=Canadian Potato Salad.=--Slice some cold boiled potatoes, add a few
almonds blanched and quartered, and a very small quantity of chopped
onions. Pour over this any good salad dressing, and garnish with
chopped parsley, beetroot, and slices of lemon.
=Celery and Nut Salad.=--Take two heads of celery, salad dressing (two
parts of oil and one of vinegar, salt and pepper), eighteen to twenty
walnuts, one tablespoonful of cream, mayonnaise dressing, and paprika
pepper.
Trim and wash the celery clean, cut into two-inch slices, and shred
finely, or if preferred, cut into dice. Put the cut celery into a bowl,
and pour over enough salad dressing to season it well. Cover over, and
let it stand for one or two hours. Shell and skin the walnuts; cut
them into shreds, or julienne strips. Now add the cream and mayonnaise
dressing to the celery. Mix the walnuts with this, and dress neatly in
a salad bowl. Sprinkle a little paprika over the surface, garnish to
taste, and serve.
=Cheese Salad.=--For a small luncheon dish, cheese salad can be quickly
made by putting thinly sliced or grated cheese in the middle of a dish,
surrounding it with lettuce, endive, or cress, and covering all with a
good salad dressing.--_Helpful Hints_, by Mrs. C. W. EARLE.
=Cherry and Banana Salad.=--Take equal portions of bananas and double
that quantity of strawberries. Mix a pint of strawberries when hulled
with a teacupful of caster sugar, mash them well. Pick the cherries and
stone them with a silver knife, slice the bananas, arrange them over
the mashed strawberries and sprinkle with sugar. Let all stand together
for an hour on ice if convenient.
=Cherry and Strawberry Salad.=--Stone half a pound of cherries and put
them in a salad bowl with two ounces of caster sugar over them, put the
same quantity of hulled strawberries over them, and another two ounces
of sugar; squeeze the juice of half a lemon over all. Stand on ice for
an hour before serving.
=Cherry Salad.=--Stone a quarter of a pound of cherries with a pointed
silver knife, as steel would spoil their colour. Arrange crisp lettuce
leaves, lightly turn with the fingers in a salad bowl, keeping the
heart of the lettuce for the centre, where it will stand up with a
cherry in the middle. Place the cherries at regular intervals among
the leaves, add a few quarters of peeled tomatoes, pour over a good
mayonnaise dressing, and serve at once.
=Cleopatra Salad.=--Take any cooked vegetables. Lima beans, corn, peas,
beetroot, being especially eligible; have all the ingredients very
cold. Cut into neat pieces, and dish on lettuce leaves, either the
crimped or brown edge being decorative. Serve with a French dressing.
=Cleveland Salad.=--Four cupfuls of boiling water, three lemons, one
ounce of gelatine, four cucumbers, one quarter of a can of red peppers,
salt to taste, and paprika as desired.
Make a hot and sweet lemonade; add a pinch of salt and paprika.
Dissolve the gelatine in a cupful of water. When it is dissolved mix it
with the lemonade. Slice the cucumbers very thin, and add the peppers.
Put both in a large mould, and pour the lemon gelatine over all. Set in
the refrigerator overnight. Serve with mayonnaise on a bed of lettuce.
=Clover-leaf Salad.=--Cook one cupful of English walnut meat for ten
minutes, with a sliced onion, three peppercorns, and a blade of mace,
in slightly salted water. Drain and pour cold water through, then take
off the thin skin. Cut enough celery into thin crossway slices to fill
one cup, using the crisp white stalk. Mix the celery and nuts, and
put a spoonful into the centre of three crisp lettuce leaves, put a
spoonful of mayonnaise on the top, and serve.
=Cold Potato Salad.=--Cut four cold steamed potatoes into slices.
Shred finely the tender parts of some celery. Chop very finely four
sprigs of parsley and shallot; mix, and place in the salad bowl.
Garnish with hard-boiled eggs and serve with dressing.
=Cranberry and Nut Salad.=--Pick over and wash one pint of cranberries,
and cook them with one cupful of sugar and one cupful of water till
tender; remove from the fire; press the juice through the sieve; soften
one tablespoonful of leaf gelatine in one-fourth of a cupful of cold
water, add the hot cranberry juice, and stir until the gelatine is
dissolved. Pour a layer into a dish wet with cold water; add a layer of
diced celery and chopped nut meats as soon as the jelly becomes firm
enough to hold them, repeat, having the last layer of jelly. When cold,
cut in squares, and serve with mayonnaise, garnishing with sprigs of
parsley or with white celery tops.--_Pictorial Review._
=Cucumber Salad.=--One cucumber, half a tablespoonful of finely chopped
parsley, vinegar, salad oil, salt and pepper.
Peel the cucumber finely, cut it into very thin slices, and place them
in a salad bowl or dish. Mix two parts of salad oil with one part of
vinegar, add the parsley, with salt and pepper to taste. Stir well, and
pour over the cucumber.
=Egg Salad.=--Boil six eggs for twelve minutes, put them in cold water
at once to cool, then shell them and chop finely. Add two small boiled
potatoes chopped equally fine, mix and sprinkle with Worcestershire
sauce, toss them so that the sauce will get all through the mixture.
Wash a head of lettuce, and arrange a few crisp leaves on separate
plates. Divide the chopped mixture into six parts, and place them in
the centre of separate plates. Make the French dressing by mixing
six tablespoonfuls of olive oil, three of vinegar, one saltspoonful
of salt, and half a saltspoonful pepper, and serve with rye-bread
sandwiches.
Green apples, uncooked, cut into thin slices may be served with a leaf
or two of lettuce, or as a substitute for lettuce. They contain a large
proportion of potash salts, and make a palatable salad.
=Endive Salad.=--Endive, cress, shredded celery, boiled beetroot, and
salad dressing. Separate the endive into tufts. Toss these in the salad
dressing, pile them high in a salad bowl, and garnish with celery,
cress, and beetroot.
=Everyman’s Salad.=--Thoroughly wash and pick over the tender leaves
of young spinach, dandelion, sorrel, nasturtium, wild thyme, oxalis,
shepherd’s purse, &c., chop or shred; mix in a bowl with a dressing
made by whisking up a little olive oil with the fresh juice of oranges,
lemons, limes, or grape-fruit; add a little chopped celery; decorate
with flowers of nasturtium. To give proteid value, add flaked walnuts,
or ground hazelnuts, or home-made curd cheese.
=Florida Salad.=--Cut slices from the stem ends of green peppers, and
remove the seeds. Refill with grape-fruit, peeled and cut into cubes;
add the tenderest stalks of celery cut into small pieces, and finely
chopped nut meats, allowing twice as much grape-fruit as celery and
one-third as many nut meats as grape-fruit. Arrange in nests of endive,
and serve with mayonnaise dressing.--_Buffalo Commercial._
=French Salad.=--(1) Put the tender leaves of lettuce into cold water
and wash them carefully, wipe them dry, and stand them in a circle in a
salad bowl. Sprinkle with half a teaspoonful of tarragon, the same of
chervil, of parsley, and of chives, and pour the following sauce over
them:
Mix in a cup, a tablespoonful of pure olive oil, one very small
teaspoonful of salt, one saltspoonful of pepper, and stir well. Add two
more tablespoonfuls of oil, and one of vinegar; if liked, add two drops
of onion juice. The salad must not be mixed until wanted; it can be
garnished with small radishes, or nasturtium flowers.
(2) Take equal parts of lettuce, shred celery, watercress, small salad,
beetroot, and spring radishes. Thoroughly wash them for a few minutes,
and when drained in a cloth gather up the four corners into the right
hand, and shake out all the water. Next, put the salad in a bowl,
season with equal proportions of oil and vinegar, two or three chopped
green onions, pepper and salt; mix and serve.
(3) Cut two or three ripe tomatoes in slices, break in small pieces
three heads of lettuce, and dish them up, in a circular row, in a salad
bowl or dish; fill the centre with either small Windsor beans, French
beans, garbanças or Spanish peas, pickled button onions, large green
peas, or haricot beans; all or any of these, to suit the convenience
and taste, should be gently mixed with some mayonnaise sauce.
=Frozen Salad (Tomatoes).=--Cook tomatoes in just enough water to
cover the bottom of a pan, then press the vegetables through a sieve;
add to the hot pulp a little extract of onion or grated onion, half
a teaspoonful of minced parsley, a teaspoonful of butter and celery
salt, and paprika to taste; cool, then freeze as for ice-cream. Add a
cupful of whipped cream to the mixture, then continue freezing. Spoon
into lettuce cups, turning a tablespoonful of French dressing over each
service. On each dish place wafers, and a ball of cheese rolled in
salted nuts.
=Fruit Salad.=--Half a tin of pineapple chunks, four oranges, four
bananas, the rind of two lemons, the juice of one small one, some
crystallised cherries, almonds, and desiccated cocoanut. Cut up all
the fruit into small dice, add the rind and juice of the lemon and
chopped almonds, and three tablespoonfuls of sugar, or more; allow this
to stand for an hour or two, for the flavours to amalgamate. Before
serving, sprinkle over it the cocoanut, and garnish with cherries, and
discard the lemon peal.
_N.B._--Any sort of fruit that is in season may be used, but tinned
pineapple always improves this salad.--Dr. JOSIAH OLDFIELD, _Fruitarian
Diet Recipes_.
=Green Salad.=--Take two heads of lettuce, one pennyworth of cress,
half a cucumber (finely sliced), one quarter of a Spanish onion
(sliced), two hard-boiled eggs (chopped or sliced), vinegar, salt,
pepper, sugar, salad dressing as recipe mentioned below. Wash, dry, and
cut up lettuce and cress, add onion, and mix all thoroughly, then add
seasoning; pour a little dressing at the bottom of the dish, and pile
the salad high up in the centre; garnish with the sliced egg and sliced
cucumber, then pour the dressing over.
=Hot Potato Salad.=--Cut boiled potatoes in very thin slices. Cover the
bottom of a baking dish with potatoes, season with salt and pepper,
sprinkle with finely chopped celery, then with finely chopped parsley.
Mix four tablespoonfuls of cider vinegar, and four tablespoonfuls of
olive oil. Add a slice of lemon cut one-third of an inch thick. Bring
to the boiling point, pour over the potatoes, cover, and let it stand
in a moderate oven till thoroughly heated. If possible, serve in the
same dish in which the salad is heated.
=Lettuce Salad.=--Use only the tender leaves; wash well in cold water,
wipe them dry, then break with the fingers into small pieces. Take two
or three yolks of hard-boiled eggs beaten up with one tablespoonful of
pure olive oil, salt and pepper to taste. Two more tablespoonfuls of
oil must be added gradually, and one of white wine vinegar. Mix well,
and garnish the salad bowl with nasturtium flowers.
=Lettuce Salad (2).=--Take the hearts of two lettuces, wash well, and
dry in a cloth. Place in a salad bowl with two hard-boiled eggs cut in
quarters; salt and pepper to taste. Pour over two tablespoonfuls of oil
and one of vinegar, mix well. The vinegar must never be put over the
lettuce until it is wanted. It will spoil the salad if left standing,
before it is used.
=Mexican Salad.=--Chop finely the meat of one dozen English walnuts.
Wash, and place lettuce leaves round the salad bowl, and over these in
the bottom of the bowl arrange two peeled bananas cut into thin slices.
Mix the chopped walnuts with mayonnaise dressing, and spread over the
bananas with a few bits of the half leaves of lettuce. Make another
layer of bananas and dressing. Serve a spoonful of the salad on two
nice leaves of lettuce; put a dash of paprika over the whole.
=Mixed Salad.=--Take one small cooked cauliflower, one cooked beetroot,
one small cucumber, two or three firm cooked potatoes, two ripe
tomatoes, one crisp lettuce, half a pint mayonnaise sauce or salad
dressing. Divide the cauliflower into small sprays, cut the beetroot
and potatoes into fine strips, slice the cucumber and tomatoes. Place
all these ingredients in layers in a salad bowl, piling somewhat high
in the centre, and season each layer with salt and pepper. Pour over
the salad dressing, and garnish with a border of lettuce previously
well washed and dried.
=Neufchâtel Cheese Salad.=--Line a bowl with lettuce, and if you like
the flavour of onion rub each leaf with a cut onion; put the cheese
through a fruit-press or wire-strainer over the lettuce. When ready to
serve, pour over one half cup of French dressing. If you have a few
pieces of red beet, it is very attractive to garnish the edge of the
dish with beets. This makes a very tasty salad.--_Philadelphia, North
American._
=Normandy Salad.=--Stew gently in their own liquor a small can of
French peas. Season with a little salt and pepper, and add a pinch of
sugar. When the peas have absorbed all the liquor allow them to cool.
Chop half a pound of English walnuts, and mix with the peas. Pour over
them half a cup of mayonnaise. Serve with lettuce.
=Orange and Lettuce Salad.=--Two oranges peeled and freed from pith and
pips and sliced in rounds to every three heads of well-washed lettuce
(the latter should be torn, not cut into pieces of suitable size);
allow half a small teaspoonful of finely minced shallot for every three
heads of lettuce, and add a dressing composed of two tablespoonfuls of
salad oil to one of tarragon or chilli vinegar; then add pepper and
salt to taste, and serve.
=Russian Orange and Cucumber Salad.=--Allow a thinly sliced orange to
each large cucumber, slice the latter; then mix, and use the dressing
indicated in the foregoing recipe.
=Orange and Pear Salad.=--Take six sweet oranges and six pears, peel
the oranges, free them from pith, quarter them, take out the pips
without wasting the juice, and reserve any juice which has escaped;
place them in a deep bowl; peel the pears thinly, cut each pear into
six lengthwise pieces, core them, add them to the oranges; add the
orange juice and a small sherry glassful of brandy, and leave in a
cool place for an hour; then pour over them the contents of a sixpenny
jar of orange syrup; cover the whole with whipped cream, but do not
sweeten it; sprinkle the top thickly with chopped blanched almonds and
pistachio-nuts, and serve at once. When pears are not to hand, grapes,
or very ripe apples make a good substitute, but pears undoubtedly give
the best result. When not to be served immediately this salad should
be placed upon ice, or, failing this, stand it in a bowl of cold water
until it is required.
=Picnic Salad.=--Another popular combination for salads consists of
oranges and bananas, apples and celery, cut in slices and dressed.
=Pilgrim Salad.=--Peel and cut tomatoes in half-inch slices, cut out
rounds from the centre of each with a sharp-pointed knife, and insert
four or five cooked asparagus tips. Lay them on crisp lettuce leaves.
Cut the centres of the tomatoes into cubes, and put these with several
stoned olives on one side of each plate. Put half a cupful of olive
oil into a pitcher, the strained juice of half a lemon, the strained
juice of half an orange, one teaspoonful of grated onion pulp, a
quarter of a teaspoonful of paprika, one teaspoonful of Worcestershire
sauce, a quarter of a teaspoonful of mustard, and one teaspoonful of
finely chopped parsley. Shake until thick and creamy, and pour over the
portions of salad.
=Pineapple and Grape-fruit Salad.=--Mix a cupful of chopped pineapple
with a shredded grape-fruit, and half a cupful of nuts blanched and
chopped, or celery. Add some preserved cherries, and serve on lettuce,
with mayonnaise dressing.
=Plum Salad.=--Pare and stone some small plums, and fill the cavity in
each with chopped nuts; arrange on a serving dish in circles of sliced
bananas and on the top of each plum, and on each of the banana slices
put a little whipped egg dressing. Serve immediately with a garnish of
crisp cress.
=Salad à la Monte Carlo.=--Four ripe firm tomatoes, two truffles, half
a pint of cooked asparagus points, six small artichoke bottoms cooked,
two lettuces, mayonnaise dressing, krona pepper. Blanch and peel the
tomatoes, and cut them into slices; cut the truffles into thin slices,
and the artichoke bottoms into shreds; wash and trim the lettuces; mix
all ingredients together in a basin, season with pepper and salt, and
a very little vinegar and oil; dress the whole in a pyramidal form on
a deep dish, or in a shallow salad bowl; garnish round the base with
groups of asparagus points. Pour a little mayonnaise sauce seasoned
with krona pepper over the whole, and serve a sauce-boat of this
dressing with the salad.
=Salad à la Princesse.=--Make with green vegetables such as peas,
asparagus tops, French beans, capers, and gherkins. The vegetables are
mixed and seasoned with salt, pepper, oil, tarragon vinegar and chopped
chervil, and served with a border of apple jelly, or of hard-boiled
eggs cut into quarters. It can also be served in a salad bowl without
any garnish.--C. HERMAN SEEN, _How to Cook Vegetables_.
=Salad Dressing.=--Put the yolks of two hard-boiled eggs into a basin,
add one teaspoonful of caster sugar, one teaspoonful of mustard,
one quarter of a teaspoonful of salt and pepper; mix well, and add
(slowly stirring all the time) one quarter of a pint of cream and one
tablespoonful of vinegar.
=Salads that Cost Nothing=, made of dandelions, sorrel, and nettles.
The latter are very pleasant to the taste, and if the young shoots are
steamed or boiled, can hardly be distinguished from spinach, also they
have valuable medicinal qualities.
Then the young shoots of brambles form another constituent for a salad,
as well as their fruit for jams and jellies, and with a small outlay
of one penny and a little trouble you can grow a crop of nasturtiums.
Not only will the flowers be useful for decorating your table, but you
have an excellent vegetable. Nasturtium leaves will add a piquancy to
your summer salads, and in the autumn you can pick some of the seeds
and make a tasty pickle with them. Put them in salt and water for
twenty-four hours, dry them, place them in a bottle, boil a teaspoonful
of peppercorns in half a pint of vinegar, strain, and when cold pour on
to the seeds and seal the bottle. The rest of the seeds you can leave
to ripen in order to provide yourself with next year’s crop.
A salad bag is a good thing to keep lettuce crisp and fresh. Remove the
outer leaves, spread the inner leaves and wash carefully, and hang to
drip dry in a square of cheesecloth or white mosquito netting knotted
together by its four corners. Suspend this from its own nail above a
sink, or in the lower part of the refrigerator if preferred, though
this adds little if anything to the crispness of the lettuce dried in a
bag.
=Sheldon Salad.=--One can of pineapple, four oranges, two bananas,
half a pound of Malaga grapes, and a quarter of a pound of candied
cherries. Cut the pineapples into small squares, seed the oranges, and
cut them up finely, seed the grapes, and cut them and the cherries in
halves; slice the bananas very thin. Serve on lettuce leaves, and pour
over the following sauce--the juice of the pineapple, one cup of sugar,
one tablespoonful of cornflour, one cup of walnuts cut up finely, and a
cup and a half of water. Mix the cornflour with a little of the water,
and add the pineapple juice, sugar, and the remainder of the water.
Boil until thick, and after it is cold add the nuts and glacé cherries.
This salad may be put together and frozen.
=Stuffed Prunes, with Lettuce.=--Let choice prunes soak overnight in
cold water. Steam until tender. Slit down one side, and remove the
stone from each; grate cheese; add a little finely chopped red pepper
or a dash of paprika, and enough mayonnaise dressing to mix the cheese
to a soft smooth consistency. Fill the open space in the centre of each
prune with the cheese mixture. Serve with toasted crackers and lettuce
salad, over which French dressing has been poured.
=Tomato Salad.=--Cut six good ripe tomatoes into rather thick slices,
place them in a salad bowl with finely chopped parsley, and chervil
sprinkled over them; put two saltspoonfuls of salt into a tablespoon,
cover well over with white pepper, pour in sufficient tarragon vinegar,
to fill the spoon. Stir carefully with the fork until the salt and
pepper are dissolved, and sprinkle carefully over the tomatoes; then
add two or three tablespoonfuls of the best salad oil.
=Welsh Onion Salad.=--Peel and slice two large Welsh onions, and two
cucumbers; put them on ice for twenty minutes, then drain and dry them
on a cloth. Arrange the slices of onion and cucumber alternately on a
dish, pour some mayonnaise over them, and serve.
Cucumbers should, if possible, always be kept on ice, and never be put
into salted water.
=Winter Salad.=--Cut up three boiled potatoes, one head of celery, one
boiled beetroot, add a few leaves of blanched chicory and one spoonful
of chopped parsley. Prepare the following sauce and pour over it, mix
well before serving:--
Take four tablespoonfuls of cream, one tablespoonful of vinegar, a
little pepper, one teaspoonful of salt; stir all these ingredients
well, and pour over the salad. The vinegar must be added drop by drop,
or it will curdle the cream.