½ lb. pickled shrimps.
¼ lb. good old cheese.
1 tablespoonful salad oil.
½ teaspoonful cayenne pepper.
1 teaspoonful salt.
1 teaspoonful white sugar.
1 teaspoonful made mustard.
4 tablespoonfuls celery or onion vinegar.
Mince the shrimps and grate the cheese. Work into the latter, a little
at a time, the various condiments enumerated above, the vinegar last.
Let all stand together ten minutes before adding the shrimps. When this
is done, stir well for a minute and a half and serve in a glass dish,
garnished with lemon, or (if you can get one) in a clean crab-shell.
_Or,_ ✠
½ lb. old cheese, grated.
1 hard-boiled egg.
½ teaspoonful cayenne.
1 teaspoonful salt.
1 teaspoonful white sugar.
1 teaspoonful made mustard.
1 tablespoonful onion vinegar.
1 tablespoonful salad oil.
Rub the yolk of the egg to a paste with the oil, adding in order the
salt, pepper, sugar, and mustard, lastly the cheese. Work all well
together before putting in the vinegar. Serve in a crab-shell.
These mixtures bear a marvellous resemblance in taste to devilled crab,
and make a good impromptu relish at tea or luncheon. Eat with crackers
and butter. This is still better if you add a cupful of cold minced
chicken.
Use none but the best and freshest olive salad oil (_not_ sweet oil,
falsely so called) in compounding your salad-dressing. If you cannot
obtain this, melted butter is the best substitute I know of.