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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/78314-0.txt b/78314-0.txt new file mode 100644 index 0000000..477e4bf --- /dev/null +++ b/78314-0.txt @@ -0,0 +1,2910 @@ +*** START OF THE PROJECT GUTENBERG EBOOK 78314 *** + + + + + SALADS + + + + + TWO HUNDRED + RECIPES FOR MAKING + SALADS + WITH THIRTY RECIPES FOR + DRESSINGS + _and_ SAUCES + + + BY + OLIVE M. HULSE + + + “_Gasteria is the Tenth Muse; she presides over the enjoyments of + Taste._” + +Brillat-Savarin.+ + + + THE HOPEWELL PRESS + +One Hundred and Fifty Michigan Avenue+ + CHICAGO, U. S. A. + + + + + Copyright 1910 + +By Olive M. Hulse+ + + Second Edition, 1911 + + + + +_=Preface=_ + + +_For many years it has been the hobby of the author to collect salad +recipes of all kinds, and through the courtesy of the chefs of some of +the best cuisines in the country, she has been able to accumulate a +great many new and attractive recipes which never before have been made +public._ + +_Out of this voluminous collection, she has selected two hundred of the +choicest. These, with the thirty different dressings and sauces brought +into this little volume, have been fully and satisfactorily tested. It +is the hope of the author that the result of her efforts will meet the +general want in a practical and useful way._ + + + + +_=Contents=_ + + + Page + Preface 5 + Contents 6 + Salad Lore 7 + Salads 15 + Alligator Pear Salad 17 + Anchovy Salad 17 + Apple Salad 17 + Apple and Cheese Salad 17 + Apple and Nut Salad 18 + Asparagus Salad 18 + Asparagus Points with Tomato 18 + Asparagus with Vinaigrette Sauce 18 + Artichoke and Tomato Salad 18 + Artichoke and Onion Salad 19 + Banana Salad 19 + Banana and Grapefruit Salad 19 + Bean Salad 20 + Beet Salad 20 + Beet and String Bean Salad 20 + Beet and Potato Salad 20 + Bermuda Onion Salad 21 + Bleeding Heart Salad 21 + Bird’s Nest Salad 21 + Boiled Beef Salad 22 + Bologna Salad (German Salad) 22 + Brussels Sprouts Salad 22 + Cabbage Salad 23 + Cabbage Salad No. 2 23 + Carrot Salad 23 + Cauliflower Salad 24 + Celery Salad 24 + Chantecler Salad 24 + Chatelaine Salad 25 + Cheese Salad 25 + Cherry Salad 25 + Chestnut Salad 25 + Chicken Salad 26 + Chicken Salad No. 2 26 + Chicken Salad No. 3 27 + Chicken Salad No. 4 27 + Chicken in Aspic 28 + Chicory Salad 29 + Chiffonade Salad 29 + Cold Slaw 29 + Combination Salad 29 + Combination Salad No. 2 30 + Combination Salad No. 3 30 + Crab Salad 30 + Crab Salad en Coquille 31 + Cream Salad 31 + Cucumber Salad 31 + Cucumber Salad No. 2 31 + Cucumber and Celery Salad 32 + Cucumbers and Cream 32 + Cucumber Francaise Salad 32 + Cucumber and Onion Salad 33 + Dainty Salad 33 + Dandelion Salad 34 + Egg Salad 34 + Egg Salad No. 2 35 + Egg Salad No. 3 35 + Eggs au Cresson 35 + Egg Lily Salad 36 + Egg Plant Salad 36 + Endive Salad 36 + English Salad 37 + Farmer Salad 37 + Fish Salad 37 + Frank’s Bachelor Salad 38 + French Endive Salad 38 + Fruit Salad 38 + Fruit Salad No. 2. 38 + Fruit Salad No. 3 39 + Fruit Salad, Alice 39 + Fruit Salad served in Apple Shells 39 + German Salad 40 + German Apple Cup 40 + Grape Salad 40 + Grapefruit Salad 41 + Grapefruit en Surprise 41 + Green Pepper Salad 41 + Green Pepper and Potato Salad 41 + Ham Salad 42 + Herring Salad 42 + Herring Salad No. 2 43 + Hickory Nut Salad 43 + Mrs. Hulse’s Favorite Salad 44 + Ideal Salad 44 + Italian Salad 45 + Italian Salad No. 2 45 + Japan Radish Salad 45 + Jellied Chicken Salad 46 + Jellied Chicken and Celery Salad 46 + Jellied Egg Salad 47 + Jellied Fruit Salad 47 + Jellied Tomato Salad 48 + Jellied Tomato and Cucumbers 48 + Jellied Veal Salad 49 + Kentucky Salad 49 + Kohlrabi Salad 49 + Lamb Mint Salad 50 + Last-Minute Salad (quickly made) 50 + Lemon Salad 50 + Lettuce Salad 50 + Lettuce and Bacon Salad 51 + Lettuce and Cucumber Salad 51 + Lettuce and Onion Salad 51 + Lettuce and Tomato Salad 51 + Lettuce and Tomato Salad No. 2 52 + Lettuce and Spring Onion Salad 52 + Lettuce Salad (stuffed) 52 + Lima Bean Salad 52 + Liver Salad 53 + Lobster Salad 53 + Lobster Salad No. 2 53 + Lobster Salad No. 3 54 + Log Cabin Salad 54 + Macedoine Salad 55 + Mayonnaise of Oysters 55 + Mayonnaise of Fresh Lobster 55 + Melon and Cucumber Salad 55 + Mixed Salad 56 + Mock Pineapple Salad 56 + New Century Salad 56 + Normandy Salad 56 + Nut Salad 57 + Nut and Cabbage Salad 57 + Nut and Celery Salad 57 + Nut and Orange Salad 58 + Orange Salad 58 + Orange Salad No. 2 58 + Onion Salad 59 + Othello Salad 59 + Oyster Plant Salad 59 + Pear Salad 59 + Pecan Salad 60 + Pepper Salad 60 + Pepper Salad No. 2 60 + Pineapple Salad 60 + Pineapple Salad No. 2 61 + Pineapple and Grapefruit Salad 61 + Pineapple and Lettuce Salad 61 + Potato Salad 62 + Potato Salad No. 2 62 + Potato and Cress Salad 62 + Potato and Egg Salad 63 + Prune Salad 63 + Prune and Nut Salad 63 + Radish Salad 63 + Radish Salad No. 2 64 + Raisin Salad 64 + Ribbon Salad 64 + Romaine Salad 64 + Roquefort Salad 65 + Salmon Salad 65 + Salmon Salad No. 2 65 + Salmon Salad Jellied 66 + Sardines in Jelly 66 + Sardine Salad 67 + Scrambled Egg Salad 67 + Scottish Salad 67 + Shad Roe Salad 68 + Sheldon Salad 68 + Sherry Salad 69 + Shrimp Salad 69 + South Shore Country Club Salad 69 + Southern Salad 70 + Southern Salad No. 2 70 + Spanish Salad 70 + Spinach Salad 71 + String Bean Salad 71 + Summer Salad 71 + Sunday Night Salad 72 + Sweetbread Salad 72 + Sweetbread Salad No. 2 72 + Sweetbread Salad No. 3 73 + Sweet Potato Salad 73 + Symphony Salad 73 + Tomato Jelly Salad 74 + Tomato Salad 74 + Tomato and Cauliflower Salad 74 + Tomato and Celery Salad 75 + Tomato and Corn Salad 75 + Tomato and Cucumber Salad 75 + Tomato and Grapefruit Salad 76 + Tomato and Lettuce Salad 76 + Tongue Salad 76 + Transparent Salad 77 + Variety Salad 77 + Veal Salad 78 + Vegetable Salad 78 + Venison Salad 78 + Virginia Ham Salad 79 + Waldorf Salad 79 + Waldorf Salad No. 2 79 + Waldorf Salad No. 3 80 + Water Cress Salad 80 + White Aspic 80 + White Salad 80 + Wilted Lettuce 81 + Wolcott Hotel Salad 81 + Yellow Tomato Salad 81 + Zebra Salad 81 + Dressings and Sauces 85 + Bacon Sauce 85 + Bacon Fat Sauce 85 + Banana Dressing 85 + Boiled Dressing 86 + Bummer’s Custard 86 + Cream Dressing 86 + Chiffonade Dressing 86 + Chive Dressing 87 + Epicures’ Delight Sauce 87 + French Dressing 87 + French Dressing No. 2 87 + French Dressing with Fruit Juices 88 + Fruit Dressing 88 + Garlic Dressing 88 + Hollandaise Sauce 89 + Maraschino Dressing 89 + Mayonnaise Dressing 89 + Mayonnaise Dressing No. 2 90 + Mayonnaise Boiled 91 + Mayonnaise Boiled No. 2 91 + Onion Dressing 91 + Pineapple Sauce 92 + Ravigote Sauce 92 + Red Dressing 92 + Red Mayonnaise 92 + Remoulade Sauce 93 + Ripe Olive Dressing 93 + Roquefort Dressing 93 + Russian Sauce 93 + Vinaigrette Sauce 94 + Vinaigrette Sauce With Egg 94 + + + + +_=Salad Lore=_ + + +Nebuchadnezzar, king of Babylon, is supposed to be the inventor of +salads. Because of his fondness for salad plants he was accused of +eating grass, and, like most originals, was considered a “crank.” + +The “bitter herbs” of the Paschal Feast of which we read in sacred +scripture, was nothing more nor less than a salad. It consisted of +lettuce, dandelion, camomile and mint, combined with oil and vinegar. + +From the Oriental countries has descended our taste for salads. “A +lodge in a garden of cucumbers” in the sultry eastern lands was a haven +of rest indeed. In those days cucumbers and melons were among the +greatest luxuries. + +The Greeks were noted for their fondness of lettuce, which they served +at the end of a repast. The Romans, always the imitators of the Greeks, +followed their example in this respect, but later they used lettuce +with egg as a first course, in order to stimulate the appetite. In +default of lettuce, they ate endive. The narcotic value of lettuce +was recognized by ancient physicians, and the Greek physician, Galen, +termed it the “philosopher’s, or wise man’s herb.” The herb doctors +prescribed the spring salad for the sick, while the superstitious +extolled it as a preventive of disease and decay. Queen Catherine of +England, a great lover of the salad, could not procure it in London, +and her royal husband, Henry, had to send to the Netherlands for a +gardener to come and cultivate the necessary plants. + +Many Americans have the erroneous idea that foreign nations excel in +salad-making. France for a long time lead in this delicate art; we are +told that the artist preeminent in salad-making was the Frenchman, +Chevelier Gaudet, who fled to England at the outbreak of the French +Revolution, and without friends or fortune, realized a handsome +property from his knowledge of salad-making alone. He considered the +mixing of a salad as so serious and dignified a profession that he +never approached the salad bowl except in full gala costume, with his +sword by his side. His services were in great demand by the nobility, +in order that their guests might be regaled with one of his creations. + +Alexander Dumas could mix a salad as thrilling as some of his great +romances. But France does not possess, nor can she import, the great +variety of delicious fruits and vegetables obtainable in our own land. + +By far the best recipes are those which have originated in the United +States, and almost without exception, they are alike inexpensive, +elegant, delicious, and healthful. Some of our American men have +produced wonderful masterpieces in salads. + +Delicacy in food belongs to the cultured and salad-making is an art +which all may covet. No woman’s list of accomplishments is complete +which does not include the mastery of the secret of the perfect salad. +This secret lies in the dressing, and those who have conquered it are +to be envied. It is their privilege to add to the plainest dinner +a desirable dish, stimulating to the fancy and giving zest to the +appetite of even the most fastidious. + +Among epicures the luncheon or dinner party of today does not pass as +an unqualified success which does not include a new salad, and yet it +is as difficult to devise a new salad, as it is to invent a new idea. +It is in the combinations that the true skill of the artist is shown. + +The real value of the salad plants was unknown until some fortunate +soul discovered the happy combination of oil and vinegar. Plain, +common vinegar is for the plebeian, but mixed with oil, may give us a +combination rivaling the ambrosia of the gods. + +The salad stands alone in this particular: It may be served on all +occasions, and to any class of people. It is one of the most delightful +and healthful of Heaven’s gifts to man. A modern authority tells us +that “salads refresh without weakening, and make people younger.” While +this statement may be accepted with the proverbial grain of salt, it +is nevertheless true that salad plants are better tonics and blood +purifiers than druggists’ compounds. + +Our food, like everything else, changes with the times. The favorite +dishes of our grandmothers are not recognizable today, so altered +and multiplied have they become; while on the other hand, all kinds +of fruits have been brought into use in order to meet the demand for +variety in salads. The climate varies so with the seasons, that we need +an almost constant change of food. The highly-seasoned, rich salad +may be very acceptable during the winter months, while during the hot +weather there is a craving for the more delicate and refreshing salad. + +We eat too few green salads; we should cultivate a taste for them and +learn to prefer them to more hearty foods. Vinegar, pepper, salt, and +mustard prevent the fermentation of fresh vegetables when eaten, but +of course they should be used judiciously. The best oil aids digestion +and is also most healthful, being often prescribed by physicians for +disordered livers. It is a mistake to think that a good salad will +produce dyspepsia. If a salad be eaten slowly and in moderation, its +effect is wholesome and nutritious. + +Strange as it may appear, there is no absolute rule to be given for +blending a salad sauce, but we cannot refrain from giving Sydney +Smith’s oft-quoted recipe for a Winter Salad dressing, which some of +the readers may not have: + + To make this condiment your poet begs, + The pounded yellow of two hard boiled eggs; + Two boiled potatoes, passed through kitchen sieve, + Smoothness and softness to the salad give. + Let onion atoms lurk within the bowl, + And, half suspecting, animate the whole. + Of mordant mustard add a single spoon,-- + Distrust the condiment that bites too soon; + But deem it not, thou man of herbs, a fault, + To add a double quantity of salt; + Four times the spoon with oil from Lucca crown, + And twice with vinegar procured from town; + And, lastly, o’er the flavoured compound toss, + A magic soupcon of anchovy sauce. + Oh, green and glorious! Oh, herbaceous treat! + ’Twould tempt the dying anchorite to eat. + Back to the world he’d turn his fleeting soul, + And plunge his fingers in the salad bowl. + Serenely full, the epicure would say, + Fate cannot harm me, I have dined today. + +In delightful contrast, a modern epicure, Mr. Wallace Rice, gives us +the following recipe for a French dressing, which is our notion of the +perfect salad dressing: + + Let luscious golden oil its body be, + Wholesome and sweet and clear; its quickening soul + Vinegar, child of mellow wine, but dole + Its sharpness circumspectly, not too free; + The sacred salt its mind--a pinch or three, + No more; and for its wit take pretty toll + Of bright cayenne, to vivify a whole, + So blended, we are hungered as we see. + + The which with some fresh herb--lettuce for choice-- + Is tired, until each dry and crispy leaf + In this new gloss and savor doth rejoice-- + Tired deftly, lest untasted, to our grief, + Aught should bedew the dish. Due thanks then voice + To Him who made this of all salads, chief. + +There is no fixed rule for the mixing of salads. If one possesses a +little originality and sufficient tact to discriminate between “not too +much,” and “not too little,” of salt, pepper, oil, and vinegar, he can +allow fantasy to have some slight sway in the salad bowl, and there is +hardly a limit to the variety of salads that can be made during the +summer. + +The majority of people insist upon making a salad dressing in one +particular way, but it should be borne in mind that tastes are widely +dissimilar, and that they cannot always be depended upon to be the +same. The danger is that in always using the same kind of dressing, +the acute sense of taste will be lost. + +One’s individual taste should not govern the making of a salad, as this +fondness for a certain condiment may not be shared by every one. A +vigorous, athletic person is able to eat and enjoy a salad that would +well-nigh strangle a person of less strenuous habits. + +A good salad cannot be made from poor materials. However limited they +may be, they must be of the best quality: Green vegetables fresh and +crisp, the meat or fish well seasoned and cold; the oil pure and sweet. +One can always rely upon the best quality of olive oil for salads, but +there are those who prefer the flavor of smoked bacon fat. This is +particularly true of people living in hot climates. + +Of course salt is indispensable for seasoning and flavoring. To a +Frenchman or Italian a salad would not be a salad without the onion +or garlic flavor, and indeed, this pungency is commonly enjoyed even +by those who would not knowingly partake of a dish thus flavored. +The onion should be mild, and its presence cleverly hidden, for its +unenviable reputation might cause a fastidious guest to refuse a really +delicious salad. + +Our best authorities on salad-making are shocked at the common practice +of using a mayonnaise dressing on fruit salads of any kind. They would +invariably take the dressings made with fruit juices. Fish, fowl, and +meats would take the mayonnaise, while the vegetable salads almost +without exception take the French dressing. + +Of the uncooked vegetables lettuce is preeminently the first in favor. +It is the king of salads, and whatever else is used, lettuce usually +forms part of the salad dish to make it complete. It is essential that +leaf salads and celery be dry. Oil and water do not mix, and if the +salad is wet, the dressing will run off and also lose its flavor. They +should be dried carefully by shaking in a napkin. + +One should handle salads with care, and gently. A good rule to follow +is to run the fork and spoon down the sides of the dish, and then +lightly tire the salad with an upward movement, allowing it to mix as +it falls back. + +The common habit of decorating all kinds of salads with hard boiled +eggs, gives a sameness of appearance and often produces a lack of +harmony. They are out of place when used with meats, except as they +form a part of the dressing, but they may be appropriately used with +fowl or fish. + +A vegetable salad may be made a thing of artistic beauty, and the +pleasing art of table decorations, so happily possessed by American +housekeepers, gives a splendid opportunity for the salad-artist +to display taste and originality in the arrangement of this most +ornamental of all dishes. Salads badly prepared are an abomination. + +Cooked vegetables should be boiled and cut up separately, and all +should be duly seasoned with salt and pepper. Lettuce and celery should +always be broken with the fingers--never cut. Some of the dry white +wines, hock, moselle, chablis, and the like, may be used instead of the +vinegar, wholly or in part. A morsel of garlic, rubbed thoroughly with +salt and pepper, may be used with asparagus, celery, and other herbs +of pronounced flavor. The dressing should not be put on green salads +before the moment of serving. + +To become a perfect salad-maker, one should not attempt too much at the +beginning. He should practice on plain salads and simple dressings for +some time before attempting the combination salads, fancy dressings and +elaborate garnishings, and he will soon become a perfect salad-artist. + +Salads should always be served cold, and as if one loved them. They, +like all children of the taste and fancy, will amply repay all the +pains that are taken with them. Let me then wish you joy, luck, and +skill in the practice of this delicate accomplishment. + + +Olive M. Hulse.+ + + + + +_=Salads=_ + + +_=Alligator Pear Salad=_ + +Select ripe pears, halve, and core. Serve on lettuce, and pour French +dressing over them. This is a tropical fruit and is considered a great +luxury. + + +_=Anchovy Salad=_ + +Shred equal quantities of anchovies and lettuce, mix into it half the +quantity of hard boiled eggs, with chopped onion, and cover with equal +parts of olive oil and vinegar thoroughly mixed. Serve on leaf lettuce. + + +_=Apple Salad=_ + +Peel and cut six apples into dice, cover the bottom of salad dish with +a layer of the apples, and sprinkle with powdered sugar and cinnamon, +then a layer of bananas, and so on until you have enough. Pour over +all a pint of unfermented grape juice and let stand on ice for an hour +before using. Apple salads are always good with cold roast meats. + + +_=Apple and Cheese Salad=_ + +Mix chopped nuts with half their quantity of cream cheese, add a little +thick cream to blend the mixture, season with pepper and salt, and make +into tiny balls. Peel good tart apples, remove the cores, and slice +into rings about half an inch thick. Arrange the slices on lettuce +leaves, and put a cheese-ball in the center. Serve with French dressing +made with lemon juice. + + _Digestive cheese and fruit there sure will be._ + + --+Ben Jonson.+ + + +_=Apple and Nut Salad=_ + +Cut equal amounts of apples and celery into dice, stir in half the +quantity of chopped walnuts, and mix with French dressing made with +lemon. + + +_=Asparagus Salad=_ + +Cook the asparagus until tender, put on ice to cool. Serve on lettuce +leaves with French or garlic dressing. + + +_=Asparagus Points with Tomato=_ + +Peel as many solid tomatoes as needed, one to each person; cut off the +stem and remove the seeds. Fill the centers with two-inch lengths of +cooked asparagus, heads up. Serve on curly lettuce leaves, and pour +over French dressing. + + +_=Asparagus with Vinaigrette Sauce=_ + +Take large, white German canned asparagus and serve on leaf lettuce or +romaine, with vinaigrette sauce. + + +_=Artichoke and Tomato Salad=_ + +Slice cooked artichokes and raw tomatoes, and arrange in salad dish +alternately. Serve with French dressing, to which has been added in +moderation chopped green peppers. + + _A salad is a delicacy which the poorest of us ought always to + command._ + + --+Anonymous.+ + + +_=Artichoke and Onion Salad=_ + +Line the salad dish with lettuce leaves. Take equal amounts of +sliced, cooked French artichokes and Spanish onions, arrange in dish +alternately and pour French dressing over. Garnish with sprigs of +parsley. + + +_=Banana Salad=_ + +Pare the bananas, cut into halves, and dip each half in mayonnaise. +While the fruit is still moist with the dressing lay it into a dish of +fine chopped nut meats, and lay each banana on a crisp lettuce leaf, +adding a border of salted almonds or other nut meats. + + +_=Banana and Grapefruit Salad=_ + +Peel two grapefruit, and slice, removing all the tough bitter membrane. +Line the salad dish with the white leaves of head lettuce, then put in +alternate layers of sliced bananas and grapefruit until the dish is +full, and pour banana dressing over. Serve very cold. + + _Give us the luxuries of life, and we will dispense with the + necessaries._ + + --+Motley.+ + + +_=Bean Salad=_ + +Take one quart of young French beans, cut into inch lengths and boil +in salt water until tender. Drain well, let cool, and add one chopped +medium sized onion. Cover with chiffonade dressing, and serve on +lettuce leaves. + +Garlic dressing is also delicious on this salad. + + +_=Beet Salad=_ + +Cover salad plate with white leaves of head lettuce, slice the beets +very thin and place in center. Put the yolks of six hard boiled eggs +through a potato ricer, and make a rope-like decoration around the edge +of the beets with same. Chop the whites very fine and place around +outside the yolks. Pour over French dressing, and garnish with parsley. + + +_=Beet and String Bean Salad=_ + +Rub the salad bowl well with a clove of garlic, and line with sliced +beets and string beans, one onion chopped fine and a few sprigs of +parsley. Mix well, and put in the bowl. Pour over French dressing and +serve. + + +_=Beet and Potato Salad=_ + +Cut equal quantities of beets and potatoes into small balls with a +Parisienne spoon. Put the potatoes in mayonnaise dressing, to which has +been added a few chopped olives and chives. Dip the beets in vinegar, +and dish alternately, serving all on leaf lettuce. + + _In the composure of a salad every plant should bear its part like + notes in music._ + + --+John Evelyn.+ + + +_=Bermuda Onion Salad=_ + +Mince mild Bermuda onions very fine and add salt, sugar, oil, and +vinegar to taste. + + +_=Bleeding Heart Salad=_ + +Select large, fine blood beets, cook until tender, plunge into cold +water for five minutes, remove skins, cut into slices one inch thick, +then re-cut with large heart-shaped cutter. Pickle in the usual way. +Garnish with sprigs of parsley. This salad is especially nice to serve +with a plate luncheon, one heart to each plate. + + +_=Bird’s Nest Salad=_ + +Color Neufchatel cheese a light green with pistachio coloring. Make +softer, if desired, by adding a little sweet cream. Roll into small +egg-shaped balls. Arrange these in nests made of water cress or +shredded lettuce leaves, and speckle with parsley chopped fine. Serve +with mayonnaise dressing. This novel salad is not hard to make, and is +an attractive dish. + + _Things which in hungry mortals’ eyes find favor._ + + --+Byron.+ + + +_=Boiled Beef Salad=_ + +Cut boiled beef into one-half inch dice, and soak for two hours in a +mixture of one part olive oil, three parts vinegar, a teaspoonful of +lemon juice, salt and pepper to taste. Mix the meat with cold boiled +potatoes, cut the same size as the meat, and a small onion chopped +fine. Garnish with lettuce leaves and stuffed olives. Pour over +mayonnaise just before serving. + + +_=Bologna Salad (German Salad)=_ + +Remove the skin from half a pound of imported Bologna sausage, and +chop it fine, with five stalks of celery and two sour apples. Mix all +together thoroughly, and add one tablespoonful of German pearl onions. +Place on a dish garnished with lettuce leaves, and pour over French +dressing. + + +_=Brussels Sprouts Salad=_ + +Line salad dish with lettuce leaves. Boil the sprouts until tender and +heap in center of dish. Cover with chiffonade dressing and serve very +cold. + + _There’s no want of meat, sir; portly and curious viands are prepared + to please all kinds of appetites._ + + --+Massinger.+ + + +_=Cabbage Salad=_ + +Cut three slices of bacon into dice and fry. When done, add a half cup +of water and a half cup of vinegar, salt and pepper to taste. Bring all +to a boil, and pour over raw cabbage shredded fine. Cool before serving. + + +_=Cabbage Salad No. 2=_ + +Take one medium sized head of cabbage and chop fine, season with one +teaspoonful of salt, one tablespoonful of sugar, a pinch of black +pepper, and a teaspoonful of ground mustard. Rub the yolks of four +hard boiled eggs until smooth, add a tablespoonful of butter slightly +warmed, mix thoroughly with the cabbage, and add one teacupful of cider +vinegar. Serve with whites of egg sliced and placed on top. + + +_=Carrot Salad=_ + +Wash and boil young carrots until tender, and slice very thin. Line +individual salad dishes with a bed of crisp lettuce leaves, and put +in each one a spoonful of carrots. Garnish with a spoonful of boiled +dressing. + + _Even cabbage-heads hez rights._ + + --+The Biglow Papers.+ + + +_=Cauliflower Salad=_ + +Take a cold boiled floweret of cauliflower, cover with mayonnaise, +place in center of salad dish and surround with a macedoine of cooked +vegetables seasoned with French dressing. Macedoine is made of equal +parts of carrots, turnips, and potatoes cooked separately, cut in dice, +and mixed with the same quantity of string beans or peas. + + +_=Celery Salad=_ + +Cut celery in two-inch lengths like macaroni. Cover with mayonnaise +dressing and garnish with white celery tops. + + +_=Chantecler Salad=_ + +Fill a six-inch bowl with cracked ice. Insert another bowl two sizes +smaller, allowing about an inch of space between the two bowls. Line +the smaller bowl with crisp lettuce leaves. Put in several pieces +of solid white meat of fresh lobster, and between each piece of the +meat put asparagus cut the proper length so that the tips will extend +over the edge of the glass. Fill the center with macedoine of cooked +vegetables, thoroughly mixed with French dressing, and cover with +mayonnaise. Decorate with lemon cut in quarters with the peel on, laid +lengthwise on the ice, and stick a piece of parsley between each piece. + + _Though my stomach was sharp, I could scarce help regretting, + To spoil such a delicate picture by eating._ + + --+Anonymous.+ + + +_=Chatelaine Salad=_ + +Cut celery, olives, and pineapples in dice. Use a dressing of +mayonnaise, whipped cream, cider vinegar, and paprika. Mix well and +serve on crisp lettuce leaves. + + +_=Cheese Salad=_ + +Arrange one head of lettuce in a flat salad bowl. Mix two packages of +cream cheese with a half pint of cream. Pile it on the lettuce and +surround with two glasses of Bar-le-Duc jelly. + + +_=Cherry Salad=_ + +Line the salad dish with romaine lettuce leaves. Fill in the center +with pitted cherries, and pour over a fruit dressing. + + +_=Chestnut Salad=_ + +Work a little sweet cream into a cream cheese, with some fine chopped +sweet peppers. Divide into fine pieces, and roll in brown cracker dust. +Form into the shape of open chestnut burrs. Arrange on lettuce leaves. +Remove the meats from chestnuts, boil them in salt water until tender, +put them in the burrs of cream cheese. Serve with mayonnaise. + + _To the fullest enjoy the sweets of the day + And stay the bright hour ere it passeth away._ + + --+Anonymous.+ + + +_=Chicken Salad=_ + +This is justly claimed as an American delicacy. Take two parts +mayonnaise to three parts liquid aspic jelly, beat together. Decorate +and line individual ramekins with the beaten mixture, fill up with +slices of chicken dressed with Remoulade sauce, a few capers, and +sliced olives. Cover with some of the beaten mixture. Let it stand +awhile and turn out on a bed of shredded lettuce. Garnish with chopped +gherkins. + + +_=Chicken Salad No. 2=_ + +An attractive way of serving chicken salad is to place it in a ring of +ham jelly. Two cupfuls of the salad should be poured in the ring of +jelly after it is placed on a platter. To make the dish attractive the +jelly should rest on lettuce or water cress. For the ham jelly whip +one-half pint thick cream until stiff, stir in a cupful of aspic jelly, +cool a little, and add a jar of potted ham. Adding a few drops of fruit +syrup will make the jelly pink. + + _Biled hen is always respected._ + + --+Josh Billings.+ + + +_=Chicken Salad No. 3=_ + +For two medium sized chickens allow three heads of lettuce. Pick the +meat from the bones, chop fine and mix with chopped celery. Boil the +livers, rub through a sieve, and put in a bowl rubbed with garlic. +Add the yolks of five hard boiled eggs rubbed to a paste, four +tablespoonfuls of olive oil or melted butter, one of sugar, one heaping +teaspoonful of salt, a teaspoonful of pepper, and one tablespoonful +of vinegar. Beat well together and mix with the chicken just before +serving. + + +_=Chicken Salad No. 4=_ + +Soak one-fourth of a box of gelatin in one-fourth of a cupful of cold +chicken stock, dissolve in three-fourths of a cupful of hot chicken +stock, highly seasoned, and strain. When the mixture begins to thicken, +beat, using an egg beater, until frothy, then add one cup of heavy +cream beaten until stiff, and one cupful of cold boiled chicken, cut in +dice. Season with salt and pepper. Turn into mould, and chill; pouring +over the following: + + _It is the bounty of nature that we live, but of philosophy that we + live well._ + + --+Seneca.+ + ++Dressing+--Soak one and one-half teaspoonfuls of gelatin in two +tablespoonfuls of cold water until soft, dissolve by standing in hot +water, and strain. Beat the yolks of two eggs, and add one teaspoonful +of salt, one and one-half teaspoonfuls of sugar, one-fourth teaspoonful +pepper, a few grains of cayenne, one teaspoonful of mustard, one-fourth +cupful of lemon juice, and one-half cupful of hot cream. Cook over hot +water until the mixture thickens, stirring constantly, then add one +and one-half tablespoonfuls of butter and the gelatin. Add the mixture +gradually to the whites of the two eggs beaten stiff; when cold fold in +one-half of a cupful of cream beaten stiff. Mould and chill. Turn the +chicken cream from mould, cut in one-inch slices and arrange on lettuce +leaves. Put a spoonful of the salad dressing on each mould and garnish +with one-half English walnut meat. Cut enough celery pieces to make +three cupfuls, break into pieces one cupful of pecan or walnut meats, +and brown in a moderate oven. Mix celery and nut meats, sprinkling with +one-half teaspoonful of salt, and add one-half the salad dressing. +Surround each slice of chicken cream with the celery and nut mixture. +This is a choice and delicious recipe. + + +_=Chicken in Aspic=_ + +Line a mould with clear aspic. Garnish the bottom of the mould with +shredded bits of anchovies, gherkins, and green peppers. Let it set, +and fill in the mould with diced chicken which has been well seasoned. +Pour over enough aspic to fill the spaces, and let it stand for several +hours. Turn out on a bed of lettuce in platter. Decorate the base of +the mould with radish roses. Serve with mayonnaise. + + _Who rises from a feast with that keen appetite with which he sat + down?_ + + --+The Merchant of Venice.+ + + +_=Chicory Salad=_ + +Rub the bowl with garlic. Take three parts of chicory well shredded, +and one part celery. Mix well together with French dressing and serve +cold. + + +_=Chiffonade Salad=_ + +Various colored vegetables, such as peas, string beans, carrots, and +tomatoes, cooked and cold may be served on a bed of water cress with +French dressing to which has been added one boiled beet chopped fine, +some chopped green peppers, a few chives, and one hard boiled egg. + + +_=Cold Slaw=_ + +Slice the cabbage very fine, season with salt, pepper, oil, and sugar. +Pour vinegar over all and mix thoroughly. Garnish with sprigs of +parsley. + + +_=Combination Salad=_ + +Cook two bunches of asparagus until tender. Remove from water, cut off +the points, and put on sieve to drain. Put one quart of cooked salmon +in the bowl, and mix in three tablespoonfuls of olive oil, two of +strained lemon juice, and one of vinegar. Sprinkle over one teaspoonful +of salt, one-third teaspoonful of white pepper. Allow the bowl to stand +in ice until thoroughly chilled. Turn out on dish and put around it +the asparagus points. Pour one cupful of mayonnaise dressing over the +salmon, and garnish with slices of lemon cut in quarters. + + _I will show myself highly fed._ + + --+All’s Well that Ends Well.+ + + +_=Combination Salad No. 2=_ + +Insert a clove of garlic in a two-inch square of bread, and place in +middle of bowl. Line the salad bowl with crisp white leaves of lettuce. +Peel and slice two large tomatoes, one large sized cucumber, and four +radishes. Mix thoroughly with French dressing and put on lettuce +leaves. Serve with Camembert cheese and wafers. + + +_=Combination Salad No. 3=_ + +Mix thoroughly together, equal parts of cold Brussels sprouts, cold +boiled potatoes, some flowerets of cauliflower, and shredded celery. +Arrange neatly in salad bowl and serve with mayonnaise. + + +_=Crab Salad=_ + +Boil three dozen hard shelled crabs, let them cool gradually; remove +the upper shell and the tail, break the remainder apart, and pick out +the meat carefully. The large claws should not be forgotten, for they +contain a dainty morsel; and the creamy fat attached to the upper +shell should not be overlooked. Line the salad bowl with the small +white leaves of two heads of lettuce, add the crab meat, pour over it +a mayonnaise, garnish with crab claws, hard boiled eggs, and little +moulds of cress leaves, which may be mixed with the salad when serving. + + _The table is the only place where we do not get weary the first + hour._ + + --+Brillat-Savarin.+ + + +_=Crab Salad en Coquille=_ + +To the crab meat add a little minced cold boiled cabbage, a pinch of +mustard, and mix with cream salad dressing. Fill the crab shells, +serve on lettuce leaves, garnish with chopped yolks and whites of egg +alternately. + + +_=Cream Salad=_ + +One-half pint of potatoes sliced on vegetable cutter, one-half pint of +sliced cucumber pickles, one-half pint onion chopped fine, one-half +pint rich cheese cut fine, and one pint of English walnuts broken in +bits. Mix thoroughly with cream dressing, and serve on lettuce leaves. + + +_=Cucumber Salad=_ + +Cucumbers should always be perfectly fresh. Peel carefully, and place +in fresh water for a short time to become crisp. Cut in extra thin +slices. Cover with salt, pepper, oil, and vinegar mixed together. Put +on ice and serve cold. As a rule, sliced tomatoes or lettuce, or both, +are served with cucumbers. + + +_=Cucumber Salad No. 2=_ + +Peel the cucumbers thin and cut off the stem end, scrape out the +inside. Mix the pulp thoroughly with chopped anchovies and gherkins, +add a teaspoonful of lemon juice, and put back in shells. Serve on +lettuce leaf, and pour over mayonnaise. + + _Cowcumbers are cold to the third degree._ + + --+Swift.+ + + +_=Cucumber and Celery Salad=_ + +Cut celery stalks into long shreds and put in ice water for half an +hour. Peel and cut one cucumber in the same way leaving out the seed +part, and put with the celery in a salad bowl. Season with salt, +pepper, and mayonnaise. Heap up in center neatly, surround with red +radishes, and garnish with slices of hard boiled egg. Sprinkle with a +little chopped parsley and gherkins. + +Three parts of oil and one part of vinegar, thoroughly mixed, can take +the place of the mayonnaise. + + +_=Cucumbers and Cream=_ + +Peel and slice thin one large cucumber, and put on the ice until +cold. Take one cup of fresh cream, salt and pepper to taste, also a +teaspoonful of cider vinegar. Stir together and pour over the sliced +cucumbers. Do not use too much vinegar. A pinch of sugar added to the +vinegar makes the dressing milder. + + +_=Cucumber Francaise Salad=_ + +Peel one large cucumber and let it stand in salt water for several +hours. Place on a bed of lettuce and slice thin without removing +slices, so the cucumber will appear as whole. Cover with mayonnaise, +and sprinkle over green peppers chopped fine. + + _Hungry as the sea and can digest as much._ + + --+Twelfth Night.+ + + +_=Cucumber and Onion Salad=_ + +Slice cucumbers steeped in salt water for several hours, and mix with a +few sliced spring onions. Serve with cream dressing. + + +_=Dainty Salad=_ + +Take two cups of fine cut cabbage, one cup of chopped Bermuda onion, +half a can of chopped pimentos, and one large green pepper shredded +fine. Mix one-half cupful of sugar and one tablespoonful of salt with +one cup of vinegar, pour over the above mixture, and let stand for an +hour. + +Soak one box of gelatin in a cupful of water for ten minutes, add two +cups of boiling water, and let it stand until it begins to harden. +Drain the vinegar off the potpourri and mix well with the gelatin. +Place in a border mould to harden. Turn out on a platter, and garnish +with lettuce leaves. Make a cup in the center of the lettuce leaves and +fill with mayonnaise and whipped cream. Garnish with parsley. + + _Let onion atoms lurk within the bowl, + And, half suspecting, animate the whole._ + + --+Sydney Smith.+ + + +_=Dandelion Salad=_ + +First remove all dead leaves and root, and wash thoroughly. Take a +small handful at a time, shake free from water, and cut up fine into +mixing bowl. When all is used--have enough to make about two quarts +when tossed lightly into bowl--sprinkle over one teaspoonful of salt, +one of sugar, and a pinch of mustard. Have ready as much fat bacon cut +into bits as will fill a small teacup, fry to a light brown; remove the +bacon and into the hot grease mince a small onion, if onion flavor is +not objectionable; fry lightly; then add to the hot grease, one-half +cup mild vinegar, and pour it over the dandelions, and mix well. +Garnish with hard boiled eggs sliced, and serve at once. + + +_=Egg Salad=_ + +Cut hard boiled eggs in half lengths, rub their yolks through a sieve, +mix with equal weight of Parmesean cheese, season with chopped chives, +pepper and salt, and enough butter to moisten. Fill the whites with +this mixture, serve on lettuce, and garnish with sliced tomatoes. + + _The glory of the kitchen! that holds the cookery + A trade from Adam, quotes his broth and salad._ + + --+Ben Jonson.+ + + +_=Egg Salad No. 2=_ + +One teaspoonful of mustard, one teaspoonful of salt, two-thirds cupful +of vinegar, and a lump of butter the size of a hen’s egg. Put in a +double boiler, stirring all the time, and when cooked, stir in half a +cup of hot sweet milk, and set aside to cool. When ready to serve add +one and one-half dozen hard boiled eggs chopped fine, and garnish with +nice crisp lettuce leaves and sliced radishes, pickled beets, capers, +and olives. + + +_=Egg Salad No. 3=_ + +Boil the eggs for twenty minutes and let cool. At serving time arrange +lettuce leaves, and slice an egg on each plate. Place the slices in +a circle, the pieces overlapping. Fill the space in the center with +minced onion, and cover with boiled cream dressing. + + +_=Eggs au Cresson=_ + +Slice hard boiled eggs on a bed of water cress, sprinkle with salt and +pepper, and garnish with shredded anchovies. Serve with red mayonnaise. + + _Salad, and eggs, and lighter fare, + Tune the Italian spark’s guitar._ + + --+Matthew Prior.+ + + +_=Egg Lily Salad=_ + +Drop hard boiled eggs into cold water after taking them out of the +shells, and cut narrow strips from the small end very nearly to the +large end of the whites. Rub up each yolk with a teaspoonful of butter, +one of vinegar, one each of mustard and salt and pepper. Form into +balls and put back into the whites. Serve in moulds of spinach or, on +lettuce leaves with mayonnaise. + + +_=Egg Plant Salad=_ + +Take a cold well-boiled egg plant cut in small dice, and season with +salt, lemon juice, and a little oil. Serve on lettuce leaves. + + +_=Endive Salad=_ + +Carefully pick over crisp endive, sprinkle with salt and pepper, and +add a green pepper sliced thin. Over all pour vinegar to taste. When +ready to serve the salad, take two slices of bacon and cut in small +bits, fry until crisp, brown and pour over the salad, stirring it all +together. + + _Let hunger move thy appetyte and not savory sauces._ + + --+Babees Book.+ + + +_=English Salad=_ + +Beat the yolks of raw eggs according to the quantity of salad required, +add a little salt and mustard. Chop onions or leeks fine, add oil and +vinegar, and beat all into a thick sauce. Shred lettuce, green mustard +leaves, cress, and young radishes, arrange lightly in a bowl with the +sauce under it. Do not stir until ready to send to the table. Garnish +with thin slices of beet cut in fancy shapes. + + +_=Farmer Salad=_ + +Soak half a tablespoonful of gelatin in a tablespoonful and a half +of cold water, and dissolve in three-fourths of a cup of hot chicken +liquor. Strain over one cup of chopped ham and stir until the mixture +begins to thicken. Fold in one cup of thick cream beaten stiff. Add a +pinch of paprica, and salt, if needed. Mould in a border mould, and +when set, turn from the mould, fill in the center with lettuce arranged +like a cup, and fill the cup with mayonnaise. + + +_=Fish Salad=_ + +Boil tender a small whitefish, trout, or pike. Chop fine, add same +quantity of chopped celery, moisten with three teaspoonfuls of melted +butter, one of olive oil, one teaspoonful of mustard, two of pepper, +and one of salt, two of sugar, five of cream, and enough vinegar to +make the right consistency. Garnish with celery tops. + + _A cheap and wholesome salad from the brook._ + + --+Cowper.+ + + +_=Frank’s Bachelor Salad=_ + +Cover individual salad plates with white curly lettuce leaves. Select +large ripe tomatoes, peel, and cut in slices one inch thick. Place one +slice on each salad plate. Peel and cut in quarters one orange and +one ripe pear. Cut the quarters in lengthwise slices and place on the +tomato. In the center set a tiny heart-leaf of lettuce and place a +small watermelon ball in it. Pour over French dressing. + + +_=French Endive Salad=_ + +Wash the endive thoroughly and let it stand in ice cold water for an +hour. Pour over French dressing made red with paprica. + + +_=Fruit Salad=_ + +Cut a juicy orange into thick slices. Cut it again into quarters, +arrange on lettuce leaves or chicory, and cover with French dressing. + +Grapefruit salad may be made in the same way. + + +_=Fruit Salad No. 2.=_ + +Peel and seed two grapefruit, two apples, and one bunch of white +grapes. Peel two bananas and cut in small pieces, adding one-half +cupful of chopped nuts, and mix all together. Pour off a little of +the juice and add French dressing. Set aside to get very cold before +serving. + + _He’s keeping a corner for something that’s nice._ + + --+Goldsmith.+ + + +_=Fruit Salad No. 3=_ + +Pare and core six apples and chop them fine. Peel and slice four +bananas. Peel and seed six oranges and remove all the inner skins. Mix +the fruits well with two tablespoonfuls of powdered sugar, and pour +over French dressing. Serve on lettuce leaves. + + +_=Fruit Salad, Alice=_ + +Slice various kinds of fruit, such as bananas, oranges, grapefruit, +apples, peaches, and pineapple. Put in alternate layers in deep glass +dish or salad bowl. Sprinkle each layer with powdered sugar, a little +sherry, and half as much plain syrup. When all the fruit is in, place +on ice for two hours. Just before serving pour over the surface a +wineglass of maraschino, and decorate with maraschino cherries. + + +_=Fruit Salad served in Apple Shells=_ + +Take good looking apples, green, yellow, or red, of medium size. Cut +off a good piece from the top of each and remove the meat of the apple, +leaving a shell. Chop together the apple hearts, pineapple, grapefruit, +and cherries, in equal parts, and add a little lemon juice. Sweeten all +with powdered sugar, and place in the shells of apples. The same salad +may be served in orange shells. Other fruit in season and a little +grated cocoanut may be used. + + _Socrates brought Philosophy from the clouds, but the Englishmen have + dragged her into the kitchen._ + + --+Hegel.+ + + +_=German Salad=_ + +Use equal parts of pickled red cabbage and sauerkraut, a few pickled +onions, a little grated horseradish, some chopped onions, pickles, and +capers, sliced frankfurters, all mixed together and seasoned with Rhine +wine. Stir together with French dressing. + + +_=German Apple Cup=_ + +Select fine grained apples, one for each person, core and scoop out +the center. Cut heart stalks of celery very fine, but do not chop +it. Mix celery with mayonnaise dressing, to which half the bulk of +whipped cream has been added; add also more salt and pepper. Cut center +of the apples in small pieces and mix with celery. Use this mixture +to fill the hollow center of the apples, rounding it up above the +apple a little. In the center of the mixture in each apple set a tiny +heart-leaf of lettuce. Apples pared and cut to represent birds may be +used in garnishing, using raisins for eye and nose. + + +_=Grape Salad=_ + +Skin and seed white grapes, stuff them with nut kernels, arrange on +white curly lettuce leaves or water cress. Cover with French dressing +made with lemon juice. + + _Now and then your men of wit + Will condescend to take a bit._ + + --+Swift.+ + + +_=Grapefruit Salad=_ + +Cut the fruit crosswise, and pick out the pulp. Line the salad dish +with white, crisp leaves of head lettuce, put in alternate layers of +grapefruit and chopped English walnuts until the dish is full. Pour +over French dressing, and serve cold. + + +_=Grapefruit en Surprise=_ + +Fill the outer bowl of a double oyster cocktail glass with fine cracked +ice. Insert the smaller cup to chill. Cut a grapefruit crosswise, and +remove all the bitter membrane. Put it into the inner cup, and pour +over French dressing made with lemon juice. Garnish with sprigs of +parsley, and tie a ribbon the color of your table decorations around +the stem of each glass before serving. + + +_=Green Pepper Salad=_ + +Boil green peppers until done, and let them become very cold. Cut them +into thin shreds and pour over French dressing. + + +_=Green Pepper and Potato Salad=_ + +Chop four baked potatoes and one Spanish onion very fine. Slice one +green pepper across so that it makes large rings on lettuce leaves, +fill them with the potatoes and onions, heap red mayonnaise on top of +each, and serve. + + _My salad days, when I was green in judgment._ + + --+Anthony and Cleopatra.+ + + +_=Ham Salad=_ + +Chop one pound of cold boiled ham, one cold baked potato very fine, and +lay on a platter garnished with head lettuce. Pour over French dressing +and garnish with sprigs of parsley. + + +_=Herring Salad=_ + +Three salt herring, two cupfuls of beets, two apples, one salt pickle, +two cupfuls of boiled beef, two and one-half cupfuls of potatoes, four +tablespoonfuls of vinegar, and a little white pepper. Soak the herring +in water for twenty-four hours. Clean well, removing the skin and +bones. Dry in towels, and cut in cubes. Also cut in cubes the pickle, +peeled apples, meat, beets, and potatoes. Mix all together and add +vinegar, sugar, and pepper. Pack firmly in mound on platter, covered +with lettuce leaves, and garnish with hard boiled eggs cut in quarters +and arranged horizontally around base of mound. + + _He that can live upon love, deserves to die in a ditch._ + + --+Congreve.+ + + +_=Herring Salad No. 2=_ + +Two herrings minced fine, one cupful boiled beet, one onion, one large +dill pickle, one sour apple, two hard boiled eggs, two cold boiled +potatoes, and a half cupful of cold meat, all chopped fine. Mix well +with the herring, moisten with sauce made of good stock, vinegar, +mustard, and pepper. Let stand over night, stir once more thoroughly +and see that all is juicy. Pack tightly on platter and garnish in +concentric rings with chopped parsley in the center, chopped white of +egg around the parsley, chopped yolks of eggs around the whites, and +chopped beets around the yolks. This makes an attractive dish. + + +_=Hickory Nut Salad=_ + +Skin and seed one pound of grapes. Mix and form into balls, one cupful +of hickory nuts and a half pound of cottage cheese, lay them on platter +garnished with lettuce, and surround with grapes. Mix the juice of the +grapes with fruit dressing, using the juice of only one lemon if the +grapes are sour. + + _Homer never entertained either guests or hosts with long speeches + until the mouth of hunger be stopped._ + + --+Sir Philip Sidney.+ + + +_=Mrs. Hulse’s Favorite Salad=_ + +Rub the salad bowl with garlic, and line with crisp lettuce leaves. +Take large green peppers, remove the seeds and let stand in cold water +for an hour, fill them with Neufchatel cheese thinned to the right +consistency with sweet cream, and cut in slices. Put in salad dish with +alternate layers of sliced pineapple, pour over French dressing made +with lemon juice, and serve very cold. + + +_=Ideal Salad=_ + +Soak one-half package of gelatin in cold water ten minutes, add one +pint of boiling water, one-half cupful of vinegar, the juice of one +lemon, one-half cupful of sugar and one teaspoonful of salt. Strain and +let cool until it starts to set, add two cupfuls of chopped celery, +one cupful of cabbage, and one-fourth of a can of sweet red peppers +cut fine. Turn into border mould to harden. Make a cup in the center +with lettuce leaves and fill with mayonnaise dressing. Serve very cold. +This salad is a delightful accompaniment to any meat course. It is also +practical, for it can be kept a week before serving. This quantity will +serve twenty people. + + _Back to the world he’d turn his fleeting soul, + And plunge his fingers in the salad bowl._ + + --+Sydney Smith.+ + + +_=Italian Salad=_ + +Take three cups of cooked green peas, three tablespoonfuls of cooked +carrots, three tablespoonfuls of diced cooked turnips, and three +tablespoonfuls of cooked string beans, all mixed together. Into a +French dressing mix some chopped gherkins, olives, and chives, moisten +the vegetables with this mixture, and garnish with pickled beets, cut +in fancy shapes. + + +_=Italian Salad No. 2=_ + +Cut half a pound of roast veal and half a pound of boiled potatoes +into small cubes, add half a pound each of chopped beets and gherkins, +and one tablespoonful of capers. Mix well and season. Put in a bowl +lined with crisp lettuce leaves, pour mayonnaise over and garnish with +chopped olives, thin slices of smoked sausage, and slices of lemon. + + +_=Japan Radish Salad=_ + +Wash and scrape off the outside of three Japan radishes and slice them +very thin. Line the salad dish with lettuce leaves, and lay on the +radishes. Pour over French dressing. + + _Wilt please you, taste of what is here._ + + --+Shakespeare.+ + + +_=Jellied Chicken Salad=_ + +Clean and cut up one chicken, and put it on to boil slowly with one +onion. Soak one-fourth of a box gelatin for ten minutes. Cook the +chicken until the meat is ready to fall from the bones, add salt +and pepper to taste, remove the chicken and boil the stock down to +one-half. Strain and remove all the fat. Remove all the skin and +bones from the chicken, add the gelatin to the stock, stirring until +it is dissolved. Mix in the chicken, and pour into individual moulds +to harden. Serve on lettuce leaves, and place a large spoonful of +mayonnaise dressing on each mould. + + +_=Jellied Chicken and Celery Salad=_ + +Make the chicken jelly and set it in a border mould. Chop three bunches +of celery, and mix with one can of asparagus tips. When the jelly +is cold, set on a platter, and heap the celery and asparagus in the +center. Slice four hard boiled eggs and lay around the jelly in little +piles, alternating with mayonnaise dressing. + +This is also nice made with fruit jelly with fruit in center, omitting +the egg and using French dressing made with lemon instead of the +mayonnaise. + + _The fate of nations depends upon how they are fed._ + + --+Brillat-Savarin.+ + + +_=Jellied Egg Salad=_ + +Slice twelve hard boiled eggs and line a mould with them, pouring in +sufficient chicken jelly to fill the mould. When it begins to thicken, +stir gently so as to mix the eggs with the jelly. When cold, place on +a platter and heap mayonnaise dressing around the jelly. Garnish with +parsley. + + +_=Jellied Fruit Salad=_ + +Soak half a package of gelatin in cold water ten minutes. Wash and hull +one box of strawberries and one box of blackberries, and drain off all +the water. Peel and seed two oranges, removing all the inner skin, +drain off all the juice, and add one cupful of boiling water. Dissolve +the gelatin in the hot water and orange juice, and set on the ice to +cool. When it begins to thicken, mix in carefully the fruits so as not +to crush them, and set back on the ice. When stiff set the jelly on a +slab of ice and serve immediately. Serve with fruit dressing. + + _A good digestion to you all; and, once more, I shower a welcome on + you._ + + --+Henry VIII.+ + + +_=Jellied Tomato Salad=_ + +Soak half a box of gelatin in a cupful of cold water for ten minutes. +Run two quart cans of tomatoes through a fine strainer, using all but +the seeds. Heat the tomato liquid, adding gelatin, and season with +salt, pepper, and sugar. Place a layer of this in a mould, allowing it +to congeal partly; add a layer of chopped celery, another of the jelly, +next a layer of peas, one more of jelly, another of stuffed olives, and +lastly the remaining jelly. Set on ice to harden. Serve with mayonnaise +dressing on lettuce leaves, and garnish with concentric rings of yolks +and whites of eggs chopped fine. + + +_=Jellied Tomato and Cucumbers=_ + +Make the tomato jelly as above, and set in individual moulds. Chop +four large cucumbers rather fine and mix with four tablespoonfuls of +French dressing. Place the jelly on a platter when hard, and surround +each mould with cucumbers. Place mayonnaise dressing on the top of each +mould. + + _A dish that I do love to feed upon._ + + --+The Taming of the Shrew.+ + + +_=Jellied Veal Salad=_ + +Wash and cut one veal knuckle into pieces, put into two quarts of cold +water, and let simmer for two hours; then add ten whole cloves, one +bay leaf, one large sliced onion, and half a teaspoonful of allspice. +Simmer for another hour, remove the knuckle, and boil down the liquid +to one-half. Remove the skin and the bones from the meat, place in a +mould, and pour over the liquid. Salt and pepper to taste, and set on +ice to cool. When hard, place on platter garnished with lettuce leaves. +Pour over Hollandaise sauce, and serve. + + +_=Kentucky Salad=_ + +Take several heads of crisp white lettuce, remove the hearts and spread +the heads flat. Chop equal parts of white cabbage and green peppers and +lay on the lettuce. Pour over bacon dressing. + + +_=Kohlrabi Salad=_ + +Peel and cut in two, and slice thin, the young kohlrabi; parboil in +salt water, pour off, and stew in plain water for twenty-five minutes. +Drain and let cool. Serve on lettuce leaves with red mayonnaise. + + _My soul tasted that heavenly food which gives new appetite._ + + --+Dante.+ + + +_=Lamb Mint Salad=_ + +Take two cups of cold cooked lamb cut into dice, and half a cup of +chopped cabbage. Dress with mayonnaise, and serve on chop-plate +garnished with lobes of mint jelly and sprigs of parsley. + + +_=Last-Minute Salad (quickly made)=_ + +Dice six cold boiled potatoes, chop one good sized onion, four hard +boiled eggs, and one small cucumber. Mix with bacon sauce, and serve on +lettuce leaves. + + +_=Lemon Salad=_ + +Cut three lemons into halves and remove the pulp carefully so as not +to break the skins. Strain off some of the juice. Remove all the inner +skin from the lemon pulp, and mix it with finely chopped cabbage which +has been well seasoned with salt, pepper, and oil. Garnish with fine +chopped beets, and serve on lettuce leaves, half a lemon to each person. + + +_=Lettuce Salad=_ + +Bury a clove of garlic in a two-inch square of bread and place in the +bottom of a bowl. Fill with white leaves and the heart of head lettuce, +and pour over French dressing. + + _The tender lettuce brings on softer sleep._ + + --+Anonymous.+ + + +_=Lettuce and Bacon Salad=_ + +Rub the salad bowl with garlic, and fill with the white leaves and +hearts of two heads of lettuce. Cut three slices of bacon into small +bits, and fry. Add one cup of vinegar, a teaspoonful of salt, and a +pinch of pepper. Pour over the lettuce, and garnish with slices of hard +boiled eggs. + + +_=Lettuce and Cucumber Salad=_ + +Slice cucumbers very thin and heap on a platter garnished with romaine +lettuce. Pour over French dressing to which has been added a spoonful +of onion juice. Cream dressing is sometimes preferred. + + +_=Lettuce and Onion Salad=_ + +Cover a platter with white leaves of head lettuce, shred two Spanish +onions very fine, and soak them for an hour in cold water in which a +little sugar has been dissolved. Lay the onions on the lettuce, and +pour over French dressing. + + +_=Lettuce and Tomato Salad=_ + +Cover a platter with head lettuce, cool and crisp. Peel and quarter +the tomatoes, place them on the lettuce leaves, and pour over French +dressing. A suspicion of garlic is often used in the French dressing. + + _Bestrewed with lettuce and cool salad herbs._ + + --+Anonymous.+ + + +_=Lettuce and Tomato Salad No. 2=_ + +Slice four large tomatoes very thin after removing the skin, and lay +them on a platter garnished with head lettuce. Serve with mayonnaise +dressing. + + +_=Lettuce and Spring Onion Salad=_ + +Take well washed lettuce leaves, drain, and shred. Add sliced young +onions, and serve with French dressing. + + +_=Lettuce Salad (stuffed)=_ + +Wash one small head of lettuce for each person, and remove the heart +carefully so as not to break the head. Chop very fine one bunch of +celery, one cucumber, and one small onion, and mix well with French +dressing, stuff the heads of lettuce with this mixture, and serve. + + +_=Lima Bean Salad=_ + +Line a salad bowl with lettuce leaves. Heap in the center one pint +of cooked beans, seasoned with salt and pepper, and pour over French +dressing. Let it stand until cold, and garnish with sprigs of parsley +before serving. + + _If we will plant nettles or sow lettuce._ + + --+Othello.+ + + +_=Liver Salad=_ + +Select five or six large chicken livers or an equal quantity of calf’s +liver, and put through a sieve. Take a spoonful of mustard and mix with +French dressing until it is the consistency of cream. Pour the mixture +over the livers, serve on lettuce leaves, and garnish with strips of +green peppers. + + +_=Lobster Salad=_ + +Remove the meat of one large lobster from the shell, and cut into small +pieces, season with salt and pepper, and mix well with mayonnaise +dressing. Garnish with tufts of water cress, sliced egg, the yolk taken +out, and its place filled with lobster coral and sliced cucumber, and +sliced onion rings filled with caviar. + + +_=Lobster Salad No. 2=_ + +Take two parts of diced lobster, one part celery, seasoned with salt, +pepper, and vinegar, cover with mayonnaise, and garnish with hard +boiled eggs cut lengthwise and quartered. + + _And ate a lobster, and sang and mighty merry._ + + --+Pepys’s Diary.+ + + +_=Lobster Salad No. 3=_ + +Take one large, heavy lobster, boil half an hour, remove all the meat +from the claws and shell, and lay the coral aside. Cut the meat into +neat cubes. Wash and trim two heads of lettuce, breaking the leaves up +and reserving the cores. Line the salad dish with the lettuce leaves, +mix the cores with the lobster meat in the bowl, and season with a +little salt and red pepper. Rub the coral smooth and mix very slowly +into a dressing made of two hard boiled egg yolks, two fresh yolks, one +tablespoonful of made mustard, three of oil, two of vinegar, one of +powdered sugar, and one teaspoonful each of salt and pepper. Pour this +mixture over the salad and decorate with slices of hard boiled eggs, +lobster claws, and parsley. + + +_=Log Cabin Salad=_ + +Peel and cut lengthwise four bananas, place in orange juice for half an +hour, then place the bananas on individual serving plates, log cabin +fashion, fill the centers with stoned cherries, using both white and +red if obtainable, and pour over fruit dressing. Garnish with sprigs of +parsley. + +White asparagus can also be served in this style, filling the centers +with Hollandaise sauce. + + _Now good digestion wait on appetite, and health on both._ + + --+Macbeth.+ + + +_=Macedoine Salad=_ + +Take one cupful each of diced carrots, white and yellow turnips, and +artichoke bottoms, and add one cup of green peas, one cup of asparagus +tips, and one cup of fine cut string beans. Mix, and serve on lettuce +leaves with French dressing and capers. + + +_=Mayonnaise of Oysters=_ + +Take equal parts of celery and white cabbage shredded very fine, +oysters scalded in their own liquor, with a little vinegar and salt. +Season the celery and cabbage with a little oil and vinegar, place in +the center of the dish, dip the oysters in mayonnaise, and surround the +center. + + +_=Mayonnaise of Fresh Lobster=_ + +Shred very fine the meat of one large lobster and two heads of lettuce, +seasoning them with French dressing. Cover with mayonnaise decorated +with capers, sliced stuffed olives, lobster coral, a quartered egg, and +water cress. + + +_=Melon and Cucumber Salad=_ + +Scoop out three small melons, first cutting in halves, and dice the +pulp, mixing it with equal parts of thin sliced cucumbers and a +sprinkling of chopped cress. Serve with mayonnaise. + + _He was a bold man who first ate an oyster._ + + --+Swift.+ + + +_=Mixed Salad=_ + +Chop fine a few stalks of white crisp celery, two onions, one sour +apple, one nice head of lettuce, and one hard boiled egg. Mix well with +mayonnaise dressing and serve on individual salad dishes, garnish with +slices of hard boiled eggs and sprigs of parsley. + + +_=Mock Pineapple Salad=_ + +Pare and core four large apples, cut in rings. Peel and slice a little +thicker than the apples, four juicy oranges. Place a slice of orange on +each slice of apple, and arrange in circle on serving dish. Pour over +the juice of one orange and one lemon, and sift white sugar on top. + + +_=New Century Salad=_ + +Use crisp white lettuce leaves, sliced red peppers and chopped olives, +with a few slices of cucumbers. Pour over a French dressing. Mayonnaise +is sometimes preferred. + + +_=Normandy Salad=_ + +Stew gently in their own liquor a small can of French peas. Season +with a little salt and pepper, and add a pinch of sugar. When the peas +absorb all the liquor, allow them to cool. Chop half a pound of English +walnuts, and mix with the peas. Pour over it a half cup of mayonnaise. + + _Hail, wedded nourishment._ + + --+Anonymous.+ + + +_=Nut Salad=_ + +Cover half a pint of English walnuts with boiling water, and blanch. +Put the walnuts into a pan, and cover with a pint of stock. Add a +heaping teaspoonful of chopped onions, a tablespoonful of chopped +apple, simmer gently for twenty minutes, and let drain. Set aside to +cool. Chop twelve mushrooms very fine. Line the salad bowl with lettuce +or chicory. Cut an orange into half and scoop out the pulp. Put this +pulp over the lettuce leaves, then a layer of the mushrooms, then the +walnut kernels, then the remaining mushrooms. Send to the table with +French dressing. + + +_=Nut and Cabbage Salad=_ + +Take one head of shredded pink cabbage, and one cupful of chopped pecan +nuts. Lay white cabbage leaves on a platter, and place the pink cabbage +and nuts on them. Pour over boiled dressing, and serve. + + +_=Nut and Celery Salad=_ + +Take three green peppers and cut into two equal parts, removing the +seeds, and fill them with one and one-half cupfuls of chopped celery, +and one cup of chopped English walnuts, thoroughly mixed. Garnish the +platter with lettuce leaves, and place the peppers on it. Put a large +spoonful of mayonnaise dressing on top of each portion. + + _Three several salads have I sacrificed, bedewed with precious oil + and vinegars._ + + --+Beaumont and Fletcher.+ + + +_=Nut and Orange Salad=_ + +Cut three oranges each into two parts, being careful not to hurt the +skins, and remove the pulp. Take out all the tough inner skins. Mix +the pulp with half a cupful of English walnuts and one banana sliced. +Level the halves of the oranges so that they will stand evenly, fill +them with the fruit and nuts. Set them on a platter garnished with the +leaves of one head of lettuce. Pour over French dressing made with +lemon juice. + + +_=Orange Salad=_ + +Put a layer of crisp lettuce leaves in the bottom of a salad dish, and +fill with alternate layers of sliced oranges and chopped nut meats. +Pour over fruit dressing and set on ice until ready to serve. Sprinkle +with grated cocoanut. + + +_=Orange Salad No. 2=_ + +Peel and slice six seedless oranges and four bananas, and arrange them +in alternate layers in the salad dish. Beat the yolks of five eggs for +five minutes, add one cupful of granulated sugar and beat until thick, +add a pinch of salt and the juice of two lemons, and beat again. Pour +over the prepared fruit and set away on the ice, as it must be very +cold when served. + + _Small cheer and great welcome make a merry feast._ + + --+The Comedy of Errors.+ + + +_=Onion Salad=_ + +Take either Bermuda or Spanish onions, peel and slice in rings a +quarter of an inch thick, steam them until half cooked, and let them +become very cold. Serve on lettuce leaves with ravigote sauce. + + +_=Othello Salad=_ + +Peel large tomatoes and remove the pulp, and set on ice to cool. Take +three-fifths Russian caviar, one-fifth tomato pulp, and one-fifth +chopped onion, mix together, and fill in the tomato shells. Serve on +lettuce leaves, and place a large spoonful of mayonnaise on each. + + +_=Oyster Plant Salad=_ + +Take cold boiled oyster plant, cut in strips, season with salt and +pepper, dip the ends in French dressing to which has been added some +chopped chives, and garnish with aspic jelly. + + +_=Pear Salad=_ + +Peel and core large ripe pears, lay half a pear on a bed of lettuce on +individual salad plates. Put ten cherries and some cheese balls around +the pear on lettuce, and cover with French dressing. This is not only +delicious, but is a pretty combination of colors. + + _Mine eyes smell onions, I shall weep anon._ + + --+All’s Well that Ends Well.+ + + +_=Pecan Salad=_ + +Make a well seasoned lemon jelly, turn in individual glasses to mould, +and when set, put pecans on in design. Turn out on lettuce leaves, and +cover with mayonnaise dressing. Garnish with green peppers cut in fine +shreds. + + +_=Pepper Salad=_ + +Canned pimentos--Spanish peppers--make a salad as good to eat as it is +beautiful to look at. Open the can, let it stand fifteen minutes for +the odors to escape, and turn the contents into a colander, running +cold water over the rosy vegetables. Give them a good wash, drain +carefully, and chill them thoroughly on the ice. Serve on lettuce, +dressed with mayonnaise or French dressing. + + +_=Pepper Salad No. 2=_ + +Peel large Spanish peppers, removing the seeds and core. Fill with +sardine or any other good fish salad. Serve with mayonnaise dressing. + + +_=Pineapple Salad=_ + +Peel half a ripe pineapple and shred except the core. Mix the shreds +with an equal quantity of chopped celery, and put on ice. Just before +serving mix in enough mayonnaise sauce to moisten; garnish with slices +of lemon, and serve very cold. + + _Fat olives and pistachio’s fragrant nut, + And the pine’s tasteful apple._ + + --+Anonymous.+ + + +_=Pineapple Salad No. 2=_ + +Take a large pineapple, cut a square on one side so the pulp can +be removed, then cut a small slice off the other side to make the +pineapple steady on the platter. Remove the pulp, shred it and mix it +with mayonnaise, put it in a china bowl and set it on the ice for an +hour. When ready to serve, fill the pineapple with the mixture, place +on a plate, and serve. The leaves should be left on the end of the +pineapple. Strawberries, cherries, and blanched almonds may be added if +preferred. + + +_=Pineapple and Grapefruit Salad=_ + +Seed and peel two grapefruit, remove all the inner skin, and cut the +pulp into small pieces. Shred one fresh pineapple, mix with half a +cupful of English walnuts and the grapefruit. Place all in a bowl, and +pour over French dressing. Garnish with parsley. + + +_=Pineapple and Lettuce Salad=_ + +Wash one head of lettuce and arrange on a platter. Lay the slices of +one can of pineapple on the lettuce and pour over French dressing. + + _Can one desire too much of a good thing._ + + --+Cervantes.+ + + +_=Potato Salad=_ + +Peel and slice thin while hot, twelve small boiled potatoes. Fry half a +pound of lean bacon and cut in bits. When almost brown, put in half an +onion chopped fine, cook a moment, and pour over the warm potatoes. Mix +well by shaking and tossing, and season with salt and pepper. Make a +mixture of two parts mayonnaise with one part of vinegar and pour over +the potatoes. Sprinkle with chopped parsley, and serve as it is, but +never serve cold. + + +_=Potato Salad No. 2=_ + +Cut two quarts of cold boiled potatoes into dice, add one large Spanish +onion, one head of celery, and four hard boiled eggs. Season with salt, +pepper, and a little cayenne. Mix thoroughly with French dressing to +which has been added a teaspoonful of mustard and a few capers. + + +_=Potato and Cress Salad=_ + +Take one bunch of water cress, wash carefully, and lay it around +platter. Dice six cold baked potatoes, and mix thoroughly with French +dressing to which has been added one tablespoonful of onion juice. Heap +the potatoes in center of water cress, and garnish with parsley and +slices of hard boiled eggs. + + _Let the sky rain potatoes._ + + --+The Merry Wives of Windsor.+ + + +_=Potato and Egg Salad=_ + +Cut five cold baked potatoes into dice, slice four hard boiled eggs, +and pour over the juice of one lemon. Arrange in a bowl and cover with +cream dressing. Serve on lettuce leaves. + + +_=Prune Salad=_ + +Soak one pound of large French prunes and one pound of dried apricots +over night. Chop the prunes and mix with one cupful of chopped English +walnuts. Shred one head of lettuce and lay on platter, place on it +the apricots, heap the prunes and nuts on the apricots, and pour over +maraschino dressing. + + +_=Prune and Nut Salad=_ + +Cook prunes until tender, remove the stone, and cut the fruit into +eighths lengthwise. Arrange on lettuce with a mound of cream dressing +in the center. Sprinkle chopped pecan meat over all, or break the prune +stones and chop the kernels. + + +_=Radish Salad=_ + +Take round red and white radishes, cut them in halves and arrange +alternately, skin side up, on a bed of shredded lettuce. Sprinkle with +French dressing, and garnish with sliced stuffed olives. + + _Hunger is sharper than a sword._ + + --+Beaumont and Fletcher.+ + + +_=Radish Salad No. 2=_ + +Slice two bunches of radishes, and shred one Spanish onion, mixing +them well together. Arrange one head of lettuce around the salad bowl, +heap the radishes and onion in the center, and pour over ripe olive +dressing. Garnish with strips of red peppers. + + +_=Raisin Salad=_ + +Wash and soak one box of seeded raisins over night. Garnish the platter +with a head of lettuce, heap the raisins in the center, and cover with +whipped cream. Place one raisin on top. + + +_=Ribbon Salad=_ + +One cup of cold cooked string beans, one cup of peas, one cup of celery +cut in small pieces. Dress the beans and peas with a plain French +dressing, and the celery with a gold mayonnaise. Arrange a bed of +shredded lettuce on a chop-plate. On that place the beans, celery, and +peas in alternate layers. Have the center layer of celery. Serve very +cold after garnishing with radish roses. + + +_=Romaine Salad=_ + +Take broad, shredded romaine lettuce leaves, and sprinkle with French +dressing to which has been added a suspicion of garlic. + + _Read these instructive leaves._ + + --+Pope.+ + + +_=Roquefort Salad=_ + +To two large heads of lettuce, add a quarter of a pound of grated +Roquefort cheese, and one cupful of French dressing. If this is too +much cheese to suit the taste, celery or cucumber may be substituted +for part of the quantity. + + +_=Salmon Salad=_ + +Line the salad dish with two crisp heads of lettuce arranged with +the darker leaves outside and the lighter ones inside. Take a can of +salmon, shred the fish into small flakes, and place in the middle of +the dish on the lettuce. Season with salt and a little cayenne. Pour +over one tablespoonful of vinegar, and the juice of one lemon. Set on +ice for an hour to cool. When ready to serve, pour one teaspoonful of +mayonnaise dressing over the fish, and sprinkle a few capers on top. +Nasturtium blossoms make a pretty garnish. + + +_=Salmon Salad No. 2=_ + +Pick the salmon to pieces, chop celery fine, and add about twice the +amount you have of fish. Mix well with boiled dressing, and serve on +lettuce or cress. + + _Live while you live, the epicure would say + And seize the pleasure of the present day._ + + --+Doddridge.+ + + +_=Salmon Salad Jellied=_ + +Take a pint of canned salmon, drain, and remove the skin and bones. +Mince fine, add one tablespoonful of lemon juice, a dash of red pepper, +a teaspoonful of minced parsley, and salt to taste. Mix together and +bind with any prepared salad dressing, and a tablespoonful of powdered +gelatin dissolved in a quarter of a cupful of water. Fill small moulds +and set them on the ice to chill quickly. Turn out on crisp lettuce +leaves. Garnish with sliced olives and serve with cucumber sauce or +mayonnaise. + + +_=Sardines in Jelly=_ + +Pour a layer of aspic about a quarter of an inch thick in the bottom of +a mould with a closed center, so that it will form a border when stiff. +When hard, arrange on it a layer of sardines which have been skinned. +Sprinkle over some finely cut cress and chopped hard boiled egg. Pour +over more jelly, which is cold but not congealed, and let it harden. +Add another layer of sardines and fill the mould with jelly. Stand +aside to harden. Fill in the center with celery mixed thoroughly with +mayonnaise dressing. Garnish with water cress. + + +_=Sardine Salad=_ + +Make a dressing from the oil in a box of sardines, and as much lemon +juice, with salt, paprica, and black pepper. Mix the sardines with +an equal quantity of Bermuda onion, sliced and quartered, stirring +thoroughly with the dressing. This is an excellent appetizer. + + +_=Scrambled Egg Salad=_ + +Select evenly sized tomatoes, cut in halves, scoop out the pulp, and +fill the hollows with scrambled eggs well seasoned. When cold, spread +enough mayonnaise on each to cover the egg, and put a thick layer of +aspic on top. Arrange neatly in a circle on a cold dish, and garnish +with beets and gherkins cut in fancy shapes. Fill the center with +lettuce and sliced tomatoes, all cut in fine strips, and season with +pepper, salt, oil, and vinegar. Serve very cold. + + +_=Scottish Salad=_ + +Cover a platter with lettuce leaves. Arrange a circle of sliced hard +boiled eggs around the edge, the slices overlapping each other. Heap +in the center two parts of chopped celery to one part of flakes of +salmon, which has been thoroughly mixed with oil, vinegar, and salt. +Pour mayonnaise dressing over all, and garnish with stuffed olives and +capers. + + _My soul tasted that heavenly food which gives new appetite._ + + --+Dante.+ + + +_=Shad Roe Salad=_ + +Steep the shad roe in boiling salt water. Take it out without breaking, +sprinkle it with a mixture of vinegar and Worcestershire sauce, and +put aside to cool. When ready to serve, insert a clove of garlic in a +two-inch square of bread, and put it in the center of the dish. Cover +with a bed of lettuce leaves, and arrange in the center the shad roe +cut into slices half an inch thick. Cover with mayonnaise into which +some whipped cream has been stirred. + + +_=Sheldon Salad=_ + +Cut a pineapple into small squares, seed four oranges and cut them +fine, seed half a pound Malaga grapes and cut them and half a pound +candied cherries into halves, slice two bananas very thin. Serve on +lettuce leaves and pour over the following sauce: The juice of the +pineapple, one cup of sugar, one tablespoonful of cornstarch, one +cupful walnuts cut fine, and half a cupful of water. Mix the cornstarch +with a little water, add the pineapple juice, the sugar, and the rest +of water. Boil until thick, and after it is cold, add the nuts. This +may be frozen if desired. + + +_=Sherry Salad=_ + +Chop half a Bermuda onion very fine and add twice as much chopped +parsley. Chop four small red peppers and eight green peppers. Mix +half a cupful of olive oil, five tablespoonfuls of vinegar, half a +teaspoonful of powdered sugar, and one teaspoonful of salt into a +dressing, and mix well with the onion and peppers. Put in a covered +glass jar and let it stand for an hour in a cool place. Serve on tender +lettuce leaves. + + +_=Shrimp Salad=_ + +Season the canned or cooked shrimps with lemon juice, salt, and pepper, +and mix with mayonnaise dressing. Serve on lettuce leaves, and garnish +with stoned olives, capers, and hard boiled eggs. + + +_=South Shore Country Club Salad=_ + +Rub the salad dish with garlic and line with a bed of romaine lettuce. +Fill in the center with equal parts of cantaloupe and watermelon balls +cut out with a Parisienne spoon. Pour over French dressing made with +fruit juices. + + _O, dainty and delicious! Food for the gods._ + + --+Croffutt.+ + + +_=Southern Salad=_ + +Take tender okras, trim the ends, and boil until tender. Drain them +and let them become very cold. Dip sweet peppers in hot fat and take +off the skins. Shred them fine, and mix with the okras. Serve with +mayonnaise dressing. + + +_=Southern Salad No. 2=_ + +Take two bunches of leaf lettuce, lay them in water about an hour, +and shred. Three slices of bacon, browned to a crisp, half a cup of +vinegar, half a cup of water, and half an onion chopped fine; let come +to a boil and throw in the bacon; mix in two hard boiled eggs chopped +fine. Pour over the lettuce. + + +_=Spanish Salad=_ + +Shred two bunches of endive and mix them thoroughly with ripe olive +dressing. Cover the platter with the same and garnish with quartered +peeled tomatoes, and quartered hard boiled eggs, yolks of which have +been taken out and the places filled with anchovy paste. + + _The discovery of a new dish does more for the happiness of man than + the discovery of a new planet._ + + --+Brillat-Savarin.+ + + +_=Spinach Salad=_ + +Take half a peck of fresh, crisp spinach, wash it thoroughly in several +waters, put in steamer, and steam for about ten minutes, turn into +a colander, and drain. Chop fine, season with salt, pepper, and two +tablespoonfuls of melted butter. Mix well and press into small moulds +or cups. When cold, place each form on a lettuce leaf, and put a +spoonful of mayonnaise dressing on top. + + +_=String Bean Salad=_ + +Cook until tender, very fresh green beans, lay them for an hour in +French dressing, then drain and mix with Ravigote sauce, serve on +lettuce leaves, and garnish with sliced hard boiled eggs. + + +_=Summer Salad=_ + +Line the salad bowl with crisp white lettuce leaves. Take slices of +orange, and arrange around the side of the dish to come up even, +forming contrast with the lettuce. Fill the center with sliced bananas +cut round, and strawberries. Cover with whipped cream and place red +cherries on top. + + +_=Sunday Night Salad=_ + +Calf’s brains, plainly boiled in salt and water, chilled on ice, cut in +small dice, and served on a bed of tender lettuce with mayonnaise, make +a delicious hot weather dish for Sunday night. + + +_=Sweetbread Salad=_ + +Take cold slices of cooked sweetbread which have been dipped in flour, +and fried. Shred a head of lettuce, and place it in the center of the +dish. Cover with cream dressing, dip sweetbreads in mayonnaise, and +heap them in the center. Garnish with sliced radishes and chopped beets. + + +_=Sweetbread Salad No. 2=_ + +Select a pair of calf’s sweetbreads, wash in cold water, put on in +boiling water, and add a teaspoonful of salt, a little onion, and a +sprig of celery. Cover the saucepan and let them simmer gently for half +an hour. Lift the sweetbreads out, and throw at once into cold water. +When cold, pick them apart by taking out all the membrane, and stand +them away. When ready to serve, insert a clove of garlic in a two-inch +square of bread and put it on the bottom of the salad bowl. Arrange +over it a bed of lettuce leaves. Mix the sweetbreads with mayonnaise +dressing, heap them on top of the lettuce leaves, and garnish with +capers and sliced olives. + + _Where’s the man that can live without dining._ + + --+Owen Meredith.+ + + +_=Sweetbread Salad No. 3=_ + +Take two pounds of veal sweetbread, and boil until tender in salt +water. When cold, break into small pieces and remove the membrane. To +one quart of sweetbread add a pint of celery torn in small pieces, and +one cupful of walnut meats. Mix with mayonnaise dressing, and serve +with salted wafer crackers on lettuce leaf. + + +_=Sweet Potato Salad=_ + +Cold boiled sweet potatoes, cut in small dice two-thirds, celery cut +in small dice, one-third, mix with French dressing, and garnish with +stuffed olives. + + +_=Symphony Salad=_ + +Soak a pair of calf’s sweetbreads in cold salted water, and drop them +into boiling salted water. Add a teaspoonful of vinegar, and boil them +for twenty-five minutes. Drop them again into cold water to harden. +When cold remove the membrane, and cut into small pieces. Peel and +slice two or three cucumbers into very thin slices, and stand in salt +water for one hour. Drain and mix with the sweetbreads. Just before +serving mix with mayonnaise dressing, and garnish with white celery +tops and olives. Half a pint of mushrooms and celery added are quite an +improvement. + + _’Twould tempt the dying anchorite to eat._ + + --+Sydney Smith.+ + + +_=Tomato Jelly Salad=_ + +Soften the contents of a box of gelatin in cold water. Cook one can of +tomatoes, three stalks of celery, one small cupful of cold water, one +small onion, a small bay leaf, three cloves, salt and paprica to taste, +for about a half an hour, and pass through sieve to take out the seeds. +Add the gelatin and stir until dissolved, pour into individual moulds, +and put into a cool place to form. Serve with crisp lettuce leaves, +and pour mayonnaise over the whole. The jelly may be cut and used as a +garnish for salads and cold meats. Add a quarter of a teaspoonful of +baking soda while the ingredients are boiling. + + +_=Tomato Salad=_ + +Peel and slice nice red tomatoes, dip in French dressing to which has +been added a suspicion of garlic, and serve on lettuce leaves. Plenty +of black pepper improves their flavor. + + +_=Tomato and Cauliflower Salad=_ + +Cut small ripe, or whole canned tomatoes into quarters, and arrange +them on lettuce leaves, with a floweret of cold cooked cauliflower, +which has been soaked for an hour in French dressing, between the +quarters. Serve with mayonnaise or cream dressing, sprinkled with +finely chopped sweet red peppers. + + _A dish fit for the gods._ + + --+Julius Cæsar.+ + + +_=Tomato and Celery Salad=_ + +Peel as many solid tomatoes as are needed--one to each person; cut off +the stems, and remove the seeds. Chop fine one stalk of celery, and one +green sweet pepper. Mix thoroughly with French dressing, and put in +the tomatoes. Arrange them on little nests of lettuce leaves and pour +mayonnaise dressing over each. Serve very cold. + + +_=Tomato and Corn Salad=_ + +Tomatoes stuffed with green corn are a summer food par excellence. They +make a truly delectable salad, which, with heated crackers and cream +cheese, makes a salad course at luncheon or dinner. Pare and cut out +the hearts. Set on ice until they are chilled. Fill with green corn +boiled on the cob, then cut off and allowed to get perfectly cold. In +serving, cover with simple French dressing, or mayonnaise, if preferred. + + +_=Tomato and Cucumber Salad=_ + +Peel and slice four large tomatoes, and lay them on a platter garnished +with head lettuce. Peel and chop rather fine two cucumbers, and heap +them on the slices of tomato. Pour over French dressing, and serve. + + _Here is everything advantageous to life._ + + --+The Tempest.+ + + +_=Tomato and Grapefruit Salad=_ + +Cut three grapefruit in two, and remove the pulp, taking out the tough +inner skin. Peel tomatoes, chop them fine, and mix with the grapefruit. +Place in the hollow halves of the grapefruit, and put a large spoonful +of mayonnaise dressing on top of each. Garnish with sprays of cress. + + +_=Tomato and Lettuce Salad=_ + +Peel one large tomato for each person, and lay it on a bed of lettuce, +placing a spoonful of mayonnaise or French dressing on top of each. +Serve very cold. This is a truly delicious dish and will be good every +day during the tomato season. + + +_=Tongue Salad=_ + +Boil, skin, trim, and slice one tongue, cut in dice, add the whites of +six hard boiled eggs and three stalks of celery cut into cubes. Mix +thoroughly with cream dressing, and serve at once. + + _My teeth are on edge till I do eat._ + + --+Cartwright: The Ordinary.+ + + +_=Transparent Salad=_ + +Soak half a box gelatin in cold water for an hour, add one pint of +boiling water, one-half cupful of sugar, and the juice of three lemons. +Stir until the sugar is dissolved. Pour into individual moulds and set +on ice to cool. Arrange two heads of lettuce on the platter in the form +of nests. Peel and slice two bananas, peel and remove all the inner +skin from one grapefruit, and break the sections into pieces two inches +long. When the jelly begins to harden, mix the fruit into it carefully. +Place the jelly back on the ice to become very hard. Place one mould in +each of the lettuce nests, and cover with mayonnaise dressing. Serve +immediately. + + +_=Variety Salad=_ + +One cup of sliced cucumbers, half a Bermuda onion, chopped, half a cup +of minced celery, a quarter of a cup of parsley, ground or chopped +very fine, and two green peppers, chopped fine. Mix and garnish with +three hard boiled eggs and serve cold on lettuce leaves with a French +dressing or, if preferred, with mayonnaise. + + _Change is the sauce that sharpens the appetite._ + + --+Anonymous.+ + + +_=Veal Salad=_ + +Chop two pounds of cold boiled veal and two bunches of celery into +small pieces, and sprinkle with salt and pepper. Shred one Spanish +onion, and mix with the meat and celery. Lay on a platter garnished +with one head of lettuce, and cover with mayonnaise dressing. + + +_=Vegetable Salad=_ + +Rub the salad bowl with garlic, and line with water cress. Take fine +strips of vegetable of various colors, cooked and cold, with peas and +string beans, carrots, beets, and tomatoes. Pour over it French or +chiffonade dressing. + + +_=Venison Salad=_ + +Chop one pound of cold, cooked venison, and mix with two glasses of +Bar-le-Duc jelly. Wash two bunches of water cress and lay it around +the platter. Place the meat and jelly in the center, and pour over the +French dressing. + + _I have often gathered wholesome herbs, which I boiled, or ate as + salads with my bread._ + + --+Swift.+ + + +_=Virginia Ham Salad=_ + +Slice a pound of cooked Virginia ham very thin and lay it on a platter +garnished with one head of lettuce. Separate the yolks from the whites +of four hard boiled eggs. Chop the whites very fine, and put the yolks +through a potato ricer. First lay the whites and then the yolks on the +ham, and pour over French dressing. + + +_=Waldorf Salad=_ + +Take two cupfuls of celery cut fine, one dozen walnut meats, the grated +rind of an orange, one cupful of apple cut in dice, and mix with salad +dressing. Pile on lettuce leaves or fill in orange or apple cups. + + +_=Waldorf Salad No. 2=_ + +One cupful of Malaga grapes, three bananas, three oranges, one cupful +of nut meats, one bunch of celery, one head of lettuce, mayonnaise +dressing. Line the dish with lettuce leaves, cut celery in dice, mix +with fruit and nuts, add dressing, and chill well before serving. + + _To search the secrets of a salad._ + + --+Anonymous.+ + + +_=Waldorf Salad No. 3=_ + +Put the kernels of thirty English walnuts on a layer of sliced oranges, +squeeze lemon juice over them and let them stand for twenty-four hours. +When the salad is needed, wash and pick over a pint of cress, or chop +a bunch of celery, and add to the walnuts. Pour over all a rich French +dressing. + + +_=Water Cress Salad=_ + +Arrange the cress in the serving dish, and garnish with sliced hard +boiled eggs and shredded anchovies. Water cress is also good when +served plain with French dressing. + + +_=White Aspic=_ + +Cover a quarter of a box of gelatin with a quarter of a cup of cold +water, soak half an hour, put in a saucepan one tablespoonful of butter +and one of flour, mix, and add half a pint of milk. Stir until boiling, +and add half a teaspoonful of salt, and a dash of white pepper, a +teaspoonful of onion juice, and the gelatin, then strain. This is used +chiefly as a garnish for meat salads. + + +_=White Salad=_ + +Rub the salad bowl with garlic or a piece of onion, and line with +white lettuce leaves. Chop together white cabbage, celery, and white +radishes, and mix with the same quantity of white chicken meat cut in +dice. Pour over cream dressing. + + _A morsel for a monarch._ + + --+Anthony and Cleopatra.+ + + +_=Wilted Lettuce=_ + +Take three thin slices of salt pork and put in the frying pan, heat +until the grease fries out, then turn into the pan one cup of sour or +sweet cream, three tablespoonfuls of vinegar, one tablespoonful of +sugar and let them get hot. Wash the lettuce, place in a separate dish, +pour the hot cream over it, and serve. + + +_=Wolcott Hotel Salad=_ + +Peel and slice four oranges, four blood oranges, and one head of +romaine lettuce, lay the leaves lengthwise on a platter, and arrange +the slices of oranges along the lettuce alternating the colors. Pour +over French dressing. + + +_=Yellow Tomato Salad=_ + +Peel and slice yellow tomatoes, lay them on lettuce leaves, and pour +over French dressing. + + +_=Zebra Salad=_ + +Seed two green peppers, boil two or three minutes, then cut in shreds. +Shred the dark and light leaves of a head of lettuce or endive +separately; cut three tomatoes in shreds, remove the peel and skin from +one large grapefruit. Arrange each article separately upon the serving +plate, having a circle of light and then dark green material around the +edge, and pour over French dressing. + + _Serenely full, the epicure would say + Fate cannot harm me--I have dined to-day._ + + --+Sydney Smith.+ + + + + +_=Dressings and Sauces=_ + + + + +_=Dressings and Sauces=_ + + +_=Bacon Sauce=_ + +Fry thin slices of smoked bacon or ham fat, and, after straining, +add one-third as much vinegar as you have bacon oil. This is greatly +relished on green salads by many people, and is often available in camp +or other places where olive oil is not to be had. + + +_=Bacon Fat Sauce=_ + +Heat five tablespoonfuls of strained bacon or ham fat in a saucepan; +add two tablespoonfuls of flour and stir to a smooth paste. Add +one-eighth of a teaspoonful of paprika and one-third of a cup of +vinegar diluted with one cup of boiling water, stirring constantly. +When the sauce begins to boil, remove to the side of range and beat in +two yolks of eggs. Add more salt if necessary. Do not allow the sauce +to boil after the eggs are added. Chill thoroughly and serve with +spinach or dandelion, endive or lettuce. The sauce may be thinned with +cream if too thick. + + +_=Banana Dressing=_ + +Mix the juice of two lemons with half a cup of sugar. Mash two bananas +and work into the pulp one tablespoonful of olive oil. Stir all +together. + + +_=Boiled Dressing=_ + +Use half a cupful of sugar, one tablespoonful of butter, one +tablespoonful of mustard, half a cupful of vinegar, half a cupful of +cream or rich milk, three eggs well beaten, and a pinch of salt. Boil +until thick, then put into bottles. This will keep indefinitely. + + +_=Bummer’s Custard=_ + +Take half a pound of Roquefort cheese, divide into three equal parts. +Rub up one-third with olive oil, one-third with Worcestershire sauce, +and one-third with cognac. Mix all together until it is of the +consistency of custard, and add a dash of cayenne. This is delicious +served on hot toast or crackers. + + +_=Cream Dressing=_ + +Beat the yolks of two eggs and work smooth with one tablespoonful of +sugar, one teaspoonful of mustard, eight tablespoonfuls of olive oil, +three tablespoonfuls of vinegar, one teaspoonful of salt, a dash of +cayenne, and a teacupful of well whipped sweet cream. + + +_=Chiffonade Dressing=_ + +Add to French dressing one boiled beet, one hard boiled egg, and a few +chives chopped fine. + + +_=Chive Dressing=_ + +Make a plain mayonnaise dressing, and mix finely chopped chives well +with it. + + +_=Epicures’ Delight Sauce=_ + +First rub a bowl with a clove of garlic. Take one teaspoonful of salt, +half a teaspoonful of black pepper, a quarter of a teaspoonful of +paprica, and a tablespoonful of tomato catsup. Add seven tablespoonfuls +of oil gradually, and two teaspoonfuls of vinegar. + + +_=French Dressing=_ + +Put seven tablespoonfuls of olive oil in a bowl, add three +tablespoonfuls of sharp white wine vinegar, half a teaspoonful of salt, +and a little cayenne. Work smooth with beater. + + +_=French Dressing No. 2=_ + +Put one teaspoonful of salt in a bowl, cover with red and black +pepper, add four tablespoonfuls of oil, and mix well, then add one +tablespoonful of vinegar, and one teaspoonful of onion juice. Set in a +cool place until it is thoroughly chilled. + +Lemon juice may be used instead of vinegar for fruit salads. + + +_=French Dressing with Fruit Juices=_ + +Put a cube of ice in the bottom of the bowl with a teaspoonful of salt +and a pinch of pepper. Add six tablespoonfuls of oil and stir with +a fork until the oil is frozen. Take the juice of one lemon and one +orange; strain and mix with the oil. Add half a teaspoonful of vinegar, +and serve very cold. + + +_=Fruit Dressing=_ + +Mix five tablespoonfuls of sugar with the juice of two lemons and stir +constantly until the sugar is dissolved. Then add three tablespoonfuls +of imported sherry wine. Set on ice to cool before using. + + +_=Garlic Dressing=_ + +Slice and cut a clove of garlic and rub it up to a paste, and mix well +with four tablespoonfuls of olive oil, and one of tarragon vinegar, +a pinch of cayenne pepper, and one teaspoonful of salt. This is +especially good on asparagus, celery, or string bean salad. + + +_=Hollandaise Sauce=_ + +Mix one tablespoonful of flour and one teaspoonful of butter over the +fire until smooth; add gradually one pint of boiling water until the +whole is the consistency of cream. Boil for two or three minutes and +season with one saltspoonful of salt, half a teaspoonful of mustard, +and a quarter of a spoonful of pepper. Take from the fire and add the +yolks of two eggs well beaten, mixing until smooth. Add slowly three +tablespoonfuls of oil and one tablespoonful of vinegar. + +If lemon juice is used instead of vinegar, the sauce is more delicate. + + +_=Maraschino Dressing=_ + +Mix together four tablespoonfuls of sugar and a pinch of ground cloves; +add two tablespoonfuls of imported sherry wine and mix well. Lastly add +two tablespoonfuls of maraschino, and chill before using. + + +_=Mayonnaise Dressing=_ + +This is considered the finest dressing for salads. Work one-quarter +teaspoonful of cayenne pepper and one-half teaspoonful of salt into two +fresh, raw yolks of eggs with a wooden spoon in a cold basin; set on +ice if possible. When creamy add ten or twelve drops of the best olive +oil and a drop or two of sharp vinegar or lemon juice; work smooth +again, always moving the spoon evenly and in the same direction. Add +the same quantity of oil and vinegar and repeat this until one pint of +oil has been used up. The proper proportion is about one teaspoonful of +vinegar to eight tablespoonfuls of oil. + +It requires patience to make this sauce a success. Mayonnaise may be +made white by adding just before serving, one tablespoonful of cream +whipped stiff. A delicate green color may be obtained by pounding a +little spinach, water cress or parsley in mortar with a little lemon +juice and adding it to the mayonnaise. It is then called Ravigote sauce. + + +_=Mayonnaise Dressing No. 2=_ + +Have all the ingredients cold, also the bowl for mixing. Beat the +yolks of two eggs, add a teaspoonful of mustard, a teaspoonful of salt +and a saltspoonful of pepper, then one and one-half cupfuls of olive +oil, stirring constantly and always the same way or the dressing will +curdle. Thin out when necessary with juice of one lemon or same amount +of vinegar. When all the oil has been used, add a teaspoonful of onion +juice. + + +_=Mayonnaise Boiled=_ + +Boil in small glazed saucepan half a cup of vinegar with butter the +size of a walnut, one teaspoonful of mustard, a little sugar and pepper +and salt to taste. Take off the fire and stir in the yolks of three +eggs. Pour back into the saucepan and return to fire. Stir until thick. +Set to cool. When cold, beat the whites of eggs lightly and whisk them +into the mayonnaise. If too thick thin with good cream. The juice of +one lemon is stirred in if the mayonnaise is to be used for chicken or +lobster salad. + + +_=Mayonnaise Boiled No. 2=_ + +Put in the pan a lump of butter the size of an egg, and when melted +work in one tablespoonful of flour, add one teaspoonful of milk or +water, and let it come to a boil. Mix three beaten eggs with one +tablespoonful of sugar, one teaspoonful of dry mustard, and one +teacupful of vinegar, salt and pepper to taste; stir in the other +ingredients, let it boil, and set it away to cool. + + +_=Onion Dressing=_ + +Into a French dressing grate one good sized onion, and one teaspoonful +of horseradish. Strain and use. + + +_=Pineapple Sauce=_ + +The juice of one can of pineapple, one cupful of sugar, one +tablespoonful of cornstarch, one cupful of walnuts cut fine, and one +and a half cupfuls of water. Mix the cornstarch with a little of the +water and add the pineapple juice, sugar, and the remainder of the +water. Boil until thick, and after it is cold add one cupful of walnuts +cut fine. This is nice on any of the fruit salads. + + +_=Ravigote Sauce=_ + +Pound a little spinach, water cress, and parsley in a mortar, with a +little lemon juice and add to mayonnaise sauce. This makes a delicate +green dressing. + + +_=Red Dressing=_ + +Mix salt and pepper and add one teaspoonful of onion juice. Peel one +tomato and chop fine, draining off most of the juice, and add to the +rest of the dressing one red pepper chopped fine, two tablespoonfuls +of vinegar, and pour in slowly four tablespoonfuls of olive oil. Mix +thoroughly and set on ice before using. + + +_=Red Mayonnaise=_ + +Make a plain mayonnaise dressing and use enough paprica to color. + + +_=Remoulade Sauce=_ + +Rub the pounded yolks of two hard boiled eggs through a sieve, mix with +oil, vinegar, dry mustard, minced garlic, chopped parsley, and parsley +juice. + + +_=Ripe Olive Dressing=_ + +Mix four tablespoonfuls of salt, one of pepper, one of mustard, and one +of onion juice. Add one tablespoonful of vinegar, one tablespoonful of +lemon juice, and four tablespoonfuls of olive oil. Stone and slice very +fine a cup of ripe olives; mix them well with the rest of the dressing +and set aside to become cold before using. + + +_=Roquefort Dressing=_ + +Into four tablespoonfuls of oil work half a pound of grated Roquefort +cheese until thoroughly smooth. Add one tablespoonful of tarragon +vinegar, one teaspoonful salt, one of pepper, and a teaspoonful of +onion juice. + + +_=Russian Sauce=_ + +Pound together some water cress, parsley, chives, gherkins, the yolks +of two hard boiled eggs, a few anchovies, capers, a clove of garlic, +and add the weight of all of butter, and work into a paste. Add lemon +juice until smooth and creamy. + + +_=Vinaigrette Sauce=_ + +Mix together one tablespoonful of vinegar, three of oil, one +teaspoonful each of chopped parsley, capers, and scraped onion. Season +with one saltspoonful of salt, and pepper or a few drops of tabasco +sauce. + + +_=Vinaigrette Sauce With Egg=_ + +Mash the yolk of a hard boiled egg with three tablespoonfuls of oil, +two of vinegar and one fine chopped challot, one teaspoonful of chopped +chives, one teaspoonful of salt, and half as much pepper. Cayenne +pepper is preferred. + + + + +Transcriber’s Notes + + +For possible printer’s errors in spelling, hyphenation, punctuation, +etc., only the below changes were made. + +_Italics_, =Bold-face=, and +Small Caps+ were converted as so. + +A Table of Contents was added for ease of use. + +In the original text, paragraph breaks were often poorly marked. Some +paragraph breaks were assumed where context suggested one. + +Quotations at the end of a page were standardized. On page 27, the +quotation was silently moved to the nearest paragraph break. In +quotations, only poetry with two or more clear lines had their line +breaks retained; otherwise, the quotes were treated as prose. + +“salad making” was standardized to “salad-making”. + +“hard-boiled” was standardized to “hard boiled” to make a +phrase similar to “hard boiled egg”, or “... eggs”, etc. + +“well-seasoned” was standardized to “well seasoned”. + +“salad artist” was standardized to “salad-artist”. + +“heart leaf of lettuce” was standardized to “heart-leaf of +lettuce”. + +“chop plate” was standardized to “chop-plate”. + +“pimentoes” was standardized to “pimentos”. + +“Bemuda” was corrected to “Bermuda” as in the onion. + +*** END OF THE PROJECT GUTENBERG EBOOK 78314 *** diff --git a/78314-h/78314-h.htm b/78314-h/78314-h.htm new file mode 100644 index 0000000..cb1d4e4 --- /dev/null +++ b/78314-h/78314-h.htm @@ -0,0 +1,6323 @@ +<!DOCTYPE html> +<html lang="en"> +<head> + <meta charset="UTF-8"> + <meta name="viewport" content="width=device-width, initial-scale=1"> + <meta name="format-detection" content="telephone=no,date=no,address=no,email=no,url=no"> + <title> + Two hundred recipes for making salads with thirty recipes for dressings and sauces | Project Gutenberg + </title> + <link rel="icon" href="images/cover.jpg" type="image/x-cover"> + <style> + +body { + margin-left: 10%; + margin-right: 10%; +} + +h1,h2,h3,h4,h5,h6 { + text-align: center; /* all headings centered */ + clear: both; +} + + + +p { + margin-top: .5em; + text-align: justify; + margin-bottom: .5em; +} + +.p2 {margin-top: 2em;} +.p4 {margin-top: 4em;} +.p6 {margin-top: 6em;} + +hr { + width: 33%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: 33.5%; + margin-right: 33.5%; + clear: both; +} + +hr.chap {width: 65%; margin-left: 17.5%; margin-right: 17.5%;} +@media print { hr.chap {display: none; visibility: hidden;} } + + +hr.r5 {width: 5%; margin-top: 1em; margin-bottom: 1em; margin-left: 47.5%; margin-right: 47.5%;} + + +div.chapter {page-break-before: always;} +h2.nobreak {page-break-before: avoid;} + + + +table { + margin-left: auto; + margin-right: auto; +} +table.autotable { border-collapse: collapse; } +table.autotable td, +table.autotable th { padding: 0.25em 0.25em 0.25em 0.25em; } +table.autotable th { font-weight: normal; } +table.autotable td.recipe { padding: 0.25em 0.25em 0.25em 2.25em;} + + +.tdl {text-align: left;} +.tdr {text-align: right;} + + +.pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: small; + text-align: right; + font-style: normal; + font-weight: normal; + font-variant: normal; + text-indent: 0; +} /* page numbers */ + + +.center {text-align: center; text-indent: 0;} + +.right {text-align: right;} + +.smcap {font-variant: small-caps;} + + +figcaption {font-weight: bold;} +figcaption p {margin-top: 0; margin-bottom: .2em; text-align: inherit;} + +/* Images */ + +img { + max-width: 100%; + height: auto; +} +img.w100 {width: 100%;} +img.wsmall {width: 40%;} + + +.figcenter { + margin: auto; + text-align: center; + page-break-inside: avoid; + max-width: 100%; +} + + + +.figright { + float: right; + clear: right; + margin-left: 1em; + margin-bottom: 1em; + margin-top: 1em; + margin-right: 0; + padding: 0; + text-align: center; + page-break-inside: avoid; + max-width: 100%; +} + + +.x-ebookmaker .figright {float: right;} + + + +/* Poetry */ +/* uncomment the next line for centered poetry */ +.poetry-container {display: flex; justify-content: center;} +.poetry-container {text-align: center;} +.poetry-container-normal {text-align: center;} +.poetry {text-align: left; margin-left: 5%; margin-right: 5%;} +.poetry .stanza {margin: 1em auto;} +.poetry .verse {text-indent: -3em; padding-left: 3em;} + +/* Transcriber's notes */ +.transnote {background-color: #E6E6FA; + color: black; + font-size:small; + padding:0.5em; + margin-bottom:5em; + font-family:sans-serif, serif; +} + + +.xxxlarge { font-size: 150%; } +.xxlarge { font-size: xx-large; } +.xlarge { font-size: x-large; } +.large { font-size: large; } +.medium { font-size: medium;} + + + + +.quotecenter { justify-content: center; display: flex;} + + + +/* Poetry indents */ +.poetry .indent0 {text-indent: -3.0em;} +.poetry .indent2 {text-indent: -2.0em;} + + + +/* Illustration classes */ +.illowp10 {width: 10%;} +.illowp72 {width: 72%;} +.x-ebookmaker .illowp72 {width: 100%;} + </style> +</head> +<body> +<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 78314 ***</div> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_1">[Pg 1]</span></p> + + + <p class="center xxlarge"> + SALADS + </p> +</div> + +<p><span class="pagenum"><a id="Page_2"></a><a id="Page_3"></a>[Pg 3]</span></p> + + + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> +<h1> + <span class="xxlarge">TWO HUNDRED<br></span> + <span class="large">RECIPES FOR MAKING<br></span> + <span class="xxxlarge">SALADS<br></span> + <span class="large">WITH THIRTY RECIPES FOR<br></span> + <span class="xxlarge">DRESSINGS<br> + <i>and</i> SAUCES</span> +</h1> +</div> + + +<p class="center large p2"> + BY<br> + OLIVE M. HULSE +</p> + +<div class="quotecenter p4"> +<div> +<p class = "center">“<i>Gasteria is the Tenth Muse; +she presides over the enjoyments +of Taste.</i>”</p> + + +<p class="right"> + <span class="smcap">Brillat-Savarin.</span> +</p> +</div> +</div> + + +<p class = "center large p4"> + THE HOPEWELL PRESS<br> + <span class="smcap medium">One Hundred and Fifty Michigan Avenue</span><br> + CHICAGO, U. S. A. +</p> + +<p><span class="pagenum" id="Page_4">[Pg 4]</span></p> + +<hr class="chap x-ebookmaker-drop"> + +<div class="chapter"> +<p class="center"> + Copyright 1910<br> + <span class="smcap">By Olive M. Hulse</span> +</p> +<hr class="r5"> + +<p class="center"> + Second Edition, 1911 +</p> +</div> + +<figure class="figright illowp10 p6" id="verso" style="max-width: 7.125em;"> + <img class="wsmall" src="images/verso.png" alt="" data-role="presentation"> +</figure> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_5">[Pg 5]</span></p> + + + <h2 class="nobreak" id="Preface"> + <i><b>Preface</b></i> + </h2> +</div> + + +<p><i>For many years it has been the hobby of the +author to collect salad recipes of all kinds, +and through the courtesy of the chefs of some +of the best cuisines in the country, she has been able +to accumulate a great many new and attractive +recipes which never before have been made public.</i></p> + +<p><i>Out of this voluminous collection, she has selected +two hundred of the choicest. These, with the thirty +different dressings and sauces brought into this little +volume, have been fully and satisfactorily tested. It is +the hope of the author that the result of her efforts will +meet the general want in a practical and useful way.</i></p> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_6">[Pg 6]</span></p> + + + <h2 class="nobreak" id="Contents"> + <i><b>Contents</b></i> + </h2> +</div> + + + +<table class="autotable"> +<tr> +<th class="tdl"> + +</th> +<th class="tdr"> +Page +</th> +</tr> +<tr> +<td class="tdl"> +<a href="#Preface">Preface</a> +</td> +<td class="tdr"> +5 +</td> +</tr> +<tr> +<td class="tdl"> +<a href="#Contents">Contents</a> +</td> +<td class="tdr"> +6 +</td> +</tr> +<tr> +<td class="tdl"> +<a href="#Salad_Lore">Salad Lore</a> +</td> +<td class="tdr"> +7 +</td> +</tr> +<tr> +<td class="tdl"> +<a href="#Salads">Salads</a> +</td> +<td class="tdr"> +15 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Alligator_Pear_Salad">Alligator Pear Salad</a> +</td> +<td class="tdr"> +17 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Anchovy_Salad">Anchovy Salad</a> +</td> +<td class="tdr"> +17 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Apple_Salad">Apple Salad</a> +</td> +<td class="tdr"> +17 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Apple_and_Cheese_Salad">Apple and Cheese Salad</a> +</td> +<td class="tdr"> +17 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Apple_and_Nut_Salad">Apple and Nut Salad</a> +</td> +<td class="tdr"> +18 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Asparagus_Salad">Asparagus Salad</a> +</td> +<td class="tdr"> +18 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Asparagus_Points_with_Tomato">Asparagus Points with Tomato</a> +</td> +<td class="tdr"> +18 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Asparagus_with_Vinaigrette_Sauce">Asparagus with Vinaigrette Sauce</a> +</td> +<td class="tdr"> +18 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Artichoke_and_Tomato_Salad">Artichoke and Tomato Salad</a> +</td> +<td class="tdr"> +18 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Artichoke_and_Onion_Salad">Artichoke and Onion Salad</a> +</td> +<td class="tdr"> +19 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Banana_Salad">Banana Salad</a> +</td> +<td class="tdr"> +19 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Banana_and_Grapefruit_Salad">Banana and Grapefruit Salad</a> +</td> +<td class="tdr"> +19 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Bean_Salad">Bean Salad</a> +</td> +<td class="tdr"> +20 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Beet_Salad">Beet Salad</a> +</td> +<td class="tdr"> +20 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Beet_and_String_Bean_Salad">Beet and String Bean Salad</a> +</td> +<td class="tdr"> +20 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Beet_and_Potato_Salad">Beet and Potato Salad</a> +</td> +<td class="tdr"> +20 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Bermuda_Onion_Salad">Bermuda Onion Salad</a> +</td> +<td class="tdr"> +21 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Bleeding_Heart_Salad">Bleeding Heart Salad</a> +</td> +<td class="tdr"> +21 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Birds_Nest_Salad">Bird’s Nest Salad</a> +</td> +<td class="tdr"> +21 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Boiled_Beef_Salad">Boiled Beef Salad</a> +</td> +<td class="tdr"> +22 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Bologna_Salad_German_Salad">Bologna Salad (German Salad)</a> +</td> +<td class="tdr"> +22 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Brussels_Sprouts_Salad">Brussels Sprouts Salad</a> +</td> +<td class="tdr"> +22 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cabbage_Salad">Cabbage Salad</a> +</td> +<td class="tdr"> +23 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cabbage_Salad_No_2">Cabbage Salad No. 2</a> +</td> +<td class="tdr"> +23 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Carrot_Salad">Carrot Salad</a> +</td> +<td class="tdr"> +23 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cauliflower_Salad">Cauliflower Salad</a> +</td> +<td class="tdr"> +24 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Celery_Salad">Celery Salad</a> +</td> +<td class="tdr"> +24 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chantecler_Salad">Chantecler Salad</a> +</td> +<td class="tdr"> +24 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chatelaine_Salad">Chatelaine Salad</a> +</td> +<td class="tdr"> +25 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cheese_Salad">Cheese Salad</a> +</td> +<td class="tdr"> +25 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cherry_Salad">Cherry Salad</a> +</td> +<td class="tdr"> +25 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chestnut_Salad">Chestnut Salad</a> +</td> +<td class="tdr"> +25 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chicken_Salad">Chicken Salad</a> +</td> +<td class="tdr"> +26 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chicken_Salad_No_2">Chicken Salad No. 2</a> +</td> +<td class="tdr"> +26 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chicken_Salad_No_3">Chicken Salad No. 3</a> +</td> +<td class="tdr"> +27 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chicken_Salad_No_4">Chicken Salad No. 4</a> +</td> +<td class="tdr"> +27 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chicken_in_Aspic">Chicken in Aspic</a> +</td> +<td class="tdr"> +28 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chicory_Salad">Chicory Salad</a> +</td> +<td class="tdr"> +29 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chiffonade_Salad">Chiffonade Salad</a> +</td> +<td class="tdr"> +29 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cold_Slaw">Cold Slaw</a> +</td> +<td class="tdr"> +29 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Combination_Salad">Combination Salad</a> +</td> +<td class="tdr"> +29 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Combination_Salad_No_2">Combination Salad No. 2</a> +</td> +<td class="tdr"> +30 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Combination_Salad_No_3">Combination Salad No. 3</a> +</td> +<td class="tdr"> +30 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Crab_Salad">Crab Salad</a> +</td> +<td class="tdr"> +30 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Crab_Salad_en_Coquille">Crab Salad en Coquille</a> +</td> +<td class="tdr"> +31 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cream_Salad">Cream Salad</a> +</td> +<td class="tdr"> +31 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cucumber_Salad">Cucumber Salad</a> +</td> +<td class="tdr"> +31 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cucumber_Salad_No_2">Cucumber Salad No. 2</a> +</td> +<td class="tdr"> +31 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cucumber_and_Celery_Salad">Cucumber and Celery Salad</a> +</td> +<td class="tdr"> +32 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cucumbers_and_Cream">Cucumbers and Cream</a> +</td> +<td class="tdr"> +32 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cucumber_Francaise_Salad">Cucumber Francaise Salad</a> +</td> +<td class="tdr"> +32 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cucumber_and_Onion_Salad">Cucumber and Onion Salad</a> +</td> +<td class="tdr"> +33 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Dainty_Salad">Dainty Salad</a> +</td> +<td class="tdr"> +33 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Dandelion_Salad">Dandelion Salad</a> +</td> +<td class="tdr"> +34 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Egg_Salad">Egg Salad</a> +</td> +<td class="tdr"> +34 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Egg_Salad_No_2">Egg Salad No. 2</a> +</td> +<td class="tdr"> +35 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Egg_Salad_No_3">Egg Salad No. 3</a> +</td> +<td class="tdr"> +35 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Eggs_au_Cresson">Eggs au Cresson</a> +</td> +<td class="tdr"> +35 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Egg_Lily_Salad">Egg Lily Salad</a> +</td> +<td class="tdr"> +36 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Egg_Plant_Salad">Egg Plant Salad</a> +</td> +<td class="tdr"> +36 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Endive_Salad">Endive Salad</a> +</td> +<td class="tdr"> +36 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#English_Salad">English Salad</a> +</td> +<td class="tdr"> +37 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Farmer_Salad">Farmer Salad</a> +</td> +<td class="tdr"> +37 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Fish_Salad">Fish Salad</a> +</td> +<td class="tdr"> +37 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Franks_Bachelor_Salad">Frank’s Bachelor Salad</a> +</td> +<td class="tdr"> +38 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#French_Endive_Salad">French Endive Salad</a> +</td> +<td class="tdr"> +38 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Fruit_Salad">Fruit Salad</a> +</td> +<td class="tdr"> +38 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Fruit_Salad_No_2">Fruit Salad No. 2.</a> +</td> +<td class="tdr"> +38 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Fruit_Salad_No_3">Fruit Salad No. 3</a> +</td> +<td class="tdr"> +39 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Fruit_Salad_Alice">Fruit Salad, Alice</a> +</td> +<td class="tdr"> +39 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Fruit_Salad_served_in_Apple_Shells">Fruit Salad served in Apple Shells</a> +</td> +<td class="tdr"> +39 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#German_Salad">German Salad</a> +</td> +<td class="tdr"> +40 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#German_Apple_Cup">German Apple Cup</a> +</td> +<td class="tdr"> +40 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Grape_Salad">Grape Salad</a> +</td> +<td class="tdr"> +40 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Grapefruit_Salad">Grapefruit Salad</a> +</td> +<td class="tdr"> +41 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Grapefruit_en_Surprise">Grapefruit en Surprise</a> +</td> +<td class="tdr"> +41 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Green_Pepper_Salad">Green Pepper Salad</a> +</td> +<td class="tdr"> +41 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Green_Pepper_and_Potato_Salad">Green Pepper and Potato Salad</a> +</td> +<td class="tdr"> +41 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Ham_Salad">Ham Salad</a> +</td> +<td class="tdr"> +42 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Herring_Salad">Herring Salad</a> +</td> +<td class="tdr"> +42 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Herring_Salad_No_2">Herring Salad No. 2</a> +</td> +<td class="tdr"> +43 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Hickory_Nut_Salad">Hickory Nut Salad</a> +</td> +<td class="tdr"> +43 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mrs_Hulses_Favorite_Salad">Mrs. Hulse’s Favorite Salad</a> +</td> +<td class="tdr"> +44 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Ideal_Salad">Ideal Salad</a> +</td> +<td class="tdr"> +44 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Italian_Salad">Italian Salad</a> +</td> +<td class="tdr"> +45 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Italian_Salad_No_2">Italian Salad No. 2</a> +</td> +<td class="tdr"> +45 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Japan_Radish_Salad">Japan Radish Salad</a> +</td> +<td class="tdr"> +45 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Jellied_Chicken_Salad">Jellied Chicken Salad</a> +</td> +<td class="tdr"> +46 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Jellied_Chicken_and_Celery_Salad">Jellied Chicken and Celery Salad</a> +</td> +<td class="tdr"> +46 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Jellied_Egg_Salad">Jellied Egg Salad</a> +</td> +<td class="tdr"> +47 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Jellied_Fruit_Salad">Jellied Fruit Salad</a> +</td> +<td class="tdr"> +47 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Jellied_Tomato_Salad">Jellied Tomato Salad</a> +</td> +<td class="tdr"> +48 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Jellied_Tomato_and_Cucumbers">Jellied Tomato and Cucumbers</a> +</td> +<td class="tdr"> +48 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Jellied_Veal_Salad">Jellied Veal Salad</a> +</td> +<td class="tdr"> +49 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Kentucky_Salad">Kentucky Salad</a> +</td> +<td class="tdr"> +49 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Kohlrabi_Salad">Kohlrabi Salad</a> +</td> +<td class="tdr"> +49 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lamb_Mint_Salad">Lamb Mint Salad</a> +</td> +<td class="tdr"> +50 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Last-Minute_Salad_quickly_made">Last-Minute Salad (quickly made)</a> +</td> +<td class="tdr"> +50 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lemon_Salad">Lemon Salad</a> +</td> +<td class="tdr"> +50 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_Salad">Lettuce Salad</a> +</td> +<td class="tdr"> +50 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_and_Bacon_Salad">Lettuce and Bacon Salad</a> +</td> +<td class="tdr"> +51 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_and_Cucumber_Salad">Lettuce and Cucumber Salad</a> +</td> +<td class="tdr"> +51 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_and_Onion_Salad">Lettuce and Onion Salad</a> +</td> +<td class="tdr"> +51 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_and_Tomato_Salad">Lettuce and Tomato Salad</a> +</td> +<td class="tdr"> +51 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_and_Tomato_Salad_No_2">Lettuce and Tomato Salad No. 2</a> +</td> +<td class="tdr"> +52 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_and_Spring_Onion_Salad">Lettuce and Spring Onion Salad</a> +</td> +<td class="tdr"> +52 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lettuce_Salad_stuffed">Lettuce Salad (stuffed)</a> +</td> +<td class="tdr"> +52 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lima_Bean_Salad">Lima Bean Salad</a> +</td> +<td class="tdr"> +52 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Liver_Salad">Liver Salad</a> +</td> +<td class="tdr"> +53 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lobster_Salad">Lobster Salad</a> +</td> +<td class="tdr"> +53 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lobster_Salad_No_2">Lobster Salad No. 2</a> +</td> +<td class="tdr"> +53 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Lobster_Salad_No_3">Lobster Salad No. 3</a> +</td> +<td class="tdr"> +54 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Log_Cabin_Salad">Log Cabin Salad</a> +</td> +<td class="tdr"> +54 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Macedoine_Salad">Macedoine Salad</a> +</td> +<td class="tdr"> +55 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mayonnaise_of_Oysters">Mayonnaise of Oysters</a> +</td> +<td class="tdr"> +55 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mayonnaise_of_Fresh_Lobster">Mayonnaise of Fresh Lobster</a> +</td> +<td class="tdr"> +55 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Melon_and_Cucumber_Salad">Melon and Cucumber Salad</a> +</td> +<td class="tdr"> +55 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mixed_Salad">Mixed Salad</a> +</td> +<td class="tdr"> +56 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mock_Pineapple_Salad">Mock Pineapple Salad</a> +</td> +<td class="tdr"> +56 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#New_Century_Salad">New Century Salad</a> +</td> +<td class="tdr"> +56 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Normandy_Salad">Normandy Salad</a> +</td> +<td class="tdr"> +56 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Nut_Salad">Nut Salad</a> +</td> +<td class="tdr"> +57 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Nut_and_Cabbage_Salad">Nut and Cabbage Salad</a> +</td> +<td class="tdr"> +57 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Nut_and_Celery_Salad">Nut and Celery Salad</a> +</td> +<td class="tdr"> +57 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Nut_and_Orange_Salad">Nut and Orange Salad</a> +</td> +<td class="tdr"> +58 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Orange_Salad">Orange Salad</a> +</td> +<td class="tdr"> +58 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Orange_Salad_No_2">Orange Salad No. 2</a> +</td> +<td class="tdr"> +58 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Onion_Salad">Onion Salad</a> +</td> +<td class="tdr"> +59 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Othello_Salad">Othello Salad</a> +</td> +<td class="tdr"> +59 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Oyster_Plant_Salad">Oyster Plant Salad</a> +</td> +<td class="tdr"> +59 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pear_Salad">Pear Salad</a> +</td> +<td class="tdr"> +59 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pecan_Salad">Pecan Salad</a> +</td> +<td class="tdr"> +60 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pepper_Salad">Pepper Salad</a> +</td> +<td class="tdr"> +60 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pepper_Salad_No_2">Pepper Salad No. 2</a> +</td> +<td class="tdr"> +60 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pineapple_Salad">Pineapple Salad</a> +</td> +<td class="tdr"> +60 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pineapple_Salad_No_2">Pineapple Salad No. 2</a> +</td> +<td class="tdr"> +61 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pineapple_and_Grapefruit_Salad">Pineapple and Grapefruit Salad</a> +</td> +<td class="tdr"> +61 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pineapple_and_Lettuce_Salad">Pineapple and Lettuce Salad</a> +</td> +<td class="tdr"> +61 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Potato_Salad">Potato Salad</a> +</td> +<td class="tdr"> +62 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Potato_Salad_No_2">Potato Salad No. 2</a> +</td> +<td class="tdr"> +62 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Potato_and_Cress_Salad">Potato and Cress Salad</a> +</td> +<td class="tdr"> +62 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Potato_and_Egg_Salad">Potato and Egg Salad</a> +</td> +<td class="tdr"> +63 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Prune_Salad">Prune Salad</a> +</td> +<td class="tdr"> +63 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Prune_and_Nut_Salad">Prune and Nut Salad</a> +</td> +<td class="tdr"> +63 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Radish_Salad">Radish Salad</a> +</td> +<td class="tdr"> +63 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Radish_Salad_No_2">Radish Salad No. 2</a> +</td> +<td class="tdr"> +64 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Raisin_Salad">Raisin Salad</a> +</td> +<td class="tdr"> +64 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Ribbon_Salad">Ribbon Salad</a> +</td> +<td class="tdr"> +64 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Romaine_Salad">Romaine Salad</a> +</td> +<td class="tdr"> +64 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Roquefort_Salad">Roquefort Salad</a> +</td> +<td class="tdr"> +65 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Salmon_Salad">Salmon Salad</a> +</td> +<td class="tdr"> +65 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Salmon_Salad_No_2">Salmon Salad No. 2</a> +</td> +<td class="tdr"> +65 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Salmon_Salad_Jellied">Salmon Salad Jellied</a> +</td> +<td class="tdr"> +66 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sardines_in_Jelly">Sardines in Jelly</a> +</td> +<td class="tdr"> +66 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sardine_Salad">Sardine Salad</a> +</td> +<td class="tdr"> +67 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Scrambled_Egg_Salad">Scrambled Egg Salad</a> +</td> +<td class="tdr"> +67 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Scottish_Salad">Scottish Salad</a> +</td> +<td class="tdr"> +67 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Shad_Roe_Salad">Shad Roe Salad</a> +</td> +<td class="tdr"> +68 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sheldon_Salad">Sheldon Salad</a> +</td> +<td class="tdr"> +68 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sherry_Salad">Sherry Salad</a> +</td> +<td class="tdr"> +69 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Shrimp_Salad">Shrimp Salad</a> +</td> +<td class="tdr"> +69 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#South_Shore_Country_Club_Salad">South Shore Country Club Salad</a> +</td> +<td class="tdr"> +69 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Southern_Salad">Southern Salad</a> +</td> +<td class="tdr"> +70 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Southern_Salad_No_2">Southern Salad No. 2</a> +</td> +<td class="tdr"> +70 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Spanish_Salad">Spanish Salad</a> +</td> +<td class="tdr"> +70 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Spinach_Salad">Spinach Salad</a> +</td> +<td class="tdr"> +71 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#String_Bean_Salad">String Bean Salad</a> +</td> +<td class="tdr"> +71 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Summer_Salad">Summer Salad</a> +</td> +<td class="tdr"> +71 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sunday_Night_Salad">Sunday Night Salad</a> +</td> +<td class="tdr"> +72 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sweetbread_Salad">Sweetbread Salad</a> +</td> +<td class="tdr"> +72 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sweetbread_Salad_No_2">Sweetbread Salad No. 2</a> +</td> +<td class="tdr"> +72 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sweetbread_Salad_No_3">Sweetbread Salad No. 3</a> +</td> +<td class="tdr"> +73 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Sweet_Potato_Salad">Sweet Potato Salad</a> +</td> +<td class="tdr"> +73 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Symphony_Salad">Symphony Salad</a> +</td> +<td class="tdr"> +73 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_Jelly_Salad">Tomato Jelly Salad</a> +</td> +<td class="tdr"> +74 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_Salad">Tomato Salad</a> +</td> +<td class="tdr"> +74 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_and_Cauliflower_Salad">Tomato and Cauliflower Salad</a> +</td> +<td class="tdr"> +74 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_and_Celery_Salad">Tomato and Celery Salad</a> +</td> +<td class="tdr"> +75 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_and_Corn_Salad">Tomato and Corn Salad</a> +</td> +<td class="tdr"> +75 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_and_Cucumber_Salad">Tomato and Cucumber Salad</a> +</td> +<td class="tdr"> +75 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_and_Grapefruit_Salad">Tomato and Grapefruit Salad</a> +</td> +<td class="tdr"> +76 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tomato_and_Lettuce_Salad">Tomato and Lettuce Salad</a> +</td> +<td class="tdr"> +76 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Tongue_Salad">Tongue Salad</a> +</td> +<td class="tdr"> +76 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Transparent_Salad">Transparent Salad</a> +</td> +<td class="tdr"> +77 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Variety_Salad">Variety Salad</a> +</td> +<td class="tdr"> +77 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Veal_Salad">Veal Salad</a> +</td> +<td class="tdr"> +78 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Vegetable_Salad">Vegetable Salad</a> +</td> +<td class="tdr"> +78 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Venison_Salad">Venison Salad</a> +</td> +<td class="tdr"> +78 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Virginia_Ham_Salad">Virginia Ham Salad</a> +</td> +<td class="tdr"> +79 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Waldorf_Salad">Waldorf Salad</a> +</td> +<td class="tdr"> +79 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Waldorf_Salad_No_2">Waldorf Salad No. 2</a> +</td> +<td class="tdr"> +79 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Waldorf_Salad_No_3">Waldorf Salad No. 3</a> +</td> +<td class="tdr"> +80 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Water_Cress_Salad">Water Cress Salad</a> +</td> +<td class="tdr"> +80 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#White_Aspic">White Aspic</a> +</td> +<td class="tdr"> +80 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#White_Salad">White Salad</a> +</td> +<td class="tdr"> +80 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Wilted_Lettuce">Wilted Lettuce</a> +</td> +<td class="tdr"> +81 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Wolcott_Hotel_Salad">Wolcott Hotel Salad</a> +</td> +<td class="tdr"> +81 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Yellow_Tomato_Salad">Yellow Tomato Salad</a> +</td> +<td class="tdr"> +81 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Zebra_Salad">Zebra Salad</a> +</td> +<td class="tdr"> +81 +</td> +</tr> +<tr> +<td class="tdl"> +<a href="#Dressings_and_Sauces_1">Dressings and Sauces</a> +</td> +<td class="tdr"> +85 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Bacon_Sauce">Bacon Sauce</a> +</td> +<td class="tdr"> +85 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Bacon_Fat_Sauce">Bacon Fat Sauce</a> +</td> +<td class="tdr"> +85 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Banana_Dressing">Banana Dressing</a> +</td> +<td class="tdr"> +85 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Boiled_Dressing">Boiled Dressing</a> +</td> +<td class="tdr"> +86 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Bummers_Custard">Bummer’s Custard</a> +</td> +<td class="tdr"> +86 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Cream_Dressing">Cream Dressing</a> +</td> +<td class="tdr"> +86 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chiffonade_Dressing">Chiffonade Dressing</a> +</td> +<td class="tdr"> +86 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Chive_Dressing">Chive Dressing</a> +</td> +<td class="tdr"> +87 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Epicures_Delight_Sauce">Epicures’ Delight Sauce</a> +</td> +<td class="tdr"> +87 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#French_Dressing">French Dressing</a> +</td> +<td class="tdr"> +87 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#French_Dressing_No_2">French Dressing No. 2</a> +</td> +<td class="tdr"> +87 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#French_Dressing_with_Fruit_Juices">French Dressing with Fruit Juices</a> +</td> +<td class="tdr"> +88 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Fruit_Dressing">Fruit Dressing</a> +</td> +<td class="tdr"> +88 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Garlic_Dressing">Garlic Dressing</a> +</td> +<td class="tdr"> +88 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Hollandaise_Sauce">Hollandaise Sauce</a> +</td> +<td class="tdr"> +89 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Maraschino_Dressing">Maraschino Dressing</a> +</td> +<td class="tdr"> +89 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mayonnaise_Dressing">Mayonnaise Dressing</a> +</td> +<td class="tdr"> +89 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mayonnaise_Dressing_No_2">Mayonnaise Dressing No. 2</a> +</td> +<td class="tdr"> +90 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mayonnaise_Boiled">Mayonnaise Boiled</a> +</td> +<td class="tdr"> +91 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Mayonnaise_Boiled_No_2">Mayonnaise Boiled No. 2</a> +</td> +<td class="tdr"> +91 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Onion_Dressing">Onion Dressing</a> +</td> +<td class="tdr"> +91 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Pineapple_Sauce">Pineapple Sauce</a> +</td> +<td class="tdr"> +92 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Ravigote_Sauce">Ravigote Sauce</a> +</td> +<td class="tdr"> +92 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Red_Dressing">Red Dressing</a> +</td> +<td class="tdr"> +92 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Red_Mayonnaise">Red Mayonnaise</a> +</td> +<td class="tdr"> +92 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Remoulade_Sauce">Remoulade Sauce</a> +</td> +<td class="tdr"> +93 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Ripe_Olive_Dressing">Ripe Olive Dressing</a> +</td> +<td class="tdr"> +93 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Roquefort_Dressing">Roquefort Dressing</a> +</td> +<td class="tdr"> +93 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Russian_Sauce">Russian Sauce</a> +</td> +<td class="tdr"> +93 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Vinaigrette_Sauce">Vinaigrette Sauce</a> +</td> +<td class="tdr"> +94 +</td> +</tr> +<tr> +<td class="tdl recipe"> +<a href="#Vinaigrette_Sauce_With_Egg">Vinaigrette Sauce With Egg</a> +</td> +<td class="tdr"> +94 +</td> +</tr> +</table> + + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_7">[Pg 7]</span></p> + + + <h2 class="nobreak" id="Salad_Lore"> + <i><b>Salad Lore</b></i> + </h2> +</div> + + +<p>Nebuchadnezzar, king of Babylon, is +supposed to be the inventor of salads. +Because of his fondness for salad plants he +was accused of eating grass, and, like most originals, +was considered a “crank.”</p> + +<p>The “bitter herbs” of the Paschal Feast of which +we read in sacred scripture, was nothing more nor +less than a salad. It consisted of lettuce, dandelion, +camomile and mint, combined with oil and +vinegar.</p> + +<p>From the Oriental countries has descended our +taste for salads. “A lodge in a garden of cucumbers” +in the sultry eastern lands was a haven of +rest indeed. In those days cucumbers and melons +were among the greatest luxuries.</p> + +<p>The Greeks were noted for their fondness of lettuce, +which they served at the end of a repast. The +Romans, always the imitators of the Greeks, followed +their example in this respect, but later they +used lettuce with egg as a first course, in order to +stimulate the appetite. In default of lettuce, they +ate endive. The narcotic value of lettuce was +recognized by ancient physicians, and the Greek +physician, Galen, termed it the “philosopher’s, or +wise man’s herb.” The herb doctors prescribed +the spring salad for the sick, while the superstitious +extolled it as a preventive of disease and decay. +<span class="pagenum" id="Page_8">[Pg 8]</span>Queen Catherine of England, a great lover of the +salad, could not procure it in London, and her +royal husband, Henry, had to send to the Netherlands +for a gardener to come and cultivate the +necessary plants.</p> + +<p>Many Americans have the erroneous idea that +foreign nations excel in salad-making. France for +a long time lead in this delicate art; we are told that +the artist preeminent in salad-making was the +Frenchman, Chevelier Gaudet, who fled to England +at the outbreak of the French Revolution, +and without friends or fortune, realized a handsome +property from his knowledge of salad-making +alone. He considered the mixing of a salad as so +serious and dignified a profession that he never +approached the salad bowl except in full gala costume, +with his sword by his side. His services were +in great demand by the nobility, in order that +their guests might be regaled with one of his creations.</p> + +<p>Alexander Dumas could mix a salad as thrilling as +some of his great romances. But France does not +possess, nor can she import, the great variety of +delicious fruits and vegetables obtainable in our +own land.</p> + +<p>By far the best recipes are those which have +originated in the United States, and almost +without exception, they are alike inexpensive, +elegant, delicious, and healthful. Some of our +American men have produced wonderful masterpieces +in salads.</p> + +<p>Delicacy in food belongs to the cultured and salad-making +is an art which all may covet. No woman’s +<span class="pagenum" id="Page_9">[Pg 9]</span>list of accomplishments is complete which does not +include the mastery of the secret of the perfect +salad. This secret lies in the dressing, and those +who have conquered it are to be envied. It is their +privilege to add to the plainest dinner a desirable +dish, stimulating to the fancy and giving zest to +the appetite of even the most fastidious.</p> + +<p>Among epicures the luncheon or dinner party of +today does not pass as an unqualified success which +does not include a new salad, and yet it is as difficult +to devise a new salad, as it is to invent a new +idea. It is in the combinations that the true skill +of the artist is shown.</p> + +<p>The real value of the salad plants was unknown +until some fortunate soul discovered the happy +combination of oil and vinegar. Plain, common +vinegar is for the plebeian, but mixed with oil, may +give us a combination rivaling the ambrosia of the +gods.</p> + +<p>The salad stands alone in this particular: It may +be served on all occasions, and to any class of +people. It is one of the most delightful and healthful +of Heaven’s gifts to man. A modern authority +tells us that “salads refresh without weakening, +and make people younger.” While this statement +may be accepted with the proverbial grain of salt, +it is nevertheless true that salad plants are better +tonics and blood purifiers than druggists’ compounds.</p> + +<p>Our food, like everything else, changes with the +times. The favorite dishes of our grandmothers +are not recognizable today, so altered and multiplied +have they become; while on the other hand, +<span class="pagenum" id="Page_10">[Pg 10]</span>all kinds of fruits have been brought into use in +order to meet the demand for variety in salads. +The climate varies so with the seasons, that we +need an almost constant change of food. The +highly-seasoned, rich salad may be very acceptable +during the winter months, while during the hot +weather there is a craving for the more delicate and +refreshing salad.</p> + +<p>We eat too few green salads; we should cultivate a +taste for them and learn to prefer them to more +hearty foods. Vinegar, pepper, salt, and mustard +prevent the fermentation of fresh vegetables when +eaten, but of course they should be used judiciously. +The best oil aids digestion and is also most healthful, +being often prescribed by physicians for disordered +livers. It is a mistake to think that a good +salad will produce dyspepsia. If a salad be eaten +slowly and in moderation, its effect is wholesome +and nutritious.</p> + +<p>Strange as it may appear, there is no absolute rule +to be given for blending a salad sauce, but we cannot +refrain from giving Sydney Smith’s oft-quoted +recipe for a Winter Salad dressing, which some of +the readers may not have:</p> + +<div class="poetry-container-normal"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0">To make this condiment your poet begs,</div> + <div class="verse indent0">The pounded yellow of two hard boiled eggs;</div> + <div class="verse indent0">Two boiled potatoes, passed through kitchen sieve,</div> + <div class="verse indent0">Smoothness and softness to the salad give.</div> + <div class="verse indent0">Let onion atoms lurk within the bowl,</div> + <div class="verse indent0">And, half suspecting, animate the whole.</div> + <div class="verse indent0">Of mordant mustard add a single spoon,—</div> + <div class="verse indent0">Distrust the condiment that bites too soon;</div> + <div class="verse indent0">But deem it not, thou man of herbs, a fault,</div> + <div class="verse indent0">To add a double quantity of salt;</div> + <div class="verse indent0">Four times the spoon with oil from Lucca crown,</div> + <div class="verse indent0">And twice with vinegar procured from town;</div> +<span class="pagenum" id="Page_11">[Pg 11]</span> <div class="verse indent0">And, lastly, o’er the flavoured compound toss,</div> + <div class="verse indent0">A magic soupcon of anchovy sauce.</div> + <div class="verse indent0">Oh, green and glorious! Oh, herbaceous treat!</div> + <div class="verse indent0">’Twould tempt the dying anchorite to eat.</div> + <div class="verse indent0">Back to the world he’d turn his fleeting soul,</div> + <div class="verse indent0">And plunge his fingers in the salad bowl.</div> + <div class="verse indent0">Serenely full, the epicure would say,</div> + <div class="verse indent0">Fate cannot harm me, I have dined today.</div> + </div> + </div> +</div> + +<p>In delightful contrast, a modern epicure, Mr. +Wallace Rice, gives us the following recipe for a +French dressing, which is our notion of the perfect +salad dressing:</p> + +<div class="poetry-container-normal"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0">Let luscious golden oil its body be,</div> + <div class="verse indent2">Wholesome and sweet and clear; its quickening soul</div> + <div class="verse indent2">Vinegar, child of mellow wine, but dole</div> + <div class="verse indent2">Its sharpness circumspectly, not too free;</div> + <div class="verse indent0">The sacred salt its mind—a pinch or three,</div> + <div class="verse indent2">No more; and for its wit take pretty toll</div> + <div class="verse indent2">Of bright cayenne, to vivify a whole,</div> + <div class="verse indent2">So blended, we are hungered as we see.</div> + </div> + <div class="stanza"> + <div class="verse indent0">The which with some fresh herb—lettuce for choice—</div> + <div class="verse indent2">Is tired, until each dry and crispy leaf</div> + <div class="verse indent2">In this new gloss and savor doth rejoice—</div> + <div class="verse indent0">Tired deftly, lest untasted, to our grief,</div> + <div class="verse indent2">Aught should bedew the dish. Due thanks then voice</div> + <div class="verse indent2">To Him who made this of all salads, chief.</div> + </div> + </div> +</div> + +<p>There is no fixed rule for the mixing of salads. If +one possesses a little originality and sufficient tact +to discriminate between “not too much,” and “not +too little,” of salt, pepper, oil, and vinegar, he can +allow fantasy to have some slight sway in the salad +bowl, and there is hardly a limit to the variety of +salads that can be made during the summer.</p> + +<p>The majority of people insist upon making a salad +dressing in one particular way, but it should be +borne in mind that tastes are widely dissimilar, and +that they cannot always be depended upon to be +the same. The danger is that in always using the +<span class="pagenum" id="Page_12">[Pg 12]</span>same kind of dressing, the acute sense of taste +will be lost.</p> + +<p>One’s individual taste should not govern the making +of a salad, as this fondness for a certain condiment +may not be shared by every one. A vigorous, +athletic person is able to eat and enjoy a salad that +would well-nigh strangle a person of less strenuous +habits.</p> + +<p>A good salad cannot be made from poor materials. +However limited they may be, they must be of the +best quality: Green vegetables fresh and crisp, the +meat or fish well seasoned and cold; the oil pure +and sweet. One can always rely upon the best +quality of olive oil for salads, but there are those +who prefer the flavor of smoked bacon fat. This is +particularly true of people living in hot climates.</p> + +<p>Of course salt is indispensable for seasoning and +flavoring. To a Frenchman or Italian a salad +would not be a salad without the onion or garlic +flavor, and indeed, this pungency is commonly +enjoyed even by those who would not knowingly +partake of a dish thus flavored. The onion should +be mild, and its presence cleverly hidden, for its +unenviable reputation might cause a fastidious +guest to refuse a really delicious salad.</p> + +<p>Our best authorities on salad-making are shocked +at the common practice of using a mayonnaise +dressing on fruit salads of any kind. They would +invariably take the dressings made with fruit juices. +Fish, fowl, and meats would take the mayonnaise, +while the vegetable salads almost without exception +take the French dressing.</p> + +<p><span class="pagenum" id="Page_13">[Pg 13]</span></p> + +<p>Of the uncooked vegetables lettuce is preeminently +the first in favor. It is the king of salads, and +whatever else is used, lettuce usually forms part of +the salad dish to make it complete. It is essential +that leaf salads and celery be dry. Oil and water +do not mix, and if the salad is wet, the dressing will +run off and also lose its flavor. They should be +dried carefully by shaking in a napkin.</p> + +<p>One should handle salads with care, and gently. A +good rule to follow is to run the fork and spoon +down the sides of the dish, and then lightly tire the +salad with an upward movement, allowing it to mix +as it falls back.</p> + +<p>The common habit of decorating all kinds of salads +with hard boiled eggs, gives a sameness of appearance +and often produces a lack of harmony. They +are out of place when used with meats, except as +they form a part of the dressing, but they may be +appropriately used with fowl or fish.</p> + +<p>A vegetable salad may be made a thing of artistic +beauty, and the pleasing art of table decorations, +so happily possessed by American housekeepers, +gives a splendid opportunity for the salad-artist to +display taste and originality in the arrangement of +this most ornamental of all dishes. Salads badly +prepared are an abomination.</p> + +<p>Cooked vegetables should be boiled and cut up +separately, and all should be duly seasoned with +salt and pepper. Lettuce and celery should always +be broken with the fingers—never cut. Some of +the dry white wines, hock, moselle, chablis, and the +like, may be used instead of the vinegar, wholly or +in part. A morsel of garlic, rubbed thoroughly with +<span class="pagenum" id="Page_14">[Pg 14]</span>salt and pepper, may be used with asparagus, +celery, and other herbs of pronounced flavor. The +dressing should not be put on green salads before +the moment of serving.</p> + +<p>To become a perfect salad-maker, one should not +attempt too much at the beginning. He should +practice on plain salads and simple dressings for +some time before attempting the combination +salads, fancy dressings and elaborate garnishings, +and he will soon become a perfect salad-artist.</p> + +<p>Salads should always be served cold, and as if one +loved them. They, like all children of the taste and +fancy, will amply repay all the pains that are taken +with them. Let me then wish you joy, luck, and +skill in the practice of this delicate accomplishment.</p> + +<p class="right"> + <span class="smcap">Olive M. Hulse.</span> +</p> + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum" id="Page_15">[Pg 15]</span></p> + + + <h2 class="nobreak" id="Salads"> + <i><b>Salads</b></i> + </h2> + +<p><span class="pagenum"><a id="Page_16"></a><a id="Page_17"></a>[Pg 17]</span></p> + +</div> + + +<h3 id="Alligator_Pear_Salad"> +<i><b>Alligator Pear Salad</b></i> +</h3> + +<p>Select ripe pears, halve, and core. Serve on lettuce, +and pour French dressing over them. This +is a tropical fruit and is considered a great luxury.</p> + + +<h3 id="Anchovy_Salad"> + <i><b>Anchovy Salad</b></i> +</h3> + +<p>Shred equal quantities of anchovies and lettuce, +mix into it half the quantity of hard boiled eggs, +with chopped onion, and cover with equal parts of +olive oil and vinegar thoroughly mixed. Serve on +leaf lettuce.</p> + + +<h3 id="Apple_Salad"> + <i><b>Apple Salad</b></i> +</h3> + +<p>Peel and cut six apples into dice, cover the bottom +of salad dish with a layer of the apples, and sprinkle +with powdered sugar and cinnamon, then a layer +of bananas, and so on until you have enough. +Pour over all a pint of unfermented grape juice +and let stand on ice for an hour before using. Apple +salads are always good with cold roast meats.</p> + + +<h3 id="Apple_and_Cheese_Salad"> + <i><b>Apple and Cheese Salad</b></i> +</h3> + +<p>Mix chopped nuts with half their quantity of cream +cheese, add a little thick cream to blend the mixture, +season with pepper and salt, and make into +tiny balls. Peel good tart apples, remove the cores, +and slice into rings about half an inch thick. +Arrange the slices on lettuce leaves, and put a +cheese-ball in the center. Serve with French +dressing made with lemon juice.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Digestive cheese and fruit there sure will be.</i></p> + +<p class="right"> + —<span class="smcap">Ben Jonson.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_18">[Pg 18]</span></p> + + +<h3 id="Apple_and_Nut_Salad"> + <i><b>Apple and Nut Salad</b></i> +</h3> + +<p>Cut equal amounts of apples and celery into dice, +stir in half the quantity of chopped walnuts, and +mix with French dressing made with lemon.</p> + + +<h3 id="Asparagus_Salad"> + <i><b>Asparagus Salad</b></i> +</h3> + +<p>Cook the asparagus until tender, put on ice to +cool. Serve on lettuce leaves with French or garlic +dressing.</p> + + +<h3 id="Asparagus_Points_with_Tomato"> + <i><b>Asparagus Points with Tomato</b></i> +</h3> + +<p>Peel as many solid tomatoes as needed, one to each +person; cut off the stem and remove the seeds. Fill +the centers with two-inch lengths of cooked asparagus, +heads up. Serve on curly lettuce leaves, and +pour over French dressing.</p> + + +<h3 id="Asparagus_with_Vinaigrette_Sauce"> + <i><b>Asparagus with Vinaigrette Sauce</b></i> +</h3> + +<p>Take large, white German canned asparagus and +serve on leaf lettuce or romaine, with vinaigrette +sauce.</p> + + +<h3 id="Artichoke_and_Tomato_Salad"> + <i><b>Artichoke and Tomato Salad</b></i> +</h3> + +<p>Slice cooked artichokes and raw tomatoes, and +arrange in salad dish alternately. Serve with +French dressing, to which has been added in +moderation chopped green peppers.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>A salad is a delicacy which the poorest of us +ought always to command.</i></p> + +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_19">[Pg 19]</span></p> + + +<h3 id="Artichoke_and_Onion_Salad"> + <i><b>Artichoke and Onion Salad</b></i> +</h3> + +<p>Line the salad dish with lettuce leaves. Take +equal amounts of sliced, cooked French artichokes +and Spanish onions, arrange in dish alternately +and pour French dressing over. Garnish with +sprigs of parsley.</p> + + +<h3 id="Banana_Salad"> + <i><b>Banana Salad</b></i> +</h3> + +<p>Pare the bananas, cut into halves, and dip each +half in mayonnaise. While the fruit is still moist +with the dressing lay it into a dish of fine chopped +nut meats, and lay each banana on a crisp +lettuce leaf, adding a border of salted almonds +or other nut meats.</p> + + +<h3 id="Banana_and_Grapefruit_Salad"> + <i><b>Banana and Grapefruit Salad</b></i> +</h3> + +<p>Peel two grapefruit, and slice, removing all the tough +bitter membrane. Line the salad dish with the +white leaves of head lettuce, then put in alternate +layers of sliced bananas and grapefruit until the +dish is full, and pour banana dressing over. Serve +very cold.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Give us the luxuries of life, and we will dispense +with the necessaries.</i></p> + +<p class="right"> + —<span class="smcap">Motley.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_20">[Pg 20]</span></p> + + +<h3 id="Bean_Salad"> + <i><b>Bean Salad</b></i> +</h3> + +<p>Take one quart of young French beans, cut into +inch lengths and boil in salt water until tender. +Drain well, let cool, and add one chopped medium +sized onion. Cover with chiffonade dressing, and +serve on lettuce leaves.</p> + +<p>Garlic dressing is also delicious on this salad.</p> + + +<h3 id="Beet_Salad"> + <i><b>Beet Salad</b></i> +</h3> + +<p>Cover salad plate with white leaves of head lettuce, +slice the beets very thin and place in center. Put +the yolks of six hard boiled eggs through a potato +ricer, and make a rope-like decoration around the +edge of the beets with same. Chop the whites very +fine and place around outside the yolks. Pour over +French dressing, and garnish with parsley.</p> + + +<h3 id="Beet_and_String_Bean_Salad"> + <i><b>Beet and String Bean Salad</b></i> +</h3> + +<p>Rub the salad bowl well with a clove of garlic, and +line with sliced beets and string beans, one onion +chopped fine and a few sprigs of parsley. Mix +well, and put in the bowl. Pour over French +dressing and serve.</p> + + +<h3 id="Beet_and_Potato_Salad"> + <i><b>Beet and Potato Salad</b></i> +</h3> + +<p>Cut equal quantities of beets and potatoes into +small balls with a Parisienne spoon. Put the +potatoes in mayonnaise dressing, to which has been +added a few chopped olives and chives. Dip the +beets in vinegar, and dish alternately, serving all +on leaf lettuce.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>In the composure of a salad every plant should +bear its part like notes in music.</i></p> + +<p class="right"> + —<span class="smcap">John Evelyn.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_21">[Pg 21]</span></p> + + +<h3 id="Bermuda_Onion_Salad"> + <i><b>Bermuda Onion Salad</b></i> +</h3> + +<p>Mince mild Bermuda onions very fine and add salt, +sugar, oil, and vinegar to taste.</p> + + +<h3 id="Bleeding_Heart_Salad"> + <i><b>Bleeding Heart Salad</b></i> +</h3> + +<p>Select large, fine blood beets, cook until tender, +plunge into cold water for five minutes, remove +skins, cut into slices one inch thick, then re-cut +with large heart-shaped cutter. Pickle in the usual +way. Garnish with sprigs of parsley. This salad is +especially nice to serve with a plate luncheon, one +heart to each plate.</p> + + +<h3 id="Birds_Nest_Salad"> + <i><b>Bird’s Nest Salad</b></i> +</h3> + +<p>Color Neufchatel cheese a light green with pistachio +coloring. Make softer, if desired, by adding +a little sweet cream. Roll into small egg-shaped +balls. Arrange these in nests made of water +cress or shredded lettuce leaves, and speckle with +parsley chopped fine. Serve with mayonnaise +dressing. This novel salad is not hard to make, +and is an attractive dish.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Things which in hungry mortals’ eyes find favor.</i></p> + +<p class="right"> + —<span class="smcap">Byron.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_22">[Pg 22]</span></p> + + +<h3 id="Boiled_Beef_Salad"> + <i><b>Boiled Beef Salad</b></i> +</h3> + +<p>Cut boiled beef into one-half inch dice, and soak for +two hours in a mixture of one part olive oil, three +parts vinegar, a teaspoonful of lemon juice, salt +and pepper to taste. Mix the meat with cold +boiled potatoes, cut the same size as the meat, and +a small onion chopped fine. Garnish with lettuce +leaves and stuffed olives. Pour over mayonnaise +just before serving.</p> + + +<h3 id="Bologna_Salad_German_Salad"> + <i><b>Bologna Salad (German Salad)</b></i> +</h3> + +<p>Remove the skin from half a pound of imported +Bologna sausage, and chop it fine, with five stalks +of celery and two sour apples. Mix all together +thoroughly, and add one tablespoonful of German +pearl onions. Place on a dish garnished with lettuce +leaves, and pour over French dressing.</p> + + +<h3 id="Brussels_Sprouts_Salad"> + <i><b>Brussels Sprouts Salad</b></i> +</h3> + +<p>Line salad dish with lettuce leaves. Boil the +sprouts until tender and heap in center of dish. +Cover with chiffonade dressing and serve very cold.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>There’s no want of meat, sir; portly and curious +viands are prepared to please all kinds of appetites.</i></p> + +<p class="right"> + —<span class="smcap">Massinger.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_23">[Pg 23]</span></p> + + +<h3 id="Cabbage_Salad"> + <i><b>Cabbage Salad</b></i> +</h3> + +<p>Cut three slices of bacon into dice and fry. When +done, add a half cup of water and a half cup of +vinegar, salt and pepper to taste. Bring all to a +boil, and pour over raw cabbage shredded fine. +Cool before serving.</p> + + +<h3 id="Cabbage_Salad_No_2"> + <i><b>Cabbage Salad No. 2</b></i> +</h3> + +<p>Take one medium sized head of cabbage and chop +fine, season with one teaspoonful of salt, one tablespoonful +of sugar, a pinch of black pepper, and a +teaspoonful of ground mustard. Rub the yolks +of four hard boiled eggs until smooth, add a tablespoonful +of butter slightly warmed, mix thoroughly +with the cabbage, and add one teacupful of cider +vinegar. Serve with whites of egg sliced and placed +on top.</p> + + +<h3 id="Carrot_Salad"> + <i><b>Carrot Salad</b></i> +</h3> + +<p>Wash and boil young carrots until tender, and +slice very thin. Line individual salad dishes with +a bed of crisp lettuce leaves, and put in each one a +spoonful of carrots. Garnish with a spoonful of +boiled dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Even cabbage-heads hez rights.</i></p> + +<p class="right"> + —<span class="smcap">The Biglow Papers.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_24">[Pg 24]</span></p> + + +<h3 id="Cauliflower_Salad"> + <i><b>Cauliflower Salad</b></i> +</h3> + +<p>Take a cold boiled floweret of cauliflower, cover +with mayonnaise, place in center of salad dish and +surround with a macedoine of cooked vegetables +seasoned with French dressing. Macedoine is +made of equal parts of carrots, turnips, and potatoes +cooked separately, cut in dice, and mixed +with the same quantity of string beans or peas.</p> + + +<h3 id="Celery_Salad"> + <i><b>Celery Salad</b></i> +</h3> + +<p>Cut celery in two-inch lengths like macaroni. +Cover with mayonnaise dressing and garnish with +white celery tops.</p> + + +<h3 id="Chantecler_Salad"> + <i><b>Chantecler Salad</b></i> +</h3> + +<p>Fill a six-inch bowl with cracked ice. Insert +another bowl two sizes smaller, allowing about an +inch of space between the two bowls. Line the +smaller bowl with crisp lettuce leaves. Put in +several pieces of solid white meat of fresh lobster, +and between each piece of the meat put asparagus +cut the proper length so that the tips will extend over +the edge of the glass. Fill the center with macedoine +of cooked vegetables, thoroughly mixed with +French dressing, and cover with mayonnaise. Decorate +with lemon cut in quarters with the peel +on, laid lengthwise on the ice, and stick a piece of +parsley between each piece.</p> + + + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Though my stomach was sharp, I could scarce help regretting,</i></div> + <div class="verse indent0"><i>To spoil such a delicate picture by eating.</i></div> + </div> +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> + </div> +</div> + + + +</div> + +<p><span class="pagenum" id="Page_25">[Pg 25]</span></p> + + +<h3 id="Chatelaine_Salad"> + <i><b>Chatelaine Salad</b></i> +</h3> + +<p>Cut celery, olives, and pineapples in dice. Use a +dressing of mayonnaise, whipped cream, cider vinegar, +and paprika. Mix well and serve on crisp +lettuce leaves.</p> + + +<h3 id="Cheese_Salad"> + <i><b>Cheese Salad</b></i> +</h3> + +<p>Arrange one head of lettuce in a flat salad bowl. +Mix two packages of cream cheese with a half pint +of cream. Pile it on the lettuce and surround with +two glasses of Bar-le-Duc jelly.</p> + + +<h3 id="Cherry_Salad"> + <i><b>Cherry Salad</b></i> +</h3> + +<p>Line the salad dish with romaine lettuce leaves. Fill +in the center with pitted cherries, and pour over +a fruit dressing.</p> + + +<h3 id="Chestnut_Salad"> + <i><b>Chestnut Salad</b></i> +</h3> + +<p>Work a little sweet cream into a cream cheese, with +some fine chopped sweet peppers. Divide into fine +pieces, and roll in brown cracker dust. Form into +the shape of open chestnut burrs. Arrange on +lettuce leaves. Remove the meats from chestnuts, +boil them in salt water until tender, put them in +the burrs of cream cheese. Serve with mayonnaise.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>To the fullest enjoy the sweets of the day</i></div> + <div class="verse indent0"><i>And stay the bright hour ere it passeth away.</i></div> + </div> +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> + </div> +</div> + +</div> + +<p><span class="pagenum" id="Page_26">[Pg 26]</span></p> + + +<h3 id="Chicken_Salad"> + <i><b>Chicken Salad</b></i> +</h3> + +<p>This is justly claimed as an American delicacy. +Take two parts mayonnaise to three parts liquid +aspic jelly, beat together. Decorate and line individual +ramekins with the beaten mixture, fill up +with slices of chicken dressed with Remoulade +sauce, a few capers, and sliced olives. Cover with +some of the beaten mixture. Let it stand awhile and +turn out on a bed of shredded lettuce. Garnish +with chopped gherkins.</p> + + +<h3 id="Chicken_Salad_No_2"> + <i><b>Chicken Salad No. 2</b></i> +</h3> + +<p>An attractive way of serving chicken salad is to +place it in a ring of ham jelly. Two cupfuls of the +salad should be poured in the ring of jelly after it +is placed on a platter. To make the dish attractive +the jelly should rest on lettuce or water cress. For +the ham jelly whip one-half pint thick cream until +stiff, stir in a cupful of aspic jelly, cool a little, and +add a jar of potted ham. Adding a few drops of +fruit syrup will make the jelly pink.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Biled hen is always respected.</i></p> + +<p class="right"> + —<span class="smcap">Josh Billings.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_27">[Pg 27]</span></p> + + +<h3 id="Chicken_Salad_No_3"> + <i><b>Chicken Salad No. 3</b></i> +</h3> + +<p>For two medium sized chickens allow three heads of +lettuce. Pick the meat from the bones, chop fine and +mix with chopped celery. Boil the livers, rub +through a sieve, and put in a bowl rubbed with garlic. +Add the yolks of five hard boiled eggs rubbed to a +paste, four tablespoonfuls of olive oil or melted +butter, one of sugar, one heaping teaspoonful of +salt, a teaspoonful of pepper, and one tablespoonful +of vinegar. Beat well together and mix with the +chicken just before serving.</p> + + +<h3 id="Chicken_Salad_No_4"> + <i><b>Chicken Salad No. 4</b></i> +</h3> + +<p>Soak one-fourth of a box of gelatin in one-fourth +of a cupful of cold chicken stock, dissolve in +three-fourths of a cupful of hot chicken stock, +highly seasoned, and strain. When the mixture +begins to thicken, beat, using an egg beater, until +frothy, then add one cup of heavy cream beaten +until stiff, and one cupful of cold boiled chicken, +cut in dice. Season with salt and pepper. Turn +into mould, and chill; pouring over the following:</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>It is the bounty of nature that we live, but of +philosophy that we live well.</i></p> + +<p class="right"> + —<span class="smcap">Seneca.</span> +</p> +</div> +</div> + +<p><span class="smcap">Dressing</span>—Soak one and one-half teaspoonfuls of +gelatin in two tablespoonfuls of cold water until +soft, dissolve by standing in hot water, and strain. +Beat the yolks of two eggs, and add one teaspoonful +of salt, one and one-half teaspoonfuls of sugar, +one-fourth teaspoonful pepper, a few grains of +cayenne, one teaspoonful of mustard, one-fourth +<span class="pagenum" id="Page_28">[Pg 28]</span>cupful of lemon juice, and one-half cupful of hot +cream. Cook over hot water until the mixture thickens, +stirring constantly, then add one and one-half +tablespoonfuls of butter and the gelatin. Add the +mixture gradually to the whites of the two eggs +beaten stiff; when cold fold in one-half of a +cupful of cream beaten stiff. Mould and chill. +Turn the chicken cream from mould, cut in one-inch +slices and arrange on lettuce leaves. Put a +spoonful of the salad dressing on each mould and garnish +with one-half English walnut meat. Cut enough +celery pieces to make three cupfuls, break into +pieces one cupful of pecan or walnut meats, and +brown in a moderate oven. Mix celery and nut +meats, sprinkling with one-half teaspoonful of salt, +and add one-half the salad dressing. Surround +each slice of chicken cream with the celery and +nut mixture. This is a choice and delicious recipe.</p> + + +<h3 id="Chicken_in_Aspic"> + <i><b>Chicken in Aspic</b></i> +</h3> + +<p>Line a mould with clear aspic. Garnish the bottom +of the mould with shredded bits of anchovies, gherkins, +and green peppers. Let it set, and fill in the +mould with diced chicken which has been well +seasoned. Pour over enough aspic to fill the spaces, +and let it stand for several hours. Turn out on a +bed of lettuce in platter. Decorate the base of the +mould with radish roses. Serve with mayonnaise.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Who rises from a feast with that keen appetite +with which he sat down?</i></p> + +<p class="right"> + —<span class="smcap">The Merchant of Venice.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_29">[Pg 29]</span></p> + + +<h3 id="Chicory_Salad"> + <i><b>Chicory Salad</b></i> +</h3> + +<p>Rub the bowl with garlic. Take three parts of +chicory well shredded, and one part celery. Mix +well together with French dressing and serve cold.</p> + + +<h3 id="Chiffonade_Salad"> + <i><b>Chiffonade Salad</b></i> +</h3> + +<p>Various colored vegetables, such as peas, string +beans, carrots, and tomatoes, cooked and cold may +be served on a bed of water cress with French dressing +to which has been added one boiled beet chopped +fine, some chopped green peppers, a few chives, +and one hard boiled egg.</p> + + +<h3 id="Cold_Slaw"> + <i><b>Cold Slaw</b></i> +</h3> + +<p>Slice the cabbage very fine, season with salt, pepper, +oil, and sugar. Pour vinegar over all and mix thoroughly. +Garnish with sprigs of parsley.</p> + + +<h3 id="Combination_Salad"> + <i><b>Combination Salad</b></i> +</h3> + +<p>Cook two bunches of asparagus until tender. Remove +from water, cut off the points, and put on sieve +to drain. Put one quart of cooked salmon in the +bowl, and mix in three tablespoonfuls of olive oil, +two of strained lemon juice, and one of vinegar. +Sprinkle over one teaspoonful of salt, one-third teaspoonful +of white pepper. Allow the bowl to stand +in ice until thoroughly chilled. Turn out on dish +and put around it the asparagus points. Pour one +cupful of mayonnaise dressing over the salmon, and +garnish with slices of lemon cut in quarters.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>I will show myself highly fed.</i></p> + +<p class="right"> + —<span class="smcap">All’s Well that Ends Well.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_30">[Pg 30]</span></p> + + +<h3 id="Combination_Salad_No_2"> + <i><b>Combination Salad No. 2</b></i> +</h3> + +<p>Insert a clove of garlic in a two-inch square of bread, +and place in middle of bowl. Line the salad bowl with +crisp white leaves of lettuce. Peel and slice two +large tomatoes, one large sized cucumber, and four +radishes. Mix thoroughly with French dressing +and put on lettuce leaves. Serve with Camembert +cheese and wafers.</p> + + +<h3 id="Combination_Salad_No_3"> + <i><b>Combination Salad No. 3</b></i> +</h3> + +<p>Mix thoroughly together, equal parts of cold Brussels +sprouts, cold boiled potatoes, some flowerets of +cauliflower, and shredded celery. Arrange neatly +in salad bowl and serve with mayonnaise.</p> + + +<h3 id="Crab_Salad"> + <i><b>Crab Salad</b></i> +</h3> + +<p>Boil three dozen hard shelled crabs, let them cool +gradually; remove the upper shell and the tail, +break the remainder apart, and pick out the meat +carefully. The large claws should not be forgotten, +for they contain a dainty morsel; and the creamy +fat attached to the upper shell should not be overlooked. +Line the salad bowl with the small white +leaves of two heads of lettuce, add the crab meat, +pour over it a mayonnaise, garnish with crab claws, +hard boiled eggs, and little moulds of cress leaves, +which may be mixed with the salad when serving.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>The table is the only place where we do not get +weary the first hour.</i></p> + +<p class="right"> + —<span class="smcap">Brillat-Savarin.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_31">[Pg 31]</span></p> + + +<h3 id="Crab_Salad_en_Coquille"> + <i><b>Crab Salad en Coquille</b></i> +</h3> + +<p>To the crab meat add a little minced cold boiled +cabbage, a pinch of mustard, and mix with cream +salad dressing. Fill the crab shells, serve on lettuce +leaves, garnish with chopped yolks and whites of +egg alternately.</p> + + +<h3 id="Cream_Salad"> + <i><b>Cream Salad</b></i> +</h3> + +<p>One-half pint of potatoes sliced on vegetable cutter, +one-half pint of sliced cucumber pickles, one-half +pint onion chopped fine, one-half pint rich cheese +cut fine, and one pint of English walnuts broken +in bits. Mix thoroughly with cream dressing, and +serve on lettuce leaves.</p> + + +<h3 id="Cucumber_Salad"> + <i><b>Cucumber Salad</b></i> +</h3> + +<p>Cucumbers should always be perfectly fresh. Peel +carefully, and place in fresh water for a short time +to become crisp. Cut in extra thin slices. Cover +with salt, pepper, oil, and vinegar mixed together. +Put on ice and serve cold. As a rule, sliced tomatoes +or lettuce, or both, are served with cucumbers.</p> + + +<h3 id="Cucumber_Salad_No_2"> + <i><b>Cucumber Salad No. 2</b></i> +</h3> + +<p>Peel the cucumbers thin and cut off the stem end, +scrape out the inside. Mix the pulp thoroughly +with chopped anchovies and gherkins, add a teaspoonful +of lemon juice, and put back in shells. +Serve on lettuce leaf, and pour over mayonnaise.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Cowcumbers are cold to the third degree.</i></p> + +<p class="right"> + —<span class="smcap">Swift.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_32">[Pg 32]</span></p> + + +<h3 id="Cucumber_and_Celery_Salad"> + <i><b>Cucumber and Celery Salad</b></i> +</h3> + +<p>Cut celery stalks into long shreds and put in ice +water for half an hour. Peel and cut one cucumber +in the same way leaving out the seed part, and put +with the celery in a salad bowl. Season with salt, +pepper, and mayonnaise. Heap up in center +neatly, surround with red radishes, and garnish +with slices of hard boiled egg. Sprinkle with a +little chopped parsley and gherkins.</p> + +<p>Three parts of oil and one part of vinegar, thoroughly +mixed, can take the place of the mayonnaise.</p> + + +<h3 id="Cucumbers_and_Cream"> + <i><b>Cucumbers and Cream</b></i> +</h3> + +<p>Peel and slice thin one large cucumber, and put on +the ice until cold. Take one cup of fresh cream, salt +and pepper to taste, also a teaspoonful of cider +vinegar. Stir together and pour over the sliced +cucumbers. Do not use too much vinegar. A +pinch of sugar added to the vinegar makes the +dressing milder.</p> + + +<h3 id="Cucumber_Francaise_Salad"> + <i><b>Cucumber Francaise Salad</b></i> +</h3> + +<p>Peel one large cucumber and let it stand in salt +water for several hours. Place on a bed of lettuce +and slice thin without removing slices, so the +cucumber will appear as whole. Cover with mayonnaise, +and sprinkle over green peppers chopped +fine.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Hungry as the sea and can digest as much.</i></p> + +<p class="right"> + —<span class="smcap">Twelfth Night.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_33">[Pg 33]</span></p> + + +<h3 id="Cucumber_and_Onion_Salad"> + <i><b>Cucumber and Onion Salad</b></i> +</h3> + +<p>Slice cucumbers steeped in salt water for several +hours, and mix with a few sliced spring onions. +Serve with cream dressing.</p> + + +<h3 id="Dainty_Salad"> + <i><b>Dainty Salad</b></i> +</h3> + +<p>Take two cups of fine cut cabbage, one cup of +chopped Bermuda onion, half a can of chopped +pimentos, and one large green pepper shredded +fine. Mix one-half cupful of sugar and one tablespoonful +of salt with one cup of vinegar, pour over +the above mixture, and let stand for an hour.</p> + +<p>Soak one box of gelatin in a cupful of water for ten +minutes, add two cups of boiling water, and let it +stand until it begins to harden. Drain the vinegar +off the potpourri and mix well with the gelatin. +Place in a border mould to harden. Turn out on a +platter, and garnish with lettuce leaves. Make a +cup in the center of the lettuce leaves and fill with +mayonnaise and whipped cream. Garnish with +parsley.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Let onion atoms lurk within the bowl,</i></div> + <div class="verse indent0"><i>And, half suspecting, animate the whole.</i></div> + </div> +<p class="right"> + —<span class="smcap">Sydney Smith.</span> +</p> + </div> +</div> + +</div> + +<p><span class="pagenum" id="Page_34">[Pg 34]</span></p> + + +<h3 id="Dandelion_Salad"> + <i><b>Dandelion Salad</b></i> +</h3> + +<p>First remove all dead leaves and root, and wash +thoroughly. Take a small handful at a time, shake +free from water, and cut up fine into mixing bowl. +When all is used—have enough to make about +two quarts when tossed lightly into bowl—sprinkle +over one teaspoonful of salt, one of sugar, and a +pinch of mustard. Have ready as much fat bacon +cut into bits as will fill a small teacup, fry to a light +brown; remove the bacon and into the hot grease +mince a small onion, if onion flavor is not objectionable; +fry lightly; then add to the hot grease, +one-half cup mild vinegar, and pour it over the +dandelions, and mix well. Garnish with hard boiled +eggs sliced, and serve at once.</p> + + +<h3 id="Egg_Salad"> + <i><b>Egg Salad</b></i> +</h3> + +<p>Cut hard boiled eggs in half lengths, rub their +yolks through a sieve, mix with equal weight of +Parmesean cheese, season with chopped chives, +pepper and salt, and enough butter to moisten. +Fill the whites with this mixture, serve on lettuce, +and garnish with sliced tomatoes.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>The glory of the kitchen! that holds the cookery</i></div> + <div class="verse indent0"><i>A trade from Adam, quotes his broth and salad.</i></div> + </div> +<p class="right"> + —<span class="smcap">Ben Jonson.</span> +</p> + </div> +</div> + +</div> +<p><span class="pagenum" id="Page_35">[Pg 35]</span></p> + + +<h3 id="Egg_Salad_No_2"> + <i><b>Egg Salad No. 2</b></i> +</h3> + +<p>One teaspoonful of mustard, one teaspoonful of +salt, two-thirds cupful of vinegar, and a lump of +butter the size of a hen’s egg. Put in a double boiler, +stirring all the time, and when cooked, stir in half +a cup of hot sweet milk, and set aside to cool. +When ready to serve add one and one-half dozen +hard boiled eggs chopped fine, and garnish with +nice crisp lettuce leaves and sliced radishes, pickled +beets, capers, and olives.</p> + + +<h3 id="Egg_Salad_No_3"> + <i><b>Egg Salad No. 3</b></i> +</h3> + +<p>Boil the eggs for twenty minutes and let cool. At +serving time arrange lettuce leaves, and slice an egg +on each plate. Place the slices in a circle, the pieces +overlapping. Fill the space in the center with +minced onion, and cover with boiled cream dressing.</p> + + +<h3 id="Eggs_au_Cresson"> + <i><b>Eggs au Cresson</b></i> +</h3> + +<p>Slice hard boiled eggs on a bed of water cress, +sprinkle with salt and pepper, and garnish with +shredded anchovies. Serve with red mayonnaise.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Salad, and eggs, and lighter fare,</i></div> + <div class="verse indent0"><i>Tune the Italian spark’s guitar.</i></div> + </div> +<p class="right"> + —<span class="smcap">Matthew Prior.</span> +</p> + </div> +</div> + +</div> +<p><span class="pagenum" id="Page_36">[Pg 36]</span></p> + + +<h3 id="Egg_Lily_Salad"> + <i><b>Egg Lily Salad</b></i> +</h3> + +<p>Drop hard boiled eggs into cold water after taking +them out of the shells, and cut narrow strips from +the small end very nearly to the large end of the +whites. Rub up each yolk with a teaspoonful of +butter, one of vinegar, one each of mustard and +salt and pepper. Form into balls and put back +into the whites. Serve in moulds of spinach or, +on lettuce leaves with mayonnaise.</p> + + +<h3 id="Egg_Plant_Salad"> + <i><b>Egg Plant Salad</b></i> +</h3> + +<p>Take a cold well-boiled egg plant cut in small dice, +and season with salt, lemon juice, and a little oil. +Serve on lettuce leaves.</p> + + +<h3 id="Endive_Salad"> + <i><b>Endive Salad</b></i> +</h3> + +<p>Carefully pick over crisp endive, sprinkle with +salt and pepper, and add a green pepper sliced thin. +Over all pour vinegar to taste. When ready to +serve the salad, take two slices of bacon and cut in +small bits, fry until crisp, brown and pour over +the salad, stirring it all together.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Let hunger move thy appetyte and not savory +sauces.</i></p> + +<p class="right"> + —<span class="smcap">Babees Book.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_37">[Pg 37]</span></p> + + +<h3 id="English_Salad"> + <i><b>English Salad</b></i> +</h3> + +<p>Beat the yolks of raw eggs according to the quantity +of salad required, add a little salt and mustard. +Chop onions or leeks fine, add oil and vinegar, and +beat all into a thick sauce. Shred lettuce, green +mustard leaves, cress, and young radishes, arrange +lightly in a bowl with the sauce under it. Do not +stir until ready to send to the table. Garnish with +thin slices of beet cut in fancy shapes.</p> + + +<h3 id="Farmer_Salad"> + <i><b>Farmer Salad</b></i> +</h3> + +<p>Soak half a tablespoonful of gelatin in a tablespoonful +and a half of cold water, and dissolve in +three-fourths of a cup of hot chicken liquor. Strain +over one cup of chopped ham and stir until the +mixture begins to thicken. Fold in one cup of +thick cream beaten stiff. Add a pinch of paprica, +and salt, if needed. Mould in a border mould, and +when set, turn from the mould, fill in the center +with lettuce arranged like a cup, and fill the cup +with mayonnaise.</p> + + +<h3 id="Fish_Salad"> + <i><b>Fish Salad</b></i> +</h3> + +<p>Boil tender a small whitefish, trout, or pike. Chop +fine, add same quantity of chopped celery, moisten +with three teaspoonfuls of melted butter, one of +olive oil, one teaspoonful of mustard, two of pepper, +and one of salt, two of sugar, five of cream, and +enough vinegar to make the right consistency. +Garnish with celery tops.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>A cheap and wholesome salad from the brook.</i></p> + +<p class="right"> + —<span class="smcap">Cowper.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_38">[Pg 38]</span></p> + + +<h3 id="Franks_Bachelor_Salad"> + <i><b>Frank’s Bachelor Salad</b></i> +</h3> + +<p>Cover individual salad plates with white curly +lettuce leaves. Select large ripe tomatoes, peel, and +cut in slices one inch thick. Place one slice on each +salad plate. Peel and cut in quarters one orange +and one ripe pear. Cut the quarters in lengthwise +slices and place on the tomato. In the center +set a tiny heart-leaf of lettuce and place a small +watermelon ball in it. Pour over French dressing.</p> + + +<h3 id="French_Endive_Salad"> + <i><b>French Endive Salad</b></i> +</h3> + +<p>Wash the endive thoroughly and let it stand in ice +cold water for an hour. Pour over French dressing +made red with paprica.</p> + + +<h3 id="Fruit_Salad"> + <i><b>Fruit Salad</b></i> +</h3> + +<p>Cut a juicy orange into thick slices. Cut it again +into quarters, arrange on lettuce leaves or chicory, +and cover with French dressing.</p> + +<p>Grapefruit salad may be made in the same way.</p> + + +<h3 id="Fruit_Salad_No_2"> + <i><b>Fruit Salad No. 2.</b></i> +</h3> + +<p>Peel and seed two grapefruit, two apples, and one +bunch of white grapes. Peel two bananas and cut +in small pieces, adding one-half cupful of chopped +nuts, and mix all together. Pour off a little of the +juice and add French dressing. Set aside to get +very cold before serving.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>He’s keeping a corner for something that’s nice.</i></p> + +<p class="right"> + —<span class="smcap">Goldsmith.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_39">[Pg 39]</span></p> + + +<h3 id="Fruit_Salad_No_3"> + <i><b>Fruit Salad No. 3</b></i> +</h3> + +<p>Pare and core six apples and chop them fine. Peel +and slice four bananas. Peel and seed six oranges +and remove all the inner skins. Mix the fruits well +with two tablespoonfuls of powdered sugar, and +pour over French dressing. Serve on lettuce leaves.</p> + + +<h3 id="Fruit_Salad_Alice"> + <i><b>Fruit Salad, Alice</b></i> +</h3> + +<p>Slice various kinds of fruit, such as bananas, +oranges, grapefruit, apples, peaches, and pineapple. +Put in alternate layers in deep glass dish or salad +bowl. Sprinkle each layer with powdered sugar, a +little sherry, and half as much plain syrup. When +all the fruit is in, place on ice for two hours. Just +before serving pour over the surface a wineglass of +maraschino, and decorate with maraschino cherries.</p> + + +<h3 id="Fruit_Salad_served_in_Apple_Shells"> + <i><b>Fruit Salad served in Apple Shells</b></i> +</h3> + +<p>Take good looking apples, green, yellow, or red, of +medium size. Cut off a good piece from the top of +each and remove the meat of the apple, leaving a +shell. Chop together the apple hearts, pineapple, +grapefruit, and cherries, in equal parts, and add a +little lemon juice. Sweeten all with powdered sugar, +and place in the shells of apples. The same salad +may be served in orange shells. Other fruit in +season and a little grated cocoanut may be used.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Socrates brought Philosophy from the clouds, +but the Englishmen have dragged her into the +kitchen.</i></p> + +<p class="right"> + —<span class="smcap">Hegel.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_40">[Pg 40]</span></p> + + +<h3 id="German_Salad"> + <i><b>German Salad</b></i> +</h3> + +<p>Use equal parts of pickled red cabbage and sauerkraut, +a few pickled onions, a little grated horseradish, +some chopped onions, pickles, and capers, +sliced frankfurters, all mixed together and seasoned +with Rhine wine. Stir together with French +dressing.</p> + + +<h3 id="German_Apple_Cup"> + <i><b>German Apple Cup</b></i> +</h3> + +<p>Select fine grained apples, one for each person, core +and scoop out the center. Cut heart stalks of celery +very fine, but do not chop it. Mix celery with +mayonnaise dressing, to which half the bulk of +whipped cream has been added; add also more salt +and pepper. Cut center of the apples in small +pieces and mix with celery. Use this mixture to +fill the hollow center of the apples, rounding it up +above the apple a little. In the center of the mixture +in each apple set a tiny heart-leaf of lettuce. +Apples pared and cut to represent birds may be +used in garnishing, using raisins for eye and nose.</p> + + +<h3 id="Grape_Salad"> + <i><b>Grape Salad</b></i> +</h3> + +<p>Skin and seed white grapes, stuff them with nut +kernels, arrange on white curly lettuce leaves or +water cress. Cover with French dressing made +with lemon juice.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Now and then your men of wit</i></div> + <div class="verse indent0"><i>Will condescend to take a bit.</i></div> + </div> +<p class="right"> + —<span class="smcap">Swift.</span> +</p> + </div> +</div> + +</div> + +<p><span class="pagenum" id="Page_41">[Pg 41]</span></p> + + +<h3 id="Grapefruit_Salad"> + <i><b>Grapefruit Salad</b></i> +</h3> + +<p>Cut the fruit crosswise, and pick out the pulp. +Line the salad dish with white, crisp leaves of head +lettuce, put in alternate layers of grapefruit and +chopped English walnuts until the dish is full. +Pour over French dressing, and serve cold.</p> + + +<h3 id="Grapefruit_en_Surprise"> + <i><b>Grapefruit en Surprise</b></i> +</h3> + +<p>Fill the outer bowl of a double oyster cocktail +glass with fine cracked ice. Insert the smaller +cup to chill. Cut a grapefruit crosswise, and +remove all the bitter membrane. Put it into +the inner cup, and pour over French dressing made +with lemon juice. Garnish with sprigs of parsley, +and tie a ribbon the color of your table decorations +around the stem of each glass before serving.</p> + + +<h3 id="Green_Pepper_Salad"> + <i><b>Green Pepper Salad</b></i> +</h3> + +<p>Boil green peppers until done, and let them become +very cold. Cut them into thin shreds and pour +over French dressing.</p> + + +<h3 id="Green_Pepper_and_Potato_Salad"> + <i><b>Green Pepper and Potato Salad</b></i> +</h3> + +<p>Chop four baked potatoes and one Spanish onion +very fine. Slice one green pepper across so that it +makes large rings on lettuce leaves, fill them with +the potatoes and onions, heap red mayonnaise on +top of each, and serve.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>My salad days, when I was green in judgment.</i></p> + +<p class="right"> + —<span class="smcap">Anthony and Cleopatra.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_42">[Pg 42]</span></p> + + +<h3 id="Ham_Salad"> + <i><b>Ham Salad</b></i> +</h3> + +<p>Chop one pound of cold boiled ham, one cold +baked potato very fine, and lay on a platter garnished +with head lettuce. Pour over French dressing +and garnish with sprigs of parsley.</p> + + +<h3 id="Herring_Salad"> + <i><b>Herring Salad</b></i> +</h3> + +<p>Three salt herring, two cupfuls of beets, two +apples, one salt pickle, two cupfuls of boiled +beef, two and one-half cupfuls of potatoes, four +tablespoonfuls of vinegar, and a little white pepper. +Soak the herring in water for twenty-four hours. +Clean well, removing the skin and bones. Dry in +towels, and cut in cubes. Also cut in cubes the +pickle, peeled apples, meat, beets, and potatoes. +Mix all together and add vinegar, sugar, and pepper. +Pack firmly in mound on platter, covered +with lettuce leaves, and garnish with hard boiled +eggs cut in quarters and arranged horizontally +around base of mound.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>He that can live upon love, deserves to die in a ditch.</i></p> + +<p class="right"> + —<span class="smcap">Congreve.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_43">[Pg 43]</span></p> + + +<h3 id="Herring_Salad_No_2"> + <i><b>Herring Salad No. 2</b></i> +</h3> + +<p>Two herrings minced fine, one cupful boiled beet, +one onion, one large dill pickle, one sour apple, two +hard boiled eggs, two cold boiled potatoes, and a +half cupful of cold meat, all chopped fine. Mix +well with the herring, moisten with sauce made of +good stock, vinegar, mustard, and pepper. Let +stand over night, stir once more thoroughly and see +that all is juicy. Pack tightly on platter and +garnish in concentric rings with chopped parsley +in the center, chopped white of egg around the +parsley, chopped yolks of eggs around the whites, +and chopped beets around the yolks. This makes +an attractive dish.</p> + + +<h3 id="Hickory_Nut_Salad"> + <i><b>Hickory Nut Salad</b></i> +</h3> + +<p>Skin and seed one pound of grapes. Mix and form +into balls, one cupful of hickory nuts and a half +pound of cottage cheese, lay them on platter garnished +with lettuce, and surround with grapes. +Mix the juice of the grapes with fruit dressing, +using the juice of only one lemon if the grapes are +sour.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Homer never entertained either guests or hosts +with long speeches until the mouth of hunger be +stopped.</i></p> + +<p class="right"> + —<span class="smcap">Sir Philip Sidney.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_44">[Pg 44]</span></p> + + +<h3 id="Mrs_Hulses_Favorite_Salad"> + <i><b>Mrs. Hulse’s Favorite Salad</b></i> +</h3> + +<p>Rub the salad bowl with garlic, and line +with crisp lettuce leaves. Take large green peppers, +remove the seeds and let stand in cold water for an +hour, fill them with Neufchatel cheese thinned +to the right consistency with sweet cream, and cut +in slices. Put in salad dish with alternate layers of +sliced pineapple, pour over French dressing made +with lemon juice, and serve very cold.</p> + + +<h3 id="Ideal_Salad"> + <i><b>Ideal Salad</b></i> +</h3> + +<p>Soak one-half package of gelatin in cold water ten +minutes, add one pint of boiling water, one-half cupful +of vinegar, the juice of one lemon, one-half cupful +of sugar and one teaspoonful of salt. Strain and +let cool until it starts to set, add two cupfuls +of chopped celery, one cupful of cabbage, and one-fourth +of a can of sweet red peppers cut fine. Turn +into border mould to harden. Make a cup in the +center with lettuce leaves and fill with mayonnaise +dressing. Serve very cold. This salad is a delightful +accompaniment to any meat course. It is also +practical, for it can be kept a week before serving. +This quantity will serve twenty people.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Back to the world he’d turn his fleeting soul,</i></div> + <div class="verse indent0"><i>And plunge his fingers in the salad bowl.</i></div> + </div> +<p class="right"> + —<span class="smcap">Sydney Smith.</span> +</p> + </div> +</div> + +</div> + +<p><span class="pagenum" id="Page_45">[Pg 45]</span></p> + + +<h3 id="Italian_Salad"> + <i><b>Italian Salad</b></i> +</h3> + +<p>Take three cups of cooked green peas, three tablespoonfuls +of cooked carrots, three tablespoonfuls +of diced cooked turnips, and three tablespoonfuls of +cooked string beans, all mixed together. Into a +French dressing mix some chopped gherkins, olives, +and chives, moisten the vegetables with this mixture, +and garnish with pickled beets, cut in fancy +shapes.</p> + + +<h3 id="Italian_Salad_No_2"> + <i><b>Italian Salad No. 2</b></i> +</h3> + +<p>Cut half a pound of roast veal and half a pound of +boiled potatoes into small cubes, add half a pound +each of chopped beets and gherkins, and one tablespoonful +of capers. Mix well and season. Put in a +bowl lined with crisp lettuce leaves, pour mayonnaise +over and garnish with chopped olives, thin +slices of smoked sausage, and slices of lemon.</p> + + +<h3 id="Japan_Radish_Salad"> + <i><b>Japan Radish Salad</b></i> +</h3> + +<p>Wash and scrape off the outside of three Japan +radishes and slice them very thin. Line the salad +dish with lettuce leaves, and lay on the radishes. +Pour over French dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Wilt please you, taste of what is here.</i></p> + +<p class="right"> + —<span class="smcap">Shakespeare.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_46">[Pg 46]</span></p> + + +<h3 id="Jellied_Chicken_Salad"> + <i><b>Jellied Chicken Salad</b></i> +</h3> + +<p>Clean and cut up one chicken, and put it on to boil +slowly with one onion. Soak one-fourth of a box +gelatin for ten minutes. Cook the chicken +until the meat is ready to fall from the bones, +add salt and pepper to taste, remove the chicken +and boil the stock down to one-half. Strain and +remove all the fat. Remove all the skin and bones +from the chicken, add the gelatin to the stock, +stirring until it is dissolved. Mix in the chicken, +and pour into individual moulds to harden. +Serve on lettuce leaves, and place a large +spoonful of mayonnaise dressing on each mould.</p> + + +<h3 id="Jellied_Chicken_and_Celery_Salad"> + <i><b>Jellied Chicken and Celery Salad</b></i> +</h3> + +<p>Make the chicken jelly and set it in a border mould. +Chop three bunches of celery, and mix with one +can of asparagus tips. When the jelly is cold, set +on a platter, and heap the celery and asparagus in +the center. Slice four hard boiled eggs and lay +around the jelly in little piles, alternating with +mayonnaise dressing.</p> + +<p>This is also nice made with fruit jelly with fruit in +center, omitting the egg and using French dressing +made with lemon instead of the mayonnaise.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>The fate of nations depends upon how they are fed.</i></p> + +<p class="right"> + —<span class="smcap">Brillat-Savarin.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_47">[Pg 47]</span></p> + + +<h3 id="Jellied_Egg_Salad"> + <i><b>Jellied Egg Salad</b></i> +</h3> + +<p>Slice twelve hard boiled eggs and line a mould with +them, pouring in sufficient chicken jelly to fill +the mould. When it begins to thicken, stir gently +so as to mix the eggs with the jelly. When cold, +place on a platter and heap mayonnaise dressing +around the jelly. Garnish with parsley.</p> + + +<h3 id="Jellied_Fruit_Salad"> + <i><b>Jellied Fruit Salad</b></i> +</h3> + +<p>Soak half a package of gelatin in cold water ten +minutes. Wash and hull one box of strawberries +and one box of blackberries, and drain off all the +water. Peel and seed two oranges, removing all +the inner skin, drain off all the juice, and add one +cupful of boiling water. Dissolve the gelatin in +the hot water and orange juice, and set on the ice +to cool. When it begins to thicken, mix in carefully +the fruits so as not to crush them, and set +back on the ice. When stiff set the jelly on a slab +of ice and serve immediately. Serve with fruit +dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>A good digestion to you all; and, once more, I +shower a welcome on you.</i></p> + +<p class="right"> + —<span class="smcap">Henry VIII.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_48">[Pg 48]</span></p> + + +<h3 id="Jellied_Tomato_Salad"> + <i><b>Jellied Tomato Salad</b></i> +</h3> + +<p>Soak half a box of gelatin in a cupful of cold water +for ten minutes. Run two quart cans of tomatoes +through a fine strainer, using all but the seeds. +Heat the tomato liquid, adding gelatin, and season +with salt, pepper, and sugar. Place a layer of this +in a mould, allowing it to congeal partly; add a +layer of chopped celery, another of the jelly, next a +layer of peas, one more of jelly, another of stuffed +olives, and lastly the remaining jelly. Set on ice to +harden. Serve with mayonnaise dressing on lettuce +leaves, and garnish with concentric rings of yolks +and whites of eggs chopped fine.</p> + + +<h3 id="Jellied_Tomato_and_Cucumbers"> + <i><b>Jellied Tomato and Cucumbers</b></i> +</h3> + +<p>Make the tomato jelly as above, and set in individual +moulds. Chop four large cucumbers rather +fine and mix with four tablespoonfuls of French +dressing. Place the jelly on a platter when hard, +and surround each mould with cucumbers. Place +mayonnaise dressing on the top of each mould.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>A dish that I do love to feed upon.</i></p> + +<p class="right"> + —<span class="smcap">The Taming of the Shrew.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_49">[Pg 49]</span></p> + + +<h3 id="Jellied_Veal_Salad"> + <i><b>Jellied Veal Salad</b></i> +</h3> + +<p>Wash and cut one veal knuckle into pieces, put into +two quarts of cold water, and let simmer for two +hours; then add ten whole cloves, one bay leaf, one +large sliced onion, and half a teaspoonful of allspice. +Simmer for another hour, remove the knuckle, +and boil down the liquid to one-half. Remove the +skin and the bones from the meat, place in a mould, +and pour over the liquid. Salt and pepper to taste, +and set on ice to cool. When hard, place on platter +garnished with lettuce leaves. Pour over Hollandaise +sauce, and serve.</p> + + +<h3 id="Kentucky_Salad"> + <i><b>Kentucky Salad</b></i> +</h3> + +<p>Take several heads of crisp white lettuce, remove +the hearts and spread the heads flat. Chop equal +parts of white cabbage and green peppers and lay +on the lettuce. Pour over bacon dressing.</p> + + +<h3 id="Kohlrabi_Salad"> + <i><b>Kohlrabi Salad</b></i> +</h3> + +<p>Peel and cut in two, and slice thin, the young kohlrabi; +parboil in salt water, pour off, and stew in +plain water for twenty-five minutes. Drain and +let cool. Serve on lettuce leaves with red mayonnaise.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>My soul tasted that heavenly food which gives +new appetite.</i></p> + +<p class="right"> + —<span class="smcap">Dante.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_50">[Pg 50]</span></p> + + +<h3 id="Lamb_Mint_Salad"> + <i><b>Lamb Mint Salad</b></i> +</h3> + +<p>Take two cups of cold cooked lamb cut into dice, +and half a cup of chopped cabbage. Dress with +mayonnaise, and serve on chop-plate garnished +with lobes of mint jelly and sprigs of parsley.</p> + + +<h3 id="Last-Minute_Salad_quickly_made"> + <i><b>Last-Minute Salad (quickly made)</b></i> +</h3> + +<p>Dice six cold boiled potatoes, chop one good sized +onion, four hard boiled eggs, and one small cucumber. +Mix with bacon sauce, and serve on lettuce +leaves.</p> + + +<h3 id="Lemon_Salad"> + <i><b>Lemon Salad</b></i> +</h3> + +<p>Cut three lemons into halves and remove the pulp +carefully so as not to break the skins. Strain off +some of the juice. Remove all the inner skin from +the lemon pulp, and mix it with finely chopped +cabbage which has been well seasoned with salt, +pepper, and oil. Garnish with fine chopped beets, +and serve on lettuce leaves, half a lemon to each +person.</p> + + +<h3 id="Lettuce_Salad"> + <i><b>Lettuce Salad</b></i> +</h3> + +<p>Bury a clove of garlic in a two-inch square of +bread and place in the bottom of a bowl. Fill with +white leaves and the heart of head lettuce, and +pour over French dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>The tender lettuce brings on softer sleep.</i></p> + +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_51">[Pg 51]</span></p> + + +<h3 id="Lettuce_and_Bacon_Salad"> + <i><b>Lettuce and Bacon Salad</b></i> +</h3> + +<p>Rub the salad bowl with garlic, and fill with the +white leaves and hearts of two heads of lettuce. +Cut three slices of bacon into small bits, and fry. +Add one cup of vinegar, a teaspoonful of salt, and +a pinch of pepper. Pour over the lettuce, and +garnish with slices of hard boiled eggs.</p> + + +<h3 id="Lettuce_and_Cucumber_Salad"> + <i><b>Lettuce and Cucumber Salad</b></i> +</h3> + +<p>Slice cucumbers very thin and heap on a platter +garnished with romaine lettuce. Pour over French +dressing to which has been added a spoonful of +onion juice. Cream dressing is sometimes preferred.</p> + + +<h3 id="Lettuce_and_Onion_Salad"> + <i><b>Lettuce and Onion Salad</b></i> +</h3> + +<p>Cover a platter with white leaves of head lettuce, +shred two Spanish onions very fine, and soak them +for an hour in cold water in which a little sugar +has been dissolved. Lay the onions on the lettuce, +and pour over French dressing.</p> + + +<h3 id="Lettuce_and_Tomato_Salad"> + <i><b>Lettuce and Tomato Salad</b></i> +</h3> + +<p>Cover a platter with head lettuce, cool and crisp. +Peel and quarter the tomatoes, place them on the +lettuce leaves, and pour over French dressing. A +suspicion of garlic is often used in the French +dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Bestrewed with lettuce and cool salad herbs.</i></p> + +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_52">[Pg 52]</span></p> + + +<h3 id="Lettuce_and_Tomato_Salad_No_2"> + <i><b>Lettuce and Tomato Salad No. 2</b></i> +</h3> + +<p>Slice four large tomatoes very thin after removing +the skin, and lay them on a platter garnished with +head lettuce. Serve with mayonnaise dressing.</p> + + +<h3 id="Lettuce_and_Spring_Onion_Salad"> + <i><b>Lettuce and Spring Onion Salad</b></i> +</h3> + +<p>Take well washed lettuce leaves, drain, and +shred. Add sliced young onions, and serve with +French dressing.</p> + + +<h3 id="Lettuce_Salad_stuffed"> + <i><b>Lettuce Salad (stuffed)</b></i> +</h3> + +<p>Wash one small head of lettuce for each person, +and remove the heart carefully so as not to break +the head. Chop very fine one bunch of celery, one +cucumber, and one small onion, and mix well with +French dressing, stuff the heads of lettuce with this +mixture, and serve.</p> + + +<h3 id="Lima_Bean_Salad"> + <i><b>Lima Bean Salad</b></i> +</h3> + +<p>Line a salad bowl with lettuce leaves. Heap in the +center one pint of cooked beans, seasoned with +salt and pepper, and pour over French dressing. +Let it stand until cold, and garnish with sprigs of +parsley before serving.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>If we will plant nettles or sow lettuce.</i></p> + +<p class="right"> + —<span class="smcap">Othello.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_53">[Pg 53]</span></p> + + +<h3 id="Liver_Salad"> + <i><b>Liver Salad</b></i> +</h3> + +<p>Select five or six large chicken livers or an equal +quantity of calf’s liver, and put through a sieve. +Take a spoonful of mustard and mix with French +dressing until it is the consistency of cream. Pour +the mixture over the livers, serve on lettuce leaves, +and garnish with strips of green peppers.</p> + + +<h3 id="Lobster_Salad"> + <i><b>Lobster Salad</b></i> +</h3> + +<p>Remove the meat of one large lobster from the +shell, and cut into small pieces, season with salt +and pepper, and mix well with mayonnaise dressing. +Garnish with tufts of water cress, sliced egg, the +yolk taken out, and its place filled with lobster +coral and sliced cucumber, and sliced onion rings +filled with caviar.</p> + + +<h3 id="Lobster_Salad_No_2"> + <i><b>Lobster Salad No. 2</b></i> +</h3> + +<p>Take two parts of diced lobster, one part celery, +seasoned with salt, pepper, and vinegar, cover with +mayonnaise, and garnish with hard boiled eggs cut +lengthwise and quartered.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>And ate a lobster, and sang and mighty merry.</i></p> + +<p class="right"> + —<span class="smcap">Pepys’s Diary.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_54">[Pg 54]</span></p> + + +<h3 id="Lobster_Salad_No_3"> + <i><b>Lobster Salad No. 3</b></i> +</h3> + +<p>Take one large, heavy lobster, boil half an hour, +remove all the meat from the claws and shell, and +lay the coral aside. Cut the meat into neat cubes. +Wash and trim two heads of lettuce, breaking the +leaves up and reserving the cores. Line the +salad dish with the lettuce leaves, mix the cores +with the lobster meat in the bowl, and season with +a little salt and red pepper. Rub the coral smooth +and mix very slowly into a dressing made of two +hard boiled egg yolks, two fresh yolks, one tablespoonful +of made mustard, three of oil, two of +vinegar, one of powdered sugar, and one teaspoonful +each of salt and pepper. Pour this mixture +over the salad and decorate with slices of hard +boiled eggs, lobster claws, and parsley.</p> + + +<h3 id="Log_Cabin_Salad"> + <i><b>Log Cabin Salad</b></i> +</h3> + +<p>Peel and cut lengthwise four bananas, place in +orange juice for half an hour, then place the +bananas on individual serving plates, log cabin +fashion, fill the centers with stoned cherries, using +both white and red if obtainable, and pour over +fruit dressing. Garnish with sprigs of parsley.</p> + +<p>White asparagus can also be served in this style, +filling the centers with Hollandaise sauce.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Now good digestion wait on appetite, and +health on both.</i></p> + +<p class="right"> + —<span class="smcap">Macbeth.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_55">[Pg 55]</span></p> + + +<h3 id="Macedoine_Salad"> + <i><b>Macedoine Salad</b></i> +</h3> + +<p>Take one cupful each of diced carrots, white and +yellow turnips, and artichoke bottoms, and add +one cup of green peas, one cup of asparagus tips, +and one cup of fine cut string beans. Mix, and +serve on lettuce leaves with French dressing and +capers.</p> + + +<h3 id="Mayonnaise_of_Oysters"> + <i><b>Mayonnaise of Oysters</b></i> +</h3> + +<p>Take equal parts of celery and white cabbage +shredded very fine, oysters scalded in their own +liquor, with a little vinegar and salt. Season the +celery and cabbage with a little oil and vinegar, +place in the center of the dish, dip the oysters in +mayonnaise, and surround the center.</p> + + +<h3 id="Mayonnaise_of_Fresh_Lobster"> + <i><b>Mayonnaise of Fresh Lobster</b></i> +</h3> + +<p>Shred very fine the meat of one large lobster and +two heads of lettuce, seasoning them with French +dressing. Cover with mayonnaise decorated with +capers, sliced stuffed olives, lobster coral, a quartered +egg, and water cress.</p> + + +<h3 id="Melon_and_Cucumber_Salad"> + <i><b>Melon and Cucumber Salad</b></i> +</h3> + +<p>Scoop out three small melons, first cutting in +halves, and dice the pulp, mixing it with equal +parts of thin sliced cucumbers and a sprinkling of +chopped cress. Serve with mayonnaise.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>He was a bold man who first ate an oyster.</i></p> + +<p class="right"> + —<span class="smcap">Swift.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_56">[Pg 56]</span></p> + + +<h3 id="Mixed_Salad"> + <i><b>Mixed Salad</b></i> +</h3> + +<p>Chop fine a few stalks of white crisp celery, two +onions, one sour apple, one nice head of lettuce, +and one hard boiled egg. Mix well with mayonnaise +dressing and serve on individual salad +dishes, garnish with slices of hard boiled eggs and +sprigs of parsley.</p> + + +<h3 id="Mock_Pineapple_Salad"> + <i><b>Mock Pineapple Salad</b></i> +</h3> + +<p>Pare and core four large apples, cut in rings. Peel +and slice a little thicker than the apples, four juicy +oranges. Place a slice of orange on each slice of +apple, and arrange in circle on serving dish. Pour +over the juice of one orange and one lemon, and +sift white sugar on top.</p> + + +<h3 id="New_Century_Salad"> + <i><b>New Century Salad</b></i> +</h3> + +<p>Use crisp white lettuce leaves, sliced red peppers +and chopped olives, with a few slices of cucumbers. +Pour over a French dressing. Mayonnaise is sometimes +preferred.</p> + + +<h3 id="Normandy_Salad"> + <i><b>Normandy Salad</b></i> +</h3> + +<p>Stew gently in their own liquor a small can of +French peas. Season with a little salt and pepper, +and add a pinch of sugar. When the peas absorb +all the liquor, allow them to cool. Chop half a +pound of English walnuts, and mix with the peas. +Pour over it a half cup of mayonnaise.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Hail, wedded nourishment.</i></p> + +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_57">[Pg 57]</span></p> + + +<h3 id="Nut_Salad"> + <i><b>Nut Salad</b></i> +</h3> + +<p>Cover half a pint of English walnuts with boiling +water, and blanch. Put the walnuts into a pan, +and cover with a pint of stock. Add a heaping +teaspoonful of chopped onions, a tablespoonful of +chopped apple, simmer gently for twenty minutes, +and let drain. Set aside to cool. Chop twelve +mushrooms very fine. Line the salad bowl with +lettuce or chicory. Cut an orange into half and +scoop out the pulp. Put this pulp over the lettuce +leaves, then a layer of the mushrooms, then the +walnut kernels, then the remaining mushrooms. +Send to the table with French dressing.</p> + + +<h3 id="Nut_and_Cabbage_Salad"> + <i><b>Nut and Cabbage Salad</b></i> +</h3> + +<p>Take one head of shredded pink cabbage, and one +cupful of chopped pecan nuts. Lay white cabbage +leaves on a platter, and place the pink cabbage +and nuts on them. Pour over boiled dressing, +and serve.</p> + + +<h3 id="Nut_and_Celery_Salad"> + <i><b>Nut and Celery Salad</b></i> +</h3> + +<p>Take three green peppers and cut into two equal +parts, removing the seeds, and fill them with one +and one-half cupfuls of chopped celery, and one cup +of chopped English walnuts, thoroughly mixed. +Garnish the platter with lettuce leaves, and place +the peppers on it. Put a large spoonful of +mayonnaise dressing on top of each portion.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Three several salads have I sacrificed, bedewed +with precious oil and vinegars.</i></p> + +<p class="right"> + —<span class="smcap">Beaumont and Fletcher.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_58">[Pg 58]</span></p> + + +<h3 id="Nut_and_Orange_Salad"> + <i><b>Nut and Orange Salad</b></i> +</h3> + +<p>Cut three oranges each into two parts, being careful +not to hurt the skins, and remove the pulp. +Take out all the tough inner skins. Mix the pulp +with half a cupful of English walnuts and one +banana sliced. Level the halves of the oranges +so that they will stand evenly, fill them with the +fruit and nuts. Set them on a platter garnished +with the leaves of one head of lettuce. Pour over +French dressing made with lemon juice.</p> + + +<h3 id="Orange_Salad"> + <i><b>Orange Salad</b></i> +</h3> + +<p>Put a layer of crisp lettuce leaves in the bottom of +a salad dish, and fill with alternate layers of sliced +oranges and chopped nut meats. Pour over fruit +dressing and set on ice until ready to serve. +Sprinkle with grated cocoanut.</p> + + +<h3 id="Orange_Salad_No_2"> + <i><b>Orange Salad No. 2</b></i> +</h3> + +<p>Peel and slice six seedless oranges and four bananas, +and arrange them in alternate layers in the salad +dish. Beat the yolks of five eggs for five minutes, +add one cupful of granulated sugar and beat +until thick, add a pinch of salt and the juice of two +lemons, and beat again. Pour over the prepared +fruit and set away on the ice, as it must be very +cold when served.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Small cheer and great welcome make a merry +feast.</i></p> + +<p class="right"> + —<span class="smcap">The Comedy of Errors.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_59">[Pg 59]</span></p> + + +<h3 id="Onion_Salad"> + <i><b>Onion Salad</b></i> +</h3> + +<p>Take either Bermuda or Spanish onions, peel and +slice in rings a quarter of an inch thick, steam +them until half cooked, and let them become very +cold. Serve on lettuce leaves with ravigote sauce.</p> + + +<h3 id="Othello_Salad"> + <i><b>Othello Salad</b></i> +</h3> + +<p>Peel large tomatoes and remove the pulp, and set +on ice to cool. Take three-fifths Russian caviar, +one-fifth tomato pulp, and one-fifth chopped onion, +mix together, and fill in the tomato shells. Serve +on lettuce leaves, and place a large spoonful of +mayonnaise on each.</p> + + +<h3 id="Oyster_Plant_Salad"> + <i><b>Oyster Plant Salad</b></i> +</h3> + +<p>Take cold boiled oyster plant, cut in strips, season +with salt and pepper, dip the ends in French dressing +to which has been added some chopped chives, +and garnish with aspic jelly.</p> + + +<h3 id="Pear_Salad"> + <i><b>Pear Salad</b></i> +</h3> + +<p>Peel and core large ripe pears, lay half a pear on a +bed of lettuce on individual salad plates. Put ten +cherries and some cheese balls around the pear on +lettuce, and cover with French dressing. This is +not only delicious, but is a pretty combination +of colors.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Mine eyes smell onions, I shall weep anon.</i></p> + +<p class="right"> + —<span class="smcap">All’s Well that Ends Well.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_60">[Pg 60]</span></p> + + +<h3 id="Pecan_Salad"> + <i><b>Pecan Salad</b></i> +</h3> + +<p>Make a well seasoned lemon jelly, turn in individual +glasses to mould, and when set, put pecans +on in design. Turn out on lettuce leaves, and cover +with mayonnaise dressing. Garnish with green +peppers cut in fine shreds.</p> + + +<h3 id="Pepper_Salad"> + <i><b>Pepper Salad</b></i> +</h3> + +<p>Canned pimentos—Spanish peppers—make a salad +as good to eat as it is beautiful to look at. Open +the can, let it stand fifteen minutes for the odors +to escape, and turn the contents into a colander, +running cold water over the rosy vegetables. +Give them a good wash, drain carefully, and +chill them thoroughly on the ice. Serve on lettuce, +dressed with mayonnaise or French dressing.</p> + + +<h3 id="Pepper_Salad_No_2"> + <i><b>Pepper Salad No. 2</b></i> +</h3> + +<p>Peel large Spanish peppers, removing the seeds and +core. Fill with sardine or any other good fish +salad. Serve with mayonnaise dressing.</p> + + +<h3 id="Pineapple_Salad"> + <i><b>Pineapple Salad</b></i> +</h3> + +<p>Peel half a ripe pineapple and shred except the +core. Mix the shreds with an equal quantity of +chopped celery, and put on ice. Just before serving +mix in enough mayonnaise sauce to moisten; garnish +with slices of lemon, and serve very cold.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Fat olives and pistachio’s fragrant nut,</i></div> + <div class="verse indent0"><i>And the pine’s tasteful apple.</i></div> + </div> +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> + </div> +</div> + + + +</div> + +<p><span class="pagenum" id="Page_61">[Pg 61]</span></p> + + +<h3 id="Pineapple_Salad_No_2"> + <i><b>Pineapple Salad No. 2</b></i> +</h3> + +<p>Take a large pineapple, cut a square on one side so +the pulp can be removed, then cut a small slice off +the other side to make the pineapple steady on the +platter. Remove the pulp, shred it and mix it with +mayonnaise, put it in a china bowl and set it on the ice +for an hour. When ready to serve, fill the pineapple +with the mixture, place on a plate, and serve. The +leaves should be left on the end of the pineapple. +Strawberries, cherries, and blanched almonds may +be added if preferred.</p> + + +<h3 id="Pineapple_and_Grapefruit_Salad"> + <i><b>Pineapple and Grapefruit Salad</b></i> +</h3> + +<p>Seed and peel two grapefruit, remove all the inner +skin, and cut the pulp into small pieces. Shred one +fresh pineapple, mix with half a cupful of English +walnuts and the grapefruit. Place all in a bowl, +and pour over French dressing. Garnish with +parsley.</p> + + +<h3 id="Pineapple_and_Lettuce_Salad"> + <i><b>Pineapple and Lettuce Salad</b></i> +</h3> + +<p>Wash one head of lettuce and arrange on a platter. +Lay the slices of one can of pineapple on the lettuce +and pour over French dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Can one desire too much of a good thing.</i></p> + +<p class="right"> + —<span class="smcap">Cervantes.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_62">[Pg 62]</span></p> + + +<h3 id="Potato_Salad"> + <i><b>Potato Salad</b></i> +</h3> + +<p>Peel and slice thin while hot, twelve small boiled +potatoes. Fry half a pound of lean bacon and cut +in bits. When almost brown, put in half an onion +chopped fine, cook a moment, and pour over the +warm potatoes. Mix well by shaking and tossing, +and season with salt and pepper. Make a mixture +of two parts mayonnaise with one part of vinegar +and pour over the potatoes. Sprinkle with chopped +parsley, and serve as it is, but never serve cold.</p> + + +<h3 id="Potato_Salad_No_2"> + <i><b>Potato Salad No. 2</b></i> +</h3> + +<p>Cut two quarts of cold boiled potatoes into dice, +add one large Spanish onion, one head of celery, +and four hard boiled eggs. Season with salt, pepper, +and a little cayenne. Mix thoroughly with +French dressing to which has been added a teaspoonful +of mustard and a few capers.</p> + + +<h3 id="Potato_and_Cress_Salad"> + <i><b>Potato and Cress Salad</b></i> +</h3> + +<p>Take one bunch of water cress, wash carefully, and +lay it around platter. Dice six cold baked potatoes, +and mix thoroughly with French dressing to which +has been added one tablespoonful of onion juice. +Heap the potatoes in center of water cress, and +garnish with parsley and slices of hard boiled eggs.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Let the sky rain potatoes.</i></p> + +<p class="right"> + —<span class="smcap">The Merry Wives of Windsor.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_63">[Pg 63]</span></p> + + +<h3 id="Potato_and_Egg_Salad"> + <i><b>Potato and Egg Salad</b></i> +</h3> + +<p>Cut five cold baked potatoes into dice, slice four +hard boiled eggs, and pour over the juice of one +lemon. Arrange in a bowl and cover with cream +dressing. Serve on lettuce leaves.</p> + + +<h3 id="Prune_Salad"> + <i><b>Prune Salad</b></i> +</h3> + +<p>Soak one pound of large French prunes and one +pound of dried apricots over night. Chop the +prunes and mix with one cupful of chopped English +walnuts. Shred one head of lettuce and lay on +platter, place on it the apricots, heap the prunes +and nuts on the apricots, and pour over maraschino +dressing.</p> + + +<h3 id="Prune_and_Nut_Salad"> + <i><b>Prune and Nut Salad</b></i> +</h3> + +<p>Cook prunes until tender, remove the stone, and +cut the fruit into eighths lengthwise. Arrange on +lettuce with a mound of cream dressing in the +center. Sprinkle chopped pecan meat over all, or +break the prune stones and chop the kernels.</p> + + +<h3 id="Radish_Salad"> + <i><b>Radish Salad</b></i> +</h3> + +<p>Take round red and white radishes, cut them in +halves and arrange alternately, skin side up, on a +bed of shredded lettuce. Sprinkle with French +dressing, and garnish with sliced stuffed olives.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Hunger is sharper than a sword.</i></p> + +<p class="right"> + —<span class="smcap">Beaumont and Fletcher.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_64">[Pg 64]</span></p> + + +<h3 id="Radish_Salad_No_2"> + <i><b>Radish Salad No. 2</b></i> +</h3> + +<p>Slice two bunches of radishes, and shred one Spanish +onion, mixing them well together. Arrange +one head of lettuce around the salad bowl, heap +the radishes and onion in the center, and pour +over ripe olive dressing. Garnish with strips of +red peppers.</p> + + +<h3 id="Raisin_Salad"> + <i><b>Raisin Salad</b></i> +</h3> + +<p>Wash and soak one box of seeded raisins over +night. Garnish the platter with a head of lettuce, +heap the raisins in the center, and cover with +whipped cream. Place one raisin on top.</p> + + +<h3 id="Ribbon_Salad"> + <i><b>Ribbon Salad</b></i> +</h3> + +<p>One cup of cold cooked string beans, one cup of +peas, one cup of celery cut in small pieces. Dress +the beans and peas with a plain French dressing, +and the celery with a gold mayonnaise. Arrange +a bed of shredded lettuce on a chop-plate. On that +place the beans, celery, and peas in alternate layers. +Have the center layer of celery. Serve very +cold after garnishing with radish roses.</p> + + +<h3 id="Romaine_Salad"> + <i><b>Romaine Salad</b></i> +</h3> + +<p>Take broad, shredded romaine lettuce leaves, and +sprinkle with French dressing to which has been +added a suspicion of garlic.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Read these instructive leaves.</i></p> + +<p class="right"> + —<span class="smcap">Pope.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_65">[Pg 65]</span></p> + + +<h3 id="Roquefort_Salad"> + <i><b>Roquefort Salad</b></i> +</h3> + +<p>To two large heads of lettuce, add a quarter of a +pound of grated Roquefort cheese, and one cupful +of French dressing. If this is too much cheese to +suit the taste, celery or cucumber may be substituted +for part of the quantity.</p> + + +<h3 id="Salmon_Salad"> + <i><b>Salmon Salad</b></i> +</h3> + +<p>Line the salad dish with two crisp heads of lettuce +arranged with the darker leaves outside and the +lighter ones inside. Take a can of salmon, shred +the fish into small flakes, and place in the middle +of the dish on the lettuce. Season with salt and +a little cayenne. Pour over one tablespoonful of +vinegar, and the juice of one lemon. Set on ice +for an hour to cool. When ready to serve, pour one +teaspoonful of mayonnaise dressing over the fish, +and sprinkle a few capers on top. Nasturtium blossoms +make a pretty garnish.</p> + + +<h3 id="Salmon_Salad_No_2"> + <i><b>Salmon Salad No. 2</b></i> +</h3> + +<p>Pick the salmon to pieces, chop celery fine, and add +about twice the amount you have of fish. Mix well +with boiled dressing, and serve on lettuce or cress.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Live while you live, the epicure would say</i></div> + <div class="verse indent0"><i>And seize the pleasure of the present day.</i></div> + </div> +<p class="right"> + —<span class="smcap">Doddridge.</span> +</p> + </div> +</div> + +</div> + +<p><span class="pagenum" id="Page_66">[Pg 66]</span></p> + + +<h3 id="Salmon_Salad_Jellied"> + <i><b>Salmon Salad Jellied</b></i> +</h3> + +<p>Take a pint of canned salmon, drain, and remove +the skin and bones. Mince fine, add one tablespoonful +of lemon juice, a dash of red pepper, a +teaspoonful of minced parsley, and salt to taste. +Mix together and bind with any prepared salad +dressing, and a tablespoonful of powdered gelatin +dissolved in a quarter of a cupful of water. Fill +small moulds and set them on the ice to chill +quickly. Turn out on crisp lettuce leaves. Garnish +with sliced olives and serve with cucumber +sauce or mayonnaise.</p> + + +<h3 id="Sardines_in_Jelly"> + <i><b>Sardines in Jelly</b></i> +</h3> + +<p>Pour a layer of aspic about a quarter of an inch +thick in the bottom of a mould with a closed center, +so that it will form a border when stiff. When +hard, arrange on it a layer of sardines which have +been skinned. Sprinkle over some finely cut cress +and chopped hard boiled egg. Pour over more jelly, +which is cold but not congealed, and let it harden. +Add another layer of sardines and fill the mould +with jelly. Stand aside to harden. Fill in the +center with celery mixed thoroughly with mayonnaise +dressing. Garnish with water cress.</p> + +<p><span class="pagenum" id="Page_67">[Pg 67]</span></p> + + +<h3 id="Sardine_Salad"> + <i><b>Sardine Salad</b></i> +</h3> + +<p>Make a dressing from the oil in a box of sardines, +and as much lemon juice, with salt, paprica, and +black pepper. Mix the sardines with an equal +quantity of Bermuda onion, sliced and quartered, +stirring thoroughly with the dressing. This is an +excellent appetizer.</p> + + +<h3 id="Scrambled_Egg_Salad"> + <i><b>Scrambled Egg Salad</b></i> +</h3> + +<p>Select evenly sized tomatoes, cut in halves, scoop +out the pulp, and fill the hollows with scrambled +eggs well seasoned. When cold, spread enough +mayonnaise on each to cover the egg, and put a +thick layer of aspic on top. Arrange neatly in a +circle on a cold dish, and garnish with beets and +gherkins cut in fancy shapes. Fill the center with +lettuce and sliced tomatoes, all cut in fine strips, +and season with pepper, salt, oil, and vinegar. +Serve very cold.</p> + + +<h3 id="Scottish_Salad"> + <i><b>Scottish Salad</b></i> +</h3> + +<p>Cover a platter with lettuce leaves. Arrange a circle +of sliced hard boiled eggs around the edge, the +slices overlapping each other. Heap in the center +two parts of chopped celery to one part of flakes of +salmon, which has been thoroughly mixed with oil, +vinegar, and salt. Pour mayonnaise dressing over +all, and garnish with stuffed olives and capers.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>My soul tasted that heavenly food which gives +new appetite.</i></p> + +<p class="right"> + —<span class="smcap">Dante.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_68">[Pg 68]</span></p> + + +<h3 id="Shad_Roe_Salad"> + <i><b>Shad Roe Salad</b></i> +</h3> + +<p>Steep the shad roe in boiling salt water. Take it +out without breaking, sprinkle it with a mixture of +vinegar and Worcestershire sauce, and put aside to +cool. When ready to serve, insert a clove of garlic in +a two-inch square of bread, and put it in the center +of the dish. Cover with a bed of lettuce leaves, and +arrange in the center the shad roe cut into slices +half an inch thick. Cover with mayonnaise into +which some whipped cream has been stirred.</p> + + +<h3 id="Sheldon_Salad"> + <i><b>Sheldon Salad</b></i> +</h3> + +<p>Cut a pineapple into small squares, seed four +oranges and cut them fine, seed half a pound +Malaga grapes and cut them and half a pound +candied cherries into halves, slice two bananas +very thin. Serve on lettuce leaves and pour over +the following sauce: The juice of the pineapple, +one cup of sugar, one tablespoonful of cornstarch, +one cupful walnuts cut fine, and half a cupful of +water. Mix the cornstarch with a little water, add +the pineapple juice, the sugar, and the rest of +water. Boil until thick, and after it is cold, add the +nuts. This may be frozen if desired.</p> + +<p><span class="pagenum" id="Page_69">[Pg 69]</span></p> + + +<h3 id="Sherry_Salad"> + <i><b>Sherry Salad</b></i> +</h3> + +<p>Chop half a Bermuda onion very fine and add +twice as much chopped parsley. Chop four small +red peppers and eight green peppers. Mix half a +cupful of olive oil, five tablespoonfuls of vinegar, +half a teaspoonful of powdered sugar, and one +teaspoonful of salt into a dressing, and mix well +with the onion and peppers. Put in a covered glass +jar and let it stand for an hour in a cool place. +Serve on tender lettuce leaves.</p> + + +<h3 id="Shrimp_Salad"> + <i><b>Shrimp Salad</b></i> +</h3> + +<p>Season the canned or cooked shrimps with lemon +juice, salt, and pepper, and mix with mayonnaise +dressing. Serve on lettuce leaves, and garnish +with stoned olives, capers, and hard boiled eggs.</p> + + +<h3 id="South_Shore_Country_Club_Salad"> + <i><b>South Shore Country Club Salad</b></i> +</h3> + +<p>Rub the salad dish with garlic and line with a bed +of romaine lettuce. Fill in the center with equal +parts of cantaloupe and watermelon balls cut out +with a Parisienne spoon. Pour over French +dressing made with fruit juices.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>O, dainty and delicious! Food for the gods.</i></p> + +<p class="right"> + —<span class="smcap">Croffutt.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_70">[Pg 70]</span></p> + + +<h3 id="Southern_Salad"> + <i><b>Southern Salad</b></i> +</h3> + +<p>Take tender okras, trim the ends, and boil until +tender. Drain them and let them become very +cold. Dip sweet peppers in hot fat and take off +the skins. Shred them fine, and mix with the +okras. Serve with mayonnaise dressing.</p> + + +<h3 id="Southern_Salad_No_2"> + <i><b>Southern Salad No. 2</b></i> +</h3> + +<p>Take two bunches of leaf lettuce, lay them in water +about an hour, and shred. Three slices of bacon, +browned to a crisp, half a cup of vinegar, half a cup +of water, and half an onion chopped fine; let come to +a boil and throw in the bacon; mix in two hard +boiled eggs chopped fine. Pour over the lettuce.</p> + + +<h3 id="Spanish_Salad"> + <i><b>Spanish Salad</b></i> +</h3> + +<p>Shred two bunches of endive and mix them thoroughly +with ripe olive dressing. Cover the platter +with the same and garnish with quartered peeled +tomatoes, and quartered hard boiled eggs, yolks +of which have been taken out and the places filled +with anchovy paste.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>The discovery of a new dish does more for the +happiness of man than the discovery of a new +planet.</i></p> + +<p class="right"> + —<span class="smcap">Brillat-Savarin.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_71">[Pg 71]</span></p> + + +<h3 id="Spinach_Salad"> + <i><b>Spinach Salad</b></i> +</h3> + +<p>Take half a peck of fresh, crisp spinach, wash it +thoroughly in several waters, put in steamer, and +steam for about ten minutes, turn into a colander, +and drain. Chop fine, season with salt, pepper, +and two tablespoonfuls of melted butter. Mix well +and press into small moulds or cups. When cold, +place each form on a lettuce leaf, and put a spoonful +of mayonnaise dressing on top.</p> + + +<h3 id="String_Bean_Salad"> + <i><b>String Bean Salad</b></i> +</h3> + +<p>Cook until tender, very fresh green beans, lay +them for an hour in French dressing, then drain +and mix with Ravigote sauce, serve on lettuce +leaves, and garnish with sliced hard boiled eggs.</p> + + +<h3 id="Summer_Salad"> + <i><b>Summer Salad</b></i> +</h3> + +<p>Line the salad bowl with crisp white lettuce leaves. +Take slices of orange, and arrange around the +side of the dish to come up even, forming contrast +with the lettuce. Fill the center with sliced +bananas cut round, and strawberries. Cover with +whipped cream and place red cherries on top.</p> + +<p><span class="pagenum" id="Page_72">[Pg 72]</span></p> + + +<h3 id="Sunday_Night_Salad"> + <i><b>Sunday Night Salad</b></i> +</h3> + +<p>Calf’s brains, plainly boiled in salt and water, +chilled on ice, cut in small dice, and served on a bed +of tender lettuce with mayonnaise, make a delicious +hot weather dish for Sunday night.</p> + + +<h3 id="Sweetbread_Salad"> + <i><b>Sweetbread Salad</b></i> +</h3> + +<p>Take cold slices of cooked sweetbread which have +been dipped in flour, and fried. Shred a head of +lettuce, and place it in the center of the dish. Cover +with cream dressing, dip sweetbreads in mayonnaise, +and heap them in the center. Garnish +with sliced radishes and chopped beets.</p> + + +<h3 id="Sweetbread_Salad_No_2"> + <i><b>Sweetbread Salad No. 2</b></i> +</h3> + +<p>Select a pair of calf’s sweetbreads, wash in cold +water, put on in boiling water, and add a teaspoonful +of salt, a little onion, and a sprig of celery. +Cover the saucepan and let them simmer gently +for half an hour. Lift the sweetbreads out, and +throw at once into cold water. When cold, pick +them apart by taking out all the membrane, and +stand them away. When ready to serve, insert a +clove of garlic in a two-inch square of bread and +put it on the bottom of the salad bowl. Arrange +over it a bed of lettuce leaves. Mix the sweetbreads +with mayonnaise dressing, heap them on +top of the lettuce leaves, and garnish with capers +and sliced olives.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Where’s the man that can live without dining.</i></p> + +<p class="right"> + —<span class="smcap">Owen Meredith.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_73">[Pg 73]</span></p> + + +<h3 id="Sweetbread_Salad_No_3"> + <i><b>Sweetbread Salad No. 3</b></i> +</h3> + +<p>Take two pounds of veal sweetbread, and boil +until tender in salt water. When cold, break into +small pieces and remove the membrane. To one +quart of sweetbread add a pint of celery torn in +small pieces, and one cupful of walnut meats. Mix +with mayonnaise dressing, and serve with salted +wafer crackers on lettuce leaf.</p> + + +<h3 id="Sweet_Potato_Salad"> + <i><b>Sweet Potato Salad</b></i> +</h3> + +<p>Cold boiled sweet potatoes, cut in small dice two-thirds, +celery cut in small dice, one-third, mix with +French dressing, and garnish with stuffed olives.</p> + + +<h3 id="Symphony_Salad"> + <i><b>Symphony Salad</b></i> +</h3> + +<p>Soak a pair of calf’s sweetbreads in cold salted +water, and drop them into boiling salted water. +Add a teaspoonful of vinegar, and boil them for +twenty-five minutes. Drop them again into cold +water to harden. When cold remove the membrane, +and cut into small pieces. Peel and slice +two or three cucumbers into very thin slices, and +stand in salt water for one hour. Drain and mix +with the sweetbreads. Just before serving mix +with mayonnaise dressing, and garnish with white +celery tops and olives. Half a pint of mushrooms +and celery added are quite an improvement.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>’Twould tempt the dying anchorite to eat.</i></p> + +<p class="right"> + —<span class="smcap">Sydney Smith.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_74">[Pg 74]</span></p> + + +<h3 id="Tomato_Jelly_Salad"> + <i><b>Tomato Jelly Salad</b></i> +</h3> + +<p>Soften the contents of a box of gelatin in cold +water. Cook one can of tomatoes, three stalks +of celery, one small cupful of cold water, one small +onion, a small bay leaf, three cloves, salt and paprica +to taste, for about a half an hour, and pass +through sieve to take out the seeds. Add the +gelatin and stir until dissolved, pour into individual +moulds, and put into a cool place to form. Serve +with crisp lettuce leaves, and pour mayonnaise over +the whole. The jelly may be cut and used as a +garnish for salads and cold meats. Add a quarter +of a teaspoonful of baking soda while the ingredients +are boiling.</p> + + +<h3 id="Tomato_Salad"> + <i><b>Tomato Salad</b></i> +</h3> + +<p>Peel and slice nice red tomatoes, dip in French +dressing to which has been added a suspicion of +garlic, and serve on lettuce leaves. Plenty of +black pepper improves their flavor.</p> + + +<h3 id="Tomato_and_Cauliflower_Salad"> + <i><b>Tomato and Cauliflower Salad</b></i> +</h3> + +<p>Cut small ripe, or whole canned tomatoes into +quarters, and arrange them on lettuce leaves, with +a floweret of cold cooked cauliflower, which has +been soaked for an hour in French dressing, between +the quarters. Serve with mayonnaise or +cream dressing, sprinkled with finely chopped +sweet red peppers.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>A dish fit for the gods.</i></p> + +<p class="right"> + —<span class="smcap">Julius Cæsar.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_75">[Pg 75]</span></p> + + +<h3 id="Tomato_and_Celery_Salad"> + <i><b>Tomato and Celery Salad</b></i> +</h3> + +<p>Peel as many solid tomatoes as are needed—one to +each person; cut off the stems, and remove the seeds. +Chop fine one stalk of celery, and one green sweet +pepper. Mix thoroughly with French dressing, +and put in the tomatoes. Arrange them on little +nests of lettuce leaves and pour mayonnaise +dressing over each. Serve very cold.</p> + + +<h3 id="Tomato_and_Corn_Salad"> + <i><b>Tomato and Corn Salad</b></i> +</h3> + +<p>Tomatoes stuffed with green corn are a summer +food par excellence. They make a truly delectable +salad, which, with heated crackers and cream +cheese, makes a salad course at luncheon or dinner. +Pare and cut out the hearts. Set on ice until they +are chilled. Fill with green corn boiled on the cob, +then cut off and allowed to get perfectly cold. In +serving, cover with simple French dressing, or +mayonnaise, if preferred.</p> + + +<h3 id="Tomato_and_Cucumber_Salad"> + <i><b>Tomato and Cucumber Salad</b></i> +</h3> + +<p>Peel and slice four large tomatoes, and lay them +on a platter garnished with head lettuce. Peel and +chop rather fine two cucumbers, and heap them +on the slices of tomato. Pour over French dressing, +and serve.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Here is everything advantageous to life.</i></p> + +<p class="right"> + —<span class="smcap">The Tempest.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_76">[Pg 76]</span></p> + + +<h3 id="Tomato_and_Grapefruit_Salad"> + <i><b>Tomato and Grapefruit Salad</b></i> +</h3> + +<p>Cut three grapefruit in two, and remove the pulp, +taking out the tough inner skin. Peel tomatoes, chop +them fine, and mix with the grapefruit. Place in +the hollow halves of the grapefruit, and put a large +spoonful of mayonnaise dressing on top of each. +Garnish with sprays of cress.</p> + + +<h3 id="Tomato_and_Lettuce_Salad"> + <i><b>Tomato and Lettuce Salad</b></i> +</h3> + +<p>Peel one large tomato for each person, and lay it on +a bed of lettuce, placing a spoonful of mayonnaise +or French dressing on top of each. Serve very cold. +This is a truly delicious dish and will be good +every day during the tomato season.</p> + + +<h3 id="Tongue_Salad"> + <i><b>Tongue Salad</b></i> +</h3> + +<p>Boil, skin, trim, and slice one tongue, cut in dice, +add the whites of six hard boiled eggs and three +stalks of celery cut into cubes. Mix thoroughly +with cream dressing, and serve at once.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>My teeth are on edge till I do eat.</i></p> + +<p class="right"> + —<span class="smcap">Cartwright: The Ordinary.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_77">[Pg 77]</span></p> + + +<h3 id="Transparent_Salad"> + <i><b>Transparent Salad</b></i> +</h3> + +<p>Soak half a box gelatin in cold water for an hour, +add one pint of boiling water, one-half cupful +of sugar, and the juice of three lemons. Stir until +the sugar is dissolved. Pour into individual +moulds and set on ice to cool. Arrange two heads +of lettuce on the platter in the form of nests. Peel +and slice two bananas, peel and remove all the inner +skin from one grapefruit, and break the sections +into pieces two inches long. When the jelly begins +to harden, mix the fruit into it carefully. Place the +jelly back on the ice to become very hard. Place +one mould in each of the lettuce nests, and cover +with mayonnaise dressing. Serve immediately.</p> + + +<h3 id="Variety_Salad"> + <i><b>Variety Salad</b></i> +</h3> + +<p>One cup of sliced cucumbers, half a Bermuda +onion, chopped, half a cup of minced celery, a +quarter of a cup of parsley, ground or chopped very +fine, and two green peppers, chopped fine. Mix and +garnish with three hard boiled eggs and serve cold +on lettuce leaves with a French dressing or, if preferred, +with mayonnaise.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>Change is the sauce that sharpens the appetite.</i></p> + +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_78">[Pg 78]</span></p> + + +<h3 id="Veal_Salad"> + <i><b>Veal Salad</b></i> +</h3> + +<p>Chop two pounds of cold boiled veal and two +bunches of celery into small pieces, and sprinkle +with salt and pepper. Shred one Spanish onion, +and mix with the meat and celery. Lay on a platter +garnished with one head of lettuce, and cover +with mayonnaise dressing.</p> + + +<h3 id="Vegetable_Salad"> + <i><b>Vegetable Salad</b></i> +</h3> + +<p>Rub the salad bowl with garlic, and line with +water cress. Take fine strips of vegetable of various +colors, cooked and cold, with peas and string +beans, carrots, beets, and tomatoes. Pour over +it French or chiffonade dressing.</p> + + +<h3 id="Venison_Salad"> + <i><b>Venison Salad</b></i> +</h3> + +<p>Chop one pound of cold, cooked venison, and mix +with two glasses of Bar-le-Duc jelly. Wash two +bunches of water cress and lay it around the platter. +Place the meat and jelly in the center, and pour +over the French dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>I have often gathered wholesome herbs, which I +boiled, or ate as salads with my bread.</i></p> + +<p class="right"> + —<span class="smcap">Swift.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_79">[Pg 79]</span></p> + + +<h3 id="Virginia_Ham_Salad"> + <i><b>Virginia Ham Salad</b></i> +</h3> + +<p>Slice a pound of cooked Virginia ham very thin and +lay it on a platter garnished with one head of lettuce. +Separate the yolks from the whites of four +hard boiled eggs. Chop the whites very fine, and +put the yolks through a potato ricer. First lay the +whites and then the yolks on the ham, and pour +over French dressing.</p> + + +<h3 id="Waldorf_Salad"> + <i><b>Waldorf Salad</b></i> +</h3> + +<p>Take two cupfuls of celery cut fine, one dozen walnut +meats, the grated rind of an orange, one cupful +of apple cut in dice, and mix with salad dressing. +Pile on lettuce leaves or fill in orange or apple cups.</p> + + +<h3 id="Waldorf_Salad_No_2"> + <i><b>Waldorf Salad No. 2</b></i> +</h3> + +<p>One cupful of Malaga grapes, three bananas, three +oranges, one cupful of nut meats, one bunch of +celery, one head of lettuce, mayonnaise dressing. +Line the dish with lettuce leaves, cut celery in +dice, mix with fruit and nuts, add dressing, and +chill well before serving.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>To search the secrets of a salad.</i></p> + +<p class="right"> + —<span class="smcap">Anonymous.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_80">[Pg 80]</span></p> + + +<h3 id="Waldorf_Salad_No_3"> + <i><b>Waldorf Salad No. 3</b></i> +</h3> + +<p>Put the kernels of thirty English walnuts on a layer +of sliced oranges, squeeze lemon juice over them +and let them stand for twenty-four hours. When +the salad is needed, wash and pick over a pint of +cress, or chop a bunch of celery, and add to the +walnuts. Pour over all a rich French dressing.</p> + + +<h3 id="Water_Cress_Salad"> + <i><b>Water Cress Salad</b></i> +</h3> + +<p>Arrange the cress in the serving dish, and garnish +with sliced hard boiled eggs and shredded anchovies. +Water cress is also good when served plain +with French dressing.</p> + + +<h3 id="White_Aspic"> + <i><b>White Aspic</b></i> +</h3> + +<p>Cover a quarter of a box of gelatin with a quarter of +a cup of cold water, soak half an hour, put in a saucepan +one tablespoonful of butter and one of flour, +mix, and add half a pint of milk. Stir until boiling, +and add half a teaspoonful of salt, and a dash of +white pepper, a teaspoonful of onion juice, and the +gelatin, then strain. This is used chiefly as a garnish +for meat salads.</p> + + +<h3 id="White_Salad"> + <i><b>White Salad</b></i> +</h3> + +<p>Rub the salad bowl with garlic or a piece of +onion, and line with white lettuce leaves. Chop +together white cabbage, celery, and white radishes, +and mix with the same quantity of white chicken +meat cut in dice. Pour over cream dressing.</p> + +<div class="quotecenter"> +<div class="center"> +<p><i>A morsel for a monarch.</i></p> + +<p class="right"> + —<span class="smcap">Anthony and Cleopatra.</span> +</p> +</div> +</div> + +<p><span class="pagenum" id="Page_81">[Pg 81]</span></p> + + +<h3 id="Wilted_Lettuce"> + <i><b>Wilted Lettuce</b></i> +</h3> + +<p>Take three thin slices of salt pork and put in the +frying pan, heat until the grease fries out, then +turn into the pan one cup of sour or sweet cream, +three tablespoonfuls of vinegar, one tablespoonful +of sugar and let them get hot. Wash the lettuce, +place in a separate dish, pour the hot cream over it, +and serve.</p> + + +<h3 id="Wolcott_Hotel_Salad"> + <i><b>Wolcott Hotel Salad</b></i> +</h3> + +<p>Peel and slice four oranges, four blood oranges, and +one head of romaine lettuce, lay the leaves lengthwise +on a platter, and arrange the slices of oranges +along the lettuce alternating the colors. Pour over +French dressing.</p> + + +<h3 id="Yellow_Tomato_Salad"> + <i><b>Yellow Tomato Salad</b></i> +</h3> + +<p>Peel and slice yellow tomatoes, lay them on lettuce +leaves, and pour over French dressing.</p> + + +<h3 id="Zebra_Salad"> + <i><b>Zebra Salad</b></i> +</h3> + +<p>Seed two green peppers, boil two or three minutes, +then cut in shreds. Shred the dark and light leaves +of a head of lettuce or endive separately; cut three +tomatoes in shreds, remove the peel and skin from +one large grapefruit. Arrange each article separately +upon the serving plate, having a circle of +light and then dark green material around the +edge, and pour over French dressing.</p> + +<div class="center"> +<div class="poetry-container"> + <div class="poetry"> + <div class="stanza"> + <div class="verse indent0"><i>Serenely full, the epicure would say</i></div> + <div class="verse indent0"><i>Fate cannot harm me—I have dined to-day.</i></div> + </div> +<p class="right"> + —<span class="smcap">Sydney Smith.</span> +</p> + </div> +</div> + +</div> + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + +<p><span class="pagenum"><a id="Page_82"></a><a id="Page_83"></a>[Pg 83]</span></p> + + + <p class="center xlarge"> + <i><b>Dressings and Sauces</b></i> + </p> +</div> + +<p><span class="pagenum"><a id="Page_84"></a><a id="Page_85"></a>[Pg 85]</span></p> + + + +<hr class="chap x-ebookmaker-drop"> +<div class="chapter"> + <h2 class="nobreak" id="Dressings_and_Sauces_1"> + <i><b>Dressings and Sauces</b></i> + </h2> +</div> + + +<h3 id="Bacon_Sauce"> +<i><b>Bacon Sauce</b></i> +</h3> + +<p>Fry thin slices of smoked bacon or ham fat, and, +after straining, add one-third as much vinegar as +you have bacon oil. This is greatly relished on +green salads by many people, and is often available +in camp or other places where olive oil is not +to be had.</p> + + +<h3 id="Bacon_Fat_Sauce"> + <i><b>Bacon Fat Sauce</b></i> +</h3> + +<p>Heat five tablespoonfuls of strained bacon or ham +fat in a saucepan; add two tablespoonfuls of +flour and stir to a smooth paste. Add one-eighth +of a teaspoonful of paprika and one-third of a cup +of vinegar diluted with one cup of boiling water, +stirring constantly. When the sauce begins to +boil, remove to the side of range and beat in two +yolks of eggs. Add more salt if necessary. Do +not allow the sauce to boil after the eggs are +added. Chill thoroughly and serve with spinach +or dandelion, endive or lettuce. The sauce may be +thinned with cream if too thick.</p> + + +<h3 id="Banana_Dressing"> + <i><b>Banana Dressing</b></i> +</h3> + +<p>Mix the juice of two lemons with half a cup of +sugar. Mash two bananas and work into the pulp +one tablespoonful of olive oil. Stir all together.</p> + +<p><span class="pagenum" id="Page_86">[Pg 86]</span></p> + + +<h3 id="Boiled_Dressing"> + <i><b>Boiled Dressing</b></i> +</h3> + +<p>Use half a cupful of sugar, one tablespoonful of +butter, one tablespoonful of mustard, half a cupful +of vinegar, half a cupful of cream or rich +milk, three eggs well beaten, and a pinch of salt. +Boil until thick, then put into bottles. This will +keep indefinitely.</p> + + +<h3 id="Bummers_Custard"> + <i><b>Bummer’s Custard</b></i> +</h3> + +<p>Take half a pound of Roquefort cheese, divide into +three equal parts. Rub up one-third with olive +oil, one-third with Worcestershire sauce, and one-third +with cognac. Mix all together until it is of +the consistency of custard, and add a dash of +cayenne. This is delicious served on hot toast or +crackers.</p> + + +<h3 id="Cream_Dressing"> + <i><b>Cream Dressing</b></i> +</h3> + +<p>Beat the yolks of two eggs and work smooth with +one tablespoonful of sugar, one teaspoonful of +mustard, eight tablespoonfuls of olive oil, three +tablespoonfuls of vinegar, one teaspoonful of salt, +a dash of cayenne, and a teacupful of well whipped +sweet cream.</p> + + +<h3 id="Chiffonade_Dressing"> + <i><b>Chiffonade Dressing</b></i> +</h3> + +<p>Add to French dressing one boiled beet, one hard +boiled egg, and a few chives chopped fine.</p> + +<p><span class="pagenum" id="Page_87">[Pg 87]</span></p> + + +<h3 id="Chive_Dressing"> + <i><b>Chive Dressing</b></i> +</h3> + +<p>Make a plain mayonnaise dressing, and mix finely +chopped chives well with it.</p> + + +<h3 id="Epicures_Delight_Sauce"> + <i><b>Epicures’ Delight Sauce</b></i> +</h3> + +<p>First rub a bowl with a clove of garlic. Take one +teaspoonful of salt, half a teaspoonful of black pepper, +a quarter of a teaspoonful of paprica, and +a tablespoonful of tomato catsup. Add seven +tablespoonfuls of oil gradually, and two teaspoonfuls +of vinegar.</p> + + +<h3 id="French_Dressing"> + <i><b>French Dressing</b></i> +</h3> + +<p>Put seven tablespoonfuls of olive oil in a bowl, add +three tablespoonfuls of sharp white wine vinegar, +half a teaspoonful of salt, and a little cayenne. +Work smooth with beater.</p> + + +<h3 id="French_Dressing_No_2"> + <i><b>French Dressing No. 2</b></i> +</h3> + +<p>Put one teaspoonful of salt in a bowl, cover with +red and black pepper, add four tablespoonfuls of +oil, and mix well, then add one tablespoonful of +vinegar, and one teaspoonful of onion juice. +Set in a cool place until it is thoroughly chilled.</p> + +<p>Lemon juice may be used instead of vinegar for +fruit salads.</p> + +<p><span class="pagenum" id="Page_88">[Pg 88]</span></p> + + +<h3 id="French_Dressing_with_Fruit_Juices"> + <i><b>French Dressing with Fruit Juices</b></i> +</h3> + +<p>Put a cube of ice in the bottom of the bowl with a +teaspoonful of salt and a pinch of pepper. Add six +tablespoonfuls of oil and stir with a fork until the +oil is frozen. Take the juice of one lemon and one +orange; strain and mix with the oil. Add half a +teaspoonful of vinegar, and serve very cold.</p> + + +<h3 id="Fruit_Dressing"> + <i><b>Fruit Dressing</b></i> +</h3> + +<p>Mix five tablespoonfuls of sugar with the juice of +two lemons and stir constantly until the sugar is +dissolved. Then add three tablespoonfuls of +imported sherry wine. Set on ice to cool before +using.</p> + + +<h3 id="Garlic_Dressing"> + <i><b>Garlic Dressing</b></i> +</h3> + +<p>Slice and cut a clove of garlic and rub it up to a +paste, and mix well with four tablespoonfuls of +olive oil, and one of tarragon vinegar, a pinch +of cayenne pepper, and one teaspoonful of salt. +This is especially good on asparagus, celery, or +string bean salad.</p> + +<p><span class="pagenum" id="Page_89">[Pg 89]</span></p> + + +<h3 id="Hollandaise_Sauce"> + <i><b>Hollandaise Sauce</b></i> +</h3> + +<p>Mix one tablespoonful of flour and one teaspoonful +of butter over the fire until smooth; add gradually +one pint of boiling water until the whole is the consistency +of cream. Boil for two or three minutes +and season with one saltspoonful of salt, half a +teaspoonful of mustard, and a quarter of a spoonful +of pepper. Take from the fire and add the yolks of +two eggs well beaten, mixing until smooth. Add +slowly three tablespoonfuls of oil and one tablespoonful +of vinegar.</p> + +<p>If lemon juice is used instead of vinegar, the sauce +is more delicate.</p> + + +<h3 id="Maraschino_Dressing"> + <i><b>Maraschino Dressing</b></i> +</h3> + +<p>Mix together four tablespoonfuls of sugar and a +pinch of ground cloves; add two tablespoonfuls of +imported sherry wine and mix well. Lastly add two +tablespoonfuls of maraschino, and chill before using.</p> + + +<h3 id="Mayonnaise_Dressing"> + <i><b>Mayonnaise Dressing</b></i> +</h3> + +<p>This is considered the finest dressing for salads. +Work one-quarter teaspoonful of cayenne pepper +and one-half teaspoonful of salt into two fresh, raw +yolks of eggs with a wooden spoon in a cold basin; +set on ice if possible. When creamy add ten or +twelve drops of the best olive oil and a drop or two +of sharp vinegar or lemon juice; work smooth again, +<span class="pagenum" id="Page_90">[Pg 90]</span>always moving the spoon evenly and in the same +direction. Add the same quantity of oil and vinegar +and repeat this until one pint of oil has been +used up. The proper proportion is about one teaspoonful +of vinegar to eight tablespoonfuls of oil.</p> + +<p>It requires patience to make this sauce a success. +Mayonnaise may be made white by adding just +before serving, one tablespoonful of cream whipped +stiff. A delicate green color may be obtained by +pounding a little spinach, water cress or parsley +in mortar with a little lemon juice and adding it +to the mayonnaise. It is then called Ravigote +sauce.</p> + + +<h3 id="Mayonnaise_Dressing_No_2"> + <i><b>Mayonnaise Dressing No. 2</b></i> +</h3> + +<p>Have all the ingredients cold, also the bowl for +mixing. Beat the yolks of two eggs, add a teaspoonful +of mustard, a teaspoonful of salt and a +saltspoonful of pepper, then one and one-half cupfuls +of olive oil, stirring constantly and always the +same way or the dressing will curdle. Thin out +when necessary with juice of one lemon or same +amount of vinegar. When all the oil has been +used, add a teaspoonful of onion juice.</p> + +<p><span class="pagenum" id="Page_91">[Pg 91]</span></p> + + +<h3 id="Mayonnaise_Boiled"> + <i><b>Mayonnaise Boiled</b></i> +</h3> + +<p>Boil in small glazed saucepan half a cup of vinegar +with butter the size of a walnut, one teaspoonful +of mustard, a little sugar and pepper and salt to +taste. Take off the fire and stir in the yolks of +three eggs. Pour back into the saucepan and return +to fire. Stir until thick. Set to cool. When cold, +beat the whites of eggs lightly and whisk them into +the mayonnaise. If too thick thin with good +cream. The juice of one lemon is stirred in if the +mayonnaise is to be used for chicken or lobster +salad.</p> + + +<h3 id="Mayonnaise_Boiled_No_2"> + <i><b>Mayonnaise Boiled No. 2</b></i> +</h3> + +<p>Put in the pan a lump of butter the size of an egg, +and when melted work in one tablespoonful of +flour, add one teaspoonful of milk or water, and let +it come to a boil. Mix three beaten eggs with one +tablespoonful of sugar, one teaspoonful of dry +mustard, and one teacupful of vinegar, salt and +pepper to taste; stir in the other ingredients, let it +boil, and set it away to cool.</p> + + +<h3 id="Onion_Dressing"> + <i><b>Onion Dressing</b></i> +</h3> + +<p>Into a French dressing grate one good sized onion, +and one teaspoonful of horseradish. Strain and +use.</p> + +<p><span class="pagenum" id="Page_92">[Pg 92]</span></p> + + +<h3 id="Pineapple_Sauce"> + <i><b>Pineapple Sauce</b></i> +</h3> + +<p>The juice of one can of pineapple, one cupful of +sugar, one tablespoonful of cornstarch, one cupful +of walnuts cut fine, and one and a half cupfuls +of water. Mix the cornstarch with a little of the +water and add the pineapple juice, sugar, and the +remainder of the water. Boil until thick, and after +it is cold add one cupful of walnuts cut fine. This +is nice on any of the fruit salads.</p> + + +<h3 id="Ravigote_Sauce"> + <i><b>Ravigote Sauce</b></i> +</h3> + +<p>Pound a little spinach, water cress, and parsley in a +mortar, with a little lemon juice and add to mayonnaise +sauce. This makes a delicate green +dressing.</p> + + +<h3 id="Red_Dressing"> + <i><b>Red Dressing</b></i> +</h3> + +<p>Mix salt and pepper and add one teaspoonful of +onion juice. Peel one tomato and chop fine, +draining off most of the juice, and add to the rest +of the dressing one red pepper chopped fine, two +tablespoonfuls of vinegar, and pour in slowly four +tablespoonfuls of olive oil. Mix thoroughly and +set on ice before using.</p> + + +<h3 id="Red_Mayonnaise"> + <i><b>Red Mayonnaise</b></i> +</h3> + +<p>Make a plain mayonnaise dressing and use enough +paprica to color.</p> + +<p><span class="pagenum" id="Page_93">[Pg 93]</span></p> + + +<h3 id="Remoulade_Sauce"> + <i><b>Remoulade Sauce</b></i> +</h3> + +<p>Rub the pounded yolks of two hard boiled eggs +through a sieve, mix with oil, vinegar, dry mustard, +minced garlic, chopped parsley, and parsley juice.</p> + + +<h3 id="Ripe_Olive_Dressing"> + <i><b>Ripe Olive Dressing</b></i> +</h3> + +<p>Mix four tablespoonfuls of salt, one of pepper, one +of mustard, and one of onion juice. Add one tablespoonful +of vinegar, one tablespoonful of lemon +juice, and four tablespoonfuls of olive oil. Stone +and slice very fine a cup of ripe olives; mix them +well with the rest of the dressing and set aside to +become cold before using.</p> + + +<h3 id="Roquefort_Dressing"> + <i><b>Roquefort Dressing</b></i> +</h3> + +<p>Into four tablespoonfuls of oil work half a pound +of grated Roquefort cheese until thoroughly +smooth. Add one tablespoonful of tarragon vinegar, +one teaspoonful salt, one of pepper, and a +teaspoonful of onion juice.</p> + + +<h3 id="Russian_Sauce"> + <i><b>Russian Sauce</b></i> +</h3> + +<p>Pound together some water cress, parsley, chives, +gherkins, the yolks of two hard boiled eggs, a few +anchovies, capers, a clove of garlic, and add the +weight of all of butter, and work into a paste. Add +lemon juice until smooth and creamy.</p> + +<p><span class="pagenum" id="Page_94">[Pg 94]</span></p> + + +<h3 id="Vinaigrette_Sauce"> + <i><b>Vinaigrette Sauce</b></i> +</h3> + +<p>Mix together one tablespoonful of vinegar, three of +oil, one teaspoonful each of chopped parsley, capers, +and scraped onion. Season with one saltspoonful +of salt, and pepper or a few drops of tabasco sauce.</p> + + +<h3 id="Vinaigrette_Sauce_With_Egg"> + <i><b>Vinaigrette Sauce With Egg</b></i> +</h3> + +<p>Mash the yolk of a hard boiled egg with three tablespoonfuls +of oil, two of vinegar and one fine chopped +challot, one teaspoonful of chopped chives, one +teaspoonful of salt, and half as much pepper. Cayenne +pepper is preferred.</p> + + +<hr class="chap x-ebookmaker-drop"> +<div class="transnote"> +<div class="chapter"> + <h2 class="nobreak" id="Transcribers_Notes"> + Transcriber’s Notes + </h2> +</div> + +<p>For possible printer’s errors in spelling, hyphenation, punctuation, +etc., only the below changes were made.</p> + +<p>A <a href="#Contents">Table of Contents</a> was added for ease of use.</p> + + +<p>In the original text, paragraph breaks were often poorly marked. Some +paragraph breaks were assumed where context suggested one.</p> + +<p>Quotations at the end of a page were standardized. On <a href="#Page_27">page 27</a>, the +quotation was silently moved to the nearest paragraph break. In +quotations, only poetry with two or more clear lines had their line +breaks retained; otherwise, the quotes were treated as prose.</p> + +<p>“salad making” was standardized to “salad-making”.</p> + +<p>“hard-boiled” was standardized to “hard boiled” to make a +phrase similar to “hard boiled egg”, or “... eggs”, etc.</p> + +<p>“well-seasoned” was standardized to “well seasoned”.</p> + +<p>“salad artist” was standardized to “salad-artist”.</p> + +<p>“heart leaf of lettuce” was standardized to “heart-leaf of +lettuce”.</p> + +<p>“chop plate” was standardized to “chop-plate”.</p> + +<p>“pimentoes” was standardized to “pimentos”.</p> + +<p>“Bemuda” was corrected to “Bermuda” as in the onion.</p> +</div> + +<figure class="figcenter illowp72" id="back" style="max-width: 55.3125em;"> + <img class="w100" src="images/back.jpg" alt="" data-role="presentation"> +</figure> +<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 78314 ***</div> +</body> +</html> diff --git a/78314-h/images/back.jpg b/78314-h/images/back.jpg Binary files differnew file mode 100644 index 0000000..8131136 --- /dev/null +++ b/78314-h/images/back.jpg diff --git a/78314-h/images/cover.jpg b/78314-h/images/cover.jpg Binary files differnew file mode 100644 index 0000000..5adc3e5 --- /dev/null +++ b/78314-h/images/cover.jpg diff --git a/78314-h/images/verso.png b/78314-h/images/verso.png Binary files differnew file mode 100644 index 0000000..f7996e3 --- /dev/null +++ b/78314-h/images/verso.png diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6c72794 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This book, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. 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