NATIONAL GROCERY CO

ONE THOUSAND FAVORITE RECIPES 61

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ONE THOUSAND FAVORITE RECIPES

Lettuce is the vegetable most commonly used in salad. The coarser outer leaves should be removed, and only the tender crisp heart used. Look over carefully and wash in cold water all vegetables. See that they are freed from every particle of sand and grit. Never com- bine the meat, vegetables and dressing of a salad until the last moment before sending to the table, and then do so as lightly as possible. Do not pack or smooth down in the dish. Serve salad as a separate course. The heavy salads, as chicken and lobster, are more suitable for luncheon and teas than for dinner. It is an improvement to fish, lobster and chicken salad if the meat or fish be allowed to marinate for a few hours in a dressing of one-third olive oil and two- thirds vinegar with a light seasoning of salt, pepper and mustard. All skin, bone and gristle should be removed from fish and meat. Then it is to be flaked or cut into small dice and piled upon lettuce leaves on a platter, mayonnaise spread over, and garnished with small lettuce leaves, slices of lemon, hard boiled eggs, capers, olives, pickles, beets, etc. Celery for salad should not be chopped, but sliced fine. Always use the very best oil. To fringe celery for a garnish, cut into 2-inch pieces; then stick several coarse needles in a cork, draw half the stalk of each piece of celery through the needles several times. Lay in cold water to crisp. Vegetable salads should be stirred as little as possible.

Boiled Mayonnaise Without Oil.

Boil y2 cup of vinegar, butter the size of walnut, salt and paprika to taste. Beat 4 yolks of eggs and mix with the boiling vinegar. Then let it get cold. After it is cold, or when needed, put in a cup of whipped cream and mix well. MRS. JULIUS C. LANG.

Boiled Dressing Without Oil No. 1.

Two yolks eggs, y2 lemon, 2 teaspoonfuls mustard. Mix with a little water, butter size of egg, sugar, pepper, and salt to taste. Steam over tea kettle. When cool add % cup of cream.

MRS. J. ROSENBERG.

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SALADS 63

Boiled Mayonnaise. Four yolks of eggs, 1 teaspoonful salt, y2 teaspoonful paprika, 1 tablespoonful mustard, 1 cup oil (drop in slowly), 1 cup cream. Mix and boil in saucepan of water. Stir all the while it boils until thick as cream. When cold, stir in y2 cup vinegar. Place in glass jar; leave uncovered. Should it curdle, place in cold water and stir until smooth. Will keep for months. MRS. A. E. WILZIN.

Boiled Dressing Without Oil.

One egg unbeaten in sauce pan. Add y2 cup of milk. Then add very slowly, stirring all the time, y2 cup vinegar. Cook slowly until thick as cream. Add 1 tablespoonful mixed spices. Serve very cold. MRS. MANNIB COHEN.

Egg Salad.

One dozen eggs boiled and chopped, 1 large or 2 small heads of lettuce rinsed and shaken in a cloth to dry. Then chop fine and mix with eggs. Salad cream: 3 eggs, yolks and whites beaten separately. Add slowly 2 tablespoonfuls of oil, 2-3 cup of vinegar, 1 tablespoonful mixed mustard, 1 tablespoonful butter, y2 teaspoonful salt. Mix all together, set in a kettle of hot water and cook until it thickens. When cold add y2 cup sweet cream or milk. Then pour it on salad and mix well. ' MRS. ELLIS H. GROSS.

Asparagus Salad.

Cold boiled asparagus tips. Add y2 the quantity of any shell fish, salt, pepper. Pass through a sieve the yolks of 4 hard boiled eggs and beat up with a little oil, vinegar and salt to consistency of cream. Pour over the salad. MRS. S. ARONSON.

Egg Salad and Asparagus. Hard boiled eggs, cut lengthwise. Take yolks out and mix with smallest size can of Spanish peppers. Add 10 cents worth cream cheese, mayonnaise dressing, salt and a little red pepper, onion juice, and fill the whites of the eggs with this mixture. Put an olive on top of each and serve on plate with asparagus.

MRS. PAUL BERKMAN.

Stuffed Eggs in Tomato Jelly. Boil eggs hard, cut lengthwise and mash yolks with salt, pepper and ground chicken livers (which have been previously cooked) and chopped celery. Take half a can of tomatoes and put on the stove with a tablespoonful of Knox's gelatine. Remove and season with salt and pepper. Strain. Fill the eggs with the yolks and other ingre- dients, and set each egg lengthwise in a small mould. Fill the mould to the top with the tomato jelly, and let stand until set. Remove mould and serve on lettuce leaves. MRS. M. A. GOTTSTEIN.

Potato Salad No. 1. Boil potatoes and slice. Add chopped celery, green onions, olives, chopped parsley, pepper, salt, paprika, vinegar and mayonnaise. Gar- nish with shrimps. MRS. GUSTAVE BROWN.

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ONE THOUSAND FAVORITE RECIPES

Stuffed Egg Salad. Hard boiled eggs, shelled and cut lengthwise. Take out yolks, mash well and add salt, pepper, butter and little lemon juice. Add small quantity of minced celery and either minced ham or chicken, or pounded anchovies, or minced chicken livers, and little mayonnaise. Fill whites of eggs with this mixture and serve on lettuce leaves with mayonnaise. MRS. S. ARONSON.

Potato Salad No. 2. Boil potatoes until tender. Mix 2 beaten eggs with goose or chicken fat or butter, about iy2 to 2 tablespoonfuls sugar, salt, pepper, 1 onion and celery (chopped). Peel and slice the potatoes and mix with the aforesaid ingredients. Vinegar to taste must be added.

MRS. J. R. HILLER. Potato Salad With Walnuts. Boil and slice potatoes. Add salt, pepper and little vinegar, chopped celery and grated onion. Take 1 cup walnut meats, boil in water with salt, bay leaves and onion for 15 minutes, and chop. Add meats to potatoes. Mix with mayonnaise and little thick cream. Chopped parsley and hard boiled eggs for decorating. MRS. S. ARONSON.

Sweet Potato Salad. Select 3 large sweet potatoes, boil and peel. When cold, cut into ^-inch pieces. Clean and cut into small pieces 2 stalks of crisp celery, season with salt and pepper, and pour over it French dressing made of the following recipe: 3 tablespoonfuls olive oil, 2 tablespoonfuls vinegar, 1 tablespoonful onion juice, 1 tablespoonful each of salt and pepper. Place the salad in the refrigerator for 2 hours. Garnish with beets and sprigs of parsley. MRS. ELLIS H. GROSS.

Stuffed Tomatoes No. 1.

Ten or a dozen tomatoes. Pour boiling water over and skin. Cut off small piece from one end and scoop out part of the pulp. Salt and stand inverted for half an hour to drain. Mash one Neufchatel cheese, add a dozen olives or pimolas chopped, and the pulp of the tomatoes, a little paprika and salt, and lemon juice to taste; also 2 tablespoonfuls of chopped parsley. Fill tomatoes with mixture and put a spoonful of mayonnaise on top. Serve very cold on lettuce leaves. MRS. S. ARONSON.

Stuffed Tomatoes No. 2.

Five tomatoes, 3 hard boiled eggs, 1 teaspoonful salt, XA teaspoon- ful pepper. Cut a slice off the tomatoes and remove the hard center. Cut the whites of eggs in small pieces, and add the yolks mashed fine. Add to this the soft parts of the tomatoes, salt and pepper and a little mayonnaise. Fill the tomatoes and serve on lettuce leaves with mayonnaise. MRS. L. R. PLECHjnER.

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NATIONAL GROCERY G0^,:

SALADS 65

Stuffed Tomatoes. Select tomatoes that are uniform in size. Scald and take off outer skin. Scoop out the inside. Set away on ice until ready to serve. Fill with the meat of tomato, shrimps, little chopped celery, chopped olives and mayonnaise. Serve on individual dishes, putting each on a lettuce leaf, and pour a heaping teaspoonful of mayonnaise dressing over each tomato. MRS. GUSTAVE BROWN.

Tomato Salad.

Thick slice tomato served on lettuce leaves. On top tomato spread caviar, and then pour mayonnaise over.

MRS. E. EPSTEIN, San Francisco.

Brain Salad.

Wash brains, then boil in salt water, adding celery and onion. Put on ice to harden. Serve with mayonnaise on lettuce leaf.

MRS. W. ROSENBLATT.

Sweetbreads and Pistachio Salad. Cut one pair sweetbreads in cubes. Mix with head of finely shredded lettuce, 1 cup mayonnaise dressing, to which has been added y2 cup blanched and pounded pistachio nuts. Arrange in mounds and decorate with mayonnaise and sections OjI sour oranges.

MRS. E. MORGANSTERN.

Sweetbread Salad.

Sweetbreads boiled in salted water with 2 bay leaves and y2 an onion until tender. Cut into dice and mix with equal quantity of minced celery, pepper, salt and lemon juice, and a few olives sliced. Mix with mayonnaise and serve on lettuce. Any preferred garnish.

MRS. S. ARONSON. Chicken Salad.

Chicken previously cooked tender. Cut into dice. Mix with two hard boiled eggs cut into small pieces, a few olives cut up fine, half as much minced celery as chicken, pepper, salt, y2 cup walnuts cut fine, lemon juice and mayonnaise to taste. MRS. S. ARONSON.

Combination Salad. Boil peas, asparagus tips, beans and cauliflower. When cold add lettuce, sliced tomatoes, celery cut in pieces, and the meat of a crab. Season with salt and paprika and mix with a mayonnaise dressing.

MRS. A. DINKELSPIEL.

Beets Stuffed With Salad. Boil large beets in water until tender, but not to pieces. Peel and soak the whole beets in vinegar until cold and firm. Then hollow out the inside, being careful not to break the beet. Stuff with chicken, crab or celery salad, and serve on lettuce leaf with: mayonnaise or French dressing. MRS. S. A. ROSENFELD.

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ONE THOUSAND FAVORITE RECIPES

Waldorf Salad.

Steam a chicken and let it get cold. When cold, cut in dice. Take 2 pounds of Malaga grapes, cut in half and remove seeds, and y2 pound of English walnuts, cut up, but not too fine. Dressing for above: 1 teaspoonful salt, 1 teaspoonful pepper, 1 tablespoonful mus- tard, 2 tablespoonfuls butter, 2 tablespoonfuls cream. Put on to boil in double boiler on stove until melted and mixed well together, then add one teacup of vinegar and let it almost boil. Have the yolks of 4 eggs well beaten, stir them in, and continue to stir until it begins to thicken. Before using, mix as much whipped cream as dressing with it, and add to the chicken, grapes and nuts. Dressing must not be used until thoroughly cold.

Shrimp Salad.

Shell a pound of shrimps and cut each one in small pieces. Also cut up 5 or 6 pieces of celery, 2 hard boiled eggs, the heart of the lettuce, salt, pepper and enough mayonnaise dressing to make the salad of a moist consistency. Serve on a nice crisp lettuce leaf with a teaspoonful of mayonnaise dressing on top.

MRS. WILLIAM GOTTSTEIN.

Crab Salad. Crack a couple of crabs, extract meat, which shred. Cut up celery, which mix with the crab meat and a little greeen pepper. Pour a little vinegar over this, and then mayonnaise to taste. Serve in platter surrounded with lettuce leaves. MRS. A. COBLENTZ.

Lobster Salad.

Prepared same as above.

Salmon Salad. Prepared same as above.

Oyster Salad. One quart oysters boiled in their own liquor with salt, pepper and lemon juice. Let boil up well and drain. Place in ice-box until needed. Then mix with equal quantity of chopped celery, few capers, salt, pepper and lemon juice. Serve on lettuce leaves with mayon- naise. MRS. S. ARONSON. Herring Salad No. 1. Chop 6 herrings skinned and boned, 1 apple, 2 eggs hard boiled, 12 walnuts, parsley, and y2 onion. Season with pepper and vinegar.

MRS. B. GOTTSTEIN. Banana Salad. Peel your bananas, spread with mayonnaise dressing, then roll in chopped nuts (walnuts or pecans) and place on lettuce leaves.

MRS. I. E. MOSES.

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