CHAPTER XI

SALADS

SALAD DRESSING

Mayonnaise Dressing No. 1

SUCCESS in making a Mayonnaise Dressing generally depends upon all the ingredients being of the same temperature.

2 egg yolks 1 teaspoon salt ¼ teaspoon cayenne 1 teaspoon mustard 1 tablespoon vinegar 1 tablespoon lemon juice 1 cup olive oil ¼ teaspoon paprika

Mix salt, cayenne, mustard and paprika. Beat yolks well, and add to seasonings; beat until mixture is thick, adding olive oil, drop by drop, for the first four tablespoons, then more rapidly until oil is used, thinning as needed with lemon juice and vinegar.

Mayonnaise Dressing No. 2

yolks of two hard-cooked eggs 1 teaspoon salt 1 teaspoon mustard 1½ cups olive oil ¼ teaspoon paprika few grains cayenne 1 tablespoon vinegar 1 tablespoon lemon juice 1 raw egg yolk

Mash hard-cooked yolks; add raw yolk, salt, mustard, paprika and cayenne. Stir until well blended; beat while adding four tablespoons oil, drop by drop, then the remainder by teaspoonfuls, thinning by adding lemon juice and vinegar as the mixture becomes too thick to handle.

Mayonnaise Dressing No. 3

Use same ingredients as Mayonnaise Dressing No. 2, omitting yolk of raw egg, and using one whole egg.

Mayonnaise Cream Dressing

Add one half cup cream beaten until stiff to Mayonnaise Dressing No. 1.

Butter Salad Dressing

¼ cup butter 2 tablespoons flour 2 teaspoons salt 2 teaspoons mustard few grains cayenne 1 cup milk ½ cup vinegar 3 eggs

Melt butter; add flour, mustard, salt, cayenne and milk. Cook in double boiler five minutes. Pour on to the beaten eggs; add vinegar, and cook in double boiler until mixture thickens.

French Dressing No. 1

1½ teaspoons salt ⅛ teaspoon pepper few grains cayenne ⅛ teaspoon paprika 6 tablespoons oil 3 tablespoons vinegar

Rub bowl with onion; mix salt, pepper, cayenne; add paprika, oil and vinegar. Stir with a piece of ice.

French Dressing No. 2

½ teaspoon mustard 1 teaspoon salt ¼ teaspoon paprika few grains cayenne ½ teaspoon finely minced onion 6 tablespoons oil 2 tablespoons vinegar

Mix onion, salt, mustard, paprika and cayenne. Mash until of a creamy consistency; add oil and vinegar alternately, beating all the time.

French Dressing No. 3

1 teaspoon mustard 1 teaspoon salt ¼ teaspoon paprika few grains cayenne 3 tablespoons lemon juice 6 tablespoons oil

Mix the dry ingredients; add lemon juice and oil alternately, and beat until quite thick.

Cream Dressing

3 egg yolks hard cooked 1 teaspoon salt ⅛ teaspoon cayenne 1 teaspoon mustard 2 tablespoons vinegar 1½ cups thick cream

Mash the yolks; add salt, vinegar and mustard. Beat the cream until stiff; add the beaten cream, little at a time, to the egg mixture; when stiff, add cayenne.

Boiled Dressing

3 tablespoons butter 1 teaspoon salt 1 teaspoon mustard ½ teaspoon paprika 1 cup milk 3 egg yolks ¼ cup hot vinegar

Cream butter; add seasonings and hot milk; pour on to the egg yolks. Cook in double boiler until thick; add vinegar, strain, and serve.

Boiled Cream Dressing

¼ cup butter 1 teaspoon salt 1 teaspoon mustard 1 teaspoon paprika 3 egg yolks 2 tablespoons flour ¼ cup vinegar 1 cup cream

Melt butter; add flour, seasonings, egg and vinegar; cook until thick; add beaten cream. Beat well, chill, and serve.

Boiled Salad Dressing

3 eggs 1 tablespoon oil 1 tablespoon salt ½ tablespoon mustard 1¼ cups milk ¾ cup vinegar

Beat eggs slightly; add gradually oil, salt and mustard; when smooth, add vinegar, then milk. Cook in double boiler, stirring constantly until mixture thickens.

Horse-radish Cream Dressing

4 tablespoons grated horse-radish 1 teaspoon salt 2 tablespoons vinegar ¼ teaspoon paprika few grains cayenne ¼ cup cream

Beat cream until stiff; add remaining ingredients and serve.

Horse-radish Cream Dressing No. 2

¼ cup grated horse-radish 2 tablespoons lemon juice 2 tablespoons vinegar 1 teaspoon Worcestershire Sauce 1 teaspoon salt ½ teaspoon mustard ½ teaspoon paprika 1 cup cream

Beat cream until stiff. Add remaining ingredients, and serve.

SALADS

Aspic Jelly Salad

Serve small molds of Aspic Jelly on crisp lettuce leaves. Garnish with curled celery; marinate with French Dressing, and garnish with Mayonnaise Dressing.

Butter Bean Salad

2 cups cold butter beans French Dressing Cream Dressing 2 hard-cooked eggs parsley few drops onion juice

Cover beans with French Dressing and let stand one half hour. Drain, sprinkle with onion juice, mix with Cream Dressing. Arrange on serving dish and garnish with slices of hard-cooked eggs, cut lengthwise, and parsley.

Beet Salad

6 cooked beets parsley French Dressing 4 hard-cooked eggs

Cut beets in cubes; marinate with French Dressing; let stand one hour. Chop the whites of the eggs until fine; press yolks through a sieve. Arrange beets on salad dish in a mound. Garnish base of mound with alternating rows of white and yolk of egg, and parsley.

Lima Bean Salad

Prepare, dress, and garnish the same as Butter Bean Salad.

Celery Salad

Wash, scrape, and cut in small pieces, one bunch of celery, using the top leaves and upper part of stalks for garnishing. Cut the stalks in two-inch pieces and curl both ends. Mix the celery with Mayonnaise Dressing; let it stand in the ice chest one half hour. Garnish with Mayonnaise, curled celery, and celery leaves.

Cabbage Salad No. 1

Mix one cup and a half of cabbage and one cup and a half of celery; add one tablespoon chopped onion, one teaspoon Worcestershire Sauce, and one cup Boiled Dressing. Chill and serve.

Cabbage Salad No. 2

Remove the center from a heavy white cabbage, leaving a shell. Shred center and mix with Cream Dressing or Mayonnaise. Chill, fill cabbage shell, arrange on a thick bed of parsley, and garnish top of shell with a border of parsley.

Cauliflower Salad

Marinate one cup cold boiled cauliflower with a French Dressing. Drain, add boiled dressing. Chill. Serve on bed of water cress and sprinkle with grated Edam cheese.

Cherry Salad

Remove stones from two cups cherries. To cherries add one cup chopped English walnuts, one cup chopped celery, and three fourths cup Mayonnaise. Chill, arrange in lettuce nests, and garnish with one whole cherry on top of each nest.

Cheese Salad No. 1

Mix two cream cheeses with one cup walnut meat. Moisten with cream; shape into balls. Chill. Marinate two heads of lettuce; arrange in nests; place five balls in each nest; sprinkle with finely chopped and dried parsley. Pass French Dressing with this salad.

Cheese Salad No. 2

Mix two cream cheeses with one half cup chopped pimento. Season with salt and cayenne; moisten with cream. Line a shallow baking pan with paraffine paper; press cheese mixture in this pan to the depth of one inch; cover with paraffine paper, and put under pressure, on ice. When thoroughly chilled, cut in squares; arrange on lettuce leaves; garnish with strips of pimento, radiating from the center. Pass French Dressing with this salad.

Chestnut Salad No. 1

Cut two cups of boiled chestnuts in small pieces. Add two cups oranges, cut in small pieces, one tablespoon lemon juice, and one cup Mayonnaise. Chill, serve on lettuce, and garnish with grated orange rind.

Chestnut Salad No. 2

Mix two cups boiled chestnuts, one cup celery, and one half cup sour cherries, with one cup Cream Dressing. Chill and serve on water cress. Garnish with cherries, walnuts and dressing.

Chicken Salad No. 1

Mix two cups chicken meat cut in small pieces, two cups celery, also cut in small pieces. Marinate with French Dressing. Chill. Arrange in salad bowl. Mask with Mayonnaise and decorate with hard-cooked eggs, cut in slices, capers, and Mayonnaise pressed through a pastry bag and tube.

Chicken Salad No. 2

Mix one cup each, cold cooked chicken cut in pieces, cucumber cut in cubes, and celery cut in pieces. Marinate with French Dressing. Chill, drain, mix with one half cup Mayonnaise. Arrange in salad bowl; garnish with pimolas, yolks of eggs put through a strainer, whites of eggs chopped fine, Mayonnaise and curled celery.

Chiffonade Salad

Cut celery into one-inch pieces, and pieces into straws, until one cup is obtained. Remove the pulp from grapefruit, making one cup. Remove the skin, and slice four medium-sized tomatoes. Break chicory leaves into pieces for serving. Marinate all separately with French Dressing. Arrange in separate mounds on a serving dish. Garnish each with chopped chives, green peppers cut in strips, and parsley. Pass French and Mayonnaise Dressing.

Chicory Salad

Separate leaves; marinate with French Dressing. Serve crisp and cold.

Cucumber Salad No. 1

Cut four cucumbers in strips, lengthwise, then in half-inch pieces. Add one cup sweetbreads cooked, and cut in small pieces. Mix with Cream Dressing, chill, and serve on crisp lettuce.

Cucumber Salad No. 2

Cut six small cucumbers in slices, not quite severing them. Cover with French Dressing, chill, and serve one to each person.

Cucumber Salad No. 3

Mix one cup each of cucumber cut in cubes, cooked oysters cut in pieces, and celery cut in pieces. Add one cup Cream Dressing. Chill. Arrange on lettuce leaves in salad bowl.

Crab Salad

Marinate two cups crab meat with French Dressing. Drain; add one half cup Mayonnaise Dressing; arrange in crab shells. Chill. Garnish with pimolas and Mayonnaise Dressing.

Egg Salad No. 1

Cut six hard-cooked eggs in slices, crosswise. Cut twelve radishes in crosswise slices. Marinate each, and arrange in layers on a bed of lettuce. Garnish with Cream Dressing and radish roses.

Egg Salad No. 2

Cut six eggs in halves, lengthwise; remove yolks; add an equal amount of cold cooked ham, chopped; moisten with Cream Dressing, return to whites, and serve on a bed of water cress, chicory, or shredded lettuce. Pass Cream Dressing with this salad.

Egg Salad No. 3

Remove the yolks from six hard-cooked eggs, leaving the whites in rings. Mash yolks; add an equal amount of cold cooked veal or lamb, cut in small pieces. Moisten with French Dressing; add one teaspoon chopped chives; shape into balls, and arrange on bed of lettuce. Garnish with white egg rings.

Endive Salad

Marinate leaves of endive with French Dressing. Chill one hour, and serve crisp. Sprinkle with chopped chives.

Escarole Salad

Prepare the same as Endive Salad, and sprinkle with finely chopped green peppers.

Lettuce Salad No. 1

Separate the leaves from two heavy heads of lettuce. Wash, drain, chill; marinate with French Dressing. Chill; replace in former shape, making one head out of the two, having all green leaves on the outside.

Lettuce Salad No. 2

Remove leaves from lettuce. Wash, drain and dry. Place leaves together, roll, and cut in narrow ribbons. Marinate with French Dressing. Arrange in nests, with a tablespoon of Mayonnaise in each nest.

Lobster Salad No. 1

Marinate four cups lobster in French Dressing. Chill, drain, mix with one cup Mayonnaise Dressing, and arrange on white lettuce leaves. Garnish with Mayonnaise and pounded lobster coral.

Lobster Salad No. 2

Mix two cups lobster meat with four hard-cooked eggs, chopped fine. Marinate with French Dressing. Drain; add Mayonnaise; serve on lettuce; garnish with chopped olives and sprinkle with finely chopped chives.

Lobster Salad No. 3

Mix equal parts of cucumbers cut in cubes, lobster cut in pieces, tomatoes cut in pieces, with Mayonnaise Dressing. Chill; arrange on lettuce leaves; garnish with alternate slices of tomatoes and cucumbers; and Mayonnaise Dressing put through the pastry bag and tube.

Macedoine Salad

One cup each of string beans, green peas, carrots and celery. Sprinkle with salt and cayenne, and marinate with French Dressing. Chill one hour. Arrange in mounds on salad dish, and separate mounds with cold cooked cauliflower which has been separated and marinated.

Any combination of cold cooked vegetables may be prepared in the same way.

Onion Salad

Peel six Bermuda onions. Slice, and let them stand one hour in ice water. Drain, sprinkle with sugar, and marinate with French Dressing. Serve ice cold on cress.

Potato Salad No. 1

Cut raw potatoes in balls with French vegetable cutter. Cook three cups of these balls with one sliced onion in boiling salted water until tender. Chill, marinate with French Dressing, cover with boiled dressing, arrange on salad dish. Sprinkle with chopped chives, and garnish with a daisy made of hard-cooked eggs, cut lengthwise.

Potato Salad No. 2

Marinate one cup each of cold cooked potatoes, cut in dice, cold cooked turnip, also cut in dice, and cold cooked beets, finely chopped. Arrange in salad dish, separating each vegetable with small leaves of parsley.

Rice and Vegetable Salad

Mix one cup each of celery, carrots and rice. Marinate all separately with French Dressing. Arrange on lettuce leaves in shape of a mound, having rice at the bottom and carrots at the top. Garnish with spoonfuls of Mayonnaise on the lettuce.

Sardine Salad

Remove bones from one dozen sardines; mix four hard-cooked eggs finely chopped, twelve pimolas finely chopped, and three pickles finely chopped. Marinate with a French Dressing. Serve sardines on lettuce and dot over them spoonfuls of the egg mixture.

Salmon Salad No. 1

Prepare the same as Lobster Salad No. 1.

Salmon Salad No. 2

Prepare and serve the same as Lobster Salad No. 2.

Salmon Salad No. 3

Mix two cups cold cooked salmon with enough Mayonnaise Dressing to make it creamy. Pack in timbale molds, chill; remove from molds. Serve on lettuce, and garnish with marinated slices of cucumber and Mayonnaise Dressing.

Scallop Salad

Mix two cups of cold cooked scallops cut in small pieces, one cup of celery cut in shreds, with Mayonnaise Dressing. Chill one hour. Serve in nests of lettuce. Garnish with Mayonnaise, chopped olives and chopped chives.

Shad Roe Salad

Marinate two cups each of cucumber and cooked shad roe. Chill one hour; add one half cup Mayonnaise. Arrange in salad bowl; garnish with marinated slices of cucumber and crisp lettuce leaves. Sprinkle the slices of cucumber with chopped chives.

Shrimp Salad

Marinate two cups of shrimps with French Dressing. Add one half cup each of olives and pimentoes. Chill one hour. Drain; add one half cup of Mayonnaise Dressing; serve on lettuce and garnish with whole shrimps.

Spinach Salad

Mix two cups cold, cooked, and seasoned spinach, with four hard-cooked eggs, finely chopped. Press into timbale molds; chill; remove; arrange in nests of lettuce; cover with French Dressing. Garnish top and edge of salad with egg, arranged like daisies. Pass Cream or Mayonnaise Dressing with this salad.

Sweetbread Salad

Marinate one cup each of cold cooked sweetbreads, celery and cucumbers. Chill one hour. Drain; mix with Mayonnaise; serve on lettuce, and garnish with pimento.

Sweetbread and Cucumber Salad

Mix two cups sweetbreads and two cups cucumbers cut in small pieces, with Mayonnaise Dressing; add one teaspoon gelatine, which has been dissolved in water. Press in timbale molds. Chill; remove from molds, and serve in individual nests of lettuce. Garnish with Mayonnaise Dressing and chopped parsley.

Stuffed Tomato Salad No. 1

2 cups chicken stock 1½ tablespoons gelatine ¼ cup chopped chicken ¼ cup chopped ham 2 chopped pickles 2 chopped pimentoes 1 tablespoon lemon juice 1 tablespoon chopped parsley 6 tomatoes

Heat chicken stock; season highly; dissolve gelatine in stock; add chicken, ham, pickles, pimentoes, lemon juice and parsley. Remove a slice from the top of each tomato, scoop out the pulp, fill the shells with the chicken jelly. Chill and serve on crisp lettuce leaves.

Stuffed Tomato Salad No. 2

Remove the skin from eight tomatoes; scoop out the inside. Chill shells. Drain pulp; add equal quantity of celery, shrimps and cucumber, mixed with Mayonnaise Dressing. Refill shells; serve on cress, and garnish with Mayonnaise Dressing.

Tomato and Nut Salad

Remove the skin from eight tomatoes; scoop out the inside; mix the drained pulp with equal amount of chopped walnuts and one fourth cup chopped green peppers. Add Mayonnaise Dressing or Cream Dressing. Refill tomato shells; serve in lettuce nests, and garnish with Mayonnaise Dressing.

French Fruit Salad

Remove the skin and seeds from one cup of white grapes. Cut three bananas in cubes and cover immediately with lemon juice. Remove the skin and white from six oranges and cut in small pieces. Mix with Mayonnaise Dressing; arrange in nests of white lettuce leaves, or serve in halves of oranges. Garnish with Mayonnaise Dressing.

Martin Salad

Cook a two-pound slice of halibut with one onion cut in slices, four slices of carrot, two tablespoons vinegar, six cloves, bit of bay leaf, and four peppercorns, in water to cover, until tender. Chill, and marinate with French Dressing. Cook four cups potato balls in boiling salted water, with two slices onion and four cloves. When done, drain and cover with hot salad dressing. Marinate two cups each of French peas and flageolettes with a French Dressing. Cut three tomatoes in slices, and marinate with French Dressing.

When all these ingredients are thoroughly chilled, rub the salad dish with onion; lay slice of halibut in center; garnish with Cream Mayonnaise; arrange potatoes at either end of slice, and sprinkle with finely chopped parsley. Arrange a mound each of flageolettes and peas on either side of halibut; cover halibut with slices of tomato overlapping each other; garnish with the heart leaves of lettuce, arranged at intervals around the dish. Pass Mayonnaise Cream Dressing.

Vegetable Salad

Mix one cup cold cooked potatoes, one cup Tomato Jelly cut in cubes, and one cup cold cooked peas. Marinate with French Dressing; arrange on a salad dish; mask with Mayonnaise or Cream Dressing, and garnish with slices of tomato around the edge, and mounds of peas alternating with mounds of chopped pimolas.

Vegetable Oyster or Salsify Salad

Mix two cups cold cooked salsify, cut in small pieces, with a French Dressing; let it stand one hour. Rub salad bowl with clove of garlic. Arrange bed of cress in salad bowl; cover with two tablespoons Cream Dressing. Cover with drained salsify, and cover whole with Cream Dressing. Garnish with radish roses.

Waldorf Salad

Mix one cup each of small pieces of celery, apple cut in balls, and English walnuts broken in small pieces. Add one teaspoon salt, two tablespoons orange juice, and the grated rind of one orange. Add one cup Mayonnaise Dressing. Serve in lettuce nests or in apple cups, made by scooping out the pulp. Garnish with Mayonnaise Dressing and pieces of the apple skin cut in fancy shapes.

Apple Salad

Scoop out the center of eight red apples with a vegetable scoop. Mix with equal parts of finely chopped celery and Boiled Dressing. Fill apple shells and serve on bed of curled celery.

Grape Fruit Salad No. 1

Mix equal quantities of grape fruit and English walnut meats, with one half cup Mayonnaise Dressing. Serve in grape fruit cups in lettuce nests.

Grape Fruit Salad No. 2

Shred four green peppers, two red peppers, and two grape fruit. Mix with one cup chopped celery and one cup Cream Dressing. Serve on marinated water cress and garnish with stars of red and green peppers.

Sweet Grape Fruit Salad

Use same ingredients as for Grape Fruit Salad, substituting Wine Dressing for Mayonnaise Dressing.

Orange Salad

Marinate eight oranges cut in slices with French Dressing. Season highly with cayenne. Serve on water cress.

Orange Salad No. 2

Cut thin round slices of orange without removing skin; arrange in layers in salad bowl. Serve on bed of water cress, and marinate with French Dressing.

Orange Salad No. 3

Cut six oranges in halves, take out the pulp, and remove veins and sections. To the pulp add one fourth cup powdered sugar, one fourth cup chopped mint, and two tablespoons each of wine, lemon juice and orange juice. Serve in champagne glasses, and garnish with one red cherry and a bit of angelica.

Pineapple Salad

Shred one pineapple; add same amount of white grapes, skinned and seeded, equal amount of celery cut in small pieces, and one half cup castana nuts shredded finely. Moisten with Cream Mayonnaise. Serve on lettuce leaves and garnish with red cherries.

Sweet Fruit Salad

Use same ingredients as for Pineapple Salad, substituting a Wine Dressing for Cream Mayonnaise Dressing.

Tomato Jelly

2 cups tomatoes 4 peppercorns 2 cloves 1 slice of onion 1 teaspoon Worcestershire Sauce ½ teaspoon salt ½ teaspoon paprika 2 teaspoons gelatine ½ cup cold water

Soak gelatine in cold water. Cook the remaining ingredients fifteen minutes, strain, add gelatine, when dissolved pour into individual molds or into a border mold. When cold, turn out and garnish with Mayonnaise Dressing or Celery Salad.