Dainty dinners and dishes for Jewish families

Well wash, drain and break up a lettuce, chop up the onions and place them both in a salad bowl with sliced tomato and cucumber. Pour Mayonnaise sauce over all, and stir well together. Garnish with quarters of hard-boiled eggs, sardines and a sprinkling of chopped tarragon and chervil. This salad can be served en vinaigrette, by using that sauce instead of Mayonnaise. SPRING SALAD. Salade Printanière. 1 head of celery, blanched, and cut in dice. 3 times as much peeled and sliced cucumber. The same of uncooked artichoke bottoms, minced. Twice as much small pink radishes in dice, or pickled red cabbage. 1 tablespoonful made mustard. 2 tablespoonsful good vinegar. 8 tablespoonsful good salad oil. A pinch of pepper, ^ teaspoonful minced chervil. Let the celery, cucumber and artichokes stand for 2 hours sprinkled with salt, then add the radishes or pickled red cabbage. Rub the mustard smooth with the vinegar, add the salad oil, pepper and chervil. Drain the vegetables and mix them thoroughly with the sauce and seasoning and serve in a salad bowl. p?/‘* / 0 SWEDISH SALAD. Salade Suedoise. Oil and vinegar dressing. 2 pickled Dutch herrings lilleted. Flaked lax. 4 cold boiled potatoes sliced. Filleted anchovies. 1 sour apple cut in dice. 4 chopped gherkins. Chopped tarragon, chervil and shallot to taste. Stoned olives. Toss the herrings, lax, potatoes, apple and gherkins in the dressing, sprinkle them with the tarragon, chervil and shallot, garnish with stoned olives and filleted anchovies. TOMATO JELLY (SALAD). Salade de Tomates en Aspic. Tomatoes. Isinglass. Celery. Walnuts. A little onion. Mayonnaise sauce. Boil the pulp of fresh or preserved tomatoes, strain it through muslin, add seasoning and spice. Use soaked isinglass in the proportion of \ oz. to 1 pint of liquid. Boil all for a few minutes, and pour it into a pipe mould to set. Turn it out carefully and fill the hollow in the centre with shredded white celery, a small quantity of very finely minced onion and some chopped walnuts. Pour a little Mayonnaise sauce over and serve. WHITE WINTER SALAD. Salade Blanche. Cooked potatoes. Jerusalem artichokes. Cauliflowers. Haricot beans. 1 head white celery. 1 small onion. Mayonnaise sauce. Mince tho onion very finely, and cut the potatoes and artichokes into slices, and the cauliflower into sprigs. Chop the celery. Arrange all the vegetables in a salad bowl, season with pepper and salt, and dress it with Mayonnaise sauce. Garnish it with tufts of celery foliage. ANCHOVY SAUCE. Sauce aux Aucho is. 2 oz. butter. H oz. flour. ^ pint milk. 3 anchovies, or 2 dessertspoonsful anchovy essence. 2 tablespoonsful cream. A few drops of lemon juice. Melt the butter, stir in the flour, add the milk, boil up, add seasoning, lemon juice, cream, anchovies pounded (or the essence), tammy, reheat, and serve. APPLE SAUCE. Compote lie Pommes. 1 lb. good cooking apples. 1 teaspoonful lemon juice. 1 oz. brown sugar. 1 wineglassful claret, if liked. Water. Peel, core, and quarter the apples, and put them into a saucepan with just sufficient water to keep them from burning. Add a little sugar and lemon juice. (A wineglass of claret is considered a great improvement.) Rub it through a sieve, reheat, and serve. BECHAMEL SAUCE A LA CREME. Sauce Bechamel. 1 oz. butter. 1 oz. flour. b pint milk.