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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 *** |