the Ij'jwl. li iiiiiddy or gritty^ or a trifle stale,
let tliern lie in cold water awliilo, then shako
vigorously In one of the open wire baskets sold
for the purpose.
Vegetables, such as beans, hari'cots_, peas, clc,
and kidney beans, should, after boilin;;, be quite
cold and thoroughly well drained before using;
plenty of chopped parsley, and a suspicion of
OTiiou added to them when placed in the bowl.
Amongst the vegetables appropriate for
.salads in addition to the first-mentioned^ are
asjiaragus, artichokes, boiled beetroot, celery,
cucumber, tomatoes, cauliflowers, dandelions,
French boans^ lentils, broad beans, radishes,
salsifies, chicory, and watercress, mustard and
cress, chives, and a variety of herbs, which,
served with the others, give piquancy to the
flavour, and aid digestion.
A few shreds of onion should never be for-
gotten, though French people prefer to use a
clove of garlic, and rub the inside of the bowl
with it.
A salad well prepared and (jarnislied is a most
charming compound. For the garnishing, only
such things as can bo eaten with the mixture
should be used, such as bright radishes, sliced
beetroot and cucumber, hard-boiled eggs ; nas-
48 SALADS.
turtium leaves and flowers and mariofclds mav
CD »-'
also be used. Botli tlie latter flowers are edible^
and have a pleasant flavour.
Of meat salads, chicken salad;, or mayonnaise,
is the most commonly known, but most poultry
and game may be treated in this way.
A very appetising way of treating the remains
of cold beef is to cut it into dice, excluding all
fat and gristle (a very small piece of meat is
needed), then to add a good tablespoonful of
chopped parsley and chives, and dress as a
salad with mustard and oil and vinegar; this
goes by the name of a ^^ persillade.^'
Fish, too, such as cold salmon or turbot, hali-
but and cod, with lobster, either by itself or as
a garniture to the first-named, all four being
treated in this manner; eggs should always be
included in the dressing. The coral of a lobster
is most valuable as a decoration.
Lettuce and watercress salads are invariably
served with omelettes and most other dishes
made with eggs ; and with hot meat and gravy
they are a delicious accompaniment, many
people, particularly gentlemen, preferring them
thus instead of to cold meat.
Joan Cromwell's grand salad was composed
of equal parts of almonds, raisins, capers.
SALADS. 49
pickled cucumbers^ slirimps, and boiled tur-
nips !
Althougli a salad should not be dressed until
the moment it is required to be eaten, the dress-
ing may be prepared some hours before it is
needed for use, and, where time is precious, and
salads are frequently required, sufficient for two
or three days' supply may be prepared at once,
and bottled up ready for use.
If you would succeed and have a truly deli-
cious salad, 7na]cG your own dressing ; let no
hands but your own have anything to do with
compounding it. Above all, eschew the com-
pounds sold at the grocers under the name of
" creams " or " salad dressing.'^
A foolish prejudice exists among many people
against salad oil, but when once they have over-
come the dislike, they generally end by becom-
ing very partial to it ; its judicious use is of
great benefit, as it tends to prevent the fermen-
tation caused in the stomach by the presence of
a raw vegetable, and is a corrective to flatu-
lence.
Page 17
Presented as published in 1894. 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
the bowl. li iiiiiddy or gritty^ or a trifle stale, let tliern lie in cold water awhile, then shako vigorously In one of the open wire baskets sold for the purpose.
Vegetables, such as beans, haricots, peas, clc, and kidney beans, should, after boiling, be quite cold and thoroughly well drained before using; plenty of chopped parsley, and a suspicion of onion added to them when placed in the bowl.
Amongst the vegetables appropriate for .salads in addition to the first-mentioned^ are asjiaragus, artichokes, boiled beetroot, celery, cucumber, tomatoes, cauliflowers, dandelions, French boans^ lentils, broad beans, radishes, salsifies, chicory, and watercress, mustard and cress, chives, and a variety of herbs, which, served with the others, give piquancy to the flavour, and aid digestion.
A few shreds of onion should never be forgotten, though French people prefer to use a clove of garlic, and rub the inside of the bowl with it.
A salad well prepared and garnished is a most charming compound. For the garnishing, only such things as can be eaten with the mixture should be used, such as bright radishes, sliced beetroot and cucumber, hard-boiled eggs ; nas-
turtium leaves and flowers and marigolds mav
CD »-'
also be used. Botli tlie latter flowers are edible^ and have a pleasant flavour.
Of meat salads, chicken salad;, or mayonnaise, is the most commonly known, but most poultry and game may be treated in this way.
A very appetising way of treating the remains of cold beef is to cut it into dice, excluding all fat and gristle (a very small piece of meat is needed), then to add a good tablespoonful of chopped parsley and chives, and dress as a salad with mustard and oil and vinegar; this goes by the name of a ^^ persillade.^'
Fish, too, such as cold salmon or turbot, halibut and cod, with lobster, either by itself or as a garniture to the first-named, all four being treated in this manner; eggs should always be included in the dressing. The coral of a lobster is most valuable as a decoration.
Lettuce and watercress salads are invariably served with omelettes and most other dishes made with eggs ; and with hot meat and gravy they are a delicious accompaniment, many people, particularly gentlemen, preferring them thus instead of to cold meat.
Joan Cromwell's grand salad was composed of equal parts of almonds, raisins, capers.
pickled cucumbers, slirimps, and boiled turnips !
Althougli a salad should not be dressed until the moment it is required to be eaten, the dressing may be prepared some hours before it is needed for use, and, where time is precious, and salads are frequently required, sufficient for two or three days' supply may be prepared at once, and bottled up ready for use.
If you would succeed and have a truly delicious salad, 7na]cG your own dressing ; let no hands but your own have anything to do with compounding it. Above all, eschew the compounds sold at the grocers under the name of " creams " or " salad dressing.'^
A foolish prejudice exists among many people against salad oil, but when once they have overcome the dislike, they generally end by becoming very partial to it ; its judicious use is of great benefit, as it tends to prevent the fermentation caused in the stomach by the presence of a raw vegetable, and is a corrective to flatulence.