  SALADSAll green vegetables that are eaten raw and dressed with acid, salt, and oil, are included in the list of salads, and they should always be served crisp and cool. Wash salad greens carefully, allowing them to stand in cold or iced water until crisp. Drain and wipe dry with a soft towel, taking care not to bruise the leaves, and keep in cool place till serving time. If they are not thoroughly dried, the water will collect in the bottom of the dish and ruin any dressing used. Pare cucumbers thickly, and remove a thick slice from each end; cut into thin slices, or into one-half inch dice, and keep in cold water until ready to serve, then drain thoroughly; crisp celery in cold water also. Pare tomatoes, and keep in a cold place, and sprinkle with chopped ice at serving time. The list of vegetables suitable for salads is so long that the question of kind is wholly a matter of choice. Asparagus, peas, string beans, beets, cauliflower, etc., are all well utilized in salads. Freshly cooked vegetables or left-overs may be used, but all cooked vegetables must be cold and perfectly tender. By deftly combining these left-overs with the favorite dressing, there is material for a delicious and economical salad, to which the somewhat aristocratic name of macedoine salad may be given. This salad may consist of a few or many kinds of vegetables, any combination To the dressing of salads one must give utmost care and attention, as upon their excellence the success of the dish principally depends. While rules for dressings are innumerable, there are, after all, only a few really good ones. The French dressing and the mayonnaise are most generally known, the former being the simplest and most commonly used of all dressings. And it is quite the favorite for lettuce, cresses, chicory, and other vegetable salads. As the salad wilts if allowed to stand in the dressing, it should not be added till just at the moment of serving, and it is for this reason that it is frequently made at the table. One of the most difficult things to prepare is a perfect mayonnaise, but once the knack is acquired, failure afterwards is rare. One essential point is to have all the materials cold. Chill in the refrigerator both the bowl and oil an hour or more before using. In warm weather it is advisable during the mixing to stand the bowl in a larger one of cracked ice. This dressing, if covered closely, will keep several days or longer in the ice-box. Keep in a cold place till wanted, as it liquefies as soon as mixed with meat or vegetables. To tone down the taste of the oil, and thus make more delicate salads, one may add to the dressing, just before it is used, a little cream beaten stiff and dry. This dressing is used with Most cooked vegetables intended for salads are moistened with a French dressing and allowed to stand an hour or more, or until well seasoned, in a cold place. To this process the term marinate is applied. Just before serving, pour off all the marinate that is not absorbed, and combine with the mayonnaise. A mistake frequently made in preparing salad dressing is that of using too much acid. The acid flavor should not predominate, but other flavors should also have their value. VEGETARIAN CHICKEN SALAD
Mix all together, adding mayonnaise dressing last. Serve on lettuce. ALMOND SALAD
Stone and chop the olives. Add the almonds chopped, also the celery cut fine. Mix with salad dressing and serve on lettuce. NORMANDIE SALAD
Place walnut meats in scalding water about fifteen minutes, then remove the skins, and cut into pieces about size of a pea. Scald the French peas, and set aside for a while. Drain the water off the peas, and let them get cold; then mix with the walnuts. Pour mayonnaise dressing over all, and mix thoroughly. Serve on lettuce. BRAZILIAN SALAD
Cut the strawberries and pineapples into small cubes, and add thinly-sliced Brazil nuts that have been marinated in lemon juice. Arrange lettuce in rose-shape, and fill the crown with the above mixture, and cover with a spoonful of mayonnaise or golden salad dressing. NESSLERODE SALAD
Pit the cherries, keeping them as whole as possible. Put a layer of fruit in the salad bowl, then a layer of sugar, then another layer of fruit, and so on, till all the fruit is used, finishing with a layer of sugar. Pour over all one-half cup of lemon juice. Shake the bowl gently from side to side, to draw out the juice until it nearly covers the fruit. More sugar may be used if needed. This salad should be made two hours before using, and kept on ice. FRUIT SALAD
Mix all together and serve with golden salad dressing. WALDORF SALAD
Mix apples, celery, and lemon juice well together, and pour mayonnaise dressing over. Serve on lettuce. In making Waldorf salad use only crisp, white, tart apples, and the tender, white heart of the celery. The celery should be cut a little smaller than the apples. Use only white mayonnaise. Drain off the lemon juice before adding the dressing, or it will ruin the mayonnaise. PROTOSE SALAD
Mix thoroughly with mayonnaise, and serve on lettuce leaves. PROTOSE AND CELERY SALAD
Cut protose into half-inch dice, add a little salt, grated onion, and celery cut into the same size as protose. Set in ice-box, and just before serving pour over some of the oil salad dressing, and mix all together lightly. Serve on lettuce leaves or garnish with celery leaves. PEA AND ONION SALAD
Let peas drain half an hour, then add the onion. Mix well. Set in a cold place, and when ready to serve pour over the mayonnaise. Mix all together lightly, and serve on lettuce leaves. ENGLISH SALAD
Mix lettuce, celery, and lemon juice thoroughly, then add mayonnaise and salt to taste. WATER LILY SALAD
Cut crisp lettuce leaves into pointed strips, like the outer leaves of a water lily. Cut the whites of hard-boiled eggs also into strips, to make the petals. Mash all but two or three of the yolks, mix them with the mayonnaise, and fill in the center of the white petals. Take the remaining yolks and put through a fine sieve, and scatter this over the yellow center and white petals to resemble pollen of the flower. NUT AND FRUIT SALAD
Mix all together, and add golden salad dressing one hour before serving. NUT SALAD
Chop all the ingredients moderately fine, and mix well with plenty of mayonnaise dressing. TOMATO MAYONNAISE
Peel the tomatoes, cut them in halves, and press out all the seeds, retaining only the solid, fleshy portion. Chop this fine; press through a sieve and drain. Mash very fine the hard-boiled yolks of the eggs, LIMA BEAN SALAD
Cook beans till well done, strain off the water, and set aside to cool. Mix nut butter as for table use, and thin it down with the tomato juice. Add the minced parsley and a little salt; turn this mixture on the beans, and stir well without breaking the beans. Mince the yolks of the hard-boiled eggs and sprinkle over the salad. Garnish with lettuce and sliced tomatoes, and serve. PEA AND TOMATO SALAD
Peel the tomatoes and scoop out the inside. Fill up with green peas and bits of nuttolene. Place LETTUCESeparate the leaves and carefully wash to remove every particle of grit. Shake the water off the leaves. Place on a plate or in a salad dish, and send to the table for each to prepare as preferred. Dress with lemon, salt, or olive oil. A mayonnaise or lettuce dressing may be provided for the table. If preferred, lettuce may be cut fine before being sent to the table. CABBAGE SALAD
Beat cream, sugar, and lemon juice together; then pour over the walnuts, cabbage, and salt, which have been thoroughly mixed. SALAD LA BLANCHE
Boil the beans till tender, drain, and cool. Chop them rather fine, and add the minced celery, minced BEET SALAD
Arrange alternately slices of cold, boiled beet with slices of hard-boiled eggs on a plate. Season with salt, olive oil, and lemon juice poured over. Serve on lettuce. CARROT AND BEET SALAD
Arrange alternately slices of cold, boiled carrots and beets. Serve on a lettuce leaf, garnish with finely-chopped celery. Dress with olive oil, lemon juice, or French salad dressing. STUFFED BEET SALADBoil the beets whole till tender, selecting those of uniform size. Cut a slice off the bottom, so that TURNIP AND BEET SALAD
Cook both vegetables separately till tender; dice and set on ice, until ready to serve. Place a spoonful of the mixed vegetables on a leaf of lettuce, border with green peas, and put a spoonful of mayonnaise on top. ASPARAGUS AND PROTOSE SALAD
Wash the asparagus and cut into pieces half an inch long. Boil in salted water till tender. Drain BEET AND POTATO SALADCut with a vegetable cutter or slice cooked beets and potatoes; arrange on a dish alternately, dress with cream salad dressing. BEET AND POTATO SALAD NO. 2
Cut the beets, potatoes, and protose into small dice. Mix all together and serve on a lettuce leaf; one slice of egg to each portion. ASPARAGUS AND CAULIFLOWER SALAD
Dress with cream salad dressing. ASPARAGUS SALADCut cooked asparagus tips into three-inch lengths, and serve on lettuce leaf with cream dressing. BRUSSELS SPROUTS SALADPut plain boiled Brussels sprouts into the ice-chest to get cold. Dress with olive oil and lemon juice. Serve on lettuce. DATE AND CELERY SALADChop dates and celery, and serve with golden salad dressing. MACEDOINE SALADThis is a mixture of any kind of cooked vegetables. Cover with French salad dressing, and serve on lettuce leaves. |
|
