SAUCES AND DEES SINGS -SAL ADS. 173
to this an equal quantity of celery cut fine, if celery is out of season, lettuce may be substituted. Line a dish thickly with lettuce leaves and fill with the chopped ham and celery. Make a dressing, the same as for cold slaw an,d turn .oy,er the whole. Very fin&.
CRAB SALAD.
BOIL three dozen hard-shell crabs twenty-five minutes ; drain and let them cool gradually ; remove the upper shell and the tail, break the remainder apart and pick out the meat carefully. The large claws should not be forgotten, for they contain a dainty morsel, and the creamy fat attached to the upper shell should not be overlooked. Line a salad bowl with the small white leaves of two heads of lettuce, add the crab meat, pour over it a " Mayonnaise" garnish with crab claws, hard-boiled eggs and little mounds of cress leaves, which may be mixed with the salad when served.
COLD SLAW.
SELECT the finest head of bleached cabbage that is to say one of the finest and most compact of the more delicate varieties; cut up enough into shreds to fill a large vegetable dish or salad bowl that to be regulated by the size of the cabbage and the quantity required ; shave very fine and after that chop up, the more thoroughly the bet- ter. Put this into a dish in which it is to be served, after seasoning it well with salt and pepper. Turn over it a dressing made as for cold slaw ; mix it well and garnish with slices of hard-boiled eggs.
PLAIN COLD SLAW.
SLICE cabbage very fine ; season with salt, pepper and a little sugar ; pour over vinegar and mix thoroughly. It is nice served in the cen- tre of a platter with fried oysters around it.
HOT SLAW.
CUT the cabbage as for cold slaw; put it into a stewpan and set it on the top of the stove for half an hour, or till hot all through ; do not let it boil. Then make a dressing the same as for cold slaw, and, while hot, pour it over the hot cabbage. Stir it until well mixed and the cabbage looks coddled. Serve immediately.
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