Part 20

Mix salt and oil well, add lemon juice slowly, stirring, pour over salad, serve at once. If flavorings are used, mix them with the salt and oil before adding the lemon juice. My experience is that this method of combining the ingredients gives the best results. A bit of ice may be added while stirring, but if ingredients and utensils are ice cold it will not be necessary.

=Orange French Dressing=

Let orange juice stand for a few moments with thin shavings from the outside of the rind in it, strain and combine with the salt and oil as above, using equal quantities of oil and orange juice or only ½ as much of the juice. Serve over sliced apples or tomatoes.

=Grape French Dressing=

Equal quantities of grape and lemon juice with salt and a small proportion of oil. Delightful over apples, oranges, grape fruit, pears or peaches, or suitable combinations of the same.

=Honey French Dressing=

Use equal quantities of lemon juice and honey or three or four times as much lemon juice as of honey, with oil and a trifle of salt, over lettuce or suitable fruits. Honey and lemon juice without the oil may be used by those who prefer it.

=Nut French Dressing=

Add water to any preferred nut butter until of the desired consistency; then salt and lemon juice according to the ingredients of the salad. Butter from either Brazil, almond or pine nuts is good. Raw pine nuts have much the flavor of cheese. If unroasted peanut butter is used, the flavor of onion or garlic or both is an improvement.

=Salad Entrée Dressing=

1 tablespn. chopped parsley ¾ tablespn. chopped onion ¾-1 teaspn. salt ¾-1 teaspn. celery salt ½ cup olive oil ⅓ cup lemon juice

Mix dry ingredients, add oil, then lemon juice slowly, stirring.

=English Salad Dressing=

1½-2 tablespns. sugar 1 tablespn. oil 2 tablespns. lemon juice ¼ teaspn. salt 1 tablespn. shredded fresh mint, or ¼ teaspn. powdered dry mint

=★ Lemonade Dressing=

For lettuce and many fruits.

1 tablespn. each of lemon juice and water to each slightly rounded tablespn. of sugar. Stir until sugar is dissolved. For juicy fruits, use lemon juice and sugar only.

=Tarragon Dressing=

For fruits.

1 teaspn. chopped tarragon to each half cup of lemonade dressing.

=Orange Dressing=

¾ cup orange juice ¼ cup lemon juice 3 tablespns. sugar rind of ⅛ of an orange

Cut thin slices from the yellow part of the rind; let stand with the other ingredients for 15 m. Strain and pour over fruit. Omit rind for strawberries, pineapple and such other fruits as it will not harmonize with.

=Raspberry Juice Dressing=

Add sugar flavored with oil of orange, with lemon juice, to rich red raspberry juice, the proportions depending upon the sweetness of the raspberry juice. Serve over apple or apple and orange.

=★ Quick Cream Dressing--Sweet=

5 tablespns. cream 1½ tablespn. sugar ½ teaspn. salt lemon juice to thicken, perhaps about 1 tablespn.

Mix cream, sugar and salt, add lemon juice slowly, stirring until dressing is thick, and be sure to stop when it is thick.

=★ Whipped Cream Dressing=

For shredded lettuce, chopped cabbage or cooked beets, and some fruits.

3 tablespns. lemon juice 2 tablespns. sugar ⅛ teaspn. salt ¼-⅓ cup of cream

Whip cream, sugar and salt together, chop lemon juice in lightly.

=Sour Cream Dressing=

½ cup sour cream 1 teaspn. to 2 tablespns. lemon juice ½-1 teaspn. salt

Whip cream until just thick, add lemon juice and salt which have been mixed. For lettuce or apples, use such flavorings as fresh mint, tarragon, onion, chives, celery salt or seed when desired.

=For Sweet Dressing of Sour Cream=--Add 1½ tablespn. of sugar to lemon juice in above recipe.

=Sour Milk Dressing=

2 eggs ¼ teaspn. salt ⅔ cup sour milk 1-1½ tablespn. lemon juice

Beat yolks with salt, add milk, then lemon juice gradually, stirring, then the stiffly-beaten whites of the eggs. For a sweet dressing add 2 tablespns. of sugar to the whites of the eggs.

=Mayonnaise Dressing=

yolk of 1 egg raw (some use 2 or 3) ½-1 teaspn. salt 1 cup to 1 pt. of oil 1-1½ tablespn. lemon juice to each cup of oil

Use only 1 cup of oil unless a very thick dressing is required. Have all utensils and ingredients cold. In very hot weather only, set dish in which dressing is made on chopped ice or in ice water. Use a soup plate with a silver or wooden fork, or a bowl with revolving egg beater. Beat yolk of egg and salt, add ½-1 teaspn. lemon juice, mix well, then add oil, drop by drop at first, stirring constantly (one way, some say). After a little, oil may be added faster. When mixture becomes thick, stir in a little lemon juice. Do not allow it to get too thick before adding lemon juice. When done the dressing should drop, not pour, from a spoon.

If mixture shows signs of curdling, set dish on ice, continuing to stir, and if it does not become smooth then, add a teaspoon of cream or a little white of egg or a few drops of lemon juice, beating well. Or, take another yolk, begin again more carefully, and when well started add the curdled portion slowly.

If a hard boiled yolk is crushed and worked smooth with a spatula and mixed thoroughly with the raw yolk, the dressing is not so apt to curdle and the oil may be added a little more rapidly.

The tendency to curdling is very much lessened by adding the lemon juice to the yolk before any oil is added.

=Cream Mayonnaise=

Add ½ or an equal quantity of whipped cream, or ½ to 1 stiffly-beaten white of egg to mayonnaise at serving time.

=Green Mayonnaise=

Macerate with a spatula or in a mortar spinach, parsley or chervil, tarragon, chives or green tops of onions, using a little lemon juice if necessary. Express the juice and add to dressing.

=Mayonnaise Cream=

Whip ¼-½ cup of heavy cream, chop into it the beaten yolk of an egg, add salt and lemon juice to taste. Chopped parsley may be sprinkled through the dressing, or a little green or red vegetable coloring may be used in it.

TRUE MEAT SALADS

For these salads, rich in proteids, the nut dressings are not required. As a rule, lemon juice, lemon juice and salt, or the French dressing with suitable flavorings will be most appropriate. Use the different varieties of Mayonnaise with judgement.

=★ ★ Trumese and Celery Mayonnaise=

Take equal quantities (or any proportion desired) of diced trumese and slender crescent slices of celery with a little very fine chopped onion. Mix lightly with improved mayonnaise dressing. Pile in center of lettuce border. Serve. Trumese may have been marinated. Onion may be omitted. Nasturtiums, parsley, fringed celery or other garnishes may be used with or without the lettuce.

=Hot Nut Meat Salad=

Make a custard of the yolk of one or two eggs or one whole egg, and one cup of rich milk; add salt, a little grated or chopped onion, celery salt if desired and two cups of diced trumese which has been marinated with two tablespns. of oil, 1 or 2 tablespns. of lemon juice and a little salt. Heat without over-cooking the egg. Serve on toast or in the center of large wafers with stalks of fringed celery or with a sprinkling of sliced crisp celery.

=Green French Bean and Cucumber Salad=

In the center of a lettuce or spinach leaf border place stewed green French beans surrounded by a row of sliced cucumbers. Garnish with white, green or yellow mayonnaise.

The combination of the different shades of green is very pretty. The addition of nasturtiums gives a different effect.

=Novel Legume Salads=

Prepare different colored legumes according to directions for mashed lentils, p. 185, very dry. Mold in block shaped tins and when cold cut into cubes and serve in any desired border with improved mayonnaise dressing. A rail fence of cucumbers sliced lengthwise may constitute the border. The French dressing may be used, but there is nothing quite equal to a mayonnaise dressing for mashed legumes.

=Legume Roses=

While warm, press mashed green peas or other legumes (a little softer than for molding) through pastry tube in form of roses. Garnish with a delicate vine and lemon points, or with the yellow mayonnaise.

=★ Helianthus (Sunflower) Mayonnaise=

This salad is to be served on individual plates. When it is the principal dish for luncheon, use one egg to each plate, but with a variety of other dishes two eggs will be sufficient for three plates.

Make a deep border of shredded tender lettuce leaves around a gilt edged plate. In the center of the plate, pile as high as possible the yolk of a hard boiled egg which has been pressed through a wire strainer. Surround this with a border of the white which has also been vermicellied. Then drop with a teaspoon improved mayonnaise dressing at frequent regular intervals on the lettuce border. This salad gratifies the senses of both sight and taste.

=Salad Marguerite=

Cut hard boiled eggs in halves lengthwise. Lay the halves on the vegetable board, the flat side down, and cut each half carefully into four pieces. Remove yolk from pieces, rub through wire strainer, place in center of individual plates and surround with a wreath of shredded lettuce or of tender spinach leaves. Then place pieces of white inside down over the wreath, radiating from the center. Serve with French dressing, or with roses of yellow or green mayonnaise around the outside.

=Cottage Cheese and Radish Salad=

Surround a molded border of cottage cheese with radish lilies on lettuce, endive, parsley, chervil or spinach border and fill the center with green mayonnaise.

=★ Cottage Cheese and Pear Salad=

Pour French dressing in which drained canned pears whole or in halves, have been soaked for an hour or two, over a mound of creamy cottage cheese. Surround with the pears and garnish with geranium leaves or ferns. Serve with crackers or cocoanut crisps.

=Additional Combinations=

To be served with any preferred dressing.

Baked or stewed California or red kidney or green French beans and string beans.

Lima beans and eggs.

Baked beans and chopped cabbage.

Beans and tomatoes.

Halves or quarters of hard boiled eggs on lettuce--salad entrée or improved mayonnaise dressing.

Cottage cheese mixed with sliced celery in balls or molds.

Cottage cheese and lettuce--salad entrée dressing.

Cottage cheese, apple and mint--English dressing, or with lemon juice and sugar.

Cottage cheese and dried or fresh apple sauce (quite dry)--cream dressing--sweet.

Cottage cheese and drained stewed or canned cherries--cream dressing--sweet.

Cottage cheese and tomatoes.

VEGETABLE SALADS

=★ Snow Salad. Cabbage=

Add just as it is going to the table, whipped cream dressing, to 1 pt. of chopped crisp white cabbage. Some of the whipped cream may be left out of the dressing and dropped by spoonfuls on top of the salad.

=Lavender or Pink Salad=

Use purple or red cabbage in the place of white in snow salad. For luncheon, the cream mayonnaise dressing may be used.

=Pink Salad No. 2=

Coarse chopped red beets with whipped cream dressing. ⅓ fine cut celery improves the flavor.

=Hot Slaw=

2 eggs ⅓ cup lemon juice 1 tablespn. oil or butter 2 level tablespns. sugar 1 level teaspn. salt 1 good pint chopped cabbage

Beat eggs in the inner cup of a double boiler, pour slowly over them stirring, a boiling mixture of all the remaining ingredients except the cabbage; add the cabbage and cook until just creamy. Serve at once.

=Cold Slaw=

Cool hot slaw, and just before serving, add ¼ cup of cream, whipped. The slaw is excellent without the cream, however.

=Cauliflower Salad=

Serve flowerets of cauliflower, cooked according to directions, p. 246, masked with improved mayonnaise or with cream improved mayonnaise dressing on a bed of shredded lettuce in a border of lettuce leaves garnished with parsley or nasturtiums. Pass dressing.

=★ Dominion or French Sam’s Salad=

Skim from a pan of thick sour milk, equal quantities of cream and milk. Beat lightly together and mix with nice crisp shredded lettuce and salt. I wish I could tell you how highly I prize this recipe. Try it.

=English Salad=

Tear in pieces with the fingers, nice crisp lettuce, mix with it a few leaves of shredded fresh mint, and pour English salad dressing over. Serve at once.

=Spinach Leaf Salad=

Select the tender inside leaves of spinach, wash well and serve with French or mayonnaise dressing or in almost any way that lettuce is used, the flavor of which they almost excel.

=Salad à la Russe, or Russian Salad=

Combine as great a variety of starchless vegetables in different colors as convenient. Celery, onions, carrots, beets, green peas, red and green French beans and string beans make a good combination. Turnips, asparagus, cauliflower, chives and parsley may be used also, and some like a flavoring of celery seed.

Cut the larger vegetables into small pieces or dice, or into fancy shapes with vegetable cutters (the pieces left after cutting out the shapes with vegetable cutters may be chopped and used as the base of the salad, or for another salad or for soup); cut the string beans into diamond shapes and chop the onion very fine. Pile the lightly mixed vegetables in the center of a border of lettuce or spinach leaves; lay some of the brightest pieces on the top and pour French dressing over all.

=Beet and Olive Salad=

In the center of a platter with a lettuce or variegated beet leaf border, place marinated sliced or chopped beets. Surround the beets with roses of cream mayonnaise or mayonnaise cream with stoned ripe olives between.

=Cucumber and Onion Salad=

Cut short crisp cucumbers in halves lengthwise, hollow out the center to within a half inch of the rind, pare shells carefully and drop into ice water. Slice or chop the centers, mix with fine cut raw onion, salt and French or improved mayonnaise dressing. Drain and thoroughly dry shells, fill with mixture, lay on leaves of lettuce, sprinkle with chopped parsley and serve. Cut long cucumbers into two-inch lengths, remove centers, set rings upright on lettuce and fill. Pass dressing if more is desired.

=Asparagus Mayonnaise=

Place six-inch stalks of cooked asparagus in rail fence style just inside a lettuce or endive border on a platter, with lemon cups of mayonnaise (one for each person to be served) in the center.

=★ String Bean and Celery Salad=

Cut tender celery into eighth-inch crescents, pour over it lemonade dressing without the water in the proportion of one cup of dressing to each half cup of celery. Stand in a cool place for an hour or longer, then serve over young string beans which have been cooked in salted water until tender. Canned stringless or string beans may be used.

=Stuffed Tomato Salad=

Fill hollowed out tomatoes with a mixture of drained, salted, grated cucumbers, fine chopped onion and improved mayonnaise or French dressing. Serve in nest of lettuce with dressing.

Or, use celery with improved mayonnaise dressing, in place of cucumber and onion, with border of nuts.

=Additional Combinations=

Dressings given only where some special ones are required.

Beets--sliced or chopped--lemon juice and sugar.

Beets and celery--lemonade, cream or mayonnaise dressing.

Brussels sprouts, whole or in halves. Garnish with halves of nuts sometimes.

Cabbage and onion--nut dressing without egg, of roasted or unroasted peanut butter.

Cabbage and pecan nuts.

Carrots--cooked, sliced or chopped, with French, nut or improved mayonnaise dressing in green border; nasturtiums sometimes.

Ring of fresh grated cocoanut around mound of grated or fine ground raw carrot with cooked cream or whipped cream or mayonnaise dressing in lettuce border.

Raw carrot, grated or chopped fine, and celery or onion.

Carrot cups of the large end of boiled carrots. Filling of carrot and onion or celery--French or mayonnaise dressing--row of green peas around inside edge of cup.

Celery and tomato--cream, almond, cream mayonnaise or French dressing.

Celery or beet and cocoanut--cream or mayonnaise dressing--lettuce.

Celery and green peas--nut meats if wished.

Celery and chopped lettuce--onion if desired.

Celery and Brazil nut slices--sweet or sour dressing.

Cucumber and tomato--lettuce--improved mayonnaise or French dressing.

Cucumber and radish.

Cucumber and onion--whipped sour cream dressing.

★ Peas and onion--nut dressing--no eggs, of roasted peanut butter. May be served in lemon cups with a half nut meat on top.

Peas and carrot--onion if liked.

Molds of chopped cooked spinach on slices of nut meat, or cold boiled beets or turnips--mayonnaise, improved mayonnaise or French dressing.

Blanched inside leaves of raw spinach and fine chopped onion or chives.

String or wax beans and egg.

Wax beans, nuts or stoned ripe olives, lettuce.

FRUIT SALADS

=★ Apple and Pineapple Salad with Cream Dressing=

Prepare apples and pineapple, equal quantities, or ⅓ only of pineapple, according to directions on p. 275. Just at serving time, combine with cream dressing--sweet, and serve in dainty glasses or cups (individual), each on a small plate with a doily and a cut flower or leaf or a spray of some delicate vine. This is a sample of what may be done with any of the followings combinations and many others:

Apple with orange or strawberries, red raspberries, canned cherries, cherries and celery, or celery.

Banana with apple or strawberries, red raspberries, pineapple, orange or celery.

Pineapple with orange, red raspberries, strawberries, cherries or celery.

Orange with red raspberries, strawberries, cherries or celery.

Fresh ripe peaches, seeded sweet grapes with solid flesh, and sweet apples are among the suitable fruits for salads.

The almond butter dressing is as desirable as the cream dressing.

Pear and apple or apple or pineapple alone with the almond dressing are especially delightful. The whipped cream dressing may be used when more convenient.

=★ Currant and Red Raspberry Salad=

1 pt. each red raspberries and very ripe currants, 1 or 2 teaspns. of fine chopped tarragon, basil or sassafras leaves, with lemonade dressing of 1½ tablespn. each of lemon juice and water and two tablespns. of sugar. Serve in glasses or cups with suitable decoration. The flavorings may be omitted.

Pineapple with either the currants or raspberries without the flavorings is excellent. Orange and red raspberries; grape fruit and strawberries; apple and strawberries; apple, grape fruit and strawberries or orange; apple, banana and strawberries and other combinations of juicy fruits will suggest themselves from the preceding. When a sweeter fruit than currants is used the proportion of sugar in the regular lemonade dressing is sufficient.

=★ Mint Fruit Salads=

Oranges or grape fruit or apples with shredded mint and lemonade dressing (water omitted in first two) are the most delightfully refreshing of salads.

=Nut and Banana Salad=

Roll small peeled bananas in any of the sweetened cream dressings, then in chopped nuts. Serve on individual plates with a spoonful of dressing, with orange points and candied cranberries or cherries, or frosted currants for garnish.

=Apple and Cranberry Salad=

Grind ripe cranberries fine and mix with a liberal supply of one of the sweetened cream dressings. Prepare apple also with the dressing and place the two in high alternating diagonal rows on a platter with lettuce border; or prepared apples may be placed on the platter and spoonfuls of the cranberry dropped on top. Whole berries may dot the lettuce border.

=Sweet Fruit and Cocoanut Salads=

Fresh grated cocoanut in center of dish, border of black or red raspberries, blueberries, sliced or halved peaches or bananas, cream dressing--sweet or whipped cream dressing. No lettuce.

=Oriental Salad=

Grape fruit and oranges--mayonnaise. The dressing sometimes tinted delicately with pink and green or green only.

=Peach Salad=

Sprinkle shredded basil, tarragon or sassafras leaves over sliced or halved pared peaches and cover with lemon juice and sugar. Garnish or serve, with blanched almonds.

Or, serve peaches with cream dressing--sweet or whipped cream dressing in cups, with nuts.

=Cooked Apple Salad=

Dry, fresh or dried apple sauce, or baked whole or quarters of apples (all without sugar) cream dressing--sweet, nut, whipped sweet or sour cream, French or mayonnaise dressing. Serve decorated to taste.

=Love Apple Salad=

Whole peeled tomatoes in nests of lettuce, or with some leaf or flower garnish, with a cream, French or mayonnaise dressing.

Or, cut tomatoes into quarters or sixths from the blossom end just deep enough for the pieces to spread apart without separating.

=Grape Fruit and Celery=

Equal quantities of grape fruit and fine sliced celery with mayonnaise or improved mayonnaise dressing in grape fruit cups with edges cut in deep points and rolled down. Some green garnish.

=Additional Combinations=

Apples--salad entrée dressing.

Apple and onion--roasted peanut, improved mayonnaise, French or whipped sour cream dressing.

Apples and cucumbers--Dominion salad dressing.

Apples, celery and a few raisins--one of the sweet dressings, garnish with blanched almonds.

Celery with apples or tomatoes or pineapple or apple and tomato, à la string bean and celery salad.

Peach and tomato with or without basil or tarragon.

Sweet apples alone and in combinations--almond butter dressing.

Tomato and banana--some sweet dressing.

Grape Fruit--French dressing on lettuce.

Tomato and grape fruit--lemon juice and sugar, or orange French dressing.

Red raspberries with currant juice.

Canned or fresh red raspberries--lemon juice or lemon juice and sugar.

Apples, celery and butternut meats--improved mayonnaise dressing.

Tomato and apple--honey French dressing.

Cumquots--Tom Thumb oranges, and Malaga grapes--fruit juice dressing.

DESSERTS AND PUDDINGS WITHOUT EGGS

=★ Apple Dumpling--Baked=

Peel, quarter and core nice tart apples, lay inside down, in flat pudding dish or pan, cover and set in gentle heat so that the apples will become just warm all through.

_Crust_--Make universal crust with ½ to 1 cup of liquid according to the quantity required. Roll ½-¾ in. thick, cut with biscuit cutter, lay close together on warm apples. Cover with a pan that will allow the crust to rise underneath it, set in warm place and let crust get very light.

Start the dumplings early enough to give plenty of time at each stage. When crust is light, bake uncovered at first, in moderate oven ¾-1 hr., or until apples are well cooked and crust thoroughly baked. Serve with creamy, or hard sauce, or with sugar and nut or sterilized dairy, cream. Do not put any sugar, butter, salt or water on the apples. Leave them plain to contrast the apple flavor with the sauce. A pastry crust may be used with the apples, but is not so satisfying. A crust of boiled rice laid over the apples and baked covered, is very nice with them.

=★ Apple Dumpling--Steamed=

Place the apples in the bottom of an oiled kettle (aluminum preferably), the same as in the pudding dish for baking. Pour warm water over to one-third or one-half cover, or just enough to cook them without scorching. Cover apples with crust as in baked dumpling. Let crust rise very light, cover the kettle close (put a weight on the cover), and set in moderately hot place over the fire. When boiling well, carefully move the kettle back where it will boil slowly but steadily. Place an asbestos pad under it if necessary. Cook without removing the cover 25-30 m. from the time it begins to boil. Serve with any sauce suitable for baked dumplings.

=Peach Dumplings=

Cut universal dough into rounds as large as a saucer, pile halves of peaches in center, press edges firmly together around peaches, lay in deep pan and bake when crust is light. Serve with almond or dairy cream or any suitable sauce. Or, cut rounds smaller, lay peaches on one and cover with another. Wet edges and press together.

=★ Fruit Tarts or Dumplings=