Salmon Salad

Ingredients

• four bunches celery
• one teaspoon of mustard
• two tablespoons vinegar
• half teaspoonful of soda to each quart of water will prevent coagulation
• two eggs
• 18 practically the essence of animal food
• 18 provi rbial
• mustard
• vinegar
• salt
• cayenne
• pepper

Directions

1. One can fresh salmon, four bunches celery; chop as

2. for chicken salad ; mix with the salmon. Dressing.-One teaspoon of mustard, two tablespoons vinegar, yolks of two eggs, salt to taste, and a little

3. cayenne pepper ; mix thoroughly, add to the salmon just

4. before serving. WELSH RAREBIT.

5. We make a Welsh rarebit by melting good old cheese ittle vinegar, butter and milk, and pouring it

6. with a | happen to fancy.

7. over bread, toasted or untoasted, as we

8. REMARKS ON PREPARING STOCK. As soup 18 practically the essence of animal food, the broth of meats and poultry from which they are made. someness of soup 18 provi rbial. It is the proper com- a mid-day meal or dinner. The stomach well seasoned liquids, and it

9. forms the basis or stock The economy and whole-

10. mencement of quickly absorbs the hot, stirs all the glands into an attitude of healthful readiness

11. for the food io follow. Soup should, therefore, not be an occasional treat, but

12. form a part of every dinner. To be prepared for such a system, certain parts of fresh meats, meat remnants,

13. 108 THE BREADMAKER S COOKING LESSONS.

14. and cracked bones, which might otherwise go to waste should be steeped or slowly heated without salting. As a half teaspoonful of soda to each quart of water will prevent coagulation, and secure more perfect extraction of the juices of the meat, we recommend its use invari- ably. Commence by immersing the meats, after careful washing in a kettle of cold water, and bring the whole slowly to a boil, keeping the pot well covered. When the strength of the meat is extracted, season with salt, strain and set in a refrigerator or cool place for twenty- four hours before using, as age, so long as it is kept sweet, improves it.

15. This stock becomes noodie soup, barley soup, macaroni soup, vermicelli soup, onion soup, celery soup, etc., etc., as the case may be, in all cases being careful not to scorch; and after taking the flavour, or cooking the the various cereals such as barley, rice, noodles, celery, etc., etc., it is only desirable to bring the stock to a boil after mixing. Serve very hot, as therein lies the effi- ciency of soup as am appetizer.

Nutrition, whole recipe (rough)

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Celery	1 stalk (40g)	6
Cayenne	1 tsp (1.8g)	6
Black Pepper	1 tsp ground (2.3g)	6
Mustard	1 tsp (5g) yellow	3
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Water	not in our table	0
Animal	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.