Another very attractive way of serving lobster salad is ^
as follows. When removing the meat from the shells, be j
careful not to break the body or tail shells. Clean the I
two tail shells (for two lobsters are required to make any i
reasonable quantity of salad), and also one of the body i
shells in cold water, washing them well and drying ;
then with a pair of scissors remove the thin shell from
the under-side of the tails. Join the shells together in \
the shape of a boat, the body shell being in the center; j
and place the boat on a flat dish. Put the lobster and '
the Mayonnaise, well mixed, in the boat, mash the coral
SALADS. 301
ine and sprinkle it over the whole. Garnish with a
:hain of the whites of hard-boiled eggs cut in slices and
inked together. Lettuce is not required with lobster
;alad served in this way.
Canned lobster may be used for salad; and it is better
f opened some time before using, that the close, airless
unell may pass away.
FISH SALAD.
The remains of almost any cold fish may be used in
his way very satisfactorily, but salad is more successful
.vhen made of fish that will flake nicely, such as salmon,
:od or haddock. Flake the fish coarsely, and mix it
ightly with dressing. The potato mayonnaise is espe-
:ially nice with fish. Lay the fish on a bed of let-
uc✪ Fish Salade, pour the remainder of the salad dressing on it, and
jerve at once. Canned salmon maybe used for salad. A
"ew slices of cold boiled potatoes form a palatable addi-
;ion to a fish salad.
VEGETABLE SALADS.
Any remains of cooked vegetables may be most appe-
!.izingly served as a salad, but certain kinds combine bet-
;er than others. In thus uniting vegetables, those of deli-
:ate flavor should form the body of the salad, while only
I small proportion of those that are strong-flavored
)hould be used. Beets, being sweet, should be used
sparingly. A salad of vegetables may be made very
utractive or quite the reverse. Each vegetable should
3e cut up and seasoned with salt and pepper. Any kind
)f dressing may be used, the French being most fre-
;iuently chosen. Strew the vegetables in the salad bowl,
302 THE FA TTERN COOK-BOOK.
each kind in a separate layer (not making an " olla-
padrida " or mix of them), and sprinkle each layer with
the dressing. A quart of vegetables will require the
full quantity of dressing given in the recipe for French
dressing✪ Vegetable Salads.
TOMATO SALAD.
Mayonnaise dressing is invariably used for this salad,
and it should be made thicker, or, rather, less vinegar
should be used, for two reasons : the tomato itself, being
so largely acid, does not require the dressing to be so
piquant, and the tomato gives off so much juice that the
dressing is much thinned by it. The dressing, therefore,
should be quite thick. When this salad is to be served
as a separate course, choose tomatoes that are not too
large✪ Tomato Salad, and peel them carefully with a sharp knife, tak-
ing care to preserve the round shape of the fruit.
Set them on the ice for an hour; then take them up, and
with a corer take out a neat piece from the stem portion
of each. This may also be done with a sharp-pointed
knife. Fill the cavity thus made with mayonnaise, heap-
ing it up as much as possible. Set the tomatoes on three
or four crisp lettuce leaves laid with their points outward,
and serve a tomato to each person at table.
Page 132 · 3 recipe records on this page
Presented as published in 1890. 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
Another very attractive way of serving lobster salad is ^ as follows. When removing the meat from the shells, be j careful not to break the body or tail shells. Clean the I two tail shells (for two lobsters are required to make any i reasonable quantity of salad), and also one of the body i shells in cold water, washing them well and drying ; then with a pair of scissors remove the thin shell from the under-side of the tails. Join the shells together in \ the shape of a boat, the body shell being in the center; j and place the boat on a flat dish. Put the lobster and ' the Mayonnaise, well mixed, in the boat, mash the coral
ine and sprinkle it over the whole. Garnish with a chain of the whites of hard-boiled eggs cut in slices and linked together. Lettuce is not required with lobster salad served in this way.
Canned lobster may be used for salad; and it is better if opened some time before using, that the close, airless smell may pass away.
FISH SALAD.
The remains of almost any cold fish may be used in this way very satisfactorily, but salad is more successful when made of fish that will flake nicely, such as salmon, cod or haddock. Flake the fish coarsely, and mix it ightly with dressing. The potato mayonnaise is espe- :ially nice with fish. Lay the fish on a bed of lettuce, pour the remainder of the salad dressing on it, and serve at once. Canned salmon maybe used for salad. A few slices of cold boiled potatoes form a palatable addition to a fish salad.
VEGETABLE SALADS.
Any remains of cooked vegetables may be most appetizingly served as a salad, but certain kinds combine better than others. In thus uniting vegetables, those of delicate flavor should form the body of the salad, while only a small proportion of those that are strong-flavored should be used. Beets, being sweet, should be used sparingly. A salad of vegetables may be made very attractive or quite the reverse. Each vegetable should be cut up and seasoned with salt and pepper. Any kind of dressing may be used, the French being most frequently chosen. Strew the vegetables in the salad bowl,
each kind in a separate layer (not making an " ollapadrida " or mix of them), and sprinkle each layer with the dressing. A quart of vegetables will require the full quantity of dressing given in the recipe for French dressing.
TOMATO SALAD.
Mayonnaise dressing is invariably used for this salad, and it should be made thicker, or, rather, less vinegar should be used, for two reasons : the tomato itself, being so largely acid, does not require the dressing to be so piquant, and the tomato gives off so much juice that the dressing is much thinned by it. The dressing, therefore, should be quite thick. When this salad is to be served as a separate course, choose tomatoes that are not too large, and peel them carefully with a sharp knife, taking care to preserve the round shape of the fruit. Set them on the ice for an hour; then take them up, and with a corer take out a neat piece from the stem portion of each. This may also be done with a sharp-pointed knife. Fill the cavity thus made with mayonnaise, heaping it up as much as possible. Set the tomatoes on three or four crisp lettuce leaves laid with their points outward, and serve a tomato to each person at table.
Records on this page
Fish SaladVegetable SaladsTomato Salad