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.
SALMON MAYONNAISE.
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.
* * * * *
EGGS, CHEESE, AND BREAKFAST DISHES.
BOILED EGGS.
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.
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