path: root/78314-0.txt

*** 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 ***