Lillian Massey school recipes

COLD SLAW. Freshen cabbage, shred fine, dry in towel; serve with Boiled Dressing. CRESS OR LETTUCE SALAD. Marinate, if desired, and serve with or without slices of hard cooked egg and Mayonnaise or Boiled Dressing. TOMATO SALAD. Peel small tomatoes, remove hard parts at stem. Cut each nearly through in eighths, place on lettuce leaf, press open and drop in 1 tbsp. Mayonnaise Dressing; or slice larger tomatoes and place dressing on slices. 43 POTATO SALAD. Cut cooked potatoes in small cubes and season with salt and pepper. Add onion and celery seed or salt if desired. Dress with French or Boiied Dressing. Place in salad dish, garnish with yolks and whites of hard cooked eggs pressed through a ricer, finely chopped beets and parsley. WALDORF SALAD. Mix equal parts of celery and tart apples, cut in small pieces, with Cream Dressing. Garnish with celery tips. Walnuts may be used with apples or celery, or with apples and celery. Salad may be served in apple cups. CHICKEN SALAD. Cut cold boiled or roast chicken in $ inch cubes, and marinate with French Dressing. Just before serving add an equal quantity of celery cut in small pieces; mix with Cream or Mayonnaise Dressing No. 1 or No. 2. Garnish with lettuce or celery tips and capers, and yolks of hard cooked OYSTER SALAD. Clean select oysters. Plunge into boiling water, drain, cool, and mari- nate with French Dressing. Arrange endive or lettuce convenient for serving, piling higher in the centre. Place two oysters in each division and over them drop a spoonful of Mayonnaise Dressing; or on the lettuce leaf spread 2 tbsp. dressed celery, add two oysters and 1 tsp. Mayonnaise Dressing. LOBSTER SALAD. To insure the meat being strictly fresh, buy the lobsters alive. They should be lively. Small ones, heavy in proportion to their size, are the best. When bought cooked, test by straightening the tail, and if it springs back quickly, the lobster was alive (as it should have been) when put on to boil. To boil: —Take lobster by the back and plunge it head first into a large kettle of rapidly boiling water. Cook 20 to 30 minutes, according to the size, then place in cold water. If cooked too long the meat will be tough. To dress a lobster—Remove from water, break off the claws and the tail from the body. Loosen the meat in the tail by pressing the sides rogether, then cut through the bony membrane, on the under side, with a pair of scissors, and take out the meat in one piece. Separate the tail meat through the crease and remove the small intestinal vein which runs its entire length. This vein can always be seen, but varies in color from almost black to pink or white. Separate the body from the shell, leaving the stomach or “lady” in the shell. The coral should be saved, and the green substance or liver may be used. Pull off the gills found on the sides of the body, break the body through the middle lengthwise and remove the bits of meat found between the bones. The gills, stomach and intes- tinal vein are not edible. Disjoint the large claws and remove the meat whole if possible. If shells are hard, break carefully on under side with a hammer. Take meat from small claws with a wooden skewer. Scrub shell and claws, dry and save for the serving of the salad. Lobster meat should not be kept more than 18 hours after cooking. Cut lobster meat in } inch cubes and marinate with French Dressing. Just before serving add an equal quantity of celery cut in small pieces. Mix with Mayonnaise or Cream Dressing. Arrange shell and claws on a bed of lettuce and fill the shell with the salad. Rub coral through a strainer and sprinkle over the salad. 44 TOMATO JELLY SALAD. 2 oz. gelatine. 4 tsp. dried celery leaves. 4 c. cold water. 4 cloves. 24 c. tomatoes. 4 pepper berries. 1 bay leaf. 1 tsp. sugar. 1 slice onion. 15 tsp. salt. 2 tsp. lemon juice.