Salads. Part 2

Ingredients

• a cupful of rich sour cream very cold
• a tablespoonful of powdered sugar
• a half teaspoonful of lemon juice
• chilled cucumbers, sliced thin
• three well-beaten eggs
• a cupful of vinegar
• a table-spoonful of sugar
• two saltspoonfuls of salt
• a dash of paprika
• a small teaspoonful of French mustard
• a teaspoonful of butter
• cold, boiled chicken, cut into small dice
• two cupfuls of meat
• a cupful of celery, cut into dice
• salt and pepper
• three tablespoonfuls of oil
• a table-spoonful of vinegar
• mayonnaise dressing
• crisp lettuce leaves
• dark meat of the legs, unless it is very tender
• fresh, well-boiled lobster, cut with a sharp knife into small dice
• one-third as much celery as you have lobster, cut into half-inch lengths
• cayenne and salt
• a cupful of mayonnaise
• small oysters
• crisp white celery, cut into half-inch bits sprinkled lightly with salt
• stoned olives
• fresh or canned shrimps, if the former, they must be shelled
• canned shrimps, taken from the can several hours before they are to be used and set on the ice