juice, with salt, paprica, and black pepper. Mix the sardines with
an equal quantity of Bermuda onion, sliced and quartered, stirring
thoroughly with the dressing. This is an excellent appetizer.
_=Scrambled Egg Salad=_
Select evenly sized tomatoes, cut in halves, scoop out the pulp, and
fill the hollows with scrambled eggs well seasoned. When cold, spread
enough mayonnaise on each to cover the egg, and put a thick layer of
aspic on top. Arrange neatly in a circle on a cold dish, and garnish
with beets and gherkins cut in fancy shapes. Fill the center with
lettuce and sliced tomatoes, all cut in fine strips, and season with
pepper, salt, oil, and vinegar. Serve very cold.
_=Scottish Salad=_
Cover a platter with lettuce leaves. Arrange a circle of sliced hard
boiled eggs around the edge, the slices overlapping each other. Heap
in the center two parts of chopped celery to one part of flakes of
salmon, which has been thoroughly mixed with oil, vinegar, and salt.
Pour mayonnaise dressing over all, and garnish with stuffed olives and
capers.
_My soul tasted that heavenly food which gives new appetite._
--+Dante.+
_=Shad Roe Salad=_
Steep the shad roe in boiling salt water. Take it out without breaking,
sprinkle it with a mixture of vinegar and Worcestershire sauce, and
put aside to cool. When ready to serve, insert a clove of garlic in a
two-inch square of bread, and put it in the center of the dish. Cover
with a bed of lettuce leaves, and arrange in the center the shad roe
cut into slices half an inch thick. Cover with mayonnaise into which
some whipped cream has been stirred.
_=Sheldon Salad=_
Cut a pineapple into small squares, seed four oranges and cut them
fine, seed half a pound Malaga grapes and cut them and half a pound
candied cherries into halves, slice two bananas very thin. Serve on
lettuce leaves and pour over the following sauce: The juice of the
pineapple, one cup of sugar, one tablespoonful of cornstarch, one
cupful walnuts cut fine, and half a cupful of water. Mix the cornstarch
with a little water, add the pineapple juice, the sugar, and the rest
of water. Boil until thick, and after it is cold, add the nuts. This
may be frozen if desired.
_=Sherry Salad=_
Chop half a Bermuda onion very fine and add twice as much chopped
parsley. Chop four small red peppers and eight green peppers. Mix
half a cupful of olive oil, five tablespoonfuls of vinegar, half a
teaspoonful of powdered sugar, and one teaspoonful of salt into a
dressing, and mix well with the onion and peppers. Put in a covered
glass jar and let it stand for an hour in a cool place. Serve on tender
lettuce leaves.
_=Shrimp Salad=_
Season the canned or cooked shrimps with lemon juice, salt, and pepper,
and mix with mayonnaise dressing. Serve on lettuce leaves, and garnish
with stoned olives, capers, and hard boiled eggs.
_=South Shore Country Club Salad=_
Rub the salad dish with garlic and line with a bed of romaine lettuce.
Fill in the center with equal parts of cantaloupe and watermelon balls
cut out with a Parisienne spoon. Pour over French dressing made with
fruit juices.
_O, dainty and delicious! Food for the gods._
--+Croffutt.+
_=Southern Salad=_
Take tender okras, trim the ends, and boil until tender. Drain them
and let them become very cold. Dip sweet peppers in hot fat and take
off the skins. Shred them fine, and mix with the okras. Serve with
mayonnaise dressing.
_=Southern Salad No. 2=_
Take two bunches of leaf lettuce, lay them in water about an hour,
and shred. Three slices of bacon, browned to a crisp, half a cup of
vinegar, half a cup of water, and half an onion chopped fine; let come
to a boil and throw in the bacon; mix in two hard boiled eggs chopped
fine. Pour over the lettuce.
_=Spanish Salad=_
Shred two bunches of endive and mix them thoroughly with ripe olive
dressing. Cover the platter with the same and garnish with quartered
peeled tomatoes, and quartered hard boiled eggs, yolks of which have
been taken out and the places filled with anchovy paste.
_The discovery of a new dish does more for the happiness of man than
the discovery of a new planet._
--+Brillat-Savarin.+
_=Spinach Salad=_
Take half a peck of fresh, crisp spinach, wash it thoroughly in several
waters, put in steamer, and steam for about ten minutes, turn into
a colander, and drain. Chop fine, season with salt, pepper, and two
tablespoonfuls of melted butter. Mix well and press into small moulds
or cups. When cold, place each form on a lettuce leaf, and put a
spoonful of mayonnaise dressing on top.
_=String Bean Salad=_
Cook until tender, very fresh green beans, lay them for an hour in
French dressing, then drain and mix with Ravigote sauce, serve on
lettuce leaves, and garnish with sliced hard boiled eggs.
_=Summer Salad=_
Line the salad bowl with crisp white lettuce leaves. Take slices of
orange, and arrange around the side of the dish to come up even,
forming contrast with the lettuce. Fill the center with sliced bananas
cut round, and strawberries. Cover with whipped cream and place red
cherries on top.
_=Sunday Night Salad=_
Calf’s brains, plainly boiled in salt and water, chilled on ice, cut in
small dice, and served on a bed of tender lettuce with mayonnaise, make
a delicious hot weather dish for Sunday night.
_=Sweetbread Salad=_
Take cold slices of cooked sweetbread which have been dipped in flour,
and fried. Shred a head of lettuce, and place it in the center of the
dish. Cover with cream dressing, dip sweetbreads in mayonnaise, and
heap them in the center. Garnish with sliced radishes and chopped beets.
_=Sweetbread Salad No. 2=_
Select a pair of calf’s sweetbreads, wash in cold water, put on in
boiling water, and add a teaspoonful of salt, a little onion, and a
sprig of celery. Cover the saucepan and let them simmer gently for half
an hour. Lift the sweetbreads out, and throw at once into cold water.
When cold, pick them apart by taking out all the membrane, and stand
them away. When ready to serve, insert a clove of garlic in a two-inch
square of bread and put it on the bottom of the salad bowl. Arrange
over it a bed of lettuce leaves. Mix the sweetbreads with mayonnaise
dressing, heap them on top of the lettuce leaves, and garnish with
capers and sliced olives.
_Where’s the man that can live without dining._
--+Owen Meredith.+
_=Sweetbread Salad No. 3=_
Take two pounds of veal sweetbread, and boil until tender in salt
water. When cold, break into small pieces and remove the membrane. To
one quart of sweetbread add a pint of celery torn in small pieces, and
one cupful of walnut meats. Mix with mayonnaise dressing, and serve
with salted wafer crackers on lettuce leaf.
_=Sweet Potato Salad=_
Cold boiled sweet potatoes, cut in small dice two-thirds, celery cut
in small dice, one-third, mix with French dressing, and garnish with
stuffed olives.
_=Symphony Salad=_
Soak a pair of calf’s sweetbreads in cold salted water, and drop them
into boiling salted water. Add a teaspoonful of vinegar, and boil them
for twenty-five minutes. Drop them again into cold water to harden.
When cold remove the membrane, and cut into small pieces. Peel and
slice two or three cucumbers into very thin slices, and stand in salt
water for one hour. Drain and mix with the sweetbreads. Just before
serving mix with mayonnaise dressing, and garnish with white celery
tops and olives. Half a pint of mushrooms and celery added are quite an
improvement.
_’Twould tempt the dying anchorite to eat._
--+Sydney Smith.+
_=Tomato Jelly Salad=_
Soften the contents of a box of gelatin in cold water. Cook one can of
tomatoes, three stalks of celery, one small cupful of cold water, one
small onion, a small bay leaf, three cloves, salt and paprica to taste,
for about a half an hour, and pass through sieve to take out the seeds.
Add the gelatin and stir until dissolved, pour into individual moulds,
and put into a cool place to form. Serve with crisp lettuce leaves,
and pour mayonnaise over the whole. The jelly may be cut and used as a
garnish for salads and cold meats. Add a quarter of a teaspoonful of
baking soda while the ingredients are boiling.
_=Tomato Salad=_
Peel and slice nice red tomatoes, dip in French dressing to which has
been added a suspicion of garlic, and serve on lettuce leaves. Plenty
of black pepper improves their flavor.
_=Tomato and Cauliflower Salad=_
Cut small ripe, or whole canned tomatoes into quarters, and arrange
them on lettuce leaves, with a floweret of cold cooked cauliflower,
which has been soaked for an hour in French dressing, between the
quarters. Serve with mayonnaise or cream dressing, sprinkled with
finely chopped sweet red peppers.
_A dish fit for the gods._
--+Julius Cæsar.+
_=Tomato and Celery Salad=_
Peel as many solid tomatoes as are needed--one to each person; cut off
the stems, and remove the seeds. Chop fine one stalk of celery, and one
green sweet pepper. Mix thoroughly with French dressing, and put in
the tomatoes. Arrange them on little nests of lettuce leaves and pour
mayonnaise dressing over each. Serve very cold.
_=Tomato and Corn Salad=_
Tomatoes stuffed with green corn are a summer food par excellence. They
make a truly delectable salad, which, with heated crackers and cream
cheese, makes a salad course at luncheon or dinner. Pare and cut out
the hearts. Set on ice until they are chilled. Fill with green corn
boiled on the cob, then cut off and allowed to get perfectly cold. In
serving, cover with simple French dressing, or mayonnaise, if preferred.
_=Tomato and Cucumber Salad=_
Peel and slice four large tomatoes, and lay them on a platter garnished
with head lettuce. Peel and chop rather fine two cucumbers, and heap
them on the slices of tomato. Pour over French dressing, and serve.
_Here is everything advantageous to life._
--+The Tempest.+
_=Tomato and Grapefruit Salad=_
Cut three grapefruit in two, and remove the pulp, taking out the tough
inner skin. Peel tomatoes, chop them fine, and mix with the grapefruit.
Place in the hollow halves of the grapefruit, and put a large spoonful
of mayonnaise dressing on top of each. Garnish with sprays of cress.
_=Tomato and Lettuce Salad=_
Peel one large tomato for each person, and lay it on a bed of lettuce,
placing a spoonful of mayonnaise or French dressing on top of each.
Serve very cold. This is a truly delicious dish and will be good every
day during the tomato season.
_=Tongue Salad=_
Boil, skin, trim, and slice one tongue, cut in dice, add the whites of
six hard boiled eggs and three stalks of celery cut into cubes. Mix
thoroughly with cream dressing, and serve at once.
_My teeth are on edge till I do eat._
--+Cartwright: The Ordinary.+
_=Transparent Salad=_
Soak half a box gelatin in cold water for an hour, add one pint of
boiling water, one-half cupful of sugar, and the juice of three lemons.
Stir until the sugar is dissolved. Pour into individual moulds and set
on ice to cool. Arrange two heads of lettuce on the platter in the form
of nests. Peel and slice two bananas, peel and remove all the inner
skin from one grapefruit, and break the sections into pieces two inches
long. When the jelly begins to harden, mix the fruit into it carefully.
Place the jelly back on the ice to become very hard. Place one mould in
each of the lettuce nests, and cover with mayonnaise dressing. Serve
immediately.
_=Variety Salad=_
One cup of sliced cucumbers, half a Bermuda onion, chopped, half a cup
of minced celery, a quarter of a cup of parsley, ground or chopped
very fine, and two green peppers, chopped fine. Mix and garnish with
three hard boiled eggs and serve cold on lettuce leaves with a French
dressing or, if preferred, with mayonnaise.
_Change is the sauce that sharpens the appetite._
--+Anonymous.+
_=Veal Salad=_
Chop two pounds of cold boiled veal and two bunches of celery into
small pieces, and sprinkle with salt and pepper. Shred one Spanish
onion, and mix with the meat and celery. Lay on a platter garnished
with one head of lettuce, and cover with mayonnaise dressing.
_=Vegetable Salad=_
Rub the salad bowl with garlic, and line with water cress. Take fine
strips of vegetable of various colors, cooked and cold, with peas and
string beans, carrots, beets, and tomatoes. Pour over it French or
chiffonade dressing.
_=Venison Salad=_
Chop one pound of cold, cooked venison, and mix with two glasses of
Bar-le-Duc jelly. Wash two bunches of water cress and lay it around
the platter. Place the meat and jelly in the center, and pour over the
French dressing.
_I have often gathered wholesome herbs, which I boiled, or ate as
salads with my bread._
--+Swift.+
_=Virginia Ham Salad=_
Slice a pound of cooked Virginia ham very thin and lay it on a platter
garnished with one head of lettuce. Separate the yolks from the whites
of four hard boiled eggs. Chop the whites very fine, and put the yolks
through a potato ricer. First lay the whites and then the yolks on the
ham, and pour over French dressing.
_=Waldorf Salad=_
Take two cupfuls of celery cut fine, one dozen walnut meats, the grated
rind of an orange, one cupful of apple cut in dice, and mix with salad
dressing. Pile on lettuce leaves or fill in orange or apple cups.
_=Waldorf Salad No. 2=_
One cupful of Malaga grapes, three bananas, three oranges, one cupful
of nut meats, one bunch of celery, one head of lettuce, mayonnaise
dressing. Line the dish with lettuce leaves, cut celery in dice, mix
with fruit and nuts, add dressing, and chill well before serving.
_To search the secrets of a salad._
--+Anonymous.+
_=Waldorf Salad No. 3=_
Put the kernels of thirty English walnuts on a layer of sliced oranges,
squeeze lemon juice over them and let them stand for twenty-four hours.
When the salad is needed, wash and pick over a pint of cress, or chop
a bunch of celery, and add to the walnuts. Pour over all a rich French
dressing.
_=Water Cress Salad=_
Arrange the cress in the serving dish, and garnish with sliced hard
boiled eggs and shredded anchovies. Water cress is also good when
served plain with French dressing.
_=White Aspic=_
Cover a quarter of a box of gelatin with a quarter of a cup of cold
water, soak half an hour, put in a saucepan one tablespoonful of butter
and one of flour, mix, and add half a pint of milk. Stir until boiling,
and add half a teaspoonful of salt, and a dash of white pepper, a
teaspoonful of onion juice, and the gelatin, then strain. This is used
chiefly as a garnish for meat salads.
_=White Salad=_
Rub the salad bowl with garlic or a piece of onion, and line with
white lettuce leaves. Chop together white cabbage, celery, and white
radishes, and mix with the same quantity of white chicken meat cut in
dice. Pour over cream dressing.
_A morsel for a monarch._
--+Anthony and Cleopatra.+
_=Wilted Lettuce=_
Take three thin slices of salt pork and put in the frying pan, heat
until the grease fries out, then turn into the pan one cup of sour or
sweet cream, three tablespoonfuls of vinegar, one tablespoonful of
sugar and let them get hot. Wash the lettuce, place in a separate dish,
pour the hot cream over it, and serve.
_=Wolcott Hotel Salad=_
Peel and slice four oranges, four blood oranges, and one head of
romaine lettuce, lay the leaves lengthwise on a platter, and arrange
the slices of oranges along the lettuce alternating the colors. Pour
over French dressing.
_=Yellow Tomato Salad=_
Peel and slice yellow tomatoes, lay them on lettuce leaves, and pour
over French dressing.
_=Zebra Salad=_
Seed two green peppers, boil two or three minutes, then cut in shreds.
Shred the dark and light leaves of a head of lettuce or endive
separately; cut three tomatoes in shreds, remove the peel and skin from
one large grapefruit. Arrange each article separately upon the serving
plate, having a circle of light and then dark green material around the
edge, and pour over French dressing.
_Serenely full, the epicure would say
Fate cannot harm me--I have dined to-day._
--+Sydney Smith.+
_=Dressings and Sauces=_
_=Dressings and Sauces=_
_=Bacon Sauce=_
Fry thin slices of smoked bacon or ham fat, and, after straining,
add one-third as much vinegar as you have bacon oil. This is greatly
relished on green salads by many people, and is often available in camp
or other places where olive oil is not to be had.
_=Bacon Fat Sauce=_
Heat five tablespoonfuls of strained bacon or ham fat in a saucepan;
add two tablespoonfuls of flour and stir to a smooth paste. Add
one-eighth of a teaspoonful of paprika and one-third of a cup of
vinegar diluted with one cup of boiling water, stirring constantly.
When the sauce begins to boil, remove to the side of range and beat in
two yolks of eggs. Add more salt if necessary. Do not allow the sauce
to boil after the eggs are added. Chill thoroughly and serve with
spinach or dandelion, endive or lettuce. The sauce may be thinned with
cream if too thick.
_=Banana Dressing=_
Mix the juice of two lemons with half a cup of sugar. Mash two bananas
and work into the pulp one tablespoonful of olive oil. Stir all
together.
_=Boiled Dressing=_
Use half a cupful of sugar, one tablespoonful of butter, one
tablespoonful of mustard, half a cupful of vinegar, half a cupful of
cream or rich milk, three eggs well beaten, and a pinch of salt. Boil
until thick, then put into bottles. This will keep indefinitely.
_=Bummer’s Custard=_
Take half a pound of Roquefort cheese, divide into three equal parts.
Rub up one-third with olive oil, one-third with Worcestershire sauce,
and one-third with cognac. Mix all together until it is of the
consistency of custard, and add a dash of cayenne. This is delicious
served on hot toast or crackers.
_=Cream Dressing=_
Beat the yolks of two eggs and work smooth with one tablespoonful of
sugar, one teaspoonful of mustard, eight tablespoonfuls of olive oil,
three tablespoonfuls of vinegar, one teaspoonful of salt, a dash of
cayenne, and a teacupful of well whipped sweet cream.
_=Chiffonade Dressing=_
Add to French dressing one boiled beet, one hard boiled egg, and a few
chives chopped fine.
_=Chive Dressing=_
Make a plain mayonnaise dressing, and mix finely chopped chives well
with it.
_=Epicures’ Delight Sauce=_
First rub a bowl with a clove of garlic. Take one teaspoonful of salt,
half a teaspoonful of black pepper, a quarter of a teaspoonful of
paprica, and a tablespoonful of tomato catsup. Add seven tablespoonfuls
of oil gradually, and two teaspoonfuls of vinegar.
_=French Dressing=_
Put seven tablespoonfuls of olive oil in a bowl, add three
tablespoonfuls of sharp white wine vinegar, half a teaspoonful of salt,
and a little cayenne. Work smooth with beater.
_=French Dressing No. 2=_
Put one teaspoonful of salt in a bowl, cover with red and black
pepper, add four tablespoonfuls of oil, and mix well, then add one
tablespoonful of vinegar, and one teaspoonful of onion juice. Set in a
cool place until it is thoroughly chilled.
Lemon juice may be used instead of vinegar for fruit salads.
_=French Dressing with Fruit Juices=_
Put a cube of ice in the bottom of the bowl with a teaspoonful of salt
and a pinch of pepper. Add six tablespoonfuls of oil and stir with
a fork until the oil is frozen. Take the juice of one lemon and one
orange; strain and mix with the oil. Add half a teaspoonful of vinegar,
and serve very cold.
_=Fruit Dressing=_
Mix five tablespoonfuls of sugar with the juice of two lemons and stir
constantly until the sugar is dissolved. Then add three tablespoonfuls
of imported sherry wine. Set on ice to cool before using.
_=Garlic Dressing=_
Slice and cut a clove of garlic and rub it up to a paste, and mix well
with four tablespoonfuls of olive oil, and one of tarragon vinegar,
a pinch of cayenne pepper, and one teaspoonful of salt. This is
especially good on asparagus, celery, or string bean salad.
_=Hollandaise Sauce=_
Mix one tablespoonful of flour and one teaspoonful of butter over the
fire until smooth; add gradually one pint of boiling water until the
whole is the consistency of cream. Boil for two or three minutes and
season with one saltspoonful of salt, half a teaspoonful of mustard,
and a quarter of a spoonful of pepper. Take from the fire and add the
yolks of two eggs well beaten, mixing until smooth. Add slowly three
tablespoonfuls of oil and one tablespoonful of vinegar.
If lemon juice is used instead of vinegar, the sauce is more delicate.
_=Maraschino Dressing=_
Mix together four tablespoonfuls of sugar and a pinch of ground cloves;
add two tablespoonfuls of imported sherry wine and mix well. Lastly add
two tablespoonfuls of maraschino, and chill before using.
_=Mayonnaise Dressing=_
This is considered the finest dressing for salads. Work one-quarter
teaspoonful of cayenne pepper and one-half teaspoonful of salt into two
fresh, raw yolks of eggs with a wooden spoon in a cold basin; set on
ice if possible. When creamy add ten or twelve drops of the best olive
oil and a drop or two of sharp vinegar or lemon juice; work smooth
again, always moving the spoon evenly and in the same direction. Add
the same quantity of oil and vinegar and repeat this until one pint of
oil has been used up. The proper proportion is about one teaspoonful of
vinegar to eight tablespoonfuls of oil.
It requires patience to make this sauce a success. Mayonnaise may be
made white by adding just before serving, one tablespoonful of cream
whipped stiff. A delicate green color may be obtained by pounding a
little spinach, water cress or parsley in mortar with a little lemon
juice and adding it to the mayonnaise. It is then called Ravigote sauce.
_=Mayonnaise Dressing No. 2=_
Have all the ingredients cold, also the bowl for mixing. Beat the
yolks of two eggs, add a teaspoonful of mustard, a teaspoonful of salt
and a saltspoonful of pepper, then one and one-half cupfuls of olive
oil, stirring constantly and always the same way or the dressing will
curdle. Thin out when necessary with juice of one lemon or same amount
of vinegar. When all the oil has been used, add a teaspoonful of onion
juice.
_=Mayonnaise Boiled=_
Boil in small glazed saucepan half a cup of vinegar with butter the
size of a walnut, one teaspoonful of mustard, a little sugar and pepper
and salt to taste. Take off the fire and stir in the yolks of three
eggs. Pour back into the saucepan and return to fire. Stir until thick.
Set to cool. When cold, beat the whites of eggs lightly and whisk them
into the mayonnaise. If too thick thin with good cream. The juice of
one lemon is stirred in if the mayonnaise is to be used for chicken or
lobster salad.
_=Mayonnaise Boiled No. 2=_
Put in the pan a lump of butter the size of an egg, and when melted
work in one tablespoonful of flour, add one teaspoonful of milk or
water, and let it come to a boil. Mix three beaten eggs with one
tablespoonful of sugar, one teaspoonful of dry mustard, and one
teacupful of vinegar, salt and pepper to taste; stir in the other
ingredients, let it boil, and set it away to cool.
_=Onion Dressing=_
Into a French dressing grate one good sized onion, and one teaspoonful
of horseradish. Strain and use.
_=Pineapple Sauce=_
The juice of one can of pineapple, one cupful of sugar, one
tablespoonful of cornstarch, one cupful of walnuts cut fine, and one
and a half cupfuls of water. Mix the cornstarch with a little of the
water and add the pineapple juice, sugar, and the remainder of the
water. Boil until thick, and after it is cold add one cupful of walnuts
cut fine. This is nice on any of the fruit salads.
_=Ravigote Sauce=_
Pound a little spinach, water cress, and parsley in a mortar, with a
little lemon juice and add to mayonnaise sauce. This makes a delicate
green dressing.
_=Red Dressing=_
Mix salt and pepper and add one teaspoonful of onion juice. Peel one
tomato and chop fine, draining off most of the juice, and add to the
rest of the dressing one red pepper chopped fine, two tablespoonfuls
of vinegar, and pour in slowly four tablespoonfuls of olive oil. Mix
thoroughly and set on ice before using.
_=Red Mayonnaise=_
Make a plain mayonnaise dressing and use enough paprica to color.
_=Remoulade Sauce=_
Rub the pounded yolks of two hard boiled eggs through a sieve, mix with
oil, vinegar, dry mustard, minced garlic, chopped parsley, and parsley
juice.
_=Ripe Olive Dressing=_