quantity of cream. Fill three fourths full with coffee and weaken
slightly with freshly boiling water. Coffee poured into cream and
afterward weakened with boiling water is an entirely different
beverage from that which results when the process is reversed. Anybody
knowing why, please write.
Never, never, never under any circumstances use the same coffee twice,
or add fresh coffee to the remnant in the pot, if by chance there
should ever be any left. Trim over last year's hat, if you must, and
buy no books for a year except this one, but do have the daily coffee
_right_.
Our deep feeling on this subject is caused by our own cherished
reputation for coffee making, which extends as much as three blocks in
every direction of the compass.
BOILED COFFEE
One cupful of ground coffee, mixed with a raw, unbeaten egg, and part
of the shell. Add half a cupful of cold water, and put it into the
coffee-pot. Pour over four cupfuls of boiling water, and as it rises
and begins to boil, stir it with a silver spoon. Let boil hard for ten
or fifteen minutes, then take from the fire. Pour out one cupful of
the coffee, then put it back, and set the pot on the back of the stove
for five minutes to settle.
CAFE GLACE
A welcome variant in summer, even for people who do not like cold
coffee. Fill iced-tea glasses three fourths full of inch cubes of ice,
add a lump or two of sugar, and pour in the coffee, boiling hot. Do
not stir, but add the cream immediately. For some strange reason, it
is better than if the hot coffee is poured over the ice, sugar, and
cream. Anybody knowing why, please write.
CHOCOLATE
Make exactly like cocoa, using milk instead of water. A few drops of
vanilla added to chocolate pleasantly accentuates its flavor.
COCOA
Directions are given on the package the cocoa comes in. If not, buy
another kind.
TEA
Cheap tea contains sawdust, dried and powdered hay, grass-seed, and
departed but unlamented insects. Moral--buy good tea, or go without.
Have the kettle boiling, and take the water at the first boil. Scald
out the tea-pot, which must never be of metal, and put into it one
teaspoonful of tea for each person, and one for the pot, or more, if
curly hair for the drinker is desired. Pour one cupful of boiling
water for each person and another for the pot upon the tea, and pour
off the tea inside of three minutes. After that the boiling water
busies itself in taking tannic acid out of the tea grounds. Tannic
acid hardens albumen into a leathery substance of which the most
courageous stomach is rightfully suspicious, and also puckers the
mucous membrane of the stomach into smocking. Persistent drinking of
boiled tea is quite likely to relieve the stomach altogether of its
valued and hard-worked mucous membrane.
SIMPLE SALADS
A salad with mayonnaise dressing is an ideal _piece de resistance_ for
luncheon. It furnishes the necessary carbon in a light and easily
assimilated form, and, if well made, is always palatable.
Strictly speaking, there are but two salad dressings, French and
mayonnaise. The boiled dressing, with all its variations, is,
technically, a sauce. A true salad dressing is made almost entirely of
oil.
To make French dressing, put into a bowl or soup plate a pinch of
salt, a dash of red pepper, and three tablespoonfuls of olive-oil.
Stir with a silver spoon until thoroughly mixed, then add one
tablespoonful of tarragon vinegar, and stir until thick. French
dressing must not be made until it is to be used, as it very quickly
wilts a vegetable salad. Four or five tablespoonfuls of oil may be
used to one of vinegar or lemon-juice if desired, and French dressing
may also be seasoned with tabasco sauce, Worcestershire, dry mustard,
celery salt, or any preferred condiment.
To make mayonnaise, put into an earthen bowl the yolk of a fresh egg
and a pinch of salt, a dash of red pepper and half a teaspoonful of
dry mustard. Place the bowl on ice or in ice water. Pour one cupful of
olive-oil into a small pitcher from which it will drop easily. When
the egg and seasoning are thoroughly mixed, begin to add the oil,
using a silver teaspoon, and rubbing rather than stirring. Add the oil
until a clear spot is formed upon the egg, then mix until smooth. Only
a few drops can be added at first, but the quantity may be gradually
increased. The clear spot upon the egg is an infallible test of the
right quantity of oil. If too much oil is added, the dressing will
curdle. A few drops of lemon-juice and long beating will usually make
it right again. If this fails, set the bowl directly on the ice in the
refrigerator, and let stand half an hour. If it is still curdled,
begin again with the yolk of another egg and add the curdled
mayonnaise by degrees to the new dressing.
When the mayonnaise is so thick that it is difficult to stir it, add
the juice of half a lemon, or more if desired. If wanted still
thinner, add a little cream at serving-time, but a stiff,
creamy-yellow mayonnaise is a culinary triumph.
With a little experience, mayonnaise is very quickly made. It need not
take more than ten or fifteen minutes to make enough abundantly to
serve six people. Packed in jelly glasses, and covered with wax paper,
or the cover of a jelly glass, mayonnaise will keep a week or more in
a cool place.
A quick mayonnaise can be made by putting into a bowl half a
teaspoonful of salt, a dash of red pepper, half a teaspoonful of dry
mustard, the yolk of an egg, four tablespoonfuls of olive-oil, one
tablespoonful of lemon-juice or tarragon vinegar, and beating all
together with the egg beater. If it fails to thicken, it is because
the egg is not strictly fresh, but even if it does not thicken, it is
palatable. A small jar of mayonnaise dressing, kept upon the ice, is
an ever present help in time of trouble.
All vegetables used for salads must be in prime condition. Lettuce
must be crisp, and only the perfect leaves used. Ragged edges may be
trimmed off with the scissors. The head lettuce is best for all
salads, but the leaf lettuce may be used if the other is not
obtainable. It is sometimes shredded into ribbons with a sharp knife
or scissors, but lettuce should be torn rather than cut, as cutting
breaks and bruises the fibres.
Salads with mayonnaise dressing are too rich to serve at dinner, and
hence are relegated to luncheons, Sunday-night suppers, and
hot-weather dinners, where no other meat is served.
The variety of salads is inexhaustible, and new combinations are
invented every day, many of them elaborate and very difficult to make.
The following salads, however, will be found simple, convenient, and
in every way satisfactory.
CHICKEN SALAD
Mix cold, cooked, shredded chicken with half the quantity of finely
cut celery, mix with mayonnaise dressing, and serve on a bit of
lettuce. Garnish with parsley and slices of hard-boiled egg. Canned
chicken may be used, but it is not as good.
CHICKEN AND MUSHROOM SALAD
Equal parts of chicken and cooked mushrooms. Mayonnaise.
MOCK CHICKEN SALAD
Cold roast pork, shredded with the fingers and mixed with half as much
finely cut celery. Mayonnaise.
CHICKEN AND SWEETBREAD SALAD
Cold, cooked, shredded chicken, and half the quantity of cooked
sweetbreads cut fine. Mayonnaise.
CHICKEN AND NUT SALAD
Add a few pecans or English walnuts, cut coarsely, to chicken salad.
ALMOND SALAD
Stone and chop six olives. Add half a cupful of blanched and shredded
almonds, and half a cupful of tender celery cut fine. Serve on lettuce
leaves, with mayonnaise.
ASPARAGUS SALAD
Boil, drain, and cool the asparagus. Serve on lettuce leaves with
French dressing, and garnish with slices of hard-boiled egg.
APPLE AND CRESS SALAD
Cut sour apples into dice. Mix with watercress, carefully picked over,
and French dressing.
APRICOT SALAD
Chill the fruit, pare, stone, cut in halves, arrange on lettuce
leaves, and pour over French dressing made with lemon-juice.
ASPARAGUS AND SALMON SALAD
Flake cold, boiled salmon, mix with cooked asparagus tips, and add a
little finely cut celery. Mayonnaise.
BEAN SALAD
Lima beans boiled, drained, and cooled, chopped onion and minced
parsley. Mayonnaise.
BORDEAUX SALAD
Celery and olives, coarsely cut. Mayonnaise.
BANANA SALAD
Chill the fruit, peel, slice thin, pour over French dressing made with
lemon-juice, and serve at once on lettuce leaves.
BANANA AND CHERRY SALAD
Prepare as above, mixing the bananas with a few maraschino cherries,
cut into quarters.
BANANA AND PIMENTO SALAD
Prepare as above, using shredded scarlet pimentos instead of the
cherries.
BANANA AND CELERY SALAD
Six bananas, half a cupful of nuts cut fine, and two stalks of celery
cut fine. Peel the bananas carefully, cut the fruit into dice, mix
with the nuts and celery, add mayonnaise, fill the banana skins,
chill, and serve on lettuce leaves.
BIRD'S-NEST SALAD
Take the yolks of hard-boiled eggs and rub to a paste with an equal
quantity of Neufchatel cheese. Season with salt and paprika, and make
into egg-shaped balls. Make a mound of the shredded whites and lay the
egg-balls upon it, flecking them with black pepper. Surround the dish
with the heart-leaves of head lettuce, and serve mayonnaise dressing
in a dish apart.
CELERY SALAD
Crisp, tender celery cut fine, mixed with a little chopped onion and
mayonnaise. Serve on lettuce.
CAULIFLOWER SALAD
Boil a large cauliflower in salted water until tender. Drain, cool,
separate the flowerets, sprinkle with chopped onion and parsley, and
set on ice. When thoroughly chilled, mix with mayonnaise, and serve on
lettuce leaves.
BOHEMIAN SALAD
Mix fried oysters or fried scallops, cold, with half the quantity of
finely cut celery. Serve very cold on lettuce leaves with mayonnaise.
CRAB SALAD
Use the meat of boiled crabs flaked into pieces of uniform size. The
canned crab meat is very good. Add half the quantity of finely cut
celery, mix with mayonnaise, and serve on lettuce leaves.
CRESS SALAD
Watercress and nasturtium leaves. French dressing. Garnish with
nasturtium blossoms.
CALF'S-BRAIN SALAD
Parboil the brains in acidulated water, blanch, cool, and remove all
veins and membranes. Break in pieces and proceed as for Crab Salad.
CUCUMBER SALAD
Peel, slice, and chill the cucumbers. Drain, mix with chopped onion,
or small bits of the large white onions. French dressing.
CUCUMBER AND RADISH SALAD
Prepare as above, and add a few radishes, sliced but not peeled. The
onion may be omitted.
COTTAGE CHEESE SALAD
Make soft cottage cheese into balls the size of a bird's egg. Arrange
carefully with cucumber dice and a little chopped onion. French
dressing.
CREAM CHEESE SALAD
Prepare cheese as above, coloring the balls with spinach juice or
green color paste. Sprinkle with chopped parsley, arrange on lettuce
leaves, and pour over French dressing.
CUCUMBER JELLY
Cut peeled tomatoes and cucumbers into dice, saving the juice. Season
with grated onion, pepper, and salt. Mix with hot water, in which
gelatine has been dissolved, let cool, break up and serve in tomato
shells with mayonnaise. When gelatine is used in salads, half a
package to each two cupfuls of salad material is about the right
proportion.
CHERRY SALAD
Maraschino or ox-heart cherries stuffed with hazel nuts. Serve very
cold on lettuce leaves with mayonnaise.
CELERY AND NUT SALAD
Celery and pecans, or English walnuts, coarsely cut. Mayonnaise.
CAULIFLOWER AND BEET SALAD
Cooked cauliflower flowerets and dice of cold, boiled beets. Serve on
lettuce with mayonnaise.
CHEESE AND TOMATO SALAD
Slices of tomato with small bits of Edam cheese. Serve on lettuce
leaves with French dressing.
CELERY JELLY SALAD
Put into a saucepan two cupfuls of strained tomatoes, a tablespoonful
of grated onion, a bay leaf, and a pinch of celery seed. Bring to a
boil, set aside for fifteen minutes, add half a package of gelatine
that has been soaked in half a cupful of cold water, half a
teaspoonful of salt, and the juice of half a lemon. Stand over boiling
water until the gelatine is all dissolved. Strain, stir in a quantity
of finely cut celery, set on ice, stir until it begins to thicken,
mould in small cups, and chill. At serving-time, turn out on a bed of
lettuce leaves and mask with mayonnaise.
CHESTNUT SALAD
Shell and blanch the nuts, boil until tender, drain, and peel. Add an
equal quantity of finely cut celery and some bits of pimento.
Mayonnaise.
CHICKEN ASPIC SALAD
Use strong, clear chicken stock or the chicken juice which comes in
cans, and half a package of gelatine to each pint. When the jelly
begins to thicken, stir in lightly broken English walnuts, mould,
chill, turn out on plates covered with lettuce leaves, and mask with
mayonnaise.
TOMATO ASPIC SALAD
Use the juice and strained pulp of fresh or canned tomatoes. Season
highly with salt, pepper, grated onion, and vinegar. Use half a
package of gelatine to each two cupfuls of juice and pulp, mould in
small cups, chill, turn out on lettuce leaves, and mask with
mayonnaise.
BELLEVUE SALAD
Make the tomato aspic according to directions given above. When it
begins to stiffen, stir in lightly flaked shrimps and cucumber dice,
mould, chill, turn out on individual serving dishes, surround with
the tender heart-leaves of head lettuce, and mask with mayonnaise
dressing.
CHICKEN SALAD EN BELLEVUE
Make the tomato aspic and mould in a border mould. At serving-time
turn out upon a platter, fill the centre with chicken salad and
surround with tomato aspic. Garnish with the heart-leaves of head
lettuce.
CUCUMBER ASPIC SALAD
Chop cucumbers fine, or grate on a coarse grater. Season with onion
and celery, or a little celery seed. Add salt, pepper, and vinegar to
taste, and save every drop of the juice. Tint with green color paste
if desired. Use one package of gelatine to each quart of the pulp, and
proceed according to directions given for other aspic salads. Turn
into a border mould and chill on ice. At serving-time cover the
platter with lettuce leaves, turn the border out of the mould and fill
the centre with a fish salad.
CELERY AND RADISH SALAD
Prepare the celery as usual, but do not peel the radishes. Slice them
thin and leave the little red line around each slice. Chill
thoroughly, mix with mayonnaise, and serve on lettuce leaves. Garnish
with whole radishes.
CABBAGE SALAD
Select a small, heavy, shapely head of white cabbage. Cut a slice off
the top and scoop out the interior carefully, leaving a thin shell.
Shred the inner portion with an equal quantity of crisp celery, mix
with mayonnaise and serve in the cabbage. A few nut meats may be
added. Sometimes the cabbage bowl is filled with fried oysters, and
the celery and cabbage salad served on lettuce leaves.
SALAD A L'ESPAGNOLE
Scald, skin, and cool large, smooth tomatoes, cut a slice off the
blossom end and scoop out the pulp with a silver spoon. Drain the
pulp, add an equal quantity of cucumber dice, cut small, and a little
grated onion to season, mix with a French dressing and fill the tomato
shell with the mixture. Put a spoonful of mayonnaise on top of each
tomato and serve on individual plates covered with lettuce leaves.
GRAPE SALAD
Use large, white, California grapes, peel, seed, and cut in halves.
Mix with sour orange slices, and any preferred nuts. Use French
dressing made with lemon-juice, and serve on lettuce leaves.
GRAPE SALAD--II
Prepare as above, using apples in place of the oranges.
GRAPEFRUIT SALAD
Break the pulp of grapefruit into small bits and drain, reserving the
juice. Arrange on lettuce leaves, sprinkle with cut English walnuts,
and pour over a French dressing made of oil and the juice of the
fruit.
ITALIAN SALAD
Six cold, cooked potatoes, cut in dice, six flaked sardines, three
small cucumber pickles, chopped, and a stalk of celery cut fine.
French dressing.
LETTUCE SALAD
Use the crisp heart-leaves of head lettuce, and dress with French
dressing. Serve with cheese and toasted crackers.
ENDIVE SALAD
Use the crisp leaves of endive and prepare as above.
MARGUERITE SALAD
Make a bed of lettuce leaves on each individual dish. Slice
hard-boiled eggs lengthwise, and remove the yolks whole. Put a yolk in
the centre of each plate and arrange the white around it, cut in
strips to resemble the petals of a Marguerite. French dressing.
MARQUISE SALAD
Tomatoes sliced and sprinkled with chopped onion, parsley and finely
cut celery. Serve on lettuce leaves with French dressing.
NORMANDY SALAD
Three cucumbers and three hard-boiled eggs, cut in dice, a cupful of
olive meat, and half a cupful of pecan or English walnut meat, broken,
but not chopped. Mayonnaise. The egg may be omitted.
NUT AND SWEETBREAD SALAD
A can of shrimps, a pound and a half of sweetbreads, cooked and cut
into dice, a can of French peas, a can of mushrooms, a cupful of
English walnuts, half a cupful of blanched almonds, and a cupful of
finely cut celery. Mix with mayonnaise and serve on lettuce leaves.
Half, or even a third, of this quantity is sufficient for a small
family.
ORANGE SALAD
Thin slices of very sour oranges, sprinkled with cut English walnuts.
Serve on lettuce leaves with French dressing made with lemon-juice.
Especially good with game.
PIMENTO SALAD
Shredded pimentos, sliced olives, finely cut celery, and a
tablespoonful of chopped onion to each pint. Mayonnaise. This salad
should be half celery, one fourth pimentos, and one fourth olives.
PIMENTO SALAD--II
Hard-boiled eggs cut into eighths. Half the quantity of shredded
pimentos, and as much olive meat as pimentos. To each pint of the
salad add one tablespoonful of the tiny pearl onions which come in
bottles. Mix with mayonnaise, and serve on lettuce leaves.
PEPPER SALAD
Sliced tomatoes and cucumbers, shredded green peppers, chopped onion,
and French dressing.
PARISIAN SALAD
Boil French peas in their own juice, drain, cool, and mix with cut
walnut meats. Soak for an hour in French dressing, drain, put into
lemon cups on lettuce leaves, and serve with a spoonful of mayonnaise
on top.
PORTUGUESE SALAD
Celery, English walnuts, and shredded pimentos. Mayonnaise.
PEACH SALAD
Prepare according to directions given for Apricot Salad, and stuff the
halves with maraschino cherries and chopped nuts.
RUSSIAN SALAD
Make tomato aspic in a border mould, turn out on a platter and fill
the centre with celery mayonnaise.
PINEAPPLE SALAD
Pineapple, oranges, bananas, and strawberries, cut coarsely. French
dressing made with lemon-juice. Serve in the pineapple shell, or in
orange baskets, or banana skins.
SCALLOP SALAD
Parboil the scallops, drain, and cool. Cut coarsely, and mix with half
the quantity of finely cut celery. Mayonnaise.
OYSTER SALAD
Prepare according to directions given above. Mushrooms may be added if
desired.
STUFFED-TOMATO SALAD
Scald, drain, skin, and chill large, well-shaped, ripe tomatoes. Cut a
slice off the blossom end, scoop out the pulp, drain, mix with an
equal quantity of finely cut celery and a little minced onion. Mix
with mayonnaise, fill the shells, put a spoonful of stiff mayonnaise
on top, with a little sprig of parsley upright for a garnish, or an
English walnut meat. Any salad which combines well with the flavor of
tomato may be served in tomato shells, and as a cupful of salad will
stuff several tomatoes, the problem of insignificant salad left-overs
is often solved in this way.
SHRIMP SALAD
Use either canned or fresh shrimps. Break into small bits, mix with
mayonnaise, and serve on lettuce leaves.
SUMMER SALAD
Slice peeled tomatoes, drain, and mix with sliced cucumbers and finely
chopped onion. Mayonnaise.
SALMON SALAD
Use boiled, fresh salmon. Free from skin, fat, and bone, and flake.
Mix with finely cut celery and a few capers. Mayonnaise.
SALMON SALAD--II
Prepare as above, using cucumber dice and a bit of chopped onion
instead of the celery and capers. Mayonnaise.
SARDINE SALAD
Drain the sardines, sprinkle with lemon-juice, and alternate with
hard-boiled egg quarters on a bed of lettuce leaves. French dressing.
SHAD ROE SALAD
Boil the roe, chill, slice, and add finely cut celery and boiled beet
dice. Mayonnaise.
SHAD ROE SALAD--II
Prepare the roe as above and mix with sliced cucumbers. Season with
chopped onion and mix with mayonnaise.
SWEETBREAD SALAD
Prepare according to directions given for Calf's-Brain Salad.
SALSIFY SALAD
Boil, drain, and cool, cut into dice and combine with an equal
quantity of potatoes, lima beans, or cauliflower. French dressing.
SPINACH SALAD
Mould cooked and chopped spinach in small cups. Turn out on individual
dishes, garnish with hard-boiled eggs and beet dice. French dressing.
STRING BEANS SALAD
String the beans, but do not cut them. Boil, drain, and cool. Serve on
lettuce leaves with French dressing and garnish with nasturtium
blossoms.
SHRIMP AND CUCUMBER SALAD
Cut the shrimps coarsely and sprinkle with French dressing. At
serving-time, drain, mix with an equal quantity of crisp cucumber
dice, and serve on lettuce leaves with mayonnaise.
VIENNA SALAD
Finely cut celery, apple dice, and shreds of green pepper. Mayonnaise.
WALDORF SALAD
Sour apples, peeled and sliced, English walnuts, and finely cut
celery. Mayonnaise.
MUTTON SALAD
Cut cold roast or boiled mutton into dice, using none of the fat.
Arrange on lettuce leaves, season with salt and pepper, add a few
capers, and mix with mayonnaise dressing.
MUTTON AND ASPARAGUS SALAD
Prepare according to directions given above, using an equal quantity
of cold, cooked asparagus instead of the capers.
MUTTON AND PEA SALAD
Prepare according to directions given above, using peas instead of
asparagus.
CHESTNUT SALAD--II
Prepare according to directions given for Chestnut Salad--I. Mix with
an equal quantity of sour apples cut into dice. Mayonnaise.
CRESS AND WALNUT SALAD
Wash and drain a bunch of watercress, pick off the tender sprigs and
place in a salad bowl. Add half the quantity of broken English-walnuts
which have been soaked in lemon-juice. Dress with a French dressing
made of twice as much oil as vinegar and no seasoning except salt.
SHAD ROE SALAD--III
Cook the roe with a slice of onion in salted, acidulated water for
twenty minutes. Drain, cool, cut into slices, and sprinkle with French
dressing. Add cucumber dice and chopped olives. Mix with mayonnaise,
garnish with peppers, and serve on lettuce leaves.
SALMON SALAD--III
Open a can of salmon, break into large pieces, remove the bones, skin,
and fat, and lay on a plate. Slice two tomatoes and mince finely a few
small cucumber pickles. Mix the tomatoes with the pickle and put
around the salmon, with a little on top. Cover with a mayonnaise, to
which chopped pickles and capers have been added, and garnish with
lettuce and parsley.
ITALIAN SARDINE SALAD
Four sardines, three large potatoes, three eggs, seasoning, four
anchovies, half a cupful of lima beans cooked, and plenty of oil and
vinegar. Bake the potatoes, peel them, and set them aside to cool.
Boil the eggs hard. Slice the potatoes into a bowl and add the beans.
Skin and bone the sardines and anchovies, break into bits, and mix
them with the vegetable. Put the yolks of two of the eggs into a bowl,
add a pinch each of mustard and salt and enough oil to make a smooth
cream. Add one third as much vinegar as oil. Pour this dressing over
the vegetables and add the shredded whites of the eggs. Garnish with
the whole egg cut in slices and a few stoned olives.
EGG AND CHEESE SALAD
Slice half a dozen hard-boiled eggs. Line a salad dish with lettuce
leaves, cover with a layer of the eggs, and sprinkle thickly with
grated cheese. Thin some mayonnaise with a little cream and spread
over the cheese. Add another layer of eggs and cheese and a sprinkling
of chopped cucumber pickle. Put in the remainder of the eggs, cover
with mayonnaise and sprinkle more cheese over all.
CELERY AND PINEAPPLE SALAD
Use equal parts of shredded pineapple and celery, cut fine. Sprinkle
with lemon-juice, and chill. Add a few blanched and pounded almonds,
mix with mayonnaise, and serve on lettuce leaves.
VEAL SALAD
One cupful of cold roast veal cut into dice. Add one cupful of cooked
peas. Sprinkle with celery salt, chopped capers and pickles, and pour
over a French dressing, seasoned with dry mustard and chopped mint. In
making the French dressing for this salad, use ordinary cider vinegar
instead of tarragon vinegar.
TOMATOES STUFFED WITH ASPARAGUS TIPS