Chapter VI: Introduction (3)

Shell and blanch the chestnuts; then boil about fifteen minutes, or until tender; drain and cool. When cool cut into quarters, add an equal quantity of fine-sliced celery, dress with French dressing, and serve on lettuce leaves. Sliced pimentos may be added.

=Apple,-Celery-and-English-Walnut Salad.=

Peel and cut the apples in small cubes; blanch the nuts and break in pieces, and cut the celery in thin slices; marinate the apple and nuts with oil and lemon juice half an hour; drain, add the celery and mayonnaise dressing, and serve in cups made by removing the pulp from red apples. Cut the edges of the apples in small vandykes; keep fresh in cold water until ready to serve.

=Orange-and-Banana Salad.=

(_Sweet._)

Stir the juice of two oranges, half a cup of sherry wine, one tablespoonful of lemon juice, half a cup of sugar and the unbeaten white of an egg, over the fire, until the boiling-point is reached; let simmer slowly ten minutes, strain through a cheese-cloth, and, when thoroughly chilled, pour over three bananas and three oranges, sliced and mixed together in a salad-bowl. Sprinkle with half a cup of dessicated cocoanut. Serve thoroughly chilled.

=Fig-and-Nut Salad.=

Slice pulled figs, cooked and cooled, and mix with them a few slices of walnuts or blanched almonds. Serve with French dressing made of claret and lemon juice instead of vinegar, or with a cream dressing. In using the cream dressing, mix the ingredients with a little of the dressing and dispose additional dressing here and there, using the forcing-bag and tube. When available, fresh figs are preferable to those that have been cooked.

=Grapefruit Salad.=

Cut the chilled fruit in halves, crosswise, and take out the pulp with a spoon; dress with French dressing. The juice of the grapefruit may be used in the place of other acid, and mayonnaise in the place of French dressing. Serve on lettuce leaves, or return to the skin from which the pulp was removed. The edge of the grapefruit cup may be cut in vandykes, or otherwise ornamented.

=Turquoise Salad.=

Mix together equal parts of celery and tart apple cut in match-like pieces, and one or two pimentos cut in similar pieces. Dress with mayonnaise made light with whipped cream. Serve in nests of lettuce.

=Turquoise Salad, No. 2.=

Use pineapple in the place of the apple; serve in a mound on a bed of lettuce leaves. Garnish with stars cut from the pimentos with French cutter, curled celery, and heart leaves of celery.

=Salad Chiffonade.=

Seed two green peppers, boil two or three minutes, then cut in shreds. Shred the light and dark leaves of a head of lettuce, or endive, separately. Cut three tomatoes in shreds. Remove the peel and skin from one large grapefruit. Serve with French dressing, seasoning, and then arranging each article separately upon the serving-dish, having a circle of light and then dark green material about the edge.

=Peach-and-Almond Salad.=

Blanch the almonds and cut in thin slices. Chill the peaches, peel, and cut in slices; use one-fifth as much in bulk of sliced nuts as sliced peaches. Serve with French dressing, or with mayonnaise made white with whipped cream. Garnish the edge with delicate lettuce leaves and serve at once.

(See page 90)]

(See page 94)]

=Peach Salad.=

(_English style._)

Cut ripe, fine-flavored peaches into quarters, after removing the skins. Cover with champagne, thoroughly chilled, and sprinkle with tea-rose petals. Serve at once.

=Peach,-Strawberry-and-Cherry Salad.=

(_London style._)

Let a large handful of fresh rose petals stand an hour or two in a cool place in a cup of Hungarian wine. Strain out the leaves and pour the wine over a quart of mixed fruit,--peaches pared and cut in quarters, strawberries hulled and cut in halves, and cherries stoned,--all thoroughly chilled. Let a handful of rose petals stand an hour or two in a cup of thick cream; then strain the cream, sweeten slightly with powdered sugar, whip to a stiff froth, and use as a garnish for the fruit.

=Grapefruit, Pineapple, and Pimento Salad.=

Cut a large grapefruit in halves and remove the pulp with a sharp knife to avoid crushing it; remove half the pulp of a large pineapple from the core with a fork, after carefully removing the unedible outside. Dress with white mayonnaise and serve upon crisp lettuce hearts. Garnish with tiny bits of pimento. 2d.--Omit the pimento, lettuce and mayonnaise, and dress with sherry wine and sugar. For a Christmas salad, use the first formula and canned pineapple if the fresh be not at hand. Dispose the dressed pineapple and grapefruit upon shredded lettuce, having a circle of heart leaves around the edge. Dot here and there with small stars cut from the red pimento with a French cutter. Or chop the pimento fine and dispose in the shape of a large five-pointed star in the centre of the dish.

HOW TO PREPARE AND USE ASPIC JELLY.

To make aspic for moulding or decorating a fish salad, use stock prepared from chicken or veal, or from fish. For chicken, veal or sweetbread salad, use chicken or veal stock, or a light-colored consommé. In an emergency, aspic may be made from the prepared extracts of beef, or from bouillon capsules. Aspic is often tinted delicately to harmonize with a particular color scheme. A light-green aspic has been found quite effective.

=RECIPE.=

To one quart of highly seasoned stock, freed from all fat, add the juice of a lemon, a bay leaf, half a cup of wine and one box of gelatine soaked in a cup of cold water. Beat into the mixture the slightly beaten whites and crushed shells of two eggs. Heat to the boiling-point, stirring constantly, and let boil five minutes. After standing ten minutes skim off the froth, etc., and strain through a cheese-cloth folded double and held in a colander.

=Aspic for Garnishing.=

Pour the liquid jelly into a new tin to the depth of half an inch. Wring a napkin out of cold water and spread it smoothly over the meat-board. Dip the pan in warm water and turn the jelly onto the napkin; stamp in rounds, diamonds or other fanciful shapes. If blocks of greater thickness be required, fill the pan to the required depth with the liquid aspic. When turned from the mould, cut in squares or diamonds with a knife, wiped dry after having been dipped in hot water.

=To Chop Jelly.=

Cut the jelly slowly, first in one direction, then in the opposite direction. Each piece, whether large or small, should be clean-cut and distinct. Aspic melts or softens in a warm place, and should not be taken from the mould until the time of serving, and then it must be handled with care.

=Consommé for Aspic Jelly.=

Cut two pounds of beef from the under part of the round and two pounds of shin of veal into small pieces; crack the bones in the shin. Place over the fire with two and a half quarts of cold water; add one ounce of lean ham. Heat slowly, and cook just below the boiling-point two or three hours; then add to the kettle a three-pound fowl, and allow it to remain till tender. Put some marrow into the frying-pan, and when hot sauté in it a small onion cut fine, two tablespoonfuls, each, of chopped celery, carrot and turnip; add to the soup kettle, removing the fowl, together with a sprig, each, of parsley, thyme and summer savory, two bay leaves, a small blade of mace, four cloves, two peppercorns and one scant tablespoonful of salt. Let simmer about an hour and a half; then strain and let cool.

=Chicken Stock for Aspic Jelly.=

Put a four-pound fowl and a few bits of veal from the neck over the fire in three pints of cold water. Heat slowly to the boiling-point, let boil five minutes, then skim and let simmer until the fowl is nearly tender. Now add an onion and half a sliced carrot, a stalk of celery, a teaspoonful of sweet herbs tied in a bag with a sprig of parsley, two cloves, a blade of mace, eight peppercorns and a teaspoonful of salt. Remove the fowl when tender, and let the stock simmer until reduced to about one quart; strain, and set aside to become cool.

=Second Stock for Use in Sauces, Etc.=

Break the bones from roasts; add the tough or browned bits of meat and fat; add also the flank ends from chops and steaks, cut small (there should always be a few bits of fresh meat), and cover with cold water. Heat slowly and let simmer two or three hours, then add, for each two quarts of water used, one-fourth a cup, each, of chopped onion and carrot, two stalks of celery and a tomato cut small, two teaspoonfuls of sweet herbs, two sprigs of parsley browned in two tablespoonfuls of butter or drippings, and cook about an hour. Strain and let cool. Stock will keep a day or two in summer and nearly a week in winter, if the cake of fat that forms upon the top be left undisturbed.

=Fish Stock.=

(_For use in fish aspic, or any fish dish._)

Cover the bones and trimmings from the fish that is to be used for the salad with cold water; add, if convenient, the body bones of a lobster or two. Add also one or two pounds of an inexpensive fish, and a pint of water for each pound of fish. All must be fresh. Bring the water slowly to the boiling-point and let simmer an hour, then add, for each quart of water, one tablespoonful, each, of chopped onion and carrot, a sprig of parsley and one teaspoonful of sweet herbs, sautéd delicately in two tablespoonfuls of butter. Season to taste with salt and cayenne.

=Aspic Jelly from Bouillon Capsules, Etc.=

Put over the fire one-fourth a cup, each, of onion and carrot, sautéd in two tablespoonfuls of butter, two stalks of celery, a bay leaf, half a dozen peppercorns and two or three cloves, with one quart of water; add three bouillon capsules, or three teaspoonfuls of beef extract (not home-made) dissolved in two cups of boiling water; let simmer about half an hour, then add one box of gelatine softened in one cup of cold water, any additional flavoring desired, and the slightly beaten white and crushed shell of one egg (more shells will be advantageous). Bring slowly to the boiling-point, stirring constantly meanwhile, and let simmer five minutes; let stand in a hot place ten minutes, then skim and strain through a cheese-cloth folded double.

=White Chaud-froid Sauce.=

(_For coating joints of fowl or game, or medallions of fowl, tongue or sweetbreads._)

To one pint of white sauce, made of white stock, add three-fourths a cup of aspic jelly and one tablespoonful of lemon juice; let simmer until reduced to the consistency of very thick cream; remove the butter from the top and let cool slightly before using.

CHEESE DISHES SERVED WITH SALADS.

_Digestive cheese and fruit there sure will be._
--BEN JONSON.

CHEESE DISHES SERVED WITH SALADS.

=Cheese Custard.=

(MRS. DIMON.)

Butter a baking-dish, put in a layer of bread cut in pieces one inch square with crust removed, sprinkle thin-sliced cheese over the bread, dust with salt and paprica, or a few grains of cayenne. Add other layers of bread and cheese, seasoning as before, using in all half a small loaf of bread, one cup of cheese and half a teaspoonful of salt. Beat two eggs slightly, add one pint of milk, and pour the mixture over the bread and cheese. Bake about half an hour in a moderate oven.

=Cheese Soufflé.=

Cook together four tablespoonfuls of butter and two tablespoonfuls of flour, into which have been sifted one-fourth a teaspoonful, each, of soda and mustard and a few grains of cayenne. Add gradually half a cup of milk. When the sauce boils, remove from the fire and stir into it one cup of grated cheese (half a pound) and the yolks of three eggs, beaten until light. When well mixed, fold in the stiffly beaten whites of three eggs. Bake in a buttered pudding-dish, in a moderate oven, about twenty-five minutes, or in individual dishes, paper cases, or china shirring-cups, about twelve minutes. _Serve at once_ from the dish or dishes. The soufflé will "stand up" a little better, if three-fourths a cup of milk be used in place of the half-cup as given, and half a cup of stale grated bread be added before the cheese; but it will not be quite so delicate.

=Cheese Ramequins.=

Put four tablespoonfuls of butter and half a cup of water into a saucepan. When these boil, add half a cup of flour and a few grains, each, of salt and paprica; cook and stir until the mixture cleaves from the pan. Turn into a mixing-bowl and beat in two ounces of grated Parmesan cheese; then beat in, one at a time, two eggs. On a well-buttered baking-sheet shape the paste into flat circular pieces about an inch in diameter. Brush over the tops with beaten egg, diluted with one or two tablespoonfuls of milk or water, and put three or four dice of cheese on each. Bake about fifteen minutes. Serve very hot.

=Cheese Straws.=

Roll plain or puff paste into a rectangular sheet one-fourth an inch thick. Sprinkle one-half with grated cheese (any kind of cheese will do, but Parmesan is preferred); also add a few grains of cayenne and salt. Fold the other half over this and press the edges together closely. Fold again to make three layers, turn half-way round, pat and roll out to the thickness of one-fourth an inch. Sprinkle one half with cheese and proceed as before. Continue rolling and adding the cheese, until, to one cup and a half of flour, from half to a whole cup of cheese has been used. After the last rolling, cut into bands half an inch wide, or into rings and straws one-fourth an inch wide. The straws and bands should be four or five inches in length, and the rings large enough to hold three or four straws. Serve the bands piled in log-cabin style on a doylie-covered plate. If the paste be made expressly for the straws, the cheese and cayenne may be mixed into the flour with the butter, thus diminishing time in making. Bake in a moderate oven until delicately browned.

(See page 108)]

=Gnochi à la Romaine.=

Melt four tablespoonfuls of butter; cook in it four tablespoonfuls, each, of cornstarch and flour and half a teaspoonful of salt, then add gradually one pint of milk. When thick and smooth stir in the beaten yolks of two eggs, add four tablespoonfuls of grated Parmesan cheese, and spread on a buttered pan to cool. Just before serving, cut the paste in shapes, lay on a baking-sheet, and brown delicately in the oven.

=Cheese Balls.=

Mix together thoroughly one cup and a half of grated cheese, one tablespoonful of flour, one-fourth, a teaspoonful of salt and a few grains of cayenne; then add the whites of three eggs, beaten stiff. Shape in small balls and roll in cracker crumbs, sifted or crushed to a fine meal; fry in deep fat and drain on soft paper.

=Individual Soufflés of Cheese, Iced.=

(See cut facing page 106.)

Mix half a cup of grated Parmesan and one-fourth a cup of grated Gruyère cheese and one-fourth a teaspoonful of paprica with two-thirds a cup of chicken aspic, cold, but not set. Stir over ice water until just beginning to form, then fold into it one cup of whipped cream. Fasten strips of white paper around paper soufflé cases, letting the strips rise an inch and a half above the cases, fixing in place with sealing-wax, mucilage, or a stitch. Fill the cases and the papers surrounding them with the cheese mixture, and set them in a pail or mould that is thoroughly chilled. Press the cover down over a paper, and pack in equal parts of ice and salt. Let stand an hour. Before serving, remove the paper, sprinkle the tops with buttered crumbs, browned, and serve at once.

=Cheese Croquettes.=

(TOURAINE.)

INGREDIENTS.

3 tablespoonfuls of butter.
1/4 a cup of flour.
2/3 a cup of milk.
Yolks of 2 eggs.
1 cup of mild cheese, cut in small cubes.
1/2 a cup of grated Gruyère cheese.
Salt and cayenne to taste.

_Method._--Make a sauce of the butter, flour and milk; add the yolks, slightly beaten, and beat thoroughly; add the grated cheese, and, when melted, remove from the fire; add the seasonings and cubes of cheese. Spread in a shallow pan to cool. Cut in any shape desired, dip in crumbs, then in egg, and again in crumbs; fry in deep fat and drain on brown paper.

=Cheese Aigrettes.=

INGREDIENTS.

1/2 a cup of water.
1/4 a cup of butter.
1/2 a cup of flour.
2 eggs, with yolk of a third.
A few grains of cayenne and salt.
2 ounces (1/4 a cup) of grated Parmesan cheese.
Hot fat.

_Method._--Boil the water and butter, sift in the flour with the salt and cayenne; stir and cook until the mixture cleaves from the side of the pan. When the mixture has slightly cooled, add the eggs, one at a time, beating in each egg thoroughly before another is added. Lastly, add the cheese. Drop, by teaspoonfuls, into hot fat and fry a golden brown. Drain on soft paper and serve piled on a folded napkin.

=Cheese d'Artois.=

INGREDIENTS.

2 tablespoonfuls of butter.
White of 1 egg.
Yolks of 2 eggs.
Salt and paprica.
2 ounces of grated Parmesan cheese.
1/4 a pound of plain or puff paste.

_Method._--Cream the butter, beat in the eggs, and add the cheese with a few grains, each, of salt and paprica. Roll the pastry very thin and cut it into two rectangular pieces; lay one of these on a baking-sheet and spread with the cheese mixture; cover this with the second piece of pastry. Score with a knife in strips one inch wide and about three inches long, brush over with beaten egg, and bake about fifteen minutes. Cut out the strips while hot. Serve at once, or reheat before serving.

=Cheese Fritters.=

Slice thin half a dozen large tart apples (select apples that cook quickly), and prepare half as many thin slices of cheese. Beat up one or two eggs, and season with salt, mustard and pepper. Soak the cheese in the egg mixture, then put each slice between two slices of apple, sandwich style; dip in the beaten egg, sauté in hot butter, and serve hot.

=Salad of Lettuce with Cheese and Vegetable Macedoine.=

Mix together a ten-cent cream cheese, a canned pimento (red) cut in tiny cubes, one-fourth a cup of small green string beans, cut in cubes, five olives, chopped fine, and enough cream to hold the mixture together. When thoroughly mixed, use a piece of paraffine or confectioner's paper to handle and give the mixture the original shape. Let stand in a cold place, wrapped in the paper, until ready to serve, then dispose in the centre of a salad dish, lined with lettuce leaves, dressed with French dressing. Slice the cheese with a silver knife before sending to table. At luncheon, mayonnaise may be served in a dish apart.