one fourth pound walnuts, minced together fine and mixed with salad
dressing. Spread on rye bread or graham bread, with lettuce leaves
between. One cup chopped celery, six stoned olives and two tablespoons
salted nuts, minced together with salad dressing. Salted almonds rolled
fine and mixed to a paste with butter are nice on crackers, with a
chafing dish lunch. Bone sardines and mash them to a paste with lemon
juice or oil and spread on thinly sliced bread. Mince canned lobster,
shrimp or crabs fine, mix with minced hard boiled eggs and salad
dressing and spread between buttered slices of bread.
ANCHOVY SARDINES.--Spread small triangles of bread or toast with
anchovy paste. Serve either hot or cold. No top crust for these. Pass
lemon slices.
CAVIAR SANDWICHES.--Spread thin slices of rye bread with caviar and
sprinkle with finely minced young onions or onion juice. No top crust
for these. Serve with lemon points.
CHEESE WAFERS.--Grate cheese and spread it on buttered cracker wafers
or buttered wafers of toast and sprinkle lightly with salt and cayenne
pepper. Melt cheese in the oven and serve hot.
BOILED EGG SANDWICHES.--Run hard boiled eggs through meat grinder and
mix with dry mustard, salt, cayenne pepper and lemon juice or vinegar.
Spread between thin slices of buttered bread. Minced celery or celery
seed is nice mixed with this paste. The grated rind of a lemon added to
ground hard boiled eggs (three), one half cup butter, two tablespoons
of lemon juice, salt and half teaspoon of dry mustard makes a good
devil paste for sandwiches.
OLIVE AND COTTAGE CHEESE SANDWICHES.--Stone olives, or use the stuffed
olives, and chop them fine; mix with an equal quantity of cottage
cheese. Make into a smooth paste with soft butter. Spread between
graham or rye bread slices. Olives may be mixed likewise with grated
cream cheese.
CUCUMBER SANDWICHES.--Use the fresh, sliced cucumbers or cucumber
pickles chopped fine. Mix with mayonnaise salad dressing and spread on
buttered bread, cover with shredded lettuce and lay slice of buttered
bread on top.
WALNUT AND CHEESE SANDWICHES.--Chop walnuts fine and mix with grated
cream cheese and a little lemon juice or with soft butter or salad
dressing. Spread on lettuce leaves and place between buttered slices of
bread.
CELERY SANDWICHES.--Mince celery fine; mix it with chopped nuts and
chopped olives and blend together with mayonnaise dressing. Spread
between slices of buttered bread.
CHEESE SANDWICHES.--Mix grated cheese with the grated yolks of hard
boiled eggs and add a few drops of lemon juice. For a change a few
canned, sweet red peppers, chopped fine are nice added to the mixture.
Spread between thin slices of buttered white bread.
COTTAGE CHEESE SANDWICHES.--Spread cottage cheese between thin slices
of buttered graham, whole wheat or rye bread. Chopped dill pickles are
nice mixed with this cheese and spread on rye bread.
NUT AND CHEESE SANDWICHES.--Grate cream cheese and mix it with ground
salted peanuts. Make into a paste with butter or thick cream. Spread on
graham bread.
DUTCH LUNCH SANDWICH.--Grate cream cheese or cut up Swiss cheese and
spread it on thin slices of buttered rye bread; spread with German
prepared mustard and press buttered slices of bread on top. Pass dill
pickles.
PEANUT SANDWICHES.--Spread thin slices of Boston brown bread with
peanut butter or with ground salted peanuts mixed with butter. White
graham bread is also used this way.
CLUB HOUSE SANDWICHES.--Spread bread or toast with butter, lay on a
thin slice of cold meat chicken, (white meat preferred), spread with
mayonnaise salad dressing then put on a layer of shredded lettuce,
covered again with mayonnaise dressing and cover top with another thin
slice of buttered bread or buttered hot toast. The sliced meat and
bread must be cut very thin to make dainty sandwiches of this delicious
combination. Garnish with quartered dill pickles and olives or pimentos
and parsley.
HOT EGG SANDWICH.--Toast bread in thin slices; lay on a thin slice of
hot boiled bacon or ham and upon this place a hot fried egg or an egg
scrambled fine. Lay another hot slice of toast on top and serve.
MINCED MEAT SANDWICHES.--Minced cooked chicken or veal, mixed with
minced celery and then with mayonnaise dressing is the usual paste for
meat sandwiches. The flavor may be varied by adding minced sweet
pickles, sweet canned peppers, olives, pimentos, mushrooms or nuts to
this paste as fancy dictates. Minced boiled ham and boiled chicken in
equal portions make a nice combination. If mayonnaise isn't liked bind
together with soft butter, thick cream, lemon juice or prepared
mustard.
LAYER SANDWICHES.--These are made of different varieties of bread
combined in the same sandwich or of two or more kinds of thinly sliced
cold, cooked meat, placed in alternate layers between slices of
buttered bread or toast. Cold roast duck, either wild or tame, sliced
thinly and placed between buttered slices of raisin bread is nice. Duck
may first be dipped in mayonnaise. Cold boiled tongue sliced thin and
covered with lettuce mayonnaise and then with a thin slice of chicken
or cold boiled ham, make a good layer sandwich. Flaked white fish,
spread with minced shrimp mayonnaise and lettuce or minced celery is
another. Brown bread and white bread cut as thin as wafers, buttered
and spread with cream or cottage cheese and minced olives or nuts and
put together in alternate layers then cut through like layer cake into
oblong strips or finger sandwiches make pretty luncheon sandwiches. Nut
bread and raisin or date bread, sliced, buttered and built in layer
sandwiches are delicious. Rings of Boston brown bread alternated with
rings of white bread and spread with peanut butter is another popular
combination.
SWEET SANDWICHES.--Chop figs, raisins and stoned dates together and
spread on buttered slices of graham or white bread. Dates minced with
nuts and spread on thin slices of buttered bread or upon cracker wafers
make dainty afternoon tea sandwiches. Grated sweet chocolate and ground
nuts mixed smooth with butter or cream is another filling. Grated
cocoanut and dates minced to a paste is another favorite filling.
GAME SANDWICHES.--Cut thin slices of prairie chicken, wild duck or
goose or venison. Dip shredded celery into mayonnaise dressing; lay the
sliced meat on buttered bread, scatter shredded celery over it and
press bread on top. With sliced venison spread currant jelly on the
meat and omit the salad dressing. With sliced turkey use cranberry
jelly. With boiled ham cider jelly, grape jelly or apple jelly is nice.
With sliced roast veal tomato jelly is best. With wild fowl use mild
plum jelly or currant jelly.--Contributed.
HICKORY NUT AND BANANA SANDWICHES.--Slice two bananas and mix with one
half cupful of chopped hickory nut meats or pecans. Spread between thin
slices of buttered brown bread.
APPLE AND CELERY SANDWICHES.--Mince celery fine and mix with chopped
apples, sprinkle lightly with salt and spread between slices of
buttered brown bread.
NUT SANDWICHES.--Waldorf. Chop fine equal quantities of sour apples,
celery and pecans or other nuts. Salt them, spread on buttered bread,
then spread lightly with mayonnaise dressing and make into sandwiches
with brown bread.
SMOKED DUCK SANDWICHES.--Cut thin slices from smoked breasts of duck or
goose. Cut hard boiled eggs into thin rings, lay over the duck and
squeeze lemon juice on them; sprinkle with salt and pepper and place
between buttered slices of bread, rye bread preferred.
SMOKED SALMON SANDWICHES.--Cut thin slices of bread, butter it and lay
a thin slice of smoked salmon between them, or mash the salmon smooth
with minced hard boiled egg and mix with butter to a paste and spread
on bread.
BEAN SANDWICHES.--Spread buttered brown bread with cold baked beans,
sprinkle with chopped pickles or with salted water cress or nasturtium
leaves minced fine.
PICQUANT SANDWICHES.--Garden cress or pepper grass dipped lightly in
salt and spread between thin slices of buttered bread makes dainty
picquant sandwiches. Minced nasturtium leaves are used likewise.
FRUIT SANDWICHES.--Mince seeded malaga grapes, sliced canned pineapple
and mashed bananas together to a paste. Spread on slices of plain white
or graham bread or on nut bread. Cover with a thin layer of salad
dressing and press thin sliced buttered bread on top.
DIXIE SANDWICHES.--Spread sliced nut bread with butter and grated cream
cheese, or with melted cream cheese and press buttered bread on top.
RAISIN SANDWICHES.--Spread raisin bread slices with grated cheese and
cover with a slice of buttered raisin bread.
NUT AND CHOCOLATE SANDWICHES.--Spread thin slices of buttered nut bread
with chocolate fudge or fondant. Raisin bread is nice used the same
way.
MARSHMALLOW SANDWICHES.--Toast marshmallows and place between thin
slices of buttered nut bread. Mushrooms may be steamed with a little
cream, spread on buttered bread and covered with a thin coating of
chocolate fudge or fondant. Set the fondant dish in hot water to melt
it for spreading.
Salads
"How in the name of thrift does he rake this together?"--Shakespeare.
SALAD DRESSING.--One cup sugar, one tablespoonful salt, pinch cayenne
pepper, one tablespoonful mustard, stir all together. Add four eggs
beaten, one cup cream, add one cup butter, put on fire in double
boiler. When it boils remove and beat in one half pint vinegar a little
at a time. This will keep till used.--Mrs. C. C. Mackenroth.
SALAD DRESSING.--Yolks of six eggs, two tablespoons butter, three
fourths cup sugar, two thirds cup vinegar, two teaspoons mustard, one
half teaspoon salt. Mix sugar, salt and mustard then add butter. Mix
until smooth. Lastly add beaten yolks and vinegar. Cook until
thick.--Mrs. F. Kleinsorge.
SALAD DRESSING.--Yolks of four eggs, one half cup vinegar, two
tablespoons sugar, butter the size of walnut, salt and pepper to taste.
Beat yolks until light, add sugar and beat again, then add vinegar,
butter, salt and pepper. Cook in double boiler until quite thick
stirring all the while. When cold thin with cream. A very little flour
may be added while cooking. This will keep for several days. Adding
cream only as you use it.--Mrs. McGuiness.
A Group of Salad Dressings
OIL MAYONNAISE.--Mix the yolk of one raw egg, one half teaspoon of
salt, a little mustard and a few grains of cayenne, add one cup of oil
in small portions, and two tablespoons lemon juice. Make as you would
any mayonnaise dressing, and when ready to serve stir in one half cup
of sour cream.--Contributed.
SOUR CREAM SALAD DRESSING.--Stir one tablespoon of sugar, one half
teaspoon of salt, one fourth teaspoon of pepper and one tablespoon of
lemon juice into one cup of sour cream. Serve it on cucumbers, onions,
cabbage or lettuce.--Contributed.
FRENCH DRESSING.--With many people the French dressing is usually hit
or miss. There is, however, a set formula that ensures having the
proportions right every time. Put into a bowl or bottle a half
teaspoonful salt, and a salt spoonful of pepper. Add four
tablespoonfuls olive oil, stir with a fork or shake it in a bottle. Add
one tablespoonful of lemon juice or vinegar, mix thoroughly and pour
over the salad. Tarragon vinegar may be substituted in whole or part of
the cider or white wine vinegar.--Contributed.
ENGLISH SALAD DRESSING.--Mash the yolks of two hard boiled eggs to a
paste. Add a saltspoonful of salt, a scant teaspoonful of powdered
sugar, a few grains cayenne; a teaspoonful of cold water and mix it
well. Stir in by degrees a half cupful of cream, then stirring very
rapidly, add a tablespoonful of strong Chili vinegar and one of cider
vinegar. Six tablespoonfuls of olive oil may be used instead of cream,
adding gradually.--Contributed.
CHICKEN SALAD.--Boil a chicken tender in salted water, cut the meat
into small pieces; add half as much diced celery or chopped cabbage.
Mix with salad dressing. Add one cupful of broken English walnuts just
before serving.
SALAD DRESSING.--Yolks of five eggs and one whole one, beaten with one
large tablespoon of sugar, one teaspoon of mustard, dash salt and
cayenne pepper. Cook thick in one half cup of hot vinegar and three
tablespoons of butter. Remove from fire and beat smooth. When ready to
serve thin with half a cup of sweet cream.--Mrs. Fred Southard.
APPLE SALAD.--One cup chopped celery, two cups of chopped apples, one
half cup of nuts. Mix and serve with salad dressing.--Mrs. Southard.
SALMON SALAD.--One large can of salmon, four hard boiled eggs minced
with salmon. Mix with salad dressing.--Mrs. Southard. (Editorial
note.--Above recipes for salads were demonstrated by Mrs. Southard in
her paper on "Salads" for Domestic Science club.)
CHICKEN SALAD.--Cut cooked chicken into dice and add half as much diced
celery. Mix with half of salad dressing and pour the balance over it at
serving time. Dressing: Yolks of four eggs, one teaspoon of salt, one
heaping teaspoon of sugar, one teaspoon mustard, one cup weak vinegar
and speck of cayenne. Cook thick in double boiler. When cold add one
cup of whipped cream.--Mrs. W. S. Davidson.
SHRIMP SALAD.--One can of shrimps, wash thoroughly, then pick to
pieces; two cups cabbage sliced fine; two cups chopped celery, one cup
English walnuts cut quite fine. Mix together and serve with salad
dressing.
SALAD DRESSING.--Yolks of five eggs and one whole egg well beaten, one
tablespoon sugar, six tablespoonfuls of vinegar and three of butter
boiled together and turned slowly over beaten eggs, one tablespoonful
of dry mustard, one teaspoonful of salt, dash of red pepper. Cook in
double boiler until thick. When wanted for table add whipped
cream.--Mrs. T. A. McKay.
LOBSTER SALAD.--One cup of chopped celery, five hard boiled eggs
coarsely diced, one large or two small cans of lobster coarsely
shredded, season with salt and a dash of cayenne, mix lightly with
fork. Dressing for above: One half cup vinegar, one teaspoon mustard,
one half teaspoon salt, three tablespoons melted butter, three level
tablespoons of sugar. Cook in double boiler. When well heated add well
beaten yolks of four eggs and one whole egg, stirring continuously till
thick and smooth. When ready to mix with salad thin to proper
consistency with sweet or sour cream, place salad on lettuce and pour
dressing over it.--Mrs. Harry McKay.
SHRIMP SALAD.--One can shrimps, one small head celery, one cucumber,
cut all into dice. Dressing: Yolks of two eggs; pinch of salt; dash of
cayenne pepper. Beat well. Have olive oil very cold and pour it in and
keep beating until it gets thick. Then add either vinegar or lemon
juice. Mix with shrimps, just before serving.--Mrs. Will Lynch.
HAZELS HERRING SALAD.--Take equal quantities of cold boiled potatoes
and herring and two or three small onions. Cut potatoes in cubes,
remove bones from herring and cut in small pieces or pick to pieces,
add onions and let stand on ice till ready to serve, cover with sweet
cream and season with salt and pepper.--Mrs. Schollander.
POTATO SALAD.--I do not know much about salads different from the every
day style, with the exception of an old fashioned German potato salad.
Boil your potatoes with the jackets, peel and slice while hot; heat
bacon drippings in which glaze onions which must be cut very fine, then
add flour, brown, add diluted vinegar, let it come to a boil, cool, add
a little sweet cream, turn it over your potatoes, which were previously
seasoned with pepper and salt. Garnish with either sliced or chopped
hard boiled eggs and green parsley.
STRING BEAN SALAD.--Cut ends of tender green beans, string them, cut
them either lengthwise, or just break them, boil until tender, add
salt, drain. Slice onion very fine, mix with beans, season with pepper,
and another pinch of salt, pour diluted vinegar over them, turn diced
fried bacon quite hot over this mixture.
CABBAGE SALAD OR DUTCH SLAW.--Select a nice clean cabbage, slice very
fine, something like sauer kraut; place in a stew pan, pour boiling
water on, let stand for half hour, then drain, slice onion fine, mix
with cabbage, season with salt and pepper, turn over this hot bacon
grease, with bacon dices in diluted vinegar. Above vegetable salads
were given by Mrs. Bruegger in her German Cookery demonstration.
BEET AND CHEESE SALAD.--Make cottage cheese into balls, stick on either
side half English walnut. Slice small sweet beets and put two cheese
balls and three beet slices on lettuce leaf. Keep on ice until just
before time to serve. Add French dressing just before serving. This is
a simple salad and so tasty that you will be sure to like it.
FRENCH DRESSING.--Mix three teaspoonfuls of cider vinegar with three
and one half tablespoonfuls of olive oil, one large pinch of salt, one
tiny pinch of black pepper and red pepper.
TOMATO SALAD.--Choose smooth, red tomatoes, peel; cut into halves, set
on ice. Dip each piece into vinegar, lay on lettuce leaf. Drop a
spoonful of mayonnaise on each and garnish with nasturtiums.--Mrs. R.
J. Walker.
SPINACH SALAD.--Chop cold boiled spinach fine, season well with salt and
pepper, and a little nutmeg and mould into small cups. When cold and
formed, turn out on lettuce leaves and garnish with hard boiled eggs
sliced or the yolks of hard boiled eggs run through a ricer. Serve with
mayonnaise. Strips of Spanish red peppers may be used for garnishing in
place of the eggs. The nutmeg can be omitted if distasteful, but most
people find it an attractive addition.--Contributed.
SHRIMP AND TOMATO SALAD.--Add to the contents of one can of shrimps, an
equal amount of crisp white celery cut in small pieces. Mix with a
cream or mayonnaise dressing. Place a thick slice of tomato on a crisp
lettuce leaf, and a mound of the salad mixture on the tomato. Decorate
with a few stuffed olives on each serving, and top with a spoonful of
the mayonnaise. If ripe tomatoes are too expensive or not obtainable at
this season the salad may be served on tomato jelly cut in thick slices
or else molded in the form of cups.--Contributed.
TOMATO JELLY.--To make the tomato jelly salad, soak a quarter cupful of
gelatine in the same amount of water. When softened put into a sauce
pan with a cupful of strained tomato, a quarter cupful cold water, a
teaspoonful of salt, the same amount of onion juice, a tablespoonful of
tarragon vinegar, and a quarter teaspoonful of white pepper. Stir over
the fire until the gelatine is dissolved, but not a moment longer, turn
at once into egg cups or small molds and set away to harden. Serve on
lettuce leaves with mayonnaise.--Contributed.
TOMATO SALAD WITH MAYONNAISE.--Have as many hallowed out tomatoes or
molded tomatoes as there are guests to serve and set each in a crisp
lettuce leaf. Upon this lay half of an egg that has been deviled and
with this three little silvery sardines. Sprinkle with pieces of green
pepper, cut fine and dress with mayonnaise.--Contributed.
FANCY EGG SALAD.--Select perfect lettuce leaves and arrange in circles
on a large platter or on individual plates. Cut hard boiled eggs into
halves, remove the yolks and cut the whites into petals shaped like
water lilies. Arrange these strips in the center of the lettuce leaves
(which simulate lily pads) to form a circle, leaving a small circular
opening in the middle. Then put in a second row of petals, placing the
pieces between those in the first circle. Lastly press the egg yolks
through a ricer, heaping them in the center of the white petals, to
represent the heart of a lily. Pass a bowl of mayonnaise with the salad
or heap lightly on the surface.--Contributed.
POTATO SALAD.--Boil six medium sized potatoes in jackets, until done
but do not let them break into pieces. They should be firm and dry.
Peel them and cut into thin slices or small dice; mix with two small
onions chopped and two hard boiled eggs, sliced. Mix thoroughly with
boiled salad dressing, after dressing the potatoes first with lemon
juice or vinegar and salt. Let stand on the ice an hour or more.
Garnish the salad bowl with shredded lettuce, diced, boiled or pickled
beets or radish roses or olives, sweet peppers or any favorite
garnish.--Contributed.
FRENCH DINNER SALAD.--The dinner salad should always be delicate and
light. Heavy meat or fish salads are reserved for luncheon or buffet
suppers, where they form the main dish of the meal. The most popular
dinner salad is lettuce dressed with oil and lemon juice or vinegar.
Cress is often used and of late years bleached dandelions are much in
favor. Sliced cucumbers and onion, or sliced tomatoes with shredded
lettuce or chopped celery, and the typical spring salad of shredded
lettuce, sliced young onions and sliced radishes are all liked. In
France the French dressing of oil and vinegar or lemon juice is always
used but in America many prefer the richer mayonnaise dressing. In any
case the salad is never mixed until time to serve it, and then the
dressing should be lightly tossed in when all of the ingredients must
be crisp and cold.--Contributed.
PIMENTO SALAD.--Select sweet, red or green peppers, steam them till the
skin cracks, then skin and seed. Place on the ice and shred with cold
boiled fish, or shell fish or with a mixture of cold, cooked and diced
potatoes, green peas or beans and sliced cucumbers or celery. The
canned sweet red peppers or pimentos may be substituted. Spiced or
pickled green peppers are also nice with a crisp green salad.--Mrs.
Whitehead.
Vegetables
"Dyspepsia is largely the result of trying to force square meals
into round stomachs."
TIME FOR BOILING VEGETABLES.--Turnips should be peeled and boiled from
forty minutes to one hour. Beets; boil from one to two hours then put
in cold water then slip the skin off. Spinach; boil twenty minutes in
uncovered kettle if green color is to be retained. Parsnips; boil from
twenty to thirty minutes. String beans should be boiled one and one
half hours, covered. Shelled beans require one hour to cook. Onions
should be boiled from forty minutes to one hour, covered. Green corn;
boil ten to twenty minutes. Green peas should be boiled in very little
water, boil twenty minutes. Asparagus should be cooked the same as
peas. Serve on toast with cream gravy or melted butter. Cabbage should
be boiled from one to two hours in plenty of salted water. Carrots
should be boiled from forty minutes to one hour. Whole potatoes should
be put in boiling salted water and boil rapidly in covered kettle from
fifteen to thirty minutes according to size and age. Test with the
tines of a fork. Drain as soon as tender, remove the cover and set on
back of range to dry. If they are to be mashed do not let them stand
long.
VEGETABLES.--Vegetables of all kinds should be thoroughly picked over
and well washed, and it is good sometimes to lay them into cold water a
short time before cooking. Salt should not be added until partly
cooked, as it has a tendency to harden them; they should cook steadily,
do not allow them to stop boiling or simmering until they are
thoroughly done. Drain, take some butter, heat it, add a little flour,
mix smooth in the butter, add milk enough to make a smooth gravy, turn
over vegetables, and let it heat through, then serve. This sauce is
nice for many kinds. For asparagus, carrots, peas and a few others I
keep some of the liquid they were boiled in, as it gives them a better
flavor than milk alone.
GERMAN CABBAGE.--Another way of preparing cabbage in a German way: Cut
up a cabbage and pick over carefully, wash well, heat some lard, drop
cabbage into the hot grease, stir, so as to get it all heated, then let
fry for a short time, but watch carefully to avoid burning, then add a
quartered cooking apple; now when it gets too dry add hot water from
the tea kettle, and let it simmer for three or four hours, the longer
the better, add salt when almost tender, and about half hour before
serving add quarter cup of sugar, quarter cup of vinegar, and let
simmer the last half hour. This is the real German way.