97 chapters
28 minute read
Selected Chapters
97 chapters
Preface.
Preface.
If the writer can impress upon the readers of this little salad book the importance of eating salads, the writing of it will not be in vain. The addition of a pretty salad to a menu not only gives a refined, attractive appearance to the table, but is appetizing, and, I might say, almost a necessity in this climate, speaking from a health standpoint. Fruits and vegetables contain a large amount of the necessary salts required by the system, and as for olive oil, the many benefits derived from the
59 minute read
Important Pointers.
Important Pointers.
Of course only the freshest and best materials are reckoned in these recipes. It is a mistake to think the mixing will hide the quality. Lettuce, endive, celery, and all salad greens should be most carefully washed, crisped one hour in ice water, put into a cheese cloth bag and kept near the ice until needed; or, shake gently, put into a covered stone jar and set in cool place. Cover jar with cloth before putting on the top. All salad materials should be thoroughly cold and salads kept cold unti
3 minute read
COOKED YELLOW SALAD DRESSING.
COOKED YELLOW SALAD DRESSING.
Three tablespoonfuls of vinegar, one scant teaspoonful of salt, one half teaspoonful mustard, one teaspoonful sugar, white and red pepper to make rather hot; cook in double boiler and when hot add one half teacup of butter. When butter is melted stir in yolks of three well beaten eggs and continue to stir until mixture is the consistency of thick cream. Take from fire, beat well and put on ice. When thoroughly chilled, fold in the well beaten white of an egg....
24 minute read
COOKED WHITE SALAD DRESSING.
COOKED WHITE SALAD DRESSING.
One cup of fresh, rich, sweet milk. Thicken with one teaspoonful of corn starch and cook in a double boiler. When it begins to thicken add one tablespoonful of butter, stirring until as thick as heavy cream. Remove from fire and add one half teaspoonful of salt, two tablespoonfuls of tarragon vinegar, white pepper to taste and beat until smooth. When cold fold in one egg white, well beaten....
20 minute read
FRENCH DRESSING.
FRENCH DRESSING.
One teaspoonful of salt, tabasco or cayenne and black pepper to taste; one half cup of cold olive oil, one and one-half tablespoonfuls of vinegar. Stir oil and vinegar alternately into salt and pepper with an orange wood fork until thick. Serve at once. Instead of olive oil, bacon grease is sometimes used. It is then called German dressing instead of French dressing....
18 minute read
MAYONNAISE, PLAIN.
MAYONNAISE, PLAIN.
Put yolks of two eggs and one teaspoonful of salt into a cold bowl and stir until smooth with an orange wood fork; gradually add cold olive oil and lemon juice alternately until one and one-half cups of oil and the juice of one small lemon have been used. Season with Tabasco to taste. This makes a stiff mayonnaise. Lightly fold into it one egg white beaten dry. If a milder dressing is preferred, mix the above with equal part of cream substitute. This recipe can be doubled or halved....
25 minute read
MAYONNAISE No. 1.
MAYONNAISE No. 1.
Two yolks, one-half teaspoonful salt, dash of mustard, sprinkling of white pepper, a pinch of sugar and six drops of Tabasco. Stir smoothly and add, a few drops at a time, cold olive oil until it is thick and cakes on the spoon. Thin with lemon juice and add oil and lemon juice alternately until one and one-half cups of oil and juice of one small lemon have been used. A few drops of vinegar may also be added. Cooking oil is used by some in place of olive oil....
26 minute read
MAYONNAISE No. 2.
MAYONNAISE No. 2.
Yolks of two hard boiled eggs, one raw yolk, a quarter of a teaspoonful of mustard, one teaspoonful of salt, cayenne to taste, juice of half a lemon, a tablespoonful of vinegar and two cups of olive oil. Work the oil and seasoning gradually into the cold yolks as in plain mayonnaise. This dressing can be increased in quantity by adding cream substitute....
18 minute read
LETTUCE HEART SALAD No. 1.
LETTUCE HEART SALAD No. 1.
Leaves of small lettuce hearts slightly pulled apart, thoroughly washed and soaked in ice water one hour. Drain, dip in French dressing and sprinkle with finely shredded celery mixed with chopped pimentoes. Serve with or without mayonnaise, one to each person....
12 minute read
MALAGA SALAD.
MALAGA SALAD.
With a sharp knife slit one side of large Malaga grapes, take out the seed and fill with blanched pecan meats. For each plate, put two leaves of romaine side by side pinched together, and a row of grapes in each leaf resembling peas in a pod. Put one-half teaspoonful of Green Mayonnaise on the ends of each leaf....
17 minute read
BELL PEPPER SALAD.
BELL PEPPER SALAD.
Finely shred large, sweet bell peppers and soak one hour in ice water; drain and chop fine. Prepare endive in same manner and mix together with French dressing to which a little Worcestershire and Tabasco sauce have been added. Put a thin slice of a large firm tomato on each place and a tablespoonful of salad on each slice. This is rather a hot salad and a little suffices. It is also good with deviled crabs for a Luncheon or Bridge....
23 minute read
STRING BEAN SALAD.
STRING BEAN SALAD.
Cold string beans which have been cooked in the old fashioned Southern way with bacon, mixed with chopped tomatoes, onions, and cucumbers and dressed with a French dressing. Add a little Tabasco and Worcestershire sauce to dressing. Serve on lettuce leaves or a tablespoonful on salad plate with curled round radish on side. Of course the onions and cucumbers must be soaked in ice water and drained before adding to salad....
20 minute read
GREEN PEA SALAD.
GREEN PEA SALAD.
Boil peas in salted water and drain. Boil mushrooms in salted water, chop and drain. Mix peas and mushrooms together with French dressing. Scoop the center out of firm tomatoes, fill with the mixture and put on lettuce leaves. Sprinkle a few peas around the tomatoes and put a spoonful of Red Mayonnaise on top....
16 minute read
CELERY STICK SALAD No. 1.
CELERY STICK SALAD No. 1.
Wash celery well with a brush, crisp in ice water and dry. Select well grooved stalks, remove strings or threads, cut in uniform lengths and fill grooves with cold tomato jelly, just before it hardens. Serve two stalks on two romaine lettuce leaves with a teaspoonful of mayonnaise on side of plate. Eat with fingers, dipping celery ends in dressing....
18 minute read
CUCUMBER SALAD.
CUCUMBER SALAD.
Two long glass house cucumbers and one medium white onion sliced thinly and soaked in ice water. Drain well and lightly mix with two cold, firm tomatoes cut with a sharp knife into small pieces. Add a little Worcestershire sauce and a pinch of sugar to a plain French dressing and pour over salad and serve on lettuce leaves....
17 minute read
SPINACH SALAD.
SPINACH SALAD.
Boil spinach until tender. Salt and pepper while cooking. When done, mash fine, drain, and season with butter. Mince cucumber pickle, add to spinach and mould in individual moulds. Turn out on a bed of cress, put grated hard boiled eggs around the base and Green Mayonnaise on top....
14 minute read
CABBAGE SALAD.
CABBAGE SALAD.
The half of one small, hard, white cabbage shredded finely, mixed with one small, white onion chopped and all soaked in ice water two hours. Drain well and mix with half the amount of finely shredded celery; dust with cayenne, sprinkle with a pinch of sugar and dress with French dressing containing a dash of Worcestershire sauce. Serve in a nest of endive and put a few small blocks of red beet which have been dressed with vinegar, on top....
22 minute read
FLORIDA SALAD.
FLORIDA SALAD.
Peel grapefruit, oranges, and tangerines; divide into lobes, remove white skin and seed, and put on lettuce leaves. Cut a pineapple into small square blocks and pile a little on top of each plate of salad. Around the salad put slices of banana with a little lemon juice squeezed over. Serve with mayonnaise....
15 minute read
AVOCADO PEAR SALAD.
AVOCADO PEAR SALAD.
Cut the meat of an avocado pear in strips, lengthwise, then cut into square blocks. Mix carefully, without mashing, with cold hard boiled eggs, cut up. If the pears are not too large, fill hulls with the salad and place on lettuce or serve on lettuce without the hulls. Dress with Mayonnaise No. 2....
15 minute read
OYSTER SALAD.
OYSTER SALAD.
One pint of small, fresh oysters. Strain the liquor and rinse the oysters in ice water; put oysters back in liquor and scald until well curled. Drain and chill. Mix with equal quantity of diced celery, one small cucumber pickle chopped fine, a sprinkling of cayenne, and one cupful of chopped mushrooms. Serve on lettuce with Green Mayonnaise....
16 minute read
TUNA SALAD.
TUNA SALAD.
Mix equal quantity of tuna and chopped celery. Slice midget cucumber pickles in lengthwise, small strips, mix with the fish and celery and sprinkle with cayenne. Serve on lettuce leaves and dress with Mayonnaise No. 2. This salad is also nice for bridge parties. The tuna fish is often called the “Chicken of the sea.”...
15 minute read
CHICKEN ASPIC SALAD.
CHICKEN ASPIC SALAD.
Cover a four pound fat chicken with boiling water, season with salt and black pepper, and simmer until tender. Remove chicken. Season liquor with a finely chopped small onion, a few cloves, a dash of cayenne and boil down to about one pint and a half. Soak one box of gelatine in a cup of cold water with one tablespoonful of lemon juice added. Pour into chicken stock and boil a few seconds. Remove from the fire and strain, then clarify with the whites of two eggs. Dice the cold chicken and add ha
49 minute read
SARDINE EGGS.
SARDINE EGGS.
Hard boiled eggs split lengthwise in halves and a teaspoonful of sardine mayonnaise on top, served on lettuce leaves. Sardine Mayonnaise: plain mayonnaise with boned sardines mashed into it. Make pretty hot with tabasco and add finely chopped cucumber pickles....
12 minute read
EGG LILIES.
EGG LILIES.
Carefully cut the white of hard boiled eggs down lengthwise to form petals. At the base of each petal put a drop of Deep Yellow Mayonnaise and on top of the yolk, in center, make a tiny indentation and fill with Green Mayonnaise. These are pretty to serve on a helped plate containing cold boiled ham and sandwiches. Put a few nasturtium leaves around the lilies....
19 minute read
CHICKEN SALAD.
CHICKEN SALAD.
Salt and pepper one four pound fat chicken and simmer in water enough to cover until perfectly tender. When done, remove chicken, and if there is too much liquor boil down until there is just about enough in which to jelly the chicken. With the kitchen scissors, cut the chicken into half inch pieces and leave in liquor over night on ice. Just before serving, mix jellied chicken with equal quantity of diced, crisp celery and two teacupsful of broken pecan meats. Turn all into a large mixing bowl,
45 minute read
SALMON SALAD.
SALMON SALAD.
Bone and drain one medium sized can of the best salmon and sprinkle lightly with cayenne. Dice an equal quantity of crisp celery, add a few capers to French dressing and toss all together with fork and spoon. Serve on lettuce leaves. Grate the whites and yolks of hard boiled eggs separately, sprinkle a little grated white on top of each serving and the grated yolks in a ring around the base. Put a teaspoonful of Green Mayonnaise on top....
22 minute read
CRAB SALAD.
CRAB SALAD.
Flake freshly boiled crab meat, sprinkle with cayenne and chill. Before putting into refrigerator, cool and put into a closely covered dish, as the odor of fish is disagreeable in a refrigerator. Chop celery, mix with crab meat, add a squeeze of lemon juice, a sprinkling of salt and serve in shells with mayonnaise on top, or serve on lettuce leaves and garnish with thin slices of cucumbers that have been marinated in French dressing....
21 minute read
SHRIMP SALAD.
SHRIMP SALAD.
Boil and peel fresh shrimps and soak in ice water half hour, drain and sprinkle with cayenne. Chill shrimp and mix with equal quantity of crisp celery, a little lemon juice and a sprinkling of salt. Serve in halves of large green, bell peppers, cut lengthwise. Put Green Mayonnaise on top and serve on lettuce leaves....
16 minute read
ROAST BEEF SALAD.
ROAST BEEF SALAD.
One cupful of cold, roast beef and one cupful of cold Irish potatoes cut into half inch pieces. Chop one small, white onion and two firm tomatoes, drain and add to beef and potatoes. Season with red pepper, a little horseradish, Worcestershire sauce, and French dressing and serve on small white cabbage leaves....
15 minute read
POTATO SALAD.
POTATO SALAD.
Boil Irish potatoes in skins, peel and cut in small blocks. Mix with half the amount of chopped celery and one fourth the amount of broken pecans, blanched. Season with Mayonnaise No. 2. Carefully put on lettuce leaves, without mashing the potato, and garnish with slices of hard boiled eggs and a little minced pimento....
15 minute read
POTATO ROSE SALAD.
POTATO ROSE SALAD.
Two cups of hot Irish potato, yolks of two hard boiled eggs, two tablespoonfuls of butter and a little onion juice mashed through a potato masher. When cold, add one cup of finely minced celery, season with French dressing and shape into roses with a pastry tube or form the petals with a teaspoon on a lettuce leaf. In the center of each rose put a drop of Green Mayonnaise. On the side of the plate put a little ball of cream cheese mixed with pimentoes and mashed between two halves of English wal
27 minute read
CUCUMBER BOATS.
CUCUMBER BOATS.
Cut six, fresh, green cucumbers lengthwise in half, carefully remove inside and put boats—cut side—on ice until ready to serve. Cut the inside into small slices, cut four firm tomatoes into small pieces and one small white onion finely chopped. Drain well and just before serving, toss together with a French dressing. Fill boats and put on romaine leaves. Fine to serve on the same plate with deviled crab at a morning bridge party....
21 minute read
SALAD IN GRAPEFRUIT HULLS.
SALAD IN GRAPEFRUIT HULLS.
Halve grapefruit crossways, scoop out contents and notch edges of hulls. Line the hulls with lettuce and fill with chicken salad; garnish with maraschino cherries and Salmirings. Serve in a bed of endive with mayonnaise. Put meat of grapefruit in refrigerator and serve next morning for breakfast in glasses....
14 minute read
BANANA SALAD.
BANANA SALAD.
Cut lengthwise a firm, perfect banana and remove inside carefully forming a boat shaped case. Slice ripe strawberries, mix with the sliced banana meat and sprinkle with a little sugar. Pour Lemon Dressing over and carefully fill banana cases without mashing fruit. Place cases on strawberry leaves. This is dainty served with grated cheese toasted on crackers, and hot Russian tea....
17 minute read
SALAD IN APPLE CASES.
SALAD IN APPLE CASES.
Select large, bright, red apples. Slice a piece from the top and carefully remove the inside without cutting the case. Mop the edge of cases with lemon juice and put near the ice until ready to serve. Stuff white cherries with nuts to fill the cases, put mayonnaise on top and serve on lettuce leaves with a row of little square blocks of the apples around the cases. Apple meat must be dipped in lemon water as soon as apples are cut to prevent its turning dark....
25 minute read
ORANGE BASKETS.
ORANGE BASKETS.
With a sharp, small knife, carefully cut large oranges in the shape of baskets with handles, and remove inside. Tie sprays of orange blossoms, or any small white flowers on handles with green baby ribbon. Fill baskets with chicken salad, put mayonnaise with a maraschino cherry on top of each and serve on sprays of orange leaves....
16 minute read
KUMQUAT SALAD.
KUMQUAT SALAD.
Split kumquats lengthways in half and mix with equal quantities of red salad cherries. Put a little lemon jelly in cups, fill nearly full with fruit and cover with jelly just before it begins to harden. Set on ice over night. Turn out on lettuce leaves and dress with mayonnaise mixed with ground, white pecan meats....
16 minute read
LEMON AND TOMATO SALAD.
LEMON AND TOMATO SALAD.
Lemon jelly and tomato jelly moulded in square moulds. When cold and firm slice into squares; put lemon square on lettuce leaf and tomato square on top with a spoonful of Deep Yellow Mayonnaise in center. On the side of the plate put a slice of the following: mash Red Mayonnaise with cream cheese smoothly, stuff sweet bell peppers with it firmly and put near ice until ready to serve. Slice with sharp knife in thin round slices....
22 minute read
COCOANUT SALAD.
COCOANUT SALAD.
Cut large selected oranges in half, carefully get the meat out and mix with freshly grated cocoanut. Put back into the orange hulls and dress each with a teaspoonful of mayonnaise mixed with Cream Substitute. Put a maraschino cherry on top and serve on nasturtium leaves and flowers....
14 minute read
LETTUCE AND MAYONNAISE.
LETTUCE AND MAYONNAISE.
Mix finely minced capers and cucumber pickles with mayonnaise and add a suspicion of mustard and grated horseradish. Select small white cup shaped lettuce leaves and put a teaspoonful of the dressing on each leaf. This is nice to serve with hot fried scallops, one leaf on each plate....
14 minute read
GRAPEFRUIT AND PINEAPPLE SALAD.
GRAPEFRUIT AND PINEAPPLE SALAD.
Begin at the stem end of grapefruit and cut the peel nearly half way in six deep points. Curl the points back towards the outside of the fruit. Scoop out the meat, remove all seeds and white skin and mix with equal amount of shredded pineapple. Color the inside of the grapefruit case a cherry red with a tablet, dissolved in water, that comes with gelatine. In the bottom of case put a folded lettuce leaf—otherwise it would be too large—and fill with the fruit mixture. Top with a spoonful of mayon
30 minute read
TOMATO LILY.
TOMATO LILY.
Select large firm tomatoes of uniform size, with a sharp small knife carefully slice the thin outer skin, separate from the meat, into six petal shaped sections and curl them back from the tomato. Then slice or split the meat of the tomato into two rows of petals, making three rows in all. Bend or curl the petals carefully back away from the center or round ball of seeds. In the center of tomato or seed ball make a hole and fill with mayonnaise with a drop of Green Mayonnaise on top. Place on le
36 minute read
GRAPEFRUIT JELLY.
GRAPEFRUIT JELLY.
Dissolve one package of gelatine in one cup of warm water, add three cups of strained grapefruit juice and one tablespoonful of sugar. Let come to a boil, remove from fire and put into a square porcelain mould. Dissolve one package of gelatine in one cup of boiling water, add three cups of claret with one tablespoonful of sugar. Mould in a square porcelain mould. Put a square of grapefruit jelly on top of a square of claret jelly and a few red salad cherries stuffed with nuts on top. Serve with
28 minute read
GOLDEN-ROD SALAD.
GOLDEN-ROD SALAD.
Tear lettuce leaves into uneven sprays, stripping the stems about two inches. Dip in French dressing, gently shake and put on pretty salad plates, one spray on each plate. First cover the sprays with ground pecans or peanuts and then with grated egg yolks. By the side of the salad put a ring of the whites of the eggs with a spoonful of deep Yellow Mayonnaise in them. Serve browned almonds with this. To brown almonds: blanch them and brown in smoking hot olive oil and butter. Drain and sprinkle l
26 minute read
CABBAGE PALMETTO SALAD.
CABBAGE PALMETTO SALAD.
Get the tender, white buds from tops of cabbage palmettoes, cut in inch pieces and soak in ice water one hour. Drain, sprinkle with cayenne and mix with equal quantity of diced celery. Serve with Cooked Dressing and a few pearl onions....
12 minute read
PORCUPINE SALAD.
PORCUPINE SALAD.
Peel six long firm ripe pears, cut lengthwise in halves and core. Cover with water, add one tablespoonful of sugar and one of lemon juice; simmer until tender but still firm. When ice cold, stick the outer side of each piece full of almond bristles, made by splitting blanched almonds and cutting lengthwise into narrow pieces. In the large end of each half of pear put two tiny round eyes cut from maraschino cherries and in the small end stick a small curved piece of conserved citron for the tail.
34 minute read
BIRD’S NEST SALAD.
BIRD’S NEST SALAD.
Select large apples, peel and cut lengthwise into shoe strings, or small as can be cut not to break, letting the pieces fall into a pan of lemon water. On a white lettuce leaf make a nest or pen of apple shreds and fill with white cherries stuffed with nuts. Dress with a spoonful of Red Mayonnaise on top. The apples should stay in lemon water about five minutes and then put on a cloth to drain before using....
23 minute read
SARDINES IN LEMON JELLY.
SARDINES IN LEMON JELLY.
Put one small sardine in the bottom of each individual mould or cup and fill half full of lemon jelly. Just before it hardens put a slice of firm cold tomato on each and put by the ice. When firm turn out of moulds on lettuce leaves, tomato slice down; the sardine moulded in the bottom will become the top of the salad. Put a ring of boned and flaked sardines around salad and serve with mayonnaise....
23 minute read
PIMENTO SANDWICHES.
PIMENTO SANDWICHES.
Peel a Pullman loaf of white bread and slice in medium slices. Spread the top of one slice with Red Mayonnaise mixed with mashed tomato, the lower side of the next slice with slightly melted butter, the top of the same slice with the Red Mayonnaise mixture and so on until you have four slices, the top slice to be spread with butter only on the under side. Of course this leaves nothing on the outside of either the top or bottom slice. Stack four slices, gently press together and wrap in oil paper
29 minute read
SARDINE SANDWICHES.
SARDINE SANDWICHES.
Bone sardines, mash, sprinkle with paprika, mix with Lemon Dressing and spread on slices of white bread. Tear lettuce into small pieces with the fingers, dot it over the slices and cover with a buttered slice of bread; press together slightly and cut into any desired shape....
13 minute read
ONION SANDWICHES.
ONION SANDWICHES.
Prepare white onions by directions in Pointers, mince finely and mix with French dressing. Put between slices of buttered bread, cut from a Pullman loaf. Cut each sandwich into three slices, making narrow, long sandwiches. These are also nice made in the same way, using salt and pepper instead of French dressing....
15 minute read
PEANUT SANDWICHES.
PEANUT SANDWICHES.
Mix peanut butter with mayonnaise, spread on thin slices of white bread, dot over with small pieces of endive and cover with a piece of buttered bread. Roll, and wrap separately in oil paper. When served unwrap and slip each sandwich into a green pepper ring. Select small, long green peppers and cut into rings....
15 minute read
HAM SALAD SANDWICHES.
HAM SALAD SANDWICHES.
Mix potato salad with a little mayonnaise and chow chow pickle chopped finely; mash all together and spread on thin slices of cold boiled ham. Butter a thin slice of white bread, lay the slice of ham on it, cover with a lettuce leaf, trim and roll. Wrap each separately in oil paper until ready to serve, unwrap and tie with white baby ribbon. These have to be made very carefully. Slice the ham very thin and mash the salad smoothly, using very little....
24 minute read