Salads, Sandwiches and Chafing-Dish Dainties | Page 2

results pleasing to the eye and acceptable to the taste await those who try the confections described in this book is the sincere wish of the author.
JANET M. HILL

Contents

Part I.
SALADS
PAGE INTRODUCTION 3 THE DRESSING 6 USE OF DRESSINGS 7 ARRANGEMENT OF SALADS 8 COMPOSITION OF MAYONNAISE 8 VALUE OF OIL 8 BOILED AND CREAM DRESSINGS 9 IMPORTANT POINTS IN SALAD-MAKING 9 WHEN TO SERVE SALADS WITH FRENCH OR MAYONNAISE DRESSING 9 WHEN TO SERVE A FRUIT SALAD 10 SALADS WITH CHEESE 10 HOW TO MAKE AROMATIC VINEGARS, KEEP VEGETABLES, AND PREPARE GARNISHES 11 HOW TO BOIL EGGS HARD FOR GARNISHING 11 TO POACH WHITES OF EGGS 11 ROYAL CUSTARD FOR MOULDS OF ASPIC 11 HOW TO USE GARLIC OR ONION IN SALADS 12 HOW TO SHELL AND BLANCH CHESTNUTS AND OTHER NUTS 12 HOW TO CHOP FRESH HERBS 13 HOW TO CUT RADISHES FOR A GARNISH 13 HOW TO CLEAN LETTUCE, ENDIVE, ETC. 13 HOW TO CLEAN CRESS, CABBAGE, ETC. 14 HOW TO RENDER UNCOOKED VEGETABLES CRISP 14 HOW TO BLANCH AND COOK VEGETABLES FOR SALADS 14 HOW TO CUT GHERKINS FOR A GARNISH 15 HOW TO FRINGE CELERY 15 HOW TO SHRED ROMAINE AND STRAIGHT LETTUCE 15 HOW TO KEEP CELERY, WATERCRESS, LETTUCE, ETC. 16 HOW TO COOK SWEETBREADS AND BRAINS 16 HOW TO PICKLE NASTURTIUM SEEDS 16 NASTURTIUM AND OTHER VINEGARS 17 TO DECORATE SALADS WITH PASTRY BAG AND TUBES 18 RECIPES FOR FRENCH DRESSING 21 RECIPES FOR MAYONNAISE DRESSING 22 BOILED, CREAM, AND OTHER DRESSINGS 26 VEGETABLE SALADS SERVED WITH FRENCH DRESSING 29 SALADS LARGELY VEGETABLE WITH MAYONNAISE, ETC. 39 INTRODUCTION TO FISH SALADS 53 RECIPES FOR FISH SALADS 55 RECIPES FOR VARIOUS COMPOUND SALADS 77 RECIPES FOR FRUIT AND NUT SALADS 89 HOW TO PREPARE AND USE ASPIC JELLY 97 CONSOMM�� AND STOCK FOR ASPIC 98 CHEESE DISHES SERVED WITH SALADS 105

Part II.
SANDWICHES
BREAD FOR SANDWICHES 115 THE FILLING 116 RECIPES FOR SAVORY SANDWICHES 119 RECIPES FOR SWEET SANDWICHES 131 RECIPES FOR BREAD AND CHOU PASTE 137 HOW TO BOIL MEATS FOR SANDWICHES 140 RECIPES FOR BEVERAGES SERVED WITH SANDWICHES 143

Part III.
CHAFING-DISH DAINTIES
CHAFING-DISHES PAST AND PRESENT 151 CHAFING-DISH APPOINTMENTS 153 ARE MIDNIGHT SUPPERS HYGIENIC? 157 HOW TO MAKE SAUCES 158 MEASURING AND FLAVORING 160 RECIPES FOR OYSTER DISHES 163 RECIPES FOR LOBSTER AND OTHER SEA FISH 169 RECIPES FOR CHEESE CONFECTIONS 182 RECIPES FOR EGGS 188 RECIPES FOR DISHES LARGELY VEGETARIAN 195 RECIPES FOR R��CHAUFF��S AND OLLA PODRIDA 202

Illustrations
Table laid for Sunday Night Tea Frontispiece The Tender Lettuce brings on softer Sleep Facing page 18 Cucumber Salad for Fish Course " " 28 Cooked Vegetable Salad " " 28 Potato Balls, Pecan Meats, and Cress Salad " " 32 Potato-and-Nasturtium Salad " " 32 Endive, Tomato, and Green String Bean Salad " " 36 Stuffed Beets " " 36 Cress, Cucumber, and Tomato Salad " " 41 Tomato Jelly with Celery and Nuts " " 41 Russian Vegetable Salad " " 48 Macedoine of Vegetable Salad " " 48 Miroton of Fish and Potato Salad " " 58 Cowslip and Cream Cheese Salad " " 58 Russian Salad " " 62 Halibut Salad " " 62 Shell of Fish and Mushrooms " " 68 Shrimp Salad in Cucumber Boat " " 68 Shrimp Salad, Border of Eggs in Aspic " " 70 Lobster Salad " " 70 Bluefish Salad " " 72 Litchi Nut and Orange Salad " " 72 Moulded Salmon Salad " " 74 Salad of Shrimps and Bamboo Sprouts " " 74 Spinach and Egg Salad " " 84 Marguerite Salad " " 84 Easter Salad " " 86 Country Salad " " 86 Fruit Salad " " 94 Turquoise Salad No. 2 " " 94 Cheese Ramequins " " 106 Individual Souffl�� of Cheese " " 106 Pineapple-Cheese and Crackers " " 110 Salad of Lettuce with Cheese and Macedoine " " 110 Chicken Salad Sandwiches " " 126 Halibut Sandwiches with Aspic " " 126 Wedding Sandwich Rolls " " 128 Club Sandwich " " 128 Boston Brown Bread " " 138 Bread cut for Sandwiches " " 138 Bowl of Fruit-Punch ready for serving " " 143 Copper Chafing-Dish with Earthen Casserole " " 149 Chafing-Dish, Filler, etc. " " 153 Course at Formal Dinner served in Individual Chafing-Dishes " " 157 Butter Balls with Utensils for Chafing-Dish " " 178 Moulded Halibut with Creamed Peas " " 178 Yorkshire Rabbit " " 186 Curried Eggs " " 186 Mushroom Cromeskies, ready for cooking " " 198 Prune Toast " " 198


PART I.
SALADS.
"Though my stomach was sharp, I could scarce help regretting To spoil such a delicate picture by eating."

INTRODUCTION.
At their savory dinner set Herbs and other country messes, Which the neat-handed Phyllis dresses. --Milton.
Our taste for salads--and in their simplest form who is not fond of salads?--is an inheritance from