly may be cut in blocks or triangles, or into small cubes, and then massed about the salad. Cut the aspic in a cold room; first dip the knife in hot water and wipe dry.
Chicken Salad, No. 4.
Cut one cucumber and one bunch of round radishes in thin slices, and add two-thirds a cup of shredded celery. Season with four "tablespoonfuls of oil, two tablespoonfuls of vinegar or lemon juice, half a teaspoonful of salt and a dash of paprica. Put on a bed of shredded lettuce or on heart leaves of lettuce; cover with three cups of chicken cut in
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