* Tomato Sakd.
Take fine ripe tomatoes, peel them without scalding, as that
spoils them for salad; slice them evenly not quite half an inch
in thickness, and as you out them, replace the slices to look like
whole tomatoes ; lay them on a dish covered with broken ice,
until you have all done and are ready to serve them; then
arrange them neatly side by side on a shallow dish, and garnish
them with red and yellow nasturtium blossoms ; make a dressing
as for lobster salad✪ Tomato Salad and serve it separately in a little ornamental
dish with cover. This is a dish that tastes as good as it looks,
and that is saying a great deal. Baw tomatoes may also be
slioed and put on the table plainly, to be eaten with pepper and
vinegar.
* Lettuce or Head Salad.
Lay the salad in cold water for several hours, then wipe it
quite dry on a clean towel ; make a dressing as for lobster salad,
put the salad in the dish or bowl, pour the dressing on it and
serve without stirring it together — ^this is done at the table. The
yolk of one egg and oil in proportion is sufficient ftr a large
head of salad✪ Lettuce or Head Salad.
* Oueumber Salad.
Pare, slice very thin and lay them in ice-water for twenty
minutes, take them from the water with a perforated skimmer,
put them in a glass or China dish with a few thin slices of
onion ; season with pepper and salt, pour vinegar over them✪ Cucumber Salad and
serve quickly; they beoome tough and unwholesome by stand-
iBg in the vinegar.
106 COCKER T FROM EXPERIENCE.
* Potato Salad.
Gut oold boiled potatoes into dice ; to six potatoes add one
root* of celery out into very small pieces \ make a dressing as foi
lettuooy with the yolk of one egg, oil in proportion and pepper
and salt to your taste✪ Potato Salad ; stir tka celery and ootato together, iMiur
the dressing oyer and serra.
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CROQUETTES, EGGS, OMELETTES, &c.
CMoken Croqnettei .
Chop very fine the meat ftom two fine large boiled chiekens ;
season with pepper and salt, a piece of onion the siie of a nutmeg
ohopped very fine, a tablespoonfal of chopped parsley, and half
a saltspoonfnl of grated nutmeg ; melt in a stew-pan half a
pound of butter, and stir in flour to make a stiff batter ; in this
stir a pint of the broth the ohiokens were boiled in, and a gill
of cream, ^ve a boil up, add the chicken, stir it well through,
and spread out on a dish to cool ; form the croquettes in a wine-
glass or croquette mould, dip them in beaten yolk of egg, roll in
cracker dust, or very fine bread crumbs which have been grated
and sifted, and boil in lard.
Chicken Croquettes, Ho. 2.
' Boil a pair of chickens, when cold chop very fine, season with
\ salt, pepper and a little grated nutmeg, and a small piece of
I onion chopped very fine ; put into a sauce-pan a pint and a half
I of new milk, or cream, when hot stir in it a quarter of a pound
of butter, and two tablespoons of flour mixed with a little cold
i milk, boil until thick, then put in the chicken, stir it well in,
I and set it away to cool. Mould and boil in lard. The brains
% &om a calf s head boiled and ohopped in the chicken is an im-
,^ provement to this recipe. Five pounds and a half of chicken
f make two dozen croquettes.
* Chicken and Sweetbread Croquettes.
Ohop very fine the meat from one large chicken, parboil and
chop four sweetbreads ; mix the chicken and sweetbreads well
(107)
108 CO OKEB Y FB OM EXPERIENCE. ✪ Chicken Croquettes
Page 51 · 7 recipe records on this page
Presented as published in 1905. 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
* Tomato Salad. Take fine ripe tomatoes, peel them without scalding, as that spoils them for salad; slice them evenly not quite half an inch in thickness, and as you cut them, replace the slices to look like whole tomatoes ; lay them on a dish covered with broken ice, until you have all done and are ready to serve them; then arrange them neatly side by side on a shallow dish, and garnish them with red and yellow nasturtium blossoms ; make a dressing as for lobster salad and serve it separately in a little ornamental dish with cover. This is a dish that tastes as good as it looks, and that is saying a great deal. Raw tomatoes may also be sliced and put on the table plainly, to be eaten with pepper and vinegar.
* Lettuce or Head Salad.
Lay the salad in cold water for several hours, then wipe it quite dry on a clean towel ; make a dressing as for lobster salad, put the salad in the dish or bowl, pour the dressing on it and serve without stirring it together—this is done at the table. The yolk of one egg and oil in proportion is sufficient ftr a large head of salad.
* Cucumber Salad.
Pare, slice very thin and lay them in ice-water for twenty minutes, take them from the water with a perforated skimmer, put them in a glass or China dish with a few thin slices of onion ; season with pepper and salt, pour vinegar over them and serve quickly; they become tough and unwholesome by standing in the vinegar.
* Potato Salad.
Cut cold boiled potatoes into dice ; to six potatoes add one root of celery out into very small pieces \ make a dressing as for lettuce with the yolk of one egg, oil in proportion and pepper and salt to your taste ; stir the celery and potato together, pour the dressing over and serve.
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15 III
CROQUETTES, EGGS, OMELETTES, &c.
Chicken Croquettes. . Chop very fine the meat from two fine large boiled chickens ; season with pepper and salt, a piece of onion the siie of a nutmeg chopped very fine, a tablespoonfal of chopped parsley, and half a saltspoonful of grated nutmeg ; melt in a stew-pan half a pound of butter, and stir in flour to make a stiff batter ; in this stir a pint of the broth the chickens were boiled in, and a gill of cream, Give a boil up, add the chicken, stir it well through, and spread out on a dish to cool ; form the croquettes in a wineglass or croquette mould, dip them in beaten yolk of egg, roll in cracker dust, or very fine bread crumbs which have been grated and sifted, and boil in lard.
Chicken Croquettes, No. 2. ' Boil a pair of chickens, when cold chop very fine, season with
\ salt, pepper and a little grated nutmeg, and a small piece of
I onion chopped very fine ; put into a sauce-pan a pint and a half
I of new milk, or cream, when hot stir in it a quarter of a pound
of butter, and two tablespoons of flour mixed with a little cold i milk, boil until thick, then put in the chicken, stir it well in,
I and set it away to cool. Mould and boil in lard. The brains
% from a calf's head boiled and choppedin the chicken is an im-
,^ provement to this recipe. Five pounds and a half of chicken
f make two dozen croquettes.
* Chicken and Sweetbread Croquettes. Ohop very fine the meat from one large chicken, parboil and chop four sweetbreads ; mix the chicken and sweetbreads well
(107)
Records on this page
Tomato SaladLettuce or Head SaladCucumber SaladPotato SaladChicken CroquettesChicken Croquettes No. 2Chicken and Sweetbread Croquettes