with minced parsley, and serve with French dressing.
ASPARAGUS SALAD
Mix cold cooked asparagus tips with diced or sliced cucumbers and
serve on lettuce with Mayonnaise.
ASPARAGUS A LA VINAIGRETTE
Serve cold boiled asparagus or the bleached canned asparagus on
lettuce with French dressing to which have been added chopped olives,
pickles, and capers. Onion and mustard may be added to the seasoning.
BEAN SALAD--I
Season cold cooked beans with tomato catsup and mix with half the
quantity of finely cut celery. Sprinkle with minced chives and capers
and serve very cold on lettuce with French dressing.
BEAN SALAD--II
Mix equal quantities of finely cut celery and cooked wax beans and
serve on lettuce with Mayonnaise.
BEAN SALAD--III
Mix cold cooked lima beans with crisp lettuce, sprinkle with chopped
mint and serve with French dressing or Mayonnaise.
BEET SALAD--I
Slice six cold boiled beets and one Spanish onion. Serve on crisp
lettuce with French dressing.
BEET SALAD--II
Fill a salad bowl nearly full of crisp lettuce and cover with sliced
boiled beets and hard-boiled eggs. Season with grated onion and pour
over a French dressing which has been seasoned with minced garlic and
tomato catsup.
BRUSSELS SPROUTS SALAD
Chop separately onion, olives, walnuts, and capers. Mix and blend to a
smooth paste with lemon-juice. Spread over cold cooked Brussels
sprouts. Mix thoroughly and serve with Mayonnaise.
CABBAGE SALAD--I
Marinate shredded cabbage in French dressing, drain, and serve on
lettuce with Mayonnaise.
CABBAGE SALAD--II
Mix two cupfuls of shredded cabbage with half as much celery and
season with minced chives and tomato catsup or Tabasco Sauce. Serve
on lettuce with French or Mayonnaise dressing.
CARROT SALAD--I
Boil young carrots in water to which a little sugar may be added.
Drain, cool, cut up, and serve on lettuce with French dressing or
Mayonnaise.
CARROT SALAD--II
Mix diced cooked carrots with lettuce and serve with French dressing,
sprinkling with minced cress, chervil, chives, or parsley.
CAULIFLOWER SALAD--I
Mix cooked cauliflower flowerets with Mayonnaise and serve in
red-pepper shells on lettuce with Mayonnaise on top.
CAULIFLOWER SALAD--II
Marinate cooked cauliflower flowerets in French dressing, drain, and
serve on lettuce with Mayonnaise. Garnish with diced cooked carrots or
beets.
CELERY SALAD--I
Shred crisp celery very fine and serve with French dressing or
Mayonnaise.
CELERY SALAD--II
Mix finely cut celery with sliced sour apple cut into small bits and
serve on lettuce with Mayonnaise.
CELERY SALAD--III
Cut into small bits a large bunch of celery and three-fourths pound of
blanched almonds. Serve on lettuce with Mayonnaise.
CHICKORY SALAD
Fill a salad bowl with well trimmed chickory and serve with French
dressing seasoned with onion-juice.
CHIFFONADE SALAD
Mix one cupful each of shredded lettuce, celery, and chickory, and one
teaspoonful each of chopped beets, onion, parsley, tarragon, and sweet
red pepper. Serve with crisp lettuce and French dressing, garnishing
with sliced tomatoes.
CRESS SALAD--I
Mix watercress, lettuce, sliced tomatoes, cucumbers, and onion with
shredded green pepper and celery. Serve with French dressing and
garnish with sliced hard-boiled eggs.
CRESS SALAD--II
Cut thin slices of sour apples and hard-boiled eggs into bits and mix
with watercress. Serve with French dressing.
CUCUMBER SALAD--I
Slice cucumbers thin, and soak in cold salted water until wilted.
Drain, rinse, wipe very dry, and serve with French dressing or with
thick sour cream seasoned highly with black pepper.
CUCUMBER SALAD--II
Mix one cupful of diced cucumbers with two cupfuls of finely cut
celery and half a can of drained mushrooms. Add three chopped
hard-boiled eggs and serve on lettuce with Mayonnaise.
CUCUMBER SALAD--III
Cut three cucumbers into dice. Mix with one cupful of finely cut
olives, three hard-boiled eggs, and three-fourths cupful of broken
pecans or English walnuts. Serve on lettuce with Mayonnaise. Pickled
nasturtium seeds or French peas may be added.
CUCUMBER JELLY SALAD
Slice two cucumbers and cook until soft in water to cover, with a
slice of onion and salt and pepper to season. Take from the fire, and
add half a package of soaked and dissolved gelatine. Line a mould with
thin slices of cucumber, fill with the jelly, and chill. Serve on
lettuce with either French dressing or Mayonnaise.
ENDIVE SALAD
Fill a salad bowl with small crisp leaves of endive and serve with
French dressing or Mayonnaise. Sprinkle with minced chives if desired.
LETTUCE SALAD--I
Quarter crisp heads of lettuce and serve individually with Mayonnaise.
LETTUCE SALAD--II
Cut head lettuce in quarters, sprinkle with minced chives and parsley,
and serve with French dressing which may be seasoned with onion or
garlic.
MUSHROOM SALAD
Cut canned mushrooms into small pieces and serve on lettuce with
French dressing, sprinkling with minced chives and parsley.
ONION SALAD--I
Slice peeled Spanish onions very thin, crisp in ice-water, drain, wipe
dry, and serve on lettuce with French dressing, sprinkling with minced
parsley if desired.
ONION SALAD--II
Mix sliced Spanish onion with twice the quantity of sliced and broken
sour apples. Mix with Mayonnaise and serve on lettuce.
PIMENTO SALAD
Mix shredded pimentos with quartered hard-boiled eggs, sliced olives,
and pearl onions. Serve on lettuce with Mayonnaise.
PEA SALAD--I
Mix cooked and drained peas with diced cooked carrots and finely cut
celery. Serve on lettuce with Mayonnaise.
PEA SALAD--II
Mix cooked peas with cut walnut meats, marinate in French dressing,
drain, and serve in lemon-cups on lettuce with a spoonful of
Mayonnaise on top.
PEPPER SALAD--I
Chop a very small onion fine with twice the quantity of parsley. Add
two small red peppers and eight sweet green peppers finely minced.
Pour over a French dressing, seasoning with a pinch of powdered sugar
and a teaspoonful of salt. Serve ice-cold on lettuce leaves.
PEPPER SALAD--II
Mix sliced Spanish onions with seeded and sliced sweet green peppers
and serve on lettuce with French dressing.
PEPPER SALAD--III
Slice the tops from green peppers, remove seeds and veins, and soak in
boiling water for fifteen minutes. Drain, chill, and fill with finely
cut celery mixed with Mayonnaise. Shredded cabbage may be used instead
of the celery or mixed with it.
POTATO SALAD--I
Mix diced cooked potatoes with one-fourth the quantity of diced boiled
beets. Serve on lettuce with French dressing or Mayonnaise, garnishing
with anchovies and small pickles, or in a mould of aspic.
POTATO SALAD--II
Mix two cupfuls of diced boiled potatoes with half a cupful of finely
cut celery and an apple. Marinate in French dressing and serve
Mayonnaise separately if desired.
POTATO SALAD--III
Mix sliced cold potatoes with finely cut pickled walnuts and chives or
onions. Serve with French dressing, seasoned slightly with sage.
POTATO SALAD--IV
Slice cold cooked potatoes and season with minced onion and parsley.
Pour over a French dressing and let stand two hours on ice before
serving. Serve very cold and pass Mayonnaise if desired.
POTATO SALAD--V
Mix half a cupful of vinegar, one-fourth cupful of cold water, two
eggs well-beaten, one tablespoonful of sugar, and three tablespoonfuls
of butter, with salt and pepper to season. Cook until thick in a
double boiler, stirring constantly; take from the fire, cool, and mix
with a little cream. An entire cupful of cream may be used if desired.
Mix with sliced boiled potatoes, seasoned with chopped onion and
parsley.
RADISH SALAD
Mix sliced radishes with bits of sour apple, marinate in French
dressing, drain, and mix with Mayonnaise. Serve on lettuce.
RADISH SALAD--II
Slice crisp radishes and mix with minced chives or sliced spring
onions and serve with French dressing.
SALSIFY SALAD
Cook sliced salsify in salted and acidulated water with a bit of onion
and a bay-leaf and a sprig of parsley. Drain, marinate in French
dressing, and serve on cress or lettuce with Mayonnaise. Garnish with
minced parsley and sliced oranges.
SPINACH SALAD--I
Mould cold cooked spinach in small cups. Turn out on lettuce, garnish
with hard-boiled eggs and bits of cooked ham or tongue. Serve with
Mayonnaise or French dressing.
SPINACH SALAD--II
Season cooked chopped spinach with salt, pepper, oil, and lemon-juice,
and mould in small moulds. Turn out on thin slices of cold boiled
tongue and serve with Tartar Sauce.
TOMATO SALAD--I
Peel and quarter large tomatoes and serve on lettuce with Mayonnaise.
Marinate first in French dressing if desired.
TOMATO SALAD--II
Fill a salad bowl with alternate layers of sliced tomatoes and
cucumbers and serve with French dressing or Mayonnaise. Crisp lettuce
may be added.
TOMATO SALAD--III
Mix sliced tomatoes with lettuce and fresh Roquefort cheese broken
into small bits. Serve with lettuce and French dressing to which
minced garlic has been added.
STUFFED TOMATO SALAD--I
Mix equal quantities of diced cucumber, tomato pulp, and cooked peas
with a few capers and a little chopped pickle. Add a little cooked
chicken, cut in dice, mix with Mayonnaise, fill tomato-shells, and
serve on lettuce.
STUFFED TOMATO SALAD--II
Chop cucumbers and mix with sweet green peppers, seasoning with grated
onion. Mix with thick Mayonnaise, fill tomato-shells, and serve on
lettuce with French dressing or Mayonnaise.
STUFFED TOMATO SALAD--III
Stuff tomato-shells with chopped celery and nuts, which may be mixed
with Mayonnaise, and serve on lettuce with Mayonnaise.
TOMATO JELLY SALAD
Cook eight tomatoes with a slice of onion, six cloves, and salt and
pepper to season. Rub through a sieve, and add half a package of
soaked and dissolved gelatine. Mould in small cups, and serve on
lettuce with Mayonnaise. Or, place small peeled tomatoes in moulds and
fill with any desired aspic. Turn out and serve with Mayonnaise.
Yellow tomatoes may be used in the same way.
WALDORF SALAD
Mix finely cut celery and apples with broken English walnuts. Serve on
lettuce with Mayonnaise, or fill bright red apples from which the pulp
has been removed.
_FRUIT SALADS_
ALLIGATOR PEAR SALAD
Mix sliced alligator pears with sliced or quartered hard-boiled eggs
and serve on lettuce with Mayonnaise.
APPLE SALAD--I
Slice the tops from large red apples and scoop out the pulp. Mix with
finely cut celery, broken English walnuts, and Mayonnaise made
without mustard. Fill the apple shells, put on the lids, and serve on
lettuce leaves.
APPLE SALAD--II
Mix sliced boiled chestnuts with finely cut celery and apples. Serve
on lettuce with French dressing made with lemon-juice.
APPLE SALAD--III
Mix bits of apple with an equal quantity of orange pulp and add a few
sliced maraschino cherries. Serve in the orange shells with Mayonnaise
made without mustard and whitened with whipped cream. Shredded
pineapple may be added.
APPLE SALAD--IV
Mix finely cut apples, celery, and shredded green peppers with broken
English walnuts, blanched almonds, or pecans. Serve on lettuce with
Mayonnaise made without mustard to which whipped cream has been added.
APRICOT SALAD
Peel and split apricots. Fill the hulls with chopped maraschino
cherries and nuts and serve on lettuce with French dressing made with
wine.
BANANA SALAD--I
Peel one section from the skin of ripe bananas, take out the pulp, mix
with French dressing made with lemon-juice, fill the shells and serve
on lettuce, sprinkling with chopped nuts if desired. Mayonnaise may be
used instead of French dressing.
BANANA SALAD--II
Remove one section of the banana peel and scoop out the pulp. Mix with
shredded orange or grapefruit, seeded and peeled white grapes, and a
few broken nuts. Stoned cherries may be added if desired. Mix with
Mayonnaise made without mustard and serve on lettuce in the banana
skins.
CANTALOUPE SALAD
Scoop out the pulp from ripe cantaloupes, drain, and mix with pounded
ice. Serve in the shells immediately with French dressing made without
mustard and whitened with whipped cream.
CHERRY SALAD--I
Stuff maraschino cherries or white California canned cherries or large
sweet cherries with blanched hazel nuts, and serve ice cold on
lettuce, with Mayonnaise made without mustard and whitened with
whipped cream.
CHERRY SALAD--II
Mix sliced black or maraschino cherries with shredded pineapple and
blanched hazel nuts. Serve on lettuce with Mayonnaise made without
mustard and whitened with whipped cream.
GRAPE SALAD--I
Mix peeled and seeded white grapes with finely cut celery and broken
walnut meats and serve on lettuce with French dressing made with
lemon-juice, or Mayonnaise made without mustard and whitened with
whipped cream.
GRAPE SALAD--II
Mix peeled and seeded white grapes with orange pulp, finely cut
celery, and broken nuts. Or, mix pineapple, celery, and pecans. Serve
on lettuce with French dressing made with lemon-juice or wine, or with
Mayonnaise made without mustard and whitened with whipped cream.
GRAPEFRUIT SALAD--I
Mix grapefruit pulp with broken English walnuts, hickory nuts, or
pecans. Mix with Mayonnaise made without mustard, fill the grapefruit
shells, and serve on lettuce.
GRAPEFRUIT SALAD--II
Mix the pulp of three grapefruits and one large orange with two sliced
bananas and half a cupful of maraschino cherries. Serve with French
dressing made with lemon-juice or orange-juice, or Mayonnaise made
without mustard and whitened with whipped cream. Garnish with white
grapes, or add peeled and seeded white grapes to the salad.
GRAPEFRUIT SALAD--III
Mix the pulp of one grapefruit with two cupfuls of diced apples and
serve on lettuce with French dressing made with the grapefruit juice.
Or, mix the drained grapefruit pulp with broken English walnuts and
serve in the shell with French dressing made of the juice, or
Mayonnaise made without mustard. Garnish either salad with white
grapes and nuts.
MACEDOINE SALAD--I
Mix peeled and seeded white grapes with equal quantities of
strawberries, raspberries, sliced bananas, oranges, and pineapples,
any or all. Serve with French dressing made with wine, or Mayonnaise
made without mustard, adding whipped cream if desired.
MACEDOINE SALAD--II
Mix sliced bananas with maraschino cherries and season with sherry, or
mix pineapple, oranges, white grapes, and plums, and season with white
wine. Serve on lettuce with French dressing made with lemon-juice, or
Mayonnaise made without mustard and whitened with whipped cream.
MACEDOINE SALAD--III
Mix shredded pineapple and apples with finely cut strawberries,
bananas, cherries, peeled and seeded white grapes, and bits of orange
pulp. Add chopped almonds or peanuts and serve with French dressing
made with lemon-juice.
ORANGE SALAD--I
Mix sliced oranges and bananas with broken English walnuts and serve
on lettuce with Mayonnaise made without mustard and whitened with
whipped cream. Or, use oranges, bananas, pineapple, and peeled and
seeded white grapes.
ORANGE SALAD--II
Mix shredded pineapple, sliced bananas, orange pulp, and maraschino
cherries. Season with sherry and serve on lettuce with Mayonnaise made
without mustard and whitened with whipped cream. The cherries and
bananas may be omitted.
ORANGE SALAD--III
Arrange thinly sliced oranges on cress, sprinkle with chopped nuts and
serve with French dressing made with lemon-juice, or with Mayonnaise
made without mustard.
ORANGE SALAD--IV
Arrange sliced oranges on lettuce and sprinkle with blanched and
broken English walnuts. A little chopped celery may be added. Serve
with Mayonnaise made without mustard and whitened with whipped cream.
PEACH SALAD--I
Peel and split ripe peaches, cover thickly with chopped almonds, and
serve on lettuce with French dressing made with orange juice, or
Mayonnaise made without mustard and whitened with whipped cream.
PEACH SALAD--II
Mix finely cut peaches with sliced bananas and serve on lettuce with
Mayonnaise made without mustard and whitened with whipped cream.
PEAR SALAD
Mix sliced pears with chopped candied ginger and serve on lettuce with
Mayonnaise made without mustard and mixed with a little whipped cream.
PINEAPPLE SALAD--I
Cut off the top of a ripe pineapple and scoop out the pulp carefully.
Cut it fine, mix with sliced bananas and stoned cherries, and with
stiff Mayonnaise made without mustard. Fill the pineapple shell and
put on the top. Pass with it Mayonnaise whitened with whipped cream.
PINEAPPLE SALAD--II
Mix shredded pineapple with finely cut celery and broken English
walnuts. Serve on lettuce with Mayonnaise made without mustard and
whitened with whipped cream.
PINEAPPLE SALAD--III
Mix shredded pineapple with peeled and quartered tomatoes, figs soaked
in sherry and cut into dice, and broken English walnut meats. Serve
ice cold on lettuce with Mayonnaise made without mustard and whitened
with whipped cream.
_EGG SALADS_
EGG SALAD--I
Mix finely cut celery with the shredded whites of hard-boiled eggs.
Mash the yolks to a smooth paste with sardines, moistening with oil,
and shape into balls. Serve on lettuce with Mayonnaise, using the
balls as a garnish.
EGG SALAD--II
Arrange quartered hard-boiled egg on lettuce and pour over Mayonnaise
mixed with salmon which has been rubbed to a smooth paste with a
little oil. Caviare, sardines, or anchovy paste may be used instead of
the salmon.
EGG SALAD--III
Cut fine three hard-boiled eggs and four stalks of celery. Serve on
lettuce with French dressing or Mayonnaise.
_CHEESE AND NUT SALADS_
CHEESE SALAD--I
Rub cottage cheese to a smooth paste with cream, butter, and salt. Rub
a salad bowl with cut garlic and fill with chickory or endive. Add the
cheese balls and quartered hard-boiled eggs, with onion-juice to
season. Serve with French dressing.
CHEESE SALAD--II
Mix cottage cheese with chopped olives and make to a smooth paste with
oil and lemon-juice, seasoning with salt and paprika. Shape into balls
and serve on lettuce or endive with French or Mayonnaise dressing.
Garnish with olives.
CHEESE SALAD--III
Mix one cupful of broken American cheese, three Neufchatel cheeses cut
into small pieces, ten olives or pimolas sliced, and three finely cut
pimentos. Season with salt and paprika, moisten with cream, and serve
on lettuce with French dressing to which grated horseradish has been
added. Garnish with pimentos cut in fancy shapes.
CHEESE SALAD--IV
Mix two cream cheeses to a smooth paste with chopped nuts and minced
parsley and roll into small balls. Arrange in nests of crisp lettuce
and serve with Mayonnaise.
NUT SALAD
Mix equal parts of finely cut celery and apple with half the quantity
of broken nuts, using almonds, peanuts, pecans, walnuts, or salted
almonds or peanuts. Serve on lettuce with Mayonnaise made without
mustard.
ALMOND SALAD
Stone and chop six olives. Add half a cupful of blanched almonds cut
fine and half a cupful of finely cut celery. Serve on lettuce with
Mayonnaise from which the mustard may be omitted, and to which a
little whipped cream may be added.
CHESTNUT SALAD--I
Shell and blanch large chestnuts and cook until soft. Cool and serve
on lettuce with French dressing made with lemon-juice, or with
Mayonnaise made without mustard. Serve very cold. Broken English
walnuts may be added if desired.
CHESTNUT SALAD--II
Shell, blanch, and boil until tender one pint of chestnuts. Drain,
cool, and serve on lettuce with French dressing made with
lemon-juice. Dust with hard-boiled egg yolks rubbed through a sieve,
and garnish with shredded whites.
CHESTNUT SALAD--III
Mix boiled chestnuts with bananas and oranges, or English walnuts with
cheese and celery, or with apples and figs, or with cream cheese and
figs, or pecans with apples, celery, and cream cheese. Serve with
French dressing made with wine or lemon-juice or with Mayonnaise made
without mustard and whitened with whipped cream.
PEANUT SALAD
Chop peanuts fine and mix to a smooth paste with Mayonnaise. Spread on
sliced tomatoes or fill tomato-shells and serve on lettuce.
PECAN SALAD
Mix half a cupful each of broken pecans and chopped olives with one
and one-half cupfuls of finely cut celery, and half of a red or green
pepper chopped fine. Serve on lettuce or in pepper-shells with
Mayonnaise.
WALNUT SALAD--I
Mix equal quantities of finely cut celery and broken English walnuts
or pecans and marinate in French dressing. Serve in a border of
shredded lettuce and pass Mayonnaise if desired.
WALNUT SALAD--II
Mix two cupfuls of finely cut celery with the grated rind of an orange
and a dozen chopped walnut meats. Mix with stiff mayonnaise made
without mustard and serve in apple shells, adding some of the apple
pulp if desired. Serve on lettuce and pass mayonnaise.
SIMPLE DESSERTS
BLANC MANGE
Thicken a quart of milk with four tablespoonfuls of cornstarch rubbed
smooth with a little of it. Add a teaspoonful of salt, and sugar and
flavoring to taste. Mould, chill, and serve with a sauce made of a
cupful of jam or jelly thoroughly mixed with the whites of three eggs
beaten to a stiff froth.
ALMOND BLANC MANGE
Thicken a quart of boiling milk with three tablespoonfuls of
cornstarch rubbed smooth with a little cold milk. Add four
tablespoonfuls of sugar, a pinch of salt, and a few drops of lemon
extract. When smooth and thick, add half a cupful or more of split
blanched almonds, mould, chill, and serve with whipped cream,
sweetened and flavored to taste.
CHERRY BLANC MANGE
Stone a quart of cherries and stew, sweetening heavily. Thicken with
one level tablespoonful of cornstarch rubbed smooth with a little
cold water, and cook until smooth and thick, stirring constantly.
Mould, chill, and serve with sugar and cream. Other fruits may be used
in the same way.
CHOCOLATE BLANC MANGE
Thicken a quart of milk with four level tablespoonfuls of cornstarch
rubbed smooth with a little of it, add a pinch of salt, a teaspoonful
of vanilla, sugar to taste, and a square of bitter chocolate grated
and cooked to a smooth paste in a little boiling water. Cook, while
stirring, until smooth and thick, mould, chill, and serve with custard
or whipped cream.
CREAM BLANC MANGE
Thicken one and one-half cupfuls of milk with two tablespoonfuls of
cornstarch rubbed smooth with a little milk and add two tablespoonfuls
of sugar and the stiffly beaten whites of two eggs. Take from the
fire, flavor to taste, mould and chill. Make a custard of one and
one-half cupfuls of milk, the beaten yolks of two eggs, two
tablespoonfuls of sugar, and flavoring to taste. Serve with the
custard poured around the pudding.
COFFEE BLANC MANGE
Mix a cupful of very strong coffee with two cupfuls of boiling cream,
sweeten to taste and add half a package of gelatine which has been
soaked and dissolved. Mould, chill, and serve with whipped cream.
FRUIT BLANC MANGE
Heat a quart of milk in a double boiler with half a cupful of cream
and flavoring to taste. Add a package of gelatine which has been
soaked and dissolved, and mould in layers, alternating with preserves
or jam or crushed and sweetened fresh fruit. Chill and serve with a
border of the fruit. Cover with whipped cream if desired. Cherries,
peaches, strawberries, bananas, or pineapples may be used.
PEACH BLANC MANGE
Thicken two cupfuls of boiling milk with one tablespoonful of
cornstarch rubbed smooth with a little cold water. Add two
tablespoonfuls of sugar, boil for five minutes, while stirring, take
from the fire, add a tablespoonful of butter and the yolks of four
eggs well-beaten. Butter a baking-dish, put in a pint of canned
peaches, pour the cornstarch over and bake in a quick oven for half an
hour. Take from the fire and cover with a meringue made of the whites
of eggs beaten to a stiff froth, and sweetened to taste. Serve cold.
Apples, apricots, cherries, figs, gooseberries, plums, pears,
pineapples, quinces, rhubarb, and berries may be used in the same way.
VANILLA BLANC MANGE