One quart of cooked salmon, two heads of lettuce, two
tablespoonfuls of lemon-juice, one of vinegar, two of capers,
one teaspoonful of salt, one-third of a teaspoonful of pep-
per, one cupful of mayonnaise dressing✪ Salmon Salad, or the French
dressing. Break up the salmon with two silver forks. Add
to it the salt, pepper, vinegar and lemon-juice. Pot in the
ice-chest or some other cold place, for two or three hours.
Prepare the lettuce as directed for lobster salad. At serv-
ing time, pick out leaves enough to border the dish. Cut
or tear the remainder in pieces, and arrange these in the
centre of a flat dish. On them heap the aalmon lightly,
and cover with the dressing. Now sprinkle on the capers.
Arrange the whole leaves at the base; and, if you choose,
lay one-fourth of a thin slice of lemon on each leaf.
LOBSTER SALAD.
Put a large lobster over the fire in boiling water slightly
salted; boil rapidly for about twenty minutes; when done
it will be of a bright red color, and should be removed, as
if boiled too long it will be tough; when cold, crack the
claws, after first disjointing, twist off the head (which is
used in garnishing), split the body in two lengthwise, pick
out the meat in bits not too fine, saving the coral separate;
cut up a large head of lettuce slightly, and place on a dish
over which lay the lobster, putting the coral around the
outside. For dressing, take the yolks of three eggs, beat
well, add four tablespoons salad oil, dropping it in very
slowly, beating all the time; then add a little salt, Cayenne
Mother's Cook Book. 141
pepper, half teaspoon mixed mustard, and two tablespoon*
vinegar. Four this over the lobster, just before Bending
to-table.
TOMATO SALAD.
Take the skin, juice and seeds from nice, fresh tomatoes,
chop what remains with celery, and add a good salad-
SALAD DRESSING.
Yolks of two hard-boiled eggs rubbed very fine and
smooth, one teaspoon English mustard, one of salt, the
yolks of two raw eggs beaten into the other, dessertspoon
of fine sugar. Add very fresh sweet oil poured in by very
email quantities, and beaten as long as the mixture contin-
ues to thicken, then add vinegar till as thin as desired. If
not hot enough with mustard, add a little Cayenne pepper✪ Lobster Salad.
SARDINE SALAD.
Arrange one quart of any kind of cooked fish on a bed of
crisp lettuce. Split six sardines, and if there are any bones,
remove them. Cover the fish with the sardine dressing.
Over this put the sardines, having the ends meet in the
center of the dish. At the base of the dish make a wreath
of thin slices of lemon. Garnish with parsley or lettuce✪ Sardine Salad,
and serve immediately.
FRENCH SALAD DRESSING.
Three tablespoonfuls of oil, one of vinegar, one salt-
spoonful of salt, one-half a saltspoonfoT of pepper. Put
the salt and pepper in a cup, and add one tablespoonfol
of the oil. When thoroughly mixed, add the remainder
i 142 Mother's Coos Book.
of the oil and the vinagar. This is dressing
salad for six persons. If yon like the flavor o
a little jaioe into the dressing. The juice it
first peeling the onion, and then grating i
grater, using a good deal of pressure. Two
give about two drops of juice.
CREAM DRESSING FOR COLD
Two tablespoons whipped sweet cream, two
four of -vinegar; beat well and pour over cal
ously out very fine and seasoned with salt.
CHICKEN SALAD.
Boil one chicken tender; chop moderately ft
of twelve hard-boiled eggs and the chickei
quantities of chopped celery and cabbage; m
fine, add two tablespoons batter, two of sugar,
mustard; pepper and salt to taste; and lastly,
good cider vinegar; poor over the salad, an
onghly. If no celery is at hand, ase choj
cucumbers or lettuce and celery seed. This n:
two or three days before using.
RED VEGETABLE SALAD ✪ Celery Salad
Page 61 · 8 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
One quart of cooked salmon, two heads of lettuce, two tablespoonfuls of lemon-juice, one of vinegar, two of capers, one teaspoonful of salt, one-third of a teaspoonful of pepper, one cupful of mayonnaise dressing, or the French dressing. Break up the salmon with two silver forks. Add to it the salt, pepper, vinegar and lemon-juice. Pot in the ice-chest or some other cold place, for two or three hours. Prepare the lettuce as directed for lobster salad. At serving time, pick out leaves enough to border the dish. Cut or tear the remainder in pieces, and arrange these in the centre of a flat dish. On them heap the salmon lightly, and cover with the dressing. Now sprinkle on the capers. Arrange the whole leaves at the base; and, if you choose, lay one-fourth of a thin slice of lemon on each leaf.
LOBSTER SALAD.
Put a large lobster over the fire in boiling water slightly salted; boil rapidly for about twenty minutes; when done it will be of a bright red color, and should be removed, as if boiled too long it will be tough; when cold, crack the claws, after first disjointing, twist off the head (which is used in garnishing), split the body in two lengthwise, pick out the meat in bits not too fine, saving the coral separate; cut up a large head of lettuce slightly, and place on a dish over which lay the lobster, putting the coral around the outside. For dressing, take the yolks of three eggs, beat well, add four tablespoons salad oil, dropping it in very slowly, beating all the time; then add a little salt, Cayenne
[page number: 141]
pepper, half teaspoon mixed mustard, and two tablespoon* vinegar. Pour this over the lobster, just before sending to table.
TOMATO SALAD.
Take the skin, juice and seeds from nice, fresh tomatoes, chop what remains with celery, and add a good salad-
SALAD DRESSING
Yolks of two hard-boiled eggs rubbed very fine and smooth, one teaspoon English mustard, one of salt, the yolks of two raw eggs beaten into the other, dessertspoon of fine sugar. Add very fresh sweet oil poured in by very email quantities, and beaten as long as the mixture continues to thicken, then add vinegar till as thin as desired. If not hot enough with mustard, add a little Cayenne pepper.
SARDINE SALAD.
Arrange one quart of any kind of cooked fish on a bed of crisp lettuce. Split six sardines, and if there are any bones, remove them. Cover the fish with the sardine dressing. Over this put the sardines, having the ends meet in the center of the dish. At the base of the dish make a wreath of thin slices of lemon. Garnish with parsley or lettuce, and serve immediately.
FRENCH SALAD DRESSING.
Three tablespoonfuls of oil, one of vinegar, one saltspoonful of salt, one-half a saltspoonfoT of pepper. Put the salt and pepper in a cup, and add one tablespoonfol of the oil. When thoroughly mixed, add the remainder
[page number: 142]
of the oil and the vinagar. This is dressing salad for six persons. If you like the flavor of a little onion juice in the dressing. The juice is obtained by first peeling the onion, and then grating it on a grater, using a good deal of pressure. Two onions will give about two drops of juice.
CREAM DRESSING FOR COLD VEGETABLES
Two tablespoons whipped sweet cream, two of vinegar; beat well and pour over cauliflower cut very fine and seasoned with salt.
CHICKEN SALAD.
Boil one chicken tender; chop moderately fine. Take twelve hard-boiled eggs and the chicken; add equal quantities of chopped celery and cabbage; mix well, rub smooth, add two tablespoons butter, two of sugar, mustard, pepper and salt to taste; and lastly, good cider vinegar; pour over the salad, and mix thoroughly. If no celery is at hand, use chopped cucumbers or lettuce and celery seed. This may be made two or three days before using.
RED VEGETABLE SALAD
Records on this page
Lettuce SaladSalmon SaladRed Vegetable SaladLobster SaladTomato SaladSardine SaladCelery SaladChicken Salad