SALADS
SALAD DRESSING
Mayonnaise Dressing No. 1
SUCCESS in making a Mayonnaise Dressing generally depends upon all the
ingredients being of the same temperature.
2 egg yolks
1 teaspoon salt
¼ teaspoon cayenne
1 teaspoon mustard
1 tablespoon vinegar
1 tablespoon lemon juice
1 cup olive oil
¼ teaspoon paprika
Mix salt, cayenne, mustard and paprika. Beat yolks well, and add to
seasonings; beat until mixture is thick, adding olive oil, drop by
drop, for the first four tablespoons, then more rapidly until oil is
used, thinning as needed with lemon juice and vinegar.
Mayonnaise Dressing No. 2
yolks of two hard-cooked eggs
1 teaspoon salt
1 teaspoon mustard
1½ cups olive oil
¼ teaspoon paprika
few grains cayenne
1 tablespoon vinegar
1 tablespoon lemon juice
1 raw egg yolk
Mash hard-cooked yolks; add raw yolk, salt, mustard, paprika and
cayenne. Stir until well blended; beat while adding four tablespoons
oil, drop by drop, then the remainder by teaspoonfuls, thinning by
adding lemon juice and vinegar as the mixture becomes too thick to
handle.
Mayonnaise Dressing No. 3
Use same ingredients as Mayonnaise Dressing No. 2, omitting yolk of raw
egg, and using one whole egg.
Mayonnaise Cream Dressing
Add one half cup cream beaten until stiff to Mayonnaise Dressing No. 1.
Butter Salad Dressing
¼ cup butter
2 tablespoons flour
2 teaspoons salt
2 teaspoons mustard
few grains cayenne
1 cup milk
½ cup vinegar
3 eggs
Melt butter; add flour, mustard, salt, cayenne and milk. Cook in double
boiler five minutes. Pour on to the beaten eggs; add vinegar, and cook
in double boiler until mixture thickens.
French Dressing No. 1
1½ teaspoons salt
⅛ teaspoon pepper
few grains cayenne
⅛ teaspoon paprika
6 tablespoons oil
3 tablespoons vinegar
Rub bowl with onion; mix salt, pepper, cayenne; add paprika, oil and
vinegar. Stir with a piece of ice.
French Dressing No. 2
½ teaspoon mustard
1 teaspoon salt
¼ teaspoon paprika
few grains cayenne
½ teaspoon finely minced onion
6 tablespoons oil
2 tablespoons vinegar
Mix onion, salt, mustard, paprika and cayenne. Mash until of a creamy
consistency; add oil and vinegar alternately, beating all the time.
French Dressing No. 3
1 teaspoon mustard
1 teaspoon salt
¼ teaspoon paprika
few grains cayenne
3 tablespoons lemon juice
6 tablespoons oil
Mix the dry ingredients; add lemon juice and oil alternately, and beat
until quite thick.
Cream Dressing
3 egg yolks hard cooked
1 teaspoon salt
⅛ teaspoon cayenne
1 teaspoon mustard
2 tablespoons vinegar
1½ cups thick cream
Mash the yolks; add salt, vinegar and mustard. Beat the cream until
stiff; add the beaten cream, little at a time, to the egg mixture; when
stiff, add cayenne.
Boiled Dressing
3 tablespoons butter
1 teaspoon salt
1 teaspoon mustard
½ teaspoon paprika
1 cup milk
3 egg yolks
¼ cup hot vinegar
Cream butter; add seasonings and hot milk; pour on to the egg yolks.
Cook in double boiler until thick; add vinegar, strain, and serve.
Boiled Cream Dressing
¼ cup butter
1 teaspoon salt
1 teaspoon mustard
1 teaspoon paprika
3 egg yolks
2 tablespoons flour
¼ cup vinegar
1 cup cream
Melt butter; add flour, seasonings, egg and vinegar; cook until thick;
add beaten cream. Beat well, chill, and serve.
Boiled Salad Dressing
3 eggs
1 tablespoon oil
1 tablespoon salt
½ tablespoon mustard
1¼ cups milk
¾ cup vinegar
Beat eggs slightly; add gradually oil, salt and mustard; when smooth,
add vinegar, then milk. Cook in double boiler, stirring constantly
until mixture thickens.
Horse-radish Cream Dressing
4 tablespoons grated horse-radish
1 teaspoon salt
2 tablespoons vinegar
¼ teaspoon paprika
few grains cayenne
¼ cup cream
Beat cream until stiff; add remaining ingredients and serve.
Horse-radish Cream Dressing No. 2
¼ cup grated horse-radish
2 tablespoons lemon juice
2 tablespoons vinegar
1 teaspoon Worcestershire Sauce
1 teaspoon salt
½ teaspoon mustard
½ teaspoon paprika
1 cup cream
Beat cream until stiff. Add remaining ingredients, and serve.
SALADS
Aspic Jelly Salad
Serve small molds of Aspic Jelly on crisp lettuce leaves. Garnish
with curled celery; marinate with French Dressing, and garnish with
Mayonnaise Dressing.
Butter Bean Salad
2 cups cold butter beans
French Dressing
Cream Dressing
2 hard-cooked eggs
parsley
few drops onion juice
Cover beans with French Dressing and let stand one half hour. Drain,
sprinkle with onion juice, mix with Cream Dressing. Arrange on serving
dish and garnish with slices of hard-cooked eggs, cut lengthwise, and
parsley.
Beet Salad
6 cooked beets
parsley
French Dressing
4 hard-cooked eggs
Cut beets in cubes; marinate with French Dressing; let stand one hour.
Chop the whites of the eggs until fine; press yolks through a sieve.
Arrange beets on salad dish in a mound. Garnish base of mound with
alternating rows of white and yolk of egg, and parsley.
Lima Bean Salad
Prepare, dress, and garnish the same as Butter Bean Salad.
Celery Salad
Wash, scrape, and cut in small pieces, one bunch of celery, using the
top leaves and upper part of stalks for garnishing. Cut the stalks in
two-inch pieces and curl both ends. Mix the celery with Mayonnaise
Dressing; let it stand in the ice chest one half hour. Garnish with
Mayonnaise, curled celery, and celery leaves.
Cabbage Salad No. 1
Mix one cup and a half of cabbage and one cup and a half of celery; add
one tablespoon chopped onion, one teaspoon Worcestershire Sauce, and
one cup Boiled Dressing. Chill and serve.
Cabbage Salad No. 2
Remove the center from a heavy white cabbage, leaving a shell. Shred
center and mix with Cream Dressing or Mayonnaise. Chill, fill cabbage
shell, arrange on a thick bed of parsley, and garnish top of shell with
a border of parsley.
Cauliflower Salad
Marinate one cup cold boiled cauliflower with a French Dressing. Drain,
add boiled dressing. Chill. Serve on bed of water cress and sprinkle
with grated Edam cheese.
Cherry Salad
Remove stones from two cups cherries. To cherries add one cup chopped
English walnuts, one cup chopped celery, and three fourths cup
Mayonnaise. Chill, arrange in lettuce nests, and garnish with one whole
cherry on top of each nest.
Cheese Salad No. 1
Mix two cream cheeses with one cup walnut meat. Moisten with cream;
shape into balls. Chill. Marinate two heads of lettuce; arrange in
nests; place five balls in each nest; sprinkle with finely chopped and
dried parsley. Pass French Dressing with this salad.
Cheese Salad No. 2
Mix two cream cheeses with one half cup chopped pimento. Season with
salt and cayenne; moisten with cream. Line a shallow baking pan with
paraffine paper; press cheese mixture in this pan to the depth of one
inch; cover with paraffine paper, and put under pressure, on ice. When
thoroughly chilled, cut in squares; arrange on lettuce leaves; garnish
with strips of pimento, radiating from the center. Pass French Dressing
with this salad.
Chestnut Salad No. 1
Cut two cups of boiled chestnuts in small pieces. Add two cups
oranges, cut in small pieces, one tablespoon lemon juice, and one cup
Mayonnaise. Chill, serve on lettuce, and garnish with grated orange
rind.
Chestnut Salad No. 2
Mix two cups boiled chestnuts, one cup celery, and one half cup sour
cherries, with one cup Cream Dressing. Chill and serve on water cress.
Garnish with cherries, walnuts and dressing.
Chicken Salad No. 1
Mix two cups chicken meat cut in small pieces, two cups celery, also
cut in small pieces. Marinate with French Dressing. Chill. Arrange in
salad bowl. Mask with Mayonnaise and decorate with hard-cooked eggs,
cut in slices, capers, and Mayonnaise pressed through a pastry bag and
tube.
Chicken Salad No. 2
Mix one cup each, cold cooked chicken cut in pieces, cucumber cut in
cubes, and celery cut in pieces. Marinate with French Dressing. Chill,
drain, mix with one half cup Mayonnaise. Arrange in salad bowl; garnish
with pimolas, yolks of eggs put through a strainer, whites of eggs
chopped fine, Mayonnaise and curled celery.
Chiffonade Salad
Cut celery into one-inch pieces, and pieces into straws, until one cup
is obtained. Remove the pulp from grapefruit, making one cup. Remove
the skin, and slice four medium-sized tomatoes. Break chicory leaves
into pieces for serving. Marinate all separately with French Dressing.
Arrange in separate mounds on a serving dish. Garnish each with chopped
chives, green peppers cut in strips, and parsley. Pass French and
Mayonnaise Dressing.
Chicory Salad
Separate leaves; marinate with French Dressing. Serve crisp and cold.
Cucumber Salad No. 1
Cut four cucumbers in strips, lengthwise, then in half-inch pieces. Add
one cup sweetbreads cooked, and cut in small pieces. Mix with Cream
Dressing, chill, and serve on crisp lettuce.
Cucumber Salad No. 2
Cut six small cucumbers in slices, not quite severing them. Cover with
French Dressing, chill, and serve one to each person.
Cucumber Salad No. 3
Mix one cup each of cucumber cut in cubes, cooked oysters cut in
pieces, and celery cut in pieces. Add one cup Cream Dressing. Chill.
Arrange on lettuce leaves in salad bowl.
Crab Salad
Marinate two cups crab meat with French Dressing. Drain; add one half
cup Mayonnaise Dressing; arrange in crab shells. Chill. Garnish with
pimolas and Mayonnaise Dressing.
Egg Salad No. 1
Cut six hard-cooked eggs in slices, crosswise. Cut twelve radishes in
crosswise slices. Marinate each, and arrange in layers on a bed of
lettuce. Garnish with Cream Dressing and radish roses.
Egg Salad No. 2
Cut six eggs in halves, lengthwise; remove yolks; add an equal amount
of cold cooked ham, chopped; moisten with Cream Dressing, return
to whites, and serve on a bed of water cress, chicory, or shredded
lettuce. Pass Cream Dressing with this salad.
Egg Salad No. 3
Remove the yolks from six hard-cooked eggs, leaving the whites in
rings. Mash yolks; add an equal amount of cold cooked veal or lamb, cut
in small pieces. Moisten with French Dressing; add one teaspoon chopped
chives; shape into balls, and arrange on bed of lettuce. Garnish with
white egg rings.
Endive Salad
Marinate leaves of endive with French Dressing. Chill one hour, and
serve crisp. Sprinkle with chopped chives.
Escarole Salad
Prepare the same as Endive Salad, and sprinkle with finely chopped
green peppers.
Lettuce Salad No. 1
Separate the leaves from two heavy heads of lettuce. Wash, drain,
chill; marinate with French Dressing. Chill; replace in former shape,
making one head out of the two, having all green leaves on the outside.
Lettuce Salad No. 2
Remove leaves from lettuce. Wash, drain and dry. Place leaves together,
roll, and cut in narrow ribbons. Marinate with French Dressing. Arrange
in nests, with a tablespoon of Mayonnaise in each nest.
Lobster Salad No. 1
Marinate four cups lobster in French Dressing. Chill, drain, mix with
one cup Mayonnaise Dressing, and arrange on white lettuce leaves.
Garnish with Mayonnaise and pounded lobster coral.
Lobster Salad No. 2
Mix two cups lobster meat with four hard-cooked eggs, chopped fine.
Marinate with French Dressing. Drain; add Mayonnaise; serve on lettuce;
garnish with chopped olives and sprinkle with finely chopped chives.
Lobster Salad No. 3
Mix equal parts of cucumbers cut in cubes, lobster cut in pieces,
tomatoes cut in pieces, with Mayonnaise Dressing. Chill; arrange
on lettuce leaves; garnish with alternate slices of tomatoes and
cucumbers; and Mayonnaise Dressing put through the pastry bag and tube.
Macedoine Salad
One cup each of string beans, green peas, carrots and celery. Sprinkle
with salt and cayenne, and marinate with French Dressing. Chill one
hour. Arrange in mounds on salad dish, and separate mounds with cold
cooked cauliflower which has been separated and marinated.
Any combination of cold cooked vegetables may be prepared in the same
way.
Onion Salad
Peel six Bermuda onions. Slice, and let them stand one hour in ice
water. Drain, sprinkle with sugar, and marinate with French Dressing.
Serve ice cold on cress.
Potato Salad No. 1
Cut raw potatoes in balls with French vegetable cutter. Cook three
cups of these balls with one sliced onion in boiling salted water
until tender. Chill, marinate with French Dressing, cover with boiled
dressing, arrange on salad dish. Sprinkle with chopped chives, and
garnish with a daisy made of hard-cooked eggs, cut lengthwise.
Potato Salad No. 2
Marinate one cup each of cold cooked potatoes, cut in dice, cold cooked
turnip, also cut in dice, and cold cooked beets, finely chopped.
Arrange in salad dish, separating each vegetable with small leaves of
parsley.
Rice and Vegetable Salad
Mix one cup each of celery, carrots and rice. Marinate all separately
with French Dressing. Arrange on lettuce leaves in shape of a mound,
having rice at the bottom and carrots at the top. Garnish with
spoonfuls of Mayonnaise on the lettuce.
Sardine Salad
Remove bones from one dozen sardines; mix four hard-cooked eggs finely
chopped, twelve pimolas finely chopped, and three pickles finely
chopped. Marinate with a French Dressing. Serve sardines on lettuce and
dot over them spoonfuls of the egg mixture.
Salmon Salad No. 1
Prepare the same as Lobster Salad No. 1.
Salmon Salad No. 2
Prepare and serve the same as Lobster Salad No. 2.
Salmon Salad No. 3
Mix two cups cold cooked salmon with enough Mayonnaise Dressing to make
it creamy. Pack in timbale molds, chill; remove from molds. Serve on
lettuce, and garnish with marinated slices of cucumber and Mayonnaise
Dressing.
Scallop Salad
Mix two cups of cold cooked scallops cut in small pieces, one cup of
celery cut in shreds, with Mayonnaise Dressing. Chill one hour. Serve
in nests of lettuce. Garnish with Mayonnaise, chopped olives and
chopped chives.
Shad Roe Salad
Marinate two cups each of cucumber and cooked shad roe. Chill one
hour; add one half cup Mayonnaise. Arrange in salad bowl; garnish with
marinated slices of cucumber and crisp lettuce leaves. Sprinkle the
slices of cucumber with chopped chives.
Shrimp Salad
Marinate two cups of shrimps with French Dressing. Add one half cup
each of olives and pimentoes. Chill one hour. Drain; add one half cup
of Mayonnaise Dressing; serve on lettuce and garnish with whole shrimps.
Spinach Salad
Mix two cups cold, cooked, and seasoned spinach, with four hard-cooked
eggs, finely chopped. Press into timbale molds; chill; remove; arrange
in nests of lettuce; cover with French Dressing. Garnish top and edge
of salad with egg, arranged like daisies. Pass Cream or Mayonnaise
Dressing with this salad.
Sweetbread Salad
Marinate one cup each of cold cooked sweetbreads, celery and cucumbers.
Chill one hour. Drain; mix with Mayonnaise; serve on lettuce, and
garnish with pimento.
Sweetbread and Cucumber Salad
Mix two cups sweetbreads and two cups cucumbers cut in small pieces,
with Mayonnaise Dressing; add one teaspoon gelatine, which has been
dissolved in water. Press in timbale molds. Chill; remove from molds,
and serve in individual nests of lettuce. Garnish with Mayonnaise
Dressing and chopped parsley.
Stuffed Tomato Salad No. 1
2 cups chicken stock
1½ tablespoons gelatine
¼ cup chopped chicken
¼ cup chopped ham
2 chopped pickles
2 chopped pimentoes
1 tablespoon lemon juice
1 tablespoon chopped parsley
6 tomatoes
Heat chicken stock; season highly; dissolve gelatine in stock; add
chicken, ham, pickles, pimentoes, lemon juice and parsley. Remove a
slice from the top of each tomato, scoop out the pulp, fill the shells
with the chicken jelly. Chill and serve on crisp lettuce leaves.
Stuffed Tomato Salad No. 2
Remove the skin from eight tomatoes; scoop out the inside. Chill
shells. Drain pulp; add equal quantity of celery, shrimps and cucumber,
mixed with Mayonnaise Dressing. Refill shells; serve on cress, and
garnish with Mayonnaise Dressing.
Tomato and Nut Salad
Remove the skin from eight tomatoes; scoop out the inside; mix the
drained pulp with equal amount of chopped walnuts and one fourth cup
chopped green peppers. Add Mayonnaise Dressing or Cream Dressing.
Refill tomato shells; serve in lettuce nests, and garnish with
Mayonnaise Dressing.
French Fruit Salad
Remove the skin and seeds from one cup of white grapes. Cut three
bananas in cubes and cover immediately with lemon juice. Remove the
skin and white from six oranges and cut in small pieces. Mix with
Mayonnaise Dressing; arrange in nests of white lettuce leaves, or serve
in halves of oranges. Garnish with Mayonnaise Dressing.
Martin Salad
Cook a two-pound slice of halibut with one onion cut in slices, four
slices of carrot, two tablespoons vinegar, six cloves, bit of bay leaf,
and four peppercorns, in water to cover, until tender. Chill, and
marinate with French Dressing. Cook four cups potato balls in boiling
salted water, with two slices onion and four cloves. When done, drain
and cover with hot salad dressing. Marinate two cups each of French
peas and flageolettes with a French Dressing. Cut three tomatoes in
slices, and marinate with French Dressing.
When all these ingredients are thoroughly chilled, rub the salad
dish with onion; lay slice of halibut in center; garnish with Cream
Mayonnaise; arrange potatoes at either end of slice, and sprinkle
with finely chopped parsley. Arrange a mound each of flageolettes and
peas on either side of halibut; cover halibut with slices of tomato
overlapping each other; garnish with the heart leaves of lettuce,
arranged at intervals around the dish. Pass Mayonnaise Cream Dressing.
Vegetable Salad
Mix one cup cold cooked potatoes, one cup Tomato Jelly cut in cubes,
and one cup cold cooked peas. Marinate with French Dressing; arrange on
a salad dish; mask with Mayonnaise or Cream Dressing, and garnish with
slices of tomato around the edge, and mounds of peas alternating with
mounds of chopped pimolas.
Vegetable Oyster or Salsify Salad
Mix two cups cold cooked salsify, cut in small pieces, with a French
Dressing; let it stand one hour. Rub salad bowl with clove of garlic.
Arrange bed of cress in salad bowl; cover with two tablespoons Cream
Dressing. Cover with drained salsify, and cover whole with Cream
Dressing. Garnish with radish roses.
Waldorf Salad
Mix one cup each of small pieces of celery, apple cut in balls, and
English walnuts broken in small pieces. Add one teaspoon salt, two
tablespoons orange juice, and the grated rind of one orange. Add one
cup Mayonnaise Dressing. Serve in lettuce nests or in apple cups, made
by scooping out the pulp. Garnish with Mayonnaise Dressing and pieces
of the apple skin cut in fancy shapes.
Apple Salad
Scoop out the center of eight red apples with a vegetable scoop. Mix
with equal parts of finely chopped celery and Boiled Dressing. Fill
apple shells and serve on bed of curled celery.
Grape Fruit Salad No. 1
Mix equal quantities of grape fruit and English walnut meats, with one
half cup Mayonnaise Dressing. Serve in grape fruit cups in lettuce
nests.
Grape Fruit Salad No. 2
Shred four green peppers, two red peppers, and two grape fruit. Mix
with one cup chopped celery and one cup Cream Dressing. Serve on
marinated water cress and garnish with stars of red and green peppers.
Sweet Grape Fruit Salad
Use same ingredients as for Grape Fruit Salad, substituting Wine
Dressing for Mayonnaise Dressing.
Orange Salad
Marinate eight oranges cut in slices with French Dressing. Season
highly with cayenne. Serve on water cress.
Orange Salad No. 2
Cut thin round slices of orange without removing skin; arrange in
layers in salad bowl. Serve on bed of water cress, and marinate with
French Dressing.
Orange Salad No. 3
Cut six oranges in halves, take out the pulp, and remove veins and
sections. To the pulp add one fourth cup powdered sugar, one fourth cup
chopped mint, and two tablespoons each of wine, lemon juice and orange
juice. Serve in champagne glasses, and garnish with one red cherry and
a bit of angelica.
Pineapple Salad
Shred one pineapple; add same amount of white grapes, skinned and
seeded, equal amount of celery cut in small pieces, and one half cup
castana nuts shredded finely. Moisten with Cream Mayonnaise. Serve on
lettuce leaves and garnish with red cherries.
Sweet Fruit Salad
Use same ingredients as for Pineapple Salad, substituting a Wine
Dressing for Cream Mayonnaise Dressing.
Tomato Jelly
2 cups tomatoes
4 peppercorns
2 cloves
1 slice of onion
1 teaspoon Worcestershire Sauce
½ teaspoon salt
½ teaspoon paprika
2 teaspoons gelatine
½ cup cold water
Soak gelatine in cold water. Cook the remaining ingredients fifteen
minutes, strain, add gelatine, when dissolved pour into individual
molds or into a border mold. When cold, turn out and garnish with
Mayonnaise Dressing or Celery Salad.