Peanut Sandwiches need no recipe, being already so
well known and popular, but there is a form of nut butter
which flavors so strongly of peanuts that it will make an
excellent substitute for dairy butter to spread the bread
and hold the crushed nuts in place.
Toimatoes may be used, and with the small unleavened
biscuit are particularly nice. Peel the tomatoes by scald-
ing, as usual, using only the solid varieties ; cut cross-
wise and lay face down on a towel on ice. Select those
of the same size as the biscuit to be used, so that when
NUTS AND THEIR CULTURE. 1 55
sliced and enclosed they shall fit and a red ring show all
around the biscuit. Dust with powdered sugar and serve.
For a Picnic all sandwiches should be wrapped sep-
arately in parafine paper.
Sandwich Fillings may be made of chopped dates,
raisins, figs or other dried fruits mixed with equal parts
of crushed nuts and creamed nut butter to give the proper
consistency.
The Nut Loaf makes an excellent sandwich filling,
with small bits of lemon or orange laid on after being
spread. Cold baked beans and other vegetables as sand-
wich fillings will please children who are fond of them.
Cut the slices of bread a little thicker than the conven-
tional sandwich.
To Blanch Nuts. Shell and pour hot water over them ;
let them stand a few minutes, when the tough skins can
be easily removed with the hands or a towel.
Those who make use of nuts should purchase them by
the quantity, when fr^h, and keep them in a cool, dry
place. When the demand becomes sufficient we shall
doubtless be able to buy every kind of nut already shelled.
To preserve their freshness without shells, keep them in
covered glass jars or a tin box.
SALADS. 157
CHAPTER XI.
SALADS.
From ancient literature we learn that "the existence
of sallets arose out of hygienic principles.'' Leeks,
onions, garlic and cucumbers were freely eaten by the
Egyptians, the usual breakfast being made of bread and
onions. Garlic was equally popular with Greeks and
Romans, who fed their soldiers with it to excite their
courage and their laborers to produce strength for hard
work. Nero ate greedily of garlic and onions to improve
his voice. Lettuce and endive flavored with minced
onions were daily used in Rome, dressed with oil and
honey. The following directions for simple and compound
sallets are equally ancient.
Simple Sallet. " First then to speak of sallets, there
are some simple, some compound, some only to furnish
out the table, and some both for use and adornation.
Your simple sallets are young onions, washt and cleane and
half of the green tops cut cleane away, and so served on a
fruit dish, or chives, radish roots, boyled carrets, skirrets
and turnips with such like served up simply ; also all
young lettuce, purslane and divers other herbs which may
be served simply with a little verjuice (crab apple vinegar)
sallet oyl and sugar, so is camphire, bean-cods, sparagus
and cucumbers, with a world of others too tedious to
nominate."
Compound Sallet. *' Your compound sallets are, first,
the young buds, knots of all manner of wholesome herbs
158 THE FAT OF THE LAND.
at their first springing, as red sage, mint lettuce, violets
marigolds spinage and many other, mixed together and
then served up to the table with vinegar, sallet-oyl and
sugar✪ Compound Sallet."
Then follow profuse recipes for sallets of pickled
flowers and dried and fresh fruits and their elaborate
arrangement in patterns for the adornment of the table,
— excellent " boy led " sallets, the preserving of sallets,
sallets for stews only, and the making of strange sallets
in which "yellow, blew and red flowers retain their
colors."
A century later we find salads bore such an important
place that John Evelyn of Diary fame, devoted the mental
energies of his closing life to the production of " Acetaria,
a Discourse of Sallets," dedicated to Lord Chancellor
Somers.
Page 63 · 1 recipe record on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Peanut Sandwiches need no recipe, being already so well known and popular, but there is a form of nut butter which flavors so strongly of peanuts that it will make an excellent substitute for dairy butter to spread the bread and hold the crushed nuts in place.
Tomatoes may be used, and with the small unleavened biscuit are particularly nice. Peel the tomatoes by scalding, as usual, using only the solid varieties ; cut crosswise and lay face down on a towel on ice. Select those of the same size as the biscuit to be used, so that when
sliced and enclosed they shall fit and a red ring show all around the biscuit. Dust with powdered sugar and serve.
For a Picnic all sandwiches should be wrapped separately in parafine paper.
Sandwich Fillings may be made of chopped dates, raisins, figs or other dried fruits mixed with equal parts of crushed nuts and creamed nut butter to give the proper consistency.
The Nut Loaf makes an excellent sandwich filling, with small bits of lemon or orange laid on after being spread. Cold baked beans and other vegetables as sandwich fillings will please children who are fond of them. Cut the slices of bread a little thicker than the conventional sandwich.
To Blanch Nuts. Shell and pour hot water over them ; let them stand a few minutes, when the tough skins can be easily removed with the hands or a towel.
Those who make use of nuts should purchase them by the quantity, when fresh, and keep them in a cool, dry place. When the demand becomes sufficient we shall doubtless be able to buy every kind of nut already shelled. To preserve their freshness without shells, keep them in covered glass jars or a tin box.
CHAPTER XI.
From ancient literature we learn that "the existence
of sallets arose out of hygienic principles.'' Leeks,
onions, garlic and cucumbers were freely eaten by the
Egyptians, the usual breakfast being made of bread and
onions. Garlic was equally popular with Greeks and
Romans, who fed their soldiers with it to excite their
courage and their laborers to produce strength for hard
work. Nero ate greedily of garlic and onions to improve
his voice. Lettuce and endive flavored with minced
onions were daily used in Rome, dressed with oil and
honey. The following directions for simple and compound
sallets are equally ancient.
Simple Sallet. " First then to speak of sallets, there are some simple, some compound, some only to furnish out the table, and some both for use and adornation. Your simple sallets are young onions, washt and cleane and half of the green tops cut cleane away, and so served on a fruit dish, or chives, radish roots, boyled carrets, skirrets and turnips with such like served up simply ; also all young lettuce, purslane and divers other herbs which may be served simply with a little verjuice (crab apple vinegar) sallet oyl and sugar, so is camphire, bean-cods, sparagus and cucumbers, with a world of others too tedious to nominate."
Compound Sallet. *' Your compound sallets are, first, the young buds, knots of all manner of wholesome herbs
at their first springing, as red sage, mint lettuce, violets marigolds spinage and many other, mixed together and then served up to the table with vinegar, sallet-oyl and sugar."
Then follow profuse recipes for sallets of pickled flowers and dried and fresh fruits and their elaborate arrangement in patterns for the adornment of the table, — excellent " boiled" sallets, the preserving of sallets, sallets for stews only, and the making of strange sallets in which "yellow, blew and red flowers retain their colors."
A century later we find salads bore such an important place that John Evelyn of Diary fame, devoted the mental energies of his closing life to the production of " Acetaria, a Discourse of Sallets," dedicated to Lord Chancellor Somers.
Records on this page
Compound Sallet