excess of fat in pan in which poultry has been roasted; add enough
stock from the gizzard and neck to make 3 cups of gravy. Chop gizzard,
liver and heart and add; add 1 teaspoon finely cut onion, 1 teaspoon
salt, 1/8 teaspoon pepper, 2 tablespoons flour mixed with a little
cold water and boil 3 minutes.
FRIED CHICKEN
Singe, wash and clean chicken; cut into pieces as follows; two second
joints, two drumsticks, two wings, breast cut into two pieces,
backbone cut into four pieces. Wipe with piece of cheesecloth; season
with salt and pepper and dredge in flour. Put into hot frying pan with
2 tablespoons bacon drippings or butter and brown quickly. Add a
little water, cover, reduce heat and cook slowly until tender. Remove
chicken; mix 1 tablespoon flour with whatever gravy or fat is in pan;
add 1 cup cold milk; boil until thick. This gravy should be rich cream
color.
FRICASSEE OF CHICKEN
Prepare and cut up as for fried chicken. Pat into saucepan with just
enough boiling water to cover; add teaspoon salt, 1/8 teaspoon pepper
and, if desired, 1 teaspoon onion juice. Boil slowly 2 hours or until
tender; add water from time to time, as it boils away. When finished
there should be 2 cups of stock. Thicken with 1 tablespoon flour mixed
with little cold water and add 1 tablespoon finely chopped parsley.
Serve in border of hot boiled rice.
CHICKEN PIE
Singe, draw and clean a 4-lb. chicken. Disjoint, cut breast into four
pieces, cut second joints and legs apart. Save neck, wing tips, heart,
gizzard and liver for soup. Put on the rest with enough boiling water
to cover; cook slowly 2 hours.
Add 1 quart washed, pared and diced white potatoes. Cook 20 minutes or
until tender. Add 1/2 tablespoon salt, 1/4 teaspoon pepper, 1
tablespoon chopped parsley and 2 tablespoons flour mixed with little
cold water. Boil 3 minutes. Pour all into dish and cover with pastry.
Bake 20 minutes in a moderate oven.
PASTRY
Sift together 1 cup flour, 2 teaspoons Dr. Price's Baking Powder, 1
teaspoon salt; rub in very lightly 4 tablespoons shortening; add just
enough cold water to make stiff dough. Roll out on floured board and
cover top of pie.
ROAST GOOSE, BREAD AND APPLE DRESSING
Wipe inside with damp cloth, and season with salt and pepper; put in
dressing and sew up. Push back skin and cut off neck. In the skin put
2 apples, which have been pared, quartered and cored; tie the skin.
Put in pan breastbone up; dust with salt, pepper and flour. Place in
hot oven; when seared, baste with 2 cups cold water; turn breast side
down and roast two hours, basting three or four times with cold water.
Ten minutes before serving turn breast side up. Remove fat and make
gravy as directed for Roast Poultry.
DRESSING
1 tablespoon drippings or butter
2 tablespoons chopped onions
1 quart finely chopped apples
4 cups stale bread crumbs
2 tablespoons chopped parsley
1 teaspoon salt
1/2 teaspoon grated nutmeg
1/8 teaspoon pepper
1/8 teaspoon paprika
1 egg
Put drippings and onion into frying pan, cook a few minutes and add
apples. Cover bread with cold water a few minutes, drain and press out
all water. Put into pan, add seasoning and beaten egg; mix well until
thoroughly cooked.
FISH, MEAT AND VEGETABLE SAUCES
THIN CREAM SAUCE
1 tablespoon butter
1 tablespoon flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Melt butter in saucepan, add flour and mix well; add cold milk slowly,
stirring until smooth and creamy; add seasoning and boil about 3
minutes.
THICK CREAM SAUCE
2 tablespoons butter
2-1/2 tablespoons flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Make as directed for Thin Cream Sauce.
EGG SAUCE (For Fish)
1 cup white sauce
2 chopped hard boiled eggs
1 tablespoon chopped parsley
1 teaspoon lemon juice or vinegar
Add eggs and parsley and lemon juice to white sauce after removing
from fire.
CURRANT JELLY SAUCE
1/2 glass currant jelly
1 cup hot brown sauce
Melt jelly over slow fire. Add brown sauce; stir well and simmer one
minute.
BROWN SAUCE OR GRAVY
1 tablespoon butter or fat in which meat was cooked
1 tablespoon flour
1 cup beef stock or boiling water
salt
pepper
Brown fat in saucepan; add flour and brown; add liquid and stir until
smooth and thick. Season to taste and simmer 5 minutes.
HOLLANDAISE SAUCE
1/2 cup butter
2 beaten egg yolks
1 tablespoon lemon juice
salt
cayenne
1/2 cup boiling water
Cream butter; add gradually stirring well egg yolks, lemon juice and
seasoning. Add boiling water slowly. Stir over boiling water until
thick. Serve immediately.
SAUCE TARTARE
Make 1 cup mayonnaise page 42. Chop very fine 1 tablespoon each
capers, olives, pickles and parsley. Press in cloth until dry. Add to
mayonnaise just before serving.
MAITRE D'HOTEL BUTTER
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon lemon juice
1 tablespoon chopped parsley
Cream butter; add gradually seasoning, lemon juice, parsley and keep
cold until served.
MINT SAUCE
1/4 cup chopped mint leaves
1/2 cup vinegar
1/4 cup water
1/4 cup sugar
Cook all ingredients in sauce pan over very slow fire for about
one-half hour. Do not allow to boil. Serve hot.
HORSE-RADISH SAUCE
2 tablespoons butter
2 tablespoons grated horse-radish
1 tablespoon thick cream
1/2 teaspoon lemon juice
Cream butter, add horse-radish, cream and lemon juice. Keep very cold
until served.
CRANBERRY SAUCE
1 quart cranberries
2 cups sugar
1 cup water
Wash and pick over cranberries. Put all ingredients into saucepan.
Cover until it boils. Remove cover and cook about 10 minutes or until
berries have all burst. Pour into mold, chill and serve. For cranberry
jelly strain after cooking.
TOMATO SAUCE
3 slices bacon cut into small pieces
1 slice onion chopped
2 tablespoons flour
1-1/2 cups strained tomatoes
1/2 teaspoon salt
few gratings of nutmeg
cayenne
1 tablespoon chopped green peppers
Put bacon into saucepan, add onion and brown slightly. Add flour,
tomatoes which have been heated and strained, and stir until thick.
Add seasoning and peppers.
EGGS
BOILED EGGS
Drop into boiling water and boil 3 minutes for soft boiled, 15 to 20
minutes for hard boiled or place eggs in boiling water, cover, and
cook over moderate heat without boiling from 6 to 8 minutes for soft,
45 minutes for hard cooked.
POACHED EGGS
Break eggs and drop carefully one at a time into boiling water in
shallow frying pan. Cook slowly until eggs are set. Remove each with
skimmer and serve on toast garnished with parsley.
POACHED EGGS IN CREAM
Put half cup of cream sauce into shallow baking dish. Open eggs
carefully and place on sauce; cook over boiling water from 10 to 15
minutes or until eggs are set or are as firm as desired. Cover with
half cup of cream sauce, sprinkle with chopped parsley and dust with
paprika and serve.
SCRAMBLED EGGS
Break eggs into bowl, season with salt and pepper and pour into hot,
frying pan in which butter has been melted. Cook over slow fire and as
eggs thicken stir until cooked. If desired eggs may be beaten with 1
tablespoon milk to each egg and cooked in same way.
SCRAMBLED EGGS WITH DRIED BEEF
1/4 pound dried beef
3 eggs
3 tablespoons milk or water
1 tablespoon butter
Cover beef which has been picked into small pieces with cold water,
heat but do not boil. Drain. Melt batter in frying pan; add beef and
eggs, which have been beaten with the milk or water. As soon as eggs
begin to set, stir until cooked.
PLAIN OMELET
Beat 4 eggs with 4 tablespoons milk, add 1/2 teaspoon salt and 1/8
teaspoon pepper and mix. Melt 1 teaspoon fat in hot frying pan; pour
in eggs; cook slowly until egg is set; lift edges of omelet allowing
thin portions to run underneath; when brown underneath, fold over and
serve on hot platter. Sprinkle with 1 teaspoon chopped parsley.
PUFFY OMELET
4 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Dr. Price's Baking Powder
1 tablespoon corn starch
1/2 cup milk or half milk and half water
Separate eggs; mix salt, pepper, baking powder, corn starch and milk
with yolks of eggs. Beat whites until light and mix in well with
yolks. Put into greased hot frying pan and cook slowly until well
puffed up. Dry out in oven, fold over in half and serve immediately on
hot platter, or if desired serve with tomato sauce page 36 added
before omelet is folded.
FANCY OMELETS
A great variety of omelets can be made by either mixing chopped
vegetables, fruits, meats, or shellfish with plain omelet before
cooking, or folding them in after cooking.
CROQUETTES
CHICKEN CROQUETTES
2 cups chopped chicken
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/8 teaspoon paprika
1/8 teaspoon pepper
1 tablespoon chopped parsley
2 eggs
bread crumbs
Melt butter in saucepan; add flour and add cold milk slowly, stirring
until smooth and creamy; add seasoning and parsley. Boil 3 minutes.
Add chicken; mix well and pour out on platter to cool. When cool
enough to handle take a large spoon of the mixture in floured hands;
shape into balls, cones, or oval cakes and put into cold place until
firm. Roll in bread crumbs, then dip in eggs beaten with 2 tablespoons
milk, then in bread crumbs. Lay on plate which has been sprinkled with
bread crumbs. Fry in deep hot fat until brown. Drain and serve.
RICE CROQUETTES
1 cup rice
2 eggs
3 tablespoons milk
1 teaspoon salt
1 tablespoon sugar
1 tablespoon butter
1 teaspoon chopped parsley
bread crumbs
Wash rice several times and boil with 2 quarts boiling water 30
minutes. Drain well and put into top of double boiler. Add 1 egg
beaten with 2 tablespoons milk; add salt, sugar, butter and parsley;
cook until egg thickens. Cool and shape into cones, balls or oval
cakes. Roll in bread crumbs, then in egg beaten up with 1 tablespoon
milk. Roll in bread crumbs and fry in deep hot fat until brown.
SALMON CROQUETTES
1 cup boned salmon
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon lemon juice
Make a cream sauce with the butter, flour, milk, salt and pepper. Put
salmon into bowl and add the sauce and lemon juice; mix well with fork
until salmon is well broken. Set aside and when cold mold into desired
shapes, roll in bread crumbs, then dip in egg beaten with 1 tablespoon
cold milk, then in bread crumbs. Fry in deep hot fat.
NUT AND POTATO CROQUETTES
2 cups hot riced potatoes
1/4 cup cream or milk
1/2 teaspoon salt
1/8 teaspoon pepper
few grains cayenne
yolk of 1 egg
1/3 cup chopped pecan nut meats
1/2 teaspoon Dr. Price's Baking Powder
Mix all ingredients with fork until light. Shape as for croquettes.
Roll in bread crumbs. Dip in egg which has been mixed with a little
cold water. Roll in bread crumbs again and fry in deep hot fat until
brown. Drain on unglazed paper and serve.
LUNCHEON AND OTHER DISHES
CHICKEN PATTIES
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1/2 teaspoon salt
few grains cayenne
1 cup cold diced chicken
Melt butter in saucepan; stir in flour; add chicken stock; season and
bring to a boil; add chicken and cook slowly 5 minutes. Fill patty
shells and serve at once.
PATTY SHELLS
2 cups flour
2 teaspoons Dr. Price's Baking Powder
1/2 teaspoon salt
4 tablespoons shortening
ice water
Sift flour, baking powder and salt together; add shortening and rub in
very lightly with tips of fingers; add very slowly enough cold water,
to make stiff dough. Roll out thin; cut into circles and form on the
outside of patty or muffin tins. Bake in hot oven, open side down,
until light brown; remove carefully from tins and return shells to
oven and bake 5 minutes, open side up.
BOSTON BAKED BEANS
1 quart beans
1/2 pound salt pork
1 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 tablespoons molasses
Wash and soak beans over night. Put half into bean pot; wash salt pork
and place in center; add remainder of beans, salt, pepper, mustard,
molasses, and 4 cups cold water; cover. Put into slow oven and bake 8
hours. Add more water if needed.
BAKED MACARONI WITH CHEESE
1 cup macaroni
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 cup grated cheese
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
Boil macaroni in salted water until soft. Drain and mix with sauce.
Put into buttered dish; cover with grated cheese and bake 20 minutes
in hot oven.
SAUCE
Melt butter in saucepan; add flour, mix well and add cold milk slowly,
stirring until smooth; add cheese and seasoning. Boil until cheese is
melted.
CHEESE IN SCALLOP SHELLS OR RAMEKINS
1 cup milk
2 cups bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2 cups grated American cheese
Pour milk over bread crumbs, add seasoning, half of grated cheese and
mix well. Put into greased scallop shells or ramekins; sprinkle with
remainder of cheese and a few fresh bread crumbs and bake in moderate
oven 30 minutes.
KIDNEY BEANS WITH BACON
Wash and soak 2 cups kidney beans in cold water over night; drain,
cover with boiling water, add 1/4 pound bacon, boil until beans are
tender, and drain. Season beans with salt and pepper to taste. Brown
thin slices of bacon in frying pan, and serve over beans.
TOMATOES AND EGGS
Grease muffin tins; put one thick slice of unpeeled tomato into each
tin; season with salt and pepper; break 1 egg on top of each slice;
again season with salt and pepper and put a small piece of butter on
top of each egg. Bake in oven until egg is set and cooked through but
not hard. Serve on small rounds of toast and garnish with parsley.
CORN PUDDING
1 quart fresh corn cut from cob
1 teaspoon salt
1/8 teaspoon pepper
3 eggs slightly beaten
2 cups milk
3 tablespoons melted butter
Put all ingredients into greased baking dish and bake slowly in
moderate oven until firm.
ONIONS AND POTATOES
1 quart potatoes
1 quart onions
1 teaspoon salt
Wash, pare and cut potatoes and onions in half-inch rounds. Put into
saucepan with boiling water to cover, adding salt. Boil about 30
minutes, or until tender. Drain, put into dish and cover with Thick
Cream Sauce page 35. Bake in hot oven about 25 minutes. Serve in
baking dish.
FRENCH TOAST
1/2 cup flour
1 teaspoon Dr. Price's Baking Powder
1/4 teaspoon salt
1/2 cup milk
1 egg
sliced bread
Sift together flour, baking powder and salt; add milk and beaten egg;
beat well. Into this dip bread. Fry in hot fat. Drain and serve hot
with powdered sugar.
CHEESE STRAWS
1 cup grated American cheese
1 cup flour
1 teaspoon Dr. Price's Baking Powder
1/16 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon salt
1 egg
2 tablespoons milk
Mix together cheese and flour sifted with baking powder and seasoning;
add beaten egg; mix well; add milk enough to make a stiff dough. Roll
out 1/4 inch thick, on floured board; cut into strips 5 inches long
and 1/4 inch wide. Bake in hot oven 15 minutes.
CHEESE SOUFFLÉ
2 tablespoons butter
3 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
few grains cayenne
1 cup grated American cheese
yolks of 3 eggs
2 teaspoons Dr. Price's Baking Powder
whites of 3 eggs
Melt butter; add flour, and when well mixed add milk slowly. Add salt,
cayenne, and cheese. Remove from fire, add beaten yolks of eggs. Cool
mixture and mix in baking powder and beaten egg whites. Bake in
greased dish 25 minutes in slow oven. Serve at once.
VEGETABLES
Most vegetables are better cooked the day they are gathered. Pick
over, wash and prepare them for cooking. Always cook vegetables in
freshly boiled water and keep water boiling until done. Add salt last
few minutes when cooking green vegetables.
TIME TABLE
Potatoes--Boil 25 to 40 minutes.
Turnips--Boil from 40 to 60 minutes.
Beets--Boil from 1 to 2 hours before peeling.
Parsnips--Boil from 30 to 50 minutes.
Spinach--Boil 20 to 30 minutes.
Onions--Boil 45 to 60 minutes.
String Beans--Boil 1 to 1-1/2 hours.
Shell Beans--Boil 30 to 60 minutes.
Green Corn--Steam 10 to 15 minutes, or boil 5 to 6 minutes.
Green Peas--Boil in as little water as possible 30 to 45 minutes.
Asparagus--Boil 20 to 30 minutes.
WINTER SQUASH
Pare remove seeds, cut in pieces, and boil 20 to 40 minutes in small
quantity of boiling water; when done, press water out, mash smooth,
season with butter, pepper and salt.
ASPARAGUS
Wash, scrape, cut off about one inch hard ends, and tie together. Put
into saucepan, cover with boiling water and boil until tender, keeping
tips out of water for the first 10 minutes, add salt. Remove from
water; drain well; lay on pieces of toast and serve with melted
butter, cream or hollandaise sauce page 36.
PICKLED BEETS
Wash and boil beets until tender. Remove skins; slice or cut into
quarters; cover with 1/2 up vinegar, 1 teaspoon salt, 1/2 teaspoon
pepper and 1 tablespoon sugar.
CREAMED CARROTS
Wash and scrape carrots; cut into thin slices. Cover with boiling
water and boil until tender. Drain and serve with cream sauce or
melted butter. Sprinkle with chopped parsley.
BOILED CABBAGE
Cut cabbage into quarters, removing hard part of core, and place in
cold water 30 minutes. Drain, cover with boiling water and boil,
without a cover, 30 minutes, or until tender. Drain, put into dish and
serve with melted butter and pepper or cream sauce.
COLD SLAW
Wash cabbage; cut into quarters and slice very thin; allow to stand in
cold water 30 minutes; drain well, and cover with boiled or French
dressing.
SPINACH
Pick over carefully and wash thoroughly in several waters until all
sand is removed. Put into kettle and add very little boiling water,
about 1/2 cup. Young spinach does not need any water. Boil until
tender or about 25 minutes. Drain thoroughly, chop fine and drain
again. Season with salt and pepper and garnish with slices of hard
boiled eggs.
CAULIFLOWER
Place a head of cauliflower, from which the leaves have been removed,
in uncovered saucepan, stem end down; cover with boiling water; boil
35 minutes or until tender and serve with cream sauce.
FRENCH FRIED POTATOES
Pare and cut raw white or sweet potatoes into long even pieces. Put
into cold water for about an hour. Drain and dry well. Fry until
brown, 8 to 10 minutes, in deep fat hot enough to brown piece of bread
in 60 seconds, drain on paper and salt just before serving.
POTATOES AU GRATIN
Mix 1/3 cup grated American cheese with creamed potatoes. Put into
baking dish, cover with buttered bread crumbs and grated cheese, and
bake in oven until brown.
STUFFED POTATOES
Bake 4 large potatoes. Cut in half lengthwise and, without breaking
skins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8 teaspoon
pepper, 1 teaspoon chopped parsley, 1 teaspoon melted butter and mix
with fork. Return to shells, put a few drops of milk on top; rough
with fork; sprinkle with paprika and place in oven until brown.
BRUSSELS SPROUTS
Wash, and allow to stand in cold water for an hour. Drain, cover with
boiling water and boil 20 to 25 minutes without a cover. Drain and
serve with salt, pepper and melted butter or cream sauce.
GREEN CORN
Husk corn, removing all silk. Put into fresh boiling water to cover
and boil rapidly for 5 minutes. Remove from water and serve on platter
covered with napkin.
LIMA BEANS
Shell beans just before using. Rinse in cold water. Put into saucepan;
cover with boiling water and boil until tender. Drain and add salt,
pepper and melted butter.
KOHL-RABI
Peel turnip-shaped globe; cut into small pieces; cover with boiling
water and boil until tender, 30 to 35 minutes. Add one teaspoon salt
to each quart water. Serve plain with melted butter and pepper, or
with cream sauce.
The leaves may be stemmed and cooked as greens, boiling 40 minutes.
CANDIED SWEET POTATOES
Boil 1 quart sweet potatoes in salted water until tender; drain and
scrape off skins; cut into slices and put in layers into greased
basing dish covering each layer and top with brown sugar and pieces of
butter. Bake in hot oven until brown.
BAKED TOMATOES
6 tomatoes
2 cups soft bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
Wash tomatoes and cut off stem ends; remove pulp from center and fill
with bread crumbs seasoned with salt and pepper; place small piece of
butter on each. Bake in hot oven 30 minutes. The pulp may be seasoned
to taste, cooked in the pan and served as a sauce.
BROWNED PARSNIPS
1 quart parsnips
1 teaspoon salt
2 tablespoons butter or bacon drippings
1/8 teaspoon pepper
Wash, scrape and cut parsnips into slices. Cover with boiling water
and boil until tender; drain. Brown on greased griddle or frying pan.
Season with salt and pepper.
OYSTER PLANT
Wash and cover with boiling water. Cook 40 to 60 minutes or until
soft. Scrape, cut in pieces and serve with cream sauce.
SALADS AND SALAD DRESSINGS
Salads may be made in infinite variety from plain lettuce, chicory,
endive, romaine or water cress served with French dressing, to many
combinations of lettuce with cold vegetables, fish, meats or fruits.
All salad greens should be fresh, crisp, dry and cold before serving.
Wash leaves carefully and put on ice either in lettuce dryer or in a
cloth. Salads should be dressed at the table or just before serving.
CHICKEN SALAD
4 cups cold boiled chicken, cut into small pieces
2 cups finely cut celery
1 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs
2 cups mayonnaise dressing
6 olives
1/3 cup French dressing
Mix chicken with celery, seasoning and one egg cut into small pieces;
marinate with French dressing, and let stand in cold place about one
hour. Serve on lettuce leaves and spread mayonnaise over top. Garnish
with olives and remaining egg cut into slices. Sprinkle with chopped
parsley and paprika.
FRUIT SALAD
1/2 pound Malaga grapes
2 pears
1 grapefruit
1 orange
1 head lettuce
Wash, peel; remove seeds from all fruit; cut grapes into halves, pears
in lengthwise pieces, grapefruit and orange into sections; chill until
ready to serve. Serve on lettuce leaves with French dressing.
Alligator pears, melon or other fruit may be substituted for above
variety.
MARQUISE SALAD
3 firm tomatoes
1/2 cup chopped onion
1/2 cup chopped parsley
2 tablespoons salad oil
Peel tomatoes and cut in half. Mix onion and parsley, add oil; let
stand two hours before using. When ready to serve line salad bowl with
lettuce, place tomatoes in it and on each half put 1 tablespoon onion
and parsley mixture. Pour on French dressing. Everything should be ice
cold.
VEGETABLE SALAD
1 cup finely cut red cabbage
1 cup cold boiled beets
1 cup cold boiled carrots
1 cup cold boiled potatoes
1 cup chopped celery
1/2 cup pimentoes
1 head lettuce
1 cup French dressing
Soak cabbage in cold water 1 hour; drain and add beets, carrots and
potatoes cut into small pieces; add celery. Mix well together, season
with salt and pepper and serve on lettuce leaves. On top put strips of
pimento and serve with French dressing, to which may be added one
teaspoon onion juice.
POTATO SALAD
1 quart cold boiled potatoes
1 onion, finely sliced
1/2 teaspoon salt
chopped parsley
1/2 cup French dressing
Cut potatoes into slices or cubes; add onion; mix with salt, parsley
and French dressing. Serve on lettuce leaves with boiled dressing.
LOBSTER SALAD
Cut cold boiled lobster into small pieces. Marinate with French
dressing; arrange on lettuce leaves; cover with mayonnaise and garnish
with lobster claws, olives and hard-boiled eggs. For boiled lobster
see page 31.
FISH SALAD
2 cups shredded lettuce
1 can tuna fish or 1-1/2 lbs. any cold boiled fish
1/2 cup French dressing
1 teaspoon onion juice
1 cup finely cut celery
1/2 cup mayonnaise
1 teaspoon chopped parsley
Line dish with lettuce; place fish in center; pour over French
dressing to which onion juice has been added and cover top of fish
with celery; put mayonnaise on top. Sprinkle with chopped parsley.
FRENCH DRESSING
Mix 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8
teaspoon pepper or few grains cayenne pepper in bowl; add 3 to 4
tablespoons olive oil, beating constantly. Place on ice until ready to
serve.
MAYONNAISE I
1 egg yolk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/16 teaspoon cayenne pepper
1 cup salad oil
2 tablespoons vinegar or lemon juice
Utensils and ingredients should be very cold. Put egg yolk into
shallow bowl; add, seasoning and mix well; add oil slowly, almost drop
by drop, beating continually until very thick. Thin with vinegar;
continue adding oil and vinegar until all is used.
MAYONNAISE II
1 egg
juice of 1 lemon or 4 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon paprika
few grains cayenne
2 cups salad oil