Chapter V: Front Matter (5)

Prepare as above, using shredded scarlet pimentos instead of the cherries.

BANANA AND CELERY SALAD

Six bananas, half a cupful of nuts cut fine, and two stalks of celery cut fine. Peel the bananas carefully, cut the fruit into dice, mix with the nuts and celery, add mayonnaise, fill the banana skins, chill, and serve on lettuce leaves.

BIRD'S-NEST SALAD

Take the yolks of hard-boiled eggs and rub to a paste with an equal quantity of Neufchatel cheese. Season with salt and paprika, and make into egg-shaped balls. Make a mound of the shredded whites and lay the egg-balls upon it, flecking them with black pepper. Surround the dish with the heart-leaves of head lettuce, and serve mayonnaise dressing in a dish apart.

CELERY SALAD

Crisp, tender celery cut fine, mixed with a little chopped onion and mayonnaise. Serve on lettuce.

CAULIFLOWER SALAD

Boil a large cauliflower in salted water until tender. Drain, cool, separate the flowerets, sprinkle with chopped onion and parsley, and set on ice. When thoroughly chilled, mix with mayonnaise, and serve on lettuce leaves.

BOHEMIAN SALAD

Mix fried oysters or fried scallops, cold, with half the quantity of finely cut celery. Serve very cold on lettuce leaves with mayonnaise.

CRAB SALAD

Use the meat of boiled crabs flaked into pieces of uniform size. The canned crab meat is very good. Add half the quantity of finely cut celery, mix with mayonnaise, and serve on lettuce leaves.

CRESS SALAD

Watercress and nasturtium leaves. French dressing. Garnish with nasturtium blossoms.

CALF'S-BRAIN SALAD

Parboil the brains in acidulated water, blanch, cool, and remove all veins and membranes. Break in pieces and proceed as for Crab Salad.

CUCUMBER SALAD

Peel, slice, and chill the cucumbers. Drain, mix with chopped onion, or small bits of the large white onions. French dressing.

CUCUMBER AND RADISH SALAD

Prepare as above, and add a few radishes, sliced but not peeled. The onion may be omitted.

COTTAGE CHEESE SALAD

Make soft cottage cheese into balls the size of a bird's egg. Arrange carefully with cucumber dice and a little chopped onion. French dressing.

CREAM CHEESE SALAD

Prepare cheese as above, coloring the balls with spinach juice or green color paste. Sprinkle with chopped parsley, arrange on lettuce leaves, and pour over French dressing.

CUCUMBER JELLY

Cut peeled tomatoes and cucumbers into dice, saving the juice. Season with grated onion, pepper, and salt. Mix with hot water, in which gelatine has been dissolved, let cool, break up and serve in tomato shells with mayonnaise. When gelatine is used in salads, half a package to each two cupfuls of salad material is about the right proportion.

CHERRY SALAD

Maraschino or ox-heart cherries stuffed with hazel nuts. Serve very cold on lettuce leaves with mayonnaise.

CELERY AND NUT SALAD

Celery and pecans, or English walnuts, coarsely cut. Mayonnaise.

CAULIFLOWER AND BEET SALAD

Cooked cauliflower flowerets and dice of cold, boiled beets. Serve on lettuce with mayonnaise.

CHEESE AND TOMATO SALAD

Slices of tomato with small bits of Edam cheese. Serve on lettuce leaves with French dressing.

CELERY JELLY SALAD

Put into a saucepan two cupfuls of strained tomatoes, a tablespoonful of grated onion, a bay leaf, and a pinch of celery seed. Bring to a boil, set aside for fifteen minutes, add half a package of gelatine that has been soaked in half a cupful of cold water, half a teaspoonful of salt, and the juice of half a lemon. Stand over boiling water until the gelatine is all dissolved. Strain, stir in a quantity of finely cut celery, set on ice, stir until it begins to thicken, mould in small cups, and chill. At serving-time, turn out on a bed of lettuce leaves and mask with mayonnaise.

CHESTNUT SALAD

Shell and blanch the nuts, boil until tender, drain, and peel. Add an equal quantity of finely cut celery and some bits of pimento. Mayonnaise.

CHICKEN ASPIC SALAD

Use strong, clear chicken stock or the chicken juice which comes in cans, and half a package of gelatine to each pint. When the jelly begins to thicken, stir in lightly broken English walnuts, mould, chill, turn out on plates covered with lettuce leaves, and mask with mayonnaise.

TOMATO ASPIC SALAD

Use the juice and strained pulp of fresh or canned tomatoes. Season highly with salt, pepper, grated onion, and vinegar. Use half a package of gelatine to each two cupfuls of juice and pulp, mould in small cups, chill, turn out on lettuce leaves, and mask with mayonnaise.

BELLEVUE SALAD

Make the tomato aspic according to directions given above. When it begins to stiffen, stir in lightly flaked shrimps and cucumber dice, mould, chill, turn out on individual serving dishes, surround with the tender heart-leaves of head lettuce, and mask with mayonnaise dressing.

CHICKEN SALAD EN BELLEVUE

Make the tomato aspic and mould in a border mould. At serving-time turn out upon a platter, fill the centre with chicken salad and surround with tomato aspic. Garnish with the heart-leaves of head lettuce.

CUCUMBER ASPIC SALAD

Chop cucumbers fine, or grate on a coarse grater. Season with onion and celery, or a little celery seed. Add salt, pepper, and vinegar to taste, and save every drop of the juice. Tint with green color paste if desired. Use one package of gelatine to each quart of the pulp, and proceed according to directions given for other aspic salads. Turn into a border mould and chill on ice. At serving-time cover the platter with lettuce leaves, turn the border out of the mould and fill the centre with a fish salad.

CELERY AND RADISH SALAD

Prepare the celery as usual, but do not peel the radishes. Slice them thin and leave the little red line around each slice. Chill thoroughly, mix with mayonnaise, and serve on lettuce leaves. Garnish with whole radishes.

CABBAGE SALAD

Select a small, heavy, shapely head of white cabbage. Cut a slice off the top and scoop out the interior carefully, leaving a thin shell. Shred the inner portion with an equal quantity of crisp celery, mix with mayonnaise and serve in the cabbage. A few nut meats may be added. Sometimes the cabbage bowl is filled with fried oysters, and the celery and cabbage salad served on lettuce leaves.

SALAD A L'ESPAGNOLE

Scald, skin, and cool large, smooth tomatoes, cut a slice off the blossom end and scoop out the pulp with a silver spoon. Drain the pulp, add an equal quantity of cucumber dice, cut small, and a little grated onion to season, mix with a French dressing and fill the tomato shell with the mixture. Put a spoonful of mayonnaise on top of each tomato and serve on individual plates covered with lettuce leaves.

GRAPE SALAD

Use large, white, California grapes, peel, seed, and cut in halves. Mix with sour orange slices, and any preferred nuts. Use French dressing made with lemon-juice, and serve on lettuce leaves.

GRAPE SALAD--II

Prepare as above, using apples in place of the oranges.

GRAPEFRUIT SALAD

Break the pulp of grapefruit into small bits and drain, reserving the juice. Arrange on lettuce leaves, sprinkle with cut English walnuts, and pour over a French dressing made of oil and the juice of the fruit.

ITALIAN SALAD

Six cold, cooked potatoes, cut in dice, six flaked sardines, three small cucumber pickles, chopped, and a stalk of celery cut fine. French dressing.

LETTUCE SALAD

Use the crisp heart-leaves of head lettuce, and dress with French dressing. Serve with cheese and toasted crackers.

ENDIVE SALAD

Use the crisp leaves of endive and prepare as above.

MARGUERITE SALAD

Make a bed of lettuce leaves on each individual dish. Slice hard-boiled eggs lengthwise, and remove the yolks whole. Put a yolk in the centre of each plate and arrange the white around it, cut in strips to resemble the petals of a Marguerite. French dressing.

MARQUISE SALAD

Tomatoes sliced and sprinkled with chopped onion, parsley and finely cut celery. Serve on lettuce leaves with French dressing.

NORMANDY SALAD

Three cucumbers and three hard-boiled eggs, cut in dice, a cupful of olive meat, and half a cupful of pecan or English walnut meat, broken, but not chopped. Mayonnaise. The egg may be omitted.

NUT AND SWEETBREAD SALAD

A can of shrimps, a pound and a half of sweetbreads, cooked and cut into dice, a can of French peas, a can of mushrooms, a cupful of English walnuts, half a cupful of blanched almonds, and a cupful of finely cut celery. Mix with mayonnaise and serve on lettuce leaves. Half, or even a third, of this quantity is sufficient for a small family.

ORANGE SALAD

Thin slices of very sour oranges, sprinkled with cut English walnuts. Serve on lettuce leaves with French dressing made with lemon-juice. Especially good with game.

PIMENTO SALAD

Shredded pimentos, sliced olives, finely cut celery, and a tablespoonful of chopped onion to each pint. Mayonnaise. This salad should be half celery, one fourth pimentos, and one fourth olives.

PIMENTO SALAD--II

Hard-boiled eggs cut into eighths. Half the quantity of shredded pimentos, and as much olive meat as pimentos. To each pint of the salad add one tablespoonful of the tiny pearl onions which come in bottles. Mix with mayonnaise, and serve on lettuce leaves.

PEPPER SALAD

Sliced tomatoes and cucumbers, shredded green peppers, chopped onion, and French dressing.

PARISIAN SALAD

Boil French peas in their own juice, drain, cool, and mix with cut walnut meats. Soak for an hour in French dressing, drain, put into lemon cups on lettuce leaves, and serve with a spoonful of mayonnaise on top.

PORTUGUESE SALAD

Celery, English walnuts, and shredded pimentos. Mayonnaise.

PEACH SALAD

Prepare according to directions given for Apricot Salad, and stuff the halves with maraschino cherries and chopped nuts.

RUSSIAN SALAD

Make tomato aspic in a border mould, turn out on a platter and fill the centre with celery mayonnaise.

PINEAPPLE SALAD

Pineapple, oranges, bananas, and strawberries, cut coarsely. French dressing made with lemon-juice. Serve in the pineapple shell, or in orange baskets, or banana skins.

SCALLOP SALAD

Parboil the scallops, drain, and cool. Cut coarsely, and mix with half the quantity of finely cut celery. Mayonnaise.

OYSTER SALAD

Prepare according to directions given above. Mushrooms may be added if desired.

STUFFED-TOMATO SALAD

Scald, drain, skin, and chill large, well-shaped, ripe tomatoes. Cut a slice off the blossom end, scoop out the pulp, drain, mix with an equal quantity of finely cut celery and a little minced onion. Mix with mayonnaise, fill the shells, put a spoonful of stiff mayonnaise on top, with a little sprig of parsley upright for a garnish, or an English walnut meat. Any salad which combines well with the flavor of tomato may be served in tomato shells, and as a cupful of salad will stuff several tomatoes, the problem of insignificant salad left-overs is often solved in this way.

SHRIMP SALAD

Use either canned or fresh shrimps. Break into small bits, mix with mayonnaise, and serve on lettuce leaves.

SUMMER SALAD

Slice peeled tomatoes, drain, and mix with sliced cucumbers and finely chopped onion. Mayonnaise.

SALMON SALAD

Use boiled, fresh salmon. Free from skin, fat, and bone, and flake. Mix with finely cut celery and a few capers. Mayonnaise.

SALMON SALAD--II

Prepare as above, using cucumber dice and a bit of chopped onion instead of the celery and capers. Mayonnaise.

SARDINE SALAD

Drain the sardines, sprinkle with lemon-juice, and alternate with hard-boiled egg quarters on a bed of lettuce leaves. French dressing.

SHAD ROE SALAD

Boil the roe, chill, slice, and add finely cut celery and boiled beet dice. Mayonnaise.

SHAD ROE SALAD--II

Prepare the roe as above and mix with sliced cucumbers. Season with chopped onion and mix with mayonnaise.

SWEETBREAD SALAD

Prepare according to directions given for Calf's-Brain Salad.

SALSIFY SALAD

Boil, drain, and cool, cut into dice and combine with an equal quantity of potatoes, lima beans, or cauliflower. French dressing.

SPINACH SALAD

Mould cooked and chopped spinach in small cups. Turn out on individual dishes, garnish with hard-boiled eggs and beet dice. French dressing.

STRING BEANS SALAD

String the beans, but do not cut them. Boil, drain, and cool. Serve on lettuce leaves with French dressing and garnish with nasturtium blossoms.

SHRIMP AND CUCUMBER SALAD

Cut the shrimps coarsely and sprinkle with French dressing. At serving-time, drain, mix with an equal quantity of crisp cucumber dice, and serve on lettuce leaves with mayonnaise.

VIENNA SALAD

Finely cut celery, apple dice, and shreds of green pepper. Mayonnaise.

WALDORF SALAD

Sour apples, peeled and sliced, English walnuts, and finely cut celery. Mayonnaise.

MUTTON SALAD

Cut cold roast or boiled mutton into dice, using none of the fat. Arrange on lettuce leaves, season with salt and pepper, add a few capers, and mix with mayonnaise dressing.

MUTTON AND ASPARAGUS SALAD

Prepare according to directions given above, using an equal quantity of cold, cooked asparagus instead of the capers.

MUTTON AND PEA SALAD

Prepare according to directions given above, using peas instead of asparagus.

CHESTNUT SALAD--II

Prepare according to directions given for Chestnut Salad--I. Mix with an equal quantity of sour apples cut into dice. Mayonnaise.

CRESS AND WALNUT SALAD

Wash and drain a bunch of watercress, pick off the tender sprigs and place in a salad bowl. Add half the quantity of broken English-walnuts which have been soaked in lemon-juice. Dress with a French dressing made of twice as much oil as vinegar and no seasoning except salt.

SHAD ROE SALAD--III

Cook the roe with a slice of onion in salted, acidulated water for twenty minutes. Drain, cool, cut into slices, and sprinkle with French dressing. Add cucumber dice and chopped olives. Mix with mayonnaise, garnish with peppers, and serve on lettuce leaves.

SALMON SALAD--III

Open a can of salmon, break into large pieces, remove the bones, skin, and fat, and lay on a plate. Slice two tomatoes and mince finely a few small cucumber pickles. Mix the tomatoes with the pickle and put around the salmon, with a little on top. Cover with a mayonnaise, to which chopped pickles and capers have been added, and garnish with lettuce and parsley.

ITALIAN SARDINE SALAD

Four sardines, three large potatoes, three eggs, seasoning, four anchovies, half a cupful of lima beans cooked, and plenty of oil and vinegar. Bake the potatoes, peel them, and set them aside to cool. Boil the eggs hard. Slice the potatoes into a bowl and add the beans. Skin and bone the sardines and anchovies, break into bits, and mix them with the vegetable. Put the yolks of two of the eggs into a bowl, add a pinch each of mustard and salt and enough oil to make a smooth cream. Add one third as much vinegar as oil. Pour this dressing over the vegetables and add the shredded whites of the eggs. Garnish with the whole egg cut in slices and a few stoned olives.

EGG AND CHEESE SALAD

Slice half a dozen hard-boiled eggs. Line a salad dish with lettuce leaves, cover with a layer of the eggs, and sprinkle thickly with grated cheese. Thin some mayonnaise with a little cream and spread over the cheese. Add another layer of eggs and cheese and a sprinkling of chopped cucumber pickle. Put in the remainder of the eggs, cover with mayonnaise and sprinkle more cheese over all.

CELERY AND PINEAPPLE SALAD

Use equal parts of shredded pineapple and celery, cut fine. Sprinkle with lemon-juice, and chill. Add a few blanched and pounded almonds, mix with mayonnaise, and serve on lettuce leaves.

VEAL SALAD

One cupful of cold roast veal cut into dice. Add one cupful of cooked peas. Sprinkle with celery salt, chopped capers and pickles, and pour over a French dressing, seasoned with dry mustard and chopped mint. In making the French dressing for this salad, use ordinary cider vinegar instead of tarragon vinegar.

TOMATOES STUFFED WITH ASPARAGUS TIPS

Prepare tomato shells according to directions previously given. Cut cold, cooked asparagus tips in small bits, mix with mayonnaise, and fill the shells. Season with grated onion if desired.

TUTTI-FRUITTI SALAD

One half pound of figs, cut in small pieces, one quarter pound of stoned dates, four oranges cut into small slices, one cupful of canned strawberries, one cupful of canned pineapple, the juice of one lemon, three or four tablespoonfuls of sugar, and one cupful of sherry. While this is not strictly a salad, it is served on lettuce leaves in place of a salad. Half or a third of the quantity is sufficient for a small family.

SPAGHETTI SALAD

Shredded celery, boiled spaghetti broken into inch pieces, and bits of Spanish pimento. Mix with mayonnaise and serve on lettuce leaves.

SWEETBREAD AND CUCUMBER SALAD

Mix cooked sweetbreads, cut into dice, with half the amount of cucumbers cut the same size, and a little finely cut celery. Mix with mayonnaise and serve on lettuce leaves.

HAM AND CELERY SALAD

Cut cold, cooked ham into bits and mix with half as much celery cut fine. Mix with mayonnaise and serve on lettuce leaves. Garnish with hard-boiled eggs cut in slices.

EGG AND POTATO SALAD

Dress slices of cold, hard-boiled eggs and potatoes with French dressing, arrange on lettuce leaves, and garnish with stoned olives.

CHEESE AND PARSLEY SALAD

Moisten Neufchatel or cream cheese with cream, and shape in tiny balls. Roll in very finely minced parsley, and serve on lettuce leaves with French dressing.

CHERRY AND PINEAPPLE SALAD

Half of a banana, one orange, one cupful of shredded pineapple, one cupful of stoned cherries, one fourth cupful of blanched almonds, the juice of half a lemon, and one tablespoonful of powdered sugar. Use the cherry juice in a French dressing.

SHRIMP AND CELERY SALAD

Equal parts of shredded shrimps and finely cut celery. Mix with mayonnaise and serve on lettuce leaves.

POTATO AND NUT SALAD

Three cold, boiled potatoes, three hard-boiled eggs, one half cupful of walnuts, and a dozen olives. Cut the potatoes and eggs into dice, stone the olives, cut fine, break up the nut meats and mix all together. Pour over a small quantity of French dressing and let stand on ice. At serving-time, mix with a little mayonnaise.

EGG AND CHICKEN SALAD

Chop cold roast chicken very fine. Mix the yolks of hard-boiled eggs with the chicken, adding enough mayonnaise to make the mixture easily into balls. Cut the whites of the eggs into rings, and serve the balls and the rings together on lettuce leaves.

CABBAGE AND PEPPER SALAD

Shred finely a crisp, raw cabbage. Mix with half as much shredded green pepper. Serve on lettuce leaves with mayonnaise.

CHEESE AND CELERY SALAD

Cut crisp, tender celery into small bits, sprinkle with grated Parmesan cheese and serve on lettuce leaves with French dressing.

CELERY AND CAULIFLOWER SALAD

Equal parts of finely cut celery and cold, cooked cauliflower broken into bits. Either French dressing or mayonnaise.

CAULIFLOWER AND CARROT SALAD

Cold, cooked cauliflower broken into bits, and one third the quantity of cooked carrots cut into dice. Either French or mayonnaise dressing.

PEA AND WALNUT SALAD

Equal quantities of cold, cooked peas and English walnuts broken into small bits. Sprinkle with French dressing, let stand half an hour and mix with mayonnaise. Serve on lettuce leaves or in lemon cups.

RUSSIAN SALAD--II

Equal quantities of cooked potato dice, peas, carrots, lima beans, shredded celery, sliced tomatoes, chopped onion, cucumber dice and anchovies broken into small bits. French dressing, using more vinegar than usual.

GERMAN CAULIFLOWER SALAD

Use cold, cooked cauliflower separated into flowerets. Fry shredded bacon until crisp, drain, and mix with the cauliflower. Make a French dressing, using the bacon fat instead of oil, and cider vinegar instead of tarragon. Pour hot over the salad and set away to cool.

SPANISH SALAD

Cut into dice three slices of stale bread. Add an equal quantity of cold, cooked potatoes, three tomatoes, sliced, and one onion chopped fine. Rub the salad bowl with the cut side of a clove of garlic, put in the salad, and pour over plenty of French dressing.

ONION SALAD

Peel two or three onions, soak in water two hours, chop, put into a salad bowl, add a tablespoonful of minced parsley and pour over French dressing. The large, white Spanish onions are best for this salad. One large onion is usually enough.

RUSSIAN SALAD--III

Cut crisp, tender celery into small bits, add one fourth the quantity of Russian caviare and the same quantity of anchovies as caviare. Add half as much tomato pulp as celery and mix with mayonnaise. Serve in tomato shells.

STRAWBERRY SALAD

Arrange tender, white lettuce leaves in cup shapes. Fill each cup with strawberries and put a tablespoonful of mayonnaise in each cup. Mayonnaise for this salad should have the mustard and tarragon vinegar omitted.

BANANA AND PEANUT SALAD

Slice bananas lengthwise, cover with finely ground peanuts, and serve on lettuce leaves with mayonnaise.

EGG AND ASPARAGUS SALAD

Cut boiled, fresh asparagus into bits. Mix with slices of hard-boiled egg and serve on lettuce leaves with a French dressing to which chopped pickles and capers have been added.

EGG AND CUCUMBER SALAD

Slice cucumbers and hard-boiled eggs. Alternate slices of each in a circle around a bed of watercress, and serve with French dressing.

TOMATO AND CHIVE SALAD

Peel and chill the tomatoes, and cut into halves. Sprinkle with finely chopped chives, and put a spoonful of mayonnaise on each half. Serve on lettuce.

GRAPEFRUIT AND CELERY SALAD

Mix grapefruit pulp with finely cut celery, using twice as much grapefruit as celery. Serve on lettuce leaves with mayonnaise.

CUCUMBER AND PIMOLA SALAD

Mix in equal parts, slicing both thin. Use French dressing and serve on lettuce.

EGG AND CELERY SALAD

Two heads of celery cut fine, two hard-boiled eggs, and half a cupful of English walnuts. Break the nuts into small pieces, slice the eggs and mix all together. Serve on lettuce with mayonnaise.

CABBAGE SALAD--II

Mix shredded, raw cabbage with mayonnaise, and sprinkle with celery seed.

CABBAGE SALAD--III

Cut off the small ends of green peppers, scoop out the seeds, and fill with cabbage salad prepared as above.

EGG-BALL SALAD

Separate the whites and yolks of hard-boiled eggs. Cut the whites into shreds with the scissors. Rub the yolks through a sieve and mix to a paste with mayonnaise, adding sardines, anchovies, salmon, or any preferred meat or fish which has been cooked and pounded fine. Shape the egg mixture into balls the size of marbles. Spread lettuce leaves with mayonnaise, sprinkle it with the shredded whites of the eggs, and drop the balls of yolk paste upon it.

STUFFED-EGG SALAD

Divide hard-boiled eggs in the middle, take out the yolks, cut a thin slice from the bottom of each to make them stand firm, and drop in a little mayonnaise. Mix the yolks to a paste with mayonnaise, using any preferred minced meat, fish, or vegetable for seasoning. Fill the shells, spread with mayonnaise, and sprinkle with chopped parsley.

CELERY AND APPLE SALAD

Mix equal parts of finely cut celery and shredded sour apple. Serve on lettuce leaves with mayonnaise.

TOMATO AND CELERY SALAD

Peel large, ripe tomatoes and cut into cubes. Drain in a colander until dry. Mix with half as much finely cut celery, and serve on lettuce leaves, with mayonnaise.

SHRIMP AND NUT SALAD

Break the shrimps into thirds. Use one half or one third the quantity of pecan or English walnut meats. Serve on lettuce with mayonnaise.

SMOKED HERRING SALAD

Skin and bone the herring and flake the meat. Use as much hard-boiled egg as herring, and twice as much potato dice as herring. Season with grated onion, and mix with French dressing.

HALIBUT SALAD

Steam halibut steaks until tender, arrange on a bed of lettuce and remove the skin and bone. Cover with a layer of shredded sweet pepper, hard-boiled eggs, and olives sliced thin. Serve with a French dressing which has been seasoned with grated onion.

HALIBUT SALAD--II

Prepare halibut steaks according to directions given above. Sprinkle with French dressing, cover with cucumbers sliced thin, and spread with mayonnaise.

HALIBUT SALAD--III

Prepare the fish according to directions given above, and flake it. Add half the quantity of finely cut celery. Serve on lettuce leaves with mayonnaise.

HALIBUT SALAD--IV

Prepare according to directions given for Halibut Salad--III, adding as much cucumber dice as celery.

SMELT SALAD

Boil the smelts, drain, cool, and flake the meat. Mix with cucumber dice, or finely cut celery, and serve on lettuce leaves with mayonnaise.

LOBSTER SALAD--I

Pick out the meat of a cold, boiled lobster, mix with mayonnaise, and serve on lettuce leaves.

LOBSTER SALAD--II

Prepare according to directions given for Lobster Salad--I, adding half the quantity of finely cut celery to the fish.

SHRIMP AND TOMATO SALAD

Break the shrimps into half-inch bits, and mix with twice the quantity of peeled, sliced, and drained tomatoes. Serve on lettuce leaves with mayonnaise. The tomatoes may be cut into quarters, instead of slicing.

CRAB AND CUCUMBER SALAD

Use equal quantities of crab meat, broken into inch pieces, and cucumber dice. Season with a little grated onion, and mix with mayonnaise.

TURKEY SALAD

Use cold roast turkey and prepare according to directions given for Chicken Salad.

EGG AND CABBAGE SALAD

Boil six eggs hard. When cold, cut in two lengthwise, and take out the yolks. Rub the yolks through a sieve, season with salt, pepper, and grated onion, and mix to a paste with mayonnaise. Mould into small balls and set aside. Shred the whites with the scissors, and add twice as much shredded cabbage. Mix with mayonnaise, arrange on a bed of lettuce leaves, and drop the egg balls on the salad.

EGG AND SARDINE SALAD

Boil three eggs hard. Cut in two lengthwise, and take out the yolks. Rub the yolks through a sieve with four sardines, season with salt and pepper, and add enough cream or oil to make a paste. Shape into balls. Shred the whites of the eggs with the scissors, and mix with twice the quantity of finely cut celery. Mix the celery and egg together with mayonnaise, arrange on lettuce leaves, and drop the balls of egg paste upon the salad.

TONGUE AND POTATO SALAD

Cut cold, cooked, pickled lamb's tongues into dice, mix with twice the quantity of cold, boiled potatoes cut into dice, and add a little hard-boiled egg, finely chopped. Pour over a French dressing to which a tablespoonful of chopped cucumber pickle has been added.

SHREDDED LETTUCE SALAD

Use the leaf lettuce and cut crosswise into narrow ribbons, using scissors or a very sharp knife. Serve with French dressing. Sliced hard-boiled eggs may be mixed with this salad.

GERMAN CABBAGE SALAD

Fry a cupful of finely cut bacon until crisp, and drain off the fat. Add the bacon to three times the quantity of shredded, raw cabbage. Make a salad dressing of the bacon fat and vinegar, seasoning to taste. Pour hot over the cabbage and set away to cool.

IRWIN SALAD

Six medium-sized tomatoes, peeled and quartered, two or three cucumbers cut in thin slices, one Spanish onion chopped fine, three green peppers, shredded, and two large sour apples cut into dice. Rub the salad bowl with the cut side of a clove of garlic and put in the salad. Make a dressing with six tablespoonfuls of oil, three of wine vinegar, half a teaspoonful of mustard, a teaspoonful each of Worcestershire sauce, brown sugar, and salt. Sprinkle liberally with red pepper and set the bowl on ice until thoroughly cold.

ONE HUNDRED SANDWICH FILLINGS

1. One half pound of Roquefort cheese, one fourth as much butter, and half a teaspoonful of paprika. Mix to a paste with sherry wine. Spread on wafers or toasted rye bread.

2. Remove all the seeds from a pepper, chop fine, and simmer ten minutes in a tablespoonful of butter. Add a dash of salt, and set aside to cool.

3. Chopped dates seasoned with grated lemon-peel and clove or cinnamon.

4. Corned beef cut in thin slices and spread with mustard.

5. Tongue cut in thin slices, spread with mustard.

6. Grated horseradish spread on buttered bread.

7. Swiss cheese cut in thin slices.

8. Dutch cheese made into a paste with cream.

9. Same as above with chopped nuts added.

10. The meat of a liver sausage seasoned with chopped onion and celery.

11. Prunes chopped with half the quantity of English walnut meats, seasoned with lemon-juice and powdered sugar.

12. Equal parts of chicken and cold ham, finely minced and seasoned with curry powder.

13. Drained and boned anchovies pounded to a paste with butter.

14. Thin slices of cucumber dipped in French dressing.

15. Minced tongue and hard-boiled eggs, seasoned with mustard.

16. Thin slices of roast veal covered with chopped pickles.

17. Sardines made to a paste with lemon-juice.

18. Shrimps picked fine, seasoned with lemon-juice.

19. Cold roast turkey cut into thin slices.

20. Minced hard-boiled eggs, one sardine to every three, seasoned with lemon-juice.

21. Thin slices of cold roast chicken.

22. Watercress chopped fine and seasoned with salt and pepper.

23. Same as twenty-two, mix with chopped, hard-boiled eggs.

24. Minced hard-boiled eggs mixed with grated cheese, seasoned with mustard.

25. Cold baked beans mashed to a paste and seasoned with mustard or chopped celery.

26. Thin slices of banana dressed with oil and lemon-juice.

27. Finely cut celery mixed with mayonnaise.

28. Dutch cheese mixed with chopped olives.

29. Large figs cut in halves.

30. Equal parts of minced ham and celery mixed with mayonnaise.

31. Ham mixed with chopped pickle and celery.

32. Petals or leaves of nasturtiums.

33. Equal parts of grated Swiss cheese and chopped English walnuts.

34. Olives chopped fine and mixed with mayonnaise.

35. Peanuts mashed to a paste with mayonnaise.

36. Caviare mixed with a little lemon-juice.

37. Cold roast beef cut in thin slices.

38. Minced hard-boiled eggs mixed with mayonnaise.

39. Lobster meat mixed with mayonnaise.

40. Canned salmon mixed with hard-boiled eggs chopped fine.

41. Strawberries mashed with powdered sugar and seasoned with a little lemon-juice.

42. Figs and nuts chopped fine.

43. Nuts and raisins chopped fine.

44. Cold roast chicken and cold, cooked oysters chopped fine.

45. Cold chicken and one fourth the quantity of blanched almonds chopped fine and mixed to a paste with cream.

46. Five heaping teaspoonfuls of powdered sugar, two of cocoa, and two of boiling water. Stir over the fire until smooth. Add a few drops of vanilla and cool.

47. Minced hard-boiled eggs, grated cheese, and made mustard, mixed to a paste with olive-oil.

48. Equal parts of cold roast beef, boiled tongue, ham, and cold roast turkey. Season with chopped pickle and mix with mayonnaise.

49. One cupful of cold roast chicken, three olives, one pickle, and a tablespoonful of capers. Mince fine and mix with mayonnaise.

50. Orange marmalade.

51. Cream cheese, lettuce leaves, and French dressing.

52. Lettuce leaves and mayonnaise.

53. Salmon, capers, chopped chives, and mayonnaise.

54. Cold, cooked veal chopped fine with hard-boiled eggs. Season with tomato catsup.

55. Hard-boiled eggs cut into slices, sprinkled with salt and pepper and chopped parsley.

56. Cold roast chicken and finely cut celery mixed with mayonnaise.

57. Lettuce leaves, pimentos, and mayonnaise.

58. Cottage cheese seasoned with mustard and chopped olives, mixed with mayonnaise.

59. Minced ham, olives, and parsley.

60. Cold corned-beef and green peppers, minced.

61. Cold roast lamb, minced, seasoned with minced olives and tomato catsup.

62. Raisins and candied lemon-peel chopped and made into a paste with lemon-juice.

63. Dates chopped fine, with half the quantity of English walnuts or pecans.

64. Chinese preserved ginger chopped fine.

65. Equal parts of grated cheese and English walnuts, chopped fine, and rubbed to a paste with cream.

66. Cold, cooked sweetbreads chopped fine.

67. Cold mutton chopped fine, and seasoned with mint sauce.

68. Hard-boiled eggs and watercress finely minced and mixed with mayonnaise.

69. Pickled lambs' tongues chopped very fine with capers.

70. Olives and pimentos finely chopped, lettuce leaves, and mayonnaise.

71. Dutch cheese and finely minced watercress.

72. Sour apples and celery, minced very fine, and mixed with mayonnaise.

73. Cucumber, grated onion, and mayonnaise.

74. Leaves of endive and French dressing.

75. Grated cheese, seasoned with salt, paprika, mustard, vinegar, and anchovy paste.

76. Same as seventy-five, with chopped olives or pickles added.

77. Cold, fried oysters chopped fine, lettuce leaves, and French dressing.

78. Equal parts of banana pulp and crushed red raspberries, mashed with sugar, and made into a paste with cream.

79. Grated cocoanut, chopped nuts, sugar, and lemon-juice.

80. Orange marmalade and English walnut meats.

81. Preserved ginger and candied orange-peel chopped fine.

82. Maraschino cherries and nut meats chopped fine.

83. Cottage cheese and jam or marmalade.

84. Cream cheese and bar le duc mixed to a paste.

85. Hard-boiled eggs, chopped fine, and seasoned with anchovy paste.

86. Chopped figs and chopped peanuts, seasoned with lemon-juice.

87. Chopped English walnuts mixed with quince-jelly.

88. Cabbage, finely chopped, and mixed with salad dressing.

89. Thinly sliced bananas spread with mayonnaise.

90. The tender tops of celery, minced fine, and mixed with mayonnaise.

91. Figs and raisins chopped together.

92. Boiled ham, sardines, and pickles, minced, seasoned with mustard, catsup, and vinegar.

93. Cottage cheese, lettuce leaves, and French dressing.

94. Cold, cooked chicken and mushrooms mixed with mayonnaise.

95. Cottage cheese and minced hard-boiled eggs, mixed with mayonnaise.

96. Cold roast beef, chopped fine, seasoned with tomato catsup, celery salt, Worcestershire, and grated onion.

97. Raisins chopped fine and worked to a paste with sherry.

98. Cream cheese and shredded green peppers.

99. Equal parts of tongue and chicken, minced fine, and mixed with mayonnaise.

100. Cold, boiled shad roe and cucumbers, finely minced, and mixed with French dressing or mayonnaise.

101. People who are not satisfied with the above fillings are at liberty to invent their own.

LUNCHEON BEVERAGES

Inasmuch as coffee usually appears both at breakfast and dinner, it is well to bar it out absolutely from the luncheon table. Too much coffee drinking is injurious, as the makers of imitation coffees assure us daily through the medium of expensive advertisements. Though nothing else is quite as good as coffee, yet there are many other beverages which will prove acceptable at luncheon.

MILK

Serve from an earthen pitcher, either hot or cold as preferred.

BUTTERMILK

Buttermilk is always served ice cold. On a hot day a glass of buttermilk, and a cracker or a bit of salted toast will often prove a sufficient luncheon.

TEA

Use the best tea. The cheap tea is dear at any price. Scald out the tea-pot, which should never be of metal, and put into it a teaspoonful of tea for each person and one for the pot. Add as many cupfuls of hot water as there are teaspoonfuls of tea. Cover and let steep for a moment, but never allow it to boil. The water for tea must be freshly boiled and taken at the first vigorous boil. When tea is boiled, tannin is extracted from the grounds, and tannin, even in the most minute quantities, has a very injurious effect upon the lining of the stomach.

VIENNA CHOCOLATE

Three heaping tablespoonfuls of grated chocolate mixed to a paste with cold water. Pour it into a double boiler with four cupfuls of milk boiling hot. Add sugar to taste, and let cook five minutes. Beat the whites of two eggs to a stiff froth and put into the chocolate pot. Put a teaspoonful of vanilla into the chocolate after taking from the fire, and pour the hot chocolate very slowly upon the eggs, stirring constantly with a silver spoon or the wooden stick which comes for the purpose. It makes a delicious, frothy chocolate. The cocoa which comes in packages may be used instead of grated chocolate.

COCOA

Directions are given on the package the cocoa comes in. If not, buy another kind next time.

LEMONADE

Select perfect lemons and roll until soft. Extract the juice, using a glass lemon squeezer, and rejecting the seeds and pulp. Rub cut loaf sugar over the peel of the lemon to extract the oil, and add to the lemon-juice. Fill a glass pitcher one third full of broken ice, pour the lemon-juice upon the ice, and add granulated sugar and water to taste.

ICED TEA

Make tea according to directions given above, using two or three extra teaspoonfuls of tea. Fill a glass pitcher half full of broken ice, and pour the tea, scalding hot, upon the ice, being careful that the stream strikes the ice, and not the pitcher. Serve with cut loaf sugar, and slices of lemon.

PINEAPPLE CUP

Put into a bowl the juice of three lemons, two oranges, sliced and seeded, one grated pineapple, and one cupful of sugar. Let stand an hour to extract the juice, then strain through a fruit press. Add to the juice as much cold water as desired, and two slices of pineapple, shredded. Pour into glasses half full of cracked ice.

RASPBERRY CUP

Mash and strain two cupfuls of currants stripped from the stems. Mash also an equal quantity of raspberries. Mix the juices, sweeten to taste, and serve in glasses with cracked ice and cold water.

PINEAPPLE LEMONADE

One cupful of sugar, one cupful of canned pineapple, one cupful of water and the juice of two lemons. Boil the sugar and water until it threads. Put the pineapple through the fruit press and add to the syrup with the juice of the lemons. When ready to serve, add water and sugar to taste. Serve ice cold.

GRAPE JUICE

Stem ripe Concord grapes. Do not wash unless necessary. Cover with cold water and put into a saucepan over a slow fire. Boil until the grapes are in pieces, then strain through coarse cheese-cloth and sweeten to taste. Serve in glasses with plenty of cracked ice.

BLACKBERRY SHRUB

For every cupful of fruit juice take one half cupful of cider vinegar and two cupfuls of sugar. Put the fruit, sugar, and vinegar over the fire, stir until the sugar dissolves, and boil until a thick syrup. Skim if necessary, strain, and bottle. When served, allow one fourth cupful of syrup to half or three fourths of a cupful of ice water.

RASPBERRY SHRUB

Use ripe red raspberries, and prepare according to directions given for Blackberry Shrub.

RASPBERRY DASH

Fill the tumbler half full of cracked ice. Add one tablespoonful of sweetened raspberry juice and one tablespoonful of cream. Fill the glass with soda water.

MINT SANGAREE

Crush two or three sprays of mint with a lump of sugar. Put into a glass half full of cracked ice. Add four tablespoonfuls of grape juice and fill the glass to the brim with charged water. Shake thoroughly and strain into another glass.

SELTZER LEMONADE

Squeeze the juice of a lemon into a tall glass, add two inches of shaved ice, two heaping teaspoonfuls of sugar and fill the glass with seltzer or Apollinaris.

TEMPERANCE PUNCH

Upon a tablespoonful of good tea pour two quarts of boiling water. In the meantime have ready the juice and peelings of three lemons and one orange in a pitcher. When the tea has steeped for five minutes, strain through a fine strainer into the pitcher. Add a cupful of sugar and cool slowly. At serving-time put into glasses with plenty of ice.

EATING AND DINING

There is an old saying to the effect that "all may eat, but ladies and gentlemen dine." The difference lies more in the preparation and manner of serving than in the food itself, and whether her evening meal is a banquet or a repast of the lunch-counter sort rests wholly with the housewife.

We pause long enough to pay our disrespects to that barbarous institution known in America as the Sunday Dinner. On six days in the week, the average business man eats a light luncheon or none at all. On the seventh day, at an unaccustomed hour, he eats a heavy meal, goes to sleep shortly afterward, and wonders why Monday is a "blue day."

Our uncivilized Sundays are responsible for our Monday morning headaches and for the gloom which, in many a household, does not wear off until Tuesday morning. If Sunday were a day of fasting instead of a day of feasting, Monday might be radiant occasionally instead of riotous or revolutionary.

We make Sunday a hard day for the women of the household, especially the servants, and the imperial liver appertaining to the Head of the Establishment balks sometimes at the strain. The American Sunday Dinner is one cause of the American Servant Problem--and everybody knows what that is.

In more than one household, a twelve or one o'clock breakfast has proved both hygienic and satisfactory. Coffee and rolls are served to those who want them at eight or nine o'clock, if they come into the dining-room. At noon the family sits down to a simple breakfast--fruit, broiled chicken, creamed potatoes, hot bread and coffee, for example. The maid has few dishes to wash, is not too tired to enjoy her afternoon off, and gets away two or three hours earlier than her less fortunate sisters. Also she remains where she is hired--which has its advantages. Only a light lunch is needed in the evening which the mistress may serve, leaving the dishes to be washed in the morning.

Owing to the aforesaid American Servant Problem an increasing number of women do their own housework--not from choice, but from stern necessity. This book is intended for the woman in a small house or apartment, who is her own cook, who earnestly desires to do her duty by her family, yet be something more than a wearied and soul-sickened drudge; who has to look after her dimes and nickels, if not her pennies, and who wants more than the weekly "afternoon off" accorded to the stronger women who undertake domestic tasks.

Simplicity--and, as a general rule, economy--has been the standard by which each recipe has been judged. All are within the capabilities of the most inexperienced cook, who is willing to follow directions, and, in the case of such variable materials as flour and eggs, trust, now and then, to her own judgment.

THIRTY-FIVE CANAPES

I

Cover thin circles of fried or toasted bread with chopped hard-boiled eggs, lay a curled anchovy in the centre of each piece and serve either hot or cold, garnishing with minced parsley or capers.

II

Cut thin slices of bread into fancy shapes, toast, spread with butter, and lay a curled anchovy in the centre around half a pimola. Fill the spaces with the minced whites and sifted yolks of hard-boiled eggs and border with minced capers or parsley.

III

Serve pitted olives on rounds of fried bread with an anchovy curled around each olive. Fill the space to the edge with chopped olives or rings of hard-boiled eggs. Garnish with cress.

IV

Fry small rounds of bread in clarified butter, sprinkle with grated cheese, season with salt and cayenne, and put in the oven until the cheese is melted. Fillets of anchovies may be laid on these canapes and they may be served hot or cold, garnishing with minced parsley.

V

Pound anchovies to a smooth paste with butter and season with cayenne and lemon-juice. Spread on strips of toast or bread and lay strips of anchovy on each piece. Fill the spaces between with hard-boiled eggs chopped separately.

VI

Chop watercress and pickles with the yolks of hard-boiled eggs and rub to a smooth paste with butter. Spread on strips of fried or toasted bread and lay an anchovy on each one.