Part 4

_Small cheer and great welcome make a merry feast._

--+The Comedy of Errors.+

_=Onion Salad=_

Take either Bermuda or Spanish onions, peel and slice in rings a quarter of an inch thick, steam them until half cooked, and let them become very cold. Serve on lettuce leaves with ravigote sauce.

_=Othello Salad=_

Peel large tomatoes and remove the pulp, and set on ice to cool. Take three-fifths Russian caviar, one-fifth tomato pulp, and one-fifth chopped onion, mix together, and fill in the tomato shells. Serve on lettuce leaves, and place a large spoonful of mayonnaise on each.

_=Oyster Plant Salad=_

Take cold boiled oyster plant, cut in strips, season with salt and pepper, dip the ends in French dressing to which has been added some chopped chives, and garnish with aspic jelly.

_=Pear Salad=_

Peel and core large ripe pears, lay half a pear on a bed of lettuce on individual salad plates. Put ten cherries and some cheese balls around the pear on lettuce, and cover with French dressing. This is not only delicious, but is a pretty combination of colors.

_Mine eyes smell onions, I shall weep anon._

--+All’s Well that Ends Well.+

_=Pecan Salad=_

Make a well seasoned lemon jelly, turn in individual glasses to mould, and when set, put pecans on in design. Turn out on lettuce leaves, and cover with mayonnaise dressing. Garnish with green peppers cut in fine shreds.

_=Pepper Salad=_

Canned pimentos--Spanish peppers--make a salad as good to eat as it is beautiful to look at. Open the can, let it stand fifteen minutes for the odors to escape, and turn the contents into a colander, running cold water over the rosy vegetables. Give them a good wash, drain carefully, and chill them thoroughly on the ice. Serve on lettuce, dressed with mayonnaise or French dressing.

_=Pepper Salad No. 2=_

Peel large Spanish peppers, removing the seeds and core. Fill with sardine or any other good fish salad. Serve with mayonnaise dressing.

_=Pineapple Salad=_

Peel half a ripe pineapple and shred except the core. Mix the shreds with an equal quantity of chopped celery, and put on ice. Just before serving mix in enough mayonnaise sauce to moisten; garnish with slices of lemon, and serve very cold.

_Fat olives and pistachio’s fragrant nut, And the pine’s tasteful apple._

--+Anonymous.+

_=Pineapple Salad No. 2=_

Take a large pineapple, cut a square on one side so the pulp can be removed, then cut a small slice off the other side to make the pineapple steady on the platter. Remove the pulp, shred it and mix it with mayonnaise, put it in a china bowl and set it on the ice for an hour. When ready to serve, fill the pineapple with the mixture, place on a plate, and serve. The leaves should be left on the end of the pineapple. Strawberries, cherries, and blanched almonds may be added if preferred.

_=Pineapple and Grapefruit Salad=_

Seed and peel two grapefruit, remove all the inner skin, and cut the pulp into small pieces. Shred one fresh pineapple, mix with half a cupful of English walnuts and the grapefruit. Place all in a bowl, and pour over French dressing. Garnish with parsley.

_=Pineapple and Lettuce Salad=_

Wash one head of lettuce and arrange on a platter. Lay the slices of one can of pineapple on the lettuce and pour over French dressing.

_Can one desire too much of a good thing._

--+Cervantes.+

_=Potato Salad=_

Peel and slice thin while hot, twelve small boiled potatoes. Fry half a pound of lean bacon and cut in bits. When almost brown, put in half an onion chopped fine, cook a moment, and pour over the warm potatoes. Mix well by shaking and tossing, and season with salt and pepper. Make a mixture of two parts mayonnaise with one part of vinegar and pour over the potatoes. Sprinkle with chopped parsley, and serve as it is, but never serve cold.

_=Potato Salad No. 2=_

Cut two quarts of cold boiled potatoes into dice, add one large Spanish onion, one head of celery, and four hard boiled eggs. Season with salt, pepper, and a little cayenne. Mix thoroughly with French dressing to which has been added a teaspoonful of mustard and a few capers.

_=Potato and Cress Salad=_

Take one bunch of water cress, wash carefully, and lay it around platter. Dice six cold baked potatoes, and mix thoroughly with French dressing to which has been added one tablespoonful of onion juice. Heap the potatoes in center of water cress, and garnish with parsley and slices of hard boiled eggs.

_Let the sky rain potatoes._

--+The Merry Wives of Windsor.+

_=Potato and Egg Salad=_

Cut five cold baked potatoes into dice, slice four hard boiled eggs, and pour over the juice of one lemon. Arrange in a bowl and cover with cream dressing. Serve on lettuce leaves.

_=Prune Salad=_

Soak one pound of large French prunes and one pound of dried apricots over night. Chop the prunes and mix with one cupful of chopped English walnuts. Shred one head of lettuce and lay on platter, place on it the apricots, heap the prunes and nuts on the apricots, and pour over maraschino dressing.

_=Prune and Nut Salad=_

Cook prunes until tender, remove the stone, and cut the fruit into eighths lengthwise. Arrange on lettuce with a mound of cream dressing in the center. Sprinkle chopped pecan meat over all, or break the prune stones and chop the kernels.

_=Radish Salad=_

Take round red and white radishes, cut them in halves and arrange alternately, skin side up, on a bed of shredded lettuce. Sprinkle with French dressing, and garnish with sliced stuffed olives.

_Hunger is sharper than a sword._

--+Beaumont and Fletcher.+

_=Radish Salad No. 2=_

Slice two bunches of radishes, and shred one Spanish onion, mixing them well together. Arrange one head of lettuce around the salad bowl, heap the radishes and onion in the center, and pour over ripe olive dressing. Garnish with strips of red peppers.

_=Raisin Salad=_

Wash and soak one box of seeded raisins over night. Garnish the platter with a head of lettuce, heap the raisins in the center, and cover with whipped cream. Place one raisin on top.

_=Ribbon Salad=_

One cup of cold cooked string beans, one cup of peas, one cup of celery cut in small pieces. Dress the beans and peas with a plain French dressing, and the celery with a gold mayonnaise. Arrange a bed of shredded lettuce on a chop-plate. On that place the beans, celery, and peas in alternate layers. Have the center layer of celery. Serve very cold after garnishing with radish roses.

_=Romaine Salad=_

Take broad, shredded romaine lettuce leaves, and sprinkle with French dressing to which has been added a suspicion of garlic.

_Read these instructive leaves._

--+Pope.+

_=Roquefort Salad=_

To two large heads of lettuce, add a quarter of a pound of grated Roquefort cheese, and one cupful of French dressing. If this is too much cheese to suit the taste, celery or cucumber may be substituted for part of the quantity.

_=Salmon Salad=_

Line the salad dish with two crisp heads of lettuce arranged with the darker leaves outside and the lighter ones inside. Take a can of salmon, shred the fish into small flakes, and place in the middle of the dish on the lettuce. Season with salt and a little cayenne. Pour over one tablespoonful of vinegar, and the juice of one lemon. Set on ice for an hour to cool. When ready to serve, pour one teaspoonful of mayonnaise dressing over the fish, and sprinkle a few capers on top. Nasturtium blossoms make a pretty garnish.

_=Salmon Salad No. 2=_

Pick the salmon to pieces, chop celery fine, and add about twice the amount you have of fish. Mix well with boiled dressing, and serve on lettuce or cress.

_Live while you live, the epicure would say And seize the pleasure of the present day._

--+Doddridge.+

_=Salmon Salad Jellied=_

Take a pint of canned salmon, drain, and remove the skin and bones. Mince fine, add one tablespoonful of lemon juice, a dash of red pepper, a teaspoonful of minced parsley, and salt to taste. Mix together and bind with any prepared salad dressing, and a tablespoonful of powdered gelatin dissolved in a quarter of a cupful of water. Fill small moulds and set them on the ice to chill quickly. Turn out on crisp lettuce leaves. Garnish with sliced olives and serve with cucumber sauce or mayonnaise.

_=Sardines in Jelly=_

Pour a layer of aspic about a quarter of an inch thick in the bottom of a mould with a closed center, so that it will form a border when stiff. When hard, arrange on it a layer of sardines which have been skinned. Sprinkle over some finely cut cress and chopped hard boiled egg. Pour over more jelly, which is cold but not congealed, and let it harden. Add another layer of sardines and fill the mould with jelly. Stand aside to harden. Fill in the center with celery mixed thoroughly with mayonnaise dressing. Garnish with water cress.

_=Sardine Salad=_

Make a dressing from the oil in a box of sardines, and as much lemon juice, with salt, paprica, and black pepper. Mix the sardines with an equal quantity of Bermuda onion, sliced and quartered, stirring thoroughly with the dressing. This is an excellent appetizer.

_=Scrambled Egg Salad=_

Select evenly sized tomatoes, cut in halves, scoop out the pulp, and fill the hollows with scrambled eggs well seasoned. When cold, spread enough mayonnaise on each to cover the egg, and put a thick layer of aspic on top. Arrange neatly in a circle on a cold dish, and garnish with beets and gherkins cut in fancy shapes. Fill the center with lettuce and sliced tomatoes, all cut in fine strips, and season with pepper, salt, oil, and vinegar. Serve very cold.

_=Scottish Salad=_

Cover a platter with lettuce leaves. Arrange a circle of sliced hard boiled eggs around the edge, the slices overlapping each other. Heap in the center two parts of chopped celery to one part of flakes of salmon, which has been thoroughly mixed with oil, vinegar, and salt. Pour mayonnaise dressing over all, and garnish with stuffed olives and capers.

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

--+Dante.+

_=Shad Roe Salad=_

Steep the shad roe in boiling salt water. Take it out without breaking, sprinkle it with a mixture of vinegar and Worcestershire sauce, and put aside to cool. When ready to serve, insert a clove of garlic in a two-inch square of bread, and put it in the center of the dish. Cover with a bed of lettuce leaves, and arrange in the center the shad roe cut into slices half an inch thick. Cover with mayonnaise into which some whipped cream has been stirred.

_=Sheldon Salad=_

Cut a pineapple into small squares, seed four oranges and cut them fine, seed half a pound Malaga grapes and cut them and half a pound candied cherries into halves, slice two bananas very thin. Serve on lettuce leaves and pour over the following sauce: The juice of the pineapple, one cup of sugar, one tablespoonful of cornstarch, one cupful walnuts cut fine, and half a cupful of water. Mix the cornstarch with a little water, add the pineapple juice, the sugar, and the rest of water. Boil until thick, and after it is cold, add the nuts. This may be frozen if desired.

_=Sherry Salad=_

Chop half a Bermuda onion very fine and add twice as much chopped parsley. Chop four small red peppers and eight green peppers. Mix half a cupful of olive oil, five tablespoonfuls of vinegar, half a teaspoonful of powdered sugar, and one teaspoonful of salt into a dressing, and mix well with the onion and peppers. Put in a covered glass jar and let it stand for an hour in a cool place. Serve on tender lettuce leaves.

_=Shrimp Salad=_

Season the canned or cooked shrimps with lemon juice, salt, and pepper, and mix with mayonnaise dressing. Serve on lettuce leaves, and garnish with stoned olives, capers, and hard boiled eggs.

_=South Shore Country Club Salad=_

Rub the salad dish with garlic and line with a bed of romaine lettuce. Fill in the center with equal parts of cantaloupe and watermelon balls cut out with a Parisienne spoon. Pour over French dressing made with fruit juices.

_O, dainty and delicious! Food for the gods._

--+Croffutt.+

_=Southern Salad=_

Take tender okras, trim the ends, and boil until tender. Drain them and let them become very cold. Dip sweet peppers in hot fat and take off the skins. Shred them fine, and mix with the okras. Serve with mayonnaise dressing.

_=Southern Salad No. 2=_

Take two bunches of leaf lettuce, lay them in water about an hour, and shred. Three slices of bacon, browned to a crisp, half a cup of vinegar, half a cup of water, and half an onion chopped fine; let come to a boil and throw in the bacon; mix in two hard boiled eggs chopped fine. Pour over the lettuce.

_=Spanish Salad=_

Shred two bunches of endive and mix them thoroughly with ripe olive dressing. Cover the platter with the same and garnish with quartered peeled tomatoes, and quartered hard boiled eggs, yolks of which have been taken out and the places filled with anchovy paste.

_The discovery of a new dish does more for the happiness of man than the discovery of a new planet._

--+Brillat-Savarin.+

_=Spinach Salad=_

Take half a peck of fresh, crisp spinach, wash it thoroughly in several waters, put in steamer, and steam for about ten minutes, turn into a colander, and drain. Chop fine, season with salt, pepper, and two tablespoonfuls of melted butter. Mix well and press into small moulds or cups. When cold, place each form on a lettuce leaf, and put a spoonful of mayonnaise dressing on top.

_=String Bean Salad=_

Cook until tender, very fresh green beans, lay them for an hour in French dressing, then drain and mix with Ravigote sauce, serve on lettuce leaves, and garnish with sliced hard boiled eggs.

_=Summer Salad=_

Line the salad bowl with crisp white lettuce leaves. Take slices of orange, and arrange around the side of the dish to come up even, forming contrast with the lettuce. Fill the center with sliced bananas cut round, and strawberries. Cover with whipped cream and place red cherries on top.

_=Sunday Night Salad=_

Calf’s brains, plainly boiled in salt and water, chilled on ice, cut in small dice, and served on a bed of tender lettuce with mayonnaise, make a delicious hot weather dish for Sunday night.

_=Sweetbread Salad=_

Take cold slices of cooked sweetbread which have been dipped in flour, and fried. Shred a head of lettuce, and place it in the center of the dish. Cover with cream dressing, dip sweetbreads in mayonnaise, and heap them in the center. Garnish with sliced radishes and chopped beets.

_=Sweetbread Salad No. 2=_

Select a pair of calf’s sweetbreads, wash in cold water, put on in boiling water, and add a teaspoonful of salt, a little onion, and a sprig of celery. Cover the saucepan and let them simmer gently for half an hour. Lift the sweetbreads out, and throw at once into cold water. When cold, pick them apart by taking out all the membrane, and stand them away. When ready to serve, insert a clove of garlic in a two-inch square of bread and put it on the bottom of the salad bowl. Arrange over it a bed of lettuce leaves. Mix the sweetbreads with mayonnaise dressing, heap them on top of the lettuce leaves, and garnish with capers and sliced olives.

_Where’s the man that can live without dining._

--+Owen Meredith.+

_=Sweetbread Salad No. 3=_

Take two pounds of veal sweetbread, and boil until tender in salt water. When cold, break into small pieces and remove the membrane. To one quart of sweetbread add a pint of celery torn in small pieces, and one cupful of walnut meats. Mix with mayonnaise dressing, and serve with salted wafer crackers on lettuce leaf.

_=Sweet Potato Salad=_

Cold boiled sweet potatoes, cut in small dice two-thirds, celery cut in small dice, one-third, mix with French dressing, and garnish with stuffed olives.

_=Symphony Salad=_

Soak a pair of calf’s sweetbreads in cold salted water, and drop them into boiling salted water. Add a teaspoonful of vinegar, and boil them for twenty-five minutes. Drop them again into cold water to harden. When cold remove the membrane, and cut into small pieces. Peel and slice two or three cucumbers into very thin slices, and stand in salt water for one hour. Drain and mix with the sweetbreads. Just before serving mix with mayonnaise dressing, and garnish with white celery tops and olives. Half a pint of mushrooms and celery added are quite an improvement.

_’Twould tempt the dying anchorite to eat._

--+Sydney Smith.+

_=Tomato Jelly Salad=_

Soften the contents of a box of gelatin in cold water. Cook one can of tomatoes, three stalks of celery, one small cupful of cold water, one small onion, a small bay leaf, three cloves, salt and paprica to taste, for about a half an hour, and pass through sieve to take out the seeds. Add the gelatin and stir until dissolved, pour into individual moulds, and put into a cool place to form. Serve with crisp lettuce leaves, and pour mayonnaise over the whole. The jelly may be cut and used as a garnish for salads and cold meats. Add a quarter of a teaspoonful of baking soda while the ingredients are boiling.

_=Tomato Salad=_

Peel and slice nice red tomatoes, dip in French dressing to which has been added a suspicion of garlic, and serve on lettuce leaves. Plenty of black pepper improves their flavor.

_=Tomato and Cauliflower Salad=_

Cut small ripe, or whole canned tomatoes into quarters, and arrange them on lettuce leaves, with a floweret of cold cooked cauliflower, which has been soaked for an hour in French dressing, between the quarters. Serve with mayonnaise or cream dressing, sprinkled with finely chopped sweet red peppers.

_A dish fit for the gods._

--+Julius Cæsar.+

_=Tomato and Celery Salad=_

Peel as many solid tomatoes as are needed--one to each person; cut off the stems, and remove the seeds. Chop fine one stalk of celery, and one green sweet pepper. Mix thoroughly with French dressing, and put in the tomatoes. Arrange them on little nests of lettuce leaves and pour mayonnaise dressing over each. Serve very cold.

_=Tomato and Corn Salad=_

Tomatoes stuffed with green corn are a summer food par excellence. They make a truly delectable salad, which, with heated crackers and cream cheese, makes a salad course at luncheon or dinner. Pare and cut out the hearts. Set on ice until they are chilled. Fill with green corn boiled on the cob, then cut off and allowed to get perfectly cold. In serving, cover with simple French dressing, or mayonnaise, if preferred.

_=Tomato and Cucumber Salad=_

Peel and slice four large tomatoes, and lay them on a platter garnished with head lettuce. Peel and chop rather fine two cucumbers, and heap them on the slices of tomato. Pour over French dressing, and serve.

_Here is everything advantageous to life._

--+The Tempest.+

_=Tomato and Grapefruit Salad=_

Cut three grapefruit in two, and remove the pulp, taking out the tough inner skin. Peel tomatoes, chop them fine, and mix with the grapefruit. Place in the hollow halves of the grapefruit, and put a large spoonful of mayonnaise dressing on top of each. Garnish with sprays of cress.

_=Tomato and Lettuce Salad=_

Peel one large tomato for each person, and lay it on a bed of lettuce, placing a spoonful of mayonnaise or French dressing on top of each. Serve very cold. This is a truly delicious dish and will be good every day during the tomato season.

_=Tongue Salad=_

Boil, skin, trim, and slice one tongue, cut in dice, add the whites of six hard boiled eggs and three stalks of celery cut into cubes. Mix thoroughly with cream dressing, and serve at once.

_My teeth are on edge till I do eat._

--+Cartwright: The Ordinary.+

_=Transparent Salad=_

Soak half a box gelatin in cold water for an hour, add one pint of boiling water, one-half cupful of sugar, and the juice of three lemons. Stir until the sugar is dissolved. Pour into individual moulds and set on ice to cool. Arrange two heads of lettuce on the platter in the form of nests. Peel and slice two bananas, peel and remove all the inner skin from one grapefruit, and break the sections into pieces two inches long. When the jelly begins to harden, mix the fruit into it carefully. Place the jelly back on the ice to become very hard. Place one mould in each of the lettuce nests, and cover with mayonnaise dressing. Serve immediately.

_=Variety Salad=_

One cup of sliced cucumbers, half a Bermuda onion, chopped, half a cup of minced celery, a quarter of a cup of parsley, ground or chopped very fine, and two green peppers, chopped fine. Mix and garnish with three hard boiled eggs and serve cold on lettuce leaves with a French dressing or, if preferred, with mayonnaise.

_Change is the sauce that sharpens the appetite._

--+Anonymous.+

_=Veal Salad=_

Chop two pounds of cold boiled veal and two bunches of celery into small pieces, and sprinkle with salt and pepper. Shred one Spanish onion, and mix with the meat and celery. Lay on a platter garnished with one head of lettuce, and cover with mayonnaise dressing.

_=Vegetable Salad=_

Rub the salad bowl with garlic, and line with water cress. Take fine strips of vegetable of various colors, cooked and cold, with peas and string beans, carrots, beets, and tomatoes. Pour over it French or chiffonade dressing.

_=Venison Salad=_

Chop one pound of cold, cooked venison, and mix with two glasses of Bar-le-Duc jelly. Wash two bunches of water cress and lay it around the platter. Place the meat and jelly in the center, and pour over the French dressing.

_I have often gathered wholesome herbs, which I boiled, or ate as salads with my bread._

--+Swift.+

_=Virginia Ham Salad=_

Slice a pound of cooked Virginia ham very thin and lay it on a platter garnished with one head of lettuce. Separate the yolks from the whites of four hard boiled eggs. Chop the whites very fine, and put the yolks through a potato ricer. First lay the whites and then the yolks on the ham, and pour over French dressing.

_=Waldorf Salad=_

Take two cupfuls of celery cut fine, one dozen walnut meats, the grated rind of an orange, one cupful of apple cut in dice, and mix with salad dressing. Pile on lettuce leaves or fill in orange or apple cups.

_=Waldorf Salad No. 2=_

One cupful of Malaga grapes, three bananas, three oranges, one cupful of nut meats, one bunch of celery, one head of lettuce, mayonnaise dressing. Line the dish with lettuce leaves, cut celery in dice, mix with fruit and nuts, add dressing, and chill well before serving.

_To search the secrets of a salad._

--+Anonymous.+

_=Waldorf Salad No. 3=_

Put the kernels of thirty English walnuts on a layer of sliced oranges, squeeze lemon juice over them and let them stand for twenty-four hours. When the salad is needed, wash and pick over a pint of cress, or chop a bunch of celery, and add to the walnuts. Pour over all a rich French dressing.

_=Water Cress Salad=_

Arrange the cress in the serving dish, and garnish with sliced hard boiled eggs and shredded anchovies. Water cress is also good when served plain with French dressing.

_=White Aspic=_

Cover a quarter of a box of gelatin with a quarter of a cup of cold water, soak half an hour, put in a saucepan one tablespoonful of butter and one of flour, mix, and add half a pint of milk. Stir until boiling, and add half a teaspoonful of salt, and a dash of white pepper, a teaspoonful of onion juice, and the gelatin, then strain. This is used chiefly as a garnish for meat salads.

_=White Salad=_

Rub the salad bowl with garlic or a piece of onion, and line with white lettuce leaves. Chop together white cabbage, celery, and white radishes, and mix with the same quantity of white chicken meat cut in dice. Pour over cream dressing.

_A morsel for a monarch._

--+Anthony and Cleopatra.+

_=Wilted Lettuce=_