F. C. W
Turkey Salad.
Remove the skin and fat from a turkey; mince the meat fine. Mince 2 or 3 slices lean ham. 2 or 3 bunches celery. 3 or 4 apples. 3 or 4 cucumber pickles; mix well together.
Prepare a dressing of the yolks of four eggs, rubbed in a little thick cream. 4 tablespoonfuls butter. 2 teaspoonfuls black pepper. 2 teaspoonfuls salt. 2 teaspoonfuls of mustard. Vinegar to the taste. --Mrs. Dr. S.
Turkey Salad.
Boil two turkeys till well done, pick out all the bones, skin and fat and cut up the balance in small pieces.
Boil one dozen eggs hard, yet them cool, then separate the yolks and whites, mash the yolks fine, chop the whites very fine and set them to one side. Have a large flat dish, in which put four large spoonfuls mixed mustard; pour in a little oil, and with a fork rub it in till smooth, then a little vinegar, in which has been melted two full tablespoonfuls of salt, then oil and alternately put in oil an vinegar, each time rubbing it in till well mixed. When you have mixed a whole bottle of oil and one pint vinegar till it is as smooth as butter, add one heaping teaspoonful cayenne pepper, three teaspoonfuls celery--seed rubbed fine in a mortar, and one large mango cut fine, put in stuffing and all.
Have ready as much celery as you have fowl, cut fine, mix meat and celery carefully together, and pour the dressing over all.--Mrs. E. I.