LIBRARY OF THE NEW YORK STATE COLLEGE OF HOME ECONOMICS CORNELL UNIVERSITY ITHACA, NEW YORK RETURN TO ALBERT R. MANN LIBRARY ITHACA, N. Y. Cornell University Library TX 807.H64 1922 Salads, sandwiches and chafing-dish dain 3 1924 003 592 957 Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003592957 Salads, Sandwiches and Chafing-Dish Dainties IBs ifianrt JBcIfimjie J^ill SALADS, SANDWICHES AND CHAFING-DISH DAINTIES THE UP-TO-DATE WAITRESS COOKING FOR TWO THE BOOK OF ENTREES CANNING, PRESERVING AND JELLY MAKING CAKES, PASTRY AND DESSERT DISHES ho u T3 j: H « Salads, Sandwiches and Chafing-Dish Dainties By Janet McKenzie Hill Author of "The Up-to-Date Waitress," " Cooking for Two," etc NEW AND REVISED EDITION WITH ADDITIONAL RECIPES With Fifty-four Illustrations of Original Dishes N ON'REFER T u fllAtVAO • Q3S Boston Little, Brown, and Company 1922 f Copyright, i8qq, IQ03, IQ14, By Janet M. Hill. Printed in the United States of America ro Mrs. Wixuam B. Sewall, President nf tijt Boston Cnafttnj^Srfjnol (ffntpfltation, IN GRATEFUL RECOGNITION OF THE OPPORTUNITY PRESENTED BY HER FOR CONGENIAL WORK IN A CHOSEN FIELD OF EFFORT, THIS LITTLE BOOK IS AFFECTIONATELY DEDICATED By thb Author. PREFACE TO THE THIRD EDITION. The favor with which the first and second editions of this little book have been received by those who were interested in the subjects of which it treats, is eminently gratifying - to both author and publishers. It has occasioned the purpose to make the third edition of the book even more complete and helpful than the first. Many new recipes have been added and the number of illustrations has been increased from fifty to sixty- four; the alphabetical index has been revised and made especially full and complete. JANET M. HILL. September, 1914. PREFACE TO THE FIRST EDITION. There is positive need of more widespread knowledge of the principles of cookery. Few women know how to cook an egg or boil a potato properly, and the making of the perfect loaf of bread has long been assigned a place among the "lost arts." By many women cooking is considered, at best, a homely art, — a necessary kind of drudgery ; and the composition, if not the consumption, of salads and chafing-dish pro- ductions has been restricted, hitherto, chiefly to that half of the race "who cook to please themselves." But, since women have become anxious to compete with men in any and every walk of life, they, too, are desirous of becoming adepts in tossing up an appetizing salad or in stirring a creamy rarebit. And yet neither a pleasing salad, espe- cially if it is to be composed of cooked materials, nor a tempting rarebit can be evolved, save by happy accident, without an accurate knowledge of the fundamental prin- ciples that underlie all cookery. In a book of this nature and scope, the philosophy of heat at different temperatures, as it is applied in cooking, and the more scientific aspects of culinary processes, could not be dwelt upon; but, while we have not over- looked the A B C of the art, our special aim has been to present our topics in such a simple and pleasing form that she who attempts the composition of the dishes Preface to the First Edition. described herein will not be satisfied until she has gained a deeper insight into the conditions necessary for suc- cess in the pursuit of these as well as other fascinating branches of the culinary art. Care has been exercised to meet the actual needs of those who wish to cultivate a taste for light, wholesome dishes, or to cater to the vagaries of the most capricious appetites. There is nothing new under the sun, so no claim is made to absolute originality in contents. In this and all similar works, the matter of necessity must consist, in the main, of old material in a new dress. Though the introduction to Part III. was originally written for this book, the substance of it was published in the December-January ( 1898-99) issue of the Boston Cook- ing-School Magazine. Prom time to time, also, a few of the recipes, with minor changes, have appeared in that journal. Illustrations by means of half-tones produced from photographs of actual dishes were first brought out, we think, by The Century Company ; in this line, however, both in the number and in the variety of the dishes pre- pared, the author may justly claim to have done more than any other has yet essayed. The illustrations on these pages were prepared expressly for this work, and the dishes and the photographs of the same were exe- cuted under our own hand and efe. That results pleas- ing to the eye and acceptable to the taste await those who try the confections described in this book is. the sincere wish of the author. JANET M. HILL. Contents $art I. SALADS PAGE Introduction 3 The Dressing 6 Use of Dressings 7 Arrangement of Salads 8 Composition of Mayonnaise 8 Value of Oil 8 Boiled and Cream Dressings 9 Important Points in Salad-Making . , 9 When to serve Salads with French or Mayonnaise Dressing 9 When to serve a Fruit Salad 10 Salads with Cheese 10 How to make Aromatic Vinegars, keep Vegetables, and prepare Garnishes n How to boil Eggs hard for Garnishing 11 To poach Whites of Eggs u Royal Custard for Moulds of Aspic 11 How to use Garlic or Onion in Salads 12 How to shell and blanch Chestnuts and other Nuts 12 How to chop Fresh Herbs 13 How to cut Radishes for a Garnish 13 How to clean Lettuce, Endive, etc 13 xi Contents PAGE HOW TO CLEAN CRESS, CABBAGE, ETC M HOW TO RENDER UNCOOKED VEGETABLES CRISP ... 14 HOW TO BLANCH AND COOK VEGETABLES FOR SALADS . 14 How to cut Gherkins for a Garnish 15 How to Fringe Celery 15 How to shred Romaine and Straight Lettuce . . 15 How to keep Celery, Watercress, Lettuce, etc. . . 16 How to cook Sweetbreads and Brains 16 How to Pickle Nasturtium Seeds 16 Nasturtium and other Vinegars 17 Novel Salad Dressings 18 Recipes for French Dressing 21 Recipes for Mayonnaise Dressing 22 Boiled, Cream, and other Dressings 26 Vegetable Salads served with French Dressing . 29 Salads largely Vegetable with Mayonnaise, etc. . 39 Introduction to Fish Salads 53 Recipes for Fish Salads 55 Recipes for Various Compound Salads 77 Recipes for Fruit and Nut Salads 89 How to prepare and use Aspic Jelly 97 Consomme and Stock for Aspic 98 Cheese Dishes served with Salads 105 Part HE. SANDWICHES Bread for Sandwiches n . The Filling ng Recipes for Savory Sandwiches no Recipes for Sweet Sandwiches ,« xii Contents PAGB Recipes for Bread and Chou Paste 137 How to boil Meats for Sandwiches 140 Recipes for Beverages served with Sandwiches . . 143 Part EH. CHAFING-DISH DAINTIES Chafing-Dishes Past and Present 151 Chafing-Dish Appointments 153 Are Midnight Suppers Hygienic? 157 How to make Sauces 158 Measuring and Flavoring 160 Recipes for Oyster Dishes 163 Recipes for Lobster and other Sea Fish .... 169 Recipes for Cheese Confections 182 Recipes for Eggs 188 Recipes for Dishes largely Vegetarian 195 Recipes for Rechauffes and Olla Podrida .... 202 xui Illustrations Table laid for Sunday Night Tea Frontispiece The Tender Lettuce brings on softer Sleep . Facing page 18 Lettuce-and-Roquefort Salad Dressing . . . . " " 19 Cucumber Salad for Fish Course " " 28 Cooked Vegetable Salad " " 28 White and Blue Cabbage Salad " " 29 Potato Salad, Garnish Pickled Mangoes and Beets " " 29 Endive, Lettuce, Chestnuts, Green Peppers, etc., for 1914 Salad " " 40 Cress, Cucumber, and Tomato Salad . . . . " " 41 Tomato Jelly with Celery and Nuts " " 41 Russian Vegetable Salad " " 58 Macedoine of Vegetable Salad " " 58 Miroton of Fish and Potato Salad " " 59 Cowslip and Cream Cheese Salad " " 59 Shell of Fish and Mushrooms " " 68 Shrimp Salad in Cucumber Boat " " 68 Shrimp Salad, Border of Eggs in Aspic . . . . " " 69 Lobster Salad " " 69 Bluefish Salad " " 74 Litchi Nut and Orange Salad " " 74 Moulded Salmon Salad " " 75 Salad of Shrimps and Bamboo Sprouts . . . . " " 75 Spinach and Egg Salad " " 84 Marguerite Salad " 84 XV Illustrations String-Bean Salad, with Sliced Eggs Facing page 85 A Perfect Egg Slicer " Easter Salad " Country Salad " Fruit Salad " Turquoise Salad No. 2 " Pineapple-and-Cream-Cheese Salad, Easter Style " Fruit and Grape Salad " Cheese Ramequins " Individual Soufflfi of Cheese " Pineapple-Cheese and Crackers " Salad of Lettuce with Cheese and Macedoine . . " Sardine Sandwiches with Canapes " Chicken Salad Sandwiches " Halibut Sandwiches with Aspic " Sandwiches cut with Doughnut Cutter .... " Kaiser Rolls, with Dough and Cutter for Shaping " Wedding Sandwich Rolls " Club Sandwich " Boston Brown Bread " Bread cut for Sandwiches " Copper Chafing-Dish with Earthen Casserole . " Chafing-Dish, Filler, etc " Butter Balls with Utensils for Chafing-Dish . . " Moulded Halibut with Creamed Peas .... " Yorkshire Rabbit " Curried Eggs " Mushroom Cromeskies, ready for cooking ..." Prune Toast " Making ready for Eggs a la King •• xvi 8S 94 94 95 95 104 104 105 i°S no no in 126 126 127 127 134 134 135 135 150 151 178 178 J 79 179 198 198 199 PHRT I. SHLHDS. ' ' Though my stomach was sharp, I could scarce help regretting To spoil such a delicate picture by eating. ' ' INTRODUCTION. At their savory dinner set Herbs and other country messes, Which the neat-handed Phyllis dresses. — Milton. Our taste for salads — and in their simplest form who is not fond of salads? — is an inheritance from classic times and Eastern lands. In the hot climates of the Orient, cucumbers and melons were classed among earth's choicest productions ; and a resort ever grateful in the heat of the day was ' ' a lodge in a garden of cucumbers." At the Passover the Hebrews ate lettuce, camo- mile, dandelion and mint, — the "bitter herbs " of the Paschal feast, — combined with oil and vine- gar. Of the Greeks, the rich were fond of the lettuces of Smyrna, which appeared on their tables at the close of the repast. In this respect the Romans, at first, imitated the Greeks, but later came to serve lettuce with eggs as a first course and to excite the appetite. The ancient physi- cians valued lettuce for its narcotic virtue, and, on account of this property, Galen, the celebrated Greek physician, called it ' ' the philosopher's or wise man's herb." 3 Salads. The older historians make frequent mention of salad plants and salads. In the biblical narrative Moses wrote : ' ' And the children of Israel wept again and said, We remember the fish which we did eat in Egypt freely ; the cucumbers, and the melons, and the leeks, and the onions, and the garlick." In his second Eclogue, Virgil represents a rustic maid, Thestylis, preparing for the reapers a salad called moretum. He wrote, also, a poem bearing this title, in which he describes the composition and preparation of the dish. A modern authority says, ' ' Salads refresh with- out exciting and make people younger. ' ' Whether this be strictly true or not may be an open ques- tion, but certainly in the assertion a grain of truth is visible ; for it is a well-known fact that ' ' salad plants are better tonics and blood purifiers than druggists' compounds." There is, also, an old proverb : ' ' Eat onions in May, and all the year after physicians may play. ' ' What is health but youth ? Vegetables, fish and meats, "left over," — all may be transformed, by artistic treatment, into salads delectable to the eye and taste. Potatoes are subject to endless combinations. First of all in this connection, before dressing the potatoes allow them to stand in bouillon, meat broth, or even in the liquor in which corned beef has been cooked ; then drain carefully before adding the oil and other seasonings. 4 Introduction. Of uncooked vegetables, cabbage lettuce — called long ago by the Greek physician, Galen, the phil- osopher's or wise man's herb — stands at the head of salad plants. Ivike all uncooked vegetables, lettuce must be served fresh and crisp, and the more quickly it is grown the more tender it will be. When dressed for the table, each leaf should glisten with oil, yet no perceptible quantity should fall to the salad-bowl. Watercress, being rich in sulphuretted oil, is often served without oil. Cheese or eggs combine well with cress ; and such a salad, with a sandwich of coarse bread and butter, together with a cup of sparkling coffee, forms an ideal luncheon for a picnic or for the home piazza. Indeed, all the compound salads, — that is, salads of many ingredients, — more particularly if they are served with a cooked or mayonnaise dressing, are substantial enough for the chief dish of a hearty meal. Their digesti- bility depends, in large measure, on the tender- ness of the different ingredients, as well as upon the freshness of the uncooked vegetables that enter into their composition. A salad has this superiority over every other production of the culinary art : A salad (but not every salad) is suitable to serve upon any occasion, or to any class or condition of men. Among bon vivants, without a new salad, no matter how recher- che the other courses may be, the luncheon, or dinner party, of to-day does not pass as an unqual- ified success. 5 Salads. While salads may be compounded of all kinds of delicate meats, fish, shellfish, eggs, nuts, fruit, cheese and vegetables, cooked or uncooked, two things are indispensable to every kind and grade of salad, viz., the foundation of vegetables and the dressing. The Dressing. , Salads are dressed with oil, acid and condi- ments ; and, sometimes, a sweet, as honey or sugar, is used. A perfect salad is not necessarily acetic. The presence of vinegar in a dressing, like that of onions and its relatives, on most occasions should be suspected only. Wyvern and other true epi- cures consider the advice of Sydney Smith, as expressed in the following couplet, ' ' most perni- cious " : — " Pour times the spoon with oil of Lucca crown, And twice with vinegar procured from town." Aromatic vinegars, a few drops of which, used occasionally, lend piquancy and variety to an every-day salad, can be purchased at high-class provision stores; but the true salad-maker is an artist, and prefers to compound her own colors (i.e., vinegars) ; therefore we have given several recipes for the same, which may be easily modified to suit individual tastes. Indeed, the dressing of a salad, though in the early days of the century considered a special art, — an art that rendered it possible for at least one noted Royalist refugee to amass a considerable 6 Use of Dressings. fortune, — is entirely a matter of individual taste, or, more properly speaking, of cultivation. On this account, particularly for a French dressing, no set rules can be given. By experience and judgment one must decide upon the proportions of the dif- ferent ingredients, or, more specifically, upon the proportions of the oil and acid to be used. Often four spoonfuls of oil are used to one of vinegar. Four spoonfuls of oil to two, three or four of vine- gar may be the proportion preferred by others, and the quantity may vary for different salads. Though in many of the recipes explicit quanti- ties of oil, vinegar and condiments are given, it is with the understanding that these quantities are indicated simply as an approximate rule; some- times less and sometimes more will be required, according to the tendency of the article dressed to absorb oil and acid, or the taste of the salad dresser. Use of Dressings. The dressings in most common use are the French and the mayonnaise. A French dressing is used for green vegetables, for fruit and nuts, and to marinate cooked vegetables, or the meat or fish for a meat or fish salad. Mayonnaise dress- ing is used for meat, fish, some varieties of fruit, as banana, apple and pineapple, and for some veg- etables, as cauliflower, asparagus and tomatoes. Any article to be served with mayonnaise, after standing an hour or more in a marinade, — i. e., French dressing, — should be carefully drained, as, 7 Salads. by the pickling process, liquid will drain out into the bottom of the vessel and, mixing with the mayonnaise, will liquefy the same. Arrangement of Salads. In the arrangement of salads there may be great display of taste and individuality. By a judicious selection from materials that may be kept con- stantly in store, and with one or two window boxes, in which herbs are growing, any one, with a modi- cum of inventive skill, can so change and modify the appearance and flavor of her salads that she may seem always to present a new one. Composition of Mayonnaise. Mayonnaise dressing is composed largely of olive oil. A small amount of yolk of egg is used as a foundation. The oil, with the addition of condi- ments, is slightly acidulated with vinegar and lemon juice, one or both, and the whole is made very light and thick by beating. Mayonnaise forms a very handsome dressing, and it is much enjoyed by those who are fond of oil. Value of Oil. Pure olive oil is almost entirely without flavor, and a taste for it can be readily acquired ; and, when we consider that it contains all the really desirable qualities of the once-famous cod-liver oil, except the phosphates, and that these may be supr\ied in the other materials of the salad, it 8 Boiled and Cream Dressings, etc. would seem wise to cultivate a taste for so whole- some an article. By the addition of cream, in the proportion of a cup of whipped cream to a pint of dressing, those to whom oil has not become agreeable can so modify its ' ' tone ' ' that they too will enjoy the mayonnaise dressing. Boiled and Cream Dressings. For the French and mayonnaise dressings — par- ticularly for the latter — we sometimes substitute a boiled and sometimes a cream dressing. In the first, butter, or cream, is substituted for oil, and the materials are combined by cooking. In the latter, as the name implies, cream is the basis, and this may be either sweet or sour. Important Points in Salad-Making. (i) The green vegetables should be served fresh and crisp. (2) Meat and fish should be well marinated and cold. (3) The ingredients composing the salad should not be combined until the last moment before serving. When to Serve Salads with French or Mayon- naise Dressing. As a rule, subject, however, to exceptions, light vegetable salads, dressed with French dressing, are served at dinner; while heavy meat or fish salads are reserved for luncheon, or supper, and are served with mayonnaise or cream dressing. 9 Salads. When to Serve a Fruit Salad. A fruit salad, with sweet dressing, is served with cake at a luncheon, or supper, or in the evening ; that is, it may take the place of fruit in the dessert course. A fruit salad, with French or mayonnaise dressing, may be served as a first course at lunch- eon, or with the game or roast, though in the latter case the French dressing is preferable. Salads with Cheese. The rightful place of salads is with the roast or game. Here the crisp, green salad herbs, deli- cately acidulated, complement and correct the rich- ness of these plats. Occasionally when the game is omitted and an acid sauce accompanies the roast, a simple salad combined with cheese in some form, preferably cooked and hot, is selected to lengthen the menu. This same combination of hot cheese dish and salad should be a favorite one for home luncheons, when this meal is not made the children's dinner. The salad too in this combination, aided by the bread accompanying it, corrects by dilution the over con- centration and richness of the cheese dish. In England neatly trimmed-and-cleansed celery stalks and cheese often precede the sweet course ; but by virtue of its mission as a digester of everything but itself and of the common disinclination to have the taste of sweets linger upon the palate, the place of cheese as cheese is with the coffee. 10 HOW TO MAKE AROMATIC VINE- GARS, TO KEEP VEGETABLES AND TO PREPARE GARNISHES. How to Boil Eggs Hard for Garnishing. Cover the eggs with boiling water. Set them on the back of the range, where the water will keep hot without boiling, about forty minutes. After forty minutes let boil one minute. Cool in cold water, and with a thin, sharp knife cut as desired. To Poach Whites of Eggs. Turn the whites of the eggs into a well-buttered mould or cup, set upon a trivet in a dish of hot water, and cook until firm, either upon the back of the range or in the oven, and without letting the water boil. Turn from the mould, cut into slices, and then into fanciful shapes ; or chop fine. Royal Custard for Moulds of Aspic. Beat together one whole egg and three yolks ; add one-fourth a teaspoonful, each, of mace, salt and paprica, and, when well mixed, add half a cup of cream. Bake in a buttered mould, set in a pan of water, until firm. When cold cut in thin slices, ii Salads. then stamp out in fanciful shapes with French cutters. Use in decorating a mould for aspic jelly. How to Use Garlic or Onion in Salads. The salad-bowl may be rubbed with the cut surface of a clove of garlic, or a chapon may be used. A chapon, according to gastronomic usage, is a thin piece of bread rubbed on all sides with the cut surface of a clove of garlic and put into the salad-bowl before the seasonings. It is tossed with the salad and dressings, to which it imparts its flavor. It may be divided and served with the salad. Oftentimes, instead of one piece, several small cubes of bread are thus used. After a slice of onion has been removed, the cut surface of the onion may be pressed with a rotary motion against a grater and the juice extracted ; or a lemon-squeezer kept for this special purpose may be used. How to Shell and Blanch Chestnuts. Score the shell of each nut, and put into a fry- ing-pan with a teaspoonful of butter for each pint of nuts. Shake the pan over the fire until the butter is melted ; then set in the oven five minutes. With a sharp knife remove the shells and skins together. How to Blanch Walnuts and Almonds. Put the nut meats over the fire in cold water, bring quickly to the boiling-point, drain, and rinse 12 To Prepare Vegetables and Garnishes. with cold water, then the skins may be easily rubbed from the almonds ; a small pointed knife will be needed for the walnuts. How to Chop Fresh Herbs. Pluck the leaves close, discarding the stems ; gather the leaves together closely with the fingers of the left hand, then with a sharp knife cut through close to the fingers ; push the leaves out a little and cut again, and so continue until all are cut. Now gather into a mound and chop to a very fine powder, holding the point of the knife close to the board. Put the chopped herb into a cheese-cloth and hold under a stream of cold water, then wring dry. Use this green powder for dusting over a salad when required. How to Cut Radishes for a Garnish. Cut a thin slice from the leaf end of each ; cut off the root end so as to leave it the length of the pistil of a flower. With a small, sharp knife score the pink skin, at the root end, into five or six sec- tions extending half-way down the radish; then loosen the skin above these sections. Put the rad- ishes in cold water for a little time, when they will become crisp, and the points will stand out like the petals of a flower. How to Clean Lettuce, Endive, Etc. A short time before serving cut off the roots and freshen the vegetable in cold water. Then break 13 r- Salads. the leaves from the stalk ; dip repeatedly into cold water, examining carefully, until perfectly clean, taking care not to crush the leaves. Put into a French wire basket made for the purpose, or into a piece of mosquito netting or cheese-cloth, and shake gently until the water is removed. Then spread on a plate or in a colander and set in a cool place until the moment for serving. How to Clean Cress. Pick over the stalks so as to remove grass, etc. Wash and dry in the same manner as the lettuce, but without removing the leaves from the stems, except when the stems are very coarse and large. How to Clean Cabbage and Cauliflower. Let stand head downwards half an hour in cold salted water, using a tablespoonful of salt to a quart of water. How to Render Uncooked Vegetables Crisp. Put into cold water with a bit of ice and a slice of lemon. When ready to use, dry between folds of cheese-cloth and let stand exposed to the air a few moments. How to Blanch and Cook Vegetables for Salads. Cut the vegetables as desired, in cubes, lozenges, balls, juliennes, etc. Put over the fire in boiling water, and, after cooking three or four minutes, 14 To Prepare Vegetables and Garnishes. drain, rinse in cold water, and put on to cook in boiling salted water to cover. Drain as soon as tender. How to Cut Gherkins for a Garnish. Select small cucumber pickles of uniform size. With a sharp knife cut them, lengthwise, into slices thin as paper, without detaching the slices at one end ; then spread out the slices as a fan is spread. How to Fringe Celery. Cut the stalks into pieces about two inches in length. Beginning on the round side at one end, with a thin, sharp knife, cut down half an inch as many times as possible ; then turn the stalk half- way around and cut in the opposite direction, thus dividing the end into shreds, or a fringe. If de- sired, cut the opposite end in the same manner. Set aside in a pan of ice water containing a slice of lemon. How to Shred Romaine and Straight Lettuce. Wash the lettuce leaves carefully, without re- moving them from the stalk ; shake in the open air, and they will dry very quickly ; fold in the middle, crosswise, and cut through in the fold. Hold the two pieces, one above the other, close to the meat -board with the left hand, and with a sharp knife cut in narrow ribbons not more than a quarter of an inch wide. IS Salads. How to Keep Celery, Watercress, Lettuce, Etc. Many green vegetables — celery in particular — discolor or rust, if allowed to stand longer than a few hours after being wet. When brought from the market they may be put aside, in a tightly closed pail, or in a paper bag, in a cool, dry place. By thus excluding the air they will keep fresh several days. A short time before serving put them into ice-cold water to which a slice or two of lemon has been added. How to Cook Sweetbreads and Brains. Remove the thin outer skin or membrane and soak in cold water, changing the water often, an hour or more. Cover with salted boiling water, acidulated with lemon juice and flavored with vegetables, and cook, just below the boiling-point, twenty minutes. They are then ready for prepara- tion in any of the ways mentioned. Tie the brains in a cloth before cooking. How to Pickle Nasturtium Seeds. As the seeds are gathered wash and dry them * then put them into vinegar to which salt (half a teaspoonful to a pint) has been added. When a sufficient quantity has been collected, scald fresh vinegar, add salt as before, and the seeds from which the first vinegar has been drained. Pour scalding hot into bottles, having the seeds com- pletely covered with vinegar. 16 To Prepare Vegetables and Garnishes. Nasturtium Vinegar. Fill a quart jar loosely with nasturtium blossoms fully blown ; add a shallot and one-third a clove of garlic, both finely chopped, half a red pepper, and cold cider vinegar to fill the jar ; cover closely and set aside two months. Dissolve a teaspoon- ful of salt in the vinegar, then strain and filter. Tarragon Vinegar. Fill a fruit jar with fresh tarragon leaves or shoots, putting them in loosely ; add the thin yellow paring of half a lemon with two or three cloves, and fill the jar with white wine or cider vinegar. Screw down the cover tightly, and allow the jar to stand in the sun two weeks ; strain the vinegar through a cloth, pressing out the liquid from the leaves ; then pass through filter paper, and bottle for future use. If a quantity be prepared, it were better to seal the bottles. Fines Herbes Vinegar. Ingredients. 2 cups of tarragon vinegar. 2 cloves of garlic, chopped 2 tablespoonfuls of garden fine. cress, chopped fine. 4 small green capsicums, 2 tablespoonfuls of sweet chopped fine. marjoram, chopped fine. 2 shallots, chopped fine. Method. — Mix the ingredients in a pint fruit jar, cover closely, and set in the sun; after two weeks strain, pass through filter paper and store in tightly corked bottles. «7 NOVEL SALAD DRESSINGS. Highly-Seasoned Pink Salad Dressing. Mix ten drops of tabasco sauce, one-fourth a teaspoonful each, of salt, mustard and paprica, two tablespoonfuls of chili sauce, two tablespoOn- fuls of fine-chopped pimentos, ten drops of onion juice and half a tablespoonful of cider vinegar; when evenly blended, add a generous tablespoonful of mayonnaise dressing and beat all together smoothly. 18 d I SALAD DRESSINGS. SALAD DRESSINGS. "Just, as in nature, thy proportions be, As full of concord their variety." French Dressing. Ingredients. % a teaspooonful of salt. J^ a teaspoonful of pepper. A few grains of cayenne 2 to 6 tablespoonfuls of vine- or paprica. gar or lemon juice. 6 tablespoonfuls of oil. If desired, — % a teaspoonful of prepared mustard. % a teaspoonful of onion juice, or rub the salad-bowl with slice of onion, or clove of garlic. Method. — Mix the condiments, add the oil and mix again ; then add the acid, a few drops at a time, and beat until an emulsion is formed ; then pour over the vegetables, toss with the spoon and fork, and serve. In Chicago a method has ob- tained that is well worth a trial : Put a bit of ice into the bowl with the condiments, and, by means of a fork pressed against or into this, use in mixing. Second Method. — Pour the oil over the vegetables, toss, until the oil is evenly distributed, and dust with salt and pepper ; then add the acid and toss again. When the salad is prepared at the table, the vegetables may be dressed in a bowl, then ar- Salad Dressings. ranged on the serving-dish ; or, if but one vegeta- ble is used, it is preferable to serve from the dish in which it is dressed. To Mix a Quantity of Dressing. Put all the ingredients into a fruit jar, fit on one or more rubbers and the cover ; then shake the jar vigorously, until a smooth dressing is formed. Claret Dressing. (For lettuce or fruit salad. ) Mix half a teaspoonful of salt, a dash of pepper, white or paprica, and four tablespoonfuls of oil; add gradually one tablespoonful of claret and one tablespoonful of lemon juice or vinegar. Mayonnaise Dressing. Ingredients. The yolks of 2 raw eggs. 2 tablespoonfuls of lemon 1 pint of olive oil. juice. 2 tablespoonfuls of vinegar. % a teaspoonful of salt. A few grains of cayenne or paprica. If desired, — 1 teaspoonful, each, of mustard and powdered sugar. Method. — An amateur will probably find it help- ful to have all the utensils and ingredients thor- oughly chilled, but the professional salad-maker thinks it expedient to have the ingredients and utensils of the same temperature as the room in which the dressing is to be served. Beat the yolks with a small wooden spoon or silver fork, add 2? Salads. the condiments and mix again; then add all of the acid, beating it in gradually with an egg-beater. When the mixture is smooth, beat in half a tea- spoonful of oil. Continue beating in the oil, in- creasing the quantity added at one time to a tea- spoonful, and finally to a tablespoonful, until the whole quantity has been used, lastly, beat in two tablespoonfuls of boiling water, one at a time. Cover with a china or glass plate and set aside in a cool place. Beat the full quantity of acid into the yolks before adding the oil, or the oil cannot be added in the quantity indicated. Russian Mayonnaise. Ingredients. 1 cup mayonnaise. ^ teaspoonful paprica. ^ cup olive oil. 1 teaspoonful pimentos, chopped 1 teaspoonful vinegar. fine. J^ teaspoonful salt. 1 teaspoonful green pepper, chopped % cup chili sauce. fine. Method. — Gradually beat the oil into the may- onnaise; add the other ingredients, then gradually beat in the chili sauce. "1914" Salad Dressing. Ingredients. Juice (scraped) % Bermuda 1 tablespoonful Worcester- onion, shire sauce. % cup olive oil. 1 teaspoonful mushroom cat- X cup red-wine vinegar. sup. J£ cup tomato catsup. 1 teaspoonful paprica. % teaspoonful salt. Method. — Stir until well blended. 23 Salads. Roquefort Cheese Salad Dressing. Ingredients. 2 ounces or J£ cup Roquefort 2 to 3 tablespoonfuls red- cheese, wine vinegar. 4 to 6 tablespoonfuls olive ^ teaspoonful each, salt and oil. paprica. Method. — Beat the cheese to a cream; then grad- ually beat in the oil, vinegar, etc. The uncooked yolk of an egg is sometimes beaten into the cheese, before the oil, and thick cream may replace part of the oil. Curdled Mayonnaise. Occasionally a mayonnaise will assume a curdled appearance ; under such circumstances, often the addition of a very little of white of egg or a few drops of lemon juice, with thorough beating, will cause the sauce to resume its former smoothness. In case it does not become smooth, put the yolk of an egg into a cold bowl, beat well, and add to it the curdled mixture, a little at a time. Red Mayonnaise. Mix a level teaspoonful of Italian tomato pulp with a teaspoonful of mayonnaise dressing, and when well blended beat very thoroughly into a cup or more of the dressing, or add dressing until the desired tint is attained. Red Mayonnaise, No. 2. (For fish.) Pound dried lobster coral in a mortar, sift, and add gradually to the dressing, to secure the shade desired. Or, after the salad is arranged in the 24 Salad Dressings. bowl, or in nests, mask the top with mayonnaise of the usual color, and sift the coral over the centre, leaving a ring of yellow around the edge. Sauce Tartare. Make a mayonnaise dressing, using tarragon vin- egar. To each cup of dressing add one shallot, chopped fine, two tablespoonfuls, each, of finely chopped capers, olives and cucumber pickles, one tablespoonful of chopped parsley, and one-fourth a teaspoonful of powdered tarragon. Sardine Mayonnaise. Skin and bone three sardines and pound them to a pulp ; sift the cooked yolks of three eggs and add to the pulp ; work until smooth, then add to one cup of mayonnaise dressing. Jelly Mayonnaise. ( Used for masking cold fish or salads, or as a garnish with forcing-bag and tube.) To a cup of mayonnaise dressing beat in grad- ually from two tablespoonfuls to one-third a cup of chilled but liquid aspic. More seasoning may be needed. Apply to a cold surface, or chill before using with forcing-bag. Livournaise Sauce. To a cup of mayonnaise dressing add a grating of nutmeg, one tablespoonful of chopped parsley and the pulp of eight anchovies. To prepare the anchovies, wash, dry, remove skin and bones and pound to a pulp in a mortar. 25 Salads. Boiled Dressing for Chicken Salad. INGREDIENTS. % a cup of chicken stock, >£ a teaspoonful of paprica. well reduced. Yolks of 5 eggs. % a cup of vinegar. % a cup of oil. ^ a cup of mixed mustard. *4 a CU P of thick, sweet I teaspoonful of salt. cream. Method. — Simmer the liquor in which a fowl has been cooked, until it is well reduced. Put the stock, vinegar and mustard into a double boiler, and add the salt and pepper. Beat the yolks of the eggs and add carefully to the hot mixture, cooking in the same manner as a boiled custard. When cold and ready to serve, beat in with a whisk the oil, and then fold in the cream, beaten stiff with a Dover egg-beater. Melted butter, added before the dressing is cold, may be substituted for the oil.' Boiled Salad Dressing. Ingredients. 1 teaspoonful of mustard. 4 tablespoonfuls of melted % a teaspoonful of salt. butter. }^ a teaspoonful of paprica. 2 tablespoonfuls of vinegar. Yolks of 3 eggs. % a cup of thick cream. 2 tablespoonfuls of lemon juice. Method. — Mix together the mustard, salt and paprica, and add the yolks of eggs ; stir well and add slowly the butter, vinegar and lemon juice, and cook in the double boiler until thick as soft custard. When cool and ready to serve, add the cream, beaten stiff with the Dover egg-beater. 26 Salad Dressings. Cream Salad Dressing. Ingredients. ^ a cup of thick cream. J£ a teaspoonful of salt. 2 tablespoonfuls of vinegar A dash of white pepper and or lemon juice. paprica. Method. — Add the seasonings to the cream and beat with a Dover egg-beater until smooth and light. Add a scant fourth a cup of grated horse- radish, for a change. The radish should be freshly- grated, and added to the cream after it is beaten. Dressing for CoIe-51aw. Beat the yolks of three eggs with half a tea- spoonful of made mustard, a dash of pepper and one-fourth a teaspoonful of salt ; add one-third a cup of vinegar and two tablespoonfuls of butter, and cook over hot water until slightly thickened. Set aside to become cold before using. Bacon Sauce. Heat five tablespoonfuls of bacon fat ; cook in it two tablespoonfuls of flour and a dash of paprica ; add five tablespoonfuls of vinegar and half a cup of water ; stir until boiling ; then beat in the beaten yolks of two eggs, and a little salt if necessary. Do not allow the sauce to boil after the eggs are added. Add to salad after it has become thor- oughly cold. Good with dandelion, endive, chic- ory, corn salad or lettuce. 27 Salads. One Quart of Vinaigrette Sauce. For endive, lettuce, cooked asparagus, etc. Rub the inside of a mixing bowl with, a clove of garlic, cut in halves. Into the bowl put half a tea- spoonful, each, of mustard, paprica, and curry pow- der, one teaspoonful of chopped chives, a thin slice of mild onion, scraped to a pulp, one teaspoonful of salt, one tablespoonf ul of fine-chopped parsley and half a chili pepper, chopped fine. Mix and crush all the in- gredients. Use a silver fork. Then pour on a table- spoonful of olive oil and mash the whole to a smooth pulp; add a cup of cider vinegar, gradually, mixing all together meanwhile ; then add three cups of olive oil in the same manner. Press through a very fine (new) sieve into a quart fruit jar. Cover closely, and set aside in a cool place for use as desired. French Dressing, Chiffonade. To the recipe given for French Dressing add half a teaspoonful of onion juice, one hard-cooked egg, one teaspoonful of chives, and one tablespoon- ful, each, of red and green pepper and cooked beets, all chopped very fine. Serve with endive or any variety of lettuce. Thousand Island Salad Dressing. To a cup of mayonnaise add one tablespoon- ful, each, chopped chives, pimentos, and green pepper, the sifted yolk of one hard-cooked egg, one teaspoonful, each, paprica, walnut catsup, and tarragon vinegar, and three or four tablespoon- fuls of chili sauce. 28 Cucumber Salad for Fish Course. (See page 3 6) Cooked Vegetable Salad (See page 37) White and Blue Cabbage Salad. Potato Salad, Garnish, Pickled Mangoes and Beets. VEGETABLE SALADS SERVED WITH FRENCH DRESSING. "Bestrewed with lettuce and cool salad herbs." Lettuce Salad. Wash and drain the lettuce leaves ; toss lightly, so as to remove every drop of water. Sprinkle them with oil, a few drops at a time, tossing the leaves about with spoon and fork after each addi- tion. When each leaf glistens with oil (there should be no oil in the bottom of the bowl) shake over them a few drops of vinegar, then dust with salt and freshly ground pepper. The cutting of lettuce is considered a culinary sin ; but, when the straight-leaved lettuce, or the Romaine, is to be used, better effects, at least as far as appearance is concerned, will be produced, if the lettuce be cut into ribbons. To do this, wash the lettuce care- fully, without removing the leaves from the stem ; fold together across the centre, and with a sharp, thin knife cut into ribbons less than half an inch in width. 29 Salads. Endive Salad. Prepare as lettuce salad, first rubbing over the bowl with a clove of garlic cut in halves. A few sprigs of chives, chopped fine, are exceedingly palatable, sprinkled over a lettuce, endive, string- bean, or other bean salad. A Few Combinations. Dress each vegetable separately with the dress- ing; then arrange upon the serving-dish. Or, have the salad arranged upon the serving-dish and pour the dressing over all ; then toss together and serve. About three tablespoonfuls of oil, with other ingredients in accordance, will be needed for one pint of vegetable. i. lettuce, tomatoes cut in halves, sprinkled with powdered tarragon, and parsley or chives. 2. lettuce, moulded spinach and fine-chopped beets. 3. Lettuce, Boston baked beans and chives. 4. Lettuce and peppergrass. 5. Lettuce, shredded sweet peppers or pimen- tos, and sliced pecan nuts or almonds. 6. Lettuce, tomatoes stuffed with peas or string beans cut small, and chives chopped fine. 7. Lettuce, asparagus tips and sliced radishes. Arrange the lettuce at the edge of dish, inside a ring of radishes sliced thin, without removing the red skins ; centre of asparagus tips, with radish cut to resemble a flower. 30 Vegetable Salads with French Dressing. 8. Lettuce, shredded tomatoes and shredded green peppers. 9. Shredded lettuce, English walnuts, and al- monds or cooked chestnuts, sliced. 10. Lettuce, Neufchatel cheese in slices and shredded pimentos. 11. Lettuce, cauliflower, string beans and shredded pimentos. 12. Lettuce or cress, artichoke slices and pow- dered tarragon. 13. Shredded cabbage and shredded green peppers. 14. Cauliflower broken into flowerets, string beans cut into small pieces, and beets cut in fancy shapes or chopped. Arrange each vegetable in a mass by itself ; surround with lettuce. 15. Cucumbers and new onions, sliced. 16. Watercress, diced boiled beets, and olives in centre. 17. Lettuce, Brussels sprouts and chopped pepper. Lentil Salad. Soak the lentils over night; wash and rinse thoroughly, then cook until tender, adding hot water as needed. Drain, and when cold mix with each pint of lentils about five tablespoonfuls of oil, two tablespoonfuls of tarragon vinegar and one tea- spoonful, each, of capers, parsley, chives and cu- cumber pickles, all, save the capers, chopped fine. Serve in a mound, on a bed of lettuce leaves. 3 1 Salads. Garnish with heart leaves of lettuce at the top and sections of tomato, or diamonds of tomato jelly, at the base. White-Bean Salad. Toss one pint of white beans, cooked, with one tablespoonful of vinegar and three tablespoonfuls of oil, a little salt and a dash of cayenne or pap- rica. Arrange in a mound on a bed of shredded lettuce, and sprinkle with chives, parsley and pi- mentos, all finely chopped. Finish the top of the salad with a large pim-ola. Potato Salad. (Miss Cohen.) Ingredients. 3 cups of cold boiled pota- }4 a teaspoonful of onion toes, cut in cubes. juice, i cup of pecan nuts, broken A dash of cayenne. in pieces. 2 or 3 tablespoonfuls of vin» 5 tablespoonfuls of oil. egar. 1 tablespoonful of salt. Watercress. Method. — Mix the potatoes and nuts, add the oil and mix again ; add the other seasonings, and, when well mixed, set aside in a cool place an hour or more. Remove the coarse stalks from two bunches of watercress that have been well washed and dried. Season with French dressing and arrange in a wreath about the edge of the salad. 3 2 Vegetable Salads with French Dressing. Potato Salad. (Carrib M. Dearborn.) Ingredients. 12 cold boiled potatoes. 2 teaspoonfuls of salt. 4 cooked eggs. 6 tablespoonfuls, each, of 2 small Bermuda onions. oil- and vinegar. Chopped parsley. ^ a teaspoonful of pow- 1 saltspoonful of white pep- dered sugar, per. Method. — Cut the potatoes into dice and chop the eggs fine. Chop the onions, or slice them very thin. Sprinkle the potatoes, eggs and onions with the salt and pepper, and mix thoroughly. Pour the oil gradually over the mixture, stirring and tossing continually ; lastly, mix with the other in- gredients the vinegar, in which the sugar has been dissolved. Sprinkle chopped parsley over the top. Potato Salad. Ingredients. 1 quart of cubes of cold J£ a teaspoonful of paprica. boiled potatoes. 3 tablespoonfuls of vinegar. i}£ teaspoonfuls of salt. 4 tablespoonfuls of oil. Capers, beets, whites and yolks of eggs, and lettuce. Method. — To the potato cubes add the salt, pep- per and oil, and mix thoroughly ; add the vinegar and mix again. Pile the cubes in a mound in the salad-bowl. Mark out the surface of the mound into quarters with capers ; fill in two opposite sec- tions with chopped beet ; use chopped whites of eggs in a third, and sifted yolks of eggs in the fourth section. Finish with a border of parsley. 33 Salads. Potato-and-Nasturtium Salad. (E. J. McKbnzie.) Ingredients. i quart of potatoes, cut in 2 tablespoonfuls of pickled cubes. nasturtium seeds. )4 a cup of chopped gher- Onion juice or garlic, kins. 6 tablespoonfuls of oil. 1 cup of tender nasturtium 5 tablespoonfuls of vinegar, shoots, cut in bits. Salt and pepper. Chopped parsley. Method. — Mix the potatoes, gherkins, nastur- tium shoots and seeds in a bowl rubbed over with garlic ; add the oil, vinegar and seasonings, and mix again. Pile in a mound on a serving-dish, dust with chopped parsley, and garnish with a wreath of nasturtium blossoms and leaves. Stuffed Beets. Boil new beets, of even size, until tender. Set aside for some hours, or over night, covered with vinegar. When ready to serve, rub off the skin, scoop out the centre of each to form a cup, and arrange the cups on lettuce leaves. For each five cups chop fine a cucumber. Make a French dress- ing of two tablespoonfuls of oil, half a tablespoon- ful (scant) of vinegar, one-fourth a teaspoonful, each, of paprica and salt. Stir the dressing into the cucumber and fill the beets with the mix- ture. Of the beet removed to form the cups, cut slices and stamp out from these stars or other 34. Vegetable Salads with French Dressing. fanciful shapes, and use to decorate the top of each cup. Chopped radish, cress, olives or celery are all admissible for a filling. Salad of Brussels Sprouts and Beets. Soak the sprouts in salted water; then drain and cook in salted boiling water about fifteen min- utes, or until tender; drain and cool. Dress with French dressing and pile in a mound. Finish the top with a fanciful-shaped figure cut from a slice of pickled beet, and place a wreath of cooked beet, chopped and seasoned with French dressing, about the whole. Macedoine Salad. Cut pieces of carrot and turnip one inch long and half an inch thick. Put over the fire in boil- ing water and bring quickly to the boiling-point ; drain, cover with fresh water, and cook until ten- der; score the top of each piece and insert an asparagus point. Dip the pieces in a little melted gelatine and set alternately in a circle on the serving-dish. Have carrots cut in small cubes or straws, turnips and beet root the same, green string beans cut in small pieces, asparagus and peas, all cooked separately until tender. Mix with French dressing and dispose inside the circle. Each vegetable may be massed by itself, or all may be mixed together. Finish the top with half a dozen short stalks of asparagus. 35 Salads. Tomato-and-Onion Salad. Peel and shred four tomatoes ; slice thinly a very- mild onion and separate into rings ; dress freely with oil and tarragon vinegar, and season with salt and pepper. Serve on lettuce leaves, sprin- kling the whole with fine -chopped parsley and green peppers. Endive.-Tomato-and-Qreen-String-Bean Salad. Dress the well-blanched stalks of a head of en- dive, three tomatoes, peeled, cut in halves and chilled, and a cup of cold cooked string beans, separately, with French dressing, using in the dressing tarragon vinegar and a few drops of onion juice ; then arrange on a serving-dish. Cucumber Salad. (German style.) Pare large cucumbers and cut them into thin slices; cut each slice round and round so as to form a long, narrow curling strip. Let these strips stand two hours in salted ice water, drain, and dry in a soft cloth. Serve with French dressing. Toss first in the oil, then add the condiments, and lastly the vinegar. Americans would prefer to omit the salt from the ice water, as it softens the cucumber. Cucumber Salad for Fish Course. With a handy slicer remove the outside rind from the cucumbers, cut in thin slices, and let 36 Vegetable Salads with French Dressing. stand in ice-water to chill. Wipe dry, and ar- range the slices in the salad bowl in the form of a Greek cross. Make a French dressing, in the proportion of three tablespoonfuls of cider vinegar to six tablespoonfuls of oil, half a teaspoonful of salt, and a dash of paprica. Rub the inside of the salad bowl with the cut side of an onion before the salad is disposed in it. Cooked Vegetable Salad. Dress cooked kidney beans, peas, and balls cut from potatoes, each separately with French dress- ing, to which a few drops of onion juice have been added. Dispose upon a serving-dish and let stand in a cool place an hour or more. Garnish at serv- ing with heart leaves of lettuce. Potato Salad. (German Style.) Ingredients. i quart of potato slices or cubes. 2 hard boiled eggs. About % a cup of beef broth. 4 tablespoonfuls of vinegar. 1 teaspoonful of salt. 1 teaspoonful of mustard. }£ a teaspoonful of paprica. I teaspoonful of sugar. 8 tablespoonfuls of oil. Fine chopped parsley. 1 tablespoonful of grated onion. (1 cup of mushrooms.) Method. — Boil the potatoes without paring. Ger- man potatoes, which are waxy rather than mealy, may be procured in large cities especially for salads. Peel the potatoes and cut them while hot into 37 Salads. slices or cubes ; pour over them as much beef broth as they will readily absorb and sprinkle with the salt and pepper, the oil and onion ; mix lightly and set aside for some hours. Then add the whites of the eggs chopped fine, the yolks passed through a sieve, and mix with the rest of the oil, stirred with the vinegar into the mustard and sugar. Af- ter disposing in the dish, sprinkle with the parsley. If mushrooms be at hand, simmer ten or fifteen minutes in broth, break in pieces, and add to the salad with the egg. Cucumber-and-Pimento Salad. Pare a chilled cucumber and cut it into julienne pieces (like a match but shorter) . Remove pi- mentos from a can, rinse in cold water, dry on a cloth and cut in shreds, the same size and shape as the cucumbers. Use equal measures of each. Dress each separately with French dressing made of three measures of olive oil to one of vinegar and a little scraped onion. Serve with fish. "1914" Salad (To Serve Ten). Cook one pound of Italian chestnuts (shelled and blanched) in chicken or veal broth until ten- der. Skim out, let cool and cut in julienne shreds. Cut tomato jelly in cubes or small shapes. Shred a green pepper. Cut half a pound of French en- dive in julienne shreds. Set the tender heart-leaves of two heads of lettuce on ten individual plates, sprinkle on the three shredded articles, and set the tomato figures above. Use " 1914 " Dressing. 38 SALADS, LARGELY VEGETABLE, SERVED WITH MAYONNAISE, CREAM OR BOILED DRESSING. Cauliflower Salad. Soak the cauliflower in salted water an hour ; cook in boiling salted water until tender; drain and chill, then sprinkle with French dressing and set aside for half an hour. Sever the flowerets partly from the stalk, but so as not to change their relative positions, and place on a serving-dish ; put heart leaves of lettuce between the flowerets and about the base of the vegetable ; pour a cup of may- onnaise dressing over the whole, and sprinkle with pimentos or fine-chopped parsley. In serving, separate the flowerets with a sharp knife. Tomatoes Stuffed with Nuts and Celery. Peel the tomatoes; cut out a circular piece at the stem end of each and scoop out the flesh so as to form cups. Chill thoroughly, then fill with English walnut or pecan meats, broken into pieces, and celery, cut into small pieces and mixed with mayonnaise. Serve on lettuce leaves. 39 Salads. Stuffed -Tomato Salad. INGREDIENTS. 6 smooth, small-sized toma- 3 olives, chopped fine. toes. 3 gherkins, chopped fine. 6 tablespoonfuls of chicken, 2 tablespoonfuls of capers. veal or tongue, cut fine. Salt and pepper. 6 tablespoonfuls of peas. Mayonnaise dressing. Method. — Remove a round piece from the stem end of the tomatoes and scoop out the seeds and centre. Chill thoroughly. When ready to serve, mix together the solid part removed from the toma- toes, cut fine, and the other ingredients ; season to taste with salt and pepper, adding also mayonnaise to hold the mixture together. With this fill the tomatoes, put them in nests of lettuce or cress, and force a star of mayonnaise on the top of each to- mato. Tomato Salad, Horseradish Dressing. Plunge the tomatoes, placed in a wire basket, into a kettle of hot water ; remove at once and rub off the skin ; chill thoroughly and cut in halves. Serve on lettuce leaves with a star of cream dress- ing, seasoned with grated horseradish, on the top of each slice. Tomato-and-Sweetbread Salad. Cook two sweetbreads as directed on another page, or braise with vegetables. Cool between two plates bearing a weight. When cold cut into slices and stamp into rounds of suitable size to use with slices of tomato. Cover the slices of sweet- 40 a Cress, Cucumber, and Tomato Salad. (See page 41) Tomato Jelly with Celery and Nuts. (See page 43) Other Vegetable Salads. bread with, chaud-froid sauce and decorate with fine-chopped parsley or sifted yolk of egg ; pour over a little melted aspic. When the aspic is set, trim neatly, and arrange each round of sweetbread on a slice of chilled tomato. Serve inside a border of lettuce around a salad made of the trimmings of the sweetbreads and a cucumber cut in cubes and dressed with mayonnaise. Egg-and-Tomato Salad. Cut hard-cooked eggs in lengthwise quarters, after removing a slice from one end that the eggs may stand level. On individual plates set slices of ripe tomato with two or three heart-leaves of let- tuce; on each slice of tomato set one of the prepared eggs, held together with a ring cut from a slice of tomato. Surround with mayon- naise dressing. Tomatoes Stuffed with Cucumber. Peel five tomatoes, cut off the stem ends and scoop out the pulp, thus forming cups ; set, turned upside down, in a cool place. Chop fine the solid pulp from the tomatoes and one cucumber, chilled before chopping ; stir into a cup of cream dressing and fill the tomatoes with the mixture. Salt and pepper will be needed in addition to that in the dressing. If at hand, a pimento maybe chopped- with the other ingredients, or two tablespoonfuls 4i Salads. of grated horseradish may be used. Serve at once on lettuce leaves. Tomatoes Stuffed with Jelly. Chop one sweetbread and one cucumber fine. To each cup (solid and liquid) add one-fourth a teaspoonful, each, of salt and paprica, a few drops of onion juice and a tablespoonful of capers ; add also half a tablespoonful of granulated gelatine, soaked in two or three tablespoonfuls of cold water and melted over hot water. Stir until the mixture begins to congeal, then fill into tomatoes prepared as above. Set aside on the ice for half an hour, at least; then serve on lettuce leaves with either mayonnaise, boiled or cream dressing. Calf's brains, chicken, veal, tongue or ham may be sub- stituted for the sweetbread. Tomates Farces a 1' Aspic. Ingredients. 6 even-sized ripe tomatoes. i tablespoonful of capers, i pint of aspic jelly. 2 yolks of hard-boiled eggs. % a cup of lobster meat, Mayonnaise, parsley, let- chopped fine. tuce. Method. — Scoop out the centres of the tomatoes, after removing the skin, and chill thoroughly. Pass the yolks through a sieve, add to the lobster, with the capers, half a cup of mayonnaise and half a cup of chicken aspic, thick and cold, but not set ; stir these in a dish standing in ice water until nearly set ; then fill the cavities in the tomatoes 42 Other Vegetable Salads. with the mixture. Brush over the outside of the tomatoes with half-set aspic ; when the aspic is set, repeat twice, then set aside on ice for some time before serving. Serve on a bed of lettuce seasoned with French dressing. Garnish each tomato with a sprig of parsley and the salad-dish with blocks of aspic. Anchovies or any cooked fish may be substituted for the lobster. Serve with mayonnaise. Tomato Jelly. Soak three-fourths a box of gelatine in half a cup of cold water. Cook a can of tomatoes, half an onion, a stalk of celery, a bay leaf, two cloves, a teaspoonful of salt and a dash of paprica ten min- utes. Add two tablespoonfuls of tarragon vinegar and the gelatine, stir till dissolved, strain, and mould in a ring mould. "When cold turn from the mould and fill the centre with CELERY-AND-NUT SALAD. Cut fine tender stalks of celery and English walnuts and mix with French dressing. Garnish the centre of the salad and the border of the jelly with tender leaves of lettuce and bits of curled celery. Tomato-Jelly Salad, No. 2. Make the jelly and mould as before. Fill in the centre of the ring with shredded cabbage, pimentos and pecan nuts, mixed with boiled dressing. 4j Salads. Tomato Jelly with String Beans. Cook tiny string beans until tender in boiling salted water ; season while hot with onion juice, salt, pepper and tarragon vinegar. When cold add oil and toss the beans about until each bean is coated with the oil. Fill the centre of the jelly, fashioned in a ring mould, with the beans, and sprinkle over them a fine-chopped pimento. Gar- nish with lettuce leaves. Fine -chopped chives may be used in the place of the onion juice ; they are particularly appropriate in any bean salad. If the beans are large, cut in halves lengthwise and the halves crosswise. Tomato jelly may be served in a ring mould with turkey, oyster, plain chicken, French chicken, and other salads. The oysters should be scalded and drained, then marinated with French dressing. Chicken and turkey should also be marinated be- fore mixing with celery and the mayonnaise or boiled dressing. Tomato-and- Artichoke Salad. (Mrs. E. M. Lucas, in Boston Cooking-Schooi, Magazine.) Choose medium-sized tomatoes, firm and smooth skinned. Peel them, cut a slice from the stem end and remove the seeds with a small spoon. Sprin- kle the interior of these cups with salt and set on ice. When ready to serve, wipe them dry and fill with artichokes cut into dice and mixed with may- onnaise. Serve on lettuce leaves. Use tarragon 44 Other Vegetable Salads. vinegar in preparing the dressing. Cook the arti- choke hearts until just tender, — no longer, — in salted boiling water, then drain and cool. Artichoke Salad. (For game. ) (Mrs. E. M. Lucas, in Boston Cooking-Schooi, Magazine. ) Peel three oranges, remove the pith and white skin and slice lengthwise; use an equal amount of tender blanched celery stalks cut into inch lengths. Mix together lightly with two table- spoonfuls of olive oil, one tablespoonful of lemon juice, half a teaspoonful of salt and a quarter a teaspoonful of paprica. Heap together lightly on a serving-dish and surround with cooked hearts of artichokes cut into quarters ; wreathe with blanched celery leaves. Artichoke Salad. (Used as a border for shrimp, lobster, chicken and other salads.) (Mrs. E. M. Lucas, in Boston Cooking-Schooi, Magazine. ) Cut boiled artichokes into quarter-inch slices and stamp out with a French vegetable cutter. To half a pint add one tablespoonful of olive oil, half a tablespoonful of tarragon vinegar and one-fourth a teaspoonful of salt ; toss lightly together and let stand one hour; drain, and arrange as a border with an outer layer of tiny blanched lettuce leaves. 45 Salads. 2. Scoop out the centres of the artichokes and fill with mayonnaise, or with ravigote, tartare or tyrolienne sauce. Serve on lettuce leaves as a border to a meat or fish salad. 3. Fill the centres with walnut meats, sliced, or tender celery stalks, cut fine and mixed with mayonnaise. Asparagus Salad. Cut cold cooked asparagus into pieces an inch long, mix lightly with cream dressing and serve, in individual portions, on curly lettuce leaves. Asparagus-and-Salmon Salad. Mix cold cooked salmon with mayonnaise, form in a mound and encircle with a wreath of cold cooked asparagus tips dressed with French dress- ing. Asparagus-and-Cauliflower Salad. Break the cooked cauliflower into its flowerets, dispose in the centre of the serving-dish and sur- round with a wreath of cooked asparagus tips. Pour over the whole a mayonnaise, a boiled or a cream dressing, and sprinkle with chopped capers or pimentos. Salad of Turnips with Asparagus Tips. Cook the turnips in boiling salted water until tender; drain, and cut out the centres, forming cups. Sprinkle the inside with oil and a few grains of salt, and, when the oil is absorbed, pour over 46 Other Vegetable Salads. the cups a little lemon juice or vinegar. Set aside to become cool. When ready to serve, arrange the cups on shredded lettuce and fill with cooked asparagus tips, cold and mixed with mayonnaise or French dressing, as desired. Peas, flageolets or wax beans, cut fine, may be used instead of the asparagus. Garnish with radishes. Green-Pea Salad. Mix the peas with a cream dressing ; serve in nests of lettuce ; garnish the top of each nest with a little chopped beet, or a fanciful figure cut from a pickled beet or pimento. Green-Pea-and-Potato Salad. Mix equal parts of cold cooked peas and pota- toes cut in very small cubes ; season with salt and pepper, and serve as green-pea salad. Asparagus Salad. Scrape the scales from the stalks, and cook, standing upright in boiling salted water, until ten- der ; drain and chill thoroughly. Serve on lettuce leaves with French dressing. Garnish the lettuce with hard-boiled eggs cut in quarters lengthwise. Macedoine of Vegetable Salad. Dress one cup, each, of cooked carrots and tur- nips, cut in dice, string beans, cut small, green peas, and half a cup of cooked beets, cut small, with French dressing; add two tablespoonfuls of 47 Salads. chopped gherkins ; drain, and mix with sufficient jelly mayonnaise to hold the vegetables together. Arrange in dome shape and cover with more jelly mayonnaise. Set a row of sliced gherkins near the top, and fill in the space to the top with string beans or asparagus tips. Surround the base with alter- nate rounds of beet and potato overlapping one another. Decorate the space above with slices of potato and beet cut in diamonds, and surround the base with light-green aspic cut in diamonds. One pint of aspic will be sufficient ; use chicken stock, and tint with color paste. Russian Vegetable Salad. Select two moulds of suitable shape and size (tin basins or earthen bowls will do) and chill in ice water. Have ready cooked balls, cut from carrots and turnips, and cooked string beans and cauli- flower, all marinated with French dressing. Drain the vegetables, dip them into half -set aspic, and arrange against the chilled sides of the moulds; then fill the moulds with aspic jelly. When set, with a hot spoon scoop out the aspic from the centre of each mould and fill in the space with a mixture of the vegetables and jelly mayonnaise, leaving an open space at the top to be filled with half-set aspic. When thoroughly chilled and set, turn from the moulds, the smaller mould above the other. Garnish with flowerets of cauliflower, dipped in aspic and chilled, and lettuce. Serve with mayonnaise. 48 Other Vegetable Salads. Stuffed- Cucumber Salad. Pare a short cucumber and cut it lengthwise in two parts ; remove the seeds and let chill in ice water for an hour. Chop together the solid part of a peeled and seeded tomato, half a slice of new onion, a stalk of celery and a sprig of parsley ; mix with mayonnaise or a boiled dressing and use as a filling for the well-dried halves of cucumber. Serve on cress or lettuce. Cowslip-and-Cream-Cheese Salad. (See cut facing page 58.) Cook the cowslip leaves until tender in boiling salted water, reserving a few choice leaves with blossoms for a garnish. Chop fine, season to taste with salt and paprica, press into a mould, and set aside to become chilled. Slice chilled cream cheese (Neufchatel or cottage) in uniform slices, and arrange at the sides of the mound. Serve with French or mayonnaise dressing. Cauliflower Salad, Egg Garnish. Separate a cauliflower intcn flowerets and boil in salted water until tender, not longer. Drain care- fully. Season with oil, vinegar, salt, pepper, and a sprinkling of chopped tarragon leaves (or use tarragon vinegar) . Arrange symmetrically in an earthen bowl, having the upper surface level. I,et stand to become thoroughly chilled, then turn on to a serving-dish ; the shape of the mould will be 49 Salads. ■ retained. Cover with mayonnaise dressing or Sauce Tartare, and surround with lengthwise quarters of hard-boiled eggs. Potato Salad with Mayonnaise. Boil the potatoes and let cool without paring. Then remove the skins and cut into slices, balls, or cubes. Squeeze over them a little onion juice, sprinkle with fine-chopped parsley, and let stand in a French dressing several hours. Mix the dressing after the usual formula, and use enough to moisten well the potato. When ready to serve, make nests of heart leaves of lettuce, put a spoon- ful of the potato in each, with a teaspoonful of mayonnaise above, sprinkle the mayonnaise with capers, and press the quarter of a hard-boiled egg into the top of the mayonnaise. Or add the chopped white of egg to the potato before marinat- ing, and sift the yolk over the mayonnaise. Salad of Artichoke Bottoms. Marinate artichoke bottoms in French dressing half an hour. Drain and cut in small pieces in the same manner that a pie is cut, keeping the pieces in place. With a broad spatula set each artichoke (after cutting) carefully on one or two heart-leaves of lettuce and set a rounding teaspoonful of may- onnaise dressing in the centre of each bottom; above the dressing sift hard-cooked yolk of egg. So FISH SALADS. " Some choice sous' d fish brought couchant in a dish, Among some fennel. 1 '' " Of what complexion ? Of the sea water green, sir." FISH SALADS. Ever, and justly, fish have taken high rank in the list of salad ingredients. No wonder, when we consider that nothing excels in delicacy of fla- vor many a variety of fish ; and, while fish are not necessarily expensive in any locality, in many sec- tions of the country their cost is merely nominal. Then, too, salad-making appeals largely to one's artistic nature, and the products of sea and fresh water are constantly furnishing opportunities for studies in many and varied shades of color. The lobster's vivid red, the brilliant tints of the salmon and red snapper, the delicate pink of shrimps, the dull white of scallops and halibut, and the bluish gray of mackerel and bluefish, each, in its season, may be made to contrast most effectively with fresh green herbs and yellow dressings. Oysters, scallops and little-neck clams are fre- quently served in salads without cooking. These should be carefully washed, then drained and set aside in a marinade for an hour. When cooked, they should be heated to the boiling-point in their own liquor, then drained and cut in halves. The adductor muscle of the oyster — the white, button- shaped part that connects the animal with its shell — is often discarded. Other fish than shellfish, 53 Salads. when used in salads, are boiled, broiled or baked ; they present the best appearance, however, when boiled. Thudichum recommends sea water, when- ever it is available, for boiling fish ; lacking this, hot water, salted (an ounce of salt to a quart of water), and acidulated pleasantly with lemon juice or vinegar, is the proper medium of cooking. The addition of a slice or two of onion and carrot, a sprig of parsley, a stalk of celery, with aromatic herbs or spices, provided they be not used so freely as to overpower the delicate savor of the fish, is thought to improve the dish. The quantity of water should be adjusted to the size of the fish ; in no case should it be larger than will suffice to produce the desired result. At the moment the fish is immersed in the water the tem- perature should be at the boiling-point, and there- after the vessel should be permitted to simmer dur- ing the process of cooking. The fish may be cooked whole, or cut into small pieces, similar in shape and size. In the latter case a wire basket is of service, as, by this means, the fish may be easily removed from the water and drained. If the fish is to be served whole, remove the skin and fins, and, when thoroughly cold, mask with jelly mayonnaise or with a fancy butter. After chilling again, the mask may be decorated with capers, olives, eggs, etc. If the fish is to be used in flakes, the flakes will separate more easily while the fish is still hot. In marinating fish, let the proportions of oil and acid vary with the kind of fish ; i. e. , according to the oily nature of the flesh. 54 RECIPES. Brook-Trout Salad. Dress the trout without removing the heads ; boil as previously indicated. Remove the back- bone without destroying the shape of the fish. Serve, thoroughly chilled, on crisp lettuce leaves dressed with claret or French dressing. Prepare the latter with tarragon vinegar. Brook Trout Moulded in Aspic. Pour a little chicken aspic into a pickle or other dish of suitable shape and size for a single fish ; when nearly set, lay a trout, prepared as above, upon the aspic, add a few spoonfuls of aspic, let it harden so that the fish may become fixed in place, then add aspic to cover. Slices of cucumber pickles, capers, or other ornaments, may be used. When the aspic is thoroughly set and chilled, remove from the mould and serve on two lettuce leaves, with any dressing desired. Halibut Salad. Flake the fish and marinate with French dress- ing (three tablespoonfuls of oil, one tablespoonful of lemon juice or vinegar, a dash of salt and 55 Salads. pepper, for each pint of fish) ; drain, and add half as much boiled potato, cut in small cubes and dressed with French dressing. Serve on a bed of lettuce leaves. Garnish with sardine dressing. Shredded lettuce or peas may be used in place of the potato. Halibut-and-Cucumber Salad. Ingredients. 1 pound of cooked halibut. Salt and pepper. 2 tablespoonfuls of oil. 2 pimentos. I tablespoonful of lemon Lettuce. juice. Cucumbers. A few drops of onion juice. French dressing. Method. — Flake one pound of cooked halibut while hot, and marinate with the oil, lemon juice, onion juice, salt and pepper. When cold drain and mix with the pimentos, shredded, after cutting from the same a few star-shaped or other fanciful figures. Arrange heart leaves of lettuce in an up- right position in the centre of a serving-dish, the fish and pimentos around the lettuce, and, around these, one large or two small cucumbers, cut in small cubes and mixed with French dressing. With salmon use capers instead of pimentos. Use enough dressing to moisten the cucumbers thor- oughly. Halibut Salad. Steam a thick slice of chicken halibut, until the flesh separates easily from the bone. Remove the skin and bones without disturbing the shape of the 56 Fish Salads. fish. Marinate, while hot, with three tablespoon- fuls of oil, one tablespoonful of vinegar or lemon juice, and salt and pepper. When cold put the fish on a serving-dish, and, using endive or Boston Market lettuce, put the ends of the leaves beneath the fish, so that the tops of the leaves will fall over upon the fish. Garnish the top with stars of mayonnaise. Between the leaves dispose sliced pim-olas and fans cut from small gherkins. Serve mayonnaise with the salad. Fillets of Halibut in Aspic, with Cucumber-and- Radish Salad. Ingredients. 2 slices of halibut, cut half I tablespoonful of lemon an inch or less in thick- juice. ness. i teaspoonful of chopped i lobster (a pound and a parsley, half ). %. a tablespoonful of salt. 3 tablespoonfuls of butter. I quart of aspic. J^ a cup of flour. Olives. J£ a cup of cream. A bunch of radishes. J£ a cup of stock. 2 cucumbers. A dash of paprica. French dressing. Method. — Remove the skin and bone from the halibut, thus securing eight fillets. Season with salt, pepper, onion and lemon juice. Chop the lobster meat fine ; melt the butter, cook in it the flour and seasonings, add the cream and lobster stock, and, when cooked, stir in the chopped lob- ster. When cool spread upon one side of the fillets, roll up the fillets and fasten with wooden 57 Salads. toothpicks that have been dipped in melted butter. Bake on a fish-sheet about fifteen minutes, bast- ing with butter melted in hot water. Set a plain border- mould in ice water ; decorate the bottom and sides with pim-olas or gherkins cut in slices and dipped in half-set aspic ; cover the decoration on the bottom with aspic, and, when set and the decorations on the side are "fixed" in place, arrange on the aspic the cold fillets of fish and fill the mould with more aspic. When cold turn from the mould and fill the centre with diced cucumbers and sliced radishes dressed with French dressing. Pass mayonnaise or French dressing in a separate dish. Surround the aspic with shredded lettuce if desired. Fillets of Halibut in Aspic with Cole-Slaw. Use a generous half-pint of oysters in the place of the lobster, parboiling and draining before chop- ping, and fill in the centre of the aspic with cole- slaw. Miroton of Fish and Potato. Marinate one pint of cold cooked fish — salmon, cod, haddock, halibut, etc. — with three or four tablespoonfuls of oil, half a teaspoonful of salt, a dash of pepper and two tablespoonfuls of lemon juice. Marinate, separately, one pint of cold pota- toes, cooked in their skins and cut in cubes, with the same quantity of dressing, adding also one teaspoonful of onion juice. Let stand in a cool 58 Russian Vegetable Salad. (See page 48) Macedoine of Vegetable Salad. (See page 47) Miroton of Fish and Potato Salad. (See page 58) Cowslip and Cream Cheese Salad. (See page 49) Fish Salads. place one hour or more. Have ready six hard- boiled eggs ; cut a thin slice from the round end of each egg, that it may stand upright, then cut in quarters lengthwise. Dip into a little aspic jelly or melted gelatine and arrange the quarters in the form of a circle, with the yolks outside. Toss together the fish, potato and three tablespoonfuls of capers, and fill in the centre of the circle. Dust with fine-chopped parsley or beets ; add a tuft of lettuce at the top and a few heart leaves of lettuce above the crown of eggs. Pish Salad Moulded in Aspic. Cover the bottom of a mould with aspic to the depth of one-fourth an inch. Set the mould in ice water, and, when the aspic is set, arrange upon it a decoration of cooked vegetables cut in shapes with French cutter, or fashion a conventional de- sign or some flower. Dogwood blossoms provide a simple pattern, and one easily carried out. Cut the four petals from a thin slice of cooked turnip and the centre of the blossom from carrot or lemon peel. Fasten each piece in place with liquid jelly, and, when set, cover with more jelly. To decorate the sides of the mould, take the figures on the point of a skewer, dip in jelly, then set in position against the chilled sides of the mould, and they will remain in place. After the jelly covering the fig- ures on the bottom of the mould has ' ' set, ' ' place a smaller mould in the centre of the aspic in the first, and fill this with ice and water. Pour in 59 Salads. aspic to fill the space about the smaller mould, and, when this aspic is firm, dip out the water and ice. Fill with warm water and quickly remove the mould. Separate a pound of cooked fish into flakes, add half a cup of cold cooked peas, three or four gherkins, cut very fine, and three table- spoonfuls of capers. Mix together and then mi-g with one cup of mayonnaise made with jelly; with this fill the vacant space in the mould. When ready to serve, dip the mould very quickly into warm water, letting the water rise to the top of the mould, and invert over a serving-dish ; remove the mould, and garnish with lettuce, tiny gherkins cut to resemble fans, blocks of aspic, or aspic moulded in shells, and mayonnaise. Pish Salad Moulded in Aspic, No. 2. Decorate the mould as before ; then put in a layer of the fish and dressing ; when set, add a layer of aspic ; alternate the layers until the mate- rials are used or the mould is filled. Individual moulds may be prepared in the same way. Salad of Mackerel or Bluefish. Separate a cooked fish into flakes and mix with the chopped whites and sifted yolks of three hard- boiled eggs. Season with French dressing, mix lightly and turn on to a bed of lettuce or cress, also seasoned with the dressing. Garnish with fans cut from small gherkins, or with pickled beet cut in fanciful shape or chopped. 60 Fish. Salads. Salad of Salt Mackerel. Freshen the fish carefully before cooking. Use equal parts of fish, flaked, and cold boiled potatoes. If potatoes are specially prepared for the purpose, cut them in cubes or balls, blanch, and cook in well-seasoned beef stock ; drain, and add, when cold, to the fish. Season with French dressing. Arrange on a bed of cress and sift the yolk of an egg over the whole. Salad of Shad Roe and Cucumber. Cook two shad roes with an onion, sliced, and a bay leaf, in salted, acidulated water twenty min- utes ; drain, and marinate with about two table- spoonfuls of oil, one tablespoonful of lemon juice ' and a dash of pepper and salt. When cold cut in small cubes. Rub the salad-bowl with a clove of garlic cut in halves. Cut a thoroughly chilled cucumber in dice ; put the cucumber on a bed of lettuce leaves in the bottom of the bowl, and the roe, well drained, above ; mask with mayonnaise, — nearly a cup will be required, — in the top insert a few heart leaves of lettuce, and place around the centre of the mound a circle of cucumber slices overlapping one another; or alternate these with lozenges cut from pickled beet. Boudins-de-Saumon Salad. Butter four small dariole moulds, or small cups ; sprinkle the butter with chopped parsley. Select four small pieces of cooked salmon, dry on a soft 61 Salads. cloth so as to remove all oily liquor, and put a piece in each mould. Beat two eggs (or, better, one egg and the yolks of two) slightly, season with one-fourth a teaspoonful of salt, a dash of paprica and a few drops of anchovy essence or onion juice ; add half a cup of milk, and, when well mixed, pour into the moulds around the fish. Set the moulds in a pan of hot water and bake until the custard is set. Do not let the water boil. Chill thoroughly, then turn from the moulds on to lettuce leaves. Serve with a star of mayonnaise dressing on the top of each boudin. Russian Salad. (Boston Cooking-School.) Ingrbdibnts. i cup of carrots. i teaspoonful of salt, i cup of potatoes. X a teaspoonful of pepper. I cup of peas. A head of lettuce. I cup of beans (flageolets I cup of mayonnaise. preferred). I cup of shrimps. 6 tablespoonfuls of oil. }£ a lb. of smoked salmon. 3 tablespoonfuls of vinegar. I hard-boiled egg. Method. — Marinate the carrots and potatoes, cut in small pieces, also the peas and beans, with French dressing. Arrange on a dish in four sec- tions, having lettuce for the foundation of each. Cover each vegetable with mayonnaise. Strew the tops of two sections with small pieces of smoked salmon ; on a third section strew the sifted yolk of the egg, and on the fourth, the white of the egg, cut rather coarsely. Outline the inner side 62 Fish Salads. of each section with shrimps, by lightly pressing the ends of the shrimps into the mayonnaise. Fin- ish with a tuft of lettuce in the centre of the dish. Spanish Salad. In the centre of a flat serving-dish arrange a mound of endive. Peel tomatoes, divide into sec- tions or cut in slices, and arrange these around the endive. Shell cold, hard-boiled eggs; cut in halves, crosswise, and in points ; remove the yolks and pound to a paste with an equal amount of the flesh of lobster, shrimp, anchovies or salmon. With this paste, seasoned to taste with oil, lemon juice, salt and pepper, fill the cups fashioned from the whites of the eggs, and arrange them around the tomatoes. Strew chopped shallot and sweet pepper over the endive. Mix equal portions of oil and vinegar, add salt and pepper to taste, and pour over the salad. Serve at once. Salmon Salad. (For evening company, or fish course at a dinner party . ) Ingredients. Hard-boi|led eggs. i pint of cooked peas. i teaspoonful of gelatine, French dressing. softened in one table- 2 slices of salmon, 2 inches spoonful of cold water. thick. I pint of string beans or Jelly mayonnaise, or fancy asparagus tips. butter. Capers. 63 Salads. Method. — Cut the eggs into halves lengthwise ; cut a thin slice from the round ends, that the pieces may be set upright ; dip lightly in the gela- tine dissolved over hot water, and arrange miroton fashion around an oval serving-dish. Set aside, that the eggs may become fixed in position. Mar- inate the vegetables, separately, with French dress- ing ; cook the salmon by the directions previously given ; remove the skin and cover the sides with jelly mayonnaise or fancy butter. When cold decorate with whites of eggs and capers. Use the trimmings from the eggs, and fix them in place by dipping in jelly mayonnaise. Set aside for the decorations to become fixed. Drain the vegeta- bles and arrange inside the border, higher in the centre. Lay the decorated slices of fish upon opposite sides of the mound, and serve either with or without mayonnaise. Halibut Salad. (For evening company, or fish course at a dinner party . ) Ingredients. A slice of chicken halibut, 3 slices of pickled beet. 3 inches thick. 1 teaspoonful of gelatine. 3 cups of cooked peas. Jelly mayonnaise, or green French dressing. butter. Hard-boiled eggs. Heart leaves of lettuce. 2 olives. Method. — Prepare the eggs and fasten to the plate as in salmon salad. Dip diamond-shaped 64 Fish Salads. pieces of pickled beet in the dissolved gelatine and place upon the front and top of each half of egg. Spread the edge of the fish, after removing the skin, with jelly mayonnaise, or green butter, and, when set, decorate with figures cut from the cooked white of an egg. With forcing-bag and tube shape a pattern around the upper edge of the fish. Place the fish in the centre of the crown or miroton of eggs, with the peas seasoned with French dressing around it ; cover the place from which the bone was taken with the centre of a bead of lettuce, cut in halves, and two fine olives. Serve with a bowl of mayonnaise. Shells of Fish and Mushrooms. Cut cold fish — salmon, halibut, lobster, etc. — into small cubes, mix with one-third in measure of cooked mushrooms, also cut small, and add for each cup of mushrooms and fish one tablespoon- ful of gherkins cut fine. Season with French dressing and let stand one hour ; then drain, and mix with jellied mayonnaise. Fill chilled shells with this preparation, rounding it on the top. Make smooth, and mask with jellied mayonnaise. Decorate with gherkins and the white of a hard- boiled egg cut in fanciful shapes, and with stars of mayonnaise. Oysters in Aspic Jelly. Parboil, drain, cool, and wipe dry one quart of oysters. Make a pint of mayonnaise sauce with aspic jelly and coat the well-dried oysters with 65 Salads. the sauce. Prepare a quart of chicken aspic. Dip in half-set aspic the white of egg, poached and cut in fanciful shapes, and small gherkins cut in thin slices, and decorate the bottom and sides of a charlotte or cylindrical mould standing in ice water. Pour in jelly to the depth of half an inch ; when set, arrange the oysters on it in a circle, one overlapping another ; pour in more jelly, and, when set, dispose upon it another circle of oysters. Continue this order until the mould is filled. When removed from the mould, gar- nish with chopped aspic and fans cut from gher- kins and lettuce. Serve with the remainder of the pint of mayonnaise. Oyster-and-Celery Salad. Parboil the oysters (heating them to the boiling- point in their own liquor), drain, and, if large, halve each ; marinate with a French dressing (i.e., toss the bits of oyster in oil enough to coat them nicely; then toss them in a little lemon juice, dust with salt and pepper, and set aside to become thoroughly chilled). When ready to serve, drain again and add about one-third as much in bulk of fine-chopped celery and one or two tablespoonfuls of pickled nasturtium seeds or capers ; then mix with mayonnaise or a boiled dressing. Serve on a bed of lettuce leaves. Cabbage, sliced as for slaw, may be used in the place of celery. Garnish with small pickles cut in thin slices and spread to re- semble a fan. 66 Fish Salads. Oyster-and-Sweetbread Salad. Cut a pair of cold cooked sweetbreads into cubes. Parboil one pint of oysters, drain, cool, and cut in halves ; marinate the sweetbreads and oysters with French dressing, and allow them to stand at least half an hour ; drain, mix with mayonnaise, and serve on a bed of lettuce or cress. Or, surround with a circle of chopped cucumbers seasoned with French dressing. Shrimp Salad in Cucumber Boats. Pare the cucumbers, which should be rather short, and cut them in halves lengthwise ; remove the seeds and steam until tender ; chill, and ar- range on lettuce leaves, or on a bed of watercress. Clean and marinate the shrimps. If large, divide into two or three pieces. Mix with mayonnaise and place in the cucumbers. Decorate with stars of mayonnaise and whole shrimps. Shrimp Salad with Aspic Border. Set a border mould in ice water ; dip hard-boiled eggs, cut in halves lengthwise and trimmed to fit the mould, in aspic jelly, and press against the sides of the mould alternately with small vegetable balls, or peas dipped in half-set aspic ; fill gradually the empty space in the mould with partly cooled jelly, adding vegetables here and there if desired. Dip in hot water and turn from the mould. Fill in the centre with lettuce, torn in pieces, and one pint of 67 Salads. shrimps, broken in pieces and dressed with French dressing. Smooth the mound and mask with jelly mayonnaise. Decorate with shrimps and small heart leaves of lettuce. Shrimp Salad with Aspic Border, No. 2. Decorate the sides of a ring mould, chilled, with hard-boiled eggs cut in halves, alternated with hearts of lettuce cut in halves ; dip the egg and lettuce in half-set aspic, and they will adhere to the sides of the mould. Then proceed as above. Shrimp Salad. Take the shrimps from the shells, reserve the most perfect for garnishing, and break the others into pieces ; marinate with French dressing. When ready to serve, drain, and mix with shredded let- tuce, or celery cut fine, and mayonnaise. Shape in a mound on a bed of lettuce leaves and mask with mayonnaise. Use capers or olives, chopped very fine, to mark out five or six designs on the mound; a scroll effect is always pretty. Fill in the designs with shrimps and the rest of the mound with capers, sifted yolks or chopped whites of cooked eggs ; or fill the designs with the capers or eggs and the rest of the mound with shrimps. Finish with a tuft of lettuce at the top. Scallop Salad. Soak the scallops in salted water (a tablespoon- ful of salt to a quart of water") one hour; rinse 68 Shell of Fish and Mushrooms (See page 65) Shrimp Salad in Cucumber Boat. (See page 67) Shrimp Salad, Border of Eggs in Aspic. (See page 68) Lobster Salad. (See page 70) Fish Salads. in cold water, cover with boiling water, and let simmer five or six minutes. Rinse again in cold water, drain, and when cold cut into slices. Cut white stalks of celery into small pieces. Mix the celery and scallops — half as much celery as scal- lops — with mayonnaise or boiled dressing, and shape in a mound. Mask the mound with a thin coating of mayonnaise. With large-sized capers outline a design on each of the four sides of the mound, fill these with whites of eggs, cooked and chopped fine. Ornament with figures cut from slices of boiled beets. Fill in the spaces around the designs with capers, and garnish with green celery leaves and white stalks of celery, fringed. Sardine Salad. I^ay the sardines upon soft paper, that they may be freed from oil. Scrape off the skin and remove the bones ; squeeze over them a little lemon juice. Arrange upon a bed of crisp lettuce leaves, or upon shredded lettuce, and dress with either French or mayonnaise dressing. Garnish with hard-boiled eggs cut in slices. Sardine Salad, No. 2. Arrange a pint of cold cooked fish, flaked, on a bed of lettuce leaves and cover with sardine dress- ing. Carefully split six selected sardines ; remove the bones and arrange the halves on the top of the salad, with the heads at the centre. Garnish with slices of lemon. (.9 Salads. Sardine-and-Egg Salad. Skin and bone a dozen sardines and put them in a mortar ; remove the shells from an equal number of hard-boiled eggs and cut them into halves crosswise, so as to form cups with pointed edges; put the yolks into the mortar with the sardines, add a tablespoonful, or less, of chopped parsley, a dash of pepper and salt, and work to a smooth paste ; moisten with salad dressing and season to taste with salt and pepper. Cut a thin slice from the ends of the egg cups, that they may be set upright on the serving-dish, and fill with the mixture, making it round on the top like a whole yolk. Arrange these on a bed of water- cress, or shredded lettuce, and sprinkle plentifully with French dressing. Lobster Salad. Cut lobster meat in dice and marinate with French dressing. Keep on ice until ready to serve, then drain carefully. Make cups of the inside leaves of lettuce, put a spoonful of the lob- ster meat in the centre of each cup, and press mayonnaise dressing through a pastry bag with star tube attached on the top of the lobster in each nest. Or, arrange the lobster in a mound on a bed of lettuce leaves, and mask the mound with mayonnaise. Finish the centre with a little bou- quet of the heart leaves of lettuce ; sift dried coral in a circle about it, and below that arrange circles 70 Fish Salads. of sifted yolk or chopped white of egg alternately with the coral. Garnish with the fans and feelers of the lobster. Or, arrange as before, then finish the centre with a bouquet of heart leaves of let- tuce and the head of the lobster. Garnish with stars of mayonnaise and fans from the tail. Lobster Salad Victoria. Cut the lobster meat into inch pieces; add one cucumber, peeled and cut in cubes, and four truffles, cut in thin slices and the slices in halves. Beat the creamy parts of the lobster smooth, then fold into one cup of mayonnaise dressing. Sprinkle the lobster, truffle, and cucumber with a little French dressing; mix lightly and turn on to a bed of lettuce leaves; dispose the cooked heads of a bunch of asparagus above, and the mayonnaise mixture above the asparagus; sift dried lobster coral over the whole. Lobster Salad, No. 3. Ingredients. 2 good-sized lobsters. 1 cup of milk. Lettuce. Lobster coral. Mayonnaise, or sauce tar- 1 tablespoonful of butter. tare. I yolk of egg. Lobster cutlets. 1 teaspoonful of lemon 2 tablespoonfuls of butter. juice. J£ a cup of flour. 2 cups of lobster meat. Salt and paprica. 3 c«ps of aspic jelly. Method. — Make a white sauce of the butter, flour, seasonings and milk ; add the coral and 7 1 Salads. butter, after pounding until smooth in a mortar, also the yolk of egg, beaten and diluted with the lemon juice, and the lobster meat chopped rather coarsely. When cold shape into cutlets, dust over with sifted coral, and insert a bit of feeler or claw into the small end of each. Pour a little aspic into a dish, and, when it sets, arrange the cutlets upon it a little distance apart ; pour over each a few spoonfuls of aspic, and when set cover with more aspic. When cold and very firm cut out the cutlets, giving a border of aspic to each. Marinate the flesh of the other lobster, cut into cubes, with French dressing ; pile in a mound on a bed of lettuce leaves. Insert a tuft of leaves in the top, and arrange the cutlets against the mound. Garnish with feelers and claws. Serve mayon- naise or sauce tartare with the salad. Lobster Salad in Ring of Aspic. Set a ring mould in ice water. In the bottom of the mould arrange pitted olives or pim-olas an inch apart. Dip figures, cut from slices of royal custard, or from cooked carrot or turnip, into liquid aspic, and place them on the sides of the mould, to which they will adhere ; dip large-sized capers (a larding- needle or skewer is of assistance in this work) in aspic and with them ornament the mould ; then fill with aspic and set aside to become fixed. When ready to serve, dip the mould in hot water and invert on a serving-dish. Cut the meat from two 72 Fist Salads. two-pound lobsters into small cubes. Season witb French dressing. Fill the open space in the aspic with the salad ; garnish the top with the feelers and delicate lettuce leaves, and arrange a wreath of lettuce leaves around the aspic. Stamp out rounds of bread ; stamp again with the same cutter to form crescents, spread delicately with butter, and then with caviare seasoned with a few drops of lemon juice, and dispose symmetrically on the lettuce. Mousseline of Lobster as a Salad. Chill timbale moulds in ice water ; dip thin slices of gherkins into half-set aspic, and arrange them symmetrically against the sides of the moulds, and brush over the decoration with aspic. Cut the claw meat of a two-pound lobster into small cubes ; chop fine, and pound the remaining meat in a mortar ; then add to it the liver and fat, and pass through a sieve. There should be about one cup. Simmer the shell in water to cover half an hour. Beat the yolks of three eggs, slightly, with one- fourth a teaspoonf ul of salt and a dash of paprica ; add one cup of the lobster liquor very gradually, and cook over hot water as a boiled custard. Re- move from the fire and add one-fourth a package of gelatine, softened in one-fourth a cup of cold lobster liquor, or chicken stock; strain over the sifted lobster meat and stir occasionally over ice water ; when it begins to set, add the lobster dice, and fold in carefully one cup of whipped cream. 73 Salads. Turn the mixture into the decorated mould, and, when set, turn out on to lettuce leaves. Deco- rate with the head, feelers and claws of the lob- ster. Serve with French or mayonnaise dressing. French dressing is preferable with so rich a mixture. Anchovy Salad. Ingredients. 8 salted anchovies, or Juice of half a small lemon. 12 bottled anchovies. French or mayonnaise 4 hard-boiled eggs. dressing, or i head of lettuce. Sauce tartare. Method. — If salt anchovies are to be used, soak them in cold water two hours, then drain, dry, and remove skin and bones ; divide the flesh into small pieces and squeeze the lemon juice over them. When ready to serve, arrange the lettuce leaves upon a serving-dish, stalk ends at the centre, cut the eggs in slices, mix with the bits of anchovies, and arrange upon the lettuce. Pour a French or mayonnaise dressing made with onion juice, or a sauce tartare, over the salad. Salad of Lettuce, Bamboo Sprouts, and Shrimps. Marinate a cup of shrimps, broken in small pieces, with three tablespoonfuls of oil, one tablespoonful of lemon juice, a dash of salt and pepper. Select the tender bamboo sprouts in a can, and cut them into small pieces of the shape desired. When ready to serve, dress these with salt, pepper, oil, 74 Bluefish Salad. (See page 75) Litchi Nut and Orange Salad. (See page 88) Moulded Salmon Salad. (See page 75) Salad of Shrimps and Bamboo Sprouts. Fish Salads. and lemon juice. Use three measures of oil to one of acid. Begin with the oil. Continue mixing and adding oil, until each piece is glossy. Then add the acid. Mix the prepared sprouts and the drained shrimps, and turn them onto a bed of let- tuce, cut in narrow shreds, and dressed with oil and acid. Decorate the salad with heart leaves of lettuce, whole shrimps, and hollow sections of bamboo, cut in thin slices. Bluefish Salad (excellent). Separate the remnants of a baked bluefish into flakes, discarding skin and bones. Set aside, cov- ered, until cold. About an hour before serving, sprinkle with salt and pepper and (for a generous pint of fish) the juice of a lemon. When ready to serve, dispose heart leaves of lettuce on the edge of a salad plate, and turn the fish into the centre, letting it come out over the stems of the lettuce leaves. Pour a boiled dressing over the top, and spread evenly (with a silver knife) over the fish. Put a tablespoonful of chopped pickled beet at the stems of each group of leaves, a ring of the beet near the top, and figures, cut from the beet, between. floulded Salmon Salad. Use a pound of salmon, fresh-cooked or canned. Remove skin and bone, and pick the flesh fine with a silver fork. Mix half a teaspoonful of salt, a teaspoonful of sugar, a teaspoonful of flour, half rs Salads. a teaspoonful of mustard, and a dash of paprica. Over these pour very gradually three-fourths a cup of hot milk and stir and cook over hot water ten minutes, then add one-fourth a cup of hot vinegar and two tablespoonfuls of butter creamed and mixed with the beaten yolks of two eggs ; stir until the egg is set, then add one level tablespoonful of granulated gelatine, softened in one-fourth a cup of cold water, and strain over the salmon ; mix thoroughly, and turn into a mould. When chilled serve with Cream Salad Dressing (page 27), to which half a cucumber, chopped fine and drained, has been added. Reserve a part of the dressing, omitting the cucumber, and use with slices of cu- cumber as a garnish. To prepare the cucumber, pare with a handy slicer and cut from it a section three-fourths an inch thick ; pare this round and round very thin and roll loosely to form a cup. Dispose this on the top of the fish and fill with dressing. (Use a pastry bag and tube.) Cut the rest of the cucumber in thin slices. 76 Easter Salad. (See page 86) Country Salad. ■ >Ajl Vj WM^p -,. yd^W*, w* 5 j| -,'-.-. ^ ~--»i |\ 11 fe ^B " /^^^K J ,.^:'-.^,-.. . ^*"«i Fruit and Grape Salad. Cheese Ramequins. (See page 106) Individual bouffle" of Cheese. (See page xo8) CHEESE DISHES SERVED WITH SALADS. Cheese Custard. (Mrs. Dimon.) Butter a baking-dish, put in a layer of bread cut in pieces one inch square with crust removed, sprinkle thin-sliced cheese over the bread, dust with salt and paprica, or a few grains of cayenne. Add other layers of bread and cheese, seasoning as before, using in all half a small loaf of bread, one cup of cheese and half a teaspoonful of salt. Beat two eggs slightly, add one pint of milk, and pour the mixture over the bread and cheese. Bake about half an hour in a moderate oven. Cheese Souffle. Cook together four tablespoonfuls of butter and two tablespoonfuls of flour, into which have been sifted one-fourth a teaspoonful, each, of soda and mustard and a few grains of cayenne. Add grad- ually half a cup of milk. When the sauce boils, remove from the fire and stir into it one cup of grated cheese (half a pound) and the yolks of three eggs, beaten until light. When well mixed, fold in the stiffly beaten whites of three eggs. io 5 Salads. Bake in a buttered pudding-dish, in a moderate oven, about twenty-five minutes, or in individual dishes, paper cases, or china shirring-cups, about twelve minutes. Serve at once from the dish or dishes. The souffle will ' ' stand up " a little better, if three-fourths a cup of milk be used in place of the half-cup as given, and half a cup of stale grated bread be added before the cheese ; but it will not be quite so delicate. Cheese Ramequins. Put four tablespoonfuls of butter and half a cup of water into a saucepan. When these boil, add half a cup of flour and a few grains, each, of salt and paprica ; cook and stir until the mixture cleaves from the pan. Turn into a mixing-bowl and beat in two ounces of grated Parmesan cheese ; then beat in, one at a time, two eggs. On a well- buttered baking -sheet shape the paste into flat circular pieces about an inch in diameter. Brush over the tops with beaten egg, diluted with one or two tablespoonfuls of milk or water, and put three or four dice of cheese on each. Bake about fifteen minutes. Serve very hot. Cheese Straws. Roll plain or puff paste into a rectangular sheet one-fourth an inch thick. Sprinkle one-half with grated cheese (any kind of cheese will do, but Parmesan is preferred) ; also add a few grains of cayenne and salt. Fold the other half over this 106 Cheese Dishes Served with Salads. and press the edges together closely. Fold again to make three layers, turn half-way round, pat and roll out to the thickness of one-fourth an inch. Sprinkle one half with cheese and proceed as before. Continue rolling and adding the cheese, until, to one cup and a half of flour, from half to a whole cup of cheese has been used. After the last rolling, cut into bands half an inch wide, or into rings and straws one-fourth an inch wide. The straws and bands should be four or five inches in length, and the rings large enough to hold three or four straws. Serve the bands piled in log-cabin style on a doylie-covered plate. If the paste be made expressly for the straws, the cheese and cay- enne may be mixed into the flour with the butter, thus diminishing time in making. Bake in a moderate oven until delicately browned. Gnochi a la Romaine. Melt four tablespoonfuls of butter; cook in it four tablespoonfuls, each, of cornstarch and flour and half a teaspoonful of salt, then add gradually one pint of milk. When thick and smooth stir in the beaten yolks of two eggs, add four tablespoon- fuls of grated Parmesan cheese, and spread on a buttered pan to cool. Just before serving, cut the paste in shapes, lay on a baking-sheet, and brown delicately in the oven. Cheese Balls. Mix together thoroughly one cup and a half of grated cheese, one tablespoonful of flour, one- 107 Salads. fourth a teaspoonful of salt and a few grains of cayenne ; then add the whites of three eggs, beaten stiff. Shape in small balls and roll in cracker crumbs, sifted or crushed to a fine meal ; fry in deep fat and drain on soft paper. Individual Souffles of Cheese, Iced. (See cut facing page 106.) Mix half a cup of grated Parmesan and one- fourth a cup of grated Gruyere cheese and one- fourth a teaspoonful of paprica with two-thirds a cup of chicken aspic, cold, but not set. Stir over ice water until just beginning to form, then fold into it one cup of whipped cream. Fasten strips of white paper around paper souffle cases, letting the strips rise an inch and a half above the cases, fixing in place with sealing-wax, mucilage, or a stitch. Fill the cases and the papers surrounding them with the cheese mixture, and set them in a pail or mould that is thoroughly chilled. Press the cover down over a paper, and pack in equal parts of ice and salt. I*et stand an hour. Before serving, remove the paper, sprinkle the tops with buttered crumbs, browned, and serve at once. Cheese Croquettes. (touraine.) Ingredients. 3 tablespooufuls of butter. i cup of mild cheese, cut in J^ a cup of flour. small cubes. % a cup of milk. % a cup of grated Gruyere Yolks of 2 eggs. cheese. Salt and cayenne to taste. 108 Cheese Dishes Served with Salads. Method. — Make a sauce of the butter, flour and milk ; add the yolks, slightly beaten, and beat thoroughly ; add the grated cheese, and, when melted, remove from the fire ; add the seasonings and cubes of cheese. Spread in a shallow pan to cool. Cut in any shape desired, dip in crumbs, then in egg, and again in crumbs ; fry in deep fat and drain on brown paper. Cheese Aigrettes. Ingredients. }£ a cup of water. A few grains of cayenne % a cup of butter. and salt. % a cup of flour. 2 ounces (J£ a cup) of grated 2 eggs, with yolk of a third. Parmesan cheese. Hot fat. Method. — Boil the water and butter, sift in the flour with the salt and cayenne ; stir and cook until the mixture cleaves from the side of the pan. When the mixture has slightly cooled, add the eggs, one at a time, beating in each egg thor- oughly before another is added. lastly, add the cheese. Drop, by teaspoonfuls, into hot fat and fry a golden brown. Drain on soft paper and serve piled on a folded napkin. Cheese d'Artois. Ingredients. 2 tablespoonfuls of butter. 2 ounces of grated Parme- White of 1 egg. san cheese. Yolks of 2 eggs. % a pound of plain or puff Salt and paprica. paste. 109 Salads. Method. — Cream the butter, beat in the eggs, and add the cheese with a few grains, each, of salt and paprica. Roll the pastry very thin and cut it into two rectangular pieces ; lay one of these on a baking-sheet and spread with the cheese mix- ture ; cover this with the second piece of pastry. Score with a knife in strips one inch wide and about three inches long, brush over with beaten egg, and bake about fifteen minutes. Cut out the strips while hot. Serve at once, or reheat before serving. Cheese Fritters. Slice thin half a dozen large tart apples (select apples that cook quickly), and prepare half as many thin slices of cheese. Beat up one or two eggs, and season with salt, mustard and pepper. Soak the cheese in the egg mixture, then put each slice between two slices of apple, sandwich style ; dip in the beaten egg, saute in hot butter, and serve hot. Salad of Lettuce with Cheese and Vegetable Macedoine. Mix together a ten-cent cream cheese, a canned pimento (red) cut in tiny cubes, one-fourth a cup of small green string beans, cut in cubes, five olives, chopped fine, and enough cream to hold the mixture together. When thoroughly mixed, use a piece of paraffine or confectioner's paper to han- dle and give the mixture the original shape. I,et Pineapple Cheese and Crackers. Salad of Lettuce with Cheese and Vegetable Macedoine. (See page no) o IS C/3 Cheese Dishes Served with Salads. stand in a cold place, wrapped in the paper, until ready to serve, then dispose in the centre of a salad dish, lined with lettuce leaves, dressed with French dressing. Slice the cheese with a silver knife be- fore sending to table. At luncheon, mayonnaise may be served in a dish apart. Palmerston Eclairs. Prepare "chou paste" page 140. Add to the hot paste half a teaspoonful of paprica and half a cup of grated cheese. Bake, in strips three inches long, one inch wide, on buttered tins. Cut down one side and fill with cheese custard mixture. Cheese Custard Mixture. 3 tablespoonfuls butter. 1% cups milk. 3 tablespoonfuls flour. 2 egg yolks. % teaspoonful salt. % cup grated cheese. % teaspoonful paprica. % cup cream, beaten firm. Make a sauce of the butter, flour, seasonings and milk, add the yolks, beaten and mixed with the cheese. When cold add the cream. Lettuce-and-Roquefort Cheese Salad. Dispose a carefully washed-and-dried head of lettuce in a salad bowl and sprinkle over about one-third a cup of roquefort cheese, cut (or broken with a silver fork) into tiny cubes. Rub a bowl with the cut side of a clove of garlic ; put in half Salads. a teaspoonful of salt and half a teaspoonful of pa- prica, then four tablespoonfuls of chili sauce ; mix thoroughly, then gradually beat in seven or eight tablespoonfuls of olive oil and pour over the lettuce and cheese. Serve at once. Phrt II. SANDWICHES. Socrates brought Philosophy from the clouds, but the Englishmen have dragged her into the kitchen. — Hbgbi.. Homer never entertained either guests or hosts with long speeches till the mouth of hunger be stopped. — Sir Phiwp Sidney. SANDWICHES. A pale young man, with feeble whiskers and a stiff white neckcloth, came walking down the lane en sandwich — having a lady, that is, on each arm. — Thackeray (" Vanity Fair"). The term " sandwich," now applied to many a fanciful shaped and encased dainty, was formerly used in speaking of ' ' two slices of bread with meat between." In this sense, the word had its origin, about the end of the eighteenth century, from the fact that the fourth Earl of Sandwich was so in- fatuated with the pleasures and excitement of the gaming-table that he often could not leave it long enough to take his meals with his family ; and, on such occasions, a butler was despatched to him bearing " slices of bread with meat between." The fillings of savory sandwiches may be placed between pieces of bread, crackers, pastry, chou paste or aspic jelly. When preparing sweet sand- wiches, these same materials may be used, as also lady -fingers (white or yellow) , macaroons or sweet wafers. Bread for Sandwiches. As a rule, bread for sandwiches should be twenty-four hours old ; but fresh bread, which is more pliable than stale, is better adapted to this use, when the sandwiches are to take the form of "5 Sandwiches. rolls or folds. When stale bread is used for rolls or folds, they must be ribbon-tied ; or tiny Japan- ese toothpicks may be made to keep them in shape. The bread may be yeast or peptic bread. It may be white or brown. It is not even essential that the two bits of bread be of the same kind ; Quaker, rice, whole-wheat, rye or graham bread is interchangeable with white or brown bread. After selecting your loaf or loaves, slice in even, quarter-inch slices ; then cut in squares, triangles or fingers, or stamp with a round or fanciful- shaped cutter. Cutters can be obtained in heart, club, diamond and spade shape, also in racquet shape. Do not spread butter or filling upon the bread before it is cut from the loaf and into shape. When so treated, the butter or filling on the ex- treme edge of the bread is liable to soil the fingers or gloves that come in contact with it. Cream the butter, using a small wooden spoon for the purpose, and then it can be spread upon the most delicate bread without crumbling. The Filling. Anything appropriately eaten.with the covering may be used for the filling of a sandwich. In meats, salted meat takes the lead in popular favor ; when sliced the meat should be cut across the grain and as thin as possible, and several bits should be used in each sandwich, unless a very small, aesthetic sandwich be in order. Tongue 116 The Filling. and corned beef, whether they be used in slices or finely chopped, should be cooked until they are very tender. When corned beef or ham is chopped for a filling, the sandwich is much improved by a dash of mustard ; Worcestershire or horseradish sauce improves a filling of roast beef or boiled tongue ; while chopped capers, tomato sauce, cat- sup or a cold mint sauce is appropriate in sand- wiches made of lamb ; celery salt, when the filling is of chicken or veal, and lemon juice, when the principal ingredient is fish, are en rapport. The flavor of a few drops of onion juice is relished by many in any kind of fish or meat sandwich, while others would prefer a few grains of fine-chopped parsley. When salad sandwiches are to be prepared, chop the meat or fish very fine and mix it with the salad dressing. Celery, cabbage, cress, cucumbers, to- matoes or olives may be chopped and added to the meat with the dressing. When lettuce is used, the leaf is served whole, the edges just appearing outside the bread. Any one of these vegetables, combined with a salad dressing, makes a delicious sandwich without meat or fish. When desired, other well-prepared sauces may be used in the place of salad dressings. Fillings of uncooked fruit may be used ; but, in the case of dried fruits, it is preferable to stew until tender, after the fruit has been finely chopped. Pineapple, lemon or orange juice may be added at pleasure. Sand- wiches prepared from entire-wheat bread, with fig Sandwiches. or date fillings, are particularly wholesome for the children's luncheon basket. When a particularly aesthetic sandwich is de- sired, wrap the butter that is to be used in spread- ing the bread in a napkin, and put it over night in a jar, on a bed of violets or rose petals ; strew more flowers over the top and cover the jar tightly. If meat or fish is to be used as the basis of the sand- wich, substitute nasturtium leaves and blossoms, or sprigs of mignonette, for the former flowers. Fancy butter makes an attractive filling for a sandwich ; it has also the merit of being less often in evidence than many another filling. Sandwiches, except when vegetables and dress- ings are used, may be prepared early in the day, placed in a stone jar, covered with a slightly dampened cloth, and set away in a cool place until such time as they are wanted. Or, they may be wrapped in paraffine paper. Still, when conven- ient, it is preferable to have everything in readi- ness, and put the sandwiches together just before serving. Garnish the serving-dish with parsley, cress, celery plumes, slices of lemon, barberries and leaves, or fresh nasturtium leaves and blossoms. Beverages Served with Sandwiches. Coffee heads the list of beverages most accept- ably served with sandwiches. Tea comes next. Cocoa and chocolate are admissible only with the dainty, aesthetic varieties, in which fruit or some kind of sweetmeat is used. 118 SAVORY SANDWICHES. " Hail, wedded nourishment ! " Ham-and-Tongue Sandwiches. Chop two parts of cold tongue and one part of cold ham (one-fourth as much fat ham as lean) very fine ; pound in a mortar, and season with paprica and a little mixed mustard. Spread butter on one piece of bread, the meat mixture on the other, and press the two pieces together. Ham-and-Egg Sandwiches. Chop the ham and pound smooth in a mortar; pass the yolks of hard-boiled eggs through a sieve ; mix the yolks with an equal amount of mayonnaise dressing. Butter one piece of bread lightly and spread with the ham, spread the other piece with the egg and dressing, and press the two together. Corned-Beef Sandwiches. Chop the cold meat very fine, using one-fourth of fat meat. Work into the meat French mustard, or any ' ' made ' ' mustard, to taste, and prepare the sandwiches in the usual way. Boston brownbread combines well with this preparation. 119 Sandwiches. Tongue-and-Veal (or Chicken) Sandwiches. Use a little less of the chopped tongue than of the other kind of meat, and one-half as much chopped celery as meat. Mix with salad dressing. Spread one piece of bread with butter, the other with the mixture, and press together. Celery Sandwiches. Chop crisp celery very fine and mix with salad dressing. Spread one piece of bread with butter, the other with a thin layer of the mixture. With a sharp knife split open the round stems of celery tips and put them between the bread, so that the tips will just show on the edges. Tie with narrow ribbon, light-green in color. Sardine Sandwiches. Use, in bulk, equal parts of yolks of well-cooked eggs, rubbed to a smooth paste, and the flesh of sardines, freed from skin and bones and pounded in a mortar ; season to taste with a few drops of tobasco sauce and lemon juice, and spread as usual. Crackers may be used in the place of bread, if the sandwiches be prepared just before using, otherwise the crackers lose their crispness. Garnish with slices of lemon and parsley. Caviare Sandwich Rolls. To each two tablespoonfuls of caviare add ten drops of onion juice and a few drops of lemon juice, 1 20 Savory Sandwiches. and mix together thoroughly. Remove the crust from a fresh, moist loaf of bread, cut in thin slices, spread each slice very delicately with butter and the caviare mixture, roll up in a roll and tie with ribbon one-fourth an inch wide, or pin with Chinese toothpicks. The bread should not be more than twelve hours old. If fear be lest the bread will not be sufficiently moist to roll, wrap the loaf, when taken from the oven, in a damp cloth and then in a dry one ; keep in this fashion until ready for use. Russian Sandwiches. Slightly butter thin slices of bread; moisten fine-chopped olives with mayonnaise dressing and spread upon the buttered slices ; spread other slices with Neufchatel, or any cream cheese, and press together in pairs. Mushroom-and-Lobster Sandwiches. Saute" the caps of half a pound of mushrooms in a little butter about five minutes, adding half a sliced onion if desired. Cover with highly sea- soned stock and let simmer until very tender ; chop and press through a sieve, and, if very moist, re- duce to the consistency of a thick puree. Add an equal quantity of lobster meat pounded smooth in a mortar. Season to taste with salt, pepper, lemon juice and, if desired, tomato catsup. When cool use as any filling. 121 Sandwiches. Cheese-and-English- Walnut Sandwiches. Ingredients. J£ a pound of grated cheese. 2€ a pound of English wal* }& a pound of butter. nut meats, sliced. Salt and paprica to taste. Method. — Work the butter to a cream, add trie seasonings and the grated cheese gradually ; then mix in the nuts, which should be sliced very thin. Spread the mixture upon bits of bread and press together in pairs. Particularly good made of brownbread and served with a simple vegetable salad ! Egg-and-Spinach Sandwiches. Use cold boiled spinach, which when hot was chopped very fine or pressed through a colander, and sifted yolks of well-cooked eggs. Mix the spinach with sauce tartare and spread on one bit of bread, spread the other with butter and sifted yolk of egg ; press together. Garnish the serving- dish with parsley and cooked eggs cut in quarters lengthwise. Cress-and-Egg Sandwiches. Pick the leaves from fresh cress, chop or break apart, season with French dressing, and proceed as above. Imitation Pate'-de-Foie-Gras Sandwiches. Chop half an onion and saut6 in a little butter ; when delicately browned, add five or six chicken livers and saute' them on both sides. Cover with Savory Sandwiches. well-seasoned chicken stock and let simmer until tender. Mash the livers fine with a wooden spoon and press them through a sieve ; season with salt, paprica, mustard, or a dash of curry powder. Press into a cup, pour melted butter over the top, and set away in a cool place. When ready to serve, remove the butter and prepare the sandwiches after the usual manner. Chicken Rolls. Ingredients. 4 ounces from the breast of A few grains of cayenne. chicken (% a cup). I teaspoonful of anchovy 4 ounces of braised tongue. paste. % a teaspoonful of celery 4 tablespoonfuls of mayon- salt. naise or boiled dressing. Method. — Chop the meat and pound to a paste in a mortar ; add the seasonings and mix well. Remove the crust from a loaf of moist bread ; cut in very thin slices, trim each slice into a rectangu- lar shape, spread lightly with soft butter and then with the mixture. Roll the slices and tie them with ribbon. Omit the anchovy paste, if desired. Epicurean Sandwiches. Cream four tablespoonfuls of butter and one teaspoonful of mustard. Press the yolks of four hard-boiled eggs through a sieve and add them to the butter and mustard. Then add four boned anchovies, four small pickles, a teaspoonful of chives and a sprig of tarragon, chopped together until fine. Cut stale bread in fingers or other 123 Sandwiches. fanciful shapes, and spread with the mixture. Press two pieces together. Sardine or Anchovy Sandwiches with Canapes. Pound the flesh of the fish with the sifted yolks of two hard cooked eggs, in a wooden bowl, to a smooth paste. Season with paprica, chopped pi- mentos, and truffles; add one-fourth the bulk of thick cream beaten firm and salt and paprica as needed. Use for sandwiches. Garnish the plat* of sandwiches with three or four canapes. For these toast the halves of Boston crackers; when cold spread with the fish-mixture, rounding it slightly to a dome shape; make smooth with a silver knife, and draw the knife through the center of the surface to make a design; fill this with chopped truffles and set a few bits of pimento on the edge. Lobster Fingers. Chop lobster meat very fine ; season to taste with French dressing. Cut the bread in pieces about four inches long and an inch and a half wide. Finish as usual. Garnish with parsley and the slender feelers of the lobster. Tower of Babel. Pile a variety of sandwiches in form of a pyramid (use bread of different colors) . Arrange a garnish of parsley and radish rosebuds around the base, 124 Savory Sandwiches. and on the top a few sprigs of parsley, or celery plumes. Nasturtium Folds. Flavor the butter with nasturtium leaves and blossoms, and with it spread a thin slice of moist bread, which is longer one way than the other. Press fresh nasturtium leaves and blossoms upon the butter and fold one half over the other. Harlequin Sandwiches. Spread a bit of brownbread with butter and French mustard, and a bit of white bread, cut to fit the former, with butter and cheese creamed together. Finish as usual. Harlequin Sandwiches, No. 2. Spread the brownbread with butter and cheese creamed together, and the white bread with butter, then with cucumber, chopped fine and seasoned with French dressing, to which a few drops of onion juice have been added. Beet-and-Cream-Cheese Sandwiches. Spread one piece of bread with cream cheese, the other with beets that have been chopped very fine and seasoned with French dressing. Peanut Sandwiches. Chop freshly roasted peanuts very fine; then pound them in a mortar until smooth ; season with salt and moisten with thick cream. "5 Sandwiches. Peanut Sandwiches, No. 2. Mix the prepared peanuts with mayonnaise dressing. Butter two pieces of bread ; spread one with the peanut mixture, the other with shredded lettuce, and press the two together. Shad-Roe-and-Yellow-Butter Sandwiches. Ingredients. % a pound of butter. % a teaspoonful of paprica. Sifted yolks of 4 eggs. 4 drops of tobasco sauce. 1 set of shad roe, cooked, 2 teaspoonfuls of very fine- pounded in a mortar and chopped capers, sifted. Method. — Cream the butter and add the other ingredients gradually. Prepare as usual. Green-Butter Sandwiches. Ingredients. J£ a pound of butter. 6 anchovies. % a peck of spinach. 2 teaspoonfuls of very fine- 2 tablespoonfuls of very chopped capers, fine-chopped parsley. Method. — Boil the spinach, drain thoroughly, and press through a piece of muslin. Beat the butter to a cream with a wooden spoon ; beat into the butter enough of the spinach pulp to give the required tint of green. Wipe the oil from the anchovies, remove the backbone, and pass through a hair sieve ; then add to the colored butter, a little at a time ; add also the parsley and capers ; chill slightly and use as a filling for sandwiches. These butters are used also to mask or decorate cooked fish for " cold service." 126 v ;^T""-* Chicken Salad Sandwiches. (See page 127) Halibut Sandwiches with Aspic. (See page 128) Sandwiches cut with Doughnut Cutter. Kaiser Rolls, with Dough and Cutter for Shaping. (See page 142) Savory Sandwiches. Chicken-Salad Sandwiches. (Chou-paste boxes.) (See cut facing page 126.) Bake chou paste in long, slender shapes, like eclairs, but narrower and shorter; when cold split apart on the ends and one side and fill with chicken salad. Put the top back in place, after inserting a celery plume at each end. Garnish the serving-dish with celery leaves and pim-olas or olives. Serve other salads in the same way. Mosaic Sandwiches. Cut the bread, white, brown and graham, as thin as possible, and use four or five pieces in each sandwich, putting them together so that the colors will contrast. Either butter or other filling is admissible. Chicken-and-Nut Sandwiches. Chop fine the white meat of a cooked chicken and pound to a paste in a mortar. Season to taste with salt, paprica, oil and lemon juice and spread upon thin bits of bread. Spread other bits of bread, corresponding in shape to the first, with butter; press into the butter English walnuts, pecan nuts or almonds, blanched and sliced very thin. Press corresponding pieces together. Aspic Jelly for Sandwiches. Soak one box (two ounces) of gelatine in one cup of cold chicken liquor until thoroughly softened. Add to three cups of chicken stock, seasoned with 127 Sandwiches. vegetables and sweet herbs according to directions previously given, also the crushed shell and white of one egg, and proceed as for aspic jelly. Turn the liquid jelly into rectangular pans, having it three-eighths of an inch or less in thickness, and set aside in a cool place to harden. When ready to serve, dip the pan in hot water an instant, and turn the jelly on to a paper. With a thin, sharp knife cut the jelly into squares or diamonds, or dip a cutter into hot water and stamp out into hearts or clubs. Lobster Sandwiches with Aspic. Chop the lobster fine, mix with mayonnaise dressing to taste, spread upon a bit of aspic, cover with a crisp lettuce leaf, and above this place another piece of aspic spread with the lobster mixture. Serve at once. Halibut Sandwiches with Aspic. After the aspic is poured into the pans, sprinkle upon it some fine-cut Spanish pimentos. When ready to serve, prepare as lobster sandwiches with aspic, using fish in the place of lobster, and, if desired, sauce tartare in the place of mayonnaise. Shrimps, salmon or other fish, chicken, veal, tongue, sweetbreads, etc., may be used either with lettuce or with chopped celery, cress, cucumbers, etc. Or the vegetables may be used without either fish, flesh or fowl. 128 Savory Sandwiches. Club Sandwiches. (Steamer Priscilla style.) Have ready four triangular pieces of toasted bread spread with mayonnaise dressing ; cover two of these with lettuce, lay thin slices of cold chicken (white meat) upon the lettuce, over this arrange slices of broiled breakfast bacon, then let- tuce, and cover with the other triangles of toast spread with mayonnaise. Trim neatly, arrange on a plate, and garnish with heart leaves of lettuce dipped in mayonnaise. Wedding Sandwich Rolls. Wrap bread as it is taken from the oven closely in a towel wrung out of cold water, cover with several thicknesses of dry cloth and set aside about four hours ; then cut away the crust, and with a thin, sharp knife cut the loaf or loaves in slices as thin as possible and spread with butter, and, if desired, thin shavings of meat, potted meat or chopped nuts ; roll the slices very closely and pile on a serving-dish. The riilwaukee Sandwich. Ingredients. 2 thin rounds of white bread. Horseradish. I thin round of graham or rye Lettuce. bread. 4 small sweet pickles. 4 large oysters, broiled or fried. 4 small radishes. Breast of cooked chicken, or tur- Slice of lemon. k e y_ i tomato, skin removed. Two slices of crisp bacon. Tartare sauce. 129 Sandwiches. Dip the bread in beaten egg, seasoned with salt and saute to a rich brown in hot butter. Roll the oysters in grated bread crumbs (centre of the loaf) and broil them, or "egg and bread " them, and fry in deep fat. I,ay the first slice of bread on a plate over two or three lettuce leaves, put the oysters on the bread, a grating of horseradish on each oyster ; cover with the graham or rye bread ; on this lay the chicken or turkey cut in thin slices, season with salt and pepper, put on the bacon, and cover with the other slice of bread. On top of the sandwich lay a slice of lemon cut square, and about this dispose the pickles and radishes, to form a star. Serve the tomato on a lettuce leaf at the side. Cut out the hard centre from the tomato and fill the opening with sauce tartare. In making this sauce, add to mayonnaise or boiled dressing, onion, olives, sweet pickles and celery, chopped fine and squeezed dry in a cloth. Lettuce, Cream Cheese-and-Pimento Sandwiches. Remove two pimentos from a can, rinse in cold water and wipe dry on a cloth. Chop the pimen- tos. Work half a pound of cream cheese with a wooden spoon, then mix the pimentos through it. With a doughnut cutter stamp out rings of bread from slices of stale (baked twenty-four hours) bread. Spread these with chili-sauce salad dress- ing and then with the cheese mixture. Set a leaf of lettuce between each two rounds, to show through the hole in the center of the bread. Serve at once. 130 SWEET SANDWICHES. In the name of the Prophet — figs ! — Horace Smith. Fig Sandwiches. Chop one-fourth a pound of figs very fine, add one-fourth a cup of water, and cook to a smooth paste ; add, also, one-third a cup of almonds, blanched, chopped very fine and pounded to a paste with a little rose-water, also the juice of half a lemon. When cold spread the mixture upon lady-fingers or cakelets, white or yellow, press another above the mixture, and serve upon a handsome doylie-covered plate. Raisins, dates or marmalade may be used in the place of the figs. The marmalade, of course, requires no cooking. Bread may be used in the place of the cake. French Fruit Sandwiches. Chop the fruit very fine ; use a mixture of cher- ries, plums, pineapple and angelica root ; moisten with wine, orange or lemon juice. Use lady-fin- gers or bread for the covering. If bread is used, spread lightly with butter ; if cake be your choice, spread very lightly with marmalade. Use just »3i Sandwiches. enough butter or marmalade to keep the cover- ings together. Date-and-Ginger Sandwiches. Chop the dates and preserved ginger ; moisten with syrup from the ginger jar and a little lemon juice ; cook as above, and use with bread or lady- fingers. Preserved ginger may be used alone and Rrithout cooking. Rose-Leaf Sandwiches. Flavor the butter with rose petals according to the directions previously given. Spread both bits of bread lightly with it and put upon them three or four candied rose petals. If lady-fingers are used, brush them over with white of egg and sugar mixed together. Use but little sugar — just enough to hold the fingers together. The Turkish rose petals that come in little jars are particularly dainty, and adapted to this purpose. Garnish the dish on which they are served with rosebuds and leaves. Violet Sandwiches. Prepare in the same manner as in the last num- ber, substituting candied violets for the rose petals, and violets with green leaves for a garnish. Honey Sandwiches. Spread one bit of white bread with honey pressed from the comb with a wooden spoon, the other bit 132 Sweet Sandwiches. with butter. Garnish with white clover blossoms and leaves. Puff-Paste Sandwiches. Roll puff paste very thin (about one-eighth of an inch) , cut in fanciful shapes and bake to a deli- cate brown ; add chopped almonds to rich straw- berry preserves, or peach marmalade, and spread the mixture between each two bits of pastry. Pineapple Sandwiches. Ingredients. i cup of pineapple juice and % a cup of sugar, pulp. Juice of half a lemon. Lady-fingers. Method. — Cook the pineapple, sugar and lemon juice until thick ; let cool, and spread upon lady- fingers or sponge drops. Press together in pairs and serve. Whipped-Cream Sandwiches. Ingredients. i cup of heavy cream. ^ a teaspoonful of vanilla J^ a cup of powdered sugar. -extract. Lady-fingers. Method. — Add the sugar and extract to the cream and beat until solid ; let chill, then spread quite thick upon lady-fingers or sponge drops. Whipped-Cream Sandwiches with French Fruit. Soak half a cup of fine-cut candied fruit in wine an hour or more. Prepare the cream as above, *33 Sandwiches. and sprinkle the same with the fruit before putting the sandwiches together. Fruit Jelly for Sweet Sandwiches. Ingredients. i box of gelatine (2 ounces). I cup of sugar. 1 cup of cold water. \% cups of orange juice. I cup of boiling water. J^ a cup of lemon juice. Method. — Soak the gelatine in the cold water and dissolve in the boiling water ; add the sugar and strain ; when cold add the orange and lemon juice. Mould in sheets three-eighths of an inch thick. Claret Jelly for Sweet Sandwiches. Substitute claret for the orange juice and pre- pare as above. Do not omit the lemon juice. Fruit or Claret Jelly Sandwiches with Nuts. Slice blanched English walnuts and pecan nuts or almonds very thin, and stir into whipped cream. Stamp out shapes from the jelly. Spread one piece with the cream and nuts and cover with a second piece of jelly. With French Fruit. Substitute candied fruit for the nuts and proceed as above, or use nuts and fruit together. x 34 Wedding Sandwich Rolls. (See page i 2 g) Club Sandwich. (See page 129) Boston Brown Bread. (See page 138) Bread cut for Sandwiches. Sweet Sandwiches. Cupid's Butter Sandwiches. Ingredients. The yolks of 4 hard-boiled 1 teaspoonf ul of orange juice. A grating of orange rind. I cup of butter. Angel cakelets or slices of angel % a cup of powdered sugar. cake. Cream the butter, gradually add the yolks of eggs, passed through a potato ricer or sieve, the sugar and orange juice. Spread upon thin slices of angel cake, prepared for sandwiches, or upon angel cakelets or fingers ; press two slices to- gether and serve at once. If allowed to stand any length of time, keep covered and in a cool place. Cheese-and-Bar-le-Duc Currant Sandwiches. Spread wheat bread, prepared for sandwiches, with cream cheese ; put two or three currants and a little syrup on each piece of bread, and press two pieces together. These may be varied by using sliced maraschino cherries. Either the currants or sliced cherries with a little of the syrup may be mixed with the cheese and then spread upon the bread. Bar-le-Duc currants are imported from France in tiny glasses. The seeds have been re- moved from the currants, which are cooked in honey. I3S Sandwiches. Hunter's Sandwich (Switzerland) . Spread fresh bread, cut in thin slices, with fresh butter ; over this spread a layer of Brie or other cream cheese, and over the cheese spread a layer of honey. Press two similarly shaped pieces together and serve at once. Hunter's Sandwich (Ellwanger). Prepare as above, substituting maple syrup (or sugar) for the honey. Date Bread, Cream Cheese-and-Lettuce Sandwiches. Cut the bread in thin slices and shape as desired; spread one bit of bread with butter, another bit with cream cheese, set a heart leaf of lettuce be- tween and press together. Chopped nuts may be stirred into the cheese. One Loaf Date Bread. 1 cup scalded and cooled >£ a teaspoonful salt. m ilk. 3^ a cup molasses or sugar. y % cake compressed yeast (at 1 cup cleaned dates, chopped. night). 2 cups whole wheat flour. White flour to knead. 136 BREAD AND CHOU PASTE. She needeth least, who kneadeth best, These rules which we shall tell ; Who kneadeth ill shall need them more Than she who kneadeth well. — F.F. Two Loaves of Wheat Bread. To two cups of scalded milk or boiled water, in a mixing-bowl, add two tablespoonfuls of sugar, one teaspoonful of salt, and, when the liquid becomes lukewarm, one yeastcake dissolved in half a cup of water, boiled and cooled. With a broad-bladed knife cut and mix in enough well-dried flour, sifted, to make a stiff dough (about seven cups) . Knead until the dough is elastic ; cover, and set to rise in a temperature of about 70° Fahr. When the dough has doubled in bulk, ' ' cut down ' ' and knead slightly without removing from the mixing- bowl. When again double in bulk, shape into two double loaves and set to rise in buttered pans ; when it has risen a third time, bake one hour. Entire-Wheat Bread. Use the preceding recipe without change other than in kind of flour and two additional table- spoonfuls of sugar. *37 Bread and Chou Paste. Rice Bread. Add three-fourths a cup of rice, cooked until tender and still hot, and, also, two tablespoonfuls of butter, to the milk or water in the first recipe. Other cereals, as oatmeal or cerealine, may be used instead of rice. Salad Rolls. Make a sponge with one cup of milk, one yeast- cake dissolved in one-fourth a cup of milk, and about one cup and a half of flour ; beat thoroughly, cover, and set to rise in a temperature of about 70 Fahr. "When light add half a teaspoonful of salt, one-fourth a cup of melted butter, and flour enough to knead. Knead until elastic. Set to rise in a temperature of 70 Fahr. When doubled in bulk, cut down and shape into small balls. Set to rise again, covered with a cloth and a drip- ping-pan. When light press the handle of a small wooden spoon deeply across the centre of each ball, brush with butter and press the edges together. Set the rolls close together in a baking-pan, after brushing over with butter the points of contact. Boston Brownbread. Sift together one cup, each, of yellow corn meal, rye meal and entire-wheat flour, one teaspoonful of salt and three teaspoonfuls of soda. Add three- fourths a cup of molasses and one pint of thick, sour milk. Beat thoroughly, and steam in a cov- ered mould three hours and a half. The quantity 138 Sandwiches. here given may be steamed in four baking-powder boxes in two tours. Baking-Powder Biscuit. Pass through the sieve two or three times four cups of flour, one teaspoonful of salt, and, for each cup of flour, two level teaspoonfuls of baking- powder. With the tips of the fingers work into the flour one-third a cup of butter. When the mixture looks like meal, mix in gradually nearly one pint of milk, cutting the dough with a knife until well mixed. When it is of a consistency to handle, turn out on to a well-floured board, toss with the knife in the flour, then pat out into a sheet half an inch thick, and cut into rounds. Let the heat of the oven be moderate at first, and in- crease after the dough has risen. Bake about fifteen minutes. Sandwich Biscuit. Prepare the dough as above, roll to about three- eighths an inch in thickness, and cut into rounds. Spread one half of these with softened butter, and press the others, unbuttered, upon them; bake fifteen or eighteen minutes. Pulled Bread. ( To serve with simple salads and cheese.) Remove the crust from a fresh loaf of French bread. Gash the loaf at the ends and pull apart into halves ; then cut the halves and pull apart i39 Bread and Chou Paste. into quarters. Repeat until the pieces are about the thickness of breadsticks. Put on a rack in a dripping-pan, and dry out tb c moisture in a slow oven ; then brown delicately. Keep in a dry place (a tin box is suitable) and reheat in the oven before serving. How to Give Rolls and Bread a Glossy, Brown Crust. A short time before removing from the oven, brush over the top of each loaf or roll with beaten yolk of egg, diluted with a little milk, or with a little sugar dissolved in milk, or with thin starch. Chou Paste. Put a saucepan with half a cup of butter and one cup of boiling water over the fire. When the mixture boils, beat into it one cup of flour. When the dough cleaves from the sides of the saucepan, turn into a bowl and beat in, one at a time, three large or four small eggs. To Boil Salted Meats: Ham, Tongue, Etc. Cover the meat with cold water and bring the water slowly to the boiling-point ; let boil five minutes, then slightly bubble until the meat is tender. To Boil Chicken, Lamb and Other Fresh Meat. Cover the meat with boiling water, let boil rapidly five minutes, then keep the water just 140 Sandwiches. below the boiling-point, or just "quivering" at one side of the saucepan, until the meat is tender. When the meat is about half cooked, add a tea- spoonful of salt for each quart of water. Potted Meat and Pish for Sandwiches. Ingredients. i pound of tender cooked 2 ounces of butter (J^acup). meat or fish (2 cups). Mace and anchovy essence, 2 ounces of fat cooked meat if desired. (J^ a cup). Pepper and salt. Method. — Chop the meat or fish very fine, then pass through a puree sieve ; cream the butter and with a wooden spoon work it into the meat or fish; add seasonings to taste, press the mixture solidly into small jars or cups, and pour melted butter to the depth of one-fourth an inch over the top of the meat. Set aside in a cool place. Kinds of Meat and Fish for Potting. Ham, fat and lean; either chicken, veal or tongue, with bacon ; chicken and ham, mixed, fat ham; chicken and tongue, mixed, with bacon; veal and ham, mixed, with fat ham; roast beef and corned beef, mixed, with fat of either, or bacon; finnan-haddie and bacon; salmon, cod, haddock, bluefish, etc., with bacon, or with double the amount of butter. 141 Bread. Kaiser Rolls. (To serve with Salads.) Soften a cake of compressed yeast in one-fourth a cup of boiled water, cooled to a lukewarm tem- perature, and stir in about three-fourths a cup of flour or enough to make a dough that may be kneaded. Knead the little ball of dough until it is smooth and elastic. Then make a deep cut across the dough in both directions. Have ready two cups of boiled water, cooled to a lukewarm temperature, and into this put the ball of dough. It will sink to the bottom of the dish, but will gradually rise as it becomes light. In about fifteen minutes it will float upon the water, a light, puffy "sponge." Into this water and sponge stir a teaspoonful of salt, four tablespoon- fuls of melted shortening and between six and seven cups of flour. Knead or pound the dough about twenty minutes. I,et rise, in a temperature of about 70 degrees F., until the mass is doubled in bulk. Divide into pieces weighing about three ounces each. (There should be about fourteen pieces.) Shape these into balls. Set these in but- tered pans, some distance apart. Cover and let be- come light. Press a ' ' Kaiser Semmeln ' ' cutter down into the top of each roll and give it a slightly rotary motion ; brush over the tops generously with melted butter, and set to bake at once in a hot oven. Bake twenty or twenty-five minutes. When nearly baked, brush over with the beaten white of an egg, and return to the oven to finish baking. 142 BEVERAGES SERVED WITH SANDWICHES. Towards eve there was tea (A luxury due to Matilda) and ice, Fruit and coffee. ... — Meredith's " Lucile." Come, touch to your lips this melting sweetness, Sip of this nectar, — this Java fine, — Whose tawny drops hold more completeness Than lurks in the depths of ruby wine. — /. M. L. Filtered Coffee. Ingredients. % a cup of coffee, ground About 3 tablespoonfuls of very fine. cream. 3 cups of boiling water. About 6 tablespoonfuls of About 6 blocks of sugar. hot milk. Method. — Put the coffee into the filter of a well- scalded coffee-pot. Pour the boiling water over the coffee. Serve as soon as the infusion has dripped through the filter. For black coffee use double the quantity of coffee. Boiled Coffee. Ingredients. 1 cup of ground coffee. 1 cup of cold water. White and shell of 1 egg. 6 cups of boiling water. 1 tablespoonful of ground coffee. H3 Sandwiches. Method. — Beat the white and crushed shell of the egg and half the cup of cold water together ; mix with the coffee, pour over the boiling water, stir thoroughly, and boil from three to five min- utes with the nozzle tightly closed ; pour half a cup of cold water down the spout ; stir in one tablespoonful of coffee and let stand on the range, without boiling, ten minutes. Five-o'clock Tea. Ingredients. Tea. Slices of lemon. Candied ox-heart cherries. Boiling water. Method. — Fill the tea-ball half full with tea, put the ball into the cup, with a cherry or a slice of lemon, and pour boiling water over them ; remove the ball when. the tea is of the desired strength. Rich Chocolate. Ingredients. 4 ounces of chocolate. i teaspoonful of vanilla ex- 4 tablespoonfuls of gran- tract. ulated sugar. Whites of 3 eggs. J^ a cup of hot water. 1 pint of thick cream. 1 quart of scalded milk. J^ a cup of powdered sugar. Method. — Grate the chocolate, add the granu- lated sugar and hot water, and cook until smooth and glossy ; with a whisk beat in the hot milk very gradually, and return to a double boiler to keep hot. Beat the cream until solid. Beat the whites of the eggs until dry, then beat in the 144 Beverages Served with Sandwiches. powdered sugar and fold the cream into the egg and sugar. Add half of the cream mixture to the chocolate with the vanilla, and mix while the cream is heating. Serve the rest of the cream in spoonfuls upon the chocolate in the cups. Plain Chocolate. Prepare as in preceding recipe, omitting the cream mixture and such portion of the chocolate as is desired. Plain Cocoa. Ingredients. 4 teaspoonfuls of cocoa. i cup of boiling water. 4 teaspoonfuls of sugar. i cup of hot milk. Whipped cream, if desired. Method. — Mix the cocoa and sugar, pour over the boiling water, and when boiling again add the hot milk; beat the whipped cream into the hot cocoa, or serve a spoonful upon the top of each cup. Ceylon Cocoa. Scald a two-inch piece of paper-bark cinnamon with the milk to be used in making the cocoa. Sultana Cocoa. Stem and wash half a pound of sultana raisins ; let them stand, covered with one quart of boiling water, upon the back of the range an hour or more ; filter the water through folds of cheese-cloth and use in making cocoa or chocolate. MS Sandwiches. Egg Lemonade. Ingredients, i egg. Juice of 2 lemons. 4 tablespoonfuls of sugar. 2 cups of water. Method. — Beat the egg until white and yolk are well mixed; then beat in the sugar, the lemon juice and the water. Fruit Punch. Ingredients. 1 pineapple. 1 pint of strawberry or 4 cups of sugar. grape juice. 3 cups of boiling water. % a pint of maraschino 1 cup of tea, freshly made. cherries. 5 lemons. 1 bottle of Apollinaris wa- 6 oranges. ter. 6 quarts of water. Method. — Grate the pineapple, add the boiling water and the sugar, and boil fifteen minutes ; add the tea and strain into the punch-bowl. When cold add the fruit juice, the cherries and the cold water. A short time before serving, add a piece of ice, and, on serving, the Apollinaris water. Strawberries, mint leaves, or slices of banana may be used in the place of the cherries. Punch a la Nantes. Ingredients. 2 pounds of rhubarb. 1 cup of sugar. 1 pint of water. 1 cup of orange juice. 1 bay leaf. }£ a cup of lemon juice. % a cup of ginger syrup. 146 Beverages Served with Sandwiches. Method. — Cut the rhubarb into pieces without peeling ; add the bay leaf and water, and let sim- mer until the rhubarb is tender; strain through a cheese-cloth. Boil the juice with the sugar five minutes. "When cold add the orange and lemon juice, with one-fourth a cup of syrup from a jar o{ preserved ginger, and a piece of ice. Add water as needed. Home-made Soda Water. Ingredients. 2j£ pounds of granulated % an ounce of ginger ex- sugar, tract. i% ounces of tartaric acid. % a teaspoonful of bicar- i pint of water. bonate of soda for each Whites of 3 eggs. glass. Method. — Boil the sugar, water and tartaric acid five minutes. When nearly cold beat into the syrup the whites of the eggs, beaten until foamy, and the flavoring extract. Store in a fruit jar, closely covered. To use, put three tablespoonfuls into a glass half full of cold water, stir in one- fourth a teaspoonful of soda, and drink while effer- vescing. A pint of any kind of fruit juice may displace the water, when a teaspoonful of lemon juice should be added to the contents of each glass before stirring in the soda. 147 Sandwiches. Spanish Chocolate. (To serve 60.) Ingredients. 6 quarts of milk. 20 pounded almonds. 3 blades of mace. i pound of chocolate. I five-inch stick of cinnamon. 3 cups of sugar. 1 2 cloves. 2 quarts of boiling water. Yolks of three eggs. Method. — Scald the milk with the spices and nuts. Break up the chocolate and melt over hot water ; add the sugar, mix thoroughly, then grad- ually stir in the boiling water ; let cook two or three minutes after all the water has been added, then turn into the hot milk ; let stand over hot water until ready to serve, then add the beaten yolks of eggs, diluted with half a cup of water, milk or cream, and strain through a cheese-cloth. Keep hot over hot water. Claret Cup. Ingredients. 2 quarts of claret. 1 dozen whole cloves. 1 cup of sugar. 2 qts. of charged Apollinaris or soda water. 1 cup of water. % a cup of brandy, sherry or maraschino. 5 lemons cut in slices. Ice. Boil the sugar and water about six minutes ; let cool, then add the lemon slices, with seeds removed, and the cloves ; let stand some hours in a cold place. When ready to serve, add the claret, water and liqueur, all chilled on ice. Put a piece of ice in the pitcher and pour over it the mixture. The beverage should not be sweet. 148 Pkrt III. Chhfing-dish Dhinties. Gentlemen, prepare not to be gone ; We have a trifling foolish banquet. — Romeo and Juuet. Small cheer and great welcome makes a merry feast. — Comedy of Errors, iii. i. A little quail, or some such light thing, when I come home at night. — Charles Dickens. Now and then your men of wit Will condescend to take a bit. — Swift u a. a, o U <-> s 2 2 ju g Q = bo = "a < (J a INTRODUCTION. Chafing-dishes Past and Present. Well, he was an ingenious man that first found out eating and drinking. — Swift. How fire was discovered, when it was first ap- plied to the needs of human beings, the origin and early use of cooking and heating utensils, — all are concealed front us in the mists that surround the life of prehistoric man. But at the dawn of history, even before the beginning of our era, crude appliances for cooking were in use ; and, without doubt, one of the earliest of these was an utensil corresponding in some particulars, at least, to the chafing-dish of to-day. The chafing-dish is a portable utensil used upon the table, either for cooking food or for keeping food hot after it has been cooked by other means. In ancient times, the fuel of the chafing-dish was either live coals or olive oil ; to-day we use either electricity, gas, alcohol or colonial spirits. The first chafing-dishes of which historic men- tion is made consisted of a pan heated over a pot of burning oil, the pan resting upon a frame which held the pot of oil. It was with such an utensil, perhaps, that the Israelitish women cooked the r 5i Introduction. locusts of Egypt and Palestine, for these were eaten as a common food by the people of the bibli- cal lands and age. Mommsen, in his history of Rome, while speak- ing of the extravagance of the times, as shown in the table furnishings, probably refers to the chaf- ing-dish when he says : "A well-wrought bronze cooking - machine came to cost more than an estate." The idea that this might be the utensil referred to is strengthened by the fact that many chafing-dishes have been found in the ruins of Pompeii. These were made of bronze, and highly ornamented. Evidently, olive oil was the fuel used in these dishes. Coming down to more modern times, Madame de Stael had a dish of very unique pattern, and, when driven by the command of Napoleon from her beloved Paris, she carried her chafing - dish with her into exile as one of her most cherished household gods. At the present day among the favored few, who have full purses, are found sets of little silver chafing-dishes about four inches square. These tiny dishes rest upon a doylie- covered plate, and a bird or rarebit may be served in them as a course at dinner, one to each guest. The cooking is not done in these dishes, and they are not furnished with lamps ; in them the food, while it is being eaten, is simply kept hot by means of a tiny pan filled with hot water. In reality, the modern chafing-dish is a species of bain marie, or double boiler, with a lamp 30 152 Chafing-dishes Past and Present. arranged that cooking can be done without other appliances. It consists of four parts. The. Jirst is the blazer, or the pan in which the cooking is done ; this is provided with a long handle. The second is the hot-water pan, which corresponds to the lower part of the double boiler; this should be provided with handles, and is a very inconven- ient dish without them. The third is the frame upon which the hot-water pan rests, and in which the spirit-lamp is set. The last, but by no means least, part is the lamp ; this is provided with a cotton or an asbestos wick. When the lamp has a cotton wick, the flame is regulated by turning the wick up or down, as in an ordinary lamp. At present this style of lamp is found only in the more expensive grades of dishes, — silver-plated, and costing from $15 upwards. When asbestos is used as the wick, the lamp is filled with this porous stone, which is to be saturated with alcohol im- mediately before using, and the top is covered with a wire netting. The flame is regulated by means of metal slides, which open and shut over the netting, thus cutting off or letting on the flame, as it is desired. Chafing-dish Appointments. With all appliances and means to boot. — Henry IV., Hi. 1. The chafing-dish should always rest upon a tray, as a very slight draught of air, or the expan- sion of the alcohol when heated, will sometimes iS3 Introduction. cause the flame to flare out and downward, and thus an unprotected tablecloth might be set on fire. Often a cutlet dish is considered a necessary part of a chafing-dish outfit; but as one of the chief merits of the chafing-dish consists in the possibility of serving a repast the instant it is cooked, there would seem to be a want of propriety in removing the cooked article to a platter and garnishing the dish before serving. A polished wooden spoon, with long handle and small bowl, is a most convenient utensil to use while cooking the dainty ; but the regulation chafing-dish spoon is needed when serving the same. Such a spoon has a broad bowl of silver or aluminum, with rounded end, and a long ebony handle. The filler is a most convenient article for use, when the lamp needs replenishing with alcohol, but in its absence the alcohol may be turned into a small pitcher and from that into the lamp. A lamp of the average size holds about five table- spoonfuls of alcohol, and this quantity will supply heat for at least half an hour. Glass, granite or tin measuring-cups, upon which thirds or quarters are indicated, also tea- and table- spoons, are essential for accurate measurements. Several items are essential to the successful serving of a meal from the chafing-dish. To be a pronounced success, the work must be done noise- lessly and gracefully. The preparation of all articles is the same for the chafing-dish as for the '54 Chafing-dish Appointments. common stove ; but where the mixing is done at the table, as for a rarebit, the recipe takes on an additional flavor, according to the deftness with which it is done. Let, then, everything be ready and at hand, be- fore the guests or family assemble at the table. Have the lamp filled and covered, so that it may remain filled. Have all seasonings measured out in a cup. In case the yolks of eggs are to be used, they will not injure, having been beaten before- hand, if they be kept covered. When oysters are to be served, have them washed, freed from bits of shell, drained, and left in a pitcher from which they can be readily poured. The quantity of butter used in the recipes is indicated by table- spoonfuls, and may be measured out beforehand and rolled into dainty balls with butter-hands, a spoonful in each ball. Bear in mind that the hot-water pan is to be used in all cases where the double boiler would be used, if the cooking were to be done upon the range. For instance, where the recipe calls for milk or cream, except in the making of a sauce, use the bath from the beginning. Also, be careful always to place the blazer in the bath before eggs are added to any mixture. Indeed, the hot-water pan is the one feature of the chafing-dish which it is most important to notice ; for on the proper use of the hot-water pan the value of the chafing-dish as an exponent of scientific cookery entirely depends. She who well understands the principles upon i55 Introduction. which the use of this rests has gained no small insight into the secret of all cookery, be it scien- tific, economic or hygienic ; for a knowledge of the effect of heat at different temperatures, applied to food, is the very foundation-stone upon which all cookery rests. Although the chafing-dish is especially adapted to the needs of the bachelor, man or maid, its use should not be relegated entirely to the homeless or the Bohemian. In the sick-room, at the luncheon- table, on Sunday night, it is most serviceable and wellnigh indispensable ; it always suggests hearty welcome and good cheer. While it is out of place, at any ceremonial meal, as a means of cooking, even on such occasions a lobster Newburg or other dish that needs be served piping hot to be eaten at its best may be brought on in individual chafing-dishes. These are supplied with hot-water pans and lamps. At a chafing-dish supper each guest can prepare his own rarebit. Any operation in cooking that can be performed on the kitchen range may be successfully carried out on the chafing-dish, provided one be skilled in its use. But as the dining-room is usually chosen as the site in which to test its possibilities, here it were well to confine one's efforts to such dishes as will not give rise to too much disorder. Sauteing and frying it were better to reserve for the range and a well-ventilated kitchen. Alcohol is most commonly used in the lamp of the chafing-dish ; and, on account of its cheapness, 156 Are Midnight Suppers Hygienic? one is often advised to buy wood alcohol. But in large markets, where many fowl are singed daily over an alcohol flame, the marketmen will tell you that the very best article is none too good for their purpose. It does not smoke, wastes less rapidly, and in the end will prove quite as economical. Are Midnight Suppers Hygienic? " Being no further enemy to you Than the constraint of hospitable zeal." In regard to the chafing-dish and its most prom- inent use, some one may fittingly ask : Is it hy- gienic to eat at midnight? Can one keep one's health and eat late suppers ? As in all things pertaining to food, no set rules can be given to meet every case ; much depends upon constitu- tional traits, individual habits and idiosyncrasies. One may practise what another cannot attempt. As a rule, however, people who eat a hearty din- ner, after the work of the day is done, do not need to eat again until the following breakfast hour. Those who are engaged, either mentally or physically, throughout the evening, cannot with impunity eat a very hearty meal previous to that effort; but after their work is done they need nourishing food, and food that is both easily di- gested and assimilated. But even these should not eat and then immediately retire ; for during sleep all the bodily organs, including the stomach, become dormant. Food partaken at this hour is not properly taken care of, and in too many cases iS7 Introduction. must be digested when the individual has awak- ened, out of sorts, the next morning. It is well to remember, also, that, at any time after food is eaten, there should be a period of rest from all active effort; for then the blood flows from the other organs of the body to the stomach, and the work of digestion is begun. Oftentimes we hear men say they must smoke after meals, for unless they do so they cannot digest their food. They fail to see that it is not the tobacco that promotes digestion, but the enforced repose. But, if we must eat at midnight, the question may well be asked, What shall we eat? That which can be digested and assimilated with the least effort on the part of the digestive organs. And among such things we may note oysters, eggs and game, when these have been properly — that is, delicately — cooked. How to Make Sauces. Let hunger move thy appetyte, and not savory sances. — Babees Book. " Change is the sauce that sharpens appetite." As so many dishes are prepared in the chafing- dish that require the use of a simple sauce, we give in this place the methods usually followed in the preparation of common sauces. For one cup of sauce, put two tablespoonfuls of butter into the blazer ; let the butter simply melt, without col- oring, if for a white sauce, but cook until brown for a brown sauce. Mix together two tablespoon- 158 How to Make Sauces. fuls of flour, one-fourth a teaspoonful of salt and a dash of black or white pepper, or a few grains of cayenne or paprica, and beat it into the bubbling butter ; let the mixture cook two or three minutes, then stir into it, rather gradually at first, and beat- ing constantly, one cup of cold milk, water or stock. Now, when the sauce boils up once after all the liquid is in, it is ready for use. In making a white sauce some cooks add, from time to time while the sauce is being stirred, a few drops of lemon juice, which they claim makes the sauce much whiter. Sometimes we make the sauce after another fashion, using the same proportions of the various ingredients. If water or stock be used, put it in the blazer directly over the fire. If the liquid be milk, put it into the blazer, and the blazer over hot water; cream together the butter, flour and seasonings, dilute with a little of the hot liquid, pour into the remainder of the hot liquid, and stir constantly until the sauce thickens, and then occa- sionally for ten or fifteen minutes, until the flour is thoroughly cooked. In making a brown sauce, first brown the butter, then brown the flour in the butter, and, whenever it is convenient, use brown stock as the liquid. Ingredients for One Cup of Sauce. 2 tablespoonfuls of butter. J£ a teaspoonful of salt. 2 tablespoonfuls of flour. A few grains of pepper, i cup of liquid. J S9 Introduction. Ingredients for One Pint oy Sauce. J£ a cup of butter. J£ a teaspoonful of salt. J^ a cup of flour. J^ a teaspoonful of pepper, i pint of liquid. Measuring. In all recipes where flour is used, unless other- wise stated, the flour is measured after sifting once. When flour is measured by cups, the cup is filled with a spoon, and a level cupful is meant. A table- spoonful or teaspoonful of any designated material is a level spoonful of such material. Flavoring. When rich soup stock, flavored with vegetables and sweet herbs, is at hand for use in sauces, ad- ditional seasonings are not necessary ; but when a sauce is made of milk, water, or water and meat extract, some flavor more or less pronounced is demanded. A few bits of onion and carrot browned in hot butter, or anchovy sauce or curry may be added ; but, all things considered, the most con- venient way to secure an appetizing flavor is by the use of "Kitchen Bouquet." This alone or in conjunction with a dash of some one of the many really good proprietary sauces on the market is wel? nigh indispensable in chafing-dish cookery. 1 60 RECIPES. ' ' No variety here, But you, most noble guests, whose gracious looks Must make a dish or two become a feast." OYSTER DISHES. He was a bold man that first ate an oyster. — Swift. Oysters. Put into the blazer twenty-five to fifty choice oysters. As soon as they are hot and look plump, add salt, pepper and butter. Serve on buttered toast or crackers. Add two tablespoonfuls of cream or half a tablespoonful of lemon juice before serving, if desired. Oysters, No. 2. Ingredients. 1 pint of solid oysters. 1 scant teaspoonful of salt. 4 tablespoonfuls of butter. A few grains of cayenne, r tablespoonful of lemon Beaten yolks of 2 eggs, juice. Method. — Put the oysters into the blazer. When they look plump and the edges curl, put the blazer into the hot-water pan and add the seasonings. Add a few spoonfuls of the liquor from the pan to the yolks of the eggs, and, after mixing well, pour into the chafing-dish. Stir constantly until the liquor thickens, then serve on thin slices of buttered toast or on thin crackers. 163 Chafing-dish Dainties. Oysters a la D'Uxelles. Ingredients. i pint of parboiled and 4 tablespoonfuls of flour. drained oysters. A few drops of onion juice. 1 pint of oyster liquor or A few grains of cayenne. chicken stock. 1 teaspoonful of salt. 4 tablespoonfuls of butter. 1 teaspoonful of lemon 4 tablespoonfuls of chopped juice. mushrooms. Yolks of 2 eggs. Method. — I,et trie oysters be parboiled and drained beforehand. (To parboil, heat quickly to the boiling-point in their own liquor.) Melt the butter in the blazer, add the flour, salt and pep- per, and cook till frothy ; add the oyster liquor or chicken stock and cook until the boiling-point is reached. Now add the oysters, and, as soon as they are heated thoroughly, put the blazer into the bath and add the beaten yolks, the onion and lemon juice and the mushrooms. As soon as the eggs thicken the sauce a little, serve on toast or crackers. If uncooked mushrooms are used, cook them in the butter two or three minutes before the flour and seasonings are added. Curried Oysters. Ingredients. 1 pint of oysters (parboiled a teaspoonful of curry and drained). powder. % a cup of cream. % a teaspoonful of chopped 2 tablespoonfuls of butter. onion. 1 tablespoonful of flour. 1 teaspoonful of salt. % a cup of oyster liquor. 1 saltspoonful of pepper. 164 Oyster Dishes. Method. — Cook the onion and butter in the blazer a few moments. Mix the flour and curry powder and stir into the butter. When frothy add the oyster liquor. As soon as the sauce boils up once, add the salt, pepper and cream, and, in a moment, the oysters. When the oysters are thor- oughly heated, serve on buttered toast or crackers. Curried Oysters, No. 2. Ingredients. 1 quart of oysters. J^ a cup of flour. J£ a cup of butter. i cup of oyster liquor. One small mild onion. 1 cup of white stock. 1 tablespoonful of curry )^ a cup of thick tomato powder. pulp. Salt and pepper to taste. Method. — Bring the oysters to the boiling-point in their own liquor, skim, drain, and set aside. Heat the butter in the blazer, saute in it the onion cut in slices, stir in the flour and curry powder mixed with the salt and pepper, and, when frothy, add the oyster liquor, stock and tomato pulp (a pint of pulp reduced by slow cooking to half a cup). When the sauce boils, add the oysters; and when hot serve on buttered toast or fried bread. Fricassee of Oysters. Ingredients. 1 quart of oysters. % a teaspoonful of chopped 4 tablespoonfuls of butter. parsley. Yolks of 2 eggs. 1 tablespoonful of flour. Pepper, salt, cayenne. 165 Chafing-dish Dainties. Method. — Brown the butter and add to it the parsley, seasonings and flour; let heat, then add the well-drained oysters, and, when the edges be- gin to curl, add the well-beaten yolks. Serve on warmed plates, with fried bread and parsley. Creamed Dishes. (Oysters, shrimps, lobsters, sweetbreads, chicken, veal, fish, mushrooms, asparagus tips, peas, etc.) Ingredients. 2 tablespoonfuls of butter. 2 tablespoonful9 of mush- 4 tablespoonfuls of flour. rooms, chopped or diced. 2 saltspoonfuls of salt. 1 teaspoonful of chopped 2 cups of cream, or 2 cups parsley. of milk and 4 tablespoon- 1 teaspoonful of onion fuls of butter. juice. 1 saltspoonful of pepper. 1 tablespoonful of lemon 1 pint of fish, meat, etc. juice. Method. — Prepare the sauce in the usual man- ner. If oysters are used, they should have been parboiled previously and drained, and, if large, cut in pieces. Fish should be flaked when hot, and meats cut into dice when cold. Devilled Dishes. Season any of the creamed dishes highly with cayenne, onion juice, mustard, and Worcestershire or other sauce. Scrambled Eggs with Oysters. Cream together two tablespoonfuls of butter and one tablespoonful of anchovy paste. Melt in the 166 Oyster Dishes. blazer, then add half a dozen eggs, beaten slightly with one-fourth a teaspoonful of salt and a dash of paprica. Stir and cook, and, when beginning to thicken, add half a pint of oysters, parboiled, "bearded," and cut fine. When scrambled, serve on sippets of toast, lightly spread with anchovy paste. Panned Oysters. With a fork pressed into a butter ball, rub over the bottom of the hot blazer. Then cover the sur- face with small rounds of toast, and put one or two uncooked oysters on each round ; cover, and cook until plump, dust with salt and pepper, and put a bit of butter on each oyster. Serve, when the butter has melted, with slices of lemon. Panned Oysters with Maitre d'Hotel Butter. Cook as before. Have ready two tablespoonfuls of butter beaten to a cream ; add a few grains of salt and paprica, one tablespoonful of chopped parsley, and, by degrees, the juice of half a lemon. Spread upon the oysters before serving. Oyster Cromeskies. Scald the oysters in their own liquor over a quick fire. When plump wrap each oyster in a slice of bacon, and fasten with a small skewer (wooden toothpick) . Saut6 in the blazer, heated very hot. Serve on thin rounds of toast. These cromeskies are most easily cooked in a double broiler, resting on a dripping-pan, in a hot oven. 167 Chafing-dish Dainties. Oysters Saute. Wash and drain the oysters, season with salt and pepper, roll in fine crumbs, dip in beaten egg, then roll in crumbs again. Put a little olive oil or clarified butter in the blazer; when it is heated, put in the oysters, brown them on one side, turn, and brown on the other side. Oysters in Chafing Dish. {Waldorf Style.) Heat three tablespoonfuls butter in the blazer; add three dozen oysters (washed, and bits of shell removed) , half a cup of cleaned oyster crabs, one dozen fresh mushroom caps, peeled and cut in squares, and one or two stalks of braised celery cut in squares. When the oysters look plump, add salt and pepper as needed and two or three table- spoonfuls of butter. Serve on toast or crackers. Escal loped Oysters. Stir one cup of cracker crumbs into half a cup of melted butter. Heat half a cup of cream or strained oyster liquor in the blazer, put in a layer of oysters (about a cup) , washed and drained, and sprinkle with a part of the prepared crumbs, salt and pepper ; add another layer of oysters, the rest of the crumbs, and salt and pepper. Cover, and cook nearly ten minutes. Do not stir the oysters. 168 LOBSTER AND OTHER SEA FISH. And ate a lobster, and sang and mighty merry. — Pepys' Diary. Take every creature m of every kind. — Pope. Buttered Lobster. Pick the meat from a boiled lobster and cut it into small pieces ; sift over it the coral ; mix with it also the liver, two tablespoonfuls of vinegar or three of lemon juice, one-third a cup of butter and one-fourth a teaspoonful, each, of cayenne and made mustard ; heat in the blazer until thoroughly- hot. Serve on cup-shaped leaves of lettuce with a quarter of a hard-boiled egg on the top of each portion. Lobster a la Newburgh. Ingredients. Meat of 2 medium - sized 2 tablespoonfuls, each, of lobsters. sherry wine and brandy. 4 tablespoonfuls of butter. Grating of nutmeg. J£ a teaspoonful of salt. Yolks of 4 eggs. }£ a teaspoonful of pepper. 1 cup of cream. Method. — Remove the meat from the shells and cut it into delicate slices. Put the butter in the blazer, and, when it melts, put the lobster into it 169 Chafing-dish Dainties. and cook four or five minutes. Add the salt, pep- per, nutmeg, wine and brandy. Stir the cream into the beaten yolks, and then stir both into the lobster mixture. Serve as soon as the eggs thicken the sauce. Plain Lobster. Pour three tablespoonfuls of lemon juice over the meat of one lobster and season with salt and pepper. Put three tablespoonfuls of butter in the blazer, and, when it is melted, add the prepared lobster ; stir until hot and serve at once. Clams a la Newburgh. Use one quart of clams. Separate the hard from the soft parts of the clams. Chop the hard parts fine. Substitute the soft and the chopped parts of the clams for the lobster and proceed as for lobster a la Newburgh. Oyster, chicken, turkey or sweetbread a la New- burgh may be prepared by substituting one of the above ingredients for the lobster. Lobster a la Bordelaise. Ingredients. 2 cl«»— ?s of garlic, chopped. Meat of 2 lobsters, i sliced carrot. 1 glass of brandy. 2 tablvspoonfuls of butter. 3 tablespoonfuls of butter. 2 glass ;s of white wine (half Chopped parsley, white and a cuy). cayenne pepper, salt. Method. — Melt the butter in the blazer and in it cook the onion and carrot about five minutes. 170 Lobster and Other Sea Fish. Remove the carrot ; add the wine, lobster and seasonings. When thoroughly heated, add the butter, parsley and brandy and serve at once. Hawaiian Lobster Curry. (Ada D. Wagg.) Ingredients. i}£ tablespoonfuls of butter. i}£ tablespoonfuls of curry ^£ an onion, ) chopped powder. I clove of garlic, ) very fine. I pint of milk. A small piece of grated gin- i grated cocoanut. ger root. Meat of a lobster weighing i% tablespoonfuls of corn- 2 pounds. starch. Salt and pepper to taste. Method. — Grate the cocoanut and set it aside to soak an hour in one pint of milk. Saute the onion and garlic in the butter, add the cornstarch and seasonings, and cook until frothy; add the milk strained from the cocoanut, gradually, and, when the sauce boils up once, add the lobster ; salt and pepper to taste, Lobster a la Bechamel. Ingredients. Meat of 2 lobsters. 4 yolks of eggs. 4 tablespoonfuls of butter. 1 cup of white stock, sea- 4 tablespoonfuls of flour. soned with mace, bay Salt and pepper. leaf, etc. Grating of nutmeg. 1 teaspoonful of lemon 1 cup of cream. juice. Dried and sifted coral. 171 Chafing-dish Dainties. Method. — Cut the lobster in delicate slices or in dice, as preferred. Make a bechamel sauce, after the usual manner, of the butter, flour, seasonings, cream and stock. Add the lobster, and, when heated thoroughly, add the beaten yolks mixed with a few spoonfuls of the sauce from the blazer. Add the lemon juice, and sprinkle the dried and sifted coral or some chopped parsley over the top of the mixture as it is served. Oysters, clams, sweetbread, chicken or turkey may be served a la Bordelaise or Bechamel. Lobster a la Poulette. Ingredients. }4 a cup of butter. I cup of cream. )4 a cup of flour. i cup of well -seasoned }£ a teaspoonful of salt. chicken stock. Dash of paprica. Juice of half a lemon. J£ a teaspoonful of white 2 hard-boiled eggs, pepper. i pint of diced lobster meat. Method. — Prepare a white sauce, using the in- gredients mentioned, and adding the lemon juice by degrees. Add the lobster to the sauce. Cut the whites of the hard-boiled eggs in rings and pass the yolks through a sieve. Serve the lobster on bits of toast, or on thin crackers, with a sprin- kling of the yolks over the lobster, and circles of the whites around it. Oyster Crabs a la Hollandaise. Pour a quart of water over a pint of oyster crabs, wash, then skim from the water into the blazer, 172 Lobster and Other Sea Fish. add two tablespoonfuls of butter, a dash of pap- rica and a scant half-teaspoonful of salt, and let cook three or four minutes without boiling. Set the blazer over hot water and add three-fourths a cup of hollandaise sauce (either hot or cold). Stir until the mixture is heated, then add one table- spoonful of lemon juice and one teaspoonful of chopped parsley. Serve on toast, in Swedish tim- bale cases or in patty cases. Hollandaise Sauce. Put one-fourth a cup of vinegar, two tablespoon- fuls of butter, a grating of nutmeg and a dash of paprica over hot water to heat. Beat the yolks of four eggs, add the hot vinegar to them, return to the fire, and stir constantly while the mixture thickens; then add two more tablespoonfuls of butter in bits. Shrimps, oysters, lobsters and delicate fish are all good when served after this recipe. Devilled Crabs. Melt one tablespoonful of butter, add one table- spoonful of flour, and, when blended, one cup of milk. Add the yolks of two hard-boiled eggs rubbed through a sieve, and season to taste with salt, paprica, a teaspoonful of lemon juice and wine ; cayenne, mustard and tobasco sauce are approved by some. Add one cup of crab meat and one-fourth a cup of canned mushrooms cut in quarters. Serve on toast. i73 Chafing-dish Dainties. Oyster Crabs. Ingredients. I pint of oyster crabs. i teaspoonful of lemon i tablespoonful of butter. juice. % an onion, sliced. i tablespoonful of chopped I tablespoonful of flour. parsley, i cup of white stock. i yolk of egg. Salt and pepper. Method. — Melt the butter in the blazer, add the onion, and let cook until a light- brown color; add the flour and mix until smooth ; add the stock and stir until it thickens. Add the crab meat, lemon juice, parsley, salt and pepper. Beat the yolk of the egg and add two or three spoon- fuls of the sauce to it ; mix well, add to the ingredients in the blazer, stir constantly, and serve as soon as heated. Crabs a la Creole. Ingredients. I green pepper, chopped i small onion, chopped fine. fine. i tablespoonful of butter, i clove of garlic, chopped i cup of tomatoes. fine. i cup of crab meat. Pepper and salt. Method. — Put the butter in the blazer; when melted, add the garlic, onion, salt, pepper and tomatoes, and let cook ten minutes ; add the crab meat (fresh or canned) . Serve when hot on sip- pets of toast. i74 Lobster and Other Sea Fish. Shrimps a la Poulette. Make a sauce of one-fourth a cup, each, of but- ter and flour, half a teaspoonful of salt, a dash of pepper and one cup and a half of white stock ; add one tablespoonful of anchovy essence and a quart of shelled shrimps. When hot add the beaten yolks of two eggs, with half a cup of cream. Lastly, add a tablespoonful of lemon juice and serve, without boiling, on sippets of toast. Shrimps with Peas. A pint of shrimps and a cup of peas, heated in a cup and a half of cream sauce, are particularly good. Anchovy Toast. Put about two tablespoonfuls of clarified butter into the blazer. When hot add bread cut as for sandwiches. Brown the bread on one side, turn, and brown the other side. Spread with anchovy paste and serve at once. Anchovy Toast with Eggs. Prepare the anchovy toast in one chafing-dish, and, at the same time, the eggs in another. Beat five eggs slightly, add half a teaspoonful of salt, a dash of pepper and half a cup of cream or milk. Put a large tablespoonful of butter in the blazer ; when melted, add the egg mixture. Stir until the egg is creamy, and serve on the anchovy toast. i75 Chafing-dish Dainties. Anchovy Toast with Spinach. Press cooked spinach, chopped fine, through a puree sieve ; reheat with a little butter, salt and two or three drops of tobasco sauce. Saut6 rounds of bread to a golden brown in a little hot butter, spread with anchovy paste, and over this spread the puree of spinach. Press into the spinach on each round of bread a quarter of a hard-boiled egg cut lengthwise, having the yolk uppermost. Anchovies with Olives. All the preparations for this dish, with the ex- ception of sauteing the bread, may be made some hours before serving. Thoroughly wash the anchovies, cut off the fillets, and chop very fine with a sprig of parsley and a few chives, or a slice or two of Bermuda onion; put the whole into a mortar and pound well, adding, meanwhile, a little paprica. Cut some large selected olives in halves, take out the stones, and fill them with the anchovy mixture. Cut small rounds of bread an inch and a half in diameter and an inch in thickness ; remove a crumb, similar in shape to the olive, from the centre of each. Put a little butter into the blazer, and, when hot, saut6 the rounds of bread on both sides; drain on soft paper, put an olive in the centre of each and a little mayonnaise over the whole. Five anchovies will suffice to stuff a dozen olives. 176 Lobster and Other Sea Fish. Sardine Canapes. Have ready yolks of eggs, cooked until firm, and an equal bulk of sardines, each rubbed to a paste. Mix thoroughly, and season with salt, pepper and lemon juice. Prepare some bread in the blazer as for anchovy toast ; then spread with the sardine mixture and serve at once. Curried Sardines. Mix together one teaspoonful, each, of sugar and curry powder and a saltspoonful of salt. Put these into the blazer with one cup of cream and half a teaspoonful of lemon juice. Stir until the mixture is hot, then put into it ten or twelve sar- dines. In the mean time, heat some butter or oil in a second blazer, and in it saut6 some bits of bread a little larger than the sardines, and round slices of tart apple. Serve each sardine on a bit of bread ; pour a little of the sauce over the top and garnish with a round of apple. The slices of appl* will keep their shape, if the apples be cored and then cut into rounds without paring. Sardines. (French fashion . J Remove the skins and tails from about a dozen sardines and heat them in the oven. Heat some butter or oil in the blazer of one chafing-dish, and in it saut6 some bits of bread of suitable shape to serve under the sardines. Put in the blazer of 177 Chafing-dish Dainties. another chafing-dish, over hot water, the well- beaten yolks of four eggs, one teaspoonful, each, of tarragon vinegar, cider vinegar and made mus- tard, one-fourth a teaspoonful of salt and one tablespoonful of butter. Stir the sauce until it is quite thick, then serve the sardines on the bread with the sauce poured over them. Olives are agreeable with this dish. Moulded Halibut with Creamed Peas. Two chafing-dishes will be requisite for prepar- ing this delicious luncheon dish. Have ready one pound of raw halibut chopped very fine ; beat the yolk of an egg, add to it one teaspoonful and a fourth of salt, one-fourth a tea- spoonful of white pepper and a few grains of cay- enne or paprica. Blend a teaspoonful of cornstarch with a little milk ; then add milk to make two- thirds a cup, stir gradually into the egg and sea- sonings, and then very slowly into the fish. Lastly, fold into the mixture one-third a cup of thick cream, beaten until stiff. Butter dariole moulds thoroughly, arrange a circle of cooked peas around the bottom of each mould, and fill with the fish preparation two-thirds full. Set into the blazer, surrounded with boiling water ; after the water is again boiling, turn down the flame so that the water will barely quiver, and let cook about twenty minutes. Prepare, in the mean time, in the second blazer, creamed peas. Turn the fish from the moulds and surround with the 178 Butter Balls, with Utensils for Chafing-Dish. Moulded Halibut with Creamed Peas. (See page 178) Yorkshire Rabbit. (See page 186) Curried Eggs. (See page 191) Lobster and Other Sea Fish. Creamed Peas. Have ready one can of peas, drained, rinsed, cov- ered with boiling water and drained again. Melt two tablespoonfuls of butter ; add one tablespoon- ful of flour with, one teaspoonful of sugar and half a teaspoonful of salt ; add the peas and one-third a cup of milk, stir, and let cook until the liquid begins to bubble. Puree of Fish. Scald one quart of milk, with half an onion and a stalk of celery; strain into a pitcher and keep hot if convenient. Add to the remnants of cold boiled white fish enough canned salmon to make two cups ; chop fine and rub through a puree sieve. Cook together in the blazer two table- spoonfuls of butter, three of flour, one teaspoonful of salt and a dash of pepper. Add the milk grad- ually, and, when all is added and the contents of the blazer are boiling, put a few spoonfuls of the sauce into the fish and beat until smooth ; add more sauce, and, when well diluted and smooth, turn the whole into the blazer. Stir, and let cook until very hot; then serve with crackers, split, buttered, and browned in the oven. These propor- tions give three pints of soup. Vegetable purees may be prepared in the same way. Salt Codfish with Tomato Sauce. Saute one clove of garlic and half an onion, grated or chopped fine, in three tablespoonfuls of 179 Chafing-dish Dainties. butter ; add two tablespoonfuls of flour, one- fourth a teaspoonful of paprica and one pimento, chopped fine ; also, add one cup of tomato pulp, and, when the sauce boils, half a pound of " hatcheled " codfish, or any salt codfish picked into small pieces and freshened in one quart of cold water. Serve, while hot, with brownbread sandwiches, and pickles or pim-olas. Salt Codfish in Cream Sauce. Pick enough salt codfish into bits to make one cup. Let stand in cold water about half an hour. Make one cup of cream sauce, using one table- spoonful and a half of flour, two tablespoonfuls of butter and one cup of cream ; remove all the water from the fish by wringing in a cheese-cloth, add the fish to the sauce, and, when heated, stir in a lightly beaten egg. Serve upon rounds of toast, with olives, or plain lettuce, or tomato salad. Rechauffe of Fish Ingredients. i cup of cooked fish, flaked. i cup of tomato puree, i cup of macaroni, cooked, J^ a teaspoonful of salt. and still hot. Dash of pepper. % a cup of butter. 8 drops of tobasco sauce. Method. — Melt the butter in the blazer and toss about in it the macaroni and fish ; add the season- ings and the tomato puree, which should be well reduced. Serve when thoroughly heated. 1 80 Lobster and Other Sea Fish. Rechauffe of Fish, No. 2. Ingredients. 1 pint of cooked fish, flaked 1 teaspoonful of anchovy and seasoned. paste. J£ a cup of butter. 3^ a teaspoonful of pap- J^ a cup of flour. rica. 1 cup of fish stock. 2 tablespoonfuls of oil. 1 cup of cream and milk 2 tablespoonfuls of lemon combined. juice. % a teaspoonful of salt, if 1 tablespoonful of chopped needed. parsley. Method. — Marinate the fish while hot with salt, pepper, oil and lemon juice, adding, also, a few drops of onion juice, if desired. At serving-time make a sauce of the butter, flour, salt, paprica, stock and cream ; add the paste and the fish, and, when the fish is thoroughly heated, turn down the flame of the lamp or set the blazer into hot water. Sprinkle with the parsley and serve. Sardines on Toast. Melt two tablespoonfuls of butter in the blazer ; add two tablespoonfuls of flour and a dash of pa- prica, and stir until smooth and browned a little ; then add half a cup of stock and half a cup of sherry ; stir until thickened, then let simmer a few minutes, and add nearly a cup of sardines, from which the bones and skin have been removed and the flesh separated into small pieces. I£ a teaspoonful of salt. )■£ a cup of flour. A dash of paprica. I cup of cream. The beaten yolks of I or I cup of chicken stock. 2 eggs. Method. — Make the sauce in the usual manner, but do not let it boil after the yolks of the eggs are added. Minced Ham a la Poulette. To each cup of fine-chopped ham add one table- spoonful of fine bread crumbs, softened with cream or milk. Season with salt and pepper. Heat thoroughly and spread on rounds of moist but- tered toast. Place a poached egg on each slice. Use two dishes. Epicurean Canapes. Heat a little butter in the blazer; saut6 in it some narrow strips of bread and spread them thickly with the mixture used for epicurean sand- wiches. Press a pitted olive in the centre of each and serve at once. Aberdeen Sandwiches. Heat one-fourth a cup of chopped cold tongue or ham, and half a cup of chopped veal or chicken, with half a cup of good sauce and two table- spoonfuls of curry paste (curry powder mixed with 205 Chafing-dish Dainties. just enough water to form a paste). Let the mixture simmer five minutes, stirring constantly ; then set aside to become cool. Have some bits of bread prepared as for sandwiches. Heat some clarified butter in the blazer, and in it saut6 the bread a delicate brown, and drain on soft paper. Spread with the cold mixture, press two pieces together, and heat over hot water five or ten min- utes. Serve hot. Calf's Head en Tortue. Peel a dozen mushrooms ; break the caps in pieces and chop the stems very fine. Saut6 in three tablespoonfuls of butter, adding, if desired, half an onion cut fine. Sprinkle in one -fourth a cup of flour, half a teaspoonful, each, of salt and paprica, and, when the ingredients are well blended, add gradually one cup and a half of stock and one-fourth a cup of tomato juice. I^et simmer a few moments, after the sauce boils; then add one pint of meat from a calf's head, cooked and cut in cubes. Woodcock Toast. Pound to a paste the freshly boiled livers of two fowls (ducks preferred), one teaspoonful of an- chovy paste (or one anchovy may be pounded with the livers) , half a teaspoonful of sugar, one table- spoonful of butter, one-fourth a teaspoonful of spiced pepper and the yolks of two raw eggs. Pass through a sieve, dilute with a little hot cream 206 Rechauffes and Olla-Podrida. from a cup of cream heated over hot water, stir, and return to the rest of the cream. Stir until thickened, then pour over sippets or rounds of toast sauted a golden brown in a little butter. Scotch Woodcock. Beat thoroughly three eggs and three teaspoon- fuls of anchovy paste. Put this into the chafing- dish over hot water with three-fourths a cup of milk and stir until thick. Spread sippets of toast with butter and then with anchovy paste, and turn the woodcock upon them. Calves' Brains and Mushrooms a la Poulette. Saute a clove of garlic, cut fine, in two table- spoonfuls of butter ; add half a pound of mush- rooms, peeled and broken in pieces, one-fourth a cup of flour, and saute until well browned. Then add one-fourth a teaspoonful, each, of mace and paprica, half a teaspoonful of salt and one cup and a half of stock, and cook five or six minutes. Then add the yolks of two eggs, one tablespoonful of lemon juice, one tablespoonful of chopped pars- ley and three calves' brains, cooked, and cut in dice. Serve in timbale cases, or upon croustades of bread. Beef Tea in Chafing-dish. Cut juicy round steak into pieces about two inches square. Heat the blazer very hot; heat also a wooden lemon-squeezer in hot water or in any way that is most convenient. Put the meat 207 Chafing-dish Dainties. into the hot blazer, turn again and again with a fork, keeping the blazer very hot. When the bits of meat are heated throughout, squeeze them, one by one, with the lemon-squeezer, into a hot bowl. Season with salt and serve at once. Salmi of Duck or Game. Ingredients. Pieces of game. 2 cups of rich brown stock, ]/ z a cup, each, of butter and highly seasoned. flour. J£ a cup of madeira. 1 tablespoonful, each, of 1 cup of peas or flageolets, carrot and onion slices. cooked. Method. — Cook the butter, onion and carrot in the blazer until well browned. Skim out the onion and carrot and add the flour, pepper and salt. Add the stock. As soon as the sauce is cooked, add the madeira, the pieces of game, and the peas or flageolets. Serve as soon as the meat is hot. Salmi of Duck, No. 2. Ingredients. 1 pint of thin slices of duck. 10 or 15 drops of onion juice. 2 tablespoonfuls, each, of iteaspoonful of lemon juice, butter and flour. 6 mushrooms, cut in pieces. 1 pint of brown stock. 1 tablespoonful of currant 1 tablespoonful of catsup. jelly. Salt and pepper to taste. Method. — Brown the butter and make a sauce with the flour, seasoning and stock. Add the duck and mushrooms, simmer twenty minutes, add the currant jelly, and garnish with croutons. 208 Rechauffes and Olla-Podrida. Sweetbreads Sauted. Split parboiled sweetbreads into two pieces. Wipe dry, sprinkle with salt, pepper and flour ; or season with salt and pepper, and egg-and-bread- crumb them. Saute in the blazer in hot olive oil, or butter, until nicely browned on both sides. Serve with French peas or tomato sauce. Chicken with Mushrooms. Melt one-fourth a cup of butter in the blazer ; add six mushroom caps, peeled and sliced, and cook slowly, with a teaspoonful of grated onion, about six minutes ; add two tablespoonfuls of flour, stir until smooth, then add one cup of cream, stock or milk, pepper and salt, and a few grains of mace. When the sauce boils, stir in one pint of chicken, finely chopped, and serve as soon as hot. Sweet- breads, lamb or veal may be served in the same manner. Chopped Beef. Chop half a pound of raw beef, from the tender part of the round, very fine. Rub the bottom of the hot blazer with butter, put in the meat with one teaspoonful of grated onion, stir, and cook four or five minutes ; add two tablespoonfuls of butter, salt and pepper, and serve at once. This is good with bread, but better with bcked potatoes. A pound of beef may be cooked at one time in a chafing-dish of good size, and the grated onion increased to suit the taste. The juice, of which 209 Chafing-dish Dainties. there will be a large quantity, may be thickened with flour and butter creamed together ; but it is better unthickened. Chicken Timbales. Pass the breast of a raw chicken through a meat- chopper five or six times ; beat in, one at a time, the whites of two small eggs (the whites of the eggs are not to be previously beaten), then beat in very gradually one cup of thick cream. Season with half a teaspoonful of salt and one-fourth a teaspoonful of white pepper. Turn the mixture into buttered moulds, set them in the blazer, and cook, surrounded with hot water to two- thirds their height and covered, about twenty minutes. The water should not boil ; if, with the flame turned low, it still boils, set the blazer into the bath, in which the water may boil vigorously without harm to the timbales. Serve with BECHAMEL SAUCE. Melt two tablespoonfuls of butter, add two table- spoonfuls of flour, one-fourth a teaspoonful of salt, a dash of pepper and half a cup, each, of chicken stock and cream ; add the beaten yolk of one egg and let stand over hot water five minutes. Or, MUSHROOM SAUCE. Make as above, substituting one-fourth a cup of mushroom liquor for a part of the chicken stock, and adding with the egg half a can of mushrooms, or a cup of fresh mushrooms saute'd in two table- spoonfuls of butter. Rechauffes and Olla-Podrida. Supreme of Chicken. Chop fine the breast of a raw chicken. Beat one egg, add the chicken, and continue beating until smooth ; then add three eggs, one at a time, beating each egg in thoroughly. Add a generous teaspoonful of salt, a saltspoonful of white pepper, a dash of black pepper and one pint of cream. Butter twelve small moulds and ornament them with truffles. Fill with the chicken mixture, cover with buttered paper, and steam twenty minutes. Or, put in a pan of boiling water and cook in a moderate oven till the centres are firm. Serve with mushroom or bechamel sauce. These can be cooked and left in the moulds and then reheated. It will take about fifteen minutes to reheat. Egg Timbales. Beat six eggs without separating, add a scant teaspoonful of salt, a dash of pepper, a teaspoonful of chopped parsley, twenty drops of onion juice and one cup and a half of rich milk. Stir till well mixed. Butter small-sized timbale moulds and fill two-thirds full with the mixture. Place moulds in the blazer, pour boiling water about them three- fourths to the tops of the moulds, and let cook about twenty minutes, or till the centres are firm ; turn out of the moulds on to a warm platter, and pour about them a thin bread sauce. BREAD SAUCE. To one pint of milk add half a cup of fine, stale bread crumbs, a small onion with six cloves stuck 211 Chafing-dish Dainties. in it, half a teaspoonful of salt and a few grains of cayenne. Cook in the double boiler for about an hour; stir occasionally. Remove the onion, beat well, and add one tablespoonful of butter. Put one tablespoonful of butter over the fire in a small saucepan ; when hot add two-thirds a cup of rather coarse bread crumbs ; stir over a hot fire till they are brown and crisp. Sprinkle over the titnbales and sauce. Add a sprig of parsley to the top of each timbale. Pan-Broiling. Chops, birds, venison, hamburg, sirloin and other steaks, even spring chickens, may be cooked successfully in the chafing-dish ; but they are not the dishes upon which an amateur should begin his experiments. Heat the blazer very hot, brush over the surface with a brush dipped in olive oil (or use a butter-ball and a fork) , lay in the article to be cooked, sear upon one side, turn and sear upon the other ; repeat, turning and cooking until done to taste ; five minutes will suffice for small lamb chops. Serve with Maitre d' Hotel Butter. Beat four tablespoonfuls of butter to a cream ; add half a teaspoonful of salt and a few grains of pepper, also one tablespoonful of parsley, chopped very fine, and one tablespoonful of lemon juice, very slowly. Rechauffes and Olla-Podrida. Fillets of Beef, flushroom Sauce. Have half a dozen slices cut crosswise from a neatly trimmed fillet of beef. The slices may be cut of any thickness desired, but from half to three-fourths an inch is preferable for chafing-dish cookery. Melt two tablespoonfuls of butter in a hot blazer; lay in the meat, and cook four or five minutes, turning every ten seconds. The heat should be well maintained throughout the cooking. Season with salt when half cooked. In another blazer make a cup of brown sauce ; brown two tablespoonfuls of butter, add four tablespoonfuls of flour, and, when this is well browned, add half a cup of very rich brown stock and half a cup of liquid from the mushroom can. Season to taste with Kitchen Bouquet, salt, and a few drops of tabasco sauce, then add half a bottle of mushrooms, cut in halves. Serve as soon as the mushrooms are hot. Fillets of Lamb, Cherry Sauce. For the fillets use either the fillet from the loin or the top of a " best end of a loin " boned. Cut the meat in slices or rounds, and saute in hot but- ter in the blazer. Season with salt and pepper and pour into the blazer half a cup of maraschino cherries with half a cup of the liquid from the bottle. Candied cherries that have stood half an hour in half a cup of boiling water, on the back of the range, and then mixed with half a cup of 213 Chafing-dish Dainties. sherry wine, may be used in place of the mara- schino cherries. This sauce may also be used with fillets of beef or young turkey. Ham Tim bales. ij^ cups of milk or thin cream. The yolks of 2 "hard-boiled" 1 cup of cold, cooked ham, eggs. chopped fine. Two raw eggs. J^ a cup of fine bread crumbs. A few drops of tabasco sauce. jv> a teaspoonful of salt. Take the bread crumbs from the centre of a stale loaf. Pass the cooked yolks of eggs through a sieve. Add the ham, crumbs, yolks, salt and ta- basco to the raw eggs beaten and mixed with the milk. When thoroughly mixed turn into ^fal^. moulds 1 ve i y oarofully buttereaX^ffi tTp ape f s - TPto th©-bott©m&-^if_the-maulds- before battering. Set t>°"- ; " Uit bluuLi, JMTiuund wi th hot water, letting it come half way to the top of the moulds.—- Heafr tbe-watep-te-the. boiIing-pe4ay-the«--set ihe blazer into th,e^ hot-wate^pan_£3Ttly_^l]ja(L.. 1 w iLh boiling " -water, cover~Stid «eels\until the mixture is firm in the centre. Serve, turned from the moulds, with cream or tomato sauce, flavored with onion, or with peas heated in a cream sauce. Fillets of Chicken. (Chafing-dish Style.) Remove the breast from a plump and tender chicken and separate from the bone and skin. 214 Rechauffes and Olla-Podrida. Detach the small fillets, then cut each side into two or three lengthwise slices the size of the small fil- lets. Keep covered closely until ready to cook. Heat the blazer very hot, butter slightly, and in it lay the fillets and sprinkle with the juice of half a lemon, salt and white pepper ; add, also, one-third a cup of chicken stock and a tablespoonful of sherry. Cover and let cook about ten minutes. In the meantime prepare a sauce in a second chafing-dish, using two tablespoonfuls, each, of butter and flour, a dash of salt and pepper, and one cup of stock, in making which a small piece of ham or bacon was used. Add also a tablespoonful of mushroom or tomato catsup and a tablespoonful of sherry wine. Mutton Rechauffe. (Creole Style.) Melt three tablespoonfuls of butter in the blazer and saute" in this a tablespoonful, each, of green pepper and onion, chopped fine ; add three table- spoonfuls of flour and half a teaspoonful of salt, and stir and cook until frothy ; then add, grad- ually, one cup of brown stock and half a cup of tomato puree (cooked tomato strained) . Let boil two or three minutes, then set over hot water and stir in one cup of cold roast mutton cut in strips or cubes, and half a cup of cooked macaroni, blanched and drained. Two or three mushrooms or a tablespoonful of mushroom catsup improves this dish. 215 Chafing-dish Dainties. Baba or Wine Cake. This cake may be made some days in advance, and when wished reheated in a sauce made in the chafing-dish. Baba is baked in a large mould and cut in slices, or in individual cylindrical or baba moulds. Baba. Ingredients. i lb. of flour. J£ a cup of sugar. I cake of compressed yeast. 8 eggs. % a cup of water. % a cup of currants, sultanas or 10 oz. of butter ii% cups). sliced citron. J4 a teaspoonf ul of salt. Make a sponge of the yeast, softened in the water, and flour to knead. Knead the little ball of dough until elastic, and put into a small saucepan of lukewarm water. Meanwhile add the butter, sugar, salt and three of the eggs to the rest of the flour, and beat with the hand until all are evenly blended ; then add the rest of the eggs, one after another. When the ball of dough rises to the top of the water and is light, remove from the water with a skimmer and beat it into the egg paste; beat for some minutes, then beat in the fruit. Turn the mixture into the mould or moulds, leaving room for the cake to double in bulk. Let rise in a temperature of 68° F. When nearly doubled in bulk, bake from twenty to fifty minutes. Saucb for Baba. Let two cups of sugar and one cup of water boil in the blazer about six minutes, then add one-fourth 216 Rechauffes and Olla-Podrida. a cup, or more, of maraschino, rum or sherry wine. I^ay the baba, sliced or in individual forms, into the hot syrup and let stand a few minutes, basting the cake with the syrup. When hot, serve with or without whipped cream. Half a cup of apricot or quince marmalade may be added with the wine. Fig Toast. (See cut facing page 198.) Wash carefully and cook in boiling water half a pound of pulled figs until tender ; add one fourth a cup of sugar and the grated rind and juice of half a lemon. Cook until the syrup is well reduced. Cut the crust from a thick slice of bread and saute to a golden brown, first on one side, then on the other, in two tablespoonfuls of hot butter. Drain the bread on soft paper ; then heap the figs upon it, cover with two-thirds a cup of thick cream and a scant fourth a cup of sugar, beaten until stiff. Serve at once. Prunes, apricots, peaches, pears, or strawberry preserves, may be prepared in the same manner. If preserves be used, omit the sugar from the cream. Sponge cake may be used in the place of bread. Pineapple Sponge. Heat one pint of grated pineapple over hot water, sprinkle into it one-third a cup of fine tapioca (a quick-cooking kind) , mixed with two-thirds a cup of sugar, and half a teaspoonful of salt ; when the 217 Chafing-dish Dainties. tapioca is transparent, add the juice of a lemon, and fold in the whites of two eggs, beaten until dry. Serve with cieam and sugar. Tapioca-and-Banana Sponge. Sprinkle half a cup of tapioca and two-thirds a cup of sugar into one pint of boiling water ; add half a teaspoonful of salt and cook over hot water, stirring occasionally. When the tapioca is trans- parent, add the juice of two lemons, and fold in the whites of two eggs, beaten until dry. Serve spread over sliced bananas, with cream and sugar, or with a cold boiled custard, previously made. This dish may be prepared with canned peaches, apricots or quinces, using the juice of the fruit instead of water. 318 INDEX. Aberdeen Sandwiches, 205 Aigrettes, Cheese, log Almond-and-Peach Salad, 94 Almonds and Walnuts, To Blanch, 12 Anchovy Salad, 74 Anchovy Sandwiches, with Canape's, 124 Anchovy Toast, 17s " with Eggs, 17s " Spinach, 176 Anchovies with Olives, 176 Apple,-Celery-and-Walnut Salad, 92 Apple-Date-and-Celery Salad, 93 Artichoke Salad, 45 " Bottoms, s° Artichoke-and-Tomato Salad, 44 Artichokes a la Bordelaise, 197 Asparagus with Eggs, 193 " Peas, 196 " Salad, 46 Salad, Egg Garnish, 47 " -and-Cauliflower Salad, 46 " " Salmon Salad, 46 " Tips in Turnips, 46 Aspic Jelly from Bouillon Capsules, etc., 100 Aspic Jelly, Chicken Stock for, 99 " " , Consomm6 for, 98 " " for Garnishing, 97 " " Oysters in, 6s " " Recipe for, 97 " " for Sandwiches, 127, 128 Bab A, 216 Baba, Sauce for, 216 Bacon Salad, 84 Bacon Sauce, 27 Baking Powder Biscuit, 139 Balls, Cheese, 107 Bamboo Sprouts, Shrimp-and-Let- tuce Salad, 74 Banana-and-Orange Salad, 93 Banana-and-Tapioca Sponge, 218 Bar-le-Duc-and-Cheese Sandwiches, 135 Bean, White, Salad, 32 Bechamel Sauce, 20s, 210 Beef, Chopped, 209 " , Fillets of, 213 " Hash, Corned, 202 " Sandwiches, Corned, 119 Beef Tea in Chafing-Dish, 207 Beet-and-Cream Cheese Sandwiches, 12S Beets and Brussels Sprouts, Salad of, 35 Beets, Stuffed, 34 Beverages with Sandwiches, 118 Biscuit, Baking Powder, 139 " , Sandwich, 139 Bluefish Salad, 60, 75 Boiled Dressing for Chicken Salad, 26 Boiled Salad Dressing, 26 Boston Brown Bread, 138 Boudins-de-Saumon Salad, 61 Bread, Boston Brown, 138 " , Date, One Loaf, 136 219 Index. Bread, Entire Wheat, 137 " .Pulled, 139 " ,Rice, 138 " .Wheat, Two Loaves of, 137 " , for Sandwiches, 116 " To Give Glossy Crust, 140 Brook Trout Salad, 55 " " " in Aspic, 55 Cabbage and Cauliflower, To Clean, 14 Calf's Head en Tortue, 206 Canapes, Egg, 103 " , Epicurean, 20s Cauliflower-and-Asparagus Salad, 46 Cauliflower Salad, Egg Garnish, 40 Caviare Sandwich Rolls, 1 20 Celery, Apple-and-Nut Salad, 92 " -and-Chestnut Salad, 92 Celery-and-Nut in Border, 43 Celery-and-Oyster Salad, 66 Celery Sandwiches, 120 Celery, To Fringe, 15 " , To Keep, 16 Ceylon Cocoa, 14s Chafing-Dish Appointments, 153 Chafing-Dish Recipes: Aberdeen Sandwiches, 205 Anchovy Toast, 17s " with Eggs, 17s " Spinach, 176 Anchovies with Olives, 176 Artichokes a la Bordelaise, 197 Asparagus Peas, 196 Baba on Wine Cake, 216 Bechamel Sauce, 210 Beef Tea in Chafing-Dish, 207 Bread Sauce, 211 Buttered Lobster, 169 Calf's Head en Tortue, 206 Calves' Brains and Mushrooms Poulette, 207 Canned Peas with Egg, 198 Cheese Fondue, 186 Chafing-Dish Recipes — continued. Chicken Klopps with Bechamel Sauce, 204 Chicken Timbales, 210 Chicken with Mushrooms, 209 Chopped Beef, 209 Chops, etc. Pan Broiled, 212 Clams a la Newburgh, 170 Corned Beef Hash, 202 Crabs a la Creole, 174 Creamed Dishes, 166 Creamed Mushrooms, 197 Creamed Peas, 179 Curried Eggs, 191 Curried Oysters, 164 Curried " No. 2, 165 Curried Sardines, 177 Curried Vegetables, 199 Deviled Dishes, 166 Deviled Crabs, 173 Egg Canapes, 193 Egg Timbales, 211 Egg a la Italienne, 190 Eggs a la Parisienne, 190 Eggs, Creole Style, 192 Eggs, Italian Style, 194 Eggs and Mushrooms a la Dau- phine, 189 Eggs with Asparagus, 193 " " Spinach, 194 English Monkey, 187 Epicurean Canapes, 205 Escalloped Oysters, 168 Fig Toast, 217 Fillets of Beef, Mushroom Sauce, 213 Fillets of Lamb, Cherry Sauce, 213 Fresh Mushrooms and Sweet- breads, 196 Fricassee of Oysters, 165 Golden Buck, 185 Halibut Rarebit, 184 Ham Timbales, 214 Hawaiian Lobster Curry, 171 Index. Chafing-Dish Recipes — continued. Kornlet Oysters, 201 No. 2, 20Z Lobster a la Bechamel, 171 Lobster a la Bordclaisc, 170 Lobster a la Newburgh, 169 Lobster a la Poulette, 172 Macaroni a la Italienne, 195 Maltre d'H6tel Butter, 212 Minced Ham a la Poulette, 205 Mock Crab Toast, 186 Mock Terrapin, 203 Moulded Halibut with Creamed Peas, 178 Mushrooms Cromeskies, 197 Mushrooms and Macaroni, 198 Mushroom Sauce, 210 Mutton Rechauffe, Creole Style, 215 Oyster Canapes, 168 Oyster Crabs, 174 Oyster Crabs a la Hollandaise, 172 Oyster Cromeskies, 167 Oyster Rarebit, 185 Oysters, 163 Oysters, No. 2, 163 Oysters a la D'Uxelles, 164 Oysters SautS, 168 Panned Oysters, 167 " " Maltre d'H6- tel, 167 Pineapple Sponge, 217 Plain Lobster, 170 Potatoes a. la Maltre d'Hfitel, 199 Puff Balls, Saute<3, 198 Puree of Fish, 179 Rechauffe of Fish, 180 " " " No. 2, 181 Salmi of Duck or Game, 208 Salmi of Duck, No. 2, 208 Salt Codfish in Cream Sauce, 180 Chafing-Dish Recipes — continued. Salt Codfish with Tomato Sauce, 179 Sardine Canapes, 177 Sardine Rarebit, 185 Sardines, French Fashion, 177 Sardines on Toast, 181 Scotch Woodcock, 190, 207 Scrambled Eggs a la Union Club, 188 Scrambled Eggs with Cheese, 188 Scrambled Eggs with Dried Beef, 189 Scrambled Eggs with Oysters, 166 Scrambled Eggs with Smoked Salmon, 188 Scrambled Eggs with Tomatoes, 189 Scrambled Ham and Eggs, 204 Shirred Eggs, 192 Shrimps a la Poulette, 17s Shrimps with Peas, 175 Spaghetti, Queen Style, 203 String Beans a la Lyonnaise, 200 Supreme of Chicken, 211 Sweetbreads, Sauted, 209 Tapioca and Banana Sponge, 218 Tomato Sandwich, 200 Welsh Rarebit, 183 " " No. 2, 183 " " with Ale, 184 White Hashed Potatoes, 199 Woodcock Toast, 206 Yorkshire Rarebit, 186 Chafing-Dishes, Past and Present, 151 Chaudfroid Sauce, White, 101 Cheese Aigrettes, 109 " d'Artois, 109 " Balls, 107 " -and-Cowslip Salad, 49 " Croquettes, 108 Index. Cheese Custard, 105 Custard Mixtures, 11 1 Fondue, 1S6 Fritters, no Ramequins, 106 Sandwiches with Bar-le-Duc, 135 Sandwiches with Beets, 125 " Nuts, 122 with Scrambled Eggs, 188 Souffle, 105 Souffles, Iced, 108 Straws, 106 Cheese with Vegetable Macedoine, no Cherry Salad, 91 Cherry Sauce, 213 Cherry, - Strawberry - and - Peach Salad, 95 Chestnuts-and-Celery Salad, 92 Chestnuts, To Shell and Blanch, 12 Chicken, Fillets of, 214 " Klopps, 204 " and Mushrooms, 209 " Rolls, 123 " Salad, 78 " " , Boiled Dressing for, 26 " " , French, 78 " " with Mushrooms, 79 " Sandwiches, 127 " -and-Nut Sandwiches, 127 " Spring Style, 82 " Stock for Aspic Jelly, 99 " Timbales, 210 Chiffonade Salad, 94 Chocolate, Plain, 14s " , Rich, 144 " , Spanish, 148 Chopped Beef, 209 Chou Paste, 140 Clams a la Newburgh, 170 Claret Cup, 148 " Dressing, 22 Claret Jelly, 134 Club Sandwiches, 129 Cocoa, Ceylon, 14s " , Plain, 14s " , Sultana, 14s Coffee, Boiled, 143 " , Filtered, 143 Cole Slaw, Dressing for, 27 Consomme" for Aspic Jelly, 98 Cooked Vegetable Salad, 37 Corned Beef Hash, 202 " " Sandwiches, 119 Country Salad, 87 Cowslip-and-Cheese Salad, 49 Crab Toast, Mock, 186 Crabs a la Creole, 174 " " Hollandaise, 172 " Deviled, 173 " Oyster, 174 Creamed Dishes, 166 " Peas, 179 " Mushrooms, 197 Cream Salad Dressing, 27 Cress-and-Egg Sandwiches, 122 Cress, To Clean, 14 Cromeskies, Mushroom, 197 " , Oysters, 167 Croquettes, Cheese, 108 Cucumber Salad, 36 " for Fish, 36 " and Pimento, 38 " " with Shad Roe, 61 " , Stuffed, 49 Cupid's Butter Sandwiches, 13s Currant -and -Cheese Sandwiches, 135 Curry, Hawaiian Lobster, 171 Curried Eggs, 191 " Oysters, 164 " No. 1, 16s " Sardines, 177 " Vegetables, 199 Custard, Cheese, 105 " , Mixtures, in " , Royal, for Aspic, n Index. Date-and-Ginger Sandwiches, 132 Date Bread - and - Cream - Cheese Sandwiches, 136 d'Artois, Cheese, 109 Deviled Dishes, 166 Dressing, Boiled, 26 Boiled, for Chicken Salad, 26 " , Claret, 22 " , for Cole Slaw, 27 " , Cream Salad, 27 " , Chiffonade, 28 " , " in quantity, 22 " , French, 21 " , for Fruit Salad, 89 Highly Seasoned, Pink Salad, 18 " .Horseradish, 40 " .Mayonnaise, 22 Curdled, 24 Jelly, 25 Red, 24 " , Roquefort Cheese Salad, 24 " , Russian Mayonnaise, 23 " , Thousand Island Salad, 2 8 " , Composition, 8 " , 1914 Salad, 23 Dressings, Boiled and Cream, 9 Dried Beef with Eggs, 189 Duck-and-Olive Salad, 83 " " Orange Salad, 83 Duck, Salmi of, 208 Duck or Game, Salmi of, 208 Easter Salad, 86 Eclairs, Palmerston, HI. Egg Canapes, 193 Egg and Canned Peas, 198 Egg Lemonade, 146 Egg-and-Cress Sandwiches, 122 Egg-and-Ham Sandwiches, 119 " " Spinach Sandwiches, 122 " " " Salad, 86 " " Tomato Salad, 41 Eggs with Anchovy Toast, 17s Eggs with Asparagus, 193 " to Boil for Garnishing, n Eggs, Creole Style, 192 " Curried, 191 " Italienne, 190, 194 " a la King, 201 " and Mushrooms, Dauphine, 189 " Parisienne, 190 " Scrambled with Cheese, 188 " Scrambled with Dried Beef, 189 " Scrambled with Oysters, 166 " Scrambled with Smoked Sal- mon, 188 " Scrambled with Tomatoes, 189 " Scrambled a la Union Club, 188 " with Spinach, 194 " Whites of, To Poach, n Endive, To Clean, 13 Endive Salad, 30 English Monkey, 187 Entire Wheat Bread, 137 Epicurean Canapes, 205 " Sandwiches, 123 Escalloped Oysters, 168 Fig-and-Nut Salad, 93 Fig Sandwiches, 131 Fig Toast, 217 Fillets of Beef, Mushroom Sauce, 213 " " Chicken, 214 " " Halibut with Cole Slaw, 58 " " " " Salad, 57 " " Lamb, Cherry Sauce, 213 Filling for Sandwiches, 116 Filtered Coffee, 143 Fish, Puree of, 179 " Rechauffe of, 180 Fish Rabbit, Tunny, 187 Fish Rgchauffe', No. 2, 181 Fish Salad in Aspic, 59 Fish-and-Mushroom Salad, 65 223 Index. Fish, Salt Cod in Cream Sauce, 180 " " " Tomato " 179 Five O'clock Tea, 144 Flavoring, 160 Fondue, Cheese, 186 French Dressing, Chiffonade, 28 " Recipes for, 21 " in Quantity, 22 French Fruit Sandwiches, 131 Fresh Mushrooms and Sweetbreads, 196 Fricassee of Oysters, 165 Fritters, Cheese, 1 10 Fruit Jelly for Sandwiches, 134 Fruit Punch, 146 " Salad, 89, 90 " " , Dressing for, 89 " " , When to Serve, 10 Fruit-and-Nut Salad, 90 Game, Salmi of, 208 Gherkins, To Cut for Garnish, is Ginger and Date Sandwiches, 132 Gnochi a la Romaine, 107 Golden Buck, 185 Grapefruit Salad, 93 Grapefruit, Pineapple,-and-Pimento Salad, 95 Green Butter Sandwiches, 126 Green Pea Salad, 47 " " -and-Potato Salad, 47 Halibut, Fillets of, in Aspic, 57 " , Moulded, and Creamed Peas, 178 " Rarebit, 184 Halibut Salad, 55, 56 " for Fish Course, 64 Halibut-and-Cucumber Salad, 56 Halibut Sandwiches with Aspic, 128 Ham, Minced, Poulette Style, 205 Ham Salad, 83 Ham-and-Egg Sandwiches, 119 " " Eggs Scrambled, 204 Ham-and-Tongue Sandwiches, 119 Ham Timbales, 214 Harlequin Sandwiches, 125 Hash, Corned Beef, 202 Herbs, How to Chop, 13 Hollandaise Sauce, 28, 173 Home-Made Soda-Water, 147 Honey Sandwiches, 132, 136 How to Blanch Walnuts and Al- monds, 12 " " " and Cook Vege- tables, 14 " " Boil Eggs Hard, n " " Boil Fish and Meat, 140 " " Chop Fresh Herbs, 13 " " Clean Lettuce, Endive, Cress, etc., 13 " " Cook Sweetbreads and Brains, 16 " " Cut Radishes for a Gar- nish, 13 " " Cut Gherkins for a Gar- nish, 15 " " Fringe Celery, is " " Keep Celery, Cress, Let- tuce, etc., 16 " " Make Nasturtium and Tar- ragon Vinegar, 17 " " Make Royal Custard, 11 " " " Sauces, 138 " " Pickle Nasturtium Seeds, 16 " " Poach Whites of Eggs, 11 " " Render Vegetables Crisp, 14 " " Shell and Blanch Chest- nuts, 12 " " Shred Romaine, etc., 15 " " Use Garlic or Onion hi Salads, 12 Hunter's Sandwich, 136 Individual Souffles of Cheese, 108 Ingredients for One Cup of Sauce, ISO " " Pint of Sauce, 160 Italian Salad, 84 224 Index. Jeixy, Aspic, from Bouillon Cap- sules, ICO " , Chicken Stock for, go " to Chop, g8 " , Consomme 1 for, 98 " for Garnishing, 97 " , Oysters in, 65 " , Recipe for, 97 " , for Sandwiches, 127 Claret, for Sandwiches, 134 Fruit, " " 134 Mayonnaise, 25 Tomato, 43 " " with Salad, 43, 44 Kaiser Rolls, 142 Klopps, Chicken, 204 Kornlet Oysters, 201 Lamb, Fillets of, 213 Lemonade, Egg, 146 Lentil Salad, 31 Lettuce - Cream - Cheese - and - Pi- mento Sandwiches, 130 Lettuce, How to Clean, 13 " " " Shred, 15 " Salad, 29 " and Roqueford Cheese Salad, in Livournaise Sauce, 25 Lobster a la Bechamel, 171 " " Bordelaise, 170 " Buttered, 169 " Curry, Hawaiian, 171 " Fingers, 124 Lobster Mousseline Salad, 73 Lobster a la Newburgh, 169 " Plain, 170 " a la Poulette, 172 Lobster Salad, 71 " " No. 3, 71 " " in Aspic, 72 " " Victoria, 71 Lobster in Aspic Sandwiches, 128 Lobster and Mushroom Sandwiches, Macaroni a la Italienne, 195 Macaroni and Mushrooms, 198 Macedoine, Cheese and Vegetable, no Macedoine Salad, 33 Mackerel Salad, 60 " Salt, Salad, 61 Maitre d'H6tel Butter, 212 " Potatoes, 199 Marguerite Salad, 86 Mayonnaise, Curdled, 24 .Jelly, 25 " .Makingin Quantity, 23 " .Recipe for, 22 , Red, 24 , Russian, 23, 24 " , Sardine, 25 Measuring, 160 Meat and Fish, Potted, 141 Meats, Fresh, How to Boil, 140 " Salted, " " " , 140 Mexican Rarebit, 187 Minced Ham, Poulette, 205 Miroton of Fish and Potato, 58 Mock Crab Toast, 186 Mock Terrapin, 203 Mosaic Sandwiches, 127 Moulded Salmon Salad, 75 Mousse de Poulet Salad, 81, 82 Mushroom Cromeskies, 197 " Salad with Chicken Me- dallions, 80 " and Fish Salad, 65 " " Lobster Sandwiches, " Sauce, 210 Mushrooms and Chicken, 209 " Creamed, 197 " and Eggs Dauphine, 189 " " Sweetbreads, 196 Mutton Rechaufte, 215 Nasturtium Folds, 12s Nasturtium Seeds, To Pickle, 16 "Nineteen-fourteen" Salad, to Serve ten, 38 225 Index. " Nineteen-fourteen" Salad Dressing, 24 Nut,-Apple-and-Celery Salad, 92 Nut-and-Celery Salad, 92 Nut-and-Cheese Sandwiches, 122 Nut-and-Chicken " ,122 Nut-and-Fig Salad, 93 " " " Fruit Salad, 90 " Litchi-and-Orange Salad, 88 " -and-Orange Salad, 92 Oil, Value of, 8 Onion and Garlic, How to Use, 12 Orange and Litchi Nut Salad, 88 " " Walnut Salad, 92 Oyster Cromeskies, 167 " Rarebit, 185 " -and-Celery Salad, 66 " -and-Sweetbread Salad, 67 Oysters in Aspic, 65 " in Chafing-Dish, 163, 168 " Creamed, 166 " Curried, 164, 165 " Deviled, 166 " a la Duxelles, 164 " Escalloped, 168 " , Fricassee of, 165 " Oysters, Kornlet, 201 " , Panned, 167 " , " Maitre d'H6tel, 167 " SautS, 168 " Waldorf, 168 " with Scrambled Eggs, 166 Pan-Broh.ino, 212 Panned Oysters, 167 Paste, Chou, 140 Pastry Bag and Tubes, To Deco- rated Salads, 18 Pat6-de-Foie-Gras in Aspic, 85 " " " " Sandwiches, 122 Peach-and-Almond Salad, 94 Peach Salad, 95 Peach, - Strawberry - and - Cherry Salad, 95 Peanut Sandwiches, 125, 126 Peas, Creamed, 179 Peas with Eggs, 198 Peas and Truffles in Aspic, Salad, 101 Pineapple-and-Cream Cheese, Eas- ter Style, 96 PineappIe-and-Pimento Salad, 95 Pineapple-and-Cream-Cheese Salad, 101 Pineapple Sandwiches, 133 Pineapple Sponge, 217 Plain Chocolate, 145 Plain Cocoa, 14s Potato Salad, 32, 33 " , German Style, 37 " " with Mayonnaise, 50 " -and-Nasturtium Salad, 34 Potatoes, Maitre d'H6tel, 199 " White Hashed, 199 Potted Meats and Fish, 141 Puff Balls, Saut&l, 198 Puff Paste Sandwiches, 133 Pulled Bread, 139 Punch, Fruit, 146 " a la Nantes, 146 Radishes, To Cut for Garnish, 13 Ramequins, Cheese, 106 Rarebit, Halibut, 184 " , Mexican, 187 *' , Oyster, 185 " , Sardine, 185 " , Tunny Fish, 187 " , Welsh, 183 " , " , No. 2, 183 " with Ale, 184 " , Yorkshire, 186 Rechauffe 1 of Fish, 180, 181 " " Mutton, 215 Rechauffes, Concerning, 202 Rice Bread, 138 Rich Chocolate, 144 Rolls, Kaiser, 142 " , Salad, 138 " , Wedding Sandwich, 129 26 Index. Romanic, To Shred, is Rose Leaf Sandwiches, 132 Royal Custard for Garnishing, 11 Russian Salad, 23, 62 " Vegetable Salad, 48 " Sandwiches, 121 Salad Dressing, Boiled, 26 Salad Dressing, Cream, 27 " Dressings, Use of, 7 " , Fruit, When to Serve, 10 " Making, Important Points in, 9 Rolls, 138 Salad: Anchovy, 74 Apple,- Celery - and - English- Walnut, 92 Apple-Date-and-Celery, 93 Artichoke, 45 " Bottoms, 50 Asparagus, 47 Asparagus and Salmon, 46 Asparagus and Cauliflower, 46 Bacon, 84 Bluefish, 75 Boudins-de-Saumon, 61 Brook Trout, 55 Brook Trout in Aspic, 55 Brussels Sprouts and Beet, 35 Cauliflower, 39 Cauliflower, Egg Garnish, 49 Celery-and-Chestnut, 92 Celery-and-Nut, 43 Cherry, 91 Chicken, 78 Chicken - and - Fresh - Mush- rooms, 79 Chicken, No. 3, 79 Chicken, No. 4, 79 " Spring Style, 82 Chiffonade, 94 Combination, A Few, 30 Cooked Vegetable, 37 Country, 87 Salad — continued. " Cowslip-and-Cream-Cheese,49 " Cucumber, 36 " Cucumber and Pimento, 38 " Cucumber for Fish Course, 36 " Duck-and-Olive, 83 " Duck-and-Orange, 83 " Easter, 86-87 " Egg-and-Tomato, 41 " Endive, 30 " Endives-Tomato -and -Green- String-Bean, 36 " Fig-and-Nut, 93 " Fillets of Halibut in Aspic, 57 " Fillets of Halibut with Cole Slaw, 58 " Fish Moulded in Aspic, 59, 60 " French Chicken, 78 " Fruit, 89 " Fruit-and-Nut, 90, 91 " Grapefruit, 93 " Grapefruit,-Pineapple-and-Pi- mento, 95 " Green-Pea, 47 " Green-Pea-and-Potato, 47 " Green and White, 88 " Halibut, 55, 5° " Halibut-and-Cucumber, 56 " Halibut (for Fish Course), 64 " Ham, 83 " Italian, 84 " Lentil, 31 " Lettuce, 29 " Lettuce and RoquefordCheese, in " Lettuce, - Bamboo - Sprouts- and-Shrimps, 74 "" Lobster, 71 " Lobster, No. 3, 71 " Lobster in Ring of Aspic, 72 " Lobster, Victoria, 71 " Macedoine, 35 " Macedoine of Vegetable, 47 " Mackerel or Bluefish, 60 " Marguerite, 86. 227 Index. Salad — continued. " Miroton of Fish-and-Potato, 58 2- Mousse-de-Poulet, 81, 82 " c ">" Moulded Salmon, 75 " Mousseline of Lobster, 73 " Mushroom with Medallions of Chicken, 80 " " Nineteen-fourteen," to serve ten, 38 " Orange-and-Litchi Nut, 88 " Orange-and-Walnut, 92 Oysters in Aspic, 6s Oyster-and-Celery, 66 Oyster-and-Sweetbread, 67 Pat£-de-Foie-Gras in Aspic, 8s Peach, is Pea ch-and- Almond, 94 Peach, - Strawberry and- Cherry, 95 Peas-and-Truffles in Aspic, 101 Pineapple-and-Pimento, 9s Pineapple-and-Cream-Cheese, 101 Potato, 32, 33 Potato-and-Nasturtium, 34 Potato, German Style, 37 Potato with Mayonnaise, 50 Prune-and-Pecan Nut, 91 Russian, 62 Russian Vegetable, 48 Salmon, 63 Salt Mackerel, 61 Sardine, 69 Sardine, No. 2, 69 Sardine-and-Egg, 70 Scallop, 68 Shad-Roe-and-Cucumber, 61 Shells of Fish-and-Mush- rooms, 6s Shrimp, 68 Shrimp in Cucumber Boats, 67 Shrimp with Aspic Border, 67 Salad — continued. " Spanish, 63 " Spinach-and-Egg, 86 " Spinach-and-Tongue, 85 " Stuffed Cucumber, 49 " Stuffed Beet, 34 " Stuffed Tomato, 40 " Sweetbread-and-Cucumber,77 " Tomato-and-Artichoke, 44 " Tomato-and-Onion, 36 " Tomato-and-Sweetbread, 40 " Tomato, Horseradish Dress- ing, 40 " Tomato Jelly, No. 2, 43 " Tomato Jelly with String Beans, 44 " Tomatoes Farces a 1' Aspic, 42 " Tomatoes Stuffed with Nuts and Celery, 39 " Tomatoes Stuffed with Cu- cumber, 41 " Tomatoes Stuffed with Jelly, 42 " Turkey-and-Chestnut, 83 " Turnip with Asparagus Tips, 46 " Turquoise, 94 " White Bean, 32 " Wiesbaden Prune-and-Pecan Nut, 91 " Dressing, "Nineteen-four- teen," 24 Pink, 18 " Roqueford Cheese, 24 " " Thousand Island, 28 Salads, Arrangement of, 8 " Dressing of, 6 " Introduction to Subject, 3 " when Serve with French Dressing, etc, 9 " Serving with Cheese, 10 Salmi of Duck or Game, 208 Salmon Salad, 63 " Moulded, 75 Salmon-and-Asparagus Salad, 46 238 Index. Sandwiches: Aberdeen, 205 " Beet-and-Cream-Cheese, 125 " Beverages Served with, 118 " Bread for, 116 " Caviare Roll, 120 " Celery, 20 " Cheese-and-Bar-le-Duc, 135 " Cheese-and-English-Walnut, 122 " Chicken-and-Nut, 127 " Chicken Roll, 123 " Chicken Salad, 127 " Club, i2g " Corned Beef, 119 " Cress-and-Egg, 122 " Cupid's Butter, 135 " Date-and-Ginger, 132 " Date Bread, Cream Cheese, 136 " Egg-and-Spinach, 122 " Epicurean, 123 " Fig, 131 " Filling for, 116 " French Fruit, 131 " Fruit or Claret Jelly, 134 " Fruit with Whipped Cream, 133 " Green Butter, 126 " Halibut with Aspic Jelly, 128 " Ham-and-Egg, 119 " " " " Tongue, 119 " Harlequin, 125 " Honey, 132 " Hunters', 136 " Lettuce-Cream-Cheese and Pimento, 130 " Lobster with Aspic, 128 " Lobster Fingers, 124 " Milwaukee, The, 129 " Mosaic, 127 " Mushroom-and-Lobster, 121 " Nasturtium Fold, 125 " Pat6-de-Foie-Gras (Imitation), 122 " Peanut, 125, 126 " Pineapple, 133 " Puff Paste, 133 Sandwiches — continued. " Rose Leaf, 132 " Russian, 121 " Sardine, 120 " Sardine or Anchovy, with Canapes, 124 " Shad-Roe-and-Butter, 126 " Tomato, 200 " Tongue-and-Veal, 120 " Tower of Babel, 124 " Violet, 132 " Wedding Sandwich Roll, 12Q " Whipped Cream, 133 Sardine Canapes, 177 Sardine-and-Egg Salad, 70 Sardine Mayonnaise, 23 " Rarebit, 185 " Salad, 69 " Sandwiches, 120 " with Canapes, 124 " Curried, 177 " French Fashion, 177 " on Toast, 181 Sauce for Baba, 216 Sauce, Bacon, 27 " , Bechamel, 20s, 210 " , Bread, 211 " , Chaudfroid, 101 " , Cherry, 213 " , Hollandaise, 28, 173 " , Ingredients for One Cup, 159 " " " " Pint, 160 " , Livournaise, 25 " , Mayonnaise, 22 " , Mushroom, 210 " , Tartare, 25 " , Tomato, 179 " , Vinaigrette, 28 Sauces, How to Make, 158 " , Stock for Use in, 99 Scallop Salad, 68 Scotch Woodcock, 190, 207 Scrambled Eggs with Cheese, 188 " " " Dried Beef, 189 " " " Ham, 204 229 Index. Scrambled Eggs with Oysters, 166 " Smoked Sal- mon 1 88 a la Union Club, 188 Shad-Roe-and-Butter Sandwiches, 126 Shad-Roe-and-Cucumber Salad, 61 Shells of Fish and Mushrooms, 65 Shirred Eggs, 192 Shrimp Salad, 68 " " Aspic Border, 67 " " , Cucumber Boat, 67 " , Bamboo-and-LettuceSalad,74 Shrimps with Peas, 175 " a la Poulette, 175 Smoked Salmon with Eggs, 188 Soda-Water, Home-Made, 147 Souffle, Cheese, 105 Souffles, Cheese, Iced, 108 Spaghetti, Queen Style, 203 Spanish Chocolate, 148 Spanish Salad, 63 Spinach-and-Egg Salad, 86 " with Eggs, 194 " -and-Tongue Salad, 85 Sponge, Pineapple, 217 " , Sponge Tapioca and Ba- nana, 218 Stock, Chicken, for Aspic, 99 Stock, Fish, 100 " for Sauces, 99 Straws, Cheese, 106 Strawberry, - Peach - and - Cherry Salad, 95 String Beans, Lyonnaise, 200 Sultana Cocoa, 145 Sweetbread,-and-Cucumber Salad, 77 Sweetbreads-and-Brains, To Cook, 16 " " Mushrooms, 196 " Sauteti, 209 Tapioca- and-Banana Sponge, 218 Tartare Sauce, 25 Tea, Beef, in Chafing-Dish, 207 Tea, Five O'clock, 144 Terrapin, Mock, 203 Thousand Island Salad Dressing, 28 Timbales, Chicken, 210 Timbales, Egg, 211 Timbales, Ham, 214 Toast, Fig, 217 " , Mock Crab, 186 " , Woodcock, 206 Tomato-and-Artichoke Salad, 44 Tomato, -Bean-and-Endive Salad, 36 Tomato.-Cress-and-Cucumber Salad, 41 Tomato Jelly, 43 " " Salad, 43, 44 Tomato-and-Onion Salad, 36 Tomato Salad, Horseradish Dress- ing, 4° Tomato Salad, Stuffed, 40 Tomato Sandwich, 200 " -and-Sweetbread Salad, 40 Tomatoes Farces a 1' Aspic, 42 Tomatoes with Scrambled Eggs, 189 Tomatoes Stuffed with Celery and Nuts, 39 Tomatoes Stuffed with Cucumber,4i " Jelly, 42 Tongue-and-Ham Sandwiches, 119 " -and-Spinach Salad, 8s " " Veal Sandwiches, 120 Tower of Babel, 124 Tunny Fish Rabbit, 187 Turkey-and-Chestnut Salad, 83 Turnips and Asparagus in Salad. 46 Turquoise Salad, 94 Two Loaves of Wheat Bread, 137 Veal-and-Tongtje Sandwiches, 120 Vegetable, Cooked, Salad, 37 Vegetable Salad, Macedoine of, 47 Vegetable Salad, Russian, 48 Vegetables, To Blanch and Cook, 14 " , Curried, 199 230 Index. Vegetables, To Render Crisp, 14 Vinaigrette Sauce, 28 Vinegar, Fines Herbes, 17 " , Nasturtium, 17 " , Tarragon, 17 Violet Sandwiches, 132 Waldorjf Oysters, 168 Watercress, How to Keep, 16 Wedding Sandwich Rolls, 129 Welsh Rarebit, 183 Welsh Rarebit, No. 2, 183 " with Ale, 184 Whipped Cream Sandwiches, 133 White Hashed Potatoes, 199 Wiesbaden-Bruner-and-Pecan Nut Salad, 91 Wine Cake (Baba), 216 Woodcock Scotch, 190, 207 Woodcock Toast, 206 Yorkshire Rarebit, 186 231