Chapter II: Part I: Salads

PAGE
INTRODUCTION 3
THE DRESSING 6
USE OF DRESSINGS 7
ARRANGEMENT OF SALADS 8
COMPOSITION OF MAYONNAISE 8
VALUE OF OIL 8
BOILED AND CREAM DRESSINGS 9
IMPORTANT POINTS IN SALAD-MAKING 9
WHEN TO SERVE SALADS WITH FRENCH OR MAYONNAISE
DRESSING 9
WHEN TO SERVE A FRUIT SALAD 10
SALADS WITH CHEESE 10
HOW TO MAKE AROMATIC VINEGARS, KEEP VEGETABLES,
AND PREPARE GARNISHES 11
HOW TO BOIL EGGS HARD FOR GARNISHING 11
TO POACH WHITES OF EGGS 11
ROYAL CUSTARD FOR MOULDS OF ASPIC 11
HOW TO USE GARLIC OR ONION IN SALADS 12
HOW TO SHELL AND BLANCH CHESTNUTS AND OTHER NUTS 12
HOW TO CHOP FRESH HERBS 13
HOW TO CUT RADISHES FOR A GARNISH 13
HOW TO CLEAN LETTUCE, ENDIVE, ETC. 13
HOW TO CLEAN CRESS, CABBAGE, ETC. 14
HOW TO RENDER UNCOOKED VEGETABLES CRISP 14
HOW TO BLANCH AND COOK VEGETABLES FOR SALADS 14
HOW TO CUT GHERKINS FOR A GARNISH 15
HOW TO FRINGE CELERY 15
HOW TO SHRED ROMAINE AND STRAIGHT LETTUCE 15
HOW TO KEEP CELERY, WATERCRESS, LETTUCE, ETC. 16
HOW TO COOK SWEETBREADS AND BRAINS 16
HOW TO PICKLE NASTURTIUM SEEDS 16
NASTURTIUM AND OTHER VINEGARS 17
TO DECORATE SALADS WITH PASTRY BAG AND TUBES 18
RECIPES FOR FRENCH DRESSING 21
RECIPES FOR MAYONNAISE DRESSING 22
BOILED, CREAM, AND OTHER DRESSINGS 26
VEGETABLE SALADS SERVED WITH FRENCH DRESSING 29
SALADS LARGELY VEGETABLE WITH MAYONNAISE, ETC. 39
INTRODUCTION TO FISH SALADS 53
RECIPES FOR FISH SALADS 55
RECIPES FOR VARIOUS COMPOUND SALADS 77
RECIPES FOR FRUIT AND NUT SALADS 89
HOW TO PREPARE AND USE ASPIC JELLY 97
CONSOMMÉ AND STOCK FOR ASPIC 98
CHEESE DISHES SERVED WITH SALADS 105

Part II.

SANDWICHES

BREAD FOR SANDWICHES 115
THE FILLING 116
RECIPES FOR SAVORY SANDWICHES 119
RECIPES FOR SWEET SANDWICHES 131
RECIPES FOR BREAD AND CHOU PASTE 137
HOW TO BOIL MEATS FOR SANDWICHES 140
RECIPES FOR BEVERAGES SERVED WITH SANDWICHES 143