IDEAS IN SALADS

Prepare celery stalks very carefully by removing the stringy fiber until entirely free from shreds. Chop quite fine, and to two cupfuls of celery add two cupfuls of chopped lettuce, the latter crisp and fresh as possible. Season with salt, pepper and thyme, vinegar, olive oil, bay leaf. If possible, add half a teaspoonful shoyu, or Japanese sauce, which greatly improves the flavor. Mix all thoroughly and then add crab, shrimp, sardine, spiced mackerel or halibut filling. Boiled halibut, chilled in salt water, makes a good combination with crab, and when broken into small portions and allowed to stand for an hour or so, in the same salt water with crab, can with difficulty be distinguished from the crab itself. For sardine, potato, and meat salads, a tablespoonful of onion juice is desirable.

Make mayonnaise dressing by using the yolks of three or four eggs, according to the quantity desired, and after beating add, drop by drop, pure olive oil, stirring constantly until the mixture begins to thicken. Then a larger quantity of oil may be stirred in until the mixture becomes of proper consistency, about like heavy cream; do not season until thickened for fear of curdling. Salt very sparingly, and if desired sift in a little cayenne pepper, a few drops of lemon, two teaspoonfuls of spiced mustard vinegar from mustard pickles.

CHICKEN SALAD

Cut cold roast or boiled chicken in small dice, add celery cut fine, season with salt and pepper. Mix with French dressing and put aside for an hour or more. Just before serving stir in some mayonnaise slightly thinned with lemon juice or French dressing, arrange on lettuce leaves and cover with thick mayonnaise.

CRAB SALAD

One pint of crab meat, two stalks of celery, cut fine; one hard-boiled egg, chopped fine, and one tomato cut into small pieces; season with salt, pepper and vinegar, mix in salad bowl, garnishing it with crisp leaves of lettuce; dress with mayonnaise dressing.

LOBSTER SALAD

Cut the lobster into small squares and season with two tablespoonfuls of vinegar, two of oil, one teaspoonful of salt and pepper and let it stand in a cool place for an hour. When ready to serve line the salad bowl with crisp lettuce leaves, and after mixing the lobster thoroughly with mayonnaise place it on the lettuce. Serve with toasted crackers and cheese.

SALMON SALAD

Remove bones and skin from salmon. Drain off liquid. Mix with French dressing or thin mayonnaise; set away for awhile. Finish same as lobster salad. Other fish salads may be prepared in same manner.

TOMATO SALAD

Pare with sharp knife. Slice and lay in salad bowl. Make dressing in the following manner: Work up saltspoon of each of salt, pepper and mustard, two tablespoonfuls of salad oil, adding a few drops at a time, and, when thoroughly mixed, whip in with an egg, beaten, four tablespoonfuls vinegar; toss up with fork.

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COLD SLAW

Chop or shred a small white cabbage. Prepare a dressing in the proportion of one tablespoonful of oil to four of vinegar, a teaspoonful mustard, salt and sugar, and pepper. Pour over the salad, adding, if you choose, three tablespoonfuls of minced celery; toss up well and put in a glass bowl.

POTATO SALAD

Four large potatoes, one-half a small onion, a little celery, chopped fine. If the potatoes have been boiled in their skin they are better. The dressing consists of one cupful of cream, one tablespoonful of corn starch, one egg, two tablespoonfuls of butter, three tablespoonfuls of vinegar, one-half teaspoonful of mustard, one of sugar, salt and pepper to taste.

CELERY SALAD

Two bunches celery, one tablespoonful salad oil, four tablespoonfuls of vinegar, one teaspoonful of sugar, pepper and salt. Wash and scrape celery; lay in ice-cold water until dinner time. Then cut into inch lengths, add above seasoning. Stir well together with fork and serve in salad bowl.

APPLE SALAD WITH HERRINGS OR CARDELLEN

• 1 pound apples,
• 2 hard-boiled eggs,
• ½ gill vinegar,
• ½ teaspoonful chopped onion,
• 4 ounces chopped Sardellen or pickled herrings,
• 4 tablespoonfuls salad oil,
• 1 teaspoonful capers,
• Sugar to taste.

Soak the herrings or Sardellen, then chop them finely and mix with the oil, vinegar, hard-boiled eggs (chopped finely) and the capers. Add the apples, cut into tiny dice, flavor with pepper and sugar, and mix all thoroughly.

EGG 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.

ENDIVE SALAD

• 1 head endive,
• French salad dressing,
• 4 hard cooked eggs,
• 1 pint boiled potatoes, sliced.

Wash and dry endive picked off the green outer leaves and use only the light-colored feathery leaves. Arrange on salad dish with white leaves in center. Place eggs, cut into quarters lengthwise, around carefully, and mix with potatoes and pour over all French dressing.

EGG SALAD

Boil six eggs until the yolks are very mealy. Boil also one dozen medium-sized potatoes, with jackets on. Peel eggs and potatoes and cut in dice. Add two slices onions. Put first a layer of one, then of the other, until all is used. Pour over it some cream salad dressing.

A DELICIOUS SALAD FOR STUFFED PEPPERS

One can of sardines picked into fine pieces with a fork, two tablespoonfuls of chopped olives, two tablespoonfuls of chopped pickles, mayonnaise dressing and salt and pepper to taste. Remove the seeds, membrane and stem end from the peppers and soak in salt water. Mix the olives, pickles, etc., with the sardines and add enough mayonnaise dressing to hold it together. Then drain the peppers dry and fill with the salad. Garnish the plate with lettuce leaves and olives.

SARDINE SANDWICH

Take one can of sardines, remove the back-bone from the fish, add juice of one lemon, one tablespoonful of Worcestershire sauce. Mix the above thoroughly and spread on buttered bread. Before placing layers of bread together, add a few slices of pickled onions.

SARDINE PASTE

Work required amount of sardines into a paste with a broad knife or spatula. Add to this very tiny pickled onions, the quantity depending upon the taste, about one-quarter as much onion as paste, is good. Season with Worcestershire sauce, salt, pepper, paprika, celery salt and a liberal amount of lemon juice.

This is delicious for sandwiches, to serve on small pieces of toast with cocktails, or on crackers with salad.

SANDWICHES

Take each fish, lightly scrape off skin and remove the tail, and pick the meat into convenient sized pieces with a fork. Put the pieces into a bowl of lemon juice and let stand a few minutes. Then drain and spread on thin slices of bread between fresh lettuce leaves. If the “Soused” Sardines are used, substitute mayonnaise dressing for the lemon juice.

SARDINE SANDWICHES

Very tasty sandwiches can be prepared by mincing fish with half the quantity of hard-boiled eggs and moistening with mayonnaise dressing. Place this mixture between thin slices of bread and cut into small squares with a sharp knife.

CHICKEN AND LOBSTER SALAD

• ½ chicken,
• ½ pound tinned peas,
• 1 tablespoonful chopped parsley and olives,
• 1 pound tinned lobster,
• Mayonnaise dressing,
• ¼ pint oil.

Remove the meat from bones and cut up into small pieces. Sprinkle over with lemon juice and stand on one side for thirty minutes. Then mix with peas, stir the chopped parsley and olives into a mayonnaise and mix all well together. Garnish with gherkins and tiny onions. Asparagus may be substituted for peas.

CABBAGE SALAD a la CALAIS

First make a dressing in the following manner: Take two raw eggs, two level teaspoonfuls of salt and two level teaspoonfuls of dry mustard and a quarter teaspoonful of cayenne pepper or paprika and about five teaspoonfuls of sugar and one tablespoonful of butter and add two tablespoonfuls of milk, mix well and beat with a fork. Then take one cup of vinegar and boil separately, pour slowly over the other mixture and when this is done boil slowly until thick. Grind up a fair-sized head of cabbage, one medium sized onion and two green peppers from which the seeds and fibre have been removed. Then mix with the dressing and serve.

HOT SLAW

Pick off the bad leaves from head of small cabbage, slice or cut the cabbage very thin, scald it 5 minutes in 2 quarts of boiling water and drain through a colander. Mix it well with a sauce made of ¼ cup of hot vinegar, 1 cup of sour cream, yolks of 2 eggs, 3 tablespoonfuls of oil, salt and pepper to taste.

JELLIED CHICKEN AND CELERY SALAD

Make the chicken jelly and set it in a border mould. Chop three bunches of celery, and mix with one 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.

ROMAINE SALAD

Take the heart of a Romaine, don’t wash, but wipe with a clean towel, one-half pint of cream, mix in pepper and salt to taste. This is the proper way to eat Romaine, and the only way it is served in Paris, especially in private families. No dressing.

MAYONNAISE DRESSING

Put the yolk of an egg into a cup with salt-spoonful of salt, and beat until light, one-half teaspoonful of mustard and beat again. Then add olive oil, drop by drop, then a few drops of vinegar and the same of lemon juice. Continue this process until the egg has absorbed a little more than a half a teacup of oil; finish by adding a very little cayenne pepper and sugar.

FRENCH DRESSING

Mix one-fourth of a teaspoonful of salt, dash of white pepper, 3 tablespoonfuls olive oil. Stir for few minutes, then gradually add 1 tablespoonful vinegar, stirring rapidly until mixture is slightly thickened and vinegar cannot be noticed. Mixture will separate in about twenty minutes.