A * °^ ■ H a ** * * *bv* Salads and Sandwiches BY Mary M. Wright Author of "Candy Making at Home" "Preserving and Pickling" TEMPTING DISHES THAT RE- QUIRE VERY LITTLE IN THE WAY OF MATERIALS, BUT WHICH ARE DELICIOUSLY EATABLE Philadelphia The Penn Publishing Company 1917 A £ oupful strained honey 1 lemon 2 eggs 1 tablespoonful water 1 tablespoonful sugar Place the honey, water, lemon juice and sugar in a double boiler, and stir in the egg yolks and boil until thick. When cool fold in the whipped cream. Pineapple Dressing 1 cupful pineapple juice % cupful sugar 3 egg yolks 1 tablespoonful flour 1 tablespoonful butter 1 lemon Yz oupful whipped cream Blend the flour and butter together in a double boiler, and stir in the pineapple juice, the lemon juice, and the yolks of the eggs well-beaten, and sugar. Stir until smooth and thick. When cool fold in the whipped cream. SALAD DRESSINGS IN VARIETY 35 Lemon Syrup Dressing 1 oupful lemon juice 1 cupful sugar Add the sugar to the lemon juice, and the grated rind of two lemons. Boil down to a thick syrup. Pineapple, orange, or any fruit syrup may be made in the same way, and a combina- tion of fruit juices may be used. If juices that are not tart are used, al ways add a little lemon juice to make of the required tartness. Ill Vegetable Salads CHAPTEK III VEGETABLE SALADS Vegetable salads are both appetizing and healthful. The salt and minerals in green vege- tables have a favorable effect on the human system, and with the addition of the dressing have food value as well. All vegetables used in salads should be as crisp and fresh as possible ; and all greens, such as lettuce, cress, dandelions, and endive should be thoroughly washed and looked over before being used. Lettuce Salad Lettuce Parsley Green sweet peppers French dressing Onion juice Roquefort cheese Shred some crisp lettuce leaves, and add to each cupful two tablespoonfuls of chopped parsley, one- half cupful of green peppers, and a half teaspoon- ful of onion juice. Mix thoroughly together and 39 40 SALADS AND SANDWICHES place on lettuce leaves. Pour over a French dressing, and if liked, grate some Koquefort cheese over the top. This salad is nice when you wish to carry out a green, or green and white color scheme on the table. Surprise Lettuce Salad Hearts of lettuce Celery Red sweet peppers Mayonnaise dressing Chop the celery and red peppers together, using an equal quantity of each, and moisten with mayonnaise. Open up the lettuce hearts, and fill the mixture into them, then close up so that the filling will not show. Dress the lettuce with a French dressing. Celery-Cheese Salad Celery stalks Cream cheese Nut meats Sweet pepper Mayonnaise dressing Watercress or lettuce Select celery stalks with deep grooves in them. Remove the tops, then cut up into three-inch lengths. Mix a soft cream cheese with a bit of salt and paprika, a few chopped nut meats, VEGETABLE SALADS 41 a little chopped sweet pepper, and a little may- onnaise. Fill the grooves in the celery stalks with the cheese mixture, and chill. Serve in a nest of shredded lettuce, or with watercress and sliced tomatoes. Either mayonnaise or French dressing is very good with this salad. Celery-Potato Salad 1 cupful cold cooked potatoes 1 Bermuda onion 1 cupful of chopped celery French dressing Mix the vegetables together. First slice and cut the potatoes into cubes, also the onion ; then add the dressing. If preferred a mayonnaise dressing may be used instead of the French dress- ing. Season the vegetables with salt and pepper before adding the dressing. Celery-Onion Salad 1 oupful chopped celery 1 Bermuda onion Green sweet pepper Lettuce French dressing Slice the onion in large rings, and soak in slightly salted water for several minutes. Ar- 42 SALADS AND SANDWICHES range the lettuce leaves in a salad dish, then add the onion, and the chopped celery. Kemove the seeds from a green pepper, slice in rings and place on top. If you wish a bit of color add a few rings of sweet red peppers. Serve with a French dressing. Cabbage Salad in Green Pepper Cases Sweet green peppers Green cabbage leaves French dressing Lettuce leaves Cut off the small ends from sweet green pep- pers, and remove the seeds. Chop the cabbage very fine, and fill into the pepper cases. If liked a few chopped green peppers may be added to the cabbage. Pour a French dressing over the cabbage. Place each pepper on a lettuce leaf. Cabbage and Nut Salad Tender cabbage Nut meats Celery Frenoh dressing Chop tender heart of cabbage very fine and to each pint add one cupful of chopped nut meats, VEGETABLE SALADS 43 and one-half cupful of chopped celery. Mix together and marinate well with French dress- ing. Mayonnaise dressing may be used if pre- ferred. Cabbage-Cucumber Salad 2 oupfuls chopped cabbage 1 cupful chopped ououuibers Mayonnaise or French dressing Use the tender heart of a cabbage, and chop up. Slice the cucumber very thin, and cut into quar- ters. Mix together and add the dressing. Good served in cabbage leaves. Cauliflower Salad 1 small head cauliflower yi cupful boiled peas Y* cupful of chopped celery Grated cheese French or mayonnaise dressing Boil the cauliflower in salted water. When cold break into small pieces. Add the cold boiled peas, the chopped celery, and the dressing. Serve on lettuce leaves. A little grated Parmesan or American cheese may be 44 SALADS AND SANDWICHES sprinkled over the salad before the dressing is added. Henry IV Salad 1 small oucuinber 3 large tomatoes Yz cupful lean cooked ham 1 pimento Watercress French dressing Peel tomatoes, chill and cut in halves cross- wise. Place each half with the cut side up on a bed of cress on a salad plate. Dress with French dressing. Peel the cucumber, remove seeds from the pimento, and chop cucumber, pimento and ham together. Mix thoroughly with French dressing, and pile on top of the tomatoes. Bed Pepper and Bean Salad 2 cupfuls string beans 1 small can red peppers Mayonnaise dressing Boil string beans in slightly salted water until tender; season to taste. Canned beans may be used instead of fresh if desired. Chop the pep- VEGETABLE SALADS 45 pers fine ; mix with the beans and dress with mayonnaise. Serve on lettuce leaves garnished with stars cut from red peppers. Geeen Pepper Salad Sweet green peppers 1 cupful chopped oelery 1 cupful chopped tomato 2 onions Lettuce leaves Mayonnaise or boiled dressing Cut the stems from the large green peppers, and cut into rounds about an inch thick. Kemove the seeds, and place each round on a lettuce leaf. Mix the chopped tomato, celery, onion and dress- ing together, and fill into each round. Serve a ring to each person. ♦ Potato Salad No. 1 Cold cooked potatoes Onion Hard-boiled eggs Boiled dressing Cut the potatoes up into cubes, and to each pint of potato add two good-sized onions cut up into bits, and two hard-boiled eggs, sliced. Season well with salt and pepper, and dress with boiled 46 SALADS AND SANDWICHES or mayonnaise dressing. Garnish with rings of hard-boiled eggs. Potato Salad No. 2 Yz dozen large potatoes 1 large onion 1 cupful chopped celery 1 tablespoonful parsley 2 pickled cucumbers Dressing Cut the potatoes up into cubes, chop the onion and add the celery and the cucumbers chopped. Mix thoroughly together. Dress with either a boiled or mayonnaise dressing. Garnish with tiny cucumbers or with slices of hard-boiled egg and cress. Dublin Salad 2 oupf uls of cold mashed pota- Mayonnaise dressing toes 2 tablespoonfuls butter 1 tablespoonful of finely 1 tablespoonful vinegar chopped onion Lettuce 2 tablespoonfuls ohopped parsley Place cold mashed potatoes in a bowl ; add the melted butter and the other ingredients ; season with salt and pepper ; mix well and let stand one VEGETABLE SALADS 47 hour. Form into small balls. Make little nests of lettuce leaves and put about three balls into each nest, and place a spoonful of mayonnaise on top of each. Cucumber and Potato Salad Cold-boiled potatoes Fresh cucumbers White or green mayonnaise dressing Peel and dice the potatoes, slice and dice the cucumbers, using one-half cupful of cucumber to each cupful of potato ; a little white onion can be added if liked. Dress with a white or green mayonnaise or a French dressing if preferred. String Bean Salad String beans Cucumbers Green peppers French dressing Lettuce leaves Cook green string beans in slightly salted water until tender. Add to these one or two green sweet peppers chopped fine, and cucumbers chopped or diced. Dress with a French dress- ing, and serve on lettuce leaves. 48 SALADS AND SANDWICHES Olive and Celery Salad Celery Mayonnaise dressing Olives Lettuce leaves Chop an equal quantity of white crisp celery and olives. Mix well and moisten with white or green mayonnaise. Serve on lettuce leaves and garnish with whole olives. Apple and Sweet Pepper Salad Apples Green peppers Lettuce leaves or cress or parsley Mayonnaise dressing Choose tart apples with a white flesh, peel, and cut up into dice. Chop an equal quantity of sweet green peppers and mix with mayonnaise dressing — either white or green ; fill into green pepper cases, and serve each case on a lettuce leaf or nest of cress or parsley. Kadish and Olive Salad 1 cupful sliced radishes Lettuce leaves 1 cupful stuffed olives French dressing If the small round radishes are used peel and cut them into quarters ; but if the long ones are VEGETABLE SALADS 49 used slice them. Arrange the radishes alter- nately with the olives on lettuce leaves and pour a French dressing over all. Cucumbers and rad- ishes also make a good combination. Spinach Salad Mayonnaise Hard-boiled egg9 Gelatine Spinach Boil the spinach in slightly salted water until tender. Chop fine and press into individual molds. Add a little gelatine (1 teaspoonful to a cup of juice) to the spinach juice, and pour over the molds. Turn out after standing several hours in a cool place, and serve with rings of the whites of hard-boiled eggs. Place a spoonful of white or green dressing on top of each mold. Cress Salad Cress Cream cheese Frenoh dressing Nut meats Place the cress in a salad dish, and garnish with little balls of cream cheese with nut meats mixed through it. Dress with a French dressing. 50 SALADS AND SANDWICHES Beet and Onion Salad 2 large Spanish onions 4 large beets French or horseradish dress- Salt and pepper ing Lettuce leaves Boil the beets until tender, and let stand until cold ; also boil the onions in slightly salted water, drain and when cold slice in thin slices. Slice the beets in thin slices, and arrange half of them on lettuce leaves placed on a plate. On the top of the beet slices sprinkle salt and pepper, and pour over a little of the French dressing; then place the onion slices on top of the beet slices, and on top of the onion the remainder of the beet slices, sprinkling as before with salt and pepper, and pour over some of the dressing. Garnish each slice with a pimola or with a sprig of parsley. Beet and Egg Salad Yz dozen tender beets 3 hard-boiled eggs Yz dozen pimolas Mayonnaise dressing Lettuce leaves Boil the beets until tender, and peel, and cut up into cubes. Kemove the shells from the eggs, VEGETABLE SALADS 51 and slice. Arrange the beet and egg on lettuce leaves in a salad dish, and dress with mayonnaise or boiled dressing. Garnish with the pimolas. Sweet Potato Salad 2 oupfuls sweet potatoes )4 cupful chopped celery- Sweet red pepper 1 onion French dressing Lettuce leaves The potatoes should be cut up into cubes and mixed with the celery, and seasoned to taste. Slice the onion, and separate into rings. Seed the red peppers and cut into rings. Heap the potatoes on lettuce leaves in a salad dish, and decorate with pepper and onion rings. Dress w T ith French dressing. Russian Salad Carrots Turnips Onion Celery Potato Beete Lettuce leaves Peas Mayonnaise dressing This is made by using a mixture of boiled vege- tables, one or two of each kind. Cut up into 52 SALADS AND SANDWICHES cubes, and mix thoroughly together. Mix with mayonnaise dressing, after the mixture has been seasoned to taste with salt and pepper. Heap up onto lettuce leaves in salad dish, and garnish with cucumbers, or tomatoes sliced, or celery tips. Carrot Salad No. 1 Carrots Mayonnaise dressing Lettuce leaves Asparagus tips Boil the carrots very tender, also boil the asparagus tips in slightly salted water. Cut the carrots in long lengthwise strips, and arrange so as to form a latticework around the edge of the plate covered with lettuce leaves. In the center place the asparagus tips. Dress with mayonnaise dressing. Carrot Salad No. 2 1 dozen tiny carrots 1 oan pimentos 1 Spanish onion Mayonnaise dressing Lettuoe leaves Use the young tender carrots, and boil in slightly salted water until tender. Cover a salad VEGETABLE SALADS 53 plate with lettuce leaves, arrange the carrots around the edge. Chop up the pimentos and the onion, mix with mayonnaise and heap up in the center. If serving on individual plates place the carrot in the center of the plate on a lettuce leaf, and arrange the pimento and onion mixture around it. This salad is nice to serve when carry- ing out a green, red and yellow color scheme. Spring Salad Cress Lettuce Onion tops French dressing Shred the lettuce and the cress, and add an equal amount of chopped young onion tops. Toss up together and cover with French dressing. Spring Onion Salad 1 cupful cold boiled potatoes 1 cupful chopped onions Lettuce leaves Mayonnaise or boiled Hard-boiled eggs dressing The potatoes should be cut up in cubes, and mixed with the chopped young onions. Season to taste, and dress with mayonnaise. Heap up 54 SALADS AND SANDWICHES on lettuce leaves, and garnish with slices of hard- boiled eggs. Mint-Cucumber Salad 3 cucumbers 1 cupful chopped celery 3 tablespooufuls fresh inint ^ cupful of shredded leaves cress French dressing Peel the cucumbers, and cut into cubes, and chill thoroughly ; add the celery, the cress, and the chopped fresh mint leaves. Toss the ingre- dients together, and dress with a French or may- onnaise dressing as preferred. Tomato and Cheese Salad Medium sized tomatoes Cream cheese Pimentos Chopped parsley French or mayonnaise dressing Salt and pepper Lettuoe leaves Peel the tomatoes, scoop out the seeds and part of the pulp, sprinkle the cavities with salt and let stand inverted a while. Work into some good cream cheese pimentos chopped fine, and a little chopped parsley. Mix thoroughly with French VEGETABLE SALADS 55 or mayonnaise dressing, and fill into the tomato cups. Serve on lettuce leaves and garnish with pimolas. Tomato-Nut Salad Tomatoes Nut meats Celery Mayonnaise dressing Lettuce leaves Peel the tomatoes, scoop out some of the pulp in the center, salt, and invert. Chop the nut meats, and to each cupful add about one-fourth cupful of crisp chopped celery, and a little of the tomato pulp. Mix with thick mayonnaise to make of the right moisture, and fill into the to- mato cups. Place each cup on lettuce leaves, with some mayonnaise heaped around, and gar- nish with half of nut meats. Tomato and Sardine Salad Medium-sized tomatoes Sardines Fresh mint French dressing Lettuce leaves Peel and slice the tomatoes. Line a salad dish with lettuce leaves and arrange the slices in this. 56 SALADS AND SANDWICHES On each slice place a sardine that has been drained and wiped dry. Sprinkle fresh mint over the top of the salad and cover with a French dressing. Tomato-Mushroom Salad Medium-sized tomatoes 1 cupful of mushrooms Onion Celery Mayonnaise dressing Peel the tomatoes and scoop out the seeds, sprinkle the cavities with salt and invert and set on ice. Mix with one cupful of mushrooms, one- half cupful of finely chopped celery and one small onion chopped fine. Dress with good thick may- onnaise. Fill the tomato cups with this mush room mixture. Serve on lettuce leaves with a little mayonnaise around the tomato cups. Tomato and Baked Bean Salad Tomatoes Baked beans Onion Celery French dressing Peel medium-sized ripe, firm tomatoes, and scoop out the seeds and part of the pulp, salt and VEGETABLE SALADS 57 invert. To a cupful of baked beans add a half cupful of tomato pulp, one small onion chopped very fine, and two stalks of celery also chopped fine. Mix with French dressing and fill into the tomato cups, and chill. Macaroni-Tomato Salad Macaroni Tomatoes Cream cheese Lettuce leaves Tomato mayonnaise Take some cold boiled macaroni and mix in some cream cheese. Dress with a tomato may- onnaise and fill into tomato cups, or arrange in a salad dish lined with lettuce leaves, and garnish with slices of tomatoes cut into fancy shapes. Tomato-Celeey Salad Medium-sized tomatoes Celery Frenoh dressing Onion Lettuce leaves Skin the tomatoes, remove a slice from the stem end of each, and remove part of the pulp. 58 SALADS AND SANDWICHES Sprinkle the inside of these tomato cups with salt, invert, and let stand for about an hour. Chop your celery, adding one small onion, chopped, and some of the tomato pulp that has been removed. Use a French dressing, although mayonnaise may be used if preferred, and mix well. Place the celery mixture inside of the to- mato cups, and serve on lettuce leaves. Chill thoroughly before serving. Tomato-Asparagus Salad Medium-sized tomatoes Asparagus tips Paprika Mayonnaise Pimolas Cayenne Lettuce leaves Peel the tomatoes after dipping them into boil- ing water a moment. Scoop out the pulp from the centers, salt the inside slightly, and set on ice until chilled. Boil the asparagus tips in slightly salted water. Drain and season with paprika and cayenne, and mix with thick mayonnaise dressing and chill. Fill into tomato cups, and place each cup on a lettuce leaf, with some may- VEGETABLE SALADS 59 onnaise dressing around it and garnish with pimolas. Cucumber-Tomato Salad Medium-sized tomatoes Cucumbers Onious Mayonnaise dressing Salt and pepper Lettuce leaves Skin the tomatoes, and remove a slice from the top and scoop out the seeds, also some of the pulp. Chop up young cucumbers after they have been peeled, also one medium-sized white onion, season with salt and pepper, and mix in enough thick mayonnaise to moisten. Fill this mixture into tomato cups, and place each one on a lettuce leaf. Tomato-Onion Salad Large firm tomatoes Bermuda onions Salt, pepper and sugar Mayonnaise dressing Slice the tomato about half an inch thick after peeling, and place on top of this a slice of Ber- muda onion about the same thickness. Choose onions the same size as the tomatoes. Place on 60 SALADS AND SANDWICHES the onion slice another slice of tomato. Each slice of tomato should be sprinkled with salt, pepper and sugar, and the onion with salt. With a sharp knife cut into dice. Pour a little French dressing or seasoned vinegar over, and on the top place a mound of stiff yellow mayonnaise. Serve with cheese wafers. Spanish Tomato Salad Small tomatoes Onions Kadishes Sweet green peppers French dressing Use small round tomatoes, peel and cut into thin slices, and place a layer in the bottom of a salad bowl ; then place on top of this a layer of white onion sliced very thin ; then chopped radish and green peppers mixed. Kepeat until the bowl is nearly full. Pour over a French dressing and blend thoroughly. Have the top slices of tomato, and garnish with little stars of mayonnaise, or with little stars cut out of red and green pep- pers. VEGETABLE SALADS 61 Egg Salad with Tomato Mayonnaise Hard-boiled eggs Tomatoes Parsley Olives Mayonnaise dressing Chop the hard-boiled eggs, and mix with them a little chopped olives. Season with a little salt and pepper. Make a thick mayonnaise dressing and add to this tomato puree which should be boiled down quite thick, using about one- fourth cupful of the thick tomato puree and enough mayonnaise to make of the right consistency. Garnish with slices of hard-boiled eggs. IV Heavy Salads CHAPTER IV HEAVY SALADS Heavy salads are those made with meats, fish, eggs, cheese, nuts, beans, peas, macaroni, and such articles of food, or combinations, that are substan- tial and have considerable food value. They are generally served at luncheons and suppers, and take the place of a meat dish. These hearty salads should be made as appetizing as possible by the addition of green vegetables or other articles of food that will add to the tastiness of the dish. Ham Salad 2 cupfuls of finely minced 2 cucumbers boiled ham 3 hard-boiled eggs 1 head lettuce FreDch or mayonnaise Salt aud pepper dressing Chop the cucumbers and hard-boiled eggs, and mix thoroughly with the ham. Add the shredded 65 66 SALADS AND SANDWICHES lettuce. If liked, a little chopped onion may be used. Serve it with a French dressing, and garnish with tiny cucumber pickles or sprigs of parsley. Chicken Salad No. 1 2 cupfuls cold boiled chicken 1 cupful chopped celery Mayonnaise dressing 1 onion Lettuce leaves or celery tops Cut the cold chicken up into bits, and mix with it the celery and the chopped onion, dress with mayonnaise, and place in salad dish. Garnish with celery tops or lettuce leaves. Chicken Salad No. 2 2 cupfuls cold boiled chicken 1 cupful nut meats 1 cupful celery 3 hard-boiled eggs 1 onion 1 tablespoonful parsley Salt and paprika Lettuce leaves Mayonnaise dressing Cut the chicken up into small bits ; add the chopped nut meats, celery, onion, hard-boiled eggs and parsley. Mix thoroughly together, and season; then dress with either a mayonnaise, HEAVY SALADS 67 boiled, or mustard dressing. Serve on lettuce leaves and garnish with parsley. Chicken-Cucumber Salad 2 cupfuls cold cooked chicken 1 onion 2 fresh cucumbers French or mayonnaise 1 green pepper dressing Chop the chicken up, using both the white and dark part of meat, add the chopped cucumber and onion that have been soaked in slightly salted water for several minutes and drained, add the chopped pepper, and dress with French dressing. If liked the pepper can be used for garnishing. In this case slice in rings. Bacon-Potato Salad Yz dozen boiled potatoes 2 onions 1 cupful of fried bacon Frenoh dressing Lettuoe leaves Parsley Cut the potatoes up into cubes, and season with salt and pepper ; then add the onions chopped fine, and the fried bacon cut up into bits. Dress 68 SALADS AND SANDWICHES with a French dressing, heap up on parsley or lettuce leaves, and garnish with parsley. Bacon-Bean Salad 2 oupfuls cold boiled or baked 2 cucumbers (chopped) beans 1 cupful chopped celery 1 cupful cooked baoon Mayonnaise dressing Fry the bacon until crisp, and break up into bits, and add to the beans seasoned to taste ; add the chopped celery and pickled cucumbers. Dress with sufficient mayonnaise to moisten nicely. Heap up in salad dish and garnish with celery foliage, or tiny cucumber pickles. Bacon-Dandelion Salad Dandelion leaves Bacon Hard-boiled eggs Frenoh dressing Fry the bacon until crisp and cut up into bits. Boil the dandelion leaves in slightly salted water until tender, drain and chop up. Mix in the bacon and to each pint of bacon and dandelion add three hard-boiled eggs, chopped. Dress with HEAVY SALADS 69 a French dressing, and garnish with rings of hard- boiled eggs. Japanese Salad 2 cupfuls cooked rice Yz cupful celery Yz cupful nut meats Mayonnaise dressing Lettuce leaves Pimentos Mix with the seasoned rice the celery and the nut meats. Arrange lettuce leaves in a salad dish and heap up the rice mixture in the center. Dress with mayonnaise, and garnish with bits of pi- mentos cut into fancy shapes, or with halved wal- nut meats, or almonds. Sardine Salad 3 cans sardines Lettuce leaves 1 onion 2 large boiled potatoes 2 hard-boiled eggs 2 cuoumber pickles Mayonnaise or boiled dressing Peel the cold boiled potatoes and cut up into cubes. Slice the cucumbers and onion in thin slices, and also the hard-boiled eggs. Flake the sardines, removing the bones, and add to the other ingredients. Moisten with mayonnaise or 70 SALADS AND SANDWICHES boiled dressing. Place on lettuce leaves in salad dish and garnish with tiny sardines, and parsley. Oyster Salad 1 pint oysters Mayonnaise, boiled or mustard Yz cupful crumbled dressing crackers 3 sweet pickles Lettuoe leaves Either fresh or canned oysters may be used. Parboil the oysters. Drain, and cut into quar- ters. Chop up the sweet cucumber pickles and add to the oysters, mix in the crackers. Season to taste, and dress with any of the above named dressings, or with sauce tartare. Heap up on let- tuce leaves, and garnish with slices of lemon, or with tiny sweet cucumber pickles. Oyster and Sweetbread Salad 1 pint oysters 1 pair sweetbreads 1 cupful cucumbers y 2 cupful celery 1 chopped green pepper Mayonnaise or French Cress or lettuce leaves dressing Parboil the oysters, and cut up into halves. Parboil the sweetbreads in slightly salted water, chop, and add to the oysters. Add the chopped HEAVY SALADS 71 celery and chopped fresh cucumbers. If pickled cucumbers are used, only take half the amount. Add the chopped green peppers. Toss lightly to- gether, and marinate with French dressing. Place on lettuce leaves or in a bed of cress, and garnish with mayonnaise, or rings of green pepper. Sardine-Egg Salad 2 cans sardines Mayonnaise dressing Yz cupful chopped oucumber Y* dozen hard-boiled eggs pickles Lettuce leaves Drain the oil off the sardines, and flake ; then add the chopped pickles and the eggs also chopped. Moisten with mayonnaise, and serve on a bed of cress or lettuce, and garnish with slices of hard- boiled eggs, or tiny cucumber pickles. Sardine-Kice Salad 1 cupful cooked rice 2 cans sardines 1 chopped onion 1 tablespoonful parsley 6 pimolas Mayonnaise dressing Lettuce leaves Flake the sardines, and mix into the rice that has been seasoned to taste. Add the chopped Y2 SALADS AND SANDWICHES parsley, onion and pimolas. Dress with mayon- naise. Heap up on lettuce leaves in a salad dish, and garnish with pimolas, and small sardines. Shkimp Salad 1 can shrimps 2 hard-boiled eggs Mayonnaise dressing Lettuce leaves Chop the hard-boiled eggs, and add to the shrimps. Dress with mayonnaise, and heap up on lettuce leaves. Garnish with slices of hard- boiled eggs, and celery foliage. Salmon Salad 1 can salmon 1 cupful celery 3 hard-boiled eggs Mayonnaise dressing Lettuce leaves Eemove all the liquid, skin and bones from the salmon and flake. Mix the chopped celery with the salmon, and the whites of the eggs chopped. Kub the yolks into some mayonnaise. Mix thoroughly with the salmon and celery. Serve on lettuce leaves and garnish with tips of celery, and slices of lemon. HEAVY SALADS 73 Crab Salad in Tomato Cases Large ripe tomatoes Crabs Mayonnaise dressing Lettuce leaves Use one tomato for each person to be served, and one crab to each tomato. Dip the tomatoes in boiling water, remove the skins ; then scoop out the seeds, and part of the pulp. Boil the crab in slightly salted water until tender, then chop up the meat. Mix the crab with part of the tomato pulp, and some mayonnaise. Fill into the tomato cups, the insides of which should have been sprinkled with salt and pepper. Place a small spoonful of mayonnaise on top of each tomato cup, and place the cups on let- tuce leaves, and serve one to each person. Flaked Fish Salad 1 oan flaked fish 1 cupful cucumbers 1 onion Mayonnaise dressing Lettuce leaves Turn the fish out, add the chopped fresh cu- cumbers, the chopped onion, and dress with mayonnaise. Serve on a bed of lettuce leaves. Another fine flaked fish salad can be made by 74 SALADS AND SANDWICHES using a cupful of chopped celery instead of the cucumbers. Pimentos and sweet red peppers chopped fine also make a good combination with fish. This dish is most attractive for luncheon parties. Its simplicity, inexpensiveness and com- parative easiness of preparation will appeal to many a hostess. Flaked Fish and Potato Salad 1 can flaked fish Cold boiled potatoes Mayonnaise dressing Lettuoe leaves Mix with the flaked fish enough mayonnaise to make of the right consistency to form into balls. The balls should be about the size of a hickory- nut. Arrange on lettuce leaves with potato balls formed out of cooked potatoes, and surround with mayonnaise. Meat Salad 1 cupful cold cooked beef yi cupful chopped cabbage ]/z cupful chopped celery 1 chopped onion Mayonnaise dressing Parsley Cut the meat up into bits, and mix with it the chopped cabbage, celery and onion. Mix thor- HEAVY SALADS 75 oughly with mayonnaise, and garnish with pars- ley. Good served in curved cabbage leaves. Veal Salad 1 cupful cold cooked veal ^ cupful chopped apple 1 cupful nut meats 1 onion Mayonnaise dressing Tomatoes Cut the meat up into bits, and add the chopped tart apple, nut meats and onion. Dress with mayonnaise, and fill into tomato cups, made by dipping the tomatoes in boiling water to remove the skins. Scoop out the inside, salt and pepper and invert. Chill before serving. If liked some of the tomato may be added to the other ingre- dients. Place a spoonful of mayonnaise on top of each tomato. Green Pea and Lamb Salad 1 cupful cooked lamb Seasoning 1 cupful cooked peas Mint mayonnaise dressing Lettuce leaves Cut the cold cooked lamb into dice ; add the well-seasoned peas. Arrange in little nests of 76 SALADS AND SANDWICHES lettuce leaves ; dress with a mayonnaise well- flavored with mint. Garnish with capers or tiny pickles. Pea and Nut Salad 2 cupfuls of cooked green peas 1 cupful nut meats Mayonnaise dressing Cress or parsley Chop the nut meats and mix with the seasoned peas, then mix in some thick mayonnaise. Serve in little nests of cress or parsley, and garnish with halves of nut meats. Green Pea and Chicken Salad Cooked green peas Breast of chicken Cucumbers Lettuce leaves French dressing Salt and pepper Use only the white meat of chicken cooked until tender and cut up into bits, add to this the seasoned peas. Season the chicken with a little salt and pepper if not already seasoned. Place on lettuce leaves, pour over a French dressing, and garnish with tiny cucumbers, or fresh cucum- bers sliced and cut in fancy shapes. HEAVY SALADS 77 Bean and Egg Salad Cold baked beans Hard-boiled eggs Parsley Onion French dressing Celery Mix with the cold baked beans a little chopped parsley, a chopped onion, and a half cupful of chopped celery to two cupfuls of the beans. Mix thoroughly together and dress with a French dress- ing. Place the beans in the center of a dish or plate heaping up into a mound shape. Place parsley leaves all around the edge. Pass the yolks of two or three hard-boiled eggs through a potato ricer, and place around the beans. Garnish with a star cut out of pickled beet, or made of stiff mayonnaise. Bean and Onion Salad }4 dozen medium-sized onions 2 cupfuls baked beans 2 hard-boiled eggs 1 teaspoonful salt 1 teaspoonful paprika French dressing 2 tablespoonfuls catsup 1 teaspoonful sugar Lettuce leaves or parsley Place the salt in a pint of ice-cold water ; put the sliced onions in this and let stand for one hour, then remove and drain thoroughly. White 78 SALADS AND SANDWICHES onions of a mild flavor should be used. Place the beans in a bowl and season with the catsup, sugar and paprika. If not already salted add a little salt. Add the hard-boiled eggs chopped fine ; then mix in the onions. Pour over this a French dress- ing. Mix the ingredients lightly with a fork, and garnish with crisp lettuce leaves or parsley. Egg Salad 1 dozen hard-boiled eggs 1 cupful minced ham ]/z cupful chopped celery 1 onion Mayonnaise dressing Salt and pepper Lettuce leaves Chop the hard-boiled eggs, and season with salt and pepper ; then add the minced ham, the celery and chopped onion. Mix all thoroughly together, and dress with a good mayonnaise or boiled dress- ing. Place on lettuce leaves, and garnish with celery tips or parsley. Egg-Beet Salad Yz dozen eggs x /z dozen pickled beets Mayonnaise dressing Lettuce leaves Boil the eggs until hard, remove the shells, and cut lengthwise into strips. Place lettuce leaves HEAVY SALADS 79 on individual plates, and place a thick slice of beet on each lettuce leaf. On top of the beet slices arrange the white of eggs so as to form petals of a daisy. Mix some mayonnaise with the yolk and place in the center. Surround the beet slices with mayonnaise. Tongue Salad 1 tongue 1 cupful celery 3 cucumber pickles Mayonnaise dressing Peel the tongue after it has been boiled and chop very fine, add the chopped celery, and mix in the mayonnaise dressing. Season with salt, pepper, or paprika to taste. Serve on lettuce leaves and garnish with capers, or slices of hard- boiled eggs. Stuffed Pimento Salad 1 small can pimentos 1 dozen pimolas Yz cupful nut meats x /z cupful cream cheese 1 small onion Mayonnaise dressing Lettuce leaves Mix the cheese with a little of the liquid from around the pimentos until soft ; then add the 80 SALADS AND SANDWICHES chopped pimolas or olives, the chopped nut meats and the onion, and season with salt to taste. Fill the pimentos with this mixture. Arrange on let- tuce leaves, and dress with mayonnaise dressing. A little mayonnaise may also be added to the filling. Cucumber- Veal Salad Large cucumbers Cold boiled veal x /z dozen olives 3 hard-boiled eggs 1 small onion Mayonnaise Lettuce leaves Boil the cucumbers in slightly salted water after they have been carefully peeled. Cut into halves, and scoop out the center of each. Chill before filling. Chop the veal, hard-boiled eggs, olives, and onion together, season to taste, and add enough mayonnaise to make of the right consistency ; then fill into the halved cucumbers. Place each half on a lettuce leaf on individual plates, and serve. Garnish with tiny cucumbers or capers. HEAVY SALADS 81 Macaroni Salad 1 cupful cold boiled macaroni Mayonnaise dressing 1 oupful celery cut up into 2 hard-boiled eggs half-inch lengths Salt and pepper Cut the tender and slightly salted macaroni in inch lengths. Chop the hard-boiled eggs ; season to taste with salt and pepper, mix with celery; add to the macaroni, and blend in the mayon- naise. Macaroni-Tomato Salad 2 cupfuls cold boiled maca- Mayonnaise dressing roni y z cupful celery Yz cupful diced cream cheese y 2 dozen medium sized to- 2 sweet red peppers matoes Lettuce leaves Cut the macaroni up into half -inch lengths, add the chopped celery, and the tomatoes cut up into bits, also the chopped red peppers. Add the cheese, and season with salt and paprika or a little pepper. Dress with mayonnaise, and heap up on lettuce leaves. Garnish with rings of red peppers. 82 SALADS AND SANDWICHES Cheese Salad 1 cupful cream cheese 1 oupf ul cooked rice 1 dozen pimolas or olives 1 cupful cooked peas Lettuce leaves Cut the cheese up into bits or grate and mix with the rice, add the pimolas or olives chopped, and the peas. Dress with a mayonnaise or boiled dressing. Serve on lettuce leaves, and garnish with pimolas. V Fruit Salads CHAPTEE V FRUIT SALADS Fruit salads are especially nice to serve at luncheons, late suppers or wherever a light salad is desired. Almost all kinds of fruits may be used in making these salads, and a great variety can be had by combining different fruits or other articles of food with them. Only such fruits as blend well should be used together. If liked, a mayonnaise dressing may be used with many of these fruit salads ; but most people prefer a custard dressing or a fruit syrup dress- ing, recipes for which are found in the chapter on salad dressings. Strawberry Salad 1 quart strawberries 1 cupful seeded oherries 2 bananas 1 cupful pineapple Wash and stem nice large strawberries, and add the cherries, chopped pineapple, and the bananas 85 86 SALADS AND SANDWICHES sliced. Toss up lightly together, being careful not to mash the berries. Pour over a syrup dressing, and let stand on ice until ready to serve. This may be garnished with candied cherries. Steawbeeey and Pineapple Salad 1 sugar loaf pineapple 1 quart strawberries Syrup dressing Pare the pineapple and cut into small cubes. Wash, drain and stem the strawberries, place with the pineapple in a salad dish, and mix lightly together. Make a syrup dressing with sugar, strawberry and pineapple juice, or with orange and lemon juice. When cold pour over the fruit and let stand until very cold. Cheeey and Almond Salad 1 pint pitted cherries Almonds Almond flavoring Sweet custard dressing For this salad it is best to use the large white cherries, although the red cherries may be used if preferred. Blanch the almonds and pound them into a paste, and flavor with a few drops of almond FKUIT SALADS 87 extract. Replace the stones of the cherries with this almond paste formed into little balls. Pour over it a sweet custard dressing and garnish with candied cherries. This makes a nice dessert as well as salad. Cheeky -Celery Salad 1 pint pitted oherries 1 cupful celery Yz cupful English walnut meats Custard dressing Lettuce leaves Mince the celery up line, using only the tender parts, add the chopped walnut meats and the cherries and mix well. To a thick sweet custard add cherry and lemon juice. Mix the dressing lightly through the mixture. Garnish with whole cherries, and serve ice cold on lettuce leaves. Cherry and Banana Jellied Salad 1 quart cherry juice 2 tablespoonfuls gelatine 3 bananas 1 cupful pitted cherries Candied cherries Custard dressing with whipped cream Dissolve the gelatine in two tablespoonfuls of water. Heat the red cherry juice and sweeten to 88 SALADS AND SANDWICHES taste ; then stir in the gelatine. When it begins to set drop in slices of banana and a few of the cherries. Line the mold or molds with slices of banana and cherries, candied, or the other cher- ries can be used for this. Pour the gelatine mix- ture into the molds and chill on ice. Unmold on plates and pour the dressing around, using a cus- tard dressing with a cupful of whipped cream stirred in. This salad is good to serve when car- rying out a red and yellow color scheme on the table. Banana and Oeange Salad Yz dozen oranges Syrup dressing x /z dozen bananas Peel and cut the oranges in halves and scoop out the pulp, cut the bananas into dice, and mix with the orange pulp. Place in a pretty glass salad dish, and pour over it a syrup dressing. May be garnished with candied orange peel. Serve in little baskets or cups made of the orange shells if you like. FKUIT SALADS 89 Banana and Pineapple Salad 1 pineapple 3 bananas Peel and cut the pineapple into small pieces, and slice the bananas in thin slices, sprin- kling them with lemon juice to keep from turn- ing black. Toss together, and pour over them a sugar syrup made with orange and lemon juice. Grapefruit Salad 4 grapefruits 2 oranges 2 bananas % cupful Maraschino cherries White grapes Syrup dressing Halve and carefully remove the pulp from the grapefruit, keeping it in pretty good sized pieces, quarter the oranges and cut up into bits, and slice the bananas. Mix the fruits and the Maraschino cherries well together. Stone the grapes and add. Fill into cups or baskets made of the shells of the grapefruit, and pour some syrup dress- ing over each portion. Set on ice until ready to serve. 90 SALADS AND SANDWICHES Peach Salad Six large yellow peaches Blanohed almonds Syrup dressing Almond extract Cut the peaches into halves after they have been peeled, and fill the cavities with chopped almonds. Make the syrup dressing with orange and lemon juice, and add a teaspoonful of almond extract to it. Pour over the fruit and let stand at least one hour on ice. Serve on a bed of nasturtium leaves and garnish with the blos- soms. Peak Salad Yz dozen large pears Blanched almonds Bananas Syrup dressing Use only very ripe, fine-flavored pears for this salad, peel, halve and core the pears, making quite good sized cavities where the core is removed. Fill these with bananas cut into dice, and chopped almonds. Make the sugary syrup with sugar and lemon juice, letting some of the rind boil in the syrup to flavor. When FKUIT SALADS 91 cold pour over the fruit, and serve very cold. Another delicious pear salad is made by stuff- ing the cavities with cherries, and making the syrup dressing with cherry and lemon juice. Another nice pear salad is made by dipping quartered ripe pears into a custard dressing, then roll them into chopped nuts until en- tirely covered, then add some more custard dressing flavored with vanilla or lemon, and serve ice cold. Celery and Pear Salad y 2 dozen large pears 9 stalks of crisp celery Mayonnaise dressing Nut meats Lettuce leaves Use either ripe raw pears or canned cooked pears, and cut into bits. Cut the celery into cubes or chop and mix with the pears, also add a few chopped nut meats. Mix about a cupful of mayonnaise dressing into the fruit. Arrange on a bed of lettuce leaves, and garnish with halves of nuts. 92 SALADS AND SANDWICHES Spiced Pear Salad Yz dozen spiced pears 1 cupful nut meats % cupful preserved ginger Lemon, honey or custard dressing Chop the spiced pears up into bits, add the chopped nut meats, and the preserved ginger also cut up into bits. Place in a pretty salad dish, pour over a lemon, honey or custard dressing, and garnish with bits of preserved ginger and candied cherries. Plum Salad 1 dozen green or yellow gage 1 cupful chopped nut plums meats Syrup dressing Take the ripe plums and peel, then cut into halves and remove the stones. Arrange in a shallow dish with the cavities up. Fill these with the chopped nut meats, heaping them up. Grate over the plums a little nutmeg, or sprinkle a little cinnamon over them, and then pour over all a lemon or other syrup dressing. FEUIT SALADS 93 California Salad 6 sweet oranges Lemon or orange dressing 2 bananas 1 cupful English walnut l /z pound Malaga grapes meats 2 grapefruits Peel, seed, and shred the oranges and grape- fruits. Peel the bananas and slice. Cut the grapes in halves and with a sharp knife remove the seeds. Chop up the nuts. Mix all the in- gredients together, and place in salad dish and pour over dressing. Garnish with halves of nut meats. Apple Salad 1 cupful of apple 1 cupful of celery 1 cupful of hickory-nut meats Mayonnaise dressing Take any good tasty tart apples, peel and cut up into small cubes. Chop tender celery, and hickory-nut meats, and combine with the apple. Mix in enough mayonnaise dressing to moisten nicely. Serve in red apple cups or on lettuce leaves. 94 SALADS AND SANDWICHES Baked Apple Salad Tart apples Chopped nut meats Custard or whipped cream dressing Sugar Take nice large apples and cut a slice off the stem end, and core. Place sugar and nuts in the centers, and bake in the oven until tender. 'When cold place on top of each apple a spoonful of cus- tard dressing into which whipped cream flavored with a little vanilla has been stirred. Apple and Date Salad 2 cupfuls of chopped tart apples 1 cupful stoned dates 1 oupful nut meats Syrup dressing Mix the nuts and apples together, also the dates cut up into bits. Place in pretty salad dish, and pour over a thick syrup dressing made with lemon, orange and pineapple juice, or just a lemon syrup. Date and Geapefruit Salad 1 pound dates 2 grapefruits 2 oranges Syrup dressing Stone the dates and cut up into bits. Halve the grapefruits and remove the seeds ; then FRUIT SALADS 95 scoop out the pulp, breaking it up into small pieces: Mix with the dates and orange pulp, and place in the grapefruit cups formed of the skins. Pour over all a rich syrup dressing made with orange and lemon juice, and the grapefruit juice. Date and Cream Cheese Salad 1 pound of dates Cream cheese Mayonnaise dressing Lettuce leaves Choose only nice large firm dates, and stone. Fill the cavities with cream cheese. Place on a bed of lettuce leaves, and pour over a may- onnaise dressing, or a custard dressing if pre- ferred. Prune Salad 1 pound prunes Chopped nut meats Cream cheese Sugar Mayonnaise dressing Lettuce leaves Wash the prunes thoroughly and soak over- night in cold water, in the morning add a half 96 SALADS AND SANDWICHES cupful of sugar and simmer slowly until tender. Keinove from fire and when cold stone care- fully, and then fill the cavities with cream cheese. Arrange in a bed of lettuce leaves, sprinkle over with nut meats, and dress with mayonnaise. Nut and Prune Salad 1 pound prunes 1 tablespoonful sugar 1 dozen prune kernels 1 teaspoonful vanilla Y^ cupful nut meats % cupful cream 2 tablespoonfuls lemon juice Pinch of salt Lettuce leaves Cook the prunes until tender but not soft. Ee- move the seeds carefully, keeping the prunes as whole as possible. Crack the seeds ; remove the kernels and chop fine. Mix these with the nut meats and stuff into the cavities of the prunes. It will take about a pound of prunes to make enough. Make a dressing by whipping the cream until stiff; add the lemon juice, sugar, vanilla, and salt. Arrange the prunes on lettuce leaves and heap the dressing around them. FRUIT SALADS 97 Stuffed Banana Salad 1 cupful of red California cherries 6 bananas Yz cupful walnut meats Lettuce leaves Mayonnaise dressing or cream dressing Remove the skins from the bananas carefully, so that they will keep the shape of boats. Cut the bananas in dice ; seed the cherries and break the walnuts into pieces. Mix with the dressing. Fill the banana shells with this, and garnish with whole cherries. Place each boat on lettuce leaves. White Grape Salad 2 cupfuls white grapes 1 cupful chopped apple 1 oupful pineapple 1 cupful Brazil nuts Yz dozen marshmallows Custard or cream dressing After washing the grapes remove the seeds with a sharp knife, add the chopped apple, the chopped nut meats, the pineapple, and the marsh- mallows cut up into bits. Mix thoroughly to- gether. Fold in one cupful of whipped cream into a regular custard dressing and heap on top of the mixture, and garnish with grapes. If liked the marshmallows may be omitted and a 98 SALADS AND SANDWICHES cupful of chopped celery added. In this case use a mayonnaise dressing. Grape-Pistachio Nut Salad Grapes Pistachio nuts Mayonnaise, or French dressing Watercress, lettuce or Custard grape leaves Wash the grapes thoroughly, removing the seeds with a sharp knife. Cut into halves, and mix with them a cupful of chopped pistachio nut meats. Place in a bed of watercress, lettuce or grape leaves, and serve with a mayonnaise or French dressing, or a custard dressing, if preferred. Melon Salad Round melons Peaches Bananas White grapes Pears Syrup dressing Choose small round melons for this salad, and cut into halves. Eemove the seeds, and all the flesh except what is needed to keep the rinds in shape. Cut the melon flesh up into cubes. Mix with the melon the pears, peaches and bananas cut up into bits. Place in the melon shells, and pour FRUIT SALADS 99 over this a thick syrup dressing made of orange and lemon juice. Garnish with white grapes. Let stand on ice until ready to serve. Watermelon Salad Watermelon Pineapple Oranges Marasohino cherries Syrup dressing Salt Slice the watermelon, and then remove the skin, and cut up the red flesh into cubes. Place in a pretty salad dish, and place over the melon bits of pineapple and orange. Sprinkle the melon slightly with salt. Make a syrup dressing with pineapple juice, orange juice and a little of the juice from around the Maraschino cherries. Pour over the fruit mixture, and garnish with the cher- ries. Serve very cold. Grapefruit-Tomato Salad Grapefruits Tomatoes French dressing Lettuce leaves Peel nice firm, ripe tomatoes, and slice. Halve the grapefruits, remove the pulp and shred. Line 100 SALADS AND SANDWICHES a salad dish with lettuce leaves, then fill with alternate layers of grapefruit and tomato. Pour over a French dressing, using lemon juice instead of vinegar in making it. If liked the tomatoes may be cut up into cubes, mixed with the grape- fruit, and then served in tomato cups, or in the grapefruit shells. Pineapple-Tomato Salad Pineapple Medium-sized tomatoes Nut meats Mayonnaise dressing Lettnoe leaves Peel the tomatoes and scoop out the seeds, sprinkle the inside with salt, and invert for an hour. Cut the pineapple into cubes, and add to each cupful one-third cupful of chopped nut meats. Mix all with mayonnaise, and fill into the tomato cups and chill. Place each cup on crisp lettuce leaves, place a little mayonnaise on top, and around them. VI Jellied Salads CHAPTEK TL JELLIED SALADS Jellied salads are those that are made with the use of jelly powders or gelatine. The one secret of making jellied salads is to use the correct amount of gelatine, and to mold as quickly as pos- sible. In hot weather it should be placed on ice, or a mixture of ice and salt ; but in winter if placed in a cold place or packed in snow it will mold quickly. To unmold the jelly dip the mold into hot water ; then carefully turn out. Jellied Chicken Salad 1 pint diced cold chioken 1 tablespoonful gelatine 1 cupful mayonnaise 1 pint stock 3 hard-boiled eggs 1 cupful chopped celery Lettuce leaves Dissolve the gelatine in a fourth cupful of cold 103 104 SALADS AND SANDWICHES water and then stir into the hot seasoned stock. Strain into a bowl and allow to chill, then beat in the mayonnaise. Pour into a wet mold about a half or fourth of an inch thick. Place in a layer of the seasoned chicken, mixed with the chopped celery. Cover with a few slices of hard-boiled eggs. Add some of the gelatine mixture, then another layer of chicken. Kepeat until all the ingredients are used. When cold and jellied turn out on a bed of lettuce leaves, and garnish with slices of hard-boiled eggs mayonnaise. Green Pea and Veal Jellied Salad 1 cupful of cold boiled peas 1 cupful diced veal 2 cupfuls stock ]/z cupful chopped celery- Lettuce leaves Salt aud pepper Mayonnaise dressing Capers and cucumber pickles 1 tablespoonful gelatine Dissolve the gelatine in a little cold water and stir into the well-seasoned stock, heated to the boiling point. When it begins to thicken stir in one cupful of mayonnaise dressing, and the JELLIED SALADS 105 chopped celery. Season the cooked veal, and add to it the peas. Pour a layer of the jelly into a wet mold, place in a layer of the veal and peas, then pour over some more of the jelly. Kepeat until all the ingredients are used, having a layer of jelly on top. Chill and turn out when firm on to lettuce leaves and garnish with capers and tiny cucumber pickles. Beet and Bean Salad 1 oupful boiled lirua or butter beans Mayonnaise 1 cupful diced beets 1 oupful stock 1 teaspoonful gelatine Seasoning Lettuce leaves Dissolve the gelatine in a little cold water and stir into the hot stock, and when it begins to thicken add the mayonnaise, then pour half into a wet mold and add the seasoned beets and beans, and pour the remainder of the jelly over the vege- tables. Line the mold or dish with little stars cut out of beets. Turn out on lettuce leaves and gar- nish with beet stars. 106 SALADS AND SANDWICHES Jellied Pea and Carrot Salad 2 oupfuls of vegetable stock 1 cupful boiled peas 1 tablespoonful gelatine 1 cupful cooked carrots Mayonnaise dressing Lettuce leaves This pretty green and yellow salad is made by dissolving the gelatine in two tablespoonfuls of cold water, and then stirring it into the hot, well- seasoned vegetable stock. When it begins to thicken stir in the vegetables. Pour a layer of this in a wet mold, then add a layer of mayonnaise about an inch thick, and pour in the remainder of the gelatine mixture. Chill and turn out into a bed of lettuce leaves, and cover with some mayonnaise. Jellied Lamb Salad 1 pint cold cooked lamb Mint 1 pint stock 1 tablespoonful gelatine Lettuce leaves Dice the lamb and season. Dissolve the gela- tine in two tablespoonfuls of cold water and stir into the seasoned stock. Add enough mint leaves to flavor nicely. When the stock begins to thicken stir in the lamb, and pour into a mold. JELLIED SALADS 107 Chill and turn out and serve in lettuce leaf nests with mayonnaise heaped around, and garnish with mint leaves or slices of lemon. Salmon Salad and Lemon Jelly Lemon jelly Canned salmon Mayonnaise dressing Lettuce leaves Make a sour lemon jelly with lemon juice water and gelatine and mold in a square mold. Turn out and cut into squares. When thoroughly chilled and stiff, with a hot spoon scoop out some of the center and fill in with salmon, mixed with mayon- naise. Serve each square on a lettuce leaf. Combination Vegetable Salad 1 cupful vegetable stock y z cupful mayonnaise 2 teaspoonfuls gelatine Vegetables Lettuce leaves Parsley Soften the gelatine in a little cold water and then stir into hot stock. Vegetable stock is the water in which the vegetables have been boiled, but if preferred chicken or beef stock may be used. Have the stock well-seasoned, and when it 108 SALADS AND SANDWICHES begins to thicken, stir in the mayonnaise. Pour part of this jelly into a mold and then add the seasoned vegetables. Any variety of vegetables may be used, as cucumbers, tomatoes, peas, aspar- agus, string beans, beets and so forth. If peas, beans, beets and similar vegetables are used, they should be first boiled until tender. Pour on top the remainder of the jellied stock, and set on ice to cool. When ready to serve unmold on a bed of lettuce leaves ; garnish with parsley, and serve with mayonnaise. Jellied Tomato Salad Medium -sized tomatoes 1 tablespoonful gelatine Salt and peppercorns Bay leaf, cloves and onion Celery Mayonnaise Peel the tomatoes, remove a thin slice from the top and scoop out as much of the inside as you can without breaking through the skin, and salt slightly. To the removed pulp add enough water to make a quart in all. If canned tomatoes are used a quart can should be used. Add to the tomatoes one bay leaf, three or four cloves, a slice JELLIED SALADS 109 or two of onion, a half dozen small red peppercorns, and season with salt to taste. Simmer slowly for twenty minutes, then remove from the fire and strain. There should be a pint of this tomato juice. Dissolve the gelatine in a little cold water, and stir into the hot tomato juice. When it be- gins to set pour it into the tomato cups until about half full ; then drop in some nice crisp celery that has been cut up into half inch lengths. Chill on ice, and when ready to serve place a mayonnaise star on the top of each. Nice to use when carrying out a red and yellow color scheme on the table. Tomato-Salmon Salad 1 quart tomato juice 2 tablespoonfuls gelatine 2 tablespoonfuls chopped onion l /z teaspoouful pepper 2 tablespoonfuls sugar 1 tablespoonful parsley 1 bay leaf 6 cloves Salt Salmon Mayonnaise dressing Dissolve the gelatine in a little cold water, and stir into the hot seasoned tomato juice. Stir until dissolved, and pour over salmon that has been arranged in a dish. When cold turn out, and 110 SALADS AND SANDWICHES serve with mayonnaise dressing. Garnish with parsley or celery tops. Tomato-Pea Salad Tomato jelly Cooked green peas Lettuoe leaves Mayonnaise dressing Make the jelly after either the above recipes. After it begins to thicken stir in one cupful or two cupfuls of cooked green peas according to the amount of tomato jelly made. Chill on ice, and when firm turn out on a bed of lettuce leaves, and garnish with mayonnaise dressing. Tomato-Egg Salad Tomato jelly Hard-boiled eggs Mayonnaise dressing Lettuoe leaves Make the tomato jelly after one of the above recipes given for it. Line a mold with slices of hard-boiled eggs, pour in the tomato jelly, and let stand until cold. Eemove a little of the jelly from the center, fill with mayonnaise, and chopped hard-boiled egg ; then turn out on lettuce leaves, and serve with mayonnaise around it. JELLIED SALADS 111 Jellied Egg Salad 1 quart clear stock 1 bay leaf Hard-boiled eggs 1 small onion •1 stalk celery 3 small peppercorns 3 cloves Salt and pepper Parsley Mayonnaise dressing 1 ounce gelatine % cup water Lettuoe leaves Boil the eggs hard, remove the shells and cut into halves. Kemove the yolks, and mix with mayonnaise and chopped parsley. Fill into the cavities in the whites. Place each egg half in an individual mold. Place the spices and vegetables together with the stock in a kettle and simmer slowly for twenty minutes, then strain. Dissolve the gelatine in the water, and stir into the hot stock. When the gela- tine mixture begins to stiffen pour some of it around each egg, enough to have it completely covered. Chill and when ready to serve turn out each mould onto a lettuce leaf, and dress with a little mayonnaise around the sides. The egg will look pretty showing through the clear jelly. 112 SALADS AND SANDWICHES Corn Jellied Salad 1 cupful of cooked sweet corn yi cupful tomatoes 1 slice ouion 1 stalk celery 2 sprigs of parsley 1 bay leaf x / z cupful water 1 teaspoonful salt 2 peppercorns 1 teaspoonfnl sugar 1 tablespoonf ul gelatine Lettuce leaves Place the tomato and water with the onion, celery, and spices in a kettle and simmer for fif- teen or twenty minutes. Strain, and add one tablespoonful of gelatine that has been dissolved in a little cold water ; then add the corn, and pour into individual molds, and chill. When cold turn out on lettuce leaves, and garnish with mayonnaise. Aspic Salmon Salad 2 cupfuls stock 1 tablespoonful gelatine Yt cupful cold water 1 can salmon Yz dozen stuffed olives 1 tablespoonful catsup 1 tablespoonful nut meats Mayonnaise dressing Lettuce leaves Dissolve the gelatine in the cold water, then stir into the hot stock, season to taste with salt and pepper, add the chopped olives, the nut meats JELLIED SALADS 113 and the tomato catsup. When half cooled add the small can of salmon, and chill on ice. Turn out on lettuce leaves and garnish with capers or small cucumber pickles, and with mayonnaise. Pimento-Celery Salad 2 cupfuls seasoned stock or J^ can of pimentos water l /z dozen piniolas Yz cnpful celery 1 tablespoonful gelatine Mayonnaise Lettuce leaves Dissolve the gelatine in a little cold water, and stir into the hot seasoned stock. When the mix- ture begins to thicken add the pimentos cut up into fancy shapes, the celery cut into inch lengths, and the pimolas. Let this harden in a long nar- row mold, slice off, and serve each bit on a lettuce leaf, and dress with mayonnaise. Cucumber Salad 1 tablespoonful gelatine 1 cupful sliced cucumber 2 cupfuls of chicken stock Sprigs of parsley 1 small onion Green coloring Mayonnaise dressing Let the onion and parsley simmer in the 114 SALADS AND SANDWICHES chicken stock a few minutes, and strain. Dis- solve the gelatine in two tablespoonfuls cold water, and stir into the hot stock. Color a light green with green vegetable coloring, and when it begins to stiffen up add the cucumbers that have been soaked a few minutes in slightly salted water. Chill on ice and turn out of mold, and garnish with parsley and mayonnaise dressing. Jellied Potato Salad 2 cupfuls vegetable or soup 1 small carrot stock 1 tablespoonful gelatine 1 pint cold potatoes 2 cloves 1 bay leaf 1 small onion 1 stalk celery Pimolas Mayonnaise dressing Place the stock with the spices, celery and onion, also finely chopped carrot in the stock and simmer slowly for twenty minutes. Dissolve the gelatine in a half cupful of cold water. Strain the stock, and stir in the gelatine. Cut the po- tatoes up into cubes, and season with salt and JELLIED SALADS 115 pepper to taste ; then when the gelatine mixture begins to stiffen up stir in the potatoes. Line a mold with sliced pimolas and pour in the potato mixture. Chill on ice and when ready to serve turn out, and garnish with parsley and with mayonnaise. Jellied Asparagus Salad 2 cupfuls asparagus stock l p i nt asparagus Hard-boiled eggs ! tablespoouful gelatine ars ey Mayonnaise dressing Peppercorns Bay leaf Boil the asparagus in slightly salted water until tender. Add to the stock a bay leaf, a few sprigs of parsley, a slice of onion, a few peppercorns and any other seasoning desired. Simmer slowly for about twenty minutes, then strain and add enough water or stock to make two cups. Dissolve the gelatine in a little cold water and stir into the hot stock. Line a mold with slices of hard-boiled eggs, and when the stock thickens stir in the as- paragus tips. Pour in mold. Chill, turn out and serve with mayonnaise. 116 SALADS AND SANDWICHES Molded Dandelion Salad Dandelion plants Lettuce leaves 1 teaspoonful gelatine Hard-boiled eggs Salt and pepper Mayonnaise dressing Boil the dandelion leaves until quite tender, then drain and pass through a coarse sieve or potato ricer. To two cupfuls of this dandelion pulp add three chopped hard-boiled eggs. Season to taste with salt and pepper. In one cup of the hot liquid in which the dandelions have been boiled stir in one teaspoonful of gelatine that has been dissolved in a little water. When it begins to stiffen stir in one-fourth cupful of mayonnaise. Mix with the dandelions and eggs, and pour into a mold that has been lined with slices of hard-boiled egg. Chill, and when ready to serve turn out onto let- tuce leaves, and place a little mayonnaise on top. Mint Cucumber Jelly Salad 2 cupfuls clear stock 1 table.-poonful gelatine Mint, salt and pepper Cucumbers Mayonnaise dressing Lettuce leaves Use lamb stock if you have it. Dissolve the gelatine in a half cupful of cold water, and stir JELLIED SALADS 117 into the hot stock that has been well-seasoned with fresh mint, salt and pepper. When it begins to stiffen add a cupful of sliced fresh cucumbers. Pour into a mold, and when chilled and ready to serve turn out onto lettuce leaves, and garnish with slices of cucumber cut into fancy shapes, and mayonnaise dressing. Tutti-Frutti Jelly Salad 1 quart pineapple juice Peaches and plums Dates and figs Grapes and apricots Pineapple and orange 2 tablespoonfuls gelatine English walnut meats Custard dressing Heat the pineapple juice and stir in the gelatine that has been dissolved in a little cold water. Place the kettle on ice or in very cold water until it begins to thicken up. Have the different fruits ready. Since there are so many kinds you will need only a small amount of each. Line the mold with the halved walnut meats, and halved white grapes. Pour in a part of the gelatine ; then ar- range a layer of the mixed fruits, then pour in 118 SALADS AND SANDWICHES some more gelatine until all the fruit and gela- tine have been used. Chill on ice and turn out onto a plate. Serve with a custard or whipped cream dressing, and garnish with candied cher- ries or orange rind. If the canned pineapple juice is not sweet enough add more sugar. Combination Fruit Salad 1 cupful pineapple juice 1 cupful cherry juice 1 cupful strawberry juice 1 cupful orange juice Pineapples and oranges Cherries and strawberries 2 tablespoonfuls gelatine Custard dressing Sugar Combine the different juices and heat, sweeten to taste ; then stir in the gelatine that has been dissolved in two tablespoonfuls of cold water. Line a mold with whole strawberries, and pitted cherries. Pour in a little of the gelatine ; then add a layer of pineapple and orange, pour in more gelatine, then add a layer of strawberries and cherries. Let stand on ice until perfectly cold. Turn out and heap around with custard or whipped cream dressing. JELLIED SALADS 119 Orange Jelly Salad yi dozen oranges 1 cupful walnut meats \ l /z pints orange juice 2 tablespoonfuls gelatine Custard or mayonnaise dressing 1 cupful water Peel and seed the oranges, and cut the pulp up into bits. Stir the dissolved gelatine into a cup- ful of boiling water, then add the orange juice, Arrange the orange pulp and nut meats into a dish or mold, and pour over the gelatine mixture. Chill, and when ready to serve turn out on let- tuce leaves, and serve with a custard or mayon- naise dressing as preferred. VII Salads for Special Days and Occasions CHAPTER VII SALADS FOR SPECIAL DAYS AND OCCASIONS The salad is always the decorative part of the menu, and can be made to serve as a part of the table decoration if liked. On holidays and special days we like to serve dishes that are especially appropriate to the occasion, and at the same time ornamental. In this chapter are given a number of salads that should be of help to the hostess when entertaining on holidays and other special days of the year. Date Salad in Orange Cups Nice large dates Nut meats Oranges Syrup dressing Cut the tops off as many oranges as there are persons to be served, and carefully remove the 123 124 SALADS AND SANDWICHES pulp without breaking the rinds. Kemove the seeds from the pulp, and break up into bits. Seed the dates. Chop the nut meats, and work into a paste with a little thick cream, and fill into cavities in dates. Mix with the orange pulp, and fill into the orange cups, and pour over a thick syrup dressing, either lemon, pineapple or orange. Cut the date of the year out of black paper and paste on the sides of the oranges. This salad is nice to serve at New Year festivities. Heart Salad 1 quart tomatoes 1 stalk celery 1 slice onion 3 peppercorns 3 oloves % stick cinnamon 1 teaspoonful sugar Salt Lettuce leaves Mayonnaise 4 sprigs parsley 2 tablespoonfuls gelatine Place the tomatoes, vegetables and spices to- gether in a kettle and simmer slowly for twenty minutes ; then remove and strain and season with salt and sugar. Dissolve the gelatine in a half cupful of cold water, and stir into the hot tomato. SALADS FOR SPECIAL DAYS 125 Pour into heart-shaped molds. Arrange lettuce leaves on individual salad plates, cover with some green or white mayonnaise, and turn out an individual heart on each plate. Place a little pimento heart in the center of each tomato heart. Heart Fruit Salad 1 quart strawberry or red Whipped cream dressing cherry juice Candied cherries 2 tablespoonfuls gelatine Sliced pineapple Dissolve the gelatine in one-half cupful cold water, and stir into the hot fruit juice after it has been sweetened to taste. If not a nice pink or red color add a little fruit coloring. Pour into heart-shaped molds. Place slices of pineapple on individual plates, and fill the center with the whipped cream dressing. When the fruit hearts are firm, turn out onto the pineapple slices. Cut little hearts out of candied cherries, and arrange around the edge of the pineapple. Place a rim of dressing around the pineapple. 126 SALADS AND SANDWICHES St. Patrick's Salad Pistachio nuts Green part of celery Pineapple Green mayonnaise Lettuce leaves To each cupful of pistachio nut meats add one- half cupful of chopped celery, and one-half cup- ful of pineapple cut up into bits. Mix with green mayonnaise. Arrange on lettuce leaves, and gar- nish with pistachio nuts and green mint cherries. Shamrock Salad Green peppers Lettuce leaves Green mayonnaise Green cabbage leaves Cut the green canned peppers, the lettuce leaves and the cabbage leaves in form of sham- rocks. Dress with a green mayonnaise, and ar- range on lettuce leaves. Erin Salad Cold boiled potatoes Cold chioken or veal Onion Celery Mayonnaise dressing Lettuce leaves Choose nice smooth round potatoes for this salad, peel, and out of one side scoop out part of SALADS FOR SPECIAL DAYS 127 the potato, leaving a cup. Mix with the chicken, cut up into bits, some chopped celery and onion, and dress with mayonnaise. Fill into the potato cups. Place each potato on a lettuce leaf and serve on individual plates. Easter Cheese Salad Cream oheese Pimentos Olives Parsley Mayonnaise Salt and pepper Work the cream cheese up with a fork, then work into one-half the portion chopped pimentos, add a little juice from the can and make into a creamy mass, then form into shape of small eggs. In the other half of the cheese mix chopped olives, and a little green mayonnaise or green coloring, and form into shape of eggs. Place these colored eggs in nests of parsley, and heap around them some yellow or green mayonnaise. If liked some of the cheese can be left white, then you will have the pink, green, white and yellow in the color scheme, or if the green mayonnaise is used just the three colors. 128 SALADS AND SANDWICHES Easter Egg and Cheese Salad Hard-boiled eggs Cream oheese Mayonnaise Celery Lettuce leaves Kemove the yolks from the whites and work into a paste with mayonnaise dressing, and then add an equal portion of cream cheese and form into balls. Add some chopped celery to the rest of the cream cheese and mix thoroughly, and form into eggs. Arrange these little cheese and egg balls in nests of lettuce and surround with mayonnaise. Easter Potato Salad 2 cupfuls cold mashed Lettuoe leaves potatoes 1 can pimentos Mayonnaise dressing Salt and pepper Vinegar Chop a can of pimentos up fine, and mix into the potatoes, season with salt and pepper to taste, and one teaspoonful of clear vinegar. Form into small eggs, and place in little cups made of lettuce leaves. Color a mayonnaise dressing a pretty green with vegetable coloring, and surround the eggs with some of this. SALADS FOR SPECIAL DAYS 129 Easter Ego Salad Eggs Chopped celery Olives Mayonnaise dressing Parsley, cress, or lettuce Boil the eggs hard — one for each person to be served — and carefully remove the shells. Cut off a slice from the small end, and carefully remove the yolks and part of the white, but leaving the egg as whole as possible. Mix with the yolk and white removed finely chopped celery, and a few chopped olives or pimolas. Work into a creamy mass with mayonnaise dressing, and season well ; then fill into the egg cups. Place the slice that was removed on again, and place the eggs in nests of parsley, cress, or lettuce. Surround with mayonnaise. Easter Lily Salad Hard-boiled eggs Spinach jelly Green mayonnaise Yellow cream cheese Yellow mayonnaise Lettuce leaves Kemove the shells from the eggs, commence at small end and cut lengthwise so as to form six 130 SALADS AND SANDWICHES petals. Remove the yolk, and mash into a paste with a little cream cheese, and yellow mayon- naise. The spinach jelly is made by coloring any clear aspic jelly with spinach juice until a pale green. Pour into shallow molds or saucers. Chill and when firm turn out onto individual plates. Arrange the egg whites to form petals on top of the molds. Fill the center in with the yolk paste for the centers of the lily. Roll up lettuce leaves to form stem. Over the jelly molds place a little of the green mayonnaise, and a narrow strip of the green mayonnaise may be put up the center of the petals. Easter Flower Salad Pink pickled beets Egg yolks Mayonnaise Lettuce leaves Slice the pickled beets, and cut out to form petals for pink wild roses. Arrange these on let- tuce leaves, using the yolks worked into a paste with mayonnaise for the centers of flowers. Place p»ome mayonnaise on the lettuce. SALADS FOR SPECIAL DAYS 131 Fourth of July Salad Celery Pimentos French dressing Choose celery that has large grooves in the stalks, and cut in two-inch lengths. Chop the pimentos up, and fill into the grooves. Place a half dozen or so of these celery sticks on blue plates, and dress with a French dressing. Patriotic Salad Tomatoes Cucumbers Mayonnaise dressing Slice large tomatoes into about inch thick slices and place each slice on an individual blue plate. Peel large cucumbers, and cut into two-inch lengths. Scoop out some of the cucumber from one end so as to form a cup. Place on a tomato slice with the cup side up. Fill the cups with white mayonnaise. Here you have the red, white and blue color scheme as in the above salad. 132 SALADS AND SANDWICHES A Foueth of July Fkuit Salad Strawberry gelatine jelly Orange gelatine jelly Grape gelatine jelly Whipped cream dressing Dissolve one scant tablespoonful of gelatine in one-half cupful cold water, and stir into one cup- ful of hot, sweetened strawberry juice. Color with a little red fruit coloring. Pour into a square mold. Dissolve one scant tablespoonful of gelatine in a little cold water and stir into a cup- ful of orange juice sweetened to taste. When it begins to thicken stir in one-half cupful whipped cream and one egg white beaten stiff. Beat up until mossy. Pour over the strawberry jelly in the mold, but not until it is firm. Dissolve one tablespoonful of gelatine in a little cold water and stir into one cup of hot grape juice, and pour over the white layer in the mold after it is firm enough so that the two will not mix. Place on ice until cold, and when ready to serve turn out, and slice down, and you will have red, white and blue jelly. Place the slices on individual plates, and heap around with a whipped cream dressing. SALADS FOR SPECIAL DAYS 133 Good Luck Salad Beets Lettuce Mayonnaise Marzapane Slice pink and red pickled beets very thin, and cut in shape of horseshoes, and swastikas. Cut the lettuce in shape of four-leaved clovers, using a pair of scissors. Mix mayonnaise dressing with these, and heap up on lettuce leaves. Garnish with marzapane wish-bones made by pounding almonds to a paste. Add the stiffly beaten whites of two eggs to make a paste that can be formed readily into the shape of wish-bones. Hallowe'en Salad 1 oupful tart apples 1 cupful celery 1 cupful nut meats Mayonnaise dressing Cut the apples up into cubes, and sprinkle with lemon juice, mix in the chopped celery and nut meats. Dress with mayonnaise or boiled dress- ing. Serve in apple cups made by taking a slice from the stem end of the apples, and removing the pulp. If the apples are red, paste on the sides eyes, nose and mouth cut out of black or 134 SALADS AND SANDWICHES white paper to form a face ; if the apples are yellow or white red paper can be used for this purpose. Hobgoblin Salad Cncumber Tomato jelly Radishes Lettuoe leaves Mayonnaise dressing Cress or parsley Take a cucumber and hollow it out to resemble a boat. Make a tomato jelly after the recipes found in the jellied salads. Pour this into tiny pumpkin molds. A lettuce leaf is put on top, and radishes cut to represent witches' faces crown the hobgoblin body. Mayonnaise dressing is poured inside the pumpkin cups, and into the cucumber boat in which the hobgoblins are placed. Deco- rate with parsley or cress around the boat. A Thanksgiving Salad Turnips Peas Carrots Mayonnaise dressing Lettuce leaves Parboil the turnips in slightly salted water SALADS FOR SPECIAL DAYS 135 after they have been peeled. Cool, and carefully cut them to form cup-like receptacles. Scallop the top with a knife. Cook until tender in slightly salted water, then drain. Sprinkle each cup with a little pepper, and brush with butter. Mix together some boiled peas and carrots, season well, and dress with mayonnaise dressing. Fill into the turnip cups, and place each on a lettuce leaf on individual plates. Another Thanksgiving Salad Whole piokled beets Lima beans Cucumber pickle Celery Mayonnaise dressing Scoop out the centers from whole pickled beets. Boil the lima beans until tender in slightly salted water. Mix with some chopped cucumber pickle and celery or onion, dress with mayonnaise dressing, and fill into the beet cups. Chicken mixed with celery and pickle and a little onion also makes a good filling for these pickled beets. 136 SALADS AND SANDWICHES Christmas Fruit Salad Slioed pineapple Currant jelly Nut meats Grated cheese Mayonnaise dressing Lettuce leaves Place lettuce leaves on individual plates, and on each plate place a slice of pineapple. Mix with a thick currant or cranberry jelly . some chopped nut meats, and heap up in the hole in the pineapple. Grate some cream cheese over the pineapple, and dot with mayonnaise. On each bit of mayonnaise place a candied cherry or cranberry. If liked a custard dressing may be used instead of the mayonnaise. Here you will have the Christmas colors of red, green and yellow. Christmas Vegetable Salad Pickled beets Cooked peas Celery Green mayonnaise Lettuce leaves Place lettuce leaves on individual plates, and on each plate place a beet cup made by scooping out some of the center of the whole pickled beets. SALADS FOR SPECIAL DAYS 137 To a cupful of cooked, seasoned peas, add one- half cupful of chopped celery, and mix with green mayonnaise. Fill the pea mixture into the beet cups and place some mayonnaise on top of each, and on top of the mayonnaise place a tiny star cut out of pickled beet. Candle Salad Sliced pineapple Bananas Cream cheese Ground nut meats Mayonnaise or boiled dressing for fruit salads Place slices of pineapple on individual plates. Grate over the pineapple a little cream cheese and then spread with dressing. Cut the ends of some bananas (one for each pineapple slice) and stick the cut end of the banana into the hole in the pineapple slice to form the candle, the slice of pineapple serving as the holder. Place a can- died cherry on the top if you wish to represent a lighted candle or stick an almond meat in the top if the candle is unlighted. Sprinkle some of the nut meats over the dressing, but this may be omitted if preferred. Nice for birthday parties. 138 SALADS AND SANDWICHES King Salad 1 can tomatoes 1 slioe onion 3 stalks celery Yz bay leaf 3 cloves 3 peppercorns 1 teaspoonful sugar Celery Mayonnaise dressing 2 tablespooufuls gelatine Lettuoe leaves Turn the tomatoes into a double boiler, add the onion, celery and other seasoning, and simmer slowly for twenty minutes. Pass through a sieve. Dissolve the gelatine in a little cold water, and stir into three cupfuls of the hot tomato puree. Turn into ring molds, or if you do not have these, invert tumblers after dipping them in cold water in the center of saucers, and pour the tomato puree around these. When set remove the tum- blers, and a ring will be left. Chop some tender celery into bits, mix with a good mayonnaise dressing and fill into center rings. Turn out on individual plates covered with lettuce leaves, and then fill. VIII Salad Sandwiches CHAPTER VIII SALAD SANDWICHES Salad sandwiches are those with a salad mix- ture for fillings. For these salad fillers one may use many of the green vegetables, such as lettuce, cress, celery, onion, tomatoes, radishes ; also beans, olives, pickles and such like. These sand- wiches are very appetizing, and are especially nice for spring and summer days. Most of the salad sandwiches should be made just a short time before they are to be served, while the vege- tables are fresh and still crisp. Tomato and Onion Sandwiches Tomatoes Spanish onions Lettuce leaves Mayonnaise dressing Salt and cayenne pepper Bread and butter Select large, firm tomatoes, and slice very thin. Spread some thin rounds of bread, just the size of 141 142 SALADS AND SANDWICHES the tomato rounds, with butter. Place on half of the slices crisp lettuce leaves, then a layer of mayonnaise, then a slice of tomato, one of onion, and another of tomato. Place the other slices of bread on top in sandwich fashion. Each slice of tomato and onion should be slightly dusted with salt and pepper. Tomato Sandwiches Tomatoes Cream cheese Mustard dressing Salt, pepper and paprika Sugar Brown bread Chop the tomatoes very fine, and mix with it the mustard dressing, salt, pepper and paprika, and one teaspoonful sugar. Spread slices of brown bread with cream cheese, then add a layer of the tomato mixture. Lettuce Sandwiches Lettuce Nuts Mayonnaise dressing Brown bread and butter Cut the bread into very thin slices, and spread well with butter, and place a crisp lettuce leaf on SALAD SANDWICHES 143 each slice. Mix some chopped meats with the mayonnaise dressing, and place a layer of this on the lettuce leaf ; then form into sandwiches. Cucumber Sandwiches Cuoumbers Mayonnaise dressing Onion Bread and butter Chop the young cucumbers very fine, squeezing out as much of the moisture as possible. Chop the onion very fine, and add to the cucumber, mix with mayonnaise dressing and spread on slices of buttered bread. If you wish the onion may be omitted. Mint Cucumber Sandwiches Young cucumbers Fresh mint French dressing Bread and butter Slice the cucumbers very thin, and place in the French dressing and let stand for a while, then remove and place on thin slices of bread spread with butter. Sprinkle some finely chopped fresh mint over the cucumbers and place the top slice of buttered bread on to form the sandwich. 144 SALADS AND SANDWICHES Celery Sandwiches Celery Pimolas Mayonnaise dressing Bread and butter Use the tender hearts of celery and chop fine with an equal quantity of pimolas. Mix with mayonnaise to make of the right consistency, and spread between thin slices of buttered bread. Sweet Pepper Sandwiches Sweet peppers Cream cheese Mustard, salt and pepper Brown bread and butter Chop either the sweet green or red pepper until fine, work them into an equal quantity of cream cheese, season with salt, pepper and a little mus- tard, or if preferred a little thick mayonnaise dressing can be used. Spread on thin slices of buttered brown bread. Piquant Salad Sandwiches Green peppers Onions Mayonnaise dressing Salt and pepper Paprika Chop the peppers fine and also the onion, using an equal quantity of each, season with salt and SALAD SANDWICHES 145 pepper and a pinch of paprika. Mix with enough mayonnaise to make of right consistency and spread between slices of brown or white bread. Cress Sandwiches Watercress Bread and butter Mayonnaise dressing Spread the slices of bread with butter and then with mayonnaise dressing, sprinkle each slice over with sprigs of watercress, and form into sand- wiches. If liked a little chopped chicken breast can be mixed in with the mayonnaise dressing, and this will improve it for many. Olive Sandwiches Olives Mayonnaise dressing Cracker dust Bread and butter Pour boiling water over the olives and let stand about five minutes, then drain and cover with ice water. When cold and crisp wipe dry, .stone and chop very fine with a silver knife. Have a very stiff mayonnaise, and add a little 146 SALADS AND SANDWICHES cracker dust, then mix in the chopped olives. Spread on thin slices of slightly buttered bread. Olive and Cheese Sandwiches Olives Cream cheese Mayonnaise dressing Bread and butter Use the olives stuffed with red peppers. Chop fine and blend into the cream cheese, add a little seasoned mayonnaise and spread on thin slices of buttered white or brown bread. Dutch Sandwiches 1 cupful baked beans 1 tablespoonful parsley Yz cupful chopped celery 1 teaspoonful onion juice Mayonnaise dressing Brown bread and butter Chop the parsley and celery and mix with the baked beans, also onion juice if liked. Mix in enough seasoned mayonnaise dressing to make of the right consistency to spread. Season with a little salt and pepper if necessary, and spread be- tween slices of buttered brown bread. SALAD SANDWICHES U7 Bean and Beet Sandwiches 1 cupful baked beans Pickled beets Mayonnaise dressing Bread and butter Chop the pickled beets into bits, use two or three according to size, mix into the beans, and blend in a little mayonnaise dressing. Spread on thin slices of brown bread and form into sandwiches. Cabbage Sandwiches A heart of cabbage Lettuoe Celery White onion Mayonnaise dressing Bread and butter Use only the tender heart of a cabbage, and chop very fine, add a little chopped crisp celery, and one onion also chopped fine. Blend into this stiff mayonnaise dressing. Spread thin slices of bread with butter, and place on each slice a let- tuce leaf. Spread on some of the cabbage mix- ture, and form into sandwiches. Celery and Red Pepper Sandwiches Tender hearts of celery Sweet red peppers Cream cheese Mayonnaise dressing Chop the celery fine, and to each cup of celery 148 SALADS AND SANDWICHES add one tablespoonful of chopped red pepper, and add stiff mayonnaise dressing. Spread thin slices of bread with cream cheese and spread with a layer of celery mixture, put on top slice spread with cream cheese. Salmon Salad Sandwiches 1 can salmon 2 tablespoonfuls pickle 3 hard-boiled eggs 1 teaspoonful mustard 2 lemons Salt and pepper Lettuce leaves Butter or oil Remove all liquid, skin and bones from the salmon. Chop the pickles up very fine, also the hard-boiled eggs. Mix together, then add the seasoning and one tablespoonful melted butter or oil. Mix thoroughly and spread on very thin slices of buttered bread on which has been placed crisp lettuce leaves. Form into sandwiches. Chicken Salad Sandwiches 1 cupful chicken l / 2 cupful celery Mayonnaise dressing Bread and butter Chop the chicken, also the celery, and mix, then blend in enough of seasoned mayonnaise SALAD SANDWICHES 140 dressing to make of the right consistency to spread. Place between thin slices of buttered bread. Nut and Celeey Sandwiches Nuts Celery Mayonnaise dressing Bread and butter Mix together an equal quantity of chopped nuts and tender celery, and mix with mayonnaise to make of the right consistency to spread. Spread on thin slices of white or brown bread. Celery-Cheese Sandwiches Cream cheese Celery Euglish walnuts Mayonnaise dressing Bread and butter Salt and pepper Chop the celery very fine, and mix in the cream cheese, using an equal quantity of each; add a few chopped walnut meats, and enough mayonnaise to make of the right consistency to spread. Season with salt and pepper to taste. 150 SALADS AND SANDWICHES Celery-Olive Sandwiches Olives Celery Mayonnaise dressing Bread and bntter Use an equal quantity of chopped olives and chopped celery for this filler. Mix to a paste with mayonnaise, and season to taste. Spread between thin slices of buttered bread. Olive-Pimento Sandwiches Pimentos Olives Mayonnaise dressing Bread and butter Chop the olives fine, and mix into the pimentos, add enough mayonnaise to season nicely, and use as a filler between slices of buttered bread. If liked lettuce leaves may be used also. Kadish Sandwiches Radishes Cucumber Lettuce leaves Onions Mayonnaise dressing Bread and butter Spread some very thin slices of bread with butter, and on each slice lay a lettuce leaf. To each half dozen radishes add one cucumber, and SALAD SANDWICHES 151 two small onions. Chop very fine, and mix well together. Add enough well-seasoned mayonnaise to form a paste that will spread nicely, and use as a filler. Nasturtium Sandwiches Nasturtium leaves Hard-boiled eggs Mayonnaise dressing Bread and butter Chop the hard-boiled egg until fine, then add the mayonnaise and the nasturtium leaves chopped rather finely. Use the leaves according to the flavor desired. If you wish a sandwich with a " hot " flavor then use a good many of the leaves, but if you only wish them slightly hot then use fewer leaves. Use as a filler between buttered slices of either white or brown bread. Parsley Sandwiches Chopped parsley Fresh butter Salt and pepper Bread and butter Into a half pound of fresh butter blend in a half cupful of chopped parsley, season with salt 152 SALADS AND SANDWICHES and pepper to taste. Spread on thin slices of bread. Beet and Egg Sandwiches Pickled beets Hard-boiled eggs Salt and pepper Bread and butter Melted butter Chop the hard-boiled eggs up fine, and season to taste with salt and pepper and a little melted butter ; then add chopped beet pickles, using about half the quantity of beets that you have of eggs. Spread on thin slices of buttered bread, and arrange in sandwich fashion. Pimento and Asparagus Sandwiches Boiled asparagus tips Pimentos Celery Mayonnaise dressing Lettuoe leaves To a cupful of asparagus tips that have been boiled in slightly salted water, add a half cup- ful of chopped pimentos, and one-half cupful of chopped celery. Mix with thick mayonnaise SALAD SANDWICHES 153 dressing. Place a lettuce leaf on each slice of buttered bread, and use this mixture for a filler. Onion-Cheese Sandwiches 1 Bermuda onion Cream cheese Mayonnaise dressing Salt Chop the onion up fine, and season with salt ; then stir into cream cheese ; add enough mayon- naise to make of a nice consistency to spread, and use as a filler between buttered slices of brown or white bread. Cabbage Sandwiches Heart of cabbage Mayonnaise dressing Bread and butter Salt and pepper Chop the tender heart of cabbage very fine, and season well with salt and pepper and a little sugar; add enough mayonnaise to make of the right consistency, and use as a filler between white or brown bread. Lettuce leaves may be used in these sandwiches if preferred. 154 SALADS AND SANDWICHES Cabbage-Potato Sandwiches Heart of cabbage Cold boiled potatoes 1 onion Mayonnaise dressing Chop the cabbage and onion up very fine, also chop the potatoes or else slice in very thin slices. If slices are used place these on the buttered bread, and place the cabbage and onion mixture moistened with mayonnaise between. If the potato is chopped mix all the ingredients thor- oughly together, and blend in the mayonnaise. Season with salt and pepper to make them tasty. IX Sweet Sandwiches CHAPTEE IX SWEET SANDWICHES Sweet sandwiches are especially nice to serve at teas, receptions and luncheons, and also make a good picnic sandwich. They usually have some sort of fruit filling, and one can have quite a variety by using different combinations. Ginger Sandwiches 1 cupful preserved ginger Thick sweet cream Bread and butter Chop the preserved ginger very fine and blend with it enough of the thick cream to make of the right consistency to spread nicely. Butter thin slices of brown bread, spread this mixture upon it, and form into sandwiches. 157 158 SALADS AND SANDWICHES Ginger and Orange Sandwiches Candied orange peel Preserved ginger Orange juice Ginger syrup Chop the candied orange peel and the preserved ginger until fine, using an equal quantity of each. Mix in enough of ginger syrup and orange juice to make it of the right consistency. Spread on thin slices of bread spread with unsalted butter. Ginger-Nut Sandwiches Preserved ginger Nuts Brown sugar Thick sweet cream Chop the ginger and nuts and blend together, using an equal quantity of each. Then work in the sugar, about a tablespoonful to a cupful of the mixture, moisten with the cream. Spread be- tween thin slices of bread. Maple Sandwiches Maple sugar Dates Nuts Thick sweet cream Run the dates and nuts through a food chopper, SWEET SANDWICHES 159 using half as many nuts as dates ; add to each cupful of this mixture a fourth cupful of maple sugar and work in until well mixed, then add enough thick sweet cream to make of the right consistency to spread nicely. Spread on thin slices of buttered white or brown bread and form into sandwiches. Chocolate Sandwiches Sweet ohocolate Nut meats Brown sugar Thick sweet cream Vanilla Bread and butter Melt the chocolate, and then add the sugar and cream. To two squares of melted chocolate add one-half cupful of brown sugar and two table- spoonfuls of thick cream. Flavor with a teaspoon- ful of vanilla, and add enough finely chopped nut meats to make of the right consistency to spread. Use as a filling between very thin slices of bread, — or a delicious sandwich can be made by spread- ing it on thin slices of stale sponge cake or any loaf cake. 160 SALADS AND SANDWICHES Banana Sandwiches Bananas Peanuts Lemon juioe Sugar Slice the good ripe bananas very thin, and sprinkle with sugar and lemon juice. Spread thin slices of bread with butter, and sprinkle over them finely chopped or ground roasted peanuts. Place on top of this slices of the bananas, then the top slice of bread. Strawberry Sandwiches Preserved strawberries Coeoanut Pineapple juice Bread and butter Take a glass of thick strawberry preserves, and add a tablespoonful of pineapple juice, then work into it enough of grated coeoanut to make of the right consistency to spread. Quince Sandwiches Quince jelly Fresh mint Mix the jelly with a few shredded mint leaves, or crystallized mint may be used. Spread thin SWEET SANDWICHES 161 slices of bread with butter, and then spread the jelly on this, and form into sandwiches. Cut into dainty shapes and garnish with mint. Currant Sandwiches Currant jelly Nut meats Mix a cupful of currant juice and one-half cup- ful of hickory -nut or pecan nut meats that have been chopped fine, and spread on buttered bread. Fig Sandwiches Figs Nut meats Thick sweet cream Lemon juice Kun the figs and nuts through a food chopper, using an equal quantity of each ; then work into a paste with a little sweet cream and lemon juice, or if preferred a little vanilla may be used instead of the lemon juice. Spread on thin slices of bread and form into sandwiches. Pineapple Sandwiches Preserved pineapple Dates Pineapple juice Bread and butter Chop the preserved pineapple, and add half as 162 SALADS AND SANDWICHES much chopped dates. Mix into a paste with a little pineapple juice, or syrup from the preserved pineapple. Spread on thin slices of white or brown bread, and form into sandwiches. Cherry and Almond Sandwiches Candied or preserved cherries Almonds Almond flavoring Thick sweet cream Chop the cherries, and blanch the almonds and pound into a paste, mix the two well together ; then add the almond flavoring and the cream and blend all together. Spread on thin slices of bread and form into sandwiches. Honey Sandwiches Dates and raisins Nuts Honey Orange juice Run the dates, raisins and nuts through a food chopper, using an equal quantity of each. To each cupful of this mixture add two tablespoon- fuls of honey and one of orange juice. Spread between thin slices of buttered bread. SWEET SANDWICHES 163 Tutti-Frutti Sandwiches Dates and figs Almonds Candied orange and lemon Candied oherries peel Pineapple juice Citron Chop an equal quantity of dates and figs very fine, add one-half as many candied cherries chopped, and a little bit of candied orange peel, lemon peel and citron. If you use a cup each of dates and figs, then have a half cupful of candied cherries, and one tablespoonful each of the other fruits. Blanch a cupful of almonds and grind. Moisten with pineapple juice to make a paste that will spread nicely. Spread on thin slices of bread, and form into sandwiches. Date Sandwiches 1 cupful of dates Thick sweet oream % cupful of nut meats Stone the dates and chop, and then add one-half cupful of nut meats chopped fine. Work into a paste with a little thick cream flavored with va- nilla. Spread between thin slices of bread. 164 SALADS AND SANDWICHES Nut and Kaisin Sandwiches 1 cupful of raisins y?. cupful nut meats Thick sweet cream 1 teaspoonful orange juioe Kun the raisins through a food chopper, also the nuts, add the orange juice and enough thick sweet cream to make a paste that will spread nicely. Spread on slices of buttered brown bread, and form into sandwiches. Cocoanut Sandwiches % cupful grated chocolate y 2 cupful cocoanut Thick sweet cream yi cupful sugar Use bitter chocolate and mix with the cocoanut and the sugar ; then add enough thick sweet cream to make of the right consistency to spread. Use as a filler between thin slices of buttered bread, wafers, or stale sponge cake. Lemon-Date Sandwiches 1 cupful ohopped dates Lemon juice Yz cupful candied lemon rind Cut the lemon rind into bits, and stir into the SWEET SANDWICHES 165 chopped dates, add enough lemon juice to make of the right consistency to spread ; or if preferred thick sweet cream may be used. Prune-Cheese Sandwiches Prunes Cream oheese Thick cream Sugar Wash the prunes thoroughly, and cover with water and soak overnight ; in the morning add a half cupful of sugar, and simmer very slowly until tender and the juice is all absorbed. To a cupful of the prune pulp add a half cupful of grated cheese, and a little thick cream if needed. Use as a filler between whole wheat or brown bread. Prune-Pecan Sandwiches Large prunes Pecan nut meats Sweet cream Bread and butter Wash the prunes thoroughly and soak over- night. In the morning simmer slowly until ten- 166 SALADS AND SANDWICHES der, adding about two tablespoonfuls of sugar to each half pound of prunes. Kemove the seeds and mash up, and add an equal quantity of chopped nut meats; add a very thick sweet cream, or, if of the right consistency to spread, this may be omitted. Spread thin slices of white or brown bread with fresh butter, and use the prune and nut mixture for a filler. Orange Marmalade Sandwiches }i dozen oranges 1 lemon 1 cupful sugar 1 cupful walnut meats Remove the skin and seeds from the oranges and shred up into bits ; add a little of the yellow rind, being careful not to get any of the bitter white pith. Slice the lemon in very thin slices. Add a little water and simmer for fifteen or twenty minutes, then add the sugar and the nut meats and boil down to a thick marmalade. Spread between thin slices of bread, or on graham crackers. SWEET SANDWICHES 167 Fig Marmalade Sandwiches Rhubarb Bread and butter Candied orange rind Figs 1 lemon Sugar Cream cheese Cut up the rhubarb into small pieces, and to each quart add one-half pound of figs cut up into bits, one-half cupful of candied orange peel, the grated rind and juice of one lemon, and two pounds of sugar. Boil down to a thick marma- lade. Spread thin slices of bread with cream cheese worked into a paste with thick cream. Use the marmalade as a filler between the thin slices of bread. If liked the cheese may be omitted, but most people will like it with the cheese as it gives the sandwiches a delicious flavor. Cinnamon Sandwiches Cinnamon Unsalted butter Raisin bread Sugar Blend a tablespoonful of cinnamon into one- half cupful of unsalted butter, or as nearly un- 168 SALADS AND SANDWICHES salted butter as you can obtain. Stir in two tablespoonfuls of brown sugar. Spread this on thin slices of raisin bread, and place together in sandwich fashion. Mint Sandwiches Pear preserves Bread and butter Fresh mint To each pint of thick pear preserves add about a fourth cupful of fresh mint chopped fine. Use as a filler between thin slices of but- tered bread. Graham Cracker Sandwiches Figs Dates Raisins Nut meats Graham crackers Sweet cream Eun the fruits and nuts through a food chopper using an equal quantity of each. Use enough thick sweet cream to make of the right consist- ency, spread on graham crackers, and place to- gether in sandwich fashion. SWEET SANDWICHES 169 Sponge Cake Sandwiches Stale sponge cake Currant preserves Slice the sponge cake in thin slices, and toast a delicate brown in the oven, then spread each slice with thick currant or strawberry preserves, and place together in sandwich fashion. If liked a few chopped nut meats may be added to the pre- serves. X Substantial Sandwiches CHAPTER X SUBSTANTIAL SANDWICHES Substantial sandwiches are those that have meat, egg, cheese, nuts, etc., for the fillers ; these are best adapted to the picnic and lunch baskets. They are nice to serve at luncheons when there is no meat on the menu, and are satisfying for most occasions at which sandwiches are served. Ham Sandwich No. 1 Cold boiled ham Hard-boiled eggs Butter Lemon juice French mustard Pepper Chop some cold boiled ham very fine, and to every cupful of ham add the yolks of two hard- boiled eggs, one tablespoonful of melted butter, one teaspoonful lemon juice, one teaspoonful mus- tard, and one-fourth teaspoonful of white pepper. Mix into a paste and spread on thin slices of but- tered bread, and form into sandwiches. 173 174 SALADS AND SANDWICHES Ham Sandwich No. 2 Cold boiled ham Picklea Mayonnaise To each cupful of chopped cold boiled ham add two crisp pickles chopped fine. Mix with mayon- naise and spread on whole wheat or brown bread. Chicken Sandwich No. 1 Cold boiled chicken Celery Cream dressing Blanched almonds Chop the breast of chicken very fine, add to each cupful one tablespoonful of celery, one-half cupful of chopped almonds, and enough highly seasoned thick cream sauce to make a mixture that will spread nicely. Use as a filler between thin slices of buttered bread. Chicken Sandwich No. 2 Cold boiled chicken Olives Not meats Cream dressing or mayonnaise To a cupful of chopped chicken add a half cupful of chopped olives, and one-half cupful of SUBSTANTIAL SANDWICHES 175 chopped nut meats. Add enough cream dressing or mayonnaise to make a mixture of the right consistency to spread. Use as a filler between thin slices of buttered bread. Lamb Sandwiches Cold roast lamb Hard-boiled eggs Mayonnaise dressing Salt, pepper and paprika Mince the lamb fine, and to each cupful add two hard-boiled eggs chopped, and season to taste. Add enough mayonnaise or thick cream sauce, or just thick cream to make of the right consistency to spread. Turkey Sandwiches Cold boiled turkey Olives Almonds Lettuce leaves Mayonnaise To a cupful of chopped turkey meat add a half cupful of chopped almonds, one-fourth cupful of stuffed olives also chopped fine. Add enough mayonnaise dressing to make of the right con- sistency. Spread thin slices of bread with butter, 176 SALADS AND SANDWICHES and then place crisp lettuce leaves on top. Place the turkey filling between the lettuce and form into sandwiches. Beef Sandwiches Cold roast beef Pimentos Salt and pepper Melted butter Chop the cold beef fine and to each cupful of the meat add one dozen pimentos chopped. Season with salt and pepper, and add enough butter or thick sweet cream to make of the right consistency. Spread on thin slices of buttered bread. Tongue Sandwiches Boiled tongue Mayonnaise dressing Parsley Bread and butter Chop the tongue fine, and add one tablespoon- ful chopped parsley. Watercress may be used, or shredded lettuce leaves. Mix with enough of the mayonnaise dressing to make of the right consistency. Spread on thin slices of bread. SUBSTANTIAL SANDWICHES 177 Lobster Sandwiches Lobster Lenion juice Nutmeg and paprika Butter Pound the lobster meat fine, add to each cupful of the meat one-fourth cupful of the coral, dried and mashed smooth, a tablespoonful of lemon juice, and one-half cupful of soft butter. Mix all to a smooth paste, and spread between thin slices of bread and butter. Oyster Sandwiches 1 pint of raw oysters l / z teaspoonful salt 3 tablespoonfuls of cracker 2 tablespoonfuls of butter crumbs % cup cream 2 eggs 1 teaspoonful lemon juice X teaspoonful pepper Remove the muscles from a pint of solid raw oysters and chop fine, add the seasoning, with a dash of cayenne. Put the butter in a saucepan and add the oysters and the cracker crumbs and heat until steaming; then add the thick cream into which has been beaten the yolks of the eggs. Stir until the mixture thickens. Remove from 178 SALADS AND SANDWICHES the fire, add the lemon juice and more seasoning if not tasty enough. Set aside until cool, then spread on slices of buttered bread. >\ Fish Sandwiches Cold boiled fish Onion Vinegar Mayonnaise Watercress Bread and butter Take any good boiled fish and pick into bits, add a slice of onion chopped fine and a little tarragon vinegar. Moisten with mayonnaise. Chop a bunch of watercress and mix with some of the mayonnaise. Spread this on buttered bread, then add the fish mixture, and press the slices lightly together. Salmagundi Sandwiches 1 herring Chicken breast l /$ cupful ham 2 hard-boiled eggs Onion French dressing Wash, skin and bone the Holland herring and chop very fine; add the chicken breast and the ham also chopped fine, and the hard-boiled eggs SUBSTANTIAL SANDWICHES 179 and the onion all chopped as fine as possible. Blend together with French dressing, and spread on buttered slices of bread. Other kinds of meat may be combined in making these sandwiches. Meat and Nut Sandwiches Cold boiled meat Roasted peanuts Melted butter Worcestershire sauce Salt and pepper Tomato ketchup For these sandwiches you may use any kind of cold boiled meat. Chop fine. Kun an equal quantity of roasted peanuts through a meat grinder, and mix with the meat, season with salt, pepper and the sauce and ketchup ; then blend in enough melted butter to make of the right con- sistency to spread. Place between slices of but- tered bread. Bacon Appetizer Sandwiches Bacon Onions Green peppers Egg Salt and pepper Fry the bacon until crisp, then break up into bits, add the onions and green peppers chopped 180 SALADS AND SANDWICHES fine, using about three small onions and one large green pepper to each six slices of bacon. Season to taste, then when the onion and pepper is cooked enough, stir in one egg. Stir until thoroughly mixed, then spread on thin slices of bread. Mutton Sandwiches Cold boiled or roasted mutton Capers Mint Lemon juice Salt and pepper Lettuce leaves Chop the mutton fine, and to each cupful of the mutton add one teaspoonful of chopped mint, one teaspoonful of capers, one tablespoonful of lemon juice, and salt and pepper to taste. Spread thin slices of bread with butter, and place a crisp let- tuce leaf on each slice. On half of the slices spread the mutton mixture, and then place the other slices on top in sandwich fashion. Sausage Sandwiches Sausage Celery Lettuce leaves Paprika Fry the sausages until a nice brown, and when SUBSTANTIAL SANDWICHES 181 cold mix into it a little cut up celery, and season with paprika. If liked a little lemon juice can be added, or a few chopped pickles. Spread the bread with butter and place on them crisp let- tuce leaves, then place between them the sausage mixture. Bacon and Egg Sandwiches Bacon Butter Hard-boiled eggs Lettuce leaves Fry the bacon until crisp, and break into bits. Mix with hard-boiled egg yolks worked into a paste with a little butter. Spread between slices of bread. Lettuce leaves can be used in these sandwiches if liked. A little parsley mixed in with the bacon and egg will also improve them for many. Sardine Sandwiches A box of sardines 2 hard-boiled eggs French mustard }4 teaspoonful horseradish Remove bones and skin from the sardines, and chop fine ; add two hard-boiled eggs, chopped, 182 SALADS AND SANDWICHES and season with mustard and horseradish ; use about one-half teaspoonful of the mustard. If preferred use lemon juice instead of the prepared horseradish. Mix all the ingredients well to- gether, and spread between thin slices of bread and butter. Anchovy Sandwiches Hard-boiled eggs Anchovy essence Olives Bread and butter Kub the yolks of the hard-boiled eggs to a paste, add a few chopped olives, and season to taste with anchovy essence. Spread on thin slices of bread and cut into fancy shapes after forming them into sandwiches. Egg Sandwiches Hard-boiled eggs Melted butter Vinegar Salt and pepper Chop the whites of the eggs fine and work the yolks into a paste with the melted butter ; season to taste with salt, pepper, and vinegar. Blend SUBSTANTIAL SANDWICHES 183 the whites and yolks together, and spread on thin slices of buttered bread. If preferred mayonnaise dressing may be used to moisten the mixture in- stead of the butter and vinegar. Worcestershire sauce is also excellent mixed with the egg. Deviled Sandwiches Hard-boiled eggs Cream cheese Capers Mustard arid paprika Mayonnaise dressing Salt and pepper Mix into a half pound of cream cheese worked to a paste three hard-boiled eggs chopped very fine, add a few capers chopped fine, and season with the mustard, salt and paprika and a pinch of cayenne. Add enough mayonnaise to make of the right consistency, and spread on thin slices of buttered bread. Form into sandwiches. Cream Cheese Sandwiches Cream oheese English walnuts Mayonnaise dressing Brown or graham bread Mix together the cream cheese and the chopped 184 SALADS AND SANDWICHES walnuts, using an equal quantity of each, add enough thick mayonnaise dressing to make of a nice consistency to spread. Spread on thin slices of brown or graham bread. Pimento Sandwiches Cream cheese Pimentos Mayonnaise dressing Bread and butter Chop the pimentos fine and work into the cream cheese, using an equal quantity of each, then blend in some thick mayonnaise dressing. Spread on thin slices of white bread. Cheese and Peppee Sandwiches Cream cheese Green peppers Salt and pepper Thick cream Chop the peppers very fine and work into soft cream cheese, season with salt and pepper, and a little mustard if liked. Add just enough cream to make of the right consistency and spread on thin slices of bread. SUBSTANTIAL SANDWICHES 185 Olive and Cheese Sandwiches Cream cheese Olives Mayonnaise dressing Brown or graham bread Chop the olives fine, and mix into an equal quantity of cream cheese, moisten with enough thick mayonnaise to make a nice paste. Spread on thin slices of buttered brown or graham bread. Sweetbread Sandwiches Cooked sweetbreads Pimolas Lettuce French dressing Chop the sweetbreads and olives or pimolas to- gether, using an equal amount of each, add a little shredded lettuce, and moisten with well- seasoned French dressing. Spread on thin slices of white bread. Caviare Sandwiches Fresh caviare Lemon juice Lobster Salt and pepper Season the caviare with lemon juice and a dash of salt and pepper, and spread on thin slices of 186 SALADS AND SANDWICHES buttered bread ; over this lay a little minced lobster, and put on the top slice of buttered bread. Nut Sandwiches Almonds English walnuts Pecans or hiokory-nuts Maple sugar Thick cream Bread and butter Grind an equal quantity of the different nuts through a food chopper ; to each cupful of nuts add one tablespoonful maple sugar, and enough thick cream to make a paste that will spread nicely. Use as a filling between thin slices of bread. Peanut Butter Sandwiches Peanut butter Paprika Olives Bread and butter Add a few chopped olives to the peanut butter, and a little paprika. Mix thoroughly and spread on thin slices of white or graham bread. College Sandwiches Peanut butter Sweet milk chocolate Bread and butter Grate the chocolate and stir into the peanut SUBSTANTIAL SANDWICHES 187 butter, and spread on thin slices of buttered bread. These make nourishing sandwiches that are ex- cellent for the children's school lunches. Nut Bread and Cheese Sandwiches Nut bread Cream cheese Paprika Salt and pepper Thick sweet cream Work the cream cheese into a paste with a little thick cream or mayonnaise dressing. Season to taste, and spread on thin slices of buttered nut bread. Pineapple-Nut Sandwiches Candied pineapple Chopped nut meats Thick cream Bread and butter Chop the candied pineapple, add to the nuts, and make of the right consistency with thick cream. Spread on thin slices of bread and make into sandwiches. Peanut Sandwiches Roasted peanuts Mayonnaise dressing Skin fresh roasted peanuts and pass through a 1S8 SALADS AND SANDWICHES food chopper, then mix with a little thick mayon- naise, well seasoned with salt. Spread on thin slices of buttered white or brown bread ; or it is nice to have one slice brown and the other slice white. Musheoom Sandwiches Fresh mushrooms Cold cooked ohicken Butter Salt, pepper Paprika Peel the mushrooms and fry in butter until tender, add chicken, season well with salt and pepper and paprika. Spread on thin slices of buttered bread. Combination Sandwiches Yz cupful boiled ham %, cupful chicken 3 hard-boiled eggs 2 sardines 2 cucumber pickles % cupful celery Salt and pepper Mayonnaise dressing Chop the meats up fine, also the eggs and pickles, celery and sardines. Season with salt and pepper and add enough mayonnaise to make of the right consistency to spread ; but if preferred SUBSTANTIAL SANDWICHES 189 melted butter or thick sweet cream may be used. Spread on buttered bread, and form into sand- wiches. Dried Beef Sandwiches Dried beef Cucumber pickles Bread and butter Mayonnaise dressing Shred the dried beef up into bits, chop the cucumber pickles up quite fine, and mix with the beef. Add enough thick mayonnaise to make of a nice consistency to spread, and use as a filler between thin slices of white or brown bread. Spiced Dried Beef Sandwiches l / z pound dried beef Bread and butter y 2 cupful spiced vinegar Make a spiced vinegar as you would make for sweet pickles, adding mixed spices, sugar, and pepper to the vinegar. The vinegar ought not to be too strong. Place the beef in the vinegar and simmer slowly until all the vinegar has been ab- sorbed. Butter thin slices of bread, and place a 190 SALADS AND SANDWICHES lettuce leaf on half the slices, then spread with the dried beef, and form into sandwiches. Spiced Fish Sandwiches Fish spiced in the same manner is fine to use in sandwiches. Do not have the vinegar too strong. These spiced meat sandwiches are very appetizing. Flaked Fish Sandwiches 1 cupful flaked fish Salt and pepper 3 tablespoonfuls chopped ]A, cupful mayonnaise celery 1 tablespoonful Worcester- 1 tablespoonful chopped cu- shire sauce or tomato cumber pickles catsup Bread and butter Mix the ingredients well together, seasoning with salt and pepper to taste. Use as a filler be- tween thin slices of buttered bread. Club Sandwiches Bacon Chicken or turkey Lettuoe Bread and butter Place on a slice of thin buttered bread a crisp lettuce leaf, on top of this place a slice or two of SUBSTANTIAL SANDWICHES 191 very thin cooked bacon ; then a slice of cooked chicken or turkey, then two more slices of thin bacon, and on top of this a lettuce leaf. Cover with a slice of buttered bread. Press firmly with the hand. Toasted Cheese Sandwiches Cream cheese Bread and butter Place a slice of cream cheese between slices of bread spread but slightly with butter. Place in the oven and toast a delicate brown on both sides. Sprinkle the cheese with a little salt and paprika before putting in the sandwiches. Index Anchovy Sandwiches . Another Thanksgiving Salad Apple Salad " and Date Salad . . " and Sweet Pepper Salad Art of Salad Making . . . Aspic Salmon Salad . . . Bacon and Egg Sand- wiches ... " Appetizer Sandwiches " Bean Salad . . " Dandelion Salad " Potato Salad . . Baked Apple Salad . Banana Sandwiches . " and Orange Salad " and Pineapple Salad .... Bean and Beet Sandwiches " and Egg Salad . " and Onion Salad Beef Sandwiches . . Beet and Bean Salad . " and Egg Salad . " and Egg Sandwiches " and Onion Salad Boiled Dressing . . 182 "35 93 94 48 13 112 181 179 68 68 67 94 160 88 89 147 77 77 176 i°5 5° 152 5° 3° Cabbage Sandwiches . . 147 " Sandwiches . . 153 " and Nut Salad . 42 " Cucumber Salad 43 " Salad in Green Pepper Cases . . 42 " Potato Sand- wiches .... 154 California Salad 93 Candle Salad 137 Carrot Salad No. I .... 52 " Salad No. 2 .... 52 Cauliflower Salad .... 43 Caviare Sandwiches . . . 185 Celery Sandwiches .... 144 " and Cheese Sand- wiches . ... 149 " and Pear Salad . . 91 " and Red Pepper Sandwiches .... 147 " Cheese Salad ... 40 " Olive Sandwiches . 150 " Onion Salad .... 41 " Potato Salad ... 41 Cheese Salad 82 " and Pepper Sand- wiches 184 Cherry and Almond Salad 86 " and Almond Sand- wiches 162 193 194 INDEX Cherry and Banana Jellied Salad .... 8 7 « Celery Salad . . 87 Chicken-Cucumber Salad . 67 « Salad No. 1 ... 65 « Salad No. 2 ... 66 « Salad Sandwiches 148 « Sandwich No. 1 . 174 « Sandwich No. 2 . 174 Chili Dressing . . . • 3 1 Chocolate Sandwiches . .159 Christmas Fruit Salad . .136 «< Vegetable Salad 136 Cinnamon Sandwiches . . 167 Club Sandwiches . . . . 19° Cocoanut Sandwiches . .164 College Sandwiches . .186 Combination Sandwiches 188 " Fruit Salad . '" « Vegetable Salad 107 Corn Jellied Salad . . "2 Crab Salad in Tomato Cases 73 Cream Cheese Sandwiches 183 Cress Salad 49 " Sandwiches .... *45 Cucumber Salad 1*3 «« Sandwiches . . 143 « and Potato Salad 47 «< Tomato Salad . 59 « Veal Salad . . 80 Currant Sandwiches . . .161 Curry Dressing .... 3 2 Custard Dressing for Fruit Salads 33 Date and Cream Cheese Salad 95 « and Grapefruit Salad 94 « Salad in Orange'Cups 123 Date Sandwiches . . Deviled Sandwiches . Dried Beef Sandwiches Dublin Salad .... Dutch Sandwiches . . 163 183 189 46 146 Easter Cheese Salad . 127 « Egg Salad ... 129 " Egg and Cheese Salad 128 »< Flower Salad . .130 Lily Salad . . .129 « Potato Salad . .128 Egg Salad 7 s » Sandwiches . . . .182 " Beet Salad 7 8 « Salad with Tomato Mayonnaise . . . . 61 Erin Salad I26 Fig Sandwiches 161 « Marmalade Sandwiches 167 Fish Sandwiches . . . . I7 8 Flaked Fish Salad . . . 73 « Fish Sandwiches . 190 « Fish and Potato Salad . . ... 74 Fourth of July Salad . . 13 l « 11 «i Fruit Salad 132 French Dressing . . . . 3 2 Fruit Salads 83 Garnishing Salad . . . 19 Ginger Sandwiches . . • '57 « and Orange Sand- wiches J 58 " Nut Sandwiches . 158 Good Luck Salad . . . . ! 33 INDEX 195 Graham Cracker Sand- wiches 168 Grapefruit Salad . ■. . . 89 u Tomato Salad . 99 " Pistachio Nut Salad ... 98 Green Pea and Chicken Salad .... 76 " « and Lamb Salad 75 " " and Veal Jel- lied Salad . . 107 Green Pepper Salad ... 45 Hallowe'en Salad . . . 133 Ham Salad 65 " Sandwich No. 1 . . . 173 " Sandwich No. 2 . . .174 Heart Salad 124 " Fruit Salad . . . .125 Heavy Salads 63 Henry IV Salad 44 Hobgoblin Salad . . . .134 Honey Sandwiches . . . 162 " Dressing for Fruit Salads 34 Japanese Salad .... 69 Jellied Asparagus Salad .1*5 " Chicken Salad . . 103 " Egg Salad . . . .111 " Lamb Salad . . . 106 " Pea and Carrot Salad 106 " Potato Salad . . 114 " Salads 10 1 " Tomato Salad ... 108 Lamb Sandwiches . . . 175 Lemon-Date Sandwiches . 164 " Syrup Dressing . . 35 Lettuce Salad 39 Lettuce Sandwiches . . . 142 " Surprise Salad . . 40 Lobster Sandwiches ... 77 Macaroni Salad .... 81 " Tomato Salad . 81 Maple Sandwiches . . . .158 Mayonnaise Boiled Dress- ing 28 " Cream Dressing 29 " Green Dressing 28 - SourCream Dressing ... 29 h Uncooked Dress- ing 27 Meat Salad 74 " and Nut Sandwiches 179 Melon Salad 98 Mint Sandwiches . . . .168 ** Cucumber Salad . . 54 " Cucumber Sand- wiches 143 " Cucumber Jelly Salad 117 Molded Dandelion Salad . 116 Mushroom Sandwiches . .188 Mustard Dressing .... 30 Mutton Sandwiches . . .180 Nasturtium Sandwiches i 5 1 Nut Sandwiches ..... 186 11 and Celery Sandwiches 149 " and Prune Salad ... 9^ " and Raisin Sandwiches 164 " Bread and Cheese Sandwiches .... 187 Olive Sandwiches . . . 145 " and Celery Salad . 48 " and Cheese Sand- wiches 146 196 INDEX Olive and Cheese Sand- wiches 185 " Pimento Sandwiches 150 Onion-Cheese Sandwiches 153 Orange Jelly Salad . . .119 " Marmalade Sand- wiches 166 Oyster Salad 70 " Sandwiches . . . 177 " and Sweetbread Salad 70 Parsley Sandwiches . . 151 Patriotic Salad 131 Pea and Nut Salad ... 76 Peach Salad 90 Peanut Sandwiches . . . 187 " Butter Sandwiches 186 Pear Salad 90 Pimento Dressing . . . . 3 1 11 Sandwiches . . .184 " and Asparagus Sandwiches . . 152 " Celery Salad . .113 Pineapple Dressing ... 34 - Nut Sandwiches 187 " Tomato Salad . 100 " Sandwiches . .161 Piquant Salad Sandwiches 144 Plum Salad 92 Potato Salad No. I ... 45 " Salad No. 2 ... 46 Prune Salad 95 " Cheese Sandwiches 165 " Pecan Sandwiches . 165 Quince Sandwiches . . 160 Radish Sandwiches . .150 m and Olive Salad . 48 Red Pepper and Bean Salad 44 Ring Salad 138 Russian Salad 51 St. Patrick's Salad . .126 Salad Dressings in Variety 25 " Sandwiches ... 139 Salads for Special Days and Occasions . . . .121 Salmagundi Sandwiches . 178 Salmon and Lemon Jelly Salad 107 " Salad 72 " Salad Sandwiches 148 Sardine Salad 69 « Sandwiches . . .181 " Egg Salad .... 71 " Rice Salad ....71 Sausage Sandwiches . . .180 Shamrock Salad 126 Shrimp Salad 72 Some General Directions - for Making Sandwiches 21 Spanish Tomato Salad . . 60 Spiced Dried Beef Sand- wiches 189 190 92 49 169 53 53 85 160 86 47 97 79 171 " Fish Sandwiches . " Pear Salad . . . Spinach Salad ... Sponge Cake Sandwiches . Spring Salad " Onion Salad . . . Strawberry Salad . . . . " Sandwiches . . " and Pineapple Salad . . String Bean Salad . . Stuffed Banana Salad . " Pimento Salad Substantial Sandwiches INDEX 197 Sweetbread Sandwiches . 185 Sweet Pepper Sandwiches 144 Potato Salad . . . 5 1 *55 '34 191 32 142 56 54 56 55 141 and Sardine Salad 55 (« Sandwiches . . . . Thap jksgiving Salad . . T a s t e d Cheese Sand- wiches Tomato Dressing . . . . << Sandwiches . . . << and Baked Bean Salad «< and Cheese Salad . << and Mushroom Salad « and Nut Salad . . << and Onion Sand- wiches Tomato- Asparagus Salad " Celery Salad . " Egg Salad . . " Macaroni Salad " Onion Salad . " Pea Salad . . " Salmon Salad Tongue Salad .... '« Sandwiches ~~. Turkey Sandwiches . Tutti-Frutti Sandwiches " " Jelly Salad Veal Salad . . . . Vegetable Salads . . Watermelon Salad White Grape Salad . 58 57 no 57 59 no 109 79 176 175 163 117 75 37 99 97 POPULAR HAND-BOOKS QOME books are designed for entertainment, others tor inrorma tion. % This series combines both features The information is not onlj complete and reliable, it is compact and readable. In this busy, bustling age it is required that the information which books contain shall be ready to hand and be presented in the clearest and briefest manner possible. ^ These volumes are replete with valuable information, compacl in form and unequalled m point of merit and cheapness. They are the latest as well as the best books on the subjects of which they treat* No one who wishes to have a fund of general information or who has the desire for self-improvement can afford to be without them. ^ They are 6x4/4 inches in size, well printed on good paper, handson.ely bound in green cloth, with a h^avy paper wrapper to match. Cloth, each 50 cents THE PENN PUBLISHING COMPANY 925 Filbert St, Philadelohia ETIQUETTE There is no pa&port to good society By Agnes H. Morton like good manners. ^ Even though one > possess wealth and intelligence, his sue* cess in life J«ay be marred by ignorance of social customs. fl A perusal of this book will prevent such blunders. It is a book for everybody, for the social leaders as well as for those less ambitious. ^ The subject is presented in a bright and interesting mannei, "\nd represents the latest vogue. LETTER WRITING Why do most persons dislike to By Agnes K. Morton write letters ? Is it not because they cannot say the right thing in the right place ? This admirable book not only shows by numerous examples just what kind of letters to write, but by directions and suggestions enables the reader to become an accomplished original letter writer. €| There are forms for all kinds of business and social letters, including invitations, acceptances, letters of sympathy, congratulations, *\nd love letters. QUOTATIONS A clever compilation of pithy quota* By Agnes H. tfforton tions, selected from a great variety of sources, and alphabetically arranged according to the sentiment. ^ In addition to all the popular quotations in current use, it contains many rare bits of pro«e and verse not generally found in similar collections. ^ One important feature of the book is found in the characteristic lines from well known authors, in which the fasoiliar saying* use credited to their original sources EPSTAPhS Even death has its humorous side. By Frederic W Ungef fl There are said to be " sermons ill stones," but when they are tombstones there is many i smile mixed with the moral. ^ Usually churchyard humor is all the more delightful because it is unconscious, but there are times when it is intentional and none the less amusing. ^ Of epitaphs, old and new, this book contains the best. It is full of quaint bits of obituary fancy » with a touch of the gruesome here and there for a^ relish. PI^OVE^BS Th^ genius, wit, and spirit of a nation By John H. Bechtel are discovered in its proverbs, and the condensed wisdom of all ages and all nations is embodied in them. ^ A good proverb that fits the case is often a convincing argument. ^ This volume contains a representative collection of proverbs, old and new, and the indexes, topical and alphabetical, enable one to find readily just what he requires. > THINGS WORTH Can you name the coldest place m. KNOWING the United States or tell what year* By John H. Bechtel na ^ 445 days? Do you know* how soon the coal fields of the world are likely to be exhausted, or how the speed of a moving train may be told ? What should you do first if ; you got a cinder in your eye, or your neighbor's baby swal- lowed a pin } lliis unique, up-to-date book answers "hoif *aads qf just such interesting and useful questions, , i A DICTIONARY OF MoSor us Mike to lock up a MYTHOLOGY mythological subject because BjJohnrf. Bechtei of tne fame required, fl This ' ' book remedies that difficulty because in it can be found at a glance just what is wanted. €| It is comprehensive, convenient, condensed, and the infor- mation is presented in such an interesting manner that when once read it will always be remembered. ^ A distinctive feature of the book is the pronunciation of the proper names, something found in few other works. SLIPS OF SPEECH Who does not make themr By John H. Bechtei The best of us do. 1$ Wry not avoid them ? Any one inspired with the spirit of self-improvement may readily do so. €| No necessity for studying rules of grammar or rhetoric when this book may be had. It teaches both without the study of dither. €[ It is a counsellor, a critic, a companion, and a guide, and is written in a most entertaining and chatty style. HANDBOOK OF What is more disagreeable ' PRONUNCIATION * nan a kulty pronunciation? %y John H. Bechtei No other defect so clearly shows a lack ot culture. •J| I n5S book contains over 5,000 words on which most of us are apt to trip. 1§ They are here pronounced in the clearest anc* simplest manner, and according to the best authority ^ J is more readily consulted than * dictionary, and is ju& a* TACTICAL A new word is a new tool. €j Tnis SYNONYMS b°°k will not only enlarge your vocahu^ S3; John H, Bechtcf W. but will show you how to expre?F C v the exa<5t shade of meaning you have b mind, and will cultivate a more precise habit of thought and speech. ^ It will be found invaluable to busy journalists, merchants, lawyers, or clergymen, and as an aid to teechefs o less than to the boys and girk under their care. READY MADE SPEECHES Pretty much everybody By George Hapgood, Esq. in these latter days, is now and again called upon "to say a few words in public." ^ Unfortunately, however, but few of us are gifted with the power of ready and graceful speech. €J This is a book of carefully planned model speeches to aid those who, without some slight help, must remain silent, tj There is a preliminary chapter of gen* era! advice to speakers. lAFTEI^-DlNNER The dinner itself may be ever sc STORIES good, and yet prove a failure if there 'By John Harrison is no m j rtn to en "Ven the company. tj Nothing adds so much zest to ah occasion of this kind as a good story well told. By Paul Allardyce to avoid mistakes many do not punctu- k ate at all. ^ A perusal of this book will remove all difficulties and make all points clear. C| The rules are plainly stated and freely illustrated, mus furnishing a most useful volume. ^ The author is everywhere recog- nised as the leading authority upon the subject, and what lie has to say is practical, concise, and comprehensive Of(ATOf(Y Few men ever enjoyed a wider ex* By Henry Ward Needier perience or achieved a higher repu- tation in public speaking than Mr* Beecher. fi. What he had to say on this subject was born of experience, and his own inimitable style was at once both statement and illustration of h!» theme. €J This volume is a unique and masterly treatise on the fundamental principle? <^ ^rue oratory. CONVERSATION Some people are accused of talking By J. P. Mahaffy too much. But no one is ever taken to task for talking too well. 4 fl Of all the accomplishments of modern society, that of being an agreeable conversationalist holds first place. Nothing is more delightful or valuable. ^ To suggest what to say, just how and when to say it, is the general aim of this work, and it succeeds most admirably in its purpose. READING The ability to read aloud well, AS A FINE Ar^T whether at the fireside or on the By Ernest Legouve public platform, is a fine art. ^ The directions and suggestions cont^LJed in this work of standard authority will go far towaid the attainment of this charming accomplishment ^J The work is especially recommended to teachers and Others interested in the instruction of public school pupils. SOCIALISM Socialism is "in the air.** C| References By Charles H. Olin to the subject are constantly appearing, in newspapers, magazines, and othei publications. C| But few persons except the socialists them- selves have more than a dim comprehension of what it really means. ^ This book gives in a clear and interesting manner a complete idea of the economic doctrines taught by the best socialists. JOURNALISM What is news, how is it obtained, how By Charles H. Olin handled, and how can one become a Journalist? ^ These questions are all answered in this book, and detailed instructions are given for obtaining a position and writing up all kinds of "assign- ments/* €J It shows what to avoid and what to cultivate, and contains chapters on book reviewing, dramatic criticism and proofreading. VENTRILOQUISM Although always a delightful form By Charles H. Olin of entertainment, Ventriloquism is to most of us more or less of a mystery €J It need be so no longer. ^ This book exposes the secrets of the art completely, and shows how almost anyone may learn to " throw the voice " both near bad far. €| Directions for the construction of automatons are given as well as good dialogue for their successful operation.