Chapter II: Part 2

Soak half a box of gelatin in a cupful of cold water for ten minutes. Run two quart cans of tomatoes through a fine strainer, using all but the seeds. Heat the tomato liquid, adding gelatin, and season with salt, pepper, and sugar. Place a layer of this in a mould, allowing it to congeal partly; add a layer of chopped celery, another of the jelly, next a layer of peas, one more of jelly, another of stuffed olives, and lastly the remaining jelly. Set on ice to harden. Serve with mayonnaise dressing on lettuce leaves, and garnish with concentric rings of yolks and whites of eggs chopped fine.

_=Jellied Tomato and Cucumbers=_

Make the tomato jelly as above, and set in individual moulds. Chop four large cucumbers rather fine and mix with four tablespoonfuls of French dressing. Place the jelly on a platter when hard, and surround each mould with cucumbers. Place mayonnaise dressing on the top of each mould.

_A dish that I do love to feed upon._

--+The Taming of the Shrew.+

_=Jellied Veal Salad=_

Wash and cut one veal knuckle into pieces, put into two quarts of cold water, and let simmer for two hours; then add ten whole cloves, one bay leaf, one large sliced onion, and half a teaspoonful of allspice. Simmer for another hour, remove the knuckle, and boil down the liquid to one-half. Remove the skin and the bones from the meat, place in a mould, and pour over the liquid. Salt and pepper to taste, and set on ice to cool. When hard, place on platter garnished with lettuce leaves. Pour over Hollandaise sauce, and serve.

_=Kentucky Salad=_

Take several heads of crisp white lettuce, remove the hearts and spread the heads flat. Chop equal parts of white cabbage and green peppers and lay on the lettuce. Pour over bacon dressing.

_=Kohlrabi Salad=_

Peel and cut in two, and slice thin, the young kohlrabi; parboil in salt water, pour off, and stew in plain water for twenty-five minutes. Drain and let cool. Serve on lettuce leaves with red mayonnaise.

_My soul tasted that heavenly food which gives new appetite._

--+Dante.+

_=Lamb Mint Salad=_

Take two cups of cold cooked lamb cut into dice, and half a cup of chopped cabbage. Dress with mayonnaise, and serve on chop-plate garnished with lobes of mint jelly and sprigs of parsley.

_=Last-Minute Salad (quickly made)=_

Dice six cold boiled potatoes, chop one good sized onion, four hard boiled eggs, and one small cucumber. Mix with bacon sauce, and serve on lettuce leaves.

_=Lemon Salad=_

Cut three lemons into halves and remove the pulp carefully so as not to break the skins. Strain off some of the juice. Remove all the inner skin from the lemon pulp, and mix it with finely chopped cabbage which has been well seasoned with salt, pepper, and oil. Garnish with fine chopped beets, and serve on lettuce leaves, half a lemon to each person.

_=Lettuce Salad=_

Bury a clove of garlic in a two-inch square of bread and place in the bottom of a bowl. Fill with white leaves and the heart of head lettuce, and pour over French dressing.

_The tender lettuce brings on softer sleep._

--+Anonymous.+

_=Lettuce and Bacon Salad=_

Rub the salad bowl with garlic, and fill with the white leaves and hearts of two heads of lettuce. Cut three slices of bacon into small bits, and fry. Add one cup of vinegar, a teaspoonful of salt, and a pinch of pepper. Pour over the lettuce, and garnish with slices of hard boiled eggs.

_=Lettuce and Cucumber Salad=_

Slice cucumbers very thin and heap on a platter garnished with romaine lettuce. Pour over French dressing to which has been added a spoonful of onion juice. Cream dressing is sometimes preferred.

_=Lettuce and Onion Salad=_

Cover a platter with white leaves of head lettuce, shred two Spanish onions very fine, and soak them for an hour in cold water in which a little sugar has been dissolved. Lay the onions on the lettuce, and pour over French dressing.

_=Lettuce and Tomato Salad=_

Cover a platter with head lettuce, cool and crisp. Peel and quarter the tomatoes, place them on the lettuce leaves, and pour over French dressing. A suspicion of garlic is often used in the French dressing.

_Bestrewed with lettuce and cool salad herbs._

--+Anonymous.+

_=Lettuce and Tomato Salad No. 2=_

Slice four large tomatoes very thin after removing the skin, and lay them on a platter garnished with head lettuce. Serve with mayonnaise dressing.

_=Lettuce and Spring Onion Salad=_

Take well washed lettuce leaves, drain, and shred. Add sliced young onions, and serve with French dressing.

_=Lettuce Salad (stuffed)=_

Wash one small head of lettuce for each person, and remove the heart carefully so as not to break the head. Chop very fine one bunch of celery, one cucumber, and one small onion, and mix well with French dressing, stuff the heads of lettuce with this mixture, and serve.

_=Lima Bean Salad=_

Line a salad bowl with lettuce leaves. Heap in the center one pint of cooked beans, seasoned with salt and pepper, and pour over French dressing. Let it stand until cold, and garnish with sprigs of parsley before serving.

_If we will plant nettles or sow lettuce._

--+Othello.+

_=Liver Salad=_

Select five or six large chicken livers or an equal quantity of calf’s liver, and put through a sieve. Take a spoonful of mustard and mix with French dressing until it is the consistency of cream. Pour the mixture over the livers, serve on lettuce leaves, and garnish with strips of green peppers.

_=Lobster Salad=_

Remove the meat of one large lobster from the shell, and cut into small pieces, season with salt and pepper, and mix well with mayonnaise dressing. Garnish with tufts of water cress, sliced egg, the yolk taken out, and its place filled with lobster coral and sliced cucumber, and sliced onion rings filled with caviar.

_=Lobster Salad No. 2=_

Take two parts of diced lobster, one part celery, seasoned with salt, pepper, and vinegar, cover with mayonnaise, and garnish with hard boiled eggs cut lengthwise and quartered.

_And ate a lobster, and sang and mighty merry._

--+Pepys’s Diary.+

_=Lobster Salad No. 3=_

Take one large, heavy lobster, boil half an hour, remove all the meat from the claws and shell, and lay the coral aside. Cut the meat into neat cubes. Wash and trim two heads of lettuce, breaking the leaves up and reserving the cores. Line the salad dish with the lettuce leaves, mix the cores with the lobster meat in the bowl, and season with a little salt and red pepper. Rub the coral smooth and mix very slowly into a dressing made of two hard boiled egg yolks, two fresh yolks, one tablespoonful of made mustard, three of oil, two of vinegar, one of powdered sugar, and one teaspoonful each of salt and pepper. Pour this mixture over the salad and decorate with slices of hard boiled eggs, lobster claws, and parsley.

_=Log Cabin Salad=_

Peel and cut lengthwise four bananas, place in orange juice for half an hour, then place the bananas on individual serving plates, log cabin fashion, fill the centers with stoned cherries, using both white and red if obtainable, and pour over fruit dressing. Garnish with sprigs of parsley.

White asparagus can also be served in this style, filling the centers with Hollandaise sauce.

_Now good digestion wait on appetite, and health on both._

--+Macbeth.+

_=Macedoine Salad=_

Take one cupful each of diced carrots, white and yellow turnips, and artichoke bottoms, and add one cup of green peas, one cup of asparagus tips, and one cup of fine cut string beans. Mix, and serve on lettuce leaves with French dressing and capers.

_=Mayonnaise of Oysters=_

Take equal parts of celery and white cabbage shredded very fine, oysters scalded in their own liquor, with a little vinegar and salt. Season the celery and cabbage with a little oil and vinegar, place in the center of the dish, dip the oysters in mayonnaise, and surround the center.

_=Mayonnaise of Fresh Lobster=_

Shred very fine the meat of one large lobster and two heads of lettuce, seasoning them with French dressing. Cover with mayonnaise decorated with capers, sliced stuffed olives, lobster coral, a quartered egg, and water cress.

_=Melon and Cucumber Salad=_

Scoop out three small melons, first cutting in halves, and dice the pulp, mixing it with equal parts of thin sliced cucumbers and a sprinkling of chopped cress. Serve with mayonnaise.

_He was a bold man who first ate an oyster._

--+Swift.+

_=Mixed Salad=_

Chop fine a few stalks of white crisp celery, two onions, one sour apple, one nice head of lettuce, and one hard boiled egg. Mix well with mayonnaise dressing and serve on individual salad dishes, garnish with slices of hard boiled eggs and sprigs of parsley.

_=Mock Pineapple Salad=_

Pare and core four large apples, cut in rings. Peel and slice a little thicker than the apples, four juicy oranges. Place a slice of orange on each slice of apple, and arrange in circle on serving dish. Pour over the juice of one orange and one lemon, and sift white sugar on top.

_=New Century Salad=_

Use crisp white lettuce leaves, sliced red peppers and chopped olives, with a few slices of cucumbers. Pour over a French dressing. Mayonnaise is sometimes preferred.

_=Normandy Salad=_

Stew gently in their own liquor a small can of French peas. Season with a little salt and pepper, and add a pinch of sugar. When the peas absorb all the liquor, allow them to cool. Chop half a pound of English walnuts, and mix with the peas. Pour over it a half cup of mayonnaise.

_Hail, wedded nourishment._

--+Anonymous.+

_=Nut Salad=_

Cover half a pint of English walnuts with boiling water, and blanch. Put the walnuts into a pan, and cover with a pint of stock. Add a heaping teaspoonful of chopped onions, a tablespoonful of chopped apple, simmer gently for twenty minutes, and let drain. Set aside to cool. Chop twelve mushrooms very fine. Line the salad bowl with lettuce or chicory. Cut an orange into half and scoop out the pulp. Put this pulp over the lettuce leaves, then a layer of the mushrooms, then the walnut kernels, then the remaining mushrooms. Send to the table with French dressing.

_=Nut and Cabbage Salad=_

Take one head of shredded pink cabbage, and one cupful of chopped pecan nuts. Lay white cabbage leaves on a platter, and place the pink cabbage and nuts on them. Pour over boiled dressing, and serve.

_=Nut and Celery Salad=_

Take three green peppers and cut into two equal parts, removing the seeds, and fill them with one and one-half cupfuls of chopped celery, and one cup of chopped English walnuts, thoroughly mixed. Garnish the platter with lettuce leaves, and place the peppers on it. Put a large spoonful of mayonnaise dressing on top of each portion.

_Three several salads have I sacrificed, bedewed with precious oil
and vinegars._

--+Beaumont and Fletcher.+

_=Nut and Orange Salad=_

Cut three oranges each into two parts, being careful not to hurt the skins, and remove the pulp. Take out all the tough inner skins. Mix the pulp with half a cupful of English walnuts and one banana sliced. Level the halves of the oranges so that they will stand evenly, fill them with the fruit and nuts. Set them on a platter garnished with the leaves of one head of lettuce. Pour over French dressing made with lemon juice.

_=Orange Salad=_

Put a layer of crisp lettuce leaves in the bottom of a salad dish, and fill with alternate layers of sliced oranges and chopped nut meats. Pour over fruit dressing and set on ice until ready to serve. Sprinkle with grated cocoanut.

_=Orange Salad No. 2=_

Peel and slice six seedless oranges and four bananas, and arrange them in alternate layers in the salad dish. Beat the yolks of five eggs for five minutes, add one cupful of granulated sugar and beat until thick, add a pinch of salt and the juice of two lemons, and beat again. Pour over the prepared fruit and set away on the ice, as it must be very cold when served.

_Small cheer and great welcome make a merry feast._

--+The Comedy of Errors.+

_=Onion Salad=_

Take either Bermuda or Spanish onions, peel and slice in rings a quarter of an inch thick, steam them until half cooked, and let them become very cold. Serve on lettuce leaves with ravigote sauce.

_=Othello Salad=_

Peel large tomatoes and remove the pulp, and set on ice to cool. Take three-fifths Russian caviar, one-fifth tomato pulp, and one-fifth chopped onion, mix together, and fill in the tomato shells. Serve on lettuce leaves, and place a large spoonful of mayonnaise on each.

_=Oyster Plant Salad=_

Take cold boiled oyster plant, cut in strips, season with salt and pepper, dip the ends in French dressing to which has been added some chopped chives, and garnish with aspic jelly.

_=Pear Salad=_

Peel and core large ripe pears, lay half a pear on a bed of lettuce on individual salad plates. Put ten cherries and some cheese balls around the pear on lettuce, and cover with French dressing. This is not only delicious, but is a pretty combination of colors.

_Mine eyes smell onions, I shall weep anon._

--+All’s Well that Ends Well.+

_=Pecan Salad=_

Make a well seasoned lemon jelly, turn in individual glasses to mould, and when set, put pecans on in design. Turn out on lettuce leaves, and cover with mayonnaise dressing. Garnish with green peppers cut in fine shreds.

_=Pepper Salad=_

Canned pimentos--Spanish peppers--make a salad as good to eat as it is beautiful to look at. Open the can, let it stand fifteen minutes for the odors to escape, and turn the contents into a colander, running cold water over the rosy vegetables. Give them a good wash, drain carefully, and chill them thoroughly on the ice. Serve on lettuce, dressed with mayonnaise or French dressing.

_=Pepper Salad No. 2=_

Peel large Spanish peppers, removing the seeds and core. Fill with sardine or any other good fish salad. Serve with mayonnaise dressing.

_=Pineapple Salad=_

Peel half a ripe pineapple and shred except the core. Mix the shreds with an equal quantity of chopped celery, and put on ice. Just before serving mix in enough mayonnaise sauce to moisten; garnish with slices of lemon, and serve very cold.

_Fat olives and pistachio’s fragrant nut,
And the pine’s tasteful apple._

--+Anonymous.+

_=Pineapple Salad No. 2=_

Take a large pineapple, cut a square on one side so the pulp can be removed, then cut a small slice off the other side to make the pineapple steady on the platter. Remove the pulp, shred it and mix it with mayonnaise, put it in a china bowl and set it on the ice for an hour. When ready to serve, fill the pineapple with the mixture, place on a plate, and serve. The leaves should be left on the end of the pineapple. Strawberries, cherries, and blanched almonds may be added if preferred.

_=Pineapple and Grapefruit Salad=_

Seed and peel two grapefruit, remove all the inner skin, and cut the pulp into small pieces. Shred one fresh pineapple, mix with half a cupful of English walnuts and the grapefruit. Place all in a bowl, and pour over French dressing. Garnish with parsley.

_=Pineapple and Lettuce Salad=_

Wash one head of lettuce and arrange on a platter. Lay the slices of one can of pineapple on the lettuce and pour over French dressing.

_Can one desire too much of a good thing._

--+Cervantes.+

_=Potato Salad=_

Peel and slice thin while hot, twelve small boiled potatoes. Fry half a pound of lean bacon and cut in bits. When almost brown, put in half an onion chopped fine, cook a moment, and pour over the warm potatoes. Mix well by shaking and tossing, and season with salt and pepper. Make a mixture of two parts mayonnaise with one part of vinegar and pour over the potatoes. Sprinkle with chopped parsley, and serve as it is, but never serve cold.

_=Potato Salad No. 2=_

Cut two quarts of cold boiled potatoes into dice, add one large Spanish onion, one head of celery, and four hard boiled eggs. Season with salt, pepper, and a little cayenne. Mix thoroughly with French dressing to which has been added a teaspoonful of mustard and a few capers.

_=Potato and Cress Salad=_

Take one bunch of water cress, wash carefully, and lay it around platter. Dice six cold baked potatoes, and mix thoroughly with French dressing to which has been added one tablespoonful of onion juice. Heap the potatoes in center of water cress, and garnish with parsley and slices of hard boiled eggs.

_Let the sky rain potatoes._

--+The Merry Wives of Windsor.+

_=Potato and Egg Salad=_

Cut five cold baked potatoes into dice, slice four hard boiled eggs, and pour over the juice of one lemon. Arrange in a bowl and cover with cream dressing. Serve on lettuce leaves.

_=Prune Salad=_

Soak one pound of large French prunes and one pound of dried apricots over night. Chop the prunes and mix with one cupful of chopped English walnuts. Shred one head of lettuce and lay on platter, place on it the apricots, heap the prunes and nuts on the apricots, and pour over maraschino dressing.

_=Prune and Nut Salad=_

Cook prunes until tender, remove the stone, and cut the fruit into eighths lengthwise. Arrange on lettuce with a mound of cream dressing in the center. Sprinkle chopped pecan meat over all, or break the prune stones and chop the kernels.

_=Radish Salad=_

Take round red and white radishes, cut them in halves and arrange alternately, skin side up, on a bed of shredded lettuce. Sprinkle with French dressing, and garnish with sliced stuffed olives.

_Hunger is sharper than a sword._

--+Beaumont and Fletcher.+

_=Radish Salad No. 2=_

Slice two bunches of radishes, and shred one Spanish onion, mixing them well together. Arrange one head of lettuce around the salad bowl, heap the radishes and onion in the center, and pour over ripe olive dressing. Garnish with strips of red peppers.

_=Raisin Salad=_

Wash and soak one box of seeded raisins over night. Garnish the platter with a head of lettuce, heap the raisins in the center, and cover with whipped cream. Place one raisin on top.

_=Ribbon Salad=_

One cup of cold cooked string beans, one cup of peas, one cup of celery cut in small pieces. Dress the beans and peas with a plain French dressing, and the celery with a gold mayonnaise. Arrange a bed of shredded lettuce on a chop-plate. On that place the beans, celery, and peas in alternate layers. Have the center layer of celery. Serve very cold after garnishing with radish roses.

_=Romaine Salad=_

Take broad, shredded romaine lettuce leaves, and sprinkle with French dressing to which has been added a suspicion of garlic.

_Read these instructive leaves._

--+Pope.+

_=Roquefort Salad=_

To two large heads of lettuce, add a quarter of a pound of grated Roquefort cheese, and one cupful of French dressing. If this is too much cheese to suit the taste, celery or cucumber may be substituted for part of the quantity.

_=Salmon Salad=_

Line the salad dish with two crisp heads of lettuce arranged with the darker leaves outside and the lighter ones inside. Take a can of salmon, shred the fish into small flakes, and place in the middle of the dish on the lettuce. Season with salt and a little cayenne. Pour over one tablespoonful of vinegar, and the juice of one lemon. Set on ice for an hour to cool. When ready to serve, pour one teaspoonful of mayonnaise dressing over the fish, and sprinkle a few capers on top. Nasturtium blossoms make a pretty garnish.

_=Salmon Salad No. 2=_

Pick the salmon to pieces, chop celery fine, and add about twice the amount you have of fish. Mix well with boiled dressing, and serve on lettuce or cress.

_Live while you live, the epicure would say
And seize the pleasure of the present day._

--+Doddridge.+

_=Salmon Salad Jellied=_

Take a pint of canned salmon, drain, and remove the skin and bones. Mince fine, add one tablespoonful of lemon juice, a dash of red pepper, a teaspoonful of minced parsley, and salt to taste. Mix together and bind with any prepared salad dressing, and a tablespoonful of powdered gelatin dissolved in a quarter of a cupful of water. Fill small moulds and set them on the ice to chill quickly. Turn out on crisp lettuce leaves. Garnish with sliced olives and serve with cucumber sauce or mayonnaise.

_=Sardines in Jelly=_

Pour a layer of aspic about a quarter of an inch thick in the bottom of a mould with a closed center, so that it will form a border when stiff. When hard, arrange on it a layer of sardines which have been skinned. Sprinkle over some finely cut cress and chopped hard boiled egg. Pour over more jelly, which is cold but not congealed, and let it harden. Add another layer of sardines and fill the mould with jelly. Stand aside to harden. Fill in the center with celery mixed thoroughly with mayonnaise dressing. Garnish with water cress.

_=Sardine Salad=_

Make a dressing from the oil in a box of sardines, and as much lemon juice, with salt, paprica, and black pepper. Mix the sardines with an equal quantity of Bermuda onion, sliced and quartered, stirring thoroughly with the dressing. This is an excellent appetizer.

_=Scrambled Egg Salad=_

Select evenly sized tomatoes, cut in halves, scoop out the pulp, and fill the hollows with scrambled eggs well seasoned. When cold, spread enough mayonnaise on each to cover the egg, and put a thick layer of aspic on top. Arrange neatly in a circle on a cold dish, and garnish with beets and gherkins cut in fancy shapes. Fill the center with lettuce and sliced tomatoes, all cut in fine strips, and season with pepper, salt, oil, and vinegar. Serve very cold.

_=Scottish Salad=_

Cover a platter with lettuce leaves. Arrange a circle of sliced hard boiled eggs around the edge, the slices overlapping each other. Heap in the center two parts of chopped celery to one part of flakes of salmon, which has been thoroughly mixed with oil, vinegar, and salt. Pour mayonnaise dressing over all, and garnish with stuffed olives and capers.

_My soul tasted that heavenly food which gives new appetite._

--+Dante.+

_=Shad Roe Salad=_

Steep the shad roe in boiling salt water. Take it out without breaking, sprinkle it with a mixture of vinegar and Worcestershire sauce, and put aside to cool. When ready to serve, insert a clove of garlic in a two-inch square of bread, and put it in the center of the dish. Cover with a bed of lettuce leaves, and arrange in the center the shad roe cut into slices half an inch thick. Cover with mayonnaise into which some whipped cream has been stirred.

_=Sheldon Salad=_

Cut a pineapple into small squares, seed four oranges and cut them fine, seed half a pound Malaga grapes and cut them and half a pound candied cherries into halves, slice two bananas very thin. Serve on lettuce leaves and pour over the following sauce: The juice of the pineapple, one cup of sugar, one tablespoonful of cornstarch, one cupful walnuts cut fine, and half a cupful of water. Mix the cornstarch with a little water, add the pineapple juice, the sugar, and the rest of water. Boil until thick, and after it is cold, add the nuts. This may be frozen if desired.

_=Sherry Salad=_

Chop half a Bermuda onion very fine and add twice as much chopped parsley. Chop four small red peppers and eight green peppers. Mix half a cupful of olive oil, five tablespoonfuls of vinegar, half a teaspoonful of powdered sugar, and one teaspoonful of salt into a dressing, and mix well with the onion and peppers. Put in a covered glass jar and let it stand for an hour in a cool place. Serve on tender lettuce leaves.

_=Shrimp Salad=_

Season the canned or cooked shrimps with lemon juice, salt, and pepper, and mix with mayonnaise dressing. Serve on lettuce leaves, and garnish with stoned olives, capers, and hard boiled eggs.

_=South Shore Country Club Salad=_

Rub the salad dish with garlic and line with a bed of romaine lettuce. Fill in the center with equal parts of cantaloupe and watermelon balls cut out with a Parisienne spoon. Pour over French dressing made with fruit juices.

_O, dainty and delicious! Food for the gods._

--+Croffutt.+

_=Southern Salad=_

Take tender okras, trim the ends, and boil until tender. Drain them and let them become very cold. Dip sweet peppers in hot fat and take off the skins. Shred them fine, and mix with the okras. Serve with mayonnaise dressing.

_=Southern Salad No. 2=_

Take two bunches of leaf lettuce, lay them in water about an hour, and shred. Three slices of bacon, browned to a crisp, half a cup of vinegar, half a cup of water, and half an onion chopped fine; let come to a boil and throw in the bacon; mix in two hard boiled eggs chopped fine. Pour over the lettuce.

_=Spanish Salad=_

Shred two bunches of endive and mix them thoroughly with ripe olive dressing. Cover the platter with the same and garnish with quartered peeled tomatoes, and quartered hard boiled eggs, yolks of which have been taken out and the places filled with anchovy paste.

_The discovery of a new dish does more for the happiness of man than
the discovery of a new planet._

--+Brillat-Savarin.+

_=Spinach Salad=_

Take half a peck of fresh, crisp spinach, wash it thoroughly in several waters, put in steamer, and steam for about ten minutes, turn into a colander, and drain. Chop fine, season with salt, pepper, and two tablespoonfuls of melted butter. Mix well and press into small moulds or cups. When cold, place each form on a lettuce leaf, and put a spoonful of mayonnaise dressing on top.

_=String Bean Salad=_

Cook until tender, very fresh green beans, lay them for an hour in French dressing, then drain and mix with Ravigote sauce, serve on lettuce leaves, and garnish with sliced hard boiled eggs.

_=Summer Salad=_

Line the salad bowl with crisp white lettuce leaves. Take slices of orange, and arrange around the side of the dish to come up even, forming contrast with the lettuce. Fill the center with sliced bananas cut round, and strawberries. Cover with whipped cream and place red cherries on top.

_=Sunday Night Salad=_

Calf’s brains, plainly boiled in salt and water, chilled on ice, cut in small dice, and served on a bed of tender lettuce with mayonnaise, make a delicious hot weather dish for Sunday night.

_=Sweetbread Salad=_

Take cold slices of cooked sweetbread which have been dipped in flour, and fried. Shred a head of lettuce, and place it in the center of the dish. Cover with cream dressing, dip sweetbreads in mayonnaise, and heap them in the center. Garnish with sliced radishes and chopped beets.

_=Sweetbread Salad No. 2=_

Select a pair of calf’s sweetbreads, wash in cold water, put on in boiling water, and add a teaspoonful of salt, a little onion, and a sprig of celery. Cover the saucepan and let them simmer gently for half an hour. Lift the sweetbreads out, and throw at once into cold water. When cold, pick them apart by taking out all the membrane, and stand them away. When ready to serve, insert a clove of garlic in a two-inch square of bread and put it on the bottom of the salad bowl. Arrange over it a bed of lettuce leaves. Mix the sweetbreads with mayonnaise dressing, heap them on top of the lettuce leaves, and garnish with capers and sliced olives.

_Where’s the man that can live without dining._

--+Owen Meredith.+

_=Sweetbread Salad No. 3=_

Take two pounds of veal sweetbread, and boil until tender in salt water. When cold, break into small pieces and remove the membrane. To one quart of sweetbread add a pint of celery torn in small pieces, and one cupful of walnut meats. Mix with mayonnaise dressing, and serve with salted wafer crackers on lettuce leaf.

_=Sweet Potato Salad=_

Cold boiled sweet potatoes, cut in small dice two-thirds, celery cut in small dice, one-third, mix with French dressing, and garnish with stuffed olives.

_=Symphony Salad=_

Soak a pair of calf’s sweetbreads in cold salted water, and drop them into boiling salted water. Add a teaspoonful of vinegar, and boil them for twenty-five minutes. Drop them again into cold water to harden. When cold remove the membrane, and cut into small pieces. Peel and slice two or three cucumbers into very thin slices, and stand in salt water for one hour. Drain and mix with the sweetbreads. Just before serving mix with mayonnaise dressing, and garnish with white celery tops and olives. Half a pint of mushrooms and celery added are quite an improvement.

_’Twould tempt the dying anchorite to eat._

--+Sydney Smith.+

_=Tomato Jelly Salad=_

Soften the contents of a box of gelatin in cold water. Cook one can of tomatoes, three stalks of celery, one small cupful of cold water, one small onion, a small bay leaf, three cloves, salt and paprica to taste, for about a half an hour, and pass through sieve to take out the seeds. Add the gelatin and stir until dissolved, pour into individual moulds, and put into a cool place to form. Serve with crisp lettuce leaves, and pour mayonnaise over the whole. The jelly may be cut and used as a garnish for salads and cold meats. Add a quarter of a teaspoonful of baking soda while the ingredients are boiling.

_=Tomato Salad=_

Peel and slice nice red tomatoes, dip in French dressing to which has been added a suspicion of garlic, and serve on lettuce leaves. Plenty of black pepper improves their flavor.

_=Tomato and Cauliflower Salad=_

Cut small ripe, or whole canned tomatoes into quarters, and arrange them on lettuce leaves, with a floweret of cold cooked cauliflower, which has been soaked for an hour in French dressing, between the quarters. Serve with mayonnaise or cream dressing, sprinkled with finely chopped sweet red peppers.

_A dish fit for the gods._

--+Julius Cæsar.+

_=Tomato and Celery Salad=_

Peel as many solid tomatoes as are needed--one to each person; cut off the stems, and remove the seeds. Chop fine one stalk of celery, and one green sweet pepper. Mix thoroughly with French dressing, and put in the tomatoes. Arrange them on little nests of lettuce leaves and pour mayonnaise dressing over each. Serve very cold.

_=Tomato and Corn Salad=_

Tomatoes stuffed with green corn are a summer food par excellence. They make a truly delectable salad, which, with heated crackers and cream cheese, makes a salad course at luncheon or dinner. Pare and cut out the hearts. Set on ice until they are chilled. Fill with green corn boiled on the cob, then cut off and allowed to get perfectly cold. In serving, cover with simple French dressing, or mayonnaise, if preferred.

_=Tomato and Cucumber Salad=_

Peel and slice four large tomatoes, and lay them on a platter garnished with head lettuce. Peel and chop rather fine two cucumbers, and heap them on the slices of tomato. Pour over French dressing, and serve.

_Here is everything advantageous to life._

--+The Tempest.+

_=Tomato and Grapefruit Salad=_

Cut three grapefruit in two, and remove the pulp, taking out the tough inner skin. Peel tomatoes, chop them fine, and mix with the grapefruit. Place in the hollow halves of the grapefruit, and put a large spoonful of mayonnaise dressing on top of each. Garnish with sprays of cress.

_=Tomato and Lettuce Salad=_

Peel one large tomato for each person, and lay it on a bed of lettuce, placing a spoonful of mayonnaise or French dressing on top of each. Serve very cold. This is a truly delicious dish and will be good every day during the tomato season.

_=Tongue Salad=_

Boil, skin, trim, and slice one tongue, cut in dice, add the whites of six hard boiled eggs and three stalks of celery cut into cubes. Mix thoroughly with cream dressing, and serve at once.

_My teeth are on edge till I do eat._

--+Cartwright: The Ordinary.+

_=Transparent Salad=_

Soak half a box gelatin in cold water for an hour, add one pint of boiling water, one-half cupful of sugar, and the juice of three lemons. Stir until the sugar is dissolved. Pour into individual moulds and set on ice to cool. Arrange two heads of lettuce on the platter in the form of nests. Peel and slice two bananas, peel and remove all the inner skin from one grapefruit, and break the sections into pieces two inches long. When the jelly begins to harden, mix the fruit into it carefully. Place the jelly back on the ice to become very hard. Place one mould in each of the lettuce nests, and cover with mayonnaise dressing. Serve immediately.

_=Variety Salad=_

One cup of sliced cucumbers, half a Bermuda onion, chopped, half a cup of minced celery, a quarter of a cup of parsley, ground or chopped very fine, and two green peppers, chopped fine. Mix and garnish with three hard boiled eggs and serve cold on lettuce leaves with a French dressing or, if preferred, with mayonnaise.

_Change is the sauce that sharpens the appetite._

--+Anonymous.+

_=Veal Salad=_

Chop two pounds of cold boiled veal and two bunches of celery into small pieces, and sprinkle with salt and pepper. Shred one Spanish onion, and mix with the meat and celery. Lay on a platter garnished with one head of lettuce, and cover with mayonnaise dressing.

_=Vegetable Salad=_

Rub the salad bowl with garlic, and line with water cress. Take fine strips of vegetable of various colors, cooked and cold, with peas and string beans, carrots, beets, and tomatoes. Pour over it French or chiffonade dressing.

_=Venison Salad=_

Chop one pound of cold, cooked venison, and mix with two glasses of Bar-le-Duc jelly. Wash two bunches of water cress and lay it around the platter. Place the meat and jelly in the center, and pour over the French dressing.

_I have often gathered wholesome herbs, which I boiled, or ate as
salads with my bread._

--+Swift.+

_=Virginia Ham Salad=_

Slice a pound of cooked Virginia ham very thin and lay it on a platter garnished with one head of lettuce. Separate the yolks from the whites of four hard boiled eggs. Chop the whites very fine, and put the yolks through a potato ricer. First lay the whites and then the yolks on the ham, and pour over French dressing.

_=Waldorf Salad=_

Take two cupfuls of celery cut fine, one dozen walnut meats, the grated rind of an orange, one cupful of apple cut in dice, and mix with salad dressing. Pile on lettuce leaves or fill in orange or apple cups.

_=Waldorf Salad No. 2=_

One cupful of Malaga grapes, three bananas, three oranges, one cupful of nut meats, one bunch of celery, one head of lettuce, mayonnaise dressing. Line the dish with lettuce leaves, cut celery in dice, mix with fruit and nuts, add dressing, and chill well before serving.

_To search the secrets of a salad._

--+Anonymous.+

_=Waldorf Salad No. 3=_

Put the kernels of thirty English walnuts on a layer of sliced oranges, squeeze lemon juice over them and let them stand for twenty-four hours. When the salad is needed, wash and pick over a pint of cress, or chop a bunch of celery, and add to the walnuts. Pour over all a rich French dressing.

_=Water Cress Salad=_

Arrange the cress in the serving dish, and garnish with sliced hard boiled eggs and shredded anchovies. Water cress is also good when served plain with French dressing.

_=White Aspic=_

Cover a quarter of a box of gelatin with a quarter of a cup of cold water, soak half an hour, put in a saucepan one tablespoonful of butter and one of flour, mix, and add half a pint of milk. Stir until boiling, and add half a teaspoonful of salt, and a dash of white pepper, a teaspoonful of onion juice, and the gelatin, then strain. This is used chiefly as a garnish for meat salads.

_=White Salad=_

Rub the salad bowl with garlic or a piece of onion, and line with white lettuce leaves. Chop together white cabbage, celery, and white radishes, and mix with the same quantity of white chicken meat cut in dice. Pour over cream dressing.

_A morsel for a monarch._

--+Anthony and Cleopatra.+

_=Wilted Lettuce=_

Take three thin slices of salt pork and put in the frying pan, heat until the grease fries out, then turn into the pan one cup of sour or sweet cream, three tablespoonfuls of vinegar, one tablespoonful of sugar and let them get hot. Wash the lettuce, place in a separate dish, pour the hot cream over it, and serve.

_=Wolcott Hotel Salad=_

Peel and slice four oranges, four blood oranges, and one head of romaine lettuce, lay the leaves lengthwise on a platter, and arrange the slices of oranges along the lettuce alternating the colors. Pour over French dressing.

_=Yellow Tomato Salad=_

Peel and slice yellow tomatoes, lay them on lettuce leaves, and pour over French dressing.

_=Zebra Salad=_

Seed two green peppers, boil two or three minutes, then cut in shreds. Shred the dark and light leaves of a head of lettuce or endive separately; cut three tomatoes in shreds, remove the peel and skin from one large grapefruit. Arrange each article separately upon the serving plate, having a circle of light and then dark green material around the edge, and pour over French dressing.

_Serenely full, the epicure would say
Fate cannot harm me--I have dined to-day._

--+Sydney Smith.+

_=Dressings and Sauces=_

_=Dressings and Sauces=_

_=Bacon Sauce=_

Fry thin slices of smoked bacon or ham fat, and, after straining, add one-third as much vinegar as you have bacon oil. This is greatly relished on green salads by many people, and is often available in camp or other places where olive oil is not to be had.

_=Bacon Fat Sauce=_

Heat five tablespoonfuls of strained bacon or ham fat in a saucepan; add two tablespoonfuls of flour and stir to a smooth paste. Add one-eighth of a teaspoonful of paprika and one-third of a cup of vinegar diluted with one cup of boiling water, stirring constantly. When the sauce begins to boil, remove to the side of range and beat in two yolks of eggs. Add more salt if necessary. Do not allow the sauce to boil after the eggs are added. Chill thoroughly and serve with spinach or dandelion, endive or lettuce. The sauce may be thinned with cream if too thick.

_=Banana Dressing=_

Mix the juice of two lemons with half a cup of sugar. Mash two bananas and work into the pulp one tablespoonful of olive oil. Stir all together.

_=Boiled Dressing=_

Use half a cupful of sugar, one tablespoonful of butter, one tablespoonful of mustard, half a cupful of vinegar, half a cupful of cream or rich milk, three eggs well beaten, and a pinch of salt. Boil until thick, then put into bottles. This will keep indefinitely.

_=Bummer’s Custard=_

Take half a pound of Roquefort cheese, divide into three equal parts. Rub up one-third with olive oil, one-third with Worcestershire sauce, and one-third with cognac. Mix all together until it is of the consistency of custard, and add a dash of cayenne. This is delicious served on hot toast or crackers.

_=Cream Dressing=_

Beat the yolks of two eggs and work smooth with one tablespoonful of sugar, one teaspoonful of mustard, eight tablespoonfuls of olive oil, three tablespoonfuls of vinegar, one teaspoonful of salt, a dash of cayenne, and a teacupful of well whipped sweet cream.

_=Chiffonade Dressing=_

Add to French dressing one boiled beet, one hard boiled egg, and a few chives chopped fine.

_=Chive Dressing=_

Make a plain mayonnaise dressing, and mix finely chopped chives well with it.

_=Epicures’ Delight Sauce=_

First rub a bowl with a clove of garlic. Take one teaspoonful of salt, half a teaspoonful of black pepper, a quarter of a teaspoonful of paprica, and a tablespoonful of tomato catsup. Add seven tablespoonfuls of oil gradually, and two teaspoonfuls of vinegar.

_=French Dressing=_

Put seven tablespoonfuls of olive oil in a bowl, add three tablespoonfuls of sharp white wine vinegar, half a teaspoonful of salt, and a little cayenne. Work smooth with beater.

_=French Dressing No. 2=_

Put one teaspoonful of salt in a bowl, cover with red and black pepper, add four tablespoonfuls of oil, and mix well, then add one tablespoonful of vinegar, and one teaspoonful of onion juice. Set in a cool place until it is thoroughly chilled.

Lemon juice may be used instead of vinegar for fruit salads.

_=French Dressing with Fruit Juices=_

Put a cube of ice in the bottom of the bowl with a teaspoonful of salt and a pinch of pepper. Add six tablespoonfuls of oil and stir with a fork until the oil is frozen. Take the juice of one lemon and one orange; strain and mix with the oil. Add half a teaspoonful of vinegar, and serve very cold.

_=Fruit Dressing=_

Mix five tablespoonfuls of sugar with the juice of two lemons and stir constantly until the sugar is dissolved. Then add three tablespoonfuls of imported sherry wine. Set on ice to cool before using.

_=Garlic Dressing=_

Slice and cut a clove of garlic and rub it up to a paste, and mix well with four tablespoonfuls of olive oil, and one of tarragon vinegar, a pinch of cayenne pepper, and one teaspoonful of salt. This is especially good on asparagus, celery, or string bean salad.

_=Hollandaise Sauce=_

Mix one tablespoonful of flour and one teaspoonful of butter over the fire until smooth; add gradually one pint of boiling water until the whole is the consistency of cream. Boil for two or three minutes and season with one saltspoonful of salt, half a teaspoonful of mustard, and a quarter of a spoonful of pepper. Take from the fire and add the yolks of two eggs well beaten, mixing until smooth. Add slowly three tablespoonfuls of oil and one tablespoonful of vinegar.

If lemon juice is used instead of vinegar, the sauce is more delicate.

_=Maraschino Dressing=_

Mix together four tablespoonfuls of sugar and a pinch of ground cloves; add two tablespoonfuls of imported sherry wine and mix well. Lastly add two tablespoonfuls of maraschino, and chill before using.

_=Mayonnaise Dressing=_

This is considered the finest dressing for salads. Work one-quarter teaspoonful of cayenne pepper and one-half teaspoonful of salt into two fresh, raw yolks of eggs with a wooden spoon in a cold basin; set on ice if possible. When creamy add ten or twelve drops of the best olive oil and a drop or two of sharp vinegar or lemon juice; work smooth again, always moving the spoon evenly and in the same direction. Add the same quantity of oil and vinegar and repeat this until one pint of oil has been used up. The proper proportion is about one teaspoonful of vinegar to eight tablespoonfuls of oil.

It requires patience to make this sauce a success. Mayonnaise may be made white by adding just before serving, one tablespoonful of cream whipped stiff. A delicate green color may be obtained by pounding a little spinach, water cress or parsley in mortar with a little lemon juice and adding it to the mayonnaise. It is then called Ravigote sauce.

_=Mayonnaise Dressing No. 2=_

Have all the ingredients cold, also the bowl for mixing. Beat the yolks of two eggs, add a teaspoonful of mustard, a teaspoonful of salt and a saltspoonful of pepper, then one and one-half cupfuls of olive oil, stirring constantly and always the same way or the dressing will curdle. Thin out when necessary with juice of one lemon or same amount of vinegar. When all the oil has been used, add a teaspoonful of onion juice.

_=Mayonnaise Boiled=_

Boil in small glazed saucepan half a cup of vinegar with butter the size of a walnut, one teaspoonful of mustard, a little sugar and pepper and salt to taste. Take off the fire and stir in the yolks of three eggs. Pour back into the saucepan and return to fire. Stir until thick. Set to cool. When cold, beat the whites of eggs lightly and whisk them into the mayonnaise. If too thick thin with good cream. The juice of one lemon is stirred in if the mayonnaise is to be used for chicken or lobster salad.

_=Mayonnaise Boiled No. 2=_

Put in the pan a lump of butter the size of an egg, and when melted work in one tablespoonful of flour, add one teaspoonful of milk or water, and let it come to a boil. Mix three beaten eggs with one tablespoonful of sugar, one teaspoonful of dry mustard, and one teacupful of vinegar, salt and pepper to taste; stir in the other ingredients, let it boil, and set it away to cool.

_=Onion Dressing=_

Into a French dressing grate one good sized onion, and one teaspoonful of horseradish. Strain and use.

_=Pineapple Sauce=_

The juice of one can of pineapple, one cupful of sugar, one tablespoonful of cornstarch, one cupful of walnuts cut fine, and one and a half cupfuls of water. Mix the cornstarch with a little of the water and add the pineapple juice, sugar, and the remainder of the water. Boil until thick, and after it is cold add one cupful of walnuts cut fine. This is nice on any of the fruit salads.

_=Ravigote Sauce=_

Pound a little spinach, water cress, and parsley in a mortar, with a little lemon juice and add to mayonnaise sauce. This makes a delicate green dressing.

_=Red Dressing=_

Mix salt and pepper and add one teaspoonful of onion juice. Peel one tomato and chop fine, draining off most of the juice, and add to the rest of the dressing one red pepper chopped fine, two tablespoonfuls of vinegar, and pour in slowly four tablespoonfuls of olive oil. Mix thoroughly and set on ice before using.

_=Red Mayonnaise=_

Make a plain mayonnaise dressing and use enough paprica to color.

_=Remoulade Sauce=_

Rub the pounded yolks of two hard boiled eggs through a sieve, mix with oil, vinegar, dry mustard, minced garlic, chopped parsley, and parsley juice.

_=Ripe Olive Dressing=_

Mix four tablespoonfuls of salt, one of pepper, one of mustard, and one of onion juice. Add one tablespoonful of vinegar, one tablespoonful of lemon juice, and four tablespoonfuls of olive oil. Stone and slice very fine a cup of ripe olives; mix them well with the rest of the dressing and set aside to become cold before using.

_=Roquefort Dressing=_

Into four tablespoonfuls of oil work half a pound of grated Roquefort cheese until thoroughly smooth. Add one tablespoonful of tarragon vinegar, one teaspoonful salt, one of pepper, and a teaspoonful of onion juice.

_=Russian Sauce=_

Pound together some water cress, parsley, chives, gherkins, the yolks of two hard boiled eggs, a few anchovies, capers, a clove of garlic, and add the weight of all of butter, and work into a paste. Add lemon juice until smooth and creamy.

_=Vinaigrette Sauce=_

Mix together one tablespoonful of vinegar, three of oil, one teaspoonful each of chopped parsley, capers, and scraped onion. Season with one saltspoonful of salt, and pepper or a few drops of tabasco sauce.

_=Vinaigrette Sauce With Egg=_

Mash the yolk of a hard boiled egg with three tablespoonfuls of oil, two of vinegar and one fine chopped challot, one teaspoonful of chopped chives, one teaspoonful of salt, and half as much pepper. Cayenne pepper is preferred.

Transcriber’s Notes

For possible printer’s errors in spelling, hyphenation, punctuation, etc., only the below changes were made.

_Italics_, =Bold-face=, and +Small Caps+ were converted as so.

A Table of Contents was added for ease of use.

In the original text, paragraph breaks were often poorly marked. Some paragraph breaks were assumed where context suggested one.

Quotations at the end of a page were standardized. On page 27, the quotation was silently moved to the nearest paragraph break. In quotations, only poetry with two or more clear lines had their line breaks retained; otherwise, the quotes were treated as prose.

“salad making” was standardized to “salad-making”.

“hard-boiled” was standardized to “hard boiled” to make a phrase similar to “hard boiled egg”, or “... eggs”, etc.

“well-seasoned” was standardized to “well seasoned”.

“salad artist” was standardized to “salad-artist”.

“heart leaf of lettuce” was standardized to “heart-leaf of lettuce”.

“chop plate” was standardized to “chop-plate”.

“pimentoes” was standardized to “pimentos”.

“Bemuda” was corrected to “Bermuda” as in the onion.