e.

CHICKEN SALAD.

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.

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.
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.

POACHED EGGS.

Have a deep frying-pan full of boiling water,--simmering, not boiling
furiously. Put in two teaspoonfuls of vinegar and a teaspoonful of salt.
Break each egg into a cup or saucer, allowing one for each person; slide
gently into the water, and let them stand five minutes, but without
boiling. Have ready small slices of buttered toast which have been
previously dipped quickly into hot water. Take up the eggs on a skimmer;
trim the edges evenly, and slip off upon the toast, serving at onc