Salad is a general name for certain vegetables prepared and
eaten raw. It is very wholesome, and may be partaken of
freely. Salad is chiefly composed of lettuce, endive, radishes,
green mustard, land and water cresses, celery, and young
onions. All or any of these should he as fresh as possible;
but if they have to be kept, let them lie in a dark cool
place on stone or brick. When the salads are to be pre-
pared, wash them well but lightly, and let them lie for a
quarter of an hour in cold water containing a little vinegar,
liinse them thoroughly in fresh cold water, handling them as
little as possible, and shake the water from them in a basket
sold for the purpose, or failing this in a clean cloth. Then
place them prettily in a salad bowl ; the lettuce is generally
cut in pieces lengthwise, and put round the dish ; the celery,
also divided into four pieces, placed in the centre, or served
DRESSED SALAD — PIES AND TARTS.
91
in a celery glass half filled with water ; and the small salads,
such as cresses and radishes, are placed loosely between the
other salads or on a separate dish.
After the salad is well washed and shaken as above
directed, cut all into small pieces, mix in a salad bowl
with a salad dressing or sauce (page 67), and garnish with
the hard-boiled eggs cut in quarters, and, if liked, a little
beetroot.
If the salad is not to be eaten at once, it is better to serve
the sauce separately. If it is allowed to stand for more than
a few hours after the sauce has been added, it becomes dark
and discoloured, and in this state not only loses its fresh,
crisp appearance, but is most unwholesome.
Pies are of two kinds — meat pies and fruit tarts, and each
has its respective kinds of paste. A thorough knowledge of
pastry-making is indispensable to the economical housewife
and cook. To succeed in pastry-making, certain rules must
be remembered and implicitly carried out. Stand in a cool
place, so that the air that is worked into the paste may be
cold. The hands should be washed very clean, and care
taken to have the board for working upon smooth, clean,
and dry. Should this prove difficult, place a stout sheet
of white paper on the board, and work over that. Handle
the ingredients lightly. Use a heavy rolling-pin, but never
go over the edges while rolling, as by so doing the air
bubbles, already formed in the paste, are apt to burst. A
marble slab is better than a board, but few can command
this, and a board is more frequently used. The flour should
be of the best quality, perfectly dry and sound, and the
butter, whether fresh or salt, free of taint, or any rankness
of flavour. It is very necessary to give this direction, for
A DRESSED SALAD.
2 lettuces.
1 endive.
1 bunch cress.
6 spring onions.
1 bunch radishes.
2 hard-boiled eggs✪ Dressed Salad.
PIES AND TARTS.
92
RAISED PORK PIE.
Page 51 · 1 recipe record on this page
Presented as published in 1894. 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
Salad is a general name for certain vegetables prepared and eaten raw. It is very wholesome, and may be partaken of freely. Salad is chiefly composed of lettuce, endive, radishes, green mustard, land and water cresses, celery, and young onions. All or any of these should he as fresh as possible; but if they have to be kept, let them lie in a dark cool place on stone or brick. When the salads are to be prepared, wash them well but lightly, and let them lie for a quarter of an hour in cold water containing a little vinegar, Rinse them thoroughly in fresh cold water, handling them as little as possible, and shake the water from them in a basket sold for the purpose, or failing this in a clean cloth. Then place them prettily in a salad bowl ; the lettuce is generally cut in pieces lengthwise, and put round the dish ; the celery, also divided into four pieces, placed in the centre, or served
DRESSED SALAD — PIES AND TARTS.
in a celery glass half filled with water ; and the small salads, such as cresses and radishes, are placed loosely between the other salads or on a separate dish.
After the salad is well washed and shaken as above directed, cut all into small pieces, mix in a salad bowl with a salad dressing or sauce (page 67), and garnish with the hard-boiled eggs cut in quarters, and, if liked, a little beetroot.
If the salad is not to be eaten at once, it is better to serve the sauce separately. If it is allowed to stand for more than a few hours after the sauce has been added, it becomes dark and discoloured, and in this state not only loses its fresh, crisp appearance, but is most unwholesome.
Pies are of two kinds — meat pies and fruit tarts, and each has its respective kinds of paste. A thorough knowledge of pastry-making is indispensable to the economical housewife and cook. To succeed in pastry-making, certain rules must be remembered and implicitly carried out. Stand in a cool place, so that the air that is worked into the paste may be cold. The hands should be washed very clean, and care taken to have the board for working upon smooth, clean, and dry. Should this prove difficult, place a stout sheet of white paper on the board, and work over that. Handle the ingredients lightly. Use a heavy rolling-pin, but never go over the edges while rolling, as by so doing the air bubbles, already formed in the paste, are apt to burst. A marble slab is better than a board, but few can command this, and a board is more frequently used. The flour should be of the best quality, perfectly dry and sound, and the butter, whether fresh or salt, free of taint, or any rankness of flavour. It is very necessary to give this direction, for
A DRESSED SALAD.
2 lettuces.
1 endive.
1 bunch cress.
6 spring onions.
1 bunch radishes.
2 hard-boiled eggs.
PIES AND TARTS.
RAISED PORK PIE.
Records on this page
Dressed Salad