The art of cookery

Mixed Fish Salad. — To four cups of prepared cold cooked fish add one cup of chopped hard-boiled eggs, and half a cup of chopped pickle. Mix well together, add one cup of either oil or cooked mayonnaise dressing. Serve in lettuce cups, or garnished with cress, or nasturtium leaves. Egg Salad No. i. — Divide six hard-boiled eggs in halves. Remove the yolks, mash fine, and add a teaspoonful of Seasoning No. i, a tablespoonful of olive oil, butter, or cream, and a tablespoonful of lemon juice or vinegar. Mix all well together, fill the halves of eggs with the mixture, arrange them on a bed of lettuce, nasturtium leaves, or cress, and serve. Egg Salad No. 2. — Hash the whites and yolks of hard-boiled eggs separately. Mix lightly together, and to two cups of eggs add one cup of celery, or one cup of white stems of lettuce cut fine. Cresses or nasturtium 28o The Art of Cookery, leaves may be used instead of celery or lettuce. Serve with either oil or cooked mayonnaise dressing. SALAD DRESSINGS. French Dressing No. i. — Put a tablespoonful of very sharp vinegar into a cup which has been iced or made cold, add salt and white pepper to taste, then add gradually, stirring meanwhile, three tablespoonfuls of olive oil. The salt should be almost as plain to the taste in the mixture as the vinegar. These proportions mixed in this manner will produce the best French dressing. French Dressing No. 2. — Season to taste with salt and pepper three tablespoonfuls of vinegar, then add one tablespoonful of olive oil. Mayonnaise Dressing. — In making this dressing select for use a Dover egg-beater and a large bowl-shaped coffee cup, or a pint bowl with straight sides. Have both well cooled with ice, also a fresh egg and the oil to be used for the dressing. Put the yolk of the egg into the cup and beat it for a few seconds before adding any oil. Beat in the oil, a few drops at a time, until it shows that it is combining perfectly with the egg, then add more freely. When the mixture becomes too stiff to beat easily add, one at a time, two teaspoonfuls of lemon juice or vinegar, which will thin it. Beat in more oil until again very stiff, when thin with acid as before. By thus alternating the oil and acid, a quart or more of oil may be made into a light, thick, cream-colored dressing with only one egg yolk. With an assistant to pour the oil, very slowly at first and more freely afterward, one Salad- Making. 281 can convert a large bottle of oil into a deliciously smooth, thick mayonnaise dressing in five minutes. To each cup of dressing add a teaspoonful of Seasoning No. i. Cooked Mayonnaise Dressing. — Pour four tablespoonfuls of boiling vinegar over two whole eggs, or the yolks of four eggs, which have been well beaten, stirring the mixture while adding the vinegar. Put in a small saucepan over the fire, and cook slowly, stirring constantly, until the mixture is thick and creamy. Remove from the fire, add a tablespoonful of butter, and stir until perfectly mixed. To each cup of dressing add two teaspoonfuls of Seasoning No. 2. When cold add an equal quantity of whipped cream, and use wherever oil mayonnaise dressing would be suitable, or mix together equal portions of the two dressings, and use wherever either would be suitable.