Part 2

Cooked vegetables should be boiled and cut up separately, and all should be duly seasoned with salt and pepper. Lettuce and celery should always be broken with the fingers--never cut. Some of the dry white wines, hock, moselle, chablis, and the like, may be used instead of the vinegar, wholly or in part. A morsel of garlic, rubbed thoroughly with salt and pepper, may be used with asparagus, celery, and other herbs of pronounced flavor. The dressing should not be put on green salads before the moment of serving.

To become a perfect salad-maker, one should not attempt too much at the beginning. He should practice on plain salads and simple dressings for some time before attempting the combination salads, fancy dressings and elaborate garnishings, and he will soon become a perfect salad-artist.

Salads should always be served cold, and as if one loved them. They, like all children of the taste and fancy, will amply repay all the pains that are taken with them. Let me then wish you joy, luck, and skill in the practice of this delicate accomplishment.

+Olive M. Hulse.+

_=Salads=_

_=Alligator Pear Salad=_

Select ripe pears, halve, and core. Serve on lettuce, and pour French dressing over them. This is a tropical fruit and is considered a great luxury.

_=Anchovy Salad=_

Shred equal quantities of anchovies and lettuce, mix into it half the quantity of hard boiled eggs, with chopped onion, and cover with equal parts of olive oil and vinegar thoroughly mixed. Serve on leaf lettuce.

_=Apple Salad=_

Peel and cut six apples into dice, cover the bottom of salad dish with a layer of the apples, and sprinkle with powdered sugar and cinnamon, then a layer of bananas, and so on until you have enough. Pour over all a pint of unfermented grape juice and let stand on ice for an hour before using. Apple salads are always good with cold roast meats.

_=Apple and Cheese Salad=_

Mix chopped nuts with half their quantity of cream cheese, add a little thick cream to blend the mixture, season with pepper and salt, and make into tiny balls. Peel good tart apples, remove the cores, and slice into rings about half an inch thick. Arrange the slices on lettuce leaves, and put a cheese-ball in the center. Serve with French dressing made with lemon juice.

_Digestive cheese and fruit there sure will be._

--+Ben Jonson.+

_=Apple and Nut Salad=_

Cut equal amounts of apples and celery into dice, stir in half the quantity of chopped walnuts, and mix with French dressing made with lemon.

_=Asparagus Salad=_

Cook the asparagus until tender, put on ice to cool. Serve on lettuce leaves with French or garlic dressing.

_=Asparagus Points with Tomato=_

Peel as many solid tomatoes as needed, one to each person; cut off the stem and remove the seeds. Fill the centers with two-inch lengths of cooked asparagus, heads up. Serve on curly lettuce leaves, and pour over French dressing.

_=Asparagus with Vinaigrette Sauce=_

Take large, white German canned asparagus and serve on leaf lettuce or romaine, with vinaigrette sauce.

_=Artichoke and Tomato Salad=_

Slice cooked artichokes and raw tomatoes, and arrange in salad dish alternately. Serve with French dressing, to which has been added in moderation chopped green peppers.

_A salad is a delicacy which the poorest of us ought always to command._

--+Anonymous.+

_=Artichoke and Onion Salad=_

Line the salad dish with lettuce leaves. Take equal amounts of sliced, cooked French artichokes and Spanish onions, arrange in dish alternately and pour French dressing over. Garnish with sprigs of parsley.

_=Banana Salad=_

Pare the bananas, cut into halves, and dip each half in mayonnaise. While the fruit is still moist with the dressing lay it into a dish of fine chopped nut meats, and lay each banana on a crisp lettuce leaf, adding a border of salted almonds or other nut meats.

_=Banana and Grapefruit Salad=_

Peel two grapefruit, and slice, removing all the tough bitter membrane. Line the salad dish with the white leaves of head lettuce, then put in alternate layers of sliced bananas and grapefruit until the dish is full, and pour banana dressing over. Serve very cold.

_Give us the luxuries of life, and we will dispense with the necessaries._

--+Motley.+

_=Bean Salad=_

Take one quart of young French beans, cut into inch lengths and boil in salt water until tender. Drain well, let cool, and add one chopped medium sized onion. Cover with chiffonade dressing, and serve on lettuce leaves.

Garlic dressing is also delicious on this salad.

_=Beet Salad=_

Cover salad plate with white leaves of head lettuce, slice the beets very thin and place in center. Put the yolks of six hard boiled eggs through a potato ricer, and make a rope-like decoration around the edge of the beets with same. Chop the whites very fine and place around outside the yolks. Pour over French dressing, and garnish with parsley.

_=Beet and String Bean Salad=_

Rub the salad bowl well with a clove of garlic, and line with sliced beets and string beans, one onion chopped fine and a few sprigs of parsley. Mix well, and put in the bowl. Pour over French dressing and serve.

_=Beet and Potato Salad=_

Cut equal quantities of beets and potatoes into small balls with a Parisienne spoon. Put the potatoes in mayonnaise dressing, to which has been added a few chopped olives and chives. Dip the beets in vinegar, and dish alternately, serving all on leaf lettuce.

_In the composure of a salad every plant should bear its part like notes in music._

--+John Evelyn.+

_=Bermuda Onion Salad=_

Mince mild Bermuda onions very fine and add salt, sugar, oil, and vinegar to taste.

_=Bleeding Heart Salad=_

Select large, fine blood beets, cook until tender, plunge into cold water for five minutes, remove skins, cut into slices one inch thick, then re-cut with large heart-shaped cutter. Pickle in the usual way. Garnish with sprigs of parsley. This salad is especially nice to serve with a plate luncheon, one heart to each plate.

_=Bird’s Nest Salad=_

Color Neufchatel cheese a light green with pistachio coloring. Make softer, if desired, by adding a little sweet cream. Roll into small egg-shaped balls. Arrange these in nests made of water cress or shredded lettuce leaves, and speckle with parsley chopped fine. Serve with mayonnaise dressing. This novel salad is not hard to make, and is an attractive dish.

_Things which in hungry mortals’ eyes find favor._

--+Byron.+

_=Boiled Beef Salad=_

Cut boiled beef into one-half inch dice, and soak for two hours in a mixture of one part olive oil, three parts vinegar, a teaspoonful of lemon juice, salt and pepper to taste. Mix the meat with cold boiled potatoes, cut the same size as the meat, and a small onion chopped fine. Garnish with lettuce leaves and stuffed olives. Pour over mayonnaise just before serving.

_=Bologna Salad (German Salad)=_

Remove the skin from half a pound of imported Bologna sausage, and chop it fine, with five stalks of celery and two sour apples. Mix all together thoroughly, and add one tablespoonful of German pearl onions. Place on a dish garnished with lettuce leaves, and pour over French dressing.

_=Brussels Sprouts Salad=_

Line salad dish with lettuce leaves. Boil the sprouts until tender and heap in center of dish. Cover with chiffonade dressing and serve very cold.

_There’s no want of meat, sir; portly and curious viands are prepared to please all kinds of appetites._

--+Massinger.+

_=Cabbage Salad=_

Cut three slices of bacon into dice and fry. When done, add a half cup of water and a half cup of vinegar, salt and pepper to taste. Bring all to a boil, and pour over raw cabbage shredded fine. Cool before serving.

_=Cabbage Salad No. 2=_

Take one medium sized head of cabbage and chop fine, season with one teaspoonful of salt, one tablespoonful of sugar, a pinch of black pepper, and a teaspoonful of ground mustard. Rub the yolks of four hard boiled eggs until smooth, add a tablespoonful of butter slightly warmed, mix thoroughly with the cabbage, and add one teacupful of cider vinegar. Serve with whites of egg sliced and placed on top.

_=Carrot Salad=_

Wash and boil young carrots until tender, and slice very thin. Line individual salad dishes with a bed of crisp lettuce leaves, and put in each one a spoonful of carrots. Garnish with a spoonful of boiled dressing.

_Even cabbage-heads hez rights._

--+The Biglow Papers.+

_=Cauliflower Salad=_

Take a cold boiled floweret of cauliflower, cover with mayonnaise, place in center of salad dish and surround with a macedoine of cooked vegetables seasoned with French dressing. Macedoine is made of equal parts of carrots, turnips, and potatoes cooked separately, cut in dice, and mixed with the same quantity of string beans or peas.

_=Celery Salad=_

Cut celery in two-inch lengths like macaroni. Cover with mayonnaise dressing and garnish with white celery tops.

_=Chantecler Salad=_

Fill a six-inch bowl with cracked ice. Insert another bowl two sizes smaller, allowing about an inch of space between the two bowls. Line the smaller bowl with crisp lettuce leaves. Put in several pieces of solid white meat of fresh lobster, and between each piece of the meat put asparagus cut the proper length so that the tips will extend over the edge of the glass. Fill the center with macedoine of cooked vegetables, thoroughly mixed with French dressing, and cover with mayonnaise. Decorate with lemon cut in quarters with the peel on, laid lengthwise on the ice, and stick a piece of parsley between each piece.

_Though my stomach was sharp, I could scarce help regretting, To spoil such a delicate picture by eating._

--+Anonymous.+

_=Chatelaine Salad=_

Cut celery, olives, and pineapples in dice. Use a dressing of mayonnaise, whipped cream, cider vinegar, and paprika. Mix well and serve on crisp lettuce leaves.

_=Cheese Salad=_

Arrange one head of lettuce in a flat salad bowl. Mix two packages of cream cheese with a half pint of cream. Pile it on the lettuce and surround with two glasses of Bar-le-Duc jelly.

_=Cherry Salad=_

Line the salad dish with romaine lettuce leaves. Fill in the center with pitted cherries, and pour over a fruit dressing.

_=Chestnut Salad=_

Work a little sweet cream into a cream cheese, with some fine chopped sweet peppers. Divide into fine pieces, and roll in brown cracker dust. Form into the shape of open chestnut burrs. Arrange on lettuce leaves. Remove the meats from chestnuts, boil them in salt water until tender, put them in the burrs of cream cheese. Serve with mayonnaise.

_To the fullest enjoy the sweets of the day And stay the bright hour ere it passeth away._

--+Anonymous.+

_=Chicken Salad=_

This is justly claimed as an American delicacy. Take two parts mayonnaise to three parts liquid aspic jelly, beat together. Decorate and line individual ramekins with the beaten mixture, fill up with slices of chicken dressed with Remoulade sauce, a few capers, and sliced olives. Cover with some of the beaten mixture. Let it stand awhile and turn out on a bed of shredded lettuce. Garnish with chopped gherkins.

_=Chicken Salad No. 2=_

An attractive way of serving chicken salad is to place it in a ring of ham jelly. Two cupfuls of the salad should be poured in the ring of jelly after it is placed on a platter. To make the dish attractive the jelly should rest on lettuce or water cress. For the ham jelly whip one-half pint thick cream until stiff, stir in a cupful of aspic jelly, cool a little, and add a jar of potted ham. Adding a few drops of fruit syrup will make the jelly pink.

_Biled hen is always respected._

--+Josh Billings.+

_=Chicken Salad No. 3=_

For two medium sized chickens allow three heads of lettuce. Pick the meat from the bones, chop fine and mix with chopped celery. Boil the livers, rub through a sieve, and put in a bowl rubbed with garlic. Add the yolks of five hard boiled eggs rubbed to a paste, four tablespoonfuls of olive oil or melted butter, one of sugar, one heaping teaspoonful of salt, a teaspoonful of pepper, and one tablespoonful of vinegar. Beat well together and mix with the chicken just before serving.

_=Chicken Salad No. 4=_

Soak one-fourth of a box of gelatin in one-fourth of a cupful of cold chicken stock, dissolve in three-fourths of a cupful of hot chicken stock, highly seasoned, and strain. When the mixture begins to thicken, beat, using an egg beater, until frothy, then add one cup of heavy cream beaten until stiff, and one cupful of cold boiled chicken, cut in dice. Season with salt and pepper. Turn into mould, and chill; pouring over the following:

_It is the bounty of nature that we live, but of philosophy that we live well._

--+Seneca.+

+Dressing+--Soak one and one-half teaspoonfuls of gelatin in two tablespoonfuls of cold water until soft, dissolve by standing in hot water, and strain. Beat the yolks of two eggs, and add one teaspoonful of salt, one and one-half teaspoonfuls of sugar, one-fourth teaspoonful pepper, a few grains of cayenne, one teaspoonful of mustard, one-fourth cupful of lemon juice, and one-half cupful of hot cream. Cook over hot water until the mixture thickens, stirring constantly, then add one and one-half tablespoonfuls of butter and the gelatin. Add the mixture gradually to the whites of the two eggs beaten stiff; when cold fold in one-half of a cupful of cream beaten stiff. Mould and chill. Turn the chicken cream from mould, cut in one-inch slices and arrange on lettuce leaves. Put a spoonful of the salad dressing on each mould and garnish with one-half English walnut meat. Cut enough celery pieces to make three cupfuls, break into pieces one cupful of pecan or walnut meats, and brown in a moderate oven. Mix celery and nut meats, sprinkling with one-half teaspoonful of salt, and add one-half the salad dressing. Surround each slice of chicken cream with the celery and nut mixture. This is a choice and delicious recipe.

_=Chicken in Aspic=_

Line a mould with clear aspic. Garnish the bottom of the mould with shredded bits of anchovies, gherkins, and green peppers. Let it set, and fill in the mould with diced chicken which has been well seasoned. Pour over enough aspic to fill the spaces, and let it stand for several hours. Turn out on a bed of lettuce in platter. Decorate the base of the mould with radish roses. Serve with mayonnaise.

_Who rises from a feast with that keen appetite with which he sat down?_

--+The Merchant of Venice.+

_=Chicory Salad=_

Rub the bowl with garlic. Take three parts of chicory well shredded, and one part celery. Mix well together with French dressing and serve cold.

_=Chiffonade Salad=_

Various colored vegetables, such as peas, string beans, carrots, and tomatoes, cooked and cold may be served on a bed of water cress with French dressing to which has been added one boiled beet chopped fine, some chopped green peppers, a few chives, and one hard boiled egg.

_=Cold Slaw=_

Slice the cabbage very fine, season with salt, pepper, oil, and sugar. Pour vinegar over all and mix thoroughly. Garnish with sprigs of parsley.

_=Combination Salad=_

Cook two bunches of asparagus until tender. Remove from water, cut off the points, and put on sieve to drain. Put one quart of cooked salmon in the bowl, and mix in three tablespoonfuls of olive oil, two of strained lemon juice, and one of vinegar. Sprinkle over one teaspoonful of salt, one-third teaspoonful of white pepper. Allow the bowl to stand in ice until thoroughly chilled. Turn out on dish and put around it the asparagus points. Pour one cupful of mayonnaise dressing over the salmon, and garnish with slices of lemon cut in quarters.

_I will show myself highly fed._

--+All’s Well that Ends Well.+

_=Combination Salad No. 2=_

Insert a clove of garlic in a two-inch square of bread, and place in middle of bowl. Line the salad bowl with crisp white leaves of lettuce. Peel and slice two large tomatoes, one large sized cucumber, and four radishes. Mix thoroughly with French dressing and put on lettuce leaves. Serve with Camembert cheese and wafers.

_=Combination Salad No. 3=_

Mix thoroughly together, equal parts of cold Brussels sprouts, cold boiled potatoes, some flowerets of cauliflower, and shredded celery. Arrange neatly in salad bowl and serve with mayonnaise.

_=Crab Salad=_

Boil three dozen hard shelled crabs, let them cool gradually; remove the upper shell and the tail, break the remainder apart, and pick out the meat carefully. The large claws should not be forgotten, for they contain a dainty morsel; and the creamy fat attached to the upper shell should not be overlooked. Line the salad bowl with the small white leaves of two heads of lettuce, add the crab meat, pour over it a mayonnaise, garnish with crab claws, hard boiled eggs, and little moulds of cress leaves, which may be mixed with the salad when serving.

_The table is the only place where we do not get weary the first hour._

--+Brillat-Savarin.+

_=Crab Salad en Coquille=_

To the crab meat add a little minced cold boiled cabbage, a pinch of mustard, and mix with cream salad dressing. Fill the crab shells, serve on lettuce leaves, garnish with chopped yolks and whites of egg alternately.

_=Cream Salad=_

One-half pint of potatoes sliced on vegetable cutter, one-half pint of sliced cucumber pickles, one-half pint onion chopped fine, one-half pint rich cheese cut fine, and one pint of English walnuts broken in bits. Mix thoroughly with cream dressing, and serve on lettuce leaves.

_=Cucumber Salad=_

Cucumbers should always be perfectly fresh. Peel carefully, and place in fresh water for a short time to become crisp. Cut in extra thin slices. Cover with salt, pepper, oil, and vinegar mixed together. Put on ice and serve cold. As a rule, sliced tomatoes or lettuce, or both, are served with cucumbers.

_=Cucumber Salad No. 2=_

Peel the cucumbers thin and cut off the stem end, scrape out the inside. Mix the pulp thoroughly with chopped anchovies and gherkins, add a teaspoonful of lemon juice, and put back in shells. Serve on lettuce leaf, and pour over mayonnaise.

_Cowcumbers are cold to the third degree._

--+Swift.+

_=Cucumber and Celery Salad=_

Cut celery stalks into long shreds and put in ice water for half an hour. Peel and cut one cucumber in the same way leaving out the seed part, and put with the celery in a salad bowl. Season with salt, pepper, and mayonnaise. Heap up in center neatly, surround with red radishes, and garnish with slices of hard boiled egg. Sprinkle with a little chopped parsley and gherkins.

Three parts of oil and one part of vinegar, thoroughly mixed, can take the place of the mayonnaise.

_=Cucumbers and Cream=_

Peel and slice thin one large cucumber, and put on the ice until cold. Take one cup of fresh cream, salt and pepper to taste, also a teaspoonful of cider vinegar. Stir together and pour over the sliced cucumbers. Do not use too much vinegar. A pinch of sugar added to the vinegar makes the dressing milder.

_=Cucumber Francaise Salad=_

Peel one large cucumber and let it stand in salt water for several hours. Place on a bed of lettuce and slice thin without removing slices, so the cucumber will appear as whole. Cover with mayonnaise, and sprinkle over green peppers chopped fine.

_Hungry as the sea and can digest as much._

--+Twelfth Night.+

_=Cucumber and Onion Salad=_

Slice cucumbers steeped in salt water for several hours, and mix with a few sliced spring onions. Serve with cream dressing.

_=Dainty Salad=_

Take two cups of fine cut cabbage, one cup of chopped Bermuda onion, half a can of chopped pimentos, and one large green pepper shredded fine. Mix one-half cupful of sugar and one tablespoonful of salt with one cup of vinegar, pour over the above mixture, and let stand for an hour.

Soak one box of gelatin in a cupful of water for ten minutes, add two cups of boiling water, and let it stand until it begins to harden. Drain the vinegar off the potpourri and mix well with the gelatin. Place in a border mould to harden. Turn out on a platter, and garnish with lettuce leaves. Make a cup in the center of the lettuce leaves and fill with mayonnaise and whipped cream. Garnish with parsley.

_Let onion atoms lurk within the bowl, And, half suspecting, animate the whole._

--+Sydney Smith.+

_=Dandelion Salad=_

First remove all dead leaves and root, and wash thoroughly. Take a small handful at a time, shake free from water, and cut up fine into mixing bowl. When all is used--have enough to make about two quarts when tossed lightly into bowl--sprinkle over one teaspoonful of salt, one of sugar, and a pinch of mustard. Have ready as much fat bacon cut into bits as will fill a small teacup, fry to a light brown; remove the bacon and into the hot grease mince a small onion, if onion flavor is not objectionable; fry lightly; then add to the hot grease, one-half cup mild vinegar, and pour it over the dandelions, and mix well. Garnish with hard boiled eggs sliced, and serve at once.

_=Egg Salad=_

Cut hard boiled eggs in half lengths, rub their yolks through a sieve, mix with equal weight of Parmesean cheese, season with chopped chives, pepper and salt, and enough butter to moisten. Fill the whites with this mixture, serve on lettuce, and garnish with sliced tomatoes.

_The glory of the kitchen! that holds the cookery A trade from Adam, quotes his broth and salad._

--+Ben Jonson.+

_=Egg Salad No. 2=_

One teaspoonful of mustard, one teaspoonful of salt, two-thirds cupful of vinegar, and a lump of butter the size of a hen’s egg. Put in a double boiler, stirring all the time, and when cooked, stir in half a cup of hot sweet milk, and set aside to cool. When ready to serve add one and one-half dozen hard boiled eggs chopped fine, and garnish with nice crisp lettuce leaves and sliced radishes, pickled beets, capers, and olives.

_=Egg Salad No. 3=_

Boil the eggs for twenty minutes and let cool. At serving time arrange lettuce leaves, and slice an egg on each plate. Place the slices in a circle, the pieces overlapping. Fill the space in the center with minced onion, and cover with boiled cream dressing.

_=Eggs au Cresson=_

Slice hard boiled eggs on a bed of water cress, sprinkle with salt and pepper, and garnish with shredded anchovies. Serve with red mayonnaise.

_Salad, and eggs, and lighter fare, Tune the Italian spark’s guitar._

--+Matthew Prior.+

_=Egg Lily Salad=_

Drop hard boiled eggs into cold water after taking them out of the shells, and cut narrow strips from the small end very nearly to the large end of the whites. Rub up each yolk with a teaspoonful of butter, one of vinegar, one each of mustard and salt and pepper. Form into balls and put back into the whites. Serve in moulds of spinach or, on lettuce leaves with mayonnaise.

_=Egg Plant Salad=_

Take a cold well-boiled egg plant cut in small dice, and season with salt, lemon juice, and a little oil. Serve on lettuce leaves.

_=Endive Salad=_

Carefully pick over crisp endive, sprinkle with salt and pepper, and add a green pepper sliced thin. Over all pour vinegar to taste. When ready to serve the salad, take two slices of bacon and cut in small bits, fry until crisp, brown and pour over the salad, stirring it all together.

_Let hunger move thy appetyte and not savory sauces._

--+Babees Book.+

_=English Salad=_

Beat the yolks of raw eggs according to the quantity of salad required, add a little salt and mustard. Chop onions or leeks fine, add oil and vinegar, and beat all into a thick sauce. Shred lettuce, green mustard leaves, cress, and young radishes, arrange lightly in a bowl with the sauce under it. Do not stir until ready to send to the table. Garnish with thin slices of beet cut in fancy shapes.

_=Farmer Salad=_