SALADS AND SANDWICHES.
SALADS AND SANDWICHES.--Probably the most patriotic Englishman will admit
that, on the subject of salads, we can learn something from the French.
During the last half-century a great improvement has taken place on this
point in this country. Many years ago it was the fashion to dress an
English lettuce, resembling in shape an old umbrella, with a mixture of
brown sugar, milk, mustard, and even anchovy and Worcester sauce, and then
add a few drops of oil, as if it were some dangerous poison, like prussic
acid, not to be tampered with lightly. The old-fashioned lettuces were so
hard and crisp that it was difficult to chew them without making a noise
somewhat similar to walking on a shingly beach. In modern days, however,
we have arrived at a stage of civilisation in which, as a rule, we use soft
French lettuces instead of the hard gingham-shaped vegetables which somehow
or other our grandfathers ate for supper with a whole lobster, seasoned
with about half a pint of vinegar, and then slept none the worse for the
performance. The first point for consideration, if we wish to have a good
salad, is to have the lettuces crisp and dry. Old-fashioned French
cookery-books direct that the lettuce should never be washed. The stalks
should be cut off, the outside leaves removed and thrown away, and the
lettuce itself should then be pulled in pieces with the fingers, and each
piece wiped with a clean cloth. This is not always practicable, but the
principle remains the same. You can wash the lettuce leaves without
bruising them. You can dry them by shaking them up lightly in a large
clean cloth, and you can spread them out and let them get _dry_ an hour or
two before they are dressed.
Another important point to be borne in mind is that a salad should never be
dressed till just before it is wanted to be eaten. If by chance you put by
the remains of a dressed salad, it is good for nothing the next morning.
Finally, the oil must be pure olive oil of the best quality, and to ensure
this it should bear the name of some well-known firm. A good deal of the
oil sold simply as salad oil, bearing no name, is adulterated, sometimes
with cotton-seed oil.
SALAD, FRENCH LETTUCE, PLAIN.--Clean one or more French lettuces (throw
away all the leaves that are decayed or bruised), place these in a
salad-bowl, and, supposing we have sufficient for two persons, dress the
salad as follows:--Put a saltspoonful of salt and half a saltspoonful of
pepper into a tablespoon. Fill the tablespoon up with oil, stir the pepper
and salt up with a fork, and pour it over the lettuce. Now add another
tablespoonful of oil, and then toss the lettuce leaves lightly together
with a spoon and fork. Allow one tablespoonful of oil to each person.
This salad would suffice for two. Be sure and mix the lettuce and oil well
together before you add any vinegar. The reason of this is that if you add
the vinegar first it would soak into the lettuce leaves, making one part
more acid than another. Having well mixed up the lettuce and oil, add half
a tablespoonful of vinegar. Mix it once more, and the salad is dressed.
In France they always add to the lettuce, before it is dressed, two or
three finely chopped fresh tarragon leaves. Dried tarragon can be used,
but it is not equal to fresh. If you have no tarragon it is a great
improvement to use tarragon vinegar instead of ordinary vinegar. Tarragon
vinegar is sold by all grocers at sixpence per bottle.
It is also often customary to rub the salad-bowl with a bead of garlic, or
rub a piece of crust of bread with garlic, and toss this piece of crust up
with the salad after it has been dressed. Garlic should never be chopped
up, but only used as stated above.
A good French salad is also always decorated with one or more hard-boiled
eggs, cut into quarters, longways. These are placed on the top of the
lettuce.
SALAD, ENGLISH, LETTUCE.--The ordinary English salad is made either with
French or English lettuces, and is generally dressed as follows:--One or
two tablespoonfuls of cream or milk, a teaspoonful of made mustard, two
tablespoonfuls of vinegar, pepper, and salt. There are many people still
living in remote parts of the country who prefer this style of dressing.
SALAD, ENGLISH, MIXED.--The old-fashioned English _mixed_ salad generally
consisted of English lettuce cut up into strips crossways, to which was
added mustard and cress, boiled beetroot, chopped celery, spring onions,
radishes, and watercress. It is by no means a bad mixture when dressed
with oil, and, of course, it can be dressed it a l'Anglaise. It makes an
excellent accompaniment to a huge hunk of cheese, a crusty loaf, a good
appetite, and a better digestion.
SALAD, MAYONNAISE.--This is generally considered the king of salads, and it
can be made an exceedingly pretty-looking dish, Take two or more French
lettuces, clean and dry them as directed above, and take the small heart of
one lettuce about the size of a small walnut, uncut from the stalk, so that
you can stand it upright in the middle of the salad, raised above the
surface. Arrange all the softer parts of the leaves on the top of the
salad so as to make as much as possible a smooth surface. Make some
Mayonnaise sauce, thick enough to be spread like butter, and mask this
little mound and all the surface of the middle of the salad round it with a
thin layer of the sauce, so that it looks like the top of a mould of solid
custard. Ornament the edge of the salad with hard-boiled eggs cut in
quarters, and place between the quarters slices of pickled gherkins and
stoned olives. Take a small teaspoonful of French capers, dry them on a
cloth, and sprinkle a few of them about an inch apart on the white surface.
Next chop up, very finely, about half a teaspoonful of parsley, and see
that this doesn't stick together in lumps. Place this on the end of a
knife and flip the knife so that the little green specks of parsley fall on
the white surface. Next take about half a saltspoonful of finely crumbled
bread, and shake these in a saucer with one or two drops of cochineal.
This will colour them a bright red, and they will have all the appearance
of lobster-coral. Place these red bread-crumbs on the end of a knife and
let them fall over the white surface like the parsley. The little red and
green specks on the white background make the dish look exceedingly pretty.
Before mixing the salad all together add a tablespoonful of tarragon
vinegar or lemon-juice.
TOMATO SALAD.--For making tomato salad you require red, ripe tomatoes; the
smoother they are the better, but the chief points are--very ripe and very
red. Never use those pink, crinkly tomatoes which look something like milk
stained with plum juice. If tomatoes are picked unripe, and then allowed
to ripen afterwards, they become rotten and worthless. Slice up half a
dozen or more tomatoes--sometimes it will be necessary to remove the core
and pips, sometimes not; add a little oil, a little vinegar, and some
pepper and salt. Tomato salad is one of the few that are very nice without
any oil at all. Of course, this is a matter of taste. Some persons slice
up a few onions and add to the tomatoes. In addition to this you can add
some slices of cold potatoes. In this latter case, heap the potatoes up in
the middle of the dish in the shape of a dome sprinkle some chopped parsley
over the potatoes, put a border of sliced onion round the base, and then a
border of sliced tomato outside that. This makes the dish look pretty.
Many persons rub the dish or salad-bowl with a bead of garlic. This is
quite sufficient to flavour the salad; but never _chop_ garlic for salads.
EGG SALAD.--Egg salad consists of an ordinary salad made with French
lettuces, with an extra quantity of hard-boiled eggs. If you want to make
the salad look very pretty on the top, cut up the lettuces and dress them
with oil and vinegar in the ordinary way. Make the tops of the lettuces
(which should be placed in a round salad-bowl) as smooth as you can without
pressing them down unnecessarily. Now take six hard-boiled eggs, separate
the yolks from the whites, powder the yolks, and chop up the whites small.
Sprinkle a ring of yellow round the edge of the salad-bowl, say an inch in
width, then put a ring of white round, and place the remainder of yolk in
the middle, almost up to the centre. Have the centre about two inches in
diameter. We now have a yellow centre surrounded by a broad white rim (as,
of course, there is more white than yellow), and an outside yellow ring,
which meets the white china bowl. Reserve about a teaspoonful of pieces of
finely chopped white, and put them in a saucer, with a few drops of
cochineal, and shake them. This turns them a bright red. Sprinkle these
red specks _very sparingly_ on the white, and take about half a teaspoonful
of chopped blanched parsley, and sprinkle these green specks on the yellow.
This makes the dish look pretty.
GERMAN SALAD.--German salad is made from cold boiled vegetables chopped up.
In Germany, it is made, according to English ideas, from every vegetable
you have ever heard of, mixed with a number of vegetables you have never
heard of. In England it can be made by chopping up boiled carrot, turnip,
cabbage, cauliflower, potato, French beans, Brussels sprouts (whole),
celery, raw onion, raw apple, &c. In fact, in making this vegetable salad
the motto should be "the more the merrier." In addition to this you will
find that they add what is known as _sauer kraut_. This latter is not
adapted, as a rule, to English palates. The salad is mixed with oil and
vinegar in the ordinary way, the Germans adding much more vinegar than we
should care for in this country. The salad is decorated at the finish with
boiled beet-root. It is very pretty to cut the beet-root into triangles,
the base of the triangle touching the edge of the salad-bowl, the point of
the triangle pointing inwards. Gut a star out of a good slice of
beet-root, and place it in the centre of the bowl; sprinkle a little
chopped blanched parsley over the surface of the mixed vegetables.
ENDIVE SALAD.--Endives come into season long before lettuces, and are much
used abroad for making salads. The drawback to endive is that it is tough,
and the simple remedy is to boil it. Take three or four white-heart
endives, throw them into boiling water slightly salted. When they get
tender take them out and instantly throw them into cold water, by which
means you preserve their colour. When quite cold, take them out again,
drain them, dry them thoroughly, and pull them to pieces with the fingers.
Now place them in a salad-bowl, keeping the whitest part as much as
possible at the top. Place some hard-boiled eggs round the edge, and
sprinkle a little chopped blanched parsley over the white endive. You can,
if you like, put a few spikes of red beet-root between the quarters of
eggs.
It is a great improvement to rub the salad-bowl with a bead of garlic, or
you can rub a crust of bread with a bead of garlic, and toss this lightly
about in the salad when you mix it.
SALSIFY SALAD.--Boiled salsify makes a very delicious salad. Take some
white salsify, scrape it, and instantly throw it into vinegar and water, by
which means you will keep it a pure white. Then, when you have all ready,
throw it into boiling water, slightly salted, boil it till it is tender,
throw it into cold water, and when cold take it out, drain it and dry it,
cut it up into small half-inch pieces (or put it in whole, in sticks, into
a salad-bowl), sprinkle a little chopped blanched parsley over the top,
dress in the ordinary way with oil and white French vinegar, and be sure to
use white pepper, not black, if white wine vinegar is objected to, the
juice of a hard fresh lemon is equally good, if not better.
POTATO SALAD.--Potato salad is generally made from the remains of cold
boiled potatoes. Of course, potatoes can be boiled on purpose, in which
case they should be allowed to get cold in the water in which they were
boiled. New potatoes are far better for the purpose than old. Cut the
potatoes into slices, and place them in a salad-bowl with a little finely
chopped blanched parsley. You can also add some finely chopped onion or
shallot. If you do not add these you can rub the bowl with a bead of
garlic. Sprinkle some more chopped parsley over the top of the salad and
ornament the edge of the bowl with some thin slices of pickled gherkins. A
few stoned olives can also be added. Dress the salad with oil and vinegar
in the ordinary way.
ASPARAGUS SALAD.--Cold asparagus makes a most delicious salad. It is
needless, perhaps, to say it is made from cold boiled asparagus. The best
dressing for asparagus salad is somewhat peculiar, and is made as
follows:--Take, say, an ounce of butter, put it in a saucer, and melt it in
the oven till it is like oil. Now mix in a teaspoonful of made mustard,
some pepper, salt, and a dessertspoonful of vinegar. Stir it all together,
and as it gets cold it will begin to get thick. Dip all the green part of
the asparagus in this, and lay the heads gently, without breaking them, in
a vegetable dish, with the white stalk resting on the edge of the dish, and
the green part in the middle. Let the salad get perfectly cold, and then
serve. Of course, the sauce clings to the asparagus. The asparagus is
eaten with the fingers like hot asparagus--a custom now generally
recognised.
ARTICHOKE SALAD.--This applies to French artichokes, not Jerusalem. In
France, artichokes are often served raw for breakfast, on a plate, with a
little heap of chopped raw onion and another heap of chopped capers or
parsley. The Frenchman mixes a little oil or vinegar on his plate, adding
the onion, &c., according to his taste. The leaves are pulled off one by
one, the white stalk part dipped in this dressing, and then eaten, by being
drawn through the teeth. The artichoke bottom is reserved for the finish
as a _bon bouche_, something like a schoolboy who will eat all the pastry
round a jam tart, leaving the centre for the _finale_.
BEET-ROOT SALAD.--In boiling beet-roots be careful not to break them, or
else they will bleed and lose their colour. When the beet-root is boiled
and cold, peel it, and cut it into thin slices. It can be dressed with oil
and vinegar, or vinegar only, adding pepper and salt. Some persons dress
beet-root with a salad-dressing in which cream is used instead of oil; but
never use cream _and_ oil. To mix cream and oil is like mixing bacon with
butter.
CUCUMBER SALAD.--Peel a cucumber and cut it into slices as thin as
possible. We might almost add, thinner if possible. Mix it with a little
salt, and let it stand, tossing the cucumber about every now and then. By
this means you extract all the water from the cucumber. Drain off this
water, and add plenty of oil to the cucumber, and then mix it so that every
slice comes in contact with the oil. Now add a little pepper, and a very
little vinegar, and mix it thoroughly. If you add vinegar to cucumber
before the oil some of the slices will taste like sour pickle, as the
vinegar soaks into the cucumber. Cucumber should be always served very
cold, and is best placed in an ice-chest for an hour before serving. Some
people put a piece of ice on the top of the cucumber.
FRENCH BEAN SALAD.--Cold boiled French beans make a very nice salad. A
little chopped parsley should be mixed with them, and the salad-bowl can be
rubbed with a bead of garlic. Some people soak the beans in vinegar first,
and then add oil. This would suit a German palate. A better plan is to
add the oil first, with pepper and salt, mix all well together, and then
add the vinegar.
BEAN SALAD.--Cold boiled broad beans make a very nice salad. Rub off the
skins so that only the green part is put in the salad-bowl. Rub the bowl
with garlic, add a little chopped parsley, then oil, pepper and salt, mix
well, and add vinegar last of all.
HARICOT BEAN SALAD.--This can be made from cold, boiled, dried white
haricot beans. Add plenty of chopped parsley, rub the bowl with garlic,
mix oil, pepper and salt first, vinegar afterwards.
* * * * *
The nicest haricot bean salad is made from the fresh green beans met with
abroad. They can be obtained in this country in tins, and a delicious
salad can be had at a moment's notice by opening a tin, straining off the
liquor, and drying the little green beans, which are very soft and tender,
and dressing them with oil and vinegar, in the ordinary way. A little
chopped parsley, or garlic flavouring by rubbing the bowl, can be added or
not, according to taste.
CELERY AND BEET-ROOT SALAD.--A mixture of celery and beet-root makes a very
nice winter salad. The beet-root, of course, is boiled, and the celery
generally sliced up thin in a raw state. It is a great improvement to boil
the celery till it is _nearly_ tender. By this means you improve the
salad, and the celery assists in making vegetarian stock.
WATER-CRESS.--Water-cress is sometimes mixed with other salad, but when
eaten alone requires no dressing, but only a little salt.
DANDELION LEAF SALAD.--Considering that the root of the dandelion is so
largely used in medicine for making taraxacum, it is to be regretted that
the leaves of the plant are not utilised in this country as they are abroad
for making salad. These leaves can be obtained in London at a few shops in
the French colony of Soho. The leaves are washed, dried, placed in a
salad-bowl, and dressed with oil and vinegar in the ordinary way.
CAULIFLOWER SALAD.--The remains of a cold boiled cauliflower makes a very
good salad if only the white part be used. It can be mixed with remains of
cold potatoes, some chopped blanched parsley should be sprinkled over the
top, and it can be dressed with oil and vinegar in the ordinary way; or it
can be served up with a sauce made from oiled butter similar to that
described for dressing cold asparagus.
MUSTARD AND CRESS.--This is somewhat similar to watercress. When served
alone it is generally dipped in salt and eaten with bread-and-butter, but
it is very useful to mix with other kinds of salad.
HOP SALAD.--In Germany a very nice salad is made from young hops, which are
grown very extensively in America and Germany, as English brewers are well
aware. The hops are picked when quite young, before they get leafy; they
are then boiled till nearly tender. They can be dressed in the English
fashion with oil and vinegar, or in the German fashion with vinegar and
sugar.
ONION SALAD.--Few people are aware of what an excellent salad can be made
from the remains of cold boiled Spanish onions. Spanish onions can
generally be bought at a penny a pound. They are mild in flavour, very
wholesome, and contain a great deal of nourishment. Take a couple of cold
boiled Spanish onions, pull them into leaves after they are quite dry, and
dress them with a very little oil and vinegar.
ITALIAN SALAD.--This is a very delicious salad, met with in Italy. It
consists of a great variety of boiled vegetables, which are placed in a
mould and served in aspic jelly. This latter, however, is not allowed in
vegetarian cookery. A very good imitation, however, can be made as
follows:--First take as many cold vegetables as you can, consisting of new
potatoes, sliced, and cut up with a cutter into pretty-looking shapes. You
can also take green peas, asparagus tops, cold boiled cauliflower, French
beans, beet-root, &c. These vegetables should be dressed with a little
oil, tarragon vinegar, pepper and salt, and can be placed in a mould or
plain round basin. This basin can now be filled up with a little water
thickened with corn-flour, hot. When it is cold, it can be turned out and
sent to table in the shape of a mould.
MELON SALAD.--Melon is sometimes served abroad as a salad, and a slice of
melon is often sent to table at the commencement of dinner, to be eaten
with a little salt, cayenne pepper, and sometimes oil and vinegar.
SALADS, SWEET.--Apples, oranges, currants, pine-apple, and bananas are
sometimes served as salads with syrup and sugar. They make a very nice
mixture, or can be served separately. When preserved pine-apples in tins
are used for the purpose, the syrup in the tin should be used for dressing
the salad. Whole ripe strawberries are a great improvement, as also a
wineglassful of brandy and a lump of ice.
SANDWICHES.--There is an art in cutting sandwiches--a fact which persons in
the habit of frequenting railway restaurants will hardly realise. A tinned
loaf is best for the purpose if we wish to avoid waste. The great thing is
to have the two slices of bread to fit together neatly, and there is no
occasion to cut off the crusts when made from a well-rasped tin loaf.
First cut off the crust from the top of the loaf, which, of course, must be
used for some other purpose. The best use for this top slice is to toast
it lightly on the crumby side, and cut it up into little pieces to be
served with soup. Next take the loaf, cut off one thin slice, evenly, and
let it fall on its back on the board you are using. Now butter very
slightly the upper surface. Next butter the top of the loaf, cut another
thin slice, and, of course, these two pieces of bread will be perfectly
level, and, if the two buttered sides be placed together, will fit round
the edge exactly.
TOMATO SANDWICHES.--Cut some very ripe red tomatoes into thin slices, and
cut them parallel with the core, as otherwise you will get them in rings
from which the core will drop out. Sprinkle some thin slices of
bread-and-butter with mustard and cress, dip the slices of tomato into a
dressing made with a little oil, pepper, and salt, well mixed up. Put
these between the bread-and-butter, and cut them into squares or triangles
with a very sharp knife. These sandwiches are very cool and refreshing,
and make a most agreeable supper after a hot and crowded ball-room. If you
wish to have them look pretty, pile them up in the centre of a silver dish,
and place a few ripe red tomatoes round the base on some bright green
parsley. Place the dish in an ice-chest for an hour before it is eaten.
MUSTARD AND CRESS SANDWICHES.--Place well-washed and dried mustard and
cress between two slices of bread-and-butter, and trim the edges. It is
best to pepper and salt the bread-and-butter first. Pile up the sandwiches
on a silver dish, and sprinkle some loose mustard and cress round the base.
EGG SANDWICHES.--Cut some hard-boiled eggs into very thin slices; season
them with pepper and salt, and place them between two slices of thin
bread-and-butter; cut the sandwiches into triangles or squares, pile them
up in a silver dish, place plenty of fresh green parsley round the base of
the dish, and place some hard-boiled eggs, cut in halves, on the parsley,
which will show what the sandwiches are composed of.
INDIAN SANDWICHES.--These are exactly similar to the above, with the
addition that the slices of hard-boiled eggs are seasoned with a little
curry-powder. If hard-boiled eggs in halves are placed round the base of
the dish, each half-egg should be sprinkled with curry-powder in order to
show what the sandwiches are.
MUSHROOM SANDWICHES.--Take a pint of fresh button mushrooms, peel them, and
throw them into lemon-juice and water, in order to preserve their colour;
or else take the contents of a tin of mushrooms, chop them up and stew them
in a frying-pan very gently with a little butter, pepper, salt, a pinch of
thyme, and the juice of a whole lemon to every pint of mushrooms. When
tender, rub the mixture through a wise sieve while the butter is warm and
the mixture moist. Add a teaspoonful of finely chopped blanched parsley,
spread this mixture while still warm on a thin slice of bread, and cover it
over with another thin slice of bread, and press the two slices of bread
together. When the mixture gets quite cold, the butter will set and the
sandwiches get quite firm. The bread need not be buttered, as the mixture
contains butter enough. Pile these sandwiches up on a silver dish,
surround the dish with plenty of fresh parsley, and place a few fresh
mushrooms whole, stalk and all, round them, as if they are growing out of
the parsley.
CHEESE SANDWICHES.--Oil a little butter, add some pepper and salt, and a
spoonful of made mustard and a pinch of cayenne pepper. When this mixture
is nearly cold, use it for buttering some thin slices of bread, and, before
it is quite cold, sprinkle them with some grated Parmesan cheese. Put the
two slices of bread together and press them, and, when cold,. cut them
into squares or triangles. Place plenty of fresh green parsley round the
dish, and, if you are using hard-boiled eggs for other purposes, take the
end of the white of egg, which has a little cup in it not much bigger than
the top of the finger, and put a little heap of Parmesan cheese in each
cup. Place a few of these round the base of the dish, on the parsley, in
order to show what the sandwiches are composed of.
CREAM-CHEESE SANDWICHES.--Chop up some of the white part of a head of
celery very fine, and pound it in a mortar with a little butter; season it
with some salt. Use this mixture and butter some thin slices of bread,
place a thin slice of cream cheese between these slices, cut the sandwiches
into squares or triangles with a very sharp knife, and pile the sandwiches
up on a silver dish. Surround the dish with parsley, and place a few
slices of cream-cheese, cut round the size of a halfpenny, round the base,
stick a little piece of the yellowish-white leaves of the heart of celery
in each piece.