Scientific cooking with scientific methods

place on lettuce leaves to form four sections. Mask each section with Mayonnaise. Garnish two sections with smoked salmon cut into small pieces, one with finely cut whites of hard-boiled eggs, and the remaining one with hard-boiled egg yolks forced through a strainer. Make lines of sprigs of parsley to outline the sections. Tomato Salad with Horseradish. Peel, chill, and cut crosswise twice good, solid tomatoes; they want to have as few seeds as possible. The Acme tomato is good for making salads. Arrange on lettuce leaves and dress with horseradish sauce. This is nice to serve with oysters. Tomato Jelly Salad. One quart of tomatoes stewed and strained.. Season with salt, cayenne, powdered sugar, and add two tablespoons of granulated gelatine dissolved in hot water. Pour into small cups or dariole moulds just enough to serve one person. Unmould on leaves of lettuce, and garnish with ]\Iayonnaise dressing. Cucumber Jelly. Grate enough cucumbers to make two cups full. Press through strainer to remove the seeds. Add one tablespoon of granulated gelatine soaked in one-half cup of cold water and dissolved in one-half cup of boiling water, one teaspoonful of onion juice, salt.and pepper, two tablespoons of vinegar, and a little cayenne. Color with leaf green, strain and mould, chill, and serve with a tomato MaMayonnaise. The cucumber can be moulded so as to leave a well for the tomatoes, or you can scoop out the cucumber from the center and form one, using the jelly you scoop out to garnish the salad with. For tomato Mayonnaise, color the Mayonnaise with tomato puree. Egg Salad. Use six hard-boiled eggs, cut in halves lengthwise. Remove the yolks. Put through a potato-ricer, season highly with mustard, salt and pepper, and moisten with olive oil until they can be formed into balls the size of the original yolk. Refill whites, and dress with French dressing, with onion juice added. Waldorf Salad. Use equal quantities of finely cut apples and crisp celery, mixed with one-third as many chopped nut meats. Moisten with a Mayonnaise dressing. Serve in cups made of red apples, by removing a piece from top, and scoop out center. Garnish with curled celery, and tops with slices of red apples cut the long ways and rubbed with piece of lemon to keep from discoloring. Grape Salad. Remove seed from white grapes and one-half cup English walnut meats, and pulp from one grape-fruit, and a few cherries. Dress with whipped cream seasoned with juice from the grape-fruit, salt and paprika. Serve on lettuce leaves and garnish with the cherries. Brazilian Salad. 'Remove seeds from Malaga grapes cut in halves. Add equal amount of fresh pineapple cut in cubes and same amount of tender celery cut fine. Add one-half the quantity cf Brazil nuts broken in pieces. Mix thoroughly, and season with lemon juice and whipped cream. Banana Salad. Pare bananas, and scrape off all the stringy substance. Cut lengthwise into four strips, and cut the strips into cubes. Dress immediately with a French dressing, with plenty of paprika. Lemon juice is the best acid for the banana salad. Serve on lettuce leaves and garnish with shredded red and green sweet peppers. This is a fine salad to serve with veal. Orange Salad for Duck.