Part 5

Take three thin slices of salt pork and put in the frying pan, heat until the grease fries out, then turn into the pan one cup of sour or sweet cream, three tablespoonfuls of vinegar, one tablespoonful of sugar and let them get hot. Wash the lettuce, place in a separate dish, pour the hot cream over it, and serve.

_=Wolcott Hotel Salad=_

Peel and slice four oranges, four blood oranges, and one head of romaine lettuce, lay the leaves lengthwise on a platter, and arrange the slices of oranges along the lettuce alternating the colors. Pour over French dressing.

_=Yellow Tomato Salad=_

Peel and slice yellow tomatoes, lay them on lettuce leaves, and pour over French dressing.

_=Zebra Salad=_

Seed two green peppers, boil two or three minutes, then cut in shreds. Shred the dark and light leaves of a head of lettuce or endive separately; cut three tomatoes in shreds, remove the peel and skin from one large grapefruit. Arrange each article separately upon the serving plate, having a circle of light and then dark green material around the edge, and pour over French dressing.

_Serenely full, the epicure would say Fate cannot harm me--I have dined to-day._

--+Sydney Smith.+

_=Dressings and Sauces=_

_=Dressings and Sauces=_

_=Bacon Sauce=_

Fry thin slices of smoked bacon or ham fat, and, after straining, add one-third as much vinegar as you have bacon oil. This is greatly relished on green salads by many people, and is often available in camp or other places where olive oil is not to be had.

_=Bacon Fat Sauce=_

Heat five tablespoonfuls of strained bacon or ham fat in a saucepan; add two tablespoonfuls of flour and stir to a smooth paste. Add one-eighth of a teaspoonful of paprika and one-third of a cup of vinegar diluted with one cup of boiling water, stirring constantly. When the sauce begins to boil, remove to the side of range and beat in two yolks of eggs. Add more salt if necessary. Do not allow the sauce to boil after the eggs are added. Chill thoroughly and serve with spinach or dandelion, endive or lettuce. The sauce may be thinned with cream if too thick.

_=Banana Dressing=_

Mix the juice of two lemons with half a cup of sugar. Mash two bananas and work into the pulp one tablespoonful of olive oil. Stir all together.

_=Boiled Dressing=_

Use half a cupful of sugar, one tablespoonful of butter, one tablespoonful of mustard, half a cupful of vinegar, half a cupful of cream or rich milk, three eggs well beaten, and a pinch of salt. Boil until thick, then put into bottles. This will keep indefinitely.

_=Bummer’s Custard=_

Take half a pound of Roquefort cheese, divide into three equal parts. Rub up one-third with olive oil, one-third with Worcestershire sauce, and one-third with cognac. Mix all together until it is of the consistency of custard, and add a dash of cayenne. This is delicious served on hot toast or crackers.

_=Cream Dressing=_

Beat the yolks of two eggs and work smooth with one tablespoonful of sugar, one teaspoonful of mustard, eight tablespoonfuls of olive oil, three tablespoonfuls of vinegar, one teaspoonful of salt, a dash of cayenne, and a teacupful of well whipped sweet cream.

_=Chiffonade Dressing=_

Add to French dressing one boiled beet, one hard boiled egg, and a few chives chopped fine.

_=Chive Dressing=_

Make a plain mayonnaise dressing, and mix finely chopped chives well with it.

_=Epicures’ Delight Sauce=_

First rub a bowl with a clove of garlic. Take one teaspoonful of salt, half a teaspoonful of black pepper, a quarter of a teaspoonful of paprica, and a tablespoonful of tomato catsup. Add seven tablespoonfuls of oil gradually, and two teaspoonfuls of vinegar.

_=French Dressing=_

Put seven tablespoonfuls of olive oil in a bowl, add three tablespoonfuls of sharp white wine vinegar, half a teaspoonful of salt, and a little cayenne. Work smooth with beater.

_=French Dressing No. 2=_

Put one teaspoonful of salt in a bowl, cover with red and black pepper, add four tablespoonfuls of oil, and mix well, then add one tablespoonful of vinegar, and one teaspoonful of onion juice. Set in a cool place until it is thoroughly chilled.

Lemon juice may be used instead of vinegar for fruit salads.

_=French Dressing with Fruit Juices=_

Put a cube of ice in the bottom of the bowl with a teaspoonful of salt and a pinch of pepper. Add six tablespoonfuls of oil and stir with a fork until the oil is frozen. Take the juice of one lemon and one orange; strain and mix with the oil. Add half a teaspoonful of vinegar, and serve very cold.

_=Fruit Dressing=_

Mix five tablespoonfuls of sugar with the juice of two lemons and stir constantly until the sugar is dissolved. Then add three tablespoonfuls of imported sherry wine. Set on ice to cool before using.

_=Garlic Dressing=_

Slice and cut a clove of garlic and rub it up to a paste, and mix well with four tablespoonfuls of olive oil, and one of tarragon vinegar, a pinch of cayenne pepper, and one teaspoonful of salt. This is especially good on asparagus, celery, or string bean salad.

_=Hollandaise Sauce=_

Mix one tablespoonful of flour and one teaspoonful of butter over the fire until smooth; add gradually one pint of boiling water until the whole is the consistency of cream. Boil for two or three minutes and season with one saltspoonful of salt, half a teaspoonful of mustard, and a quarter of a spoonful of pepper. Take from the fire and add the yolks of two eggs well beaten, mixing until smooth. Add slowly three tablespoonfuls of oil and one tablespoonful of vinegar.

If lemon juice is used instead of vinegar, the sauce is more delicate.

_=Maraschino Dressing=_

Mix together four tablespoonfuls of sugar and a pinch of ground cloves; add two tablespoonfuls of imported sherry wine and mix well. Lastly add two tablespoonfuls of maraschino, and chill before using.

_=Mayonnaise Dressing=_

This is considered the finest dressing for salads. Work one-quarter teaspoonful of cayenne pepper and one-half teaspoonful of salt into two fresh, raw yolks of eggs with a wooden spoon in a cold basin; set on ice if possible. When creamy add ten or twelve drops of the best olive oil and a drop or two of sharp vinegar or lemon juice; work smooth again, always moving the spoon evenly and in the same direction. Add the same quantity of oil and vinegar and repeat this until one pint of oil has been used up. The proper proportion is about one teaspoonful of vinegar to eight tablespoonfuls of oil.

It requires patience to make this sauce a success. Mayonnaise may be made white by adding just before serving, one tablespoonful of cream whipped stiff. A delicate green color may be obtained by pounding a little spinach, water cress or parsley in mortar with a little lemon juice and adding it to the mayonnaise. It is then called Ravigote sauce.

_=Mayonnaise Dressing No. 2=_

Have all the ingredients cold, also the bowl for mixing. Beat the yolks of two eggs, add a teaspoonful of mustard, a teaspoonful of salt and a saltspoonful of pepper, then one and one-half cupfuls of olive oil, stirring constantly and always the same way or the dressing will curdle. Thin out when necessary with juice of one lemon or same amount of vinegar. When all the oil has been used, add a teaspoonful of onion juice.

_=Mayonnaise Boiled=_

Boil in small glazed saucepan half a cup of vinegar with butter the size of a walnut, one teaspoonful of mustard, a little sugar and pepper and salt to taste. Take off the fire and stir in the yolks of three eggs. Pour back into the saucepan and return to fire. Stir until thick. Set to cool. When cold, beat the whites of eggs lightly and whisk them into the mayonnaise. If too thick thin with good cream. The juice of one lemon is stirred in if the mayonnaise is to be used for chicken or lobster salad.

_=Mayonnaise Boiled No. 2=_

Put in the pan a lump of butter the size of an egg, and when melted work in one tablespoonful of flour, add one teaspoonful of milk or water, and let it come to a boil. Mix three beaten eggs with one tablespoonful of sugar, one teaspoonful of dry mustard, and one teacupful of vinegar, salt and pepper to taste; stir in the other ingredients, let it boil, and set it away to cool.

_=Onion Dressing=_

Into a French dressing grate one good sized onion, and one teaspoonful of horseradish. Strain and use.

_=Pineapple Sauce=_

The juice of one can of pineapple, one cupful of sugar, one tablespoonful of cornstarch, one cupful of walnuts cut fine, and one and a half cupfuls of water. Mix the cornstarch with a little of the water and add the pineapple juice, sugar, and the remainder of the water. Boil until thick, and after it is cold add one cupful of walnuts cut fine. This is nice on any of the fruit salads.

_=Ravigote Sauce=_

Pound a little spinach, water cress, and parsley in a mortar, with a little lemon juice and add to mayonnaise sauce. This makes a delicate green dressing.

_=Red Dressing=_

Mix salt and pepper and add one teaspoonful of onion juice. Peel one tomato and chop fine, draining off most of the juice, and add to the rest of the dressing one red pepper chopped fine, two tablespoonfuls of vinegar, and pour in slowly four tablespoonfuls of olive oil. Mix thoroughly and set on ice before using.

_=Red Mayonnaise=_

Make a plain mayonnaise dressing and use enough paprica to color.

_=Remoulade Sauce=_

Rub the pounded yolks of two hard boiled eggs through a sieve, mix with oil, vinegar, dry mustard, minced garlic, chopped parsley, and parsley juice.

_=Ripe Olive Dressing=_

Mix four tablespoonfuls of salt, one of pepper, one of mustard, and one of onion juice. Add one tablespoonful of vinegar, one tablespoonful of lemon juice, and four tablespoonfuls of olive oil. Stone and slice very fine a cup of ripe olives; mix them well with the rest of the dressing and set aside to become cold before using.

_=Roquefort Dressing=_

Into four tablespoonfuls of oil work half a pound of grated Roquefort cheese until thoroughly smooth. Add one tablespoonful of tarragon vinegar, one teaspoonful salt, one of pepper, and a teaspoonful of onion juice.

_=Russian Sauce=_

Pound together some water cress, parsley, chives, gherkins, the yolks of two hard boiled eggs, a few anchovies, capers, a clove of garlic, and add the weight of all of butter, and work into a paste. Add lemon juice until smooth and creamy.

_=Vinaigrette Sauce=_

Mix together one tablespoonful of vinegar, three of oil, one teaspoonful each of chopped parsley, capers, and scraped onion. Season with one saltspoonful of salt, and pepper or a few drops of tabasco sauce.

_=Vinaigrette Sauce With Egg=_

Mash the yolk of a hard boiled egg with three tablespoonfuls of oil, two of vinegar and one fine chopped challot, one teaspoonful of chopped chives, one teaspoonful of salt, and half as much pepper. Cayenne pepper is preferred.

Transcriber’s Notes

For possible printer’s errors in spelling, hyphenation, punctuation, etc., only the below changes were made.

_Italics_, =Bold-face=, and +Small Caps+ were converted as so.

A Table of Contents was added for ease of use.

In the original text, paragraph breaks were often poorly marked. Some paragraph breaks were assumed where context suggested one.

Quotations at the end of a page were standardized. On page 27, the quotation was silently moved to the nearest paragraph break. In quotations, only poetry with two or more clear lines had their line breaks retained; otherwise, the quotes were treated as prose.

“salad making” was standardized to “salad-making”.

“hard-boiled” was standardized to “hard boiled” to make a phrase similar to “hard boiled egg”, or “... eggs”, etc.

“well-seasoned” was standardized to “well seasoned”.

“salad artist” was standardized to “salad-artist”.

“heart leaf of lettuce” was standardized to “heart-leaf of lettuce”.

“chop plate” was standardized to “chop-plate”.

“pimentoes” was standardized to “pimentos”.

“Bemuda” was corrected to “Bermuda” as in the onion.