Common Sense in the Household 34

Common Sense in the Household 34

Turkey makes even better salad than chicken.

 

You can make soup of the liquor in which the fowl is cooked, since it

need not be boiled in a cloth.

 

 

LETTUCE SALAD. ✠

 

Two or three heads white lettuce.

2 hard-boiled eggs.

2 teaspoonfuls salad oil.

½ teaspoonful salt.

1 teaspoonful white sugar.

½ teaspoonful made mustard.

1 teaspoonful pepper.

4 tablespoonfuls vinegar.

 

Rub the yolks to a powder, add sugar, pepper, salt, mustard, and oil.

Let it stand five minutes, and beat in the vinegar. Cut the lettuce up

with a knife and fork,—a chopper would bruise it,—put into a bowl, add

the dressing, and mix by tossing with a silver fork.

 

 

_Or,_

 

You can dress on the table with oil and vinegar only, pulling the

heart of the lettuce out with your fingers, and seasoning to taste.

 

 

SUMMER SALAD.

 

3 heads of lettuce.

2 teaspoonfuls green mustard leaves.

A handful of water-cresses.

Four or five very tender radishes.

1 cucumber.

3 hard-boiled eggs.

2 teaspoonfuls white sugar.

1 teaspoonful salt.

1 teaspoonful pepper.

1 teaspoonful made mustard.

1 teacupful vinegar.

2 tablespoonfuls salad oil.

 

Mix the dressing as for lettuce salad. Cut up the hearts of the

lettuce, the radishes and cucumber, into very small pieces; chop the

mustard and cress. Pour over these the dressing, tossing very lightly,

not to bruise the young leaves; heap in a salad-bowl upon a lump of

ice, and garnish with fennel-heads and nasturtium-blossoms.

 

This is a delightful accompaniment to boiled or baked fish.

 

 

WATER-CRESSES.

 

Wash and pick over the cresses carefully, pluck from the stems, and

pile in the salad bowl, with a dressing of vinegar, pepper, salt, and

sugar, well stirred in.

 

 

CABBAGE SALAD, OR COLD SLAW. ✠

 

1 head of fine white cabbage, minced fine.

3 hard-boiled eggs.

2 tablespoonfuls salad oil.

2 tablespoonfuls white sugar.

1 teaspoonful salt.

1 teaspoonful pepper.

1 teaspoonful made mustard.

1 teacupful vinegar.

 

Mix as for lettuce and pour upon the chopped cabbage.

 

 

_Or,_ ✠

 

Shred the head of cabbage fine, and dress with—

 

1 cup vinegar.

1 tablespoonful butter.

1 tablespoonful sugar.

2 tablespoonfuls sour cream.

A pinch of pepper, and the same of salt.

 

Put the vinegar, with all the ingredients for the dressing, except the

cream, in a saucepan, and let them come to a boil. Pour while scalding

over the cabbage, and set away until perfectly cold. Add the cream just

before serving, stirring in with a silver fork.

 

This is a very nice preparation of cabbage, and far more wholesome than

the uncooked. Try it!

 

 

TOMATO SALAD. ✠

 

12 medium-sized tomatoes, peeled and sliced.

4 hard-boiled eggs.

1 raw egg, well beaten.

1 teaspoonful salt.

¼ spoonful cayenne pepper.

1 teaspoonful white sugar.

1 tablespoonful salad oil.

2 teaspoonfuls made mustard.

1 teacupful vinegar.

 

Rub the yolks to a smooth paste, adding by degrees the salt, pepper,

sugar, mustard, and oil. Beat the raw egg to a froth and stir

in—lastly the vinegar. Peel the tomatoes, slice them a quarter of an

inch thick, and set the dish on ice, while you are making ready the

dressing. Stir a great lump of ice rapidly in this—the dressing—until

it is cold; take it out, cover the tomatoes with the mixture, and set

back on the ice until you send to table.

 

This salad is delicious, especially when ice-cold.

 

 

CELERY SALAD. ✠

 

1 boiled egg.

1 raw egg.

1 tablespoonful salad oil.

1 teaspoonful white sugar.

1 saltspoonful salt.

1 saltspoonful pepper.

4 tablespoonfuls vinegar.

1 teaspoonful made mustard.

 

Prepare the dressing as for tomato salad; cut the celery into bits half

an inch long, and season. Eat at once, before the vinegar injures the

crispness of the vegetable.

 

 

SALMON SALAD. ✠

 

1½ lb. cold boiled or baked salmon.

2 heads white lettuce (or celery).

3 hard-boiled eggs.

2 tablespoonfuls salad oil.

1 teaspoonful salt, and same of cayenne.

1 teaspoonful white sugar.

1 teaspoonful Worcestershire or anchovy sauce.

1 teaspoonful made mustard.

1 teacupful vinegar.

 

Mince three-quarters of the salmon, laying aside four or five pieces

half an inch wide and four or five long; cut smoothly and of uniform

size. Prepare the dressing in the usual way, and pour over the minced

fish. Shred the lettuce, handling as little as possible, and heap in a

separate bowl, with pounded ice. This must accompany the salmon, that

the guests may help themselves to their liking. Or you may mix the

lettuce with the fish, if it is to be eaten immediately. Celery, of

course, is always stirred into the salad, when it is used. The reserved

pieces of salmon should be laid in the dressing for five minutes before

the latter is added to the minced fish, then dipped in vinegar. When

you have transferred your salad (or mayonnaise) to the dish in which

it is to be served, round it into a mound, and lay the strips upon it

in such a manner as to divide it into triangular sections, the bars

all meeting at the top and diverging at the base. Between these have

subdivisions of chain-work made of the whites of the boiled eggs, each

circle overlapping that next to it.

 

You can dress halibut in the same way.

 

 

POTATO SALAD. ✠ (_Very good._)

 

2 cups of mashed potato, rubbed through a cullender.

¾ of a cup of chopped cabbage—white and firm.

2 tablespoonfuls cucumber pickle, also chopped.

Yolks of 2 hard-boiled eggs, pounded fine.

Mix all well together.

 

_Dressing._

 

1 raw egg, well beaten.

1 saltspoonful of celery-seed.

1 teaspoonful white sugar.

1 tablespoonful of melted butter.

1 teaspoonful of flour.

½ cupful of vinegar.

Salt, mustard, and pepper to taste.

 

Boil the vinegar and pour it upon the beaten egg, sugar, butter, and

seasoning. Wet the flour with cold vinegar, and beat into this. Cook

the mixture, stirring until it thickens, when pour, scalding hot, upon

the salad. Toss with a silver fork, and let it get very cold before

eating.

 

 

CHEESE SALAD, OR MOCK CRAB.

 

½ lb. pickled shrimps.

¼ lb. good old cheese.

1 tablespoonful salad oil.

½ teaspoonful cayenne pepper.

1 teaspoonful salt.

1 teaspoonful white sugar.

1 teaspoonful made mustard.

4 tablespoonfuls celery or onion vinegar.

 

Mince the shrimps and grate the cheese. Work into the latter, a little

at a time, the various condiments enumerated above, the vinegar last.

Let all stand together ten minutes before adding the shrimps. When this is done, stir well for a minute and a half and serve in a glass dish, garnished with lemon, or (if you can get one) in a clean crab-shell.