SALADS
TWO HUNDRED
RECIPES FOR MAKING
SALADS
WITH THIRTY RECIPES FOR
DRESSINGS
_and_ SAUCES
BY
OLIVE M. HULSE
“_Gasteria is the Tenth Muse; she presides over the enjoyments of
Taste._”
+Brillat-Savarin.+
THE HOPEWELL PRESS
+One Hundred and Fifty Michigan Avenue+
CHICAGO, U. S. A.
Copyright 1910
+By Olive M. Hulse+
Second Edition, 1911
_=Preface=_
_For many years it has been the hobby of the author to collect salad
recipes of all kinds, and through the courtesy of the chefs of some of
the best cuisines in the country, she has been able to accumulate a
great many new and attractive recipes which never before have been made
public._
_Out of this voluminous collection, she has selected two hundred of the
choicest. These, with the thirty different dressings and sauces brought
into this little volume, have been fully and satisfactorily tested. It
is the hope of the author that the result of her efforts will meet the
general want in a practical and useful way._
_=Contents=_
Page
Preface 5
Contents 6
Salad Lore 7
Salads 15
Alligator Pear Salad 17
Anchovy Salad 17
Apple Salad 17
Apple and Cheese Salad 17
Apple and Nut Salad 18
Asparagus Salad 18
Asparagus Points with Tomato 18
Asparagus with Vinaigrette Sauce 18
Artichoke and Tomato Salad 18
Artichoke and Onion Salad 19
Banana Salad 19
Banana and Grapefruit Salad 19
Bean Salad 20
Beet Salad 20
Beet and String Bean Salad 20
Beet and Potato Salad 20
Bermuda Onion Salad 21
Bleeding Heart Salad 21
Bird’s Nest Salad 21
Boiled Beef Salad 22
Bologna Salad (German Salad) 22
Brussels Sprouts Salad 22
Cabbage Salad 23
Cabbage Salad No. 2 23
Carrot Salad 23
Cauliflower Salad 24
Celery Salad 24
Chantecler Salad 24
Chatelaine Salad 25
Cheese Salad 25
Cherry Salad 25
Chestnut Salad 25
Chicken Salad 26
Chicken Salad No. 2 26
Chicken Salad No. 3 27
Chicken Salad No. 4 27
Chicken in Aspic 28
Chicory Salad 29
Chiffonade Salad 29
Cold Slaw 29
Combination Salad 29
Combination Salad No. 2 30
Combination Salad No. 3 30
Crab Salad 30
Crab Salad en Coquille 31
Cream Salad 31
Cucumber Salad 31
Cucumber Salad No. 2 31
Cucumber and Celery Salad 32
Cucumbers and Cream 32
Cucumber Francaise Salad 32
Cucumber and Onion Salad 33
Dainty Salad 33
Dandelion Salad 34
Egg Salad 34
Egg Salad No. 2 35
Egg Salad No. 3 35
Eggs au Cresson 35
Egg Lily Salad 36
Egg Plant Salad 36
Endive Salad 36
English Salad 37
Farmer Salad 37
Fish Salad 37
Frank’s Bachelor Salad 38
French Endive Salad 38
Fruit Salad 38
Fruit Salad No. 2. 38
Fruit Salad No. 3 39
Fruit Salad, Alice 39
Fruit Salad served in Apple Shells 39
German Salad 40
German Apple Cup 40
Grape Salad 40
Grapefruit Salad 41
Grapefruit en Surprise 41
Green Pepper Salad 41
Green Pepper and Potato Salad 41
Ham Salad 42
Herring Salad 42
Herring Salad No. 2 43
Hickory Nut Salad 43
Mrs. Hulse’s Favorite Salad 44
Ideal Salad 44
Italian Salad 45
Italian Salad No. 2 45
Japan Radish Salad 45
Jellied Chicken Salad 46
Jellied Chicken and Celery Salad 46
Jellied Egg Salad 47
Jellied Fruit Salad 47
Jellied Tomato Salad 48
Jellied Tomato and Cucumbers 48
Jellied Veal Salad 49
Kentucky Salad 49
Kohlrabi Salad 49
Lamb Mint Salad 50
Last-Minute Salad (quickly made) 50
Lemon Salad 50
Lettuce Salad 50
Lettuce and Bacon Salad 51
Lettuce and Cucumber Salad 51
Lettuce and Onion Salad 51
Lettuce and Tomato Salad 51
Lettuce and Tomato Salad No. 2 52
Lettuce and Spring Onion Salad 52
Lettuce Salad (stuffed) 52
Lima Bean Salad 52
Liver Salad 53
Lobster Salad 53
Lobster Salad No. 2 53
Lobster Salad No. 3 54
Log Cabin Salad 54
Macedoine Salad 55
Mayonnaise of Oysters 55
Mayonnaise of Fresh Lobster 55
Melon and Cucumber Salad 55
Mixed Salad 56
Mock Pineapple Salad 56
New Century Salad 56
Normandy Salad 56
Nut Salad 57
Nut and Cabbage Salad 57
Nut and Celery Salad 57
Nut and Orange Salad 58
Orange Salad 58
Orange Salad No. 2 58
Onion Salad 59
Othello Salad 59
Oyster Plant Salad 59
Pear Salad 59
Pecan Salad 60
Pepper Salad 60
Pepper Salad No. 2 60
Pineapple Salad 60
Pineapple Salad No. 2 61
Pineapple and Grapefruit Salad 61
Pineapple and Lettuce Salad 61
Potato Salad 62
Potato Salad No. 2 62
Potato and Cress Salad 62
Potato and Egg Salad 63
Prune Salad 63
Prune and Nut Salad 63
Radish Salad 63
Radish Salad No. 2 64
Raisin Salad 64
Ribbon Salad 64
Romaine Salad 64
Roquefort Salad 65
Salmon Salad 65
Salmon Salad No. 2 65
Salmon Salad Jellied 66
Sardines in Jelly 66
Sardine Salad 67
Scrambled Egg Salad 67
Scottish Salad 67
Shad Roe Salad 68
Sheldon Salad 68
Sherry Salad 69
Shrimp Salad 69
South Shore Country Club Salad 69
Southern Salad 70
Southern Salad No. 2 70
Spanish Salad 70
Spinach Salad 71
String Bean Salad 71
Summer Salad 71
Sunday Night Salad 72
Sweetbread Salad 72
Sweetbread Salad No. 2 72
Sweetbread Salad No. 3 73
Sweet Potato Salad 73
Symphony Salad 73
Tomato Jelly Salad 74
Tomato Salad 74
Tomato and Cauliflower Salad 74
Tomato and Celery Salad 75
Tomato and Corn Salad 75
Tomato and Cucumber Salad 75
Tomato and Grapefruit Salad 76
Tomato and Lettuce Salad 76
Tongue Salad 76
Transparent Salad 77
Variety Salad 77
Veal Salad 78
Vegetable Salad 78
Venison Salad 78
Virginia Ham Salad 79
Waldorf Salad 79
Waldorf Salad No. 2 79
Waldorf Salad No. 3 80
Water Cress Salad 80
White Aspic 80
White Salad 80
Wilted Lettuce 81
Wolcott Hotel Salad 81
Yellow Tomato Salad 81
Zebra Salad 81
Dressings and Sauces 85
Bacon Sauce 85
Bacon Fat Sauce 85
Banana Dressing 85
Boiled Dressing 86
Bummer’s Custard 86
Cream Dressing 86
Chiffonade Dressing 86
Chive Dressing 87
Epicures’ Delight Sauce 87
French Dressing 87
French Dressing No. 2 87
French Dressing with Fruit Juices 88
Fruit Dressing 88
Garlic Dressing 88
Hollandaise Sauce 89
Maraschino Dressing 89
Mayonnaise Dressing 89
Mayonnaise Dressing No. 2 90
Mayonnaise Boiled 91
Mayonnaise Boiled No. 2 91
Onion Dressing 91
Pineapple Sauce 92
Ravigote Sauce 92
Red Dressing 92
Red Mayonnaise 92
Remoulade Sauce 93
Ripe Olive Dressing 93
Roquefort Dressing 93
Russian Sauce 93
Vinaigrette Sauce 94
Vinaigrette Sauce With Egg 94
_=Salad Lore=_
Nebuchadnezzar, king of Babylon, is supposed to be the inventor of
salads. Because of his fondness for salad plants he was accused of
eating grass, and, like most originals, was considered a “crank.”
The “bitter herbs” of the Paschal Feast of which we read in sacred
scripture, was nothing more nor less than a salad. It consisted of
lettuce, dandelion, camomile and mint, combined with oil and vinegar.
From the Oriental countries has descended our taste for salads. “A
lodge in a garden of cucumbers” in the sultry eastern lands was a haven
of rest indeed. In those days cucumbers and melons were among the
greatest luxuries.
The Greeks were noted for their fondness of lettuce, which they served
at the end of a repast. The Romans, always the imitators of the Greeks,
followed their example in this respect, but later they used lettuce
with egg as a first course, in order to stimulate the appetite. In
default of lettuce, they ate endive. The narcotic value of lettuce
was recognized by ancient physicians, and the Greek physician, Galen,
termed it the “philosopher’s, or wise man’s herb.” The herb doctors
prescribed the spring salad for the sick, while the superstitious
extolled it as a preventive of disease and decay. Queen Catherine of
England, a great lover of the salad, could not procure it in London,
and her royal husband, Henry, had to send to the Netherlands for a
gardener to come and cultivate the necessary plants.
Many Americans have the erroneous idea that foreign nations excel in
salad-making. France for a long time lead in this delicate art; we are
told that the artist preeminent in salad-making was the Frenchman,
Chevelier Gaudet, who fled to England at the outbreak of the French
Revolution, and without friends or fortune, realized a handsome
property from his knowledge of salad-making alone. He considered the
mixing of a salad as so serious and dignified a profession that he
never approached the salad bowl except in full gala costume, with his
sword by his side. His services were in great demand by the nobility,
in order that their guests might be regaled with one of his creations.
Alexander Dumas could mix a salad as thrilling as some of his great
romances. But France does not possess, nor can she import, the great
variety of delicious fruits and vegetables obtainable in our own land.
By far the best recipes are those which have originated in the United
States, and almost without exception, they are alike inexpensive,
elegant, delicious, and healthful. Some of our American men have
produced wonderful masterpieces in salads.
Delicacy in food belongs to the cultured and salad-making is an art
which all may covet. No woman’s list of accomplishments is complete
which does not include the mastery of the secret of the perfect salad.
This secret lies in the dressing, and those who have conquered it are
to be envied. It is their privilege to add to the plainest dinner
a desirable dish, stimulating to the fancy and giving zest to the
appetite of even the most fastidious.
Among epicures the luncheon or dinner party of today does not pass as
an unqualified success which does not include a new salad, and yet it
is as difficult to devise a new salad, as it is to invent a new idea.
It is in the combinations that the true skill of the artist is shown.
The real value of the salad plants was unknown until some fortunate
soul discovered the happy combination of oil and vinegar. Plain,
common vinegar is for the plebeian, but mixed with oil, may give us a
combination rivaling the ambrosia of the gods.
The salad stands alone in this particular: It may be served on all
occasions, and to any class of people. It is one of the most delightful
and healthful of Heaven’s gifts to man. A modern authority tells us
that “salads refresh without weakening, and make people younger.” While
this statement may be accepted with the proverbial grain of salt, it
is nevertheless true that salad plants are better tonics and blood
purifiers than druggists’ compounds.
Our food, like everything else, changes with the times. The favorite
dishes of our grandmothers are not recognizable today, so altered
and multiplied have they become; while on the other hand, all kinds
of fruits have been brought into use in order to meet the demand for
variety in salads. The climate varies so with the seasons, that we need
an almost constant change of food. The highly-seasoned, rich salad
may be very acceptable during the winter months, while during the hot
weather there is a craving for the more delicate and refreshing salad.
We eat too few green salads; we should cultivate a taste for them and
learn to prefer them to more hearty foods. Vinegar, pepper, salt, and
mustard prevent the fermentation of fresh vegetables when eaten, but
of course they should be used judiciously. The best oil aids digestion
and is also most healthful, being often prescribed by physicians for
disordered livers. It is a mistake to think that a good salad will
produce dyspepsia. If a salad be eaten slowly and in moderation, its
effect is wholesome and nutritious.
Strange as it may appear, there is no absolute rule to be given for
blending a salad sauce, but we cannot refrain from giving Sydney
Smith’s oft-quoted recipe for a Winter Salad dressing, which some of
the readers may not have:
To make this condiment your poet begs,
The pounded yellow of two hard boiled eggs;
Two boiled potatoes, passed through kitchen sieve,
Smoothness and softness to the salad give.
Let onion atoms lurk within the bowl,
And, half suspecting, animate the whole.
Of mordant mustard add a single spoon,--
Distrust the condiment that bites too soon;
But deem it not, thou man of herbs, a fault,
To add a double quantity of salt;
Four times the spoon with oil from Lucca crown,
And twice with vinegar procured from town;
And, lastly, o’er the flavoured compound toss,
A magic soupcon of anchovy sauce.
Oh, green and glorious! Oh, herbaceous treat!
’Twould tempt the dying anchorite to eat.
Back to the world he’d turn his fleeting soul,
And plunge his fingers in the salad bowl.
Serenely full, the epicure would say,
Fate cannot harm me, I have dined today.
In delightful contrast, a modern epicure, Mr. Wallace Rice, gives us
the following recipe for a French dressing, which is our notion of the
perfect salad dressing:
Let luscious golden oil its body be,
Wholesome and sweet and clear; its quickening soul
Vinegar, child of mellow wine, but dole
Its sharpness circumspectly, not too free;
The sacred salt its mind--a pinch or three,
No more; and for its wit take pretty toll
Of bright cayenne, to vivify a whole,
So blended, we are hungered as we see.
The which with some fresh herb--lettuce for choice--
Is tired, until each dry and crispy leaf
In this new gloss and savor doth rejoice--
Tired deftly, lest untasted, to our grief,
Aught should bedew the dish. Due thanks then voice
To Him who made this of all salads, chief.
There is no fixed rule for the mixing of salads. If one possesses a
little originality and sufficient tact to discriminate between “not too
much,” and “not too little,” of salt, pepper, oil, and vinegar, he can
allow fantasy to have some slight sway in the salad bowl, and there is
hardly a limit to the variety of salads that can be made during the
summer.
The majority of people insist upon making a salad dressing in one
particular way, but it should be borne in mind that tastes are widely
dissimilar, and that they cannot always be depended upon to be the
same. The danger is that in always using the same kind of dressing,
the acute sense of taste will be lost.
One’s individual taste should not govern the making of a salad, as this
fondness for a certain condiment may not be shared by every one. A
vigorous, athletic person is able to eat and enjoy a salad that would
well-nigh strangle a person of less strenuous habits.
A good salad cannot be made from poor materials. However limited they
may be, they must be of the best quality: Green vegetables fresh and
crisp, the meat or fish well seasoned and cold; the oil pure and sweet.
One can always rely upon the best quality of olive oil for salads, but
there are those who prefer the flavor of smoked bacon fat. This is
particularly true of people living in hot climates.
Of course salt is indispensable for seasoning and flavoring. To a
Frenchman or Italian a salad would not be a salad without the onion
or garlic flavor, and indeed, this pungency is commonly enjoyed even
by those who would not knowingly partake of a dish thus flavored.
The onion should be mild, and its presence cleverly hidden, for its
unenviable reputation might cause a fastidious guest to refuse a really
delicious salad.
Our best authorities on salad-making are shocked at the common practice
of using a mayonnaise dressing on fruit salads of any kind. They would
invariably take the dressings made with fruit juices. Fish, fowl, and
meats would take the mayonnaise, while the vegetable salads almost
without exception take the French dressing.
Of the uncooked vegetables lettuce is preeminently the first in favor.
It is the king of salads, and whatever else is used, lettuce usually
forms part of the salad dish to make it complete. It is essential that
leaf salads and celery be dry. Oil and water do not mix, and if the
salad is wet, the dressing will run off and also lose its flavor. They
should be dried carefully by shaking in a napkin.
One should handle salads with care, and gently. A good rule to follow
is to run the fork and spoon down the sides of the dish, and then
lightly tire the salad with an upward movement, allowing it to mix as
it falls back.
The common habit of decorating all kinds of salads with hard boiled
eggs, gives a sameness of appearance and often produces a lack of
harmony. They are out of place when used with meats, except as they
form a part of the dressing, but they may be appropriately used with
fowl or fish.
A vegetable salad may be made a thing of artistic beauty, and the
pleasing art of table decorations, so happily possessed by American
housekeepers, gives a splendid opportunity for the salad-artist
to display taste and originality in the arrangement of this most
ornamental of all dishes. Salads badly prepared are an abomination.
Cooked vegetables should be boiled and cut up separately, and all
should be duly seasoned with salt and pepper. Lettuce and celery should
always be broken with the fingers--never cut. Some of the dry white
wines, hock, moselle, chablis, and the like, may be used instead of the
vinegar, wholly or in part. A morsel of garlic, rubbed thoroughly with
salt and pepper, may be used with asparagus, celery, and other herbs
of pronounced flavor. The dressing should not be put on green salads
before the moment of serving.
To become a perfect salad-maker, one should not attempt too much at the
beginning. He should practice on plain salads and simple dressings for
some time before attempting the combination salads, fancy dressings and
elaborate garnishings, and he will soon become a perfect salad-artist.
Salads should always be served cold, and as if one loved them. They,
like all children of the taste and fancy, will amply repay all the
pains that are taken with them. Let me then wish you joy, luck, and
skill in the practice of this delicate accomplishment.
+Olive M. Hulse.+
_=Salads=_
_=Alligator Pear Salad=_
Select ripe pears, halve, and core. Serve on lettuce, and pour French
dressing over them. This is a tropical fruit and is considered a great
luxury.
_=Anchovy Salad=_
Shred equal quantities of anchovies and lettuce, mix into it half the
quantity of hard boiled eggs, with chopped onion, and cover with equal
parts of olive oil and vinegar thoroughly mixed. Serve on leaf lettuce.
_=Apple Salad=_
Peel and cut six apples into dice, cover the bottom of salad dish with
a layer of the apples, and sprinkle with powdered sugar and cinnamon,
then a layer of bananas, and so on until you have enough. Pour over
all a pint of unfermented grape juice and let stand on ice for an hour
before using. Apple salads are always good with cold roast meats.
_=Apple and Cheese Salad=_
Mix chopped nuts with half their quantity of cream cheese, add a little
thick cream to blend the mixture, season with pepper and salt, and make
into tiny balls. Peel good tart apples, remove the cores, and slice
into rings about half an inch thick. Arrange the slices on lettuce
leaves, and put a cheese-ball in the center. Serve with French dressing
made with lemon juice.
_Digestive cheese and fruit there sure will be._
--+Ben Jonson.+
_=Apple and Nut Salad=_
Cut equal amounts of apples and celery into dice, stir in half the
quantity of chopped walnuts, and mix with French dressing made with
lemon.
_=Asparagus Salad=_
Cook the asparagus until tender, put on ice to cool. Serve on lettuce
leaves with French or garlic dressing.
_=Asparagus Points with Tomato=_
Peel as many solid tomatoes as needed, one to each person; cut off the
stem and remove the seeds. Fill the centers with two-inch lengths of
cooked asparagus, heads up. Serve on curly lettuce leaves, and pour
over French dressing.
_=Asparagus with Vinaigrette Sauce=_
Take large, white German canned asparagus and serve on leaf lettuce or
romaine, with vinaigrette sauce.
_=Artichoke and Tomato Salad=_
Slice cooked artichokes and raw tomatoes, and arrange in salad dish
alternately. Serve with French dressing, to which has been added in
moderation chopped green peppers.
_A salad is a delicacy which the poorest of us ought always to
command._
--+Anonymous.+
_=Artichoke and Onion Salad=_
Line the salad dish with lettuce leaves. Take equal amounts of
sliced, cooked French artichokes and Spanish onions, arrange in dish
alternately and pour French dressing over. Garnish with sprigs of
parsley.
_=Banana Salad=_
Pare the bananas, cut into halves, and dip each half in mayonnaise.
While the fruit is still moist with the dressing lay it into a dish of
fine chopped nut meats, and lay each banana on a crisp lettuce leaf,
adding a border of salted almonds or other nut meats.
_=Banana and Grapefruit Salad=_
Peel two grapefruit, and slice, removing all the tough bitter membrane.
Line the salad dish with the white leaves of head lettuce, then put in
alternate layers of sliced bananas and grapefruit until the dish is
full, and pour banana dressing over. Serve very cold.
_Give us the luxuries of life, and we will dispense with the
necessaries._
--+Motley.+
_=Bean Salad=_
Take one quart of young French beans, cut into inch lengths and boil
in salt water until tender. Drain well, let cool, and add one chopped
medium sized onion. Cover with chiffonade dressing, and serve on
lettuce leaves.
Garlic dressing is also delicious on this salad.
_=Beet Salad=_
Cover salad plate with white leaves of head lettuce, slice the beets
very thin and place in center. Put the yolks of six hard boiled eggs
through a potato ricer, and make a rope-like decoration around the edge
of the beets with same. Chop the whites very fine and place around
outside the yolks. Pour over French dressing, and garnish with parsley.
_=Beet and String Bean Salad=_
Rub the salad bowl well with a clove of garlic, and line with sliced
beets and string beans, one onion chopped fine and a few sprigs of
parsley. Mix well, and put in the bowl. Pour over French dressing and
serve.
_=Beet and Potato Salad=_
Cut equal quantities of beets and potatoes into small balls with a
Parisienne spoon. Put the potatoes in mayonnaise dressing, to which has
been added a few chopped olives and chives. Dip the beets in vinegar,
and dish alternately, serving all on leaf lettuce.
_In the composure of a salad every plant should bear its part like
notes in music._
--+John Evelyn.+
_=Bermuda Onion Salad=_
Mince mild Bermuda onions very fine and add salt, sugar, oil, and
vinegar to taste.
_=Bleeding Heart Salad=_
Select large, fine blood beets, cook until tender, plunge into cold
water for five minutes, remove skins, cut into slices one inch thick,
then re-cut with large heart-shaped cutter. Pickle in the usual way.
Garnish with sprigs of parsley. This salad is especially nice to serve
with a plate luncheon, one heart to each plate.
_=Bird’s Nest Salad=_
Color Neufchatel cheese a light green with pistachio coloring. Make
softer, if desired, by adding a little sweet cream. Roll into small
egg-shaped balls. Arrange these in nests made of water cress or
shredded lettuce leaves, and speckle with parsley chopped fine. Serve
with mayonnaise dressing. This novel salad is not hard to make, and is
an attractive dish.
_Things which in hungry mortals’ eyes find favor._
--+Byron.+
_=Boiled Beef Salad=_
Cut boiled beef into one-half inch dice, and soak for two hours in a
mixture of one part olive oil, three parts vinegar, a teaspoonful of
lemon juice, salt and pepper to taste. Mix the meat with cold boiled
potatoes, cut the same size as the meat, and a small onion chopped
fine. Garnish with lettuce leaves and stuffed olives. Pour over
mayonnaise just before serving.
_=Bologna Salad (German Salad)=_
Remove the skin from half a pound of imported Bologna sausage, and
chop it fine, with five stalks of celery and two sour apples. Mix all
together thoroughly, and add one tablespoonful of German pearl onions.
Place on a dish garnished with lettuce leaves, and pour over French
dressing.
_=Brussels Sprouts Salad=_
Line salad dish with lettuce leaves. Boil the sprouts until tender and
heap in center of dish. Cover with chiffonade dressing and serve very
cold.
_There’s no want of meat, sir; portly and curious viands are prepared
to please all kinds of appetites._
--+Massinger.+
_=Cabbage Salad=_
Cut three slices of bacon into dice and fry. When done, add a half cup
of water and a half cup of vinegar, salt and pepper to taste. Bring all
to a boil, and pour over raw cabbage shredded fine. Cool before serving.
_=Cabbage Salad No. 2=_
Take one medium sized head of cabbage and chop fine, season with one
teaspoonful of salt, one tablespoonful of sugar, a pinch of black
pepper, and a teaspoonful of ground mustard. Rub the yolks of four
hard boiled eggs until smooth, add a tablespoonful of butter slightly
warmed, mix thoroughly with the cabbage, and add one teacupful of cider
vinegar. Serve with whites of egg sliced and placed on top.
_=Carrot Salad=_
Wash and boil young carrots until tender, and slice very thin. Line
individual salad dishes with a bed of crisp lettuce leaves, and put
in each one a spoonful of carrots. Garnish with a spoonful of boiled
dressing.
_Even cabbage-heads hez rights._
--+The Biglow Papers.+
_=Cauliflower Salad=_
Take a cold boiled floweret of cauliflower, cover with mayonnaise,
place in center of salad dish and surround with a macedoine of cooked
vegetables seasoned with French dressing. Macedoine is made of equal
parts of carrots, turnips, and potatoes cooked separately, cut in dice,
and mixed with the same quantity of string beans or peas.
_=Celery Salad=_
Cut celery in two-inch lengths like macaroni. Cover with mayonnaise
dressing and garnish with white celery tops.
_=Chantecler Salad=_
Fill a six-inch bowl with cracked ice. Insert another bowl two sizes
smaller, allowing about an inch of space between the two bowls. Line
the smaller bowl with crisp lettuce leaves. Put in several pieces
of solid white meat of fresh lobster, and between each piece of the
meat put asparagus cut the proper length so that the tips will extend
over the edge of the glass. Fill the center with macedoine of cooked
vegetables, thoroughly mixed with French dressing, and cover with
mayonnaise. Decorate with lemon cut in quarters with the peel on, laid
lengthwise on the ice, and stick a piece of parsley between each piece.
_Though my stomach was sharp, I could scarce help regretting,
To spoil such a delicate picture by eating._
--+Anonymous.+
_=Chatelaine Salad=_
Cut celery, olives, and pineapples in dice. Use a dressing of
mayonnaise, whipped cream, cider vinegar, and paprika. Mix well and
serve on crisp lettuce leaves.
_=Cheese Salad=_
Arrange one head of lettuce in a flat salad bowl. Mix two packages of
cream cheese with a half pint of cream. Pile it on the lettuce and
surround with two glasses of Bar-le-Duc jelly.
_=Cherry Salad=_
Line the salad dish with romaine lettuce leaves. Fill in the center
with pitted cherries, and pour over a fruit dressing.
_=Chestnut Salad=_
Work a little sweet cream into a cream cheese, with some fine chopped
sweet peppers. Divide into fine pieces, and roll in brown cracker dust.
Form into the shape of open chestnut burrs. Arrange on lettuce leaves.
Remove the meats from chestnuts, boil them in salt water until tender,
put them in the burrs of cream cheese. Serve with mayonnaise.
_To the fullest enjoy the sweets of the day
And stay the bright hour ere it passeth away._
--+Anonymous.+
_=Chicken Salad=_
This is justly claimed as an American delicacy. Take two parts
mayonnaise to three parts liquid aspic jelly, beat together. Decorate
and line individual ramekins with the beaten mixture, fill up with
slices of chicken dressed with Remoulade sauce, a few capers, and
sliced olives. Cover with some of the beaten mixture. Let it stand
awhile and turn out on a bed of shredded lettuce. Garnish with chopped
gherkins.
_=Chicken Salad No. 2=_
An attractive way of serving chicken salad is to place it in a ring of
ham jelly. Two cupfuls of the salad should be poured in the ring of
jelly after it is placed on a platter. To make the dish attractive the
jelly should rest on lettuce or water cress. For the ham jelly whip
one-half pint thick cream until stiff, stir in a cupful of aspic jelly,
cool a little, and add a jar of potted ham. Adding a few drops of fruit
syrup will make the jelly pink.
_Biled hen is always respected._
--+Josh Billings.+
_=Chicken Salad No. 3=_
For two medium sized chickens allow three heads of lettuce. Pick the
meat from the bones, chop fine and mix with chopped celery. Boil the
livers, rub through a sieve, and put in a bowl rubbed with garlic.
Add the yolks of five hard boiled eggs rubbed to a paste, four
tablespoonfuls of olive oil or melted butter, one of sugar, one heaping
teaspoonful of salt, a teaspoonful of pepper, and one tablespoonful
of vinegar. Beat well together and mix with the chicken just before
serving.
_=Chicken Salad No. 4=_
Soak one-fourth of a box of gelatin in one-fourth of a cupful of cold
chicken stock, dissolve in three-fourths of a cupful of hot chicken
stock, highly seasoned, and strain. When the mixture begins to thicken,
beat, using an egg beater, until frothy, then add one cup of heavy
cream beaten until stiff, and one cupful of cold boiled chicken, cut in
dice. Season with salt and pepper. Turn into mould, and chill; pouring
over the following:
_It is the bounty of nature that we live, but of philosophy that we
live well._
--+Seneca.+
+Dressing+--Soak one and one-half teaspoonfuls of gelatin in two
tablespoonfuls of cold water until soft, dissolve by standing in hot
water, and strain. Beat the yolks of two eggs, and add one teaspoonful
of salt, one and one-half teaspoonfuls of sugar, one-fourth teaspoonful
pepper, a few grains of cayenne, one teaspoonful of mustard, one-fourth
cupful of lemon juice, and one-half cupful of hot cream. Cook over hot
water until the mixture thickens, stirring constantly, then add one
and one-half tablespoonfuls of butter and the gelatin. Add the mixture
gradually to the whites of the two eggs beaten stiff; when cold fold in
one-half of a cupful of cream beaten stiff. Mould and chill. Turn the
chicken cream from mould, cut in one-inch slices and arrange on lettuce
leaves. Put a spoonful of the salad dressing on each mould and garnish
with one-half English walnut meat. Cut enough celery pieces to make
three cupfuls, break into pieces one cupful of pecan or walnut meats,
and brown in a moderate oven. Mix celery and nut meats, sprinkling with
one-half teaspoonful of salt, and add one-half the salad dressing.
Surround each slice of chicken cream with the celery and nut mixture.
This is a choice and delicious recipe.
_=Chicken in Aspic=_
Line a mould with clear aspic. Garnish the bottom of the mould with
shredded bits of anchovies, gherkins, and green peppers. Let it set,
and fill in the mould with diced chicken which has been well seasoned.
Pour over enough aspic to fill the spaces, and let it stand for several
hours. Turn out on a bed of lettuce in platter. Decorate the base of
the mould with radish roses. Serve with mayonnaise.
_Who rises from a feast with that keen appetite with which he sat
down?_
--+The Merchant of Venice.+
_=Chicory Salad=_
Rub the bowl with garlic. Take three parts of chicory well shredded,
and one part celery. Mix well together with French dressing and serve
cold.
_=Chiffonade Salad=_
Various colored vegetables, such as peas, string beans, carrots, and
tomatoes, cooked and cold may be served on a bed of water cress with
French dressing to which has been added one boiled beet chopped fine,
some chopped green peppers, a few chives, and one hard boiled egg.
_=Cold Slaw=_
Slice the cabbage very fine, season with salt, pepper, oil, and sugar.
Pour vinegar over all and mix thoroughly. Garnish with sprigs of
parsley.
_=Combination Salad=_
Cook two bunches of asparagus until tender. Remove from water, cut off
the points, and put on sieve to drain. Put one quart of cooked salmon
in the bowl, and mix in three tablespoonfuls of olive oil, two of
strained lemon juice, and one of vinegar. Sprinkle over one teaspoonful
of salt, one-third teaspoonful of white pepper. Allow the bowl to stand
in ice until thoroughly chilled. Turn out on dish and put around it
the asparagus points. Pour one cupful of mayonnaise dressing over the
salmon, and garnish with slices of lemon cut in quarters.
_I will show myself highly fed._
--+All’s Well that Ends Well.+
_=Combination Salad No. 2=_
Insert a clove of garlic in a two-inch square of bread, and place in
middle of bowl. Line the salad bowl with crisp white leaves of lettuce.
Peel and slice two large tomatoes, one large sized cucumber, and four
radishes. Mix thoroughly with French dressing and put on lettuce
leaves. Serve with Camembert cheese and wafers.
_=Combination Salad No. 3=_
Mix thoroughly together, equal parts of cold Brussels sprouts, cold
boiled potatoes, some flowerets of cauliflower, and shredded celery.
Arrange neatly in salad bowl and serve with mayonnaise.
_=Crab Salad=_
Boil three dozen hard shelled crabs, let them cool gradually; remove
the upper shell and the tail, break the remainder apart, and pick out
the meat carefully. The large claws should not be forgotten, for they
contain a dainty morsel; and the creamy fat attached to the upper
shell should not be overlooked. Line the salad bowl with the small
white leaves of two heads of lettuce, add the crab meat, pour over it
a mayonnaise, garnish with crab claws, hard boiled eggs, and little
moulds of cress leaves, which may be mixed with the salad when serving.
_The table is the only place where we do not get weary the first
hour._
--+Brillat-Savarin.+
_=Crab Salad en Coquille=_
To the crab meat add a little minced cold boiled cabbage, a pinch of
mustard, and mix with cream salad dressing. Fill the crab shells,
serve on lettuce leaves, garnish with chopped yolks and whites of egg
alternately.
_=Cream Salad=_
One-half pint of potatoes sliced on vegetable cutter, one-half pint of
sliced cucumber pickles, one-half pint onion chopped fine, one-half
pint rich cheese cut fine, and one pint of English walnuts broken in
bits. Mix thoroughly with cream dressing, and serve on lettuce leaves.
_=Cucumber Salad=_
Cucumbers should always be perfectly fresh. Peel carefully, and place
in fresh water for a short time to become crisp. Cut in extra thin
slices. Cover with salt, pepper, oil, and vinegar mixed together. Put
on ice and serve cold. As a rule, sliced tomatoes or lettuce, or both,
are served with cucumbers.
_=Cucumber Salad No. 2=_
Peel the cucumbers thin and cut off the stem end, scrape out the
inside. Mix the pulp thoroughly with chopped anchovies and gherkins,
add a teaspoonful of lemon juice, and put back in shells. Serve on
lettuce leaf, and pour over mayonnaise.
_Cowcumbers are cold to the third degree._
--+Swift.+
_=Cucumber and Celery Salad=_
Cut celery stalks into long shreds and put in ice water for half an
hour. Peel and cut one cucumber in the same way leaving out the seed
part, and put with the celery in a salad bowl. Season with salt,
pepper, and mayonnaise. Heap up in center neatly, surround with red
radishes, and garnish with slices of hard boiled egg. Sprinkle with a
little chopped parsley and gherkins.
Three parts of oil and one part of vinegar, thoroughly mixed, can take
the place of the mayonnaise.
_=Cucumbers and Cream=_
Peel and slice thin one large cucumber, and put on the ice until
cold. Take one cup of fresh cream, salt and pepper to taste, also a
teaspoonful of cider vinegar. Stir together and pour over the sliced
cucumbers. Do not use too much vinegar. A pinch of sugar added to the
vinegar makes the dressing milder.
_=Cucumber Francaise Salad=_
Peel one large cucumber and let it stand in salt water for several
hours. Place on a bed of lettuce and slice thin without removing
slices, so the cucumber will appear as whole. Cover with mayonnaise,
and sprinkle over green peppers chopped fine.
_Hungry as the sea and can digest as much._
--+Twelfth Night.+
_=Cucumber and Onion Salad=_
Slice cucumbers steeped in salt water for several hours, and mix with a
few sliced spring onions. Serve with cream dressing.
_=Dainty Salad=_
Take two cups of fine cut cabbage, one cup of chopped Bermuda onion,
half a can of chopped pimentos, and one large green pepper shredded
fine. Mix one-half cupful of sugar and one tablespoonful of salt with
one cup of vinegar, pour over the above mixture, and let stand for an
hour.
Soak one box of gelatin in a cupful of water for ten minutes, add two
cups of boiling water, and let it stand until it begins to harden.
Drain the vinegar off the potpourri and mix well with the gelatin.
Place in a border mould to harden. Turn out on a platter, and garnish
with lettuce leaves. Make a cup in the center of the lettuce leaves and
fill with mayonnaise and whipped cream. Garnish with parsley.
_Let onion atoms lurk within the bowl,
And, half suspecting, animate the whole._
--+Sydney Smith.+
_=Dandelion Salad=_
First remove all dead leaves and root, and wash thoroughly. Take a
small handful at a time, shake free from water, and cut up fine into
mixing bowl. When all is used--have enough to make about two quarts
when tossed lightly into bowl--sprinkle over one teaspoonful of salt,
one of sugar, and a pinch of mustard. Have ready as much fat bacon cut
into bits as will fill a small teacup, fry to a light brown; remove the
bacon and into the hot grease mince a small onion, if onion flavor is
not objectionable; fry lightly; then add to the hot grease, one-half
cup mild vinegar, and pour it over the dandelions, and mix well.
Garnish with hard boiled eggs sliced, and serve at once.
_=Egg Salad=_
Cut hard boiled eggs in half lengths, rub their yolks through a sieve,
mix with equal weight of Parmesean cheese, season with chopped chives,
pepper and salt, and enough butter to moisten. Fill the whites with
this mixture, serve on lettuce, and garnish with sliced tomatoes.
_The glory of the kitchen! that holds the cookery
A trade from Adam, quotes his broth and salad._
--+Ben Jonson.+
_=Egg Salad No. 2=_
One teaspoonful of mustard, one teaspoonful of salt, two-thirds cupful
of vinegar, and a lump of butter the size of a hen’s egg. Put in a
double boiler, stirring all the time, and when cooked, stir in half a
cup of hot sweet milk, and set aside to cool. When ready to serve add
one and one-half dozen hard boiled eggs chopped fine, and garnish with
nice crisp lettuce leaves and sliced radishes, pickled beets, capers,
and olives.
_=Egg Salad No. 3=_
Boil the eggs for twenty minutes and let cool. At serving time arrange
lettuce leaves, and slice an egg on each plate. Place the slices in
a circle, the pieces overlapping. Fill the space in the center with
minced onion, and cover with boiled cream dressing.
_=Eggs au Cresson=_
Slice hard boiled eggs on a bed of water cress, sprinkle with salt and
pepper, and garnish with shredded anchovies. Serve with red mayonnaise.
_Salad, and eggs, and lighter fare,
Tune the Italian spark’s guitar._
--+Matthew Prior.+
_=Egg Lily Salad=_
Drop hard boiled eggs into cold water after taking them out of the
shells, and cut narrow strips from the small end very nearly to the
large end of the whites. Rub up each yolk with a teaspoonful of butter,
one of vinegar, one each of mustard and salt and pepper. Form into
balls and put back into the whites. Serve in moulds of spinach or, on
lettuce leaves with mayonnaise.
_=Egg Plant Salad=_
Take a cold well-boiled egg plant cut in small dice, and season with
salt, lemon juice, and a little oil. Serve on lettuce leaves.
_=Endive Salad=_
Carefully pick over crisp endive, sprinkle with salt and pepper, and
add a green pepper sliced thin. Over all pour vinegar to taste. When
ready to serve the salad, take two slices of bacon and cut in small
bits, fry until crisp, brown and pour over the salad, stirring it all
together.
_Let hunger move thy appetyte and not savory sauces._
--+Babees Book.+
_=English Salad=_
Beat the yolks of raw eggs according to the quantity of salad required,
add a little salt and mustard. Chop onions or leeks fine, add oil and
vinegar, and beat all into a thick sauce. Shred lettuce, green mustard
leaves, cress, and young radishes, arrange lightly in a bowl with the
sauce under it. Do not stir until ready to send to the table. Garnish
with thin slices of beet cut in fancy shapes.
_=Farmer Salad=_
Soak half a tablespoonful of gelatin in a tablespoonful and a half
of cold water, and dissolve in three-fourths of a cup of hot chicken
liquor. Strain over one cup of chopped ham and stir until the mixture
begins to thicken. Fold in one cup of thick cream beaten stiff. Add a
pinch of paprica, and salt, if needed. Mould in a border mould, and
when set, turn from the mould, fill in the center with lettuce arranged
like a cup, and fill the cup with mayonnaise.
_=Fish Salad=_
Boil tender a small whitefish, trout, or pike. Chop fine, add same
quantity of chopped celery, moisten with three teaspoonfuls of melted
butter, one of olive oil, one teaspoonful of mustard, two of pepper,
and one of salt, two of sugar, five of cream, and enough vinegar to
make the right consistency. Garnish with celery tops.
_A cheap and wholesome salad from the brook._
--+Cowper.+
_=Frank’s Bachelor Salad=_
Cover individual salad plates with white curly lettuce leaves. Select
large ripe tomatoes, peel, and cut in slices one inch thick. Place one
slice on each salad plate. Peel and cut in quarters one orange and
one ripe pear. Cut the quarters in lengthwise slices and place on the
tomato. In the center set a tiny heart-leaf of lettuce and place a
small watermelon ball in it. Pour over French dressing.
_=French Endive Salad=_
Wash the endive thoroughly and let it stand in ice cold water for an
hour. Pour over French dressing made red with paprica.
_=Fruit Salad=_
Cut a juicy orange into thick slices. Cut it again into quarters,
arrange on lettuce leaves or chicory, and cover with French dressing.
Grapefruit salad may be made in the same way.
_=Fruit Salad No. 2.=_
Peel and seed two grapefruit, two apples, and one bunch of white
grapes. Peel two bananas and cut in small pieces, adding one-half
cupful of chopped nuts, and mix all together. Pour off a little of
the juice and add French dressing. Set aside to get very cold before
serving.
_He’s keeping a corner for something that’s nice._
--+Goldsmith.+
_=Fruit Salad No. 3=_
Pare and core six apples and chop them fine. Peel and slice four
bananas. Peel and seed six oranges and remove all the inner skins. Mix
the fruits well with two tablespoonfuls of powdered sugar, and pour
over French dressing. Serve on lettuce leaves.
_=Fruit Salad, Alice=_
Slice various kinds of fruit, such as bananas, oranges, grapefruit,
apples, peaches, and pineapple. Put in alternate layers in deep glass
dish or salad bowl. Sprinkle each layer with powdered sugar, a little
sherry, and half as much plain syrup. When all the fruit is in, place
on ice for two hours. Just before serving pour over the surface a
wineglass of maraschino, and decorate with maraschino cherries.
_=Fruit Salad served in Apple Shells=_
Take good looking apples, green, yellow, or red, of medium size. Cut
off a good piece from the top of each and remove the meat of the apple,
leaving a shell. Chop together the apple hearts, pineapple, grapefruit,
and cherries, in equal parts, and add a little lemon juice. Sweeten all
with powdered sugar, and place in the shells of apples. The same salad
may be served in orange shells. Other fruit in season and a little
grated cocoanut may be used.
_Socrates brought Philosophy from the clouds, but the Englishmen have
dragged her into the kitchen._
--+Hegel.+
_=German Salad=_
Use equal parts of pickled red cabbage and sauerkraut, a few pickled
onions, a little grated horseradish, some chopped onions, pickles, and
capers, sliced frankfurters, all mixed together and seasoned with Rhine
wine. Stir together with French dressing.
_=German Apple Cup=_
Select fine grained apples, one for each person, core and scoop out
the center. Cut heart stalks of celery very fine, but do not chop
it. Mix celery with mayonnaise dressing, to which half the bulk of
whipped cream has been added; add also more salt and pepper. Cut center
of the apples in small pieces and mix with celery. Use this mixture
to fill the hollow center of the apples, rounding it up above the
apple a little. In the center of the mixture in each apple set a tiny
heart-leaf of lettuce. Apples pared and cut to represent birds may be
used in garnishing, using raisins for eye and nose.
_=Grape Salad=_
Skin and seed white grapes, stuff them with nut kernels, arrange on
white curly lettuce leaves or water cress. Cover with French dressing
made with lemon juice.
_Now and then your men of wit
Will condescend to take a bit._
--+Swift.+
_=Grapefruit Salad=_
Cut the fruit crosswise, and pick out the pulp. Line the salad dish
with white, crisp leaves of head lettuce, put in alternate layers of
grapefruit and chopped English walnuts until the dish is full. Pour
over French dressing, and serve cold.
_=Grapefruit en Surprise=_
Fill the outer bowl of a double oyster cocktail glass with fine cracked
ice. Insert the smaller cup to chill. Cut a grapefruit crosswise, and
remove all the bitter membrane. Put it into the inner cup, and pour
over French dressing made with lemon juice. Garnish with sprigs of
parsley, and tie a ribbon the color of your table decorations around
the stem of each glass before serving.
_=Green Pepper Salad=_
Boil green peppers until done, and let them become very cold. Cut them
into thin shreds and pour over French dressing.
_=Green Pepper and Potato Salad=_
Chop four baked potatoes and one Spanish onion very fine. Slice one
green pepper across so that it makes large rings on lettuce leaves,
fill them with the potatoes and onions, heap red mayonnaise on top of
each, and serve.
_My salad days, when I was green in judgment._
--+Anthony and Cleopatra.+
_=Ham Salad=_
Chop one pound of cold boiled ham, one cold baked potato very fine, and
lay on a platter garnished with head lettuce. Pour over French dressing
and garnish with sprigs of parsley.
_=Herring Salad=_
Three salt herring, two cupfuls of beets, two apples, one salt pickle,
two cupfuls of boiled beef, two and one-half cupfuls of potatoes, four
tablespoonfuls of vinegar, and a little white pepper. Soak the herring
in water for twenty-four hours. Clean well, removing the skin and
bones. Dry in towels, and cut in cubes. Also cut in cubes the pickle,
peeled apples, meat, beets, and potatoes. Mix all together and add
vinegar, sugar, and pepper. Pack firmly in mound on platter, covered
with lettuce leaves, and garnish with hard boiled eggs cut in quarters
and arranged horizontally around base of mound.
_He that can live upon love, deserves to die in a ditch._
--+Congreve.+
_=Herring Salad No. 2=_
Two herrings minced fine, one cupful boiled beet, one onion, one large
dill pickle, one sour apple, two hard boiled eggs, two cold boiled
potatoes, and a half cupful of cold meat, all chopped fine. Mix well
with the herring, moisten with sauce made of good stock, vinegar,
mustard, and pepper. Let stand over night, stir once more thoroughly
and see that all is juicy. Pack tightly on platter and garnish in
concentric rings with chopped parsley in the center, chopped white of
egg around the parsley, chopped yolks of eggs around the whites, and
chopped beets around the yolks. This makes an attractive dish.
_=Hickory Nut Salad=_
Skin and seed one pound of grapes. Mix and form into balls, one cupful
of hickory nuts and a half pound of cottage cheese, lay them on platter
garnished with lettuce, and surround with grapes. Mix the juice of the
grapes with fruit dressing, using the juice of only one lemon if the
grapes are sour.
_Homer never entertained either guests or hosts with long speeches
until the mouth of hunger be stopped._
--+Sir Philip Sidney.+
_=Mrs. Hulse’s Favorite Salad=_
Rub the salad bowl with garlic, and line with crisp lettuce leaves.
Take large green peppers, remove the seeds and let stand in cold water
for an hour, fill them with Neufchatel cheese thinned to the right
consistency with sweet cream, and cut in slices. Put in salad dish with
alternate layers of sliced pineapple, pour over French dressing made
with lemon juice, and serve very cold.
_=Ideal Salad=_