cold, cooked asparagus tips in small bits, mix with mayonnaise, and
fill the shells. Season with grated onion if desired.
TUTTI-FRUITTI SALAD
One half pound of figs, cut in small pieces, one quarter pound of
stoned dates, four oranges cut into small slices, one cupful of canned
strawberries, one cupful of canned pineapple, the juice of one lemon,
three or four tablespoonfuls of sugar, and one cupful of sherry. While
this is not strictly a salad, it is served on lettuce leaves in place
of a salad. Half or a third of the quantity is sufficient for a small
family.
SPAGHETTI SALAD
Shredded celery, boiled spaghetti broken into inch pieces, and bits of
Spanish pimento. Mix with mayonnaise and serve on lettuce leaves.
SWEETBREAD AND CUCUMBER SALAD
Mix cooked sweetbreads, cut into dice, with half the amount of
cucumbers cut the same size, and a little finely cut celery. Mix with
mayonnaise and serve on lettuce leaves.
HAM AND CELERY SALAD
Cut cold, cooked ham into bits and mix with half as much celery cut
fine. Mix with mayonnaise and serve on lettuce leaves. Garnish with
hard-boiled eggs cut in slices.
EGG AND POTATO SALAD
Dress slices of cold, hard-boiled eggs and potatoes with French
dressing, arrange on lettuce leaves, and garnish with stoned olives.
CHEESE AND PARSLEY SALAD
Moisten Neufchatel or cream cheese with cream, and shape in tiny
balls. Roll in very finely minced parsley, and serve on lettuce
leaves with French dressing.
CHERRY AND PINEAPPLE SALAD
Half of a banana, one orange, one cupful of shredded pineapple, one
cupful of stoned cherries, one fourth cupful of blanched almonds, the
juice of half a lemon, and one tablespoonful of powdered sugar. Use
the cherry juice in a French dressing.
SHRIMP AND CELERY SALAD
Equal parts of shredded shrimps and finely cut celery. Mix with
mayonnaise and serve on lettuce leaves.
POTATO AND NUT SALAD
Three cold, boiled potatoes, three hard-boiled eggs, one half cupful
of walnuts, and a dozen olives. Cut the potatoes and eggs into dice,
stone the olives, cut fine, break up the nut meats and mix all
together. Pour over a small quantity of French dressing and let stand
on ice. At serving-time, mix with a little mayonnaise.
EGG AND CHICKEN SALAD
Chop cold roast chicken very fine. Mix the yolks of hard-boiled eggs
with the chicken, adding enough mayonnaise to make the mixture easily
into balls. Cut the whites of the eggs into rings, and serve the balls
and the rings together on lettuce leaves.
CABBAGE AND PEPPER SALAD
Shred finely a crisp, raw cabbage. Mix with half as much shredded
green pepper. Serve on lettuce leaves with mayonnaise.
CHEESE AND CELERY SALAD
Cut crisp, tender celery into small bits, sprinkle with grated
Parmesan cheese and serve on lettuce leaves with French dressing.
CELERY AND CAULIFLOWER SALAD
Equal parts of finely cut celery and cold, cooked cauliflower broken
into bits. Either French dressing or mayonnaise.
CAULIFLOWER AND CARROT SALAD
Cold, cooked cauliflower broken into bits, and one third the quantity
of cooked carrots cut into dice. Either French or mayonnaise dressing.
PEA AND WALNUT SALAD
Equal quantities of cold, cooked peas and English walnuts broken into
small bits. Sprinkle with French dressing, let stand half an hour and
mix with mayonnaise. Serve on lettuce leaves or in lemon cups.
RUSSIAN SALAD--II
Equal quantities of cooked potato dice, peas, carrots, lima beans,
shredded celery, sliced tomatoes, chopped onion, cucumber dice and
anchovies broken into small bits. French dressing, using more vinegar
than usual.
GERMAN CAULIFLOWER SALAD
Use cold, cooked cauliflower separated into flowerets. Fry shredded
bacon until crisp, drain, and mix with the cauliflower. Make a French
dressing, using the bacon fat instead of oil, and cider vinegar
instead of tarragon. Pour hot over the salad and set away to cool.
SPANISH SALAD
Cut into dice three slices of stale bread. Add an equal quantity of
cold, cooked potatoes, three tomatoes, sliced, and one onion chopped
fine. Rub the salad bowl with the cut side of a clove of garlic, put
in the salad, and pour over plenty of French dressing.
ONION SALAD
Peel two or three onions, soak in water two hours, chop, put into a
salad bowl, add a tablespoonful of minced parsley and pour over French
dressing. The large, white Spanish onions are best for this salad. One
large onion is usually enough.
RUSSIAN SALAD--III
Cut crisp, tender celery into small bits, add one fourth the quantity
of Russian caviare and the same quantity of anchovies as caviare. Add
half as much tomato pulp as celery and mix with mayonnaise. Serve in
tomato shells.
STRAWBERRY SALAD
Arrange tender, white lettuce leaves in cup shapes. Fill each cup with
strawberries and put a tablespoonful of mayonnaise in each cup.
Mayonnaise for this salad should have the mustard and tarragon vinegar
omitted.
BANANA AND PEANUT SALAD
Slice bananas lengthwise, cover with finely ground peanuts, and serve
on lettuce leaves with mayonnaise.
EGG AND ASPARAGUS SALAD
Cut boiled, fresh asparagus into bits. Mix with slices of hard-boiled
egg and serve on lettuce leaves with a French dressing to which
chopped pickles and capers have been added.
EGG AND CUCUMBER SALAD
Slice cucumbers and hard-boiled eggs. Alternate slices of each in a
circle around a bed of watercress, and serve with French dressing.
TOMATO AND CHIVE SALAD
Peel and chill the tomatoes, and cut into halves. Sprinkle with finely
chopped chives, and put a spoonful of mayonnaise on each half. Serve
on lettuce.
GRAPEFRUIT AND CELERY SALAD
Mix grapefruit pulp with finely cut celery, using twice as much
grapefruit as celery. Serve on lettuce leaves with mayonnaise.
CUCUMBER AND PIMOLA SALAD
Mix in equal parts, slicing both thin. Use French dressing and serve
on lettuce.
EGG AND CELERY SALAD
Two heads of celery cut fine, two hard-boiled eggs, and half a cupful
of English walnuts. Break the nuts into small pieces, slice the eggs
and mix all together. Serve on lettuce with mayonnaise.
CABBAGE SALAD--II
Mix shredded, raw cabbage with mayonnaise, and sprinkle with celery
seed.
CABBAGE SALAD--III
Cut off the small ends of green peppers, scoop out the seeds, and fill
with cabbage salad prepared as above.
EGG-BALL SALAD
Separate the whites and yolks of hard-boiled eggs. Cut the whites into
shreds with the scissors. Rub the yolks through a sieve and mix to a
paste with mayonnaise, adding sardines, anchovies, salmon, or any
preferred meat or fish which has been cooked and pounded fine. Shape
the egg mixture into balls the size of marbles. Spread lettuce leaves
with mayonnaise, sprinkle it with the shredded whites of the eggs, and
drop the balls of yolk paste upon it.
STUFFED-EGG SALAD
Divide hard-boiled eggs in the middle, take out the yolks, cut a thin
slice from the bottom of each to make them stand firm, and drop in a
little mayonnaise. Mix the yolks to a paste with mayonnaise, using any
preferred minced meat, fish, or vegetable for seasoning. Fill the
shells, spread with mayonnaise, and sprinkle with chopped parsley.
CELERY AND APPLE SALAD
Mix equal parts of finely cut celery and shredded sour apple. Serve on
lettuce leaves with mayonnaise.
TOMATO AND CELERY SALAD
Peel large, ripe tomatoes and cut into cubes. Drain in a colander
until dry. Mix with half as much finely cut celery, and serve on
lettuce leaves, with mayonnaise.
SHRIMP AND NUT SALAD
Break the shrimps into thirds. Use one half or one third the quantity
of pecan or English walnut meats. Serve on lettuce with mayonnaise.
SMOKED HERRING SALAD
Skin and bone the herring and flake the meat. Use as much hard-boiled
egg as herring, and twice as much potato dice as herring. Season with
grated onion, and mix with French dressing.
HALIBUT SALAD
Steam halibut steaks until tender, arrange on a bed of lettuce and
remove the skin and bone. Cover with a layer of shredded sweet pepper,
hard-boiled eggs, and olives sliced thin. Serve with a French dressing
which has been seasoned with grated onion.
HALIBUT SALAD--II
Prepare halibut steaks according to directions given above. Sprinkle
with French dressing, cover with cucumbers sliced thin, and spread
with mayonnaise.
HALIBUT SALAD--III
Prepare the fish according to directions given above, and flake it.
Add half the quantity of finely cut celery. Serve on lettuce leaves
with mayonnaise.
HALIBUT SALAD--IV
Prepare according to directions given for Halibut Salad--III, adding
as much cucumber dice as celery.
SMELT SALAD
Boil the smelts, drain, cool, and flake the meat. Mix with cucumber
dice, or finely cut celery, and serve on lettuce leaves with
mayonnaise.
LOBSTER SALAD--I
Pick out the meat of a cold, boiled lobster, mix with mayonnaise, and
serve on lettuce leaves.
LOBSTER SALAD--II
Prepare according to directions given for Lobster Salad--I, adding
half the quantity of finely cut celery to the fish.
SHRIMP AND TOMATO SALAD
Break the shrimps into half-inch bits, and mix with twice the quantity
of peeled, sliced, and drained tomatoes. Serve on lettuce leaves with
mayonnaise. The tomatoes may be cut into quarters, instead of slicing.
CRAB AND CUCUMBER SALAD
Use equal quantities of crab meat, broken into inch pieces, and
cucumber dice. Season with a little grated onion, and mix with
mayonnaise.
TURKEY SALAD
Use cold roast turkey and prepare according to directions given for
Chicken Salad.
EGG AND CABBAGE SALAD
Boil six eggs hard. When cold, cut in two lengthwise, and take out the
yolks. Rub the yolks through a sieve, season with salt, pepper, and
grated onion, and mix to a paste with mayonnaise. Mould into small
balls and set aside. Shred the whites with the scissors, and add twice
as much shredded cabbage. Mix with mayonnaise, arrange on a bed of
lettuce leaves, and drop the egg balls on the salad.
EGG AND SARDINE SALAD
Boil three eggs hard. Cut in two lengthwise, and take out the yolks.
Rub the yolks through a sieve with four sardines, season with salt and
pepper, and add enough cream or oil to make a paste. Shape into balls.
Shred the whites of the eggs with the scissors, and mix with twice
the quantity of finely cut celery. Mix the celery and egg together
with mayonnaise, arrange on lettuce leaves, and drop the balls of egg
paste upon the salad.
TONGUE AND POTATO SALAD
Cut cold, cooked, pickled lamb's tongues into dice, mix with twice the
quantity of cold, boiled potatoes cut into dice, and add a little
hard-boiled egg, finely chopped. Pour over a French dressing to which
a tablespoonful of chopped cucumber pickle has been added.
SHREDDED LETTUCE SALAD
Use the leaf lettuce and cut crosswise into narrow ribbons, using
scissors or a very sharp knife. Serve with French dressing. Sliced
hard-boiled eggs may be mixed with this salad.
GERMAN CABBAGE SALAD
Fry a cupful of finely cut bacon until crisp, and drain off the fat.
Add the bacon to three times the quantity of shredded, raw cabbage.
Make a salad dressing of the bacon fat and vinegar, seasoning to
taste. Pour hot over the cabbage and set away to cool.
IRWIN SALAD
Six medium-sized tomatoes, peeled and quartered, two or three
cucumbers cut in thin slices, one Spanish onion chopped fine, three
green peppers, shredded, and two large sour apples cut into dice. Rub
the salad bowl with the cut side of a clove of garlic and put in the
salad. Make a dressing with six tablespoonfuls of oil, three of wine
vinegar, half a teaspoonful of mustard, a teaspoonful each of
Worcestershire sauce, brown sugar, and salt. Sprinkle liberally with
red pepper and set the bowl on ice until thoroughly cold.
ONE HUNDRED SANDWICH FILLINGS
1. One half pound of Roquefort cheese, one fourth as much butter, and
half a teaspoonful of paprika. Mix to a paste with sherry wine. Spread
on wafers or toasted rye bread.
2. Remove all the seeds from a pepper, chop fine, and simmer ten
minutes in a tablespoonful of butter. Add a dash of salt, and set
aside to cool.
3. Chopped dates seasoned with grated lemon-peel and clove or
cinnamon.
4. Corned beef cut in thin slices and spread with mustard.
5. Tongue cut in thin slices, spread with mustard.
6. Grated horseradish spread on buttered bread.
7. Swiss cheese cut in thin slices.
8. Dutch cheese made into a paste with cream.
9. Same as above with chopped nuts added.
10. The meat of a liver sausage seasoned with chopped onion and
celery.
11. Prunes chopped with half the quantity of English walnut meats,
seasoned with lemon-juice and powdered sugar.
12. Equal parts of chicken and cold ham, finely minced and seasoned
with curry powder.
13. Drained and boned anchovies pounded to a paste with butter.
14. Thin slices of cucumber dipped in French dressing.
15. Minced tongue and hard-boiled eggs, seasoned with mustard.
16. Thin slices of roast veal covered with chopped pickles.
17. Sardines made to a paste with lemon-juice.
18. Shrimps picked fine, seasoned with lemon-juice.
19. Cold roast turkey cut into thin slices.
20. Minced hard-boiled eggs, one sardine to every three, seasoned with
lemon-juice.
21. Thin slices of cold roast chicken.
22. Watercress chopped fine and seasoned with salt and pepper.
23. Same as twenty-two, mix with chopped, hard-boiled eggs.
24. Minced hard-boiled eggs mixed with grated cheese, seasoned with
mustard.
25. Cold baked beans mashed to a paste and seasoned with mustard or
chopped celery.
26. Thin slices of banana dressed with oil and lemon-juice.
27. Finely cut celery mixed with mayonnaise.
28. Dutch cheese mixed with chopped olives.
29. Large figs cut in halves.
30. Equal parts of minced ham and celery mixed with mayonnaise.
31. Ham mixed with chopped pickle and celery.
32. Petals or leaves of nasturtiums.
33. Equal parts of grated Swiss cheese and chopped English walnuts.
34. Olives chopped fine and mixed with mayonnaise.
35. Peanuts mashed to a paste with mayonnaise.
36. Caviare mixed with a little lemon-juice.
37. Cold roast beef cut in thin slices.
38. Minced hard-boiled eggs mixed with mayonnaise.
39. Lobster meat mixed with mayonnaise.
40. Canned salmon mixed with hard-boiled eggs chopped fine.
41. Strawberries mashed with powdered sugar and seasoned with a little
lemon-juice.
42. Figs and nuts chopped fine.
43. Nuts and raisins chopped fine.
44. Cold roast chicken and cold, cooked oysters chopped fine.
45. Cold chicken and one fourth the quantity of blanched almonds
chopped fine and mixed to a paste with cream.
46. Five heaping teaspoonfuls of powdered sugar, two of cocoa, and
two of boiling water. Stir over the fire until smooth. Add a few drops
of vanilla and cool.
47. Minced hard-boiled eggs, grated cheese, and made mustard, mixed to
a paste with olive-oil.
48. Equal parts of cold roast beef, boiled tongue, ham, and cold roast
turkey. Season with chopped pickle and mix with mayonnaise.
49. One cupful of cold roast chicken, three olives, one pickle, and a
tablespoonful of capers. Mince fine and mix with mayonnaise.
50. Orange marmalade.
51. Cream cheese, lettuce leaves, and French dressing.
52. Lettuce leaves and mayonnaise.
53. Salmon, capers, chopped chives, and mayonnaise.
54. Cold, cooked veal chopped fine with hard-boiled eggs. Season with
tomato catsup.
55. Hard-boiled eggs cut into slices, sprinkled with salt and pepper
and chopped parsley.
56. Cold roast chicken and finely cut celery mixed with mayonnaise.
57. Lettuce leaves, pimentos, and mayonnaise.
58. Cottage cheese seasoned with mustard and chopped olives, mixed
with mayonnaise.
59. Minced ham, olives, and parsley.
60. Cold corned-beef and green peppers, minced.
61. Cold roast lamb, minced, seasoned with minced olives and tomato
catsup.
62. Raisins and candied lemon-peel chopped and made into a paste with
lemon-juice.
63. Dates chopped fine, with half the quantity of English walnuts or
pecans.
64. Chinese preserved ginger chopped fine.
65. Equal parts of grated cheese and English walnuts, chopped fine,
and rubbed to a paste with cream.
66. Cold, cooked sweetbreads chopped fine.
67. Cold mutton chopped fine, and seasoned with mint sauce.
68. Hard-boiled eggs and watercress finely minced and mixed with
mayonnaise.
69. Pickled lambs' tongues chopped very fine with capers.
70. Olives and pimentos finely chopped, lettuce leaves, and
mayonnaise.
71. Dutch cheese and finely minced watercress.
72. Sour apples and celery, minced very fine, and mixed with
mayonnaise.
73. Cucumber, grated onion, and mayonnaise.
74. Leaves of endive and French dressing.
75. Grated cheese, seasoned with salt, paprika, mustard, vinegar, and
anchovy paste.
76. Same as seventy-five, with chopped olives or pickles added.
77. Cold, fried oysters chopped fine, lettuce leaves, and French
dressing.
78. Equal parts of banana pulp and crushed red raspberries, mashed
with sugar, and made into a paste with cream.
79. Grated cocoanut, chopped nuts, sugar, and lemon-juice.
80. Orange marmalade and English walnut meats.
81. Preserved ginger and candied orange-peel chopped fine.
82. Maraschino cherries and nut meats chopped fine.
83. Cottage cheese and jam or marmalade.
84. Cream cheese and bar le duc mixed to a paste.
85. Hard-boiled eggs, chopped fine, and seasoned with anchovy paste.
86. Chopped figs and chopped peanuts, seasoned with lemon-juice.
87. Chopped English walnuts mixed with quince-jelly.
88. Cabbage, finely chopped, and mixed with salad dressing.
89. Thinly sliced bananas spread with mayonnaise.
90. The tender tops of celery, minced fine, and mixed with mayonnaise.
91. Figs and raisins chopped together.
92. Boiled ham, sardines, and pickles, minced, seasoned with mustard,
catsup, and vinegar.
93. Cottage cheese, lettuce leaves, and French dressing.
94. Cold, cooked chicken and mushrooms mixed with mayonnaise.
95. Cottage cheese and minced hard-boiled eggs, mixed with mayonnaise.
96. Cold roast beef, chopped fine, seasoned with tomato catsup, celery
salt, Worcestershire, and grated onion.
97. Raisins chopped fine and worked to a paste with sherry.
98. Cream cheese and shredded green peppers.
99. Equal parts of tongue and chicken, minced fine, and mixed with
mayonnaise.
100. Cold, boiled shad roe and cucumbers, finely minced, and mixed
with French dressing or mayonnaise.
101. People who are not satisfied with the above fillings are at
liberty to invent their own.
LUNCHEON BEVERAGES
Inasmuch as coffee usually appears both at breakfast and dinner, it is
well to bar it out absolutely from the luncheon table. Too much coffee
drinking is injurious, as the makers of imitation coffees assure us
daily through the medium of expensive advertisements. Though nothing
else is quite as good as coffee, yet there are many other beverages
which will prove acceptable at luncheon.
MILK
Serve from an earthen pitcher, either hot or cold as preferred.
BUTTERMILK
Buttermilk is always served ice cold. On a hot day a glass of
buttermilk, and a cracker or a bit of salted toast will often prove a
sufficient luncheon.
TEA
Use the best tea. The cheap tea is dear at any price. Scald out the
tea-pot, which should never be of metal, and put into it a
teaspoonful of tea for each person and one for the pot. Add as many
cupfuls of hot water as there are teaspoonfuls of tea. Cover and let
steep for a moment, but never allow it to boil. The water for tea must
be freshly boiled and taken at the first vigorous boil. When tea is
boiled, tannin is extracted from the grounds, and tannin, even in the
most minute quantities, has a very injurious effect upon the lining of
the stomach.
VIENNA CHOCOLATE
Three heaping tablespoonfuls of grated chocolate mixed to a paste with
cold water. Pour it into a double boiler with four cupfuls of milk
boiling hot. Add sugar to taste, and let cook five minutes. Beat the
whites of two eggs to a stiff froth and put into the chocolate pot.
Put a teaspoonful of vanilla into the chocolate after taking from the
fire, and pour the hot chocolate very slowly upon the eggs, stirring
constantly with a silver spoon or the wooden stick which comes for the
purpose. It makes a delicious, frothy chocolate. The cocoa which comes
in packages may be used instead of grated chocolate.
COCOA
Directions are given on the package the cocoa comes in. If not, buy
another kind next time.
LEMONADE
Select perfect lemons and roll until soft. Extract the juice, using a
glass lemon squeezer, and rejecting the seeds and pulp. Rub cut loaf
sugar over the peel of the lemon to extract the oil, and add to the
lemon-juice. Fill a glass pitcher one third full of broken ice, pour
the lemon-juice upon the ice, and add granulated sugar and water to
taste.
ICED TEA
Make tea according to directions given above, using two or three extra
teaspoonfuls of tea. Fill a glass pitcher half full of broken ice, and
pour the tea, scalding hot, upon the ice, being careful that the
stream strikes the ice, and not the pitcher. Serve with cut loaf
sugar, and slices of lemon.
PINEAPPLE CUP
Put into a bowl the juice of three lemons, two oranges, sliced and
seeded, one grated pineapple, and one cupful of sugar. Let stand an
hour to extract the juice, then strain through a fruit press. Add to
the juice as much cold water as desired, and two slices of pineapple,
shredded. Pour into glasses half full of cracked ice.
RASPBERRY CUP
Mash and strain two cupfuls of currants stripped from the stems. Mash
also an equal quantity of raspberries. Mix the juices, sweeten to
taste, and serve in glasses with cracked ice and cold water.
PINEAPPLE LEMONADE
One cupful of sugar, one cupful of canned pineapple, one cupful of
water and the juice of two lemons. Boil the sugar and water until it
threads. Put the pineapple through the fruit press and add to the
syrup with the juice of the lemons. When ready to serve, add water and
sugar to taste. Serve ice cold.
GRAPE JUICE
Stem ripe Concord grapes. Do not wash unless necessary. Cover with
cold water and put into a saucepan over a slow fire. Boil until the
grapes are in pieces, then strain through coarse cheese-cloth and
sweeten to taste. Serve in glasses with plenty of cracked ice.
BLACKBERRY SHRUB
For every cupful of fruit juice take one half cupful of cider vinegar
and two cupfuls of sugar. Put the fruit, sugar, and vinegar over the
fire, stir until the sugar dissolves, and boil until a thick syrup.
Skim if necessary, strain, and bottle. When served, allow one fourth
cupful of syrup to half or three fourths of a cupful of ice water.
RASPBERRY SHRUB
Use ripe red raspberries, and prepare according to directions given
for Blackberry Shrub.
RASPBERRY DASH
Fill the tumbler half full of cracked ice. Add one tablespoonful of
sweetened raspberry juice and one tablespoonful of cream. Fill the
glass with soda water.
MINT SANGAREE
Crush two or three sprays of mint with a lump of sugar. Put into a
glass half full of cracked ice. Add four tablespoonfuls of grape juice
and fill the glass to the brim with charged water. Shake thoroughly
and strain into another glass.
SELTZER LEMONADE
Squeeze the juice of a lemon into a tall glass, add two inches of
shaved ice, two heaping teaspoonfuls of sugar and fill the glass with
seltzer or Apollinaris.
TEMPERANCE PUNCH
Upon a tablespoonful of good tea pour two quarts of boiling water. In
the meantime have ready the juice and peelings of three lemons and one
orange in a pitcher. When the tea has steeped for five minutes, strain
through a fine strainer into the pitcher. Add a cupful of sugar and
cool slowly. At serving-time put into glasses with plenty of ice.
EATING AND DINING
There is an old saying to the effect that "all may eat, but ladies and
gentlemen dine." The difference lies more in the preparation and
manner of serving than in the food itself, and whether her evening
meal is a banquet or a repast of the lunch-counter sort rests wholly
with the housewife.
We pause long enough to pay our disrespects to that barbarous
institution known in America as the Sunday Dinner. On six days in the
week, the average business man eats a light luncheon or none at all.
On the seventh day, at an unaccustomed hour, he eats a heavy meal,
goes to sleep shortly afterward, and wonders why Monday is a "blue
day."