“We may pick a thousand salads, Ere we light on such another herb” ALLIGATOR PEAR SALAD
Cut the pears in halves, remove the stones, and scrape the pulp from the skin. Peel the tomatoes, add them to the pear pulp, add the red pepper, and pound them till they are smooth, then drain off the liquid. Add the salt, onion juice, and lemon juice to the mixture. Mix thoroughly and serve in small earthenware dishes. AMERICAN SALAD
The fireproof dishes should be lined with crisp lettuce leaves. ARTICHOKE SALAD
Wash and scrape the artichokes; boil them in boiling salted water till tender—the water should contain a little lemon juice and butter. Drain and slice them, and while they are hot pour over them a French dressing made of three parts olive oil to one of vinegar, the horseradish, and the necessary salt and pepper. Divide into ramequins and set away to get very cold. Garnish, when sending to table, with chopped parsley, capers, and peppers. American Salad ASPARAGUS AND SHRIMP SALAD
Boil the asparagus tips and let them get cold; then put them into a fireproof dish with the shrimps. Put the capers, olives, and French mustard into the mayonnaise dressing, then mix it with the asparagus and shrimps. CHERRY SALAD
Stone the cherries and cut them in halves; then mix them with the almonds and mayonnaise dressing. If mayonnaise is not desired, use a dressing made of four tablespoonfuls of olive oil, one tablespoonful of lemon juice, one teaspoonful of sherry wine, and seasoning of salt, pepper, and grated nutmeg. Serve in cocottes lined with crisp lettuce leaves. CUCUMBER SALAD
Chop the third cucumber with the red pepper, and season this mixture with the salt, pepper, oil, vinegar, and onion juice. Set the cucumbers on ice to get very cold. Cut each half in two lengthways in serving. This salad looks dainty on small earthenware dishes. ENDIVE AND GRAPE FRUIT SALAD
Wash and dry the endive and mix it with the carpels of the grape fruit. Color some French dressing well with paprika, and pour it over the salad at the moment of serving. Mix well and serve on leaves of romaine, or simply in ramequins without the romaine. FRUIT SALAD
Mix the apples with the pulp of the grape fruit, add the bananas, and mix with the French dressing. JARDINIÈRE SALAD
Put the turnips, carrots, potatoes, and peas into a casserole with the butter. Cover them with the chicken stock, and cook until they are quite tender; then drain. Mix the oil and vinegar and stir them into the vegetables. Set away in a cool place for one hour. Divide into small earthenware dishes and cover with the mayonnaise dressing. LETTUCE AND POTATO SALAD
Shred the lettuce till very fine and keep it in a cool place. Peel and cut raw potatoes into dice-shaped pieces and cook in boiling salted water with the onions. Take out when done, remove the onions, pour over the potatoes while they are still hot a dressing of oil, vinegar, salt and pepper, and set them to cool. LETTUCE AND GREEN PEPPER SALAD
Shred the lettuce, put it into an earthenware bowl, sprinkle over the chopped green peppers and chopped chives, and dress with vinegar, oil and salt, and a dash of red pepper. LOBSTER SALAD
Wash and dry the lettuces and the watercress. Cut the lettuce and put it into a dainty earthenware dish; then put in a layer of the watercress, a layer of the lobster sprinkled with pepper, and a layer of the eggs cut in slices. Cover with mayonnaise dressing and ornament with slices of tomato and hard cooked egg alternately. If preferred, sardines may replace the lobster. RED CABBAGE AND CELERY SALAD
Chop the tenderest leaves of a red cabbage very fine. Mix it with the celery and moisten with lemon juice and oil, and season with salt and pepper. Add the onion juice. Allow to remain in a cool place for half an hour. Divide into dainty casseroles and cover with mayonnaise dressing. STRING BEAN SALAD
Cut the beans into inch lengths and boil till tender in boiling salted water. Drain, and while they are hot pour over them the vinegar, onion juice, salt, and pepper. Let get perfectly cold; just before serving mix the olive oil with them. Serve in white china ramequins. SWEETBREAD SALAD
Scatter the capers over the mayonnaise. WATERCRESS AND APPLE SALAD
Wash and dry the cress, having it perfectly fresh and crisp, and arrange it lightly in a dainty earthenware dish. Put the apples on the top of the cress. Make a dressing of the vinegar, oil, salt, pepper, and sugar. Pour over the watercress and apples, serve immediately. |