1 Cos Lettuce I Salad Dressing, No. 1, p. 147
1 Endive | \ Small Beetroot (cooked)
If the lettuce and endive are large, use the half of
each ; mix the dressing as directed ; put the white of
the egg aside to garnish the salad ; cleanse and dry the
lettuce and endive (see “To Prepare Lettuce andEndive,”
p. 142); cut the heart and leaves of the lettuce across
in strips ; divide them if very long ; put a part of the
cut lettuce into a salad bowl or glass dish ; then some
leaves of the endive, till all is used ; pour the dressing
over. Cut the beetroot into slices ; divide into dice ;
scatter them over the salad, or arrange according to
fancy ; cut the white of the egg into slices, and garnish
the salad with it. The heart and yellowish green leaves
of the lettuce make the best salad ; the larger leaves
are often tough. Be careful not to use the thick stalk,
which is bitter. There should be more lettuce than
endive in the salad. Mayonnaise or any other dressing
can be used if preferred.
144
MIDDLE CLASS COOKERY BOOK
PART II
Mustard and Cress Salad
Handful Small Salad
Small Bunch Watercress
Salad Dressing, No. 3
6 Radishes (see p. 143)
Wash the small salad as directed (p. 142) ; prepare the
watercress (the dark-leaved kind is the best) ; when
both are dry, put the small salad, mixed with the
watercress, which should be divided into pieces, in a
salad bowl or glass dish. Pour the dressing into the
bowl; toss the salad lightly with a fork and spoon to
mix it ; arrange the radishes round, or according to
fancy, as a garnish.
Cleanse aud dry the celery (see p. 143) ; cut it into
small pieces; put the dressing into a salad bowl or
glass dish ; add the celery.
Lettuce and Watercress Salad
2 Cabbage Lettuces I Salad Dressing, No. 2
Bunch of Watercress | £ Small Beetroot (cooked)
Cleanse aud prepare the lettuces and watercress
(see p. 142); mix the dressing; separate the leaves of
the lettuce ; tear each leaf into pieces ; put them into
a salad bowl or glass dish with the watercress, which
should be broken up into small sprigs. Cleanse the
radishes (see p. 143) ; cut two or three into thin rounds ;
mix them among the salad ; pour in the dressing ;
garnish with the beetroot (see “ Lettuce Salad ”) and the
remainder of the radishes.
Celery Salad
1 Heart of Celery
Mayonnaise Dressing
1 Bunch Radishes
Tomato and Onion Salad
2 or 3 Tomatoes
1 Spanish Onion
2 Gherkins
1 Tablespoon ful Salad Oil
1 ,, Vinegar
Salt and Pepper to taste
4 Teaspoon ful Chopped Parsley
CHAP. XI
SALADS
145
Peel the onion ; put it in a basin with a liitle piece
of soda (see p. 34) and a pinch of salt ; pour boiling
water into the basin over the onion ; leave it to scald
for a few minutes. Cut the tomatoes into thin slices ;
take the onion from the water ; dry and cut into thin
slices ; arrange the slices of tomato and onion alternately
in a glass dish. Mix the vinegar, oil, salt, and pepper
well together ; pour the mixture over the salad. Cut
the gherkins in pieces lengthwise ; decorate the salad
with them and sprinkle the chopped parsley over.
The size of the onion must depend on the taste of
those for whom the salad is prepared. A pinch of
cayenne is an improvement.
Tomato Salad
J lb. Tomatoes
l Teaspoonful Castor Sugar
Pinch of Salt
1 Tablespoonful Salad Oil
1 ,, Vinegar
^ Teaspoonful Made Mustard
Page 70
Presented as published in 1912. 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
A modernized reading is not available for this page yet. You are seeing the original text.
1 Cos Lettuce I Salad Dressing, No. 1, p. 147
1 Endive | \ Small Beetroot (cooked)
If the lettuce and endive are large, use the half of
each ; mix the dressing as directed ; put the white of
the egg aside to garnish the salad ; cleanse and dry the
lettuce and endive (see “To Prepare Lettuce andEndive,”
p. 142); cut the heart and leaves of the lettuce across
in strips ; divide them if very long ; put a part of the
cut lettuce into a salad bowl or glass dish ; then some
leaves of the endive, till all is used ; pour the dressing
over. Cut the beetroot into slices ; divide into dice ;
scatter them over the salad, or arrange according to
fancy ; cut the white of the egg into slices, and garnish
the salad with it. The heart and yellowish green leaves
of the lettuce make the best salad ; the larger leaves
are often tough. Be careful not to use the thick stalk,
which is bitter. There should be more lettuce than
endive in the salad. Mayonnaise or any other dressing
can be used if preferred.
144
MIDDLE CLASS COOKERY BOOK
PART II
Mustard and Cress Salad
Handful Small Salad
Small Bunch Watercress
Salad Dressing, No. 3
6 Radishes (see p. 143)
Wash the small salad as directed (p. 142) ; prepare the
watercress (the dark-leaved kind is the best) ; when
both are dry, put the small salad, mixed with the
watercress, which should be divided into pieces, in a
salad bowl or glass dish. Pour the dressing into the
bowl; toss the salad lightly with a fork and spoon to
mix it ; arrange the radishes round, or according to
fancy, as a garnish.
Cleanse aud dry the celery (see p. 143) ; cut it into
small pieces; put the dressing into a salad bowl or
glass dish ; add the celery.
Lettuce and Watercress Salad
2 Cabbage Lettuces I Salad Dressing, No. 2
Bunch of Watercress | £ Small Beetroot (cooked)
Cleanse aud prepare the lettuces and watercress
(see p. 142); mix the dressing; separate the leaves of
the lettuce ; tear each leaf into pieces ; put them into
a salad bowl or glass dish with the watercress, which
should be broken up into small sprigs. Cleanse the
radishes (see p. 143) ; cut two or three into thin rounds ;
mix them among the salad ; pour in the dressing ;
garnish with the beetroot (see “ Lettuce Salad ”) and the
remainder of the radishes.
Celery Salad
1 Heart of Celery
Mayonnaise Dressing
1 Bunch Radishes
Tomato and Onion Salad
2 or 3 Tomatoes
1 Spanish Onion
2 Gherkins
1 Tablespoon ful Salad Oil
1 ,, Vinegar
Salt and Pepper to taste
4 Teaspoon ful Chopped Parsley
CHAP. XI
SALADS
145
Peel the onion ; put it in a basin with a liitle piece
of soda (see p. 34) and a pinch of salt ; pour boiling
water into the basin over the onion ; leave it to scald
for a few minutes. Cut the tomatoes into thin slices ;
take the onion from the water ; dry and cut into thin
slices ; arrange the slices of tomato and onion alternately
in a glass dish. Mix the vinegar, oil, salt, and pepper
well together ; pour the mixture over the salad. Cut
the gherkins in pieces lengthwise ; decorate the salad
with them and sprinkle the chopped parsley over.
The size of the onion must depend on the taste of
those for whom the salad is prepared. A pinch of
cayenne is an improvement.
Tomato Salad
J lb. Tomatoes
l Teaspoonful Castor Sugar
Pinch of Salt
1 Tablespoonful Salad Oil
1 ,, Vinegar
^ Teaspoonful Made Mustard