TX
740
L5
AGRICULTURE
1 I
NINETY- NINE,
SALADS and How
to Make Ibem, with
Rules for Dressing & Sauce
SHREVE & CO.
GOLD AND
SILVER SMITHS
Market and Post Streets,
SAN FRANCISCO.
I MP.P
L
\NINETY~NINE,
S ALADS #//*/ /fo^
/^ Make Them, -with
Rules for Dressing^ Sauce
SHREVE & CO.
GOLD AND
SILVER SMITHS
Market and Post Sts. SAN FRANCISCO.
SHREVE & CO., SAN FRANCISCO.
. . COPYRIGHTED 1897 . .
BY LIVERMORE & KNIGHT CO.
PROVIDENCE, R.
AGRICULTURE
GIFT
LS
List of Salads, j_ ;
American Salad . . . . .23
American Corn Salad, Mrs. Marshall . . .56
American Corn Salad, Sauce for . . -57
Anchovy Salad ...... 9
Apple, Chestnut and Celery Salad . . -55
Apple and English Walnut Salad ... 54
Apple and Onion Salad . . . . .54
Artichoke Salad . . . . 51
Asparagus Salad ..... 37
Aspic Jelly for Salads ..... 48
Banana Salad . . . . . 51
Banana and Orange Salad . . . .50
Beef Salad ...... 26
Beet Salad ...... 6
Bread Salad ...... 23
Brussels Sprouts and Chestnut Salad . . .49
Cabbage Salad, No. I . . . . 17
Cabbage Salad, No. 2 . . . . .17
Cauliflower Salad . . - . .21
Celery Salad .... .22
Cerveau Salade .... -43
Cherry Salad ...... 34
Cheese Salad ...... 18
Chestnut Salad ...... 34
Chestnut Salad ...... 41
Chicken Salad ...... 38
Chicken Aspic Salad . . . . .47
Chicory Salad ...... 33
Cooked Dressing, No. I . . . . 3
Cooked Dressing, No. 2 . . . .3
831
Cos Lettuce Salad, Salade de Romaine . 40
Crab Salad ...... 9
Cucumber Salad, No. I . . .14
Cucumber Salad, No. 2 . . . .14
Daisy Salad ...... 15
Dandelion Salad . . . . .40
Egg Salad ...... 6
Egg Plant Salad ..... 25
Endive Salad . . . . . 31
English Walnut Salad ..... 7
English Walnut and Chicken Salad . . .41
English Walnut and Water Cress Salad . . 7
French Dressing ..... 4
Frog Salad ...... 30
German Salad . . . . . .13
Grape Fruit en Mayonnaise . . . .25
Imperial Salad . . . . . -37
Italian Salad . . . . . .31
Japanese Salad, Mrs. Rorer . . . -55
Jardiniere Salad . . . . .12
Jellied Tongue Salad . . . . -47
Kale Salad ...... 25
Lamb Salad ...... 35
Lambs' Tongue Salad . . . . .26
Lettuce Salad ...... 33
Lima Bean Salad ..... 24
Lincoln Salad, Mrs. Lincoln . . . .29
Lincoln Salad, Cream Dressing for . . . 29
Lobster Salad ...... 38
Magenta Salad ...... 42
Mayonnaise Dressing ..... 5
Mayonnaise of Sweetbreads . . . 39
Normandy Salad, Mrs. Lincoln . . . .10
Okra and Sweet Pepper Salad . . . .36
Onion Salad Bermuda . . . . .40
Orange Salad ...... 50
Oyster Salad - 28
Oyster Plant Salad . . 1 1
Peppers in Salads ... .19
Potato Salad, No. I . . . 15
Potato Salad, No. 2 . . . .16
Potato a la Parisienne . ... 44
Prince Salad . . 24
Rabbit Salad ... .22
Radish Salad . . . 56
Rice and Mutton Salad . .52
Rules for Salad Dressings . . . . I
Russian Salad . .12
Salade de Veau, No. I . . . -53
Salade de Veau, No. 2 . . . . -54
Salmon Salad . . . . . .10
Salsify in Salads ... .18
Sardine Salad . ... 28
Sauce Tartare ... 4
Scallop Salad . . 46
Scallop and Tomato Salad . . . .46
Shad Roe Salad . . . 27
Shrimp Salad ... *9
Spinach Salad .... 3 2
String Bean Salad . . . . .42
Swedish Salad ...... 53
Sweet Potato Salad ... .21
Tomato Aspic Salad, No. I . . .44
Tomato Aspic Salad, No. 2 . . -45
Tomato Baskets for Salads . . 20
Tomato and Cucumber Salad . . .20
Truffle Salad . . 8
Vegetable Jelly Salad . . 49
Water Cress and Apple Salad . 32
White Bean Salad ..... 36
Certain Rules.
Certain rules for salad dressing are
well to observe.
First: Have suitable ingredients and
condiments.
Second: Mix carefully.
Third: In regular order.
Fourth : Serve most salads very cold.
Fifth: Mix very quickly with silver,
china, glass or wooden utensils.
Sixth: Garnish with something that
will afford a contrast and at the same time
be suitable to eat.
Seventh: In serving salads, serve rich
salads for luncheon and supper. Serve light
salads for dinner or for tea.
In America we are apt to use may-
onnaise dressing for everything, but in
England and France, they serve French
dressings with fish or fowl and most vege-
tables. Cauliflower and tomatoes are nice
with mayonnaise dressing.
In the dressing no flavor should
predominate.
When a salad is served, no oil should
ever remain at the bottom of the bowl.
Cooked Dressing.
No. i.
Three eggs, two teaspoonfuls of salt, one tea- EGGS
spoonful of mustard, one teaspoonful of paprika MUSTARD
r J 7 r j r 17 PAPRIKA OR
or 1-4 salt spoonful of cayenne, two tablespoon- CAYENNE
r 7 r -i 7J7 / 7 r -n OIL OR BUTTER
fuls of oil or melted butter, one cupful of milk, MILK
one-half cupful of vinegar.
Separate the eggs and beat the yolks
until light. Add the seasonings to the
vinegar and heat it to the boiling point.
Scald the milk, pour it on to the beaten
yolks and cook it with the vinegar in a
double boiler until it begins to thicken,
then add the oil and whites of the eggs,
which have been beaten until stiff.
Cooked Dressing.
No. 2.
One-fourth of a cupful of butter ', one-half
teaspoonful of mustard, one saltspoonful of pap-
rika, yolks of two eggs, one-fourth of a cupful CREA Q M R
of vinegar, one-half pint of cream.
Cream the butter, add the seasoning,
the beaten yolks of the eggs, and the vin-
egar, which must be hot, then cook over
boiling water until very thick, stirring
often. Whip the cream, and add it to
the cold dressing just before serving.
MAYONNAISE
DRESSING
OLIVES
GHERKIN
CAPERS
PARSLEY
ONION
Sauce Tartare.
One-half pint mayonnaise dressing, three
olives, one gherkin, one tablespoonful of capers,
one teaspoonful of parsley, one onion if liked.
Chop the olives, gherkin, capers, parsley
and onion very fine, add them to the may-
onnaise dressing, and it is ready for use.
SALT
PEPPER
OIL
VINEGAR
ONION
French Dressing.
One salt spoonful of salt, one-half salt spoonful
pepper, three to five tablespoonfuls of oil, one
tablespoonful of vinegar, one-fourth teaspoonful
onion juice if liked.
Put the salt and pepper in a bowl, dis-
solve them with the vinegar, add the oil
slowly and mix well. This dressing is
suitable for egg or vegetable salads, and is
also used to macerate meat or fish salad.
Lemon juice may be used instead of
vinegar, and the onion juice if liked.
Mayonnaise Dressing.
.One ieaspoonful of mustard, one teaspoonful
of salt , one-fourth salt spoonful of c ayenne, yolks
of two eggs, one pint of olive oil, two table- OLIVE CHL
spoonfuls of vinegar, two table spoonfuls of lemon
juice, one cup of whipped cream if liked.
Mix the dry materials in a shallow dish
or soup plate. Add the yolks of eggs.
Stir well with a silver fork or wooden spoon.
Add the oil a few drops at a time, stirring
until it thickens. When the dressing is
thick, thin it with a little lemon juice, then
add oil and lemon juice alternately, and
lastly the vinegar. The dressing liquefies
as soon as mixed with the vegetables or
meat; therefore it should be made stiff
enough to keep its shape until used. One
cup of whipped cream may be added before
using if liked.
EQQS
LETTUCE OR
PARSLEY
MAYONNAISE OR
COOKED DRESS-
ING
Egg Salad.
Six eggs, one head of lettuce or parsley, may-
onnaise or cooked dressing.
Place the eggs in a sauce pan of boiling
water, and let them stand where they will
keep hot, but not boiling, for thirty min-
utes. Leave them in cold water for three
minutes, take off the shells, and cut the
eggs in halves. Remove the yolks and
mash them until fine. Add to them enough
of the salad dressing to moisten, and heap
the mixture in the halved whites. Put the
remainder of the dressing in the bottom of
the salad dish, cover with lettuce or parsley
and place the eggs on the leaves.
BEETS
VINEGAR
CUCUMBER
CELERY
FRENCH DRESSING
PARSLEY
LETTUCE
Beet Salad.
Six red beets, vinegar, one cucumber, one root
of celery, French dressing, parsley, lettuce.
Boil new red beets. Take off the skin
while warm, cut off the stem end and scoop
out the center, leaving a wall half an inch
thick. Cover with vinegar and stand aside
over night. Just before you wish to serve
chop the cucumber and celery ; mix and
fill the beets. Arrange on lettuce leaves
and pour over a French dressing. Sprinkle
with finely chopped parsley and serve.
ENGLISH WAL-
NUTS
WATER CRESS
FRENCH DRESSING
English Walnut and W^ater
Cress Salad.
Two dozen English walnuts, two bunches
water cress, French dressing.
Crack the nuts, and take out the kernels
with as little breaking as possible. Squeeze
lemon juice over them and lay on a bed
of cresses.
Serve with a French dressing.
English Walnut Salad.
One-half pound English walnuts, two apples, ENGLISH WAL
mayonnaise dressing, lettuce, cold boiled chicken
ifliked.
Shell the walnuts, throw them into boiling
water and remove the skin. Mix these
NUTS
APPLES
MAYONNAISE
DRESSING
LETTUCE
CHICKEN
with two chopped apples and mayonnaise
dressing and serve on lettuce leaves. Pieces
of cold boiled chicken may also be mixed
with the nuts before mixing with the apples
and mayonnaise dressing. Pare and core the
apples and cut them into dice.
TRUFFLES
ARTICHOKES
EGOS
MUSTARD
OIL AND TAR-
RAGON
GARLIC
MAYONNAISE
TARRAGON
CHERVIL
CHIVES
PARSLEY
Truffle Salad.
Six truffles, three artichokes, four eggs,
mustard, three gills of oil and tarragon, clove of
garlic, mayonnaise, tarragon, chervil, chives,
parsley.
Cut the truffles into pieces, put them into
a bowl with the artichoke bottoms, pre-
viously cooked and cut into eight pieces.
Rub through a sieve the hard-boiled egg
yolks, lay them in a bowl with the mustard,
work well together, add gradually the oil
and tarragon vinegar ; rub the bottom of a
salad bowl with a clove of garlic, set the
truffles in, and the artichokes over; cover
all with a mayonnaise, mixing in also some
tarragon, chervil, chives and parsley, all
finely chopped.
Anchovy Salad.
PARSLEY
LEMONS
OIL
Six anchovies, two beads of lettuce, six button ANCHOVIES
onions, parsley, two lemons, one tablespoonful ON}ONS CE
of oil.
Remove the bones, heads and tails of the
anchovies. Wash the lettuce and arrange
it on a salad dish. Add the onions chopped
finely, parsley, sliced lemon and ancho-
vies. Pour over the juice of a lemon
mixed with a tablespoonful of oil.
Crab Salad.
One dozen crabs, one-half pint of mayonnaise CRABS
dressing, two heads of lettuce.
Boil hard-shell crabs for about twenty
minutes.
When cool remove the top shell and tail ;
quarter the remainder and pick the meat
out carefully with a fork. The large claws
should not be overlooked nor the fat which
adheres to the shell. Mix the crab meat
with a little of the mayonnaise. Garnish
the dish with crisp lettuce leaves. Place
MAYONNAISE
DRESSING
LETTUCE
the crabs in the center and cover with the
remainder of the mayonnaise. Or, the
salad may be served in the back shell of the
crab, garnished with the tiny salad leaves.
FRENCH AND MAY-
ONNAISE DRESS-
ING
SALMON
CELERY
TARRAGON
LEAVES
LOBSTER CORAL
EGGS
Salmon Salad.
French and mayonnaise dressing, salmon,
celery, tarragon leaves, lobster coral, hard-boiled
eggs-
Cook slices of salmon ; when cold separate
the flesh in flakes. Cut some celery quite
fine, place it in a salad bowl with the salmon
over it; pour evenly over this a French
dressing, then a mayonnaise. Decorate the
top with tarragon leaves, lobster coral and
quartered hard-boiled eggs.
FRENCH PEAS
ENGLISH WAL-
NUTS
LETTUCE
NASTURTIUMS
MAYONNAISE
DRESSING
Normandy Salad.
(Mrs. Lincoln.")
One pint French peas, one pint English wal-
nuts, one-half head lettuce^ four nasturtiums,
mayonnaise dressing.
10
Use the small French peas that come in
the glass jars. Pour them into a colander,
rinse in cold water, drain and dry on a towel.
Fresh peas will, of course, be preferred in
their season and should be cooked, drained
and chilled. Blanch the walnuts by letting
them remain in boiling water a few minutes,
then cut them into bits the size of the peas.
Sprinkle them with salt, and mix the peas
and nuts together with enough mayonnaise
to moisten and hold them together. Arrange
it on lettuce leaves with bright yellow nas-
turtiums here and there between the leaves.
Cover the nuts and peas with mayonnaise.
Oyster Plant Salad.
Two pounds of oyster plants, vinegar, one
lemon, one onion, parsley, thyme, bay leaf, two
tablespoons flour, French dressing, mayonnaise
dressing.
Scrape the plants, plunge them as soon as
they are done in water acidulated with vin-
egar, then cut into inch long pieces. Dilute
two tablespoonfuls of flour with two quarts
OYSTER PLANTS
VINEGAR
LEMON
ONION
PARSLEY
THYME
BAY LEAF
FLOUR
FRENCH DRESSING
MAYONNAISE
DRESSING
II
POTATOES
TURNIPS
STRING BEANS
BEETS
CELERY
TOMATOES
OLIVES
CAPERS
LETTUCE
OR
DRESS-
ING
of water, add to it salt and the juice of a
lemon, an onion, a bunch of parsley, thyme,
and bay leaf; boil up the liquid, then put
in the oyster plants and let simmer until
thoroughly cooked. Drain and cool, and
cut each one into four pieces lengthwise.
Arrange in a salad bowl, cover with a French
dressing, chopped parsley, and half an hour
before serving cover with a mayonnaise
dressing.
Jardiniere Salad.
Cold cooked potatoes, turnips, string beans,
beets, celery, tomatoes, olives, capers, lettuce,
mayonnaise or French dressing.
Take equal quantities of the vegetables,
put them in a salad bowl, add olives and
capers; pour over a mayonnaise or French
dressing, and garnish with lettuce leaves.
CHICKEN
HAM
BEEF TONGUE
Russian Salad.
Two ounces of roast chicken, two ounces of
bam, two ounces of beef tongue, two ounces of
12
beef) two ounces of mutt on, four truffles, twelve
anchovies, three stalks of celery, two heads of
lettuce, eight tablespoonfuls of sauce Tartar e.
Cut up and mix carefully together the
chicken, ham, beef-tongue, beef and mutton,
truffles, anchovies and celery. Mix with
the sauce Tartare, and serve in nests of crisp
lettuce leaves.
BEEF
MUTTON
TRUFFLES
ANCHOVIES
CELERY
LETTUCE
SAUCE TARTARE
A German Salad.
One lobster, three eggs, parsley, onion, lettuce,
French dressing, one table spoonful of Worcester-
shire sauce, two tablespoonfuls of tarragon vin-
egar.
Cut a boiled
pieces, put it
lobster into good sized
in a salad bowl, cover it
over with the hard boiled eggs chopped
fine, then add the onion juice and chopped
parsley. Arrange on lettuce leaves. Make
a French dressing and add to it the Worces-
tershire sauce and the tarragon vinegar, and
pour it over the salad.
LOBSTER
EQQS
PARSLEY
ONION
LETTUCE
FRENCH DRESSING
WORCESTERSHIRE
SAUCE
TARRAGON VIN-
EGAR
Cucumber Salad.
No. i.
CUCUMBERS ^wo cucumbers, French dressing.
FRENCH DRESSING
Pare and slice the cucumbers very thin,
throw them into cold water for one hour,
drain and dry. When ready to serve put
them into a salad bowl and pour over them
a French dressing.
Cucumber Salad.
No. 2.
TOMATots 8 Two cucumbers, four large tomatoes, French
BSf L N E C D H dressing, boiled dressing.
Peel and cut the cucumbers into quarter-
inch slices. Soak in the water. Scald and
peel the tomatoes. Cut them in halves and
remove the seeds. Drain and cut the
cucumbers in small dice, macerate them
with a French dressing. Put them into the
cavities, and, when ready to serve, put a
spoonful of boiled dressing on each.
Daisy Salad.
Right eggs, mayonnaise or cooked dressing,
lettuce.
Place on the bottom of a salad dish a
layer of mayonnaise or cooked dressing, on
the top arrange small crisp leaves of lettuce.
Cook the eggs in water (180) twenty min-
utes, plunge in cold water. Cut the whites
of the eggs into six long petals, arrange
them on the lettuce to simulate the petals
of a daisy and heap the yolks which have
been pressed through a strainer in the center.
EQQS
MAYONNAISE OR
COOKED DRESS-
ING
LETTUCE
Potato Salad.
One pint of hot potatoes, one-half cup of
chopped celery, one tablespoonful of chopped
parsley, lettuce, mayonnaise dressing.
Stir lightly together the hot potatoes,
celery, parsley and one-third of the may-
onnaise dressing, breaking the potatoes as
you stir in small pieces. Keep on the ice
until ready to serve.
POTATOES
CELERY
PARSLEY
LETTUCE
MAYONNAISE
DRESSING
Place one large tablespoonful on a leaf
of lettuce, and serve in the leaf, with a
tablespoonful of the dressing on top. If a
slight flavor of onion is desired, rub a slice
of onion or a little garlic around the
salad bowl.
Potato Salad.
No. 2.
POTATOES
ONION
FRENCH DRESSING
PARSLEY
BEET
TURNIP
CARROT
CAPERS OR OLIVES
Four cold boiled potatoes, one onion chopped
very fine, French dressing, parsley, beet, turnip
and carrot, capers or olives.
Cut cold boiled potatoes into thin slices,
mix them carefully with the onion, then add
the dressing and turn them upside down
without breaking the potatoes. Put them
away in a cold place for one or two hours.
Sprinkle with the chopped parsley. The
dish may be garnished with parsley, pickled
beets, turnips and carrots cut in fancy
shapes, capers or olives.
16
Cabbage Salad.
No. i.
One small cabbage, four stalks of celery, one
pint of mayonnaise dressing, parsley.
Shred the cabbage; add the celery, which
has been cut into dice. Place in a salad
bowl and pour over it the mayonnaise
dressing. Garnish with parsley.
CABBAGE
CELERY
MAYONNAISE
DRESSING
PARSLEY
Cabbage Salad.
No. 2.
Cabbage, hard-boiled eggs, parsley, olives,
salad dressing.
Shred the cabbage; place in a sauce pan
and pour boiling water over it, and add a
little salt. Let it stand for half an hour;
wash in cold water and dry thoroughly;
place in a salad bowl and garnish with hard-
boiled eggs, parsley and olives. Serve with
plain salad dressing.
CABBAGE
EGGS
PARSLEY
OLIVES
SALAD DRESSING
EGGS
CHEESE
MUSTARD
CAYENNE
SALT
SALAD OIL
VINEGAR
CHICKEN
SALSIFY
FRENCH DRESSING
Cheese Salad.
Three hard-boiled eggs, one-and-a-half cup-
fuls of grated cheese ', one teaspoonful of mustard,
one-half saltspoonful of cayenne, one-half tea-
spoonful of salt, two tablespoonfuls of salad oil,
two tablespoonfuls of vinegar, one cupful of
chicken cut into dice.
Rub the yolks of the eggs until a smooth
paste is formed. Add gradually the oil,
stirring all the while with a fork; then add
all the seasoning and the vinegar. Mix the
cheese and chicken lightly with this dressing,
and heap the mixture on a salad dish. Gar-
nish with the whites of the eggs, cut in
circles, and with a few white celery leaves or
some sprigs of parsley. Serve with crackers.
Salsify in Salads.
Salsify, French dressing.
Cold boiled salsify makes a pleasant salad
when mixed with a French dressing. It is
also nice when combined in a salad with
other cooked vegetables like potatoes, car-
rots, beans and cauliflower.
18
Peppers in Salad.
Pepper,, French drying. SSS'oRaaNo
After draining some boiled peppers and
cutting them into strips, place them in a
small bowl, and pour over them a French
dressing. This salad may be served with
crackers as a course in a dinner, or be served
with hot or cold meats.
Shrimp Salad.
One can of shrimps, the heart leaves of four SHRIMPS
small heads of lettuce, mayonnaise dressing, M R|JJSING E
French dressing. FRENCH DRESSING
Rinse the shrimps in ice water, drain and
macerate them with a French dressing, let
them stand in the ice-chest for two hours.
Arrange the leaves of lettuce in the form
of shells on the salad dish. Mix half the
mayonnaise with the shrimp, and put a
spoonful of the mixture into each shell.
Drop into each shell, also, a teaspoonful of
the remaining dressing; and serve the salad
at once.
TOMATOES
PARSLEY
SWEETBREADS OR
HALIBUT OR
CUCUMBERS
MAYONNAISE OR
FRENCH DRESS-
INQ
TOMATOES
CUCUMBERS
WATER CRESS
ONION
FRENCH OR MAY-
ONNAISE DRESS-
ING!
LETTUCE
Tomato Baskets for Salads.
Tomatoes, parsley, sweetbreads or halibut or
cucumbers, mayonnaise or French dressing.
Select firm, round tomatoes of about the
same size, peel them and cut a slice from
the stem end, then with a small spoon scrape
out nearly all the inside pulp. A handle
may be made by sticking a stalk of parsley
of the right length into the opposite sides
of the basket. This is a pretty case in
which to serve a salad of sweetbreads or
halibut with mayonnaisedressing, or cucum-
bers with French dressing.
Tomato and Cucumber Salad.
Six tomatoes, two cucumbers, water cress, a
few drops of onion juice, French or mayonnaise
dressing, lettuce.
Pare and chop the cucumbers rather fine,
mix into it a little chopped water cress,
then add a few drops of onion juice. Peel
the tomatoes, cut a slice from the stem end,
take out the seeds, and fill vacancies with
the cucumber. Arrange the tomatoes on
20
lettuce leaves, and pour over them either a
French or mayonnaise dressing.
Cauliflower Salad.
One cauliflower, a French or mayonnaise
dressing^ pickled beets.
Remove the outer leaves, and soak in
cold water, slightly salted, for an hour or
more. Cook it with the stalk downward in
the kettle of sal ted boiling water until tender,
allowing one-half hour for cooking. Drain
carefully, and when cold serve with a French
or mayonnaise dressing. Pickled beets are
a pretty garnish for this salad, contrasting
well with the white cauliflower and yellow
dressing.
CAULIFLOWER
FRENCH OR MAY-
ONNAISE DRESS-
ING
BEETS
Sweet Potato Salad.
'Three large sweet potatoes, two stalks of POTATOES
celery r , French dressing, olives, parsley.
Boil the potatoes ; cut into squares ; add
the celery, cut small. Pour over French
dressing. Garnish with olives and parsley.
CELERY
FRENCH DRESSING
OLIVES
PARSLEY
21
Celery Salad.
CELERY
MAYONNAISE
DRESSING
CELERY LEAVES
LETTUCE OR
CRESSES
RABBITS
FRENCH DRESSING
LETTUCE
FRENCH MUSTARD
MAYONNAISE
DRESSING
One pint of celery, one-half pint mayonnaise
dressing, celery leaves, lettuce or cresses.
Scrape and cut the white stalks of celery
into pieces a half inch long. Keep in cold
water, drain, and dust lightly with salt,
mix it with the dressing. Garnish with
lettuce, cresses or celery leaves, and serve
immediately.
Rabbit Salad.
Two roast rabbits, French dressing, three
beads of lettuce, one teaspoonful of French mus-
tard, one pint of mayonnaise dressing.
Cut up the meat; place in a bowl and
cover with a French dressing; let it stand
for four hours. Place the lettuce in a salad
bowl ; drain the meat and add to the lettuce.
Put into a plate one teaspoonful of French
mustard ; thin with one tablespoonful of
the dressing taken from the meat, and add
slowly to this one pint of mayonnaise dress-
ing, and pour over the salad.
22
American Salad.
One head of lettuce, one bunch of cress, a
little parsley, cooked or mayonnaise dressing, two
apples, beet, two sardines.
Wash, pick over and drain the lettuce,
cress and parsley. Place in a salad dish,
making a hollow in the center. Pour the
cooked or mayonnaise dressing over the
salad. Cut the apples in thin slices, lay
them around the salad, and garnish with
beet. Bone six sardines and cut them
lengthwise; take each half and roll up in a
leaf of lettuce, and stand them in the center
of the salad.
LETTUCE
CRESS
PARSLEY
COOKED OR MAY-
ONNAISE DRESS-
ING
APPLES
BEET
SARDINES
Bread Salad.
One stale loaf of bread, potatoes, tomatoes, BREAD
cucumbers, onion, parsley, French dressing.
Cut the bread into pieces half an inch
square; chop equal parts of cold boiled
potatoes, tomatoes and cucumbers; season
with a little grated onion and chopped
POTATOES
TOMATOES
CUCUMBERS
ONION
PARSLEY
FRENCH DRESSING
parsley. Macerate with a French dressing,
and mix with the bread; let it stand for
half an hour before serving.
Prince Salad.
POTATOES
CAULIFLOWER
FRENCH OR
COOKED DRESS-
ING
One pint of cold boiled potatoes, one pint of
pickled cauliflower, a French or cooked dressing.
Cut the potatoes into small squares;
mince the cauliflower. Pour over the
potatoes and cauliflower a French or cooked
dressing, stir lightly and serve very cold.
LIMA-BEANS
SALT
PARSLEY
ONION
FRENCH DRESSING
THYME
MINT
Lima-Bean Salad.
Lima-beans, salt, parsley, onion, French
dressing, thyme, mint.
Boil the lima-beans in water with a little
salt, a bunch of parsley, and an onion until
quite tender; drain. Add to the French
dressing a little chopped thyme and mint.
Mix it with the beans and serve quite
cold.
Kale Salad.
Kale, French dressing, cresses.
Take the inside leaves from the kale,
place in a salad bowl, and pour over the
whole a French dressing. Garnish with
cresses.
KALE
FRENCH DRESSING
CRESSES
Egg-Plant Salad.
Egg-plant, one lemon, one table spoonful of oil.
Boil the egg-plant until tender; peel and
cut into small pieces; add the juice of a
lemon, one tablespoonful of oil. Mix well
and serve.
EQQ-PLANT
LEMON
OIL
Grape Fruit en- Mayonnaise.
Two heads of lettuce, grape fruit, French
dressing, mayonnaise dressing.
Wash and dry the lettuce, and make a
nest in the salad bowl ; sprinkle over it the
French dressing. Peel the grape fruit and
separate into sections ; split the membrane
LETTUCE
GRAPE-FRUIT
FRENCH DRESSING
MAYONNAISE
DRESSING
so that the pulp of the fruit can be extracted ;
separate into small bits and place in the
prepared nest. Cover with a mayonnaise
dressing and put away in a cool place.
BEEF
LETTUCE
COOKED DRESSING
No. 2
HORSE RADISH
Beef Salad.
Cold cooked beef, lettuce, cooked dressing No.
2, four table spoonfuls of horse radish.
Cut the cold cooked beef into thin slices
and then into pieces about an inch square.
Arrange them neatly on lettuce leaves.
Stir into the cooked dressing No. 2, four
tablespoonfuls of horse radish, and pour it
over the beef and serve at once.
LAMBS' TONGUES
POTATOES
PARSLEY
PEPPER
FRENCH DRESSING
LETTUCE
Lamb's Tongue Salad.
One pint of pickled lambs 's tongues, one pint
hot boiled potatoes, parsley, pepper, French
dressing, lettuce.
Drain and cut the lambs' tongues into
thin slices. Put a layer in the bottom of
26
a salad bowl, then a layer of thin sliced, hot
boiled potatoes, then another layer of
tongue, sprinkling of parsley and a little
pepper, and so continue until you have the
desired quantity. Mix it with a French
dressing, and serve on lettuce leaves.
Shad Roe Salad.
One set of shad roes, one-half pint may on- SHAD ROES
J 7 7 / 7 T r MAYONNAISE
naise. one or two heads of lettuce* one slice of LETTUCE
. J J J ONION
onion.
Wash the roes, cover with boiling salted
water and simmer for twenty minutes.
Drain and put away in a cold place. Just
before dinner remove the skin from the
roes, cut in thin slices or in dice. Put one
slice of onion in the center of the salad dish,
arrange around it cups or nests of crisp
lettuce leaves. Put a large tablespoonful
of the shad roe in each lettuce cup, with
some of the mayonnaise on the top. The
cut up roe may be served with a French
dressing if liked.
27
Sardine Salad.
SARDINES
LETTUCE
OLIVES OR
RADISHES
MAYONNAISE
DRESSING
One box of sardines, lettuce, olives or
radishes, mayonnaise dressing.
Carefully remove the skin, heads and
bones from one box of sardines. Keep the
halves whole; arrange neatly in a bed of
lettuce, garnish with stoned olives or
radishes, cover with mayonnaise dressing.
As this is a good Sunday night dish, the
mayonnaise can be made on Saturday.
OYSTERS
MAYONNAISE
DRESSING
LETTUCE
Oyster Salad.
Allow five oysters to each -person, mayonnaise
dressing, lettuce.
Parboil the oysters in their own liquor
and drain immediately; when cold cut each
into four bits. Break the tender young
leaves of lettuce and mix in equal parts
with the oysters, macerate it with a part of
the mayonnaise. Arrange the salad in nests
of crisp lettuce leaves, covering it with the
remainder of the mayonnaise dressing.
28
OYSTERS
CUCUMBERS
SALT
BLACK PEPPER
WATER CRESSES
CREAM DRESSING
Lincoln Salad.
(Mrs. Lincoln.}
One quart oysters, three cucumbers, one tea-
spoonful of salt, one saltspoonful black pepper, one
bunch watercresses, cream dressing to moisten.
Pick over the oysters and parboil until
the edges curl, drain very dry, cool and cut
into small uniform pieces. Pare the
cucumbers and leave in cold water until
needed. Then cut into quarters, length-
wise (sixths if very large), trim off the edge
containing the seeds, then dry on a towel
and cut into thin slices. Season them highly
with salt and black pepper and add them to
the oysters. Moisten with cream dressing,
turn into a salad bowl lined with cresses,
put some of the best sprigs on the edge,
and cover with the remainder of the dressing.
Cream Dressing for Lincoln
Salad.
One-half pint thick cream, three tablespoon- CREAM
fuls of lemon juice, three tablespoonfuls of grated HORSE RADISH
horse radish, one-half teaspoonful of salt, one PAPRIKA
BLACK PEPPER
saltspoonful each of paprika and black pepper.
FROGS
SALT
PEPPER
BUTTER
LEMON
ARTICHOKES
POTATOES
EQQS
FRENCH DRESSING
Chill and whip the cream until stiff. Use
Dover beater or whisk. Add gradually the
lemon juice, horse radish, salt, paprika and
black pepper. It should be stiff enough to
keep in shape. After mixing half or two-
thirds of it with the oysters and cucumbers,
taste and add more seasoning if needed.
Frog Salad.
One pound white, medium sized frogs ', one-
half teaspoonful salt, one teaspoonful pepper,
one tablespoonful butter, one tablespoonful lemon
juice, two artichokes, three potatoes, three hard
boiled eggs, rule for French dressing.
Cook the frogs in water until tender, and
season with salt, pepper, butter and lemon
juice ; when cold cut the meat into inch
squares, and put them into a bowl with
cooked artichoke bottoms, potatoes and hard
boiled eggs, all cut the same size as the
frogs. Macerate with French dressing for
fifteen minutes. Drain the salad in a sieve,
and arrange it in a salad bowl, dressing it
with a mayonnaise, and smoothing the top
to a dome. Split some lobster claw meat
3
in two, season and form into a rosette in
the center of the salad ; decorate around
with truffles and gherkins, having a lettuce
heart exactly in the middle.
Italian Salad.
Pint of 'green peas, half a pint of string beans,
half a pint of carrot, half a pint of turnip,
chervil, tarragon, chives, parsley, French dress-
ing, beets, potatoes.
Put into a salad bowl which have been pre-
viously cooked, the peas, beans, carrot and
turnip diced, and add finely chopped chervil,
tarragon, chives and parsley; macerate with
a French dressing. Cut beets and potatoes
in an eighth of an inch slices, cut into fancy
shapes with French vegetable cutters.
Arrange the potatoes and beets alternately
around the base.
Endive Salad.
Endive, French dressing.
Take the leaves when quite yellow, remove
the hard parts ; the leaves can be cleaned by
PEAS
STRING BEANS
CARROT
TURNIP
CHERVIL
TARRAGON
CHIVES
PARSLEY
FRENCH DRESSING
BEETS
POTATOES
ENDIVE
FRENCH DRESSING
3 1
SPINACH
BUTTER
SALT
PEPPER
TONGUE OR LET-
TUCE
PARSLEY
FRENCH DRESSING
WATER CRESS
APPLES
FRENCH DRESSING
wiping them, as it is always preferable not
to wash these salads. Macerate with a
French dressing.
Spinach Salad.
One-half feck spinach, one tablespoonful of
butter, half a teaspoonful of salt, speck of pepper,
cold tongue or lettuce, parsley, French dressing.
Take the leaves from the spinach. Wash
it in several waters, put it in a kettle with-
out any water and cook from ten to twenty
minutes, or until the spinach is tender.
Drain and chop fine. Add the melted
butter, salt and pepper. Press into moulds
and chill. Serve on thin slices of cold
tongue or on lettuce leaves, moisten with a
French dressing, and garnish with parsley.
Heater Cress and Apple
Salad.
Water cress, sour apples, French dressing.
Have very clean and green water cress,
and sour apples cut into slices. When
ready to serve cover with a French dressing.
Pepper water cresses are prepared the same.
Chicory Salad.
Chicory , French dressing, chervil, tarragon,
bread-crust, clove of garlic.
Select the chicory heads, having yellow
hearts and very fine leaves ; cut away all the
green and wash the white part, drain and
shake well in a napkin or wire basket to
remove all the water. Macerate with a
French dressing. Chervil and tarragon can
be used, or, instead of these herbs use a
piece of bread-crust after rubbing a clove of
garlic over it.
CHICORY
FRENCH DRESSING
CHERVIL
TARRAGON
BREAD-CRUST
CLOVE OF GARLIC
Lettuce Salad.
Lettuce, French dressing, chervil and tarra-
gon if liked.
Select freshly gathered and well filled
lettuce heads, suppress the hard leaves,
keeping only the yellow ones. Wash them
in several waters, place the leaves between
two towels to absorb the moisture, then
place it in a salad bowl. Pour over the
LETTUCE
FRENCH DRESSING
CHERVIL
TARRAGON
33
lettuce a French dressing, stirring it until
it is properly mixed. Some chopped chervil
and tarragon may be sprinkled over the
salad if liked.
LETTUCE
CHERRIES
MAYONNAISE
DRESSING
PEANUTS
Cherry Salad.
Lettuce, cherries, mayonnaise dressing, cherry
juice, -peanuts.
Arrange lettuce leaves prettily on a flat
dish. Put cherries through the leaves.
Pour over a mayonnaise dressing to which
has been added a tablespoonful of cherry
juice instead of vinegar. Then put a few
cherries over the top. Seed the cherries
and place a peanut in the center to keep the
shape.
CHESTNUTS
SALT
EQQ8
LETTUCE
FRENCH DRESSING
LEMON
Chestnut Salad.
One -pint of chestnuts, salt, two hard boiled
eggs, lettuce, French dressing, lemon juice.
Shell, boil and blanch until tender, one
pint of chestnuts. Drain, dust with salt,
and stand aside to cool. Hard boil two
34
eggs. At serving time arrange the lettuce
in a salad bowl, put the chestnuts over, and
then a French dressing, using lemon juice
in place of vinegar. Hold a small sieve
over the bowl, and rub the yolks through
it, covering the salad lightly.
Lamb Salad.
Cold cooked lamb, sliced cooked potatoes,
pickled gherkins, capers and small pickled onions,
chives, French dressing, hard boiled eggs, tar-
ragon leaves.
Cut slices of cold cooked lamb a quarter
of an inch in thickness ; arrange on a deep
dish in straight rows over a bed of sliced
cooked potatoes. Decorate the whole with
slices of pickled gherkins, capers, small
pickled onions, and chopped chives. Mac-
erate with a French dressing. Garnish the
dish with hard boiled eggs, also a few tar-
ragon leaves. Serve without stirring so as
to avoid breaking the leaves.
35
LAMB
POTATOES
PICKLED ONIONS
CHIVES
FRENCH DRESSING
EGGS
TARRAGON
LEAVES
White Bean Salad.
FRENCH DRESSING
WHITE BEANS
SHALLOT
CHIVES
PARSLEY
Double the recipe for French dressing, one
pound white beans, shallot, chives, parsley.
Put dry white beans to soak in cold water
for six hours; cook in plenty of water until
tender, and when cold, put them in a salad
bowl with a little shallot, chives and parsley,
all chopped, and for each quart of beans
add double the recipe given for French
dressing. Stir well and serve.
OKRAS
SWEET PEPPERS
MAYONNAISE
DRESSING
Okra and Sweet Pepper
Salad.
Okras, sweet peppers, rule for mayonnaise
dressing.
Cut the ends and stalks from some tender,
stringless okras; cook them in boiling
salted water, drain and lay them in a salad
bowl. Throw some sweet peppers into hot
fat, peel off the skins and cut them in
Julienne. Add them to the okras, and
cover with a mayonnaise dressing.
36
Asparagus Salad.
One bundle of boiled asparagus, French
dressing.
Cut the tender parts of asparagus into
pieces of equal length and tie them in
bunches, then cook them in boiling salted
water and leave them to get cold. A few
minutes before serving put the asparagus
into a salad bowl, and pour over it French
dressing.
Imperial Salad.
French dressing, rule for mayonnaise, aspar-
agus, truffles.
Cut off some green asparagus tops one
inch in length; cook them in boiled salted
water; drain and lay them in a bowl,
macerate with a French dressing. Cut some
cooked truffles into the same length as the
asparagus, season them the same, and one-
half hour later lay them on a sieve to drain.
Then add them to the asparagus and mingle
them both with a mayonnaise, adding a
little mustard.
ASPARAGUS
FRENCH DRESSING
FRENCH DRESSING
MAYONNAISE
ASPARAGUS
TRUFFLES
37
Lobster Salad.
LOBSTER
FRENCH DRESSING
MAYONNAISE
DRESSING
LOBSTER CORAL
CLAWS
CAPERS
RADISHES OR
PARSLEY
CHICKEN
FRENCH DRESSING
MAYONNAISE
DRESSING
LETTUCE
EGGS
One pint lobster meat,Frenchdressing,mayon-
naise dressing, lobster coral, claws, capers,
radishes or parsley.
Cut the lobster meat into inch cubes,
season with a French dressing, and keep on
ice until ready to serve ; then mix it with
one-half the mayonnaise. Make nests of
crisp lettuce leaves. Place one heaped
tablespoonful of lobster in each nest with
one tablespoonful of mayonnaise on top.
Garnish with lobster coral, capers, claws,
radishes or parsley.
Chicken Salad.
One pint each of cold boiled or roasted
chicken and celery, or half as much celery as
chicken, French dressing, mayonnaise dressing,
lettuce, whites of four hard boiled eggs.
Cut the chicken into dice. Scrape, wash,
and cut the celery in dice. Mix and
macerate with a French dressing, and keep
on ice until ready to serve. Mix part of
the mayonnaise dressing with the chicken ;
arrange the salad in a dish, and pour the
remainder of the dressing over it, and gar-
nish with lettuce or celery leaves around
the chicken. On top of the lettuce place
the whites of the eggs, cut into rings, and
lay so as to form a chain.
Mayonnaise of Sweetbreads.
One fair of sweetbreads, one table spoonful of
lemon juice, one head of lettuce, one-half pint
mayonnaise dressing, a slice of onion if liked.
Clean and cook the sweetbreads in boiling
salted water, with one tablespoonful of lemon
juice, twenty minutes, and plunge into cold
water to harden. Stand away to cool.
When cold, cut into dice. Arrange the
lettuce leaves around a salad dish ; mix the
sweetbreads with a part of the mayonnaise,
and put in the center of the dish, covering
the top with the remainder of the mayon-
naise. A thin slice of onion may be placed
in the center of the salad bowl before adding
the salad if liked.
SWEETBREADS
LEMON
LETTUCE
MAYONNAISE
DRESSING
ONION
39
DANDELIONS
FRENCH DRESSING
BEET ROOT
COS LETTUCE
CHERVIL
TARRAGON
FRENCH DRESSING
ONIONS
LETTUCE
FRENCH DRESSING
Dandelion Salad.
Dandelions, French dressing, beet root.
This salad takes the place of wild chicory,
especially in winter, and by growing it in
cellars it can be had very white and tender.
Clean the leaves by wiping with a towel
do not wash it ; macerate it with a French
dressing, adding a few slices of beet root.
Cos Lettuce Salad.
(S a lade de Romaine.}
Cos lettuce, chervil, tarragon, French dressing.
Remove all the green leaves until the
yellow ones are reached ; wipe each leaf
well, place in a salad bowl and season the
salad with the chervil and tarragon, all finely
cut. Macerate with a French dressing.
Onion Salad-Bermuda.
Onions, lettuce, French dressing.
Arrange thin slices of onions in nests of
lettuce on a shallow dish. Cover with a
French dressing.
40
English W^alnut and Chicken
Salad.
'Twenty-four English walnuts, onion, pars ley, ENQLISHWALNUTS
chicken liquor, celery, cold cooked chicken, may on- PARSLEY
j 2 . > /> ./ CHICKEN
naise dressing. CELERY
MAYONNAISE
Make a chicken salad. Parboil the Eng-
lish walnuts long enough to remove the
skins. In boiling the nuts add a slice of
onion, a sprig of parsley, and a little of the
chicken liquor ; then drain, remove the
brown skins. Mix them with the celery
and chicken. Cover with a mayonnaise
dressing.
Chestnut Salad.
Chestnuts, mayonnaise dressing, lettuce.
Parboil the chestnuts ten minutes and
remove the shells, then cook them in boiling
water until soft but not broken. Remove
the thin brown skin, cut in quarter-inch
slices, moisten with mayonnaise dressing.
Arrange on cup-shaped lettuce leaves and
cover with mayonnaise.
CHESTNUTS
MAYONNAISE
DRESSING
LETTUCE
STRING BEANS
LETTUCE
WATER CRESS
FRENCH DRESSING
String Bean Salad.
String beans, lettuce^ water cress, French
dressing.
Select small, tender beans of uniform
size, not more than three inches long.
String and wash in cold water. Then cook
in boiling, salted water, uncovered, and
rapidly for fifteen minutes. When they
are tender turn out into a colander and rinse
in cold water. Let them dry, and put into
the ice chest until ready. Macerate them
with a French dressing. Arrange a bed of
crisp, light colored lettuce leaves in the
salad bowl, then a layer of water cress just
inside the lettuce, then stack the beans in
the center.
CRESS
BEET
RADISHES
MAYONNAISE
DRESSING
Magenta Salad.
Two bunches of cress, one large red beet,
eight radishes, one-half pint mayonnaise dress-
ing, one tablespoonful beet juice.
Wash and arrange the cress on a salad
dish. Boil the beet and cut it into fancy
shapes, cut the radishes into four or six
pieces. Add enough beet juice to color the
mayonnaise dressing. Put tablespoonfuls
of it on the cress, and cover the top with
the beet and radishes, arranging the latter
with the red side up. The beet juice for
coloring may be obtained by chopping the
blood beet fine, and boiling it with a little
water until the juice is extracted. Strain
and boil down.
Cerveau Salade.
Calf s brains ', one table spoonful of lemon juice,
mayonnaise dressing, lettuce, capers.
Wash the brains thoroughly in cold water,
remove the red membrane. Cook them in
boiling salted water with one tablespoonful
of lemon juice ten minutes, then plunge
into cold water. Cut the brains into small
pieces, and mix them lightly with some of
the mayonnaise. Arrange nests of lettuce
leaves on a salad dish, put in each one a
little of the salad, cover with mayonnaise
and sprinkle with capers.
CALF'S BRAINS
LEMON
MAYONNAISE
DRESSING
LETTUCE
CAPERS
43
Potato a la Parisienne Salad.
POTATOES
MAYONNAISE
DRESSING
PARSLEY
BEETS
Four or six potatoes, mayonnaise dressing,
parsley, two beets.
Pare and cut the potatoes with a vege-
table cutter, into little balls the size of
marbles. Cook them in boiling salted water
until tender, drain and dry carefully. While
warm mix them with the mayonnaise. Pour
the potato balls in the center of a salad dish,
sprinkle over them chopped parsley. Gar-
nish with a border of pickled beets, which
have been cut into points.
TOMATOES
SALT
PEPPER
ONION
GELATINE
MAYONNAISE
DRESSING
LETTUCE
PARSLEY
Tomato Aspic Salad.
No. i.
One pint of tomatoes, one teaspoonful of salt,
one saltspoonful of pepper, one teaspoonful of
onion juice, one-fourth of a box of gelatine, one-
half pint of mayonnaise dressing, lettuce, parsley.
Strain the tomatoes, add the salt, pepper
and onion juice, add the gelatine. Soak
for half an hour, then bring it to the boiling
44
point, and pour into small moulds. Put
away to harden.
When ready to serve, arrange nests of
lettuce leaves on a salad dish, and turn out
each mould of tomato jelly in the nests.
Pour the mayonnaise dressing around them,
sprinkle with chopped parsley.
Tomato Aspic Salad.
No. 2.
One-half box of gelatine, one-half cup of cold
water, one can or eight tomatoes, one table-
spoonful of chopped onion, one saltspoonful of
celery seed, one bay leaf, one sprig of parsley,
one-fourth of a teaspoonful of beef extract, one
teaspoonful of salt, one-half teaspoonful of pap-
rika, one tablespoonful of lemon juice, lettuce or
cress, mayonnaise dressing.
Soak the gelatine in the cold water one-half
hour. Add the strained tomatoes, onion,
celery seed, bay leaf, parsley and beef extract.
Bring it to the boiling point, and add the
paprika and lemon juice; mix and strain.
GELATINE
WATER
TOMATOES
ONION
CELERY SEED
BAY LEAF
PARSLEY
BEEF EXTRACT
SALT
PAPRIKA
LEMON
LETTUCE OR
CRESS
MAYONNAISE
DRESSINQ
45
SCALLOPS
TOMATOES
MAYONNAISE
DRESSING
WATER CRESS
SCALLOPS
CUCUMBERS
SALT
LEMON
LETTUCE OR
CRESS
FRENCH OR MAY-
ONNAISE DRESS-
INQ
ONION
Pour into a mould, when firm garnish with
lettuce leaves or cress. Serve with a mayon-
naise dressing.
Scallop and Tomato Salad.
One pint of scallops, six tomatoes, mayonnaise
dressing, two bunches of water cress.
Cook the scallops as directed in the pre-
ceding recipe. Cut them into dice. Peel
the tomatoes, cut a slice from the stem end,
scoop out the ends, and fill the cavities with
the scallop dice and put a tablespoonful of
mayonnaise on each. Serve on the cresses.
Scallop Salad.
One pint of scallops, two cucumbers, one-half
tablespoonful of salt, one tablespoonful of lemon
juice, one bead of lettuce or cress, French or
mayonnaise dressing, one onion.
Wash the scallops, then cook in boiling
water with the salt and lemon juice half an
hour. Drain, plunge into cold water, and
when cold dry them in a napkin. Cut them
in slices across the grain, and mix them
TONGUE
ASPIC JELLY
CELERY
MAYONNAISE
DRESSING
with the sliced cucumbers. Cut the onion
and rub it around the salad bowl, add the
salad and pour over it a French or mayon-
naise dressing. Garnish with lettuce leaves
or cresses.
Jellied Tongue Salad.
One cupful of chopped cold tongue, two cup-
fuls of dark aspic jelly, three cupfuls of celery
diced, one-half pint mayonnaise dressing.
Mix the tongue with the aspic jelly, pour
into small timball moulds, and set away to
harden. Mix the celery with a part of the
mayonnaise and put it in the center of a
salad dish, around which arrange the moulds
of tongue. Garnish with the celery leaves.
Serve the remainder of the dressing in a
separate dish.
Chicken Aspic Salad.
Cold cooked chicken, aspic jelly, water cress* CHICKEN
' * J - / * ' ACDir ici
olives, mayonnaise dressing.
Cut cold cooked chicken in neat pieces.
Cover the bottom of a mould with the
ASPIC JELLY
WATER CRESS
OLIVES
MAYONNAISE
DRESSING
47
aspic jelly, put on ice and when hard add
a layer of the chicken, which has been
seasoned, and a little of the aspic to keep it
in place, then add enough to cover it.
Repeat till the mould is full. Garnish
with water cress and olives. Serve with
mayonnaise dressing.
Aspic Jelly for Salads.
SOUP STOCK Three pints of soup stock, one box of gelatine.
GELATINE / j / i i *
WHITE WINE AND one cupful of white wine and water, or water
WATER OR i 7 i r 77
A a lemon juice > whites and shells of two
LEMON JUCE
EQQS eggs
Soak the gelatine in the water and wine
or water and lemon juice until soft. Add
it to the soup stock beef if for dark jelly,
and veal or chicken if for light. Season
highly, and mix the whites and shells of two
eggs with the stock when cold. Cook all
together until hot, stirring all the time.
Let it boil till a thick scum has formed;
remove it, and strain through a napkin.
Vegetable Jelly Salad.
One-half box of gelatine, three-fourths of a
cup of cold water, one pint of boiling water,
one-half cup of sugar, one-half cup of lemon
juice (large), three tomatoes, two bunches of
water cress, mayonnaise dressing.
Soak the gelatine in cold water. Cut
the lemon rind thin and cook it in the water
five minutes, then add the soaked gelatine,
sugar and lemon juice. Strain it into a
pitcher. Wet a mould in cold water, and
pack it in ice. Put in a layer of jelly, when
hard a layer of nice red tomatoes sliced with
a little water cress. Add a little jelly to
keep the vegetables in place before adding
enough to cover the fruit. Repeat till the
mould is full. Garnish with cresses and
serve with mayonnaise dressing.
Brussels Sprouts and Chestnut
Salad.
One pint of Brussels sprouts, one-half pint
of chestnuts, mayonnaise dressing.
Clean and cook the Brussels sprouts in
boiling salted water one-half hour, or until
GELATINE
WATER
SUGAR
LEMON
TOMATOES
WATER CRESS
MAYONNAISE
DRESSING
BRUSSELS
SPROUTS
CHESTNUTS
MAYONNAISE
DRESSING
49
ORANQES
BANANAS
LEMON
SUGAR
EOQ
PINEAPPLE
ORANQES
SUGAR
SHERRY
MARASCHINO
tender, then drain and add to them the
chestnuts, which have been shelled, blanched
and boiled. Add mayonnaise dressing suf-
ficient to moisten them. Serve in a salad
bowl with the remainder of the dressing
on top.
Banana and Orange Salad.
Four oranges, three bananas, juice of one-
half lemon, juice of two oranges, one-half cup-
ful of sugar, white of one egg, one-half cupful
of pineapple juice.
Slice and mix in a bowl the oranges and
bananas. Heat to the boiling point, the
orange and lemon juice, sugar and white of
the egg, then simmer five minutes. Strain
through a muslin upon the fruit, add the
pineapple juice. Set away on ice to become
chilled before serving.
Orange Salad.
Eight oranges, one-half cup of sugar, one gill
of sherry, one tablespoonful of Maraschino.
Peel and cut the oranges into thin slices.
Mix all the other ingredients together, stir
LEMON
CREAM
BANANAS
LETTUCE
until the sugar is dissolved, pour it over the
fruit, and put it into the refrigerator for
an hour.
Orange and lemon juice may be used
instead of wine.
Banana Salad.
Yolk of one egg, one salt spoonful of salt, one- EQQ
half teaspoonful of powdered sugar, one-half SUGAR
pint of oil y two tablespoonfuls of lemon juice,
one gill of cream, six bananas, lettuce.
Stir the egg, salt and sugar in a shallow
dish, add the oil slowly, and enough of the
lemon juice to thin it. Just before serving
add the cream, which has been whipped.
Arrange nests of lettuce leaves on a salad
dish. Slice the bananas, lay several pieces
in each nest and cover with the dressing.
Artichoke Salad.
One bottle of French artichokes, French
dressing, mayonnaise dressing, lettuce, parsley,
onion if desired.
Wash the artichokes in cold water and
cover with the French dressing. When
FRENCH ARTI-
CHOKES
FRENCH DRESSING
MAYONNAISE
DRESSING
LETTUCE
PARSLEY
ONION
ready to serve, place one artichoke on a
few crisp lettuce leaves ; then put a table-
spoonful of the mayonnaise on top.
Sprinkle with chopped parsley. A few
drops of onion juice may be added if desired.
Rice and Mutton Salad.
RICE
MUTTON
MAYONNAISE
DRESSING
LETTUCE
EQQS
One-half cupful of rice, two cupfuls of cold
minced mutton, mayonnaise dressing, one head
of lettuce, whites of three hard boiled eggs.
Cook the rice rapidly in boiling salted
water about twenty minutes, drain and dry
carefully in the oven ; mix while hot with
the meat which has been moistened with a
little of the dressing. Turn into small
moulds and set away until chilled. Arrange
nests of lettuce leaves on a salad dish, turn
each mould into one. Garnish with the
whites of eggs cut in rings, and just before
serving fill the centers with mayonnaise
dressing, the remainder being served in a
separate dish.
Swedish Salad.
One cupful of cold chicken diced, one cupful
of beef tongue, one cupful of smoked salmon, one
carrot, two potatoes, one cupful of string beans,
French dressing, one-half pint mayonnaise
dressing, pickled beet.
Separate the fish into flakes and add it to
the chicken. Boil the vegetables, cut them
into dice, macerate them with the French
dressing; mix with the meat. Put in a
salad bowl and add the mayonnaise dressing.
Garnish with pickled beet cut in fancy
shapes.
CHICKEN
BEEF TONGUE
SMOKED SALMON
CARROT
POTATOES
STRING BEANS
FRENCH DRESSING
MAYONNAISE
DRESSING
PICKLED BEET
Salade de Veau.
No. 7.
One pint of veal diced, French dressing,
capers, parsley.
Macerate the veal with the French dress-
ing. Put into asalad bowl, andsprinkleover
with chopped parsley and whole capers.
Arrange sprigs of parsley around the salad.
VEAL
FRENCH DRESSING
CAPERS
PARSLEY
VEAL
FRENCH DRESSING
MAYONNAISE
DRESSING
LETTUCE
CAPERS
Salade de Veau.
No. 2.
One pint of veal diced, French dressing,
mayonnaise dressing, lettuce, capers.
Macerate the veal with the French dress-
ing. Arrange in a salad bowl on crisp let-
tuce leaves, cover the veal with the mayon-
naise dressing, and sprinkle capers over
the top.
Apple and Onion Salad.
APPLES
ONION
FRiJcS'DRESSING &**** ^SSmg.
Three mildly acid apples, one onion, lettuce,
APPLE
ENGLISH WAL-
NUTS
MAYONNAISE
DRESSING
LETTUCE
Slice the onion and apples. Arrange in
nests of lettuce leaves, and season with the
French dressing.
Apple and English Walnut
Salad.
Two cupfuls of sliced apple, two cupfuls of
sliced English walnuts, mayonnaise dressing,
lettuce.
54
Mix the apple and walnuts together.
Arrange in a salad bowl with lettuce leaves,
and cover with the mayonnaise dressing.
Apple , Chestnut and Celery
Salad.
One-and-a-balf cupfuls each of sliced apple,
celery and boiled chestnuts, cooked dressing No.
2, celery tips.
Cut the apples in thin slices. Shell and
boil the chestnuts fifteen minutes or until
soft but not broken. Drain and when cool
cut the chestnuts and celery in slices.
Moisten with a part of the dressing and put
in a salad dish with the remainder of the
dressing on top. Garnish with celery tips.
Japanese Salad.
(Mrs. Rorer.)
Two potatoes, six cooked or canned mush-
rooms, one teaspoonful of salt, one tablespoon-
ful of onion juice, one-fourth teaspoonful pepper,
four tablespoonfuls of white wine, twelve sar-
dines, lettuce, parsley, French dressing.
Boil the potatoes and while hot cut into
dice, add the mushrooms chopped fine.
APPLE
CELERY
CHESTNUTS
COOKED DRESSING
NO. 2
CELERY
POTATOES
CANNED MUSH-
ROOMS
SALT
ONION
PEPPER
WHITE WINE
SARDINES
LETTUCE
PARSLEY
FRENCH DRESSING
55
LETTUCE
RADISHES
OLIVES
FRENCH DRESSING
CORN
MILK
SALT
BUTTER
PEPPER
Mix, add the salt, onion juice and pepper.
Sprinkle over the wine, and stand on ice.
When ready to serve, add the sardines,
turn into a salad bowl on white lettuce
leaves.
Sprinkle over chopped parsley and cover
with a French dressing.
Radish Salad.
One bead of lettuce, small round radishes,
olives, French dressing.
On a salad dish arrange two light crisp
lettuce leaves for each person, in the center
of these leaves arrange the radishes (which
have been cut in quarters) with the red
side up, around them put a border of olives,
which have been cut in quarters lengthwise,
and stoned. Just as the salad is served pour
over the French dressing.
American Corn Salad.
(Mrs. Marshall.)
Two or three young heads of corn, milk, salt,
butter, pepper.
Remove the outer leaves and sticky part
from the heads of corn and put them into
a stew pan of boiling milk and water that
is seasoned with salt and a pat of butter,
just bring to a boil, remove any scum and
simmer gently for fifty or sixty minutes,
then take up and drain them on a hair
sieve, put a clean wet cloth over the corn
and leave till cold. Place the corns on a
flat dish, season with pepper and salt, mask
them with the prepared sauce and serve.
Sauce for American Corn
Salad.
Tolks of three raw eggs, one pint of salad
oil, one teaspoonful of raw English mustard,
one table spoonful of tarragon vinegar, twelve
raw oysters, coralline pepper, one gill of cream,
one onion.
Mix the yolks of the eggs into the oil,
add to it the mustard, vinegar and the
oysters that have been pounded and rubbed
through a sieve, add a good dust of pepper,
the stiffly whipped cream and the onion
finely chopped. Mix all together and use.
EQQS
SALAD OIL
ENGLISH MUSTARD
TARRAGON
VINEGAR
OYSTERS
CORALLINE
PEPPER
CREAM
ONION
57
^CULTURE LIBR
40 GIANNINI HALL
EXT. 4493
^ 00 -V54(1887 S 16)476
