(1914) One Hundred Salads

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BY MRS. LARNED

ONE HUNDRED SALADSONE HUNDRED COLD DESSERTS

Each, small Wmo, 50 cents net

Other volumes in preparation


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One Hundred Salads


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One Hundred Salads

By

Linda HullLarned

New YorkCharles Scribner's Sons

1914


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Copyright, 1914, by diaries Scrihncr's Sons

Published Febt-nary, 1914

THE NEU YOHK

LIBRARY

!.B.NtW ANDriLfUGN


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Salad Dressings


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Cooked DressingHeat 3 tbsps. vinegar with

teasp. each salt, mustard, sugar, and

}4 teasp. paprika; cream J cupbutter; beat 3 yolks until thick, add

slowly the hot vinegar, and cookslowly, add the butter and 1 beaten

egg white. Beat until cold and placeon ice in covered glass jar. Servewith vegetables. When ready to

serve, J4 CUP whipped cream may beadded.


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FrenchDressing

Rub a cold bowl with a cut clove ofgarlic, or put y of a small onion in thebowl, in centre of bowl put 1 J^ teasps.salt in a mound, cover it with black

pepper, then with paprika or cayenne,add 6 tbsps. oil and 2 of tarragon vine-

gar, with a piece of ice size of an egg,and with a fork stir the dressing untilit is thick. Mustard or Worcestershire

sauce may be added to suit any par-ticular salad. A large quantity of thisdressing may be put in a glass jar, and,if closely covered and kept on ice, itwill keep a long time. Each time it is

used it should be shaken or stirredwell. If the dressing be used for fruit,use lemon juice or grape-fruit and

orange juice instead of vinegar.


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FrenchDressing

with Cheese

and Pimentoes

Add to French dressing 3 tbsps.Rochefort cheese, softened in 2 of

cream, and same of pimento pressedthrough a sieve, and serve on lettuce.For cabbage add 1 tbsp. each chillisauce and Bermuda onion. Garnishwith yolks and whites of hard-cooked

eggs. Mince the onion fine, wrap itin cheese-cloth and hold it under thecold-water faucet. Squeeze dry be-

fore using.


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FrenchDressing

Chiffonade

Add to French dressing 1 hard-cooked egg chopped, 1 teasp. chives,1 tbsp. each beets and red and greenpepper, all minced fine or cut in long,

thin strips, and serve with lettuce orany green salad.


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French Dressing with Chilli

Sauce

Add to French dressing, made with1 tbsp. less vinegar, 3 tbsps. chilli

sauce, 1 tbsp. minced chives, 1 teasp.

minced parsley, and J/ teasp. pa-prika; a little pimento puree may alsobe added. Use for fruit or vegetables.If Oscar sauce be used instead of thechilli sauce, this dressing is quite like

the specialty of a famous New Yorkrestaurant.


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French Dressing with

CreamWhen making French dressing omit

onion and add drop by drop, alter-nately with lemon juice or vinegar, 3

tbsps. thick cream, and use at onceon fruits or vegetables. It should bequite thick. A little whipped creammay also be added.

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French Dressing with Nuts

Add to French dressing 3 tbsps.of pecans, hazel nuts, or English wal-

nuts, chopped and pounded fine in amortar and softened with cream. Alittle pimento puree may also beadded. Serve on fresh pears or otherfruit.

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Mayonnaise DressingPut 1 yolk in a bowl, add 1 teasp.

of tarragon or plain vinegar, ^ teasp.salt, J4 teasp. paprika, and beat untilit begins to thicken, then add, drop

by drop, beating constantly, % cupof oil. When quite thick, add 1 tbsp.lemon juice, continue beating until allthe oil is used, then add 1 teasp. boil-

ing water, beat for a moment, turn

into a glass jar, cover with paraffinpaper, then with a close-fitting cover,and keep it in the refrigerator, butnot on ice. If it separates when mak-ing or afterward, put a fresh yolk in

a bowl, add a few drops of oil wr

hilebeating, then add the mayonnaise, alittle at a time, when all will be thick.This makes 1 full cupful.

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Mayonnaise CardinalAdd to Mayonnaise Cream, 1 tbsp.

each of chilli sauce, pimento puree,minced green peppers or chives or

olives, 1 teasp. of any good table sauce,and J/2 teasp. paprika. Color red andserve on French endive. Escoffiersauce is a good table sauce for this

dressing.

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Mayonnaise Cream DressingTo 1 cup mayonnaise add Y^ more

salt and pepper, 1 tbsp. more of

lemon juice, and ^ cup cream

whipped verystiff. Use at once on a

salad of fruit, or fruit mixed with

celery.


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Mayonnaise Jelly DressingAdd to y% cup mayonnaise when

nearly finished, Y^ cup aspic jelly or1 teasp. gelatine dissolved in ^ cupof hot consomme and cooled, and1 tbsp. tarragon vinegar. Whippedcream may be added when finished,to give flavor and lightness to the

dressing.

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Mayonnaise CucumberTo one-half the recipe of Mayon-

naise Jelly add 1 cucumber parboiledand pressed through a sieve, color

green, and use with fish, meats, or veg-etables. The cucumber

pulpshould

be well drained.

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Mayonnaise Hollandaise

Mix equal parts of cold Hollandaisesauce and mayonnaise, add mincedonion or shallot, and chervil or pars-ley. Serve on cold fish or vegetables.

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Mayonnaise PiquanteAdd to mayonnaise 2 tbsps. each

minced gherkins, chilli sauce or to-mato catsup and minced olives, 1 tbsp.horseradish, and 1 teasp. French

mustard. Serve on cold fish, meat,or vegetables.

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Mayonnaise RaspberryTo mayonnaise add the juice of

half a lemon, 1 tbsp. tarragon vinegar,plenty of paprika to color it quitepink, a dash of cayenne, salt if needed,

and 1 teasp. of raspberry vinegar.Serve with crab meat, lobster, or evena plain lettuce and cucumbers.

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Mayonnaise RavigoteCover with }/% cup boiling water, 4

tbsps. watercress, and 1 tbsp. eachof chives, chervil, and parsley, allminced fine, add 1 tbsp. minced pep-

per grass if obtainable, ^ cup cookedspinach, and 1 tbsp. capers, cook un-til reduced one-half, squeeze throughcheese-cloth, and add this liquid to

mayonnaise made with tarragon vine-

gar and a very little mustard. Thepulp may be added to the mayonnaiseinstead of the liquid if a very thick

dressing is required.

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Mayonnaise with SardinesAdd 6 skinned and boned sardines

to mayonnaise, with 1 tbsp. pimentopuree, and 1 extra teasp. of tarragonvinegar, and serve with boiled eggs orfish. The pimentoes are pressedthrough a fine sieve to make thepuree.

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Mayonnaise TomatoCook 1 tbsp. each diced celery,

ham, onion, and parsley in butter,add bit of bay leaf, 2 cloves, 1 tbsp.flour, and J^ cup tomato puree. Press

through colander, cool, and add %cup mayonnaise.


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Whipped Cream DressingWhip 1 cup cream very stiff, and

when ready to use add 2 tbsps. lemonjuice, 1 of tarragon vinegar, 1 teasp.salt, 1/2 teasp. each of mustard and

sugar,2

drops Tabasco,or

K teasp.cayenne, and serve on vegetables.This is a good stuffing for whole to-matoes when used as a salad. Thisdressing may also be used on slices of

tomatoesfor

canapes.


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Salads


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Alligator Pear Salad

Cut three ripe pears in halves

lengthwise, remove hard centres, scoopout some of the pulp in cubes, add 1

grape-fruit cut in small pieces to

pulp, mix with French dressing madewith 1 tbsp. less of oil and adding1 tbsp. of lime juice. Fill the pearshells with the salad and place on iceuntil very cold. Diced tomatoes and

a suspicion of onion, or cucumbercubes, or cantaloupe cubes may beused instead of the grape-fruit.


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Apple and Grape-FruitSalad

Mix 2 cups apple dice sprinkledwith lemon juice, with the carpels of1 grape-fruit, dust with a very little

salt, add 1 teasp. of sugar, place onice until very cold and drain throughcheese-cloth. Serve on lettuce, coverwith French dressing with Cream, gar-nish with Malaga grapes skinned, cut

partly in two, seeds removed, and puttogether with bits of pimento.


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Artichoke Salad

Cut artichoke fonds (bottoms) into

strips like matches, add shredded

celery and truffles, cover with French

dressing, or with French dressingwith Chilli Sauce, and serve on let-tuce sprinkled well with paprika, or

serve the fonds whole, covered with

mayonnaise, upon which place aspara-gus tips, green peas, and string beans.Artichoke fonds

maybe

boughtin

cans.


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Artichokes in AspicLine 1 large or 6 small moulds with

aspic jelly, lay in artichoke fonds,hard-boiled egg white rings, 3 tbsps.

pate de f oie gras, softened with cream,

and 1 tbsp. capers. Unmould andserve on bed of lettuce, pour a spoon-ful of mayonnaise over each, and gar-nish with the egg yolks and pimentopressed through a sieve.


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Banana SaladPeel and split small bananas into

halves, lay the two halves on each

plate on a lettuce leaf, put a spoonfulof Mayonnaise Cream between, sprin-kle the mayonnaise with finely mincedEnglish walnut or pecan meats, andthe bananas with ground pistachionuts.

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Banana BoatsTake a strip from top of each ba-

nana and fill boats with small appleballs to look like peas in a pod, andcover with French dressing, or fill

with pineapple, celery, Malaga grapes,and bits of pimento, and use French

dressing made with lime juice insteadof vinegar.

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Bean SaladBoil lima beans in salted, boiling

water; when tender, drain and chill.Place on shredded cabbage, coverwith cooked dressing or MayonnaiseHollandaise, and

sprinklewith minced

parsley and chives or onion. Or usecold boiled string beans which havebeen covered with spiced vinegar anhour. Drain and chill them, coverwith French

dressingor French Dress-

ing Chiffonade and garnish with stripsof pimento and minced chives.


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Beet and Apple Salad

(Bleeding Hearts)

Put a spoonful of Mayonnaise Jellyon leaves of lettuce, and on each

place the bleeding heart. Cut the

apex point of the heart from thinslices of apple immersed in lemon

juice. Cut the two lobes of the heartfrom thin slices of boiled beet and

place them each side of the apple

points, and serve with almond creamcheese on strips of toast. This is an

appropriate salad for St. Valentine's

Day.

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Beets Stuffed with Salad

Boil and peel beets of uniform size,scoop them out into cups, and fill with

any of the following: cucumber, celery,tomato, parsley, and beets chopped

and mixed with French or mayon-naise dressing. Cabbage and beets inFrench dressing, or apple dice, or

green peas and pecans in mayonnaisecream dressing. Surmount each with

a small ball of cream cheese, and serveon lettuce.

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Cabbage Salad

Shave fine 2 cups cabbage, soak it

in ice- water 2 hours, drain, and add 1

cup cooked celery dice, 2 drops Ta-

basco or 1 tbsp. tomato catsup, and

cover with Cooked Dressing, and sprin-kle with minced beets and grated rawcarrots.

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Cabbage Salad, EnglishStyle

Shave cabbage very fine and coverit with ice-water for 2 hours, drain

and dry, and when very cold mix 3

cups of it with 1 tbsp. horseradish orfresh tarragon, 1 of shredded greenpepper, and 2 tbsps. each of raw

grated carrot, minced beets, and

capers. Add 1 tbsp. minced onionheld under the cold-water faucet in aa cloth, then squeezed dry. PourFrench Cream dressing over the salad,toss lightly, and serve.


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Cauliflower Salad with

CurryCook cauliflower in milk and water,

drain, dust with salt, and cool. Servecovered with a French dressing mixed

with 1 teasp. curry powder, Y^ teasp.of French mustard, 2 slices of lemon

chopped, 1 teasp. each chives and

parsley, and a generous sprinkling of

pepper or paprika.

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Celery, Apple, and HamSalad

Mix 1 cup celery cubes withcup of small, thin slices of sour apple,and }/2 cup cold boiled ham cut invery thin slices and then in pieces thesize of a postage stamp. Mix withMayonnaise Cream, serve on a bed oflettuce, and garnish with sweet red

pepper cut in shreds with the scissors

and halves of peeled yellow egg to-matoes, if the latter are in season.

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Celery and Artichoke Salad

Cut into strips like matches 2 cupscelery, mix with 1 cup artichoke strips-canned artichokes may be used-

cover with French dressing or mayon-

naise, and garnish with bits of beet orred apple with skin on, and a few

grape-fruit carpels.

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Celery Salad with Nuts andPimolas

Mix 2 cups of diced celery with 3peeled and minced radishes, }/% cup ofminced pimolas (olives stuffed with

sweet red pepper), and 1 cup ofminced nuts. Cover with mayon-naise and garnish with minced boiledbeets and grated raw carrot.

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Cheese Jelly SaladWhip J/2 cup cream, add J/ cup

aspic jelly and Y% cup grated cheese,Parmesan or Stilton, add salt and

pepper, and turn into a round, wetmould, and put on ice until very coldand hard. Cut in slices and serve onslices of tomato or artichoke fonds on

lettuce, and cover with French dress-

ing with Pimento, omitting the cheese.

A cup of minced nuts may be addedto mixture.


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Cheese and Vegetable Salad

Beat a perfectly fresh cream cheesewith cream until soft, then add mincedbeets, green peas, and chopped olivesuntil the cheese will hold no more.

Form into round, flat cakes, and placeon ice. When thoroughly chilledplace on lettuce, and serve with May-onnaise Cream on top.

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CherrySalad

Stone large ox-heart cherries, fill

with blanched hazelnuts or filberts,add same amount shredded celery,place on ice until very cold, drain, and

serve on escarole covered with Frenchdressing, and sprinkled with mincedchervil. Serve with game.

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Chestnut and Fruit SaladBlanch J^ Ib. of chestnuts and boil

them with a celery root, bit of bayleaf, and small bit of mace. Whentender drain and cool, and cut in

slices, add y% the amount of shreddedor diced celery and same of thinlysliced apple, and mix with Mayon-naise Cream or French Cream dress-ing. Arrange on lettuce, and garnishwith slices of red apple with the skinon.

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Chicken Salad

Cut well-seasoned cold boiled chick-en in cubes. Cover them with aFrench dressing for an hour, then to

1^2 cups chicken add 1 cup of celery

dice, or, if celery be out of season, usesame amount of fresh green peascooked and cooled, and crisp cucum-ber dice. Add part of the mayon-naise, toss with a fork, turn lightly in

a bowl lined with lettuce, cover withthe remainder, and garnish with anyof the following: capers, olives, ripeolives, pickled cucumbers, beets, pi-mentoes, nasturtium pods, green peas,

or grated orange rind and fresh cocoa-nut. Capon or turkey may be usedfor the salad.


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Chicken Salad Blanche

Cook young chickens until tender inboiling water, seasoned with a bit of

bay leaf and a piece of red pepper;also add a small piece of salt pork.Cool chicken in the liquid, cut insmall pieces using the white meat only.Add to 2 cups of the chicken 2 cupsof the following materials combined:

celery, shredded almonds, cooked anddiced egg white, slices of blanchedBrazil nuts and mix, and cover with

Mayonnaise Cream dressing.

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Chicken Salad RavigoteSaute %cup English walnut meats,

broken in bits, until brown, in butter,cool, and add 2 cups diced chicken,marinate in French dressing, and add1cup celery. Cover with mayonnaise

ravigote, and serve on lettuce.

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Chiffonade Salad

Shred in julienne strips lettuce,

celery, beets, green and sweet red

pepper, add small French beans and

peas cooked, minced chives, fresh

tarragon, and pepper-grass, and mixwith French dressing. Place largeslices of tomato on well-bleached let-

tuce, and cover with the chiffonade.

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Cucumber SaladPeel cucumbers with a fluted cut-

ter, cut nearly through in thin slices,and leave them in ice-water until re-

quired; then arrange them in half-circles, and cover with French dress-

ing, and serve, or put them in a glassjar in the dressing, pack the jar in

ice, and when nearly frozen servethem surrounded with ice. Or cutthe peeled cucumbers in inch lengthsand into strips, rejecting the seedyparts, and serve as above. Whenserving sprinkle with minced chives.

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Cucumber Cream Salad

Peel, slice, and boil 3 cucumbers instrained white stock until tender,with a sliced onion, 1 tbsp. meat ex-tract, and 1 of Parmesan cheese.

Press through sieve, add J^ oz. or 1tbsp. granulated gelatine, softened

in a little water, to 2 cups of the pulpand liquid, cook and cool, and add 1

cup cream. Line mould or moulds

with aspic, garnish with beets andcold cooked eggs, and fill with thecucumber cream. It may be coloreda pale green. Serve on lettuce, and

pipe mayonnaise around it.


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Cucumber Salad inCucumbers

Remove a strip from top of eachsmall unpeeled cucumber, scoop out,and when filled replace lid with a long-

stemmed flower between, flower at oneend and stem at the other, with whichto lift the lid. Fill with lobster or fish

or oysters mixed with celery and may-onnaise, or fill them with any of the

following: Shredded lettuce, mincedonion, celery, some of the cucumberand French dressing; or Spanish onionand tomato chopped, minced parsley,and French dressing, and cover with

unpeeled grated radishes and horse-radish; or minced cucumber, water-

cress, celery, chives, capers, parsley,and French dressing.

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Cucumber Salad in Green

PeppersPeel and chop 2 cucumbers, add a

little salt, and drain. Add % teasp.minced onion or the juice, ^ cupminced celery, and }/%

cupbroken

pecans. Mix with Cooked Dressing,or with mayonnaise, fill pepper shells,put a spoonful of dressing on top, andserve on lettuce.

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Cucumber Jelly SaladPeel and cut in slices 3 cucumbers,

add 1 slice onion, 1 tbsp. each minced

green pepper, nasturtium pods, and

tarragon vinegar, cover with 2 cupscold water, and simmer until tender,add y% oz. gelatine softened in little

water, color leaf green, add salt,

pepper, and cayenne, and strain

through double cheese-cloth in a ringmould. Serve on lettuce with

mayon-naise salad of any kind in centre,garnish with fresh slices of cucumberand bits of sweet red pepper. To-mato in French dressing is also goodto

putin centre.


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Crab Meat SaladRemove meat from freshly boiled

crabs, flake with a fork, and serve in

any of the following methods:Add to crab meat shaved cabbage

and chilli sauce, French dressing ormayonnaise, and serve in green pep-pers.

Add cucumbers and tomatoes andmayonnaise, and serve in tomato cups.

Add caviar, lemon juice, mincedpimentoes, and mix with a Mayon-naise Ravigote Dressing, serve in let-tuce hearts, and garnish with ripeolives and green pepper strips. Canned

crab meat may be used if necessary.


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EggSalad

Mash yolks of 6 hard-boiled eggswith 2 tbsps. minced chicken, veal,lamb, or tongue, 1 tbsp. melted

butter, 2 tbsps. cream, J4 teasp. salt,

same of French mustard, and dashcayenne. Form into small balls withbutter paddles, pile in centre of a bedof blanched lettuce, surround withthe whites -cut in rings, pour over

French dressing, and garnish withnasturtium blossoms or pimentoes.

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Egg Daisy SaladArrange artichoke fonds on shredded

lettuce, cover them with MayonnaiseTomato, and then with grated eggyolks, arrange the whites cut in

eighths lengthwise around these to

represent a daisy petal, and serve oneto each person.

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Egg Lily SaladCut cold cooked eggs in lengthwise

strips to the middle, remove yolks,and mash them with mayonnaise withsardines, form this into balls, and fillthe white cups. Make tiny balls ofthe remainder, place all on lettuce,and garnish with pimento strips; ormix yolks with French dressing, putthem in the whites, dust with gratedcheese, and put each egg in a spoon-ful of mayonnaise on leaves of let-tuce.

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Eggs and Tomato SaladRemove yolks from 6 halves of eggs,

fill with shrimps or lobster and May-onnaise Cucumber, lay each egg on aslice of tomato sprinkled with minced

pimento, green pepper,shallot, or

onion, dust with the grated yolkmixed with a very little grated cheese.

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Egg-PlantSalad

Peel, slice, salt, and press egg-plant an hour or more. Drain andcook in boiling water with salt and

vinegar until tender but not soft.

Drain and cut in sticks, and soak inice-water. Parboil celery sticks the

same size, and plunge them in the ice-water. When cold and crisp drainand arrange on leaves of lettuce in

a log-cabin square, fill centres withmayonnaise, place a spiral or cone offresh young carrot in centre, dust allwith minced chervil and tarragon orchives, and serve. A spiral cuttermay be bought to use for any vege-table.

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Endive SaladThis is the white, French endive

which is imported. It should be

pulled apart, washed, dried, wrappedin a

dampcloth and thoroughly

chilled before using. Serve wr ith any

of the French dressings and garnishwith pinientoes, truffles, pickled wal-

nuts, or grape-fruit carpels.


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GrapeSalad

Skin and seed 1 Ib. of Malaga or

Tokay grapes, fill them with blanchedalmonds or pecans, place on ice until

very cold, drain, and cover them with

Mayonnaise Cream, and garnish withblood-orange carpels, and serve with

game.

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Grape-Fruitand Peach

Salad

Mix grape-fruit carpels, freshpeaches cut in slices, and a fewshredded almonds with a French

dressing, arrange them on blanchedleaves of lettuce, pour over a French

dressing with Cream, and dust with

finely minced water-cress. Or omitthe water-cress and use French dress-

ing with Nuts.

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Grape-Fruit and PineappleSalad

Cut pineapple in slices, or use best

quality of canned fruit. Chill anddrain. Cover with mayonnaise cream

or French Cream dressing, lay grape-fruit sections across, garnish with bits

of blood orange and Malaga or Tokaygrapes peeled and seeded.

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Julienne SaladShred in long, match-like strips

the white meat of cooked chicken, alittle tongue if at hand, celery, arti-

choke fonds, and truffles. Serve onlettuce and cover with MayonnaiseCardinal. Or omit the meat andtruffles, add carrots and apples, andserve with French dressing with ChilliSauce.

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LemonJelly

and FruitSalad

Make a lemon jelly after the fol-lowing recipe: Soak half a packageof gelatine in 1 cup cold water for an

hour, then add Y^ cup lemon juiceand 2 cups boiling water. Turn intoa bowl, and when jelly is set, witha warm spoon scoop out the jelly,leaving a shell an inch thick. Fill

this with a mixture of oranges, tart

apples, and celery, which have stoodin a French dressing for a few mo-ments. Cover with liquid jelly, andwhen stiffened and ready to serveturn out on leaves of lettuce in ashallow salad bowl. Garnish with

mayonnaise dressing.

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Lettuce,Romaine,

Endive,or Escarole Salad

Pull the leaves apart, wash in ice-

water, drain, and shake dry, and servecovered with any of the French dress-

ings, and garnish with any of the fol-

lowing: minced chives, sorrel, chervil,tomato, nuts, minced pepper grass,Parmesan, strips of sweet red pepperor Chilli Sauce.

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Lettuce Hearts, Hotel

MartiniqueRemove all outside leaves from the

solid white hearts of 6 small heads of

lettuce, pull the leaves apart slightly,

stand on stem end, and sprinkle withshredded celery and minced pecans,and pour over any of the French

dressings. Garnish with skinned andseeded hot-house grapes cut in two.

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Lobster Salad

Marinate rather large pieces of lob-ster in French dressing with a fewdrops of sherry an hour, drain, add 2cups diced celery, and mix with may-onnaise; or flake lobster rather small,

put it in a mould lined with chickenor beef aspic, and serve turned outon lettuce covered with mayonnaise.Use two-thirds lobster to one-thirdcelery.

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Macedoine Salad

Mix with French dressing 3 cupsof the following mixture of vege-tables: Cold boiled potato cubes,

string beans in inch lengths, green

peas, and carrots, celery, and beets

all cut in dice. Serve in a ring ofaspic jelly. Or add truffles to themixture, omit the French dressing,and mix with Mayonnaise Jelly. Fillthis into scooped-out tomatoes and

place on ice for several hours. Whenready to serve, cut in halves or quar-ters and place on lettuce.

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Manhattan SaladServe on lettuce 1 cup each chicken,

celery, and apple, marinated an hourin lemon juice, and cover with mayon-naise, garnish with hard-boiled eggs,walnut

meats,and

orangeor

grape-fruit sections.


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Melon Salad,Cantaloupe

or

WatermelonCut the cantaloupe in cubes and dust

them lightly with salt, paprika, and a

suspicion of cinnamon. Fill a glass jarand pack in ice and salt for 2 hours.Add salt and a very little dissolvedgelatine to J^ cup whipped cream.Put a spoonful of the melon on a let-tuce leaf, cover with a spoonful of the

cream, then pipe a row of MayonnaiseCream, colored pink, around edge, and

garnish with carpels of blood orange.WATERMELON. - Cut melon into

balls with potato-ball cutter, dust with

salt, and put on ice until very cold.Mix them with grape-fruit or orangecarpels and seeded Malaga grapes, andserve on lettuce covered with CreamMayonniase or French dressing.

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Mixed FruitSalad

Mix equal portions of shredded

pineapple, Malaga grapes, seeded and

skinned, pecans, orange and grape-fruit carpels, and drain and chill,

and serve on lettuce covered withMayonnaise Cream dressing. Garnishwith some of the grapes and Mara-schino cherries. Or cut in small slicesor cubes, 1 banana, 2 large plums, 1

orange, 1 apple, 1 pear, and 1 or 2peaches. Cover with mayonnaise anddust with minced nuts.

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Onion Salad, California

Style

Arrange in a salad bowl a layer of

lettuce, over this a layer of sliced sour

oranges, then a light layer of Ber-

muda onions cut in dice. The onionsshould be soaked for 2 hours in ice-

water, in which 1 tbsp. each of salt

and sugar have been dissolved, andthen squeezed until dry in cheese-

cloth. Garnish with carpels of grape-fruit, with a border of sweet red pep-

per dice. Serve a dish of MayonnaiseCream dressing, reposing in anotherfilled with cracked ice, with this salad.

If the dressing and salad are mixed itwill become watery on account of the

juicy oranges.

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Orange or Tangerine Salad,to Serve with Duck

Cover orange quarters with French

dressing made with tarragon vinegar,using no pepper, and pour over a lit-

tle port wine slightly sweetened; serve

cold.

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Pear Salad, StuffedPeel large, ripe pears, or use well-

drained canned pears, cut in halvesand remove cores. Cook them inwater and lemon juice and red color-

ing just long enough to color thema light red and to be tender. Drainand cool, stuff cores with a mayon-naise of mixed fruits and nuts, andserve with a Cream Mayonnaise orFrench dressing. Or serve the fresh

pears whole on a leaf of lettuce, theblossom end down, pouring cream sea-soned with lemon juice, salt, and pa-prika over them. The pears shouldbe cut nearly through in narrow

lengthwise slices, so they may betaken easily with a fork.

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Pear Salad, Waldorf StylePeel pears and cover them with

ice- water and lemon juice an hour,drain, and dry. Serve on Boston let-

tuce, and pour over French dressing,to which add

pimento pureeand Oscar

sauce, or Chilli Sauce pressed througha sieve, mixed with a small amount of

Mayonnaise Cream dressing.

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Pineapple and Celery Salad

Slice pineapple, sprinkle with juiceof Yi lemon, dust with salt and cay-enne, cover with celery, diced fine

and mixed with Mayonnaise Rasp-

berry,and

garnishwith

anyfresh fruit

in season. Serve on lettuce, or shredthe pineapple, mix with celery, andserve in the pineapple shell. The shell

may be cut open on one side, leavingthe

greenends on,

stickinga Mara-

schino cherry upon the point of each.The shell should be laid on a platterand the filling may be mixed withMayonnaise Cream.

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Potato Salad, German StyleBoil new potatoes, peel them, and

slice while warm, sprinkle with 2

tbsps. each finely minced parsley and

onion, and pour over them the follow-

ing dressing. Cook 2 tbsps. baconor ham fat, 1 of butter, and J4 CUPweak vinegar, add salt, pepper, and a

very little German mustard. Whencold add sliced cucumbers and diced

bacon or ham.


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Potato Salad in JellyCut cold boiled potatoes into even

dice, holding them together in thehands, like balls. Make a lemon jellywithout sugar but seasoned with salt,

cayenne, and onion juice. Turn alittle of the jelly into small cups andwhen nearly set lay in the potatoballs. Add the remainder of the jellyand place on ice. Serve each one on

a bed of lettuce, and put a spoonfulof mayonnaise on each.

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Prune SaladMix French prunes, steamed,

stoned, and cut in pieces, withshredded nuts, pecans, walnuts, oralmonds. Serve on lettuce with a

Cream Mayonnaise, in which a littleminced celery and pimento are mixed.

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Salmon Salad Moulds

Mix 2 cups cold boiled salmon,flaked, with 1 tbsp. lemon juice, 1

teasp. minced parsley, 2 drops Ta-

basco and Cooked Dressing, to which

add while hot 1 tbsp. granulated gela-tine softened in a little water. Turninto oiled moulds. When cold turnout on lettuce, and serve with cucum-bers in mayonnaise.

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Scallopand

ShrimpSalad,

Russian StyleSoak 1 pt. scallops and 1 cup peeled

shrimps in salted ice-water an houror more, drain, and boil scallops, allcut the same size, in salted boilingwater 5 or 8 minutes, or until tender.If boiled too long they will be-

come hard and tough. Add shrimps,drained. Mix these with same amountof celery dice, and cover with may-onnaise cardinal or Mayonnaise Pi-

quante.

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Shrimp SaladSoak 1 qt. shrimps in ice-water an

hour or more, drain, and marinatein French dressing, place on lettuce,cover with Mayonnaise Piquante, and

garnish with asparagus tips, capers,chives, pimolas, and gherkins cut in

fancy shapes.

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Shrimp Jelly SaladMake an unsweetened lemon jelly,

and mould with shrimps that havebeen soaked in French dressing 2hours. Serve with mayonnaise.

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Spinach Salad BallsAdd 1 1/2 cups minced boiled spinach

to a small cream cheese mashed with2 yolks of hard-cooked eggs, seasonedwith salt and paprika, and softened

with oil or cream. Form into balls,serve on lettuce with Cooked Dress-

ing poured over.

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Sweetbread Salad

Blanch 1 Ib. sweetbreads, trim, andcut in small pieces. Add 2 cucum-bers diced, mix with MayonnaiseCream, place on lettuce, and garnishwith minced truffles, or fill seededand skinned Malaga grapes with aslice of truffle and use as a garnish.To blanch sweetbreads soak them incold water 1 hour, changing water

twice, drain and cover with warmwater, add Y^ teasp. salt, 1 tbsp.lemon juice, 2 cloves, 2 pepper-corns,sprig parsley, and J^ bay leaf. Sim-mer gently 20 minutes, drain and

cover with cold water, drain again,remove skin, pipes, and fibres, and

place on ice for an hour or more.

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Sweetbread Salad, St. RegisStyle

Add to sweetbreads same amountof shredded celery, and 3 tbsps. Eng-lish walnut meats blanched and bro-ken in bits, Yi cup Malaga grapespeeled and seeded, and MayonnaiseCream flavored with tarragon vinegarand lemon juice and a suspicion of

sugar.Garnish with white celery tips

and pimolas cut in thin slices.


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Tomato Baskets, a SaladPeel uniform tomatoes and cut

them with a strip across top to formbaskets. Scoop out centres, dustthem inside with salt, and let them

stand on ice until very cold. Fillthem with fresh crab meat mixedwith mayonnaise dressing and ChilliSauce. Use 1 tbsp. Chilli Sauce foreach tomato. Serve very cold.

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Tomato Creams, SaladMix 1 cup tomato pulp with 1 cup

clear stock, and cook until reducedone-third. Season with salt, paprika,juice of 1 lemon, and add J4 oz. of

gelatine softened in water. Whencool add J4 cup whipped cream. Fill

tiny moulds lined with aspic and gar-nished with truffles and cucumbersand pimentoes. When cold turn outon lettuce on a spoonful of may-onnaise. Butterfly moulds are verypretty for this purpose.

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Tomatoes with CheeseCreams

Whip J/2 cup cream, add J/ cupaspic jelly, add ^ cup grated cheese-Parmesan or cream cheese season

with salt and paprika, and turn intotiny thimble-shaped moulds. Serve

on tomato halves and cover withFrench dressing.

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Tomato and PineappleSalad

Select very small, firm tomatoes,

peel, and cut them in thick slices.Put 2 together with minced cress in

French dressing. Marinate in Frenchdressing, and serve each sandwich ona slice of pineapple on lettuce, and

garnish with mayonnaise.

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Tomatoes Stuffed with

Salads

Scald quickly 6 tomatoes of uni-

form size, skin them and place on icefor 2 hours, cut out the stem ends,

scoop out the inside, dust with pep-per, salt, and cayenne or paprika,invert on a sieve and place on icefor an hour. When ready to servefill with any of the following sal-

ads: cabbage, celery, chicken, cucum-bers, halibut, scallops, shrimps, sweet-

breads, and cucumbers or water-cress.Or with celery and apples and pine-apple or grape-fruit. They are also

delicious stuffed with Whipped Creamdressing.

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Tomato Salad FrozenHeat 1 can tomatoes with J4 teasp.

each paprika, cloves, and sugar, y%teasp. salt, and 1 teasp. lemon juice,strain into a mould, pack in ice andsalt, and when frozen turn out on let-tuce and serve with mayonnaise. Avery little gelatine may be added tothe boiling tomatoes in warm weather.

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Tomato Jelly SaladBoil 15 minutes % can tomatoes,

2 cloves, J/ bay leaf, }/% teasp. eachsalt and paprika, add 1 tbsp. gelatinedissolved in J^ cup water, take from

fire, strain into a border mould, turnout on lettuce, and fill centre with

celery mayonnaise. Or make a ringmould of unsweetened lemon jellyin which mould tiny balls of creamcheese. Fill centre with tomato and

celery mixed with mayonnaise.

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Tomatoes in Tomato JellyFill very small tomatoes with any

salad, replace tops, brushing edgeswith egg white. Put a little tomato

jelly in cups, when set drop in the

stuffed tomatoes, fill with the jelly,and when firm dip cups in hot watera second, turn out on a bed of water-cress seasoned with French dressing.

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Turnips Stuffed with Salad

Peel turnips with a fluted knife, or

one with a corrugated centre, scoopin cup shapes, boil in hot water with-out salt; when nearly tender, drain

and dustwith salt. Chill

andfill with

any of the salad mixtures. Cooked

Dressing on red cabbage shaved fine

and then chopped is a pretty com-

bination, which also is delicious with

the turnips. Oruse diced

celery andMayonnaise Cucumber.

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VegetableSalad

RavigoteMix shredded lettuce with cooked

ham or tongue dice, potato cubes,cucumber slices, radish balls, andcucumber pickles minced, with May-onnaise Ravigote.

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Violet Salad

Mince 2 tbsps. celery hearts andadd 1 teasp. parsley or chervil and 1of minced chives, 2 doz. fresh violet

petals, 1 tbsp. white or red wine, and

French dressing. Place white en-dive or chicory in glass salad dish,

pour the salad over this, and garnishwith fresh violets.

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Waldorf Salad in AppleCups

Cut fine 2 cups celery, add 1 doz.blanched English walnut meats brokenin small pieces, grated rind of 1 blood

orange, 1 cup tart apple dice mari-nated in lemon juice, and MayonnaiseJelly colored pale green. Select fine

red apples of uniform size, cut a

piece from the top, scoop out inside,

place in ice-water with lemon juiceuntil required, drain, wipe dry, andfill with the salad. Put a spoonful ofthe mayonnaise on top, dust withminced pistachio nuts, surmount with

a large Maraschino cherry, and serveon white lettuce leaves.

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Yellow Egg Tomato SaladScald, peel, and put on ice 1 qt.

small yellow egg tomatoes. Serve on

green lettuce, cover with mayonnaise,and garnish with cucumbers and

shredded sweet red pepper.

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Index


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Index

SALAD DRESSINGSPAGE

Cooked Dressing 3French Dressing 4French Dressing with Cheese and Pimen-

toes 5

French Dressing Chiffonade .... 6French Dressing with Chilli Sauce . 7French Dressing with Cream . . 8French Dressing with Nuts 9

Mayonnaise Dressing 10

Mayonnaise Cardinal ... 11Mayonnaise Cream Dressing 12Mayonnaise Jelly Dressing .... 13Mayonnaise Cucumber 14Mayonnaise Hollandaise 15

Mayonnaise Piquante 16

Mayonnaise Raspberry 17

Mayonnaise Ravigote 18Mayonnaise with Sardines 19

Mayonnaise Tomato 20Whipped Cream Dressing 21

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SALADSPAGE

Alligator Pear Salad 25

Apple and Grape-Fruit Salad 26Artichoke Salad 27

Artichokes in Aspic 28

Asparagus Salad 29

Banana Salad 30Banana Boats, Salad 31Bean Salad 32Beet and Apple Salad 33Beets Stuffed with Salad 34

Cabbage Salad 35

Cabbage Salad, English Style 36Cauliflower Salad with Curry 37

Celery, Apple, and Ham Salad 38Celery and Artichoke Salad 39

Celery Salad with Nuts and Pimolas . . 40Celeriac Salad 41

Cheese Jelly Salad 42Cheese and Vegetable Salad 43

Cherry Salad 44

Cherry and Pineapple Salad 45

Chestnut and Fruit Salad 46

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PAGE

Chicken Salad . 47

Chicken Salad Blanche 48Chicken Salad Ravigote 49

Chiffonade Salad 50

Cucumber Salad 51Cucumber Cream Salad 52Cucumber Salad in Cucumbers .... 53Cucumber Salad in Green Peppers ... 54Cucumber Jelly Salad 55Crab Meat Salad 56

Egg Salad 57

Egg Daisy Salad 58

Egg Lily Salad 59

Eggs and Tomato Salad 60Egg-Plant Salad 61Endive Salad 62

Grape Salad 63

Grape-Fruit and Peach Salad 64

Grape-Fruit and Pineapple Salad ... 65Julienne Salad 66Lemon Jelly and Fruit Salad 67Lettuce, Romaine, Endive, or Escarole

Salad 68

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PAGE

Lettuce Hearts, Hotel Martinique ... 69Lobster Salad 70Macedoine Salad 71Manhattan Salad 72Melon Salad, Cantaloupe or Watermelon 73Mixed Fruit Salad 74Onion Salad, California Style 75

Orange or Tangerine Salad, to Serve withDuck 76

Peach, Pear, or Plum Salad 77Pear Salad, Stuffed 78

Pear Salad, Waldorf Style 79

Pineapple and Celery Salad 80

Potato Salad 81Potato Salad, German Style 82Potato Salad in Jelly 83

Prune Salad . . . . : 84Salmon Salad Moulds 85

Scallop and Shrimp Salad, Russian Style 86

Shad Roe Salad 87Shrimp Salad 88

Shrimp Jelly Salad 89

Spinach Salad Balls 90

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PAGE

Sweetbread Salad 91Sweetbread

Salad,St.

Regis Style ...92

Tomato Baskets, a Salad 93Tomato Creams, Salad 94Tomatoes with Cheese Creams 95Tomato and Pineapple Salad . . . . 96Tomatoes Stuffed with Salads 97Tomato Salad Frozen 98Tomato Jelly Salad .99Tomatoes in Tomato Jelly . . . 100Turnips Stuffed with Salad . . . 101

Vegetable Salad Ravigote ... .102Violet Salad .103Waldorf Salad in

Apple Cups104

Yellow Egg Tomato Salad 105

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(1914) One Hundred Salads

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Transcript of (1914) One Hundred Salads