The Toronto Cook Book

Cut in small pieces equal parts of tart apples and celery. Arrange on a bed of lettuce and pour over it Washington salad dressing. Orange Salad Small leaves of lettuce, three to each guest. On each a slice of orange, cut not too thin. On each slice of orange place a strip of canned red sweet pepper. Over all pour a dressing made of the juice from ends of oranges, a little of the pepper liquor and plenty of salt. St. Charles Veal or Tenderloin Salad Shoulder piece of veal or tenderloin ; simmer till tender with onion and cool ; cut up ; add an equal quantity of celery, cut up ; moisten, and serve on lettuce. Lettuce Salad Two cups lettuce, one cup chopped walnuts; wash each leaf separately; place in cold water or on ice to make it crisp; dry between two towels; shred; mix with nuts; moisten; garnish with radishes or tomatoes. Salads and Salad Dressings Salade d'Asperges Cut the tender parts of asparagus into pieces of equal length and tie them in bunches; then cook them in salted water after which leave them to get cold; a few minutes before serving mix them in a bowl with one-third of their quantity of nicely pared crawfish tails, season with salt and pepper; rub through a sieve the yolks of six hard boiled eggs, dilute this with oil and vinegar, and pour this sauce over the crawfish and asparagus; the salad should then be symmetrically arranged in a salad bowl, after which add the seasoning. Beef Salad When making vegetable soup boil your piece of beef (without cutting up), take out and allow to grow cold before too well done. When perfectly cold cut up quantity desired in very small chunks, put in salad bowl and mix well with it a handful fresh parsley and one onion, cut fine (slice onion round ways), if you have it; a little celery, cut fine, but that is not necessary. Season well with salt, pepper, oil and vinegar (mix well) and let stand for twenty minutes before using. Take about one pound and a half of cooked beef. Chicken Salad Boil a fowl until tender, remove one plate to cool properly; when cold pick off the meat and chop ; add about as much chopped celery; place all in a bowl, add vinegar, salt, pepper and a teaspoon of dry mustard, mix well and set aside for future use. Lobster Salad Made in same way as above salad, using lobster instead of chicken, and garnish with sliced lemons, lobster claws if on hand, celery tops, or parsley. Lettuce can also be used in place of celery. Beet Salad Boil six small beets until tender and when cold chop fine; boil six eggs hard and remove the whites from three of them to garnish the top of your dish ; chop the rest of the eggs, but not put in with the beets. Salt and pepper the beets and eggs after they are chopped and mix them together very lightly; put in dish and pour over any good salad dressing; garnish with rings of the whites of three eggs kept out. The Toronto Cook Book Shrimp Salad One can shrimps, same quantity of chopped celery, or a little more will not hurt, four hard boiled eggs, chopped when cold, one large cup of English walnuts or same of hickory nuts, chopped; toss all together with a fork, pour over salad dressing and mix; stand in a cool place. Salmon Salad