Scientific cooking with scientific methods

Use three sour oranges. Peel and cut in rounds; remove all core and white outside. Arrange on flat salad-dish, laying one round to overlap the other just a little. Make egg balls with the hard-boiled yolks of eggs about as large as a partridge egg, and stone some olives — about as many as you have egg balls — and arrange in center of the platter. Sprinkle finely chopped nuts over all, and pour on good French dressing, using lemon juice for the acid. Serve this with the game course, garnished with shredded lettuce and pimentoes. Sardine Salad. Remove skin and bones from sardines, and mix with mashed yolks of hard-boiled eggs. Moisten with Mayonnaise, and arrange on lettuce leaves. Place a teaspoonful of Mayonnaise on each service, and dash of paprika on Mayonnaise. Sweetbread and Cucumber Salad. Use a pair of sweetbreads that have been cooked slowly for twenty-five minutes. Cut into cubes. Mix with equal amount of cucumbers cut into dice. Season with French dressing, and serve on lettuce leaves or in cups made from the cucumbers, and put on lettuce leaf. Shrimp Salad. Remove shrimps from can, cover with ice-water, and let them stand half an hour. Drain, and dry them on a towel by patting with the hand. Remove intestinal vein that extends the entire length of the shrimp. Break into pieces all but a few of the finest, which you reserve for the garnish. Add one cup of tender celery cut into small pieces. Moisten with Mayonnaise dressing, arrange on nests of leaves from a fine head of lettuce, and put a teaspoon of Mayonnaise on each nest. Lay one of the reserved shrimps on top of the Mayonnaise, with some capers and a few finely chopped nuts. Lobster Salad. Remove meat from shell cut into cubes, and marinate with French dressing. Reserve the lobster claws for garnish. Add one cup of very finely cut celery, using the tender stalks. Mix with a small quantity of your Mayonnaise, and arrange on lettuce leaves. Add a teaspoonful of Mayonnaise to each service, and sprinkle with lobster coral pressed through a fine sieve. -Garnish with the small lobster claws. Crab Salad in Tomatoes. Use six medium-sized tomatoes as nearly alike as possible. Plunge into boiling water. Peel, cut piece from stem end, and scoop out all seeds. Sprinkle with salt and pepper, lay on plate so they will drain, and place in cool place. Remove the meat from hard-shell crabs; there should be one and one-half cups. Add same amount of tender celery cut into small pieces, and moisten with Mayonnaise. Wipe the tomato cups and fill with the mixture. Serve on lettuce leaves, and garnish with curled celery and olives. Oyster Salad. Parboil one pint of oysters, drain, chill, and remove the tough muscles. Use three grape-fruits cut in halves with small pointed knife, making the edges of each half in points. Kemove the pulp, and drain on sieve. Add the grape-fruit pulp to oysters, and season with four tablespoons of tomato catsup, ten drops of Tabasco sauce, two tablespoons of lemon juice, one tablespoon of grated horseradish, one-half cup of whipped cream, one teaspoon of powdered sugar. Mix all well, and add to oysters and grape-fruit. Refill the grape-fruit cup, and rest on lettuce leaves. Garnish with shredded lettuce and red radishes cut in the shape of lilies. Chicken Salad.