Parboil the oysters✪ Oyster Salad, and divide if large, heap on let-
tuce leaves, and cover with mayonnaise tartare.
Salads and Salad Dressings. 107
Tomato Salad.
Select smooth tomatoes. Peel, cut a slice from the
stem end, and remove the inside. Turn them over to
drain, and drain the juice from the portion removed.
Pare two small cucumbers✪ Tomato Salad, cut in quarters length-
wise, and keep in ice water until ready to serve. Then
wipe dry and cut in thin slices. Mix with them the
drained portion of tomato pulp, and moisten with a
little mayonnaise, and add more salt and pepper if
desired. Arrange lettuce leaves like cups on the dish,
put a tomato in each cup, fill it with the cucumber
mixture, and put a teaspoonful of dressing on the top.
The tomato cup is to be eaten with its contents, and
that is the reason the skin is removed. It is a great
waste of the best part of the tomato to use it only as a
receptacle for the mixture.
Potato Salad.
For one quart of sliced potato use one-half cup or
more of oil, one teaspoon of salt, one saltspoon each of
pepper and mustard, a little cayenne, one small onion
chopped, and nearly one-fourth cup of vinegar, and
some chopped parsley.
New potatoes are considered best for a salad. They
should be cooked in their jackets in boiling salted
water, as more of the potato flavor is retained if they
are not pared. Take them out when not quite done.
When cool, peel and cut them through the middle
lengthwise, turn them over, and cut again ; then, hold-
ing the whole together in your hand, slice off from the
end into eighth-of-an-inch slices. In this way the pieces
will be uniform in size and thickness.
Instead of the chopped onion it may be soaked in
loS Home Science Cook Book.
the vinegar for half an hour, or a teaspoon of onion
juice used. When in season, " scallions " are delicious
in a potato salad, and a few blades of chives, finely
minced, give a peculiarly appetizing flavor.
A little mustard may be used with the usual French
dressing, and the salt, pepper, cayenne, and mustard
mixed with a little of the oil, then poured on the po-
tatoes. The oil should always be poured over the
potato before the vinegar, that the potato may absorb
it. If the vinegar be used first, the salad will be too"
acid, and the oil will often be found on the dish in-
stead of enriching the potato. The amount of oil
which the potato will absorb will depend upon the
quality of the potato. Be careful to use only what the
potato will take up. Add one tablespoon of chopped
parsley and more salt if needed. It is better, if possi-
ble, to let it stand awhile, that the seasoning may pene-
trate thoroughly, before arranging it on the dish for
serving.
Serve on a shallow dish or platter, banking it high
in the center, and make the surface smooth. Then
decorate it. A varied effect may be produced by dif-
ferent combinations of the yellow and white of hard-
boiled egg, parsley, and just a dash of shredded beet,
either raw or cooked. Press the white of the egg
through a potato sieve, letting it fall on the middle of
the mound, then the yolks in the same way on either
end, and separate the two with a line of the fine
parsley. Arrange crisp lettuce leaves around the
edge. Do not have a heavy garnish.
Salad with Jellied Mayonnaise.
To one pint of mayonnaise dressing add one cup of
Salads and Salad Dressings. 109 ✪ Salad with Jellied Mayonnaise
Page 47 · 4 recipe records on this page
Presented as published in 1902. 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
Parboil the oysters, and divide if large, heap on lettuce leaves, and cover with mayonnaise tartare.
Salads and Salad Dressings. 107
Tomato Salad.
Select smooth tomatoes. Peel, cut a slice from the stem end, and remove the inside. Turn them over to drain, and drain the juice from the portion removed.
Pare two small cucumbers, cut in quarters lengthwise, and keep in ice water until ready to serve. Then wipe dry and cut in thin slices. Mix with them the drained portion of tomato pulp, and moisten with a little mayonnaise, and add more salt and pepper if desired. Arrange lettuce leaves like cups on the dish, put a tomato in each cup, fill it with the cucumber mixture, and put a teaspoonful of dressing on the top.
The tomato cup is to be eaten with its contents, and that is the reason the skin is removed. It is a great waste of the best part of the tomato to use it only as a receptacle for the mixture.
Potato Salad.
For one quart of sliced potato use one-half cup or more of oil, one teaspoon of salt, one saltspoon each of pepper and mustard, a little cayenne, one small onion chopped, and nearly one-fourth cup of vinegar, and some chopped parsley.
New potatoes are considered best for a salad. They should be cooked in their jackets in boiling salted water, as more of the potato flavor is retained if they are not pared. Take them out when not quite done. When cool, peel and cut them through the middle lengthwise, turn them over, and cut again ; then, holding the whole together in your hand, slice off from the end into eighth-of-an-inch slices. In this way the pieces will be uniform in size and thickness.
Instead of the chopped onion it may be soaked in
loS Home Science Cook Book.
the vinegar for half an hour, or a teaspoon of onion juice used. When in season, " scallions " are delicious in a potato salad, and a few blades of chives, finely minced, give a peculiarly appetizing flavor.
A little mustard may be used with the usual French dressing, and the salt, pepper, cayenne, and mustard mixed with a little of the oil, then poured on the potatoes. The oil should always be poured over the potato before the vinegar, that the potato may absorb it. If the vinegar be used first, the salad will be too" acid, and the oil will often be found on the dish instead of enriching the potato. The amount of oil which the potato will absorb will depend upon the quality of the potato. Be careful to use only what the potato will take up. Add one tablespoon of chopped parsley and more salt if needed. It is better, if possible, to let it stand awhile, that the seasoning may penetrate thoroughly, before arranging it on the dish for serving.
Serve on a shallow dish or platter, banking it high in the center, and make the surface smooth. Then decorate it. A varied effect may be produced by different combinations of the yellow and white of hardboiled egg, parsley, and just a dash of shredded beet, either raw or cooked. Press the white of the egg through a potato sieve, letting it fall on the middle of the mound, then the yolks in the same way on either end, and separate the two with a line of the fine parsley. Arrange crisp lettuce leaves around the edge. Do not have a heavy garnish.
Salad with Jellied Mayonnaise.
To one pint of mayonnaise dressing add one cup of
Salads and Salad Dressings. 109
Records on this page
Potato SaladOyster SaladTomato SaladSalad with Jellied Mayonnaise