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diff --git a/19077.txt b/19077.txt new file mode 100644 index 0000000..d2a7a4f --- /dev/null +++ b/19077.txt @@ -0,0 +1,8269 @@ +The Project Gutenberg EBook of Salads, Sandwiches and Chafing-Dish Dainties, by +Janet McKenzie Hill + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Salads, Sandwiches and Chafing-Dish Dainties + With Fifty Illustrations of Original Dishes + +Author: Janet McKenzie Hill + +Release Date: August 18, 2006 [EBook #19077] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK SALADS, SANDWICHES AND *** + + + + +Produced by Emmy, Fox in the Stars, Suzanne Lybarger and +the Online Distributed Proofreading Team at +http://www.pgdp.net + + + + + + + + + + + +Salads, Sandwiches + +and + +Chafing-Dish Dainties + +[Illustration: Table laid for Sunday-Night Tea. + +"Sunday clears away the rust of the whole week."--ADDISON.] + + + + +Salads, Sandwiches + +and + +Chafing-Dish Dainties + +_With Fifty Illustrations of Original Dishes_ + +By + +Janet McKenzie Hill + + Editor of "The Boston Cooking-School Magazine" + Author of "Practical Cooking and Serving" + + NEW EDITION + WITH ADDITIONAL RECIPES + + "_Things which in hungry mortals' eyes find favor._" + BYRON + +Boston +Little, Brown, and Company +1909 + + + + + + _Copyright, 1899, 1903_ + BY JANET M. HILL. + + Printers + S. J. PARKHILL & CO., BOSTON, U. S. A. + + + + + TO + + MRS. WILLIAM B. SEWALL, + +President of the Boston Cooking-School Corporation, + + IN GRATEFUL RECOGNITION OF THE OPPORTUNITY + + PRESENTED BY HER FOR CONGENIAL WORK IN A + + CHOSEN FIELD OF EFFORT, THIS LITTLE BOOK + + IS AFFECTIONATELY DEDICATED + + BY THE AUTHOR. + + + +PREFACE TO THE SECOND EDITION. + + * * * * * + + +THE favor with which the first edition of this little book has been +received by those who were interested in the subjects of which it +treats, is eminently gratifying to both author and publishers. It has +occasioned the purpose to make a second edition of the book, even more +complete and helpful than the first. + +In making the revision, wherever the text has suggested a new thought +that thought has been inserted; under the various headings new recipes +have been added, each in its proper place, and the number of +illustrations has been increased from thirty-seven to fifty. A more +complete table of contents has been presented, and also a list of the +illustrations; the alphabetical index has been revised and made +especially full and complete. + + JANET M. HILL. +April 10, 1903. + + + + +PREFACE TO THE FIRST EDITION. + + * * * * * + + +THERE is positive need of more widespread knowledge of the principles of +cookery. Few women know how to cook an egg or boil a potato properly, +and the making of the perfect loaf of bread has long been assigned a +place among the "lost arts." + +By many women cooking is considered, at best, a homely art,--a necessary +kind of drudgery; and the composition, if not the consumption, of salads +and chafing-dish productions has been restricted, hitherto, chiefly to +that half of the race "who cook to please themselves." But, since women +have become anxious to compete with men in any and every walk of life, +they, too, are desirous of becoming adepts in tossing up an appetizing +salad or in stirring a creamy rarebit. And yet neither a pleasing salad, +especially if it is to be composed of cooked materials, nor a tempting +rarebit can be evolved, save by happy accident, without an accurate +knowledge of the fundamental principles that underlie all cookery. + +In a book of this nature and scope, the philosophy of heat at different +temperatures, as it is applied in cooking, and the more scientific +aspects of culinary processes, could not be dwelt upon; but, while we +have not overlooked the ABC of the art, our special aim has been to +present our topics in such a simple and pleasing form that she who +attempts the composition of the dishes described herein will not be +satisfied until she has gained a deeper insight into the conditions +necessary for success in the pursuit of these as well as other +fascinating branches of the culinary art. + +Care has been exercised to meet the actual needs of those who wish to +cultivate a taste for light, wholesome dishes, or to cater to the +vagaries of the most capricious appetites. + +There is nothing new under the sun, so no claim is made to absolute +originality in contents. In this and all similar works, the matter of +necessity must consist, in the main, of old material in a new dress. + +Though the introduction to Part III. was originally written for this +book, the substance of it was published in the December-January +(1898-99) issue of the _Boston Cooking-School Magazine_. From time to +time, also, a few of the recipes, with minor changes, have appeared in +that journal. + +Illustrations by means of half-tones produced from photographs of actual +dishes were first brought out, we think, by The Century Company; in this +line, however, both in the number and in the variety of the dishes +prepared, the author may justly claim to have done more than any other +has yet essayed. The illustrations on these pages were prepared +expressly for this work, and the dishes and the photographs of the same +were executed under our own hand and eye. That results pleasing to the +eye and acceptable to the taste await those who try the confections +described in this book is the sincere wish of the author. + + JANET M. HILL + + + + +Contents + +Part I. + +SALADS + + PAGE + INTRODUCTION 3 + THE DRESSING 6 + USE OF DRESSINGS 7 + ARRANGEMENT OF SALADS 8 + COMPOSITION OF MAYONNAISE 8 + VALUE OF OIL 8 + BOILED AND CREAM DRESSINGS 9 + IMPORTANT POINTS IN SALAD-MAKING 9 + WHEN TO SERVE SALADS WITH FRENCH OR MAYONNAISE + DRESSING 9 + WHEN TO SERVE A FRUIT SALAD 10 + SALADS WITH CHEESE 10 + HOW TO MAKE AROMATIC VINEGARS, KEEP VEGETABLES, + AND PREPARE GARNISHES 11 + HOW TO BOIL EGGS HARD FOR GARNISHING 11 + TO POACH WHITES OF EGGS 11 + ROYAL CUSTARD FOR MOULDS OF ASPIC 11 + HOW TO USE GARLIC OR ONION IN SALADS 12 + HOW TO SHELL AND BLANCH CHESTNUTS AND OTHER NUTS 12 + HOW TO CHOP FRESH HERBS 13 + HOW TO CUT RADISHES FOR A GARNISH 13 + HOW TO CLEAN LETTUCE, ENDIVE, ETC. 13 + HOW TO CLEAN CRESS, CABBAGE, ETC. 14 + HOW TO RENDER UNCOOKED VEGETABLES CRISP 14 + HOW TO BLANCH AND COOK VEGETABLES FOR SALADS 14 + HOW TO CUT GHERKINS FOR A GARNISH 15 + HOW TO FRINGE CELERY 15 + HOW TO SHRED ROMAINE AND STRAIGHT LETTUCE 15 + HOW TO KEEP CELERY, WATERCRESS, LETTUCE, ETC. 16 + HOW TO COOK SWEETBREADS AND BRAINS 16 + HOW TO PICKLE NASTURTIUM SEEDS 16 + NASTURTIUM AND OTHER VINEGARS 17 + TO DECORATE SALADS WITH PASTRY BAG AND TUBES 18 + RECIPES FOR FRENCH DRESSING 21 + RECIPES FOR MAYONNAISE DRESSING 22 + BOILED, CREAM, AND OTHER DRESSINGS 26 + VEGETABLE SALADS SERVED WITH FRENCH DRESSING 29 + SALADS LARGELY VEGETABLE WITH MAYONNAISE, ETC. 39 + INTRODUCTION TO FISH SALADS 53 + RECIPES FOR FISH SALADS 55 + RECIPES FOR VARIOUS COMPOUND SALADS 77 + RECIPES FOR FRUIT AND NUT SALADS 89 + HOW TO PREPARE AND USE ASPIC JELLY 97 + CONSOMME AND STOCK FOR ASPIC 98 + CHEESE DISHES SERVED WITH SALADS 105 + + +Part II. + +SANDWICHES + + BREAD FOR SANDWICHES 115 + THE FILLING 116 + RECIPES FOR SAVORY SANDWICHES 119 + RECIPES FOR SWEET SANDWICHES 131 + RECIPES FOR BREAD AND CHOU PASTE 137 + HOW TO BOIL MEATS FOR SANDWICHES 140 + RECIPES FOR BEVERAGES SERVED WITH SANDWICHES 143 + + +Part III. + +CHAFING-DISH DAINTIES + + CHAFING-DISHES PAST AND PRESENT 151 + CHAFING-DISH APPOINTMENTS 153 + ARE MIDNIGHT SUPPERS HYGIENIC? 157 + HOW TO MAKE SAUCES 158 + MEASURING AND FLAVORING 160 + RECIPES FOR OYSTER DISHES 163 + RECIPES FOR LOBSTER AND OTHER SEA FISH 169 + RECIPES FOR CHEESE CONFECTIONS 182 + RECIPES FOR EGGS 188 + RECIPES FOR DISHES LARGELY VEGETARIAN 195 + RECIPES FOR RECHAUFFES AND OLLA PODRIDA 202 + + + + +Illustrations + + + Table laid for Sunday Night Tea _Frontispiece_ + The Tender Lettuce brings on softer Sleep _Facing page_ 18 + Cucumber Salad for Fish Course " " 28 + Cooked Vegetable Salad " " 28 + Potato Balls, Pecan Meats, and Cress Salad " " 32 + Potato-and-Nasturtium Salad " " 32 + Endive, Tomato, and Green String Bean Salad " " 36 + Stuffed Beets " " 36 + Cress, Cucumber, and Tomato Salad " " 41 + Tomato Jelly with Celery and Nuts " " 41 + Russian Vegetable Salad " " 48 + Macedoine of Vegetable Salad " " 48 + Miroton of Fish and Potato Salad " " 58 + Cowslip and Cream Cheese Salad " " 58 + Russian Salad " " 62 + Halibut Salad " " 62 + Shell of Fish and Mushrooms " " 68 + Shrimp Salad in Cucumber Boat " " 68 + Shrimp Salad, Border of Eggs in Aspic " " 70 + Lobster Salad " " 70 + Bluefish Salad " " 72 + Litchi Nut and Orange Salad " " 72 + Moulded Salmon Salad " " 74 + Salad of Shrimps and Bamboo Sprouts " " 74 + Spinach and Egg Salad " " 84 + Marguerite Salad " " 84 + Easter Salad " " 86 + Country Salad " " 86 + Fruit Salad " " 94 + Turquoise Salad No. 2 " " 94 + Cheese Ramequins " " 106 + Individual Souffle of Cheese " " 106 + Pineapple-Cheese and Crackers " " 110 + Salad of Lettuce with Cheese and Macedoine " " 110 + Chicken Salad Sandwiches " " 126 + Halibut Sandwiches with Aspic " " 126 + Wedding Sandwich Rolls " " 128 + Club Sandwich " " 128 + Boston Brown Bread " " 138 + Bread cut for Sandwiches " " 138 + Bowl of Fruit-Punch ready for serving " " 143 + Copper Chafing-Dish with Earthen Casserole " " 149 + Chafing-Dish, Filler, etc. " " 153 + Course at Formal Dinner served in Individual + Chafing-Dishes " " 157 + Butter Balls with Utensils for Chafing-Dish " " 178 + Moulded Halibut with Creamed Peas " " 178 + Yorkshire Rabbit " " 186 + Curried Eggs " " 186 + Mushroom Cromeskies, ready for cooking " " 198 + Prune Toast " " 198 + + + + +PART I. + +SALADS. + + "_Though my stomach was sharp, I could scarce help regretting + To spoil such a delicate picture by eating._" + + + + +INTRODUCTION. + + At their savory dinner set + Herbs and other country messes, + Which the neat-handed Phyllis dresses. + --_Milton._ + + +Our taste for salads--and in their simplest form who is not fond of +salads?--is an inheritance from classic times and Eastern lands. In the +hot climates of the Orient, cucumbers and melons were classed among +earth's choicest productions; and a resort ever grateful in the heat of +the day was "a lodge in a garden of cucumbers." + +At the Passover the Hebrews ate lettuce, camomile, dandelion and +mint,--the "bitter herbs" of the Paschal feast,--combined with oil and +vinegar. Of the Greeks, the rich were fond of the lettuces of Smyrna, +which appeared on their tables at the close of the repast. In this +respect the Romans, at first, imitated the Greeks, but later came to +serve lettuce with eggs as a first course and to excite the appetite. +The ancient physicians valued lettuce for its narcotic virtue, and, on +account of this property, Galen, the celebrated Greek physician, called +it "the philosopher's or wise man's herb." + +The older historians make frequent mention of salad plants and salads. +In the biblical narrative Moses wrote: "And the children of Israel wept +again and said, We remember the fish which we did eat in Egypt freely; +the cucumbers, and the melons, and the leeks, and the onions, and the +garlick." + +In his second Eclogue, Virgil represents a rustic maid, Thestylis, +preparing for the reapers a salad called _moretum_. He wrote, also, a +poem bearing this title, in which he describes the composition and +preparation of the dish. + +A modern authority says, "Salads refresh without exciting and make +people younger." Whether this be strictly true or not may be an open +question, but certainly in the assertion a grain of truth is visible; +for it is a well-known fact that "salad plants are better tonics and +blood purifiers than druggists' compounds." There is, also, an old +proverb: "Eat onions in May, and all the year after physicians may +play." What is health but youth? + +Vegetables, fish and meats, "left over,"--all may be transformed, by +artistic treatment, into salads delectable to the eye and taste. +Potatoes are subject to endless combinations. First of all in this +connection, before dressing the potatoes allow them to stand in +bouillon, meat broth, or even in the liquor in which corned beef has +been cooked; then drain carefully before adding the oil and other +seasonings. + +Of uncooked vegetables, cabbage lettuce--called long ago by the Greek +physician, Galen, the philosopher's or wise man's herb--stands at the +head of salad plants. Like all uncooked vegetables, lettuce must be +served fresh and crisp, and the more quickly it is grown the more tender +it will be. When dressed for the table, each leaf should glisten with +oil, yet no perceptible quantity should fall to the salad-bowl. +Watercress, being rich in sulphuretted oil, is often served without oil. +Cheese or eggs combine well with cress; and such a salad, with a +sandwich of coarse bread and butter, together with a cup of sparkling +coffee, forms an ideal luncheon for a picnic or for the home piazza. +Indeed, all the compound salads,--that is, salads of many +ingredients,--more particularly if they are served with a cooked or +mayonnaise dressing, are substantial enough for the chief dish of a +hearty meal. Their digestibility depends, in large measure, on the +tenderness of the different ingredients, as well as upon the freshness +of the uncooked vegetables that enter into their composition. + +A salad has this superiority over every other production of the culinary +art: A salad (but not every salad) is suitable to serve upon any +occasion, or to any class or condition of men. Among _bon vivants_, +without a _new_ salad, no matter how _recherche_ the other courses may +be, the luncheon, or dinner party, of to-day does not pass as an +unqualified success. + +While salads may be compounded of all kinds of delicate meats, fish, +shellfish, eggs, nuts, fruit, cheese and vegetables, cooked or uncooked, +two things are indispensable to every kind and grade of salad, viz., the +foundation of vegetables and the dressing. + + +=The Dressing.= + +Salads are dressed with oil, acid and condiments; and, sometimes, a +sweet, as honey or sugar, is used. A perfect salad is not necessarily +acetic. The presence of vinegar in a dressing, like that of onions and +its relatives, on most occasions should be suspected only. Wyvern and +other true epicures consider the advice of Sydney Smith, as expressed in +the following couplet, "most pernicious":-- + + "Four times the spoon with oil of Lucca crown, + And twice with vinegar procured from town." + +Aromatic vinegars, a few drops of which, used occasionally, lend +piquancy and variety to an every-day salad, can be purchased at +high-class provision stores; but the true salad-maker is an artist, and +prefers to compound her own colors (_i.e._, vinegars); therefore we have +given several recipes for the same, which may be easily modified to suit +individual tastes. + +Indeed, the dressing of a salad, though in the early days of the century +considered a special art,--an art that rendered it possible for at least +one noted Royalist refugee to amass a considerable fortune,--is +entirely a matter of individual taste, or, more properly speaking, of +cultivation. On this account, particularly for a French dressing, no set +rules can be given. By experience and judgment one must decide upon the +proportions of the different ingredients, or, more specifically, upon +the proportions of the oil and acid to be used. Often four spoonfuls of +oil are used to one of vinegar. Four spoonfuls of oil to two, three or +four of vinegar may be the proportion preferred by others, and the +quantity may vary for different salads. + +Though in many of the recipes explicit quantities of oil, vinegar and +condiments are given, it is with the understanding that these quantities +are indicated simply as an approximate rule; sometimes less and +sometimes more will be required, according to the tendency of the +article dressed to absorb oil and acid, or the taste of the salad +dresser. + + +=Use of Dressings.= + +The dressings in most common use are the French and the mayonnaise. A +French dressing is used for green vegetables, for fruit and nuts, and to +marinate cooked vegetables, or the meat or fish for a meat or fish +salad. Mayonnaise dressing is used for meat, fish, some varieties of +fruit, as banana, apple and pineapple, and for some vegetables, as +cauliflower, asparagus and tomatoes. Any article to be served with +mayonnaise, after standing an hour or more in a marinade,--_i.e._, +French dressing,--should be carefully drained, as, by the pickling +process, liquid will drain out into the bottom of the vessel and, mixing +with the mayonnaise, will liquefy the same. + + +=Arrangement of Salads.= + +In the arrangement of salads there may be great display of taste and +individuality. By a judicious selection from materials that may be kept +constantly in store, and with one or two window boxes, in which herbs +are growing, any one, with a modicum of inventive skill, can so change +and modify the appearance and flavor of her salads that she may seem +always to present a new one. + + +=Composition of Mayonnaise.= + +Mayonnaise dressing is composed largely of olive oil. A small amount of +yolk of egg is used as a foundation. The oil, with the addition of +condiments, is slightly acidulated with vinegar and lemon juice, one or +both, and the whole is made very light and thick by beating. Mayonnaise +forms a very handsome dressing, and it is much enjoyed by those who are +fond of oil. + + +=Value of Oil.= + +Pure olive oil is almost entirely without flavor, and a taste for it can +be readily acquired; and, when we consider that it contains all the +really desirable qualities of the once-famous cod-liver oil, except the +phosphates, and that these may be supplied in the other materials of the +salad, it would seem wise to cultivate a taste for so wholesome an +article. By the addition of cream, in the proportion of a cup of whipped +cream to a pint of dressing, those to whom oil has not become agreeable +can so modify its "tone" that they too will enjoy the mayonnaise +dressing. + + +=Boiled and Cream Dressings.= + +For the French and mayonnaise dressings--particularly for the latter--we +sometimes substitute a _boiled_ and sometimes a _cream_ dressing. In the +first, butter, or cream, is substituted for oil, and the materials are +combined by cooking. In the latter, as the name implies, cream is the +basis, and this may be either sweet or sour. + + +=Important Points in Salad-Making.= + +(1) The green vegetables should be served fresh and crisp. + +(2) Meat and fish should be well marinated and cold. + +(3) The ingredients composing the salad should not be combined until the +last moment before serving. + + +=When to Serve Salads with French or Mayonnaise Dressing.= + +As a rule, subject, however, to exceptions, light vegetable salads, +dressed with French dressing, are served at dinner; while heavy meat or +fish Salads are reserved for luncheon, or supper, and are served with +mayonnaise or cream dressing. + + +=When to Serve a Fruit Salad.= + +A fruit salad, with sweet dressing, is served with cake at a luncheon, +or supper, or in the evening; that is, it may take the place of fruit in +the dessert course. A fruit salad, with French or mayonnaise dressing, +may be served as a first course at luncheon, or with the game or roast, +though in the latter case the French dressing is preferable. + + +=Salads with Cheese.= + +The rightful place of salads is with the roast or game. Here the crisp, +green salad herbs, delicately acidulated, complement and correct the +richness of these _plats_. + +Occasionally when the game is omitted and an acid sauce accompanies the +roast, a simple salad combined with cheese in some form, preferably +cooked and hot, is selected to lengthen the menu. This same combination +of hot cheese dish and salad should be a favorite one for home +luncheons, when this meal is not made the children's dinner. The salad +too in this combination, aided by the bread accompanying it, corrects by +dilution the over concentration and richness of the cheese dish. In +England neatly trimmed-and-cleansed celery stalks and cheese often +precede the sweet course; but by virtue of its mission as a digester of +everything but itself and of the common disinclination to have the taste +of sweets linger upon the palate, the place of cheese as cheese is with +the coffee. + + + + +HOW TO MAKE AROMATIC VINEGARS, TO KEEP VEGETABLES AND TO PREPARE +GARNISHES. + + +=How to Boil Eggs Hard for Garnishing.= + +Cover the eggs with boiling water. Set them on the back of the range, +where the water will keep hot without boiling, about forty minutes. Cool +in cold water, and with a thin, sharp knife cut as desired. + + +=To Poach Whites of Eggs.= + +Turn the whites of the eggs into a well-buttered mould or cup, set upon +a trivet in a dish of hot water, and cook until firm, either upon the +back of the range or in the oven, and without letting the water boil. +Turn from the mould, cut into slices, and then into fanciful shapes; or +chop fine. + + +=Royal Custard for Moulds of Aspic.= + +Beat together one whole egg and three yolks; add one-fourth a +teaspoonful, each, of mace, salt and paprica, and, when well mixed, add +half a cup of cream. Bake in a buttered mould, set in a pan of water, +until firm. When cold cut in thin slices, then stamp out in fanciful +shapes with French cutters. Use in decorating a mould for aspic jelly. + + +=How to Use Garlic or Onion in Salads.= + +The salad-bowl may be rubbed with the cut surface of a clove of garlic, +or a _chapon_ may be used. A _chapon_, according to gastronomic usage, +is a thin piece of bread rubbed on all sides with the cut surface of a +clove of garlic and put into the salad-bowl before the seasonings. It is +tossed with the salad and dressings, to which it imparts its flavor. It +may be divided and served with the salad. Oftentimes, instead of one +piece, several small cubes of bread are thus used. + +After a slice of onion has been removed, the cut surface of the onion +may be pressed with a rotary motion against a grater and the juice +extracted; or a lemon-squeezer kept for this special purpose may be +used. + + +=How to Shell and Blanch Chestnuts.= + +Score the shell of each nut, and put into a frying-pan with a +teaspoonful of butter for each pint of nuts. Shake the pan over the fire +until the butter is melted; then set in the oven five minutes. With a +sharp knife remove the shells and skins together. + + +=How to Blanch Walnuts and Almonds.= + +Put the nut meats over the fire in cold water, bring quickly to the +boiling-point, drain, and rinse with cold water, then the skins may be +easily rubbed from the almonds; a small pointed knife will be needed for +the walnuts. + + +=How to Chop Fresh Herbs.= + +Pluck the leaves close, discarding the stems; gather the leaves together +closely with the fingers of the left hand, then with a sharp knife cut +through close to the fingers; push the leaves out a little and cut +again, and so continue until all are cut. Now gather into a mound and +chop to a very fine powder, holding the point of the knife close to the +board. Put the chopped herb into a cheese-cloth and hold under a stream +of cold water, then wring dry. Use this green powder for dusting over a +salad when required. + + +=How to Cut Radishes for a Garnish.= + +Cut a thin slice from the leaf end of each; cut off the root end so as +to leave it the length of the pistil of a flower. With a small, sharp +knife score the pink skin, at the root end, into five or six sections +extending half-way down the radish; then loosen the skin above these +sections. Put the radishes in cold water for a little time, when they +will become crisp, and the points will stand out like the petals of a +flower. + + +=How to Clean Lettuce, Endive, Etc.= + +A short time before serving cut off the roots and freshen the vegetable +in cold water. Then break the leaves from the stalk; dip repeatedly +into cold water, examining carefully, until perfectly clean, taking care +not to crush the leaves. Put into a French wire basket made for the +purpose, or into a piece of mosquito netting or cheese-cloth, and shake +gently until the water is removed. Then spread on a plate or in a +colander and set in a cool place until the moment for serving. + + +=How to Clean Cress.= + +Pick over the stalks so as to remove grass, etc. Wash and dry in the +same manner as the lettuce, but without removing the leaves from the +stems, except when the stems are very coarse and large. + + +=How to Clean Cabbage and Cauliflower.= + +Let stand head downwards half an hour in cold salted water, using a +tablespoonful of salt to a quart of water. + + +=How to Render Uncooked Vegetables Crisp.= + +Put into cold water with a bit of ice and a slice of lemon. When ready +to use, dry between folds of cheese-cloth and let stand exposed to the +air a few moments. + + +=How to Blanch and Cook Vegetables for Salads.= + +Cut the vegetables as desired, in cubes, lozenges, balls, _juliennes_, +etc. Put over the fire in boiling water, and, after cooking three or +four minutes, drain, rinse in cold water, and put on to cook in boiling +salted water to cover. Drain as soon as tender. + + +=How to Cut Gherkins for a Garnish.= + +Select small cucumber pickles of uniform size. With a sharp knife cut +them, lengthwise, into slices thin as paper, without detaching the +slices at one end; then spread out the slices as a fan is spread. + + +=How to Fringe Celery.= + +Cut the stalks into pieces about two inches in length. Beginning on the +round side at one end, with a thin, sharp knife, cut down half an inch +as many times as possible; then turn the stalk half-way around and cut +in the opposite direction, thus dividing the end into shreds, or a +fringe. If desired, cut the opposite end in the same manner. Set aside +in a pan of ice water containing a slice of lemon. + + +=How to Shred Romaine and Straight Lettuce.= + +Wash the lettuce leaves carefully, without removing them from the stalk; +shake in the open air, and they will dry very quickly; fold in the +middle, crosswise, and cut through in the fold. Hold the two pieces, one +above the other, close to the meat-board with the left hand, and with a +sharp knife cut in narrow ribbons not more than a quarter of an inch +wide. + + +=How to Keep Celery, Watercress, Lettuce, Etc.= + +Many green vegetables--celery in particular--discolor or rust, if +allowed to stand longer than a few hours after being wet. When brought +from the market they may be put aside, in a tightly closed pail, or in a +paper bag, in a cool, dry place. By thus excluding the air they will +keep fresh several days. A short time before serving put them into +ice-cold water to which a slice or two of lemon has been added. + + +=How to Cook Sweetbreads and Brains.= + +Remove the thin outer skin or membrane and soak in cold water, changing +the water often, an hour or more. Cover with salted boiling water, +acidulated with lemon juice and flavored with vegetables, and cook, just +below the boiling-point, twenty minutes. They are then ready for +preparation in any of the ways mentioned. Tie the brains in a cloth +before cooking. + + +=How to Pickle Nasturtium Seeds.= + +As the seeds are gathered wash and dry them; then put them into vinegar +to which salt (half a teaspoonful to a pint) has been added. When a +sufficient quantity has been collected, scald fresh vinegar, add salt as +before, and the seeds from which the first vinegar has been drained. +Pour scalding hot into bottles, having the seeds completely covered with +vinegar. + + +=Nasturtium Vinegar.= + +Fill a quart jar loosely with nasturtium blossoms fully blown; add a +shallot and one-third a clove of garlic, both finely chopped, half a red +pepper, and cold cider vinegar to fill the jar; cover closely and set +aside two months. Dissolve a teaspoonful of salt in the vinegar, then +strain and filter. + + +=Tarragon Vinegar.= + +Fill a fruit jar with fresh tarragon leaves or shoots, putting them in +loosely; add the thin _yellow_ paring of half a lemon with two or three +cloves, and fill the jar with white wine or cider vinegar. Screw down +the cover tightly, and allow the jar to stand in the sun two weeks; +strain the vinegar through a cloth, pressing out the liquid from the +leaves; then pass through filter paper, and bottle for future use. If a +quantity be prepared, it were better to seal the bottles. + + +=Fines Herbes Vinegar.= + +INGREDIENTS. + + 2 cups of tarragon vinegar. + 2 tablespoonfuls of garden cress, chopped fine. + 2 tablespoonfuls of sweet marjoram, chopped fine. + 2 cloves of garlic, chopped fine. + 4 small green capsicums, chopped fine. + 2 shallots, chopped fine. + +_Method._--Mix the ingredients in a pint fruit jar, cover closely, and +set in the sun; after two weeks strain, pass through filter paper and +store in tightly corked bottles. + + +=Fines Herbes Vinegar, No. 2.= + +INGREDIENTS. + + 1 pint of tarragon vinegar. + 2 tablespoonfuls of seeds of garden cress, bruised or crushed. + 2 tablespoonfuls of celery seeds, crushed. + 2 tablespoonfuls of parsley seeds, crushed. + 4 capsicums, chopped fine. + 2 cloves of garlic, chopped fine. + +_Method._--Prepare as in preceding recipe. + + +=To Decorate Salads with Mayonnaise by Use of Pastry Bag and Tubes.= + +Make the dressing very thick by the addition of oil, or use "jelly +mayonnaise." Put the dressing into a pastry bag with star tube attached; +twist the large end of the bag with the left hand, pressing the mixture +towards the tube, and with the right guide the tube as in writing, to +produce the pattern desired. To form stars, hold the bag in an upright +position, point downward, press out a little of the dressing, then push +the tube down gently, and raise it quickly to break the flow. + +[Illustration: "The tender lettuce brings on softer sleep."--W. KING, +_Art of Cookery_.] + + + + +SALAD DRESSINGS. + + + + +SALAD DRESSINGS. + + "Just, as in nature, thy proportions be, + As full of concord their variety." + + +=French Dressing.= + +INGREDIENTS. + + 1/2 a teaspoonful of salt. + A few grains of cayenne or paprica. + 1/4 a teaspoonful of pepper. + 2 to 6 tablespoonfuls of vinegar or lemon juice. + 6 tablespoonfuls of oil. + +If desired,-- + + 1/2 a teaspoonful of prepared mustard. + 1/2 a teaspoonful of onion juice, or rub the salad-bowl with + slice of onion, or clove of garlic. + +_Method._--Mix the condiments, add the oil and mix again; then add the +acid, a few drops at a time, and beat until an emulsion is formed; then +pour over the vegetables, toss with the spoon and fork, and serve. In +Chicago a method has obtained that is well worth a trial: Put a bit of +ice into the bowl with the condiments, and, by means of a fork pressed +against or into this, use in mixing. + +_Second Method._--Pour the oil over the vegetables, toss, until the oil +is evenly distributed, and dust with salt and pepper; then add the acid +and toss again. When the salad is prepared at the table, the vegetables +may be dressed in a bowl, then arranged on the serving-dish; or, if but +one vegetable is used, it is preferable to serve from the dish in which +it is dressed. + + +=To Mix a Quantity of Dressing.= + +Put all the ingredients into a fruit jar, fit on one or more rubbers and +the cover; then shake the jar vigorously, until a smooth dressing is +formed. + + +=Claret Dressing.= + +(_For lettuce or fruit salad._) + +Mix half a teaspoonful of salt, a dash of pepper, white or paprica, and +four tablespoonfuls of oil; add gradually one tablespoonful of claret +and one tablespoonful of lemon juice or vinegar. + + +=Mayonnaise Dressing.= + +INGREDIENTS. + + The yolks of 2 raw eggs. + 1 pint of olive oil. + 2 tablespoonfuls of vinegar. + 2 tablespoonfuls of lemon juice. + 1/2 a teaspoonful of salt. + A few grains of cayenne or paprica. + +If desired,-- + + 1 teaspoonful, each, of mustard and powdered sugar. + +_Method._--An amateur will probably find it helpful to have all the +utensils and ingredients thoroughly chilled, but the professional +salad-maker thinks it expedient to have the ingredients and utensils of +the same temperature as the room in which the dressing is to be served. +Beat the yolks with a small wooden spoon or silver fork, add the +condiments and mix again; then add one teaspoonful of vinegar, and, when +well mixed with the other ingredients, add the oil, at first drop by +drop. When the mixture has become of good consistency the oil may be +added faster. When it is too thick to beat well, add a little of the +lemon juice, then more oil, and so on alternately, until the ingredients +are used. If a very heavy dressing is desired, as when it is to be put +on with forcing-bag and tubes for a garnish, an additional half a cup of +oil may be added without increasing the quantity of acid. + +In preparing mayonnaise, there is absolutely no danger of curdling, if +the eggs be fresh and the oil be added slowly, especially if the +materials and utensils have been thoroughly chilled. If the yolks do not +thicken when beaten with the condiments, but spread out over the bowl, +you have sufficient indication that they will not thicken upon the +addition of the oil, and it were better to select others and begin +again. Take care to add the teaspoonful of acid to the yolks and +condiments before beginning to drop in the oil, as this lessens the +liability of the mixture to curdle. + + +=How to Make Mayonnaise in Quantity.= + +If four quarts or more of dressing be required, make the full amount at +one time; cut down the number of yolks to one for each pint of oil, but +keep the usual proportions of the other ingredients. Use a Dover +egg-beater from the start; after a little a teaspoonful of oil can be +added instead of drops, and, very soon, a much larger quantity. + + +=Curdled Mayonnaise.= + +Occasionally a mayonnaise will assume a curdled appearance; under such +circumstances, often the addition of a very little of white of egg or a +few drops of lemon juice, with thorough beating, will cause the sauce to +resume its former smoothness. In case it does not become smooth, put the +yolk of an egg into a cold bowl, beat well, and add to it the curdled +mixture, a little at a time. + + +=Red Mayonnaise.= + +Mix a level teaspoonful of Italian tomato pulp with a teaspoonful of +mayonnaise dressing, and when well blended beat very thoroughly into a +cup or more of the dressing, or add dressing until the desired tint is +attained. + + +=Red Mayonnaise, No. 2.= + +(_For fish._) + +Pound dried lobster coral in a mortar, sift, and add gradually to the +dressing, to secure the shade desired. Or, after the salad is arranged +in the bowl, or in nests, mask the top with mayonnaise of the usual +color, and sift the coral over the centre, leaving a ring of yellow +around the edge. + + +=Sauce Tartare.= + +Make a mayonnaise dressing, using tarragon vinegar. To each cup of +dressing add one shallot, chopped fine, two tablespoonfuls, each, of +finely chopped capers, olives and cucumber pickles, one tablespoonful of +chopped parsley, and one-fourth a teaspoonful of powdered tarragon. + + +=Sardine Mayonnaise.= + +Skin and bone three sardines and pound them to a pulp; sift the cooked +yolks of three eggs and add to the pulp; work until smooth, then add to +one cup of mayonnaise dressing. + + +=Jelly Mayonnaise.= + +(_Used for masking cold fish or salads, or as a garnish with forcing-bag +and tube._) + +To a cup of mayonnaise dressing beat in gradually from two +tablespoonfuls to one-third a cup of chilled but liquid aspic. More +seasoning may be needed. Apply to a cold surface, or chill before using +with forcing-bag. + + +=Livournaise Sauce.= + +To a cup of mayonnaise dressing add a grating of nutmeg, one +tablespoonful of chopped parsley and the pulp of eight anchovies. + +To prepare the anchovies, wash, dry, remove skin and bones and pound to +a pulp in a mortar. + + +=Boiled Dressing for Chicken Salad.= + +INGREDIENTS. + + 1/2 a cup of chicken stock, well reduced. + 1/2 a cup of vinegar. + 1/4 a cup of mixed mustard. + 1 teaspoonful of salt. + 1/2 a teaspoonful of paprica. + Yolks of 5 eggs. + 1/2 a cup of oil. + 1/2 a cup of thick, sweet cream. + +_Method._--Simmer the liquor in which a fowl has been cooked, until it +is well reduced. Put the stock, vinegar and mustard into a double +boiler, and add the salt and pepper. Beat the yolks of the eggs and add +carefully to the hot mixture, cooking in the same manner as a boiled +custard. When cold and ready to serve, beat in with a whisk the oil, and +then fold in the cream, beaten stiff with a Dover egg-beater. Melted +butter, added before the dressing is cold, may be substituted for the +oil. + + +=Boiled Salad Dressing.= + +INGREDIENTS. + + 1 teaspoonful of mustard. + 1/2 a teaspoonful of salt. + 1/4 a teaspoonful of paprica. + Yolks of 3 eggs. + 4 tablespoonfuls of melted butter. + 2 tablespoonfuls of vinegar. + 1/2 a cup of thick cream. + 2 tablespoonfuls of lemon juice. + +_Method._--Mix together the mustard, salt and paprica, and add the yolks +of eggs; stir well and add slowly the butter, vinegar and lemon juice, +and cook in the double boiler until thick as soft custard. When cool and +ready to serve, add the cream, beaten stiff with the Dover egg-beater. + + +=Cream Salad Dressing.= + +INGREDIENTS. + + 3/4 a cup of thick cream. + 2 tablespoonfuls of vinegar or lemon juice. + 1/4 a teaspoonful of salt. + A dash of white pepper and paprica. + +_Method._--Add the seasonings to the cream and beat with a Dover +egg-beater until smooth and light. Add a scant fourth a cup of grated +horseradish, for a change. The radish should be freshly grated, and +added to the cream after it is beaten. + + +=Dressing for Cole-Slaw.= + +Beat the yolks of three eggs with half a teaspoonful of made mustard, a +dash of pepper and one-fourth a teaspoonful of salt; add one-third a cup +of vinegar and two tablespoonfuls of butter, and cook over hot water +until slightly thickened. Set aside to become cold before using. + + +=Bacon Sauce.= + +Heat five tablespoonfuls of bacon fat; cook in it two tablespoonfuls of +flour and a dash of paprica; add five tablespoonfuls of vinegar and half +a cup of water; stir until boiling; then beat in the beaten yolks of two +eggs, and a little salt if necessary. Do not allow the sauce to boil +after the eggs are added. Add to salad after it has become thoroughly +cold. Good with dandelion, endive, chicory, corn salad or lettuce. + + +=Hollandaise Sauce.= + +Beat half a cup of butter to a cream; add the yolks of four eggs, one at +a time, beating in each thoroughly; add one-fourth a teaspoonful of +salt, a dash of paprica or cayenne, and half a cup of boiling water. +Cook over hot water until thick, adding gradually the juice of half a +lemon. Chill before using. This is good, especially for a fish salad, in +the place of mayonnaise. + + +=Bernaise Sauce.= + +Use tarragon instead of plain vinegar, omit the water, with the +exception of one tablespoonful, and the hollandaise becomes bernaise +sauce. Oil may be used in the place of butter. The sauce resembles a +firm mayonnaise, and, as it keeps its shape well, is particularly +adapted for garnishing with pastry bag and tube. + +[Illustration: Cucumber Salad for Fish Course. + +(See page 36)] + +[Illustration: Cooked Vegetable Salad + +(See page 37)] + + + + +VEGETABLE SALADS SERVED WITH FRENCH DRESSING. + + "Bestrewed with lettuce and cool salad herbs." + + +=Lettuce Salad.= + +Wash and drain the lettuce leaves; toss lightly, so as to remove every +drop of water. Sprinkle them with oil, a few drops at a time, tossing +the leaves about with spoon and fork after each addition. When each leaf +glistens with oil (there should be no oil in the bottom of the bowl) +shake over them a few drops of vinegar, then dust with salt and freshly +ground pepper. The cutting of lettuce is considered a culinary sin; but, +when the straight-leaved lettuce, or the Romaine, is to be used, better +effects, at least as far as appearance is concerned, will be produced, +if the lettuce be cut into ribbons. To do this, wash the lettuce +carefully, without removing the leaves from the stem; fold together +across the centre, and with a sharp, thin knife cut into ribbons _less_ +than half an inch in width. + + +=Endive Salad.= + +Prepare as lettuce salad, first rubbing over the bowl with a clove of +garlic cut in halves. A few sprigs of chives, chopped fine, are +exceedingly palatable, sprinkled over a lettuce, endive, string-bean, or +other bean salad. + + +=A Few Combinations.= + +Dress each vegetable separately with the dressing; then arrange upon the +serving-dish. Or, have the salad arranged upon the serving-dish and pour +the dressing over all; then toss together and serve. About three +tablespoonfuls of oil, with other ingredients in accordance, will be +needed for one pint of vegetable. + +1. Lettuce, tomatoes cut in halves, sprinkled with powdered tarragon, +and parsley or chives. + +2. Lettuce, moulded spinach and fine-chopped beets. + +3. Lettuce, Boston baked beans and chives. + +4. Lettuce and peppergrass. + +5. Lettuce, shredded sweet peppers or pimentos, and sliced pecan nuts or +almonds. + +6. Lettuce, tomatoes stuffed with peas or string beans cut small, and +chives chopped fine. + +7. Lettuce, asparagus tips and sliced radishes. Arrange the lettuce at +the edge of dish, inside a ring of radishes sliced thin, without +removing the red skins; centre of asparagus tips, with radish cut to +resemble a flower. + +8. Lettuce, shredded tomatoes and shredded green peppers. + +9. Shredded lettuce, English walnuts, and almonds or cooked chestnuts, +sliced. + +10. Lettuce, Neufchatel cheese in slices and shredded pimentos. + +11. Lettuce, cauliflower, string beans and shredded pimentos. + +12. Lettuce or cress, artichoke slices and powdered tarragon. + +13. Shredded cabbage and shredded green peppers. + +14. Cauliflower broken into flowerets, string beans cut into small +pieces, and beets cut in fancy shapes or chopped. Arrange each vegetable +in a mass by itself; surround with lettuce. + +15. Cucumbers and new onions, sliced. + +16. Watercress, diced boiled beets, and olives in centre. + +17. Lettuce, Brussels sprouts and chopped pepper. + + +=Lentil Salad.= + +Soak the lentils over night; wash and rinse thoroughly, then cook until +tender, adding hot water as needed. Drain, and when cold mix with each +pint of lentils about five tablespoonfuls of oil, two tablespoonfuls of +tarragon vinegar and one teaspoonful, each, of capers, parsley, chives +and cucumber pickles, all, save the capers, chopped fine. Serve in a +mound, on a bed of lettuce leaves. Garnish with heart leaves of lettuce +at the top and sections of tomato, or diamonds of tomato jelly, at the +base. + + +=White-Bean Salad.= + +Toss one pint of white beans, cooked, with one tablespoonful of vinegar +and three tablespoonfuls of oil, a little salt and a dash of cayenne or +paprica. Arrange in a mound on a bed of shredded lettuce, and sprinkle +with chives, parsley and pimentos, all finely chopped. Finish the top of +the salad with a large pim-ola. + + +=Potato Salad.= + +(MISS COHEN.) + +INGREDIENTS. + + 3 cups of cold boiled potatoes, cut in cubes. + 1 cup of pecan nuts, broken in pieces. + 5 tablespoonfuls of oil. + 1 tablespoonful of salt. + 1/2 a teaspoonful of onion juice. + A dash of cayenne. + 2 or 3 tablespoonfuls of vinegar. + Watercress. + +_Method._--Mix the potatoes and nuts, add the oil and mix again; add the +other seasonings, and, when well mixed, set aside in a cool place an +hour or more. Remove the coarse stalks from two bunches of watercress +that have been well washed and dried. Season with French dressing and +arrange in a wreath about the edge of the salad. + +[Illustration: Potato Balls, Pecan Meats, and Cress Salad.] + + +[Illustration: Potato-and-Nasturtium Salad. + +(See page 34)] + + +=Potato Salad.= + +(CARRIE M. DEARBORN.) + +INGREDIENTS. + + 12 cold boiled potatoes. + 4 cooked eggs. + 2 small Bermuda onions. + Chopped parsley. + 1 saltspoonful of white pepper. + 2 teaspoonfuls of salt. + 6 tablespoonfuls, each, of oil and vinegar. + 1/2 a teaspoonful of powdered sugar. + +_Method._--Cut the potatoes into dice and chop the eggs fine. Chop the +onions, or slice them very thin. Sprinkle the potatoes, eggs and onions +with the salt and pepper, and mix thoroughly. Pour the oil gradually +over the mixture, stirring and tossing continually; lastly, mix with the +other ingredients the vinegar, in which the sugar has been dissolved. +Sprinkle chopped parsley over the top. + + +=Potato Salad.= + +INGREDIENTS. + + 1 quart of cubes of cold boiled potatoes. + 1-1/2 teaspoonfuls of salt. + 1/4 a teaspoonful of paprica. + 3 tablespoonfuls of vinegar. + 4 tablespoonfuls of oil. + Capers, beets, whites and yolks of eggs, and lettuce. + +_Method._--To the potato cubes add the salt, pepper and oil, and mix +thoroughly; add the vinegar and mix again. Pile the cubes in a mound in +the salad-bowl. Mark out the surface of the mound into quarters with +capers; fill in two opposite sections with chopped beet; use chopped +whites of eggs in a third, and sifted yolks of eggs in the fourth +section. Finish with a border of parsley. + + +=Potato-and-Nasturtium Salad.= + +(E. J. MCKENZIE.) + +INGREDIENTS. + + 1 quart of potatoes, cut in cubes. + 1/2 a cup of chopped gherkins. + 1 cup of tender nasturtium shoots, cut in bits. + 2 tablespoonfuls of pickled nasturtium seeds. + Onion juice or garlic. + 6 tablespoonfuls of oil. + 5 tablespoonfuls of vinegar. + Salt and pepper. + Chopped parsley. + +_Method._--Mix the potatoes, gherkins, nasturtium shoots and seeds in a +bowl rubbed over with garlic; add the oil, vinegar and seasonings, and +mix again. Pile in a mound on a serving-dish, dust with chopped parsley, +and garnish with a wreath of nasturtium blossoms and leaves. + + +=Stuffed Beets.= + +Boil new beets, of even size, until tender. Set aside for some hours, or +over night, covered with vinegar. When ready to serve, rub off the skin, +scoop out the centre of each to form a cup, and arrange the cups on +lettuce leaves. For each five cups chop fine a cucumber. Make a French +dressing of two tablespoonfuls of oil, half a tablespoonful (scant) of +vinegar, one-fourth a teaspoonful, each, of paprica and salt. Stir the +dressing into the cucumber and fill the beets with the mixture. Of the +beet removed to form the cups, cut slices and stamp out from these stars +or other fanciful shapes, and use to decorate the top of each cup. + +Chopped radish, cress, olives or celery are all admissible for a +filling. + + +=Salad of Brussels Sprouts and Beets.= + +Soak the sprouts in salted water; then drain and cook in salted boiling +water about fifteen minutes, or until tender; drain and cool. Dress with +French dressing and pile in a mound. Finish the top with a +fanciful-shaped figure cut from a slice of pickled beet, and place a +wreath of cooked beet, chopped and seasoned with French dressing, about +the whole. + + +=Macedoine Salad.= + +Cut pieces of carrot and turnip one inch long and half an inch thick. +Put over the fire in boiling water and bring quickly to the +boiling-point; drain, cover with fresh water, and cook until tender; +score the top of each piece and insert an asparagus point. Dip the +pieces in a little melted gelatine and set alternately in a circle on +the serving-dish. Have carrots cut in small cubes or straws, turnips and +beet root the same, green string beans cut in small pieces, asparagus +and peas, all cooked separately until tender. Mix with French dressing +and dispose inside the circle. Each vegetable may be massed by itself, +or all may be mixed together. Finish the top with half a dozen short +stalks of asparagus. + + +=Tomato-and-Onion Salad.= + +Peel and shred four tomatoes; slice thinly a very mild onion and +separate into rings; dress freely with oil and tarragon vinegar, and +season with salt and pepper. Serve on lettuce leaves, sprinkling the +whole with fine-chopped parsley and green peppers. + + +=Endive,-Tomato-and-Green-String-Bean Salad.= + +Dress the well-blanched stalks of a head of endive, three tomatoes, +peeled, cut in halves and chilled, and a cup of cold cooked string +beans, separately, with French dressing, using in the dressing tarragon +vinegar and a few drops of onion juice; then arrange on a serving-dish. + +[Illustration: Endive, Tomato, and Green String Bean Salad.] + +[Illustration: Stuffed Beets. + +(See page 34)] + + +=Cucumber Salad.= + +(_German style._) + +Pare large cucumbers and cut them into thin slices; cut each slice round +and round so as to form a long, narrow curling strip. Let these strips +stand two hours in salted ice water, drain, and dry in a soft cloth. +Serve with French dressing. Toss first in the oil, then add the +condiments, and lastly the vinegar. Americans would prefer to omit the +salt from the ice water, as it softens the cucumber. + + +=Cucumber Salad for Fish Course.= + +With a handy slicer remove the outside rind from the cucumbers, cut in +thin slices, and let stand in ice-water to chill. Wipe dry, and +arrange the slices in the salad bowl in the form of a Greek cross. Make +a French dressing, in the proportion of three tablespoonfuls of cider +vinegar to six tablespoonfuls of oil, half a teaspoonful of salt, and a +dash of paprica. Rub the inside of the salad bowl with the cut side of +an onion before the salad is disposed in it. + + +=Cooked Vegetable Salad.= + +Dress cooked kidney beans, peas, and balls cut from potatoes, each +separately with French dressing, to which a few drops of onion juice +have been added. Dispose upon a serving-dish and let stand in a cool +place an hour or more. Garnish at serving with heart leaves of lettuce. + + +=Potato Salad.= + +(_German Style._) + +INGREDIENTS. + + 1 quart of potato slices or cubes. + About 1/2 a cup of beef broth. + 1 teaspoonful of salt. + 1/2 a teaspoonful of paprica. + 8 tablespoonfuls of oil. + 1 tablespoonful of grated onion. + 2 hard boiled eggs. + 4 tablespoonfuls of vinegar. + 1 teaspoonful of mustard. + 1 teaspoonful of sugar. + Fine chopped parsley. + (1 cup of mushrooms.) + +_Method._--Boil the potatoes without paring. German potatoes, which are +waxy rather than mealy, may be procured in large cities especially for +salads. Peel the potatoes and cut them while hot into slices or cubes; +pour over them as much beef broth as they will readily absorb and +sprinkle with the salt and pepper, the oil and onion; mix lightly and +set aside for some hours. Then add the whites of the eggs chopped fine, +the yolks passed through a sieve, and mix with the rest of the oil, +stirred with the vinegar into the mustard and sugar. After disposing in +the dish, sprinkle with the parsley. If mushrooms be at hand, simmer ten +or fifteen minutes in broth, break in pieces, and add to the salad with +the egg. + + + + +SALADS, LARGELY VEGETABLE, SERVED WITH MAYONNAISE, CREAM OR BOILED +DRESSING. + + +=Cauliflower Salad.= + +Soak the cauliflower in salted water an hour; cook in boiling salted +water until tender; drain and chill, then sprinkle with French dressing +and set aside for half an hour. Sever the flowerets partly from the +stalk, but so as not to change their relative positions, and place on a +serving-dish; put heart leaves of lettuce between the flowerets and +about the base of the vegetable; pour a cup of mayonnaise dressing over +the whole, and sprinkle with pimentos or fine-chopped parsley. In +serving, separate the flowerets with a sharp knife. + + +=Tomatoes Stuffed with Nuts and Celery.= + +Peel the tomatoes; cut out a circular piece at the stem end of each and +scoop out the flesh so as to form cups. Chill thoroughly, then fill with +English walnut or pecan meats, broken into pieces, and celery, cut into +small pieces and mixed with mayonnaise. Serve on lettuce leaves. + + +=Stuffed-Tomato Salad.= + +INGREDIENTS. + + 6 smooth, small-sized tomatoes. + 6 tablespoonfuls of chicken, veal or tongue, cut fine. + 6 tablespoonfuls of peas. + 3 olives, chopped fine. + 3 gherkins, chopped fine. + 2 tablespoonfuls of capers. + Salt and pepper. + Mayonnaise dressing. + +_Method._--Remove a round piece from the stem end of the tomatoes and +scoop out the seeds and centre. Chill thoroughly. When ready to serve, +mix together the solid part removed from the tomatoes, cut fine, and the +other ingredients; season to taste with salt and pepper, adding also +mayonnaise to hold the mixture together. With this fill the tomatoes, +put them in nests of lettuce or cress, and force a star of mayonnaise on +the top of each tomato. + + +=Tomato Salad, Horseradish Dressing.= + +Plunge the tomatoes, placed in a wire basket, into a kettle of hot +water; remove at once and rub off the skin; chill thoroughly and cut in +halves. Serve on lettuce leaves with a star of cream dressing, seasoned +with grated horseradish, on the top of each slice. + + +=Tomato-and-Sweetbread Salad.= + +Cook two sweetbreads as directed on another page, or braise with +vegetables. Cool between two plates bearing a weight. When cold cut into +slices and stamp into rounds of suitable size to use with slices of +tomato. Cover the slices of sweetbread with chaud-froid sauce and +decorate with fine-chopped parsley or sifted yolk of egg; pour over a +little melted aspic. When the aspic is set, trim neatly, and arrange +each round of sweetbread on a slice of chilled tomato. Serve inside a +border of lettuce around a salad made of the trimmings of the +sweetbreads and a cucumber cut in cubes and dressed with mayonnaise. + +[Illustration: Cress, Cucumber, and Tomato Salad. + +(See page 41)] + +[Illustration: Tomato Jelly with Celery and Nuts. + +(See page 43)] + + +=Cress,-Cucumber-and-Tomato Salad.= + +Wash the cress and shake dry; arrange as a bed on a serving-dish, +discarding the coarse stems; above this make a smaller bed of cucumbers, +cut in slices or dice and dressed with French dressing, using three +tablespoonfuls of oil and one of vinegar or lemon juice to a pint of +cucumber. Arrange peeled tomatoes, chilled and cut in pieces, upon the +cucumbers. Serve with French, cream or mayonnaise dressing. + + +=Tomatoes Stuffed with Cucumber.= + +Peel five tomatoes, cut off the stem ends and scoop out the pulp, thus +forming cups; set, turned upside down, in a cool place. Chop fine the +solid pulp from the tomatoes and one cucumber, chilled before chopping; +stir into a cup of cream dressing and fill the tomatoes with the +mixture. Salt and pepper will be needed in addition to that in the +dressing. If at hand, a pimento may be chopped with the other +ingredients, or two tablespoonfuls of grated horseradish may be used. +Serve at once on lettuce leaves. + + +=Tomatoes Stuffed with Jelly.= + +Chop one sweetbread and one cucumber fine. To each cup (solid and +liquid) add one-fourth a teaspoonful, each, of salt and paprica, a few +drops of onion juice and a tablespoonful of capers; add also half a +tablespoonful of granulated gelatine, soaked in two or three +tablespoonfuls of cold water and melted over hot water. Stir until the +mixture begins to congeal, then fill into tomatoes prepared as above. +Set aside on the ice for half an hour, at least; then serve on lettuce +leaves with either mayonnaise, boiled or cream dressing. Calf's brains, +chicken, veal, tongue or ham may be substituted for the sweetbread. + + +=Tomatoes Farces a l'Aspic.= + +INGREDIENTS. + + 6 even-sized ripe tomatoes. + 1 pint of aspic jelly. + 1/2 a cup of lobster meat, chopped fine. + 1 tablespoonful of capers. + 2 yolks of hard-boiled eggs. + Mayonnaise, parsley, lettuce. + +_Method._--Scoop out the centres of the tomatoes, after removing the +skin, and chill thoroughly. Pass the yolks through a sieve, add to the +lobster, with the capers, half a cup of mayonnaise and half a cup of +chicken aspic, thick and cold, but not set; stir these in a dish +standing in ice water until nearly set; then fill the cavities in the +tomatoes with the mixture. Brush over the outside of the tomatoes with +half-set aspic; when the aspic is set, repeat twice, then set aside on +ice for some time before serving. Serve on a bed of lettuce seasoned +with French dressing. Garnish each tomato with a sprig of parsley and +the salad-dish with blocks of aspic. Anchovies or any cooked fish may be +substituted for the lobster. Serve with mayonnaise. + + +=Tomato Jelly.= + +Soak three-fourths a box of gelatine in half a cup of cold water. Cook a +can of tomatoes, half an onion, a stalk of celery, a bay leaf, two +cloves, a teaspoonful of salt and a dash of paprica ten minutes. Add two +tablespoonfuls of tarragon vinegar and the gelatine, stir till +dissolved, strain, and mould in a ring mould. When cold turn from the +mould and fill the centre with + + +=CELERY-AND-NUT SALAD.= + +Cut fine tender stalks of celery and English walnuts and mix with French +dressing. Garnish the centre of the salad and the border of the jelly +with tender leaves of lettuce and bits of curled celery. + + +=Tomato-Jelly Salad, No. 2.= + +Make the jelly and mould as before. Fill in the centre of the ring with +shredded cabbage, pimentos and pecan nuts, mixed with boiled dressing. + + +=Tomato Jelly with String Beans.= + +Cook tiny string beans until tender in boiling salted water; season +while hot with onion juice, salt, pepper and tarragon vinegar. When cold +add oil and toss the beans about until each bean is coated with the oil. +Fill the centre of the jelly, fashioned in a ring mould, with the beans, +and sprinkle over them a fine-chopped pimento. Garnish with lettuce +leaves. Fine-chopped chives may be used in the place of the onion juice; +they are particularly appropriate in any bean salad. If the beans are +large, cut in halves lengthwise and the halves crosswise. + +Tomato jelly may be served in a ring mould with turkey, oyster, plain +chicken, French chicken, and other salads. The oysters should be scalded +and drained, then marinated with French dressing. Chicken and turkey +should also be marinated before mixing with celery and the mayonnaise or +boiled dressing. + + +=Tomato-and-Artichoke Salad.= + +(MRS. E. M. LUCAS, IN BOSTON COOKING-SCHOOL MAGAZINE.) + +Choose medium-sized tomatoes, firm and smooth skinned. Peel them, cut a +slice from the stem end and remove the seeds with a small spoon. +Sprinkle the interior of these cups with salt and set on ice. When ready +to serve, wipe them dry and fill with artichokes cut into dice and mixed +with mayonnaise. Serve on lettuce leaves. Use tarragon vinegar in +preparing the dressing. Cook the artichoke hearts until just tender,--no +longer,--in salted boiling water, then drain and cool. + + +=Artichoke Salad.= + +(_For game._) + +(MRS. E. M. LUCAS, IN BOSTON COOKING-SCHOOL MAGAZINE.) + +Peel three oranges, remove the pith and white skin and slice lengthwise; +use an equal amount of tender blanched celery stalks cut into inch +lengths. Mix together lightly with two tablespoonfuls of olive oil, one +tablespoonful of lemon juice, half a teaspoonful of salt and a quarter a +teaspoonful of paprica. Heap together lightly on a serving-dish and +surround with cooked hearts of artichokes cut into quarters; wreathe +with blanched celery leaves. + + +=Artichoke Salad.= + +(_Used as a border for shrimp, lobster, chicken and other salads._) + +(MRS. E. M. LUCAS, IN BOSTON COOKING-SCHOOL MAGAZINE.) + +Cut boiled artichokes into quarter-inch slices and stamp out with a +French vegetable cutter. To half a pint add one tablespoonful of olive +oil, half a tablespoonful of tarragon vinegar and one-fourth a +teaspoonful of salt; toss lightly together and let stand one hour; +drain, and arrange as a border with an outer layer of tiny blanched +lettuce leaves. + +2. Scoop out the centres of the artichokes and fill with mayonnaise, or +with ravigote, tartare or tyrolienne sauce. Serve on lettuce leaves as a +border to a meat or fish salad. + +3. Fill the centres with walnut meats, sliced, or tender celery stalks, +cut fine and mixed with mayonnaise. + + +=Asparagus Salad.= + +Cut cold cooked asparagus into pieces an inch long, mix lightly with +cream dressing and serve, in individual portions, on curly lettuce +leaves. + + +=Asparagus-and-Salmon Salad.= + +Mix cold cooked salmon with mayonnaise, form in a mound and encircle +with a wreath of cold cooked asparagus tips dressed with French +dressing. + + +=Asparagus-and-Cauliflower Salad.= + +Break the cooked cauliflower into its flowerets, dispose in the centre +of the serving-dish and surround with a wreath of cooked asparagus tips. +Pour over the whole a mayonnaise, a boiled or a cream dressing, and +sprinkle with chopped capers or pimentos. + + +=Salad of Turnips with Asparagus Tips.= + +Cook the turnips in boiling salted water until tender; drain, and cut +out the centres, forming cups. Sprinkle the inside with oil and a few +grains of salt, and, when the oil is absorbed, pour over the cups a +little lemon juice or vinegar. Set aside to become cool. When ready to +serve, arrange the cups on shredded lettuce and fill with cooked +asparagus tips, cold and mixed with mayonnaise or French dressing, as +desired. Peas, flageolets or wax beans, cut fine, may be used instead of +the asparagus. Garnish with radishes. + + +=Green-Pea Salad.= + +Mix the peas with a cream dressing; serve in nests of lettuce; garnish +the top of each nest with a little chopped beet, or a fanciful figure +cut from a pickled beet or pimento. + + +=Green-Pea-and-Potato Salad.= + +Mix equal parts of cold cooked peas and potatoes cut in very small +cubes; season with salt and pepper, and serve as green-pea salad. + + +=Asparagus Salad.= + +Scrape the scales from the stalks, and cook, standing upright in boiling +salted water, until tender; drain and chill thoroughly. Serve on lettuce +leaves with French dressing. Garnish the lettuce with hard-boiled eggs +cut in quarters lengthwise. + + +=Macedoine of Vegetable Salad.= + +Dress one cup, each, of cooked carrots and turnips, cut in dice, string +beans, cut small, green peas, and half a cup of cooked beets, cut small, +with French dressing; add two tablespoonfuls of chopped gherkins; +drain, and mix with sufficient jelly mayonnaise to hold the vegetables +together. Arrange in dome shape and cover with more jelly mayonnaise. +Set a row of sliced gherkins near the top, and fill in the space to the +top with string beans or asparagus tips. Surround the base with +alternate rounds of beet and potato overlapping one another. Decorate +the space above with slices of potato and beet cut in diamonds, and +surround the base with light-green aspic cut in diamonds. One pint of +aspic will be sufficient; use chicken stock, and tint with color paste. + + +=Russian Vegetable Salad.= + +Select two moulds of suitable shape and size (tin basins or earthen +bowls will do) and chill in ice water. Have ready cooked balls, cut from +carrots and turnips, and cooked string beans and cauliflower, all +marinated with French dressing. Drain the vegetables, dip them into +half-set aspic, and arrange against the chilled sides of the moulds; +then fill the moulds with aspic jelly. When set, with a hot spoon scoop +out the aspic from the centre of each mould and fill in the space with a +mixture of the vegetables and jelly mayonnaise, leaving an open space at +the top to be filled with half-set aspic. When thoroughly chilled and +set, turn from the moulds, the smaller mould above the other. Garnish +with flowerets of cauliflower, dipped in aspic and chilled, and lettuce. +Serve with mayonnaise. + +[Illustration: Russian Vegetable Salad.] + +[Illustration: Macedoine of Vegetable Salad. + +(See page 47)] + + +=Stuffed-Cucumber Salad.= + +Pare a short cucumber and cut it lengthwise in two parts; remove the +seeds and let chill in ice water for an hour. Chop together the solid +part of a peeled and seeded tomato, half a slice of new onion, a stalk +of celery and a sprig of parsley; mix with mayonnaise or a boiled +dressing and use as a filling for the well-dried halves of cucumber. +Serve on cress or lettuce. + + +=Cowslip-and-Cream-Cheese Salad.= + +(See cut facing page 58.) + +Cook the cowslip leaves until tender in boiling salted water, reserving +a few choice leaves with blossoms for a garnish. Chop fine, season to +taste with salt and paprica, press into a mould, and set aside to become +chilled. Slice chilled cream cheese (Neufchatel or cottage) in uniform +slices, and arrange at the sides of the mound. Serve with French or +mayonnaise dressing. + + +=Cauliflower Salad, Egg Garnish.= + +Separate a cauliflower into flowerets and boil in salted water until +tender, _not longer_. Drain carefully. Season with oil, vinegar, salt, +pepper, and a sprinkling of chopped tarragon leaves (or use tarragon +vinegar). Arrange symmetrically in an earthen bowl, having the upper +surface level. Let stand to become thoroughly chilled, then turn on to +a serving-dish; the shape of the mould will be retained. Cover with +mayonnaise dressing or Sauce Tartare, and surround with lengthwise +quarters of hard-boiled eggs. + + +=Potato Salad with Mayonnaise.= + +Boil the potatoes and let cool without paring. Then remove the skins and +cut into slices, balls, or cubes. Squeeze over them a little onion +juice, sprinkle with fine-chopped parsley, and let stand in a French +dressing several hours. Mix the dressing after the usual formula, and +use enough to moisten well the potato. When ready to serve, make nests +of heart leaves of lettuce, put a spoonful of the potato in each, with a +teaspoonful of mayonnaise above, sprinkle the mayonnaise with capers, +and press the quarter of a hard-boiled egg into the top of the +mayonnaise. Or add the chopped white of egg to the potato before +marinating, and sift the yolk over the mayonnaise. + + + + +FISH SALADS. + + "_Some choice sous'd fish brought couchant in a dish, + Among some fennel._" + + "_Of what complexion? + Of the sea water green, sir._" + + + + +FISH SALADS. + + +Ever, and justly, fish have taken high rank in the list of salad +ingredients. No wonder, when we consider that nothing excels in delicacy +of flavor many a variety of fish; and, while fish are not necessarily +expensive in any locality, in many sections of the country their cost is +merely nominal. Then, too, salad-making appeals largely to one's +artistic nature, and the products of sea and fresh water are constantly +furnishing opportunities for studies in many and varied shades of color. +The lobster's vivid red, the brilliant tints of the salmon and red +snapper, the delicate pink of shrimps, the dull white of scallops and +halibut, and the bluish gray of mackerel and bluefish, each, in its +season, may be made to contrast most effectively with fresh green herbs +and yellow dressings. + +Oysters, scallops and little-neck clams are frequently served in salads +without cooking. These should be carefully washed, then drained and set +aside in a marinade for an hour. When cooked, they should be heated to +the boiling-point in their own liquor, then drained and cut in halves. +The adductor muscle of the oyster--the white, button-shaped part that +connects the animal with its shell--is often discarded. Other fish than +shellfish, when used in salads, are boiled, broiled or baked; they +present the best appearance, however, when boiled. Thudichum recommends +sea water, whenever it is available, for boiling fish; lacking this, hot +water, salted (an ounce of salt to a quart of water), and acidulated +pleasantly with lemon juice or vinegar, is the proper medium of cooking. +The addition of a slice or two of onion and carrot, a sprig of parsley, +a stalk of celery, with aromatic herbs or spices, provided they be not +used so freely as to overpower the delicate savor of the fish, is +thought to improve the dish. + +The quantity of water should be adjusted to the size of the fish; in no +case should it be larger than will suffice to produce the desired +result. At the moment the fish is immersed in the water the temperature +should be at the boiling-point, and thereafter the vessel should be +permitted to simmer during the process of cooking. + +The fish may be cooked whole, or cut into small pieces, similar in shape +and size. In the latter case a wire basket is of service, as, by this +means, the fish may be easily removed from the water and drained. If the +fish is to be served whole, remove the skin and fins, and, when +thoroughly cold, mask with jelly mayonnaise or with a fancy butter. +After chilling again, the mask may be decorated with capers, olives, +eggs, etc. If the fish is to be used in flakes, the flakes will separate +more easily while the fish is still hot. In marinating fish, let the +proportions of oil and acid vary with the kind of fish; _i.e._, +according to the oily nature of the flesh. + + + + +RECIPES. + + +=Brook-Trout Salad.= + +Dress the trout without removing the heads; boil as previously +indicated. Remove the backbone without destroying the shape of the fish. +Serve, thoroughly chilled, on crisp lettuce leaves dressed with claret +or French dressing. Prepare the latter with tarragon vinegar. + + +=Brook Trout Moulded in Aspic.= + +Pour a little chicken aspic into a pickle or other dish of suitable +shape and size for a single fish; when nearly set, lay a trout, prepared +as above, upon the aspic, add a few spoonfuls of aspic, let it harden so +that the fish may become fixed in place, then add aspic to cover. Slices +of cucumber pickles, capers, or other ornaments, may be used. When the +aspic is thoroughly set and chilled, remove from the mould and serve on +two lettuce leaves, with any dressing desired. + + +=Halibut Salad.= + +Flake the fish and marinate with French dressing (three tablespoonfuls +of oil, one tablespoonful of lemon juice or vinegar, a dash of salt and +pepper, for each pint of fish); drain, and add half as much boiled +potato, cut in small cubes and dressed with French dressing. Serve on a +bed of lettuce leaves. Garnish with sardine dressing. Shredded lettuce +or peas may be used in place of the potato. + + +=Halibut-and-Cucumber Salad.= + +INGREDIENTS. + + 1 pound of cooked halibut. + 2 tablespoonfuls of oil. + 1 tablespoonful of lemon juice. + A few drops of onion juice. + Salt and pepper. + 2 pimentos. + Lettuce. + Cucumbers. + French dressing. + +_Method._--Flake one pound of cooked halibut while hot, and marinate +with the oil, lemon juice, onion juice, salt and pepper. When cold drain +and mix with the pimentos, shredded, after cutting from the same a few +star-shaped or other fanciful figures. Arrange heart leaves of lettuce +in an upright position in the centre of a serving-dish, the fish and +pimentos around the lettuce, and, around these, one large or two small +cucumbers, cut in small cubes and mixed with French dressing. With +salmon use capers instead of pimentos. Use enough dressing to moisten +the cucumbers thoroughly. + + +=Halibut Salad.= + +Steam a thick slice of chicken halibut, until the flesh separates easily +from the bone. Remove the skin and bones without disturbing the shape of +the fish. Marinate, while hot, with three tablespoonfuls of oil, one +tablespoonful of vinegar or lemon juice, and salt and pepper. When cold +put the fish on a serving-dish, and, using endive or Boston Market +lettuce, put the ends of the leaves beneath the fish, so that the tops +of the leaves will fall over upon the fish. Garnish the top with stars +of mayonnaise. Between the leaves dispose sliced pim-olas and fans cut +from small gherkins. Serve mayonnaise with the salad. + + +=Fillets of Halibut in Aspic, with Cucumber-and-Radish Salad.= + +INGREDIENTS. + + 2 slices of halibut, cut half an inch or less in thickness. + 1 lobster (a pound and a half). + 3 tablespoonfuls of butter. + 1/4 a cup of flour. + 1/4 a cup of cream. + 1/4 a cup of stock. + A dash of paprica. + 1 tablespoonful of lemon juice. + 1 teaspoonful of chopped parsley. + 1/4 a tablespoonful of salt. + 1 quart of aspic. + Olives. + A bunch of radishes. + 2 cucumbers. + French dressing. + +_Method._--Remove the skin and bone from the halibut, thus securing +eight fillets. Season with salt, pepper, onion and lemon juice. Chop the +lobster meat fine; melt the butter, cook in it the flour and seasonings, +add the cream and lobster stock, and, when cooked, stir in the chopped +lobster. When cool spread upon one side of the fillets, roll up the +fillets and fasten with wooden toothpicks that have been dipped in +melted butter. Bake on a fish-sheet about fifteen minutes, basting with +butter melted in hot water. + +Set a plain border-mould in ice water; decorate the bottom and sides +with pim-olas or gherkins cut in slices and dipped in half-set aspic; +cover the decoration on the bottom with aspic, and, when set and the +decorations on the side are "fixed" in place, arrange on the aspic the +cold fillets of fish and fill the mould with more aspic. When cold turn +from the mould and fill the centre with diced cucumbers and sliced +radishes dressed with French dressing. Pass mayonnaise or French +dressing in a separate dish. Surround the aspic with shredded lettuce if +desired. + + +=Fillets of Halibut in Aspic with Cole-Slaw.= + +Use a generous half-pint of oysters in the place of the lobster, +parboiling and draining before chopping, and fill in the centre of the +aspic with coleslaw. + +[Illustration: Miroton of Fish and Potato Salad.] + +[Illustration: Cowslip and Cream Cheese Salad. + +(See page 49)] + + +=Miroton of Fish and Potato.= + +Marinate one pint of cold cooked fish--salmon, cod, haddock, halibut, +etc.--with three or four tablespoonfuls of oil, half a teaspoonful of +salt, a dash of pepper and two tablespoonfuls of lemon juice. Marinate, +separately, one pint of cold potatoes, cooked in their skins and cut in +cubes, with the same quantity of dressing, adding also one teaspoonful +of onion juice. Let stand in a cool place one hour or more. Have ready +six hard-boiled eggs; cut a thin slice from the round end of each egg, +that it may stand upright, then cut in quarters lengthwise. Dip into a +little aspic jelly or melted gelatine and arrange the quarters in the +form of a circle, with the yolks outside. Toss together the fish, potato +and three tablespoonfuls of capers, and fill in the centre of the +circle. Dust with fine-chopped parsley or beets; add a tuft of lettuce +at the top and a few heart leaves of lettuce above the crown of eggs. + + +=Fish Salad Moulded in Aspic.= + +Cover the bottom of a mould with aspic to the depth of one-fourth an +inch. Set the mould in ice water, and, when the aspic is set, arrange +upon it a decoration of cooked vegetables cut in shapes with French +cutter, or fashion a conventional design or some flower. Dogwood +blossoms provide a simple pattern, and one easily carried out. Cut the +four petals from a thin slice of cooked turnip and the centre of the +blossom from carrot or lemon peel. Fasten each piece in place with +liquid jelly, and, when set, cover with more jelly. To decorate the +sides of the mould, take the figures on the point of a skewer, dip in +jelly, then set in position against the _chilled_ sides of the mould, +and they will remain in place. After the jelly covering the figures on +the bottom of the mould has "set," place a smaller mould in the centre +of the aspic in the first, and fill this with ice and water. Pour in +aspic to fill the space about the smaller mould, and, when this aspic is +firm, dip out the water and ice. Fill with _warm_ water and quickly +remove the mould. Separate a pound of cooked fish into flakes, add half +a cup of cold cooked peas, three or four gherkins, cut very fine, and +three tablespoonfuls of capers. Mix together and then mix with one cup +of mayonnaise made with jelly; with this fill the vacant space in the +mould. When ready to serve, dip the mould very quickly into warm water, +letting the water rise to the top of the mould, and invert over a +serving-dish; remove the mould, and garnish with lettuce, tiny gherkins +cut to resemble fans, blocks of aspic, or aspic moulded in shells, and +mayonnaise. + + +=Fish Salad Moulded in Aspic, No. 2.= + +Decorate the mould as before; then put in a layer of the fish and +dressing; when set, add a layer of aspic; alternate the layers until the +materials are used or the mould is filled. Individual moulds may be +prepared in the same way. + + +=Salad of Mackerel or Bluefish.= + +Separate a cooked fish into flakes and mix with the chopped whites and +sifted yolks of three hard-boiled eggs. Season with French dressing, mix +lightly and turn on to a bed of lettuce or cress, also seasoned with the +dressing. Garnish with fans cut from small gherkins, or with pickled +beet cut in fanciful shape or chopped. + + +=Salad of Salt Mackerel.= + +Freshen the fish carefully before cooking. Use equal parts of fish, +flaked, and cold boiled potatoes. If potatoes are specially prepared for +the purpose, cut them in cubes or balls, blanch, and cook in +well-seasoned beef stock; drain, and add, when cold, to the fish. Season +with French dressing. Arrange on a bed of cress and sift the yolk of an +egg over the whole. + + +=Salad of Shad Roe and Cucumber.= + +Cook two shad roes with an onion, sliced, and a bay leaf, in salted, +acidulated water twenty minutes; drain, and marinate with about two +tablespoonfuls of oil, one tablespoonful of lemon juice and a dash of +pepper and salt. When cold cut in small cubes. Rub the salad-bowl with a +clove of garlic cut in halves. Cut a thoroughly chilled cucumber in +dice; put the cucumber on a bed of lettuce leaves in the bottom of the +bowl, and the roe, well drained, above; mask with mayonnaise,--nearly a +cup will be required,--in the top insert a few heart leaves of lettuce, +and place around the centre of the mound a circle of cucumber slices +overlapping one another; or alternate these with lozenges cut from +pickled beet. + + +=Boudins-de-Saumon Salad.= + +Butter four small dariole moulds, or small cups; sprinkle the butter +with chopped parsley. Select four small pieces of cooked salmon, dry on +a soft cloth so as to remove all oily liquor, and put a piece in each +mould. Beat two eggs (or, better, one egg and the yolks of two) +slightly, season with one-fourth a teaspoonful of salt, a dash of +paprica and a few drops of anchovy essence or onion juice; add half a +cup of milk, and, when well mixed, pour into the moulds around the fish. +Set the moulds in a pan of hot water and bake until the custard is set. +Do not let the water boil. Chill thoroughly, then turn from the moulds +on to lettuce leaves. Serve with a star of mayonnaise dressing on the +top of each _boudin_. + + +=Russian Salad.= + +(BOSTON COOKING-SCHOOL.) + +INGREDIENTS. + + 1 cup of carrots. + 1 cup of potatoes. + 1 cup of peas. + 1 cup of beans (flageolets preferred). + 6 tablespoonfuls of oil. + 3 tablespoonfuls of vinegar. + 1 teaspoonful of salt. + 1/4 a teaspoonful of pepper. + A head of lettuce. + 1 cup of mayonnaise. + 1 cup of shrimps. + 1/4 a lb. of smoked salmon. + 1 hard-boiled egg. + +_Method._--Marinate the carrots and potatoes, cut in small pieces, also +the peas and beans, with French dressing. Arrange on a dish in four +sections, having lettuce for the foundation of each. Cover each +vegetable with mayonnaise. Strew the tops of two sections with small +pieces of smoked salmon; on a third section strew the sifted yolk of the +egg, and on the fourth, the white of the egg, cut rather coarsely. +Outline the inner side of each section with shrimps, by lightly +pressing the ends of the shrimps into the mayonnaise. Finish with a tuft +of lettuce in the centre of the dish. + + +=Spanish Salad.= + +In the centre of a flat serving-dish arrange a mound of endive. Peel +tomatoes, divide into sections or cut in slices, and arrange these +around the endive. Shell cold, hard-boiled eggs; cut in halves, +crosswise, and in points; remove the yolks and pound to a paste with an +equal amount of the flesh of lobster, shrimp, anchovies or salmon. With +this paste, seasoned to taste with oil, lemon juice, salt and pepper, +fill the cups fashioned from the whites of the eggs, and arrange them +around the tomatoes. Strew chopped shallot and sweet pepper over the +endive. Mix equal portions of oil and vinegar, add salt and pepper to +taste, and pour over the salad. Serve at once. + + +=Salmon Salad.= + +(_For evening company, or fish course at a dinner party._) + +INGREDIENTS. + + Hard-boiled eggs. + 1 teaspoonful of gelatine, softened in one tablespoonful + of cold water. + 1 pint of string beans or asparagus tips. + 1 pint of cooked peas. + French dressing. + 2 slices of salmon, 2 inches thick. + Jelly mayonnaise, or fancy butter. + Capers. + +_Method._--Cut the eggs into halves lengthwise; cut a thin slice from +the round ends, that the pieces may be set upright; dip lightly in the +gelatine dissolved over hot water, and arrange _miroton_ fashion around +an oval serving-dish. Set aside, that the eggs may become fixed in +position. Marinate the vegetables, separately, with French dressing; +cook the salmon by the directions previously given; remove the skin and +cover the sides with jelly mayonnaise or fancy butter. When cold +decorate with whites of eggs and capers. Use the trimmings from the +eggs, and fix them in place by dipping in jelly mayonnaise. Set aside +for the decorations to become fixed. Drain the vegetables and arrange +inside the border, higher in the centre. Lay the decorated slices of +fish upon opposite sides of the mound, and serve either with or without +mayonnaise. + + +=Halibut Salad.= + +(_For evening company, or fish course at a dinner party._) + +INGREDIENTS. + + A slice of chicken halibut, 3 inches thick. + 3 cups of cooked peas. + French dressing. + Hard-boiled eggs. + 3 slices of pickled beet. + 1 teaspoonful of gelatine. + Jelly mayonnaise, or green butter. + Heart leaves of lettuce. + 2 olives. + +_Method._--Prepare the eggs and fasten to the plate as in salmon salad. +Dip diamond-shaped pieces of pickled beet in the dissolved gelatine +and place upon the front and top of each half of egg. Spread the edge of +the fish, after removing the skin, with jelly mayonnaise, or green +butter, and, when set, decorate with figures cut from the cooked white +of an egg. With forcing-bag and tube shape a pattern around the upper +edge of the fish. Place the fish in the centre of the crown or _miroton_ +of eggs, with the peas seasoned with French dressing around it; cover +the place from which the bone was taken with the centre of a head of +lettuce, cut in halves, and two fine olives. Serve with a bowl of +mayonnaise. + +[Illustration: Russian Salad.] + +[Illustration: Halibut Salad. + +(See page 64)] + + +=Shells of Fish and Mushrooms.= + +Cut cold fish--salmon, halibut, lobster, etc.--into small cubes, mix +with one-third in measure of cooked mushrooms, also cut small, and add +for each cup of mushrooms and fish one tablespoonful of gherkins cut +fine. Season with French dressing and let stand one hour; then drain, +and mix with jellied mayonnaise. Fill chilled shells with this +preparation, rounding it on the top. Make smooth, and mask with jellied +mayonnaise. Decorate with gherkins and the white of a hard-boiled egg +cut in fanciful shapes, and with stars of mayonnaise. + + +=Oysters in Aspic Jelly.= + +Parboil, drain, cool, and wipe dry one quart of oysters. Make a pint of +mayonnaise sauce with aspic jelly and coat the well-dried oysters with +the sauce. Prepare a quart of chicken aspic. Dip in half-set aspic the +white of egg, poached and cut in fanciful shapes, and small gherkins cut +in thin slices, and decorate the bottom and sides of a charlotte or +cylindrical mould standing in ice water. Pour in jelly to the depth of +half an inch; when set, arrange the oysters on it in a circle, one +overlapping another; pour in more jelly, and, when set, dispose upon it +another circle of oysters. Continue this order until the mould is +filled. When removed from the mould, garnish with chopped aspic and fans +cut from gherkins and lettuce. Serve with the remainder of the pint of +mayonnaise. + + +=Oyster-and-Celery Salad.= + +Parboil the oysters (heating them to the boiling-point in their own +liquor), drain, and, if large, halve each; marinate with a French +dressing (_i.e._, toss the bits of oyster in oil enough to coat them +nicely; then toss them in a little lemon juice, dust with salt and +pepper, and set aside to become thoroughly chilled). When ready to +serve, drain again and add about one-third as much in bulk of +fine-chopped celery and one or two tablespoonfuls of pickled nasturtium +seeds or capers; then mix with mayonnaise or a boiled dressing. Serve on +a bed of lettuce leaves. Cabbage, sliced as for slaw, may be used in the +place of celery. Garnish with small pickles cut in thin slices and +spread to resemble a fan. + + +=Oyster-and-Sweetbread Salad.= + +Cut a pair of cold cooked sweetbreads into cubes. Parboil one pint of +oysters, drain, cool, and cut in halves; marinate the sweetbreads and +oysters with French dressing, and allow them to stand at least half an +hour; drain, mix with mayonnaise, and serve on a bed of lettuce or +cress. Or, surround with a circle of chopped cucumbers seasoned with +French dressing. + + +=Shrimp Salad in Cucumber Boats.= + +Pare the cucumbers, which should be rather short, and cut them in halves +lengthwise; remove the seeds and steam until tender; chill, and arrange +on lettuce leaves, or on a bed of watercress. Clean and marinate the +shrimps. If large, divide into two or three pieces. Mix with mayonnaise +and place in the cucumbers. Decorate with stars of mayonnaise and whole +shrimps. + + +=Shrimp Salad with Aspic Border.= + +Set a border mould in ice water; dip hard-boiled eggs, cut in halves +lengthwise and trimmed to fit the mould, in aspic jelly, and press +against the sides of the mould alternately with small vegetable balls, +or peas dipped in half-set aspic; fill gradually the empty space in the +mould with partly cooled jelly, adding vegetables here and there if +desired. Dip in hot water and turn from the mould. Fill in the centre +with lettuce, torn in pieces, and one pint of shrimps, broken in pieces +and dressed with French dressing. Smooth the mound and mask with jelly +mayonnaise. Decorate with shrimps and small heart leaves of lettuce. + + +=Shrimp Salad with Aspic Border, No. 2.= + +Decorate the sides of a ring mould, chilled, with hard-boiled eggs cut +in halves, alternated with hearts of lettuce cut in halves; dip the egg +and lettuce in half-set aspic, and they will adhere to the sides of the +mould. Then proceed as above. + + +=Shrimp Salad.= + +Take the shrimps from the shells, reserve the most perfect for +garnishing, and break the others into pieces; marinate with French +dressing. When ready to serve, drain, and mix with shredded lettuce, or +celery cut fine, and mayonnaise. Shape in a mound on a bed of lettuce +leaves and mask with mayonnaise. Use capers or olives, chopped very +fine, to mark out five or six designs on the mound; a scroll effect is +always pretty. Fill in the designs with shrimps and the rest of the +mound with capers, sifted yolks or chopped whites of cooked eggs; or +fill the designs with the capers or eggs and the rest of the mound with +shrimps. Finish with a tuft of lettuce at the top. + + +=Scallop Salad.= + +Soak the scallops in salted water (a tablespoonful of salt to a quart of +water) one hour; rinse in cold water, cover with boiling water, and +let simmer five or six minutes. Rinse again in cold water, drain, and +when cold cut into slices. Cut white stalks of celery into small pieces. +Mix the celery and scallops--half as much celery as scallops--with +mayonnaise or boiled dressing, and shape in a mound. Mask the mound with +a thin coating of mayonnaise. With large-sized capers outline a design +on each of the four sides of the mound, fill these with whites of eggs, +cooked and chopped fine. Ornament with figures cut from slices of boiled +beets. Fill in the spaces around the designs with capers, and garnish +with green celery leaves and white stalks of celery, fringed. + +[Illustration: Shell of Fish and Mushrooms. + +(See page 65)] + +[Illustration: Shrimp Salad in Cucumber Boat. + +(See page 67)] + + +=Sardine Salad.= + +Lay the sardines upon soft paper, that they may be freed from oil. +Scrape off the skin and remove the bones; squeeze over them a little +lemon juice. Arrange upon a bed of crisp lettuce leaves, or upon +shredded lettuce, and dress with either French or mayonnaise dressing. +Garnish with hard-boiled eggs cut in slices. + + +=Sardine Salad, No. 2.= + +Arrange a pint of cold cooked fish, flaked, on a bed of lettuce leaves +and cover with sardine dressing. Carefully split six selected sardines; +remove the bones and arrange the halves on the top of the salad, with +the heads at the centre. Garnish with slices of lemon. + + +=Sardine-and-Egg Salad.= + +Skin and bone a dozen sardines and put them in a mortar; remove the +shells from an equal number of hard-boiled eggs and cut them into halves +crosswise, so as to form cups with pointed edges; put the yolks into the +mortar with the sardines, add a tablespoonful, or less, of chopped +parsley, a dash of pepper and salt, and work to a smooth paste; moisten +with salad dressing and season to taste with salt and pepper. Cut a thin +slice from the ends of the egg cups, that they may be set upright on the +serving-dish, and fill with the mixture, making it round on the top like +a whole yolk. Arrange these on a bed of watercress, or shredded lettuce, +and sprinkle plentifully with French dressing. + + +=Lobster Salad.= + +Cut lobster meat in dice and marinate with French dressing. Keep on ice +until ready to serve, then drain carefully. Make cups of the inside +leaves of lettuce, put a spoonful of the lobster meat in the centre of +each cup, and press mayonnaise dressing through a pastry bag with star +tube attached on the top of the lobster in each nest. Or, arrange the +lobster in a mound on a bed of lettuce leaves, and mask the mound with +mayonnaise. Finish the centre with a little bouquet of the heart leaves +of lettuce; sift dried coral in a circle about it, and below that +arrange circles of sifted yolk or chopped white of egg alternately +with the coral. Garnish with the fans and feelers of the lobster. Or, +arrange as before, then finish the centre with a bouquet of heart leaves +of lettuce and the head of the lobster. Garnish with stars of mayonnaise +and fans from the tail. + +[Illustration: Shrimp Salad, Border of Eggs in Aspic. + +(See page 68)] + +[Illustration: Lobster Salad.] + + +=Lobster Salad, No. 2.= + +Remove the flesh carefully from the shell of a lobster, so as to keep +the shell of body and tail intact; wash and dry the shell and arrange on +a bed of lettuce leaves. Marinate the flesh, cut into cubes, with French +dressing. After an hour drain, mix with an equal quantity of shredded +lettuce, and replace in the shell. Garnish with mayonnaise and the +lobster coral. Dry the coral thoroughly, after which it may be passed +readily through a sieve. + + +=Lobster Salad, No. 3.= + +INGREDIENTS. + + 2 good-sized lobsters. + Lettuce. + Mayonnaise, or sauce tartare. + Lobster cutlets. + 2 tablespoonfuls of butter. + 1/3 a cup of flour. + Salt and paprica. + 1 cup of milk. + Lobster coral. + 1 tablespoonful of butter. + 1 yolk of egg. + 1 teaspoonful of lemon juice. + 2 cups of lobster meat. + 3 cups of aspic jelly. + +_Method._--Make a white sauce of the butter, flour, seasonings and milk; +add the coral and butter, after pounding until smooth in a mortar, also +the yolk of egg, beaten and diluted with the lemon juice, and the +lobster meat chopped rather coarsely. When cold shape into cutlets, dust +over with sifted coral, and insert a bit of feeler or claw into the +small end of each. Pour a little aspic into a dish, and, when it sets, +arrange the cutlets upon it a little distance apart; pour over each a +few spoonfuls of aspic, and when set cover with more aspic. When cold +and very firm cut out the cutlets, giving a border of aspic to each. + +Marinate the flesh of the other lobster, cut into cubes, with French +dressing; pile in a mound on a bed of lettuce leaves. Insert a tuft of +leaves in the top, and arrange the cutlets against the mound. Garnish +with feelers and claws. Serve mayonnaise or sauce tartare with the +salad. + + +=Lobster Salad in Ring of Aspic.= + +Set a ring mould in ice water. In the bottom of the mould arrange pitted +olives or pim-olas an inch apart. Dip figures, cut from slices of royal +custard, or from cooked carrot or turnip, into liquid aspic, and place +them on the sides of the mould, to which they will adhere; dip +large-sized capers (a larding-needle or skewer is of assistance in this +work) in aspic and with them ornament the mould; then fill with aspic +and set aside to become fixed. When ready to serve, dip the mould in hot +water and invert on a serving-dish. Cut the meat from two two-pound +lobsters into small cubes. Season with French dressing. Fill the open +space in the aspic with the salad; garnish the top with the feelers and +delicate lettuce leaves, and arrange a wreath of lettuce leaves around +the aspic. Stamp out rounds of bread; stamp again with the same cutter +to form crescents, spread delicately with butter, and then with caviare +seasoned with a few drops of lemon juice, and dispose symmetrically on +the lettuce. + +[Illustration: Bluefish Salad. + +(See page 75)] + +[Illustration: Litchi Nut and Orange Salad. + +(See page 88)] + + +=Mousseline of Lobster as a Salad.= + +Chill timbale moulds in ice water; dip thin slices of gherkins into +half-set aspic, and arrange them symmetrically against the sides of the +moulds, and brush over the decoration with aspic. Cut the claw meat of a +two-pound lobster into small cubes; chop fine, and pound the remaining +meat in a mortar; then add to it the liver and fat, and pass through a +sieve. There should be about one cup. Simmer the shell in water to cover +half an hour. Beat the yolks of three eggs, slightly, with one-fourth a +teaspoonful of salt and a dash of paprica; add one cup of the lobster +liquor very gradually, and cook over hot water as a boiled custard. +Remove from the fire and add one-fourth a package of gelatine, softened +in one-fourth a cup of cold lobster liquor, or chicken stock; strain +over the sifted lobster meat and stir occasionally over ice water; when +it begins to set, add the lobster dice, and fold in carefully one cup of +whipped cream. Turn the mixture into the decorated mould, and, when +set, turn out on to lettuce leaves. Decorate with the head, feelers and +claws of the lobster. Serve with French or mayonnaise dressing. French +dressing is preferable with so rich a mixture. + + +=Anchovy Salad.= + +INGREDIENTS. + + 8 salted anchovies, or 12 bottled anchovies. + 4 hard-boiled eggs. + 1 head of lettuce. + Juice of half a small lemon. + French or mayonnaise dressing, or Sauce tartare. + +_Method._--If salt anchovies are to be used, soak them in cold water two +hours, then drain, dry, and remove skin and bones; divide the flesh into +small pieces and squeeze the lemon juice over them. When ready to serve, +arrange the lettuce leaves upon a serving-dish, stalk ends at the +centre, cut the eggs in slices, mix with the bits of anchovies, and +arrange upon the lettuce. Pour a French or mayonnaise dressing made with +onion juice, or a sauce tartare, over the salad. + + +=Salad of Lettuce, Bamboo Sprouts, and Shrimps.= + +Marinate a cup of shrimps, broken in small pieces, with three +tablespoonfuls of oil, one tablespoonful of lemon juice, a dash of salt +and pepper. Select the tender bamboo sprouts in a can, and cut them into +small pieces of the shape desired. When ready to serve, dress these with +salt, pepper, oil, and lemon juice. Use three measures of oil to one +of acid. Begin with the oil. Continue mixing and adding oil, until each +piece is glossy. Then add the acid. Mix the prepared sprouts and the +drained shrimps, and turn them onto a bed of lettuce, cut in narrow +shreds, and dressed with oil and acid. Decorate the salad with heart +leaves of lettuce, whole shrimps, and hollow sections of bamboo, cut in +thin slices. + +[Illustration: Moulded Salmon Salad. + +(See page 75)] + +[Illustration: Salad of Shrimps and Bamboo Sprouts.] + + +=Bluefish Salad (excellent).= + +Separate the remnants of a baked bluefish into flakes, discarding skin +and bones. Set aside, covered, until cold. About an hour before serving, +sprinkle with salt and pepper and (for a generous pint of fish) the +juice of a lemon. When ready to serve, dispose heart leaves of lettuce +on the edge of a salad plate, and turn the fish into the centre, letting +it come out over the stems of the lettuce leaves. Pour a boiled dressing +over the top, and spread evenly (with a silver knife) over the fish. Put +a tablespoonful of chopped pickled beet at the stems of each group of +leaves, a ring of the beet near the top, and figures, cut from the beet, +between. + + +=Moulded Salmon Salad.= + +Use a pound of salmon, fresh-cooked or canned. Remove skin and bone, and +pick the flesh fine with a silver fork. Mix half a teaspoonful of salt, +a teaspoonful of sugar, a teaspoonful of flour, half a teaspoonful of +mustard, and a dash of paprica. Over these pour very gradually +three-fourths a cup of hot milk and stir and cook over hot water ten +minutes, then add one-fourth a cup of hot vinegar and two tablespoonfuls +of butter creamed and mixed with the beaten yolks of two eggs; stir +until the egg is set, then add one level tablespoonful of granulated +gelatine, softened in one-fourth a cup of cold water, and strain over +the salmon; mix thoroughly, and turn into a mould. When chilled serve +with Cream Salad Dressing (page 27), to which half a cucumber, chopped +fine and drained, has been added. Reserve a part of the dressing, +omitting the cucumber, and use with slices of cucumber as a garnish. To +prepare the cucumber, pare with a handy slicer and cut from it a section +three-fourths an inch thick; pare this round and round very thin and +roll loosely to form a cup. Dispose this on the top of the fish and fill +with dressing. (Use a pastry bag and tube.) Cut the rest of the cucumber +in thin slices. + + + + +VARIOUS COMPOUND SALADS. + + Give us the luxuries of life, and we will dispense + with its necessaries.--_Motley._ + + Three several salads have I sacrificed, bedew'd + with precious oil and vinegar.--_Beaumont and + Fletcher._ + + +=Sweetbread-and-Cucumber Salad.= + +Arrange the leaves of a head of cabbage lettuce loosely upon a +serving-dish, without destroying its shape. Have ready a pair of +sweetbreads cooked in salted, acidulated water twenty minutes, and +cooled and cut in small cubes and marinated; also the same quantity of +cucumber cut in dice, chilled in ice water and dried upon a cloth. Drain +the French dressing from the sweetbread and scatter the bits of +sweetbread and cucumber through the lettuce. Press three-fourths a cup +of firm jelly mayonnaise through a pastry bag with small tube, in little +stars, here and there, throughout the lettuce, and serve at once. + + +=Sweetbread-and-Cucumber Salad, No. 2.= + +Cook, marinate and drain the sweetbreads as before; mix with an equal +quantity of cucumber cut in dice, and then with cream dressing. Line +the inner side of lettuce nests with slices of radish, one overlapping +another (do not remove the pink skin from the radish). Put in a spoonful +of the salad and garnish each nest with a small radish cut to resemble a +flower. + + +=Chicken Salad.= + +Use two parts of cold cooked chicken to one part of celery. Marinate and +drain the chicken, add the celery, and mix with mayonnaise or boiled +dressing. Arrange the salad in nests of lettuce leaves and put a pim-ola +in the centre of each nest. + + +=Chicken Salad, No. 2.= + +Prepare the salad as before; dispose in a mound on a bed of lettuce +leaves and mask with mayonnaise. By the use of stoned olives, cut in +halves, divide the surface into quarters. Fill two opposite sections +with whites of eggs chopped fine, a third with capers or olives chopped +fine, and the fourth with sifted yolks of eggs. Garnish with lettuce and +curled celery. + + +=French Chicken Salad.= + +Cook the meats of English walnuts in well-seasoned chicken stock until +tender; remove the brown skin and break in pieces; when cold mix with +chicken and celery, and proceed as in preceding recipes. The walnuts +give the salad a flavor similar to that produced in France by the use of +truffles. + + +=Chicken-and-Fresh-Mushroom Salad.= + +Peel mushroom caps, break in pieces, and saute in melted butter five or +six minutes with a slice of onion; add chicken liquor or hot water and +let simmer until tender. Remove from the liquor, cover, and set aside to +cool. Add the liquor and the peelings and stalks of the mushrooms to the +liquid in which the chicken is to be cooked. Use the chicken and +mushrooms with celery or lettuce in any recipe for chicken salad. + + +=Chicken Salad, No. 3.= + +Arrange the salad upon the centre of the dish and mask with mayonnaise; +then with pastry bag and tube pipe the dressing in some fanciful design. +Surround with a border of aspic jelly, tinted a delicate green. The +jelly may be cut in blocks or triangles, or into small cubes, and then +massed about the salad. Cut the aspic in a cold room; first dip the +knife in hot water and wipe dry. + + +=Chicken Salad, No. 4.= + +Cut one cucumber and one bunch of round radishes in thin slices, and add +two-thirds a cup of shredded celery. Season with four tablespoonfuls of +oil, two tablespoonfuls of vinegar or lemon juice, half a teaspoonful of +salt and a dash of paprica. Put on a bed of shredded lettuce or on heart +leaves of lettuce; cover with three cups of chicken cut in cubes and +marinated an hour or more with four tablespoonfuls of oil, two +tablespoonfuls of lemon juice or vinegar, half a teaspoonful of salt and +a dash of white pepper. Mask with mayonnaise. Arrange some bits of +celery, an inch and a half in length and curled on one end, about the +salad, with a bit of yolk of egg in the centre of each. Or, instead of +the celery and yolk of egg, use sliced radishes (do not remove the red +skin), having the slices overlap one another. Finish the top with tuft +of lettuce or curled celery and yolk of egg. + + +=Mushroom Salad with Medallions of Chicken.= + +Bone a chicken, fill with forcemeat, and cook until tender in stock; +then press between two dishes until cold. Cut in slices and stamp in +rounds. Stamp out an equal number of rounds from cooked tongue. Spread +these with "green butter" (see Green-Butter Sandwiches) and place the +rounds of chicken evenly on the tops. Coat these with white chaud-froid +sauce and decorate in some design with truffles, ham or tongue. When the +sauce has set, brush over the medallions with aspic jelly, cold but not +set. When thoroughly cold stamp out with a round cutter. Drain and dry a +can of white button mushrooms; toss them about in cold aspic until they +are well coated. When the jelly has become fixed about them, pile high +in the centre of a serving-dish; arrange the medallions about them, +resting on delicate leaves of lettuce. Serve mayonnaise or tartare +sauce with the salad. Sweetbreads may be substituted for the chicken, +and fresh mushrooms for the canned. + + +=Mousse-de-Poulet Salad.= + +Scald one cup of milk, cream or _well-reduced_ chicken stock (the last +is preferable); beat the yolks of three eggs slightly, add one-fourth a +teaspoonful, each, of common salt and celery salt, and a dash of +paprica, and cook as a boiled custard. Remove from the fire and add +one-fourth a package of gelatine (one tablespoonful of granulated +gelatine), softened in one-fourth a cup of chicken liquor or water. +Strain over half a cup of cooked chicken (white meat), chopped and +pounded in a mortar and passed through a sieve. Stir over ice water +until the mixture is perfectly smooth and begins to set, then fold into +it one cup of whipped cream. Turn into a ring mould, and, when chilled +and well set, turn on to a bed of lettuce and fill in the centre with +equal parts of celery and English walnuts, blanched, sliced and mixed +with a French dressing. + +The half-cup of chicken, well pressed down, should weigh four ounces. +The chicken broth should be strong and well flavored. Either one cup of +whipped cream, or one cup of cream, whipped, may be used. The latter +gives a firmer mousse, more pronounced in flavor; the former, a mousse +of a lighter and more delicate consistency, and one more delicate in +flavor. + + +=Mousse-de-Poulet, No. 2.= + +Mould the mousse in small cups; turn out on to a slice of chilled tomato +resting upon a lettuce leaf; garnish with mayonnaise dressing, +decorating both the tomato and the mousse. + + +=Mousse-de-Poulet, No. 3.= + +Mould the mousse in a ring mould and fill in the centre with equal parts +of cucumber or asparagus tips and diced sweetbread; marinate the +sweetbread with French dressing, and drain thoroughly before mixing with +the cucumber or asparagus. Garnish with mayonnaise dressing. + + +=Mousse-de-Poulet, No. 4.= + +Fill in the centre of the ring with diced cucumbers and sliced radishes, +mixed with cream dressing. Garnish with cream dressing, using pastry bag +and tube, and radishes cut to resemble roses. + + +=Mousse-de-Poulet, No. 5.= + +Fill in the centre of the ring with mushrooms and sweetbread dressed +with a French dressing. If the button mushrooms (canned) are used, cut +in quarters; if fresh mushrooms are at hand, remove the stems and peel +the caps; break into pieces and saute in a little hot butter; then add +hot water or stock and let simmer until tender (fifteen or twenty +minutes). Drain and chill before using. + + +=Turkey-and-Chestnut Salad.= + +Prepare the chestnuts as previously directed, using twice as much turkey +meat, light or dark, cut into small cubes. Serve with lettuce and +French, boiled or mayonnaise dressing, as desired. Marinate and drain +the meat before adding the nuts. + + +=Duck-and-Olive Salad.= + +Cut the meat from a duck in small pieces, and slice pim-olas very thin; +use two tablespoonfuls of pim-olas to a cup of meat. Serve on a bed of +cress with a French dressing. + + +=Duck-and-Orange Salad.= + +Slice the oranges lengthwise; use twice as much flesh as fruit. Dress +with oil, salt and paprica, and serve on lettuce leaves. + + +=Ham Salad.= + +Soak half a tablespoonful of granulated gelatine in one tablespoonful +and a half of cold water, and dissolve in three-fourths a cup of hot +chicken liquor. Strain over one cup of chopped ham and stir until the +mixture begins to thicken, then fold in one cup of _thick_ cream beaten +stiff; add, also, a few grains of paprica and salt, if needed. Mould in +a ring mould, and, when set and cold, turn from the mould; fill in the +centre with lettuce arranged like a cup, and fill the cup with +mayonnaise. Or, serve with French dressing. + + +=Bacon Salad.= + +Cut six or eight slices of tender bacon into small squares and fry until +they are delicately browned; then drain on soft paper. Heat six +tablespoonfuls of the fat and two tablespoonfuls of vinegar or lemon +juice; beat together the yolks of three eggs and one-fourth a +teaspoonful, each, of paprica and mustard, and cook with the fat and +vinegar over hot water until the mixture thickens slightly. When the +dressing is cold cut a head of lettuce into narrow ribbons, toss the +lettuce and bits of bacon together, and mix with the dressing. Serve at +once. + + +=Italian Salad.= + +(MISS COHEN.) + +INGREDIENTS. + + 2 herrings, soaked in milk over night. + 3 boiled potatoes, cut in very small dice. + 2 tablespoonfuls of cucumber pickles, chopped fine. + 1 tablespoonful of capers, chopped fine. + 2 small boiled beets, cut fine. + 1/2 a pound (1 cup) of cold roast chicken, cut fine. + 1/2 a pound (1 cup) of boiled tongue, cut fine. + 2 apples, pared and finely chopped. + 2 carrots, cooked and finely chopped. + 1 celery root, cooked and chopped. + 1/2 a cup of pecan nuts, broken fine. + A little onion juice. + +_Method._--Mix the ingredients together thoroughly; add mayonnaise to +moisten well. Serve on a flat dish. Mask the top with mayonnaise, then +divide into squares like a checker-board, using fine-shredded pimento or +pickled beet to mark the divisions; fill in alternate squares with +sifted yolk of hard-boiled egg and the remaining squares with chopped +white of egg. Garnish the edge with parsley, and set in the centre half +a hard-boiled egg cut lengthwise in points and filled with capers. + +[Illustration: Spinach and Egg Salad. + +(See page 86)] + +[Illustration: Marguerite Salad. + +(See page 86)] + + +=Pate de Foie Gras, Moulded in Aspic.= + +Cover the bottoms of small-sized timbale moulds with a little aspic +jelly; decorate the jelly with bits of royal custard and capers; cover +with more aspic; then add, alternately, layers of _pate de foie gras_ +and aspic, until the mould is filled. Turn on to shredded lettuce and +garnish with mayonnaise, using pastry bag and tube. Arrange on +individual dishes, so as not to disarrange the dressing in serving. Or, +garnish with a chopped cucumber dressed with French dressing. + + +=Spinach-and-Tongue Salad.= + +INGREDIENTS. + + 1/4 a peck of spinach. + 1 tablespoonful of lemon juice. + 1/4 a teaspoonful of salt. + A dash of paprica. + 1 tablespoonful of oil or butter. + Slices of cold tongue. + Sauce tartare. + +_Method._--Cook the spinach in salted boiling water until tender; drain, +and chop very fine, and season with salt, pepper, oil and lemon juice. +Press into small, well-buttered moulds or cups. Have ready thin, round +slices of cold boiled or braised tongue, the slices a trifle larger than +the cups of spinach. When the spinach is cold turn it from the moulds on +to the rounds of tongue, and press a star of sauce tartare on the top of +each mould. Garnish with parsley and slices of lemon. + + +=Spinach-and-Egg Salad.= + +(See cut facing page 84.) + +Prepare and mould the spinach as in the preceding recipe. Have ready, +also, some cold boiled eggs and mayonnaise. Turn the spinach from the +moulds on to nests of shredded lettuce. Dispose, chain fashion, around +the base of the spinach, the whites of the eggs cut in rings, and press +a star of mayonnaise in the centre of each ring. Pass the yolks through +a sieve and sprinkle over the tops of the mounds, and place above this +the round ends of the whites. + + +=Marguerite Salad.= + +(See cut facing page 84.) + +Arrange garden cress on a serving-dish; in the centre dispose whites of +hard-boiled eggs cut in eighths lengthwise, to resemble the petals of a +flower, and sift the yolks into the centre. When ready to serve, +sprinkle with French dressing and toss together. + + +=Easter Salad.= + +With the smooth sides of butter-hands roll Neufchatel cheese into small +egg shapes. Cut long radishes into straws and season with French +dressing. Scatter the straws in lettuce nests, arrange the eggs in the +nests, sprinkle with dressing, and fleck with chopped parsley or +paprica. + +[Illustration: Easter Salad.] + +[Illustration: Country Salad. + +(See page 87)] + + +=Easter Salad, No. 2.= + +Arrange flat nests of shredded lettuce on individual plates. Cut a +five-cent Neufchatel cheese in three pieces; roll each piece into a ball +and flatten to resemble the white of a poached egg, having the cheese +about one-fourth an inch in thickness. These may be shaped upon a plate +and then removed carefully with a spatula to the nests of lettuce. With +pastry bag and plain tube put a mound of mayonnaise on the centre of +each cake of cheese, to represent the yolk of an egg. Serve thoroughly +chilled. A dash of pepper (paprica preferred) may decorate the top of +the dressing. + + +=Country Salad.= + +(See cut facing page 86.) + +Cut cold boiled corned beef or tongue into thin strips and pile in the +centre of a serving-dish. Cook potato balls in meat broth until tender; +blanch and cool, roll in mayonnaise or boiled dressing, and dispose +about the meat. About these put a ring of celery cut fine, then cooked +carrot and turnip cut in straws. Garnish with parsley and cucumber +pickles cut in fans. Serve with additional dressing. + + +=Orange-and-Litchi Nut Salad.= + +Peel the oranges and cut them into lengthwise slices. Crush the shells +of the nuts, take out the meats, and remove the stones; cut the nut +meats in halves. Mix the nuts with oil, a tablespoonful to a cup, and +sprinkle the orange slices with oil; add also a little lemon juice if +the oranges are sweet. Garnish with slices of orange from which the skin +has not been taken, also, if desired, with lettuce dressed with French +dressing. The oil and lettuce may be omitted, using sugar in place; +little, however, will be needed, as the nuts are sweet, tasting much +like raisins. + + +=Green-and-White Salad.= + +Cut cooked chicken or sweetbreads in half-inch cubes; remove the skin +and seeds from white grapes, and cut each grape in halves; cut tender +blanched celery stalks in small pieces. Take equal portions of celery +and meat and half as much of seeded grapes. Mix with French dressing; +the meat should stand in the dressing an hour or more, when ready to +serve. Serve in nests of lettuce. Dispose a little white mayonnaise or +cream dressing on each nest. Garnish with halves of blanched pistachio +nuts. + + + + +=FRUIT AND NUT SALADS.= + + "Fat olives and pistachio's fragrant nut, + And the pine's tasteful apple." + + +=Fruit Salad.= + +(_Sweet, to serve with cake._) + +Peel and slice four bananas, also four oranges, lengthwise, carefully +removing pith and seeds. Dissect half a ripe pineapple, taking the pulp +from the core in small pieces with a silver fork. Hull and wash a part +of a basket of strawberries. Arrange the fruit in the salad-bowl, making +each layer smaller than the preceding. Pour over the dressing given +below, and serve thoroughly chilled. + + +=Dressing for Fruit Salad.= + +(_Sweet._) + +Boil one cup of sugar and half a cup of water five minutes, then pour on +to the beaten yolks of three eggs; return to the fire and cook over hot +water, stirring constantly until thickened slightly; cool, and add the +juice of two lemons. Half a cup of wine may be used in the place of the +lemon juice, retaining one tablespoonful of the lemon juice. + + +=Fruit Salad.= + +(_June._) + +Pare lengthwise a _ripe_ pineapple and remove the eyes. With a fork +dislodge from the hard centre the single fruits (the lines left by the +bracts will indicate the places where the divisions should be made). +Slice _lengthwise_ three sweet oranges, after removing the peel and +white skin. Peel and slice two bananas, and cut in halves lengthwise one +cup of strawberries. If the fruit be sweet, use the juice of half a +lemon, otherwise omit it. Beat to an emulsion one-fourth a cup of olive +oil, one tablespoonful of honey, and, if needed, the lemon juice; toss +the fruit, together or separately, in the dressing, and serve on +delicate leaves of lettuce. The most striking effect is produced by +dressing each kind of fruit separately, thus massing each color by +itself. When new figs are seasonable, they may be used in fruit salads +to take the place of the honey. If the pineapple be of large size, more +dressing will be required. + + +=Fruit-and-Nut Salad.= + +Peel neatly three oranges and slice them lengthwise; also cut three +bananas in thin slices. Skin and seed half a pound of white grapes, and +blanch and slice the meats of one-fourth a pound of English walnuts. +Serve very cold on lettuce leaves, dressed with four tablespoonfuls of +oil, two tablespoonfuls of lemon juice--less, if the oranges are +sour--and half a teaspoonful of salt. + + +=Fruit-and-Nut Salad, No. 2.= + +Skin and seed half a pound of white grapes; blanch and slice half a +pound of English walnuts or almonds. Toss with four tablespoonfuls of +oil, one-fourth a teaspoonful of salt and two tablespoonfuls of lemon +juice. Serve in nests of lettuce. Garnish the nests with maraschino +cherries. + + +=Cherry Salad.= + +(MRS. PETERSON.) + +Marinate as many hazelnuts as cherries with plenty of oil, half as much +lemon juice as oil, and a little salt, one or two hours. Put a nut in +the place of the stone in the cherries. Sprinkle with oil and a very +little lemon juice, and serve in lettuce nests. + + +=Fruit Salad.= + +(_Winter._) + +Peel two oranges; with a sharp knife cut between the pulp and the skin +and remove the section entire. Slice the meats of one-fourth a pound of +English walnuts. Of one-fourth a pound of figs select a few for a +garnish and cut the rest in thin slices. Slice three bananas. Toss half +the ingredients with two or three tablespoonfuls of oil, and, if the +oranges are sweet, toss again with one tablespoonful of lemon juice. +Arrange in a mound on a salad-dish. Put the rest of the fruit, each kind +separately, on the mound in sections; garnish the edge and top with +heart leaves of lettuce, and add stars of mayonnaise and candied +cherries here and there. + + +=Orange-and-Walnut Salad.= + +This is a particularly good salad to serve with game. Select fine +oranges, remove the peel and every particle of white skin, and slice +very thin lengthwise. Slice English walnuts, blanched or plain. To each +pint of orange slices add half a pint (scant) of the sliced nuts; dress +with three tablespoonfuls of oil, one-fourth a teaspoonful of salt, and, +if the oranges are particularly sweet, a tablespoonful of lemon juice. +Serve on a bed of watercress or lettuce. + + +=Celery-and-Chestnut Salad.= + +Shell and blanch the chestnuts; then boil about fifteen minutes, or +until tender; drain and cool. When cool cut into quarters, add an equal +quantity of fine-sliced celery, dress with French dressing, and serve on +lettuce leaves. Sliced pimentos may be added. + + +=Apple,-Celery-and-English-Walnut Salad.= + +Peel and cut the apples in small cubes; blanch the nuts and break in +pieces, and cut the celery in thin slices; marinate the apple and nuts +with oil and lemon juice half an hour; drain, add the celery and +mayonnaise dressing, and serve in cups made by removing the pulp from +red apples. Cut the edges of the apples in small vandykes; keep fresh in +cold water until ready to serve. + + +=Orange-and-Banana Salad.= + +(_Sweet._) + +Stir the juice of two oranges, half a cup of sherry wine, one +tablespoonful of lemon juice, half a cup of sugar and the unbeaten white +of an egg, over the fire, until the boiling-point is reached; let simmer +slowly ten minutes, strain through a cheese-cloth, and, when thoroughly +chilled, pour over three bananas and three oranges, sliced and mixed +together in a salad-bowl. Sprinkle with half a cup of dessicated +cocoanut. Serve thoroughly chilled. + + +=Fig-and-Nut Salad.= + +Slice pulled figs, cooked and cooled, and mix with them a few slices of +walnuts or blanched almonds. Serve with French dressing made of claret +and lemon juice instead of vinegar, or with a cream dressing. In using +the cream dressing, mix the ingredients with a little of the dressing +and dispose additional dressing here and there, using the forcing-bag +and tube. When available, fresh figs are preferable to those that have +been cooked. + + +=Grapefruit Salad.= + +Cut the chilled fruit in halves, crosswise, and take out the pulp with a +spoon; dress with French dressing. The juice of the grapefruit may be +used in the place of other acid, and mayonnaise in the place of French +dressing. Serve on lettuce leaves, or return to the skin from which the +pulp was removed. The edge of the grapefruit cup may be cut in +vandykes, or otherwise ornamented. + + +=Turquoise Salad.= + +Mix together equal parts of celery and tart apple cut in match-like +pieces, and one or two pimentos cut in similar pieces. Dress with +mayonnaise made light with whipped cream. Serve in nests of lettuce. + + +=Turquoise Salad, No. 2.= + +Use pineapple in the place of the apple; serve in a mound on a bed of +lettuce leaves. Garnish with stars cut from the pimentos with French +cutter, curled celery, and heart leaves of celery. + + +=Salad Chiffonade.= + +Seed two green peppers, boil two or three minutes, then cut in shreds. +Shred the light and dark leaves of a head of lettuce, or endive, +separately. Cut three tomatoes in shreds. Remove the peel and skin from +one large grapefruit. Serve with French dressing, seasoning, and then +arranging each article separately upon the serving-dish, having a circle +of light and then dark green material about the edge. + + +=Peach-and-Almond Salad.= + +Blanch the almonds and cut in thin slices. Chill the peaches, peel, and +cut in slices; use one-fifth as much in bulk of sliced nuts as sliced +peaches. Serve with French dressing, or with mayonnaise made white +with whipped cream. Garnish the edge with delicate lettuce leaves and +serve at once. + +[Illustration: Fruit Salad. + +(See page 90)] + +[Illustration: Turquoise Salad, No. 2. + +(See page 94)] + + +=Peach Salad.= + +(_English style._) + +Cut ripe, fine-flavored peaches into quarters, after removing the skins. +Cover with champagne, thoroughly chilled, and sprinkle with tea-rose +petals. Serve at once. + + +=Peach,-Strawberry-and-Cherry Salad.= + +(_London style._) + +Let a large handful of fresh rose petals stand an hour or two in a cool +place in a cup of Hungarian wine. Strain out the leaves and pour the +wine over a quart of mixed fruit,--peaches pared and cut in quarters, +strawberries hulled and cut in halves, and cherries stoned,--all +thoroughly chilled. Let a handful of rose petals stand an hour or two in +a cup of thick cream; then strain the cream, sweeten slightly with +powdered sugar, whip to a stiff froth, and use as a garnish for the +fruit. + + +=Grapefruit, Pineapple, and Pimento Salad.= + +Cut a large grapefruit in halves and remove the pulp with a sharp knife +to avoid crushing it; remove half the pulp of a large pineapple from +the core with a fork, after carefully removing the unedible outside. +Dress with white mayonnaise and serve upon crisp lettuce hearts. Garnish +with tiny bits of pimento. 2d.--Omit the pimento, lettuce and +mayonnaise, and dress with sherry wine and sugar. For a Christmas salad, +use the first formula and canned pineapple if the fresh be not at hand. +Dispose the dressed pineapple and grapefruit upon shredded lettuce, +having a circle of heart leaves around the edge. Dot here and there with +small stars cut from the red pimento with a French cutter. Or chop the +pimento fine and dispose in the shape of a large five-pointed star in +the centre of the dish. + + + + +HOW TO PREPARE AND USE ASPIC JELLY. + + +To make aspic for moulding or decorating a fish salad, use stock +prepared from chicken or veal, or from fish. For chicken, veal or +sweetbread salad, use chicken or veal stock, or a light-colored +consomme. In an emergency, aspic may be made from the prepared extracts +of beef, or from bouillon capsules. Aspic is often tinted delicately to +harmonize with a particular color scheme. A light-green aspic has been +found quite effective. + + +=RECIPE.= + +To one quart of highly seasoned stock, freed from all fat, add the juice +of a lemon, a bay leaf, half a cup of wine and one box of gelatine +soaked in a cup of cold water. Beat into the mixture the slightly beaten +whites and crushed shells of two eggs. Heat to the boiling-point, +stirring constantly, and let boil five minutes. After standing ten +minutes skim off the froth, etc., and strain through a cheese-cloth +folded double and held in a colander. + + +=Aspic for Garnishing.= + +Pour the liquid jelly into a new tin to the depth of half an inch. Wring +a napkin out of cold water and spread it smoothly over the meat-board. +Dip the pan in warm water and turn the jelly onto the napkin; stamp in +rounds, diamonds or other fanciful shapes. If blocks of greater +thickness be required, fill the pan to the required depth with the +liquid aspic. When turned from the mould, cut in squares or diamonds +with a knife, wiped dry after having been dipped in hot water. + + +=To Chop Jelly.= + +Cut the jelly slowly, first in one direction, then in the opposite +direction. Each piece, whether large or small, should be clean-cut and +distinct. Aspic melts or softens in a warm place, and should not be +taken from the mould until the time of serving, and then it must be +handled with care. + + +=Consomme for Aspic Jelly.= + +Cut two pounds of beef from the under part of the round and two pounds +of shin of veal into small pieces; crack the bones in the shin. Place +over the fire with two and a half quarts of cold water; add one ounce of +lean ham. Heat slowly, and cook just below the boiling-point two or +three hours; then add to the kettle a three-pound fowl, and allow it to +remain till tender. Put some marrow into the frying-pan, and when hot +saute in it a small onion cut fine, two tablespoonfuls, each, of chopped +celery, carrot and turnip; add to the soup kettle, removing the fowl, +together with a sprig, each, of parsley, thyme and summer savory, two +bay leaves, a small blade of mace, four cloves, two peppercorns and one +scant tablespoonful of salt. Let simmer about an hour and a half; then +strain and let cool. + + +=Chicken Stock for Aspic Jelly.= + +Put a four-pound fowl and a few bits of veal from the neck over the fire +in three pints of cold water. Heat slowly to the boiling-point, let boil +five minutes, then skim and let simmer until the fowl is nearly tender. +Now add an onion and half a sliced carrot, a stalk of celery, a +teaspoonful of sweet herbs tied in a bag with a sprig of parsley, two +cloves, a blade of mace, eight peppercorns and a teaspoonful of salt. +Remove the fowl when tender, and let the stock simmer until reduced to +about one quart; strain, and set aside to become cool. + + +=Second Stock for Use in Sauces, Etc.= + +Break the bones from roasts; add the tough or browned bits of meat and +fat; add also the flank ends from chops and steaks, cut small (there +should always be a few bits of fresh meat), and cover with cold water. +Heat slowly and let simmer two or three hours, then add, for each two +quarts of water used, one-fourth a cup, each, of chopped onion and +carrot, two stalks of celery and a tomato cut small, two teaspoonfuls of +sweet herbs, two sprigs of parsley browned in two tablespoonfuls of +butter or drippings, and cook about an hour. Strain and let cool. Stock +will keep a day or two in summer and nearly a week in winter, if the +cake of fat that forms upon the top be left undisturbed. + + +=Fish Stock.= + +(_For use in fish aspic, or any fish dish._) + +Cover the bones and trimmings from the fish that is to be used for the +salad with cold water; add, if convenient, the body bones of a lobster +or two. Add also one or two pounds of an inexpensive fish, and a pint of +water for each pound of fish. All must be fresh. Bring the water slowly +to the boiling-point and let simmer an hour, then add, for each quart of +water, one tablespoonful, each, of chopped onion and carrot, a sprig of +parsley and one teaspoonful of sweet herbs, sauted delicately in two +tablespoonfuls of butter. Season to taste with salt and cayenne. + + +=Aspic Jelly from Bouillon Capsules, Etc.= + +Put over the fire one-fourth a cup, each, of onion and carrot, sauted in +two tablespoonfuls of butter, two stalks of celery, a bay leaf, half a +dozen peppercorns and two or three cloves, with one quart of water; add +three bouillon capsules, or three teaspoonfuls of beef extract (not +home-made) dissolved in two cups of boiling water; let simmer about half +an hour, then add one box of gelatine softened in one cup of cold water, +any additional flavoring desired, and the slightly beaten white and +crushed shell of one egg (more shells will be advantageous). Bring +slowly to the boiling-point, stirring constantly meanwhile, and let +simmer five minutes; let stand in a hot place ten minutes, then skim and +strain through a cheese-cloth folded double. + + +=White Chaud-froid Sauce.= + +(_For coating joints of fowl or game, or medallions of fowl, tongue or +sweetbreads._) + +To one pint of white sauce, made of white stock, add three-fourths a cup +of aspic jelly and one tablespoonful of lemon juice; let simmer until +reduced to the consistency of very thick cream; remove the butter from +the top and let cool slightly before using. + + + + +CHEESE DISHES SERVED WITH SALADS. + + _Digestive cheese and fruit there sure will be._ + --BEN JONSON. + + + + +CHEESE DISHES SERVED WITH SALADS. + + +=Cheese Custard.= + +(MRS. DIMON.) + +Butter a baking-dish, put in a layer of bread cut in pieces one inch +square with crust removed, sprinkle thin-sliced cheese over the bread, +dust with salt and paprica, or a few grains of cayenne. Add other layers +of bread and cheese, seasoning as before, using in all half a small loaf +of bread, one cup of cheese and half a teaspoonful of salt. Beat two +eggs slightly, add one pint of milk, and pour the mixture over the bread +and cheese. Bake about half an hour in a moderate oven. + + +=Cheese Souffle.= + +Cook together four tablespoonfuls of butter and two tablespoonfuls of +flour, into which have been sifted one-fourth a teaspoonful, each, of +soda and mustard and a few grains of cayenne. Add gradually half a cup +of milk. When the sauce boils, remove from the fire and stir into it one +cup of grated cheese (half a pound) and the yolks of three eggs, beaten +until light. When well mixed, fold in the stiffly beaten whites of three +eggs. Bake in a buttered pudding-dish, in a moderate oven, about +twenty-five minutes, or in individual dishes, paper cases, or china +shirring-cups, about twelve minutes. _Serve at once_ from the dish or +dishes. The souffle will "stand up" a little better, if three-fourths a +cup of milk be used in place of the half-cup as given, and half a cup of +stale grated bread be added before the cheese; but it will not be quite +so delicate. + + +=Cheese Ramequins.= + +Put four tablespoonfuls of butter and half a cup of water into a +saucepan. When these boil, add half a cup of flour and a few grains, +each, of salt and paprica; cook and stir until the mixture cleaves from +the pan. Turn into a mixing-bowl and beat in two ounces of grated +Parmesan cheese; then beat in, one at a time, two eggs. On a +well-buttered baking-sheet shape the paste into flat circular pieces +about an inch in diameter. Brush over the tops with beaten egg, diluted +with one or two tablespoonfuls of milk or water, and put three or four +dice of cheese on each. Bake about fifteen minutes. Serve very hot. + + +=Cheese Straws.= + +Roll plain or puff paste into a rectangular sheet one-fourth an inch +thick. Sprinkle one-half with grated cheese (any kind of cheese will do, +but Parmesan is preferred); also add a few grains of cayenne and salt. +Fold the other half over this and press the edges together closely. +Fold again to make three layers, turn half-way round, pat and roll out +to the thickness of one-fourth an inch. Sprinkle one half with cheese +and proceed as before. Continue rolling and adding the cheese, until, to +one cup and a half of flour, from half to a whole cup of cheese has been +used. After the last rolling, cut into bands half an inch wide, or into +rings and straws one-fourth an inch wide. The straws and bands should be +four or five inches in length, and the rings large enough to hold three +or four straws. Serve the bands piled in log-cabin style on a +doylie-covered plate. If the paste be made expressly for the straws, the +cheese and cayenne may be mixed into the flour with the butter, thus +diminishing time in making. Bake in a moderate oven until delicately +browned. + +[Illustration: Cheese Ramequins.] + +[Illustration: Individual Souffle of Cheese. + +(See page 108)] + + +=Gnochi a la Romaine.= + +Melt four tablespoonfuls of butter; cook in it four tablespoonfuls, +each, of cornstarch and flour and half a teaspoonful of salt, then add +gradually one pint of milk. When thick and smooth stir in the beaten +yolks of two eggs, add four tablespoonfuls of grated Parmesan cheese, +and spread on a buttered pan to cool. Just before serving, cut the paste +in shapes, lay on a baking-sheet, and brown delicately in the oven. + + +=Cheese Balls.= + +Mix together thoroughly one cup and a half of grated cheese, one +tablespoonful of flour, one-fourth, a teaspoonful of salt and a few +grains of cayenne; then add the whites of three eggs, beaten stiff. +Shape in small balls and roll in cracker crumbs, sifted or crushed to a +fine meal; fry in deep fat and drain on soft paper. + + +=Individual Souffles of Cheese, Iced.= + +(See cut facing page 106.) + +Mix half a cup of grated Parmesan and one-fourth a cup of grated Gruyere +cheese and one-fourth a teaspoonful of paprica with two-thirds a cup of +chicken aspic, cold, but not set. Stir over ice water until just +beginning to form, then fold into it one cup of whipped cream. Fasten +strips of white paper around paper souffle cases, letting the strips +rise an inch and a half above the cases, fixing in place with +sealing-wax, mucilage, or a stitch. Fill the cases and the papers +surrounding them with the cheese mixture, and set them in a pail or +mould that is thoroughly chilled. Press the cover down over a paper, and +pack in equal parts of ice and salt. Let stand an hour. Before serving, +remove the paper, sprinkle the tops with buttered crumbs, browned, and +serve at once. + + +=Cheese Croquettes.= + +(TOURAINE.) + +INGREDIENTS. + + 3 tablespoonfuls of butter. + 1/4 a cup of flour. + 2/3 a cup of milk. + Yolks of 2 eggs. + 1 cup of mild cheese, cut in small cubes. + 1/2 a cup of grated Gruyere cheese. + Salt and cayenne to taste. + +_Method._--Make a sauce of the butter, flour and milk; add the yolks, +slightly beaten, and beat thoroughly; add the grated cheese, and, when +melted, remove from the fire; add the seasonings and cubes of cheese. +Spread in a shallow pan to cool. Cut in any shape desired, dip in +crumbs, then in egg, and again in crumbs; fry in deep fat and drain on +brown paper. + + +=Cheese Aigrettes.= + +INGREDIENTS. + + 1/2 a cup of water. + 1/4 a cup of butter. + 1/2 a cup of flour. + 2 eggs, with yolk of a third. + A few grains of cayenne and salt. + 2 ounces (1/4 a cup) of grated Parmesan cheese. + Hot fat. + +_Method._--Boil the water and butter, sift in the flour with the salt +and cayenne; stir and cook until the mixture cleaves from the side of +the pan. When the mixture has slightly cooled, add the eggs, one at a +time, beating in each egg thoroughly before another is added. Lastly, +add the cheese. Drop, by teaspoonfuls, into hot fat and fry a golden +brown. Drain on soft paper and serve piled on a folded napkin. + + +=Cheese d'Artois.= + +INGREDIENTS. + + 2 tablespoonfuls of butter. + White of 1 egg. + Yolks of 2 eggs. + Salt and paprica. + 2 ounces of grated Parmesan cheese. + 1/4 a pound of plain or puff paste. + +_Method._--Cream the butter, beat in the eggs, and add the cheese with a +few grains, each, of salt and paprica. Roll the pastry very thin and cut +it into two rectangular pieces; lay one of these on a baking-sheet and +spread with the cheese mixture; cover this with the second piece of +pastry. Score with a knife in strips one inch wide and about three +inches long, brush over with beaten egg, and bake about fifteen minutes. +Cut out the strips while hot. Serve at once, or reheat before serving. + + +=Cheese Fritters.= + +Slice thin half a dozen large tart apples (select apples that cook +quickly), and prepare half as many thin slices of cheese. Beat up one or +two eggs, and season with salt, mustard and pepper. Soak the cheese in +the egg mixture, then put each slice between two slices of apple, +sandwich style; dip in the beaten egg, saute in hot butter, and serve +hot. + + +=Salad of Lettuce with Cheese and Vegetable Macedoine.= + +Mix together a ten-cent cream cheese, a canned pimento (red) cut in tiny +cubes, one-fourth a cup of small green string beans, cut in cubes, five +olives, chopped fine, and enough cream to hold the mixture together. +When thoroughly mixed, use a piece of paraffine or confectioner's paper +to handle and give the mixture the original shape. Let stand in a cold +place, wrapped in the paper, until ready to serve, then dispose in the +centre of a salad dish, lined with lettuce leaves, dressed with French +dressing. Slice the cheese with a silver knife before sending to table. +At luncheon, mayonnaise may be served in a dish apart. + +[Illustration: Pineapple Cheese and Crackers.] + +[Illustration: Salad of Lettuce with Cheese and Vegetable Macedoine.] + + + + +PART II. + +SANDWICHES. + + _Socrates brought Philosophy from the clouds, but + the Englishmen have dragged her into the kitchen._ + --HEGEL. + + _Homer never entertained either guests or hosts + with long speeches till the mouth of hunger be + stopped._ + --SIR PHILIP SIDNEY. + + + + +SANDWICHES. + + A pale young man, with feeble whiskers and a stiff + white neckcloth, came walking down the lane _en + sandwich_--having a lady, that is, on each arm. + --_Thackeray_ ("_Vanity Fair_"). + + +The term "sandwich," now applied to many a fanciful shaped and encased +dainty, was formerly used in speaking of "two slices of bread with meat +between." In this sense, the word had its origin, about the end of the +eighteenth century, from the fact that the fourth Earl of Sandwich was +so infatuated with the pleasures and excitement of the gaming-table that +he often could not leave it long enough to take his meals with his +family; and, on such occasions, a butler was despatched to him bearing +"slices of bread with meat between." + +The fillings of savory sandwiches may be placed between pieces of bread, +crackers, pastry, _chou_ paste or aspic jelly. When preparing sweet +sandwiches, these same materials may be used, as also lady-fingers +(white or yellow), macaroons or sweet wafers. + + +=Bread for Sandwiches.= + +As a rule, bread for sandwiches should be twenty-four hours old; but +fresh bread, which is more pliable than stale, is better adapted to this +use, when the sandwiches are to take the form of rolls or folds. When +stale bread is used for rolls or folds, they must be ribbon-tied; or +tiny Japanese toothpicks may be made to keep them in shape. + +The bread may be yeast or peptic bread. It may be white or brown. It is +not even essential that the two bits of bread be of the same kind; +Quaker, rice, whole-wheat, rye or graham bread is interchangeable with +white or brown bread. After selecting your loaf or loaves, slice in +even, quarter-inch slices; then cut in squares, triangles or fingers, or +stamp with a round or fanciful-shaped cutter. Cutters can be obtained in +heart, club, diamond and spade shape, also in racquet shape. + +Do not spread butter or filling upon the bread before it is cut from the +loaf and into shape. When so treated, the butter or filling on the +extreme edge of the bread is liable to soil the fingers or gloves that +come in contact with it. + +Cream the butter, using a small wooden spoon for the purpose, and then +it can be spread upon the most delicate bread without crumbling. + + +=The Filling.= + +Anything appropriately eaten with the _covering_ may be used for the +_filling_ of a sandwich. In meats, salted meat takes the lead in popular +favor; when sliced the meat should be cut across the grain and as thin +as possible, and several bits should be used in each sandwich, unless a +very small, aesthetic sandwich be in order. Tongue and corned beef, +whether they be used in slices or finely chopped, should be cooked until +they are very tender. When corned beef or ham is chopped for a filling, +the sandwich is much improved by a dash of mustard; Worcestershire or +horseradish sauce improves a filling of roast beef or boiled tongue; +while chopped capers, tomato sauce, catsup or a cold mint sauce is +appropriate in sandwiches made of lamb; celery salt, when the filling is +of chicken or veal, and lemon juice, when the principal ingredient is +fish, are _en rapport_. + +The flavor of a few drops of onion juice is relished by many in any kind +of fish or meat sandwich, while others would prefer a few grains of +fine-chopped parsley. + +When salad sandwiches are to be prepared, chop the meat or fish very +fine and mix it with the salad dressing. Celery, cabbage, cress, +cucumbers, tomatoes or olives may be chopped and added to the meat with +the dressing. When lettuce is used, the leaf is served whole, the edges +just appearing outside the bread. Any one of these vegetables, combined +with a salad dressing, makes a delicious sandwich without meat or fish. +When desired, other well-prepared sauces may be used in the place of +salad dressings. Fillings of uncooked fruit may be used; but, in the +case of dried fruits, it is preferable to stew until tender, after the +fruit has been finely chopped. Pineapple, lemon or orange juice may be +added at pleasure. Sandwiches prepared from entire-wheat bread, with +fig or date fillings, are particularly wholesome for the children's +luncheon basket. + +When a particularly aesthetic sandwich is desired, wrap the butter that +is to be used in spreading the bread in a napkin, and put it over night +in a jar, on a bed of violets or rose petals; strew more flowers over +the top and cover the jar tightly. If meat or fish is to be used as the +basis of the sandwich, substitute nasturtium leaves and blossoms, or +sprigs of mignonette, for the former flowers. + +Fancy butter makes an attractive filling for a sandwich; it has also the +merit of being less often in evidence than many another filling. + +Sandwiches, except when vegetables and dressings are used, may be +prepared early in the day, placed in a stone jar, covered with a +slightly dampened cloth, and set away in a cool place until such time as +they are wanted. Or, they may be wrapped in paraffine paper. Still, when +convenient, it is preferable to have everything in readiness, and put +the sandwiches together just before serving. Garnish the serving-dish +with parsley, cress, celery plumes, slices of lemon, barberries and +leaves, or fresh nasturtium leaves and blossoms. + + +=Beverages Served with Sandwiches.= + +Coffee heads the list of beverages most acceptably served with +sandwiches. Tea comes next. Cocoa and chocolate are admissible only with +the dainty, aesthetic varieties, in which fruit or some kind of sweetmeat +is used. + + + + +SAVORY SANDWICHES. + + "Hail, wedded nourishment!" + + +=Ham-and-Tongue Sandwiches.= + +Chop two parts of cold tongue and one part of cold ham (one-fourth as +much fat ham as lean) very fine; pound in a mortar, and season with +paprica and a little mixed mustard. Spread butter on one piece of bread, +the meat mixture on the other, and press the two pieces together. + + +=Ham-and-Egg Sandwiches.= + +Chop the ham and pound smooth in a mortar; pass the yolks of hard-boiled +eggs through a sieve; mix the yolks with an equal amount of mayonnaise +dressing. Butter one piece of bread lightly and spread with the ham, +spread the other piece with the egg and dressing, and press the two +together. + + +=Corned-Beef Sandwiches.= + +Chop the cold meat very fine, using one-fourth of fat meat. Work into +the meat French mustard, or any "made" mustard, to taste, and prepare +the sandwiches in the usual way. Boston brownbread combines well with +this preparation. + + +=Tongue-and-Veal (or Chicken) Sandwiches.= + +Use a little less of the chopped tongue than of the other kind of meat, +and one-half as much chopped celery as meat. Mix with salad dressing. +Spread one piece of bread with butter, the other with the mixture, and +press together. + + +=Celery Sandwiches.= + +Chop crisp celery very fine and mix with salad dressing. Spread one +piece of bread with butter, the other with a thin layer of the mixture. +With a sharp knife split open the round stems of celery tips and put +them between the bread, so that the tips will just show on the edges. +Tie with narrow ribbon, light-green in color. + + +=Sardine Sandwiches.= + +Use, in bulk, equal parts of yolks of well-cooked eggs, rubbed to a +smooth paste, and the flesh of sardines, freed from skin and bones and +pounded in a mortar; season to taste with a few drops of tobasco sauce +and lemon juice, and spread as usual. Crackers may be used in the place +of bread, if the sandwiches be prepared just before using, otherwise the +crackers lose their crispness. Garnish with slices of lemon and parsley. + + +=Caviare Sandwich Rolls.= + +To each two tablespoonfuls of caviare add ten drops of onion juice and a +few drops of lemon juice, and mix together thoroughly. Remove the crust +from a fresh, moist loaf of bread, cut in thin slices, spread each slice +very delicately with butter and the caviare mixture, roll up in a roll +and tie with ribbon one-fourth an inch wide, or pin with Chinese +toothpicks. The bread should not be more than twelve hours old. If fear +be lest the bread will not be sufficiently moist to roll, wrap the loaf, +when taken from the oven, in a damp cloth and then in a dry one; keep in +this fashion until ready for use. + + +=Russian Sandwiches.= + +Slightly butter thin slices of bread; moisten fine-chopped olives with +mayonnaise dressing and spread upon the buttered slices; spread other +slices with Neufchatel, or any cream cheese, and press together in +pairs. + + +=Mushroom-and-Lobster Sandwiches.= + +Saute the caps of half a pound of mushrooms in a little butter about +five minutes, adding half a sliced onion if desired. Cover with highly +seasoned stock and let simmer until very tender; chop and press through +a sieve, and, if very moist, reduce to the consistency of a thick puree. +Add an equal quantity of lobster meat pounded smooth in a mortar. Season +to taste with salt, pepper, lemon juice and, if desired, tomato catsup. +When cool use as any filling. + + +=Cheese-and-English-Walnut Sandwiches.= + +INGREDIENTS. + + 1/4 a pound of grated cheese. + 1/4 a pound of butter. + 1/4 a pound of English walnut meats, sliced. + Salt and paprica to taste. + +_Method._--Work the butter to a cream, add the seasonings and the grated +cheese gradually; then mix in the nuts, which should be _sliced_ very +thin. Spread the mixture upon bits of bread and press together in pairs. +Particularly good made of brownbread and served with a simple vegetable +salad! + + +=Egg-and-Spinach Sandwiches.= + +Use cold boiled spinach, which when hot was chopped very fine or pressed +through a colander, and sifted yolks of well-cooked eggs. Mix the +spinach with sauce tartare and spread on one bit of bread, spread the +other with butter and sifted yolk of egg; press together. Garnish the +serving-dish with parsley and cooked eggs cut in quarters lengthwise. + + +=Cress-and-Egg Sandwiches.= + +Pick the leaves from fresh cress, chop or break apart, season with +French dressing, and proceed as above. + + +=Imitation Pate-de-Foie-Gras Sandwiches.= + +Chop half an onion and saute in a little butter; when delicately +browned, add five or six chicken livers and saute them on both sides. +Cover with well-seasoned chicken stock and let simmer until tender. +Mash the livers fine with a wooden spoon and press them through a sieve; +season with salt, paprica, mustard, or a dash of curry powder. Press +into a cup, pour melted butter over the top, and set away in a cool +place. When ready to serve, remove the butter and prepare the sandwiches +after the usual manner. + + +=Chicken Rolls.= + +INGREDIENTS. + + 4 ounces from the breast of chicken (1/2 a cup). + 4 ounces of braised tongue. + 1/2 a teaspoonful of celery salt. + A few grains of cayenne. + 1 teaspoonful of anchovy paste. + 4 tablespoonfuls of mayonnaise or boiled dressing. + +_Method._--Chop the meat and pound to a paste in a mortar; add the +seasonings and mix well. Remove the crust from a loaf of moist bread; +cut in very thin slices, trim each slice into a rectangular shape, +spread lightly with soft butter and then with the mixture. Roll the +slices and tie them with ribbon. Omit the anchovy paste, if desired. + + +=Epicurean Sandwiches.= + +Cream four tablespoonfuls of butter and one teaspoonful of mustard. +Press the yolks of four hard-boiled eggs through a sieve and add them to +the butter and mustard. Then add four boned anchovies, four small +pickles, a teaspoonful of chives and a sprig of tarragon, chopped +together until fine. Cut stale bread in fingers or other fanciful +shapes, and spread with the mixture. Press two pieces together. + + +=Halibut-and-Lettuce Sandwiches.= + +Put a pound and a half of halibut, a slice of onion, a stalk of celery, +four or five peppercorns, one teaspoonful of salt and one tablespoonful +of lemon juice in boiling water, and cook, just below the boiling-point, +ten or fifteen minutes, according to thickness. Remove bone and skin and +rub the fish fine with a wooden spoon; add half a cup of thick cream, a +teaspoonful of salt, a dash of white pepper and one tablespoonful of +lemon juice. Spread this mixture, when cold, on buttered slices of +bread, put a lettuce leaf above the mixture, and spread a teaspoonful of +mayonnaise or boiled salad dressing on the lettuce; finish with a slice +of buttered bread and tie with ribbon. + + +=Lobster Fingers.= + +Chop lobster meat very fine; season to taste with French dressing. Cut +the bread in pieces about four inches long and an inch and a half wide. +Finish as usual. Garnish with parsley and the slender feelers of the +lobster. + + +=Tower of Babel.= + +Pile a _variety_ of sandwiches in form of a pyramid (use bread of +different colors). Arrange a garnish of parsley and radish rosebuds +around the base, and on the top a few sprigs of parsley, or celery +plumes. + + +=Nasturtium Folds.= + +Flavor the butter with nasturtium leaves and blossoms, and with it +spread a thin slice of _moist_ bread, which is longer one way than the +other. Press fresh nasturtium leaves and blossoms upon the butter and +fold one half over the other. + + +=Harlequin Sandwiches.= + +Spread a bit of brownbread with butter and French mustard, and a bit of +white bread, cut to fit the former, with butter and cheese creamed +together. Finish as usual. + + +=Harlequin Sandwiches, No. 2.= + +Spread the brownbread with butter and cheese creamed together, and the +white bread with butter, then with cucumber, chopped fine and seasoned +with French dressing, to which a few drops of onion juice have been +added. + + +=Beet-and-Cream-Cheese Sandwiches.= + +Spread one piece of bread with cream cheese, the other with beets that +have been chopped very fine and seasoned with French dressing. + + +=Peanut Sandwiches.= + +Chop freshly roasted peanuts very fine; then pound them in a mortar +until smooth; season with salt and moisten with thick cream. + + +=Peanut Sandwiches, No. 2.= + +Mix the prepared peanuts with mayonnaise dressing. Butter two pieces of +bread; spread one with the peanut mixture, the other with shredded +lettuce, and press the two together. + + +=Shad-Roe-and-Yellow-Butter Sandwiches.= + +INGREDIENTS. + + 1/4 a pound of butter. + Sifted yolks of 4 eggs. + 1 set of shad roe, cooked, pounded in a mortar and sifted. + 1/2 a teaspoonful of paprica. + 4 drops of tobasco sauce. + 2 teaspoonfuls of very fine-chopped capers. + +_Method._--Cream the butter and add the other ingredients gradually. +Prepare as usual. + + +=Green-Butter Sandwiches.= + +INGREDIENTS. + + 1/4 a pound of butter. + 1/8 a peck of spinach. + 2 tablespoonfuls of very fine-chopped parsley. + 6 anchovies. + 2 teaspoonfuls of very fine-chopped capers. + +_Method._--Boil the spinach, drain thoroughly, and press through a piece +of muslin. Beat the butter to a cream with a wooden spoon; beat into the +butter enough of the spinach pulp to give the required tint of green. +Wipe the oil from the anchovies, remove the backbone, and pass through a +hair sieve; then add to the colored butter, a little at a time; add also +the parsley and capers; chill slightly and use as a filling for +sandwiches. These butters are used also to mask or decorate cooked fish +for "cold service." + +[Illustration: Chicken Salad Sandwiches. + +(See page 127)] + +[Illustration: Halibut Sandwiches with Aspic. + +(See page 128)] + + +=Chicken-Salad Sandwiches.= + +(_Chou-paste boxes._) + +(See cut facing page 126.) + +Bake _chou_ paste in long, slender shapes, like eclairs, but narrower +and shorter; when cold split apart on the ends and one side and fill +with chicken salad. Put the top back in place, after inserting a celery +plume at each end. Garnish the serving-dish with celery leaves and +pim-olas or olives. Serve other salads in the same way. + + +=Mosaic Sandwiches.= + +Cut the bread, white, brown and graham, as thin as possible, and use +four or five pieces in each sandwich, putting them together so that the +colors will contrast. Either butter or other filling is admissible. + + +=Chicken-and-Nut Sandwiches.= + +Chop fine the white meat of a cooked chicken and pound to a paste in a +mortar. Season to taste with salt, paprica, oil and lemon juice and +spread upon thin bits of bread. Spread other bits of bread, +corresponding in shape to the first, with butter; press into the butter +English walnuts, pecan nuts or almonds, blanched and _sliced_ very thin. +Press corresponding pieces together. + + +=Aspic Jelly for Sandwiches.= + +Soak one box (two ounces) of gelatine in one cup of cold chicken liquor +until thoroughly softened. Add to three cups of chicken stock, seasoned +with vegetables and sweet herbs according to directions previously +given, also the crushed shell and white of one egg, and proceed as for +aspic jelly. Turn the liquid jelly into rectangular pans, having it +three-eighths of an inch or less in thickness, and set aside in a cool +place to harden. When ready to serve, dip the pan in hot water an +instant, and turn the jelly on to a paper. With a thin, sharp knife cut +the jelly into squares or diamonds, or dip a cutter into hot water and +stamp out into hearts or clubs. + + +=Lobster Sandwiches with Aspic.= + +Chop the lobster fine, mix with mayonnaise dressing to taste, spread +upon a bit of aspic, cover with a crisp lettuce leaf, and above this +place another piece of aspic spread with the lobster mixture. Serve at +once. + + +=Halibut Sandwiches with Aspic.= + +After the aspic is poured into the pans, sprinkle upon it some fine-cut +Spanish pimentos. When ready to serve, prepare as lobster sandwiches +with aspic, using fish in the place of lobster, and, if desired, sauce +tartare in the place of mayonnaise. Shrimps, salmon or other fish, +chicken, veal, tongue, sweetbreads, etc., may be used either with +lettuce or with chopped celery, cress, cucumbers, etc. Or the vegetables +may be used without either fish, flesh or fowl. + +[Illustration: Wedding Sandwich Rolls. + +(See page 129)] + +[Illustration: Club Sandwich. + +(See page 129)] + + +=Club Sandwiches.= + +(_Steamer Priscilla style._) + +Have ready four triangular pieces of toasted bread spread with +mayonnaise dressing; cover two of these with lettuce, lay thin slices of +cold chicken (white meat) upon the lettuce, over this arrange slices of +broiled breakfast bacon, then lettuce, and cover with the other +triangles of toast spread with mayonnaise. Trim neatly, arrange on a +plate, and garnish with heart leaves of lettuce dipped in mayonnaise. + + +=Wedding Sandwich Rolls.= + +Wrap bread as it is taken from the oven closely in a towel wrung out of +cold water, cover with several thicknesses of dry cloth and set aside +about four hours; then cut away the crust, and with a thin, sharp knife +cut the loaf or loaves in slices as thin as possible and spread with +butter, and, if desired, thin shavings of meat, potted meat or chopped +nuts; roll the slices very closely and pile on a serving-dish. + + +=The Milwaukee Sandwich.= + +INGREDIENTS. + + 2 thin rounds of white bread. + 1 thin round of graham or rye bread. + 4 large oysters, broiled or fried. + Breast of cooked chicken, or turkey. + Two slices of crisp bacon. + Horseradish. + Lettuce. + 4 small sweet pickles. + 4 small radishes. + Slice of lemon. + 1 tomato, skin removed. + Tartare sauce. + +_Method._--Dip the bread in beaten egg, seasoned with salt and saute to +a rich brown in hot butter. Roll the oysters in grated bread crumbs +(centre of the loaf) and broil them, or "egg and bread" them, and fry in +deep fat. Lay the first slice of bread on a plate over two or three +lettuce leaves, put the oysters on the bread, a grating of horseradish +on each oyster; cover with the graham or rye bread; on this lay the +chicken or turkey cut in thin slices, season with salt and pepper, put +on the bacon, and cover with the other slice of bread. On top of the +sandwich lay a slice of lemon cut square, and about this dispose the +pickles and radishes, to form a star. Serve the tomato on a lettuce leaf +at the side. Cut out the hard centre from the tomato and fill the +opening with sauce tartare. In making this sauce, add to mayonnaise or +boiled dressing, onion, olives, sweet pickles and celery, chopped fine +and squeezed dry in a cloth. + + + + +SWEET SANDWICHES. + + In the name of the Prophet--figs! + --_Horace Smith._ + + +=Fig Sandwiches.= + +Chop one-fourth a pound of figs very fine, add one-fourth a cup of +water, and cook to a smooth paste; add, also, one-third a cup of +almonds, blanched, chopped very fine and pounded to a paste with a +little rose-water, also the juice of half a lemon. When cold spread the +mixture upon lady-fingers or cakelets, white or yellow, press another +above the mixture, and serve upon a handsome doylie-covered plate. +Raisins, dates or marmalade may be used in the place of the figs. The +marmalade, of course, requires no cooking. Bread may be used in the +place of the cake. + + +=French Fruit Sandwiches.= + +Chop the fruit very fine; use a mixture of cherries, plums, pineapple +and angelica root; moisten with wine, orange or lemon juice. Use +lady-fingers or bread for the covering. If bread is used, spread lightly +with butter; if cake be your choice, spread very lightly with marmalade. +Use just enough butter or marmalade to keep the coverings together. + + +=Date-and-Ginger Sandwiches.= + +Chop the dates and preserved ginger; moisten with syrup from the ginger +jar and a little lemon juice; cook as above, and use with bread or +lady-fingers. Preserved ginger may be used alone and without cooking. + + +=Rose-Leaf Sandwiches.= + +Flavor the butter with rose petals according to the directions +previously given. Spread both bits of bread lightly with it and put upon +them three or four candied rose petals. If lady-fingers are used, brush +them over with white of egg and sugar mixed together. Use but little +sugar--just enough to hold the fingers together. The Turkish rose petals +that come in little jars are particularly dainty, and adapted to this +purpose. Garnish the dish on which they are served with rosebuds and +leaves. + + +=Violet Sandwiches.= + +Prepare in the same manner as in the last number, substituting candied +violets for the rose petals, and violets with green leaves for a +garnish. + + +=Honey Sandwiches.= + +Spread one bit of white bread with honey pressed from the comb with a +wooden spoon, the other bit with butter. Garnish with white clover +blossoms and leaves. + + +=Puff-Paste Sandwiches.= + +Roll puff paste very thin (about one-eighth of an inch), cut in fanciful +shapes and bake to a delicate brown; add chopped almonds to rich +strawberry preserves, or peach marmalade, and spread the mixture between +each two bits of pastry. + + +=Pineapple Sandwiches.= + +INGREDIENTS. + + 1 cup of pineapple juice and pulp. + 3/4 a cup of sugar. + Juice of half a lemon. + Lady-fingers. + +_Method._--Cook the pineapple, sugar and lemon juice until thick; let +cool, and spread upon lady-fingers or sponge drops. Press together in +pairs and serve. + + +=Whipped-Cream Sandwiches.= + +INGREDIENTS. + + 1 cup of heavy cream. + 1/4 a cup of powdered sugar. + 1/4 a teaspoonful of vanilla extract. + Lady-fingers. + +_Method._--Add the sugar and extract to the cream and beat until solid; +let chill, then spread quite thick upon lady-fingers or sponge drops. + + +=Whipped-Cream Sandwiches with French Fruit.= + +Soak half a cup of fine-cut candied fruit in wine an hour or more. +Prepare the cream as above, and sprinkle the same with the fruit before +putting the sandwiches together. + + +=Fruit Jelly for Sweet Sandwiches.= + +INGREDIENTS. + + 1 box of gelatine (2 ounces). + 1 cup of cold water. + 1 cup of boiling water. + 1 cup of sugar. + 1-1/2 cups of orange juice. + 1/4 a cup of lemon juice. + +_Method._--Soak the gelatine in the cold water and dissolve in the +boiling water; add the sugar and strain; when cold add the orange and +lemon juice. Mould in sheets three-eighths of an inch thick. + + +=Claret Jelly for Sweet Sandwiches.= + +Substitute claret for the orange juice and prepare as above. Do not omit +the lemon juice. + + +=Fruit or Claret Jelly Sandwiches with Nuts.= + +Slice blanched English walnuts and pecan nuts or almonds very thin, and +stir into whipped cream. Stamp out shapes from the jelly. Spread one +piece with the cream and nuts and cover with a second piece of jelly. + + +=With French Fruit.= + +Substitute candied fruit for the nuts and proceed as above, or use nuts +and fruit together. + + +=Cupid's Butter Sandwiches.= + +INGREDIENTS. + + The yolks of 4 hard-boiled eggs. + 1 cup of butter. + 1/3 a cup of powdered sugar. + 1 teaspoonful of orange juice. + A grating of orange rind. + Angel cakelets or slices of angel cake. + +_Method._--Cream the butter, gradually add the yolks of eggs, passed +through a potato ricer or sieve, the sugar and orange juice. Spread upon +thin slices of angel cake, prepared for sandwiches, or upon angel +cakelets or fingers; press two slices together and serve at once. If +allowed to stand any length of time, keep covered and in a cool place. + + +=Cheese-and-Bar-le-Duc Currant Sandwiches.= + +Spread wheat bread, prepared for sandwiches, with cream cheese; put two +or three currants and a little syrup on each piece of bread, and press +two pieces together. These may be varied by using sliced maraschino +cherries. Either the currants or sliced cherries with a little of the +syrup may be mixed with the cheese and then spread upon the bread. +Bar-le-Duc currants are imported from France in tiny glasses. The seeds +have been removed from the currants, which are cooked in honey. + + +=Hunter's Sandwich (Switzerland).= + +Spread fresh bread, cut in thin slices, with fresh butter; over this +spread a layer of Brie or other cream cheese, and over the cheese spread +a layer of honey. Press two similarly shaped pieces together and serve +at once. + + +=Hunter's Sandwich (Ellwanger).= + +Prepare as above, substituting maple syrup (or sugar) for the honey. + + + + +BREAD AND CHOU PASTE. + + She needeth least, who kneadeth best, + These rules which we shall tell; + Who kneadeth ill shall need them more + Than she who kneadeth well. + --_F.F._ + + +=Two Loaves of Wheat Bread.= + +To two cups of scalded milk or boiled water, in a mixing-bowl, add two +tablespoonfuls of sugar, one teaspoonful of salt, and, when the liquid +becomes lukewarm, one yeastcake dissolved in half a cup of water, boiled +and cooled. With a broad-bladed knife cut and mix in enough well-dried +flour, sifted, to make a stiff dough (about seven cups). Knead until the +dough is elastic; cover, and set to rise in a temperature of about 70 deg. +Fahr. When the dough has doubled in bulk, "cut down" and knead slightly +without removing from the mixing-bowl. When again double in bulk, shape +into two double loaves and set to rise in buttered pans; when it has +risen a third time, bake one hour. + + +=Entire-Wheat Bread.= + +Use the preceding recipe without change other than in kind of flour and +two additional tablespoonfuls of sugar. + + +=Rice Bread.= + +Add three-fourths a cup of rice, cooked until tender and still hot, and, +also, two tablespoonfuls of butter, to the milk or water in the first +recipe. Other cereals, as oatmeal or cerealine, may be used instead of +rice. + + +=Salad Rolls.= + +Make a sponge with one cup of milk, one yeastcake dissolved in +one-fourth a cup of milk, and about one cup and a half of flour; beat +thoroughly, cover, and set to rise in a temperature of about 70 deg. Fahr. +When light add half a teaspoonful of salt, one-fourth a cup of melted +butter, and flour enough to knead. Knead until elastic. Set to rise in a +temperature of 70 deg. Fahr. When doubled in bulk, cut down and shape into +small balls. Set to rise again, covered with a cloth and a dripping-pan. +When light press the handle of a small wooden spoon deeply across the +centre of each ball, brush with butter and press the edges together. Set +the rolls close together in a baking-pan, after brushing over with +butter the points of contact. + + +=Boston Brownbread.= + +Sift together one cup, each, of yellow corn meal, rye meal and +entire-wheat flour, one teaspoonful of salt and three teaspoonfuls of +soda. Add three-fourths a cup of molasses and one pint of thick, sour +milk. Beat thoroughly, and steam in a covered mould three hours and a +half. The quantity here given may be steamed in four baking-powder +boxes in two hours. + +[Illustration: Boston Brown Bread.] + +[Illustration: Bread cut for Sandwiches.] + + +=Baking-Powder Biscuit.= + +Pass through the sieve two or three times four cups of flour, one +teaspoonful of salt, and, for each cup of flour, two level teaspoonfuls +of baking-powder. With the tips of the fingers work into the flour +one-third a cup of butter. When the mixture looks like meal, mix in +gradually nearly one pint of milk, cutting the dough with a knife until +well mixed. When it is of a consistency to handle, turn out on to a +well-floured board, toss with the knife in the flour, then pat out into +a sheet half an inch thick, and cut into rounds. Let the heat of the +oven be moderate at first, and increase after the dough has risen. Bake +about fifteen minutes. + + +=Sandwich Biscuit.= + +Prepare the dough as above, roll to about three-eighths an inch in +thickness, and cut into rounds. Spread one half of these with softened +butter, and press the others, unbuttered, upon them; bake fifteen or +eighteen minutes. + + +=Pulled Bread.= + +(_To serve with simple salads and cheese._) + +Remove the crust from a fresh loaf of French bread. Gash the loaf at the +ends and pull apart into halves; then cut the halves and pull apart +into quarters. Repeat until the pieces are about the thickness of +breadsticks. Put on a rack in a dripping-pan, and dry out the moisture +in a slow oven; then brown delicately. Keep in a dry place (a tin box is +suitable) and reheat in the oven before serving. + + +=How to Give Rolls and Bread a Glossy, Brown Crust.= + +A short time before removing from the oven, brush over the top of each +loaf or roll with beaten yolk of egg, diluted with a little milk, or +with a little sugar dissolved in milk, or with thin starch. + + +=Chou Paste.= + +Put a saucepan with half a cup of butter and one cup of boiling water +over the fire. When the mixture boils, beat into it one cup of flour. +When the dough cleaves from the sides of the saucepan, turn into a bowl +and beat in, one at a time, three large or four small eggs. + + * * * * * + + +=To Boil Salted Meats: Ham, Tongue, Etc.= + +Cover the meat with cold water and bring the water slowly to the +boiling-point; let boil five minutes, then _slightly_ bubble until the +meat is tender. + + +=To Boil Chicken, Lamb and Other Fresh Meat.= + +Cover the meat with boiling water, let boil rapidly five minutes, then +keep the water just below the boiling-point, or just "quivering" at one +side of the saucepan, until the meat is tender. When the meat is about +half cooked, add a teaspoonful of salt for each quart of water. + + +=Potted Meat and Fish for Sandwiches.= + +INGREDIENTS. + + 1 pound of tender cooked meat or fish (2 cups). + 2 ounces of fat cooked meat (1/4 a cup). + 2 ounces of butter (1/4 a cup). + Mace and anchovy essence, if desired. + Pepper and salt. + +_Method._--Chop the meat or fish very fine, then pass through a puree +sieve; cream the butter and with a wooden spoon work it into the meat or +fish; add seasonings to taste, press the mixture solidly into small jars +or cups, and pour melted butter to the depth of one-fourth an inch over +the top of the meat. Set aside in a cool place. + + +=Kinds of Meat and Fish for Potting.= + +Ham, fat and lean; either chicken, veal or tongue, with bacon; chicken +and ham, mixed, fat ham; chicken and tongue, mixed, with bacon; veal and +ham, mixed, with fat ham; roast beef and corned beef, mixed, with fat of +either, or bacon; finnan-haddie and bacon; salmon, cod, haddock, +bluefish, etc., with bacon, or with double the amount of butter. + +[Illustration: Bowl of Fruit-Punch Ready for Serving.] + + + + +BEVERAGES SERVED WITH SANDWICHES. + + Towards eve there was tea + (A luxury due to Matilda) and ice, + Fruit and coffee. + --_Meredith's "Lucile."_ + + Come, touch to your lips this melting sweetness, + Sip of this nectar,--this Java fine,-- + Whose tawny drops hold more completeness + Than lurks in the depths of ruby wine. + --_J. M. L._ + + +=Filtered Coffee.= + +INGREDIENTS. + + 1/2 a cup of coffee, ground very fine. + 3 cups of boiling water. + About 6 blocks of sugar. + About 3 tablespoonfuls of cream. + About 6 tablespoonfuls of hot milk. + +_Method._--Put the coffee into the filter of a well-scalded coffee-pot. +Pour the boiling water over the coffee. Serve as soon as the infusion +has dripped through the filter. For black coffee use double the quantity +of coffee. + + +=Boiled Coffee.= + +INGREDIENTS. + + 1 cup of ground coffee. + White and shell of 1 egg. + 1 cup of cold water. + 6 cups of boiling water. + 1 tablespoonful of ground coffee. + +_Method._--Beat the white and crushed shell of the egg and half the cup +of cold water together; mix with the coffee, pour over the boiling +water, stir thoroughly, and boil from three to five minutes with the +nozzle tightly closed; pour half a cup of cold water down the spout; +stir in one tablespoonful of coffee and let stand on the range, without +boiling, ten minutes. + + +=Five-o'clock Tea.= + +INGREDIENTS. + + Tea. + Candied ox-heart cherries. + Slices of lemon. + Boiling water. + +_Method._--Fill the tea-ball half full with tea, put the ball into the +cup, with a cherry or a slice of lemon, and pour boiling water over +them; remove the ball when the tea is of the desired strength. + + +=Rich Chocolate.= + +INGREDIENTS. + + 4 ounces of chocolate. + 4 tablespoonfuls of granulated sugar. + 1/4 a cup of hot water. + 1 quart of scalded milk. + 1 teaspoonful of vanilla extract. + Whites of 3 eggs. + 1 pint of thick cream. + 1/3 a cup of powdered sugar. + +_Method._--Grate the chocolate, add the granulated sugar and hot water, +and cook until smooth and glossy; with a whisk beat in the hot milk very +gradually, and return to a double boiler to keep hot. Beat the cream +until solid. Beat the whites of the eggs until dry, then beat in the +powdered sugar and fold the cream into the egg and sugar. Add half of +the cream mixture to the chocolate with the vanilla, and mix while the +cream is heating. Serve the rest of the cream in spoonfuls upon the +chocolate in the cups. + + +=Plain Chocolate.= + +Prepare as in preceding recipe, omitting the cream mixture and such +portion of the chocolate as is desired. + + +=Plain Cocoa.= + +INGREDIENTS. + + 4 teaspoonfuls of cocoa. + 4 teaspoonfuls of sugar. + 1 cup of boiling water, + 1 cup of hot milk. + Whipped cream, if desired. + +_Method._--Mix the cocoa and sugar, pour over the boiling water, and +when boiling again add the hot milk; beat the whipped cream into the hot +cocoa, or serve a spoonful upon the top of each cup. + + +=Ceylon Cocoa.= + +Scald a two-inch piece of paper-bark cinnamon with the milk to be used +in making the cocoa. + + +=Sultana Cocoa.= + +Stem and wash half a pound of sultana raisins; let them stand, covered +with one quart of boiling water, upon the back of the range an hour or +more; filter the water through folds of cheese-cloth and use in making +cocoa or chocolate. + + +=Egg Lemonade.= + +INGREDIENTS. + + 1 egg. + 4 tablespoonfuls of sugar. + Juice of 2 lemons. + 2 cups of water. + +_Method._--Beat the egg until white and yolk are well mixed; then beat +in the sugar, the lemon juice and the water. + + +=Fruit Punch.= + +INGREDIENTS. + + 1 pineapple. + 4 cups of sugar. + 3 cups of boiling water. + 1 cup of tea, freshly made. + 5 lemons. + 6 oranges. + 1 pint of strawberry or grape juice. + 1/2 a pint of maraschino cherries. + 1 bottle of Apollinaris water. + 6 quarts of water. + +_Method._--Grate the pineapple, add the boiling water and the sugar, and +boil fifteen minutes; add the tea and strain into the punch-bowl. When +cold add the fruit juice, the cherries and the cold water. A short time +before serving, add a piece of ice, and, on serving, the Apollinaris +water. Strawberries, mint leaves, or slices of banana may be used in the +place of the cherries. + + +=Punch a la Nantes.= + +INGREDIENTS. + + 2 pounds of rhubarb. + 1 pint of water. + 1 bay leaf. + 1 cup of sugar. + 1 cup of orange juice. + 1/4 a cup of lemon juice. + 1/4 a cup of ginger syrup. + +_Method._--Cut the rhubarb into pieces without peeling; add the bay leaf +and water, and let simmer until the rhubarb is tender; strain through a +cheese-cloth. Boil the juice with the sugar five minutes. When cold add +the orange and lemon juice, with one-fourth a cup of syrup from a jar of +preserved ginger, and a piece of ice. Add water as needed. + + +=Home-made Soda Water.= + +INGREDIENTS. + + 2-1/4 pounds of granulated sugar. + 1-3/4 ounces of tartaric acid. + 1 pint of water. + Whites of 3 eggs. + 1/2 an ounce of ginger extract. + 1/4 a teaspoonful of bicarbonate of soda for each glass. + +_Method._--Boil the sugar, water and tartaric acid five minutes. When +nearly cold beat into the syrup the whites of the eggs, beaten until +foamy, and the flavoring extract. Store in a fruit jar, closely covered. +To use, put three tablespoonfuls into a glass half full of cold water, +stir in one-fourth a teaspoonful of soda, and drink while effervescing. +A pint of any kind of fruit juice may displace the water, when a +teaspoonful of lemon juice should be added to the contents of each glass +before stirring in the soda. + + +=Spanish Chocolate.= + +(_To serve 60._) + +INGREDIENTS. + + 6 quarts of milk. + 3 blades of mace. + 1 five-inch stick of cinnamon. + 12 cloves. + 20 pounded almonds. + 1 pound of chocolate. + 3 cups of sugar. + 2 quarts of boiling water. + Yolks of three eggs. + +_Method._--Scald the milk with the spices and nuts. Break up the +chocolate and melt over hot water; add the sugar, mix thoroughly, then +gradually stir in the boiling water; let cook two or three minutes after +all the water has been added, then turn into the hot milk; let stand +over hot water until ready to serve, then add the beaten yolks of eggs, +diluted with half a cup of water, milk or cream, and strain through a +cheese-cloth. Keep hot over hot water. + + +=Claret Cup.= + +INGREDIENTS. + + 2 quarts of claret. + 1 cup of sugar. + 1 cup of water. + 5 lemons cut in slices. + 1 dozen whole cloves. + 2 qts. of charged Apollinaris or soda water. + 1/4 a cup of brandy, sherry or maraschino. + Ice. + +Boil the sugar and water about six minutes; let cool, then add the lemon +slices, with seeds removed, and the cloves; let stand some hours in a +cold place. When ready to serve, add the claret, water and liqueur, all +chilled on ice. Put a piece of ice in the pitcher and pour over it the +mixture. The beverage should not be sweet. + +[Illustration: Copper Chafing-Dish with Earthen Casserole.] + + + + +PART III. + +CHAFING-DISH DAINTIES. + + _Gentlemen, prepare not to be gone; + We have a trifling foolish banquet._ + --ROMEO AND JULIET. + + _Small cheer and great welcome makes a merry feast._ + --COMEDY OF ERRORS, iii. I. + + + _A little quail, or some such light thing, when I + come home at night._ + + --CHARLES DICKENS. + + _Now and then your men of wit + Will condescend to take a bit._ + --SWIFT. + + + + +INTRODUCTION. + +=Chafing-dishes Past and Present.= + + Well, he was an ingenious man that first found out + eating and drinking.--_Swift._ + + +How fire was discovered, when it was first applied to the needs of human +beings, the origin and early use of cooking and heating utensils,--all +are concealed from us in the mists that surround the life of prehistoric +man. But at the dawn of history, even before the beginning of our era, +crude appliances for cooking were in use; and, without doubt, one of the +earliest of these was an utensil corresponding in some particulars, at +least, to the chafing-dish of to-day. + +The chafing-dish is a portable utensil used upon the table, either for +cooking food or for keeping food hot after it has been cooked by other +means. In ancient times, the fuel of the chafing-dish was either live +coals or olive oil; to-day we use either electricity, gas, alcohol or +colonial spirits. + +The first chafing-dishes of which historic mention is made consisted of +a pan heated over a pot of burning oil, the pan resting upon a frame +which held the pot of oil. It was with such an utensil, perhaps, that +the Israelitish women cooked the locusts of Egypt and Palestine, for +these were eaten as a common food by the people of the biblical lands +and age. + +Mommsen, in his history of Rome, while speaking of the extravagance of +the times, as shown in the table furnishings, probably refers to the +chafing-dish when he says: "A well-wrought bronze cooking-machine came +to cost more than an estate." The idea that this might be the utensil +referred to is strengthened by the fact that many chafing-dishes have +been found in the ruins of Pompeii. These were made of bronze, and +highly ornamented. Evidently, olive oil was the fuel used in these +dishes. + +Coming down to more modern times, Madame de Stael had a dish of very +unique pattern, and, when driven by the command of Napoleon from her +beloved Paris, she carried her chafing-dish with her into exile as one +of her most cherished household gods. At the present day among the +favored few, who have full purses, are found sets of little silver +chafing-dishes about four inches square. These tiny dishes rest upon a +doylie-covered plate, and a bird or rarebit may be served in them as a +course at dinner, one to each guest. The cooking is not done in these +dishes, and they are not furnished with lamps; in them the food, while +it is being eaten, is simply kept hot by means of a tiny pan filled with +hot water. + +[Illustration: Chafing-Dish, Filler, Etc. + +"With all Appliances and Means to boot."] + +In reality, the modern chafing-dish is a species of _bain marie_, or +double boiler, with a lamp so arranged that cooking can be done +without other appliances. It consists of four parts. The _first_ is the +blazer, or the pan in which the cooking is done; this is provided with a +long handle. The _second_ is the hot-water pan, which corresponds to the +lower part of the double boiler; this should be provided with handles, +and is a very inconvenient dish without them. The _third_ is the frame +upon which the hot-water pan rests, and in which the spirit-lamp is set. +The _last_, but by no means least, part is the lamp; this is provided +with a cotton or an asbestos wick. When the lamp has a cotton wick, the +flame is regulated by turning the wick up or down, as in an ordinary +lamp. At present this style of lamp is found only in the more expensive +grades of dishes,--silver-plated, and costing from $15 upwards. When +asbestos is used as the wick, the lamp is filled with this porous stone, +which is to be saturated with alcohol immediately before using, and the +top is covered with a wire netting. The flame is regulated by means of +metal slides, which open and shut over the netting, thus cutting off or +letting on the flame, as it is desired. + + +=Chafing-dish Appointments.= + + With all appliances and means to boot. + --HENRY IV., iii. I. + +The chafing-dish should always rest upon a tray, as a very slight +draught of air, or the expansion of the alcohol when heated, will +sometimes cause the flame to flare out and downward, and thus an +unprotected tablecloth might be set on fire. + +Often a cutlet dish is considered a necessary part of a chafing-dish +outfit; but as one of the chief merits of the chafing-dish consists in +the possibility of serving a repast the instant it is cooked, there +would seem to be a want of propriety in removing the cooked article to a +platter and garnishing the dish before serving. + +A polished wooden spoon, with long handle and small bowl, is a most +convenient utensil to use while cooking the dainty; but the regulation +chafing-dish spoon is needed when serving the same. Such a spoon has a +broad bowl of silver or aluminum, with rounded end, and a long ebony +handle. + +The filler is a most convenient article for use, when the lamp needs +replenishing with alcohol, but in its absence the alcohol may be turned +into a small pitcher and from that into the lamp. A lamp of the average +size holds about five tablespoonfuls of alcohol, and this quantity will +supply heat for at least half an hour. + +Glass, granite or tin measuring-cups, upon which thirds or quarters are +indicated, also tea- and tablespoons, are essential for accurate +measurements. + +Several items are essential to the successful serving of a meal from the +chafing-dish. To be a pronounced success, the work must be done +noiselessly and gracefully. The preparation of all articles is the same +for the chafing-dish as for the common stove; but where the mixing is +done at the table, as for a rarebit, the recipe takes on an additional +flavor, according to the deftness with which it is done. + +Let, then, everything be ready and at hand, before the guests or family +assemble at the table. Have the lamp filled and covered, so that it may +remain filled. Have all seasonings measured out in a cup. In case the +yolks of eggs are to be used, they will not injure, having been beaten +beforehand, if they be kept covered. When oysters are to be served, have +them washed, freed from bits of shell, drained, and left in a pitcher +from which they can be readily poured. The quantity of butter used in +the recipes is indicated by tablespoonfuls, and may be measured out +beforehand and rolled into dainty balls with butter-hands, a spoonful in +each ball. + +Bear in mind that the hot-water pan is to be used in all cases where the +double boiler would be used, if the cooking were to be done upon the +range. For instance, where the recipe calls for milk or cream, except in +the making of a sauce, use the bath from the beginning. Also, be careful +always to place the blazer in the bath before eggs are added to any +mixture. Indeed, the hot-water pan is the one feature of the +chafing-dish which it is most important to notice; for on the proper use +of the hot-water pan the value of the chafing-dish as an exponent of +scientific cookery entirely depends. She who well understands the +principles upon which the use of this rests has gained no small insight +into the secret of all cookery, be it scientific, economic or hygienic; +for a knowledge of the effect of heat at different temperatures, applied +to food, is the very foundation-stone upon which all cookery rests. + +Although the chafing-dish is especially adapted to the needs of the +bachelor, man or maid, its use should not be relegated entirely to the +homeless or the Bohemian. In the sick-room, at the luncheon-table, on +Sunday night, it is most serviceable and wellnigh indispensable; it +always suggests hearty welcome and good cheer. + +While it is out of place, at any ceremonial meal, as a means of cooking, +even on such occasions a lobster Newburgh or other dish that needs be +served piping hot to be eaten at its best may be brought on in +individual chafing-dishes. These are supplied with hot-water pans and +lamps. At a chafing-dish supper each guest can prepare his own rarebit. + +Any operation in cooking that can be performed on the kitchen range may +be successfully carried out on the chafing-dish, provided one be skilled +in its use. But as the dining-room is usually chosen as the site in +which to test its possibilities, here it were well to confine one's +efforts to such dishes as will not give rise to too much disorder. +Sauteing and frying it were better to reserve for the range and a +well-ventilated kitchen. + +[Illustration: Course at Formal Dinner served in Individual +Chafing-Dishes. + +(See page 157)] + +Alcohol is most commonly used in the lamp of the chafing-dish; and, on +account of its cheapness, one is often advised to buy _wood_ alcohol. +But in large markets, where many fowl are singed daily over an alcohol +flame, the marketmen will tell you that the very best article is none +too good for their purpose. It does not smoke, wastes less rapidly, and +in the end will prove quite as economical. + + +=Are Midnight Suppers Hygienic?= + + "Being no further enemy to you + Than the constraint of hospitable zeal." + +In regard to the chafing-dish and its most prominent use, some one may +fittingly ask: Is it hygienic to eat at midnight? Can one keep one's +health and eat late suppers? As in all things pertaining to food, no set +rules can be given to meet every case; much depends upon constitutional +traits, individual habits and idiosyncrasies. One may practise what +another cannot attempt. As a rule, however, people who eat a hearty +dinner, after the work of the day is done, do not need to eat again +until the following breakfast hour. + +Those who are engaged, either mentally or physically, throughout the +evening, cannot with impunity, eat a very hearty meal previous to that +effort; but after their work is done they need nourishing food, and food +that is both easily digested and assimilated. But even these should not +eat and then immediately retire; for during sleep all the bodily organs, +including the stomach, become dormant. Food partaken at this hour is not +properly taken care of, and in too many cases must be digested when the +individual has awakened, out of sorts, the next morning. + +It is well to remember, also, that, at any time after food is eaten, +there should be a period of rest from all active effort; for then the +blood flows from the other organs of the body to the stomach, and the +work of digestion is begun. Oftentimes we hear men say they must smoke +after meals, for unless they do so they cannot digest their food. They +fail to see that it is not the tobacco that promotes digestion, but the +enforced repose. + +But, if we must eat at midnight, the question may well be asked, What +shall we eat? That which can be digested and assimilated with the least +effort on the part of the digestive organs. And among such things we may +note oysters, eggs and game, when these have been properly--that is, +delicately--cooked. + + +=How to Make Sauces.= + + Let hunger move thy appetyte, and not savory + sauces.--_Babees Book._ + + "Change is the sauce that sharpens appetite." + +As so many dishes are prepared in the chafing-dish that require the use +of a simple sauce, we give in this place the methods usually followed in +the preparation of common sauces. For one cup of sauce, put two +tablespoonfuls of butter into the blazer; let the butter simply melt, +without coloring, if for a white sauce, but cook until brown for a brown +sauce. Mix together two tablespoonfuls of flour, one-fourth a +teaspoonful of salt and a dash of black or white pepper, or a few grains +of cayenne or paprica, and beat it into the bubbling butter; let the +mixture cook two or three minutes, then stir into it, rather gradually +at first, and beating constantly, one cup of cold milk, water or stock. +Now, when the sauce boils up once after all the liquid is in, it is +ready for use. In making a white sauce some cooks add, from time to time +while the sauce is being stirred, a few drops of lemon juice, which they +claim makes the sauce much whiter. + +Sometimes we make the sauce after another fashion, using the same +proportions of the various ingredients. If water or stock be used, put +it in the blazer directly over the fire. If the liquid be milk, put it +into the blazer, and the blazer over hot water; cream together the +butter, flour and seasonings, dilute with a little of the hot liquid, +pour into the remainder of the hot liquid, and stir constantly until the +sauce thickens, and then occasionally for ten or fifteen minutes, until +the flour is thoroughly cooked. + +In making a brown sauce, first brown the butter, then brown the flour in +the butter, and, whenever it is convenient, use brown stock as the +liquid. + + +INGREDIENTS FOR ONE CUP OF SAUCE. + + 2 tablespoonfuls of butter. + 2 tablespoonfuls of flour. + 1/4 a teaspoonful of salt. + A few grains of pepper. + 1 cup of liquid. + + +INGREDIENTS FOR ONE PINT OF SAUCE. + + 1/4 a cup of butter. + 1/4 a cup of flour. + 1/2 a teaspoonful of salt. + 1/4 a teaspoonful of pepper. + 1 pint of liquid. + + +=Measuring.= + +In all recipes where flour is used, unless otherwise stated, the flour +is measured after sifting once. When flour is measured by cups, the cup +is filled with a spoon, and a level cupful is meant. A tablespoonful or +teaspoonful of any designated material is a level spoonful of such +material. + + +=Flavoring.= + +When rich soup stock, flavored with vegetables and sweet herbs, is at +hand for use in sauces, additional seasonings are not necessary; but +when a sauce is made of milk, water, or water and meat extract, some +flavor more or less pronounced is demanded. A few bits of onion and +carrot browned in hot butter, or anchovy sauce or curry may be added; +but, all things considered, the most convenient way to secure an +appetizing flavor is by the use of "Kitchen Bouquet." This alone or in +conjunction with a dash of some one of the many really good proprietary +sauces on the market is well-nigh indispensable in chafing-dish +cookery. + + + + +RECIPES. + + "_No variety here, + But you, most noble guests, whose gracious looks + Must make a dish or two become a feast._" + + + + +OYSTER DISHES. + + He was a bold man that first ate an + oyster.--_Swift._ + + +=Oysters.= + +Put into the blazer twenty-five to fifty choice oysters. As soon as they +are hot and look plump, add salt, pepper and butter. Serve on buttered +toast or crackers. Add two tablespoonfuls of cream or half a +tablespoonful of lemon juice before serving, if desired. + + +=Oysters, No. 2.= + +INGREDIENTS. + + 1 pint of solid oysters. + 4 tablespoonfuls of butter. + 1 tablespoonful of lemon juice. + 1 scant teaspoonful of salt. + A few grains of cayenne. + Beaten yolks of 2 eggs. + +_Method._--Put the oysters into the blazer. When they look plump and the +edges curl, put the blazer into the hot-water pan and add the +seasonings. Add a few spoonfuls of the liquor from the pan to the yolks +of the eggs, and, after mixing well, pour into the chafing-dish. Stir +constantly until the liquor thickens, then serve on thin slices of +buttered toast or on thin crackers. + + +=Oysters a la D'Uxelles.= + +INGREDIENTS. + + 1 pint of parboiled and drained oysters. + 1 pint of oyster liquor or chicken stock. + 4 tablespoonfuls of butter. + 4 tablespoonfuls of chopped mushrooms. + 4 tablespoonfuls of flour. + A few drops of onion juice. + A few grains of cayenne. + 1 teaspoonful of salt. + 1 teaspoonful of lemon juice. + Yolks of 2 eggs. + +_Method._--Let the oysters be parboiled and drained beforehand. (To +parboil, heat quickly to the boiling-point in their own liquor.) Melt +the butter in the blazer, add the flour, salt and pepper, and cook till +frothy; add the oyster liquor or chicken stock and cook until the +boiling-point is reached. Now add the oysters, and, as soon as they are +heated thoroughly, put the blazer into the bath and add the beaten +yolks, the onion and lemon juice and the mushrooms. As soon as the eggs +thicken the sauce a little, serve on toast or crackers. If uncooked +mushrooms are used, cook them in the butter two or three minutes before +the flour and seasonings are added. + + +=Curried Oysters.= + +INGREDIENTS. + + 1 pint of oysters (parboiled and drained). + 1/2 a cup of cream. + 2 tablespoonfuls of butter. + 1 tablespoonful of flour. + 1/2 a cup of oyster liquor. + 1/2 a teaspoonful of curry powder. + 1/2 a teaspoonful of chopped onion. + 1 teaspoonful of salt. + 1 saltspoonful of pepper. + +_Method._--Cook the onion and butter in the blazer a few moments. Mix +the flour and curry powder and stir into the butter. When frothy add the +oyster liquor. As soon as the sauce boils up once, add the salt, pepper +and cream, and, in a moment, the oysters. When the oysters are +thoroughly heated, serve on buttered toast or crackers. + + +=Curried Oysters, No. 2.= + +INGREDIENTS. + + 1 quart of oysters. + 1/4 a cup of butter. + One small mild onion. + 1 tablespoonful of curry powder. + 1/4 a cup of flour. + 1 cup of oyster liquor. + 1 cup of white stock. + 1/2 a cup of thick tomato pulp. + Salt and pepper to taste. + +_Method._--Bring the oysters to the boiling-point in their own liquor, +skim, drain, and set aside. Heat the butter in the blazer, saute in it +the onion cut in slices, stir in the flour and curry powder mixed with +the salt and pepper, and, when frothy, add the oyster liquor, stock and +tomato pulp (a pint of pulp reduced by slow cooking to half a cup). When +the sauce boils, add the oysters; and when hot serve on buttered toast +or fried bread. + + +=Fricassee of Oysters.= + +INGREDIENTS. + + 1 quart of oysters. + 4 tablespoonfuls of butter. + Yolks of 2 eggs. + 1/2 a teaspoonful of chopped parsley. + 1 tablespoonful of flour. + Pepper, salt, cayenne. + +_Method._--Brown the butter and add to it the parsley, seasonings and +flour; let heat, then add the well-drained oysters, and, when the edges +begin to curl, add the well-beaten yolks. Serve on warmed plates, with +fried bread and parsley. + + +=Creamed Dishes.= + +(_Oysters, shrimps, lobsters, sweetbreads, chicken, veal, fish, +mushrooms, asparagus tips, peas, etc._) + +INGREDIENTS. + + 2 tablespoonfuls of butter. + 4 tablespoonfuls of flour. + 2 saltspoonfuls of salt. + 2 cups of cream, or 2 cups of milk and 4 tablespoonfuls + of butter. + 1 saltspoonful of pepper. + 1 pint of fish, meat, etc. + 2 tablespoonfuls of mushrooms, chopped or diced. + 1 teaspoonful of chopped parsley. + 1 teaspoonful of onion juice. + 1 tablespoonful of lemon juice. + +_Method._--Prepare the sauce in the usual manner. If oysters are used, +they should have been parboiled previously and drained, and, if large, +cut in pieces. Fish should be flaked when hot, and meats cut into dice +when cold. + + +=Devilled Dishes.= + +Season any of the creamed dishes highly with cayenne, onion juice, +mustard, and Worcestershire or other sauce. + + +=Scrambled Eggs with Oysters.= + +Cream together two tablespoonfuls of butter and one tablespoonful of +anchovy paste. Melt in the blazer, then add half a dozen eggs, beaten +slightly with one-fourth a teaspoonful of salt and a dash of paprica. +Stir and cook, and, when beginning to thicken, add half a pint of +oysters, parboiled, "bearded," and cut fine. When scrambled, serve on +sippets of toast, lightly spread with anchovy paste. + + +=Panned Oysters.= + +With a fork pressed into a butter ball, rub over the bottom of the hot +blazer. Then cover the surface with small rounds of toast, and put one +or two uncooked oysters on each round; cover, and cook until plump, dust +with salt and pepper, and put a bit of butter on each oyster. Serve, +when the butter has melted, with slices of lemon. + + +=Panned Oysters with Maitre d'Hotel Butter.= + +Cook as before. Have ready two tablespoonfuls of butter beaten to a +cream; add a few grains of salt and paprica, one tablespoonful of +chopped parsley, and, by degrees, the juice of half a lemon. Spread upon +the oysters before serving. + + +=Oyster Cromeskies.= + +Scald the oysters in their own liquor over a quick fire. When plump wrap +each oyster in a slice of bacon, and fasten with a small skewer (wooden +toothpick). Saute in the blazer, heated very hot. Serve on thin rounds +of toast. These cromeskies are most easily cooked in a double broiler, +resting on a dripping-pan, in a hot oven. + + +=Oysters Saute.= + +Wash and drain the oysters, season with salt and pepper, roll in fine +crumbs, dip in beaten egg, then roll in crumbs again. Put a little olive +oil or clarified butter in the blazer; when it is heated, put in the +oysters, brown them on one side, turn, and brown on the other side. + + +=Oyster Canapes.= + +Scald a cup of cream, add two tablespoonfuls of fine-grated bread +crumbs, a tablespoonful of butter, a dash of paprica and a grating of +nutmeg; then add two dozen oysters, washed, drained and chopped. Stir +until the oysters are thoroughly heated, but without boiling the +mixture. Spread rounds of toast with butter, and then with the oyster +mixture. Serve at once accompanied by olives, pim-olas or gherkins. + + +=Escalloped Oysters.= + +Stir one cup of cracker crumbs into half a cup of melted butter. Heat +half a cup of cream or strained oyster liquor in the blazer, put in a +layer of oysters (about a cup), washed and drained, and sprinkle with a +part of the prepared crumbs, salt and pepper; add another layer of +oysters, the rest of the crumbs, and salt and pepper. Cover, and cook +nearly ten minutes. Do not stir the oysters. + + + + +LOBSTER AND OTHER SEA FISH. + + And ate a lobster, and sang and mighty merry. + --_Pepys' Diary._ + + Take every creature in of every kind. + --_Pope._ + + +=Buttered Lobster.= + +Pick the meat from a boiled lobster and cut it into small pieces; sift +over it the coral; mix with it also the liver, two tablespoonfuls of +vinegar or three of lemon juice, one-third a cup of butter and +one-fourth a teaspoonful, each, of cayenne and made mustard; heat in the +blazer until thoroughly hot. Serve on cup-shaped leaves of lettuce with +a quarter of a hard-boiled _egg_ on the top of each portion. + + +=Lobster a la Newburgh.= + +INGREDIENTS. + + Meat of 2 medium-sized lobsters. + 4 tablespoonfuls of butter. + 1/2 a teaspoonful of salt. + 1/4 a teaspoonful of pepper. + 2 tablespoonfuls, each, of sherry wine and brandy. + Grating of nutmeg. + Yolks of 4 eggs. + 1 cup of cream. + +_Method._--Remove the meat from the shells and cut it into delicate +slices. Put the butter in the blazer, and, when it melts, put the +lobster into it and cook four or five minutes. Add the salt, pepper, +nutmeg, wine and brandy. Stir the cream into the beaten yolks, and then +stir both into the lobster mixture. Serve as soon as the eggs thicken +the sauce. + + +=Plain Lobster.= + +Pour three tablespoonfuls of lemon juice over the meat of one lobster +and season with salt and pepper. Put three tablespoonfuls of butter in +the blazer, and, when it is melted, add the prepared lobster; stir until +hot and serve at once. + + +=Clams a la Newburgh.= + +Use one quart of clams. Separate the hard from the soft parts of the +clams. Chop the hard parts fine. Substitute the soft and the chopped +parts of the clams for the lobster and proceed as for lobster a la +Newburgh. + +Oyster, chicken, turkey or sweetbread a la Newburgh may be prepared by +substituting one of the above ingredients for the lobster. + + +=Lobster a la Bordelaise.= + +INGREDIENTS. + + 2 cloves of garlic, chopped. + 1 sliced carrot. + 2 tablespoonfuls of butter. + 2 glasses of white wine (half a cup). + Meat of 2 lobsters. + 1 glass of brandy. + 3 tablespoonfuls of butter. + Chopped parsley, white and cayenne pepper, salt. + +_Method._--Melt the butter in the blazer and in it cook the onion and +carrot about five minutes. Remove the carrot; add the wine, lobster and +seasonings. When thoroughly heated, add the butter, parsley and brandy +and serve at once. + + +=Hawaiian Lobster Curry.= + +(ADA D. WAGG.) + +INGREDIENTS. + + 1-1/2 tablespoonfuls of butter. + 1/2 an onion, chopped + 1 clove of garlic, very fine. + A small piece of grated ginger root. + 1-1/2 tablespoonfuls of cornstarch. + 1-1/2 tablespoonfuls of curry powder. + 1 pint of milk. + 1 grated cocoanut. + Meat of a lobster weighing 2 pounds. + Salt and pepper to taste. + +_Method._--Grate the cocoanut and set it aside to soak an hour in one +pint of milk. Saute the onion and garlic in the butter, add the +cornstarch and seasonings, and cook until frothy; add the milk strained +from the cocoanut, gradually, and, when the sauce boils up once, add the +lobster; salt and pepper to taste. + + +=Lobster a la Bechamel.= + +INGREDIENTS. + + Meat of 2 lobsters. + 4 tablespoonfuls of butter. + 4 tablespoonfuls of flour. + Salt and pepper. + Grating of nutmeg. + 1 cup of cream. + 4 yolks of eggs. + 1 cup of white stock, seasoned with mace, bay leaf, etc. + 1 teaspoonful of lemon juice. + Dried and sifted coral. + +_Method._--Cut the lobster in delicate slices or in dice, as preferred. +Make a bechamel sauce, after the usual manner, of the butter, flour, +seasonings, cream and stock. Add the lobster, and, when heated +thoroughly, add the beaten yolks mixed with a few spoonfuls of the sauce +from the blazer. Add the lemon juice, and sprinkle the dried and sifted +coral or some chopped parsley over the top of the mixture as it is +served. + +Oysters, clams, sweetbread, chicken or turkey may be served a la +Bordelaise or Bechamel. + + +=Lobster a la Poulette.= + +INGREDIENTS. + + 1/3 a cup of butter. + 1/3 a cup of flour. + 1/2 a teaspoonful of salt. + Dash of paprica. + 1/4 a teaspoonful of white pepper. + 1 cup of cream. + 1 cup of well-seasoned chicken stock. + Juice of half a lemon. + 2 hard-boiled eggs. + 1 pint of diced lobster meat. + +_Method._--Prepare a white sauce, using the ingredients mentioned, and +adding the lemon juice by degrees. Add the lobster to the sauce. Cut the +whites of the hard-boiled eggs in rings and pass the yolks through a +sieve. Serve the lobster on bits of toast, or on thin crackers, with a +sprinkling of the yolks over the lobster, and circles of the whites +around it. + + +=Oyster Crabs a la Hollandaise.= + +Remove the meat from one pint of oyster crabs; put this, with a little +of the liquor, into the blazer, add two tablespoonfuls of butter, a +dash of paprica and a scant half-teaspoonful of salt, and let cook three +or four minutes without boiling. Set the blazer over hot water and add +three-fourths a cup of hollandaise sauce (either hot or cold). Stir +until the mixture is heated, then add one tablespoonful of lemon juice +and one teaspoonful of chopped parsley. Serve on toast, in Swedish +timbale cases or in patty cases. + + +=Hollandaise Sauce.= + +Put one-fourth a cup of vinegar, two tablespoonfuls of butter, a grating +of nutmeg and a dash of paprica over hot water to heat. Beat the yolks +of four eggs, add the hot vinegar to them, return to the fire, and stir +constantly while the mixture thickens; then add two more tablespoonfuls +of butter in bits. + +Shrimps, oysters, lobsters and delicate fish are all good when served +after this recipe. + + +=Devilled Crabs.= + +Melt one tablespoonful of butter, add one tablespoonful of flour, and, +when blended, one cup of milk. Add the yolks of two hard-boiled eggs +rubbed through a sieve, and season to taste with salt, paprica, a +teaspoonful of lemon juice and wine; cayenne, mustard and tobasco sauce +are approved by some. Add one cup of crab meat and one-fourth a cup of +canned mushrooms cut in quarters. Serve on toast. + + +=Oyster Crabs.= + +INGREDIENTS. + + 1 pint of oyster crabs. + 1 tablespoonful of butter. + 1/2 an onion, sliced. + 1 tablespoonful of flour. + 1 cup of white stock. + 1 teaspoonful of lemon juice. + 1 tablespoonful of chopped parsley. + 1 yolk of egg. + Salt and pepper. + +_Method._--Melt the butter in the blazer, add the onion, and let cook +until a light-brown color; add the flour and mix until smooth; add the +stock and stir until it thickens. Add the crab meat, lemon juice, +parsley, salt and pepper. Beat the yolk of the egg and add two or three +spoonfuls of the sauce to it; mix well, add to the ingredients in the +blazer, stir constantly, and serve as soon as heated. + + +=Crabs a la Creole.= + +INGREDIENTS. + + 1 green pepper, chopped fine. + 1 clove of garlic, chopped fine. + 1 small onion, chopped fine. + 1 tablespoonful of butter. + 1 cup of tomatoes. + 1 cup of crab meat. + Pepper and salt. + +_Method._--Put the butter in the blazer; when melted, add the garlic, +onion, salt, pepper and tomatoes, and let cook ten minutes; add the crab +meat (fresh or canned). Serve when hot on sippets of toast. + + +=Shrimps a la Poulette.= + +Make a sauce of one-fourth a cup, each, of butter and flour, half a +teaspoonful of salt, a dash of pepper and one cup and a half of white +stock; add one tablespoonful of anchovy essence and a quart of shelled +shrimps. When hot add the beaten yolks of two eggs, with half a cup of +cream. Lastly, add a tablespoonful of lemon juice and serve, _without_ +boiling, on sippets of toast. + + +=Shrimps with Peas.= + +A pint of shrimps and a cup of peas, heated in a cup and a half of cream +sauce, are particularly good. + + +=Anchovy Toast.= + +Put about two tablespoonfuls of clarified butter into the blazer. When +hot add bread cut as for sandwiches. Brown the bread on one side, turn, +and brown the other side. Spread with anchovy paste and serve at once. + + +=Anchovy Toast with Eggs.= + +Prepare the anchovy toast in one chafing-dish, and, at the same time, +the eggs in another. Beat five eggs slightly, add half a teaspoonful of +salt, a dash of pepper and half a cup of cream or milk. Put a large +tablespoonful of butter in the blazer; when melted, add the egg mixture. +Stir until the egg is creamy, and serve on the anchovy toast. + + +=Anchovy Toast with Spinach.= + +Press cooked spinach, chopped fine, through a puree sieve; reheat with a +little butter, salt and two or three drops of tobasco sauce. Saute +rounds of bread to a golden brown in a little hot butter, spread with +anchovy paste, and over this spread the puree of spinach. Press into the +spinach on each round of bread a quarter of a hard-boiled egg cut +lengthwise, having the yolk uppermost. + + +=Anchovies with Olives.= + +All the preparations for this dish, with the exception of sauteing the +bread, may be made some hours before serving. + +Thoroughly wash the anchovies, cut off the fillets, and chop very fine +with a sprig of parsley and a few chives, or a slice or two of Bermuda +onion; put the whole into a mortar and pound well, adding, meanwhile, a +little paprica. Cut some large selected olives in halves, take out the +stones, and fill them with the anchovy mixture. Cut small rounds of +bread an inch and a half in diameter and an inch in thickness; remove a +crumb, similar in shape to the olive, from the centre of each. Put a +little butter into the blazer, and, when hot, saute the rounds of bread +on both sides; drain on soft paper, put an olive in the centre of each +and a little mayonnaise over the whole. Five anchovies will suffice to +stuff a dozen olives. + + +=Sardine Canapes.= + +Have ready yolks of eggs, cooked until firm, and an equal bulk of +sardines, each rubbed to a paste. Mix thoroughly, and season with salt, +pepper and lemon juice. Prepare some bread in the blazer as for anchovy +toast; then spread with the sardine mixture and serve at once. + + +=Curried Sardines.= + +Mix together one teaspoonful, each, of sugar and curry powder and a +saltspoonful of salt. Put these into the blazer with one cup of cream +and half a teaspoonful of lemon juice. Stir until the mixture is hot, +then put into it ten or twelve sardines. In the mean time, heat some +butter or oil in a second blazer, and in it saute some bits of bread a +little larger than the sardines, and round slices of tart apple. Serve +each sardine on a bit of bread; pour a little of the sauce over the top +and garnish with a round of apple. The slices of apple will keep their +shape, if the apples be cored and then cut into rounds without paring. + + +=Sardines.= + +(_French fashion._) + +Remove the skins and tails from about a dozen sardines and heat them in +the oven. Heat some butter or oil in the blazer of one chafing-dish, and +in it saute some bits of bread of suitable shape to serve under the +sardines. Put in the blazer of another chafing-dish, over hot water, +the well-beaten yolks of four eggs, one teaspoonful, each, of tarragon +vinegar, cider vinegar and made mustard, one-fourth a teaspoonful of +salt and one tablespoonful of butter. Stir the sauce until it is quite +thick, then serve the sardines on the bread with the sauce poured over +them. Olives are agreeable with this dish. + +[Illustration: Butter Balls, with Utensils for Chafing-Dish.] + +[Illustration: Moulded Halibut with Creamed Peas.] + + +=Moulded Halibut with Creamed Peas.= + +Two chafing-dishes will be requisite for preparing this delicious +luncheon dish. + +Have ready one pound of raw halibut chopped very fine; beat the yolk of +an egg, add to it one teaspoonful and a fourth of salt, one-fourth a +teaspoonful of white pepper and a few grains of cayenne or paprica. +Blend a teaspoonful of cornstarch with a little milk; then add milk to +make two-thirds a cup, stir gradually into the egg and seasonings, and +then very slowly into the fish. Lastly, fold into the mixture one-third +a cup of thick cream, beaten until stiff. Butter dariole moulds +thoroughly, arrange a circle of cooked peas around the bottom of each +mould, and fill with the fish preparation two-thirds full. Set into the +blazer, surrounded with boiling water; after the water is again boiling, +turn down the flame so that the water will barely quiver, and let cook +about twenty minutes. Prepare, in the mean time, in the second blazer, +creamed peas. Turn the fish from the moulds and surround with the + + +=Creamed Peas.= + +Have ready one can of peas, drained, rinsed, covered with boiling water +and drained again. Melt two tablespoonfuls of butter; add one +tablespoonful of flour with one teaspoonful of sugar and half a +teaspoonful of salt; add the peas and one-third a cup of milk, stir, and +let cook until the liquid begins to bubble. + + +=Puree of Fish.= + +Scald one quart of milk, with half an onion and a stalk of celery; +strain into a pitcher and keep hot if convenient. Add to the remnants of +cold boiled white fish enough canned salmon to make two cups; chop fine +and rub through a puree sieve. Cook together in the blazer two +tablespoonfuls of butter, three of flour, one teaspoonful of salt and a +dash of pepper. Add the milk gradually, and, when all is added and the +contents of the blazer are boiling, put a few spoonfuls of the sauce +into the fish and beat until smooth; add more sauce, and, when well +diluted and smooth, turn the whole into the blazer. Stir, and let cook +until very hot; then serve with crackers, split, buttered, and browned +in the oven. These proportions give three pints of soup. Vegetable +purees may be prepared in the same way. + + +=Salt Codfish with Tomato Sauce.= + +Saute one clove of garlic and half an onion, grated or chopped fine, in +three tablespoonfuls of butter; add two tablespoonfuls of flour, +one-fourth a teaspoonful of paprica and one pimento, chopped fine; also, +add one cup of tomato pulp, and, when the sauce boils, half a pound of +"hatcheled" codfish, or any salt codfish picked into small pieces and +freshened in one quart of cold water. Serve, while hot, with brownbread +sandwiches, and pickles or pim-olas. + + +=Salt Codfish in Cream Sauce.= + +Pick enough salt codfish into bits to make one cup. Let stand in cold +water about half an hour. Make one cup of cream sauce, using one +tablespoonful and a half of flour, two tablespoonfuls of butter and one +cup of cream; remove all the water from the fish by wringing in a +cheese-cloth, add the fish to the sauce, and, when heated, stir in a +lightly beaten egg. Serve upon rounds of toast, with olives, or plain +lettuce, or tomato salad. + + +=Rechauffe of Fish.= + +INGREDIENTS. + + 1 cup of cooked fish, flaked. + 1 cup of macaroni, cooked, and still hot. + 1/4 a cup of butter. + 1 cup of tomato puree. + 1/2 a teaspoonful of salt. + Dash of pepper. + 8 drops of tobasco sauce. + +_Method._--Melt the butter in the blazer and toss about in it the +macaroni and fish; add the seasonings and the tomato puree, which should +be well reduced. Serve when thoroughly heated. + + +=Rechauffe of Fish, No. 2.= + +INGREDIENTS. + + 1 pint of cooked fish, flaked and seasoned. + 1/4 a cup of butter. + 1/4 a cup of flour. + 1 cup of fish stock. + 1 cup of cream and milk combined. + 1/2 a teaspoonful of salt, if needed. + 1 teaspoonful of anchovy paste. + 1/2 a teaspoonful of paprica. + 2 tablespoonfuls of oil. + 2 tablespoonfuls of lemon juice. + 1 tablespoonful of chopped parsley. + +_Method._--Marinate the fish while hot with salt, pepper, oil and lemon +juice, adding, also, a few drops of onion juice, if desired. At +serving-time make a sauce of the butter, flour, salt, paprica, stock and +cream; add the paste and the fish, and, when the fish is thoroughly +heated, turn down the flame of the lamp or set the blazer into hot +water. Sprinkle with the parsley and serve. + + +=Sardines on Toast.= + +Melt two tablespoonfuls of butter in the blazer; add two tablespoonfuls +of flour and a dash of paprica, and stir until smooth and browned a +little; then add half a cup of stock and half a cup of sherry; stir +until thickened, then let simmer a few minutes, and add nearly a cup of +sardines, from which the bones and skin have been removed and the flesh +separated into small pieces. Let stand until very hot. + + + + +CHEESE CONFECTIONS. + + You must eat no cheese . . . it breeds melancholy. + --_B. Jonson._ + + Art thou come? Why my cheese, my digestion! + --_Troilus and Cressida._ + + +Cheese is probably the most popular article served from the +chafing-dish. What possessor of a chafing-dish has not concocted a +rarebit--and the best one ever made? Were you ever present when the +process of evolving a rarebit was in progress and half the guests were +not disappointed in the seasoning? For perfection in this toothsome +dish, mustard is demanded by some; by others the use of this biting +condiment is considered a lapse in culinary taste. The consensus of +opinion, however, is in favor of paprica; and, theoretically, Mattieu +Williams considers bicarbonate of soda to be demanded, not for the sake +of seasoning, but as an aid to digestion. + +As regards the digestibility of cheese, and, consequently, its +adaptability to midnight suppers, opinions differ widely. Dr. Hoy, an +excellent authority on diet, calls cheese a concentrated meat, a tissue +builder,--but not itself a tissue, and so without waste elements,--a +condensed, compact food product, and indigestible on account of its +very compactness. Still, when the caseine, or curd, is softened and +broken up by the addition of liquid and gentle heat, it is rendered more +digestible; and cheese so prepared may be for some, if taken with no +other nitrogenous food, an acceptable and easily digested article of +diet. + + +=Welsh Rarebit.= + +INGREDIENTS. + + 1 tablespoonful of butter. + 1/2 a pound of cheese, cut fine or grated. + 1/4 a teaspoonful of salt. + A dash of paprica. + 1/2 a cup of cream. + The beaten yolks of 2 eggs. + +_Method._--Melt the butter, add the cheese and seasonings, and stir +until melted; then add the eggs, diluted with the cream, and stir until +smooth and slightly thickened. _Do not allow the mixture to boil_ at any +time in the cooking; if necessary, cook over hot water. Serve on thin +crackers, hot shredded-wheat or granose biscuit, or on bread toasted on +but one side, placing the rarebit on the untoasted side. + + +=Welsh Rarebit, No. 2.= + +INGREDIENTS. + + 1 tablespoonful of butter. + 1/2 a teaspoonful of cornstarch. + 1/2 a cup of thin cream. + 1/2 a pound of mild cheese. + 1/4 a teaspoonful of salt. + 1/2 a saltspoonful of mustard. + A few grains of cayenne. + +_Method._--Melt the butter; add to it the cream in which the cornstarch +has been stirred. Let cook two minutes, and add the cheese broken into +bits. Stir until the cheese is melted and the mixture perfectly smooth. +Add the salt, mustard and paprica, and serve at once as above. + + +=Welsh Rarebit with Ale.= + +INGREDIENTS. + + 1 tablespoonful of butter. + Generous 1/2 a pound of soft American cheese, broken into bits. + 1/3 a teaspoonful of salt. + 1 teaspoonful of mustard. + A few grains of cayenne. + 1/2 a cup of ale. + 1 egg. + +_Method._--Put the butter into the chafing-dish (using the bath); when +melted, add the cheese and ale. Mix the salt, mustard and cayenne, add +the egg, and beat thoroughly. When the cheese is melted, add the egg +mixture and let cook until it thickens. Serve as before. + + +=Halibut Rarebit.= + +Marinate a cup of cooked halibut, flaked, with one tablespoonful of +olive oil, a few drops of onion juice, one tablespoonful of lemon juice, +one-fourth a teaspoonful of salt and a dash of paprica. Make a sauce of +two tablespoonfuls, each, of butter and flour, one-fourth a teaspoonful +of salt and half a cup, each, of chicken stock and cream. Add two-thirds +a cup of grated cheese and the halibut. Serve, as soon as the fish is +hot and the cheese melted, on the untoasted side of bread toasted on one +side. + + +=Oyster Rarebit.= + +Clean and remove the hard muscles from half a pint of oysters; parboil +the oysters in the chafing-dish in their own liquor until their edges +curl, then remove to a hot bowl. Put one tablespoonful of butter, half a +pound of cheese broken in small bits, one-fourth a teaspoonful, each, of +salt and mustard and a few grains of cayenne into the chafing-dish. +While the cheese is melting, beat two eggs slightly, and add to them the +oyster liquor; mix this gradually with the melted cheese, add the +oysters, and turn at once over hot toast. + + +=Sardine Rarebit.= + +Melt two tablespoonfuls of butter, add half a pound of fresh cheese, +grated or broken into bits, and stir constantly while it melts; then add +gradually the beaten yolk of an egg, diluted with two-thirds a cup of +cream. Stir until smooth and slightly thickened; season with a scant +half a teaspoonful of paprica, one-fourth a teaspoonful of salt and a +few drops of tabasco sauce. Have ready a box of sardines, drained, +broiled carefully and laid on the untoasted side of bread toasted on one +side; pour the rarebit over the sardines and serve at once. + + +=Golden Buck.= + +Prepare a rarebit in one chafing-dish; break some eggs into the blazer +of another containing salted water just "off the boil." When the eggs +are poached and the rarebit ready, place an egg above the rarebit on +each slice of toast. + + +=Yorkshire Rarebit.= + +Add two slices of broiled or fried bacon to each service of golden buck. + + +=Mock-Crab Toast.= + +Melt a tablespoonful of butter in the blazer, turning it about so as to +butter the surface thoroughly. Put in half a pound of mild cheese, +grated, and stir until the cheese is melted; then add the yolks of three +eggs, beaten and diluted with a tablespoonful of anchovy sauce, a +teaspoonful of made mustard, two tablespoonfuls of lemon juice or +vinegar and one-fourth a teaspoonful of paprica. Stir until smooth. +Serve upon the untoasted side of sippets of bread toasted on one side. + + +=Cheese Fondue.= + +INGREDIENTS. + + 1/4 a pound of cheese broken into bits. + 2 tablespoonfuls of butter. + 1 tablespoonful of flour. + 1 saltspoonful, each, of soda and mustard. + 3/4 a cup of milk. + A few grains of cayenne or paprica. + 1/2 a cup of stale bread crumbs. + 3 eggs. + +_Method._--Sift the soda, mustard and cayenne into the flour and cook in +the butter until frothy, then add the milk gradually; when the sauce +boils, after all the milk has been added, put the blazer into the +bath, add the crumbs and cheese, and cook and stir until the cheese is +melted and the mixture becomes smooth; add the eggs, beaten until light, +and serve at once. + +[Illustration: Yorkshire Rarebit.] + +[Illustration: Curried Eggs. + +(See page 191)] + + +=English Monkey.= + +INGREDIENTS. + + 1 cup of milk. + 1 egg. + 1 tablespoonful of butter. + 1 cup of fine bread crumbs from the centre of a stale loaf. + 3/4 to 1 whole cup of cheese. + +_Method._--Melt the butter, add the cheese, and stir while melting; then +add the bread crumbs, which have been soaked in the milk and the egg +lightly beaten. + + + + +EGGS. + + New-laid eggs, with Baucis' busy care + Turned by a gentle fire, and roasted rare. + --_Dryden._ + + +=Scrambled Eggs with Cheese.= + +Beat six eggs until whites and yolks are well mixed; add half a +teaspoonful of salt, a dash of paprica and six tablespoonfuls of milk or +cream. Melt two tablespoonsful of butter in the blazer, pour in the egg +mixture, and stir and scrape from the blazer as it thickens. Just before +it comes to the proper consistency, sprinkle in half a cup of grated +Parmesan cheese, still stirring as before, and turn down the flame or +set the blazer into the bath. American dairy cheese may be used instead +of the Parmesan. + + +=Scrambled Eggs with Smoked Salmon.= + +Cook half a cup of smoked salmon, cut into thin strips, in a +tablespoonful of butter three or four minutes; then add to the eggs just +before the cooking is finished. + + +=Scrambled Eggs a la Union Club.= + +Heat one can of pimentos (sweet red peppers) in boiling salted water; +drain, and serve on rounds of buttered toast the pimentos filled with +eggs scrambled with mushrooms or truffles. Pour around the pimentos a +pint of well-seasoned brown sauce, to which one-third a cup of madeira +has been added. + + +=Scrambled Eggs with Dried Beef.= + +Cut half a pound of dried beef, sliced thin, into short match-like +strips, cover with boiling water, drain at once, and add six eggs, +beaten slightly, and one-fourth a cup of milk. Put two tablespoonfuls of +butter into the blazer; when hot add the eggs and other ingredients, and +stir and cook until the eggs are set. + + +=Scrambled Eggs with Tomatoes.= + +Have ready a pint of tomato pulp, from which the seeds have been +removed, seasoned with onion, celery or parsley, and sweet herbs. Put a +generous tablespoonful of butter into the blazer; add the tomato, and, +when hot, six eggs, slightly beaten, half a teaspoonful of salt and half +a saltspoonful of pepper. Stir until the contents are of a creamy +consistency. Serve with brownbread toast. + + +=Eggs and Mushrooms a la Dauphine.= + +INGREDIENTS. + + 1 pint of thick tomato sauce, highly seasoned. + 1 pint of mushrooms. + 1/2 a teaspoonful of salt. + 1/2 a saltspoonful of pepper. + 6 eggs. + +_Method._--Cook the mushrooms in the tomato sauce until tender; add the +seasoning and the eggs, which have been broken into a bowl. Lift the +whites carefully with a silver or wooden fork while cooking, until they +are set; then prick the yolks and let them mix with the tomato, whites +of the eggs and mushrooms. Serve quite soft on toast. + + +=Scotch Woodcock.= + +Make a cup of white sauce; add one tablespoonful of essence of anchovies +and five hard-boiled eggs cut into quarters lengthwise. + + +=Eggs a la Italienne.= + +INGREDIENTS. + + 5 eggs. + 1 cup of milk. + 1/2 a cup of boiled spaghetti, chopped. + 1 tablespoonful of butter. + 1/2 a cup of fresh mushrooms, sliced. + 1 teaspoonful of chopped parsley. + 1 scant teaspoonful of salt. + White pepper. + +_Method._--Melt the butter in the blazer and saute in it the sliced +mushrooms; add the milk and spaghetti, and, when heated thoroughly, put +the blazer in the bath and add the beaten eggs. Stir and cook until the +eggs have thickened; then add the parsley and seasoning, and serve at +once. + + +=Eggs a la Parisienne.= + +Butter thickly the inner sides of as many dariole moulds as there are +individuals to serve. Then sprinkle them thickly with fine-chopped +parsley, ham or tongue. Break an egg into each mould, taking care not +to break the yolk; sprinkle over the tops a little salt and pepper, and +set in the blazer surrounded by hot water to two-thirds the height of +the moulds. If, after a time, the water boils, even with the lamp turned +low, put the blazer into the bath and continue cooking, until the eggs +are set. The eggs should be covered while cooking. When cooked, turn +from the moulds and serve with a puree of tomatoes. Half a cup of sliced +mushrooms added to the puree improves this dish. + + +=Curried Eggs.= + +(See cut facing page 186.) + +INGREDIENTS. + + 6 eggs, cooked, in water just below the boiling-point, + 20 minutes. + 1/2 a cup of stock (fish, veal or chicken). + 1/2 a cup of milk. + 2 tablespoonfuls of butter. + 2 tablespoonfuls of flour, or 1 teaspoonful of cornstarch. + 1/2 a teaspoonful of curry-powder. + 1 slice of onion. + Teaspoonful of lemon juice. + Salt and pepper to taste. + +_Method._--Cook the onion in the butter a few minutes, then remove it +and add the flour and curry powder; when frothy add the milk and stock. +As soon as the boiling-point is reached, set the blazer into the +hot-water pan and add the eggs cut in quarters. Season with salt and +serve on sippets of toast. + +Light meats, fish, oysters and lobsters may be prepared in the same way, +omitting the half-cup of milk in the case of oysters. Chickens' livers +may also be prepared by the same recipe, in which case the livers should +have been cooked previously. Or they may be sauted in a little hot +butter in one dish, while the sauce is made in another. + + +=Shirred Eggs.= + +Butter four or five shirring-dishes. To half a cup of grated bread +crumbs and half a cup of chopped chicken or ham add enough cream to mix +to a smooth, moist consistency, like butter. Season to taste with salt +and pepper. Put a tablespoonful of the mixture into each dish, break in +an egg, season with a dash of salt and pepper, cover with more of the +mixture, and cook in the same manner as eggs a la Parisienne. Serve in +the cups. + + +=Eggs.= + +(_Creole style._) + +Have prepared on a hot serving-dish a can of tomatoes, stewed until they +are reduced to a scant pint, and upon the tomatoes rounds of buttered +toast for each egg to be served. Break some eggs, one by one, into a +cup, and turn them into the blazer two-thirds filled with hot water; +turn the flame low and put on the chafing-dish cover; if the water +boils, turn down the flame. When the eggs are nicely poached, remove +with a skimmer to the toast. Pour out the water and melt in the blazer, +browning if desired, two tablespoonfuls of butter; add one tablespoonful +of lemon juice; heat to the boiling-point, dust the eggs with salt and +pepper, pour over the sauce, and serve. + + +=Egg Canapes.= + +Have ready, cooked beforehand, four hard-boiled eggs; cut them carefully +into halves lengthwise, remove the yolks, and press them through a small +sieve. Soak two anchovies, then dry and remove the bones and chop them +with two or three cold cooked mushrooms and half a teaspoonful of +capers; mix in the sifted yolks, add a seasoning of salt, pepper and +paprica, and one teaspoonful of tarragon vinegar. This work may be done +some hours before the time of serving. Have a little oil or clarified +butter in the blazer, and saute in it some rounds of bread--one for each +half of an egg. When the bread is of good color on one side, turn it and +place half an egg--the space from which the yolk was taken being filled +with the anchovy mixture--on the bread; cover the blazer, and, when the +second side of the bread is browned nicely and the egg hot, serve at +once. + + +=Eggs with Asparagus.= + +INGREDIENTS. + + 1 cup of asparagus peas. + 1 cup of asparagus liquor. + 2 tablespoonfuls of butter. + 2 tablespoonfuls of flour. + 1/4 a teaspoonful of salt. + Paprica. + 3 or 4 eggs. + +_Method._--Cut the asparagus in pieces of the size of a pea and cook +until tender. In cooking, reserve the tips until the other pieces are +partially cooked, or, being more tender, they will become broken while +the others are still uncooked. Make a sauce of the butter, flour, salt, +paprica, and water in which the asparagus was cooked, or use half a cup +of cream in the place of part of the asparagus liquor. When the sauce +boils, add the asparagus and mix lightly with the sauce; break the eggs, +one after another, into a cup and slide them carefully on to the top of +the asparagus. Season with a sprinkling of salt and pepper, and, if +desired, a grating of nutmeg. Set the blazer into the bath and put on +the cover. When the eggs are nicely poached, remove the eggs, with the +asparagus below, on to rounds of toasted and buttered bread. + + +=Eggs with Spinach.= + +Prepare in the same manner, using for one cup of chopped spinach +one-third the quantity of sauce given above. If convenient, the eggs may +be poached in a second dish, and in milk, water or stock. + + +=Eggs.= + +(_Italian Style._) + +Cut six cold, hard-boiled eggs into eighths lengthwise; add these, with +a cup of cooked macaroni and half a cup of grated Parmesan cheese, to +two cups of white sauce, at the boiling-point, in the blazer. Set over +hot water, add a teaspoonful of onion juice, a teaspoonful of chopped +parsley, salt and anchovy essence to taste, and serve very hot. + + + + +DISHES LARGELY VEGETARIAN. + + Although the cheer be poor, + 'Twill fill your stomachs. + --_Titus Andronicus._ + + +=Macaroni a la Italienne.= + +Have ready one-fourth a pound of macaroni, cooked until tender, but not +broken, in boiling salted water, and then drained, and rinsed in cold +water. + +Make a sauce of two tablespoonfuls of butter, one tablespoonful of +flour, one-fourth a teaspoonful, each, of salt and paprica, half a cup +of well-seasoned stock and half a cup of well-reduced tomato pulp. Add +the drained macaroni and stir occasionally, while it becomes thoroughly +heated, then add one-fourth a cup of grated Parmesan cheese. Lift the +macaroni with a fork and spoon so as to mix thoroughly with the cheese, +and serve at once. + +Strain the tomatoes through a sieve sufficiently fine to keep back the +seeds, and cook the pulp, very slowly, until reduced to at least half +its bulk. A more hearty dish may be served by adding, just before the +cheese, three-fourths a cup of cold tongue cut in thin slices and then +stamped into small fanciful shapes with a French cutter; or the tongue +may be cut simply in small cubes. + + +=Asparagus Peas.= + +Scrape the scales from the stalks of asparagus and cut the tender +portions into pieces one-fourth an inch long. Cook in boiling salted +water until tender; drain, and keep the peas hot. For three cups of peas +make one cup of drawn-butter sauce, using as liquid the water in which +the asparagus was cooked, or white stock. Add the peas to the sauce; +beat the yolks of two eggs, add half a cup of cream, and stir into the +sauce and peas; add, also, one tablespoonful of butter. Serve on +croutons of fried bread, or in cases made of shredded-wheat biscuit. + + +=Fresh Mushrooms and Sweetbreads.= + +Soak one pair of sweetbreads in cold water; cover with boiling salted +water and let boil three minutes, then simmer twenty minutes; cool, and +cut in small cubes. Saute in two tablespoonfuls of hot butter sufficient +mushroom caps, peeled and broken into pieces, to make with the +sweetbreads two cups and a half. Make a sauce in the blazer, using +one-fourth a cup, each, of butter and flour, one cup of chicken stock +and half a cup of cream; add the sweetbreads and mushrooms, one +tablespoonful of lemon juice, and, if desired, the yolks of two eggs, +beaten and diluted with one-fourth a cup of cream or sherry. Serve on +toast, in patty cases, or in cases of shredded-wheat biscuit. + + +=Mushroom Cromeskies.= + +(See cut facing page 198.) + +Peel the caps of fresh mushrooms; wrap each mushroom in a slice of +bacon, pinning the bacon around the mushroom with a wooden toothpick. +Saute in a hot blazer and serve on toast. These are particularly good, +cooked in a hot oven in a double broiler resting over a baking-pan. + + +=Creamed Mushrooms.= + +Wipe carefully half a pound of mushrooms; peel the caps and break them +in pieces. Reserve the stems for another dish. Melt three tablespoonfuls +of butter in the blazer and in it saute the mushrooms; dust with salt +and pepper, add two tablespoonfuls of flour, and, when cooked in the +butter, one cup of cream, gradually; stir until the sauce boils, let +simmer a few minutes, then serve with toast or crackers. + + +=Artichokes a la Bordelaise.= + +(MRS. E. M. LUCAS.) + +Put one-fourth a cup of butter and half a cup of sifted bread crumbs +into the blazer and light the lamp; when the crumbs are well moistened +with the butter, add a teaspoonful of fine-minced parsley, one pint of +cooked artichokes cut into small cubes, half a teaspoonful of salt, a +dash of cayenne and half a pint of rich, sweet cream. Let boil up once +and put out the flame; add a teaspoonful of lemon juice and half a +teaspoonful of the grated rind of a lemon (or omit the grated rind); +stir well and serve at once. + + +=Puff-balls Sauted.= + +Heat three tablespoonfuls of butter or oil in the blazer. Cut the +puff-balls in slices half an inch in thickness, season with salt and +pepper, dip in egg and bread crumbs, and saute in the blazer to a golden +brown. + + +=Mushrooms and Macaroni.= + +(_Italian style._) + +Put one tablespoonful of butter and one teaspoonful of lemon juice into +the blazer; add a dozen peeled mushrooms, broken into pieces and +blanched, and cook slowly, covered, five or six minutes. Then add one +cup and one-fourth of milk, and, when scalded, stir in two +tablespoonfuls, each, of butter and flour, creamed together. When the +sauce boils, add one-fourth a pound of macaroni, cooked and blanched in +the usual manner; heat over hot water, and, just before serving, add +one-fourth a cup of grated cheese. + + +=Canned Peas with Egg.= + +Rinse, drain, and rinse again in boiling water one can of peas. Add two +tablespoonfuls of butter, one teaspoonful of sugar, half a teaspoonful +of salt and a dash of pepper. Beat the yolk of an egg, dilute with +four tablespoonfuls of cream, and stir into the peas. Serve as soon as +the egg thickens slightly. + +[Illustration: Mushroom Cromeskies. + +(_Ready for cooking._) + +(See page 197)] + +[Illustration: Prune Toast. + +(See page 217)] + + +=Curried Vegetables.= + +Make a sauce of one-fourth a cup, each, of butter and flour, one +tablespoonful of curry powder, half a teaspoonful of salt, a dash of +pepper and a pint of milk; add half a teaspoonful of onion juice, one +cup of cooked peas, half a cup, each, of potato balls, turnips cut into +cubes or fanciful shapes, and carrots cut into straws. + + +=Potatoes a la Maitre d'Hotel.= + +INGREDIENTS. + + 1 pint of potato balls, cut with French cutter, and + cooked tender, may be used either hot or cold. + 1 cup of milk. + 2 tablespoonfuls of butter. + 2 yolks of eggs. + 1 tablespoonful of lemon juice. + 1 tablespoonful of parsley, finely chopped. + 1/2 a teaspoonful of salt. + A dash of pepper. + +_Method._--Heat the milk and potatoes in the blazer over hot water. +Cream the butter and add the yolks of the eggs, beating them in well; +add the parsley and seasonings, mix thoroughly, and, when the potatoes +are hot and have absorbed part of the milk, stir the egg and butter into +them; add the lemon juice and serve at once. + + +=White Hashed Potatoes.= + +Butter the blazer and put into it about three cups of cold chopped +potato, salted during the chopping. Pour over the potato a little hot +stock, or water, and scatter some bits of butter over the top. Cover, +and cook slowly, without stirring or browning, until thoroughly heated. + + +=String Beans a la Lyonnaise.= + +Melt three tablespoonfuls of butter in the blazer; add a fine-sliced +onion and saute to a delicate brown; add a quart of string beans, +cooked, a dash of pepper, a grating of nutmeg and a little salt; heat +thoroughly, tossing the beans occasionally; add a teaspoonful of chopped +parsley, a tablespoonful of lemon juice and another tablespoonful of +butter, in bits, and serve at once. + + +=Tomato Sandwich.= + +INGREDIENTS. + + 6 shredded-wheat biscuit. + 4 medium-sized tomatoes. + 1/2 a teaspoonful of salt. + 8 teaspoonfuls of sugar, or + 8 teaspoonfuls of mayonnaise dressing. + +_Method._--Peel the tomatoes, cut in small pieces, add the salt, and +sugar, if used, and set aside in a cool place. Split the biscuits, dip +the inside lightly into cold water without wetting the outside, put the +halves together, and arrange in a buttered blazer; cover, and heat over +hot water; then separate the halves, and, using a knife dipped in hot +water, spread with butter. Put a layer of tomatoes on the bottom half, +if sugar has not been used, add the salad dressing, and cover with the +top of the biscuit, pressing it down lightly. + + +=Kornlet Oysters.= + +To one cup of kornlet add two well-beaten eggs, two tablespoonfuls of +flour, a scant half teaspoonful of salt and a dash of paprica. Drop, by +spoonfuls, into a hot, well-oiled blazer and cook to a golden brown, +turn, and brown the other side. + + +=Kornlet Oysters, No. 2.= + +To one can of kornlet add a teaspoonful of soda, two well-beaten eggs, +salt and pepper, and enough fine cracker crumbs to hold the mixture +together. Drop from a spoon and cook as above. + + + + +RECHAUFFES AND OLLA-PODRIDA + + "Take heed of enemies reconciled and meats twice + cooked." + + +=Suggestions Concerning Rechauffes.= + +Many of the dishes prepared in the chafing-dish are rechauffes of cold +cooked meats, including game and fish. The composition of such dishes is +called "the flower of cookery": but it is well to remember that we are +dealing with a class of foods that are more digestible when cooked rare; +also, that in these cases digestibility decreases in proportion to the +length of time, as well as the number of times, the article has been +cooked. The meat or fish composing such dishes should not come into +direct contact with the source of heat; after being freed from skin, +bone and fat, they should simply be heated in a hot sauce over hot +water. + + +=Corned-Beef Hash.= + +(_Spanish style._) + +Chop together very fine the corned beef and potatoes and a half or a +whole green pepper, after having removed the seeds and veins; put two +tablespoonfuls of butter into the blazer (over hot water), add the +chopped ingredients, and season to suit the taste, adding a little stock +or milk to moisten; mix thoroughly, then cover, and stir occasionally +until heated through. Put a few bits of butter here and there over the +top, and serve when melted. Use an equal quantity of meat and potato, or +twice as much potato as meat. Serve with olives, pickles or a light +vegetable salad. + + +=Mock Terrapin.= + +Have ready cooked half a calf's liver (it may be boiled or braised with +vegetables). Cut it into small cubes. Put one-fourth a cup of butter +into the blazer; when colored a little add the cubes of liver dredged +with two tablespoonfuls of flour, one-fourth a teaspoonful of paprica +and half a teaspoonful of salt. Stir and cook until the flour is blended +with the butter; then add one cup of water or stock and one teaspoonful +of chopped parsley. As soon as the sauce boils, add one-fourth a cup of +cream, two hard-boiled eggs chopped fine, and one teaspoonful of lemon +juice. Serve on toast, with quarters of lemon cut lengthwise. + +_Note._--Cream may be used in the place of stock, and the yolks of two +uncooked eggs instead of the cooked eggs. + + +=Spaghetti.= + +(_Queen style._) + +Cut cold cooked chicken or turkey and cooked tongue (enough to make one +cup of meat) in dice; cut into inch-length pieces cooked spaghetti +enough to make one cup. Put one cup and a half of thin cream into the +blazer over hot water, and, when hot, add the meat and spaghetti. Beat +the yolks of two eggs, add two tablespoonfuls of cream, and stir into +the hot mixture; add, also, half a teaspoonful (scant) of salt and a +dash of paprica. Stir constantly until the mixture thickens slightly, +then serve at once with toast or crackers. + + +=Scrambled Ham and Eggs.= + +Put a tablespoonful of butter in the blazer. Break six eggs into a bowl, +add six tablespoonfuls of water, and beat until you can take up a +spoonful. Add about a cup of fine-chopped ham and mix well. Pour into +the blazer, and cook until creamy, stirring constantly. + + +=Chicken Klopps with Bechamel Sauce.= + +INGREDIENTS. + + 2 cups of cold chicken, chopped. + 1/4 a teaspoonful of celery pepper. + 1 teaspoonful of chopped parsley. + The unbeaten whites of 4 eggs. + 1 teaspoonful of salt. + +_Method._--When ready to cook, mix the ingredients together thoroughly +and form into round balls. Place the balls carefully in water _just off +the boil_, and, in about five minutes, or as soon as the egg seems +poached, remove the klopps with a skimmer. Serve with + + +=BECHAMEL SAUCE.= + +INGREDIENTS. + + 1/3 a cup of butter. + 1/3 a cup of flour. + 1 cup of cream. + 1 cup of chicken stock. + 1/2 a teaspoonful of salt. + A dash of paprica. + The beaten yolks of 1 or 2 eggs. + +_Method._--Make the sauce in the usual manner, but _do not let it boil +after the yolks of the eggs are added_. + + +=Minced Ham a la Poulette.= + +To each cup of fine-chopped ham add one tablespoonful of fine bread +crumbs, softened with cream or milk. Season with salt and pepper. Heat +thoroughly and spread on rounds of moist buttered toast. Place a poached +_egg_ on each slice. Use two dishes. + + +=Epicurean Canapes.= + +Heat a little butter in the blazer; saute in it some narrow strips of +bread and spread them thickly with the mixture used for epicurean +sandwiches. Press a pitted olive in the centre of each and serve at +once. + + +=Aberdeen Sandwiches.= + +Heat one-fourth a cup of chopped cold tongue or ham, and half a cup of +chopped veal or chicken, with half a cup of good sauce and two +tablespoonfuls of curry paste (curry powder mixed with just enough +water to form a paste). Let the mixture simmer five minutes, stirring +constantly; then set aside to become cool. Have some bits of bread +prepared as for sandwiches. Heat some clarified butter in the blazer, +and in it saute the bread a delicate brown, and drain on soft paper. +Spread with the cold mixture, press two pieces together, and heat over +hot water five or ten minutes. Serve hot. + + +=Calf's Head en Tortue.= + +Peel a dozen mushrooms; break the caps in pieces and chop the stems very +fine. Saute in three tablespoonfuls of butter, adding, if desired, half +an onion cut fine. Sprinkle in one-fourth a cup of flour, half a +teaspoonful, each, of salt and paprica, and, when the ingredients are +well blended, add gradually one cup and a half of stock and one-fourth a +cup of tomato juice. Let simmer a few moments, after the sauce boils; +then add one pint of meat from a calf's head, cooked and cut in cubes. + + +=Woodcock Toast.= + +Pound to a paste the freshly boiled livers of two fowls (ducks +preferred), one teaspoonful of anchovy paste (or one anchovy may be +pounded with the livers), half a teaspoonful of sugar, one tablespoonful +of butter, one-fourth a teaspoonful of spiced pepper and the yolks of +two raw eggs. Pass through a sieve, dilute with a little hot cream from +a cup of cream heated over hot water, stir, and return to the rest of +the cream. Stir until thickened, then pour over sippets or rounds of +toast sauted a golden brown in a little butter. + + +=Scotch Woodcock.= + +Beat thoroughly three eggs and three teaspoonfuls of anchovy paste. Put +this into the chafing-dish over hot water with three-fourths a cup of +milk and stir until thick. Spread sippets of toast with butter and then +with anchovy paste, and turn the woodcock upon them. + + +=Calves' Brains and Mushrooms a la Poulette.= + +Saute a clove of garlic, cut fine, in two tablespoonfuls of butter; add +half a pound of mushrooms, peeled and broken in pieces, one-fourth a cup +of flour, and saute until well browned. Then add one-fourth a +teaspoonful, each, of mace and paprica, half a teaspoonful of salt and +one cup and a half of stock, and cook five or six minutes. Then add the +yolks of two eggs, one tablespoonful of lemon juice, one tablespoonful +of chopped parsley and three calves' brains, cooked, and cut in dice. +Serve in timbale cases, or upon croustades of bread. + + +=Beef Tea in Chafing-dish.= + +Cut juicy round steak into pieces about two inches square. Heat the +blazer very hot; heat also a wooden lemon-squeezer in hot water or in +any way that is most convenient. Put the meat into the hot blazer, turn +again and again with a fork, keeping the blazer very hot. When the bits +of meat are heated throughout, squeeze them, one by one, with the +lemon-squeezer, into a _hot_ bowl. Season with salt and serve at once. + + +=Salmi of Duck or Game.= + +INGREDIENTS. + + Pieces of game. + 1/3 a cup, each, of butter and flour. + 1 tablespoonful, each, of carrot and onion slices. + 2 cups of rich brown stock, highly seasoned. + 1/4 a cup of madeira. + 1 cup of peas or flageolets, cooked. + +_Method._--Cook the butter, onion and carrot in the blazer until well +browned. Skim out the onion and carrot and add the flour, pepper and +salt. Add the stock. As soon as the sauce is cooked, add the madeira, +the pieces of game, and the peas or flageolets. Serve as soon as the +meat is hot. + + +=Salmi of Duck, No. 2.= + +INGREDIENTS. + + 1 pint of thin slices of duck. + 2 tablespoonfuls, each, of butter and flour. + 1 pint of brown stock. + 1 tablespoonful of catsup. + 10 or 15 drops of onion juice. + 1 teaspoonful of lemon juice. + 6 mushrooms, cut in pieces. + 1 tablespoonful of currant jelly. + Salt and pepper to taste. + +_Method._--Brown the butter and make a sauce with the flour, seasoning +and stock. Add the duck and mushrooms, simmer twenty minutes, add the +currant jelly, and garnish with croutons. + + +=Sweetbreads Sauted.= + +Split parboiled sweetbreads into two pieces. Wipe dry, sprinkle with +salt, pepper and flour; or season with salt and pepper, and +egg-and-bread-crumb them. Saute in the blazer in hot olive oil, or +butter, until nicely browned on both sides. Serve with French peas or +tomato sauce. + + +=Chicken with Mushrooms.= + +Melt one-fourth a cup of butter in the blazer; add six mushroom caps, +peeled and sliced, and cook slowly, with a teaspoonful of grated onion, +about six minutes; add two tablespoonfuls of flour, stir until smooth, +then add one cup of cream, stock or milk, pepper and salt, and a few +grains of mace. When the sauce boils, stir in one pint of chicken, +finely chopped, and serve as soon as hot. Sweetbreads, lamb or veal may +be served in the same manner. + + +=Chopped Beef.= + +Chop half a pound of raw beef, from the tender part of the round, very +fine. Rub the bottom of the hot blazer with butter, put in the meat with +one teaspoonful of grated onion, stir, and cook four or five minutes; +add two tablespoonfuls of butter, salt and pepper, and serve at once. +This is good with bread, but better with baked potatoes. A pound of beef +may be cooked at one time in a chafing-dish of good size, and the grated +onion increased to suit the taste. The juice, of which there will be a +large quantity, may be thickened with flour and butter creamed together; +but it is better unthickened. + + +=Chicken Timbales.= + +Pass the breast of a raw chicken through a meat-chopper five or six +times; beat in, one at a time, the whites of two small eggs (the whites +of the eggs are _not_ to be previously beaten), then beat in very +gradually one cup of thick cream. Season with half a teaspoonful of salt +and one-fourth a teaspoonful of white pepper. Turn the mixture into +buttered moulds, set them in the blazer, and cook, surrounded with hot +water to two-thirds their height and covered, about twenty minutes. The +water should not boil; if, with the flame turned low, it still boils, +set the blazer into the bath, in which the water may boil vigorously +without harm to the timbales. Serve with + + +=BECHAMEL SAUCE.= + +Melt two tablespoonfuls of butter, add two tablespoonfuls of flour, +one-fourth a teaspoonful of salt, a dash of pepper and half a cup, each, +of chicken stock and cream; add the beaten yolk of one egg and let stand +over hot water five minutes. Or, + + +=MUSHROOM SAUCE.= + +Make as above, substituting one-fourth a cup of mushroom liquor for a +part of the chicken stock, and adding with the egg half a can of +mushrooms, or a cup of fresh mushrooms sauted in two tablespoonfuls of +butter. + + +=Supreme of Chicken.= + +Chop fine the breast of a raw chicken. Beat one egg, add the chicken, +and continue beating until smooth; then add three eggs, one at a time, +beating each egg in thoroughly. Add a generous teaspoonful of salt, a +saltspoonful of white pepper, a dash of black pepper and one pint of +cream. Butter twelve small moulds and ornament them with truffles. Fill +with the chicken mixture, cover with buttered paper, and steam twenty +minutes. Or, put in a pan of boiling water and cook in a moderate oven +till the centres are firm. Serve with mushroom or bechamel sauce. These +can be cooked and left in the moulds and then reheated. It will take +about fifteen minutes to reheat. + + +=Egg Timbales.= + +Beat six eggs without separating, add a scant teaspoonful of salt, a +dash of pepper, a teaspoonful of chopped parsley, twenty drops of onion +juice and one cup and a half of rich milk. Stir till well mixed. Butter +small-sized timbale moulds and fill two-thirds full with the mixture. +Place moulds in the blazer, pour boiling water about them three-fourths +to the tops of the moulds, and let cook about twenty minutes, or till +the centres are firm; turn out of the moulds on to a warm platter, and +pour about them a thin bread sauce. + + +=BREAD SAUCE.= + +To one pint of milk add half a cup of fine, stale bread crumbs, a small +onion with six cloves stuck in it, half a teaspoonful of salt and a few +grains of cayenne. Cook in the double boiler for about an hour; stir +occasionally. Remove the onion, beat well, and add one tablespoonful of +butter. Put one tablespoonful of butter over the fire in a small +saucepan; when hot add two-thirds a cup of rather coarse bread crumbs; +stir over a hot fire till they are brown and crisp. Sprinkle over the +timbales and sauce. Add a sprig of parsley to the top of each timbale. + + +=Pan-Broiling.= + +Chops, birds, venison, hamburg, sirloin and other steaks, even spring +chickens, may be cooked successfully in the chafing-dish; but they are +not the dishes upon which an amateur should begin his experiments. Heat +the blazer very hot, brush over the surface with a brush dipped in olive +oil (or use a butter-ball and a fork), lay in the article to be cooked, +sear upon one side, turn and sear upon the other; repeat, turning and +cooking until done to taste; five minutes will suffice for small lamb +chops. Serve with + + +=Maitre d'Hotel Butter.= + +Beat four tablespoonfuls of butter to a cream; add half a teaspoonful of +salt and a few grains of pepper, also one tablespoonful of parsley, +chopped very fine, and one tablespoonful of lemon juice, very slowly. + + +=Fillets of Beef, Mushroom Sauce.= + +Have half a dozen slices cut crosswise from a neatly trimmed fillet of +beef. The slices may be cut of any thickness desired, but from half to +three-fourths an inch is preferable for chafing-dish cookery. Melt two +tablespoonfuls of butter in a hot blazer; lay in the meat, and cook four +or five minutes, turning every ten seconds. The heat should be well +maintained throughout the cooking. Season with salt when half cooked. In +another blazer make a cup of brown sauce; brown two tablespoonfuls of +butter, add four tablespoonfuls of flour, and, when this is well +browned, add half a cup of very rich brown stock and half a cup of +liquid from the mushroom can. Season to taste with Kitchen Bouquet, +salt, and a few drops of tabasco sauce, then add half a bottle of +mushrooms, cut in halves. Serve as soon as the mushrooms are hot. + + +=Fillets of Lamb, Cherry Sauce.= + +For the fillets use either the fillet from the loin or the top of a +"best end of a loin" boned. Cut the meat in slices or rounds, and saute +in hot butter in the blazer. Season with salt and pepper and pour into +the blazer half a cup of maraschino cherries with half a cup of the +liquid from the bottle. Candied cherries that have stood half an hour in +half a cup of boiling water, on the back of the range, and then mixed +with half a cup of sherry wine, may be used in place of the maraschino +cherries. This sauce may also be used with fillets of beef or young +turkey. + + +=Ham Timbales.= + +INGREDIENTS. + + 1-1/2 cups of milk or thin cream. + 1 cup of cold, cooked ham, chopped fine. + 1/4 a cup of fine bread crumbs. + The yolks of 2 "hard-boiled" eggs. + Two raw eggs. + A few drops of tabasco sauce. + 1/2 a teaspoonful of salt. + +Take the bread crumbs from the centre of a stale loaf. Pass the cooked +yolks of eggs through a sieve. Add the ham, crumbs, yolks, salt and +tabasco to the raw eggs beaten and mixed with the milk. When thoroughly +mixed turn into timbale moulds very carefully buttered. Fit papers into +the bottoms of the moulds before buttering. Set these in the blazer, +surround with hot water, letting it come half way to the top of the +moulds. Heat the water to the boiling-point, then set the blazer into +the hot-water pan partly filled with boiling water, cover and cook until +the mixture is firm in the centre. Serve, turned from the moulds, with +cream or tomato sauce, flavored with onion, or with peas heated in a +cream sauce. + + +=Fillets of Chicken.= + +(_Chafing-dish Style._) + +Remove the breast from a plump and tender chicken and separate from the +bone and skin. Detach the small fillets, then cut each side into two or +three lengthwise slices the size of the small fillets. Keep covered +closely until ready to cook. Heat the blazer very hot, butter slightly, +and in it lay the fillets and sprinkle with the juice of half a lemon, +salt and white pepper; add, also, one-third a cup of chicken stock and a +tablespoonful of sherry. Cover and let cook about ten minutes. In the +meantime prepare a sauce in a second chafing-dish, using two +tablespoonfuls, each, of butter and flour, a dash of salt and pepper, +and one cup of stock, in making which a small piece of ham or bacon was +used. Add also a tablespoonful of mushroom or tomato catsup and a +tablespoonful of sherry wine. + + +=Mutton Rechauffe.= + +(_Creole Style._) + +Melt three tablespoonfuls of butter in the blazer and saute in this a +tablespoonful, each, of green pepper and onion, chopped fine; add three +tablespoonfuls of flour and half a teaspoonful of salt, and stir and +cook until frothy; then add, gradually, one cup of brown stock and half +a cup of tomato puree (cooked tomato strained). Let boil two or three +minutes, then set over hot water and stir in one cup of cold roast +mutton cut in strips or cubes, and half a cup of cooked macaroni, +blanched and drained. Two or three mushrooms or a tablespoonful of +mushroom catsup improves this dish. + + +=Baba or Wine Cake.= + +This cake may be made some days in advance, and when wished reheated in +a sauce made in the chafing-dish. Baba is baked in a large mould and cut +in slices, or in individual cylindrical or baba moulds. + + +=BABA.= + +INGREDIENTS. + + 1 lb. of flour. + 1 cake of compressed yeast. + 1/2 a cup of water. + 10 oz. of butter (1-1/4 cups). + 1/4 a teaspoonful of salt. + 1/2 a cup of sugar. + 8 eggs. + 1/2 a cup of currants, sultanas or sliced citron. + +Make a sponge of the yeast, softened in the water, and flour to knead. +Knead the little ball of dough until elastic, and put into a small +saucepan of lukewarm water. Meanwhile add the butter, sugar, salt and +three of the eggs to the rest of the flour, and beat with the hand until +all are evenly blended; then add the rest of the eggs, one after +another. When the ball of dough rises to the top of the water and is +light, remove from the water with a skimmer and beat it into the egg +paste; beat for some minutes, then beat in the fruit. Turn the mixture +into the mould or moulds, leaving room for the cake to double in bulk. +Let rise in a temperature of 68 deg. F. When nearly doubled in bulk, bake +from twenty to fifty minutes. + + +=SAUCE FOR BABA.= + +Let two cups of sugar and one cup of water boil in the blazer about six +minutes, then add one-fourth a cup, or more, of maraschino, rum or +sherry wine. Lay the baba, sliced or in individual forms, into the hot +syrup and let stand a few minutes, basting the cake with the syrup. When +hot, serve with or without whipped cream. Half a cup of apricot or +quince marmalade may be added with the wine. + + +=Fig Toast.= + +(See cut facing page 198.) + +Wash carefully and cook in boiling water half a pound of pulled figs +until tender; add one fourth a cup of sugar and the grated rind and +juice of half a lemon. Cook until the syrup is well reduced. Cut the +crust from a thick slice of bread and saute to a golden brown, first on +one side, then on the other, in two tablespoonfuls of hot butter. Drain +the bread on soft paper; then heap the figs upon it, cover with +two-thirds a cup of thick cream and a scant fourth a cup of sugar, +beaten until stiff. Serve at once. Prunes, apricots, peaches, pears, or +strawberry preserves, may be prepared in the same manner. If preserves +be used, omit the sugar from the cream. Sponge cake may be used in the +place of bread. + + +=Pineapple Sponge.= + +Heat one pint of grated pineapple over hot water, sprinkle into it +one-third a cup of fine tapioca (a quick-cooking kind), mixed with +two-thirds a cup of sugar, and half a teaspoonful of salt; when the +tapioca is transparent, add the juice of a lemon, and fold in the whites +of two eggs, beaten until dry. Serve with cream and sugar. + + +=Tapioca-and-Banana Sponge.= + +Sprinkle half a cup of tapioca and two-thirds a cup of sugar into one +pint of boiling water; add half a teaspoonful of salt and cook over hot +water, stirring occasionally. When the tapioca is transparent, add the +juice of two lemons, and fold in the whites of two eggs, beaten until +dry. Serve spread over sliced bananas, with cream and sugar, or with a +cold boiled custard, previously made. This dish may be prepared with +canned peaches, apricots or quinces, using the juice of the fruit +instead of water. + + + + +INDEX. + + Aberdeen Sandwiches, 205 + Aigrettes, Cheese, 109 + Almond-and-Peach Salad, 94 + Almonds and Walnuts, To Blanch, 12 + Anchovy Salad, 74 + Anchovy Toast, 175 + " " with Eggs, 175 + " " " Spinach, 176 + Anchovies with Olives, 176 + Apple,-Celery-and-Walnut Salad, 92 + Artichoke Salad, 45 + " -and-Tomato Salad, 44 + Artichokes a la Bordelaise, 197 + Asparagus with Eggs, 193 + " Peas, 196 + " Salad, 46 + " Salad, Egg Garnish, 47 + " -and-Cauliflower Salad, 46 + " " Salmon Salad, 46 + " Tips in Turnips, 46 + Aspic Jelly from Bouillon Capsules, etc., 100 + Aspic Jelly, Chicken Stock for, 99 + " " , Consomme for, 98 + " " for Garnishing, 97 + " " Oysters in, 65 + " " Recipe for, 97 + " " for Sandwiches, 127, 128 + + Baba, 216 + Baba, Sauce for, 216 + Bacon Salad, 84 + Bacon Sauce, 27 + Baking Powder Biscuit, 139 + Balls, Cheese, 107 + Bamboo Sprouts, Shrimp-and-Lettuce Salad, 74 + Banana-and-Orange Salad, 93 + Banana-and-Tapioca Sponge, 218 + Bar-le-Duc-and-Cheese Sandwiches, 135 + Bean, White, Salad, 32 + Bechamel Sauce, 205, 210 + Beef, Chopped, 209 + " , Fillets of, 213 + " Hash, Corned, 202 + " Sandwiches, Corned, 119 + Beef Tea in Chafing-Dish, 207 + Beet-and-Cream Cheese Sandwiches, 125 + Beets and Brussels Sprouts, Salad of, 35 + Beets, Stuffed, 34 + Bernaise Sauce, 28 + Beverages with Sandwiches, 118 + Biscuit, Baking Powder, 139 + " , Sandwich, 139 + Bluefish Salad, 60, 75 + Boiled Dressing for Chicken Salad, 26 + Boiled Salad Dressing, 26 + Boston Brown Bread, 138 + Boudins-de-Saumon Salad, 61 + Bread, Boston Brown, 138 + " , Entire Wheat, 137 + " , Pulled, 139 + " , Rice, 138 + " , Wheat, Two Loaves of, 137 + " , for Sandwiches, 116 + " , To Give Glossy Crust, 140 + Brook Trout Salad, 55 + " " " in Aspic, 55 + + Cabbage and Cauliflower, To Clean, 14 + Calf's Head en Tortue, 206 + Canapes, Egg, 193 + " , Epicurean, 205 + " , Oyster, 168 + Cauliflower-and-Asparagus Salad, 46 + Cauliflower Salad, Egg Garnish, 49 + Caviare Sandwich Rolls, 120 + Celery, Apple-and-Nut Salad, 92 + " -and-Chestnut Salad, 92 + Celery-and-Nut in Border, 43 + Celery-and-Oyster Salad, 66 + Celery Sandwiches, 120 + Celery, To Fringe, 15 + " , To Keep, 16 + Ceylon Cocoa, 145 + Chafing-Dish Appointments, 153 + Chafing-Dish Recipes: + Aberdeen Sandwiches, 205 + Anchovy Toast, 175 + " " with Eggs, 175 + " " " Spinach, 176 + Anchovies with Olives, 176 + Artichokes a la Bordelaise, 197 + Asparagus Peas, 196 + Baba on Wine Cake, 216 + Bechamel Sauce, 210 + Beef Tea in Chafing-Dish, 207 + Bread Sauce, 211 + Buttered Lobster, 169 + Calf's Head en Tortue, 206 + Calves' Brains and Mushrooms, Poulette, 207 + Canned Peas with Egg, 198 + Cheese Fondue, 186 + Chicken Klopps with Bechamel Sauce, 204 + Chicken Timbales, 210 + Chicken with Mushrooms, 209 + Chopped Beef, 209 + Chops, etc. Pan Broiled, 212 + Clams a la Newburgh, 170 + Corned Beef Hash, 202 + Crabs a la Creole, 174 + Creamed Dishes, 166 + Creamed Mushrooms, 197 + Creamed Peas, 179 + Curried Eggs, 191 + Curried Oysters, 164 + Curried " No. 2, 165 + Curried Sardines, 177 + Curried Vegetables, 199 + Deviled Dishes, 166 + Deviled Crabs, 173 + Egg Canapes, 193 + Egg Timbales, 211 + Egg a la Italienne, 190 + Eggs a la Parisienne, 190 + Eggs, Creole Style, 192 + Eggs, Italian Style, 194 + Eggs and Mushrooms a la Dauphine, 189 + Eggs with Asparagus, 193 + " " Spinach, 194 + English Monkey, 187 + Epicurean Canapes, 205 + Escalloped Oysters, 168 + Fig Toast, 217 + Fillets of Beef, Mushroom Sauce, 213 + Fillets of Lamb, Cherry Sauce, 213 + Fresh Mushrooms and Sweetbreads, 196 + Fricassee of Oysters, 165 + Golden Buck, 185 + Halibut Rarebit, 184 + Ham Timbales, 214 + Hawaiian Lobster Curry, 171 + Kornlet Oysters, 201 + " " No. 2, 201 + Lobster a la Bechamel, 171 + Lobster a la Bordelaise, 170 + Lobster a la Newburgh, 169 + Lobster a la Poulette, 172 + Macaroni a la Italienne, 195 + Maitre d'Hotel Butter, 212 + Mock Terrapin, 203 + Minced Ham a la Poulette, 205 + Moulded Halibut with Creamed Peas, 178 + Mushroom Cromeskies, 197 + Mushrooms and Macaroni, 198 + Mushroom Sauce, 210 + Mutton Rechauffe, Creole Style, 215 + Oyster Canapes, 168 + Oyster Crabs, 174 + Oyster Crabs a la Hollandaise, 172 + Oyster Cromeskies, 167 + Oyster Rarebit, 185 + Oysters, 163 + Oysters, No. 2, 163 + Oysters a la D'Uxelles, 164 + Oysters Saute, 168 + Panned Oysters, 167 + " " Maitre d'Hotel, 167 + Pineapple Sponge, 217 + Plain Lobster, 170 + Potatoes a la Maitre d'Hotel, 199 + Puff Balls, Sauted, 198 + Puree of Fish, 179 + Rechauffe of Fish, 180 + " " " No. 2, 181 + Salmi of Duck or Game, 208 + Salmi of Duck No. 2, 208 + Salt Codfish in Cream Sauce, 180 + Salt Codfish with Tomato Sauce, 179 + Sardine Canapes, 177 + Sardine Rarebit, 185 + Sardines, French Fashion, 177 + Sardines on Toast, 181 + Scotch Woodcock, 190, 207 + Scrambled Eggs a la Union Club, 188 + Scrambled Eggs with Cheese, 188 + Scrambled Eggs with Dried Beef, 189 + Scrambled Eggs with Oysters, 166 + Scrambled Eggs with Smoked Salmon, 188 + Scrambled Eggs with Tomatoes, 189 + Scrambled Ham and Eggs, 204 + Shirred Eggs, 192 + Shrimps a la Poulette, 175 + Shrimps with Peas, 175 + Spaghetti, Queen Style, 203 + String Beans a la Lyonnaise, 200 + Supreme of Chicken, 211 + Sweetbreads, Sauted, 209 + Tapioca and Banana Sponge, 218 + Tomato Sandwich, 200 + Welsh Rarebit, 183 + " " No. 2, 183 + " " with Ale, 184 + White Hashed Potatoes, 199 + Woodcock Toast, 206 + Yorkshire Rarebit, 186 + Chafing-Dishes, Past and Present, 151 + Chaud-froid Sauce, White, 101 + Cheese Aigrettes, 109 + " d'Artois, 109 + " Balls, 107 + " -and-Cowslip Salad, 49 + " Croquettes, 108 + " Custard, 105 + " Fondue, 186 + " Fritters, 110 + " Ramequins, 106 + " Sandwiches with Bar-le-Duc, 135 + " Sandwiches with Beets, 125 + " " " Nuts, 122 + " with Scrambled Eggs, 188 + " Souffle, 105 + " Souffles, Iced, 108 + " Straws, 106 + Cheese with Vegetable Macedoine, 110 + Cherry Salad, 91 + Cherry Sauce, 213 + Cherry,-Strawberry-and-Peach Salad, 95 + Chestnuts-and-Celery Salad, 92 + Chestnuts, To Shell and Blanch, 12 + Chicken, Fillets of, 214 + " Klopps, 204 + " and Mushrooms, 209 + " Rolls, 123 + " Salad, 78 + " " , Boiled Dressing for, 26 + " " , French, 78 + " " with Mushrooms, 79 + " " Sandwiches, 127 + " -and-Nut Sandwiches, 127 + " Stock for Aspic Jelly, 99 + " Timbales, 210 + Chiffonade Salad, 94 + Chocolate, Plain, 145 + " , Rich, 144 + " , Spanish, 148 + Chopped Beef, 209 + Chou Paste, 140 + Clams a la Newburgh, 170 + Claret Cup, 148 + " Dressing, 22 + " Jelly, 134 + Club Sandwiches, 129 + Cocoa, Ceylon, 145 + " , Plain, 145 + " , Sultana, 145 + Coffee, Boiled, 143 + " , Filtered, 143 + Cole Slaw, Dressing for, 27 + Consomme for Aspic Jelly, 98 + Cooked Vegetable Salad, 37 + Corned Beef Hash, 202 + " " Sandwiches, 119 + Country Salad, 87 + Cowslip-and-Cheese Salad, 49 + Crab Toast, Mock, 186 + Crabs a la Creole, 174 + " " Hollandaise, 172 + " Deviled, 173 + " Oyster, 174 + Creamed Dishes, 166 + " Peas, 179 + " Mushrooms, 197 + Cream Salad Dressing, 27 + Cress,-Cucumber-and-Tomato Salad, 41 + Cress-and-Egg Sandwiches, 122 + Cress, To Clean, 14 + Cromeskies, Mushroom, 197 + " , Oyster, 167 + Croquettes, Cheese, 108 + Cucumber Salad, 36 + " " for Fish, 36 + " " with Shad Roe, 61 + " " , Stuffed, 49 + Cupid's Butter Sandwiches, 135 + Currant-and-Cheese Sandwiches, 135 + Curry, Hawaiian Lobster, 171 + Curried Eggs, 191 + " Oysters, 164 + " " No. 2, 165 + " Sardines, 177 + " Vegetables, 199 + Custard, Cheese, 105 + " , Royal, for Aspic, 11 + + Date-and-Ginger Sandwiches, 132 + d'Artois, Cheese, 109 + Deviled Dishes, 166 + Dressing, Boiled, 26 + " Boiled, for Chicken Salad, 26 + " , Claret, 22 + " , for Cole Slaw, 27 + " , Cream Salad, 27 + " , French, 21 + " , " in quantity, 22 + " , for Fruit Salad, 89 + " , Horseradish, 40 + " , Mayonnaise, 22 + " , Composition, 8 + Dressings, Boiled and Cream, 9 + Dried Beef with Eggs, 189 + Duck-and-Olive Salad, 83 + " " Orange " , 83 + Duck, Salmi of, 208 + Duck or Game, Salmi of, 208 + + Easter Salad, 86 + Egg Canapes, 193 + Egg and Canned Peas, 198 + Egg Lemonade, 146 + Egg-and-Cress Sandwiches, 122 + Egg-and-Ham Sandwiches, 119 + " " Spinach Sandwiches, 122 + " " " Salad, 86 + Eggs with Anchovy Toast, 175 + Eggs with Asparagus, 193 + " to Boil for Garnishing, 11 + Eggs, Creole Style, 192 + " Curried, 191 + " Italienne, 190, 194 + " and Mushrooms, Dauphine, 189 + " Parisienne, 190 + " Scrambled with Cheese, 188 + " Scrambled with Dried Beef, 189 + " Scrambled with Oysters, 166 + " Scrambled with Smoked Salmon, 188 + " Scrambled with Tomatoes, 189 + " Scrambled a la Union Club, 188 + " with Spinach, 194 + Eggs, Whites of, To Poach, 11 + Endive, To Clean, 13 + Endive Salad, 30 + English Monkey, 187 + Entire Wheat Bread, 137 + Epicurean Canapes, 205 + " Sandwiches, 123 + Escalloped Oysters, 168 + + Fig-and-Nut Salad, 93 + Fig Sandwiches, 131 + Fig Toast, 217 + Fillets of Beef, Mushroom Sauce, 213 + " " Chicken, 214 + " " Halibut with Cole Slaw, 58 + " " " " Salad, 57 + " " Lamb, Cherry Sauce, 213 + Filling for Sandwiches, 116 + Filtered Coffee, 143 + Fish, Puree of, 179 + " , Rechauffe of, 180 + Fish Rechauffe, No. 2, 181 + Fish Salad in Aspic, 59 + Fish-and-Mushroom Salad, 65 + Fish, Salt Cod in Cream Sauce, 180 + " " " " Tomato " 179 + Five-o'clock Tea, 144 + Flavoring, 160 + Fondue, Cheese, 186 + French Dressing, Recipes for, 21 + " " in quantity, 22 + French Fruit Sandwiches, 131 + Fresh Mushrooms and Sweetbreads, 196 + Fricassee of Oysters, 165 + Fritters, Cheese, 110 + Fruit Jelly for Sandwiches, 134 + Fruit Punch, 146 + " Salad, 89, 90, 91 + " " , Dressing for, 89 + " " , When to Serve, 10 + Fruit-and-Nut Salad, 90 + + Game, Salmi of, 208 + Gherkins, To Cut for Garnish, 15 + Ginger and Date Sandwiches, 132 + Gnochi a la Romaine, 107 + Golden Buck, 185 + Grapefruit Salad, 93 + Grapefruit, Pineapple,-and-Pimento Salad, 95 + Green Butter Sandwiches, 126 + Green Pea Salad, 47 + " " -and-Potato Salad, 47 + + Halibut, Fillets of, in Aspic, 57 + " , Moulded, and Creamed Peas, 178 + " Rarebit, 184 + Halibut Salad, 55, 56 + " " for Fish Course, 64 + Halibut-and-Cucumber Salad, 56 + Halibut Sandwiches with Aspic, 128 + " and Lettuce Sandwiches, 124 + Ham, Minced, Poulette Style, 205 + Ham Salad, 83 + Ham-and-Egg Sandwiches, 119 + " " Eggs Scrambled, 204 + Ham-and-Tongue Sandwiches, 119 + Ham Timbales, 214 + Harlequin Sandwiches, 125 + Hash, Corned Beef, 202 + Herbs, How to Chop, 13 + Hollandaise Sauce, 28, 173 + Home-Made Soda-Water, 147 + Honey Sandwiches, 132, 136 + How to Blanch Walnuts and Almonds, 12 + " " " and Cook Vegetables, 14 + " " Boil Eggs Hard, 11 + " " Boil Fish and Meat, 140 + " " Chop Fresh Herbs, 13 + " " Clean Lettuce, Endive, Cress, etc., 13 + " " Cook Sweetbreads and Brains, 16 + " " Cut Radishes for a Garnish, 13 + " " Cut Gherkins for a Garnish, 15 + " " Fringe Celery, 15 + " " Keep Celery, Cress, Lettuce, etc., 16 + " " Make Nasturtium and Tarragon Vinegar, 17 + " " Make Royal Custard, 11 + " " " Sauces, 158 + " " Pickle Nasturtium Seeds, 16 + " " Poach Whites of Eggs, 11 + " " Render Vegetables Crisp, 14 + " " Shell and Blanch Chestnuts, 12 + " " Shred Romaine, etc., 15 + " " Use Garlic or Onion in Salads, 12 + Hunter's Sandwich, 136 + + Individual Souffles of Cheese, 108 + Ingredients for One Cup of Sauce, 159 + " " " Pint of Sauce, 160 + Italian Salad, 84 + + Jelly, Aspic, from Bouillon Capsules, 100 + " , " , Chicken Stock for, 99 + " , " , to Chop, 98 + " , " , Consomme for, 98 + " , " for Garnishing, 97 + " , " , Oysters in, 65 + " , " , Recipe for, 97 + " , " , for Sandwiches, 127 + " , Claret, for Sandwiches, 134 + " , Fruit, " " , 134 + " , Mayonnaise, 25 + " , Tomato, 43 + " , " with Salad, 43, 44 + + Klopps, Chicken, 204 + Kornlet Oysters, 201 + + Lamb, Fillets of, 213 + Lemonade, Egg, 146 + Lentil Salad, 31 + Lettuce, How to Clean, 13 + " " Shred, 15 + " Salad, 29 + Livournaise Sauce, 25 + Lobster a la Bechamel, 171 + " " Bordelaise, 170 + " Buttered, 169 + " Curry, Hawaiian, 171 + " Fingers, 124 + Lobster Mousseline Salad, 73 + Lobster a la Newburgh, 169 + " Plain, 170 + " a la Poulette, 172 + Lobster Salad, 71 + " " No. 2, No. 3, 71 + " " in Aspic, 72 + Lobster in Aspic Sandwiches, 128 + Lobster and Mushroom Sandwiches, 121 + + Macaroni a la Italienne, 195 + Macaroni and Mushrooms, 198 + Macedoine, Cheese and Vegetable, 110 + Macedoine Salad, 35 + Mackerel Salad, 60 + " Salt, Salad, 61 + Maitre d'Hotel Butter, 212 + " " Potatoes, 199 + Marguerite Salad, 86 + Mayonnaise, Curdled, 24 + " , Jelly, 25 + " , Making in Quantity, 23 + " , Recipe for, 22 + " , Red, 24 + " , Sardine, 25 + Measuring, 160 + Meat and Fish, Potted, 141 + Meats, Fresh, How to Boil, 140 + " , Salted, " " 140 + Minced Ham, Poulette, 205 + Miroton of Fish and Potato, 58 + Mock Crab Toast, 186 + Mock Terrapin, 203 + Mosaic Sandwiches, 127 + Moulded Salmon Salad, 75 + Mousse de Poulet Salad, 81, 82 + Mushroom Cromeskies, 197 + Mushroom Salad with Chicken Medallions, 80 + " and Fish Salad, 65 + " " Lobster Sandwiches, 121 + " Sauce, 210 + Mushrooms and Chicken, 209 + " Creamed, 197 + " and Eggs Dauphine, 189 + " " Sweetbreads, 196 + Mutton Rechauffe, 215 + + Nasturtium Folds, 125 + Nasturtium Seeds, To Pickle, 16 + Nut,-Apple-and-Celery Salad, 92 + Nut-and-Celery Salad, 92 + Nut-and-Cheese Sandwiches, 122 + Nut-and-Chicken " 122 + Nut-and-Fig Salad, 93 + " " Fruit " 90 + " , Litchi,-and-Orange Salad, 88 + " -and-Orange Salad, 92 + + Oil, Value of, 8 + Onion and Garlic, How to Use, 12 + Orange-and-Banana Salad, 93 + " " Litchi Nut Salad, 88 + " " Walnut Salad, 92 + Oyster Canapes, 168 + " Cromeskies, 167 + " Rarebit, 185 + " -and-Celery Salad, 66 + " -and-Sweetbread Salad, 67 + Oysters in Aspic, 65 + Oysters in Chafing-Dish, 163 + " Creamed, 166 + " Curried, 164, 165 + " Deviled, 166 + " a la D'Uxelles, 164 + " Escalloped, 168 + " , Fricassee of, 165 + " , Kornlet, 201 + " , Panned, 167 + " , " Maitre d'Hotel, 167 + " Saute, 168 + " with Scrambled-Eggs, 166 + + Pan-Broiling, 212 + Panned Oysters, 167 + Paste, Chou, 140 + Pastry Bag and Tubes, To Decorated Salads, 18 + Pate-de-Foie-Gras in Aspic, 85 + " " " Sandwiches, 122 + Peach-and-Almond Salad, 94 + Peach Salad, 95 + Peach,-Strawberry-and-Cherry Salad, 95 + Peanut Sandwiches, 125, 126 + Peas, Creamed, 179 + " with Egg, 198 + Pineapple-and-Pimento Salad, 95 + Pineapple Sandwiches, 133 + Pineapple Sponge, 217 + Plain Chocolate, 145 + Plain Cocoa, 145 + Potato Salad, 32, 33 + " " , German Style, 37 + " " with Mayonnaise, 50 + " -and-Nasturtium Salad, 34 + Potatoes, Maitre d'Hotel, 199 + " , White Hashed, 199 + Potted Meats and Fish, 141 + Puff Balls, Sauted, 198 + Puff Paste Sandwiches, 133 + Pulled Bread, 139 + Punch, Fruit, 146 + " a la Nantes, 146 + + Radishes, To Cut for Garnish, 13 + Ramequins, Cheese, 106 + Rarebit, Halibut, 184 + " , Oyster, 185 + " , Sardine, 185 + " , Welsh, 183 + " , " No. 2, 183 + " , " With Ale, 184 + " , Yorkshire, 186 + Rechauffe of Fish, 180, 181 + " " Mutton, 215 + Rechauffes, Concerning, 202 + Rice Bread, 138 + Rich Chocolate, 144 + Rolls, Salad, 138 + Rolls, Wedding Sandwich, 129 + Romaine, To Shred, 15 + Rose Leaf Sandwiches, 132 + Royal Custard for Garnishing, 11 + Russian Salad, 62 + " Vegetable Salad, 48 + " Sandwiches, 121 + + Salad Dressing, Boiled, 26 + Salad Dressing, Cream, 27 + " Dressings, Use of, 7 + " , Fruit, When to Serve, 10 + " Making, Important Points in, 9 + " Rolls, 138 + Salad: + " Anchovy, 74 + " Apple,-Celery-and-English-Walnut, 92 + " Artichoke, 45 + " Asparagus, 47 + " Asparagus and Salmon, 46 + " Asparagus and Cauliflower, 46 + " Bacon, 84 + " Bluefish, 75 + " Boudins-de-Saumon, 61 + " Brook Trout, 55 + " Brook Trout in Aspic, 55 + " Brussels Sprouts and Beet, 35 + " Cauliflower, 39 + " Cauliflower, Egg Garnish, 49 + " Celery-and-Chestnut, 92 + " Celery-and-Nut, 43 + " Cherry, 91 + " Chicken, 78 + " Chicken-and-Fresh Mushroom, 79 + " Chicken, No. 3, 79 + " Chicken, No. 4, 79 + " Chiffonade, 94 + " Combination, A Few, 30 + " Cooked Vegetable Salad, 37 + " Country, 87 + " Cowslip-and-Cream Cheese, 49 + " Cress,-Cucumber-and-Tomato, 41 + " Cucumber, 36 + " Cucumber for Fish Course, 36 + " Duck-and-Olive, 83 + " Duck-and-Orange, 83 + " Easter, 86-87 + " Endive, 30 + " Endives-Tomato-and-Green-String-Bean, 36 + " Fig-and-Nut, 93 + " Fillets of Halibut in Aspic, 57 + " Fillets of Halibut with Cole Slaw, 58 + " Fish Moulded in Aspic, 59, 60 + " French Chicken, 78 + " Fruit, 89, 91 + " Fruit-and-Nut, 90, 91 + " Grapefruit, 93 + " Grapefruit,-Pineapple-and-Pimento, 95 + " Green-Pea, 47 + " Green-Pea-and-Potato, 47 + " Green and White, 88 + " Halibut, 55, 56 + " Halibut-and-Cucumber, 56 + " Halibut (for Fish Course), 64 + " Ham, 83 + " Italian, 84 + " Lentil, 31 + " Lettuce, 29 + " Lettuce,-Bamboo-Sprouts-and-Shrimps, 74 + " Lobster, 71 + " Lobster, No. 2, 71 + " Lobster, No. 3, 71 + " Lobster in Ring of Aspic, 72 + " Macedoine, 35 + " Macedoine of Vegetable, 47 + " Mackerel or Bluefish, 60 + " Marguerite, 86 + " Miroton of Fish-and-Potato, 58 + " Mousse-de-Poulet, 81, 82 + " Moulded Salmon Salad, 75 + " Mousseline of Lobster, 75 + " Mushroom with Medallions of Chicken, 80 + " Orange-and-Litchi Nut, 88 + " Orange-and-Walnut, 92 + " Orange-and-Banana, 93 + " Oysters in Aspic, 65 + " Oyster-and-Celery, 66 + " Oyster-and-Sweetbread, 67 + " Pate de Foie Gras in Aspic, 85 + " Peach, 15 + " Peach-and-Almond, 94 + " Peach,-Strawberry-and-Cherry, 95 + " Potato, 32, 33 + " Potato-and-Nasturtium, 34 + " Potato, German Style, 37 + " Potato with Mayonnaise, 50 + " Russian, 62 + " Russian Vegetable, 48 + " Salmon, 63 + " Salt Mackerel, 61 + " Sardine, 69 + " Sardine, No. 2, 69 + " Sardine-and-Egg, 70 + " Scallop, 68 + " Shad-Roe-and-Cucumber, 61 + " Shells of Fish-and-Mushrooms, 65 + " Shrimp, 68 + " Shrimp in Cucumber Boats, 67 + " Shrimp with Aspic Border, 67 + " Spanish, 63 + " Spinach-and-Egg, 86 + " Spinach-and-Tongue, 85 + " Stuffed Cucumber, 49 + " Stuffed Beet, 34 + " Stuffed Tomato, 40 + " Sweetbread-and-Cucumber, 77 + " Tomato-and-Artichoke, 44 + " Tomato-and-Onion, 36 + " Tomato-and-Sweetbread, 40 + " Tomato, Horseradish Dressing, 40 + " Tomato Jelly, No. 2, 43 + " Tomato Jelly with String Beans, 44 + " Tomatoes Farces a l'Aspic, 42 + " Tomatoes Stuffed with Nuts and Celery, 39 + " Tomatoes Stuffed with Cucumber, 41 + " Tomatoes Stuffed with Jelly, 42 + " Turkey-and-Chestnut, 83 + " Turnip with Asparagus Tips, 46 + " Turquoise, 94 + " White Bean, 32 + Salads, Arrangement of, 8 + Salads, Decorating with Bag and Tubes, 18 + Salads, Dressing of, 6 + " , Introduction to Subject, 3 + Salads, when Served with French Dressing, etc., 9 + " , Serving with Cheese, 10 + Salmi of Duck or Game, 208 + Salmon Salad, 63 + " " , Moulded, 75 + Salmon-and-Asparagus Salad, 46 + Sandwiches: Aberdeen, 205 + " Beet-and-Cream-Cheese, 125 + " Beverages Served with, 118 + " Bread for, 116 + " Caviare Roll, 120 + " Celery, 20 + " Cheese-and-Bar-le-Duc, 135 + " Cheese- " -English-Walnut, 122 + " Chicken-and-Nut, 127 + " Chicken Roll, 123 + " Chicken Salad, 127 + " Club, 129 + " Corned Beef, 119 + " Cress-and-Egg, 122 + " Cupid's Butter, 135 + " Date-and-Ginger, 132 + " Egg-and-Spinach, 122 + " Epicurean, 123 + " Fig, 131 + " Filling for, 116 + " French Fruit, 131 + " Fruit or Claret Jelly, 134 + " Fruit with Whipped Cream, 133 + " Green Butter, 126 + " Halibut with Aspic Jelly, 128 + " Halibut-and-Lettuce, 124 + " Ham-and-Egg, 119 + " " " Tongue, 119 + " Harlequin, 125 + " Honey, 132 + " Hunters', 136 + " Lobster with Aspic, 128 + " Lobster Fingers, 124 + " Milwaukee, The, 129 + " Mosaic, 127 + " Mushroom-and-Lobster, 121 + " Nasturtium Fold, 125 + " Pate de Foie Gras (Imitation), 122 + " Peanut, 125, 126 + " Pineapple, 133 + " Puff Paste, 133 + " Rose Leaf, 132 + " Russian, 121 + " Sardine, 120 + " Shad-Roe-and-Butter, 126 + " Tomato, 200 + " Tongue-and-Veal, 120 + " Tower of Babel, 124 + " Violet, 132 + " Wedding Sandwich Roll, 129 + " Whipped Cream, 133 + Sardine Canapes, 177 + Sardine-and-Egg Salad, 70 + Sardine Mayonnaise, 25 + " Rarebit, 185 + " Salad, 69 + " Sandwiches, 120 + Sardines, Curried, 177 + " , French Fashion, 177 + " on Toast, 181 + Sauce for Baba, 216 + Sauce, Bacon, 27 + " , Bechamel, 205, 210 + " , Bernaise, 28 + " , Bread, 211 + " , Chaud-froid, 101 + " , Cherry, 213 + " , Hollandaise, 28, 173 + " , Ingredients for One cup, 159 + " , " " " pint, 160 + " , Livournaise, 25 + " , Mayonnaise, 22 + " , Mushroom, 210 + " , Tartare, 25 + " , Tomato, 179 + Sauces, How to Make, 158 + " , Stock for use in, 99 + Scallop Salad, 68 + Scotch Woodcock, 190, 207 + Scrambled Eggs with Cheese, 188 + " " " Dried Beef, 189 + " " " Ham, 204 + " " " Oysters, 166 + " " " Smoked Salmon, 188 + " " " Tomatoes, 189 + " " a la Union Club, 188 + Shad-Roe-and-Butter Sandwiches, 126 + Shad-Roe-and-Cucumber Salad, 61 + Shells of Fish and Mushrooms, 65 + Shirred Eggs, 192 + Shrimp Salad, 68 + " " Aspic Border, 67 + " " , Cucumber Boat, 67 + " , Bamboo-and-Lettuce Salad, 74 + Shrimps with Peas, 175 + " a la Poulette, 175 + Smoked Salmon with Eggs, 188 + Soda-Water, Home-Made, 147 + Souffle, Cheese, 105 + Souffles, " Iced, 108 + Spaghetti, Queen Style, 203 + Spanish Chocolate, 148 + Spanish Salad, 63 + Spinach-and-Egg Salad, 86 + " with Eggs, 194 + " -and-Tongue Salad, 85 + Sponge, Pineapple, 217 + " , Tapioca and Banana, 218 + Stock, Chicken, for Aspic, 99 + Stock, Fish, 100 + " for Sauces, 99 + Straws, Cheese, 106 + Strawberry,-Peach-and-Cherry Salad, 95 + String Beans, Lyonnaise, 200 + Sultana Cocoa, 145 + Sweetbread-and-Cucumber Salad, 77 + Sweetbreads-and-Brains, To Cook, 16 + " " Mushrooms, 196 + " Sauted, 209 + + Tapioca-and-Banana Sponge, 218 + Tartare Sauce, 25 + Tea, Beef, in Chafing-Dish, 207 + Tea, Five o'clock, 144 + Terrapin, Mock, 203 + Timbales, Chicken, 210 + " , Egg, 211 + " , Ham, 214 + Toast, Fig, 217 + " , Mock Crab, 186 + " , Woodcock, 206 + Tomato-and-Artichoke Salad, 44 + Tomato, Bean-and-Endive Salad, 36 + Tomato,-Cress-and-Cucumber Salad, 41 + Tomato Jelly, 43 + " " Salad, 43, 44 + Tomato-and-Onion Salad, 36 + Tomato Salad, Horseradish Dressing, 40 + Tomato Salad, Stuffed, 40 + Tomato Sandwich, 200 + " -and-Sweetbread Salad, 40 + Tomatoes Farces a l'Aspic, 42 + Tomatoes with Scrambled Eggs, 189 + Tomatoes Stuffed with Celery and Nuts, 39 + Tomatoes Stuffed with Cucumber, 41 + " " " Jelly, 42 + Tongue-and-Ham Sandwiches, 119 + " -and-Spinach Salad, 85 + " " Veal Sandwiches, 120 + Tower of Babel, 124 + Turkey-and-Chestnut Salad, 83 + Turnips and Asparagus in Salad, 46 + Turquoise Salad, 94 + Two Loaves of Wheat Bread, 137 + + Veal-and-Tongue Sandwiches, 120 + Vegetable, Cooked, Salad, 37 + Vegetable Salad, Macedoine of, 47 + Vegetable Salad, Russian, 48 + Vegetables, To Blanch and Cook, 14 + " , Curried, 199 + " , To Render Crisp, 14 + Vinegar, Fines Herbes, 17, 18 + " , Nasturtium, 77 + " , Tarragon, 17 + Violet Sandwiches, 132 + + Watercress, How to Keep, 16 + Wedding Sandwich Rolls, 129 + Welsh Rarebit, 183 + " " No. 2, 183 + " " with Ale, 184 + Whipped Cream Sandwiches, 133 + White Hashed Potatoes, 199 + Wine Cake (Baba), 216 + Woodcock Scotch, 190, 207 + Woodcock Toast, 206 + + Yorkshire Rarebit, 186 + +[Illustration: BOOKS THE BEST COMPANIONS] + + + + +PRACTICAL COOKING & SERVING + +[Illustration] + + * * * * * + +_By Janet McKenzie Hill_ + +Of the Boston Cooking School + +This practical, up-to-date, and comprehensive work contains a "liberal +education" in the selection, cooking, and serving of food. It is for the +novice and expert alike, and the many illustrations (including pictures +of utensils, tables for every sort of meal, decorations for festal +occasions, dishes ready for serving, etc.) are absolutely invaluable to +every housekeeper. + +=With washable aluminum cloth binding and 200 colored and half-tone +illustrations. Price, net, $2.00. Postage 20 cents= + + + + +The Pleasures of the Table + +By George H. Ellwanger + +[Illustration: LE CUISINIER + +After the engraving by Mariette] + + * * * * * + +Nothing has been published in America on this subject since +Brillat-Savarin, and there has not existed anywhere a complete +historical account of the science of eating from the earliest times. The +author has made a book of absorbing interest and of real literary +distinction, full of quaint oddities and suggestive facts. It is bound +to become a permanent and necessary addition to every library, public or +private. + + * * * * * + + =Illustrated. Price, net, $2.50= + =Postage 25 cents= + + * * * * * + +DOUBLEDAY, PAGE & CO., New York + + + + +"IF IT'S SLADE'S, IT IS PURE AND GOOD" + + * * * * * + +SUCCESSFUL SALADS + +can be made by any one who uses SLADE'S SALAD CREAM, for this is an +absolutely pure and wholesome salad dressing, prepared with scientific +exactness, so as to obtain perfect results. Contains no chemical +preservatives or artificial coloring matter. It is put up in pint, +half-pint, and picnic bottles. Ask your grocer for it. + + +CHAFING-DISH DAINTIES + +are best when flavored with SLADE'S SPICES, etc., for SLADE'S are always +absolutely pure and extra strong. + + SLADE'S PEPPER + SLADE'S PAPRIKA + SLADE'S CAYENNE + SLADE'S CURRY POWDER + SLADE'S CELERY SALT + SLADE'S QUICK COOKING TAPIOCA + +SLADE'S name protects you from fraud and adulteration--that is why you +should ask your grocer for SLADE'S--SLADE'S are all and always +absolutely pure and extra strong. + + * * * * * + + SEND FOR COOK BOOK + D. & L. SLADE CO., _Boston, Mass., U.S.A._ + + + + +NO OTHER FOOD PRODUCT HAS A LIKE RECORD + +Walter Baker & Co.'s + +Cocoa and Chocolate + +[Illustration: Registered U. S. Pat. Office] + + 127 Years of Successful + Manufacture + + 48 Highest Awards in + Europe and America + +It is a perfect food, highly nourishing, easily digested, fitted to +repair wasted strength, preserve health, prolong life. + +_A new and handsomely illustrated Recipe Book free._ + + =WALTER BAKER & CO= + =LIMITED= + =DORCHESTER, MASS.= + + =Established= + =1780= + + + + +The Crowning Features + +of any banquet or family dinner are the creams and ices. + +JUNKET TABLETS + +make the ice cream of such a rich, palatable quality and exquisitely +smooth, creamy texture that the dinner becomes a pleasant memory. Junket +ice cream can be prepared in a great variety of ways, or Junket may be +served as a cold milk jelly. + +=We mail 10 Tablets postpaid for 10 cents= + + =Chr. Hansen's Laboratory= + =P. O. Box 2507 Little Falls, N. Y.= + + + + +Crawford Cooking-Ranges + +[Illustration] + +The "Palace Crawford" is more compact and shapely than other stoves. It +doesn't have that one-sided appearance of ordinary ranges, and it seems +to fit the kitchen better. It is a real advance in stove making. + + + + +[Illustration] + +In this range the end hearth, so much in the way, is not used. The ashes +are caught in a hod--not a square pan--far below the grate; the +left-hand hod in the picture. This makes the grate last longer. The +right-hand hod is for the coal. You see, we have made a place for the +coal-hod, _inside_ the stove, and we furnish both hods. + +There is extra room on the top of this range, because of the extra shelf +at the left. + +The Patented Crawford Single Damper prevents mistakes in regulating; no +other stove has it. + +Other improvements are the new style removable nickeled rails, which may +be lifted off when the stove is blacked; the dock-ash grate; the heat +indicator; the asbestos-lined oven; the cup-joint flues. We have also a +smaller style--the "Castle Crawford." + + * * * * * + +CRAWFORD RANGES are made in the finest stove factory in the world, by +Walker & Pratt Mfg. Co., Boston, and are sold by leading dealers +everywhere. + + + + +Pure Olive Oil + +[Illustration] + + 1 Gallon Cans. + 5 Gallon Cans. + + + + +VEUVE CHAFFARD + + Pure + Olive Oil + +IN HONEST + +BOTTLES + + SOLD BY + PARK & TILFORD, New York + S. S. PIERCE CO., Boston + + * * * * * + +Transcriber's Notes: + +Obvious punctuation errors repaired and recipe form made consistent. + +Page 5, "recherche" changed to "recherche". + +Page 21, "teaspooonful" change to "teaspoonful". (1/2 of teaspoonful of +salt.) + +Page 42, "Tomates" changed to "Tomatoes". (Tomatoes Farces) + +Page 85, "an" changed to "a". (centre half a) + +Page 96, "grape fruit" changed to "grapefruit". (grapefruit upon +shredded) + +Page 156, "Newburg" changed to "Newburgh" to match rest of text. (a +lobster Newburgh or) + +Page 164, the recipe for Curried Oysters was missing a measurement for +"teaspoonful of curry powder" in the original text. Research showed that +1/2 was most usual for recipes for this involving a fraction of a +teaspoon. The text has been changed to reflect this. + +Illustration for Yorkshire Rarebit originally read "Yorkshire Rabbit." +This was changed to fit the actual recipe. + +Page 215, "Rechauffe" changed to "Rechauffe". (Mutton Rechauffe) + +Page 221, index entry for Plain Lobster was lacking the page number. It +has been added. + +Page 225, "Litichi" changed to "Litchi". (Litchi Nut Salad, 88) + +Page 225, "Duxelles" changed to "D'Uxelles". (a la D'Uxelles, 164) + +Page 228, "Serve" changed to "Served". (when Served with French) + +Page 229, in the index both "Souffle" and "Souffles" were changed to +"Souffle" and "Souffles." + +The four instances of "tabasco" and five instances of "tobasco" were +both retained, as were the instances of "well-nigh" and "wellnigh". + + + + + + +End of the Project Gutenberg EBook of Salads, Sandwiches and Chafing-Dish +Dainties, by Janet McKenzie Hill + +*** END OF THIS PROJECT GUTENBERG EBOOK SALADS, SANDWICHES AND *** + +***** This file should be named 19077.txt or 19077.zip ***** +This and all associated files of various formats will be found in: + http://www.gutenberg.org/1/9/0/7/19077/ + +Produced by Emmy, Fox in the Stars, Suzanne Lybarger and +the Online Distributed Proofreading Team at +http://www.pgdp.net + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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