■ LSE 
 
■■■V, «-, . Cornell University Library 
 TX 807.H8 1916 
 
 Two hundred recipes for making salads :w 
 
 3 1924 000 659 668 
 
Cornell University 
 Library 
 
 The original of tiiis bool< is in 
 tine Cornell University Library. 
 
 There are no known copyright restrictions in 
 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924000659668 
 
SALADS 
 
TWO HUNDRED 
 
 RECIPES FOR MAKING 
 
 SALADS 
 
 WITH THIRTY RECIPES FOR 
 
 DRESSINGS 
 and SAUCES 
 
 BY 
 
 OLIVE M. HULSE 
 
 'Gasteria is the Tenth Muse; 
 she presides over the enjoy 
 ments of Taste.'" 
 
 — Brillat-savarxn. 
 
 THE HOPEWELL PRESS 
 
 Hundred Ttventji-tivo South Michigan Avenue 
 
 CHICAGO, U. S. A. 
 
Copyright 1916 
 By Olive M. Hulse 
 
 Second Edition, 1911 
 
 Tiiird Edition. 1913 
 
 Fourtli Edition. 1915 
 
 Fifth Edition (revised), 1916 
 
Preface 
 
 Mj^OR many years it has been the hobby of the 
 
 Ml author to collect salad recipes of all kinds, 
 
 and through the courtesy of the chefs of some 
 
 of the best cuisines in the country, she has been able 
 
 to accumulate a great many new and attractive 
 
 recipes which never before have been made public. 
 
 Out of this voluminous collection, she has selected 
 two hundred of the choicest. These, with the thirty 
 different dressings and sauces brought into this little 
 volume, have been fully and satisfactorily tested. It is 
 the hope of the author that the result of her efforts will 
 meet the general want in a practical and useful way. 
 
Salad Lore 
 
 NEBUCHADNEZZAR, king of Babylon, is 
 supposed to be the inventor of salads. 
 Because of his fondness for salad plants he 
 was accused of eating grass, and, like most origi- 
 nals, was considered a "crank." 
 
 The "bitter herbs" of the Paschal Feast of which 
 we read in sacred scripture, was nothing more nor 
 less than a salad. It consisted of lettuce, dande- 
 lion, camomile and mint, combined with oil and 
 vinegar. 
 
 From the Oriental countries has descended our 
 taste for salads. "A lodge in a garden of cucum- 
 bers" in the sultry eastern lands was a haven of 
 rest indeed. In those days cucumbers and melons 
 were among the greatest luxuries. 
 
 The Greeks were noted for their fondness of lettuce, 
 which they served at the end of a repast. The 
 Romans, always the imitators of the Greeks, fol- 
 lowed their example in this respect, but later they 
 used lettuce with egg as a first course, in order to 
 stimulate the appetite. In default of lettuce, they 
 ate endive. The narcotic value of lettuce was 
 recognized by ancient physicians, and the Greek 
 physician, Galen, termed it the "philosopher's, or 
 wise man's herb." The herb doctors prescribed 
 the spring salad for the sick, while the superstitious 
 extolled it as a preventive of disease and decay. 
 
 [7] 
 
Queen Catherine of England, a great lover of the 
 salad, could not procure it in London, and her 
 royal husband, Henry, had to send to the Nether- 
 lands for a gardener to come and cultivate the 
 necessary plants. 
 
 Many Americans have the erroneous idea that 
 foreign nations excel in salad making. France for 
 a long time led in this delicate art; we are told that 
 the artist pre-eminent in salad-making was the 
 Frenchman, Chevelier Gaudet, who fled to Eng- 
 land at the outbreak of the French Revolution, 
 and without friends or fortune, realized a hand- 
 some property from his knowledge of salad-making 
 alone. He considered the mixing of a salad as so 
 serious and dignified a profession that he never 
 approached the salad bowl except in full gala cos- 
 tume, with his sword by his side. His services were 
 in great demand by the nobility, in order that 
 their guests might be regaled with one of his crea- 
 tions. 
 
 Alexander Dumas could mix a salad as thrilling as 
 some of his great romances. But France does not 
 possess, nor can she import, the great variety of 
 delicious fruits and vegetables obtainable in our 
 own land. 
 
 By far the best recipes are those which have 
 originated in the United States, and almost 
 without exception, they are alike inexpensive, 
 elegant, delicious, and healthful. Some of our 
 American men have produced wonderful master- 
 pieces in salads. 
 
 Delicacy in food belongs to the cultured and salad- 
 making is an art which all may covet. No woman's 
 
 [8] 
 
list of accomplishments is complete which does not 
 include the mastery of the secret of the perfect 
 salad. This secret lies in the dressing, and those 
 who have conquered it are to be envied. It is their 
 privilege to add to the plainest dinner a desirable 
 dish, stimulating to the fancy and giving zest to 
 the appetite of even the most fastidious. 
 
 Among epicures the luncheon or dinner party of 
 today does not pass as an unqualified success which 
 does not include a new salad, and yet it is as dif- 
 ficult to devise a new salad as it is to invent a new 
 idea. It is in the combinations that the true skill 
 of the artist is shown. 
 
 The real value of the salad plants was unknown 
 until some fortunate soul discovered the happy 
 combination of oil and vinegar. Plain, common 
 vinegar is for the plebeian, but mixed with oil, may 
 give us a combination rivaling the ambrosia of the 
 gods. 
 
 The salad stands alone in this particular: It may 
 be served on all occasions, and to any class of 
 people. It is one of the most delightful and health- 
 ful of Heaven's gifts to man. A modern authority 
 tells us that "salads refresh without weakening, 
 and make people younger." While this statement 
 may be accepted with the proverbial grain of salt, 
 it is nevertheless true that salad plants are better 
 tonics and blood purifiers than druggists' com- 
 pounds. 
 
 Our food, like everything else, changes with the 
 times. The favorite dishes of our grandmothers 
 are not recognizable today, so altered and multi- 
 plied have they become, while on the other hand, 
 
 [9] 
 
all kinds of fruits have been brought into use in 
 order to meet the demand for variety in salads. 
 The climate varies so with the seasons, that we 
 need an almost constant change of food. The 
 highly-seasoned, rich salad may be very acceptable 
 during the winter months, while during the hot 
 weather there is a craving for the more delicate 
 and refreshing salad. 
 
 We eat too few green salads; we should cultivate a 
 taste for them and learn to prefer them to more 
 hearty foods. Vinegar, pepper, salt, and mustard 
 prevent the fermentation of fresh vegetables when 
 eaten, but of course they should be used judiciously. 
 The best oil aids digestion and is also most health- 
 ful, being often prescribed by physicians for dis- 
 ordered livers. It is a mistake to think that a good 
 salad will produce dyspepsia. If a salad be eaten 
 slowly and in moderation, its effect is wholesome 
 and nutritious. 
 
 Strange as it may appear, there is no absolute rule 
 to be given for blending a salad sauce, but we can- 
 not refrain from giving Sydney Smith's oft-quoted 
 recipe for a Winter Salad dressing, which some of 
 the readers may not have : 
 
 To make this condiment your poet begs, 
 The pounded yellow of two hard-boiled eggs; 
 Two boiled potatoes, passed through kitchen sieve, 
 Smoothness and softness to the salad give. 
 Let onion atoms lurk within the bowl, 
 And, half suspecting, animate the whole. 
 Of mordant mustard add a single spoon — 
 ' Distrust the condiment that bites too soon ; 
 But deem it not, thou man of herbs, a fault, 
 To add a double quantity of salt; 
 Four times the spoon with oil from Lucca crown, 
 And twice with vinegar procured from town; 
 
 [10] 
 
And, lastly, o'er the flavoured compound toss, 
 
 A magic soupcon of anchovy sauce. 
 
 Oh, green and glorious! Oh, herbaceous treat! 
 
 'Twould tempt the dying anchorite to eat. 
 
 Back to the world he'd turn his fleeting soul. 
 
 And plunge his fingers in the salad bowl. 
 
 Serenely full, the epicure would say, 
 
 Fate cannot harm me, I have dined today. 
 
 In delightful contrast, a modern epicure, Mr. 
 Wallace Rice, gives us the following recipe for a 
 French dressing, which is our notion of the perfect 
 salad dressing: 
 
 Let luscious golden oil its body be. 
 Wholesome and sweet and clear; its quickening soul 
 Vinegar, child of mellow wine, but dole 
 Its sharpness circumspectly, not too free; 
 
 The sacred salt its mind — a pinch or three. 
 No more; and for its wit take pretty toll 
 Of bright cayenne, to vivify a whole. 
 So blended, we are hungered as we see. 
 
 The which with some fresh herb — lettuce for choice — 
 Is tired, until each dry and crispy leaf 
 In this new gloss and savor doth rejoice — 
 
 Tired deftly, lest untasted, to our grief. 
 
 Aught should bedew the dish. Due thanks then voice 
 To Him who made this of all salads, chief. 
 
 There is no fixed rule for the mixing of salads. If 
 one possesses a little originality and sufficient tact 
 to discriminate between "not too much," and "not 
 too little," of salt, pepper, oil, and vinegar, he can 
 allow fantasy to have some slight sway in the salad 
 bowl, and there is hardly a limit to the variety of 
 salads that can be made during the summer. 
 
 The majority of people insist upon making a salad 
 dressing in one particular way, but it should be 
 borne in mind that tastes are widely dissimilar, and 
 that they cannot always be depended upon to be 
 the same. The danger is that in always using the 
 
 [11] ^" 
 
same kind of dressing, the acute sense of taste 
 will be lost. ) 
 
 One's individual taste should not govern the mak- 
 ing of a salad, as this fondness for a certain condi- 
 ment may not be shared by every one. A vigorous, 
 athletic person is able to eat and enjoy a salad that 
 would well-nigh strangle a person of less strenuous 
 habits. 
 
 A good salad cannot be made from poor materials. 
 However limited they may be, they must be of the 
 best quality: Green vegetables fresh and crisp, the 
 meat or fish well-seasoned and cold; the oil pure 
 and sweet. One can always rely upon the best 
 quality of olive oil for salads, but there are those 
 who prefer the flavor of smoked bacon fat. This is 
 particularly true of people living in hot climates. 
 
 Of course salt is indispensable for seasoning and 
 flavoring. To a Frenchman or Italian a salad 
 would not be a salad without the onion or garlic 
 flavor, and indeed, this pungency is commonly 
 enjoyed even by those who would not knowingly 
 partake of a dish thus flavored. The onion should 
 be mild, and its presence cleverly hidden, for its 
 unenviable reputation might cause a fastidious 
 guest to refuse a really delicious salad. 
 
 Our best authorities on salad-making are shocked 
 at the common practice of using a mayonnaise 
 dressing on fruit salads of any kind. They would 
 invariably take the dressings made with fruit 
 juices. Fish, fowl, and meats would take the 
 mayonnaise, while the vegetable salads almost , 
 without exception take the French dressing. 
 
 [12] 
 
Of the uncooked vegetables lettuce is pre-eminently 
 the first in favor. It is the king of salads, and 
 whatever else is used, lettuce usually forms part of 
 the salad dish to make it complete. It is essential 
 that leaf salads and celery be dry. Oil and water 
 do not mix, and if the salad is wet, the dressing will 
 run off and also lose its flavor. They should be 
 dried carefully by shaking in a napkin. 
 
 One should handle salads with care, and gently. A 
 good rule to follow is to run the fork and spoon 
 down the sides of the dish, and then lightly tire the 
 salad with an upward movement, allowing it to 
 mix as it falls back. 
 
 The common habit of decorating all kinds of salads 
 with hard-boiled eggs gives a sameness of appear- 
 ance and often produces a lack of harmony. They 
 are out of place when used with meats, except as 
 they form a part of the dressing, but they may be 
 appropriately used with fowl or fish. 
 
 A vegetable salad may be made a thing of artistic 
 beauty, and the pleasing art of table decorations, 
 so happily possessed by American housekeepers, 
 gives a splendid opportunity for the salad artist to 
 display taste and originality in the arrangement of 
 this most ornamental of all dishes. Salads badly 
 prepared are an abomination. 
 
 Cooked vegetables should be boiled and cut up 
 separately, and all should be duly seasoned with 
 salt and pepper. Lettuce and celery should always 
 be broken with the fingers — never cut. Some of 
 the dry white wines, hock. Moselle, Chablis, and the 
 like, may be used instead of the vinegar, wholly or 
 in part. A morsel of garlic, rubbed thoroughly with 
 
 [13] 
 
salt and pepper, may be used with asparagus, 
 celery, and other herbs of pronounced flavor. The 
 dressing should not be put on green salads before 
 the moment of serving. 
 
 To become a perfect salad-maker, one should not 
 attempt too much at the beginning. He should 
 practice on plain salads and simple dressings for 
 some time before attempting the combination 
 salads, fancy dressings and elaborate garnishings, 
 and he will soon become a perfect salad-artist. 
 
 Salads should always be served cold, and as if one 
 loved them. They, like all children of the taste and 
 fancy, will amply repay all the pains that are taken 
 with them. Let nie then wish you joy, luck, and 
 skill in the practice of this delicate accomplishment. 
 
 Olive M. Hulse. 
 
 [14] 
 
Salads 
 
Alberta Salad 
 
 Take sliced pineapple, either fresh or canned, cut 
 into half inch slices. In the center place a 
 piece of cream cheese size of a walnut; from center 
 to edge run strips of pimento, sprinkle paprika 
 over cheese, and serve with French dressing. 
 
 Alligator Pear Salad 
 
 Select ripe pears, halve, and core. Serve on let- 
 tuce, and pour garlic or French dressing over 
 them. This is a tropical fruit and is considered a 
 great luxury. 
 
 Anchovy Salad 
 
 Shred equal quantities of anchovies and lettuce, 
 mix into it half the quantity of hard boiled eggs, 
 with chopped onion, and cover with equal parts of 
 olive oil and vinegar, thoroughly mixed. Serve on 
 leaf lettuce. 
 
 Apple and Cheese Salad 
 
 Mix chopped nuts with half their quantity of cream 
 cheese, add a little thick cream to blend the mix- 
 ture, season with pepper and salt, and make into 
 tiny balls. Peel good, tart apples, remove the 
 cores, and slice into rings about half an inch thick. 
 Arrange the slices on lettuce leaves, and put a 
 cheese-ball into the centers. Serve with French 
 dressing made with lemon juice. 
 
 Digestive cheese and fruit there sure will be. 
 — Ben Jonson. 
 
 [17] 
 
Apple, Grapefruit and Orange 
 Salad 
 
 Cut three grapefruit into halves, and remove the 
 pulp; peel and quarter three green apples, and 
 remove the cores. Peel carefully three oranges, 
 and slice lengthwise. Dress half moon apple and 
 orange in a circle around the salad plate, alter- 
 nately. Fill with the grapefruit pulp. Cover the 
 whole with a good stiff boiled dressing, and garnish 
 the outside and top with different shaped cuts of 
 green pepper and maraschino cherries, also a dash 
 •of paprika on top of boiled dressing. Serve ice 
 cold. 
 
 Argyle Salad 
 
 Drain a can of apricots and lay them on crisp 
 lettuce leaves. Put the hard-boiled yolks of four 
 eggs into a double boiler; add four tablespoonfuls 
 of vinegar, a tablespoonful of sugar, a teaspoonful 
 of salt, a teaspoonful of mustard, a dash of red 
 pepper, and a teaspoonful of butter. Stir these 
 over the fire until they have cooked for five min- 
 utes. Allow it to cool, then add a cupful of 
 whipped cream, and beat all thoroughly together. 
 Place half a cupful of chopped pecan meats and 
 twelve chopped marshmallows onto the apricots, 
 and a spoonful of the dressing on each plate of 
 salad. 
 
 A salad is a delicacy which the poorest of us 
 ought always to command. 
 
 — ^Anonymous. 
 
 [18] 
 
Artichoke and Onion Salad 
 
 Line the salad dish with lettuce leaves. Take 
 equal amounts of sliced, cooked French artichokes 
 and Spanish onions, arrange in dish alternately 
 and pour French dressing over. Garnish with 
 sprigs of parsley. 
 
 Asparagus and Cucumber Salad 
 
 Cover a platter with lettuce leaves. Make a 
 circle around the outside with the asparagus tips 
 pointed out. Chop cucumbers fine, mix with 
 French dressing, and pile in the center of the plate. 
 
 Asparagus and Tomato 
 
 Select large ripe tomatoes and slice. Place in 
 circle on platter, and lay the asparagus across, 
 first four, then three, then two. Pour a spoonful 
 of mayonnaise over, and crisscross two strips 
 of pimento over the top. 
 
 Asparagus Points with Tomato 
 
 Peel as many solid tomatoes as needed, one to each 
 person ; cut off the stem and remove the seeds. Fill 
 the centers with two-inch lengths of cooked aspar- 
 agus, heads up. Serve on curly lettuce leaves, and 
 heap a spoonful of mayonnaise on top. 
 
 Give us the luxuries of life, and we will dis- 
 pense with the necessaries. 
 
 — Motley. 
 
 [19] 
 
Aspic Jelly 
 
 Cover half a box of gelatine with half a cupful 
 of cold water and let stand five minutes. Put 
 into a saucepan a tablespoonful of chopped onion, 
 the same of carrots, a stalk of celery, diced, two 
 bay leaves, the juice of a lemon, a dozen whole 
 peppercorns, and cover with a pint of cold water. 
 Boil for five minutes, then add a teaspoonful of 
 beef extract, and the soaked gelatine. Mix and 
 strain. Beat the whites of two eggs until light, 
 put them into the aspic with the crushed shells of 
 the eggs. Add a teaspoonful of salt, and strain 
 through cheesecloth. 
 
 Aspic Waldorf 
 
 Soak a tablespoonful of gelatine in cold water for 
 five minutes. Add half a teaspoonful of salt, a 
 tablespoonful of sugar, and a cupful of boiling 
 water. Stir until dissolved, and add four table- 
 spoonfuls of lemon juice. When beginning to cool 
 and stiffen, stir in a cupful of chopped apple, a 
 scant cupful of chopped celery, and twelve English 
 walnuts blanched and chopped. Mould, and when 
 set, serve on a bed of lettuce leaves with mayon- 
 naise. 
 
 There's no want of meat, sir; portly and 
 curious viands are prepared to please all kinds 
 0/ appetites. 
 
 — Massinger. 
 
 [20] 
 
Banana Salad 
 
 Pare the bananas, cut into halves, and dip each 
 half in mayonnaise. While the fruit is still moist 
 with the dressing lay it into a dish of fine chopped 
 nut meats, and lay each banana on a crisp lettuce 
 leaf, adding a border of salted almonds. 
 
 Banana and Grapefruit Salad 
 
 Peel two grapefruit, and slice, removing all the 
 tough bitter membrane. Line the salad dish with 
 the white leaves of head lettuce, then put in 
 alternate layers of sliced bananas and grapefruit 
 until the dish is full, and pour banana dressing 
 over. Serve very cold. 
 
 Bean Salad 
 
 Take a quart of young French beans, cut into 
 inch lengths and boil in salt water until tender. 
 Drain well, let cool, and add a chopped medium 
 sized onion. Cover with chifFonade dressing, and 
 serve on lettuce leaves. Garlic dressing is also 
 delicious on this salad. 
 
 Bean and Asparagus Salad 
 
 Place asparagus tips lengthwise on salad plates, 
 cross them with French string beans previously 
 boiled, and place a pearl onion in each square thus 
 formed. Put a teaspoonful of chopped green pep- 
 per on each portion, and cover with French dress- 
 ing. Decorate with strips of pimento. 
 
 Things which in hungry mortals' eyes find favor . 
 
 — Byron. 
 
 [21] 
 
Beet Salad 
 
 Cover salad plate with white leaves of head lettuce, 
 slice the beets very thin and place in center. Put 
 the yolks of six hard boiled eggs through a potato 
 ricer, and make a rope-like decoration around the 
 edge of the beets with same. Chop the whites 
 fine and place around outside the yolks. Pour 
 French dressing over, and garnish with parsley. 
 
 Beet and Potato Salad 
 
 Cut equal quantities of beets and potatoes into 
 small balls with a Parisienne spoon. Put the 
 potatoes in mayonnaise dressing, to which has been 
 added a few chopped olives and chives. Dip the 
 beets in vinegar, and dish alternately, serving all 
 on leaf lettuce. 
 
 Beet and String Bean Salad 
 
 Rub the salad bowl well with a clove of garlic, 
 line with sliced beets and string beans, an onion 
 chopped fine, and a few sprigs of parsley. Mix 
 well, and put in the bowl. Pour French dressing 
 over, and serve. 
 
 In the composure of a salad every plant should 
 bear its part like notes in music. 
 
 — John Evelyn. 
 
 [22] 
 
Bleeding Heart Salad 
 
 Select large, fine blood beets, cook until tender, 
 plunge into cold water for five minutes, remove 
 skins, cut into slices an inch thick, then re-cut 
 with large heart-shaped cutter. Pickle in the usual 
 way. Garnish with sprigs of parsley. This salad 
 is especially nice to serve with a plate luncheon, 
 one heart to each plate. 
 
 Biltmore Salad 
 
 Scoop out half an orange, line it with, leaves of 
 lettuce and fill it with celery, apple, shredded fresh 
 almonds, mayonnaise with paprika. Garnish the 
 top with sliced oranges, truffles, and cherries stuffed 
 with almonds. 
 
 Bird's Nest Salad 
 
 Color Neufchatel cheese a light green with pis- 
 tachio coloring. Make softer, if desired, by adding 
 a little sweet cream. Roll into small egg-shaped 
 balls. Arrange these in nests made of water 
 cress or shredded lettuce leaves, and speckle with 
 parsley chopped fine. Serve with mayonnaise 
 dressing. This novel salad is not hard to make, 
 and is an attractive dish. 
 
 Though my stomach was sharp, I could scarce 
 
 help regretting, 
 To spoil such a delicate picture by eating. 
 
 — ^Anonymous. 
 
 [23] 
 
Boiled Beef Salad 
 
 Cut boiled beef into half inch dice, soak for two 
 hours in a mixture of one part olive oil, three 
 parts vinegar, a teaspoonful of lemon juice, salt 
 and pepper to taste. Mix the meat with cold 
 boiled potatoes, cut the same size as the meat, and 
 a small onion chopped fine. Garnish with lettuce 
 leaves and stuffed olives. Pour mayonnaise over 
 just before serving. 
 
 Bologna Salad (German Salad) 
 
 Remove the skin from half a pound of imported 
 Bologna sausage, and chop it fine, with five stalks 
 of celery and two sour apples. Mix all together 
 thoroughly, and add a tablespoonful of German 
 pearl onions. Place on a dish garnished with let- 
 tuce leaves, and pour French dressing over. 
 
 Brussels Sprouts Salad 
 
 Soak and wash fresh Brussels sprouts in salted 
 water and vinegar. Boil until tender in water 
 in which a pinch of soda has been placed. Drain, 
 cool, and serve with French dressing. Green peas 
 may be used to garnish. 
 
 Cabbage Salad 
 
 Stir well together half a cupful of rich, sweet 
 cream, half a cupful of sugar, and a scant half 
 cupful of lemon juice. Pour over a quart of white 
 cabbage cut fine. 
 
 Even cabbage-heads hez rights. 
 
 — ^The Biglow Papers. 
 
 [24] 
 
Cabbage and Radish Salad 
 
 Make radish flowers and soak them in ice water 
 until they blossom. Always leave on two inches 
 of the green stems. Cut the cabbage as for slaw, 
 shave a little onion fine and add to it, put all into 
 a deep bowl and pour boiling water over it. Drain 
 well after a minute in a colander and put into ice 
 water until crisp. Build the salad in a bowl with 
 pointed edges, and decorate the corners with 
 parsley and the radishes. 
 
 Carrot Salad 
 
 Wash and boil young carrots until tender, and 
 slice very thin. Line individual salad dishes with 
 a bed of crisp lettuce leaves, and put in each one a 
 spoonful of carrots. Garnish with a spoonful of 
 boiled dressing. 
 
 Cauliflower Salad 
 
 Take a cold boiled floweret of cauliflower, cover 
 with mayonnaise, place in center of salad dish and 
 surround with a macedoine of cooked vegetables 
 seasoned with French dressing. Macedoine is 
 made of equal parts of carrots, turnips, and pota- 
 toes cooked separately, cut in dice, and mixed 
 with the same quantity of string beans or peas. 
 
 To the fullest enjoy the sweets of the day 
 And stay the bright hour ere it passeth away. 
 — ^Anonymous. 
 
 [25] 
 
Celery Salad 
 
 Cut celery in two-inch lengths like macaroni. 
 Cover with mayonnaise dressing and garnish with 
 white celery tops and radishes. 
 
 Celery and Apple Salad 
 
 Peel a good-sized apple, cut off the top and scoop 
 out the inside in such a way as to leave just a 
 wall of about one-quarter of an inch thick. Then 
 cut some white celery fine, mix it with mayonnaise 
 dressing, and with it fill the apple heaping full. 
 Cut a narrow strip of sweet pimento, and trim 
 the rim of the apple with it, also cut a round piece 
 the size of a nickel and place on top. Serve on 
 large yellow lettuce leaves. This salad looks 
 pretty, and is served individually. 
 
 Celery and Cabbage Salad in 
 Green Peppers 
 
 Hollow out six green peppers, and fill with equal 
 parts of chopped celery and chopped cabbage 
 mixed with a mayonnaise dressing. Lay two 
 strips of paprika across the top of each fcr garnish- 
 ment. 
 
 Who rises from a feast with that keen appetite 
 with which he sat down? 
 
 — ^The Merchant of Venice. 
 
 [26] 
 
Cherry Salad 
 
 About ten cherries should be allowed to each 
 person. Remove the stems, then wash and drain. 
 Make a cut in each cherry, remove stones, and fill 
 the cavities with filbert meats, or bits of pecans. 
 Mix with French dressing to which a tablespoonful 
 of grapefruit juice has been added, or maraschino 
 dressing, and serve on crisp, white lettuce leaves. 
 Garnish with cherries from which the stems have 
 not been removed. 
 
 Cheese Salad 
 
 Arrange a head of lettuce in a flat salad bowl. 
 Mix two packages of cream cheese with a cupful 
 of cream, three tablespoonfuls of butter, and some 
 chives cut fine. Mix well together with salt and 
 paprika pepper to taste, and pile it onto the 
 lettuce. 
 
 Cheese Balls 
 
 Put into a saucepan half a cupful of water, and 
 four tablespoonfuls of butter. Let it boil and 
 shake in eight tablespoonfuls of flour, stirring all 
 the time. Cook it well, and add a teaspoonful 
 of salt, a dash of pepper, and four tablespoonfuls 
 of grated Parmesan cheese; stir well and mix in 
 two eggs well beaten. Have ready some boiling 
 fat, and drop in a heaping teaspoonful of the 
 mixture at a time, and fry a golden color. Serve 
 with the salad. 
 
 Biled hen is always respected. 
 
 — Josh Billings. 
 
 [271 
 
Chestnut Salad 
 
 Work a little sweet cream into a cream cheese, with 
 some fine chopped sWeet peppers. Divide into fine 
 pieces, and roll in brown cracker dust. Form into 
 the shape of open chestnut burrs. Arrange on 
 lettuce leaves. Remove the meats from chestnuts, 
 boil them in salt water until tender, put them in 
 the burrs of cream cheese. Serve with mayonnaise. 
 
 Chicken Salad 
 
 Boil a large sized chicken until tender in water 
 that has been thoroughly seasoned with a chopped 
 onion, a chopped carrot, a bay leaf, salt and pepper, 
 and half a teaspoonful of celery seed. Boil 
 briskly for five minutes, reduce the heat to the 
 simmering point, and cook until the fowl is tender. 
 Remove the saucepan from the fire, allow to 
 stand until it is cold. Remove the meat from the 
 bones and cut the chicken into dice. Use two- 
 thirds the amount of diced celery that you have 
 of chicken. Garnish the salad bowl with lettuce 
 leaves. Mix the chicken and celery together, and 
 to each quart add salt and pepper to taste, and 
 enough mayonnaise to cover every piece. Stir 
 thoroughly and turn into the salad bowl onto the 
 lettuce leaves. Pour over a little more dressing, 
 garnish the center with the hearts of the celery, 
 and sprinkle over a tablespoonful of capers. 
 Decorate with olives and celery tips. 
 
 I will show myself highly fed. 
 
 — All's Well That Ends Well. 
 
 [28] 
 
Chicken Salad in Ham Circle 
 
 An attractive way of serving chicken salad is to 
 place it in a ring of ham jelly. Two cupfuls of the 
 salad should be poured in the ring of jelly after it 
 is placed on a platter. To make the dish attractive 
 the jelly should rest on lettuce or water cress. For 
 the ham jelly whip one-half pint thick cream until 
 stiff, stir in a cupful of aspic jelly, cool a little, and 
 add a jar of potted ham. Adding a few drops of 
 fruit syrup will make the jelly pink. 
 
 Chicken in Aspic 
 
 Line a ring mould with clear aspic. Garnish the 
 bottom of the mould with shredded bits of ancho- 
 vies, gherkins, and green peppers. Let it set, and 
 fill in the mould with diced chicken which has been 
 well seasoned. Pour over enough aspic to fill the 
 spaces, and let it stand for several hours. Turn 
 out on a bed of lettuce in platter, and fill the center 
 with diced celery mixed thoroughly with mayon- 
 naise. Garnish with delicate celery leaves, and 
 lay a star of red beet on each. 
 
 Chicory Salad 
 
 Rub the bowl with garlic. Take three parts 
 chicory well shredded, and one part celery. Mix 
 well together with French dressing, and decorate 
 with hard boiled eggs. 
 
 The table is the only place where we do not get 
 weary the first hour. 
 
 — Brillat-Savarin. 
 
 [29] 
 
Combination Salad 
 
 Ornament a salad bowl with lettuce, add sliced 
 cucumbers, tomatoes, celery, young onions, and 
 serve with fine herbs, and French dressing. 
 
 Corn Salad 
 
 Take half as much each of minced celery and 
 blanched and chopped English walnuts, as you 
 have of cooked grated corn, season with salt, 
 pepper, and a teaspoonful of minced onion. 
 Moisten with club dressing, and serve in a nest 
 of lettuce leaves. 
 
 Crab Salad 
 
 Boil three dozen hard shelled crabs, let them cool 
 gradually; remove the upper shell and the tail, 
 break the remainder apart, and pick out the meat 
 carefully. The large claws should not be forgotten, 
 for they contain a dainty morsel; and the creamy 
 fat attached to the upper shell should not be over- 
 looked. Line the salad bowl with the small white 
 leaves of two heads of lettuce, add the crab meat, 
 pour over it a mayonnaise, garnish with crab claws, 
 hard boiled eggs, and little moulds of cress leaves, 
 which may be mixed with the salad when serving. 
 
 Let onion atoms lurk within the bowl, 
 And, half suspecting, animate the whole. 
 
 — Sydney Smith. 
 
 [30] 
 
Celery Parisian 
 
 Mash together a little parsley, shallots, chervil and 
 spinach, and pass through a fine sieve. Combine 
 with twice the amount of Roquefort cheese, and 
 rub to a fine paste. Take some nice branches of 
 celery, which must be tender and white, cut into 
 four inch lengths and stuff the grooves with the 
 mixture. 
 
 Cuban Salad 
 
 Boil six eggs for twenty minutes, remove yolks 
 from whites. Cut the whites and a can of pimen- 
 tos into narrow strips. Arrange crisp lettuce 
 leaves in salad dish; over them lay the shredded 
 whites of eggs, then pimentos. Put the yolks of 
 eggs through a fine sieve over the mixture, and 
 lastly add a few more pimento strips. Just before 
 serving pour over a French dressing. 
 
 Cucumber Salad 
 
 Peel and cut crosswise in thin slices, four cu- 
 cumbers, lay into a bowl of ice water and a 
 cupful of salt. Let stand an hour, then wash in 
 two waters to remove the salt. Mix with cucum- 
 ber dressing, and decorate with cress or parsley. 
 
 Cucumber and Onion Salad 
 
 Slice cucumbers, steep in salt water for several 
 hours, and mix with a few sliced Bermuda onions. 
 Serve with cream dressing. 
 
 Cowcumhers are cold to the third degree. 
 
 ■ — ^SWIFT. 
 
 [31] 
 
Cucumbers with Anchovies 
 
 Peel the cucumbers thin and cut off the stem end, 
 scrape out the inside. Mix the pulp thoroughly 
 with chopped anchovies and gherkins, add a tea- 
 spoonful of lemon juice, and put back in shells. 
 Serve on lettuce leaves, and pour over mayonnaise. 
 
 Cucumber Francaise Salad 
 
 Peel one large cucumber and let it stand in salt 
 water for several hours. Place on a bed of lettuce 
 and slice thin without removing slices, so the 
 cucumber will appear as whole. Cover with 
 mayonnaise, and sprinkle over green peppers 
 chopped fine. 
 
 Cucumber Salad (Stuffed) 
 
 Peel two large cucumbers and cut into two-inch 
 lengths. Remove the seeds, leaving a cavity 
 through the center of each cucumber. Mix to- 
 gether a bunch of celery, a slice of onion, a stuffed 
 olive, and a fourth of a green pepper, all chopped 
 fine, and fill the cucumbers with the mixture. 
 Place a slice of tomato on a lettuce leaf, and stand 
 the cucumber tube on it when ready to serve. 
 Garnish with stiff mayonnaise, and decorate with 
 stuffed olives cut into rings. 
 
 The glory of the kitchen! that holds the cookery 
 A trade from Adam, quotes his broth and salad. 
 
 — Ben Jonson. 
 
 [32] 
 
Dainty Salad 
 
 Take two cupfuls of fine cut cabbage, one cupful 
 of chopped Bermuda onion, half a can of chopped 
 pimentos, and a large green pepper shredded 
 fine. Mix half a cupful of sugar and a table- 
 spoonful of salt with a cupful of vinegar, pour 
 over the above mixture, and let stand for an hour. 
 Soak a box of gelatine in a cupful of water for ten 
 minutes, add two cupfuls of boiling water, and let 
 it stand until it begins to harden. Drain the 
 vinegar off the potpourri, and mix well with the 
 gelatine. Place in a border mould to harden. 
 Turn out on a platter, and garnish with lettuce 
 leaves. Make a cup in the center of the lettuce 
 leaves, and fill with mayonnaise and whipped 
 cream. Garnish with parsley. 
 
 Dandelion Salad 
 
 Remove all dead leaves and root from dandelion, 
 and Wash thoroughly. Take a small handful at a 
 time, shake free from water, and cut up fine with 
 scissors into mixing bowl. When all is used — ^have 
 enough to make about two quarts — cover with 
 bacon fat sauce and toss lightly into bowl. Garnish 
 with hard boiled eggs sliced, and serve at once. 
 
 Salad, and eggs, and lighter fare, 
 Tune the Italian spark's guitar. 
 
 — Matthew Prior. 
 
 [33] 
 
Egg Salad 
 
 Boil as many eggs as desired, usually one for each 
 person, separate the whites and yolks, keeping 
 the yolks whole. Mince the whites and mix with 
 whipped cream, salt to taste, and a speck of curry 
 powder. Put a large crisp lettuce leaf on each 
 plate, into this put a spoonful of the mixture of 
 whites, and in the center drop a whole yolk. 
 
 Egg and Cabbage Salad 
 
 Boil six eggs for twenty minutes. When cold cut 
 in two and take out the yolks. Mix these in a 
 bowl with a tablespoonful of melted butter, salt, 
 a sprinkle of cayenne and half a teaspoonful of 
 made mustard; form into balls and fill the space 
 in the whites. Shred up as much white cabbage 
 as is needed and season with vinegar, pepper and 
 salt. Place in bottom of a dish and arrange eggs 
 on it. Serve with either mayonnaise or boiled 
 dressing and sprinkle with chopped parsley. 
 
 Egg and Cheese Salad 
 
 Cut hard-boiled eggs in half lengths, rub their 
 yolks through a sieve, mix with equal weight of 
 Parmesan cheese, season with chopped chives, 
 pepper and salt, and enough butter to moisten. 
 Fill the whites with this mixture, serve on lettuce, 
 and garnish with sliced tomatoes. 
 
 Hungry as the sea and can digest as much. 
 — Twelfth Night. 
 
 [34] 
 
Egg Salad (Creamed) 
 
 One teaspoonful of mustard, one teaspoonful of 
 salt, two-thirds cupful of vinegar, and a lump of 
 butter the size of a hen's egg. Put in a double 
 boiler, stirring all the time, and when cooked, stir 
 in half a cup of hot sweet milk, and set aside to cool. 
 When ready to serve add one and one-half dozens 
 hard boiled eggs chopped fine, and garnish with 
 nice crisp lettuce leaves and sliced radishes, pickled 
 beets, capers, and olives. 
 
 Egg and Onion Salad 
 
 Boil the eggs for twenty minutes and let cool. At 
 serving time arrange lettuce leaves, and slice an egg 
 on each plate. Place the slices in a circle, the pieces 
 overlapping. Fill the space in the center with 
 minced onion, and cover with boiled cream dressing. 
 
 Egg and Sardine Salad 
 
 Cut into a salad bowl, in narrow strips, two heads 
 of celery and the whites of three hard boiled eggs. 
 Mash the yolks with the meat of four seurdines, a 
 little salt and pepper. Stir in cream enough to 
 make a thick paste and thin with a little vinegar. 
 Sprinkle salt over celery and white of eggs and 
 pour the dressing over it. 
 
 Let hunger move thy appetyte and not savory 
 sauces. 
 
 — Babees Book. 
 
 [35] 
 
Eggs au Cresson 
 
 Slice hard-boiled eggs on a bed of water cress, 
 sprinkle with salt and pepper, and garnish with 
 shredded anchovies. Serve with red mayonnaise. 
 
 Egg Lily Salad 
 
 Drop hard-boiled eggs into cold water after taking 
 them out of the shells, and cut narrow strips from 
 the small end very nearly to the large end of the 
 whites. Rub up each yolk with a teaspoonful of 
 butter, one of vinegar, one each of mustard and 
 salt and pepper. Form into balls and put back 
 into the whites. Serve in moulds of spinach or 
 on lettuce leaves with mayonnaise. 
 
 Endive Salad 
 
 Carefully pick over crisp endive, sprinkle with salt 
 and pepper, and add a green pepper sliced thin. 
 Over all pour vinegar to taste. When ready to 
 serve the salad, take two slices of bacon and cut in 
 small bits, fry until crisp, brown and pour over 
 the salad, stirring it all together. Thousand 
 Island dressing is often preferred. 
 
 Socrates brought Philosophy from the clouds, 
 hut the Englishmen have dragged her into the 
 kitchen. 
 
 — Hegel. 
 
 [36] 
 
English Salad 
 
 Beat the yolks of raw eggs according to the quan- 
 tity of salad required, add a little salt and mustard. 
 Chop onions or leeks fine, add oil and vinegar and 
 beat all into a thick sauce. Shred lettuce, green 
 mustard leaves, cress, and young radishes, arrange 
 lightly in a bowl with the sauce under it. Do not 
 stir until ready to send to the table. Garnish with 
 thin slices of beet cut in fancy shapes. 
 
 Farmer Salad 
 
 Soak half a tablespoonful of gelatine in a table- 
 spoonful and a half of cold water, and dissolve in 
 three-fourths of a cup of hot chicken liquor. Strain 
 over one cup of chopped ham and stir until the 
 mixture begins to thicken. Fold in one cup of 
 thick cream beaten stiff. Add a pinch of paprika, 
 and salt, if needed. Mould in a border mould, and 
 when set, turn from the mould, fill in the center 
 with lettuce arranged like a cup, and fill the cup 
 with mayonnaise. 
 
 Favorite Salad 
 
 Quarter the hearts of two nice heads of lettuce, 
 put two pieces on each plate. Peel and slice two 
 alligator pears and add to the lettuce. Slice four 
 artichoke bottoms thin, and add, also mix a hard 
 boiled egg pressed through a sieve, a chopped 
 truffle, a little chives chopped fine, and sprinkle 
 over salad. Serve with French dressing. 
 
 He's keeping a corner for something that's nice. 
 
 — Goldsmith. 
 
 [37] 
 
Fig Salad 
 
 Ripe fresh figs quartered and laid for three hours 
 to soak in three-quarters of a pint of raspberry 
 or currant juice, and then piled up in a glass bowl 
 and covered with light-whipped and flavored 
 cream. 
 
 Fish Salad 
 
 Boil tender a small whitefish, trout or pike. Chop 
 fine, add same quantity of chopped celery, moisten 
 with three teaspoonfuls of melted butter, one of 
 olive oil, one teaspoonful of mustard, two of pepper, 
 and one of salt, two of sugar, five of cream, and 
 enough vinegar to make the right consistency. 
 Garnish with celery tops. 
 
 Frank's Bachelor Salad 
 
 Cover individual salad plates with white curly 
 lettuce leaves. Select large ripe tomatoes, peel, and 
 cut in slices an inch thick. Place a slice on each 
 plate. Peel and cut in quarters an orange and 
 a ripe pear. Cut the quarters in lengthwise slices, 
 and place on the tomato. In the center set a tiny 
 heart-leaf of lettuce and place a small watermelon 
 ball in it. Pour over French dressing. 
 
 Fresh Pineapple Salad 
 
 Pare a small pineapple and remove the eyes, chip 
 into thin small slices, dress with honey dressing, 
 and two teaspoonfuls of lemon juice, let stand 
 thirty minutes and serve on lettuce hearts. 
 
 A cheap and wholesome salad from the brook. 
 
 — COWPER. 
 
 [38] 
 
Fruit Salad 
 
 Peel and seed two grapefruit, two apples, and a 
 bunch of white grapes. Peel two bananas and cut 
 in small pieces, adding half a cupful of chopped 
 nuts, and mix all together. Pour off a little of the 
 juice and add French dressing. Set aside to get 
 very cold before serving. 
 
 Fruit Salad No. 2 
 
 Pare and core six apples, and chop them fine. Peel 
 and slice four bananas. Peel and seed six oranges 
 and remove all the inner skins. Mix the fruits well 
 with two tablespoonfuls of powdered sugar, and 
 pour over French dressing. Serve on lettuce leaves. 
 
 Fruit Salad, Alice 
 
 Slice various kinds of fruit, such as bananas, 
 oranges, grapefruit, apples, peaches, and pineapple. 
 Put in alternate layers in deep glass dish or salad 
 bowl. Sprinkle each layer with powdered sugar, a 
 little sherry, and half as much plain syrup. When 
 all the fruit is in, place on ice for two hours. Just 
 before serving pour over the surface a wineglass of 
 maraschino, and decorate with maraschino cherries. 
 
 Now and then your men of wit 
 Will condescend to take a bit. 
 
 — ^SWIFT. 
 
 [39] 
 
Fruit Salad Served in Apple Shells 
 
 Take good looking apples, green, yellow, or red, of 
 medium size. Cut off a good piece from the top of 
 each and remove the meat of the apple, leaving a 
 shell. Chop together the apple hearts, pineapple, 
 grapefruit, and cherries, in equal parts, and add a 
 little lemon juice. Sweeten all with powdered 
 sugar, and place in the shells of apples. The same 
 salad may be served in orange shells. Other fruit 
 in season, and a little grated cocoanut may be used. 
 
 German Apple Cup 
 
 Select fine grained apples, one for each person, core 
 and scoop out the center. Cut heart stalks of celery 
 very fine, but do not chop it. Mix celery with 
 mayonnaise dressing, to which half the bulk of 
 whipped cream has been added ; add also more salt 
 and pepper. Cut center of the apples in small 
 pieces and mix with celery. Use this mixture to 
 fill the hollow center of the apples, rounding it up 
 above the apple a little. In the center of the mix- 
 ture in each apple set a tiny heart-leaf of lettuce. 
 Apples pared and cut to represent birds may be 
 used in garnishing, using raisins for eye and nose. 
 
 Grape Salad 
 
 Skin and seed white grapes, stuff them with nut 
 kernels, arrange on white curly lettuce leaves or 
 water cress. Cover with French dressing made 
 with lemon juice. 
 
 My salad days, when I was green in jvdgment. 
 — Anthony and Cleopatra. 
 
 [40] 
 
Grape and Orange Salad 
 
 Cover the individual plates with curly lettuce 
 leaves. Peel and chop the oranges and place on 
 the plates. Cover with seeded white grapes, and 
 sprinkle with walnut meats cut fine. Pour over 
 it a boiled dressing. 
 
 Grapefruit Salad 
 
 Cut the fruit crosswise, and pick out the pulp. 
 Line the salad dish with white, crisp leaves of head 
 lettuce, put in alternate layers of grapefruit and 
 chopped English walnuts until the dish is full. 
 Pour over French dressing, and serve cold. 
 
 Grapefruit en Surprise 
 
 Fill the outer bowl of a double oyster cocktail 
 glass with fine cracked ice. Insert the smaller 
 cup to chill. Cut a grapefruit crosswise, and 
 remove all the bitter membrane. Put it into the 
 inner cup, and pour over French dressing made 
 with lemon juice. Garnish with sprigs of parsley, 
 and tie a ribbon the color of your table decorations 
 around the stem of each glass before serving. 
 
 Homer never entertained either guests or hosts 
 with long speeches until the mouth of hunger be 
 stopped. 
 
 — Sir Philip Sidney. 
 
 [41] 
 
Green Pepper and Potato Salad 
 
 Chop four baked potatoes and a Spanish onion 
 fine. Slice one green pepper crosswise so that it 
 makes large rings, place on lettuce leaves. Fill with 
 the potatoes and onions, heap red mayonnaise on 
 top of each, and serve. 
 
 Halibut Salad 
 
 Flake a cupful and a half of cold cooked halibut, 
 and season with salt, lemon juice, and a pinch of 
 cayenne. To boiled dressing add half a tablespoonful 
 of gelatine soaked in two tablespoonfuls of cold 
 water. As soon as the dressing begins to thicken, 
 add half a cupful of heavy cream beaten until stiff,, 
 then fold in the fish. Turn into individual moulds, 
 and arrange on lettuce leaves when set. Serve 
 with cucumber sauce. 
 
 Ham Salad 
 
 Chop lean, cold boiled ham until the pieces are 
 the size of peas. Chop fine half as much celery 
 or lettuce as ham. Line a dish thick with 
 lettuce leaves, and fill with the ham and celery. 
 Cover with cream dressing and serve cold. 
 
 He that can live upon love, deserves to die 
 in a ditch. 
 
 — CONGREVE. 
 
 [42] 
 
Herring Salad 
 
 Three salt herring, two cupfuls of beets, two 
 apples, one salt pickle, two cupfuls of boiled 
 beef, two and one-half cupfuls of potatoes, four 
 tablespoonfuls of vinegar, and a little white pepper. 
 Soak the herring in water for twenty-four hours. 
 Clean well, removing the skin and bones. Dry in 
 towels, and cut in cubes. Also cut in cubes the 
 pickle, peeled apples, meat, beets, and potatoes. 
 Mix all together and add vinegar, sugar, and pep- 
 per. Pack firmly in mound on platter, covered 
 with lettuce leaves, and garnish with hard-boiled 
 eggs cut in quarters and arranged horizontally 
 around base of mound. 
 
 Hickory Nut Salad 
 
 Skin and seed one pound of grapes. Mix and form 
 into balls, one cupful of hickory nuts and a half 
 pound of cottage cheese, lay them on platter gar- 
 nished with lettuce, and surround with grapes. 
 Mix the juice of the grapes with fruit dressing, 
 using the juice of only one lemon if the grapes are 
 sour. 
 
 Back to the world- he'd turn his fleeting soul, 
 And plunge his fingers in the salad howl. 
 — Sydney Smith. 
 
 [43] 
 
Green Pepper Salad 
 
 Rub the salad bowl with garlic, and line with 
 crisp lettuce leaves. Take large green peppers, 
 remove the seeds and let stand in cold water for an 
 hour, fill them with Neufchatel cheese thinned 
 to the right consistency with sweet cream, and cut 
 in slices. Put in salad dish with alternate layers of 
 sliced pineapple, pour over French dressing made 
 with lemon juice, and serve very cold. 
 
 Japanese Salad 
 
 Skin and bone a dozen sardines. Pick the meat 
 from the bones and add a cupful of mashed hard- 
 boiled yolks, three tablespoonfuls of minced olives 
 and celery, half a teaspoonful of dry mustard and 
 sufficient lemon juice to moisten it all. Mix in 
 balls, then roll in boiled rice. Heap on shredded 
 lettuce, cover with mayonnaise, and garnish with 
 stuffed olives, rings of hard-boiled whites of eggs, 
 and one slice lemon. 
 
 A good digestion to you all; and, once more, I 
 shower a welcome on you. 
 
 —Henry VIII. 
 
 [44] 
 
Jellied Chicken Salad 
 
 Clean and cut up a chicken, and put it on to boil 
 slowly with one onion. Soak one-fourth of a box 
 gelatine for ten minutes. Cook the chicken 
 until the meat is ready to fall from the bones, 
 add salt and pepper to taste, remove the chicken 
 and boil the stock down to one-half. Strain and 
 remove all the fat. Remove all the skin and bones 
 from the chicken, add the gelatine to the stock, 
 stirring until it is dissolved. Mix in the chicken 
 and pour into individual moulds to harden. 
 Serve on lettuce leaves, and place a large 
 spoonful of mayonnaise dressing on each mould. 
 
 Jellied Chicken and Celery Salad 
 
 Make the chicken jelly and set it in a border mould. 
 Chop three bunches of celery, and mix with a 
 can of asparagus tips. When the jelly is cold, set 
 on a platter, and heap the celery and asparagus in 
 the center. Slice four hard-boiled eggs and lay 
 around the jelly in little piles, alternating with 
 mayonnaise dressing. 
 
 This is also nice made with fruit jelly with fruit in 
 center, omitting the egg and using French dressing 
 made with lemon instead of the mayonnaise. 
 
 Wilt please you, taste of what is here. 
 
 < — ^Shakespeare. 
 
 [45] 
 
Jellied Egg Salad 
 
 Slice twelve hard boiled eggs and line a mould with 
 them, pouring in sufficient chicken jelly to fill 
 the mould. When it begins to thicken, stir gently 
 so as to mix the eggs with the jelly. When cold, 
 place on a platter and heap mayonnaise dressing 
 around the jelly. Garnish with parsley. 
 
 Jellied Fruit Salad 
 
 Soak half a package of gelatine in cold water ten 
 minutes. Wash and hull a box of strawberries 
 and a box of blackberries, and drain off all the 
 water. Peel and seed two oranges, removing all 
 the inner skin, drain off all the juice, and add a 
 cupful of boiling water. Dissolve the gelatine in 
 the hot water and orange juice, and set on the ice 
 to cool. When it begins to thicken, mix in care- 
 fully the fruits so as not to crush them, and set 
 back on the ice. When stiff set the jelly on a slab 
 of ice and serve immediately. Serve with fruit 
 dressing. 
 
 Jellied Tomato and Cucumbers 
 
 Make the tomato jelly as follows, and set in indi- 
 vidual moulds. Chop four large cucumbers rather 
 fine, and mix with four tablespoonfuls of French 
 dressing. Place the jelly on a platter when hard, 
 and surround each mould with cucumbers. Place 
 mayonnaise dressing on top of each mould. 
 
 The jate of nations depends upon how they are fed. 
 
 — Brillat-Savarin. 
 
 [46] 
 
Jellied Tomato Salad 
 
 Soak half a box of gelatine in a cupful of cold water 
 for ten minutes. Run two quart cans of tomatoes 
 through a fine strainer, using all but the seeds. 
 Heat the tomato liquid, adding gelatine, and season 
 with salt, pepper, and sugar. Place a layer of this 
 in a mould, allowing it to congeal partly; add a 
 layer of chopped celery, another of the jelly, next a 
 layer of peas, one more of jelly, another of stuffed 
 olives, and lastly the remaining jelly. Set on ice to 
 harden. Serve with mayonnaise dressing on lettuce 
 leaves, and garnish with concentric rings of yolks 
 and whites of eggs chopped fine. 
 
 Jellied Veal Salad 
 
 Wash and cut a veal knuckle into pieces, put into 
 two quarts of cold water, and let simmer for two 
 hours ; then add ten whole cloves, one bay leaf, one 
 large sliced onion, and half a teaspoonful of allspice. 
 Simmer for another hour, remove the knuckle, 
 and boil down the liquid to one-half. Remove the 
 skin and the bones from the meat, place in a mould, 
 and pour over the liquid. Salt and pepper to taste, 
 and set on ice to cool. When hard, place on platter 
 garnished with lettuce leaves. Pour over Hollan- 
 daise sauce, and serve. 
 
 A dish that I do love to feed upon. 
 
 — 'The Taming of the Shrew. 
 
 [47] 
 
Kentucky Salad 
 
 Take several heads of crisp white lettuce, remove 
 the hearts and spread the heads flat. Chop equal 
 parts of white cabbage and green peppers and lay 
 on the lettuce. Pour over bacon dressing. 
 
 Lamb Mint Salad 
 
 Take two cupfuls of cold cooked lamb cut into dice, 
 and half a cupful of chopped cabbage. Dress with 
 mayonnaise, and serve on chop-plate garnished 
 with lobes of mint jelly and sprigs of parsley. 
 
 Last-Minute Salad (Quickly Made) 
 
 Dice six cold boiled potatoes, chop a good sized 
 onion, four hard boiled eggs, and a small cucum- 
 ber. Mix with bacon sauce, and serve on lettuce 
 leaves. 
 
 Lemon Salad 
 
 Cut three lemons into halves and remove the pulp 
 carefully so as not to break the skins. Strain off 
 some of the juice. Remove all the inner skin from 
 the lemon pulp, and mix it with finely chopped 
 cabbage which has been well seasoned with salt, 
 pepper, and oil. Garnish with fine chopped beets, 
 and serve on lettuce leaves, half a lemon to each 
 person. 
 
 My soul tasted that heavenly food which gives 
 new appetite. 
 
 — Dante. 
 
 [48] 
 
Lettuce Salad 
 
 Bury a dove of garlic in a two-inch square of 
 bread and place in the bottom of a bowl. Fill with 
 white leaves and the heart of head lettuce, and 
 pour over French Roquefort or Thousand Island 
 dressing. 
 
 Lettuce and Bacon Salad 
 
 Rub the salad bowl with garlic, and fill with the 
 white leaves and hearts of two heads of lettuce. 
 Cut three slices of bacon into small bits, and fry. 
 Add a cupful of vinegar, a teaspoonful of salt, and 
 a pinch of pepper. Pour over the lettuce, and 
 garnish with slices of hard boiled eggs. 
 
 Lettuce and Cucumber Salad 
 
 Slice cucumbers very thin and heap on a platter 
 garnished with romaine lettuce. Pour over French 
 dressing to which has been added a spoonful of 
 onion juice. Cream dressing is sometimes pre- 
 ferred. 
 
 Lettuce and Onion Salad 
 
 Cover a platter with white leaves of head lettuce, 
 shred two Spanish onions very fine, and soak them 
 for an hour in cold water in which a little sugar 
 has been dissolved. Lay the onions on the lettuce, 
 and pour over French dressing, or bacon sauce. 
 
 The tender lettuce brings on softer sleep. 
 
 — ^Anonymous. 
 
 [49] 
 
Lettuce and Tomato Salad 
 
 Cover a platter with head lettuce, cool and crisp. 
 Peel and quarter the tomatoes, place them on the 
 lettuce leaves, and pour over French dressing. A 
 suspicion of garlic is often used in the French 
 dressing. 
 
 Lettuce and Spring Onion Salad 
 
 Take well washed lettuce leaves, drain, and shred. 
 Add sliced young onions, and serve with French 
 dressing, or bacon sauce. 
 
 Lettuce Salad {Stuffed) 
 
 Wash one small head of lettuce for each person, 
 and remove the heart carefully so as not to break 
 the head. Chop fine a bunch of celery, a cucum- 
 ber, and a small onion, and mix well with French 
 dressing, stuff the heads of lettuce with this mix- 
 ture, and serve. 
 
 Lima Bean Salad 
 
 Cook two cupfuls of lima beans in salt water. 
 When done, cool, and put on ice. Take half a 
 dozen medium sized tomatoes, cut oflf tops, scoop 
 out, and fill with beans, and a teaspoonful of 
 mayonnaise dressing on top. Put on ice. When 
 ready to serve arrange on platter in bed of lettuce, 
 and garnish with parsley. 
 
 Bestrewed with lettuce and cool salad herbs. 
 
 — ^Anonymous. 
 
 [50] 
 
Liver Salad 
 
 Select five or six large chicken livers or an equal 
 quantity of calf's liver, and put through a sieve. 
 Take a spoonful of mustard, and mix with French 
 dressing until it is the consistency of cream. Pour 
 the mixture over the livers, serve on lettuce leaves, 
 and garnish with strips of green peppers. 
 
 Lobster Salad 
 
 Remove the meat of a large lobster from the 
 shell, and cut into small pieces; season with salt 
 and pepper, and mix well with mayonnaise dress- 
 ing. Garnish with tufts of water cress, sliced egg, 
 the yolk taken out, and its place filled with lobster 
 coral, sliced cucumber, and sliced onion rings 
 filled with caviar. 
 
 Lobster and Celery Salad 
 
 Take two parts of diced lobster, one part celery, 
 seasoned with salt, pepper and vinegar, cover with 
 mayonnaise, and garnish with hard boiled eggs cut 
 lengthwise and quartered. 
 
 And ate a lobster, and sang and mighty merry. 
 
 — Pepys' Diary. 
 
 [51] 
 
Log Cabin Salad 
 
 Peel and cut lengthwise four bananas, put in 
 orange juice for half an hour, then place the 
 bananas on individual serving plates, log cabin 
 fashion, fill the centers with stoned cherries, using 
 both white and red if obtainable, and pour over 
 fruit dressing. Garnish with sprigs of parsley. 
 
 White asparagus can also be served in this style, 
 filling the centers with HoUandaise sauce. 
 
 Macedoine Salad 
 
 Take a cupful each of diced carrots, white and 
 yellow turnips, and artichoke bottoms, and add 
 a cupful of green peas, a cupful of asparagus tips, 
 and a cupful of fine cut string beans. Mix, and 
 serve on lettuce leaves with French dressing and 
 capers, 
 
 Marshmallow Salad 
 
 Dice a cupful of pineapple, a cupful of grapefruit, 
 and drain. Add a cupful of diced marshmallow 
 (peppermint flavor), a cupful of diced bananas, 
 and a cupful of crushed walnuts. Prepare the 
 pineapple and grapefruit early and let stand in 
 colander on ice for three or four hours, stirring 
 often. Mix all together with cream whipped stiff. 
 
 Now good digestion wait on appetite, and 
 health on both. 
 
 — Macbeth. 
 
 [52] 
 
Mayonnaise of Fresh Lobster 
 
 Shred very fine the meat of one large lobster and 
 two heads of lettuce, seasoning them with French 
 dressing. Cover with mayonnaise decorated with 
 capers, sliced stuffed olives, lobster coral, a quar- 
 tered egg, and water cress. 
 
 Mayonnaise of Oysters 
 
 Take equal parts of celery and white cabbage 
 shredded very fine, oysters scalded in their own 
 liquor, with a little vinegar and salt. Season the 
 celery and cabbage with a little oil and vinegar, 
 place in the center of the dish, dip the oysters in 
 mayonnaise, and surround the center. 
 
 Melon and Cucumber Salad 
 
 Scoop out three small melons, first cutting in 
 halves, and dice the pulp, mixing it with equal 
 parts of thin sliced cucumbers, and a sprinkling of 
 chopped cress. Serve with mayonnaise. 
 
 Mock Pineapple Salad 
 
 Pare and core four large apples, cut in rings. Peel 
 and slice a little thicker than the apples four juicy 
 oranges. Place a slice of orange on each slice of 
 apple, and arrange in circle on serving dish. Pour 
 over the juice of an orange and a lemon, and sift 
 white sugar on top. 
 
 Hail, wedded nourishment. 
 
 — Anonymous. 
 
 [53] 
 
Mushroom Salad 
 
 Boil a pound of sweetbreads in salted water for 
 twenty minutes, or until tender, with a table- 
 spoonful of lemon juice; plunge into cold water 
 to harden. (This is important as it keeps them 
 white.) Break into small pieces. Drain a can 
 of mushrooms, remove the stems, and cut each one 
 in half. Add a cupful of blanched walnuts, and 
 mix all together with mayonnaise. Cut the tops 
 from six ripe, smooth tomatoes, scoop the inside 
 out carefully, and fill the mixture into the shells. 
 Place the tops back onto the tomatoes, and pour 
 a tablespoonful of mayonnaise over each. Garnish 
 with green peas. Serve cold on leaf lettuce. 
 
 Nasturtium Salad 
 
 Nasturtium salad is pretty and attractive. A 
 quantity of the long-stemmed leaves and blossoms 
 should be washed in cold water, dried and arranged 
 in a shallow dish so that the leaves and flowers 
 form a border, and the stems run toward the middle 
 of the dish. Thin slices of cold boiled potatoes, 
 and an equal quantity of slices of tomato should 
 then be arranged in alternate circles to cover the 
 stems of the nasturtiums. Sprinkle with minced 
 onion and parsley, and pour French dressing over. 
 
 Three several salads have I sacrificed, bedewed 
 with precious oil and vinegars. 
 
 — Beaumont and Fletcher. 
 
 [54] 
 
Normandy Salad 
 
 Stew gently in their own liquor a small can of 
 French peas. Season with a little salt and pepper, 
 and add a pinch of sugar. When the peas absorb 
 all the liquor, allow them to cool. Chop half a 
 pound of English walnuts, and mix with the peas. 
 Pour over it half a cupful of mayonnaise. 
 
 Nut Salad 
 
 Cover half a pint of English walnuts with boiling 
 water, and blanch. Put the walnuts into a pan, 
 and cover with a pint of stock. Add a heaping 
 teaspoonful of chopped onions, a tablespoonful of 
 chopped apple, simmer gently for twenty minutes, 
 and let drain. Set aside to cool. Chop twelve 
 mushrooms very fine. Line the salad bowl with 
 lettuce or chicory. Cut an orange into half and 
 scoop out the pulp. Put this pulp over the lettuce 
 leaves, then a layer of the mushrooms, then the 
 walnut kernels, then the remaining mushrooms. 
 Send to the table with French dressing. 
 
 Nut and Cabbage Salad 
 
 Take a head of shredded pink cabbage, and a 
 cupful of chopped pecan nuts. Lay white cabbage 
 leaves on a platter, and place the pink cabbage 
 and nuts on them. Pour over boiled dressing, 
 and serve. 
 
 Small cheer and great welcome make a merry 
 feast. 
 
 — The Comedy of Errors. 
 
 [55] 
 
Nut and Celery Salad 
 
 Take three green peppers and cut into two equal 
 parts, removing the seeds, and fill them with one 
 and one-half cupfuls of chopped celery, and a 
 cupful of chopped English walnuts, thoroughly- 
 mixed. Garnish the platter with lettuce leaves, 
 and place the peppers on it. Put a large spoonful 
 of mayonnaise dressing on top of each portion. 
 
 Nut and Orange Salad 
 
 Cut three oranges each into two parts, being care- 
 ful not to hurt the skins, and remove the pulp. 
 Take out all the tough inner skins. Mix the pulp 
 with half a cupful of English walnuts and one 
 banana sliced. Level the halves of the oranges 
 so that they will stand evenly, fill them with the 
 fruit and nuts. Set them on a platter garnished 
 with the leaves of a head of lettuce. Pour over 
 French dressing made with lemon juice. 
 
 Onion Salad 
 
 Take either Bermuda or Spanish onions, peel and 
 slice in rings a quarter of an inch thick, steam 
 them until half cooked, and let them become very 
 cold. Serve on lettuce leaves with ravigote sauce. 
 
 Mine eyes smell onions, I shall weep anon. 
 
 — All's Well That Ends Well. 
 
 [56] 
 
Orange Salad 
 
 Put a layer of crisp lettuce leaves in the bottom of 
 a salad dish, and fill with alternate layers of sliced 
 oranges and chopped nut meats. Pour over fruit 
 dressing and set on ice until ready to serve. 
 Sprinkle with grated cocoanut. 
 
 Orange and Banana Salad 
 
 Peel and slice six seedless oranges and four ba- 
 nanas, and arrange them in alternate layers in the 
 salad dish. Beat the yolks of five eggs for five 
 minutes, add one cupful of granulated sugar and 
 beat until thick, add a pinch of salt and the juice 
 of two lemons, and beat again. Pour over the 
 prepared fruit and set away on the ice, as it must 
 be very cold when served. 
 
 Orange and Onion Salad 
 
 Cover the platter with curly blanched lettuce 
 leaves. Put on it a layer of sliced Bermuda 
 onions cut thin, then a layer of sliced oranges. 
 Cover with French or fruit dressing, and decorate 
 with maraschino cherries. 
 
 Fat olives and pistachio's fragrant nut. 
 And the pine's tasteful apple. 
 
 — ^Anonymous. 
 
 [57] 
 
Othello Salad 
 
 Peel large tomatoes, remove the pulp, and set 
 on ice to cool. Take three-fifths Russian caviar, 
 one-fifth tomato pulp, and one-fifth chopped 
 onion, mix together, and fill in the tomato shells. 
 Serve on lettuce leaves, and place a large spoonful 
 of mayonnaise on each. 
 
 Oyster Salad 
 
 Remove the tough muscles from three cupfuls 
 of oysters, and parboil. Cut three grapefruit into 
 halves, remove the pulp, and drain. Cut oysters 
 up coarse, and mix with the pulp. Season with 
 half a cupful of chili sauce, four tablespoonfuls of 
 lemon juice, a tablespoonful of horseradish sauce, 
 half a teaspoonful of salt and a dash of tabasco. 
 Refill the grapefruit shells with mixture, sprinkle 
 over a few maraschino cherries chopped fine, and 
 garnish with water cress. Serve cold. 
 
 Oyster Plant Salad 
 
 Take cold boiled oyster plant, cut in strips, season 
 with salt and pepper, dip the ends in French dress- 
 ing to which has been added some chopped chives, 
 and garnish with aspic jelly. 
 
 He was a bold man who first ate an oyster. 
 
 — Swift. 
 
 [58] 
 
Pear Salad 
 
 Peel and core large ripe pears, lay half a pear on a 
 bed of lettuce on individual salad plates. Put ten 
 cherries and some cheese balls around the pear on 
 lettuce, and cover with French dressing. This is 
 not only delicious, but is a pretty combination 
 of colors. 
 
 Pecan Salad 
 
 Make a well seasoned lemon jelly, turn in indi- 
 vidual glasses to mould, and when set, put pecans 
 on in design. Turn out on lettuce leaves, and 
 cover with mayonnaise dressing. Garnish with 
 green peppers cut in fine shreds. 
 
 Pepper Salad 
 
 Peel large Spanish peppers, removing the seeds and 
 core. Fill with sardine or any other good fish 
 salad. Serve with mayonnaise dressing. 
 
 Live while you live, the epicure would say, 
 And seize the pleasure of the present day. 
 
 — Doddridge. 
 
 [59' 
 
Pimento Salad 
 
 Soak a box of white gelatine in half a cupful of 
 cold water for half an hour. To two cupfuls of 
 boiling water add a teaspoonful of salt, half a 
 cupful of sugar, and half a cupful of diluted vine- 
 gar. When the sugar is dissolved, pour this hot 
 liquid onto the gelatine. Stir until all the gelatine 
 has been taken up by the water. When this liquid 
 is cold, but not set, pour it over a can of cut 
 pimentos, and a small bottle of German onions, 
 which have been put into a large mold. Stir the 
 mixture occasionally to keep it from settling to 
 the bottom. 
 
 Pineapple Salad 
 
 Peel half a ripe pineapple and shred except the 
 core. Mix the shreds with an equal quantity of 
 chopped celery, and put on ice. Just before serv- 
 ing mix in enough mayonnaise sauce to moisten; 
 garnish with slices of lemon, and serve cold. 
 
 Pineapple and Celery 
 
 Two cupfuls of shredded pineapple, a cupful of 
 celery and a sweet red pepper or pimento cut into 
 dice. Mix with mayonnaise and cream, and serve 
 ice cold on lettuce or in apple cups made of apples 
 peeled and scooped out. Garnish with nuts. 
 
 Can one desire too much of a good thing? 
 
 — Cervantes. 
 
 [60] 
 
Pineapple Boat 
 
 Take a large pineapple, cut a square on one side so 
 the pulp can be removed, then cut a small slice off 
 the other side to make the pineapple steady on the 
 platter. Remove the pulp, shred it and mix it 
 with mayonnaise, put it in a china bowl and set 
 it on the ice for an hour. When ready to serve, 
 fill the pineapple with the mixture, place on a 
 plate, and serve. The leaves should be left on the 
 end of the pineapple. Strawberries, cherries, and 
 blanched almonds may be added if preferred. 
 
 Pineapple and Grapefruit Salad 
 
 Seed and peel two grapefruit, remove all the inner 
 skin, and cut the pulp into small pieces. Shred a 
 fresh pineapple, mix with half a cupful of English 
 walnuts and the grapefruit. Place all in a bowl, 
 and pour over French dressing. Garnish with 
 parsley. 
 
 Pineapple and Tomato Salad 
 
 Serve on ice-cold plates without decorations, a 
 large slice of fresh pineapple, that is covered in the 
 center but not at the edges with three or four 
 slices of tomato marinated in French dressing, and 
 sprinkled with chives minced fine, and chopped 
 green peppers. 
 
 Hunger is sharper than a sword. 
 
 — Beaumont and Fletcher. 
 
 [61] 
 
Poinsetta Salad 
 
 Peel small round tomatoes whole. Cut into sec- 
 tions from top to almost the bottom. Let fall 
 apart in the shape of a poinsetta. Place on lettuce 
 leaves, and in the center of flower, put a spoonful 
 of mayonnaise. 
 
 Potato Salad 
 
 Peel and slice thin while hot, twelve small boiled 
 potatoes. Fry half a pound of lean bacon and cut 
 in bits. When almost brown, put in half an onion 
 chopped fine, cook a moment, and pour over the 
 warm potatoes. Mix well by shaking and tossing, 
 and season with salt and pepper. Make a mixture 
 of two parts of mayonnaise with one part of vinegar 
 and pour over the potatoes. Sprinkle with chopped 
 parsley, and serve as it is, but never serve cold. 
 
 Potato and Onion Salad 
 
 Cut two quarts of cold boiled potatoes into dice, 
 add a large Spanish onion, a head of celery, and 
 four hard boiled eggs. Season with salt, pepper, 
 and a little cayenne. Mix thoroughly with French 
 dressing to which has been added a teaspoonful 
 of mustard and a few capers. 
 
 Let the sky rain potatoes. 
 
 — The Merry Wives of Windsor. 
 
 [62] 
 
Potato and Cress Salad 
 
 Take a bunch of water cress, wash carefully, and 
 lay it around platter. Dice six cold baked potatoes, 
 and mix thoroughly with French dressing to which 
 has been added a tablespoonful of onion juice. 
 Heap the potatoes in center of water cress, and 
 garnish with parsley and slices of hard boiled eggs. 
 
 Potato and Cucumber Salad 
 
 Cut a cucumber into small dice, add an equal 
 quantity of cooked potatoes cut in small dice, an 
 equal quantity of celery sliced thin, half the 
 amount of English walnut meats broken small, a 
 third of the quantity of green pepper which has 
 been put through meat-chopper and squeezed dry. 
 Mix with mayonnaise and arrange for individual 
 service as follows: 
 
 A leaf of lettuce, a slice of tomato, a spoonful of 
 salad, another slice of tomato, garnish of mayon- 
 naise and fine cut chives. 
 
 Potato Salad with Peppers and 
 Cheese 
 
 Arrange cold boiled potatoes which have been 
 sliced thin in a flat dish. Over them place a layer 
 of shredded sweet peppers and another layer of 
 olives. Serve with French dressing. 
 
 Read these instructive leaves. 
 
 — Pope. 
 
 [63] 
 
Potato and Egg Salad 
 
 Cut five cold baked potatoes into dice, slice four 
 hard boiled eggs, and pour over the juice of one 
 lemon. Arrange in a bowl and cover with cream 
 dressing. Serve on lettuce leaves. 
 
 Prune and Nut Salad 
 
 Cook prunes until tender, remove the stone, and 
 cut the fruit into eighths lengthwise. Arrange on 
 lettuce with a mound of cream dressing in the 
 center. Sprinkle chopped pecan meat over all, or 
 break the prune stones and chop the kernels. 
 
 Radish Salad 
 
 Take round red and white radishes, cut them in 
 halves and arrange alternately, skin side up, on a 
 bed of shredded lettuce. Sprinkle with French 
 dressing, and garnish with sliced stuffed olives. 
 
 Radish and Onion Salad 
 
 Slice two bunches of radishes, and shred a Span- 
 ish onion, mixing them well together. Arrange 
 a head of lettuce around the salad bowl, heap 
 the radishes and onion in the center, and pour 
 over ripe olive dressing. Garnish with strips of 
 red peppers. 
 
 My soul tasted that heavenly food which gives 
 new appetite. 
 
 — Dante. 
 
 [64] 
 
Raisin Salad 
 
 Wash and soak a box of seeded raisins over- 
 night. Garnish the platter with a head of lettuce, 
 heap the raisins in the center, and cover with 
 whipped cream. Place a raisin on top. 
 
 Ribbon Salad 
 
 One cup of cold cooked string beans, one cup of 
 peas, one cup of celery cut in small pieces. Dress 
 the beans and peas with a plain French dressing, 
 and the celery with a gold mayonnaise. Arrange 
 a bed of shredded lettuce on a chop plate. On that 
 place the beans, celery, and peas in alternate lay- 
 ers. Have the center layer of celery. Serve very 
 cold after garnishing with radish roses. 
 
 Romaine Salad 
 
 Take broad, shredded romaine lettuce leaves, and 
 sprinkle with French dressing to which has been 
 added a suspicion of garlic. 
 
 Salmon Salad 
 
 Pick the salmon to pieces, chop celery fine, and add 
 about twice the amount you have of fish. Mix well 
 with boiled dressing, and serve on lettuce or cress. 
 
 0, dainty and delicious! Food for the gods. 
 
 — Croffutt. 
 
 [65] 
 
Salmon Salad Jellied 
 
 Take a pint of canned salmon, drain, and remove 
 the skin and bones. Mince fine, add a table- 
 spoonful of lemon juice, a dash of red pepper, a 
 teaspoonful of minced parsley, and salt to taste. 
 Mix together and bind with any prepared salad 
 dressing, and a tablespoonful of powdered gelatine 
 dissolved in a quarter of a cupful of water. Fill 
 small moulds and set them on the ice to chill 
 quickly. Turn out on crisp lettuce leaves. Gar- 
 nish with sliced olives, and serve with cucumber 
 sauce or mayonnaise. 
 
 Sardines in Jelly 
 
 Pour a layer of aspic about a quarter of an inch 
 thick in the bottom of a mould with a closed center, 
 so that it will form a border when stiff. When 
 hard, arrange on it a layer of sardines which have 
 been skinned. Sprinkle over some finely cut cress 
 and chopped hard boiled egg. Pour over more jelly, 
 which is cold but not congealed, and let it harden. 
 Add another layer of sardines and fill the mould 
 with jelly. Stand aside to harden. Fill in the 
 center with celery mixed thoroughly with mayon- 
 naise dressing. Garnish with water cress. 
 
 The discovery of a new dish does more for the 
 happiness of man than the discovery of a new 
 planet. 
 
 — Brillat-Savarin. 
 
 [66] 
 
Sardine Salad 
 
 Make a dressing from the oil in a box of sardines, 
 and as much lemon juice, with salt, paprika, and 
 black pepper. Mix the sardines with an equal 
 quantity of Bermuda onion, sliced and quartered, 
 stirring thoroughly with the dressing. This is an 
 excellent appetizer. 
 
 Scrambled Egg Salad 
 
 Select evenly sized tomatoes, cut in halves, scoop 
 out the pulp, and fill the hollows with scrambled 
 eggs well seasoned.* When cold, spread enough 
 mayonnaise on each to cover the egg, and put a 
 thick layer of aspic on top. Arrange neatly in a 
 circle on a cold dish, and garnish with beets and 
 gherkins cut in fancy shapes. Fill the center with 
 lettuce and sliced tomatoes, all cut in fine strips, 
 and season with pepper, salt, oil, and vinegar. 
 Serve very cold. 
 
 Scottish Salad 
 
 Cover a platter with lettuce leaves. Arrange a 
 circle of sliced hard boiled eggs around the edge, 
 the slices overlapping each other. Heap in the 
 center two parts of chopped celery to one part of 
 flakes of salmon, which has been thoroughly mixed 
 with oil, vinegar, and salt. Pour mayonnaise 
 dressing over all, and garnish with stuffed olives 
 and capers. 
 
 Where's the man that can live without dining? 
 — Owen Meredith. 
 
 [67] 
 
Shad Roe Salad 
 
 Steep the shad roe in boiling salt water. Take it 
 out without breaking, sprinkle it with a mixture of 
 vinegar and Worcestershire sauce, and put aside to 
 cool. When ready to serve, insert a clove of garlic 
 in a two-inch square of bread, and put it in the 
 center of the dish. Cover with a bed of lettuce 
 leaves, and arrange in the center the shad roe 
 cut into slices half an inch thick. Cover with 
 mayonnaise into which some whipped cream has 
 been stirred. 
 
 Sheldon Salad 
 
 Cut a pineapple into small squares, seed four 
 oranges and cut them fine, seed half a pound 
 Malaga grapes and cut them and half a pound 
 candied cherries into halves, slice two bananas 
 thin. Serve on lettuce leaves and pour over the 
 following sauce: The juice of the pineapple, a 
 cupful of sugar, a tablespoonful of cornstarch, 
 a cupful of walnuts cut fine, and half a cupful of 
 water. Mix the cornstarch with a little water, add 
 the pineapple juice, the sugar, and the rest of 
 water. Boil until thick, and after it is cold, add 
 the nuts. This may be frozen if desired. 
 
 'T would tempt the dying anchorite to eat. 
 
 — ^Sydney Smith. 
 
 [68] 
 
Sherry Salad 
 
 Chop half a Bermuda onion very fine and add 
 twice as much chopped parsley. Chop four small 
 red peppers and eight green peppers. Mix half a 
 cupful of olive oil, five tablespoonfuls of vinegar, 
 half a teaspoonful of powdered sugar, and one 
 teaspoonful of salt into a dressing, and mix well 
 with the onion and peppers. Put in a covered 
 glass jar and let it stand for an hour in a cool place. 
 Serve on tender lettuce leaves. 
 
 Shrimp Salad 
 
 Season the canned or cooked shrimps with lemon 
 juice, salt, and pepper, and mix with mayonnaise 
 dressing. Serve on lettuce leaves, and garnish 
 with stoned olives, capers, and hard boiled eggs. 
 
 South Shore Country Club Salad 
 
 Rub the salad dish with garlic and line with a bed 
 of romaine lettuce. Fill in the center with equal 
 parts of cantaloupe and watermelon balls cut out 
 with a Parisienne spoon. Pour over French 
 dressing made with fruit juices, or maraschino 
 dressing. 
 
 A dish fit for the gods. 
 
 — ^Julius Caesar. 
 
 [69] 
 
Southern Salad 
 
 Take two bunches of leaf lettuce, lay them in water 
 about an hour, and shred. Three slices of bacon, 
 browned to a crisp, half a cup of vinegar, half a 
 cupful of water, and half an onion chopped fine; 
 let come to a boil, and throw in the bacon; mix 
 in two hard boiled eggs chopped fine. Pour over 
 the lettuce. 
 
 Spanish Salad 
 
 Mix together a can of French peas', a can of mush- 
 rooms, an alligator pear cut in dice, a stalk of 
 celery cut in inch lengths, and two small onions 
 sliced thin. Cover and stir well with boiled 
 dressing and serve on leaf lettuce. 
 
 Spinach Salad 
 
 Take half a peck of fresh, crisp spinach, wash it 
 thoroughly in several waters, put in steamer, and 
 steam for about ten minutes, turn into a colander, 
 and drain. Chop fine, season with salt, pepper, 
 and two tablespoonf uls of melted butter. Mix well 
 and press into small moulds or cups. When cold, 
 place each form on a lettuce leaf, and put a spoon- 
 ful of mayonnaise dressing on top. 
 
 Here is everything advantageous to life. 
 
 — The Tempest. 
 
 [70] 
 
Strawberry Salad 
 
 Choose the heart leaves of head lettuce, heap a 
 few strawberries on each, and dust them lightly 
 with powdered sugar ; lay a teaspoonf ul of mayon- 
 naise on each portion and serve cut lemons with 
 it; delicious for lunch. 
 
 String Beans in Peppers 
 
 Boil the beans until tender. Mix in a few silver 
 onions and add French dressing. Remove the 
 tops from the peppers and scrape out the insides. 
 Fill with the beans. Place a cheese ball on top 
 of each and serve on a curly lettuce leaf. 
 
 Stuffed Beet Salad 
 
 Boil fresh beets of uniform size until tender. 
 Take off skin while hot, cut off tops and scoop 
 out the inside, taking care not to break the walls. 
 Cut pieces off the bottom so they will stand, and 
 when cold fill them with either chopped celery 
 and mayonnaise, or asparagus tips and French 
 dressing. Or, they may be filled with potato salad. 
 
 My teeth are on edge till I do eat. 
 
 — Cartwright : The Ordinary. 
 
 [71] 
 
Summer Salad 
 
 Line the salad bowl with crisp white lettuce leaves. 
 Take slices of orange, and arrange around the 
 side of the dish to come up even, forming con- 
 trast with the lettuce. Fill the center with sliced 
 bananas cut round, and strawberries. Cover with 
 whipped cream and place red cherries on top. 
 
 Sunday Night Salad 
 
 Calf's brains, plainly boiled in salt and water, 
 chilled on ice, cut in small dice, and served on a bed 
 of tender lettuce with mayonnaise, make a deli- 
 cious hot weather dish for Sunday night. 
 
 Sweetbread Salad 
 
 Take cold slices of cooked sweetbread which have 
 been dipped in flour, and fried. Shred a head of 
 lettuce, and place it in the center of the dish. 
 Cover with cream dressing, dip sweetbreads in 
 mayonnaise, and heap them in the center. Garnish 
 with sliced radishes and chopped beets. 
 
 . / have often gathered wholesome herbs, which I 
 boiled, or ate as salads with my bread. 
 
 — ^SWIFT. 
 
 [72] 
 
Sweetbread and Almond Salad 
 
 Parboil the sweetbreads as directed in "Sweetbread 
 Salad." Take them apart and stand them aside 
 to cool. Blanch twenty-four almonds and put 
 them in the oven until they are thoroughly dry, 
 then chop rather fine. When ready to serve the 
 salad cover a dish with crisp lettuce leaves, mix 
 the almonds with the sweetbreads, add a half 
 teaspoonful of salt, a dash of paprika, sprinkle 
 over a tablespoonful of Worcestershire sauce, and 
 mix thoroughly. Now mix with them a good 
 stiff mayonnaise dressing, arrange on the lettuce 
 leaves and serve at once. 
 
 Sweet Pepper and Roquefort 
 Cheese Salad 
 
 Arrange lettuce leaves on salad plate. Cut the 
 top from a green pepper and with scissors cut a 
 thin cross-section of pepper. Arrange on lettuce 
 leaves with a small mound of riced Roquefort 
 cheese inside the ring. Serve with French dress- 
 ing, 
 
 Swiss Chicken Salad 
 
 To the finely cut meat of one chicken cooked, 
 add one cucumber chopped, one teacup of English 
 walnuts chopped, one can of French peas, and two 
 heads of celery cut small. Mayonnaise dressing. 
 
 Change is the sauce that sharpens the appetite. 
 — Anonymous. 
 
 [73] 
 
Symphony Salad 
 
 Soak a pair of calf's sweetbreads in cold salted 
 water, and drop them into boiling salted water. 
 Add a teaspoonful of vinegar, and boil them for 
 twenty-five minutes. Drop them again into cold 
 water to harden. When cold remove the mem- 
 brane, and cut into small pieces. Peel and slice 
 two or three cucumbers into very thin slices, and 
 stand in salt water for an hour. Drain and mix 
 with the sweetbreads. Just before serving mix 
 with mayonnaise dressing, and garnish with white 
 celery tops and olives. Half a pint of mushrooms 
 and celery added are quite an improvement. 
 
 Tango Salad 
 
 Peel and chop four oranges, and four apples; add 
 four tablespoonfuls of grated cocoanut, and half 
 a cupful of chopped walnut meats. Mix all with 
 mayonnaise dressing, and serve on orange half 
 shells, set on nasturtium leaves and blossoms. 
 
 Tomato Salad 
 
 It is a mistake, so epicures tell us, to use vinegar 
 and oil on raw tomatoes, and any one dispensing 
 with it for a time will confirm that opinion. The 
 natural acid is so fine in its flavor that once fully 
 appreciated vinegar acid becomes a crudity. 
 Serve, either sliced or whole, after peeling and 
 chilling them, with salt and pepper only. Black 
 pepper greatly enhances the taste of the tomatoes^ 
 
 To search the secrets of a salad. 
 
 — Anonymous. 
 
 [74] 
 
Tomato Jelly Salad 
 
 Soften the contents of a box of gelatine in cold 
 water. Cook a can of tomatoes, three stalks of 
 celery, a small cupful of cold water, a small onion, 
 a small bay leaf, three cloves, salt and paprika 
 to taste, for about a half an hour, and pass through 
 sieve to take out the seeds. Add the gelatine 
 and stir until dissolved, pour into individual 
 moulds, and put into a cool place to form. Serve 
 with crisp lettuce leaves, and pour mayonnaise over 
 the whole. The jelly may be cut and used as a 
 garnish for salads and cold meats. Add a quarter 
 of a teaspoonful of baking soda while the ingredi- 
 ents are boiling. 
 
 Tomato and Cauliflower Salad 
 
 Cut small ripe, or whole canned tomatoes into 
 quarters, and arrange them on lettuce leaves, with 
 a floweret of cold cooked cauliflower, which has 
 been soaked for an hour in French dressing, 
 between the quarters. Serve with mayonnaise or 
 cream dressing, sprinkled with finely chopped 
 sweet red peppers. 
 
 Serenely full, the epicure would say. 
 Fate cannot harm me — I have dined to-day. 
 — Sydney Smith. 
 
 [75] 
 
Tomato and Celery Salad 
 
 Peel as many solid tomatoes as are needed — one to 
 each person; cut off the stems, and remove the 
 seeds. Chop fine one stalk of celery, and one green 
 sweet pepper. Mix thoroughly with French dress- 
 ing, and put in the tomatoes. Arrange them on 
 little nests of lettuce leaves and pour mayonnaise 
 dressing over each. Serve cold. 
 
 Tomato and Cheese Salad 
 
 Arrange the tomatoes peeled and sliced in a salad 
 bowl in layers, with a liberal quantity of Parmesan 
 cheese over each layer. Make a dressing allowing, 
 for two tomatoes, one tablespoonful of oil, two 
 of Rhine wine, and a saltspoonful of salt and pep- 
 per. Mix and serve cold, sprinkling a little grated 
 cheese over the top. 
 
 Tomato and Corn Salad 
 
 Tomatoes stuffed with green corn are a summer 
 food par excellence. They make a truly delectable 
 salad, which, with heated crackers and cream 
 cheese, makes a salad course at luncheon or dinner. 
 Pare and cut out the hearts. Set on ice until they 
 are chilled. Fill with green corn boiled on the cob, 
 then cut off and allowed to get perfectly cold. In 
 serving, cover with simple French dressing, or 
 mayonnaise, if preferred. 
 
 A morsel for a monarch. 
 
 — ^Anthony and Cleopatra. 
 
 [76] 
 
Tomato and Cucumber Aspic 
 Salad 
 
 Make a pint of tomato aspic by simmering a can 
 of tomatoes or six fresh ones with half an onion, 
 a sprig of parsley and two cloves, half a teaspoonful 
 of salt, a spoonful of paprika, and a teaspoonful 
 of tarragon vinegar. Put through a sieve, add a 
 tablespoonful of gelatine dissolved in cold water 
 and strain again. Put this where it will keep 
 warm. Peel two fresh cucumbers and cut into 
 the thinnest possible cross slices. Take a flat- 
 bottomed mould, lay the cucumbers on the bottom 
 in even circles and add enough aspic to set it. 
 As soon as it is firm put a row of sliced cucumbers 
 all around the side of the mould and fill with the 
 aspic. Turn out on water cress and surround with 
 spoonfuls of stiff mayonnaise made with tarragon 
 vinegar. 
 
 Tomato and Grapefruit Salad 
 
 Cut three grapefruit into halves, and remove the 
 pulp, taking out the tough inner skin. Peel toma- 
 toes, chop them fine, and mix with the grapefruit. 
 Place in the hollow halves of the grapefruit, and 
 put a large spoonful of mayonnaise dressing on 
 top of each. Garnish with sprays of cress. 
 
 If we will plant nettles or sow lettuce. 
 
 — Othello. 
 
 [77] 
 
Tomato and Lettuce Salad 
 
 Peel one large tomato for each person, and lay it on 
 a bed of lettuce, placing a spoonful of mayonnaise 
 or French dressing on top of each. Serve cold. 
 This is a truly delicious dish and will be good 
 every day during the tomato season. 
 
 Tomato Surprise 
 
 Cut the tomatoes in half but do liot peel. Scoop 
 out the inside, fill with small dice of cooked celery, 
 dry, cold and well salted, mixed with mayonnaise. 
 Make tips smooth and spread on a coat of mayon- 
 naise. On top lay two anchovies crossed and 
 serve on lettuce. Chopped cucumbers may be 
 used instead of celery. 
 
 Tongue Salad 
 
 Boil, skin, trim and slice one tongue, cut in dice, 
 add the whites of six hard boiled eggs and three 
 stalks of celery cut into cubes. Mix thoroughly 
 with cream dressing, and serve at once. 
 
 Sorrow of the saddest sort is subdued before 
 the anguish of appetite. 
 
 DORAN. 
 
 [78] 
 
Transparent Salad 
 
 Soak half a box gelatine in cold water for an hour, 
 add one pint of boiling water, one-half cupful 
 of sugar, and the juice of three lemons. Stir until 
 the sugar is dissolved. Pour into individual 
 moulds and set on ice to cool. Arrange two heads 
 of lettuce on the platter in the form of nests. Peel 
 and slice two bananas, peel and remove all the 
 inner skin from one grapefruit, and break the 
 sections into pieces two inches long. When the 
 jelly begins to harden, mix the fruit into it care- 
 fully. Place the jelly back on the ice to become 
 very hard. Put one mould in each of the lettuce 
 nests, and cover with mayonnaise dressing. Serve 
 immediately. 
 
 Tremont Salad 
 
 Boil a cauliflower whole until nearly done, let it 
 get quite cold. Separate the branches and lay 
 them neatly around a center of jellied tomato. 
 This is made by cooking, seasoning, and straining 
 a quart can of tomatoes, adding a quarter of a box 
 of gelatine soaked in cold water and moulding in 
 a bowl. When well hardened, place on a circle 
 of lettuce leaves, surrounded with branches of 
 cauliflower. Serve with a dessertspoonful of may- 
 onnaise topping each portion. A row of asparagus 
 buds walling the tomato jelly instead of the 
 cauliflower is sometimes preferred. 
 
 "Let's to supper come, and drown consider- 
 ation." 
 
 [79] 
 
Tuna Fish Salad 
 
 Soak a tablespoonful of gelatine in cold water five 
 minutes, and add to hot boiled salad dressing. 
 Add tuna fish, which has been shredded, or flaked 
 hahbut, half a cupful of celery, half a green pepper 
 chopped, half a teaspoonful of salt, a dash of 
 paprika, and a pinch of cayenne. Put into 
 individual moulds. When thoroughly set, turn 
 onto individual salad plates on a leaf of curly 
 lettuce. Garnish with celery tips, water cress, 
 and fancy pieces cut from green peppers. 
 
 Turnips in Jelly 
 
 Cut four turnips into tiny dice, throw them into 
 boiling unsalted water and cook until transparent. 
 Drain carefully. Cover half a box of gelatine 
 with cold water to soak for half an hour. Add 
 the juice of two lemons, a teaspoonful of salt, a 
 dash of pepper, a tablespoonful of tarragon vinegar, 
 and a tablespoonful of tomato catsup. Put in 
 two cupfuls of boiling water. Rub the bottom of 
 a bowl with a clove of garlic, stir the mixture and 
 strain through a fine sieve into the bowl. Line 
 the bottoms of fancy moulds with this jelly. 
 When hard, sprinkle with chopped trufile, fill in 
 the blocks of turnip, cover with the jelly, which 
 must not be too much set, and stand aside on 
 the ice. When ready to serve, turn on rounds of 
 cold boiled tongue, and serve with French dressing. 
 
 The fish zvas taken but this night. 
 
 — Beaumont and Fletcher. 
 
 [80] 
 
Veal Salad 
 
 Chop two pounds of cold boiled veal and two 
 bunches of celery into small pieces, and sprinkle 
 with salt and pepper. Shred a Spanish onion, 
 and mix with -the meat and celery. Lay on a plat- 
 ter garnished with a head of lettuce, and cover 
 with mayonnaise dressing. 
 
 Vegetable Salad 
 
 Rub the salad bowl with garlic, and line with 
 water cress. Take fine strips of vegetable of vari- 
 ous colors, cooked and cold, with peas and string 
 beans, carrots, beets, and tomatoes. Pour over 
 it French or chiffonade dressing. 
 
 Vegetable Salad in Jelly 
 
 Cut into dice two and a half cupfuls of cold cooked 
 vegetables. Put into moulds and pour over each 
 the following preparation: Cook until boiling a 
 cupful of water and a quarter of a cupful of sugar. 
 Add a quarter of a box of gelatine soaked in half 
 a cupful of water. When moulds are cold and 
 firm serve on lettuce leaves with a spoonful of 
 green mayonnaise on each. 
 
 Venison Salad 
 
 Chop a pound of cold, cooked venison, and mix 
 with two glasses of Bar-le-Duc jelly. Wash two 
 bunches of water cress and lay it around the 
 platter. Place the meat and jelly in the center, 
 and pour over the French dressing. 
 
 It was a pity of him to kill so capital a calf. 
 
 — Hamlet. 
 
 [81] 
 
Virginia Ham Salad 
 
 Slice a pound of cobkecj Virginia ham very thin and 
 lay it on a platter garnished with one head of let- 
 tuce. Separate the yolks from the whites of four 
 hard-boiled eggs. Chop the whites very fine, and 
 put the yolks through a potato ricer. First lay the 
 whites and then the yolks on the ham, and pour 
 over French dressing. 
 
 Waldorf Salad 
 
 Take two cupfuls of celery cut fine, a dozen wal- 
 nut meats, the grated rind of an orange, and a 
 cupful of apple cut in dice. Mix with mayonnaise 
 or boiled salad dressing. Pile on lettuce leaves 
 or fill in orange or apple cups. 
 
 Water Cress Salad 
 
 Arrange the cress in the serving dish, and garnish 
 with sliced hard boiled eggs and shredded ancho- 
 vies. Water cress is also good when served plain 
 with French dressing or bacon fat sauce. 
 
 White Aspic 
 
 Cover a quarter of a box of gelatine with a quarter 
 of a cupful of cold water, soak half an hour, put 
 in a saucepan a tablespoonful of butter and one of 
 flour, mix, and add half a pint of milk. Stir until 
 boiling, and add half a teaspoonful of salt, and a 
 dash of white pepper, a teaspoonful of onion juice, 
 and the gelatine, then strain. This is used chiefly 
 as a garnish for meat salads. 
 
 A privilege high is to have dinner with you. 
 
 — Lewis Carroll. 
 
 [82] 
 
White Fruit Salad 
 
 Mix together a can of diced pineapple, a can of 
 white cherries, stoned, three bunches of the white 
 part of celery, half a cupful of English walnut 
 meats, two white radishes peeled and diced, and 
 two cupfuls of white grapes, halved and seeded. 
 Serve on a bed of white lettuce leaves, with mayon- 
 naise made white with whipped cream. 
 
 Wolcott Hotel Salad 
 
 Peel and slice four oranges, four blood oranges, and 
 a head of romaine lettuce; lay the leaves length- 
 wise on a platter, and arrange the slices of oranges 
 along the lettuce alternating the colors. Pour over 
 French dressing. 
 
 Yellow Tomato Salad 
 
 Peel and slice yellow tomatoes, lay them on lettuce 
 leaves, and pour over French dressing. 
 
 Zebra Salad 
 
 Seed two green peppers, boil two or three minutes, 
 then cut in shreds. Shred the dark and light leaves 
 of a head of lettuce or endive separately ; cut three 
 tomatoes in shreds, remove the peel and skin from 
 one large grapefruit. Arrange each article sepa- 
 rately upon the serving plate, having a circle of 
 light and then dark green material around the 
 edge, and pour over French dressing. 
 
 After dinner is after dinner. 
 
 — Jonathan Swift. 
 
 [83] - 
 
Dressing and Sauces 
 
Dressings and Sauces 
 
 Bacon Sauce 
 
 Fry thin slices of smoked bacon or ham fat, and, 
 after straining, add a third as much vinegar as 
 you have bacon oil. This is greatly relished on 
 green salads by many people, and is often avail- 
 able in camp or other places where olive oil is not 
 to be had. 
 
 Bacon Fat Sauce 
 
 Heat five tablespoonfuls of strained bacon or ham 
 fat in a saucepan. Add an eighth of a teaspoonful 
 of paprika and a third of a cupful of vinegar diluted 
 with half a cupful of boiling water, stirring con- 
 stantly. When the sauce begins to boil, remove 
 to the side of range and beat in yolks of two eggs 
 and a tablespoonful of sugar. Add more salt if 
 necessary. Do not allow the sauce to boil after 
 the eggs are added. Chill thoroughly and serve 
 with spinach or dandelion, endive or lettuce. 
 
 Banana Dressing 
 
 Mix the juice of two lemons with half a cupful of 
 sugar. Mash two bananas and work into the pulp 
 a tablespoonful of olive oil. Stir all together. 
 
 [87] 
 
Bellevue Sauce 
 
 To a cupful of mayonnaise, add a cupful of whipped 
 cream, two tablespoonfuls of chili sauce, one of 
 Bengal chutney, two tablespoonfuls of chopped 
 green peppers, and a tablespoonful of chopped 
 walnut meats. Serve on any green salad. 
 
 Boiled Dressing 
 
 Use half a cupful of sugar, a tablespoonful of 
 butter, a tablespoonful of mustard, half a cupful 
 of vinegar, half a cupful of cream or rich milk, 
 three eggs well beaten, and a pinch of salt. Boil 
 until thick, then put into bottles. This will keep 
 indefinitely. 
 
 Bummer's Custard 
 
 Take half a pound of Roquefort cheese, divide into 
 three equal parts. Rub up one-third with olive 
 oil, one-third with Worcestershire sauce, and one- 
 third with cognac. Mix all together until it is of 
 the consistency of custard, and add a dash of 
 cayenne. This is delicious served on hot toast or 
 crackers. 
 
 Cream Dressing 
 
 Beat the yolks of two eggs and work smooth with 
 a tablespoonful of sugar, a teaspoonful of 
 mustard, eight tablespoonfuls of olive oil, three 
 tablespoonfuls of vinegar, a teaspoonful of salt, 
 a dash of cayenne, and a cupful of well whipped 
 sweet cream. 
 
 [88] 
 
Chiffonade Dressing 
 
 Add to French dressing a boiled beet, a hard 
 boiled egg, a few chives chopped fine, and a little 
 chopped red and green peppers. 
 
 Chive Dressing 
 
 Make a plain mayonnaise dressing, and mix fine 
 chopped chives well with it. 
 
 Club Dressing 
 
 Mix together a teaspoonful each of salt, sugar and 
 mustard, and a quarter of a teaspoonful of white 
 pepper. Add the well-beaten yolks of two eggs, 
 and stir until thoroughly mixed and smooth. 
 Melt two tablespoonfuls of butter in half a cupful 
 of hot vinegar, and add it slowly to the eggs. 
 Stir in gradually a cupful of scalded milk. Cook 
 in double boiler until thickened but do not boil. 
 When slightly cooled, whip in the whites of two 
 eggs beaten stiff. Thin with a little cream, either 
 sweet or sour, when ready to use. 
 
 Delmonico Dressing 
 
 Mix half a tablespoonful of mustard, three-fourths 
 of a tablespoonful of sugar, a well-beaten egg, 
 two and a half tablespoonfuls of melted butter, 
 three-fourths of a cupful of cream, a quarter of a 
 cupful of vinegar. Cook over hot water, stirring 
 constantly. Strain and cool. 
 
 [89; 
 
Epicures' Delight Sauce 
 
 Rub bowl with a clove of garlic. Mix a teaspoon- 
 ful of salt, half a teaspoonful of black pepper, 
 a quarter of a teaspoonful of paprika, and a 
 tablespoonful of tomato catsup. Add seven table- 
 spoonfuls of oil gradually, and two teaspoonfuls 
 of vinegar. 
 
 French Dressing 
 
 Put seven tablespoonfuls of olive oil in a bowl, add 
 three tablespoonfuls of sharp white wine vinegar, 
 half a teaspoonful of salt, and a little cayenne. 
 Work smooth with beater. 
 
 Fruit Dressing 
 
 Mix five tablespoonfuls of sugar with the juice of 
 two lemons and stir constantly until the sugar is 
 dissolved. Then add three tablespoonfuls of 
 imported sherry wine. Set on ice to cool before 
 using. 
 
 Garlic Dressing 
 
 Slice and cut a clove of garlic and rub it up to a 
 paste, and mix well with four tablespoonfuls of 
 olive oil, and one of tarragon vinegar, a pinch 
 of cayenne pepper, and a teaspoonful of salt. 
 This is especially good on asparagus, celery, or 
 string bean salad. 
 
 [90] 
 
Hollandaise Sauce 
 
 Mix a tablespoonful of flour and a teaspoonful 
 of butter over the fire until smooth; add gradually 
 a pint of boiling water until the whole is the con- 
 sistency of cream. Boil for two or three minutes 
 and season with a saltspoonful of salt, half a 
 teaspoonful of mustard, and a quarter of a spoonful 
 of pepper. Take from the fire and add the yolks of 
 two eggs well beaten, mixing until smooth. Add 
 slowly three tablespoonfuls of oil and a table- 
 spoonful of vinegar. 
 
 If lemon juice is used instead of vinegar, the sauce 
 is more delicate. 
 
 Maraschino Dressing 
 
 Mix together four tablespoonfuls of sugar and a 
 pinch of ground cloves; add two tablespoonfuls of 
 imported sherry wine and mix well. Lastly add 
 two tablespoonfuls of maraschino, and chill before 
 using. 
 
 [91] 
 
Mayonnaise Dressing 
 
 This is considered the finest dressing for salads. 
 Work one-quarter teaspoonful of cayenne pepper 
 and one-half teaspoonful of salt into two fresh, raw 
 yolks of eggs with a wooden spoon in a cold basin; 
 set on ice if possible. When creamy add ten or 
 twelve drops of the best olive oil and a drop or two 
 of sharp vinegar or lemon juice; work smooth 
 again, always moving the spoon evenly and in the 
 same direction. Add the same quantity of oil and 
 vinegar and repeat this until a pint of oil has been 
 used up. The proper proportion is about a tea- 
 spoonful of vinegar to eight tablespoonfuls of oil. 
 It requires patience to make this sauce a success. 
 Mayonnaise may be made white by adding, just 
 before serving, a tablespoonful of cream whipped 
 stiff. A delicate green color may be obtained by 
 pounding a little spinach, water cress or parsley 
 in mortar with a little lemon juice and adding it 
 to the mayonnaise. It is then called Ravigote 
 sauce. 
 
 Mayonnaise Boiled 
 
 Boil in small glazed saucepan half a cupful of vine- 
 gar with butter the size of a walnut, a teaspoonful 
 of mustard, a little sugar, and pepper and salt to 
 taste. Take off the fire, and stir in the yolks of 
 three eggs. Pour back into the saucepan and 
 return to fire. Stir until thick. Set to cool. 
 When cold, beat the whites of eggs lightly and 
 whisk them into the mayonnaise. If too thick 
 thin with good cream. The juice of a lemon is 
 stirred in if the mayonnaise is to be used for 
 chicken or lobster salad. 
 
 [92] 
 
Onion Dressing 
 
 Into a French dressing grate a good sized onion, 
 and a teaspoonful of horseradish. Strain and use. 
 
 Pineapple Sauce 
 
 The juice of one can of pineapple, one cupful of 
 sugar, one tablespoonful of cornstarch, one cupful 
 of walnuts cut fine, and one and a half cupfuls of 
 water. Mix the cornstarch with a little of the 
 water and add the pineapple juice, sugar, and the 
 remainder of the water. Boil until thick, and 
 after it is cold add one cupful of walnuts cut fine. 
 This is nice on any of the fruit salads. 
 
 Ravigote Sauce 
 
 Pound a little spinach, water cress, and parsley in 
 a mortar, with a little lemon juice and add to 
 mayonnaise sauce. This makes a delicate green 
 
 dressing. 
 
 Red Dressing 
 
 Mix salt and pepper, and add a teaspoonful of 
 onion juice. Peel a tomato, chop fine, draining 
 off most of the juice, and add to the rest of the 
 dressing a red pepper chopped fine, two table- 
 spoonfuls of vinegar, and pour in slowly four 
 tablespoonfuls of olive oil. Mix thoroughly and 
 set on ice before using. 
 
 [93] 
 
Ripe Olive Dressing 
 
 Mix a tablespoonful each of salt, pepper, mus- 
 tard, and onion juice. Add a tablespoonful of 
 vinegar, a tablespoonful of lemon juice, and four 
 tablespoonfuls of olive oil. Stone and slice fine a 
 cupful of ripe olives; mix them well with the rest 
 of the dressing, and set aside to become cold 
 before using. 
 
 Roquefort Dressing 
 
 Into four tablespoonfuls of oil work half a pound 
 of grated Roquefort cheese until thoroughly 
 smooth. Add a tablespoonful of tarragon vine- 
 gar, a teaspoonful salt, one of pepper, and a 
 teaspoonful of onion juice. 
 
 Russian Dressing 
 
 Use three parts of mayonnaise, and one part of 
 chili sauce. Add a sprinkling of chopped olives, 
 Bengal chutney to taste, celery salt, a dash of 
 tarragon vinegar, and a few chopped pimentos. 
 This dressing is delicious with quartered hearts of 
 lettuce, or with endive. 
 
 Sour Cream Dressing 
 
 Have a cupful of sour cream thoroughly chilled. 
 Beat for five minutes, adding while beating a 
 tablespoonful of powdered sugar, and a tablespoon- 
 ful of lemon juice. This is delicious on shredded 
 cabbage, or sliced cucumbers. 
 
 [94] 
 
Vinaigrette Sauce 
 
 Mix together a tablespoonful of vinegar, three of 
 oil, a teaspoonful each of chopped parsley, capers, 
 and scraped onion. Season with one saltspoonful 
 of salt and pepper, or a few drops of tabasco sauce. 
 
 Vinaigrette Sauce With Egg 
 
 Mash the yolk of a hard-boiled egg with three 
 tablespoonfuls of oil, two of vinegar, a fine chopped 
 shallot, a teaspoonful of chopped chives, a tea- 
 spoonful of salt, and half as much pepper. Cay- 
 enne pepper is preferred. 
 
 Thousand Island Dressing 
 
 Mix a cupful of mayonnaise, a cupful of whipped 
 cream, and a cupful of chili sauce to make the 
 foundation for this dressing. Add a tablespoonful 
 of chopped chives, a tablespoonful each of chopped 
 red and green peppers. 
 
 Thousand Island Dressing 
 Without Mayonnaise 
 
 To a cupful of boiled dressing, add a cupful of 
 whipped cream, two tablespoonfuls of chopped 
 pimentos, two tablespoonfuls of chopped green 
 peppers, and three tablespoonfuls of chili sauce. 
 
 [95: