1
For twenty-five persons, chop sufficient hard white cabbage to make two quarts.
2
Chop sufficient cold boiled mutton to make one pint; mash fine three anchovies.
3
Chop sufficient carrot to make a tablespoonful; chop one onion.
4
Chop sufficient onions to measure one-half cup.
5
Chop sufficient parsley to make a tablespoonful, crush it in a bowl and add it first to the mayonnaise.
6
Chop sufficient cold cooked beef to make one pint; add to it a teaspoonful of salt, and a quarter of a teaspoonful of pepper.
7
Chop sufficient cold cooked meat to make one pint, season it with a teaspoonful of salt and a quarter of a teaspoonful of pepper.
8
Chop sufficient cold chicken to make a half cupful, add an equal quantity of finely-chopped mushrooms, add this to a half pint of cream sauce.