Part 3

Soak half a tablespoonful of gelatin in a tablespoonful and a half of cold water, and dissolve in three-fourths of a cup of hot chicken liquor. Strain over one cup of chopped ham and stir until the mixture begins to thicken. Fold in one cup of thick cream beaten stiff. Add a pinch of paprica, and salt, if needed. Mould in a border mould, and when set, turn from the mould, fill in the center with lettuce arranged like a cup, and fill the cup with mayonnaise.

_=Fish Salad=_

Boil tender a small whitefish, trout, or pike. Chop fine, add same quantity of chopped celery, moisten with three teaspoonfuls of melted butter, one of olive oil, one teaspoonful of mustard, two of pepper, and one of salt, two of sugar, five of cream, and enough vinegar to make the right consistency. Garnish with celery tops.

_A cheap and wholesome salad from the brook._

--+Cowper.+

_=Frank’s Bachelor Salad=_

Cover individual salad plates with white curly lettuce leaves. Select large ripe tomatoes, peel, and cut in slices one inch thick. Place one slice on each salad plate. Peel and cut in quarters one orange and one ripe pear. Cut the quarters in lengthwise slices and place on the tomato. In the center set a tiny heart-leaf of lettuce and place a small watermelon ball in it. Pour over French dressing.

_=French Endive Salad=_

Wash the endive thoroughly and let it stand in ice cold water for an hour. Pour over French dressing made red with paprica.

_=Fruit Salad=_

Cut a juicy orange into thick slices. Cut it again into quarters, arrange on lettuce leaves or chicory, and cover with French dressing.

Grapefruit salad may be made in the same way.

_=Fruit Salad No. 2.=_

Peel and seed two grapefruit, two apples, and one bunch of white grapes. Peel two bananas and cut in small pieces, adding one-half cupful of chopped nuts, and mix all together. Pour off a little of the juice and add French dressing. Set aside to get very cold before serving.

_He’s keeping a corner for something that’s nice._

--+Goldsmith.+

_=Fruit Salad No. 3=_

Pare and core six apples and chop them fine. Peel and slice four bananas. Peel and seed six oranges and remove all the inner skins. Mix the fruits well with two tablespoonfuls of powdered sugar, and pour over French dressing. Serve on lettuce leaves.

_=Fruit Salad, Alice=_

Slice various kinds of fruit, such as bananas, oranges, grapefruit, apples, peaches, and pineapple. Put in alternate layers in deep glass dish or salad bowl. Sprinkle each layer with powdered sugar, a little sherry, and half as much plain syrup. When all the fruit is in, place on ice for two hours. Just before serving pour over the surface a wineglass of maraschino, and decorate with maraschino cherries.

_=Fruit Salad served in Apple Shells=_

Take good looking apples, green, yellow, or red, of medium size. Cut off a good piece from the top of each and remove the meat of the apple, leaving a shell. Chop together the apple hearts, pineapple, grapefruit, and cherries, in equal parts, and add a little lemon juice. Sweeten all with powdered sugar, and place in the shells of apples. The same salad may be served in orange shells. Other fruit in season and a little grated cocoanut may be used.

_Socrates brought Philosophy from the clouds, but the Englishmen have dragged her into the kitchen._

--+Hegel.+

_=German Salad=_

Use equal parts of pickled red cabbage and sauerkraut, a few pickled onions, a little grated horseradish, some chopped onions, pickles, and capers, sliced frankfurters, all mixed together and seasoned with Rhine wine. Stir together with French dressing.

_=German Apple Cup=_

Select fine grained apples, one for each person, core and scoop out the center. Cut heart stalks of celery very fine, but do not chop it. Mix celery with mayonnaise dressing, to which half the bulk of whipped cream has been added; add also more salt and pepper. Cut center of the apples in small pieces and mix with celery. Use this mixture to fill the hollow center of the apples, rounding it up above the apple a little. In the center of the mixture in each apple set a tiny heart-leaf of lettuce. Apples pared and cut to represent birds may be used in garnishing, using raisins for eye and nose.

_=Grape Salad=_

Skin and seed white grapes, stuff them with nut kernels, arrange on white curly lettuce leaves or water cress. Cover with French dressing made with lemon juice.

_Now and then your men of wit Will condescend to take a bit._

--+Swift.+

_=Grapefruit Salad=_

Cut the fruit crosswise, and pick out the pulp. Line the salad dish with white, crisp leaves of head lettuce, put in alternate layers of grapefruit and chopped English walnuts until the dish is full. Pour over French dressing, and serve cold.

_=Grapefruit en Surprise=_

Fill the outer bowl of a double oyster cocktail glass with fine cracked ice. Insert the smaller cup to chill. Cut a grapefruit crosswise, and remove all the bitter membrane. Put it into the inner cup, and pour over French dressing made with lemon juice. Garnish with sprigs of parsley, and tie a ribbon the color of your table decorations around the stem of each glass before serving.

_=Green Pepper Salad=_

Boil green peppers until done, and let them become very cold. Cut them into thin shreds and pour over French dressing.

_=Green Pepper and Potato Salad=_

Chop four baked potatoes and one Spanish onion very fine. Slice one green pepper across so that it makes large rings on lettuce leaves, fill them with the potatoes and onions, heap red mayonnaise on top of each, and serve.

_My salad days, when I was green in judgment._

--+Anthony and Cleopatra.+

_=Ham Salad=_

Chop one pound of cold boiled ham, one cold baked potato very fine, and lay on a platter garnished with head lettuce. Pour over French dressing and garnish with sprigs of parsley.

_=Herring Salad=_

Three salt herring, two cupfuls of beets, two apples, one salt pickle, two cupfuls of boiled beef, two and one-half cupfuls of potatoes, four tablespoonfuls of vinegar, and a little white pepper. Soak the herring in water for twenty-four hours. Clean well, removing the skin and bones. Dry in towels, and cut in cubes. Also cut in cubes the pickle, peeled apples, meat, beets, and potatoes. Mix all together and add vinegar, sugar, and pepper. Pack firmly in mound on platter, covered with lettuce leaves, and garnish with hard boiled eggs cut in quarters and arranged horizontally around base of mound.

_He that can live upon love, deserves to die in a ditch._

--+Congreve.+

_=Herring Salad No. 2=_

Two herrings minced fine, one cupful boiled beet, one onion, one large dill pickle, one sour apple, two hard boiled eggs, two cold boiled potatoes, and a half cupful of cold meat, all chopped fine. Mix well with the herring, moisten with sauce made of good stock, vinegar, mustard, and pepper. Let stand over night, stir once more thoroughly and see that all is juicy. Pack tightly on platter and garnish in concentric rings with chopped parsley in the center, chopped white of egg around the parsley, chopped yolks of eggs around the whites, and chopped beets around the yolks. This makes an attractive dish.

_=Hickory Nut Salad=_

Skin and seed one pound of grapes. Mix and form into balls, one cupful of hickory nuts and a half pound of cottage cheese, lay them on platter garnished with lettuce, and surround with grapes. Mix the juice of the grapes with fruit dressing, using the juice of only one lemon if the grapes are sour.

_Homer never entertained either guests or hosts with long speeches until the mouth of hunger be stopped._

--+Sir Philip Sidney.+

_=Mrs. Hulse’s Favorite Salad=_

Rub the salad bowl with garlic, and line with crisp lettuce leaves. Take large green peppers, remove the seeds and let stand in cold water for an hour, fill them with Neufchatel cheese thinned to the right consistency with sweet cream, and cut in slices. Put in salad dish with alternate layers of sliced pineapple, pour over French dressing made with lemon juice, and serve very cold.

_=Ideal Salad=_

Soak one-half package of gelatin in cold water ten minutes, add one pint of boiling water, one-half cupful of vinegar, the juice of one lemon, one-half cupful of sugar and one teaspoonful of salt. Strain and let cool until it starts to set, add two cupfuls of chopped celery, one cupful of cabbage, and one-fourth of a can of sweet red peppers cut fine. Turn into border mould to harden. Make a cup in the center with lettuce leaves and fill with mayonnaise dressing. Serve very cold. This salad is a delightful accompaniment to any meat course. It is also practical, for it can be kept a week before serving. This quantity will serve twenty people.

_Back to the world he’d turn his fleeting soul, And plunge his fingers in the salad bowl._

--+Sydney Smith.+

_=Italian Salad=_

Take three cups of cooked green peas, three tablespoonfuls of cooked carrots, three tablespoonfuls of diced cooked turnips, and three tablespoonfuls of cooked string beans, all mixed together. Into a French dressing mix some chopped gherkins, olives, and chives, moisten the vegetables with this mixture, and garnish with pickled beets, cut in fancy shapes.

_=Italian Salad No. 2=_

Cut half a pound of roast veal and half a pound of boiled potatoes into small cubes, add half a pound each of chopped beets and gherkins, and one tablespoonful of capers. Mix well and season. Put in a bowl lined with crisp lettuce leaves, pour mayonnaise over and garnish with chopped olives, thin slices of smoked sausage, and slices of lemon.

_=Japan Radish Salad=_

Wash and scrape off the outside of three Japan radishes and slice them very thin. Line the salad dish with lettuce leaves, and lay on the radishes. Pour over French dressing.

_Wilt please you, taste of what is here._

--+Shakespeare.+

_=Jellied Chicken Salad=_

Clean and cut up one chicken, and put it on to boil slowly with one onion. Soak one-fourth of a box gelatin for ten minutes. Cook the chicken until the meat is ready to fall from the bones, add salt and pepper to taste, remove the chicken and boil the stock down to one-half. Strain and remove all the fat. Remove all the skin and bones from the chicken, add the gelatin to the stock, stirring until it is dissolved. Mix in the chicken, and pour into individual moulds to harden. Serve on lettuce leaves, and place a large spoonful of mayonnaise dressing on each mould.

_=Jellied Chicken and Celery Salad=_

Make the chicken jelly and set it in a border mould. Chop three bunches of celery, and mix with one can of asparagus tips. When the jelly is cold, set on a platter, and heap the celery and asparagus in the center. Slice four hard boiled eggs and lay around the jelly in little piles, alternating with mayonnaise dressing.

This is also nice made with fruit jelly with fruit in center, omitting the egg and using French dressing made with lemon instead of the mayonnaise.

_The fate of nations depends upon how they are fed._

--+Brillat-Savarin.+

_=Jellied Egg Salad=_

Slice twelve hard boiled eggs and line a mould with them, pouring in sufficient chicken jelly to fill the mould. When it begins to thicken, stir gently so as to mix the eggs with the jelly. When cold, place on a platter and heap mayonnaise dressing around the jelly. Garnish with parsley.

_=Jellied Fruit Salad=_

Soak half a package of gelatin in cold water ten minutes. Wash and hull one box of strawberries and one box of blackberries, and drain off all the water. Peel and seed two oranges, removing all the inner skin, drain off all the juice, and add one cupful of boiling water. Dissolve the gelatin in the hot water and orange juice, and set on the ice to cool. When it begins to thicken, mix in carefully the fruits so as not to crush them, and set back on the ice. When stiff set the jelly on a slab of ice and serve immediately. Serve with fruit dressing.

_A good digestion to you all; and, once more, I shower a welcome on you._

--+Henry VIII.+

_=Jellied Tomato Salad=_

Soak half a box of gelatin in a cupful of cold water for ten minutes. Run two quart cans of tomatoes through a fine strainer, using all but the seeds. Heat the tomato liquid, adding gelatin, and season with salt, pepper, and sugar. Place a layer of this in a mould, allowing it to congeal partly; add a layer of chopped celery, another of the jelly, next a layer of peas, one more of jelly, another of stuffed olives, and lastly the remaining jelly. Set on ice to harden. Serve with mayonnaise dressing on lettuce leaves, and garnish with concentric rings of yolks and whites of eggs chopped fine.

_=Jellied Tomato and Cucumbers=_

Make the tomato jelly as above, and set in individual moulds. Chop four large cucumbers rather fine and mix with four tablespoonfuls of French dressing. Place the jelly on a platter when hard, and surround each mould with cucumbers. Place mayonnaise dressing on the top of each mould.

_A dish that I do love to feed upon._

--+The Taming of the Shrew.+

_=Jellied Veal Salad=_

Wash and cut one veal knuckle into pieces, put into two quarts of cold water, and let simmer for two hours; then add ten whole cloves, one bay leaf, one large sliced onion, and half a teaspoonful of allspice. Simmer for another hour, remove the knuckle, and boil down the liquid to one-half. Remove the skin and the bones from the meat, place in a mould, and pour over the liquid. Salt and pepper to taste, and set on ice to cool. When hard, place on platter garnished with lettuce leaves. Pour over Hollandaise sauce, and serve.

_=Kentucky Salad=_

Take several heads of crisp white lettuce, remove the hearts and spread the heads flat. Chop equal parts of white cabbage and green peppers and lay on the lettuce. Pour over bacon dressing.

_=Kohlrabi Salad=_

Peel and cut in two, and slice thin, the young kohlrabi; parboil in salt water, pour off, and stew in plain water for twenty-five minutes. Drain and let cool. Serve on lettuce leaves with red mayonnaise.

_My soul tasted that heavenly food which gives new appetite._

--+Dante.+

_=Lamb Mint Salad=_

Take two cups of cold cooked lamb cut into dice, and half a cup of chopped cabbage. Dress with mayonnaise, and serve on chop-plate garnished with lobes of mint jelly and sprigs of parsley.

_=Last-Minute Salad (quickly made)=_

Dice six cold boiled potatoes, chop one good sized onion, four hard boiled eggs, and one small cucumber. Mix with bacon sauce, and serve on lettuce leaves.

_=Lemon Salad=_

Cut three lemons into halves and remove the pulp carefully so as not to break the skins. Strain off some of the juice. Remove all the inner skin from the lemon pulp, and mix it with finely chopped cabbage which has been well seasoned with salt, pepper, and oil. Garnish with fine chopped beets, and serve on lettuce leaves, half a lemon to each person.

_=Lettuce Salad=_

Bury a clove of garlic in a two-inch square of bread and place in the bottom of a bowl. Fill with white leaves and the heart of head lettuce, and pour over French dressing.

_The tender lettuce brings on softer sleep._

--+Anonymous.+

_=Lettuce and Bacon Salad=_

Rub the salad bowl with garlic, and fill with the white leaves and hearts of two heads of lettuce. Cut three slices of bacon into small bits, and fry. Add one cup of vinegar, a teaspoonful of salt, and a pinch of pepper. Pour over the lettuce, and garnish with slices of hard boiled eggs.

_=Lettuce and Cucumber Salad=_

Slice cucumbers very thin and heap on a platter garnished with romaine lettuce. Pour over French dressing to which has been added a spoonful of onion juice. Cream dressing is sometimes preferred.

_=Lettuce and Onion Salad=_

Cover a platter with white leaves of head lettuce, shred two Spanish onions very fine, and soak them for an hour in cold water in which a little sugar has been dissolved. Lay the onions on the lettuce, and pour over French dressing.

_=Lettuce and Tomato Salad=_

Cover a platter with head lettuce, cool and crisp. Peel and quarter the tomatoes, place them on the lettuce leaves, and pour over French dressing. A suspicion of garlic is often used in the French dressing.

_Bestrewed with lettuce and cool salad herbs._

--+Anonymous.+

_=Lettuce and Tomato Salad No. 2=_

Slice four large tomatoes very thin after removing the skin, and lay them on a platter garnished with head lettuce. Serve with mayonnaise dressing.

_=Lettuce and Spring Onion Salad=_

Take well washed lettuce leaves, drain, and shred. Add sliced young onions, and serve with French dressing.

_=Lettuce Salad (stuffed)=_

Wash one small head of lettuce for each person, and remove the heart carefully so as not to break the head. Chop very fine one bunch of celery, one cucumber, and one small onion, and mix well with French dressing, stuff the heads of lettuce with this mixture, and serve.

_=Lima Bean Salad=_

Line a salad bowl with lettuce leaves. Heap in the center one pint of cooked beans, seasoned with salt and pepper, and pour over French dressing. Let it stand until cold, and garnish with sprigs of parsley before serving.

_If we will plant nettles or sow lettuce._

--+Othello.+

_=Liver Salad=_

Select five or six large chicken livers or an equal quantity of calf’s liver, and put through a sieve. Take a spoonful of mustard and mix with French dressing until it is the consistency of cream. Pour the mixture over the livers, serve on lettuce leaves, and garnish with strips of green peppers.

_=Lobster Salad=_

Remove the meat of one large lobster from the shell, and cut into small pieces, season with salt and pepper, and mix well with mayonnaise dressing. Garnish with tufts of water cress, sliced egg, the yolk taken out, and its place filled with lobster coral and sliced cucumber, and sliced onion rings filled with caviar.

_=Lobster Salad No. 2=_

Take two parts of diced lobster, one part celery, seasoned with salt, pepper, and vinegar, cover with mayonnaise, and garnish with hard boiled eggs cut lengthwise and quartered.

_And ate a lobster, and sang and mighty merry._

--+Pepys’s Diary.+

_=Lobster Salad No. 3=_

Take one large, heavy lobster, boil half an hour, remove all the meat from the claws and shell, and lay the coral aside. Cut the meat into neat cubes. Wash and trim two heads of lettuce, breaking the leaves up and reserving the cores. Line the salad dish with the lettuce leaves, mix the cores with the lobster meat in the bowl, and season with a little salt and red pepper. Rub the coral smooth and mix very slowly into a dressing made of two hard boiled egg yolks, two fresh yolks, one tablespoonful of made mustard, three of oil, two of vinegar, one of powdered sugar, and one teaspoonful each of salt and pepper. Pour this mixture over the salad and decorate with slices of hard boiled eggs, lobster claws, and parsley.

_=Log Cabin Salad=_

Peel and cut lengthwise four bananas, place in orange juice for half an hour, then place the bananas on individual serving plates, log cabin fashion, fill the centers with stoned cherries, using both white and red if obtainable, and pour over fruit dressing. Garnish with sprigs of parsley.

White asparagus can also be served in this style, filling the centers with Hollandaise sauce.

_Now good digestion wait on appetite, and health on both._

--+Macbeth.+

_=Macedoine Salad=_

Take one cupful each of diced carrots, white and yellow turnips, and artichoke bottoms, and add one cup of green peas, one cup of asparagus tips, and one cup of fine cut string beans. Mix, and serve on lettuce leaves with French dressing and capers.

_=Mayonnaise of Oysters=_

Take equal parts of celery and white cabbage shredded very fine, oysters scalded in their own liquor, with a little vinegar and salt. Season the celery and cabbage with a little oil and vinegar, place in the center of the dish, dip the oysters in mayonnaise, and surround the center.

_=Mayonnaise of Fresh Lobster=_

Shred very fine the meat of one large lobster and two heads of lettuce, seasoning them with French dressing. Cover with mayonnaise decorated with capers, sliced stuffed olives, lobster coral, a quartered egg, and water cress.

_=Melon and Cucumber Salad=_

Scoop out three small melons, first cutting in halves, and dice the pulp, mixing it with equal parts of thin sliced cucumbers and a sprinkling of chopped cress. Serve with mayonnaise.

_He was a bold man who first ate an oyster._

--+Swift.+

_=Mixed Salad=_

Chop fine a few stalks of white crisp celery, two onions, one sour apple, one nice head of lettuce, and one hard boiled egg. Mix well with mayonnaise dressing and serve on individual salad dishes, garnish with slices of hard boiled eggs and sprigs of parsley.

_=Mock Pineapple Salad=_

Pare and core four large apples, cut in rings. Peel and slice a little thicker than the apples, four juicy oranges. Place a slice of orange on each slice of apple, and arrange in circle on serving dish. Pour over the juice of one orange and one lemon, and sift white sugar on top.

_=New Century Salad=_

Use crisp white lettuce leaves, sliced red peppers and chopped olives, with a few slices of cucumbers. Pour over a French dressing. Mayonnaise is sometimes preferred.

_=Normandy Salad=_

Stew gently in their own liquor a small can of French peas. Season with a little salt and pepper, and add a pinch of sugar. When the peas absorb all the liquor, allow them to cool. Chop half a pound of English walnuts, and mix with the peas. Pour over it a half cup of mayonnaise.

_Hail, wedded nourishment._

--+Anonymous.+

_=Nut Salad=_

Cover half a pint of English walnuts with boiling water, and blanch. Put the walnuts into a pan, and cover with a pint of stock. Add a heaping teaspoonful of chopped onions, a tablespoonful of chopped apple, simmer gently for twenty minutes, and let drain. Set aside to cool. Chop twelve mushrooms very fine. Line the salad bowl with lettuce or chicory. Cut an orange into half and scoop out the pulp. Put this pulp over the lettuce leaves, then a layer of the mushrooms, then the walnut kernels, then the remaining mushrooms. Send to the table with French dressing.

_=Nut and Cabbage Salad=_

Take one head of shredded pink cabbage, and one cupful of chopped pecan nuts. Lay white cabbage leaves on a platter, and place the pink cabbage and nuts on them. Pour over boiled dressing, and serve.

_=Nut and Celery Salad=_

Take three green peppers and cut into two equal parts, removing the seeds, and fill them with one and one-half cupfuls of chopped celery, and one cup of chopped English walnuts, thoroughly mixed. Garnish the platter with lettuce leaves, and place the peppers on it. Put a large spoonful of mayonnaise dressing on top of each portion.

_Three several salads have I sacrificed, bedewed with precious oil and vinegars._

--+Beaumont and Fletcher.+

_=Nut and Orange Salad=_

Cut three oranges each into two parts, being careful not to hurt the skins, and remove the pulp. Take out all the tough inner skins. Mix the pulp with half a cupful of English walnuts and one banana sliced. Level the halves of the oranges so that they will stand evenly, fill them with the fruit and nuts. Set them on a platter garnished with the leaves of one head of lettuce. Pour over French dressing made with lemon juice.

_=Orange Salad=_

Put a layer of crisp lettuce leaves in the bottom of a salad dish, and fill with alternate layers of sliced oranges and chopped nut meats. Pour over fruit dressing and set on ice until ready to serve. Sprinkle with grated cocoanut.

_=Orange Salad No. 2=_

Peel and slice six seedless oranges and four bananas, and arrange them in alternate layers in the salad dish. Beat the yolks of five eggs for five minutes, add one cupful of granulated sugar and beat until thick, add a pinch of salt and the juice of two lemons, and beat again. Pour over the prepared fruit and set away on the ice, as it must be very cold when served.