li' Mil f ALBERT R. MANN LIBRARY New York State Colleges OF Agriculture and Home Economics Cornell University _„ „ . Cornell University Library TX 807.H64 1903 Salads, sandwiches and chafing-dish dain 3 1924 003 592 916 Cornell University Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003592916 Salads, Sandwiches and Chafing-Dish Dainties z Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes By Janet McKenzie Hill Editor of "The Boston Cooking-School Magazine" Author of " Practical Cooking and Serving" NEW EDITION WITH ADDITIONAL RECIPES "Things which in hungry mortals' eyes Jind favor." Btuk Boston Little, Brown, and Company 1913 Copyright, j8gg, 1903 By Janet M. Hili-, ^rfnttni B. J. FABKHILL St Co., BOSTOH, 1T.S.iL. TO Mrs. WiifLiAM B. Sbwali,, l^tegiHent at ilit ISoston Caa)ttns>£diaal CoTporation, IN GRATEFni. RECOGNITION OF THE OPPORTUNITY FRBSENTED BY HER FOR CONGENIAL WORK IN A CHOSEN FIELD OF EFFORT, THIS LITTLE BOOK IS AFFECTIONATELY DEDICATED By thq Author. PREFACE TO THE SECOND EDITION. The favor with which the first edition of this little book has been received by those who were in- terested in the subjects of which it treats, is em- inently gratifying to both author and publishers. It has occasioned the purpose to make a second edition of the book, even more complete and help- ful than the first. In making the revision, wherever the text has suggested a new thought that thought has been inserted ; under the various headings new recipes have been added, each in its proper place, and the number of illustrations has been increased from thirty-seven to fifty. A more complete table of contents has been presented, and also a list of the illustrations ; the alphabetical index has been re- vised and made especially full and complete. JANET M. HII,L. April lo, 1903. PREFACE TO THE FIRST EDITION. Thbrb 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. From 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 ouf own hand and eye. 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. HII^L. Contents ^att I. SALADS FAGB 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 11 How TO BOIL Eggs HARD FOR Garnishing 11 To POACH Whites of Eggs 11 Royal Custard for Moulds of Aspic ii 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, EniJive, etc 13 xi Contents PACK How TO CLEAN CRESS, CaBBAGE, ETC '4 How TO RENDER UNBOOKED VEGETABLES CRISP -. . . 14 How TO BLANCH AND COOK VEGETABLES FOR SALADS . I4 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 . . i6 How TO COOK Sweetbreads and Brains 16 How TO Pickle Nasturtium Seeds 16 Nasturtium and other Vinegars 17 To decorate Salads with Pastry Bag and Tubes . 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 consomm* and stock for aspic 98 Cheese Dishes served with Salads 105 Part 15. SANDWICHES Bread for Sandwiches i,j The Filling ,ig Recipes for Savory Sandwiches no Recipes for Sweet Sandwiches ,,, xii Contents FAGB Recipes for Bread and Chou Paste 137 How TO BOIL Meats for Sandwiches 140 Recipes for Beverages served with Sandwiches . . 143 Part MH. 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 i88 Recipes for Dishes largely Vegetarian 195 Recipes for R^chauff^s and Olla Podrida .... 202 Xtll Illustrations Table laid for Sunday Night Tea . . . ; . Frontispiece The Tender Lettuce brings on softer Sleep Facing page i8 Cucumber Salad for Fish Course .... " " 28 Cooked Vegetable Salad " " 28 Potato Balls, Pecan Meats, and Cress Salad " " 32 Potato-and-Nasturtium Salad " " 32 Endive, Tomato, and Green String Bean Salad " " 36 Stuffed Beets " " 36 Cress, Cucumber, and Tomato Salad . . " " 41 Tomato Jelly with Celery and Nuts ... " "41 Russian Vegetable Salad " " 48 Macedoine of Vegetable Salad " " 48 Miroton of Fish and Potato Salad ... " "58 Cowslip and Cream Cheese Salad .... " " 58 Russian Salad " " 62 Halibut Salad " " 62 Shell of Fish and Mushrooms " " 68 Shrimp Salad in Cucumber Boat .... " " 68 Shrimp Salad, Border of Eggs in Aspic . . " " 70 Lobster Salad " " 70 Bluefish Salad " " 72 Litchi Nut and Orange Salad " " 72 Moulded Salmon Salad " " 74 XV Illustrations Salad of Shrimps and Bamboo Sprouts . . Facing poit 74 Spinach and Egg Salad " " ^4 Marguerite Salad " " 84 Easter Salad " " 86 Country Salad " " 86 Fruit Salad " " 94 Turquoise Salad No. 2 " " 94 Cheese Ramequins " " 106 Individual Souffld of Cheese " "106 Pineapple-Cheese and Crackers .... " "no Salad of Lettuce with Cheese and Macedoine " " no Chicken Salad Sandwiches " " 126 Halibut Sandwiches with Aspic .... •• "126 Wedding Sandwich Rolls " "128 Club Sandwich « "128 Bostou Brown Bread " "138 Bread cut for Sandwiches " " 138 Bowl of Fruit-Punch ready for serving . . " " 143 Copper Chafing-Dish with Earthen Casserole " " 149 Chafing-Dish, Filler, etc " "153 Course at Formal Dinner served in Individ- ual Chafing-Dishes " " iS7 Butter Balls with Utensils for Chafing-Dish " " 178 Moulded Halibut with Creamed Peas . . " "178 Yorkshire Rabbit " "186 Curried Eggs " " 186 Mushroom Cromeskies, ready for cooking . " " igg Prune Toast " "198 XVI Phrt I. SHLKDS. *' 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 fonn wlio 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 modem 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. Like 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. Wyvem and other true epi- cures consider the advice of Sydney Smith, as expressed in the following couplet, ' ' most perni- cious " : — " Four 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 tlie 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 supplied 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 5erve 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. HOW TO MAKE AROMATIC VINE- GARS, TO KEEP VEGETABLES AND TO PREPARE GARNISHES. How to Boil Eggs Hard for Garnishing. Cover tlie eggs witli boiling water. Set them on the back of the range, where the water will keep hot without boiling, about forty minutes. 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 Qarlic 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 To Prepare Vegetables and Garnislies. 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 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 lemou. 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 nist, 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. i6 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- Salads. Fines Herbes Vinegar, No. 2. Ingredients. 1 pint of tarragon vinegar. 2 tablespoonfuls of parsley 2 tablespoonfuls of seeds of seeds, crushed, garden cress, bruised or 4 capsicums, chopped fine, crushed. 2 cloves of garlic, chopped 2 tablespoonfuls of celery fine, seeds, crushed. Method. — Prepare as in preceding recipe. To Decorate Salads with Mayonnaise by Use of Pastry Bag and Tubes. Make the dressing very thick by the addition of oil, or use "jelly mayonnaise." Put the dressing into a pastry bag with star tube attached ; twist the large end of the bag with the left hand, press- ing the mixture towards the tube, and with the right guide the tube as in writing, to produce the pattern desired. To form stars, hold the bag in an upright position, point downward, press out a little of the dressing, then push the tube down gently, and raise it quickly to break the flow. I SALAD DRESSINGS. SALAD DRESSINGS. "Just, as in nature, thy proportions be, As full of concord their variety." French Dressing. Ingredients. }4 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. J^ a teaspoonful of onion juice, or rub the salad-bowl with slice of onion, or clove of garlic. Method. — Mix tlie 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 21 Salads. 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- 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 teaspoonf ul 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. Ingrbdibnts. The yolks of 2 raw eggs. 2 tablespoonfuls of lemon 1 pint of olive oil. juice. 2 tablespoonfuls of vinegar. J^ a teaspoouful of salt. A few grains of cayenne or paprica. If desired, — I 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 22 Salad Dressings. 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 the condiments and mix again ; then add one tea- spoonful of vinegar, and, when well mixed with the other ingredients, add the oil, at first drop by drop. When the mixture has become of good consistency the oil may be added faster. When it is too thick to beat well, add a little of the lemon juice, then more oil, and so on alternately, until the ingredi- ents are used. If a very heavy dressing is desired, as when it is to be put on with forcing-bag and tubes for a garnish, an additional half a cup of oil may be added without increasing the quantity of acid. In preparing mayonnaise, there is absolutely no danger of curdling, if the eggs be fresh and the oil be added slowly, especially if the materials and utensils have been thoroughly chilled. If the yolks do not thicken when beaten with the condiments, but spread out over the bowl, you have sufficient indication that they will not thicken upon the ad- dition of the oil, and it were better to select others and begin again. Take care to add the teaspoon- ful of acid to the yolks and condiments before be- ginning to drop in the oil, as this lessens the liability of the mixture to curdle. How to Make Mayonnaise in Quantity. If four quarts or more of dressing be required, make the full amount at one time ; cut down the 23 Salads. number of yolks to one for eacli pint of oil, but keep the usual proportions of the other ingredients. Use a Dover egg-beater from the start ; after a little a teaspoonful of oil can be added instead of drops, and, very soon, a much larger quantity. 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 bowlp 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. 24 Salad Dressings. 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. Ingrbdients. }4 a cup of chicken stock, y^ a teaspoonful of paprica. well reduced. Yolks of 5 eggs. yi a cup of vinegar. 3^ a cup of oil. ^ a cup of mixed mustard. >^ a cup of thick, sweet 1 teaspoonful of salt. cream. Method. — Simmer the liquor in wliicli 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. Ingrbdibnts. I teaspoonful of mustard. 4 tablespoonfuls of melted yi a teaspoonful of salt. butter. J^ 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. INGRBDIENTS. ^ a cup of thick cream. ^ a teaspoonful of salt. 2 tablespooufuls 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 Cole-Slaw. 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 tablespooufuls of butter, and cook over hot water until slightly thickened. Set aside to become cold before using. Bacon Sauce. Heat five tablespooufuls of bacon fat ; cook in it two tablespooufuls of flour and a dash of paprica ; add five tablespooufuls 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, com salad or lettuce. 27 Salads. Hollandaise Sauce. Beat half a cup of butter to a cream ; add the yolks of four eggs, one at a time, beating in each thoroughly ; add one-fourth a teaspoonful of salt, a dash of paprica or cayenne, and half a cup of boil- ing water. Cook over hot water until thick, add- ing gradually the juice of half a lemon. Chill • before using. This is good, especially for a fish salad, in the place of mayonnaise. Bernaise Sauce. Use tarragon instead of plain vinegar, omit the water, with the exception of one tablespoonful, and the hollandaise becomes bernaise sauce. Oil may be used in the place of butter. The sauce resembles a firm mayonnaise, and, as it keeps its shape well, is particularly adapted for garnishing with pastry bag and tube. 38 Cucumber Salad for Fish Course. (See page 36) Cooked Vegetable Salad (See page 37) VEGETABLE SALADS SERVED WITH FRENCH DRESSING. "Bestrewed with lettuce and cool salad herbs." Lettuce Salad. Wash and drain fixe 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. 1. 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. IvCttuce, shredded tomatoes and shredded green peppers. 9. Shredded lettuce, English walnuts, and al- monds or cooked chestnuts, sliced. ID. Lettuce, Neufchatel cheese in slices and shredded pimentos. 11. Lettuce, cauliflower, string beans and shredded pimentos. 12. I/Cttuce 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. 31 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 oi the salad with a large pim-ola. Potato 5alad. (Miss Cohen.) Ingredients. 3 cups of cold boiled pota- ^ 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. I 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. Potato Balls; Pecan Meats, and Cress Salad. Potato-and-Nasturtium Salad. (See page 34) Vegetable Salads with French Dressing. Potato Salad. (Carrib M. Dbarborn.) Ingrbdiqnts. 12 cold boiled potatoes. 2 teaspoonfuls of salt. 4 cooked eggs. 6 tablespoonfuls, each, of 2 small Bermuda onions. oil and vinegar. Chopped parsley. y^ a. teaspoonful of pow- r saltspoouful 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. INGRBDIBNTS. 1 quart of cubes of cold J^ a teaspoonful of paprica. boiled potatoes. 3 tablespoonfuls of vinegar. lyi 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. Mckenzie.) Ingredients. I quart of potatoes, cut in 2 tablespoonfuls of pickled cubes. nasturtium seeds. % a cup of chopped gher- Onion juice or garlic, kins. 6 tablespoonfuls of oil. I cup of tender nasturtium 5 tablespoonfuls of vinegar, shoots, cut in bits. Salt and pepper. Chopped parsley. Method. — Mix tlie 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 lofig 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. Totnato-and-Onion 5alad. 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-Green-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 Endive, Tomato, and Green String Bean Salad. Stuffed Beets. (See page 34) 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 3^ a cup of beef broth. 4 tablespoonfuls of vinegar. 1 teaspoonful of salt. i teaspoonful of mustard. 3^ a teaspoonful of paprica. i teaspoonful of sugar. 8 tablespoonfuls of oil. Fine chopped parsley. I tablespoonful of grated onion. (i 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, ^rinkle 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. 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 Celety. 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. Stuff ed'Tomato Salad. INGREDIBNXS. 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 Cress, Cuciiinber, and Tomato Salad. (See page 41) Tomato Jelly with Celery and Nuts. (See page 4?) 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. Cress,-Cucumber-and-Tomato Salad. Wash the cress and shake dry ; arrange as a bed on a serving-dish, discarding the coarse stems ; above this make a smaller bed of cucumbers, cut in slices or dice and dressed with French dress- ing, using three tablespoonfuls of oil and one of vinegar or lemon juice to a pint of cucumber. Arrange peeled tomatoes, chilled and cut in pieces, upon the cucumbers. Serve with French, cream or mayonnaise 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 may be chopped with the other ingredients, or two tablespoonfuls 41 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 I'Aspic. Ingrbdients. 6 even-sized ripe tomatoes. i tablespoonful of capers. I pint of aspic jelly. i yolks of hard-boiled eggs. yi 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 ft^lk 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 ', Ji> 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. 43 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. Ivucas, 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. I/UCas, 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 cr^am 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. Qreen-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. Qreen-Pea-and-Potato Salad, r 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 ol 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 Russian Vegetable Salad. Macedoine of Vegetable Salad. (See page 47) 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 into 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 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 Chicken Salad Sandwiches. (See page 127) Halibut Sandwiches with Aspic. (See page 128) 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. Chicl^ cups of orange juice. 1 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. 134 Sweet Sandwiches. Cupid's Butter Sandwiches. Ingredients. The yolks of 4 hard-boiled i teaspoonful of orange juice. eggs. 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 Sandwiclies. 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. ^35 Sandwiclies. 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. 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. m Bread and Ctou 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. 5alad 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 com 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 Boston Brown Bread. Bread cut for Sandwiches. Sandwiclies. here given may be steamed in four baking-powder boxes in two hours. 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. I). ca5-enne pepper, salt. MetPi\od. — 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. i3^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. Saut6 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 ia BechameL Ingredients. Meat of 2 lobsters. 4 yolks of eggs. 4 tablespoonfuls of butter. i cup of white stock, sea- 4 tablespoonfuls of flour. soned with mace, bay Salt and pepper. leaf, etc. Grating of nutmeg. i teaspoonful of lemon I 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 & la Bordelaise or Bechamel. Lobster a la Poulette. Ingredients. y^ a. cup of butter. i cup of cream. 1/^ 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. Remove the meat from one pint of oyster crabs ; put this, with a little of the liquor, 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 tliree or four minutes without boiling. Set the blazer over hot water and add three-fourths a cup of hoUandaise 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. HoUandaise 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. 173 Chafing-disli Dainties, Oyster Crabs. Ingrbdibnts. 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. Ingrbdibnts. 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. 174 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. I^ a saltspoonful of pepper. I pint of mushrooms. 6 eggs. Method. — Cook the mushrooms in the tomato sauce until tender; add the seasoning and the 189 Chafing-dish Dainties. eggs, which have been broken into a bowl, l/iit the whites carefully with a silver or wooden fork while cooking, until they are set ; then prick the yolks and let them mix with the tomato, whites of the eggs and mushrooms. Serve quite soft on toast. Scotch Woodcock. Make a cup of white sauce ; add one tablespoon- ful of essence of anchovies and five hard-boiled eggs cut into quarters lengthwise. Eggs k la Italienne. Ingredients. 5 eggs. ._% ^ ^^V °f fresh mush- I cup of milk. rooms, sliced. % a cup of boiled spaghetti, i teaspoonful of chopped chopped. parsley. I tablespoonful of butter. i scant teaspoonful of salt. White pepper. Method. — Melt the butter in the blazer and saut^ in it the sliced mushrooms ; add the milk and spaghetti, and, when heated thoroughly, put the blazer in the bath and add the beaten eggs. Stir and cook .until the eggs have thickened; then add the parsley and seasoning, and serve at once. Eggs a la Parisienne. Butter thickly the inner sides of as many dariole moulds as there are individuals to serve. Then sprinkle theni thickly with fine-chopped parsley, ham or tongue. Break an egg into each mould, 190 Eggs. taking care not to break tlie yolk ; sprinkle over the tops a little salt and pepper, and set in tlie blazer surrounded by bot water to two-thirds the height of the moulds. If, after a time, the water boils, even with the lamp turned low, put the blazer into the bath and continue cooking, until the eggs are set. The eggs should be covered while cooking. When cooked, turn from the moulds and serve with a pur6e of tomatoes. Half a cup of sliced mushrooms added to the pur^e im- proves this dish. Curried Eggs. (See cut facing page i86.) Ingrbdibnts. 6 eggs, cooked, in water just 2 tablespoonfuls of flour, or below the boiling-point, i teaspoonful of corn- 20 minutes. starch. % a cup of stock (fish, veal % a teaspoonful of curry or chicken). powder. J^ a cup of milk. i slice of onion. 2 tablespoonfuls of butter. Teaspoonful of lemon juice. Salt and pepper to taste. Method. — Cook the onion in the butter a few minutes, then remove it and add the flour and curry powder; when frothy add the milk and stock. As soon as the boiling-point is reached, set the blazer into the hot- water pan and add the eggs cut in quarters. Season with salt and serve on sippets of toast. Idfroid, loi '* , Cherry, 213 " , HoUandaise, 28, 173 " , Ingredients for One cup, 159 " , " " " pint, 160 " , Livournaise, 25 " , Mayonnaise, 22 " , Mushroom, 210 " , Tartare, 25 " , Tomato, 179 Sauces, How to Malce, 158 " , Stock for use in, 99 Scallop Salad, 68 Scotch Woodcock, 190, 207 Scrambled Eggs with Cheese, 188 " " " Dried Beef, 189 " " " Ham, 204 " " " Oysters, 166 " " " Smoked Sal- mon, t88 " " " ToraatoeSjiSg " " 41a 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-Lettuce Salad, 74 Shrimps with Peas, 175 " ila Poulette, I7S Smoked Salmon with Eggs, 188 Soda- Water, Home-Made, 147 Souffle, Cheese, 105 Souffles, " 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 " , Tapioca and Banana, 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 " Saut6d, 209 Tapioca-and-Banana Sponge, 218 Tartare Sauce, 25 Tea, Beef, in Chafing-Dish, 207 Tea, Five o'clock, 144 Terrapin, Mock, 203 Timbales, Chicken, 210 Timbales, Egg, 211 " , Ham, 214 Toast, Fig, 217 " , Mock Crab, i85 " , 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, 40 Tomato Salad, Stuffed, 40 229 Index. Tomato Sandwich, 200 " -and-Sweetbread Salad, 40 Tomatoes Farces ^ 1* Aspic, 42 Tomatoes with Scrambled Eggs, 189 Tomatoes Stuffed with Celery and Nuts, 39 Tomatoes Stuffed with Cucumber, 41 " " " Jelly, 42 Tongue-and-Ham Sandwiches, 119 " -and-Spinach Salad, 85 *' *' Veal Sandwiches, 120 Tower of Babel, 124 Turkey-and-Chestnut Salad, 83 Turnips and Asparagus in Salad, 46 Turquoise Salad, 94 Two Loaves of Wheat Bread, 137 Veal-and-Tongue Sandwiches, 120 Vegetable, Cooked, Salad, 37 Vegetable Salad, Macedoine of, 47 Vegetable Salad, Russian, 48 Vegetables, To Blanch and Cook, ] " , Curried, 199 " , To Render Crisp, 14 Vinegar, Fines Herbes, 17, 18 " , Nasturtium, 17 " , Tarragon, 17 Violet Sandwiches, 132 Watercress, How to Keep, 16 Wedding Sandwich Rolls, 129 Welsh Rarebit, 183 " " No. 2, 183 " " with Ale, 184 Whipped Cream Sandwiches, X33 White Hashed Potatoes, 199 Wine Cake (Baba), 216 Woodcock Scotch, 190, 207 Woodcock Toast, 206 Yorkshire Rarebit, 186 a^o