pint of boiling water, one-half cupful of vinegar, the juice of one
lemon, one-half cupful of sugar and one teaspoonful of salt. Strain and
let cool until it starts to set, add two cupfuls of chopped celery,
one cupful of cabbage, and one-fourth of a can of sweet red peppers
cut fine. Turn into border mould to harden. Make a cup in the center
with lettuce leaves and fill with mayonnaise dressing. Serve very cold.
This salad is a delightful accompaniment to any meat course. It is also
practical, for it can be kept a week before serving. This quantity will
serve twenty people.
_Back to the world he’d turn his fleeting soul,
And plunge his fingers in the salad bowl._
--+Sydney Smith.+
_=Italian Salad=_
Take three cups of cooked green peas, three tablespoonfuls of cooked
carrots, three tablespoonfuls of diced cooked turnips, and three
tablespoonfuls of cooked string beans, all mixed together. Into a
French dressing mix some chopped gherkins, olives, and chives, moisten
the vegetables with this mixture, and garnish with pickled beets, cut
in fancy shapes.
_=Italian Salad No. 2=_
Cut half a pound of roast veal and half a pound of boiled potatoes
into small cubes, add half a pound each of chopped beets and gherkins,
and one tablespoonful of capers. Mix well and season. Put in a bowl
lined with crisp lettuce leaves, pour mayonnaise over and garnish with
chopped olives, thin slices of smoked sausage, and slices of lemon.
_=Japan Radish Salad=_
Wash and scrape off the outside of three Japan radishes and slice them
very thin. Line the salad dish with lettuce leaves, and lay on the
radishes. Pour over French dressing.
_Wilt please you, taste of what is here._
--+Shakespeare.+
_=Jellied Chicken Salad=_
Clean and cut up one chicken, and put it on to boil slowly with one
onion. Soak one-fourth of a box gelatin for ten minutes. Cook the
chicken until the meat is ready to fall from the bones, add salt
and pepper to taste, remove the chicken and boil the stock down to
one-half. Strain and remove all the fat. Remove all the skin and
bones from the chicken, add the gelatin to the stock, stirring until
it is dissolved. Mix in the chicken, and pour into individual moulds
to harden. Serve on lettuce leaves, and place a large spoonful of
mayonnaise dressing on each mould.
_=Jellied Chicken and Celery Salad=_
Make the chicken jelly and set it in a border mould. Chop three bunches
of celery, and mix with one can of asparagus tips. When the jelly
is cold, set on a platter, and heap the celery and asparagus in the
center. Slice four hard boiled eggs and lay around the jelly in little
piles, alternating with mayonnaise dressing.
This is also nice made with fruit jelly with fruit in center, omitting
the egg and using French dressing made with lemon instead of the
mayonnaise.
_The fate of nations depends upon how they are fed._
--+Brillat-Savarin.+
_=Jellied Egg Salad=_
Slice twelve hard boiled eggs and line a mould with them, pouring in
sufficient chicken jelly to fill the mould. When it begins to thicken,
stir gently so as to mix the eggs with the jelly. When cold, place on
a platter and heap mayonnaise dressing around the jelly. Garnish with
parsley.
_=Jellied Fruit Salad=_
Soak half a package of gelatin in cold water ten minutes. Wash and hull
one box of strawberries and one box of blackberries, and drain off all
the water. Peel and seed two oranges, removing all the inner skin,
drain off all the juice, and add one cupful of boiling water. Dissolve
the gelatin in the hot water and orange juice, and set on the ice to
cool. When it begins to thicken, mix in carefully the fruits so as not
to crush them, and set back on the ice. When stiff set the jelly on a
slab of ice and serve immediately. Serve with fruit dressing.
_A good digestion to you all; and, once more, I shower a welcome on
you._
--+Henry VIII.+
_=Jellied Tomato Salad=_
Soak half a box of gelatin in a cupful of cold water for ten minutes.
Run two quart cans of tomatoes through a fine strainer, using all but
the seeds. Heat the tomato liquid, adding gelatin, and season with
salt, pepper, and sugar. Place a layer of this in a mould, allowing it
to congeal partly; add a layer of chopped celery, another of the jelly,
next a layer of peas, one more of jelly, another of stuffed olives, and
lastly the remaining jelly. Set on ice to harden. Serve with mayonnaise
dressing on lettuce leaves, and garnish with concentric rings of yolks
and whites of eggs chopped fine.
_=Jellied Tomato and Cucumbers=_
Make the tomato jelly as above, and set in individual moulds. Chop
four large cucumbers rather fine and mix with four tablespoonfuls of
French dressing. Place the jelly on a platter when hard, and surround
each mould with cucumbers. Place mayonnaise dressing on the top of each
mould.
_A dish that I do love to feed upon._
--+The Taming of the Shrew.+
_=Jellied Veal Salad=_
Wash and cut one veal knuckle into pieces, put into two quarts of cold
water, and let simmer for two hours; then add ten whole cloves, one
bay leaf, one large sliced onion, and half a teaspoonful of allspice.
Simmer for another hour, remove the knuckle, and boil down the liquid
to one-half. Remove the skin and the bones from the meat, place in a
mould, and pour over the liquid. Salt and pepper to taste, and set on
ice to cool. When hard, place on platter garnished with lettuce leaves.
Pour over Hollandaise sauce, and serve.
_=Kentucky Salad=_
Take several heads of crisp white lettuce, remove the hearts and spread
the heads flat. Chop equal parts of white cabbage and green peppers and
lay on the lettuce. Pour over bacon dressing.
_=Kohlrabi Salad=_
Peel and cut in two, and slice thin, the young kohlrabi; parboil in
salt water, pour off, and stew in plain water for twenty-five minutes.
Drain and let cool. Serve on lettuce leaves with red mayonnaise.
_My soul tasted that heavenly food which gives new appetite._
--+Dante.+
_=Lamb Mint Salad=_
Take two cups of cold cooked lamb cut into dice, and half a cup of
chopped cabbage. Dress with mayonnaise, and serve on chop-plate
garnished with lobes of mint jelly and sprigs of parsley.
_=Last-Minute Salad (quickly made)=_
Dice six cold boiled potatoes, chop one good sized onion, four hard
boiled eggs, and one small cucumber. Mix with bacon sauce, and serve on
lettuce leaves.
_=Lemon Salad=_
Cut three lemons into halves and remove the pulp carefully so as not
to break the skins. Strain off some of the juice. Remove all the inner
skin from the lemon pulp, and mix it with finely chopped cabbage which
has been well seasoned with salt, pepper, and oil. Garnish with fine
chopped beets, and serve on lettuce leaves, half a lemon to each person.
_=Lettuce Salad=_
Bury a clove of garlic in a two-inch square of bread and place in the
bottom of a bowl. Fill with white leaves and the heart of head lettuce,
and pour over French dressing.
_The tender lettuce brings on softer sleep._
--+Anonymous.+
_=Lettuce and Bacon Salad=_
Rub the salad bowl with garlic, and fill with the white leaves and
hearts of two heads of lettuce. Cut three slices of bacon into small
bits, and fry. Add one cup of vinegar, a teaspoonful of salt, and a
pinch of pepper. Pour over the lettuce, and garnish with slices of hard
boiled eggs.
_=Lettuce and Cucumber Salad=_
Slice cucumbers very thin and heap on a platter garnished with romaine
lettuce. Pour over French dressing to which has been added a spoonful
of onion juice. Cream dressing is sometimes preferred.
_=Lettuce and Onion Salad=_
Cover a platter with white leaves of head lettuce, shred two Spanish
onions very fine, and soak them for an hour in cold water in which a
little sugar has been dissolved. Lay the onions on the lettuce, and
pour over French dressing.
_=Lettuce and Tomato Salad=_
Cover a platter with head lettuce, cool and crisp. Peel and quarter
the tomatoes, place them on the lettuce leaves, and pour over French
dressing. A suspicion of garlic is often used in the French dressing.
_Bestrewed with lettuce and cool salad herbs._
--+Anonymous.+
_=Lettuce and Tomato Salad No. 2=_
Slice four large tomatoes very thin after removing the skin, and lay
them on a platter garnished with head lettuce. Serve with mayonnaise
dressing.
_=Lettuce and Spring Onion Salad=_
Take well washed lettuce leaves, drain, and shred. Add sliced young
onions, and serve with French dressing.
_=Lettuce Salad (stuffed)=_
Wash one small head of lettuce for each person, and remove the heart
carefully so as not to break the head. Chop very fine one bunch of
celery, one cucumber, and one small onion, and mix well with French
dressing, stuff the heads of lettuce with this mixture, and serve.
_=Lima Bean Salad=_
Line a salad bowl with lettuce leaves. Heap in the center one pint
of cooked beans, seasoned with salt and pepper, and pour over French
dressing. Let it stand until cold, and garnish with sprigs of parsley
before serving.
_If we will plant nettles or sow lettuce._
--+Othello.+
_=Liver Salad=_
Select five or six large chicken livers or an equal quantity of calf’s
liver, and put through a sieve. Take a spoonful of mustard and mix with
French dressing until it is the consistency of cream. Pour the mixture
over the livers, serve on lettuce leaves, and garnish with strips of
green peppers.
_=Lobster Salad=_
Remove the meat of one large lobster from the shell, and cut into small
pieces, season with salt and pepper, and mix well with mayonnaise
dressing. Garnish with tufts of water cress, sliced egg, the yolk taken
out, and its place filled with lobster coral and sliced cucumber, and
sliced onion rings filled with caviar.
_=Lobster Salad No. 2=_
Take two parts of diced lobster, one part celery, seasoned with salt,
pepper, and vinegar, cover with mayonnaise, and garnish with hard
boiled eggs cut lengthwise and quartered.
_And ate a lobster, and sang and mighty merry._
--+Pepys’s Diary.+
_=Lobster Salad No. 3=_
Take one large, heavy lobster, boil half an hour, remove all the meat
from the claws and shell, and lay the coral aside. Cut the meat into
neat cubes. Wash and trim two heads of lettuce, breaking the leaves up
and reserving the cores. Line the salad dish with the lettuce leaves,
mix the cores with the lobster meat in the bowl, and season with a
little salt and red pepper. Rub the coral smooth and mix very slowly
into a dressing made of two hard boiled egg yolks, two fresh yolks, one
tablespoonful of made mustard, three of oil, two of vinegar, one of
powdered sugar, and one teaspoonful each of salt and pepper. Pour this
mixture over the salad and decorate with slices of hard boiled eggs,
lobster claws, and parsley.
_=Log Cabin Salad=_
Peel and cut lengthwise four bananas, place in orange juice for half an
hour, then place the bananas on individual serving plates, log cabin
fashion, fill the centers with stoned cherries, using both white and
red if obtainable, and pour over fruit dressing. Garnish with sprigs of
parsley.
White asparagus can also be served in this style, filling the centers
with Hollandaise sauce.
_Now good digestion wait on appetite, and health on both._
--+Macbeth.+
_=Macedoine Salad=_
Take one cupful each of diced carrots, white and yellow turnips, and
artichoke bottoms, and add one cup of green peas, one cup of asparagus
tips, and one cup of fine cut string beans. Mix, and serve on lettuce
leaves with French dressing and capers.
_=Mayonnaise of Oysters=_
Take equal parts of celery and white cabbage shredded very fine,
oysters scalded in their own liquor, with a little vinegar and salt.
Season the celery and cabbage with a little oil and vinegar, place in
the center of the dish, dip the oysters in mayonnaise, and surround the
center.
_=Mayonnaise of Fresh Lobster=_
Shred very fine the meat of one large lobster and two heads of lettuce,
seasoning them with French dressing. Cover with mayonnaise decorated
with capers, sliced stuffed olives, lobster coral, a quartered egg, and
water cress.
_=Melon and Cucumber Salad=_
Scoop out three small melons, first cutting in halves, and dice the
pulp, mixing it with equal parts of thin sliced cucumbers and a
sprinkling of chopped cress. Serve with mayonnaise.
_He was a bold man who first ate an oyster._
--+Swift.+
_=Mixed Salad=_
Chop fine a few stalks of white crisp celery, two onions, one sour
apple, one nice head of lettuce, and one hard boiled egg. Mix well with
mayonnaise dressing and serve on individual salad dishes, garnish with
slices of hard boiled eggs and sprigs of parsley.
_=Mock Pineapple Salad=_
Pare and core four large apples, cut in rings. Peel and slice a little
thicker than the apples, four juicy oranges. Place a slice of orange on
each slice of apple, and arrange in circle on serving dish. Pour over
the juice of one orange and one lemon, and sift white sugar on top.
_=New Century Salad=_
Use crisp white lettuce leaves, sliced red peppers and chopped olives,
with a few slices of cucumbers. Pour over a French dressing. Mayonnaise
is sometimes preferred.
_=Normandy Salad=_
Stew gently in their own liquor a small can of French peas. Season
with a little salt and pepper, and add a pinch of sugar. When the peas
absorb all the liquor, allow them to cool. Chop half a pound of English
walnuts, and mix with the peas. Pour over it a half cup of mayonnaise.
_Hail, wedded nourishment._
--+Anonymous.+
_=Nut Salad=_
Cover half a pint of English walnuts with boiling water, and blanch.
Put the walnuts into a pan, and cover with a pint of stock. Add a
heaping teaspoonful of chopped onions, a tablespoonful of chopped
apple, simmer gently for twenty minutes, and let drain. Set aside to
cool. Chop twelve mushrooms very fine. Line the salad bowl with lettuce
or chicory. Cut an orange into half and scoop out the pulp. Put this
pulp over the lettuce leaves, then a layer of the mushrooms, then the
walnut kernels, then the remaining mushrooms. Send to the table with
French dressing.
_=Nut and Cabbage Salad=_
Take one head of shredded pink cabbage, and one cupful of chopped pecan
nuts. Lay white cabbage leaves on a platter, and place the pink cabbage
and nuts on them. Pour over boiled dressing, and serve.
_=Nut and Celery Salad=_
Take three green peppers and cut into two equal parts, removing the
seeds, and fill them with one and one-half cupfuls of chopped celery,
and one cup of chopped English walnuts, thoroughly mixed. Garnish the
platter with lettuce leaves, and place the peppers on it. Put a large
spoonful of mayonnaise dressing on top of each portion.
_Three several salads have I sacrificed, bedewed with precious oil
and vinegars._
--+Beaumont and Fletcher.+
_=Nut and Orange Salad=_
Cut three oranges each into two parts, being careful not to hurt the
skins, and remove the pulp. Take out all the tough inner skins. Mix
the pulp with half a cupful of English walnuts and one banana sliced.
Level the halves of the oranges so that they will stand evenly, fill
them with the fruit and nuts. Set them on a platter garnished with the
leaves of one head of lettuce. Pour over French dressing made with
lemon juice.
_=Orange Salad=_
Put a layer of crisp lettuce leaves in the bottom of a salad dish, and
fill with alternate layers of sliced oranges and chopped nut meats.
Pour over fruit dressing and set on ice until ready to serve. Sprinkle
with grated cocoanut.
_=Orange Salad No. 2=_
Peel and slice six seedless oranges and four bananas, and arrange them
in alternate layers in the salad dish. Beat the yolks of five eggs for
five minutes, add one cupful of granulated sugar and beat until thick,
add a pinch of salt and the juice of two lemons, and beat again. Pour
over the prepared fruit and set away on the ice, as it must be very
cold when served.
_Small cheer and great welcome make a merry feast._
--+The Comedy of Errors.+
_=Onion Salad=_
Take either Bermuda or Spanish onions, peel and slice in rings a
quarter of an inch thick, steam them until half cooked, and let them
become very cold. Serve on lettuce leaves with ravigote sauce.
_=Othello Salad=_
Peel large tomatoes and remove the pulp, and set on ice to cool. Take
three-fifths Russian caviar, one-fifth tomato pulp, and one-fifth
chopped onion, mix together, and fill in the tomato shells. Serve on
lettuce leaves, and place a large spoonful of mayonnaise on each.
_=Oyster Plant Salad=_
Take cold boiled oyster plant, cut in strips, season with salt and
pepper, dip the ends in French dressing to which has been added some
chopped chives, and garnish with aspic jelly.
_=Pear Salad=_
Peel and core large ripe pears, lay half a pear on a bed of lettuce on
individual salad plates. Put ten cherries and some cheese balls around
the pear on lettuce, and cover with French dressing. This is not only
delicious, but is a pretty combination of colors.
_Mine eyes smell onions, I shall weep anon._
--+All’s Well that Ends Well.+
_=Pecan Salad=_
Make a well seasoned lemon jelly, turn in individual glasses to mould,
and when set, put pecans on in design. Turn out on lettuce leaves, and
cover with mayonnaise dressing. Garnish with green peppers cut in fine
shreds.
_=Pepper Salad=_
Canned pimentos--Spanish peppers--make a salad as good to eat as it is
beautiful to look at. Open the can, let it stand fifteen minutes for
the odors to escape, and turn the contents into a colander, running
cold water over the rosy vegetables. Give them a good wash, drain
carefully, and chill them thoroughly on the ice. Serve on lettuce,
dressed with mayonnaise or French dressing.
_=Pepper Salad No. 2=_
Peel large Spanish peppers, removing the seeds and core. Fill with
sardine or any other good fish salad. Serve with mayonnaise dressing.
_=Pineapple Salad=_
Peel half a ripe pineapple and shred except the core. Mix the shreds
with an equal quantity of chopped celery, and put on ice. Just before
serving mix in enough mayonnaise sauce to moisten; garnish with slices
of lemon, and serve very cold.
_Fat olives and pistachio’s fragrant nut,
And the pine’s tasteful apple._
--+Anonymous.+
_=Pineapple Salad No. 2=_
Take a large pineapple, cut a square on one side so the pulp can
be removed, then cut a small slice off the other side to make the
pineapple steady on the platter. Remove the pulp, shred it and mix it
with mayonnaise, put it in a china bowl and set it on the ice for an
hour. When ready to serve, fill the pineapple with the mixture, place
on a plate, and serve. The leaves should be left on the end of the
pineapple. Strawberries, cherries, and blanched almonds may be added if
preferred.
_=Pineapple and Grapefruit Salad=_
Seed and peel two grapefruit, remove all the inner skin, and cut the
pulp into small pieces. Shred one fresh pineapple, mix with half a
cupful of English walnuts and the grapefruit. Place all in a bowl, and
pour over French dressing. Garnish with parsley.
_=Pineapple and Lettuce Salad=_
Wash one head of lettuce and arrange on a platter. Lay the slices of
one can of pineapple on the lettuce and pour over French dressing.
_Can one desire too much of a good thing._
--+Cervantes.+
_=Potato Salad=_
Peel and slice thin while hot, twelve small boiled potatoes. Fry half a
pound of lean bacon and cut in bits. When almost brown, put in half an
onion chopped fine, cook a moment, and pour over the warm potatoes. Mix
well by shaking and tossing, and season with salt and pepper. Make a
mixture of two parts mayonnaise with one part of vinegar and pour over
the potatoes. Sprinkle with chopped parsley, and serve as it is, but
never serve cold.
_=Potato Salad No. 2=_
Cut two quarts of cold boiled potatoes into dice, add one large Spanish
onion, one head of celery, and four hard boiled eggs. Season with salt,
pepper, and a little cayenne. Mix thoroughly with French dressing to
which has been added a teaspoonful of mustard and a few capers.
_=Potato and Cress Salad=_
Take one bunch of water cress, wash carefully, and lay it around
platter. Dice six cold baked potatoes, and mix thoroughly with French
dressing to which has been added one tablespoonful of onion juice. Heap
the potatoes in center of water cress, and garnish with parsley and
slices of hard boiled eggs.
_Let the sky rain potatoes._
--+The Merry Wives of Windsor.+
_=Potato and Egg Salad=_
Cut five cold baked potatoes into dice, slice four hard boiled eggs,
and pour over the juice of one lemon. Arrange in a bowl and cover with
cream dressing. Serve on lettuce leaves.
_=Prune Salad=_
Soak one pound of large French prunes and one pound of dried apricots
over night. Chop the prunes and mix with one cupful of chopped English
walnuts. Shred one head of lettuce and lay on platter, place on it
the apricots, heap the prunes and nuts on the apricots, and pour over
maraschino dressing.
_=Prune and Nut Salad=_
Cook prunes until tender, remove the stone, and cut the fruit into
eighths lengthwise. Arrange on lettuce with a mound of cream dressing
in the center. Sprinkle chopped pecan meat over all, or break the prune
stones and chop the kernels.
_=Radish Salad=_
Take round red and white radishes, cut them in halves and arrange
alternately, skin side up, on a bed of shredded lettuce. Sprinkle with
French dressing, and garnish with sliced stuffed olives.
_Hunger is sharper than a sword._
--+Beaumont and Fletcher.+
_=Radish Salad No. 2=_
Slice two bunches of radishes, and shred one Spanish onion, mixing
them well together. Arrange one head of lettuce around the salad bowl,
heap the radishes and onion in the center, and pour over ripe olive
dressing. Garnish with strips of red peppers.
_=Raisin Salad=_
Wash and soak one box of seeded raisins over night. Garnish the platter
with a head of lettuce, heap the raisins in the center, and cover with
whipped cream. Place one raisin on top.
_=Ribbon Salad=_
One cup of cold cooked string beans, one cup of peas, one cup of celery
cut in small pieces. Dress the beans and peas with a plain French
dressing, and the celery with a gold mayonnaise. Arrange a bed of
shredded lettuce on a chop-plate. On that place the beans, celery, and
peas in alternate layers. Have the center layer of celery. Serve very
cold after garnishing with radish roses.
_=Romaine Salad=_
Take broad, shredded romaine lettuce leaves, and sprinkle with French
dressing to which has been added a suspicion of garlic.
_Read these instructive leaves._
--+Pope.+
_=Roquefort Salad=_
To two large heads of lettuce, add a quarter of a pound of grated
Roquefort cheese, and one cupful of French dressing. If this is too
much cheese to suit the taste, celery or cucumber may be substituted
for part of the quantity.
_=Salmon Salad=_
Line the salad dish with two crisp heads of lettuce arranged with
the darker leaves outside and the lighter ones inside. Take a can of
salmon, shred the fish into small flakes, and place in the middle of
the dish on the lettuce. Season with salt and a little cayenne. Pour
over one tablespoonful of vinegar, and the juice of one lemon. Set on
ice for an hour to cool. When ready to serve, pour one teaspoonful of
mayonnaise dressing over the fish, and sprinkle a few capers on top.
Nasturtium blossoms make a pretty garnish.
_=Salmon Salad No. 2=_
Pick the salmon to pieces, chop celery fine, and add about twice the
amount you have of fish. Mix well with boiled dressing, and serve on
lettuce or cress.
_Live while you live, the epicure would say
And seize the pleasure of the present day._
--+Doddridge.+
_=Salmon Salad Jellied=_
Take a pint of canned salmon, drain, and remove the skin and bones.
Mince fine, add one tablespoonful of lemon juice, a dash of red pepper,
a teaspoonful of minced parsley, and salt to taste. Mix together and
bind with any prepared salad dressing, and a tablespoonful of powdered
gelatin dissolved in a quarter of a cupful of water. Fill small moulds
and set them on the ice to chill quickly. Turn out on crisp lettuce
leaves. Garnish with sliced olives and serve with cucumber sauce or
mayonnaise.
_=Sardines in Jelly=_
Pour a layer of aspic about a quarter of an inch thick in the bottom of
a mould with a closed center, so that it will form a border when stiff.
When hard, arrange on it a layer of sardines which have been skinned.
Sprinkle over some finely cut cress and chopped hard boiled egg. Pour
over more jelly, which is cold but not congealed, and let it harden.
Add another layer of sardines and fill the mould with jelly. Stand
aside to harden. Fill in the center with celery mixed thoroughly with
mayonnaise dressing. Garnish with water cress.
_=Sardine Salad=_