NYPL RESEARCH LIBRARIES
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Courtesy of "The Ladies' Home Journal "
SALADS, SANDWICHES
AND
CHAFING DISH RECIPES
BY
MARION HARRIS NEIL, M.C.A.
FORMER COOKERY EDITOR, THE LADIES' HOME JOURNAL, AUTHOR OF " HOW TO
COOK IN CASSEROLE DISHES," "CANDIES AND BONBONS AND HOW TO
MAKE THEM," " CANNING, PRESERVING AND PICKLING," AND
" THE SOMETHING-DIFFERENT DISH "
.
-
PHILADELPHIA
DAVID McKAY, PUBLISHER
604-608 SOUTH WASHINGTON SQUARE
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739253
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TILD-N FOl '.CA. IONS
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COPYRIGHT, 1916, BY
DAVID McKAY
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e* c ' t e e c
TO MY MOTHER
THIS BOOK IS AFFECTIONATELY DEDICATED
BY THE AUTHOR
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CONTENTS
PAGE
CHAFING DISH RECIPES 17
SANDWICH RECIPES 76
SALADS, GENERAL INFORMATION 137
SALAD ACCESSORIES 146
How TO PREPARE -149
DRESSINGS . . . , 151
SALADS 174
ILLUSTRATIONS
FACING
PAGE
MAKING FRUIT SALAD Frontispiece
HAM A LA COUNTRY CLUB 41
A SWEET OMELET 62
BEEF SANDWICHES 79
AN EXCELLENT LAYER SANDWICH 79
LADY MARY SAND WICHES 103
MY FAVORITE SANDWICHES no
NANTUCKET SANDWICHES no
UTENSILS FOR SALAD MAKING 117
CHICKEN AND CRANBERRY SANDWICHES 131
TUTTI-FRUTTI SANDWICHES 131
BLUE BIRD SALAD 180
CRAB MEAT WITH EGGS 192
MACARONI SALAD 216
PARK LANE SALAD , 216
TUNA FISH SALAD 245
PREFACE
It might seem to a superficial observer that there
are cookery books in abundance already before the
public, but I do not think an apology is needed for
the publication of a reliable book on Salads, Sand-
wiches and Chafing Dish recipes, at this time.
Encouraged by the popularity of my other cookery
books, I have been persuaded to produce this present
volume, and I confidently believe that it will be found
a useful manual in the hands of the experienced as
well as the young housekeeper.
The tested recipes I offer here are the results of
careful selection from a collection made during a pe-
riod of twenty years, and I have been explicit in my
directions, even at the risk of repeating them more
than once. I hope the feature of the illustrations
will render the book of special service to many house-
wives.
MARION HARRIS NEIL
CHAFING DISH RECIPES
CHAFING DISH RECIPES
11 A morsel for a monarch"
The chafing dish, which within the last few years
has been so much favored, is by no means a utensil of
modern invention, as many chafing dishes have been
found in the ruins of Pompeii.
A chafing dish is mentioned in a book termed ' : The
French Cook' published in London in 1653. This
utensil was used in the time of Louis XIV. The sup-
pers and entertainments of this monarch were in ac-
cord with the magnificence of his court, and he was
exacting as to the renown of his table. His motto
was "One eats well who works well." In the days of
Madame de Stael and Madame Recamier the chafing
dish was popular and played an important part in
their entertainments.
The modern chafing dish consists of a stand in
which is set a broad, shallow saucepan with a handle
called a blazer. Fixed in the stand beneath this is a
lamp with a generous hardworking flame which does
not merely keep warm the contents of the pan above
but cooks it with speed and thoroughness. In addi-
tion to the saucepan there is another outer pan, a
13
14 Chafing Dish Recipes
little larger, into which it fits. This is intended to
act as a hot water jacket and to be kept filled with
boiling water when cooking anything of a nature to
burn easily, or if it is merely desired to keep the con-
tents warm. Some of the newest and most success-
ful chafing dishes consist of wrought copper stands with
dishes of earthenware, others again are to be obtained
with dishes of the same sort held in brass or copper of
less cost. Copper and nickel are made into suffi-
ciently attractive shapes to be desirable on any table,
and if the pocketbook allows of entering upon the
realm of silver and silver plate, there are to be found
designs of infinite charm and variety. There is, in
fact, to be found a chafing dish adapted to any need,
and its usefulness is beyond dispute. Every house-
hold should own a chafing dish, as it will be found
especially useful for the late supper, the cook's day
out, the hasty breakfast, the impromptu luncheon, the
Sunday evening tea, the hot day dinner, the picnic,
and the motoring tour.
And nowhere does it do better service than in the
sick room, where small quantities, quickly prepared
and served hot, will often tempt the invalid's appetite.
The most characteristic and novel feature about
chafing dish cookery is that the cooking process is
carried out directly upon the dining table and in full
view of the expectant diners. This is what lends
fascination to the process.
Chafing Dish Recipes 15
The chafing dish is often made the excuse for dainty,
luxurious suppers, for merry little after- theater parties,
and for all sorts of convivial meetings among friends.
There is something wonderfully seductive about the
shining little dish as it glistens among the damask
and crystal and flowers under the soft glow of the rosy,
shaded candles at the supper party.
It appears the very incarnation of good cheer and
jollity with the blaze curling up on the bright silver,
and the delicate, savory odor arising as one of the
party skilfully concocts some toothsome delicacy
suited to the festive occasion.
The officiating person, it should be mentioned, is
by no means invariably a lady, for many of the most
skilled chafing dish cooks belong to the sex which
usually confines its culinary efforts to criticism.
Most people will agree that this is at least a step in
the right direction. It must needs be a regretful
confession to make; but when men do cook, they cook
well, and the chafing dish cook is no exception. To
descend to the practical side of chafing dish cookery,
almost anything can, roughly speaking, be cooked in
it; but those articles which do not require over long
in the cooking, and which do not require to be sub-
jected to a fierce heat, are most suitable: things, for
instance, such as omelets, eggs, cheese savories, bacon,
kidneys, sausages, rechauffes of all sorts, bananas,
tomatoes, all kinds of foods which have already been
16 Chafing Dish Recipes
once cooked, such as cooked fish and poultry, and so
on. The Welsh Rabbit is a standard favorite at sup-
per parties. All kinds of shell fish, especially the
oyster, the lobster, the crab and the shrimp are very
popular as inmates of the chafing dish, and the sweet-
bread and the mushroom are very frequently to be
met with. Everything cooked at the table should be
served directly from the chafing dish to individual hot
dishes.
With two or three chafing dishes a very creditable
repast may be served. Alcohol, electricity or gas
may be employed as the fuel, but the former is gen-
erally used. Denatured alcohol is best, as it gives
greater heat and burns longer than wood alcohol.
Do not burn cheap or diluted alcohol. The electric
chafing dish is one of the best expressions of modern
household luxury and it is always ready for use.
Wooden spoons are excellent to use as they do not
become hot, are noiseless, and do not scratch the pans.
See that the lamp is full before lighting. The lamp
can be adjusted to give a moderate or quick heat.
In preparing to use a chafing dish at table, be sure
that all ingredients, seasonings, etc., are at hand,
that no time may be wasted when the lamp is lighted.
The butter, which usually appears in the recipes in
fairly generous quantities, should be in squares, rolls
or little balls, and all the other ingredients daintily
placed forth in pitchers or plates. Always have a
Chafing Dish Recipes 17
tray under the chafing dish in case water or alcohol
overflows.
There is no utensil that is so capable of witchcraft
in cooking as the ordinary kind of chafing dish, cost-
ing little to buy, and only a trifle for fuel. It will
grill the humble slice of bacon, or it will reanimate
the joint of a bygone dinner; it will broil the little
cutlet, and it will cook cheese or the homely but ever
welcome egg in literally a hundred ways, and produce
all sorts of practical dishes. Indeed as a matter of
fact it is an object of the greatest utility in the menage.
APPLE RINGS
4 large firm apples i tablespoonful lemon- juice
y 2 Ib. (i cup) sugar Lady-fingers
i gill (y 2 cup) water Whipped cream
Peel, core, and cut the apples in thick rings; boil
the sugar, water, and lemon- juice until the syrup
threads; lay in the rings and cook slowly until they
are transparent; cool and serve in a glass dish with
lady-fingers and whipped and sweetened cream.
ASPARAGUS IN ROLLS
i^ pint (i cup) milk i tablespoonful flour
Rolls Salt, pepper, and paprika to
2 beaten eggs taste
i oz. (2 tablespoonfuls) but- i can asparagus
ter
2
1 8 Chafing Dish Recipes
Cut off the tops of as many rolls as required, take
out all the soft inside, and lay the rolls with their tops
to crisp in the oven. Heat the milk in the chafing
dish, add the beaten eggs, seasonings, butter, flour,
and asparagus cut fine. Stir until the mixture thickens,
put it in the shells of the rolls, place their tops on,
and serve hot.
BANANA COMPOTE
8 bananas i lemon
y Ib. ( l /2 cup) sugar 2 tablespoonfuls chopped nut
4 tablespoonfuls water meats
Peel the bananas and with a silver knife cut them
into slices one inch in thickness. Place these in the
chafing dish with the grated rind and strained juice
of the lemon; just allow them to boil up, then lift out
the fruit and place it in a glass dish. Now boil su-
gar and water for three minutes, then pour over the
fruit. Sprinkle over the nut meats and serve.
BARBECUED HAM
4 slices ham % teaspoonful paprika
i teaspoonful sugar 6 tablespoonfuls vinegar
i teaspoonful French mustard
Fry the slices of ham in the blazer, and when
cooked, put them on a hot platter. Add to the fat in
the pan the sugar, mustard, paprika, and vinegar.
Stir until smoking hot and pour over the ham.
Chafing Dish Recipes 19
BLANQUETTE OF TURKEY
i pint (2 cups) cooked tur- i teaspoonful lemon- juice
key breast % teaspoonful salt
i^ ozs. (3 tablespoonfuls) ^4 teaspoonful paprika
butter y& teaspoonful grated nutmeg
i tablespoonful flour 3^ teaspoonful onion-juice
i. l /t gills (y cup) white stock 2 egg-yolks
i gill (y cup) thick cream
Heat the butter in the blazer of the chafing dish,
stir in the flour, and cook for two minutes. Add the
stock, cream, and the seasonings. Reduce the flame
and simmer for four minutes, then add the turkey cut
in small pieces, and cook for five minutes more. Stir
in the yolks of eggs, well beaten, and serve at once on
hot plates.
BREADED TONGUE WITH TOMATO SAUCE
Cold boiled tongue i can tomatoes
i egg i onion slice .
Salt and pepper to taste 3 tablespoonfuls flour
1 teaspoonful sugar i teaspoonful chopped parsley
2 ozs. (4 tablespoonfuls) % teaspoonful paprika
butter
Cut the tongue in slices, season with salt and pepper,
dip in the egg, well beaten, and fry in hot fat. Melt
the butter in the blazer, add the flour, and when well
blended add the tomatoes, the onion, sugar, and season-
2O Chafing Dish Recipes
ings. Cook for eight minutes, then strain and serve
with the tongue.
BROWNED FISH HASH
% lb. (i cup) cooked white 2 tablespoonfuls chopped
fish cooked beets
% lb. (i cup) cooked diced i tablespoonful bacon fat
potatoes 2 ozs. (4 tablespoonfuls) butter
i tablespoonful chopped Watercress
parsley Lemon quarters
i teaspoonful lemon juice
Mix the potatoes with the fish, add the beets,
seasonings, butter, melted, and parsley. Melt the
fat in the blazer, add the hash, and turn it quickly until
it is heated through ; then form it into an oval mound
and allow it to brown on the under side. Serve in-
verted on a hot platter, garnished with watercress
and quarters of lemon.
CALF'S BRAINS WITH MUSHROOMS
i set calf's brains i gill (y^ cup) Madeira wine
4 ozs. (^4 cup) butter 6 chopped mushrooms
% lb. (i cup) flour 2 egg-yolks
$4 pint (i cup) stock ^4 lemon
Melt the butter in the blazer, stir in the flour, and
when smooth add the stock, taking care to stir all the
time, then add the wine, mushrooms, and the brains.
Let cook for thirty minutes and then remove the
Chafing Dish Recipes 21
brains to a hot dish; into the sauce put the beaten
yolks of eggs and the strained lemon-juice. Pour
the sauce over the brains before sending to table.
CALF'S LIVER A LA MINUTE
6 thin slices calf's liver i oz. (2 tablespoonfuls) lard
X teaspoonful salt i teaspoonful chopped parsley
Y^ teaspoonful white pepper ]4 lemon
}4 oz. (2 tablespoonfuls) flour
Mix the flour with the seasonings and dip the slices
of liver into these. Melt the lard in the blazer, place
in the liver, and fry for one and one-half minutes on
each side. Lift out on a hot dish, sprinkle with the
parsley, squeeze over the lemon-juice, and serve.
CARROTS WITH PEAS
3 large carrots i tablespoonful chopped mint
i can peas leaves
y^ Ib. (y cup) butter Salt, pepper, and paprika to
y^ Ib. ($4 cup) sugar taste
Scrape the carrots and cut them into one-fourth
inch slices; then cut them into fancy shapes, and cook
for fifteen minutes in boiling salted water. Drain
and put them into the chafing dish with the butter,
sugar, and mint. Cook slowly until soft and glazed.
Drain the peas and cook them in boiling water for
eight minutes; drain and season with a little butter,
22 Chafing Dish Recipes
salt, pepper, and paprika. Pour them into a hot
vegetable dish, surround with the carrots, and serve.
CAULIFLOWER HONGROISE
i boiled cauliflower i gill (yZ cup) vinegar
1^2 teaspoonfuls mustard 3 egg-yolks
1^4 teaspoonfuls salt X gill (/4 CU P) li ve il
i teaspoonful powdered sugar i teaspoonful chopped parsley
i^ teaspoonfuls paprika i oz. (2 tablespoonfuls) butter
Separate the cauliflower in small pieces. Beat the
yolks of eggs, add the oil, vinegar, and seasonings,
pour into the chafing dish, add the cauliflower, and
cook over hot water until the mixture thickens. Take
from the flame and add the butter, melted and mixed
with the parsley. Serve very hot in hot ramequins.
"CELERIED OYSTERS
12 large oysters i wineglassful sherry wine
i tablespoonful chopped ^4 oz. (1^2 tablespoonfuls)
celery butter
Salt and pepper to taste Squares of buttered toast
Melt the butter in the chafing dish, add the oysters
and celery, cook for three minutes, add the seasonings
and wine, and serve very hot on the toast.
CELERY TOAST
i head celery i pint (2 cups) milk
i oz. (2 tablespoonfuls) butter Buttered toast
1^2 tablespoonfuls flour Salt and pepper to taste
Chafing Dish Recipes 23
Clean the celery, cut it into small pieces, and boil
it in boiling salted water until tender. Drain and
add the milk, the butter creamed with the flour, and
the seasonings. Cook for five minutes and pour over
buttered toast.
'CHEESE DREAMS
Cheese Tomato or mushroom catchup
Buttered bread Butter
Cut eight thin slices of white bread, remove the
crusts and spread with butter. Place thick slices of
cheese between the bread and fry in plenty of hot
butter in the chafing dish. Serve hot with tomato or
mushroom catchup.
CHICKEN A LA KING NO. i
i*4 pints (3 cups) cooked % teaspoonful onion-juice
chicken i tablespoonful lemon-juice
X green pepper Yz teaspoonful paprika
^ pint (i cup) mushrooms Butter
>oz. (2 tablespoonfuls) flour Pinch grated nutmeg
2 truffles, sliced Triangles of toast or puff paste
X teaspoonful salt 3 egg-yolks
i pint (2 cups) cream
Chop the pepper and peel and break the mush-
rooms in pieces. Melt two tablespoonfuls of butter
in the chafing dish, add the flour, truffles, salt, mush-
rooms, and pepper and cook for four minutes. Add
24 Chafing Dish Recipes
the cream gradually and stir until the sauce boils.
Set the blazer over hot water, add chicken cut in
cubes, then cover and let stand to become thoroughly
hot.
Cream one-fourth cupful of butter, beat in yolks
of eggs, add the seasonings, and blend with the
chicken mixture. Make very hot and serve with
triangles of toast or puff pastry.
' CHICKEN A LA KING NO. 2
2 cold boiled chickens 6 mushrooms
2 ozs. (4 tablespoonfuls) 2 teaspoonfuls capers
butter YZ pint (i cup) cream
Salt and red pepper to taste 3 egg-yolks
2 tablespoonfuls chopped i gill (y cup) sherry wine
pimientoes (canned red Slices of buttered toast or
peppers) patty cases
2 tablespoonfuls shredded i truffle
boiled ham
Cut the breasts of the chickens into small pieces
two inches square and saute in the butter seasoned
with salt and red pepper. Add capers, pimientoes,
ham, mushrooms cut in slices, and yolks of eggs beaten
with the cream. Bring slowly to boiling-point, then
add the wine, stir quickly, and serve on the toast or
in hot patty cases decorated with the truffle cut in
diamonds.
Chafing Dish Recipes 25
CHICKEN A LA NEWBURG
1 pint (2 cups) cold diced 2 hard cooked egg-yolks
chicken "%. giU (/4 cup) sherry wine
2 ozs. (4 tablespoonfuls) 2 tablespoonfuls milk
butter Salt and red pepper to taste
i tablespoonful flour Strips of buttered toast
^2 pint (i cup) cream
Melt the butter in the chafing dish, stir in the flour,
and when blended add the cream and cook over hot
water. Add the chicken, yolks of eggs mashed to a
paste with the milk, and seasonings. When hot, stir
in the wine and serve with the toast.
CHICKEN LIVERS WITH OYSTERS
Chicken livers 12 oysters
^2 oz. (i tablespoonful) Buttered toast
butter ^2 pint (i cup) stock
i tablespoonful flour Kitchen Bouquet
Salt and pepper to taste
Get the livers from three good-sized fowls, parboil
them, and cut them into pieces. Melt the butter in
the chafing dish, add the flour, and, when blended, add
the livers and heat well; now add seasonings, the
stock, or water in which the livers were cooked,
seasoned with a little Kitchen Bouquet, and the
oysters. Cover and simmer for five minutes; serve
hot on toast.
26 Chafing Dish Recipes
CHICKEN TERRAPIN
Cold cooked chicken Mustard and red pepper to
2 ozs. (4 tablespoonfuls) taste
butter Powdered mace to taste
^2 oz. (2 tablespoonfuls) ^ pint (i cup) cream
flour 2 wineglassfuls sherry wine
3 hard-cooked egg-yolks 3 tablespoonfuls chicken stock
i teaspoonful salt Fried croutons of bread
Cut the chicken into small pieces, being careful to
reject every particle of skin and bone. Melt the
butter in the blazer, add the flour, yolks of eggs
rubbed through a sieve, chicken, seasonings, chicken
stock, and the cream. Stir and cook for five minutes,
then add the sherry wine and serve hot with fried
croutons of bread.
CHICKEN WIGGLE
i can or some cold cooked Salt, pepper and paprika to
chicken taste
i oz. (2 tablespoonfuls) i pint (2 cups) milk
butter i can peas
^2 oz. (2 tablespoonfuls) flour Buttered graham bread
Melt the butter in the chafing dish, stir in the flour,
and blend well, then add the milk and stir and cook
for five minutes. Add the chicken cut into small
pieces, the drained peas, and the seasonings. Make
very hot and serve with slices of buttered Graham
bread.
Chafing Dish Recipes
27
CHICKEN WITH CHEESE
i oz. (2 tablespoonfuls) but-
ter
4 ozs. (i cup) grated cheese
i*4 pints (2>^ cups) milk
3 eggs
y? pint (i cup) cooked diced
chicken
y^ pint (y cup) chopped
pimientoes (canned red
peppers)
y^ pint (y cup) chopped
cooked mushrooms
i chopped green pepper
y$ teaspoonful paprika
^2 teaspoonful salt
Toasted bread
Melt the butter in the blazer, add the cheese, being
careful not to overcook, add the eggs well beaten, and
the milk, and when the mixture begins to thicken add
the chicken, pimientoes, green pepper, mushrooms,
and seasonings. Make very hot and serve on slices
of toast.
CHICKEN WITH PEPPERS
1 pint (2 cups) diced cooked
chicken
2 green peppers
i oz. (2 tablespoonfuls)
butter
y4. pint (i cup) chicken stock
y4. pint (i cup) cream
y? teaspoonful salt
y^ teaspoonful pepper
y^ teaspoonful celery salt
^ oz. (2 tablespoonfuls) flour Rounds of toast
Remove the seeds from the peppers, boil them for
ten minutes in boiling salted water then drain; chop,
and add to the chicken. Melt the butter in the chafing
dish, add the flour, and cook for a minute; then add
28 Chafing Dish Recipes
the chicken stock, seasonings, and cream. Stir un-
ceasingly until the mixture is well blended and boils
for five minutes. Add the chicken and peppers and
let stand until thoroughly heated, stirring occasionally.
Serve hot on rounds of toast.
CLAMS, HUDSON STYLE
3 pints clams Salt, black pepper, and pap-
i lemon rika to taste
4 ozs. (yZ cup) butter Fried or toasted bread
Clean the clams, and cut off the hard black parts.
Cook them in their own liquor until they are quite
tender, then drain them. Put them into the chafing
dish with the butter, strained lemon-juice, and season-
ings and cook until very hot. Serve on rounds of
fried or toasted bread.
CORN OYSTERS
1 can corn % teaspoonful paprika
2 eggs i oz. (4 tablespoonfuls) flour
i teaspoonful salt i tablespoonful butter, melted
y teaspoonful pepper Hot fat
Beat the eggs separately, add to the yolks, the corn,
seasonings, butter, and flour, then mix well and fold
in the stiffly beaten whites of eggs.
Drop the mixture by tablespoonfuls into hot fat
and fry and drain. Serve hot.
Chafing Dish Recipes 29
CRABS A LA CREOLE
4 soft-shelled crabs >^ pint (i cup) strained to-
i oz. (2 tablespoonfuls) mato juice
butter i gill (y cup) chicken broth
i small onion or stock
i small chopped pimiento ^ teaspoonful celery salt
(canned red pepper) Toast
Clean the crabs and cut them in halves. Melt the
butter in the hot-water pan, add onion and pimiento,
chopped fine. Stir while frying, and add the tomato
juice, chicken broth, celery salt, and the crabs. Sim-
mer for seven minutes and serve on toasted bread.
CRAB FLAKES WITH RED PEPPERS
5 hard-cooked eggs >^ pint (i cup) cooked crab
2 tablespoonfuls breadcrumbs meat
2 tablespoonfuls chopped y^ teaspoonful salt
pimientoes (canned red ^ teaspoonful powdered nut-
peppers) meg
2 ozs., (4 tablespoonfuls) X teaspoonful paprika
butter i teaspoonful lemon-juice
% pint (i cup) cream
Shell the eggs, chop the whites, and mash the yolks.
Melt the butter in the chafing dish, stir in the eggs,
breadcrumbs, peppers, cream, crab meat, and when
hot add the seasonings. Make very hot and serve at
once in hot ramequins.
30 Chafing Dish Recipes
CRAB MEAT SANDFORD
i pint (2 cups) crab meat 2 tomatoes
i garlic clove ^ pint (i cup) white wine
i small onion 4 tablespoonfuls tomato
1 green pepper sauce
6 mushrooms Salt and paprika to taste
3 tablespoonfuls olive oil Timbale cases
Chop the onion and cut the garlic, pepper, and mush-
rooms into very thin slices. Heat the oil in the blazer
and fry the onion, garlic, pepper, and mushrooms for
eight minutes without browning them; add the
tomatoes peeled and cut in small pieces; cook for
eight minutes, add the wine, and simmer for five
minutes. Now add seasonings, crab meat, and tomato
sauce, and bring to boiling-point. Serve hot in hot
timbale cases.
CRAB MEAT WITH EGGS
2 large cooked crabs i pint (2 cups) milk or cream
4 hard-cooked eggs ~%. teaspoonful made mustard
i oz. (2 tablespoonfuls) but- Salt and paprika to taste
ter i^" gills (2/4 cup) sherry wine
i oz. (4 tablespoonfuls) flour Toasted bread
Break the meat of the crabs into large pieces.
Blend the butter and flour in the blazer over hot
water, add the sieved yolks of eggs, and the milk or
cream; cook and stir for ten minutes, then add the
seasonings, whites of the eggs chopped fine, the sherry
Chafing Dish Recipes 31
wine and the crab meat. Make very hot and serve
on toast. Canned crab meat may be used.
CREAMED BEEF
i lb. round steak Salt and pepper to taste
}/2 oz. (i tablespoonful) }4 pint (i cup) cream or milk
butter Hot buttered toast
i tablespoonful flour
Run the meat through a food-chopper. Heat the
blazer, put in the meat, and turn it quickly with a fork
until it is all seared. Add the butter, flour, and
seasonings, and when well mixed and browned add the
milk. Simmer for ten minutes and serve on the hot
toast.
CREAMED FINNAN HADDIE
1 lb. finnan haddie i tablespoonful grated cheese
2 ozs. (4 tablespoonfuls) i tablespoonful cold water
butter ^4 teaspoonful paprika
i tablespoonful flour i egg-yolk
% pint (i cup) milk Squares hot toast
Remove skin and bones from fish and pick it into
small pieces. Melt the butter in the chafing dish,
add the fish, and allow it to cook for a few minutes;
then add the milk, and when this is hot, stir in the
flour mixed with the cold water. Stir constantly
until boiling; then add the cheese and seasoning,
and when the cheese is melted, the yolk of egg. Serve
32 Chafing Dish Recipes
immediately on the toast. If liked, one hard-cooked
egg, chopped fine, may be added.
Or soak a finnan haddie in a mixture of milk and
water until it can be separated easily into edible
pieces. Cover the pieces with a rich cream sauce and
simmer until tender. Season nicely and serve very
hot.
CREAMED HALIBUT
1 pint (2 cups) boiled, i pint (2 cups) milk
flaked halibut 3 hard-cooked egg-yolks
2 ozs. (y cup) butter i tablespoonful anchovy es-
2^2 tablespoonfuls flour sence
Salt and pepper to taste
Melt the butter in the chafing dish, add the flour,
and stir until well blended; then pour on gradually,
while stirring constantly, the milk. Bring to boiling-
point and let simmer for two minutes. Mash the
yolks of eggs and mix them with the anchovy essence.
Add to the sauce; and then add the fish; season to
taste, and serve hot.
CREAMED SHAD-ROES
2 shad-roes 2 egg-yolks
2 ozs. (4 tablespoonfuls) i lemon
butter Salt, pepper, and paprika to
i teaspoonf ul chopped onion taste
^2 oz. (2 tablespoonfuls) Buttered toast
flour Parsley
}4 pint (i cup) cream Small tomatoes
Chafing Dish Recipes 33
Parboil the roes in slightly acidulated water for
twenty minutes. Remove the membrane and mash.
Melt the butter in the blazer, add the onion, and
cook for five minutes; add the roe and sprinkle the
flour over it. Add the cream and cook slowly for
five minutes; then add the yolks of eggs, well beaten,
and strained juice of the lemon, and season highly with
salt, pepper, and paprika. Spread on thin buttered
toast and garnish with parsley and small tomatoes.
CURRIED CHICKEN
i tablespoonful chopped i teaspoonful chopped red
onion peppers
i oz. (2 tablespoonfuls) ^ Ib. (i cup) diced cooked
butter chicken
i tablespoonful flour i teaspoonful lemon-juice
i teaspoonful curry powder ^ P^t (i cup) milk
}/2 teaspoonful salt Squares of hot toast
Melt the butter in the blazer, stir in the onion, and
cook until browned ; then add flour and curry powder
moistened with the milk. Stir and cook until thick,
add the chicken and the peppers, place over hot water,
and cook for five minutes. Season with the salt and
lemon-juice and serve on the toast.
34 Chafing Dish Recipes
CURRIED MEAT
i oz. (2 tablespoonfuls) Left-over meat
butter or drippings ^ teaspoonful salt
i teaspoonful corn-starch ^ lemon
i teaspoonful curry powder ^ pint (1^2 cups) stock or
i teaspoonful curry paste water
i teaspoonful sugar 2 tablespoonfuls chopped co-
i small onion coanut
i tart apple i pint (2 cups) boiled rice
Cut some left-over meat in neat pieces and slice
the onion and apple thin. Melt the butter or drip-
pings in the chafing dish, add the corn-starch, curry
powder and paste, sugar, onion, apple, cocoanut, and
stock. Cook for five minutes, stirring all the time;
then add the meat and salt, and simmer for fifteen
minutes. Add the strained lemon-juice and serve
very hot with the rice.
CURRIED OYSTERS
i Spanish onion y^ pint (i cup) skinned, diced
i^ ozs. (3 tablespoonfuls) tomatoes
butter ^ oz. (2 tablespoonfuls) flour
3 tablespoonfuls curry i teaspoonful salt
powder i teaspoonful curry paste
}4 apple i teaspoonful lemon-juice
^ pint (i cup) stock Boiled rice
i quart oysters
Chop the onion and fry it brown in two tablespoon-
Chafing Dish Recipes 35
fuls of the butter in the blazer. Add the curry
powder, curry paste, salt, remainder of butter, and
the stock. Peel and chop apple and add it to mixture
and simmer slowly for fifteen minutes. In another
chafing dish put the oysters with their liquor and the
tomatoes. When the edges of the oysters begin to
curl, put the two mixtures together. Moisten the
flour with a little stock or water, add it, with the
strained lemon-juice, stirring constantly, and boil for
five minutes. Serve with a dish of hot boiled rice.
DEVILED EGGS
4 hard-cooked eggs 3 tablespoonfuls tomato
Buttered toast sauce
Anchovy paste i tablespoonful mushroom
i oz. (2 tablespoonfuls) catchup
butter i tablespoonful Worcester-
]/z teaspoonful mustard shire sauce
Salt and pepper to taste
Melt the butter in the blazer, and stir in the mustard,
sauces, and catchup. Cut the eggs in quarters,
season them with salt and pepper, and put them into
the hot sauce. Spread the toast with anchovy paste
and serve the hot eggs on this.
DEVILED LOBSTER
i cooked or canned lobster 2 tablespoonfuls tomato
i tablespoonful mustard sauce
% teaspoonful salt Toasted bread
i teaspoonful lemon-juice Y^ Ib. (}4 cup) butter
J<4 teaspoonful paprika
36 Chafing Dish Recipes
Beat two tablespoonfuls of the butter to a cream
and add the seasonings. Cut the lobster into neat
pieces and saute in the remainder of the butter in the
chafing dish, and, when nearly done, add the creamed
mixture. Heat thoroughly and serve on toast.
DEVILED MEAT
Cold left-over meats i teaspoonful vinegar
y* teaspoonful Kitchen ^ pint (i cup) boiling water
Bouquet ^ teaspoonful mustard
}/2 oz. (i tablespoonful) ^ teaspoonful red pepper
butter
For this dish cold rare beef, rare mutton, or lamb,
or wings, drumsticks, and side bones of roast turkey
or of large roast chicken may be used. Melt the
butter in the chafing dish, add the vinegar, Kitchen
Bouquet, seasonings, and water, and cook for five
minutes; add the meat and heat thoroughly. Serve
hot.
DEVILED SARDINES
1 can sardines i saltspoonful salt
2 ozs. (4 tablespoonfuls) i tablespoonful lemon-juice
butter Buttered toast or crackers
i teaspoonful paprika ^ teaspoonful mustard
Prepare the sardines by draining them free from oil
and scraping off the skin. Melt the butter in the
chafing dish, add the seasonings mixed with lemon-
Chafing Dish Recipes 37
juice, lay in the sardines, and cook until they are very
hot, turning them once. Serve on toast or crackers.
DEVILED SHRIMPS
i can shrimps Salt, paprika, and dry mus-
i tablespoonful chopped tard to taste
onion Tabasco or Worcestershire
1^2 ozs. (3 tablespoonfuls) sauce to taste
butter Brown bread sandwiches
3 tomatoes
Open the can and remove the shrimps from it.
Allow them to stand for one hour in the air before
using. Melt the butter in the blazer of the chafing
dish; add the onion and cook for five minutes; add
the tomatoes, peeled and sliced, and cook for fifteen
minutes; season highly with the seasonings and add
the shrimps. Serve, when thoroughly heated, with
brown bread sandwiches.
Cooked fresh shrimps and canned tomatoes may be
used.
EGGS A LA BENONI
12 eggs 2 ozs. (4 tablespoonfuls)
Salt and pepper to taste butter
i green pepper 4 skinned tomatoes
i pimiento (canned red pep- 1 2 oysters
per) Buttered toast
Cut the red and green peppers and tomatoes into
small pieces; melt the butter in the blazer, add the
38 Chafing Dish Recipes
tomatoes and peppers, and cook for five minutes.
Add the eggs well beaten and the seasonings and stir
until cooked; then add the oysters, and serve on slices
of toast. The oysters should be half cooked in a little
butter before they are added to the mixture.
EGGS A LA NEWBURG
6 hard-cooked eggs l / 2 tablespoonful sherry wine
1 oz. (2 tablespoonfuls) y teaspoonful salt
butter y$ teaspoonful red pepper
^2 pint (i cup) cream Toast points
2 eggs
Cut the hard-cooked eggs in slices or quarters.
Melt the butter in the chafing dish, add the cream,
and hard-cooked eggs, and when hot, stir in the
beaten eggs very slowly. Season with wine, salt,
and red pepper and serve very hot with the toast
points.
EGG TOAST
Stale bread 2 ozs. (4 tablespoonfuls)
2 eggs butter
^ pint (i cup) milk Quince preserves
y^ teaspoonful salt
Cut the bread into half slices, but not too thin.
Beat up the eggs, add the milk and the salt. Dip the
slices in this mixture and lay them in the butter which
has been melted in the chafing dish. Brown nicely
on both sides. While hot, butter each slice lavishly
and place on a hot dish. Serve with quince preserves.
Chafing Dish Recipes 39
FRIED CAULIFLOWER WITH EGGS
i boiled cauliflower Toasted or fried bread
3 eggs 2 ozs. (4 tablespoonfuls)
% teaspoonful salt butter
^ teaspoonful pepper
Drain the cauliflower and break it into flowerets;
melt the butter in the chafing dish, add the cauli-
flower, then break the eggs on the top of it; season
with salt and pepper and stir until ready. Serve the
mixture very hot on pieces of toasted or fried bread.
The number of eggs used must be according to size
of the cauliflower. Olive oil may be used in place of
the butter.
FROGS' LEGS IN THE CHAFING DISH
i oz. (2 tablespoonfuls) ^ pint (i cup) white stock
butter i tablespoonful flour
i gill (^4 cup) white wine i tablespoonful chopped
Salt and black pepper to parsley
taste 2 Ibs. frogs' legs
i teaspoonful powdered nut- 2 egg-yolks
meg Triangles of hot toast
Melt one tablespoonful of the butter, add the frogs'
legs, and cook them for a minute, then add the wine
and seasonings. Cook for fifteen minutes, then add
the stock, and simmer until the frogs' legs are tender.
Drain and put into a hot, covered dish. Blend the
remainder of the butter with the flour, and add a cup-
4O Chafing Dish Recipes
ful of the liquor in which the frogs' legs were cooked.
When boiling, add the parsley and yolks of eggs slightly
beaten. Pour over the frogs' legs, and serve with the
toast.
GAME SALMI
Remains of cold bird i shallot
i lemon 2 ozs. (4 tablespoonfuls) sweet
i tablespoonful mushroom butter
catchup i wineglassful red wine
Cut the remains of a cold bird into convenient
pieces. Cut the shallot into quarters, add to it the
catchup and the strained juice of lemon. Melt the
butter in the blazer over the hot-water pan, then
add the wine and lemon-juice mixture. Stir until all
is blended, add pieces of bird and toss in the sauce
until sufficiently cooked. Remove shallot and serve
very hot.
GLAZED ONIONS
i dozen small white onions ^ teaspoonful salt
i oz. (2 tablespoonfuls) ^ teaspoonful pepper
butter ytt teaspoonful Kitchen Bou-
i tablespoonful sugar quet
y^ pint (i cup) brown stock Crackers
Melt the butter in the chafing dish. Trim the
onions and lay them in the butter; sprinkle over the
sugar, and cook gently until they begin to brown.
Then add the stock and the seasonings, and let them
CQ
U
D
O
U
m
Chafing Dish Recipes 41
cook until they are tender and well colored and the
stock has formed a glaze over them, stirring them
gently now and again to glaze them evenly. Serve
hot with crackers.
GREEN PEPPERS WITH EGGS
4 chopped green peppers 6 eggs
i oz. (2 tablespoonfuls) 4 tablespoonfuls cream
butter 2 tablespoonfuls grated Par-
i tablespoonful tomato mesan cheese
catchup Buttered toasted bread or
i tablespoonful mushroom crackers
catchup
Melt the butter in the chafing dish, add the peppers,
catchups, and cheese, and cook for two minutes; then
add the cream and the eggs well beaten and stir and
cook until thick. Serve hot on buttered toasted
bread or crackers.
HAM A LA COUNTRY CLUB
1 pint (2 cups) chopped Tabasco sauce to taste
cooked ham i^ ozs. (3 tablespoonfuls)
2 tablespoonfuls chopped butter
onion Hot toast
i chopped red pepper Cream
i chopped green pepper 4 egg-yolks
6 sliced mushrooms i tablespoonful sherry wine
i teaspoonful Worcestershire Salt and paprika to taste
sauce
42 Chafing Dish Recipes
Melt the butter in the blazer without the hot-water
dish; add the onion, peppers, and mushrooms and
cook without browning; cover with cream and cook
for five minutes, add the ham, seasonings, and the
egg-yolks beaten and mixed with a little cream; cook
and stir until the mixture thickens, but do not let it
boil; add the sherry wine and serve on hot toast.
HAM SAVORY
54 lb. ( i cup) cold boiled ham i gill (y* cup) cream or milk
3 hard-cooked eggs Salt and pepper to taste
Scald the cream in the blazer over hot water, add
two of the egg-yolks rubbed through a sieve, the two
whites chopped fine, seasonings, and the ham. When
thoroughly heated, turn into a hot dish and place the
remaining egg, cut in slices, over the top.
HOT FRUIT SALAD
Mixed fruits 4 tablespoonfuls water
ij/i ozs. (3 tablespoonfuls) Whipped and sweetened
butter cream
2 ozs. (4 tablespoonfuls) Powdered nutmeg to taste
sugar Sweet wafers
i gill (*/ cup) orange- juice
Melt the butter in the chafing dish, add the sugar,
orange-juice, and water, and boil for three minutes;
add one pint of mixed fruits, such as stoned cherries,
Chafing Dish Recipes 43
A
sliced bananas, diced apples, seeded grapes, grape-
fruit, dates, etc. Make very hot and serve with
wafers and whipped and sweetened cream flavored
with grated nutmeg to taste.
Maple syrup may be used in place of the sugar.
KIDNEY A LA BOHEMIAN CLUB
3 veal kidneys 6 hard-cooked eggs
3 tablespoonfuls lard i wineglassful sherry wine
4 medium-sized onions, sliced i teaspoonf ul Worcestershire
6 small tomatoes sauce
6 small green peppers Boiled rice
4 potatoes, peeled and sliced 4 slices fat bacon
Tabasco sauce and salt to
taste
Slice the kidneys, removing the skin and hard mem-
brane; skin and slice the tomatoes, seed and chop the
peppers, and cut the bacon into dice. Melt the lard
in the blazer, add the onions, and saute them until
brown; add the tomatoes, peppers, the bacon, and
cook five minutes; then add the potatoes, salt, and
Tabasco to taste, the kidneys, and enough water
to cover. Stew until the kidneys are tender, then
take out with a skimmer, and thicken the remaining
liquor with the yolks of eggs rubbed to a paste with
the sherry and Worcestershire sauce. Add the
chopped whites of eggs and serve with hot boiled rice.
44 Chafing Dish Recipes
KIDNEYS AND MUSHROOMS
6 lambs' kidneys ^ pint (i cup) stock
^ can button mushrooms i teaspoonful Kitchen Bouquet
i oz. (2 tablespoonfuls) Salt and red pepper to taste
butter X tablespoonful chopped pi-
i small onion miento (canned red pepper)
i tablespoonful flour Crackers or toast
i bay-leaf
Halve and skin the kidneys. Chop the onion and
fry it brown in the butter in the blazer; then stir in
the flour and the stock; add the bay-leaf, Kitchen
Bouquet, pimiento, and seasonings. Add the kid-
neys and mushrooms, and heat until the edges of the
kidneys are curled. Serve very hot with toast or
crackers.
KIDNEY TOAST
3 sheep's kidneys }/$ teaspoonful meat extract
i teaspoonful chopped onion >^ teaspoonful salt
i teaspoonful chopped pars- ^ teaspoonful pepper
ley 2 teaspoonfuls drippings
i>2 teaspoonfuls flour Buttered toast fingers
i gill ( l /2 cup) water or stock
Skin, core, and quarter the kidneys. Melt the
drippings in the chafing dish, add the onion and kid-
ney, and fry until both are lightly browned.
Mix the flour with the water or stock, add meat
extract, pour into the chafing dish, and stir until
Chafing Dish Recipes 45
the sauce boils. Add the seasonings and parsley,
place the blazer over the hot-water pan, and cover
and cook the mixture for ten minutes. Pour over the
toast and serve at once.
LAMB CHOPS
3 lamb chops Salt and pepper to taste
i oz. (2 tablespoonfuls) butter
Melt the butter in the blazer, and when very hot
add the chops and sear them to prevent the escape of
the juices. Turn them often while cooking, and when
ready, serve hot sprinkled over with salt and pepper.
LAMB WITH OLIVES
l /t lb. (2 cups) cooked lamb i teaspoonful chopped pars-
20 large stoned olives ley
% pint (i cup) gravy or Salt and pepper to taste
stock }/2 teaspoonful onion-juice
Cut the lamb into even pieces and chop the olives.
Heat the gravy, add the seasonings and the pieces of
lamb, and cover and cook until very hot. Add the
olives and serve in dainty hot dishes.
LEMON CREAM CANDY
i lb. (2^3 cups) brown sugar 2 ozs. (4 tablespoonfuls)
Yt, pint ( l /2 cup) water butter
i teaspoonful lemon extract
46 Chafing Dish Recipes
Dissolve the sugar in the water in the chafing dish
and boil to 230 F., add the butter, melted, and boil to
240 F., or until the mixture forms a soft ball when
tested in cold water. Remove pan from flame, allow
it to stand for five minutes, add the lemon extract,
then stir until the syrup begins to "grain." Pour
quickly into a buttered tin. When half set, mark into
neat squares; leave until the following day in a cool
place ; then break up and wrap in waxed paper.
LENTILS WITH TOMATOES
}4 pint (i cup) cooked lentils i onion
1 oz. (2 tablespoonfuls) i pint (2 cups) chopped toma-
butter toes
3 sweet peppers, green or red Salt and pepper to taste
Melt the butter in the chafing dish, add the peppers
and onion chopped and cook until browned, add the
tomatoes, seasonings, and lentils, and cook slowly
for twenty minutes. Serve hot.
LOBSTERS A LA BORDELAISE
2 Ibs. cooked lobster ^ teaspoonful red pepper
]/2 pint (i cup) tomato sauce 6 large mushrooms
i tablespoonful brandy i oz. (2 tablespoonfuls) butter
Peel the mushrooms and saute them in the butter;
then cut them in pieces. Return them to the chafing
dish with the lobster cut in neat pieces and the tomato
Chafing Dish Recipes 47
sauce. When hot, add the brandy and the red pepper.
Serve very hot.
LOBSTER A LA NEWBURG
1 cooked medium-sized lob- 3 egg-yolks
ster i>2 gills (^ cup) cream
2 ozs. O^ cup) butter 2 tablespoonfuls sherry wine
}/2 teaspoonful salt i tablespoonful brandy
i saltspoonful paprika Toasted or fried bread
y% teaspoonful grated nutmeg
Remove the meat from the lobster and cut it in
pieces. Melt the butter over boiling water, add the
lobster, and cook for four minutes. Add the season-
ings, sherry, and brandy; cook one minute, then add
the cream and yolks of eggs slightly beaten, and stir
until thickened. Serve on small rounds of toasted
or fried bread. Canned lobster may be used.
Another Method. Cover two cupfuls of diced boiled
lobster with three tablespoonfuls of sherry wine and
three tablespoonfuls of brandy and allow to stand in a
cool place for two hours.
Melt two and one-half tablespoonfuls of butter in
the chafing dish, add one and one-half tablespoonfuls
of flour and three-fourths cupful of cream; stir over
hot water until the mixture is thick. Now add the
sieved yolks of two hard-cooked eggs, salt, pepper,
grated nutmeg to taste, and the lobster, and make very
48 Charing Dish Recipes
hot. Serve in hot ramequins or timbale cases, and
decorate with sprigs of parsley.
LOBSTER ST. STEPHEN
1 cooked lobster 3^ teaspoonful salt
2 tablespoonfuls olive oil y^ teaspoonful pepper
]/z tablespoonful chopped ^ pint (i cup) white stock
parsley i tablespoonful white wine
i tablespoonful chopped onion Triangles toast
Pick the lobster meat into pieces; saute it in the
olive oil in the blazer, add the onion, parsley, season-
ings, stock, and wine, then cook for ten minutes.
Serve on hot plates with the toast.
MEXICAN RABBIT
% lb. cheese i tablespoonful Mexican pep-
4 tablespoonfuls milk per pulp
i egg i oz. (2 tablespoonfuls) butter
% teaspoonful mustard Toasted bread
y^ teaspoonful salt
Boil one or two Mexican peppers in water for ten
minutes, then reject the skin and seeds and put one
tablespoonful of the pulp into the chafing dish with
the butter and the seasonings; mix well, then add
the cheese cut in small pieces, and when it is melted
stir in slowly the milk and the beaten egg. Stir and
cook until sufficiently thickened, and serve on small
squares of toasted bread.
Chafing Dish Recipes 49
MUTTON HASH
Left-over mutton i tablespoonful grated ham
i green pepper 2 green apples
i small onion i teaspoonful salt
i oz. (2 tablespoonfuls) 2 saltspoonfuls white pepper
butter X P m t (i cup) white stock
y-i teaspoonful curry powder
Cut some left-over mutton into small pieces. Chop
the onion, pepper, and apples. Melt the butter in
the blazer, add the pepper, onion, and apples, and cook
to a nice brown color, stirring all the time; add the
curry powder, ham, mutton, seasonings, stock, and
cook gently for twenty minutes. Serve hot.
OYSTERS A LA POULETTE
50 oysters i teaspoonful salt
2 ozs. (4 tablespoonfuls) ]/2 teaspoonful white pepper
butter i teaspoonful onion-juice
i oz. (4 tablespoonfuls) i tablespoonful chopped pars-
flour ley
>2 pint (i cup) milk 4 egg-yolks
^2 pint (i cup) cream
Select freshly opened oysters; scald them in their
own liquor, drain, and stand aside while the sauce is
cooking.
Melt the butter in the chafing dish, stir in the flour,
and blend well; add the milk and cream and cook for
five minutes; add seasonings and three tablespoonfuls
4
50 Chafing Dish Recipes
of the oyster liquor. Stir in the parlsey, yolks of eggs,
and oysters; make very hot, and serve on hot plates.
OYSTERS BROADWAY
i quart oysters 2 tablespoonfuls sherry wine
Salt and pepper to taste % lemon
Paprika and Tabasco to taste Hot buttered toast
% lb. (y cup) butter i pint (2 cups) rich cream
3 tablespoonfuls sliced celery
Slice the celery very fine. Melt the butter in the
blazer, add the oysters and their liquor, the season-
ings, celery, sherry wine, and strained lemon-juice.
Cook for four minutes and add the cream, taking care
that it does not curdle. Serve very hot on toast.
OYSTER RABBIT
^2 pint (i cup) oysters i saltspoonful paprika
i oz. (2 tablespoonfuls) i saltspoonful mustard
butter 2 eggs
y lb. (2 cups) cheese Toasted crackers
i saltspoonful salt
Put the oysters into the chafing dish with their
liquor and cook until the edges begin to curl. Turn
into a hot dish. Melt the butter in the blazer, add
the cheese finely crumbled or grated, and the season-
ings. Beat up the eggs and strain the oyster liquor to
them. When the cheese is melted, stir in the egg
Chafing Dish Recipes 51
mixture, add the oysters, and as soon as hot serve on
toasted crackers.
PAN ROAST OYSTERS
i pint (2 cups) oysters i oz. (2 tablespoonfuls) butter
Salt and pepper to taste Toast
Select firm oysters and drain them from their liquor.
Put them in the blazer and cook, stirring with a fork
to keep them from sticking to the pan ; add seasonings
and butter, and when the oysters begin to curl at the
edges, pour over the toast and serve hot. If the
oysters are allowed to cook longer, the digestibility is
destroyed.
PEA OMELET
i can peas ^ teaspoonful paprika
^2 oz. (i tablespoonful) butter 5 eggs
i teaspoonful salt 3 tablespoonfuls warm water
^/2 teaspoonful pepper Parsley or watercress
Melt the butter in the chafing dish, add the eggs
well beaten and the water. Cook carefully, shaking
the pan, so that the omelet will not stick, and with a
knife lift the edges, allowing the uncooked portion to
run underneath. When the omelet is firm, sprinkle
over with the seasonings ; add some of the peas which
have been heated, fold, and turn onto a hot platter.
Garnish with the remaining peas and sprigs of parsley,
and serve immediately.
52 Chafing Dish Recipes
PULLED CREAM CANDY
2 Ibs. (4 cups) sugar % teaspoonful baking soda
^oz. (i tablespoonful) butter i teaspoonful lemon extract
% pint ($4 cup) cream fa teaspoonful vanilla extract
y$ pint (iJ/2 cups) water
Put the sugar, butter, cream, and water into the
chafing dish and boil until the mixture forms a hard
ball when tested in cold water, or until it registers
252 F. by the thermometer; then add the soda and
the extracts and pour into greased tins. Pull as
soon as cool enough to handle and cut into pieces.
Wrap in waxed paper.
RAISIN AND NUT FUDGE
1 Ib. (2 cups) sugar faoz. ( J tablespoonful) butter
2 tablespoonfuls cocoa or 2 ozs. (fa cup) chopped nut
grated chocolate meats
fa pint (i cup) milk 2 ozs. (fa cup) Sultana raisins
2 tablespoonfuls thick cream i teaspoonful vanilla extract
Mix the sugar and chocolate together in the chafing
dish, add the butter, the milk, and cook to 240 F.,
or until the mixture forms a soft ball when tested
in cold water. Remove the pan from the flame, add
the cream, nuts, raisins, vanilla extract and beat until
creamy. Return to the flame, stir gently until dis-
solved, and pour into a greased tin. When cool,
mark into squares.
Chafing Dish Recipes 53
RICE FONDUE
X lb. (i cup) grated cheese 4 eggs
}/2 lb. (i cup) boiled rice i teaspoonful salt
1 oz. (2 tablespoonfuls) l /2 teaspoonful pepper
butter Toasted bread
2 tablespoonfuls milk % teaspoonful meat extract
Melt the butter in the chafing dish, add the rice,
meat extract mixed with the milk, eggs well beaten,
seasonings, and cheese. Cook slowly until the cheese
is melted and serve on the toast.
RIO TINTO RABBIT
2 large Spanish onions 2 drops Tabasco sauce
i oz. (i tablespoonful) butter i gill (^4 cup) grated cheese
1 gill (}4 cup) milk i teaspoonful made mustard
Salt and pepper to taste Buttered toasted bread
Peel and boil the onions until tender, drain, chop,
and put them into the blazer of the chafing dish with
the butter, milk, seasonings, and cheese. Stir until
very hot, and serve on the toasted buttered bread.
RUM OMELET
2 eggs i tablespoonful rum
2 ozs. (4 tablespoonfuls) > tablespoonful butter
sugar
Melt the butter in the chafing dish. Beat up the
eggs with the sugar and add the rum. Pour into the
54 Chafing Dish Recipes
pan, and cook until set. Then fold in half, pour a
little rum over, light, and serve on fire.
SALMI OF TONGUE
i pint (2 cups) stock or i oz. (2 tablespoonfuls) butter
water ^2 oz. (2 tablespoonfuls) flour
% Ib. (2 cups) diced boiled i tablespoonful mushroom
tongue catchup
25 stoned olives 3^ teaspoonful salt
3 tablespoonfuls sherry % teaspoonful pepper
wine
Brown the butter in the chafing dish; add the flour
and brown again. Pour in the stock and stir until it
boils for five minutes. Add the seasonings, tongue,
and olives cut in halves and simmer for fifteen minutes.
Add the wine and serve at once.
SAUTE OF SCALLOPS
^2 pint (i cup) scallops i teaspoonful salt
2 lemons 1^2 ozs. (3 tablespoonfuls)
^4 teaspoonful red pepper butter
Strips of toast
Boil the scallops for fifteen minutes, then drain
and cut them in small pieces; squeeze the juice of the
lemons over them and add seasonings. Melt the
butter in the chafing dish, add the scallops, and stir
and cook for ten minutes. Serve hot with the toast.
Chafing Dish Recipes 55
SAVORY EGGS
6 hard-cooked eggs ^2 teaspoonful onion-juice
X pint (i cup) cream sauce 12 stoned olives
}/2 oz. (i tablespoonful) 6 pieces hot buttered toast
butter Salt and paprika to taste
3 tablespoonfuls chopped
cooked ham
Chop the whites of eggs and put yolks through a
ricer. Melt the butter in the chafing dish, add the
cream sauce, and, when hot, add one-half of the egg-
whites, the yolks, ham, seasonings, and olives cut
into pieces. Make very hot and pour over the toast,
sprinkle with the rest of the whites, and top with a
dash of paprika.
SAVORY HAM
% lb. (i cup) chopped 2 tablespoonfuls grated cooked
cooked ham ham
}/2 pint (i cup) white sauce 3 eggs
i teaspoonful chopped pars- Salt and pepper to taste
ley i oz. (2 tablespoonfuls) butter
}/2 teaspoonful onion- juice
Use two chafing dishes. Put the chopped ham into
one of the chafing dishes with the sauce, onion-juice,
and parsley; place over hot water and keep warm.
Melt the butter in the other chafing dish, add the
grated ham, the seasonings, and the eggs slightly
beaten. Cook like an omelet. Put the first mixture
56 Chafing Dish Recipes
into a hot dish, turn the omelet on the top, and serve
hot.
SCOTCH WOODCOCK
3 egg yolks i teaspoonful cnopped pars-
i gill (%. cup) cream ley
Anchovy paste Red pepper to taste
1 oz. (2 tablespoonfuls) 6 rounds buttered toast
butter
Spread a layer of anchovy paste on each round of
toast. Arrange these on a hot platter and keep them
hot. Melt the butter, add the yolks of eggs beaten
with the cream, and stir over a low flame until the
mixture is a creamy mass. Add the red pepper and
parsley. Pour the mixture over the toast, and serve
as hot as possible.
Four or five boned and pounded anchovies may be
substituted for the anchovy paste.
SCRAMBLED SCALLOPS
% pint (i cup) scallops Salt, pepper, and paprika to
2 beaten eggs taste
3 tablespoonfuls milk i oz. (2 tablespoonfuls) butter
Buttered toast
Boil the scallops until tender, drain, and pick them
apart. Mix them with the eggs, milk, and seasonings.
Melt the butter in the chafing dish, pour in the scallops,
stir and cook until they thicken, and serve hot on the
toast.
Chafing Dish Recipes 57
SCRAMBLED EGGS
4 ozs. ( l /2 cup) diced bacon 2 ozs. (4 tablespoonfuls)
2 ozs. (^ cup) diced bread butter
6 eggs Salt and pepper to taste
Melt the butter in the blazer, add the bacon and
bread, and fry until brown. Add the eggs and season-
ings and scramble them over hot water. Serve hot.
SHRIMPS A LA CREOLE
i can shrimps i teaspoonful chopped pars-
i can tomatoes ley
i chopped pimiento i clove garlic
(canned red pepper) 2 onions
i chopped green pepper 2 ozs. (4 tablespoonfuls)
i bay-leaf butter
Salt and paprika to taste
Slice the tomatoes, peppers, onions, and clove of
garlic, then brown them slightly in two tablespoonfuls
of the butter. Use only one-half of the tomato juice
in the can. Simmer for twenty minutes.
Saute the shrimps in the remainder of the butter,
add them to the other mixture, season to taste, and
cook for fifteen minutes longer. Serve hot.
58 Chafing Dish Recipes
SHRIMPS A LA NEWBURG
1 can shrimps i egg
2 ozs. (4 tablespoonfuls) i tablespoonful lemon-juice
butter y?. oz. (2 tablespoonfuls) flour
YO, teaspoonful salt 2 tablespoonfuls cream
Y% teaspoonful white pepper 2 tablespoonfuls sherry wine
^i teaspoonful red pepper Toast or patty shells
^2 pint (i cup) hot milk
Drain and rinse shrimps and pick them in pieces.
Heat them in two tablespoonfuls of the butter in the
chafing dish with the seasonings and the lemon-juice.
Turn them out on a plate, then melt the remainder
of the butter in the pan, add the flour, and, when well
blended, add the milk and cream and cook until thick.
Add the egg well beaten and the shrimps, cook for one
minute, then add the wine, and serve on toast or in
hot patty shells.
SMOKED BEEF WITH CHEESE
4 eggs i oz. (2 tablespoonfuls)
^2 lb. shaved smoked beef butter
}/2 pint (i cup) canned to- i teaspoonful onion- juice
matoes ^ teaspoonful paprika
2 tablespoonfuls grated Finger rolls
cheese
Melt the butter in the chafing dish, add the eggs,
beef, tomatoes, cheese, and seasonings and stir just
long enough for the eggs to become thick and creamy.
Serve very hot with finger rolls.
Chafing Dish Recipes 59
SPAGHETTI WITH MUSHROOMS
>^ lb. spaghetti ^ pint (1^2 cups) stewed
i oz. (2 tablespoonfuls) tomatoes
butter 2 ozs. ($4 cup) chopped mush-
}4 oz. (2 tablespoonfuls) rooms
flour
Break the spaghetti into small pieces and cook it in
plenty of boiling salted water until tender; then drain
and let cold water run through it and separate the
pieces, and stand aside until needed. At serving time
melt the butter in the chafing dish, stir in the flour,
and when smooth, add the tomatoes and the mush-
rooms cooked in a little butter and the spaghetti.
Cook five minutes, and serve hot.
SPANISH OMELET
6 eggs 6 mushrooms
i skinned tomato % lb. sliced bacon
1 small onion i oz. (2 tablespoonfuls) butter
^4 teaspoonful salt Parsley or watercress
X teaspoonful paprika i tablespoonful chopped green
2 tablespoonfuls milk peppers
Use two chafing dishes for this omelet. Fry the
bacon until crisp, and brown in one of them ; then add
the vegetables chopped fine; stir and cook for ten
minutes. Melt the butter in the second chafing dish,
pour in the eggs well beaten, add the seasonings and
60 Chafing Dish Recipes
the milk, and stir until they are set; then quickly
pour the mixture from the other chafing dish over the
omelet, fold over, turn out onto a hot platter, garnish
with parsley or watercress, and serve at once.
SPANISH RICE
^ lb. (i cup) rice i teaspoonful meat extract
]4 pint (i cup) chopped iK pints (3 cups) boiling
onion water or stock
2 chopped green peppers i oz. (2 tablespoonfuls) lard
i teaspoonful salt or drippings
^ teaspoonful paprika
Melt the lard in a large chafing dish; when very hot,
add the rice, peppers, onions, and seasonings. Fry,
stirring often, until the rice begins to brown. Dis-
solve the meat extract in the water, pour into the pan,
cover and simmer for one hour. Serve hot.
STEWED FISH
i lb. cold cooked fish i teaspoonful chopped pars-
i oz. (2 tablespoonfuls) ley
butter or drippings }4 teaspoonful salt
i tablespoonful chopped ^ teaspoonful pepper
onion Toasted bread
^2 pint (i cup) fish stock i tablespoonful flour
i gill ($4 cup) milk
Melt the butter in the blazer, add the onion, fry a
little, stir in the flour, and let it brown. Add the
Chafing Dish Recipes 61
stock and milk, stir until it reaches boiling-point, and
simmer for ten minutes. Free the fish from skin and
bones, add it with the parsley and seasonings to the
sauce, and make very hot. Serve with sippets of
toasted bread.
STIRRED EGGS
i oz. (2 tablespoonfuls) Salt and white pepper to
sweet butter taste
6 eggs Buttered toast
Melt the butter in the blazer of the chafing dish,
drop in the eggs, add the seasonings, and stir them
gently until sufficiently cooked. Serve hot on but-
tered toast.
SWEETBREADS WITH ASPARAGUS
i lb. sliced cooked sweet- >2 teaspoonful salt
breads ]4, teaspoonful celery salt
}4 pint (i cup) boiled as- ^4 teaspoonful red pepper
paragus tips 2 hard-cooked egg yolks
French dressing ^ pint (i cup) cream
i oz. (2 tablespoonfuls) 2 tablespoonfuls sherry wine
butter Timbales or patty shells
i tablespoonful flour
Marinate the asparagus tips in the French dressing
for one hour. Melt the butter in the blazer, add the
flour, and when blended, add seasonings, the yolks
of eggs put through a ricer, and the cream. When hot,
62 Chafing Dish Recipes
add the sweetbreads, asparagus tips, and sherry wine.
Serve very hot in hot patty shells or timbale cases.
SWEETBREADS WITH MUSHROOMS
2 pairs sweetbreads }4 can mushrooms
1 oz. (2 tablespoonfuls) i tablespoonful flour
butter i gill ( l /2 cup) cream
Salt and pepper to taste
Parboil the sweetbreads, remove all strings and
fiber, and cut each one into two pieces. Melt the
butter in the charing dish, add the sweetbreads; saute
quickly, turning them once; sprinkle with salt and
pepper and lay them on a hot dish. Cut the mush-
rooms in halves, drop them into the pan, add the
cream and flour, and stir and cook until smooth;
pour around the sweetbreads and serve hot.
SWEET OMELET IN THE CHAFING DISH
6 eggs Currant preserves
2 tablespoonfuls milk Cream cheese sandwiches
4 tablespoonfuls water i oz. (2 tablespoonfuls) butter
Pinch salt Wine
Beat up the eggs with the milk, salt, and the water,
and cook gently in the melted butter in the blazer.
Stir the eggs while cooking, and fold and roll them
until they are sufficiently cooked. Mix the preserves
with wine to taste, and serve a tablespoonful with the
sandwiches and each tablespoonful of the omelet.
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Chafing Dish Recipes 63
TERRAPIN, MARYLAND STYLE
2 terrapin i tablespoonful sherry wine
2 hard-cooked egg-yolks i pinch baking soda
y^ oz. (i tablespoonful) Salt and red pepper to taste
butter Grated nutmeg to taste
i gill (\4 cup) cream
Boil the terrapin, cut the meat into dice, put into a
chafing dish with water to cover, and just let heat
through. Mash the yolks of eggs and rub to a paste
with the butter. Add the soda to the cream, bring to
boiling-point, and add gradually to the paste. Season
to taste with salt, red pepper, and nutmeg, and add to
the stewed terrapin. Bring to boiling-point, add the
wine, and serve hot.
TOMATOES AND MUSHROOMS
y* can tomatoes ^ teaspoonful salt
^2 can mushrooms % teaspoonful paprika
i teaspoonful Worcester- i teaspoonful onion-juice
shire sauce i teaspoonful chopped pars-
i teaspoonful butter ley
i teaspoonful corn-starch Olive sandwiches
Put the tomatoes into the chafing dish, add season-
ings, mushrooms, parsley, and the butter rubbed with
the corn-starch, and cook for ten minutes. Serve hot
with the sandwiches.
64 Chafing Dish Recipes
TRIPE WITH TOMATOES
Thick honeycomb tripe i teaspoonful Worcestershire
2 ozs. (4 tablespoonfuls) sauce
butter i gill (> cup) stock or water
i small onion i gill (^ cup) strained to-
i green pepper matoes
i tablespoonful flour 2 mushrooms
Salt and paprika to taste
Cut the boiled tripe into small pieces and wipe as
dry as possible. Melt the butter in the blazer, and
add the pepper, mushrooms, and onion cut in thin
slices. Cook for five minutes, then add the flour,
seasonings, stock, and tomatoes, and cook for eight
minutes. Add the tripe and cook for five minutes.
Serve hot.
TRUFFLES WITH CHEESE
}4 lb. truffles Salt and pepper to taste
% lb. (/4 cup) butter Y^ lb. Swiss cheese
2 tablespoonfuls olive oil Fried bread
Clean and slice the truffles. Melt the butter and
the olive oil in the chafing dish ; put in the truffles and
the cheese cut in thin slices. Mix well and stir over
a hot flame for ten minutes. Add the seasonings and
serve very hot with croutons of fried bread.
Chafing Dish Recipes 65
TURKISH PILAF
2 ozs. (^ cup) rice i teaspoonful salt
X pint (i cup) strained } teaspoonful pepper
tomatoes % teaspoonful paprika
% pint (i cup) brown stock i oz. (2 tablespoonfuls) butter
Add tomatoes to stock and heat to boiling-point;
add rice and seasonings, and cook over boiling water
until rice is soft; then stir in the butter. Serve hot.
In place of stock use half milk and half water, first
adding one-eighth teaspoonful of baking soda to
tomatoes.
Two tablespoonfuls of chopped green peppers may
be added if liked.
VEAL WITH ASPARAGUS
}4 lb. (2 cups) cooked diced ^ oz. (i tablespoonful) butter
veal ^2 pint (i cup) milk or cream
1 can asparagus tips ]/2 teaspoonful salt
2 hard-cooked eggs X teaspoonful white pepper
Mash the yolks of eggs with the butter, put them
into the chafing dish, add the milk or cream, heat,
stirring well, add the seasonings, veal, and drained
asparagus tips. Cook for ten minutes and serve
hot, decorated with the whites of eggs cut in strips.
66 Chafing Dish Recipes
VEAL WITH EGGS
^2 lb. cold cooked veal X teaspoonful paprika
3 hard-cooked eggs A few grains red pepper
1 teaspoonful made mustard 2 wineglassfuls sherry wine
K teaspoonful salt l / 2 pint (i cup) cream
Cut the veal into neat pieces and put it in the chafing
dish. Mix together the eggs, seasonings, sherry, and
cream, and when smooth, pour over the veal and let
it cook for ten minutes, stirring occasionally Serve
hot.
VENISON CUTLETS
2 venison cutlets ^ teaspoonful pepper
3 ozs. (6 tablespoonfuls) i gill (>2 cup) red currant
butter jelly
% teaspoonful salt
Trim the venison cutlets. Melt one-half of the
butter in the blazer, and when hot, put in the cutlets,
seasoned with the salt and pepper, and fry until
brown. Take out the cutlets and place them on a
hot platter. Melt the jelly in the pan, add to it the
remainder of the butter, make very hot, and serve with
the cutlets.
WELSH RABBIT
^ lb. cheese 2 egg yolks
i slice fried or toasted bread Salt and red pepper to taste
i gill ($4 cup) milk or ale Mustard to taste
Chafing Dish Recipes 67
Cut the cheese into thin slices, spreading on some
of these about one teaspoonful of made mustard.
Put the milk or ale into the blazer, and when it
boils, add the cheese. Let it cook quickly, stirring
constantly until it is a soft mass. Now add the
beaten yolks of eggs, stirring quickly all the time, and
drawing the pan off the flame. Add seasonings to
taste and pour the mixture over the bread. Serve hot.
Another Method. Cut one and one-half pounds of
cheese into small pieces and put them in the upper part
of the chafing dish, having water in the lower pan.
Let the cheese melt and become creamy, add one and
one-half tablespoonfuls of butter, one-half cupful of
ale, one teaspoonful of mustard, one tablespoonful of
Worcestershire sauce, and one-third teaspoonful of
pepper; cook until smooth, and just before serving
stir in one egg slightly beaten. This prevents the
rabbit being stringy. Have ready slices of bread or
toast, dip them into the cheese, and pour more over
them on the serving plate.
SANDWICH RECIPES
SANDWICH RECIPES
"Like, but Oh ! how di/erent "
History dates the sandwich from 1758. In that
year the Earl of Sandwich rebelled once and for all
against the tyranny of meal times, whereby each day
the hours of gambling were curtailed. Therefore,
calling to the waiter, who, having announced dinner,
hovered uneasily round the table, the Earl ordered
that pieces of meat should be laid between two slices
of bread, and brought to him as he sat at play. This
was done, and the sandwich was born.
History does not relate whether the Earl's compan-
ions were sufficiently devoted gamblers to acquiesce
without demur in the curtailing of their meals, but
great must have been the relief of cook and waiter
when this simple substitute for a meal of many courses
was adopted.
From the time of George III onwards, sandwiches
have played no inconsiderable part in gastronomic
history; year by year their ranks have been enlarged,
fresh combinations have been discovered, until at the
present day the number of sandwiches is legion.
They vary from the ungainly articles made of two
71
72 Sandwich Recipes
great hunks of bread, with meat or cheese between
them, to artistic morsels in favor at afternoon teas.
The term " sandwich" is now very elastic, not only as
to the contents, but, as one writer has it, k they are
as often made without tops as with": one reason for
this is said to be that men especially like to see what
they are eating; hence the sandwich may consist of a
foundation, and one or more layers of filling, minus its
cover.
There is a knack about making really good, appe-
tizing sandwiches, just as there is about making any-
thing else. Little knowledge is required in the mak-
ing of these dainties: ingenuity, cleanliness, taste, a
little artistic ability and a knowledge of what blends
well is capital enough to insure a good sandwich maker.
One of the most important things to be considered
is the bread. Sandwiches made of new bread are con-
sidered superior; it is best, however, to use fine grained
bread about twenty hours old.
Remove all the crusts from the bread before cutting
the slices; this prevents the waste of butter and keeps
the sandwich in good shape. The crusts can be dried
and crushed for use in breadcrumbing, or for scalloped
left-overs. Now cream the butter and butter the
bread and put the slices together in pairs. If the
whole loaf is sliced at once, and the slices kept in their
order this will be easy. Next spread the filling which
has been seasoned and flavored according to its needs;
Sandwich Recipes 73
press the second slice of bread over the filling and cut
into size and form for serving.
Squares, diamonds and oblongs are all good shapes
and make little waste. Several varieties of bread-and-
butter sandwiches may be had by using Boston brown
bread, Graham, rye, whole wheat, bran, or the nut
bread that is so delicious when properly made.
The word sandwich suggests something appetizing
and tempting, and if one is disappointed at the mere
sight of the dish then the sandwich has failed in its
mission. So keep in mind in preparing these little
tempters to have the bread cut thin, with no ragged
edges.
Lettuce, when used, should be used sparingly, as it
makes a clumsy, awkward looking sandwich. To
have sandwiches moist without being smeary shows
the cleverness of the cook. The secret in attaining
this is to have the mayonnaise dressing thick, then a
sufficient quantity of it can be used to render the
filling moist without running over the edges. The
latter makes an unsightly sandwich.
Use individuality and taste in the arrangement and
garnishing. Always remember to garnish lightly,
and do not have too many sandwiches on a dish.
Tasty sandwiches can be made of many things be-
sides meat. In this connection cheese is not at all a
bad substitute for flesh, and is quite piquant with a
touch of mustard. Hard cheeses should be grated or
74 Sandwich Recipes
toasted, and, if mixed with tomatoes, make a nice
change from the dry method.
Many salad vegetables can be utilized for sandwich
making, among which may be named watercress,
onion, cucumber, beets, radishes, and peppers.
These salad sandwiches are very appetizing, and are
nice to serve at luncheons, teas and parties. Most of
the salad sandwiches should be eaten soon after they
are made.
Certain pastes made from pulses and flavored with
tomato or celery make tasty sandwiches. Various
nuts, too, can be ground and mixed with sugar or
honey for sweet sandwiches. Apple-butter, sliced
guava jelly, gooseberry, currant and grape jellies make
excellent sandwich fillings. So do orange and grape-
fruit marmalade. Any kind of crystallized fruits cut
in slices and moistened with whipped cream are very
toothsome served between wafers or in tiny rolls.
Raw beef sandwiches are excellent for invalids.
Scrape fine a small piece of juicy, tender raw beef,
season well with salt and pepper and place between
slices of hot, crispy toast.
A combination of sweet and savory can be made by
putting a thin layer of orange marmalade over ham
and seasoning with a little paprika. This sounds
uninviting, but it is very good eating.
The use of marrons those that come in brandy or
vanilla syrup may be heartily recommended for sweet
Sandwich Recipes 75
sandwiches. Chop them very fine, spread them on
buttered rounds of bread, cover with rounds from
which the centers have been cut. Fill the centers with
whipped, sweetened and flavored cream, and decorate
with blanched and chopped pistachio nuts or tiny
candied violets.
Rolls are very often used instead of bread. Cut a
slice from the top of each roll, remove the inside
crumbs, leaving a case, butter the inside, fill with the
mixture, replace the top cover, and wrap each one in
waxed paper.
Those in doubt at any time as to the precise degree
of seasoning to use, must remember that a sandwich
mixture should be tasty enough to season the bread.
That is, what would be pronounced "just right" in
itself, would be insipid when both bread and meat were
tasted; so it is no bad plan for the novice to insert a
morsel of the filling between bread and butter for trial.
The best seasonings should be used, and such are
not only the most satisfactory, but also the cheapest in
the end.
Sandwiches may be made and set away in a cool
place for several hours before serving if wrapped in a
clean, damp cloth. For picnics or travelling they
should be wrapped in waxed paper.
76 Sandwich Recipes
SANDWICH BUTTERS
1. The butter for sandwiches can be improved by
working it up with whipped cream, the proportion of
one cupful of butter to one-half cupful of cream.
Mash these together with a wooden spoon, and then
add salt and mustard to taste, or a little grated horse-
radish, chopped parsley, chopped chives, or curry
paste or powder.
With such butter as a foundation most appetizing
sandwiches can be made of beef, tomato, chicken,
game, fish, cheese, or eggs.
2. Scald and dry a small bunch of parsley, strip it
from the stalks, chop it very fine or rub it through a
sieve. Wash, bone and pound four anchovies. Cream
one cupful of butter, add the parsley, anchovies and
paprika to taste and pound well together.
3. Rub the yolks of four hard-cooked eggs through
a sieve, add five washed and boned anchovies and one-
half cupful of butter. Pound well together and use.
4. Chop one-fourth pound of cold, cooked ham, add
one-half cupful of butter, the yolks of two hard-cooked
eggs and white pepper to taste. Pound together until
quite smooth, and color with a few drops of red color.
5. Mix four teaspoonfuls of freshly grated horse-
radish with two tablespoonfuls of butter and two tea-
spoonfuls of lemon juice.
6. Cream five tablespoonfuls of butter with two
Sandwich Recipes 77
teaspoonfuls each of chopped pickles, capers and
olives, two teaspoonfuls each of lemon juice and tarra-
gon vinegar, one-half teaspoonful each of paprika and
French mustard and a dash of red pepper. Mix well
and use.
AFTERNOON TEA SANDWICHES
Rich pie crust i oz. (^4 cup) chopped nut
2 egg-whites meats
2 ozs. (K cup) sugar > teaspoonful almond extract
i oz. (Y cup) chopped i oz. (^ cup) chopped pre-
dates served ginger
Roll out the pastry very thin, sprinkle with sugar,
and cut with cutters into fancy shapes, and bake in a
hot oven to a delicate brown. Spread one-half of the
pastries with the filling, put together like sandwiches,
and return to the oven for a few minutes.
For the filling, beat up whites of eggs to a stiff froth,
then beat in the sugar, add the extract, dates, nuts,
and ginger.
ANCHOVY CANAPfiS
Brown bread Hard-cooked eggs
Anchovies Watercress butter
Cut some fingers of brown bread about 1^2 inches
wide and 2^/2 inches long, and spread with watercress
butter. Wash, bone, and fillet some anchovies and
78 Sandwich Recipes
put four fillets on each finger; fill the spaces between
the fillets with the sieved yolks of eggs and the whites
chopped very fine.
To make the watercress butter, wash and drain
some watercress, and chop it very fine, then mix into
it some butter, seasoning it to taste with salt, pepper,
and lemon-juice.
ANCHOVY SANDWICHES
12 anchovies 6 drops green color
4 tablespoonfuls anchovy i teaspoonful chopped chives
paste 8 drops red color
y* Ib. (i cup) sweet butter Buttered brown bread
6 tablespoonfuls chopped
parsley
Cream one-half of the butter, add the parsley,
chives, and green color, mix well, and spread one-
fourth of an inch thick on one piece of buttered brown
bread. Cream the remaining butter, add the an-
chovy paste, the anchovies skinned and pounded to a
paste, and the red color, mix well, then spread one-
fourth of an inch thick on buttered brown bread,
place on the top of the green, and cut into fancy shapes.
A sandwich of anchovy paste and whipped cream
makes its appeal when properly prepared.
BEEF SANDWICHES
Courtesy of " T/ze Ladies' Home Journal "
AN EXCELLENT LAYER SANDWICH
Sandwich Recipes 79
AN EXCELLENT LAYER SANDWICH
Buttered slices bread Pounded hard-cooked egg-
Chopped olives yolks
Chopped pimientoes Shredded lettuce
(canned red peppers) Mayonnaise dressing
Pounded sardines Salt and pepper to taste
Chopped parsley
Spread a slice of lightly buttered bread with the
olives and a layer of mayonnaise; place another slice
of bread on top, buttered side up, spread with pounded
sardines and mayonnaise ; place another slice of bread
on top, buttered side up, spread with pimientoes and
mayonnaise; put another slice of bread on top, but-
tered side up, spread with egg-yolks and mayonnaise;
again another slice, buttered side up, spread with
lettuce mixed with mayonnaise, and top with a slice
of bread; place under a weight. Decorate with
chopped parsley and serve cut in slices.
APPLE SANDWICHES
4 apples 2 ozs. ( l /4 cup) grated cheese
2 tablespoonfuls lemon-juice Brown bread
i gill (^4 cup) stiff mayon- White bread
naise dressing
Grate the apples and mix them at once with the
lemon-juice; add the mayonnaise and the grated
8o Sandwich Recipes
cheese, and serve between a slice of white bread and a
slice of brown bread.
Another Method. Chop two peeled apples, add one
cupful of stoned and chopped raisins, one cupful of
chopped pecan-nut meats, the strained juice of a
small lemon, and two teaspoonfuls of sugar. Mix
well and spread between thin slices of buttered bread.
BAKED BEAN SANDWICHES
Baked beans Salt and pepper
Grated cheese Lemon-juice
Butter Buttered bread
Chopped parsley
Rub a quantity of baked beans through a sieve, and
to every cupful of the paste add one tablespoonful of
grated cheese, one teaspoonful of chopped parsley,
one teaspoonful of lemon-juice, one tablespoonful of
melted butter, and salt and pepper to taste. Spread
this paste thickly between slices of buttered brown or
white bread.
Or cut bread in one-fourth inch slices, spread one-
half with the mixture, and cut with a round cutter
having the same diameter as a doughnut cutter.
Cut the remaining pieces with a doughnut cutter, and
place these over the spread pieces.
Sandwich Recipes 81
BAKING-POWDER BISCUIT SANDWICHES
Baking-powder biscuits }4 teaspoonful French mus-
]/2 pint (i cup) chopped tard
cooked chicken Salt and pepper to taste
3 hard-cooked eggs 2 tablespoonfuls tarragon
4 tablespoonfuls grated vinegar
cheese Salad oil
Butter
Cut the baking-powder biscuits in three layers and
butter them. Pound the chicken with the eggs, add
the cheese, seasonings, vinegar, and sufficient oil to
moisten. Rub through a wire sieve and spread on
the layers; put the slices together and serve on a folded
napkin.
BANANA SANDWICHES
2 bananas Lettuce leaves
}/2 pint (i cup) chopped ^4 teaspoonful sugar
English walnut meats Bread
Mayonnaise dressing Parsley
Mash the bananas, stir in the nuts and sugar.
Spread mayonnaise and then the banana filling on thin
slices of bread. Place lettuce leaves between the
slices, and serve garnished with parsley.
BEEF SANDWICHES
Thinly cut cooked beef Salt and pepper to taste
Curry butter Parsley or watercress
Skinned and sliced tomatoes Bread
6
82 Sandwich Recipes
To make the curry butter: Beat one-half cupful of
sweet butter to a cream, add a tablespoonful of curry
powder, one-half teaspoonful of lemon-juice, and salt
to taste.
Cut some slices of bread and spread with curry
butter, cover with the beef, add some slices of tomato,
seasoned with salt and pepper, cover with another
piece of bread spread with curry butter, and press
together. Serve garnished with parsley or water-
cress.
BEEF-HEART SANDWICHES
i cooked beef heart ]/2 teaspoonful salt
]/2 pint (i cup) stock or ]/ teaspoonful pepper
water >^ tablespoonful chopped
i teaspoonful meat extract parsley
_H"oz. (i tablespoonful) butter Hot toast
i teaspoonful mustard
Chop the heart, then place it in a pan with the
butter, water, parsley, extract, and seasonings. When
hot and thoroughly mixed, serve between thin slices
of hot buttered toast.
BEEF-LOAF SANDWICHES
Beef loaf Worcestershire sauce
Buttered bread Parsley or watercress
Put a thin slice of a cooked beef loaf between thin
slices of buttered bread. Press the slices together and
Sandwich Recipes 83
cut into triangles. Serve decorated with watercress or
parsley.
If liked, a few drops of Worcestershire sauce may
be sprinkled over the slices of beef loaf.
BROWN BREAD CHEESE SANDWICHES
Brown bread 4 tablespoonfuls cream
Chopped English walnut Salt and pepper
meats i teaspoonful vinegar
Chopped celery or cucumber Lettuce leaves or watercress
y 2 lb. cheese Paprika
2 ozs. (4 tablespoonfuls) sweet
butter
Rub the cheese through a sieve, put it into a basin
with the butter, cream, vinegar, salt and pepper to
taste, and mix until smooth. Cut some brown bread
into thin slices and spread it about one-fourth of an
inch thick with the cheese mixture. Sprinkle this
with a little paprika, and on it put a sprinkling of
finely chopped walnut meats, and some very finely
chopped celery or cucumber. Cover this with an-
other slice of bread that has also some of the cheese
cream spread on it, and cut out the sandwiches with a
plain or fancy cutter.
Garnish each sandwich with a little of the cheese
cream, using a bag with a small star tube for the
purpose. Serve on a dish on a fancy paper, garnished
with tiny lettuce leaves or watercress.
84 Sandwich Recipes
CARMEN SANDWICHES
4 slices cold boiled ham Cream cheese
8 slices buttered bread Mayonnaise dressing
4 skinned and sliced toma- Lettuce leaves
toes Green onions
X pint ($4 cup) chopped
English walnut meats
Trim the crusts from the slices of bread, and on four
slices place a slice of boiled ham and spread over with
mayonnaise dressing. Over these put the remaining
slices of bread, buttered sides up, and on these spread
the cheese; then place thinly sliced tomatoes on the
top. Cover generously with mayonnaise dressing,
sprinkle over with the nuts, and serve on crisp lettuce
leaves garnished with the green onions.
CHEESE AND CAVIAR SANDWICHES
Buttered bread . Caviar
Cream cheese Black pepper
Cream
Butter some thin slices of white bread; soften some
cream cheese with cream until it will spread easily;
spread this on the buttered bread, and on this spread
a little caviar. Spread both sides of the sandwich
with butter and cheese, but only one side with caviar.
Season with pepper. Trim the crusts from the slices
and cut them into dainty shapes with cutters.
Sandwich Recipes 85
Another Caviar Sandwich. Mix one-half can of
caviar with one teaspoonful of onion-juice and one
teaspoonful of lemon-juice. Spread between thin
rounds of buttered bread or crackers.
Or, add chopped nut meats or chopped olives to
caviar, mix with a little sherry wine, and use as a fill-
ing for sandwiches.
CHEESE AND JELLY SANDWICHES
Cream cheese Blanched and chopped pis-
Currant jelly tachio nuts
Buttered bread
Stamp out thin slices of white bread with a cutter.
Butter and spread half of these with cream cheese and
currant jelly mixed to a pink cream. On the top
place a second round of bread buttered and sprinkled
with the chopped nuts.
Another Cheese Recipe. Chop some canned pine-
apple fine and drain off the juice. Spread bread
thinly with cream cheese, sprinkle with the chopped
pineapple, and press together. Cut in thin, slender
strips.
A delicious sandwich filling may be made by mixing
orange marmalade, finely chopped pecan-nut meats,
and cream cheese. Spread this mixture between
slices of buttered whole-wheat bread and cut in long
narrow sandwiches.
86 Sandwich Recipes
CHEESE AND PEANUT BUTTER SANDWICHES
% pint ( i cup) peanut butter Salt and pepper to taste
^2 pint (i cup) cream cheese ^2 tablespoonful orange-juice
i oz. (2 tablespoonfuls) butter Brown bread
Cream the butter, add the peanut butter, cheese,
and seasonings, and spread on small rounds of thinly
cut brown bread. Serve on a dainty sandwich tray.
Another Method. Chop tender and crisp radishes
fine; chill on the ice; then mix with them grated
American cheese and whipped cream. Spread be-
tween dainty rounds of buttered bread.
Or mix peeled and chopped cucumbers with grated
Parmesan cheese and a little red pepper, and spread
between thin slices of either white or brown buttered
bread. Cut into triangles.
CHEESE AND PICKLE SANDWICHES
i lb. moist cheese Salt and paprika to taste
}/-t pint (i cup) sour pickles Brown or white bread
i lb. (2 cups) butter
Put the cheese and pickles through a food-chopper
and season to taste with salt and paprika. Cream the
butter and combine gradually with the cheese mixture.
Chill and spread evenly on thin slices of bread and
press together.
Sandwich Recipes 87
CHEESE CANAPES
34 lb. cheese Salt and red pepper to taste
8 rounds bread i teaspoonful made mustard
i oz. (2 tablespoonfuls) 2 teaspoonfuls sherry wine
butter
Cut rounds of stale or toasted bread ; fry the rounds
a golden color in hot fat. Cut the cheese into small
pieces and pound it to a paste with the butter; then
add the seasonings and the sherry wine. When
mixed, spread on the croutes of bread; place in the
oven until hot through and serve immediately.
CHESTNUT SANDWICHES
y*. pint (i cup) boiled Salt and pepper to taste
chestnuts i teaspoonful lemon-juice
i gill (y? cup) cream Buttered bread or cake
^oz. (i tablespoonful) butter
Put the chestnuts through a food-chopper. Melt
the butter in a saucepan, add the chestnuts, stir for a
minute, then add the cream and seasonings and cook
until slightly browned. Cool and use between thin
pieces of buttered bread or cake.
CHICKEN LIVER AND BACON SANDWICHES
Chicken livers Crisped bacon
Salt Buttered bread
Pepper Parsley
88 Sandwich Recipes
Cook and cool the required amount of chicken-
livers; mash them to a paste, season to taste with
salt and pepper, and spread over thin slices of buttered
bread. Cover with shreds of crisped bacon and place
other slices of bread on the top. Cut into rounds,
ovals, triangles, or fingers, and serve garnished with
parsley.
- CHICKEN AND PIMIENTO SANDWICHES
i boiled chicken 3 tablespoonfuls vinegar
i can pimientoes (canned i tablespoonful Worcestershire
red peppers) sauce
3 small pickles Buttered bread
6 hard-cooked eggs
Drain the pimientoes and put them through a food-
chopper with the meat of the chicken, pickles, and eggs.
Moisten with the oil from the pimientoes, then add
the vinegar and sauce. Mix and spread on thinly
sliced buttered bread and cut in diamond-shaped
pieces. Sufficient for four dozen sandwiches.
CHICKEN AND CRANBERRY SANDWICHES
Buttered white bread }4 tablespoonful chopped
^2 pint (i cup) chopped gherkins
cooked chicken i glass cranberry jelly
i tablespoonful chopped 2 tablespoonfuls orange-juice
celery
Whip up the jelly with a silver fork, add the celery,
Sandwich Recipes 89
gherkins, chicken, and the orange-juice. Mix and
spread on slices of buttered bread and cut into shapes.
Serve in a sandwich paper holder decorated with
chopped pickles.
CHICKEN AND HAM SANDWICHES
Puff pastry i hard-cooked egg, chopped
y. pint (i cup) diced cooked 3 tablespoonfuls thick cream
chicken 2 raw egg-yolks
y, pint (]4 cup) diced Salt and pepper to taste
cooked ham
Mix the chicken, ham, egg, cream, raw yolks, and
seasonings together, and beat them with a wooden
spoon.
Roll out the pastry rather thin, and spread thickly
with the mixture; cover over with pastry, brush over
with a little beaten egg, mark out with a knife in any
shape, and bake for fifteen minutes in a hot oven.
Cut in shapes, and serve either hot or cold.
CHOCOLATE SANDWICHES
1 lb. (2 cups) sugar 2 tablespoonfuls grated choco-
*/t pint (i cup) milk late
% oz. (2 tablespoonfuls) % oz. (i tablespoonful) butter
flour Pinch cream of tartar
2 tablespoonfuls corn syrup i teaspoonful vanilla extract
Bread or cake
Put into a saucepan the sugar, flour, milk, syrup
90 Sandwich Recipes
and cream of tartar, stir constantly, and when it boils,
add the chocolate and butter. Boil until a soft ball
is formed when dropped into cold water, or until it
registers 240 F., by candy thermometer. Remove
from the fire, add the extract, and beat until creamy.
Spread between thin rounds of cake or bread.
Another Method. Melt two squares of chocolate
over boiling water, add two tablespoonfuls of butter,
one cupful of powdered sugar and three cupfuls of
cream, and cook for five minutes. Add two-thirds
cupful of blanched and chopped nut meats and one
teaspoonful of vanilla extract. Cool before spreading
between thin slices of buttered bread or cake.
CLUB SANDWICHES
Breast cold roast turkey or Mayonnaise dressing
chicken Toasted sliced white bread
Broiled bacon or ham Parsley
Crisp white lettuce leaf Butter
Dill pickles or sliced tomato
Trim crust from large square slices of bread and
toast a delicate brown; then butter them. Insert a
layer of bacon, one of thinly sliced dill pickle or tomato,
and one of cold fowl. Cover with a lettuce leaf spread
with mayonnaise, add top slice of toast, trim neatly,
and cut diagonally into triangles. Garnish with
parsley and serve immediately on hot plates.
These sandwiches, to be at their best, should be
made and served in the shortest possible time.
Sandwich Recipes 91
In a club sandwich, which in itself is a very fair
luncheon, the chicken should be thin, the bacon very
crisp, the lettuce fresh, and the mayonnaise and butter
plentiful.
To make a cold club sandwich use moderately thin
cut bread in place of the toast, and cold sliced ham
substituted for the crisped bacon. The chicken,
lettuce, and dressing remain the same.
Origin of the Club Sandwich. It will not surprise
any who knows how frequently most excellent things
are born of necessity to know that the club sandwich
originated through accident.
A man, we are told, arrived at his home one night
after the family and servants had retired, and being
hungry, sought the pantry and the ice chest in search
of something to eat. There were remnants of many
things in the source of supplies, but no one thing that
seemed to be present in sufficient abundance to satisfy
his appetite. The man wanted, anyway, some toast.
So he toasted a couple of slices of bread. Then he
looked for butter, and incidentally something to ac-
company the toast as a relish. Besides the butter he
found mayonnaise, two or three slices of cold broiled
bacon, and some pieces of cold chicken. These he
put together on a slice of the toast, and found, in a
tomato, a complement for all the ingredients at hand.
Then he capped his composition with the second slice
of toast, ate, and was happy.
The name "club" was given to it through its adop-
92 Sandwich Recipes
tion by a club of which the originator was a member.
To his friends, also members of the club, he spoke of
the sandwich, and they had one made, then and there,
at the club, as an experiment, and referred to it after-
ward as the "club sandwich." As such, its name
went out to other clubs, restaurants, and individuals,
and as such it has remained. At least, this is the story
as it is generally told.
COLLEGE HILL SANDWICHES
8 tablespoonfuls peanut % Ib. (i cup) seeded raisins,
butter chopped
4 tablespoonfuls lemon-juice Sugar
l /4 Ib. (i cup) chopped pecan Cream
nut meats Buttered bread or crackers
Beat the peanut butter with the lemon-juice, add
the nuts and raisins, sugar to taste, and enough cream
to moisten. Mix well and spread between buttered
bread or crackers.
CRAB MEAT SANDWICHES
1 oz. (2 tablespoonfuls) ^ teaspoonful baking soda
butter ^2 Ib. (2 cups) diced cheese
2 tablespoonfuls chopped i egg
pimientoes (canned red }& pint (i cup) cooked crab
peppers) meat
3^ oz. (2 tablespoonfuls) flour i teaspoonful salt
i gill (>2 cup) cream ]4 teaspoonful pepper
1^2 gills (^4 cup) stewed ^4 teaspoonful mustard
tomatoes Toasted bread
Sandwich Recipes 93
Melt the butter, add pimientoes, and cook for three
minutes, stirring constantly. Add flour and stir until
blended; then stir in the cream and strained toma-
toes, to which has been added the soda. Now add
the cheese, and when melted, the egg slightly beaten,
seasonings, and crab meat. When heated, spread
between slices of buttered toasted bread. Cut into
desired shapes and serve.
Chopped green pepper may be substituted for the
pimiento, and canned tuna fish or canned crab meat
for the cooked crab meat.
CURRIED EGG AND OYSTER SANDWICHES
}/2 pint (i cup) chopped Curry powder to taste
hard-cooked eggs i teaspoonful onion-juice
X pint (i cup) cooked oysters Cream
Salt to taste Buttered bread
Chop the slightly cooked oysters with the eggs, add
seasonings to taste, and moisten with cream. Spread
between thin squares of buttered bread.
CUCUMBER AND LETTUCE SANDWICHES
}/2 pint (i cup) boiled dress- Vinegar and onion- juice to
ing taste
i gill (tf cup) whipped Salt, pepper, and paprika to
cream taste
Crisp lettuce leaves Buttered whole-wheat bread
Peeled and sliced cucumbers Ground nut meats
94 Sandwich Recipes
Mix the whipped cream with the boiled dressing
and spread on slices of whole-wheat bread. Sprinkle
over with a layer of ground nut meats, and on one
slice lay two or three thinly sliced pieces of cucumber
seasoned with vinegar, onion-juice, salt, pepper, and
paprika. On the other slice of the sandwich place one
or two lettuce leaves and press the slices lightly to-
gether.
The nuts may be omitted.
Another Method. Delicious sandwiches may be
made by dipping thin slices of cucumber in well-
seasoned French dressing or boiled dressing, and plac-
ing, with a sprinkling of finely chopped fresh mint,
between thin slices of white bread spread with sweet
butter. Cut into star shapes.
DAISY SANDWICHES
Bread Butter
Grated cheese Lettuce leaves
Eggs Salt and pepper to taste
Allow one slice of light bread, three-fourths of an
inch thick, and an egg to each person. Cut the bread
in rounds, spread with butter, and brown lightly.
Cool and spread with grated cheese. Beat up the
whites of the eggs, season with salt, pile them on the
top of the rounds, make a depression in the top of
each white, and fill with the unbroken yolks of eggs.
Sandwich Recipes 95
Sprinkle with pepper and bake in a hot oven until the
whites are slightly browned. Serve on lettuce leaves.
DATE AND NUT SANDWICHES
6 ozs. (1^2 cups) nut meats Lemon-juice
6 ozs. (\y 2 cups) stoned Thick cream
dates Whole-wheat bread
Butter
Put the nuts and dates through a food-chopper, add
lemon-juice to taste, and enough cream to make it of
a consistency to spread. Butter a thin slice of bread,
then spread with the filling, and finish with an un-
buttered slice. Cut into fingers.
DEVILED HAM SANDWICHES
Buttered bread >^ pint (i cup) milk
Deviled ham Paprika to taste
2 eggs Hot melted butter
Spread thin slices of bread with butter and upon
half of the buttered slices spread some deviled ham.
Finish with the other slices of buttered bread and cut
in halves.
Beat up the eggs, add the milk and paprika to taste.
Soak the sandwiches in this mixture until they are
saturated, then cook in hot butter until browned,
first on one side and then on the other. Serve hot.
Grated cheese may be used in place of the deviled
ham.
96 Sandwich Recipes
Another Method. Beat the yolks of three eggs in a
small saucepan, add one tablespoonful of flour mixed
with one teaspoonful of mustard, one teaspoonful of
salt, three tablespoonfuls of sugar; mix well, then add
one teacupful of vinegar, and stir and cook until it
boils. Cool and mix with a can of deviled ham and
spread on crackers.
DUTCH SANDWICHES
Smoked ham sausage Sliced gherkins
White or brown bread Butter
French mustard
Cut very thinly the required number of slices of
smoked ham sausage. Butter some thinly cut slices
of brown or white bread, spread over each a little
mustard, and then add a layer of thinly sliced gherkins.
Lay the slices of sausage between each two slices of
buttered bread, and trim and cut into the desired
shapes.
EGG AND LETTUCE SANDWICHES
4 hard-cooked eggs 2 tablespoonfuls chopped eel-
Crisp lettuce leaves ery
Mayonnaise dressing 4 drops onion-juice
Buttered bread
Chop the eggs, add the celery, onion-juice, and
enough mayonnaise dressing to make the mixture
Sandwich Recipes 97
spread nicely, and place with a lettuce leaf between
buttered bread.
FIG SANDWICHES
Y 2 lb. (2 cups) chopped figs >i lb. ( l /4 cup) butter
i gill (>^ cup) water Bread
^ lb. (X CU P) sugar
Put the figs through a food-chopper, add the sugar
and water, and cook until thick. Cool, add the but-
ter, and mix well. Spread between thin slices of
bread. If liked, one-half cupful of chopped nut meats
may be added.
Another Method. Put three-fourths cupful of water
into a saucepan with one and one-half cupfuls of light
brown sugar, and one teaspoonful of butter, and boil
to a thick syrup ; then take from the fire and add one-
half pound of chopped figs, one-half pound of chopped
cocoanut, and one-half cupful of chopped English
walnut meats.
Chill, and use with bread or crackers.
Or soak eight figs in hot water for two minutes, then
drain and dry them, slice them in halves lengthwise,
fill with chopped English walnut meats, and serve
between crackers.
FRENCH SANDWICHES
i pint (2 cups) frogs' legs Lettuce leaves
Mayonnaise dressing French bread
7
98 Sandwich Recipes
Boil the frogs' legs until tender in slightly salted
boiling water; then drain and chop the meat and
mix it with mayonnaise dressing; spread between
lettuce leaves and lay on thin slices of buttered French
bread.
GAME SANDWICHES
Cold cooked game Salt, pepper, and Paprika to
2 ozs. (4 tablespoonfuls) taste
butter Watercress or parsley
2 tablespoonfuls whipped 3 hard-cooked egg-yolks
cream Buttered bread
Take away all skin, bone, and gristle from cold
cooked game and chop it, making one cupful. Put
this with the egg-yolks, butter, and seasonings into a
basin and pound well; then add the cream and mix
thoroughly. Spread between slices of buttered bread,
press lightly together, cut into rounds or any shape
desired. Garnish with watercress or sprigs of parsley.
GINGER AND NUT SANDWICHES
y^ pint (i cup) chopped ^4 pint (> cup) chopped
preserved ginger candied orange-peel
% pint (i cup) chopped nut Vinegar
meats Buttered whole-wheat bread
Mix the ginger, nuts, and peel together; add a few
drops of vinegar and enough of the preserved ginger
syrup to bind the mixture. Spread between thin
Sandwich Recipes 99
slices of buttered whole-wheat bread. Cut into fancy
shapes and serve at afternoon tea.
Another Method. Put two cupfuls of preserved
ginger through a food-chopper with one-half cupful of
preserved cherries; add the strained juice of one
orange and two tablespoonfuls of whipped cream;
spread between very thin slices of buttered bread, cut
in circles or squares, decorate with halves of cherries,
and serve with tea or chocolate.
GINGERBREAD SANDWICHES
Gingerbread Honey
Butter
Cut very thin slices from a flat cake of gingerbread.
Butter each slice and spread with honey alternately;
place two together, spread side uppermost, and then
cover with a plain slice. Press these triple sandwiches
gently together, cut in halves or quarters, and serve
for afternoon tea.
HAM CANAPES
% lb. (i cup) chopped i oz. (% cup) grated Par-
cooked ham mesan cheese
i gill (J/2 cup) cream Red pepper to taste
Chutney Bread
Cut some bread in rounds and fry these to a golden
color in hot fat. Pound the ham and mix it with the
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cream; then spread thickly on the croutes of bread;
over that put a layer of chutney, then a layer of cheese
which has been seasoned with a little red pepper.
Place in the oven to brown the cheese and serve at
once.
HAM RUSK SANDWICHES
Rusks i tablespoonful chopped pars-
Boiled ham ley
i skinned tomato Salt and paprika to taste
i bell pepper Boiled or mayonnaise dress-
10 stuffed olives ing
Put some boiled ham through a food-chopper;
measure two cupfuls, and add the tomato, pepper,
olives chopped fine, parsley, seasonings, and enough
boiled or mayonnaise dressing to make a paste. Cut
some rusks in halves and spread with the filling.
HARWICH SANDWICHES
^ lb. (i cup) cooked ham Boiled dressing
2 sweet pickles i teaspoonful chopped pars-
2 hard-cooked eggs ley
X can pimientoes (red pep- Buttered bread
pers)
Put the ham, pickles, eggs, and pimientoes through
a food-chopper; add the parsley and mix with suffi-
cient dressing to moisten. Spread between thin
slices of buttered bread and cut into triangles.
Sandwich Recipes 101
HIGH-SCHOOL SANDWICHES
Chopped English walnut X Ib. ( l / 2 cup) sugar
meats % teaspoonful salt
Buttered bread i tablespoonful flour
Crisp lettuce leaves 3 tablespoonfuls vinegar
i lemon 3^ z - ( J tablespoonful) butter
4 egg-yolks y 2 pint (i cup) water
Strain the juice of lemon into a saucepan; add
yolks of eggs mixed with the sugar, salt, flour, vinegar,
butter, and water. Stir and cook until thick, then
cool and add as many walnut meats as desired.
Spread this dressing over a crisp lettuce leaf and place
between thin slices of buttered bread.
The whites of eggs may be used for cake or meringue.
HORSERADISH AND TOMATO SANDWICHES
Y pint (K cup) grated Salt
horseradish White bread
Skinned, sliced tomatoes Butter
y, pint ($4 cup) mayonnaise Parsley
dressing
Sprinkle the tomato slices with salt. Spread thin
slices of buttered bread with the horseradish and the
mayonnaise mixed together; put the slices of tomato
between, cut into fancy shapes, and serve garnished
with parsley.
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JELLIED CHICKEN SANDWICHES
1 boiled chicken >^ pint (i cup) cream
2 stalks celery % tablespoonful lemon-juice
1 teaspoonful grated onion Salt, pepper, and paprika to
2 tablespoonfuls powdered taste
gelatine Buttered brown or white
i gill (X cup) hot water bread
Put the meat of the chicken and celery through a
food-chopper, then add the onion, seasonings, cream,
and the gelatine dissolved in the water. Turn into a
wet, shallow dish and set on ice for two hours. Cut
into thin slices and place between buttered slices of
brown or white bread. If liked, a little grated horse-
radish may be added.
JELLIED TOMATO SANDWICHES
i can tomatoes Tabasco sauce to taste
1 oz. (3 tablespoonfuls) 2 chopped pimientoes (canned
powdered gelatine red peppers)
2 tablespoonfuls vinegar 2 tablespoonfuls chopped nut
i teaspoonful sugar meats
X teaspoonful salt 2 tablespoonfuls chopped cel-
% teaspoonful pepper ery
^2 teaspoonful celery salt Lettuce leaves
i teaspoonful Worcester- Mayonnaise dressing
shire sauce Buttered bread
Boil and strain the tomatoes, add the gelatine and
seasonings. When cool, add pimientoes, nut meats,
1 1 1 1 *.~1 "Vl "VI
LADY MARY SANDWICHES
Sandwich Recipes 103
and celery. Spread when cold on buttered slices of
bread, add a lettuce leaf dipped in mayonnaise dress-
ing, and top with a slice of buttered bread. Cut into
squares and serve on a sandwich tray.
LADY MARY SANDWICHES
Stoned and chopped dates Lemon-juice
Chopped pecan nut meats Lady-fingers
Honey
Mix equal quantities of dates and pecan nut meats,
and moisten with honey and lemon-juice to taste.
Spread between lady-fingers and serve tied in small
bundles. These sandwiches are delicious with hot
chocolate.
Another Method. Spread apricot or strawberry
jam between the lady-fingers. Decorate the tops
with whipped and sweetened cream and candied rose
leaves.
LEMON-BUTTER SANDWICHES
White cake i oz. (2 tablespoonfuls) butter
4 lemons 3 eggs
i Ib. (2 cups) sugar
Put the grated rind of one of the lemons, with the
strained juice of the four lemons, sugar, and butter into
a saucepan and stir and cook for five minutes. Take
from the fire and add the eggs well beaten. Return
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to the fire and cook for three minutes longer, stirring
all the time. Be careful the mixture does not burn.
Cool and spread between dainty pieces of white cake.
Or spread slices of bread with the mixture, cover,
cut into fingers or any other shape preferred, and
arrange daintily on a silver plate with an ornamental
paper.
LENTEN SANDWICHES
i chopped pickled beet Mayonnaise dressing
3 small chopped pickles Lettuce leaves
i tablespoonful chopped 2 chopped hard-cooked eggs
capers 12 thin slices bread
}/2 tablespoonful chopped
parsley
Put one cupful of mayonnaise dressing into a basin,
add the eggs, parsley, capers, pickles, and beet.
Spread a thin layer of this mixture over each slice of
bread; dip some tender lettuce leaves into mayon-
naise, lay them over six slices of the bread, and cover
them with the other six. Trim the sandwiches all
round, then cut into triangles and serve.
LETTUCE SANDWICHES
Lettuce leaves Salt, pepper, and paprika to
3 onions taste
3 tomatoes Vinegar
3 hard-cooked eggs Buttered brown bread
Rub the tomatoes through a sieve. Chop the
Sandwich Recipes 105
onions very fine. Mash the eggs, and add enough
vinegar to make a smooth paste; then mix with the
tomato and onion, and season all with salt, pepper, and
paprika. Cut slices of brown bread and butter them.
Lay a crisp lettuce leaf on each buttered piece; spread
the above mixture over them equally, and cover with
another piece of buttered brown bread. Serve on a
plate covered with lettuce leaves.
LIEDERKRANZ CHEESE SANDWICHES
i Liederkranz cheese Small buttered muffins
12 stoned, chopped olives
With a sharp knife cut in halves the required num-
ber of small thin muffins; butter each half, and spread
over a thin layer of Liederkranz cheese. Sprinkle
over with the olives and sandwich muffins together.
LIVER AND CHESTNUT SANDWICHES
]/2 lb. (2 cups) boiled liver i pint (2 cups) shelled chest-
% oz. (i tablespoonful) nuts
butter i gill ($4 cup) stock
Salt and pepper to taste Buttered bread
Boil the chestnuts until soft, then blanch them and
mash to a fine paste. Add the livers, chopped fine,
the butter, seasonings, and stock. Heat and mix
thoroughly, then set away to cool. Spread between
thin slices of buttered bread. Cut into neat squares
and serve.
io6 Sandwich Recipes
LOBSTER SANDWICHES
Slices bread Chopped parsley
Sweet butter Capers
Salt and paprika Liquid aspic jelly
Hard-cooked egg-yolk Lettuce or watercress
Pounded cooked lobster
Spread some thinly cut slices of bread with sweet
butter, sprinkle this with a little salt and paprika,
and on this sprinkle some hard-cooked yolk of egg
which has been rubbed through a wire sieve.
Have some more buttered bread spread with the
lobster, and sprinkled with chopped parsley and capers.
Close the slices together, the last mentioned on the
top, then cut out with a round cutter about two
inches in diameter. Brush over the top side of the
rounds with a little liquid aspic jelly and sprinkle with
chopped parsley.
Place the lettuce or watercress in the center of a
dish, and arrange the sandwiches round the salad.
Potted lobster may be used.
Another Method. Remove meat from a boiled
lobster and slice into small pieces. Cut bread thin,
remove crusts, and butter. Mix the lobster with
mayonnaise dressing and spread thinly between two
slices of bread. Cut into oblong pieces.
Sandwich Recipes 107
MAPLE SANDWICHES
K pint (i cup) maple syrup i gill (> cup) diced pineapple
i gill (y% cup) stoned i tablespoonful crushed maple
chopped dates sugar
i gill (y 2 cup) blanched, Buttered bread
chopped almonds
Put the maple syrup into a saucepan, add the dates,
almonds and pineapple and cook gently for eight
minutes. Take from the fire and add the maple sugar.
Cut the bread in long, thin slices, and remove the
crusts. Spread with the mixture, and roll up, wrap-
ping each in waxed paper. Let stand for a few hours,
when the paper can be removed and they will keep the
shape desired.
Another Method. Mix one cupful of grated maple
sugar with one cupful of blanched and chopped
almonds and mix to a paste with whipped cream;
spread on buttered white or Graham bread and cut
into shapes. Decorate with chopped almonds, and
serve around a mound of molded cream-cheese balls
flecked with paprika.
MARMALADE AND NUT SANDWICHES
24 blanched and chopped i pint (2 cups) orange or
almonds grapefruit marmalade
24 blanched and chopped White or Graham bread
English walnut meats
io8 Sandwich Recipes
Mix the nuts with the marmalade and spread on
thin slices of buttered white or Graham bread.
MARSHMALLOW SANDWICHES
Marshmallows Fingers buttered bread
Cut some marshmallows in halves and place them
between small narrow fingers of buttered bread ; then
toast in a very hot oven, first on one side and then on
the other.
MARZIPAN SANDWICHES
Buttered white or brown Red currant jelly
bread Angelica
Almond paste i egg-white
Glace fruits
Butter some thin slices of white or brown bread.
Beat up the white of egg and with it thin some almond
paste. Spread between the slices of bread. Decorate
the top with the red currant jelly, putting it through
a small bag and tube, small pieces of glace fruits, and
leaves of angelica. Cut into finger-shaped pieces.
MINT SANDWICHES
8 large sprigs mint 4 tablespoonfuls cold water
y!t pint ( i cup) boiling water i oz. (3 tablespoonfuls)
i pint (2 cups) whipped powdered gelatine
cream Bread
Chop the mint, put it into a saucepan with the boil-
Sandwich Recipes 109
ing water, and simmer for thirty minutes. Soak the
gelatine in the cold water and add to mint, and after
this dissolves, strain. When nearly cold, add the
whipped cream and mix well. When cold, spread on
bread.
Another Method. To four tablespoonfuls of finely
chopped mint add four tablespoonfuls of chopped
parsley, four teaspoonfuls of chopped chives, paprika
to taste, and enough mayonnaise dressing to mix.
Spread upon thin slices of fine-grained white bread.
MOSAIC SANDWICH
i cream cheese i chopped pimiento (canned
2]/2 tablespoonfuls peanut red pepper)
butter Salt and paprika to taste
White and Graham bread
Mash the cheese and mix it with the peanut butter,
pimiento, salt, and paprika to taste.
Cut three slices each of white and Graham bread,
one-half inch thick. Spread a slice of the white bread
with mixture and place a slice of Graham bread upon
it. Spread this with mixture and place on it a slice
of white bread. Repeat this process, beginning with
the slice of Graham bread. Put both piles in a cold
place under a light weight for one hour. Remove the
weight, and cut each pile in three and one-half inch
slices. Spread two of them with the prepared
mixture, and put together in such a way that a white
no Sandwich Recipes
block is alternately with a Graham one, making a
checker appearance. Wrap in damp cheesecloth and
again place under a light weight in a cool place. Re-
move the weight at serving time and cut in dice.
MUSHROOM AND LOBSTER SANDWICHES
i can or (i cup) cooked Salt and pepper to taste
lobster meat Tomato catchup to taste
K pint (i cup) mushrooms Lemon- juice to taste
i oz. (2 tablespoonfuls) White bread
butter i small onion
Stock
Wash and dry the mushrooms and cut them into
small pieces. Melt the butter in a saucepan, add the
onion chopped and the mushrooms, cover with stock,
and cook slowly until tender. Drain the mushrooms,
add the lobster meat to them, and pound until smooth;
add seasonings and enough of the liquor to moisten.
Spread on thin buttered slices of white bread.
MY FAVORITE SANDWICHES
1 pint (2 cups) cold cooked i tablespoonful lemon- juice
halibut Mayonnaise dressing
2 hard-cooked eggs Radishes
2 tablespoonfuls chopped Lightly buttered white bread
capers
Shred the fish and chop the hard-cooked eggs.
Mix these with the capers, add the lemon-juice, and
MY FAVORITE SANDWICHES
XAXTUCKET SANDWICHES
Sandwich Recipes in
moisten with mayonnaise dressing. Spread on slices
of lightly buttered bread, cover with other slices, and
cut into fancy shapes. Serve with the radishes.
NANTUCKET SANDWICHES
Graham and white bread X lb. seeded raisins
Yi pint (i cup) chopped 24 lb. of figs
nut meats 12 marshmallows
2 lemons i oz. (2 tablespoonfuls) sugar
}4 pound stoned dates i beaten egg white
Put the figs, dates, and raisins through a food-
chopper, add the strained juice of the lemon, the
sugar, nut meats, the marshmallows melted, and white
of egg. Mix and spread on rounds of Graham and
white bread.
NASTURTIUM SANDWICHES
Nasturtium flowers Buttered bread, brown or
Salt and pepper to taste white
Chop some nasturtium flowers, season with salt and
a little pepper, spread on a slice of bread and butter
very thinly cut, cover, and cut into any desired shape,
and decorate the sandwiches with a few nasturtium
blooms. Or flavor some butter with nasturtium
leaves and blossoms, and with it spread a thin slice of
moist bread. Press fresh nasturtium leaves and
blossoms upon the butter, and place one piece of
H2 Sandwich Recipes
bread upon the other. These sandwiches may be
modified by combining thin slices of cucumber with
the blossoms. The leaves also make a capital addi-
tion to ordinary chopped or sliced meat or egg sand-
wiches, and may be recommended to those in search
of something new for afternoon teas or picnics.
NUT AND HONEY SANDWICHES
i gill (yz cup) honey /^ lb. (i cup) butter
3 ozs. (y^ cup) chopped Biscuits or crackers
black walnut meats
Melt the butter, stir in the honey and the walnuts.
Chill and spread between crackers or biscuits. To
make honey sandwiches for afternoon tea cut thin
slices of brown or entire wheat bread and spread quite
thick with honey. Sprinkle with chopped preserved
cherries or chopped preserved ginger, and press the
slices together. Cut into fancy shapes and serve.
NUT CANAPES
y$ lb. (i cup) chopped nut 6 chopped sweet pickles
meats Bread
Mayonnaise dressing Pimientoes (canned red pep-
pers)
Mix the nut meats and the pickles with enough
mayonnaise dressing to spread. Fry circles of bread
Sandwich Recipes 113
in hot fat and spread with the nut mixture. Garnish
with stars of pimientoes.
ONION SANDWICHES
Thinly sliced onions i tablespoonful sugar
2 beaten eggs i tablespoonful butter
i gill (Y 2 cup) milk i gill (Yz cup) vinegar
i tablespoonful salt Bread
i tablespoonful mustard
Put the eggs in the upper pan of a double boiler,
add the milk, salt, mustard, sugar, butter, and vine-
gar, and cook until as thick as boiled custard. Cool
and spread on thin slices of bread. Put together
with a layer of onions between.
Do not use large white onions or the yellow variety
for making sandwiches.
OYSTER CANAPfiS
Oysters Lemon- juice to taste
Caviar Buttered brown bread
Sliced cucumbers Parsley
Salt and pepper to taste
Cut some rounds of buttered brown bread, and lay
a thin slice of crisp cucumber on the top of each.
Season some oysters with salt, pepper, and lemon-
juice and place them on the top of the cucumber.
Surround the oysters with caviar, garnish with sprigs
of parsley, and serve.
8
H4 Sandwich Recipes
OYSTER SANDWICHES
i pint (2 cups) oysters 2 ozs. (4 tablespoonfuls)
1 gill (fa cup) cream butter
2 egg-yolks fa teaspoonful salt
2 tablespoonfuls cracker % teaspoonful pepper
crumbs Buttered bread
Drain the oysters and chop them, put them into a
saucepan, cover, and let steam for five minutes; then
add butter, seasonings, beaten yolks of eggs, cracker-
crumbs, and cream. Cook for two minutes, set aside
to cool slightly, then spread between slices of white
buttered bread, and serve at once.
Another Method. Chop one pint of raw oysters
very fine, season to taste with salt, pepper, and
Tabasco, then lay on thinly buttered white bread with
crisp lettuce leaves between.
PALO ALTO SANDWICHES
Buttered bread ^ teaspoonful sugar
ifa ozs. (3 tablespoonfuls) i chopped medium-sized
butter onion
2 tablespoonfuls French i teaspoonful chopped capers
mustard 6 chopped sweet pickles
i tablespoonf ul grated cheese 1 2 chopped stuffed olives
Cream the butter, add the mustard, cheese, sugar,
onion, capers, pickles, and olives. Spread between
very thin slices of buttered bread and cut in squares.
Sandwich Recipes 115
PARMA SANDWICHES
6 hard-cooked eggs X pint (i cup) English wal-
}/2 pint (i cup) stuffed nut meats
olives Mayonnaise or boiled dressing
Buttered bread
Chop the eggs, nuts, and olives separately, then mix
them together and moisten with the dressing. Spread
between thin slices of buttered bread and cut into
fancy shapes.
PATE DE FOIE GRAS SANDWICHES
Pate de foie gras (i jar or Oil
tin) Vinegar
Brown or white bread Salt and pepper to taste
Butter Parsley
Cucumbers
Cut some thin slices of buttered bread and stamp
out rounds from them the size of the rounds of cucum-
ber. Peel and slice the cucumbers and let them lie
for a short time in a dressing made of salt, vinegar,
oil, and pepper, then drain.
Spread one-half of the slices with pate de foie gras,
lay on a slice of cucumber, place the other slice of
bread on the top, and arrange in a ring in a dish, the
sandwiches overlapping each other. Garnish with
parsley.
Or spread pate de foie gras on lightly buttered bread,
n6 Sandwich Recipes
cover with a layer of chopped watercress mixed with
French dressing, place slices of bread on the top, and
cut into finger-shaped pieces, and pile log-cabin fashion
in a sandwich basket.
Pate de foie gras mixed with truffles is delicious
and delicate.
PEANUT SANDWICHES
}/2 pint (i cup) shelled and }4 lemon
chopped peanuts i>2 gills (^ CU P) sour cream
^3 cupful vinegar Lettuce leaves
2 ozs. (y^ cup) sugar Buttered bread
y teaspoonful salt i egg
y& teaspoonful pepper
Put the vinegar into a small saucepan and bring to
boiling-point. Beat up the egg and mix it with the
sour cream, add the sugar, salt, and pepper, and put
all into the hot vinegar. Stir until it boils, then
remove from the fire and allow to cool before pouring
it over the peanuts. Add enough strained lemon-
juice to make the mixture tart. Spread between slices
of buttered bread with a crisp lettuce leaf between.
Another Method. Secure fresh roasted peanuts or
buy them shelled, by the pound. Remove the inner
hull and put them in the oven to brown nicely. Turn
them out on a board and crush fine with a rolling-pin.
Place them in a bowl and mix thoroughly with may-
onnaise dressing. The cooked mayonnaise, without
^
p
oo
^
W
H
D
Sandwich Recipes 117
oil, makes a delicious combination. Spread between
slices of thin buttered bread and cut into cutlet
shapes.
If liked, cream cheese may be added and the mixture
spread between crackers.
PERSIAN SANDWICHES
]/2 lb. stoned dates y? lb. preserved cherries
y-i lb. figs i lemon
]/2 lb. English walnut meats i teaspoonful almond extract
y?. lb. peanut butter Unsweetened crackers
Put the figs, dates, and cherries through a food-
chopper. Cut the nut meats into small pieces and
add them, with the peanut butter, almond extract,
and enough strained lemon-juice to make a paste soft
enough to mold into flat wafers one-fourth of an inch
thick.
Serve between saltines or any unsweetened cracker.
If liked, a little chopped preserved pineapple may
be added to the above.
PICKLE SANDWICHES
4 chopped pickles i tablespoonful grated fresh
3 tablespoonfuls whipped horseradish
cream 8 tablespoonfuls mayonnaise
Chopped cooked beef or boiled dressing
Buttered bread
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Mix together the cream, mayonnaise, or boiled
dressing, horseradish, and pickles. Spread buttered
bread with this mixture, then with a thin layer of
beef, and cover with more dressing and bread. Cut
into shapes and serve for supper.
PINEAPPLE SANDWICHES
1 pineapple 2 ozs. (^4 cup) chopped mara-
Sugar schino cherries
2 ozs. (^2 cup) chopped pre- White mayonnaise dressing
served ginger Bread
Peel and slice the pineapple, add sugar to taste,
and allow to stand in a cool place for three hours.
Then chop fine, add ginger, cherries, and mayonnaise
to moisten, and spread between thin squares of bread.
PORK AND OLIVE SANDWICHES
2 boiled pork tenderloins ^3 cupful vinegar
24 pint (\]/2 cups) stoned i teaspoonful mustard
olives Salt and pepper
2 eggs Buttered bread
\yi. gills (^ cup) milk Lettuce leaves
3 tablespoonfuls olive oil
Put the well-cooked tenderloins and the olives
through a food-chopper. Break the eggs into a small
saucepan, stir in the mustard, add salt and pepper
to taste, milk, oil, and vinegar, and stir and cook over
a slow fire until the mixture comes to boiling-point.
Sandwich Recipes 119
Boil for two minutes and cool. Then add the pork
and olives.
Butter slices of bread, then spread the mixture on
thick, and put a crisp lettuce leaf between the slices.
POTTED BEEF SANDWICHES
iK Ibs. lean beef Salt and red pepper
*/t lb. (i cup) butter 4 boned anchovies
Powdered cloves and mace Few drops red color
Powdered allspice and nut- Bread
meg
Cut the beef into tiny pieces, put it into an earthen-
ware jar with one-half of the butter. Cover the jar,
set it in a pan of boiling water, and cook. When
nearly ready, add cloves, mace, allspice, nutmeg,
salt, and red pepper to taste; then continue to boil it
until tender and let it get cold.
Wash and bone the anchovies and pound them with
the meat, the remainder of the butter, and a few drops
of red color. Press into small pots and cover with
melted butter or suet.
This mixture is suitable for any emergency and may
be used with rolls or bread.
RAISIN SANDWICHES
% lb. (i cup) seeded raisins 2 ozs. (4 tablespoonfuls) sweet
^ lb. (i cup) chopped nut butter
meats Toasted crackers or brown
]/2 tablespoonful lemon- bread
juice A few boiled raisins
I2O Sandwich Recipes
Wash, dry, and chop the raisins, add the nut meats,
lemon- juice, and butter; mix to a paste and spread
between toasted crackers or thin slices of brown
bread. Decorate with boiled raisins.
Or mix equal quantities of chopped raisins and
chopped pecan nut meats, add four tablespoonfuls of
boiled or mayonnaise dressing and one teaspoonful of
lemon- juice; when smooth, spread between slices of
buttered bread. Cut in crescents or squares.
ROLLED SANDWICHES
i long loaf bread ^ pint (i cup) chopped
Softened butter stuffed olives
i pint (2 cups) cooked % Ib. (i cup) chopped Eng-
chopped ham lish walnut meats
Boiled dressing
Mix the ham, olives, and nuts with enough boiled
dressing to moisten them. Use a loaf that is square
at the ends and one day old. Remove the crusts
from the loaf and with a very sharp knife cut it into
even slices, one-eighth of an inch thick. Place these
slices together in the original form, wrap them in a
damp cloth, and let them stand for two hours. By
that time they will be soft enough to roll without
breaking. Spread each slice with the softened butter
and the mixture, roll it, and then wrap it in a piece of
waxed paper that is wide enough to go nearly twice
around it and long enough to extend beyond the roll
in a twist at each end. Keep on ice until wanted.
Sandwich Recipes 121
ROSE PETAL SANDWICHES
Rose petals Bread
Sweet butter
Put a layer of rose leaves in the bottom of a jar or
covered dish, put in one-half cupful of fresh, unsalted
butter wrapped in waxed paper, cover with a thick
layer of rose leaves, cover closely, and leave in a
cool place over night. The more fragrant the roses,
the finer the flavoring imparted.
Cut the bread for these dainty sandwiches in thin
strips or circles, spread each with the perfumed butter,
and place several leaves from fresh roses between the
slices, allowing the edges to show.
Rose-leaf conserve is delicious spread between
slices of angel-cake.
Violets or clover blossoms may be used in place of
the rose leaves.
RUSSIAN CAVIAR SANDWICHES
Slices bread Chillies or pimientoes
Butter Watercress
Russian caviar Liquid aspic jelly
Aspic cream Hard-cooked eggs
Lemon slices
Take some slices of buttered bread, cut about one-
eighth of an inch thick, and spread them with Russian
caviar; arrange them in sandwich form, then stamp
122 Sandwich Recipes
them out into rounds with a plain round cutter about
two inches in diameter. Mask the top side over
thinly with aspic cream, on which place a very thinly
cut slice of lemon; garnish with tiny strips of chillies,
or pimientoes, and mask again with liquid aspic jelly.
Serve each sandwich on a layer of hard-cooked egg
rubbed through a sieve, and decorate with a little piece
of watercress.
SALMON SANDWICHES
i
i can salmon i teaspoonful mustard
1 oz. (2 tablespoonfuls) y& teaspoonful paprika
butter i gill (>< cup) vinegar
J/2 oz. (2 tablespoonfuls) y 2 pint (i cup) milk or cream
flour 2 egg-yolks
2 teaspoonfuls sugar Buttered bread
i teaspoonful salt X tablespoonful lemon-juice
Sprinkle the lemon-juice over the salmon. Melt
the butter in a saucepan, stir in the flour, add the
seasonings, milk or cream, and when smooth add the
vinegar. Stir until thick and pour on the beaten yolks
of eggs; return to the fire and cook for a few minutes.
Do not curdle the eggs, add the salmon, and cool.
Spread between slices of buttered bread and cut into
square pieces.
One-half cupful of chopped peanuts may be added
to the salmon mixture if liked.
Sandwich Recipes 123
SARDINE CANAPES
8 sardines 2 teaspoonfuls chopped pars-
2 tablespoonfuls lemon- ley
juice 2 ozs. (4 tablespoonfuls)
X teaspoonful Worcester- butter
shire sauce 2 hard-cooked eggs
yi teaspoonful paprika Capers or watercress
Toast
Toast lightly oval-shaped slices of bread. Skin and
bone the sardines, rub them to a paste, add the season-
ings and the butter creamed. Spread this mixture
on the canapes, garnish with a border of the egg-whites,
finely chopped, and on the top scatter the yolks of
eggs rubbed through a ricer, and a few capers or sprigs
of watercress.
SARDINE AND ANCHOVY SANDWICHES
1 2 sardines i teaspoonful chopped parsley
6 anchovies Salt and paprika to taste
4 ozs. (>2 cup) butter Buttered bread
Remove the skin and bones from the anchovies and
sardines and pound them; add the butter, parsley,
salt, and paprika, and mix well together; cut some
thin white bread and butter it; spread freely with the
sardine mixture, cover with a slice of buttered bread,
trim off the crusts, and cut into fingers. Decorate
with sprigs of parsley and serve on a sandwich tray.
124 Sandwich Recipes
A pleasing sandwich filling can be made by mashing
twelve boned sardines with a cream cheese and a little
of their own oil. Season with red pepper and finely
chopped parsley.
Anchovies may be substituted for the sardines, and
paprika and mint used for seasonings.
SARDINE AND TOMATO SANDWICHES
1 can sardines Red pepper
2 ozs. (4 tablespoonfuls) Buttered bread
butter Skinned tomatoes
Salt Lemon-juice
Skin and bone the sardines and pound them with
the butter, seasoning to taste with salt and red pepper.
Spread this mixture on thin rounds of buttered bread;
cut the tomatoes the same size as rounds of bread,
and place a slice between two pieces, first squeezing a
little lemon-juice over them. Press the rounds firmly
together.
Another Method. Skin and bone one can of sardines.
Beat up one egg, add one-fourth cupful of milk and
one-fourth teaspoonful of salt. Dip twelve slices of
French bread in the egg mixture, and fry quickly in
plenty of smoking hot fat. Place a sardine between
each two slices of the fried bread, garnish with a slice
of hard-cooked egg and a sprig of parsley. Serve at
once.
Sandwich Recipes 125
SAVORY CREAM SANDWICHES
1 gill (^ cup) whipped Unbuttered bread
cream Salt and pepper to taste
2 teaspoonfuls anchovy ex- Beaten egg-white or liquid
tract or shrimp paste aspic jelly
i teaspoonf ul finely chopped Paprika
parsley
Mix the cream with the anchovy extract, parsley,
salt and pepper to taste. Spread on slices of unbut-
tered bread and cut into squares or triangles; brush
the edges with beaten white of egg or liquid aspic jelly,
and dust these with chopped parsley and paprika.
SHAD-ROE SANDWICH
4 ozs. ( l /2 cup) butter 3 chopped olives
3 hard-cooked egg-yolks Salt and paprika to taste
i cooked shad roe Bread
3 drops Tabasco sauce
Pound the roe and rub it through a sieve with the
hard-cooked yolks of eggs. Cream the butter, add all
the other ingredients, then spread between slices of
bread. Cut into shapes and dish up neatly on a sand-
wich tray.
Cooked cod's roe may be used in place of the shad
roe.
Another Method. Crush a pair of cooked shad roes
with a silver fork and moisten with mayonnaise dress-
ing flavored with tarragon vinegar. Spread one
126 Sandwich Recipes
slice of white bread lightly with mayonnaise dressing
and cover with chopped watercress; spread the
second slice with butter, and then with the shad-roe
mixture, and press lightly together.
SHRIMP SANDWICHES
4 tablespoonfuls of picked i^ teaspoonfuls anchovy
shrimps paste
3 tablespoonfuls whipped Buttered rolls
cream Sprigs of parsley
Paprika to taste
Chop the shrimps, mix them with the anchovy
paste, paprika, and whipped cream. Spread this
mixture between buttered rolls, and serve garnished
with the parsley.
SPANISH SANDWICHES
3 pimientoes (canned red i tablespoonful flour
peppers) i tablespoonful sugar
y$ Ib. cheese 3 tablespoonfuls vinegar
2 hard-cooked eggs i teaspoonful salt
i small onion y teaspoonful red pepper
i beaten egg Buttered bread
i tablespoonful butter Lettuce leaves
Put the pimientoes, hard-cooked eggs, and cheese
through a food-chopper, add the onion, chopped, and
mix well.
Put the raw egg into the upper pan of a double
boiler, stir in the sugar and flour, add the butter, salt,
red pepper, and vinegar, and cook over hot water
Sandwich Recipes 127
until a paste is formed. Mix with the other ingred-
ients and set aside to cool.
Serve on slices of buttered bread with lettuce leaves
between.
STRAWBERRY SANDWICHES
10 or 12 strawberries i teaspoonful strawberry ex-
% Ib. (y? cup) butter tract
6^2 ozs. (i cup) confection- Fresh bread
ers' sugar
Cream the butter until soft; add the sugar, the
strawberries mashed, and strawberry extract. Mix
all well together and chill on ice. Cut the crusts
from fresh bread slices, spread with the mixture, and
wrap in a cloth for several hours. The bread can be
rolled up after being spread with the mixture, or it
can be cut into fancy shapes.
Another Method. Cut some thin slices of bread.
Spread one-half with whipped cream and sprinkle
over with sugar. Slightly butter the remaining slices,
and cover with sliced strawberries. Press the two
slices together.
SUNDAY NIGHT CANAPES
1 finnan haddie Brown breadcrumbs
2 tablespoonfuls cream Fried croutons
i oz. (2 tablespoonfuls) i teaspoonful lemon- juice
sweet butter Salt and pepper to taste
Grated Parmesan cheese
128 Sandwich Recipes
Soak the haddie in milk and water for thirty min-
utes, then cook it, drain, and rub through a sieve.
Melt the butter in a saucepan, add seasonings, cream,
and sieved haddie. When hot, pile on fried croutons,
sprinkle with cheese mixed with a few breadcrumbs,
return to the oven for a minute, and serve very hot.
TANGO SANDWICHES
Thin dry toast 2 boned anchovies
Anchovy puree i tablespoonful potted fish
Chopped parsley or chopped i tablespoonful thick white
pistachio nuts sauce
4 hard-cooked egg-yolks Salt and paprika to taste
2 ozs. (4 tablespooonfuls) Few drops red color
sweet butter
Pound the yolks of eggs with the butter, anchovies,
and potted fish. Add the sauce, red color, and salt
and paprika, and rub through a wire sieve. Have
some very thin dry toast made, and, while hot, spread
it with some of the above mixture. Lay two pieces of
toast together to make a sandwich, cut them into neat
squares or oblong shapes, spread the top sides lightly
with anchovy puree, and on this put a good sprinkling
of chopped parsley or pistachio nuts. These are
excellent for afternoon tea.
To make the anchovy puree: Take eight large an-
chovies that have been boned and well washed in cold
water; add to them two hard-cooked yolks of eggs,
Sandwich Recipes 129
four tablespoonfuls of sweet butter, paprika to taste,
and a few drops of red color, and pound all together;
rub through a wire sieve and use.
TONGUE CANAPES
Cooked tongue Paprika
Buttered brown bread Grated horseradish
i peeled and sliced tomato Tarragon vinegar
Whipped cream
Cut some rounds of buttered brown bread. Place
a thin slice of tomato on each canape, and cover with
a thin round of tongue. Whip up some cream, season-
ing to taste with the vinegar and horseradish, and pile
a little of this on each round of tongue. Sprinkle with
paprika and serve on a lace-edged paper.
TONGUE SANDWICHES
K pint (i cup) chopped i hard-cooked egg-yolk
cooked tongue % lemon
i teaspoonful mustard Pinch grated nutmeg
i teaspoonful butter Buttered bread
y teaspoonful paprika
Mix the tongue with the yolk of egg, add the butter,
strained lemon-juice, and the seasonings. Spread
between thin slices of buttered bread and cut in tri-
angles.
Another Method. Put one-half pound each of
cooked tongue and boiled ham through a food-
9
130 Sandwich Recipes
chopper, add salt, pepper, and grated nutmeg to taste.
Stir in one-half cupful of melted butter, one table-
spoonful of chopped olives, and a small bottle of
pickles chopped fine. Cut the bread as thin as
possible. Spread it with some of the meat mixture,
cover with a layer of washed and drained cress, and
place another slice of the bread on the top. Cut into
small sandwiches.
TRICOLORED SANDWICHES
6 slices bread Deviled ham
Potted egg Aspic jelly
Green butter Butter
Butter the slices of bread and make three sand-
wiches, one with potted egg, one with the deviled ham,
and the other with the green butter. Now put a
little softened butter on them and stick all three sand-
wiches together, press them lightly, trim off the crusts,
and cut them into six pieces; dip each one into liquid
aspic jelly that is just about to set, and put them in a
cool place or in a refrigerator until required.
To make the potted egg: Hard-cook three eggs, allow
them to get cold, pass the yolks through a sieve, beat
them with a tablespoonful of butter, season to taste
with salt and paprika.
CHICKEX AXD CRAXBERRY SAXUWICHES
Courtesy cf " The Lidics' Home Journal
SAXDVVJCHES
Sandwich Recipes 131
TUTTI FRUTTI SANDWICHES
i lb. figs }4 lemon
X pint ( i cup) seeded raisins i teaspoonful almond ex-
^2 pint (i cup) stoned dates tract
^2 pint (i cup) hot water Whipped cream
3 ozs. ($4 cup) chopped nut Angelica and candied violets
meats Sweet wafers
Chop the figs, raisins, and dates, put them into a
saucepan with the water, and cook slowly until thick.
Take from the fire, add the nuts, the strained lemon-
juice, and the almond extract. Cool and spread
between wafers and decorate the top with whipped
cream, candied violets, and strips of angelica.
VEGETABLE AND CHEESE SANDWICHES
i Liederkranz cheese Lettuce leaves
Radishes Boiled dressing
Young onions Bread
Cut the green tops from some young onions and
some radishes and slice both very thinly lengthwise.
Let them lie with some crisp lettuce leaves for one
hour in ice water. Then drain and dry. Dip a leaf
of lettuce into boiled dressing, and lay it on a slice of
bread; over this place a layer of cheese, then a layer
of radish, a layer of onions, some more cheese, then
another leaf of lettuce dipped in dressing, and a slice
of bread.
132 Sandwich Recipes
VIRGINIA SANDWICHES
^ pint (i cup) shelled pea- Mayonnaise or boiled dress-
nuts ing
2 cans sardines Buttered rye bread
Put the peanuts through a food-chopper and mix
them thoroughly with the sardines, pounded to a paste;
add sufficient dressing to hold together, and spread
between slices of rye bread.
Cut in triangles and serve.
WALKER HOUSE SANDWICHES
6 green bell peppers > pint (i cup) chopped
y? pint (i cup) English cooked bacon
walnut meats Mayonnaise dressing
1 lettuce heart Bread
2 hard-cooked eggs
Chop the peppers, nuts, lettuce, and eggs; add the
bacon and enough, mayonnaise to bind the ingredients
together. Spread this mixture on squares of bread,
and cover with squares which have been spread with
mayonnaise dressing. These sandwiches are delicious
served with salad.
Sandwich Recipes 133
WELLINGTON SANDWICHES
^ lb. cooked beef, veal, or i tablespoonful chopped nut
mutton meats
6 stoned olives 8 picked shrimps
4 boned anchovies Parsley
1 tablespoonful capers Lettuce or endive
2 hard-cooked eggs Brown bread
i tablespoonful butter Salt and pepper to taste
Put the meat through a food-chopper with the olives,
anchovies, nuts, and capers. Rub the yolks of eggs
through a sieve, mix thoroughly with the butter, salt,
and pepper, and add to meat mixture.
Spread on thin slices of buttered brown bread,
cover one with another, press together and stamp
them with a round cutter; sprinkle the surface
of sandwiches with the chopped whites of eggs.
Dish them up hi a circular row; put the salad in
the center, and ornament with the shrimps and parsley.
SALAD RECIPES
SALAD RECIPES
11 Three several salads have I sacrificed, bedew'd with precious oil
and vinegar"
Under the generic name of salad we include almost
any kind of food seasoned with oil, vinegar, salt,
pepper and various other condiments. There are
six distinct classes: The herb or green salads. Vege-
table salads. Fish salads. Meat salads. Poultry
and game salads. Fruit salads.
In nearly all European languages the word is prac-
tically the same; it is Salade in French, Insalada in
Italian, Salat in German, Salate in Russian, and
Ensalada in Spanish. Etymologically salad is de-
rived from the Latin Sal (salt), as in classic times it
appears that this was the only condiment employed.
The salad is admittedly the poetry of comestibles,
and has itself inspired its admirers like a muse. An
Italian poet of the name of Molza is said to have writ-
ten a poem having Salad for its subject, wherein he
claimed that Adam in his unfallen state was the first
concocter and consumer of salad; Cowper, translat-
ing Virgil, has a poem entitled "The Salad,'' digni-
137
138 Salad Recipes
fying by that name the piquant dish described by the
Latin poet; Sydney Smith's verses on a Winter
Salad are familiar enough, especially the concluding
couplet:
" Serenely full, the epicure may say,
' Fate cannot harm me I have dined to-day.' :
And a very excellent recipe it is that the witty
canon gives. In its simplest form salad contributed
to that banquet given by Madame du Barry to Louis
Quinze, which induced the enraptured monarch to
confer the cordon bleu on the cook, who, to the ever-
enduring glory of her sex, was a woman. Learned
men have not thought it beneath their dignity to
study the salad. The French chemist Chaptal wrote
on the subject; the German Schlegel compared the
shredded vegetables to fleecy clouds; Jean Jacques
Rousseau expressed the characteristic opinion that
for salad to be enjoyed in perfection it should be pre-
pared by a damsel of not less than fifteen or more than
eighteen summers. Unfortunately, it would seem that
the name of the sage is unknown to whom we owe the
immortal aphorism that "for the proper mixing of a
salad four individuals are essential a miser for the
vinegar, a spendthrift for the oil, a sage for the salt,
and a maniac for the mixing." And to these should be
added, according to many profound authorities,
sugar. Such, at any rate, we may gather was Gold-
Salad Recipes 139
smith's opinion, as evidenced by his couplet on
Garrick :
Our Garrick's a salad; for in him we see
Oil, vinegar, sugar, and saltness agree."
At Roman feasts salad was an important item in the
menu. It was eaten at the beginning of the dinner,
for it was regarded as provocative to the appetite and
an aid to digestion, and the same order of service ob-
tained in the dinners of Plantagenet and Tudor days.
The Roman method of salad mixing would not com-
mend itself to modern palates, as it included a variety
of sauces and ingredients that we should find extremely
distasteful.
Salad, no matter of what class, is liked by every-
body. Its presence at any meal is welcome, and it is
looked upon as a wholesome and refreshing food, and,
at the same time, as a wonderful aid to digestion.
When there is no inclination to eat, or when, as is
commonly said, a person does not fancy his food, there
is torpidity of the digestive function. With the sight
of tempting food the work of the digestive organs is
begun. The mouth waters, and even the gastric
juice flows in response to a pleasant impression.
The salad, therefore, may fill a special and impor-
tant gap in the dietary; and, when it is prepared with
oil, as every good salad should be, it becomes an ex-
cellent and agreeable vehicle for conveying fat into the
140 Salad Recipes
body. No more excellent adjunct to the cold dish
can be suggested. The oil modifies and "smooths"
the peculiar flavors of the juices of the plant while the
vinegar softens the tissues, renders them more di-
gestible, and gives an agreeable piquancy to the whole.
Olive oil is a most valuable form of nourishment,
in addition to being a medicament. As a nerve tonic
oil is par excellence. Fats are part of the cure in
nervous troubles, and certainly the most agreeable
way of following this prescription is to indulge in
salad dressed with a liberal supply of oil, accompanied
by a niggardly one of vinegar.
Good olive oil may be recognized by its being bright,
of a fine golden color and possessing a delicate taste of
the fruit. If it be dark in color and have the least
bad odor, it may be condemned at once. Oil obtained
from unripe fruit has a greenish shade and a rough
peppery taste; over-ripe olives yield a pale oil, defi-
cient in flavor and liable to become rancid.
A salad is really good only when it is judiciously
seasoned, and, as simple as this may seem, it requires
skill and care. In the ingredients of a salad every
plant should bear its part, without being overpowered
by some herb of a stronger taste.
In salad making good ingredients are of the first
importance, fresh green stuff, good oil and pure vine-
gar.
For a perfect dressing, wine vinegar, as being more
Salad Recipes 141
piquant, is to be preferred to malt; tarragon vinegar
is also very acceptable.
We must remember that salad dressing has a far
more important raison d'etre than that of simply
pleasing the palate, since in the first place it exercises
a solvent action both upon the lettuce or other ma-
terial tossed up in it, and upon any comestible with
which it may be eaten; and in the second, possesses
in itself a distinct dietetic value. For while the vine-
gar in its composition assists in the softening and
renders more easy the digestion of the fibers of meat
and vegetables, particularly when the latter are
uncooked, as is so often the case in a salad, the acidity
of this condiment, which might otherwise disagree with
delicate persons, is neutralized by the oil or cream
with which it is blended. These in their turn repre-
sent a great deal of nourishment, while if egg, either
raw, or hard or soft cooked, be included among the
ingredients of the dressing, it obviously adds ap-
preciably to the aliment contained therein.
Then too, salt, of which there is usually a liberal
allowance in these savory compounds, is a recognized
aid to assimilation, even mustard and pepper in this
connection acting as something more than mere
seasoners.
Nearly all vegetables, meats, fish, and fruits may be
served as salad. The essential thing is to have the
salad cold, and, if green, to have the leaves dry and
142 Salad Recipes
crisp. If any water is left on the leaves, the dressing
will not adhere to them, but will run to the bottom of
the dish, and both the salad and the dressing will be
poor.
Eggs make a welcome addition to a salad. They
blend exceedingly well with the other ingredients,
consort harmoniously with the oil, and impart a
pleasing flavor to the whole.
Tomatoes and cucumbers too are useful adjuncts to
the salad bowl though some discretion should be ob-
served in blending. Tomatoes and beets for example
do not go well together, and too much radish and
watercress together is not advisable.
Cucumber may form part of a salad, though it is
eaten to best advantage alone.
Onion in salad does not appeal to every palate,
therefore, if put in a salad, there should be only a
" suspicion" of it.
The best vegetable for salad making is the lettuce.
Curly chicory, too, is a fine basis, also endive.
It is not necessary to have fresh and green things for
all salads; the cold cooked vegetables are equally
good asparagus, potatoes, beans, beets, peas, cauli-
flower, Brussels sprouts, carrots, etc., or any of them
mixed, together with slicings of olives; even bread-
crumbs, when there has been nothing else at hand,
have been known to make a very satisfying salad.
Salad Recipes 143
The remains of roast turkey, chicken, vegetables,
veal and cooked fish may be utilized for salads.
Meat for any kind of salad should be cut into dice,
and it should be marinated before being mixed with
other parts of the salad. To make the marinade,
take one part of oil and three parts of vinegar, with
salt and pepper to taste; stir them into the meat and
let it stand for two or three hours. Use only enough
marinade to season the meat, and drain off any which
has not been absorbed before combining the meat
with the other parts of the salad.
The passion for fruit salads is very general. For
one thing, the fruit is quite prepared for eating and
there is no tiresome peeling and cutting beforehand.
Another thing the dainty commingling of different
species does not detract from the individual flavors,
and lastly the dressing is a help to its digestion.
Nothing but the best fruit in perfect condition should
be allowed to enter the salad bowl.
The fruits, whole or sliced, according to their char-
acter, must be piled up in layers, the kinds being
judiciously chosen, so that drier varieties alternate
with the juicy ones, allowing their juice to percolate
through the other fruits. In some cases this is all
that is necessary to provide an excellent fruit salad,
with the exception of fine sugar sprinkled on each
layer, the whole being arranged in the dish in which
it is to be served, and left in a cool place for some
144 Salad Recipes
hours beforehand, so that the juices and flavors may
become thoroughly blended.
A sweet syrup is sometimes used for a fruit salad.
A standing recipe is the favorite one of boiling, till
thick and ropy, two cupfuls of fine, white sugar in
two cupfuls of water. When the syrup is getting thick,
it is ready. It is used half and half with any good wine
spirits or fruit cordial, as wines and spirits are all
products of fruit, and contain the natural elements of
the salad. Any liqueur is also excellent.
Lemon juice helps every fruit salad. Strawberries
with the addition of lemon juice are delicious. Oranges
and strawberries blend excellently, but wherever there
are strawberries, cherries should be excluded.
Pineapple should be used sparingly, where there
are other fruits forming a part of a compound, as its
strong flavor is apt to predominate and overpower
that of other ingredients.
A selection of seasonable products, such as bananas,
strawberries, raspberries, pineapples, cherries, peaches,
grapes, and figs, used with discrimination is more than
sufficient to produce a truly Arcadian dish.
Always mix the fruits lightly with a silver fork, and
thoroughly chill before serving.
A fruit salad and a fruit cup are pretty much the
same, differing principally in their place on the menu
and in the method of serving. A fruit salad with
sweet dressing may take the place of fruit in the des-
Salad Recipes 145
sert course. With French or mayonnaise dressing,
it may be served as a first course at luncheon, or with
the roast or game, though in the former case the
French dressing is preferable.
Fruit salads with meats are becoming fashionable.
Apples with anything rich in the way of meats have
always been the cook's mainstay; now cherries as
salad are being utilized with roast duck, gosling, or
game dishes. Another salad to be served with cold
boiled salmon or cold roast meat is one compounded
of tomatoes and peaches.
Orange salad, made by slicing oranges and dressing
them with olive oil and a dust of red pepper (with
lemon juice if the oranges are sweet), is an excellent
accompaniment to poultry or game.
No more welcome addition to the circle of salad
fruits has been given than to the alligator pear, which
fills a niche of its own and is happy in combination
with various vegetables and other fruits.
The alligator pear is excellent prepared with salt,
vinegar and oil, and may be served with lobster or
other shell-fish. It should be eaten when the flesh
cuts easily with a spoon, but has not begun to soften
further, when it becomes rancid and unpalatable.
It makes an excellent salad if mixed with grapefruit
and with any of the ordinary salad dressings.
Dressings for fruit salads are sometimes of the
plainest of French, occasionally varied by the generous
10
146 Salad Recipes
use of paprika for coloring and seasoning. A well
made and simple mayonnaise dressing is delicious with
most fruits, but an ideal dressing is the cream mayon-
naise, in which either sour or sweet cream is substi-
tuted for the oil, or a small quantity of the whipped
cream is added to the mayonnaise already made.
Then there is the cream and olive oil dressing in which
equal quantities of oil and cream are used, this being
an excellent one to flavor with brandy or cordials,
which quite disguise the oil.
SALAD ACCESSORIES
DATES STUFFED WITH CHEESE. Put through a food
chopper equal quantities of Neufchatel cheese and New
York cheese, add salt, white pepper and finely chopped
parsley to taste, and enough cream to mix smooth.
Divide this mixture into washed and stoned dates, then
roll in ground nut meats.
STUFFED FIGS. Wash and dry whole figs, and make
an incision in each. Work a cream cheese with a small
wooden spoon, moisten with cream, add one table-
spoonful of finely chopped nut meats and season with
salt and red pepper. Stuff, the figs with the cheese
mixture, and arrange on a plate with green leaves.
CHEESE STRAWS. Sieve one-half cupful of flour and
a pinch of salt into a basin ; rub in two tablespoonfuls
of butter lightly with the fingers, add five tablespoon-
fuls of grated Parmesan cheese, two tablespoonfuls of
Salad Recipes 147
grated Cheddar cheese, red pepper to taste, the beaten
yolk of one egg, and two teaspoonfuls of water. Turn
the paste out on to a floured baking board; roll it out
into a strip four inches wide and one-eighth of an inch
thick and cut into strips. With two cutters, one
smaller than the other, cut out some rings. Lay the
straws and rings on a greased baking tin, and bake in
a hot oven for about ten minutes or until they are a
golden color. When they are ready, pass the straws
through the rings, and serve on a hot dish.
The straws may be reheated.
CHEESE BISCUITS. Sieve one-half cupful of flour
into a basin with a pinch of salt and a pinch of red
pepper; rub in two tablespoonfuls of butter lightly
with the fingers, add six tablespoonfuls of grated
cheese and make into a stiff paste with a little water
or a beaten egg. Roll out on a floured board, cut into
rounds with a cutter, brush them over with beaten egg,
lay them on greased tins, and bake in a moderate oven
until ready. When cooked let them get cold.
Beat the yolks of two eggs in a small pan: add five
tablespoonfuls of milk, season to taste with salt and
red pepper and stir over the fire until the mixture
thickens. Take from the fire, add one tablespoonful
of butter and four tablespoonfuls of grated cheese.
Spread some of this mixture over half of the biscuits,
place the others on the top and serve garnished with
sprigs of parsley.
148 Salad Recipes
CHEESE FINGERS.- -Take some puff pastry that has
had only four rolls, sprinkling it generously with grated
Parmesan cheese and rolling the cheese into it. Then
roll it out into a strip five inches in width, and cut this
strip across into finger-shaped pieces. Place these on
a baking tin, brush them over with beaten egg, sprinkle
over with grated cheese, and bake in a hot oven until
nicely browned.
CHEESE PUFFS. Put into a saucepan one-half cup-
ful of water, add one tablespoonful of butter, salt and
red pepper to taste and bring to the boil. Sieve one-
half cupful of flour, and add it quickly, beating well
until perfectly smooth and cooked. Take from the fire,
add two eggs, one at a time, beat well, and then add
eight tablespoonfuls of grated cheese. Turn out to
cool, and drop by teaspoonfuls into plenty of smoking
hot fat. Drain and serve sprinkled with cheese.
CLOVER VINEGAR. Gather two quarts of clover
blossoms, look over carefully, w r ash and shake dry.
Pour nine quarts of boiling water over one quart of
molasses; when cooled to lukewarm, add one yeast
cake dissolved in a little warm water, and the clover
blossoms. Allow to stand for one week, then strain
and bottle.
SPICED VINEGAR FOR SALADS. For each gallon of
vinegar allow six cloves of garlic, six sliced onions,
two grated horseradish roots, four ounces of bruised
ginger roots, four ounces of mustard seeds, two ounces
Salad Recipes 149
each of black pepper and unground allspice. Put this
mixture into a stone crock and simmer on the back of
stove for ten hours, then strain and bottle for use.
This is especially good to flavor cauliflower, cab-
bage, cucumber and other vegetable salads.
BEET VINEGAR. Beet vinegar is made by adding
cold cooked sliced beets to good vinegar. It is easily
made and it is ornamental for many purposes.
SHALLOT VINEGAR. Shallot vinegar is made by add-
ing three-fourths of a cupful of chopped shallots to
two pints of white wine vinegar. Do not allow the
shallots to remain in the vinegar for more than eight
days, as they will make it too strong.
HORSERADISH VINEGAR. Horseradish vinegar is al-
ways appetizing. Add three ounces of grated horse-
radish to one quart of vinegar, with a chopped clove
of garlic and a pinch of red pepper. Pour into a bottle
and seal. Strain when using.
HOW TO HARD BOIL EGGS
Put the eggs into cold water and bring to the boil,
allow to cook for twenty minutes, and then place them
in cold water. When cold remove the shells, and with
a cutter or sharp knife cut into slices, rings, cubes, or
quarters, or lengthwise.
150 Salad Recipes
HOW TO CLEAN CRESS
Cress is best prepared by washing quickly in cold
water to which has been added a little salt and vinegar.
Then dry well in a cloth or colander, or wire basket.
HOW TO BLANCH VEGETABLES
Blanching is done to extract some of their bitter
substance or undesirable flavor or to partially soften.
Place the vegetables in cold water, bring them quickly
to boiling point, then drain and cool. Use as directed.
If it is necessary to blanch onions, parsley, tarragon
or chervil it is best only to plunge them several times
into boiling water.
HOW TO CLEAN LETTUCE, ETC.
Use only the best and tenderest lettuce. Cut off the
roots and all coarse or discolored leaves and soak in
cold water for a short time to get chilled. Then break
off the leaves and shake in a dry cloth or wire basket
to remove all moisture. Wrap in cheesecloth and lay
in a cool place until required.
HOW TO FRINGE CELERY
Trim the roots and green stalk of a head of crisp
celery. Wash it well. Cut the head into four even
portions lengthwise and once across. Use a small,
Salad Recipes 151
sharp knife and slit each stick finely and evenly about
eight times, but leave one-half inch at the bottom end
uncut. As each is done, put it into a pan of ice water,
containing a slice of lemon or a tablespoonful of vine-
gar, and leave it until well curled.
HOW TO CHOP PARSLEY
Wash some parsley and dry it well; remove all
stalks, gather it up in the fingers in a bunch and cut
it through several times. Then chop it fine with a
large, sharp knife.
HOW TO PEEL TOMATOES
Cover some ripe tomatoes with boiling water and
leave them for a few seconds. Lift them out of the
water and the skin is easily taken off with a sharp
knife. The color is not quite so bright as when un-
peeled, but it renders them more convenient for eating.
Tomato tulips are easily made. Scoop out the cen-
ters of peeled tomatoes, and with a sharp knife cut the
tomatoes in deep points and then fill with any salad
mixed with mayonnaise.
MAYONNAISE DRESSINGS
Mayonnaise dressing is said to have been an inven-
tion of that noted bon vivant, the famous Marechal Due
de Richelieu, but the true origin of the Mayonnaise,
152 Salad Recipes
Magnonaise, or Mahonnaise (according to different
authorities upon its orthography), is still open to ques-
tion. It is enough for the epicure of today to accept
it as an altogether delightful culinary achievement,
which has established itself upon its merits in the
regards of two centuries of gastronomes.
No. i. Take one cupful of olive oil, the yolk of a
raw egg, one tablespoonful of vinegar, one tablespoon-
ful of lemon juice, one-half of teaspoonful powdered
sugar, one-fourth of a teaspoonful of salt, one-fourth
of a teaspoonful of mustard and an eighth of a tea-
spoonful of red pepper. Mix the salt, red pepper, mus-
tard, sugar, and yolk of egg. Beat with a wooden
spoon until slightly thickened. Add a teaspoonful of
lemon juice and vinegar, and when well blended with
the other ingredients, add the oil gradually, beating
constantly. When several teaspoonfuls of the oil have
been added, a small egg beater may be substituted for
the spoon, and the oil may be added faster. When the
mixture becomes too thick to beat easily, add a little
more lemon juice and vinegar. Then more oil, and
so on, alternating until all the ingredients are used.
If liked add more seasonings.
White mayonnaise is made with cream, lemon juice,
and white of egg, instead of oil, vinegar and egg yolk;
or it may also be made in the ordinary way, save that
the vinegar is replaced by lemon juice, and at the last
Salad Recipes 153
stir in one-half cupful of whipped cream or a stiffly
beaten white of egg is stirred in.
No. 2. Few persons know that a perfect looking
and perfect tasting stiff mayonnaise can be made with-
out an egg. Place a teaspoonful of plain mustard,
moistened with a few drops of cold water in a small
bowl. Add oil, not necessarily drop by drop, but still
rather slowly. Stir vigorously all the time. When it
thickens too much to handle comfortably, thin with
lemon juice or vinegar. A little tarragon vinegar is an
excellent addition. After the mayonnaise is finished
season according to taste and discretion. There is
hardly any limit to the quantity of oil that may be
used, but it must be borne in mind that it is the made
mustard that holds the oil together.
It is better to make a large quantity of mayonnaise
at once, using a dessertspoonful of mustard and as
much oil as one can afford enough for several meals.
It keeps excellently in a covered jar in a cool place.
No. j. Yolk of one raw egg, yolks of two hard-
cooked eggs, one-half teaspoonful of salt, red pepper,
to taste, the strained juice of one lemon, and one-half
cupful of olive oil.
Rub the hard-cooked yolks through a sieve, mash
them with the raw yolk, season with salt and red
pepper; then add the oil and the lemon juice. As the
mixture thickens add alternately a little more lemon
154 Salad Recipes
juice and oil until the quantity desired is made.
Whipped cream may be added at serving time.
When preparing a mayonnaise, always make the
dressing as short a time before it is wanted as possible,
for this sauce, however carefully made, has a tendency
to rankness, which grows as it is exposed to the air.
So if a mayonnaise has to wait, keep the sauce closely
stoppered in a wide-mouthed but air-tight bottle, and
only add it to the dish at the last moment; or if the
meat, fish, etc., are to be coated with the mayonnaise,
add to the latter, when making it, a cupful of not too
acid aspic jelly to each half cupful of mayonnaise sauce
and when this is set on whatever is to be masked with
it, finish it with a good covering of plain aspic, to
make it perfectly air-tight. When salad mayonnaise
is to be used line a mold one-fourth inch thick with
aspic, put the ready dressed salad into this, run another
layer of aspic over the top of this, and it will then be
air-tight and the sauce will not deteriorate, even if it
waits until next day.
If mayonnaise dressing curdles, start again with a
fresh yolk of egg, adding the curdled mixture slowly
until all is used.
Or beat in one or two whites of eggs which will im-
mediately restore the mayonnaise to its former smooth
consistency.
No. 4. --Vinegar which has been used over pickled
beets may be used for making a cooked mayonnaise.
Salad Recipes 155
It gives a beautiful rose color to the dressing and im-
parts a different flavor.
Vinegar left over from sliced cucumbers need not
be thrown away; it can be used for making mayon-
naise and will give the dressing a fine delicate flavor.
Vinegar that has been used with sliced onions or to-
matoes can be used in this way also.
No. 5. Mix in a double boiler one tablespoonful of
flour, one-half teaspoonful of salt, one-half teaspoon-
ful of mustard, two tablespoonfuls of sugar and one
egg, then add one cupful of sweet milk and two table-
spoonfuls of butter; when the butter has melted, stir
in one cupful of vinegar and continue to stir until it
thickens, remove from the fire and beat well.
No. 6.- -To one cupful of mayonnaise dressing, add
four skinned and boned sardines which have been
pounded with the yolks of three hard-cooked eggs and
paprika to taste.
No. 7. Boil one cupful of strained tomato juice,
one teaspoonful of salt, one-half teaspoonful of paprika
and two tablespoonfuls of peanut butter for five
minutes, remove from the fire, stir in gradually one
yolk of egg and one teaspoonful of lemon juice. Serve
with tomato salad.
No. 8. FOR RED MAYONNAISE DRESSING. Cook
one can of tomatoes until reduced to two tablespoon-
fuls, then strain. When cold, add to mayonnaise
dressing until the desired tint has been obtained.
156 Salad Recipes
Or use cooked lobster coral. Pass the coral through
a sieve, mix with the sauce, and season with a few
grains of paprika.
No. g. FOR GREEN MAYONNAISE DRESSING.
Cook together two cupfuls of peas, two sprigs of pars-
ley, one-fourth peck of spinach and three lettuce
leaves for thirty minutes, then rub through a sieve.
When cold, add to mayonnaise dressing until the de-
sired tint is obtained.
No. 10. FOR TOMATO MAYONNAISE. Peel three
tomatoes, cut in halves, and press out all the seeds,
retaining only the solid, fleshy portion. Chop this
fine and press through a sieve. Mash the hard-
cooked yolks of two eggs, add the raw yolk of one egg,
mix well, and then add slowly one-half cupful of olive
oil. When thick and smooth, add the tomato, a
little at a time, and stir in four drops of onion juice,
salt and paprika to taste.
No. n. Put into a saucepan one cupful of water
and one-half cupful of vinegar and allow to come to
boiling point, then set aside to cool. Moisten one
teaspoonful of mustard and one teaspoonful of corn-
starch with four tablespoonfuls of cold water, add the
yolk of one egg and mix together. Pour these in-
gredients into the vinegar and water, stirring all the
time, and bring to a boil, stirring constantly.
Allow to cool, then add one-fourth teaspoonful of
salt, one tablespoonful of sugar and one tablespoonful
Salad Recipes 157
of olive oil. If too thick, thin with a little cream.
One tablespoonful of butter may be added in place
of the oil and lemon juice instead of the vinegar.
No. 12. FOR MAYONNAISE JELLY. Melt one cup-
ful of aspic jelly and when cool add to mayonnaise
dressing and mix well together. Place on ice until
required.
No. 13. FOR BLACK MAYONNAISE. Add chopped
truffles or pickled walnuts to mayonnaise dressing.
FRENCH DRESSINGS
No. i. Measure out three parts of French olive oil
to one part of lime juice. Have the oil and the juice
as cold as possible, and drop the oil into the acid,
beating well. Add salt and pepper to taste.
No. 2. Put into a small bowl one-eighth of a tea-
spoonful each of black pepper and paprika, add one
teaspoonful of salt and mix thoroughly. Then add
four tablespoonfuls of olive oil and beat for a few min-
utes. Dilute with two tablespoonfuls of vinegar or
lemon juice and stir rapidly until the mixture is
slightly thickened. Mustard may be substituted for
paprika; or, if preferred, a few drops of onion- juice
may be used. Or the inside of the salad bowl may be
rubbed with a slice of onion or a cut clove of garlic.
Serve as soon as possible after mixing.
No. j. Put into a basin one cupful of olive oil,
one-half cupful of vinegar, one-half teaspoonful of
158 Salad Recipes
salt, one-eighth teaspoonful of white pepper, one-
eighth teaspoonful of paprika, one and one-half tea-
spoonfuls of brown sugar and one-half of a small
onion chopped fine. Beat with egg-beater until
smooth.
No. 4. Mix in a basin one-half teaspoonful of salt,
one saltspoonful of paprika, one-fourth teaspoonful
of white pepper, add four tablespoonfuls of olive oil
and blend well together; then add slowly three table-
spoonfuls of vinegar, beating continuously until it is
creamy. A few drops of tarragon vinegar improve
lettuce and endive salad.
FRENCH MUSTARD
Mix together one-fourth cupful of flour, one-fourth
cupful of sugar, five tablespoonfuls of mustard, one-
half tablespoonful of turmeric powder, and one-fourth
of a teaspoonful of salt. Pass through a sieve and
mix to a smooth paste with cold vinegar; it will take
about two-thirds of a cupful. Then gradually stir
in one cupful of hot vinegar, and cook and stir over
hot water till smooth and thick. Cover, and cook for
ten minutes. Keep in a covered bottle.
Or steep three sliced onions in two cupfuls of vine-
gar for two days, then strain, and add to the vinegar
one teaspoonful of pepper, one and one-half teaspoon-
fuls of salt, one tablespoonful of brown sugar, and
enough dry mustard to make it into a thick, creamy
Salad Recipes 159
paste. Mix until smooth, then boil for twenty
minutes. Cool and keep in a covered bottle.
ASPIC JELLY
4 ozs. (4^" tablespoonfuls) i gill (^ cup) sherry wine
powdered gelatine 12 whole white peppers
pints (aK cups) stock or i stalk celery
water i onion
i lemon i small carrot
3 bay-leaves i sliced turnip
i blade mace 2 egg whites
3 cloves 2 tablespoonfuls tarragon
i teaspoonful salt vinegar
4 tablespoonfuls vinegar
Put the gelatine into a saucepan, add the stock or
water, vegetables cleaned and cut in small pieces,
whites of eggs slightly beaten, vinegars, seasonings,
grated rind and juice of lemon ; and beat over a gentle
heat until boiling, and until a good froth rises. Allow
to boil up as high as it will without boiling over, then
draw the saucepan to one side of the fire, where the
jelly will keep warm without simmering, and cover it
with a plate or cloth. Allow it to stand for ten min-
utes, then strain through a hot jelly bag, and add the
wine.
Aspic jelly is very much used in the decorating of
cold dishes, and for the making of salads and cold
entrees.
160 Salad Recipes
ASPIC CREAM
Add to one cupful of liquid aspic jelly, one-fourth
cupful of whipped cream and one dessertspoonful of
white vinegar, and strain before using.
BOILED SALAD DRESSINGS
No. i. Put one tablespoonful of dry mustard into
the upper part of a double boiler, add one tablespoon-
ful of sugar, salt and pepper to taste, one and one-half
tablespoonfuls of melted butter, mix well, and add
three beaten eggs, one-half cupful of milk, and one-
half cupful of vinegar. Cook and stir until thick,
and when cold, stir in one-half cupful of cream.
No. 2. Scald one-half cupful of vinegar or lemon
juice, let cool, and stir slowly into the beaten yolks of
two eggs; add one-half teaspoonful each of curry
powder and dry mustard and one-half tablespoonful
of sugar. Thicken over the fire, stirring constantly
to prevent lumping. Just before using, stir in one-
half cupful of sweet or sour cream.
No. j. Mix one-half tablespoonful of dry mustard
with one-half tablespoonful of salt, one tablespoonful
of sugar and one tablespoonful of flour. Add yolks
of two eggs slightly beaten, three tablespoonfuls of
melted butter, three-fourths cupful of milk or cream
and one-fourth cupful of vinegar. Cook in a double
Salad Recipes 161
boiler, stirring constantly until the mixture thickens.
Strain and cool.
No. 4. Cream two teaspoonfuls of butter with one
teaspoonful of salt and two tablespoonfuls of mustard.
Beat up a large egg and add it to the creamed mixture.
Heat one-half cupful of vinegar and add it, then stand
the bowl over boiling water and stir gently until the
dressing thickens.
No. 5. Beat one and one-half tablespoonfuls of
flour, one-half cupful of butter, one teaspoonful of
mustard, one teaspoonful of salt and one-half cupful
of sugar together until very smooth and well blended,
then add three well-beaten eggs, two cupfuls of boiling
water and one cupful of vinegar, stirring slowly.
Place over the fire and stir until it thickens and just
comes to boiling point. Remove from the fire and
beat until the mixture is creamy.
This dressing keeps well.
No. 6. Boil one cupful of vinegar with one tea-
spoonful of butter, then add one-half cupful of sugar,
one tablespoonful of flour, one teaspoonful of mustard,
salt, pepper and paprika to taste and allow to boil,
stirring all the time. Beat the yolks of two eggs with
one-half cupful of buttermilk, add to the boiling
mixture, and cook until it thickens.
This dressing is splendid for cabbage.
No. j. Put one- third cupful of vinegar into a sauce-
pan, add one tablespoonful of cornstarch and stir until
ii
162 Salad Recipes
smooth, then add four stiffly beaten whites of eggs
and two tablespoonfuls of sugar creamed with one
tablespoonful of butter, and cook over boiling water
until the mixture thickens. Remove from the fire,
add one-half teaspoonful of mustard, one-half tea-
spoonful of salt, a few grains of red pepper, a dust of
paprika and the strained juice of one lemon. Allow
to chill and use with nut salads.
No. 8. Melt two cupfuls of butter, add one tea-
spoonful of salt, one-half teaspoonful of white pepper,
and two teaspoonfuls of dry mustard. When well
blended, add six eggs and beat until light; stir in two
cupfuls of cream and one-half cupful of vinegar and
bring to boiling point in a double boiler.
This makes about two quarts of dressing which
keeps well in a cool place.
No. g. Beat one egg, add two teaspoonfuls of
mustard, one-half teaspoonful of salt, four table-
spoonfuls of sugar and one and one-half tablespoon-
fuls of flour; stir until smooth and no lumps of flour
appear, then add one-half cupful of vinegar and one
cupful of boiling water; allow to boil for five minutes,
and add two tablespoonfuls of butter.
No. 10. Mix together one tablespoonful of mus-
tard, one tablespoonful of salt, two tablespoonfuls of
flour, and four tablespoonfuls of sugar; then add the
beaten yolks of four eggs, six tablespoonfuls of melted
butter, one and one-half cupfuls of water and one-half
Salad Recipes 163
cupful of vinegar. Stir and cook until it thickens,
but do not allow to boil. This dressing keeps for a
long time.
No. ii. Put one-half cupful of lemon juice into a (
small saucepan, add one tablespoonful of olive oil,
one tablespoonful of sugar and one teaspoonful of
salt and allow to heat.
Into another saucepan put one-half cupful of cream,
and, when hot, add two well-beaten eggs; stir until it
thickens, but do not allow to boil or it will curdle.
Remove from the stove, and, when partially cool, beat
the two sauces together. This is a splendid dressing
for vegetable salads.
DRESSINGS FOR FRUIT SALADS
No. /.--Take one-half cupful of white wine, one-
half cupful of water, one-half cupful of fruit juice,
(or syrup from canned fruit), one-fourth pound of
lump sugar and the strained juice from one-half lemon.
Boil the fruit juice, sugar and water together until
the syrup spins a thread. Then let it cool, add the
wine and lemon juice. Pour over the fruit, and allow
to stand for an hour or two before serving.
No. 2. Two tablespoonfuls of butter, two table-
spoonfuls of flour, one and three-fourths cupfuls of
cream, one-fourth cupful of lemon juice, one-fourth
cupful of sugar, yolks of two eggs, a pinch of salt and
a pinch of powdered mace.
164 Salad Recipes
Blend the butter and flour in a saucepan over the
fire, add the cream and cook and stir for eight minutes,
add the lemon juice, and just before taking from the
fire, stir in quickly the egg yolks, sugar, salt and mace.
Chill before serving. This dressing is delicious with
sliced apricots and cherries, or sliced pineapple, cher-
ries and nuts.
No. j. Mix together the strained juice of two
oranges, one tablespoonful of lemon juice, one-half
cupful of sugar, one tablespoonful of cherry juice,
the unbeaten white of one egg and one-half cupful of
water mixed with one tablespoonful of sherry wine.
Simmer slowly for fifteen minutes, then strain and
chill.
Claret in which slices of lemon have been steeped,
sweetened to taste, makes a good dressing, or one or
two tablespoonfuls of brandy, wine or liqueur may be
sprinkled well into the salad without admixture.
No. 4. Put into a small saucepan two tablespoon-
fuls of almond paste, add one cupful of water, three
tablespoonfuls of sugar and one-eighth teaspoonful
of salt. Cook until thick, stirring all the time, re-
move from the stove and add two tablespoonfuls of
lemon juice and two tablespoonfuls of melted butter
or olive oil.
This, instead of French dressing, can be used for
fruit salads.
No. 5. Put into a small saucepan the strained
Salad Recipes 165
juice of half a lemon, add one-half cupful of pineapple
juice, one teaspoonful of sugar and the beaten yolks
of two eggs. Cook until it thickens and, when cold,
thin with one cupful of thick cream just before serving
on fruit salad.
No. 6. Blend one tablespoonful of butter with one
tablespoonful of flour in a saucepan over the fire, add
one-half cupful of sugar and one cupful of milk and
bring to boiling point. Now add one well-beaten egg
and cook and stir for three minutes, then add two
ripe bananas which have been mashed to a paste. Take
from the fire at once and allow to cool. When cold
fold in one cupful of whipped cream. Do not use this
sauce on any salad which contains bananas.
CREOLE SALAD DRESSING
One-half cupful of olive oil, one-fourth teaspoonful
of sugar, six tablespoonfuls of vinegar, one teaspoon-
ful of salt, three tablespoonfuls of chopped green
peppers, two and one-half tablespoonfuls of chopped
red peppers, one tablespoonful of chopped parsley,
one-half of a small onion, chopped, and one-fourth
teaspoonful of paprika.
Put all these ingredients into a fruit jar and let them
stand for one hour; then shake them for five minutes,
in order to get them well mixed.
This dressing is delicious when used with cold boiled
166 Salad Recipes
potatoes, other vegetables, or lettuce, and is also good
with cold meat.
ANCHOVY SALAD DRESSING
Mash one anchovy with a wooden spoon, add one
tablespoonful of olive oil and one teaspoonful of French
mustard, and when quite smooth add five more table-
spoonfuls of oil, one tablespoonful of tarragon vinegar
and one tablespoonful of malt vinegar. Stir until
creamy.
ITALIAN DRESSING
Rub the mixing basin with a cut clove of garlic;
add one-fourth teaspoonful of salt, two drops of
Tabasco sauce, one teaspoonful of tomato catchup and
stir until well mixed. Then add six tablespoonfuls of
olive oil and one teaspoonful of tarragon vinegar or
grape vinegar ; beat thoroughly and pour over skinned
and sliced tomatoes on lettuce leaves.
INDIAN SALAD DRESSING
Pound the yolks of three hard-cooked eggs or rub
them through a sieve, add one-half teaspoonful of salt,
and a teaspoonful each of curry paste and curry
powder, and stir in gradually four tablespoonfuls of
olive oil, continually stirring until the mixture is
smooth. Then add slowly two tablespoonfuls of
vinegar or lime juice. Beat until thoroughly mixed
Salad Recipes 167
and pour over grapefruit, orange pulp, or avocado
pear; cut in dice on lettuce leaves.
GERMAN SALAD DRESSING
Put one chopped clove of garlic and two tablespoon-
fuls of chopped onion into one cupful of vinegar and
cook until tender. Mix one cupful of sour cream
with two tablespoonfuls of powdered sugar, one-fourth
teaspoonful of white pepper, two teaspoonfuls each
of salt and mustard, four tablespoonfuls of bacon fat
and the cooked vinegar, garlic and onion.
This is excellent with potato salads, or salad com-
posed of chopped celery, potatoes and apples,
PIQUANT DRESSING
Mix together one cupful of tomato catchup, add
one tablespoonful of onion-sauce, three-fourths table-
spoonful of Worcestershire sauce, three drops of
Tabasco sauce, one tablespoonful of mushroom or wal-
nut catchup, a dash of paprika and four tablespoonfuls
of vinegar.
This dressing may be served with cold fish salads.
Lemon juice may be used in place of the vinegar.
RUSSIAN SALAD DRESSINGS
No. i. Gradually beat one-half cupful of olive oil
into one cupful of mayonnaise dressing, add two table-
168 Salad Recipes
spoonfuls of finely chopped canned red peppers, one
tablespoonful of finely chopped green pepper, one-half
tablespoonful of grated onion, one tablespoonful of
vinegar, salt and red pepper to taste and one-half cup-
ful of chili sauce or tomato catchup.
No. 2. Mix together one teaspoonful of tarragon
vinegar, one-fourth teaspoonful of mustard, one-half
teaspoonful of paprika, one-eighth teaspoonful of
red pepper, one-fourth cupful of salad oil, one-fourth
teaspoonful of salt, and one cupful of chili sauce;
then beat in slowly one-half cupful of mayonnaise
dressing.
THOUSAND ISLAND DRESSINGS
No. i. Mix one-half cupful of mayonnaise dress-
ing with one-half cupful of whipped cream, add two
tablespoonfuls of chopped pimientoes, one table-
spoonful of chopped green peppers, one chopped hard-
cooked egg, one-half teaspoonful of chopped chives,
one-half tablespoonful of tomato catchup and one-half
tablespoonful of tarragon vinegar. Stir well together
and serve with any green salad.
No. 2. Rub one hard-cooked egg through a sieve,
add two tablespoonfuls of finely chopped onion, two
small cooked or canned beets, finely chopped, one-
half cupful of mayonnaise dressing, one tablespoonful
of sieved chili sauce and four tablespoonfuls of thick
cream. Chill before using.
Salad Recipes 169
No. 3. Put one-half cupful of olive oil into a jar,
add the strained juice of half a lemon and half an
orange, one tablespoonful of finely . chopped parsley,
one teaspoonful of onion-juice, six chopped olives,
six chopped cooked chestnuts, one-fourth teaspoonful
of salt, one-fourth teaspoonful of paprika, one tea-
spoonful of walnut or mushroom catchup, one tea-
spoonful of tarragon vinegar, a few drops of Tabasco
sauce and one-fourth teaspoonful of mustard. Cover
the jar and shake the mixture for eight minutes.
Serve with lettuce, endive, tomato and combination
salads.
GOLDEN SALAD DRESSING
The yolk of one hard-cooked egg, one tablespoonful
of finely ground peanuts, two tablespoonfuls of olive
oil, .one tablespoonful of water, the strained juice of
one lemon, celery salt and salt to taste. Rub the
yolk of egg through a sieve into a basin, stir in the
peanuts, oil, water, lemon juice, and the seasonings.
Beat until thick like cream and serve with asparagus
salad.
HONEY SALAD DRESSING
Beat one egg with one and one-half tablespoonfuls
of honey, add one-fourth teaspoonful of mustard,
salt, pepper and paprika to taste; stir well together,
then add one-half cupful of vinegar, and allow to come
170 Salad Recipes
to a boil, stirring all the time. Let cool and add one
cupful of thick cream just before using.
A DRESSING THAT WILL KEEP IN BOTTLES
Rub the yolks of six hard-cooked eggs through a
sieve and pound them well. Cream together two table-
spoonfuls of powdered sugar and two tablespoonfuls
of sweet butter, then add the eggs and mix well. Mix
together two tablespoonfuls of salt, three tablespoon-
fuls of mustard, one-fourth of a teaspoonful of white
pepper and a dash of red pepper. Mix one-third of a
pint of the best olive oil into the egg mixture, and,
when thoroughly blended, stir in the seasonings, then
add one cupful of white wine vinegar and two table-
spoonfuls of garlic vinegar. When thoroughly mixed,
put into small, clean, dry bottles and seal.
VINAIGRETTE SAUCE
Put into a chilled basin one teaspoonful of salt, one
chopped clove of garlic, one-fourth teaspoonful of
paprika, one-half teaspoonful of mustard, one-eighth
teaspoonful of red pepper, one tablespoonful each of
chopped pickles or gherkins, green peppers, cooked
beets, and tarragon, one-half tablespoonful each of
chopped chives and chili pepper, one cupful of olive
oil, two tablespoonfuls of vinegar and four tablespoon-
fuls of cider vinegar. Add a piece of ice and stir with
Salad Recipes 171
a silver fork until thick. Remove fork and serve
immediately with lettuce or any green salad.
CHILI SAUCE
Cut eight red chili peppers in halves. Remove the
seeds, then cover with boiling water and cook until
tender. Drain and rub through a sieve, add two cup-
fuls of cooked tomato pulp, one-half teaspoonful of
salt, one-fourth teaspoonful of paprika and one
chopped onion or clove of garlic. Cook for thirty
minutes, then strain and use.
ANOTHER METHOD. Skin and chop twelve ripe
tomatoes, put them into a saucepan, add three chopped
onions, five chopped red peppers, two tablespoonfuls
of salt, one-fourth cupful of sugar, two and one-half
cupfuls of vinegar, one-half teaspoonful of powdered
cinnamon and one-fourth teaspoonful of paprika and
cook gently for one hour. Put into jars and seal for
future use.
SPECIAL SALAD DRESSING. Mix equal quantities of
Chili Sauce and French Dressing or Mayonnaise Dress-
ing.
ROQUEFORT CHEESE DRESSING
Mix one-fourth cupful of Roquefort cheese to a
paste with one- third cupful of olive oil, add one-half
teaspoonful of mustard, salt and pepper to taste and
enough paprika to make it a creamy pink color, then
172 Salad Recipes
add one tablespoonful of vinegar and beat the dressing
while slowly adding more olive oil until it is thin
enough to serve. This dressing is suitable for lettuce,
tomatoes and other green vegetable salads.
REMOULADE SAUCE
This is a form of French Salad Dressing. Boil
three eggs hard, shell them at once, and plunge into
cold water, leaving them for five minutes. Pound the
yolks with a little salt and red pepper and a dessert-
spoonful of mustard. Mix well, then add gradually
three tablespoonfuls of olive oil, beating until it is of
thick, creamy consistency; stir in the yolk of a raw
egg, and then very gradually one tablespoonful of
tarragon or any other flavored vinegar.
Other variations also are possible, with the sauce as
the foundation, more or less oil and vinegar being used
as preferred ; a little parsley or chives or a few capers
pounded together is recommended.
This sauce is equally good as a relish with cold meat.
ONION DRESSING
Put into a saucepan one-half teaspoonful of sugar,
two tablespoonfuls of butter, one-half teaspoonful of
salt, one-fourth teaspoonful of mustard, two table-
spoonfuls of vinegar, two teaspoonfuls of onion-juice,
and the yolk of one egg. Stir over boiling water until
Salad Recipes 173
the butter melts. Then add the stiffly beaten white of
egg, mix thoroughly, and remove from the fire.
This onion dressing is good with potato salad.
TARTARS SAUCE
Three yolks of eggs, one cupful of olive oil, two table-
spoonfuls of white vinegar, two tablespoonfuls of tar-
ragon vinegar, two teaspoonfuls of made mustard,
two teaspoonfuls of chopped gherkins, one teaspoon-
ful of chopped chives, two teaspoonfuls of chopped
chervil and one teaspoonful of chopped tarragon, salt
and pepper to taste. Mix the salt, pepper and mus-
tard together, stir in the yolks with a wooden spoon,
add the oil drop by drop, stirring all the time. Then
add the vinegars and add the chopped ingredients.
Tartare sauce is not only a delicious accompaniment
to fish, but it is excellent for a quick rendering of salads,
broiled or deviled chickens, ham, tongue, cold beef,
kidneys, crabs, cauliflowers, etc. For a change
instead of chopping the chervil, etc., run the chervil,
chives, tarragon and gherkins through a food chopper.
CHIFFONADE DRESSING
Put two tablespoonfuls of chopped parsley into a
basin, add two tablespoonfuls of chopped red peppers,
one teaspoonful of finely chopped shallot, one tea-
spoonful of salt, one teaspoonful of black pepper, six
174 Salad Recipes
tablespoonfuls of olive oil, two tablespoonfuls of vine-
gar, and two hard-cooked eggs, the yolks and whites
chopped separately. Put into a glass jar, cover, and
keep in the ice box until serving time. Shake well
before using on any green salad.
APPLE AND GINGER SALAD
8 red apples >^ Ib. (i cup) preserved ginger
2 diced bananas y$ Ib. (i cup) pecan nut meats
2 oranges Lettuce leaves or watercress
2 ozs. (>2 cup) preserved i lemon
cherries Dressing
Select red apples and polish them. Cut a slice from
the top of each and scoop out the pulp with a spoon.
Sprinkle a little lemon-juice in each apple. Cut the
apple pulp into small pieces, add the bananas, the
pulp of the oranges, the cherries cut in quarters, the
ginger cut in small pieces, and the nut meats broken
in tiny bits. Mix with the following dressing and
divide into the apple shells. Serve on watercress or
lettuce leaves.
For the dressing: Beat the yolks of three eggs until
light; add four tablespoonfuls of butter, one teaspoon-
ful of salt, one teaspoonful of mustard, two teaspoon-
fuls of sugar, the strained juice of one lemon, two
tablespoonfuls of vinegar, and one tablespoonful of
the ginger syrup, and cook and stir over boiling water
Salad Recipes 175
until the mixture thickens. Take from the fire, and
when cold add one cupful of whipped cream.
ARCADIAN SALAD
Sliced bananas Shredded pineapple
Sliced oranges Sliced pears
Sliced Brazilian nut meats Grated cocoanut
Sliced peaches Whipped and sweetened
Chopped dates cream
Into a large salad dish put a layer of sliced bananas,
a layer of oranges, a layer of nut meats, a layer of
peaches, a layer of dates, then another layer of the
nuts, a layer of pineapple, and a layer of pears.
Sprinkle with the cocoanut, decorate with a few slices
of nuts and small pieces of peaches, and serve with the
cream.
ARTICHOKE SALAD
6 cooked or canned arti- French dressing
choke bottoms Peeled and sliced tomatoes
i green pepper Chopped chives
i head celery 2 hard-cooked eggs
i garlic clove Salt and pepper to taste
Peel and crush the clove of garlic and add to the
French dressing with the yolks of eggs rubbed through
a sieve. Cut the artichoke bottoms, the celery and
green pepper into fine strips, and mix them with the
dressing. Turn into a flat salad dish, cover with
176 Salad Recipes
the sliced tomatoes, sprinkle with salt and pepper,
and decorate with chopped chives.
Cold sliced boiled Jerusalem artichokes may be
served with French dressing seasoned with garlic or
onion.
Another Method. Boil eight Globe artichokes;
separate the u fonds' : from the leaves, and cut them
into small pieces. Place them in a salad bowl with
an equal amount of cooked asparagus tips. Chop
one-half cupful of salted almonds, pound with them
the strained juice of two lemons, add salt and pepper
to taste, and one-half pint of cream. Pour over the
salad and serve.
Or cut four artichoke bottoms in two-inch lengths
and mix with one-half pound of shredded endive.
Toss in a French dressing seasoned highly with
paprika, and serve garnished with slices of hard-cooked
eggs and sliced olives.
ASPARAGUS SALAD
Asparagus ^2 tablespoonful lemon-juice
Lettuce leaves }4 teaspoonful salt
Hard-cooked eggs y$ teaspoonful white pepper
Cheese wafers }4 teaspoonful grated onion
3 tablespoonfuls olive oil ]4 teaspoonful grated horse-
i tablespoonful vinegar radish
Remove the tough ends of asparagus, and, after
washing the stalks, cook them in boiling salted water
Salad Recipes 177
until tender; drain, and when cool, lay on a bed of
crisp lettuce leaves and cover with the sauce. Garnish
with the hard-cooked eggs cut in slices, and serve with
cheese wafers. Mix the olive oil with the vinegar
and lemon- juice ; add the salt, pepper, onion, and
horseradish; let stand for one hour, then strain out
the onion and horseradish.
ASPARAGUS AND HAM SALAD
1 bundle cooked asparagus Mayonnaise dressing
% Ib. cooked lean ham Mashed potatoes
2 hard-cooked eggs Radishes
i cucumber
Cut the ham, cucumber, and eggs into small strips.
Remove the heads from the asparagus and cut the
stalks into small lengths. Mix the eggs, ham, cucum-
ber, and asparagus together and place them in a salad
bowl and cover with mayonnaise dressing.
Put the potatoes into a forcing bag with large star
tube and force them out around the edge of the dish.
Then stick in the potatoes some tips of asparagus
and slices of red radishes, sprinkle over with a little
chopped ham, and serve very cold.
Another Method. Mix the tender parts of some
cooked asparagus with tartare sauce. Place in the
salad dish and serve garnished with sprigs of cooked
cauliflower and finely chopped green peppers.
12
178 Salad Recipes
AVOCADO AND GRAPEFRUIT SALAD
i avocado pear i chopped shallot
% pint (i cupful) grapefruit i teaspoonful salt
pulp i teaspoonful sugar
i chopped green pepper 3 tablespoonfuls vinegar
X pint (i cup) chopped 6 tablespoonfuls olive oil
crisp celery
Peel the pear with a silver knife and cut it into dice.
Put the pieces in a salad bowl, and mix with the grape-
fruit pulp and juice. Put the shallot into a small
bowl, add the salt, sugar, vinegar and oil. Stir and
mix well. Then add the pepper. Pour it over the
pear and grapefruit, then mix and chill. At serving
time, add the celery, mixing it in gently.
Another Method. Peel and cut an avocado pear,
and then toss lightly with some grapefruit pulp and
a few skinned and seeded grapes, using two silver
forks for the purpose. Chill the ingredients, and at
serving time arrange on a bed of white, crisp lettuce
leaves ; then over all pour a fruit mayonnaise made as
follows: Beat up two yolks of eggs with two table-
spoonfuls of sifted sugar, add slowly two tablespoon-
fuls of lemon-juice, stirring all the time, then grad-
ually add two tablespoonfuls of sherry wine. Beat
thoroughly with an egg-beater. Serve very cold.
Or put an avocado pear through a potato ricer, add
onion-juice to taste, and fill into skinned tomato
shells. Garnish with slices of hard-cooked egg and
serve on lettuce nests with mayonnaise dressing.
Salad Recipes 179
BANANA AND DATE SALAD
Bananas French dressing
Stoned and sliced dates Crisp white lettuce leaves
Shredded celery Cress or parsley
Broken pecan nut meats
Take a strip from the top of each banana and dice
the contents. Add to the banana equal quantities
of dates, celery, and nut meats, and mix with French
dressing made with lemon-juice. Fill the banana-
skin boats with the salad and serve on lettuce leaves
garnished with cress or parsley.
Or cut peeled bananas into four strips, chop some
peanuts fine, and roll the bananas in the chopped nuts.
When ready to serve, put a crisp lettuce leaf on a plate
with one-half tablespoonful of green mayonnaise
heaped on it. Lay a strip of banana on either side
of the leaf and serve, passing a dish of mayonnaise
dressing at the same time.
BEET AND ONION SALAD
i large cooked Spanish i teaspoonful chopped pars-
onion ley
i large cooked beet Salt and pepper to taste
i teaspoonful chopped tarra- 4 tablespoonfuls olive oil
gon 2 tablespoonfuls vinegar
Slice the onion, add the beet chopped and the
seasonings, oil, and vinegar. Mix well and serve with
cold roast beef.
180 Salad Recipes
A little grated horseradish is an improvement to
this salad if the flavor is liked.
BERMUDA SALAD
6 small sliced Bermuda i small cucumber
onions 8 tablespoonfuls olive oil
2 pints (4 cups) cooked string- 2 tablespoonfuls vinegar
beans >^ teaspoonful salt
i bunch watercress > teaspoonful pepper
i lettuce French dressing
i bunch radishes
Cut the radishes into roses and dice the cucumber.
Cut the beans lengthwise, cover them with a little
French dressing, and leave them in a cool place for
two hours. Beat up the oil and vinegar together and
season with the salt and pepper.
Place the lettuce and cress in a salad dish, add the
onions, surround with the beans; add the cucumber
to the dressing and pour over the salad. Decorate
with the radish roses and serve very cold.
BLUE BIRD SALAD
i orange X gill (/4 CU P) olive oil
} pint (i cup) chopped i lemon
pineapple i tablespoonful sugar
X grapefruit i teaspoonful salt
i banana ^ teaspoonful paprika
i apple Crisp lettuce leaves
^ pint (i cup) white grapes Boiled raisins
l /2 pint (i cup) shredded eel- Mayonnaise dressing
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Salad Recipes 181
Cut the grapes in half and remove the seeds; free
the grapefruit and orange pulp from the containing
membrane, and cut the apple and banana into dice.
Mix the fruit with the celery.
Mix the sugar, salt, aid paprika together; add one
tablespoonful of the oil; stir well, then gradually add
the rest of the oil, beating constantly. Now add the
strained juice of the lemon, pour over the fruits, and
allow to stand for one hour. Drain, arrange on crisp
lettuce leaves, decorate with one-half cupful of boiled
raisins, and serve with mayonnaise.
CABBAGE AND CELERY SALAD
i cabbage i teaspoonful mustard
i head crisp celery 2 egg-yolks
Salt and red pepper 4 tablespoonfuls cream
i oz. (2 tablespoonfuls) 3 tablespoonfuls whipped
butter cream
i teaspoonful flour i tablespoonful sugar
1^2 gills (^4 cup) cider vinegar
Chop the cabbage and the celery, mix well, and
sprinkle with one teaspoonful of salt. Blend the
butter and flour together in the upper pan of a double
boiler, add the mustard, sugar, vinegar, yolks of eggs,
and the single cream. Cook, stirring constantly
until smooth and thick. Season with red pepper,
pour over the cabbage and celery, and stand away to
cool. At serving time add the whipped cream.
182 Salad Recipes
Shredded red cabbage and finely cut celery seasoned
with onion-juice and served with French dressing
make an attractive salad.
Cabbage salad as an accompaniment to a fish course
is sometimes served in cups of lemon, tomato, or
cooked beets with a little mayonnaise dressing on the
top.
Another Method. Mix together two cupfuls of
chopped cabbage, two chopped apples, and one-half
cupful of chopped black walnut meats, and sprinkle
over with a little salt. Cover with the following
dressing: Mix together one-half tablespoonful each
of salt and mustard, one tablespoonful of sugar, two
tablespoonfuls of butter, one beaten egg, and one
cupful of cream. Cook in a double boiler, adding
one-third cupful of vinegar, and stir until it thickens,
but do not allow to boil.
CABBAGE SALAD IN CABBAGE SHELL
i cabbage }4 teaspoonful black pepper
4 cucumbers % teaspoonful paprika
5 onions 10 pimientoes (canned red
i pint (2 cups) cooked beans peppers)
i bunch celery Mayonnaise dressing
i tablespoonful salt Chopped parsley
Select a crisp head of cabbage, not too large. Re-
move the outer leaves, and take out the heart of the
cabbage, leaving a thin shell. Chop the cabbage,
Salad Recipes 183
removed, very fine; add the seasonings and the
beans. Chop the cucumbers, celery, pimientoes, and
onions, and add them to the cabbage. Mix with the
mayonnaise dressing and turn into the cabbage shell.
Decorate with chopped parsley and serve very cold.
CALF'S BRAIN SALAD
i set calf's brains 3 stalks celery
]/2 pint ( i cup) chopped nut Mayonnaise or boiled dress-
meats ing
i small bottle stuffed olives Parsley
Scald the brains with boiling water to cleanse them.
Boil them until tender in fresh, cold, salted water,
being careful to remove from the water while yet firm.
Cut in small pieces and mix with the nut meats, the
olives cut in halves, and the celery cut in small pieces.
Chill, and serve mixed with mayonnaise or boiled
dressing, and garnish with sprigs of parsley.
CANTALOUPE SALAD
Cantaloupes Lettuce leaves
French dressing
Quarter the cantaloupes, remove the seeds and the
outer rinds. Place a quarter on lettuce leaves on
each salad plate, and serve with French dressing made
with lime- or lemon-juice.
Another Method. Cut the pulp of cantaloupes into
184 Salad Recipes
cubes, season lightly with salt and paprika, and
serve on shredded endive with mayonnaise dressing
to which whipped cream is added.
CASABA MELON SALAD
i Casaba melon White cream cheese
Seeded white grapes French or mayonnaise dress-
Crisp lettuce leaves ing
Cut a Casaba melon into balls with a potato cutter.
Peel and seed an equal quantity of white grapes, mix
them with the melon balls, and put into nests of lettuce
leaves, then put the cheese through a ricer over each
nest. Serve with French or mayonnaise dressing.
CARROT SALAD
iK pints (3 cups) cooked i egg
diced carrots i tablespoonful butter
y^ pint (i cup) cooked as- i teaspoonful salt
paragus tips K teaspoonful dry mustard
%. pint (i cup) cooked 2 tablespoonfuls sugar
green peas iK gills (^ cup) vinegar
Watercress or lettuce 2 tablespoonfuls cream
Chopped chives or parsley
Mix the carrots with the asparagus tips and a little
chopped parsley and one-half of the dressing. At
serving time serve the salad on the watercress or
lettuce, decorate with the peas in little heaps, and pour
over the remainder of the dressing.
Salad Recipes 185
For the dressing: Beat the butter and sugar to a
cream in a small saucepan, add the egg beaten, salt,
mustard, and vinegar, and stir over the fire until
thick. Cool and add the cream.
CAULIFLOWER AND BEET SALAD
i large cauliflower Pickled beets
i tablespoonful salt Cream salad dressing
Wash the cauliflower and boil it for thirty minutes
in boiling water in which the salt has been dissolved.
Drain, and when cold, divide it into small branches.
Arrange these in the center of a salad dish and garnish
the edge with the beets cut in strips. Pour over
cream salad dressing and serve at once.
Another Method. Place a cold boiled cauliflower
on ice until ready to serve; then break into branches
and set on crisp lettuce leaves. Garnish with pim-
olas and cover with mayonnaise dressing.
CELERIAC SALAD
Some celeriac roots 2 tablespoonfuls tarragon
Chopped tarragon vinegar
6 tablespoonfuls olive oil Mustard, salt, and pepper
to taste
Peel and wash the roots of celeriac, cut them in
slices, and boil until quite tender in plenty of boiling
salted water. Then drain and mix them with a dress-
186 Salad Recipes
ing made of the oil, vinegar, mustard, salt, and pepper.
Sprinkle over with chopped tarragon, then chill and
serve.
CHEESE SALAD
4 heads of lettuce i teaspoonful chopped pars-
X cucumber ley
6 spring onions i tablespoonful grated Par-
Salt and paprika mesan cheese
2 egg-yolks Salad oil
2 tablespoonfuls tarragon 2 tablespoonfuls cream
vinegar Cheese cubes for decoration
Cut the head of lettuce into quarters and slice the
onions and cucumber. Put these in layers in a salad
bowl, sprinkling a little salt and paprika between each
layer. Mix the yolks of eggs smooth with the tarra-
gon vinegar, add the chopped parsley, grated Par-
mesan cheese, cream, and enough salad oil to make a
thin sauce. Pour this dressing over the salad and
decorate with the cubes of cheese.
Another Method. Cut into small pieces one-half
pound of cheese and a green sweet pepper. Mix
two tablespoonfuls of peanut butter with one cupful of
mayonnaise dressing, and add the cheese and pepper.
Chill and serve with toasted crackers.
CHERRY AND CREAM CHEESE SALAD
White or red canned Chopped English walnut
cherries meats
Cream cheese Lettuce leaves or endive
French dressing
Salad Recipes 187
Remove the stones from large canned red or white
cherries and fill with a mixture of cream cheese and
chopped nut meats. Serve on endive or crisp lettuce
leaves with French dressing.
Another Method. Stone one pint of ripe cherries,
drain well, and mix with one peeled and diced cucum-
ber and one-half cupful of blanched and chopped al-
monds. Arrange on lettuce leaves and serve covered
with the following dressing: Mix four tablespoonfuls
of cherry juice with two tablespoonfuls of lemon-
juice, four tablespoonfuls of sugar, and two drops of
almond extract. Serve very cold.
CHESTNUT AND CELERY SALAD
i lb. chestnuts Vinegar
i head celery Salt and pepper
i crisp lettuce i onion
i tomato, skinned i clove
Mayonnaise dressing Herbs
Chopped parsley Boiling stock
Oil
Shell and slit the chestnuts, boil them for ten min-
utes in water, drain off the water, and peel them care-
fully; now put them in a stewpan, cover with boiling
stock, add a small bouquet of herbs and the onion
stuck with the clove, and boil until tender. When
done, drain and let cool; wash the celery and trim it,
then shred it fine; wash and shred the lettuce, cut
i88 Salad Recipes
the chestnuts into slices and put them into a salad
bowl with the celery, season with enough mayonnaise
sauce to dress the salad, pile up rather high, and sur-
round it with finely shredded lettuce to form a border;
cut the tomato into slices, season with oil, vinegar,
salt, and pepper, and place this in the center, or in
groups around the chestnuts and celery; sprinkle
with chopped parsley and serve.
Other nuts may be used in the same way.
CHICKEN SALAD NO. i
i cooked chicken Chopped aspic jelly
Endive Chopped parsley
Lettuce Salt and paprika
6 hard-cooked eggs Whipped cream sauce
To make the whipped cream sauce: Chop four hard-
cooked eggs, rub them through a wire sieve into a
basin, add two dessertspoonfuls of olive oil, two des-
sertspoonfuls of tarragon vinegar, salt, pepper, and
mustard to taste; one-half tablespoonful of capers
and one teaspoonful of chopped parsley; mix well
with a wooden spoon, then add one cupful of whipped
cream.
Take the best white part of the chicken and cut the
meat into little squares, then place the pieces in a
basin and mix well with the sauce. Line a salad bowl
with pieces of endive and lettuce, then turn in the
chicken mixture, cut the hard-cooked eggs in halves
Salad Recipes 189
and place them around the salad, place a tablespoonful
of chopped aspic jelly between each egg, and sprinkle
the eggs with salt and paprika to taste and a little
chopped parsley.
CHICKEN SALAD NO. 2
1 cold cooked chicken i teaspoonful made mustard
Chopped celery 2 teaspoonfuls sugar
2 hard-cooked eggs 3 teaspoonfuls olive oil
i raw egg }/?. gill ( l /2 teacup) vinegar
y* teaspoonful white pepper Lettuce
i teaspoonful salt
Chop the white meat of a cold broiled or roasted
chicken; add three-fourths of the same amount of
celery, and set aside in a cool place. Rub the yolks
of the hard-cooked eggs through a sieve, add the salt,
pepper, sugar, mustard, and oil. Beat up the raw
egg, beat it into the dressing, and gradually add the
vinegar, whipping the dressing all the time. Sprinkle
a little salt over the chicken and celery, add the dress-
ing, and toss and mix with a silver fork. Serve in a
lettuce-lined salad bowl, decorated with the whites
of the hard-cooked eggs cut into rings or flowers.
One cupful of chopped English walnut meats makes
a nice addition to chicken salad.
This salad is delicious served in green pepper cups,
with nut sandwiches cut in long thin strips.
190 Salad Recipes
CHICORY SALAD
Chicory Garlic or onion- juice
French dressing
Wash the chicory and put it into cold water for a
few minutes; then drain well. Dress with French
dressing seasoned with chopped garlic or onion-juice.
Or, if a heartier salad is desired, grate over the
chicory some Roquefort cheese and mix one table-
spoonful of chili sauce with the dressing before pour-
ing over the salad.
CHIFFONADE SALAD
Lettuce or endive i grapefruit
y* pint (i cup) shredded ^2 teaspoonful salt
celery % teaspoonful pepper
^ pint (y* cup) cooked y$ teaspoonful onion-juice
beans i tablespoonful vinegar
54 pint (^2 cup) cooked i tablespoonful lemon-juice
beets, chopped i chopped hard-cooked egg
1 chopped onion i teaspoonful chopped chives
2 tablespoonfuls chopped i teaspoonful chopped pi-
parsley mientoes
1 chopped green pepper 6 tablespoonfuls olive oil
2 skinned and chopped to-
matoes
Mix the shredded celery, beans, beets, onion, pars-
ley, green pepper, tomatoes, and grapefruit pulp well
together and arrange on lettuce or endive. Stir to-
Salad Recipes 191
gether the salt, pepper, onion-juice, vinegar, lemon-
juice, egg, chives, pimientoes, and gradually add the
olive oil. When well blended, pour over the salad
and serve.
COLE-SLAW
Cabbage i gill (y% cup) sugar
^ pint (i cup) thick sour ]/* teaspoonful salt
cream ^i teaspoonful white pepper
i gill (>2 cup) vinegar
Chop fine one-fourth of a head of cabbage and divide
into eight small salad dishes. Beat up the cream,
add gradually and alternately the vinegar and sugar,
and then add the salt and pepper. Put two table-
spoonfuls of this dressing upon the top of each portion
and set in a cool place for fifteen minutes before serv-
ing.
CORN, NUT, AND CELERY SALAD
1 pint (2 cups) cooked % pint (i cup) chopped celery
grated corn teaspoonful salt
K pint (i cup) chopped ^ teaspoonful pepper
English walnut meats i teaspoonful chopped onion
Salad Dressing
2 eggs X pint (i cup) scalded milk
i oz. (2 tablespoonfuls) i teaspoonful salt
butter i teaspoonful sugar
i gill (y? cup) hot vinegar i teaspoonful mustard
X teaspoonful white pepper
192 Salad Recipes
For Salad. Mix the corn with the nuts and the
celery, and add the seasonings.
For Dressing. Mix the seasonings with the beaten
yolks of eggs and stir until smooth. Melt the butter
in the vinegar and add it slowly to the eggs in the upper
pan of a double boiler. Stir in the milk gradually
and cook until thickened, but do not allow to boil.
Let cool a little, then stir in the whites of eggs stiffly
beaten. Thin with a little cream, either sweet or
sour, when ready to use. Keep in a cool place and
do not add the salad until thirty minutes before it is
to be served.
CRAB-MEAT SALAD
i quart (4 cups) crab meat Salt and pepper to taste
1 pint (2 cups) shredded Mayonnaise dressing
lettuce or celery 2 chopped hard-cooked eggs
2 tablespoonfuls olive oil 2 tablespoonfuls chopped
4 tablespoonfuls vinegar parsley
Mix the crab meat with the lettuce or celery, olive
oil, vinegar, and seasonings. Divide into salad dishes,
decorate with the eggs and parsley, and serve with the
mayonnaise dressing.
Another Method. Mix together two cupfuls of crab
meat, one-third cupful of cooked asparagus tips, one
chopped pickled walnut, and two shredded lettuces;
add salt, pepper, and paprika to taste, and mix with
mayonnaise dressing. Put on a salad plate and
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Salad Recipes 193
garnish with slices of hard-cooked egg and strips of
green and red peppers.
CREAM CHEESE AND PIMIENTO SALAD
Cream cheese Crisp lettuce leaves
Pimientoes (canned red French or mayonnaise dress-
peppers) ing
Drain the pimientoes, wipe and chop them, and add
sufficient to cream cheese to give a decided flavor.
Roll into balls the size of a walnut, and place four on
lettuce leaves on individual plates. Pour over either
French dressing or thin mayonnaise dressing.
This mixture is also excellent for sandwiches.
CREAM CHEESE AND PINEAPPLE SALAD
2 cream cheeses i orange
2 cans pineapple y$ Ib. ($4 cup) sugar
i lettuce
Boil the strained juice of the orange, sugar, and pine-
apple juice together for five minutes and chill. On a
leaf of lettuce put one slice of pineapple. Put the
cheese through a potato ricer, covering the pineapple,
then pour over a little of the chilled syrup.
DANDELION SALAD
Dandelion leaves Watercress
Crisp lettuce Hard-cooked eggs
French dressing
13
194 Salad Recipes
Wash and dry tender leaves of young dande-
lions, and mix them with double the quantity of
shredded lettuce. Mix with the French dressing
and serve decorated with watercress and chopped
hard-cooked eggs.
Chopped spring onions or chopped chives are ex-
cellent with dandelions and French dressing.
DANDELION AND OYSTER SALAD
i pint (2 cups) undeveloped Salt
dandelion buds Tabasco sauce
i pint (2 cups) oysters Lemon- juice
French dressing Dandelion leaves
Mix the dandelion leaves with French dressing and
line a salad bowl with them. Scald the oysters,
drain, and sprinkle them with salt, Tabasco, and
lemon-juice, and set them in a cool place for two hours.
Drain them and cut them in halves or quarters, and
mix them with the dandelion buds. Serve in the pre-
pared salad bowl.
Cooked lobster, shrimps, or scallops may be sub-
stituted for the oysters.
EGG AND LOBSTER SALAD
Hard-cooked eggs French dressing
i boiled lobster Cream cheese
Celery Whipped cream
Cucumber Strips of toast
Mayonnaise dressing Salt and pepper
Crisp lettuce
Salad Recipes 195
Cook a number of eggs according to persons, re-
move the shells, cut a small piece from the top and a
slice from the bottom of each the latter to make them
stand; remove the yolks, fill the whites with lobster,
celery, and cucumber, all cut fine, and mixed with the
mayonnaise dressing. Serve one of these to each
person upon individual salad plates of lettuce garnished
with the yolks highly seasoned and made into tiny
balls. Sprinkle over with French dressing, and serve
with snowballs made of cream cheese and whipped
cream, mashed smooth, and long strips of toast.
Canned lobster may be used.
ENDIVE SALAD
2 heads endive 2 tablespoonfuls honey
i chopped shallot 2 tablespoonfuls vinegar
3 tablespoonfuls olive oil Salt and pepper to taste
Remove the outer leaves of the endive; wash the
inner ones; drain and dry and place in a salad bowl;
then sprinkle over the olive oil mixed with the shallot.
Let stand in a cool place until ready to serve, and just
before sending to table pour over the salad the honey,
vinegar, and seasonings mixed together.
If liked, finely shredded celery or sprigs of water-
cress may be mixed with this salad.
Another Method. Cover the endive with ice water,
drain, and shake dry, and serve with French dressing.
196 Salad Recipes
Garnish with chopped chives and chopped nuts, or
with diced tomatoes and grated Parmesan cheese.
EXTRA-FINE SALAD
i cooked chicken i Ib. English walnut meats
i bunch celery 6 sweet pickles
i orange i can peas
i can sliced pineapple Salt, pepper, and paprika to
2> dozen hard-cooked taste
eggs Boiled salad dressing
1 6 candied cherries Crisp lettuce leaves
Chop the chicken, celery, orange, nut meats, eggs,
pickles, and drained pineapple, then add the drained
peas and seasonings. Mix with the boiled salad dress-
ing and serve on lettuce leaves. Place the cherries
on the top.
This recipe serves twenty-five persons.
FISH SALAD NO. i
Sliced cucumbers Mayonnaise dressing
Cold cooked lobster or salmon
Take some scallop shells, allowing one for each
person, and arrange some thinly sliced cucumber all
around the shells by folding the slices in halves so as
not to break; leave a small space in the center, then
take a few neat pieces of salmon or lobster, or any pre-
ferred fish, and fill up this space. Cover with may-
onnaise dressing, and serve on a silver dish.
Salad Recipes 197
Another Method. Let cubes of cooked fish roe,
mixed with paprika, oil, vinegar, salt, pepper, and
lemon- juice, stand in a cool place until ready to serve.
Drain and add an equal quantity of peeled and diced
cucumber, also one tablespoonful of chopped parsley,
and top with mayonnaise to which one-half cupful of
whipped cream has been added. Serve on water-
cress or lettuce.
FISH SALAD NO. 2
i lettuce Salt and pepper
i endive i Ib. cooked fish
i cucumber Mayonnaise dressing
1 cooked or canned beet % pint (i cup) whipped cream
2 tablespoonfuls white 2 tablespoonfuls freshly grated
vinegar horseradish
2 tablespoonfuls olive oil 2 tablespoonfuls chopped red
i teaspoonful mustard or green peppers
Pick the lettuce and endive into neat pieces, cut the
cucumber and beet into dice and turn into a basin, add
the vinegar, oil, mustard, salt, and pepper; mix well,
and place in a salad bowl or silver dish; then make a
hole in the center, place in the fish picked into neat
pieces, and pour over mayonnaise dressing; mix well,
add one-fourth teaspoonful of salt to the whipped
cream, place this on top with a bag and tube, and
decorate with the horseradish and peppers.
198 Salad Recipes
FROGS' LEGS SALAD
2 dozen large frogs' legs 3 ozs. (^ cup) blanched and
5^ pint (i cup) diced celery shredded almonds
or cucumbers A few pecan nut meats
2 tablespoonfuls chopped Nasturtium leaves and blos-
pimientoes (canned red soms
peppers) Mild mayonnaise or French
dressing
Cook the frogs' legs in boiling salted water until
tender, then remove the meat from the bones and
cut it into cubes. Mix it with the celery or cucumber,
the pimientoes, almonds, and pecan nut meats.
Place in nests of nasturtium leaves, decorate with the
blossoms, and serve with the dressing.
If liked, the salad may be served on watercress or
lettuce, garnishing with sliced lemon and hard-cooked
eggs.
FROZEN TOMATO SALAD
6 ripe tomatoes ^ teaspoonful sugar
2 tablespoonfuls powdered 2 tablespoonfuls lemon-juice
gelatine Lettuce leaves
}^. pint (i cup) boiling water Mayonnaise dressing
i teaspoonful salt French dressing
^2 teaspoonful paprika
Peel the tomatoes, then chop them and rub through
a sieve. Add the gelatine dissolved in the boiling
water and the seasonings. Beat until it begins to
Salad Recipes 199
thicken, then pour into a wet ring mold. Pack in
equal parts of rock salt and crushed ice for four
hours. Turn out and fill the center with lettuce
dipped in French dressing and serve with mayonnaise
dressing.
FROZEN CHEESE SALAD
i lb. cheese i pint (2 cups) whipping
% lb. pecan nut meats cream
i can pimientoes (canned Salt and red pepper to taste
red peppers) Crisp lettuce leaves
K pint (i cup) chopped Mayonnaise dressing
cucumber pickles Salted wafers
Put the cheese and nuts through a food-chopper,
add the pimientoes cut in small strips, the pickles and
seasonings, and fold in the whipped cream. Divide
into round molds lined with paper, cover, and pack
in ice and salt for three hours. Slice into rounds,
place one on a lettuce leaf for each person, top with a
spoonful of the mayonnaise dressing, and serve with
the wafers.
FRUIT SALADS
Apples Pineapple
Celery Mayonnaise dressing
Bananas Lemon jelly
No. i. Mix equal quantities of diced apples, ba-
nanas, celery, and pineapple with mayonnaise dress-
ing. Serve in a scooped-out pineapple, decorated with
2OO Salad Recipes
squares of lemon jelly. The pineapple may be sliced
at the side and scooped out instead of cutting a slice
from the top.
No. 2. Drain twelve canned artichoke bottoms,
marinate with French dressing, cover, and let stand
in a cold place until thoroughly chilled. Pile up with
grapefruit and orange pulp, which has also been
drained and marinated. Arrange in nests of crisp
lettuce leaves, pour over French dressing, and garnish
with shredded Maraschino cherries.
No. j. Cut in dice twelve strawberries, one apple,
one orange, one apricot, one banana, and four slices of
canned pineapple. Mix w^ith one-half cupful of sherry
wine and set in a cool place for one hour. Serve on
individual salad plates, covered with whipped and
sweetened cream, and decorated with strips of French
endive and halves of ripe strawberries.
No. 4. Cut thirty marshmallows in small pieces,
add one-fourth pound of broken pecan nut meats,
one pound of white grapes, seeded and cut in halves,
and one can of pineapple, drained and diced.
Mix the yolks of four eggs with one-half teaspoonful
of salt, one-fourth of a teaspoonful of mustard, and
the strained juice of one lemon. Bring to boiling-
point and cool. Pour over the salad, then add two
cupfuls of whipped cream. Allow to stand over
night in a cool place and serve on crisp lettuce leaves.
No. 5. Mix one cupful of grapefruit pulp with one
Salad Recipes 201
cupful of diced canned apricots and one cupful of
seeded grapes. Beat the yolks of four eggs in the
upper pan of a double boiler, add four tablespoonfuls of
vinegar, one-fourth teaspoonful of mustard, and one-
fourth cupful of butter; cook until thick, take from
the fire, and add salt and pepper to taste. Add two
tablespoonfuls of powdered gelatine dissolved in one-
half cupful of boiling water; then cool and add one
cupful of cream and the fruit. Pour into a mold,
cover, and pack in ice and salt for three hours. Turn
out and serve with mayonnaise dressing.
No. 6. Wash three ripe persimmons, but do not
skin, as their skins are nutritious and add to the taste,
then slice in one-fourth inch slices, add three-fourths
pound of seeded grapes cut in halves. Serve on let-
tuce hearts, with French dressing poured over.
Decorate with chopped nut meats.
No. 7. Cut up one box of marshmallows, add three
diced bananas, one cupful of chopped English walnut
meats, one can of grated pineapple, and three crackers
rolled fine. Make a syrup of one-half cupful of sugar
and one-half cupful of vinegar; when cool, add one-
half cupful of whipped cream and pour over the salad.
No. 8. Mix one-half cupful of blanched and chop-
ped almonds with four medium-sized peeled and diced
apples, two diced bananas, the pulp of two oranges,
one cupful of stoned white cherries, one cupful of
peeled and seeded grapes, and one-half cupful of
2O2 Salad Recipes
stoned and chopped dates. Beat up the yolks of
two eggs in a small saucepan, add five tablespoonfuls
of vinegar, two tablespoonfuls of water or fruit- juice,
one tablespoonful of sugar, and one-fourth teaspoonful
of salt. Cook slowly over hot water until thick,
stirring constantly, but do not boil. Add one tea-
spoonful of butter, beat well, and set aside to cool.
When cold, add the stiffly beaten whites of the eggs
and one-third pint of double cream whipped very
stiff. Fold the fruit into the dressing and serve on
lettuce leaves or in orange or grapefruit shells.
No. p. Rub a salad bowl with lemon slices and
sprinkle in some powdered sugar. Put in a layer of
ripe raspberries, sprinkle with sugar, and so on until
the dish is full. Over it pour a wineglassful of sherry
wine and chill before serving. Or have liquid wine
jelly, and just as it is about to harden pour over the
raspberries.
No. 10. Arrange a border of crisp white endive
leaves around a salad dish. Mix together two sliced
bananas, one cupful of fresh or preserved stoned
cherries, the pulp of two grapefruit, and one cupful of
pineapple cut into cubes. Mix one cupful of mayon-
naise sauce with one cupful of whipped cream, season
to taste with salt, pepper, paprika, and mushroom
catchup, and serve with the salad.
No. ii. Peel and chop three apples, dice enough
pineapple to make one cupful, mix with one diced
Salad Recipes 203
banana and one cupful of orange- and lemon- juice
mixed, then add one-half cupful of blanched and
shredded almonds, and stand on ice. Beat the yolks
of four eggs in a saucepan, add one cupful of vinegar,
and cook until it thickens; add one tablespoonful of
sugar, salt, pepper, and paprika to taste. When cold,
add one cupful of whipped cream and pour over the
fruit. Serve in orange or lemon shells, garnish with
whipped cream and strips of angelica.
No. 12. Dice four bananas, and sprinkle over with
lemon-juice; add the unbroken sections of four
mandarin oranges, a small shredded pineapple, and
one cupful of seeded and skinned white grapes. Chill
and serve with the following dressing : Put into a small
saucepan one cupful of sugar and one-half cupful of
water and boil for five minutes; then pour this syrup
over the well-beaten yolks of three eggs, stirring all
the time. Cook in the upper pan of a double boiler
until it thickens, then chill and add the strained juice
of two lemons.
Fruit salads may be served for the middle course of
a dinner, or as a sweet, or as the principal dish of a
simple luncheon. They should be served in dainty
cups or glasses. A doily on the plate, with a flower
or a fern leaf, completes the service.
204 Salad Recipes
FRUIT SALAD A LA RUSSE
Ripe strawberries Powdered sugar
Raspberries or loganberries Brandy
Red and white currants Lemon jelly
Stoned cherries Grapes
Oranges Pastry fingers
Bananas
Mix equal quantities of strawberries, raspberries,
currants, grapes, and cherries, add two or three
oranges diced, two or three bananas cut up small, and
turn into a salad bowl. Sprinkle over with powdered
sugar and brandy to taste. Whip up some liquid
lemon jelly to a stiff froth, pile in rough heaps on the
top of the fruit, and chill before serving.
Pass small pastry fingers with this salad.
GINGER-ALE SALAD
i>2 ozs. (4^2 tablespoonfuls) 2 tablespoonfuls lemon- juice
powdered gelatine Lettuce leaves
6 ozs. (^4 cup) sugar Mayonnaise or French dress-
i> pints (3 cups) ginger ale ing
K pint (i cup) water Chopped nut meats
Mix the sugar and gelatine and dissolve them in the
water over the fire; add the lemon- juice and ginger
ale, divide into small wet molds, and set in a cool
place to chill. Turn out on heart leaves of lettuce,
sprinkle over with finely chopped nut meats, and serve
with French or mayonnaise dressing.
Salad Recipes 205
If liked, the jelly may be poured into a flat, wet tin,
and when firm, cut into squares.
GENEVA SALAD
Aspic or lemon jelly Broken English walnut meats
Canned or cold cooked peas Watercress
Green mayonnaise dressing Cut lemons
Whipped cream
Mold the jelly in small individual charlotte russe
molds, and turn out at serving time on to individual
salad plates. Fill with the peas and garnish with the
watercress and fancy cut lemons, and serve with green
mayonnaise dressing to which has been added a little
whipped cream and walnut meats.
The jelly may be molded in cups, and the centers
removed with a warm spoon.
GRAPEFRUIT SALAD
2 grapefruit i teaspoonful lemon-juice
2 apples i tablespoonful sugar
i gill ( l /2 cup) 'Maraschino i teaspoonful strawberry ex-
liqueur tract
i teaspoonful Kirschwasser
Pare and divide the grapefruit into sections, re-
moving all white skin and saving the juice. Dice the
apples and mix them with the grapefruit sections and
juice. Mix the Maraschino with the Kirschwasser,
2o6 Salad Recipes
add the lemon-juice, sugar, and strawberry extract.
Pour over the fruit and serve in the grapefruit shells.
Another Method. Prepare two grapefruit as above,
mix with the pulp of two oranges, one-half cupful of
shredded celery, and serve on endive or lettuce leaves
with mayonnaise dressing made without mustard or
with French dressing made with fruit-juice.
Or mix grapefruit pulp with French dressing, sub-
stituting one tablespoonf ul of sherry wine for vinegar ;
drain and place on lettuce leaf, and sprinkle with a
little sugar. Decorate with shreds of almonds and
chopped dates and put a generous spoonful of boiled
dressing made with whipped cream on each plate.
Lay around the base whole dates stuffed with equal
quantities of Neufchatel cheese and ordinary cheese,
one tablespoonful of chopped parsley, salt, and white
pepper to taste, and cream to moisten, then rolled in
finely chopped nut meats.
GREENGAGE AND BANANA SALAD
> pint (i cup) diced green- i tablespoonful sugar
gages i>2 gills (% cup) vinegar
% pint (i cup) diced ba- ij/2 gills (^ cup) thick cream
nanas i teaspoonful corn-starch
i egg-yolk i tablespoonful milk
>2 teaspoonful salt White lettuce leaves
y& teaspoonful paprika
Mix the bananas and greengages and set them in a
Salad Recipes 207
cool place. Put the yolk of egg into a small sauce-
pan, add the seasonings and sugar. Mix well, and
add gradually the vinegar, cream, and the corn-starch
moistened with the milk. Stir and cook slowly until
as thick as custard. Chill and mix with the fruit.
Serve at once on the lettuce leaves.
HERRING SALAD
3 pickled herrings y* teaspoonful paprika
4 cold boiled potatoes 7 tablespoonfuls olive oil
2 tart apples i tablespoonful lemon-juice
i tablespoonful celery seed 2 tablespoonfuls malt vinegar
i tablespoonful tarragon i teaspoonful French mustard
vinegar Watercress or endive
i teaspoonful salt
Skin and cut the herrings into small pieces; slice
the potatoes and the apples, and mix them together
with the celery seed and tarragon vinegar; set in a
cool place until wanted. Put the salt and pepper
into a bowl, add the oil, and stir and rub until the salt
is dissolved; then add the lemon-juice and malt
vinegar; mix well, and add the French mustard.
Line a salad bowl with watercress or endive, place
in the fish and vegetables, pour over the dressing, and
serve.
Chopped hard-cooked eggs and cooked beets and
small pickles may be added to this salad if liked.
208 Salad Recipes
HORSERADISH AND CELERY SALAD
}/2 oz. (1^2 tablespoonfuls) Few drops green color
powdered gelatine ^2 pint (i cup) finely chopped
1 pint (2 cups) boiling water celery
2 lemons i gill (^ cupj chopped nut
4 ozs. (y cup) sugar meats
i tablespoonful freshly Lettuce leaves
grated horseradish Mayonnaise dressing
Dissolve the gelatine in the water, add the strained
juice of the lemons, the sugar, horseradish, and green
color. Pour this over the celery and the nut meats
and pour into a wet mold. Turn out when firm on to
lettuce leaves and serve with mayonnaise dressing.
HOT SLAW
i cabbage ^ teaspoonful pepper
Salt y& teaspoonful red pepper
Butter }4 teaspoonful mustard
4 tablespoonfuls milk i beaten egg
i tablespoonful vinegar i gill (% cup) boiling cream
i teaspoonful sugar
Shred the cabbage very fine, measure it, and put it
into an enameled saucepan ; to every two cupf uls of it
allow one-half cupful of boiling water and a teaspoon-
ful of salt and cook until perfectly tender.
Add the milk and one tablespoonful of butter, and
continue to cook until the cabbage is dry; then serve
Salad Recipes 209
with the following sauce: Put the seasonings and
vinegar into a pan, bring to boiling-point, add the
egg, one teaspoonful of butter, and the boiling cream.
Serve hot.
HOT VEGETABLE SALAD
24 P^t (i/^ cups) shredded i teaspoonful vinegar
cooked string-beans i teaspoonful meat extract
3/ pint (i^ cups) cooked or Salt and pepper to taste
canned peas 2 sprigs parsley
% pint (i>2 cups) cooked i bay-leaf
whole young carrots $4 pint (i cup) stock or water
% pint (y cup) cooked i teaspoonful chopped chut-
shredded salsify ney
1 boiled lettuce, shredded }4 teaspoonful Worcester-
2 large tomatoes shire sauce
2 slices onion
Slice the tomatoes into a saucepan, add onion,
vinegar, meat extract, salt and pepper to taste, parsley,
bay-leaf, and stock or water; boil for twelve minutes,
strain, and add the Worcestershire sauce and the
chutney, the peas, beans, and lettuce. Mix and pile
high in the center of a hot dish ; now arrange the car-
rots around the edge, points upward, with the pieces of
salsify between; set in the oven to get smoking hot,
and serve at once.
14
2io Salad Recipes
IMPERIAL SALAD
Melted aspic jelly >2 pint (i cup) cooked
Watercress string-beans
12 heads cooked asparagus Mayonnaise dressing
2 cooked potatoes i hard-cooked egg
i cup) cooked green peas
Line a plain, wet ring mold with aspic jelly, decorate
with leaves of watercress, fill up with aspic jelly, put
in a cool place until set, then turn out and decorate
the outside base with the white of egg cut in small
pieces.
Dice the potatoes and mix with them the heads of
asparagus, peas, beans, and mayonnaise. Turn into
the center of the aspic mold, and decorate with the
yolk of egg rubbed through a sieve.
Canned asparagus may be used.
ITALIAN SALAD
2 cold boiled potatoes Anchovies
i cooked beet Pickles or olives
Mixed cooked vegetables Tartare sauce
Ham, fowl, or game
Cut the potatoes and beet in slices one-half inch
thick, cut them into neat round shapes with a cutter,
and put them into a salad bowl with equal quantities
of green peas, sprigs of cauliflower, asparagus tips,
string-beans, diced celery, Brussels sprouts, beans or
Salad Recipes 211
lentils, according to what is in season; add to these a
little shredded cooked ham, fowl, or game, anchovies,
pickles, or olives, and mix with tartare sauce.
If liked, the salad bowl may be rubbed with a cut
clove of garlic.
JELLIED BEET AND NUT SALAD
i bunch boiled beets }4 oz. (i>^ tablespoonfuls)
% pint (y-i cup) chopped powdered gelatine
nut meats % pint (i cup) hot water or
3^ pint (i cup) heavy may- stock
onnaise dressing Shredded lettuce or cabbage
Boiled dressing
Chop the beets. Dissolve the gelatine in the water,
then cool and mix with the mayonnaise dressing, beets,
and nuts. Divide into wet individual molds and set
away to firm. Turn out on the shredded lettuce or
cabbage and serve with boiled salad dressing.
JELLIED CHICKEN AND RICE SALAD
1 oz. (3 tablespoonfuls) \]/2 gills (^4 cup) cold boiled
powdered gelatine rice
3 cupfuls boiling water y% pint (i cup) diced cold
Salt and pepper to taste cooked chicken
Celery salt and paprika to Endive
taste Mayonnaise dressing
2 tablespoonfuls chopped i gill (^2 cup) chopped olives
canned red peppers
Dissolve the gelatine in the water, add the red
peppers and seasonings. Wet a square mold and
212 Salad Recipes
scatter over the bottom some of the olives, rice, and
chicken; now pour over this a layer of the gelatine
and set on ice to stiffen; keep the rest of the gelatine
where it is warm enough to prevent its hardening.
When the first layer is firm, repeat the process; then
put in the refrigerator until ready to serve. Turn out
and cut into small squares and serve on endive with
mayonnaise dressing.
JELLIED FRUIT AND CELERY SALAD I
Sour lemon jelly Apples
Few drops red color Oranges
Crisp lettuce leaves Fresh or canned pineapple
Stiff mayonnaise dressing Celery
Blanched English walnut Whipped cream
meats
Slice or shred the fruits and celery into small wet
molds. Fill up with the lemon jelly colored red with
red coloring and set away to firm. Turn out at serving
time on the lettuce leaves, decorate with the walnut
meats, and serve with stiff mayonnaise to which
whipped cream has been added.
JELLIED HAM SALAD
X pint (i cup) chopped Xpint (i cup) whipped cream
cooked ham i> gills (^ cup) stock
X teaspoonful paprika 2 tablespoonfuls water
X teaspoonful onion-juice Crisp lettuce leaves
i teaspoonful made mustard Mayonnaise dressing
i tablespoonful powdered
gelatine
Salad Recipes 213
Soak the gelatine in the water, then dissolve it in
the stock over the fire; strain over the ham, add the
seasonings, and stir over chopped ice until it begins
to thicken; then stir in the whipped cream. Pour
into a wet ring mold. Turn out on to crisp lettuce
leaves, fill the center with heart lettuce leaves, and
cover these with mayonnaise dressing.
KUMQUAT SALAD
12 kumquats i banana
i canned pear Lettuce leaves
i apple French dressing
i shredded red or green i grapefruit
pepper
Cut up the kumquats, free them from skin and seeds,
add the pear cut in dice, the apple cored, peeled, and
cut in cubes, the pulp of the grapefruit, the pepper,
and the banana peeled and cut into small pieces.
Mix with French dressing and serve on the lettuce
leaves.
Another Method. Line a salad bowl with endive
or lettuce hearts and arrange in it a layer of thinly
sliced apple; sprinkle over a little lemon-juice, than
a layer of thinly sliced kumquats, then a layer of
skinned and seeded grapes, and sprinkle over with
chopped pecan nut meats. Serve with boiled dress-
ing to which one cupful of whipped cream has been
added.
214 Salad Recipes
LETTUCE SALAD AND ROQUEFORT
DRESSING
Lettuce hearts 3 tablespoonfuls vinegar
i clove garlic Olive oil
X teaspoonful dry mustard 3 tablespoonfuls Roquefort
i saltspoonful salt cheese
i saltspoonful paprika 2 hard-cooked eggs
Place the lettuce hearts in a salad bowl which has
been rubbed over with the cut clove of garlic. Mix
together the mustard, salt, paprika, vinegar, and
beat in olive oil until thick; then gradually add the
cheese and the hard-cooked yolks of eggs rubbed
through a sieve.
Pour over the lettuce and serve garnished with the
whites of eggs cut in rings.
LOBSTER SALAD NO. i
1 cooked lobster Shredded lettuce leaves
2 ozs. (4 tablespoonfuls) Paprika
butter Lobster coral
Fresh mushrooms Mayonnaise dressing
i lemon Capers
Divide the meat of the lobster into small pieces.
Melt the butter, add the lobster, and fry it for a few
minutes with about one-half its quantity of mush-
rooms cut in quarters. Drain, cool, and arrange on
the lettuce in a salad dish, season with lemon-juice
Salad Recipes 215
and paprika, and cover with a mayonnaise dressing.
Decorate with capers and lobster coral.
Another Method. Cut the meat of a cooked lobster
into thin strips, then into dice. Season with two table-
spoonfuls of vinegar, three tablespoonfuls of oil, and
salt and pepper to taste. Add one tablespoonful of
chopped olives and a chopped dill pickle. Mix with
mayonnaise and serve on lettuce leaves, with a garnish
of stiff mayonnaise and coral from the lobster.
LOBSTER SALAD NO. 2
i cooked lobster Anchovy fillets
Shredded lettuce A medium-sized gherkin
Mayonnaise dressing
Remove the flesh of the lobster from the shell and
cut or break it into neat pieces. Brush over the shell
while it is hot with salad oil, and wipe or brush it off
again. Wash, dry, and shred the lettuce and put some
of it into a salad dish; then some slices of the lobster,
and coat them with mayonnaise dressing. Add more
lettuce and lobster and dressing until all are used.
Put the head end of the shell cut one-fourth of an inch
from the eyes at one end of the salad and the tail at
the other end. Make a latticework at one side with
anchovy fillets, and place the gherkin cut like a fan at
the other. Keep on ice until required.
216 Salad Recipes
MACARONI SALAD
]/2 pound (58 sticks) mac- i teaspoonful sugar
aroni X teaspoonful salt
2^/2 tablespoonfuls fresh i pint (2 cups) whipped cream
grated horseradish Crisp lettuce leaves
Break the macaroni into small pieces, boil in plenty
of boiling salted water until tender, then drain and
cool. Mix the horseradish with the sugar, salt, and
whipped cream; fold in the macaroni and serve
heaped on the lettuce leaves.
Another Method. Boil one package of macaroni,
then rinse it with cold water and drain. Cut it into
short lengths, place one-half of it in a jar of vinegar
in which boiled beets have been pickled, and let it
remain until colored a pretty pink.
Line a salad dish with crisp lettuce leaves and ar-
range the pink and white macaroni in alternate rings.
Garnish with sprigs of parsley and tiny leaves of
lettuce. Serve with boiled salad dressing.
Spaghetti may be used in the same way.
MACEDOINE SALAD
Cooked string or French Cooked green peas
beans Cooked lima or haricot beans
Cooked asparagus tops Cooked cauliflower
Cooked carrots Mayonnaise dressing
Cooked turnips Whipped cream
MACARONI SALAD
PARK LANE SALAD
Salad Recipes 217
The cauliflower should be broken into small pieces,
and the carrots and turnips should be cut into dice-
shaped pieces before cooking. Drain and dry all the
vegetables, then mix them with a rich mayonnaise
dressing to which some whipped cream has been added.
Arrange all the vegetables carefully in a salad dish,
and decorate with pieces of the various vegetables.
Prepared macedoine of vegetables, sold in bottles or
tins, may be used for this salad; these require to be
rinsed in water and drained before using.
Another Method.- -^^Q a ring mold, butter it, and
press into it three and one-half cupfuls of hot boiled
rice, seasoned to taste with salt, pepper, and paprika
and three tablespoonfuls of melted butter. When
cold, turn out on to a salad dish and fill with a mace-
doine of vegetables mixed with French dressing.
Decorate with strips of green and red peppers.
MINT SALAD
Shredded lettuce Chopped cooked lamb or
Chopped mint chicken
French dressing
Wash, dry, and shred some young lettuce and
sprinkle it liberally with chopped mint. Cover with
a layer of chopped cooked lamb or chicken and cover
with French dressing. Garnish with sprigs of mint
and serve.
Another Method. Mix two cupfuls of diced cold
218 Salad Recipes
lamb with one cupful of cold sliced potatoes, season
with salt and red pepper, and mix with mayonnaise
dressing. Garnish with slices of hard-cooked eggs and
mint jelly cut in squares.
MERRY WIDOW SALAD
Romaine lettuce Cucumber peel
Grapefruit Cream cheese
Oranges Chopped green peppers
Pimientoes (canned red pep- French dressing
pers)
Place three or four long stalks of crisp Romaine
lettuce on individual salad plates, lay across sections of
grapefruit and oranges; then place two strips of pi-
mientoes lengthwise on the oranges and grapefruit,
and garnish with tiny spirals of green cucumber peel.
Cover with French dressing, and on each plate place a
ball of the cream cheese into which pieces of the green
peppers have been creamed.
French or Belgian endive may be used in place of
the Romaine.
NASTURTIUM SALADS
Nasturtium leaves and bios- Cream cheese
soms French dressing
For this salad not only the blossoms, but the
leaves and stems come into play. Arrange on a low
glass dish a layer of spicy nasturtium leaves which
Salad Recipes 219
have been well washed in ice water and shaken until
very dry. On each leaf place a blossom with its stem
to the center. Have ready some cream cheese rolled
up to form good-sized pistils and tuck them into the
blossoms. Where the stems converge, put a few of
the cheese pistils and dress with French dressing.
Another Method. Pick a quantity of nasturtium
blossoms and leaves, wash them well in cold water,
and shake dry on a clean towel. Arrange them in
a shallow bowl, the leaves and flowers forming a
border. Arrange peeled and sliced tomatoes in the
center, sprinkle over with a little salt and pepper, add
a layer of cold sliced potatoes; sprinkle over a chopped
onion and one tablespoonful of finely chopped parsley.
Chill and serve with French dressing.
Or chop fine one cupful of celery; add two table-
spoonfuls of finely chopped parsley and one table-
spoonful of chopped chives. Mix with French dress-
ing and stir in gently sixteen nasturtium blossoms.
Serve this salad with crisp lettuce leaves and garnish
with nasturtium blossoms and leaves.
NUT AND PRUNE SALAD
i lb. large prunes Crisp lettuce leaves
Chopped English walnut Mayonnaise dressing
meats
Wash, soak, and cook the prunes until tender.
Drain, and when cold, pit and fill the cavities with
22O Salad Recipes
chopped nut meats. Serve four of these stuffed prunes
in nests of lettuce and cover with mayonnaise dress-
ing made with lemon-juice.
Another Method. Pit some cold cooked prunes and
cut each in four pieces lengthwise. Mix with half
the quantity of broken nut meats and serve on lettuce
leaves covered with whipped cream seasoned to taste
with salt and paprika.
A little sherry wine may be added if liked.
NUT SALAD
y pint (i cup) chopped > pint (i cup) seeded grapes
mixed nut meats i orange
^2 pint (i cup) shredded Boiled dressing
celery Whole nut meats
Lettuce leaves
Mix the nut meats, celery, and grapes with the
strained orange-juice. Serve on lettuce leaves, dec-
orate with the whole nut meats and boiled dressing.
Or, mix one cupful each of chopped hickorynuts and
almonds, two cupfuls of chopped celery, and one cup-
ful of whipped cream with boiled salad dressing.
Chill and serve.
OKRA SALAD
2 dozen cooked okra pods 2 green peppers cut in shreds
4 skinned and sliced toma- Boiled rice
toes Mayonnaise dressing
Crisp lettuce leaves
Salad Recipes 221
Cut the okra pods into neat pieces, add the toma-
toes and peppers. Arrange boiled rice in a border on
a salad dish, put the okra in the center, and garnish
with lettuce leaves mixed with mayonnaise dressing.
OLIVE AND CELERY SALAD
i crisp head lettuce i teaspoonful mustard
i bunch watercress >^ teaspoonful salt
i green onion 2 teaspoonfuls sugar
1 pint (2 cups) chopped olives 2 tablespoonfuls vinegar
Yi pint (i cup) chopped eel- 2 ozs. (4 tablespoonfuls)
ery butter
2 skinned tomatoes i raw egg
3 hard-cooked eggs 4 tablespoonfuls cream
Cut the onion, lettuce, and watercress in fine pieces,
add the olives, celery, the tomatoes cut in pieces, and
one of the hard-cooked yolks of eggs rubbed through
a sieve. Mix and put away to chill. Put the mus-
tard, salt, and sugar into a double boiler, add the
vinegar, butter, and egg well beaten, and cook and
stir until thick. Cool, add the cream, and pour over
the salad. Serve garnished with the hard-cooked
eggs.
ORANGE AND TOMATO SALAD
3 peeled and sliced tomatoes % teaspoonful chopped tarra-
3 peeled and sliced oranges gon
> lemon, peeled and sliced > teaspoonful chopped chives
Salt and paprika to taste 4 tablespoonfuls olive oil
*/L teaspoonful sugar 4 tablespoonfuls brandy
222 Salad Recipes
Mix the fruits, season with salt and paprika, add
the sugar, tarragon, and chives. Mix the oil and the
brandy together, add them to the salad, and mix well.
Grapefruit, if liked, may be substituted for the
oranges.
Another Method. Peel some oranges and tomatoes
and slice them; then arrange alternately in a salad
bowl. Mix equal quantities of orange-juice and
tarragon vinegar with a little salad oil, and pour over
the fruit. Decorate with chopped parsley and serve
very cold.
OYSTER AND EGG SALAD
2 dozen oysters i tablespoonful tomato cat-
6 hard-cooked eggs chup
4 tablespoonfuls vinegar i teaspoonful chili powder
i tablespoonful melted y? teaspoonful salt
butter y lemon
Shredded celery and celery
tops
Dry the oysters and place them on the ice. Rub
the yolks of eggs through a sieve, add the butter,
vinegar, catchup, salt, chili powder, and strained
lemon- juice. Toss the oysters in the sauce and serve
them on shredded celery garnished with celery tops.
The whites of eggs may be used in another salad or
in sandwiches.
Another Method. Parboil two cupfuls of oysters.
Drain, cut into quarters, drain again, and cover with
Salad Recipes 223
French dressing. Serve on watercress in individual
dishes with sauce tartare.
Or, if preferred, have a mayonnaise dressing and
into it stir a little grated horseradish and two drops of
Tabasco sauce.
OYSTER SALAD
i can oysters i oz. (2 tablespoonfuls) sugar
i pint (2 cups) cracker- ^ teaspoonful black pepper
crumbs ^ pint (i cup) chopped celery
i gill (>2 cup) vinegar 5 hard-cooked eggs, chopped
i tablespoonful salt
Chop the oysters fine, and add the cracker-crumbs,
salt, sugar, pepper, and vinegar. Mix well, and add
the eggs, celery, and enough of the oyster liquor to
make soft. Serve very cold.
Another Method. Pour oysters and juice from one
can into a salad dish, cut up the oysters, add enough
rolled crackers to take up all the liquid, then add one
bunch of celery, chopped, six chopped sweet pickles,
three chopped hard-cooked eggs, and one-half cupful
of chopped nut meats. Pour over thick mayonnaise
dressing, and decorate with heart lettuce leaves.
PARK LANE SALAD
Apples Chopped nut meats
Celery Toasted crackers
Mayonnaise dressing Cream cheese
Pimientoes (canned red pep-
pers)
224 Salad Recipes
Cut some apples and celery in small cubes, mix
equal quantities with nicely seasoned mayonnaise
dressing. Serve in individual salad plates, decorated
with strips of pimientoes and chopped nuts. Hand
cream cheese and toasted crackers with this salad.
PEA AND PICKLE SALAD
>2 pint (i cup) cooked peas i small onion
2 tablespoonfuls grated Mayonnaise dressing
cheese Crisp lettuce leaves
6 sweet pickles
Chop the onion and the pickles, add the peas and
cheese, moisten with the mayonnaise dressing, and
serve on the lettuce leaves.
Another Method. Mix a can of drained peas with
one cupful of chopped peanuts and six chopped sweet
pickles; moisten with mayonnaise dressing and serve
on tender lettuce leaves.
PEA AND WALNUT SALAD
i pint (2 cups) blanched Salt to taste
English walnut meats Crisp lettuce leaves
i pint (2 cups) cooked or Boiled dressing
canned peas Mint leaves
i large green pepper
Chop the pepper fine and chop the nut meats, then
mix them with the peas and add salt to taste. Ar-
Salad Recipes 225
range on crisp lettuce leaves on a salad dish, cover with
the dressing, and garnish with the mint leaves.
Equal quantities of blanched and broken English
walnut meats and stoned and quartered olives mixed
with French dressing make a dainty salad when
served in lettuce nests.
PEANUT AND CELERY SALAD
> pint (i cup) peanuts 12 pitted or stuffed olives
Olive oil Mayonnaise dressing
i pint (2 cups) fine cut celery Lettuce leaves
Soak the peanuts from which the brown skins have
been removed in sufficient olive oil to moisten for
two hours. Slice the olives, add the celery and pea-
nuts, mix with mayonnaise dressing, and serve on
crisp lettuce leaves.
It is much easier to serve a salad if the lettuce leaves
are put together in such a way as to form little cups or
nests. Equal quantities of diced crisp celery and
diced canned pineapple mixed with mayonnaise dress-
ing make a delicious salad.
Another Method. Pare, core, and chop slightly
acid apples and mix with them one-half as much
chopped white celery. Mix five tablespoonfuls of
lemon-juice with one tablespoonful of peanut butter,
and salt and red pepper to taste, and mix with the
apples and celery. Chill and serve on lettuce leaves
garnished with halves of roasted peanuts,
is
226 Salad Recipes
PEACH SALAD
i can peaches Salt, black pepper, and red
3 ripe bananas pepper to taste
i egg Grated cheese
i tablespoonful vinegar Sugar to taste
i gill (y cup) whipped cream
Drain the peaches and lay them on a salad dish.
Beat up the egg in a small pan, add the vinegar, and
cook until thick, stirring constantly. Add the season-
ings, then cool and add the cream. Dice the bananas,
mix them with the dressing, and divide into the hol-
lows of the peaches. Cover with grated cheese and
serve.
Another Method. Place two eggs into the upper
pan of a double boiler, add four tablespoonfuls of
vinegar, one-fourth teaspoonful of mustard, one-fourth
teaspoonful of salt, and one teaspoonful of sugar.
Cook and stir until thick and then allow to cool. Add
one cupful of whipped cream and one can of sliced
pineapple cut into dice. Cover individual salad
plates with shredded lettuce; on this lay half of one
peach, and cover with the pineapple dressing. Sprinkle
over with chopped nuts or chopped glace cherries.
Or fill canned peaches with cottage cheese, place on
lettuce leaves, and cover with boiled salad dressing,
Salad Recipes 227
PEAR SALAD
Canned pears Chopped preserved ginger
Chopped raisins Whipped and sweetened
Chopped figs cream
Chopped dates Candied cherries
Chopped nuts Ferns or grape leaves
Drain the pears and lay them on ferns or grape
leaves on individual salad plates. Mix equal quanti-
ties of the raisins, figs, dates, nuts, and ginger, and
heap into the pears. Top each one with whipped
cream and a candied cherry.
Another Method. Fill large canned Bartlett pears
with a mixture of chopped celery and English walnut
meats mixed with red mayonnaise dressing. Serve
with cream cheese balls seasoned with paprika.
Or take quarters of canned pears and sprinkle over
with orange-juice. Place balls of cream cheese
seasoned with salt and paprika in the center of the
pears. Place on lettuce or endive, and pour over the
following dressing: Beat one-fourth cupful of olive
oil with two teaspoonfuls of vinegar, one-half tea-
spoonful each of salt and mustard, one-half teaspoon-
ful of paprika, a dust of red pepper, and one-half cup-
ful of chili sauce, and when well blended, add one-
half cupful of mayonnaise dressing very slowly.
Decorate the salad with shreds of red peppers or stars
of pimientoes.
228 Salad Recipes
PIMIENTO SALAD
Pimientoes (canned red Mayonnaise dressing
peppers) English walnut meats
Grapefruit Lettuce
Oranges
Cover individual salad plates with shredded lettuce
leaves. Empty out the pimientoes and wipe them off
gently with a clean cloth. Stuff them with diced
grapefruit and oranges mixed with mayonniase
dressing. Place them on the lettuce leaves and dec-
orate with the walnut meats.
PINEAPPLE AND GRAPEFRUIT SALAD
Sliced pineapple English walnut meats
Small grapefruit French dressing
Strawberries
Choose well-shaped grapefruit and cut in halves
crosswise. Remove the hard piece of core and the
seeds; with a teaspoon scoop out all the pulp, includ-
ing the juice. Drop the shells into ice water. Take
the sliced pineapple, invert a glass or cup over each
portion, and, with a very sharp pointed knife cut all
the way around. Put the slices to marinate in French
dressing made with part lemon, grapefruit juice and
olive oil. Set in a cold place for one hour. Mix the
small pieces of pineapple and grapefruit together,
when ready to use, with a few strawberries cut in
Salad Recipes 229
halves. Mix with the dressing and divide into the
grapefruit shells, and lay on top the slice of pineapple,
which has been cut in small pieces, but laid together
again to make the slice complete. Sprinkle the top
with nut meats cut fine, and in the center place the
strawberries. Serve on plates covered with doilies.
Fruit salad or cream mayonnaise dressing may be
used instead of French dressing.
Or place slices of pineapple on crisp lettuce leaves
on individual salad plates, top with sections of grape-
fruit and oranges, cover with the following dressing
and sprinkle over with blanched and chopped pis-
tachio nuts. Beat six tablespoonfuls of olive oil with
two tablespoonfuls of lemon- juice, one tablespoonful
of sherry wine and one-fourth teaspoonful each of salt
and paprika.
POTATO SALAD NO. i
Boiled potatoes i Dutch herring
i small onion i tablespoonful chopped
i pickled beet boiled ham
i peeled and sliced cucumber i tablespoonful vinegar
4 sardines i pickled walnut
Peel small boiled potatoes while warm, slice very
thin, and, for every two cupfuls of potatoes, add a
chopped onion, diced pickled beet, cucumber, herring,
sardines broken in small pieces, and the ham. Mix
230 Salad Recipes
together with the vinegar. Serve garnished with the
pickled walnut cut in small pieces.
Another Method .--To two cupfuls of left-over
mashed potatoes, add two and one-half tablespoonfuls
of melted butter, two tablespoonfuls of chopped
parsley, salt to taste, two teaspoonfuls of onion-juice,
and two tablespoonfuls of vinegar. Mix and chill.
Shape into balls, place on lettuce leaves, and serve
with boiled salad dressing.
POTATO SALAD NO. 2
Boiled potatoes French dressing
Onions i clove
Chopped parsley or chives
Boil as many peeled potatoes as needed with an
onion stuck with a clove. When tender, remove
from the water and let cool, throwing the onion away.
When cold, slice as thin as possible; also slice one
small onion for every two potatoes. Mix carefully,
sprinkle with a little chopped parsley or chives, chill,
and when ready to serve pour over French dressing.
To make hot potato salad: Prepare the potatoes as
above directed, then chop the onions and mix them
with the potatoes. Cut four slices of bacon in dice
and fry brown. Remove the meat and stir into the
hot fat four tablespoonfuls of vinegar. Mix the
bacon with the potato and onion, and pour over all
the hot sauce. Serve hot.
German potatoes make excellent salads.
Salad Recipes 231
POTATO SALAD NO. 3
1 quart cold boiled potatoes 2 tablespoonf uls butter
2 tablespoonfuls capers i teaspoonful made mustard
2 tablespoonfuls chopped 4 tablespoonfuls vinegar
parsley i saltspoonful salt
i slice onion Pepper and paprika to taste
Boiled beets Lettuce leaves
Rub the salad bowl with the onion, and into it put
the potatoes that have been diced. Stir the capers
and the parsley through the potatoes. Melt the
butter, add the seasonings and vinegar, and heat to
boiling-point. Pour over the potatoes while the
sauce is hot, and set away to get cold. Arrange on
lettuce leaves, sprinkling the beets, finely chopped,
over the top.
QUEEN OF SALADS
X can pimientoes (canned Cracker crumbs
red peppers) 2 yolks hard-cooked eggs
Celery Garlic
% pint (i cup) tiny cheese French dressing
balls Crisp lettuce leaves
Drain the peppers and dry them in a towel. Slice
them in rings and add an equal quantity of celery cut
fine. Make the cheese balls and roll them in the
cracker-crumbs. Blend the oil from the peppers with
the yolks of the eggs. Rub the salad bowl with a
232 Salad Recipes
cut clove of garlic, put in the peppers, celery, and
cheese balls, and pour over the oil and egg mixture.
Toss together with sufficient French dressing and a
few crisp lettuce leaves.
RADISH SALAD
3 bunches radishes Mayonnaise dressing
Crisp lettuce leaves
Cut the stems from the radishes, wash carefully,
and chop them into dice with the red skins left on.
Mix with mayonnaise dressing and serve on the let-
tuce leaves.
Another Method. Mix equal quantities of cleaned
and sliced radishes and peeled and diced apples, mar-
inate in French dressing, drain, and mix with boiled
dressing. Serve on watercress or lettuce leaves.
Sliced radishes blend nicely with chopped chives and
French dressing.
RED KIDNEY BEAN SALAD
1 can red kidney beans 2^2 teaspoonfuls made mus-
2 stalks sliced celery tard
5 sliced sweet pickles Pinch of salt
1 egg i l /4 gills (Y$ cup) cider vinegar
2 teaspoonfuls sugar 2 teaspoonfuls Worcestershire
sauce
Drain the beans and mix them with the celery and
the pickles. Beat up the egg, add the sugar, mus-
tard, salt, vinegar, and Worcestershire sauce. Mix
Salad Recipes 233
the salad with this dressing and set in a cool place for
three hours before serving.
ROMAINE SALAD
Crisp Romaine leaves % teaspoonful mustard
6 tablespoonfuls salad oil y^ teaspoonful salt
3 tablespoonfuls claret ^ teaspoonful sugar
vinegar X teaspoonful black pepper
Wash and dry the Romaine leaves and arrange them
in a chilled salad bowl. Put the oil, vinegar, and
seasonings into a bowl and mix them with a piece of
ice. Pour this dressing over the Romaine a few min-
utes before it is to be served.
RUSSIAN ASPIC SALAD
i pint (2 cups) aspic jelly i head celery
12 filleted anchovies ^2 pint (i cup) canned peas
1 can salmon 2 tablespoonfuls capers
J/i can mushrooms 2 chopped gherkins
2 hard-cooked eggs y can caviar
i cooked beet Chopped cucumber or lettuce
i boiled carrot leaves
i boiled potato Mayonnaise dressing
Chop all the vegetables except the peas, put a mold
into a basin of ice, and pour in a little of the aspic
jelly; arrange the anchovies and vegetables in this
with the gherkins and capers, then a layer of mush-
rooms, then one of the salmon, then the anchovies,
vegetables, and fish as before. When the mold is
234 Salad Recipes
nearly full, pour over all the aspic, which should be
cool, not hot, and put in a cool place over night.
Turn out on to a salad dish and garnish with chopped
cucumber or shredded lettuce leaves, the hard-cooked
eggs cut in slices, and the caviar cut in small dice.
Serve with mayonnaise dressing.
RUSSIAN SALAD
i pint (2 cups) mixed cooked 2 gherkins
vegetables i tablespoonful capers
y?. pint (i cup) diced cooked Mayonnaise dressing
ham and tongue Russian caviar
1 gill ( l /2 cup) cooked Chopped aspic jelly
shrimps or prawns
Place in a basin the vegetables, such as peas, beans,
carrots, turnips, beets, and asparagus tips, add the
ham and tongue, the gherkins cut in small pieces, the
capers, and the shrimps or prawns. Mix all together
with mayonnaise dressing and arrange in a pyramid
on the center of a silver dish. Decorate with alter-
nate layers of various vegetables, stamped out with a
small cutter, the caviar in small pieces, and the chop-
ped aspic jelly.
SALAD OF FRUITS GLACE
2 egg whites Small bunches fruits
2 wineglassfuls water Whipped cream
2 dessertspoonfuls confec- Pink or green color
tioners' sugar Fruit syrup
Hot sifted granulated sugar Liqueur
Salad Recipes 235
Beat up the whites of eggs to a stiff froth, add the
water and stir in the confectioners' sugar, and strain
through a fine sieve into a basin. Have ready the
fruits, such as bunches of red and white currants,
small bunches of grapes, cherries, strawberries, slices
of oranges, etc. ; dip them into the icing, give them a
gentle shake, and roll them carefully and thoroughly
in plenty of hot sifted white sugar; place them upon
a wire sieve in a warm oven to dry, when they will
present a very dainty appearance. Arrange them
in pyramid form* in the center of a glass dish, surround-
ing them with a border of whipped and sweetened
cream, colored pink or green, according to taste.
Hand round with this salad a fruit syrup flavored
with any liqueur preferred.
SALMON AND OYSTER SALAD
1 lb. cooked or canned sal- Salad oil
mon Vinegar
12 oysters i tablespoonful chopped
% pint ( l /2 cup) picked tarragon
shrimps J/z tablespoonful chopped
6 filleted anchovies chervil
2 hard-cooked eggs Tomato salad dressing
1 cucumber Pepper and salt
2 heads of lettuce
To make the tomato salad dressing: Beat two raw
yolks of eggs, add gradually one-half cupful of salad
oil, salt and pepper to taste, one teaspoonful of French
236 Salad Recipes
mustard, one dessertspoonful of vinegar, the pulp
from two large ripe tomatoes, and the strained juice
of one lemon. Mix well. Cut the heads of lettuce
into six pieces, and lay them on a plate; sprinkle
them over with the tarragon and chervil and season
to taste with oil, vinegar, salt, and pepper. Arrange
this salad as a border on the serving dish.
Flake the salmon, add the oysters, shrimps, and the
anchovies cut in small pieces. Place this mixture in
the center of the pieces of lettuce, and pour over the
dressing. Garnish around the edge of the salad with
slices of the hard-cooked eggs and little bunches of
diced-shaped pieces of the cucumber that have been
seasoned with a little salt.
SALMON SALAD
i can salmon } pint (i cup) diced celery
1 diced apple Crisp lettuce leaves
% pint (i cup) broken Eng- Mayonnaise dressing
lish walnut meats Lemon-juice
2 chopped gherkins > pint (i cup) whipped cream
Free the salmon from oil, skin, and bones; pick the
fish apart and add the apple, sprinkled with lemon-
juice, walnut meats, chopped gherkins, and the celery.
Arrange in a salad dish, garnish with lettuce leaves,
and serve with mayonnaise to which has been added
the cream.
Another Method. Wash and dry two heads of let-
Salad Recipes 237
tuce. Dip the outer leaves in oil and vinegar and lay
them in the salad bowl. On this lay a ring of pieces of
cold boiled salmon, cover it with mayonnaise dressing;
place the heart of the lettuce in the center, pour a
little mayonnaise over it, and garnish with rings of
hard-cooked eggs and slices of cooked beets.
SAN DIEGO SALAD
1 can sardines 4 cucumbers
2 apples 2 hard-cooked eggs
^4 pint ( l /2 cup) celery Salt, pepper, and paprika to
2 ozs. ( l /2 cup) pecan nut taste
meats Mayonnaise dressing
4 potatoes Crisp lettuce leaves
Pare and core the apples and chop them with the
celery, nut meats, eggs, and cucumbers. Boil the
potatoes until done and mash fine with the sardines,
then add seasonings and mix with mayonnaise dressing.
Combine mixtures. Serve cold on lettuce leaves.
SARATOGA SALAD
i pint (2 cups) chopped i gill (J/2 cup) cream
cooked ham Boiled dressing
lyZ pints (3 cups) cottage Lettuce leaves
cheese Cubes tomato jelly
4 ozs. (i cup) nut meats
Put the cheese and ham each through a meat-
chopper; moisten the cheese with the cream, add the
238 Salad Recipes
ham and a little salt if necessary. Add enough boiled
salad dressing to form into balls the size of a walnut.
Roll in the finely chopped nut meats, and serve three
balls on a lettuce leaf garnished with cubes of tomato
jelly.
SCALLOP SALAD
i pint (2 cups) scallops Chopped chives
% pint (i cup) diced celery Chopped gherkins
French or mayonnaise Chopped hard-cooked egg
dressing Watercress
Chopped olives
Soak the scallops in salted water for one hour.
Drain and boil for five minutes in slightly acidulated
boiling water, then plunge in ice water. When cold,
cut in thin slices, add the celery, and mix with the
dressing.
Serve on watercress, garnishing with the olives,
chives, gherkins, and egg mixed together.
The scallops may be mixed with shredded cabbage,
shredded lettuce, chopped green peppers, or peeled
and sliced cucumbers.
SHRIMP, CELERY, AND NUT SALAD
> pint (i cup) cooked or }^. teaspoonful salt
canned shrimps Paprika to taste
^2 pint (i cup) broken pe- 2 lemons
can nut meats 3 tablespoonfuls olive oil
}/2 pint (i cup) chopped Pickled beets
celery Crisp lettuce leaves
4 sliced hard-cooked eggs
Salad Recipes 239
Mix the shrimps with the nuts, celery, and salt.
Rub the yolks of eggs through a sieve, add salt and
paprika to taste, the oil, and the strained juice of the
lemons. Beat for five minutes and pour over the
salad on lettuce leaves. Garnish with the rings of
hard-cooked eggs and slices of beets.
SPANISH ONION AND SARDINE SALAD
3 medium-sized Spanish Mayonnaise dressing
onions Curry powder
Butter Hard-cooked eggs
Watercress Parsley and tarragon
6 sardines Salt and paprika to taste
Peel the onions, scoop a spoonful out of the cen-
ter of each, and put in the hollow a generous tea-
spoonful of butter. Season with salt and paprika to
taste, place in a buttered baking-pan, and bake in
a moderate oven until they are brown. When cold,
cut into quarters and place in a bed of watercress.
Skin and bone the sardines, cut them into halves,
and lay them on the pieces of onion. Pour over some
mayonnaise dressing to one cupful of which one tea-
spoonful of curry powder has been added. Garnish
with the eggs cut in slices, and sprinkle over a mixture
of chopped parsley and tarragon.
240 Salad Recipes
SPINACH SALAD
Cold boiled spinach Lettuce leaves
Salt and pepper to taste Hard-cooked eggs
Grated nutmeg to taste Mayonnaise or French dress-
ing
Chop the spinach, season with salt, pepper, and nut-
meg and mold in small buttered cups. Turn out at
serving time on lettuce leaves and garnish with hard-
cooked eggs sliced, or with the yolks put through a
ricer. Strips of canned red peppers may be used as a
garnish if preferred. Serve with mayonnaise or
French dressing.
Another Method. Cook one-half peck of spinach;
chop when cold, and add salt, pepper, and grated nut-
meg to taste, five tablespoonfuls of olive oil, and then
beat in three tablespoonfuls of vinegar. Mold the
spinach in a ring on a salad dish, fill the center with
slices of hard-cooked eggs, and surround with thin
slices of cold boiled ham.
STRAWBERRY SALAD
i pint (2 cups) ripe straw- i teaspoonful white pepper
berries i teaspoonful sugar
i gill (y<2 cup) chopped nut 2 tablespoonfuls lemon- or
meats other fruit-juice
y pint (i cup) celery cubes 4 tablespoonfuls olive oil
X teaspoonful salt Crisp lettuce
i saltspoonful paprika
Salad Recipes 241
Arrange three of the inner leaves of head lettuce on
each salad plate, sprinkle in a layer of nut meats,
place a few strawberries in the center, add a layer of
celery cubes, and cover with the following dressing.
Mix the salt, peppers, and sugar with the lemon-juice,
add gradually the oil. Beat well together and pour
over the fruit. A little whipped cream may be added
to the dressing before serving.
Or mash one pound of small strawberries with a
silver fork, and sprinkle a little sugar over them; let
them stand in a cool place for two hours, then add two
cupfuls of sherry wine and rub all through a sieve.
Pile large ripe strawberries pyramid fashion on a
pretty glass dish, and sprinkle a little powdered
cinnamon over them; then pour over the mashed
mixture.
Or mix one quart of strawberries cut in halves
with one-half pound of marshmallows cut in quarters
and one-half cupful of blanched and chopped pis-
tachio nuts, and serve on lettuce leaves with whipped
cream dressing.
STRING-BEAN SALAD
2 quarts string-beans 4 tablespoonfuls olive oil
1 onion ^2 teaspoonful made mustard
Shredded lettuce leaves Paprika to taste
2 tablespoonfuls claret vine- i small chopped green pepper
gar
16
242 Salad Recipes
Put the beans and onion into plenty of boiling salted
water and cook until tender. Discard the onion,
drain the beans, and let them get quite cold. Mix
the oil with the vinegar, add the mustard, paprika,
and the pepper. Place the beans on the lettuce,
pour the dressing over, and let stand on ice for one
hour before serving.
STUFFED TOMATO SALAD
Medium-sized tomatoes Oil and vinegar
Chopped cucumbers Salt and black pepper
Chopped chives Lettuce or watercress
Caviar
Peel the tomatoes and take from the stem-end of
each a round piece for a lid for later use. Scoop out
the tomatoes, and to the pulp add some chopped
cucumber, chopped chives, and caviar. Season to
taste with oil, vinegar, salt, and black pepper. Chill,
divide into the tomato shells, and serve in individual
dishes on watercress or shredded lettuce.
Another Method. Season skinned tomato shells
with vinegar, salt, and paprika and drain them well.
Cut two cupfuls of asparagus tips into small pieces,
boil them in boiling salted water until tender, and
drain. Add grated nutmeg, paprika, and red pepper
to taste, and mix with tartare sauce. Divide into the
prepared tomatoes and cover the surface with a little
mayonnaise dressing. Garnish with sliced stuffed
olives and serve.
Salad Recipes 243
Or fill the tomato shells with cooked or canned corn,
mixed with chopped green or red peppers and seasoned
with French dressing. Top with mayonnaise dressing
and place in lettuce leaves. Chill before serving.
SWEETBREAD SALAD
i pair cooked sweetbreads 4 tablespoonfuls chopped nut
y-L pint (i cup) chopped meats
celery Mayonnaise dressing
4 hard-cooked eggs
Chop the eggs and shred the sweetbreads, mix them
together with the celery, nuts, and mayonnaise dress-
ing.
Another Method. Mix one cupful of diced cooked
sweetbreads with one cupful of cooked and drained
peas and one cupful of shredded celery. Serve on
lettuce leaves with mayonnaise dressing.
TOMATO JELLY SALAD
i pint (2 cups) tomato juice i tablespoonful chopped
YA, oz. (2*4 tablespoonfuls) parsley
powdered gelatine i tablespoonful vinegar
y^ pint (y cup) water i tablespoonful lemon-juice
% teaspoonful celery seeds }4 pint (^4 cup) cooked
1 tablespoonful onion-juice chopped meat
2 bay-leaves i blade mace
3 cloves Mayonnaise dressing
i teaspoonful salt }4 pint (i cup) whipped cream
y^ teaspoonful paprika Lettuce leaves
A few drops red color
244 Salad Recipes
Put into a saucepan the tomato juice, gelatine, water,
celery seeds, onion-juice, bay-leaves, cloves, mace,
salt, and paprika, and bring to boiling-point; then
strain. Add the parsley, red color, vinegar, lemon-
juice, meat, and cream. Pour into a wet ring mold,
and set away to firm. Turn out on a salad dish, fill
the center with lettuce leaves, and serve with the
mayonnaise dressing.
TONGUE SALAD
1 small boiled beef tongue i tablespoonful flour
Salt and pepper to taste l /$ teaspoonful mustard
>2 pint (i cup) chopped i beaten egg
celery or cabbage i>2 gills (^ cup) vinegar
3 chopped hard-cooked eggs > gill (J4 cup) water
3 chopped cucumber pickles i gill (^ cup) sweet cream
2 tablespoonfuls sugar
Put the tongue through a food-chopper, add the
celery, eggs, and pickles; add a little salt and pepper
and set in a cool place. Mix the sugar and flour to-
gether in a small saucepan, add one teaspoonful of
salt, one-eighth teaspoonful pepper, the mustard,
egg, vinegar, and water. Cook and stir until it
thickens. Cool, add the cream, and mix with the
salad.
Another Method. Mix two cupfuls of diced cooked
tongue with one cupful of diced celery, add one cup-
ful of chopped nut meats and a small can of chopped
Q
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Salad Recipes 245
pimientoes. Mix with mayonnaise dressing and
serve on crisp lettuce leaves.
TRIPE SALAD
Pickled tripe Chopped capers
Mayonnaise dressing Chopped gherkins
Chopped parsley Shredded lettuce leaves
Chopped olives
Cut the required amount of pickled tripe into fine
strips. Make a good mayonnaise dressing, and add
to it chopped parsley, olives, capers, and gherkins to
taste. Mix the tripe with the dressing and serve on
lettuce leaves.
Another Method. Mix diced cooked tripe with an
equal quantity of finely cut celery, add one table-
spoonful of capers, and mix with mayonnaise or
French dressing. Serve on endive garnished with
stoned olives or slices of hard-cooked eggs.
TUNA FISH SALAD
i can Tuna fish 2 tablespoonfuls lemon-juice
Shredded lettuce Mayonnaise dressing
Salt and red pepper to taste i tablespoonf ul capers
i tablespoonful vinegar i hard-cooked egg
2 or 3 stuffed olives
Line a salad dish with shredded lettuce. Break the
fish into pieces and place it on the top of the lettuce.
Mix the salt, red pepper, lemon-juice, and vinegar
246 Salad Recipes
together and pour over the fish. Chill, and when
ready to serve, decorate with the capers, slices of
hard-cooked egg, and the stuffed olives. Serve with
mayonnaise dressing.
Another Method. Flake one can of Tuna fish with
a silver fork, add one and one-half cupful of diced
celery and one-half cupful of broken English walnut
meats, mix with mayonnaise or boiled dressing.
Serve on crisp lettuce leaves.
TURNIP SALAD
i quart (4 cups) scraped i egg white
turnips i gill (%. cup) vinegar
1 oz. (2 tablespoonfuls) i tablespoonful water
sugar i tablespoonful cornstarch
2 tablespoonfuls cream i tablespoonful butter
Select medium-sized good turnips and peel and
scrape them. Put the fluffy scraped turnip into a
dish, and add the sugar, cream, and stiffly beaten
white of egg. Mix the cornstarch with the water in
a saucepan, add the vinegar and the butter, and stir
constantly over the fire until it thickens; pour hot
over the turnips and mix well. Leave in a cool
place for two hours before serving.
UNIQUE SALAD
1 head celery Mayonnaise dressing
2 endives 6 olives
14 English walnuts 6 anchovies
Salad Recipes 247
Chop the celery, cut the hearts of the endives into
small pieces, add the walnuts peeled and broken into
small pieces, mix with a good mayonnaise dressing,
and serve garnished with the olives and the anchovies
cut into fillets.
VEGETABLE SALAD IN RAMEQUINS
Cold cooked vegetables Boned anchovies
Chopped parsley Picked shrimps
Chopped shallot Thick mayonnaise dressing
Vinegar and salad oil Shredded celery
Skinned and sliced tomatoes Red radishes
Salt, pepper, and sugar Lettuce or endive
Take some cold cooked vegetables, such as potatoes,
carrots, turnips, peas, beans, cauliflower, and Brussels
sprouts; cut these all separately into little square
pieces and put them into a basin, seasoning with a
little salt, sugar, pepper, parsley, shallot, vinegar, and
oil.
Have some ramequins or scallop shells, and in each
arrange a tablespoonful of the prepared vegetables.
Season the tomatoes with oil, vinegar, salt, and pepper,
and arrange a slice on the top of each of the vegetables ;
put here and there around the vegetables one or two
washed and boned anchovies, and a few of the shrimps,
and form the whole into a dome shape.
Spread the mayonnaise dressing over the vegetables,
and decorate with the celery and the radishes that
248 Salad Recipes
have been cut into roses. Serve the ramequins on a
flat dish with a nice fresh salad in the center, allowing
one to each person.
VICTORIA SALAD
Bananas Grapes
Stoned cherries Apples
Diced pineapple Pears
Melon Ginger cordial
Peaches Sugar
Apricots
Prepare the fruits and slice and dice them. Cover
one pound of sugar with one pint of water and cook
until the syrup is thick and ropy. Cool and flavor
to taste with ginger cordial. Any other preferred
cordial or liqueur may be used.
Mix the fruits in a salad bowl decorated with
cherries, and serve with the flavored syrup.
WALDORF SALAD
Apples Pimientoes (canned red pep-
Celery pers)
Mayonnaise dressing Lettuce leaves
Curled celery
Mix equal quantities of finely cut apples and celery,
and moisten with mayonnaise dressing. Place in
lettuce and garnish with curled celery and pimientoes
cut in strips or fancy shapes, or with hazelnuts and
Salad Recipes 249
Maraschino cherries cut in halves. An attractive
way of serving this salad is to remove the tips from
red or green polished apples, scoop out the pulp,
leaving just enough adhering to the skin to keep the
apples in shape. Refill the shells thus made with the
salad, replace the tops and serve on crisp lettuce
leaves.
Red apple shells are delicious filled with the follow-
ing mixtures: Salted almonds mixed with peeled
white grapes, cubes of pineapple, and mayonnaise
dressing. Garnish the top with candied rose leaves
and serve the apple cases on grape leaves.
Cold green peas, mixed with cut celery, and diced
cold chicken and boiled dressing. Top with very
thin slices of lemon and chopped parsley and garnish
with radish roses.
WATERMELON SALAD
i watermelon i gill (J/2 cup) olive oil
Spanish onions y% gill (^4 cup) vinegar
Salt, pepper, and paprika Yz gill (> cup) lemon- juice
to taste
Peel and slice the melon into a deep dish, add some
thin slices of Spanish onions and the seasonings, and
cover over with a plate or a small dish ; let it stand in
a cool place for thirty minutes. Pick out the pieces
of onion, dress the melon with the oil, vinegar, and
lemon-juice, dust with a little paprika, and serve.
250 Salad Recipes
Watermelon used alone makes an excellent salad
with a mayonnaise used for its dressing. It should be
cut into small squares, thoroughly chilled, acidulated
with a little lemon-juice, then dressed with the may-
onnaise, and served on lettuce leaves or not as one pre-
fers.
The mayonnaise dressing should be made without
mustard and have a little whipped cream added to it.
WESTERN SALAD
^ pint (i cup) sliced olives ^2 can pimientoes (canned
i gill (yt, cup) diced sour red peppers)
pickles Mayonnaise dressing
% pint (i cup) small cubes Lettuce leaves
stale bread
Mix the olives with the pickles, bread, and the
pimientoes cut in small pieces. Chill, and add the
mayonnaise dressing just before serving on the lettuce
leaves.
YAMOSA SALAD
i quart (4 cups) finely i quart (4 cups) whipped
shaved cabbage cream
i can sliced pineapple 4 ozs. ($4 cup) sugar
4 ozs. (i cup) blanched i tablespoonful flour
and chopped almonds 2 egg-whites
i pint (2 cups) marshmallows 3 lemons
3 tablespoonfuls vinegar
Cut the marshmallows in small pieces and mix them
Salad Recipes 251
with the almonds, dried and diced pineapple, and the
cabbage which has stood in ice water for one hour,
then been drained and dried.
Mix the sugar and flour in a small saucepan, add the
whites of eggs beaten slightly, the strained juice of
the lemons, and the vinegar, and stir over the fire
until it thickens. Thin and cool with the pineapple
juice. Mix with the salad ingredients and fold in the
whipped cream.
INDEX
CHAFING DISH RECIPES PAGE
Apple Rings 17
Asparagus in Rolls 17
Banana Compote 18
Barbecued Ham 18
Blanquette of Turkey 19
Breaded Tongue with Tomato Sauce 19
Browned Fish Hash 20
Calf's Brains with Mushrooms 20
Calf's Liver a la Minute 21
Carrots with Peas 21
Cauliflower Hongroise 22
Celeried Oysters 22
Celery Toast 22
Cheese Dreams 23
Chicken a la King No. i 23
Chicken a la King No. 2 24
Chicken a la Newburg 25
Chicken Livers with Oysters 25
Chicken Terrapin 26
Chicken Wiggle 26
Chicken with Cheese 27
Chicken with Peppers 27
Clams, Hudson Style 28
Corn Oysters 28
Crabs a la Creole 29
Crab Flakes with Red Peppers 29
Crab Meat Sandford 30
Crab Meat with Eggs 30
Creamed Beef 31
Creamed Finnan Haddie 31
Creamed Halibut 32
253
254 Index
PAGE
Creamed Shad-Roes 32
Curried Chicken 33
Curried Meat 34
Curried Oysters 34
Deviled Eggs 35
Deviled Lobster 35
Deviled Meat 36
Deviled Sardines 36
Deviled Shrimps 37
Eggs a la Benoni 37
Eggs a la Newburg 38
Egg Toast 38
Fried Cauliflower with Eggs 39
Frogs' Legs in the Chafing Dish 39
Game Salmi 40
Glazed Onions 40
Green Peppers with Eggs 41
Ham a la Country Club 41
Ham Savory 42
Hot Fruit Salad 42
Kidney a la Bohemian Club 43
Kidneys and Mushrooms 44
Kidney Toast 44
Lamb Chops 45
Lamb with Olives 45
Lemon Cream Candy 45
Lentils with Tomatoes 46
Lobsters a la Bordelaise 46
Lobster a la Newburg 47
Lobster St. Stephen 48
Mexican Rabbit 48
Mutton Hash 49
Oysters a la Poulette 49
Oysters Broadway 50
Oyster Rabbit 5
Pan Roast Oysters 51
Pea Omelet 5 1
Pulled Cream Candy 52
Raisin and Nut Fudge 5 2
Index 255
PAGE
Rice Fondue 53
Rio Tinto Rabbit 53
Rum Omelet 53
Salmi of Tongue 54
Saute of Scallops 54
Savory Eggs 55
Savory Ham 55
Scotch Woodcock 56
Scrambled Scallops 56
Scrambled Eggs 57
Shrimps a la Creole 57
Shrimps a la Newburg 58
Smoked Beef with Cheese 58
Spaghetti with Mushrooms 59
Spanish Omelet 59
Spanish Rice 60
Stewed Fish 60
Stirred Eggs 61
Sweetbreads with Asparagus 61
Sweetbreads with Mushrooms 62
Sweet Omelet in the Chafing Dish 62
Terrapin, Maryland Style 63
Tomatoes and Mushrooms 63
Tripe with Tomatoes 64
Truffles with Cheese 64
Turkish Pilaf 65
Veal with Asparagus 65
Veal with Eggs 66
Venison Cutlets 66
Welsh Rabbit 67
SANDWICH RECIPES
Sandwich Butters 76
Afternoon Tea Sandwiches 77
Anchovy Canapes 77
Anchovy Sandwiches 78
An Excellent Layer Sandwich 79
Apple Sandwiches 79
Baked Bean Sandwiches . So
256 Index
PAGE
Baking Powder Biscuit Sandwiches 81
Banana Sandwiches 81
Beef Sandwiches 81
Beef-Heart Sandwiches 82
Beef-Loaf Sandwiches 82
Brown Bread Cheese Sandwiches 83
Carmen Sandwiches 84
Cheese and Caviar Sandwiches 84
Cheese and Jelly Sandwiches 85
Cheese and Peanut Butter Sandwiches 86
Cheese and Pickle Sandwiches 86
Cheese Canapes 87
Chestnut Sandwiches 87
Chicken Liver and Bacon Sandwiches 87
Chicken and Pimiento Sandwiches 88
Chicken and Cranberry Sandwiches 88
Chicken and Ham Sandwiches 89
Chocolate Sandwiches 89
X^lub Sandwiches 90
College Hill Sandwiches 92
Crab Meat Sandwiches 92
Curried Egg and Oyster Sandwiches 93
Cucumber and Lettuce Sandwiches 93
Daisy Sandwiches 94
Date and Nut Sandwiches 95
Deviled Ham Sandwiches 95
Dutch Sandwiches 96
Egg and Lettuce Sandwiches 96
Fig Sandwiches 97
French Sandwiches 97
Game Sandwiches 98
Ginger and Nut Sandwiches 98
Gingerbread Sandwiches 99
Ham Canapes 99
Ham Rusk Sandwiches 100
Harwich Sandwiches 100
High School Sandwiches 101
Horseradish and Tomato Sandwiches 101
Jellied Chicken Sandwiches 102
Index 257
PAGE
Jellied Tomato Sandwiches 102
Lady Mary Sandwiches 103
Lemon Butter Sandwiches 103
Lenten Sandwiches 104
Lettuce Sandwiches 104
Liederkranz Cheese Sandwiches 105
Liver and Chestnut Sandwiches 105
Lobster Sandwiches 106
Maple Sandwiches 107
Marmalade and Nut Sandwiches 107
Marshmallow Sandwiches 108
Marzipan Sandwiches ' 108
Mint Sandwiches 108
Mosaic Sandwiches 109
Mushroom and Lobster Sandwiches no
My Favorite Sandwiches no
Nantucket Sandwiches in
Nasturtium Sandwiches in
Nut and Honey Sandwiches 112
Nut Canapes 112
Onion Sandwiches 113
Oyster Canapes 113
Oyster Sandwiches 114
Palo Alto Sandwiches 114
Parma Sandwiches 115
Pate de Foie Gras Sandwiches 115
Peanut Sandwiches 1 16
Persian Sandwiches 117
Pickle Sandwiches 117
Pineapple Sandwiches 1 18
Pork and Olive Sandwiches 118
Potted Beef Sandwiches 119
Raisin Sandwiches 119
Rolled Sandwiches 120
Rose Petal Sandwiches 121
Russian Caviar Sandwiches 121
Salmon Sandwiches 122
Sardine Canapes 123
Sardine and Anchovy Sandwiches 1 23
17
258 Index
PAGE
Sardine and Tomato Sandwiches 1 24
Savory Cream Sandwiches 125
Shad-Roe Sandwiches 125
Shrimp Sandwiches 1 26
Spanish Sandwiches 1 26
Strawberry Sandwiches 127
Sunday Night Canapes 127
Tango Sandwiches 1 28
Tongue Canapes 129
Tongue Sandwiches 129
Tricolored Sandwiches 130
Tutti Frutti Sandwiches 131
Vegetable and Cheese Sandwiches 131
Virginia Sandwiches 132
Walker House Sandwiches 132
Wellington Sandwiches 133
SALAD RECIPES
Salad Accessories 146
Dates Stuffed with Cheese 146
Stuffed Figs 146
Cheese Straws 146
Cheese Biscuits 147
Cheese Fingers 148
Cheese Puffs 148
Clover Vinegar 148
Spiced Vinegar for Salads 148
Beet Vinegar 149
Shallot Vinegar 149
Horseradish Vinegar 149
How to Hard Boil Eggs 149
How to Clean Cress 150
How to Blanch Vegetables 150
How to Clean Lettuce, etc 150
How to Fringe Celery 150
How to Chop Parsley 151
How to Peel Tomatoes 151
Mayonnaise Dressings 151
French Dressings 157
Index 259
PAGE
French Mustard 158
Aspic Jelly 159
Aspic Cream 160
Boiled Salad Dressings 160
Dressings for Fruit Salads - 163
Creole Salad Dressing 165
Anchovy Salad Dressing 166
Italian Dressing 166
Indian Dressing 166
German Salad Dressing 167
Piquant Dressing 167
Russian Salad Dressings 167
Thousand Island Dressings 168
Golden Salad Dressing 169
Honey Salad Dressing 169
A Dressing that Will Keep in Bottles 170
Vinaigrette Sauce 170
Chili Sauce 171
Roquefort Cheese Dressing 171
Remoulade Sauce 172
Onion Dressing 172
Tartare Sauce 173
Chiffonade Dressing 173
Apple and Ginger Salad 174
Arcadian Salad 175
Artichoke Salad 175
Asparagus Salad 176
Asparagus and Ham Salad 177
Avocado and Grapefruit Salad 178
Banana and Date Salad 179
Beet and Onion Salad 179
Bermuda Salad 180
Blue Bird Salad 180
Cabbage and Celery Salad 181
Cabbage Salad in Cabbage Shell 182
Calf's Brain Salad ... 183
Cantaloupe Salad 183
Casaba Melon Salad 184
Carrot Salad. 184
260 Index
PAGE
Cauliflower and Beet Salad 185
Celeriac Salad 185
Cheese Salad 186
Cherry and Cream Cheese Salad 186
Chestnut and Celery Salad 187
Chicken Salad No. i 188
Chicken Salad No. 2 189
Chicory Salad 190
Chiffonade Salad 190
Cole-Slaw 191
Corn, Nut, and Celery Salad 191
Crab Meat Salad 192
Cream Cheese and Pimiento Salad 193
Cream Cheese and Pineapple Salad 193
Dandelion Salad 193
Dandelion and Oyster Salad 194
Egg and Lobster Salad 194
Endive Salad 195
Extra-fine Salad 196
Fish Salad No. i 196
Fish Salad No. 2 197
Frogs' Legs Salad 198
Frozen Tomato Salad 198
Frozen Cheese Salad 199
Fruit Salads 199
Fruit Salad a la Russe 204
Ginger Ale Salad 204
Geneva Salad 205
Grapefruit Salad 205
Greengage and Banana Salad 206
Herring Salad 207
Horseradish and Celery Salad 208
Hot Slaw 208
Hot Vegetable Salad 209
Imperial Salad 210
Italian Salad 210
Jellied Beet and Nut Salad 211
Jellied Chicken and Rice Salad. 211
Jellied Fruit and Celery Salad 212
Index 261
PAGE
Jellied Ham Salad 212
Kumquat Salad 213
Lettuce Salad and Roquefort Dressing 214
Lobster Salad No. i 214
Lobster Salad No. 2 215
Macaroni Salad 216
Macedoine Salad 216
Mint Salad 217
Merry Widow Salad 218
Nasturtium Salads 218
Nut and Prune Salad 219
Nut Salad 220
Okra Salad 220
Olive and Celery Salad 221
Orange and Tomato Salad 221
Oyster and Egg Salad 222
Oyster Salad 223
Park Lane Salad 223
Pea and Pickle Salad 224
Pea and Walnut Salad 224
Peanut and Celery Salad 225
Peach Salad 226
Pear Salad 227
Pimiento Salad 228
Pineapple and Grapefruit Salad 228
Potato Salad No. i 229
Potato Salad No. 2 230
Potato Salad No. 3 231
Queen of Salads 23 1
Radish Salad 232
Red Kidney Bean Salad 232
Romaine Salad 233
Russian Aspic Salad 233
Russian Salad 234
Salad of Fruits Glace 234
Salmon and Oyster Salad 235
Salmon Salad 236
San Diego Salad 237
Saratoga Salad 237
262 Index
PAGE
Scallop Salad 238
Shrimp, Celery, and Nut Salad 238
Spanish Onion and Sardine Salad 239
Spinach Salad 240
Strawberry Salad 240
String Bean Salad 241
Stuffed Tomato Salad 242
Sweetbread Salad 243
Tomato Jelly Salad 243
Tongue Salad 244
Tripe Salad 245
Tuna Fish Salad 245
Turnip Salad 246
Unique Salad 246
Vegetable Salad in Ramequins 247
Victoria Salad 248
Waldorf Salad 248
Watermelon Salad 249
Western Salad 250
Yamosa Salad 250
MAR 1 8 193C
