Salads.
Bacon Salad.
Cut six or eight slices of tender bacon into small squares and fry until they are delicately browned; then drain on soft paper. Heat six tablespoonfuls of the fat and two tablespoonfuls of vinegar or lemon juice; beat together the yolks of three eggs and one-fourth a teaspoonful, each, of paprica and mustard, and cook with the fat and vinegar over hot water until the mixture thickens slightly. When the dressing is cold cut a head of lettuce into narrow ribbons, toss the lettuce and bits of bacon together, and mix with the dressing. Serve at once.
Italian Salad.
(Miss Cohen.)
Ingredients.
- 2 herrings, soaked in milk over night.
- 3 boiled potatoes, cut in very small dice.
- 2 tablespoonfuls of cucumber pickles, chopped fine.
- 1 tablespoonful of capers, chopped fine.
- 2 small boiled beets, cut fine.
- ½ a pound (1 cup) of cold roast chicken, *cut fine.
- ½ a pound (1 cup) of boiled tongue, cut fine.
- 2 apples, pared and finely chopped.
- 2 carrots, cooked and finely chopped,
- 1 celery root, cooked and chopped.
- ½ a cup of pecan nuts, broken fine.
- A little onion juice.
Method.—Mix the ingredients together thoroughly; add mayonnaise to moisten well. Serve on a flat dish. Mask the top with mayonnaise,
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