Twentieth century home cook book

Salad of Meat, Fowl or Fish. — The cooked cold meat, chicken, game, fish or lobster, is to be cut into small scallops or pulled to pieces, and dipped into Mayonnaise sauce, and the lettuce well blanched as well as the endive. Prepare these and water-cress by washing and drjdng in a cloth. Break into pieces of an inch in length. Mince a sprig of chervil, two leaves of tarragon and a little sorrel. Peel and slice a fresh cucumber and a boiled red beet. Mix all these together thoroughly, make a foundation of the vegetables, then a layer of the fish, flesh or fowl, etc. So continue until you have the whole complete, saving some cucumber and beet-root for the outside of the dish. Garnish with hard-boiled eggs, properly cut; also, with jelly or olives. Serve with Mayonnaise sauce, from a boat or other suitable vessel. Lettuce Salad. — Every vegetable salad should have a good paste. To make this requires care. Put the yolks of two boiled eggs into a dish with a teaspoonful of dry mustard and a tablespoonful of perfectly sweet olive oil, with enough pepper and salt to season. With a wooden spoon work this to a perfectly smooth paste. Then gradually add three tablespoonfuls more of oil, two of vinegar, and mix to the consistency of cream. Add two or three leaves of tarragon and a small eschalot, or one small white onion finely minced ; also the whites of the two eggs cut in very small slices. Then add the lettuce and some water-cress, broken into inch pieces. When all is thoroughly mixed with the sauce, serve. We have given all the ingredients of a perfect lettuce salad. They may be all used or not, according to the taste. The French rub the dish in which it is sliced with garlic, but ours is not a garlic-eating nation. Another Salad Dressing. — Here is a simple one. Take the yolks of four eggs, beaten, one teaspoonful of sugar, one-teaspoonful of salt, and one-sixteenth of a teaspoonful of cayenne pepper, two teaspoonfuls of made mustard, six tablespoonfuls of salad oil and five of celery or other flavored vinegar, Mix all these thoroughly, put in a saucepan and boil three minutes with constant stirring. When cold pour it over the chicken or other salad. Potato Salad. — Boil and mash the potatoes fine and smooth, and season well with butter, pepper, salt and a little cream. Use three hard-boiled eggs to each quart of potatoes. Chop the whites fine, and work the yellows smooth with mustard, a trifle of sugar, pepper and salt, according to taste, with only enough vinegar to moisten the whole. When thoroughly mixed, including the whites of the eggs, put a layer of the mashed potatoes in a flat-bottomed dish; drop the dressing in spots over the potatoes and so proceed until the whole is finished, with a layer of potatoes, nicely smoothed over the top, and so arranged that the salad will be crowning at the top. Then brown the whole in the oven and garnish. Oyster Salad. — For a can of cove oysters, take a teacup half full of cream, a heaping tablespoonful of butter, a teacupf ul or less of vinegar, a tcaspoonful of made mustard, cayenne or black pepper, and salt and sugar to suit. Whisk the eggs thoroughly ; mix in the other ingredients ; put in a saucepan ; set this in a vessel of boiling water, and cook until the whole is thick. Use any flavoring you like, and some pounded cracker. Chop the oysters fine, pour over the dressing, mixing all together. Cole Slaw. — To make cole slaw, take one heaping teaspoonful each of mustard and salt, two tablespoonfuls of cream, one tablespoonful of butter, three tablespoonfuls of sugar, two-thirds of a cup of vinegar, yolks of two eggs, well beaten; stir all together and set on the fire, stirring constantly until it thickens, then pour on chopped cabbage. III. Various Made Dishes.