Chicken and Meat Salads. — AIIoav half as much celery as
meat. Cut the cold meat into dice, the celery, after scrap-
ing and washing, also cut into small pieces. Mix the two,
and pour over it a French dressing, and put on the ice until
ready to serve. Mix a little mayonnaise dressing with the
chicken or meat. Arrange the salad in a dish, pour mayon-
naise dressing over, garnish with celery leaves and capers
or lettuce.
Rice Salad. — 1 cup cooked rice, 1 cup diced beet, 2 cups
cut celery.
Season with -^ teaspoon mustard, 1 teaspoon powdered
sugar, dash cayenne✪ Rice Salad.
Moisten with equal parts cream and vinegar.
First Lesson
r Acid, minerals, oil.
1. Food value of Salad, \ May supply that which is lack-
^ ing in the menu.
2. Greens used for salad.
3. Preparation of green's.
4. French dressing.
SALADS 203
5. Salads made with French dressing.
6. Preparation of one or two of these salads.
7. Fruit salad.
Method. — Have on the table as many of the salad greens
as may be obtained at this season. Take the subjects in the
order given. Let each student prepare two lettuce leaves
and a small piece of celery, which are to be used in making
the salads of the lesson.
Individual Rule for French Dressing. — 1 tablespoon oil, 2
teaspoons vinegar, \ saltspoon salt, dash of pepper.
Second Lesson
. 1. Economy in salads.
2. Salads made with meat, fish, or cooked vegetables.
3. Preparation of olive oil.
4. Mayonnaise with oil.
5. Boiled mayonnaise.
G. Salads made with mayonnaise.
7. Preparation of a meat or fish salad.
8. Preparation of a vegetable salad.
Method. — Emphasize the variety and economy of salads ;
also, the necessity for using only good oil, free from all un-
pleasant odor. This should always be kept in a cool place
to prevent it from becoming rancid after opening the bottle.
Individual Rule for Mayonnaise Dressing. — | saltspoon
salt, i saltspoon pepper, i yolk of egg, \ cup of olive oil.
Follow directions given in large rule.
Individual Rule for Boiled Mayonnaise. — Heat one table-
spoonful of vinegar. Add to it i a beaten egg, and \ tea-
spoon salt, a few grains of pepper, and ^ teaspoon butter.
Place in a small improvised double boiler, and stir con-
stantly until it thickens. If it becomes curdled, beat until
it is smooth.
[No milk is used in the small rule.]
204 HANDBOOK OF DOMESTIC SCIENCE
Chicken or Meat Salad. — Use any cold meat, preferably
chicken or veal. Have this cut into small dice. Individual
rule : Two rounded teaspoons meat, and one of celery. Mix
with a little of the mayonnaise dressing. Put into a suita-
ble dish. Pour the rest of the dressing over the top and
garnish with celery leaves and capers✪ Chicken or Meat Salad.
Rice Salad (Individual Eule). — 1 full rounded teaspoon
cooked rice ; 1 full rounded teaspoon cooked beet, diced ; 2
full rounded teaspoons cut celery, i saltspoon seasoning —
mustard, cayenne, salt, powdered sugar. Moisten with 2
teaspoons each of cream and vinegar✪ Rice Salad.
FEBRUARY
THE DINING ROOM
By L. L. W. WILSON, Ph.D.,
Of the Philadelphia Normal School
ADVANCED COURSE : BREAD, PASTRY, AND
CAKE
By Mrs. ALICE PELOUBET NORTON, A.M.,
Of the Brookline High School ;
Lecturer at Lasell Seminary, Boston Y. W. C. A. School of Domestic Science
AND AT Chautauqua, N.Y.
CHAPTER IX
THE DINING ROOM
By L. L. W. WILSON, Ph.D.
Page 97 · 4 recipe records on this page
Presented as published in 1900. 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
Chicken and Meat Salads. — AIIoav half as much celery as meat. Cut the cold meat into dice, the celery, after scraping and washing, also cut into small pieces. Mix the two, and pour over it a French dressing, and put on the ice until ready to serve. Mix a little mayonnaise dressing with the chicken or meat. Arrange the salad in a dish, pour mayonnaise dressing over, garnish with celery leaves and capers or lettuce.
Rice Salad. — 1 cup cooked rice, 1 cup diced beet, 2 cups cut celery.
Season with -^ teaspoon mustard, 1 teaspoon powdered sugar, dash cayenne.
Moisten with equal parts cream and vinegar.
First Lesson
r Acid, minerals, oil.
1. Food value of Salad, \ May supply that which is lack-
^ ing in the menu.
2. Greens used for salad.
3. Preparation of green's.
4. French dressing.
5. Salads made with French dressing.
6. Preparation of one or two of these salads.
7. Fruit salad.
Method. — Have on the table as many of the salad greens as may be obtained at this season. Take the subjects in the order given. Let each student prepare two lettuce leaves and a small piece of celery, which are to be used in making the salads of the lesson.
Individual Rule for French Dressing. — 1 tablespoon oil, 2 teaspoons vinegar, \ saltspoon salt, dash of pepper.
Second Lesson
. 1. Economy in salads.
2. Salads made with meat, fish, or cooked vegetables.
3. Preparation of olive oil.
4. Mayonnaise with oil.
5. Boiled mayonnaise.
G. Salads made with mayonnaise.
7. Preparation of a meat or fish salad.
8. Preparation of a vegetable salad.
Method. — Emphasize the variety and economy of salads ; also, the necessity for using only good oil, free from all unpleasant odor. This should always be kept in a cool place to prevent it from becoming rancid after opening the bottle.
Individual Rule for Mayonnaise Dressing. — | saltspoon salt, i saltspoon pepper, i yolk of egg, \ cup of olive oil.
Follow directions given in large rule.
Individual Rule for Boiled Mayonnaise. — Heat one tablespoonful of vinegar. Add to it i a beaten egg, and \ teaspoon salt, a few grains of pepper, and ^ teaspoon butter. Place in a small improvised double boiler, and stir constantly until it thickens. If it becomes curdled, beat until it is smooth.
[No milk is used in the small rule.]
Chicken or Meat Salad. — Use any cold meat, preferably chicken or veal. Have this cut into small dice. Individual rule : Two rounded teaspoons meat, and one of celery. Mix with a little of the mayonnaise dressing. Put into a suitable dish. Pour the rest of the dressing over the top and garnish with celery leaves and capers.
Rice Salad (Individual Eule). — 1 full rounded teaspoon cooked rice ; 1 full rounded teaspoon cooked beet, diced ; 2 full rounded teaspoons cut celery, i saltspoon seasoning — mustard, cayenne, salt, powdered sugar. Moisten with 2 teaspoons each of cream and vinegar.
FEBRUARY
Of the Philadelphia Normal School
ADVANCED COURSE : BREAD, PASTRY, AND CAKE
By Mrs. ALICE PELOUBET NORTON, A.M.,
Of the Brookline High School ;
Lecturer at Lasell Seminary, Boston Y. W. C. A. School of Domestic Science
AND AT Chautauqua, N.Y.
CHAPTER IX
Records on this page
Rice SaladChicken or Meat SaladChicken or Meat SaladRice Salad