Green Salads
1111
Lettuce, cress, endive, and similar greens intended for use as salads should be carefully washed in very cold water, wrapped in a cloth, and placed in the ice-box for several hours before serving. When ready to dress and serve the salad, take it from the ice-box, wipe each leaf on a clean dry cloth, place the leaves in a salad-bowl, and pour French Dressing over the leaves. With a salad-fork and spoon toss the leaves about in the bowl until each leaf is well coated with the dressing.
Vegetable Salads
The keyword exceeded the maximum length of 150 characters.
1111
Tomatoes, cucumbers, Spanish onions, celery, and cabbage are served uncooked as salads, and should be peeled, sliced, chopped, or shredded, and thoroughly chilled before using. French Dressing is generally used with these salads, sometimes with the addition of a little Mayonnaise placed on the top of each portion. For cabbage, Boiled Dressing is commonly used.
Asparagus, beets, cauliflower, beans, peas, potatoes, etc., should be boiled and allowed to cool, and then chilled in the ice-box before being used in salads. They are generally served with a little French Dressing to moisten the vegetable, and then Mayonnaise is placed on each portion. Boiled Dressing is commonly used for potato salad.
Two or more vegetables may be used together, and cooked and uncooked vegetables are often combined.
Fruit Salads
The keyword exceeded the maximum length of 150 characters.
1111
Apples, cherries, pineapples, oranges, grapefruit, melons, bananas, etc., when used for salads should be prepared by peeling, removing stones or cores, and slicing or cutting into small cubes or dice, depending upon the kind of fruit. These salads are ordinarily served with French Dressing, sometimes with the addition of Mayonnaise, and whipped cream in equal parts. Combinations of fruits are often served, and occasionally fruit and uncooked vegetables are combined. Apples, celery, and nuts are frequently served together; and oranges and celery are sometimes combined. A bed of lettuce leaves is nearly always used for fruit salads.
Meat and Fish Salads
The keyword exceeded the maximum length of 150 characters.
1111
Cold cooked fowl of any kind, and cold roast veal, pork, or ham, when used for salads, should be cut or chopped into small pieces or cubes. Chopped celery should be added to the meat in the proportion of one part celery to two parts meat; and after moistening with French Dressing, the meat and celery should be thoroughly mixed with Mayonnaise. Sweetbreads that have been parboiled may be used in combination with any of the above-mentioned meats. Cold cooked fish or canned fish intended for a salad should be shredded with two forks, and then used in the same way as meat for a salad. Nuts, hard-boiled egg, capers, onion, pickles, olives, pimentos, parsley, etc., may be added in finely chopped form to any kind of meat or fish salad.
Tomato-Jelly Salad
1111
- Ingredients
- 1 cup tomato juice
- 1 teaspoon chopped parsley
- 1 teaspoon onion juice
- ½ teaspoon salt
- Pepper
- ½ tablespoon granulated gelatine
- Utensils
- Bowl
- Tablespoon
- Saucepan
- Vegetable-knife
- Small cups or moulds
- Directions
- Remarks
The jelly should be prepared six or eight hours before serving time, and set in the ice-box to chill. When ready to serve, wrap a cloth wrung out of very hot water around each cup or mould, and let the jelly slip out of the mould onto a lettuce leaf.
Serve with a teaspoon of French Dressing poured over each portion, and a tablespoon of Mayonnaise put on the top. A few slices of cucumber, a piece of hard-boiled egg, or a few olives, capers, etc., may be used with this salad.
French Dressing
1111
- Ingredients
- ½ teaspoon salt
- Few grains cayenne
- ⅛ teaspoon white pepper
- ⅛ teaspoon paprika
- 2 tablespoons vinegar
- 6 tablespoons olive-oil
- Utensils
- Bowl or cup
- Silver fork
- Directions
- Remarks
Part of the vinegar used may be taragon, if desired.
A piece of ice the size of a marble may, with good results, be put in the cup while mixing the dressing; in any case, the oil should be very cold.
Any of the following may be added to the dressing, according to individual taste:
- ¼ teaspoon mustard
- ½ teaspoon onion juice
- ⅛ teaspoon finely chopped parsley
- 1 teaspoon chopped pimento
- 2 chopped olives
- 1 small pickle—chopped
- ½ hard-boiled egg—chopped.
If any of the dressing is left over, it should be put in the ice-box, and then beaten again with a fork before using.
Mayonnaise
1111
- Ingredients
- 1 egg—yolk only
- ½ teaspoon salt
- Few grains cayenne
- ¼ teaspoon mustard
- ¼ teaspoon paprika
- 2 tablespoons vinegar
- 1 cup oil
- Utensils
- Small bowl
- Cup
- Silver fork
- Directions
- Remarks
The egg, oil, and bowl should be very cold—this is one of the secrets of success.
Should the dressing curdle while mixing, beat another egg-yolk in a clean bowl, and add the curdled dressing to it in the smallest possible amounts, beating constantly with a fork.
Mayonnaise may be kept for several days in the ice-box if tightly covered in a small fruit jar.
Boiled Dressing
1111
- Ingredients
- 1 teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon paprika
- 2 eggs—yolks only
- 4 tablespoons butter
- 2 tablespoons vinegar
- ½ cup thick cream
- 2 tablespoons lemon juice
- Utensils
- Bowl
- Fork
- Small saucepan
- Lemon-squeezer
- Double-boiler
- Dover beater
- Directions
- Remarks
This dressing will keep several days in the ice-box.
Warning: Display title "Salads and Salad Dressings" overrides earlier display title "".
This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.
Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.
- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Fruits
- White Sauces
- Index
- About This Digital Edition