352-*Place the rolls far enough apart in the pan to give room for them to rise without running together.
352-*Place the rolls far enough apart in the pan to give room for them to rise without running together.
Sandwichesare usually the chief reliance for cold lunches, and are always acceptable if well made and attractively served. Where they are to be kept some time, as in traveling, they should be wrapped in oiled or paraffin paper, for this will keep them perfectly fresh.Sandwiches may be made of white, Graham, or brown bread, or of fresh rolls, and may be filled with any kind of meat, with fish, with salads, with eggs, with jams, or with chopped nuts.Shapes.They may be cut into any shapes, the square and triangular ones being the usual forms, but a pleasant variety may be given by stamping them with a biscuit-cutter into circles, or by rolling them, and these forms are recommended for sandwiches made of jams or jellies, as it gives them a more distinctive character.How to prepare the meat.The meat used in sandwiches should be chopped to a fine mince, seasoned with salt and pepper, mustard, if desired, and moistened with a little water, stock, cream or milk, or with a salad dressing, using enough to make the mince spread well. Fish can be pounded to a paste, then seasoned. Potted meats can also be used. Slices of anything that has a fibrous texture make the sandwich difficult to eat, and as knives and forks are not usually at hand when sandwiches areserved, it is desirable to make the primitive way of eating as little objectionable as possible.Butter.The butter for sandwiches should be of the best, and should be soft enough to spread easily without tearing the bread. The butter may sometimes be worked into the meat paste. What are called “sandwich butters” are frequently used. They are made by rubbing the butter to a cream, combined with anchovy paste, with mustard, with chopped parsley and tarragon, with pâté de foie gras, etc.These butters are used to spread the bread for meat sandwiches, using with the butter any flavoring that will go well with the meat.See captionBREAD-AND-BUTTER SANDWICHES.Made of White, Graham, and Boston Brown Bread. (See page364.)Rolls.When rolls are used for sandwiches, they should be very fresh, should be small, and have a tender crust. The finger rolls are good for the purpose, also Parker House rolls, when made in suitable shape. Graham bread makes excellent sandwiches.How to prepare the bread.Bread for sandwiches should be of fine grain and a day old. A five-cent loaf cuts to good advantage. The crust should be cut off, and the loaf trimmed to good shape before the slices are cut. The crusts and trimmings can be dried for crumbs, so they are not wasted, and no butter is lost in spreading bread which will afterward be trimmed off. When the bread is ready, the butter should be spread on the loaf, and then a slice cut off evenly one eighth of an inch thick. The next slice will have to be cut off before being spread, in order to have it fit exactly the preceding piece. After the first slice is covered with the filling, lay the second slice on it. In many cases the second slice of bread does not need spreading with butter. Cut the sandwich to the desired shape. One cut across the loaf will make two square, or four triangular, sandwiches.Meat sandwiches.Poultry, game, ham, beef, and tongue can be prepared as directed above, or they may be mixed with aFrench or a Mayonnaise dressing. Chicken pounded to a paste, then well mixed with a paste made of the yolks of hard-boiled eggs mashed, a little milk or cream, and a little butter, then seasoned with salt, pepper, and a few drops of onion-juice, makes a delicious chicken sandwich.Fish sandwiches.Anchovies, sardines, or any fresh boiled fish may be used for sandwiches. It is better pounded to a paste. Moisten sardines with a little lemon-juice.Fresh fish should be well seasoned with salt and pepper, and moistened with a white or any other sauce, or with Mayonnaise. A little chopped pickle may be added. Shad roe, mashed with a fork to separate the eggs, and seasoned in the same way, makes excellent sandwiches.
Sandwichesare usually the chief reliance for cold lunches, and are always acceptable if well made and attractively served. Where they are to be kept some time, as in traveling, they should be wrapped in oiled or paraffin paper, for this will keep them perfectly fresh.
Sandwiches may be made of white, Graham, or brown bread, or of fresh rolls, and may be filled with any kind of meat, with fish, with salads, with eggs, with jams, or with chopped nuts.
Shapes.They may be cut into any shapes, the square and triangular ones being the usual forms, but a pleasant variety may be given by stamping them with a biscuit-cutter into circles, or by rolling them, and these forms are recommended for sandwiches made of jams or jellies, as it gives them a more distinctive character.
How to prepare the meat.The meat used in sandwiches should be chopped to a fine mince, seasoned with salt and pepper, mustard, if desired, and moistened with a little water, stock, cream or milk, or with a salad dressing, using enough to make the mince spread well. Fish can be pounded to a paste, then seasoned. Potted meats can also be used. Slices of anything that has a fibrous texture make the sandwich difficult to eat, and as knives and forks are not usually at hand when sandwiches areserved, it is desirable to make the primitive way of eating as little objectionable as possible.
Butter.The butter for sandwiches should be of the best, and should be soft enough to spread easily without tearing the bread. The butter may sometimes be worked into the meat paste. What are called “sandwich butters” are frequently used. They are made by rubbing the butter to a cream, combined with anchovy paste, with mustard, with chopped parsley and tarragon, with pâté de foie gras, etc.
These butters are used to spread the bread for meat sandwiches, using with the butter any flavoring that will go well with the meat.
See captionBREAD-AND-BUTTER SANDWICHES.Made of White, Graham, and Boston Brown Bread. (See page364.)
Rolls.When rolls are used for sandwiches, they should be very fresh, should be small, and have a tender crust. The finger rolls are good for the purpose, also Parker House rolls, when made in suitable shape. Graham bread makes excellent sandwiches.
How to prepare the bread.Bread for sandwiches should be of fine grain and a day old. A five-cent loaf cuts to good advantage. The crust should be cut off, and the loaf trimmed to good shape before the slices are cut. The crusts and trimmings can be dried for crumbs, so they are not wasted, and no butter is lost in spreading bread which will afterward be trimmed off. When the bread is ready, the butter should be spread on the loaf, and then a slice cut off evenly one eighth of an inch thick. The next slice will have to be cut off before being spread, in order to have it fit exactly the preceding piece. After the first slice is covered with the filling, lay the second slice on it. In many cases the second slice of bread does not need spreading with butter. Cut the sandwich to the desired shape. One cut across the loaf will make two square, or four triangular, sandwiches.
Meat sandwiches.Poultry, game, ham, beef, and tongue can be prepared as directed above, or they may be mixed with aFrench or a Mayonnaise dressing. Chicken pounded to a paste, then well mixed with a paste made of the yolks of hard-boiled eggs mashed, a little milk or cream, and a little butter, then seasoned with salt, pepper, and a few drops of onion-juice, makes a delicious chicken sandwich.
Fish sandwiches.Anchovies, sardines, or any fresh boiled fish may be used for sandwiches. It is better pounded to a paste. Moisten sardines with a little lemon-juice.
Fresh fish should be well seasoned with salt and pepper, and moistened with a white or any other sauce, or with Mayonnaise. A little chopped pickle may be added. Shad roe, mashed with a fork to separate the eggs, and seasoned in the same way, makes excellent sandwiches.
Note.—Sandwiches of any kind which are left over are good toasted, and can be served at luncheon.—M. R.
Note.—Sandwiches of any kind which are left over are good toasted, and can be served at luncheon.—M. R.
No. 1. Cut hard-boiled eggs into slices; sprinkle with salt and pepper plentifully, and spread the bread with butter mixed with chopped parsley.
No. 2. Lay the sliced eggs between crisp lettuce leaves, and spread the bread with butter, then with Mayonnaise.
No. 3. Chop the hard-boiled eggs fine. Mix with Mayonnaise and spread on the buttered bread, or mix them with well-seasoned white sauce.
No. 1. Lay a crisp lettuce leaf sprinkled with salt between buttered thin slices of bread; or spread the bread with Mayonnaise, then with lettuce or with water-cress.
No. 2. Chop chicken and celery together fine; mix it with French or with Mayonnaise dressing.
No. 3. Chop lobster meat; mix it with any dressing; cut lettuce into ribbons; cover the bread with the lettuce; then a layer of lobster; then with lettuce again.
No. 4. Mix chopped olives with Mayonnaise; serve with afternoon tea.
Spread buttered Graham bread with mustard; then with a layer of cottage cheese; and then with a layer of chopped olives mixed with Mayonnaise.
No. 1. Cut American cheese in slices one-eighth of an inch thick, or about the same thickness as the bread. Sprinkle it with salt, and have the bread well buttered.
No. 2. Cut Gruyère cheese in thin slices. Lay it on the bread, sprinkle it with salt and pepper; then add French mustard.
No. 3. Grate any cheese. Rub it to a paste with butter, and spread the bread; dust with salt and pepper. Cut into strips and serve with salad.
No. 4. Mock Crab. Rub to a smooth paste one tablespoonful of butter, two tablespoonfuls of grated cheese, a saltspoonful each of salt, paprica, and dry mustard, a little anchovy paste, and a teaspoonful of vinegar. Spread between thin slices of dry toast.
Scrape the raw beef; spread it between thin slices of plain bread. Sprinkle with salt and pepper. Place the sandwiches on a toaster, and hold them over the coals until well heated. Serve them hot.
No. 1. For Æsthetic Sandwiches, see chapter “Five O’clock Tea,” page33.
No. 2. Spread thin slices of bread with any jam, or with fruit jelly, or with any preserved fruit, or with chopped canned fruit. Cut them into circles, or roll them as directed above.
No. 3. Spread very thin buttered slices of Boston brown bread with chopped walnuts, or with chopped almonds, or with both mixed, or with salted nuts chopped.
Canapés are slices of bread toasted or fried in hot fat, or dipped in butter, and browned in the oven. The slices are then covered with some seasoned mixture. They are served hot, and make a good first course for luncheon. The bread is cut a quarter of an inch thick, then into circles two and a half inches in diameter, or into strips four inches long and two inches wide. They are sometimes used cold, and are arranged fancifully with different-colored meats, pickles, eggs, etc.
Cut bread into slices one quarter inch thick, four inches long and two inches wide. Spread it with butter, and sprinkle it with salt and cayenne or paprica. Cover the top with grated American cheese, or with grated Parmesan cheese, and bake in the oven until the cheese is softened. Serve at once, before the cheese hardens.
Cut bread into slices a quarter inch thick, then with a small biscuit-cutter into circles; fry them in hot fat, or sauté them in butter. Pound some chopped ham to a paste; moisten it with cream or milk. Spread it on the fried bread; dust with cayenne, sprinkle the top with grated Parmesan cheese, and place in a hot oven until a little browned.
Spread strips of fried bread with anchovy paste. Arrange in lines, on top, alternate rows of the white and yolks of hard-boiled eggs chopped fine.
Spread circles of fried bread with a layer of sardines pounded to a paste. Arrange on top, in circles to resemble a rosette, lines of chopped hard-boiled egg and chopped pickle.
Put in a saucepan one tablespoonful of butter, and fry in it one slice of onion chopped fine, but do not brown; then add one tablespoonful of flour and cook, but do not brown; add the stock slowly, and when smooth add the cooked crab meat. Season highly with salt, pepper, and cayenne, and let simmer for six or eight minutes.
Put into another saucepan one tablespoonful of butter; when melted, add one tablespoonful of flour and cook, but not brown; then add the milk and stir in the cheese, and let cook just long enough to soften the cheese. Remove from the fire and let cool; then form the cheese mixture into six balls. Have ready six slices or circles of buttered toast, or bread fried in butter, and cover them with a layer of the crab mixture, and in the center of each piece place a ball of the cheese. Place in a hot oven for five minutes.
This is a good supper dish, and may be made of lobster, fish, or chicken.
Serve with water-cress.
Varieties.Among the best cheeses are Stilton, Cheshire, Camembert, Gorgonzola, Rocquefort, Edam, Gruyère, and Parmesan. The Parmesan is a high-flavored, hard Italian cheese, and is mostly used grated for cooking. Our American dairy cheeses are much esteemed, and are largely exported to foreign markets; but as they have no distinctive names, it is difficultto find a second time any one that is particularly liked. The Pineapple cheese is the only one that differs radically from the other so-called American cheeses. The foreign cheeses are, nearly all of them, very successfully imitated here. Cheese is served with crackers, wafer biscuits, or with celery after the dessert, or with salad before the hot dessert. Any of the cheese dishes, such as soufflé, ramekins, omelets, etc., are served before the dessert. Cheese straws are used with salad.Serving.Cheeses small enough to be passed whole, like Edam, Pineapple, etc., have the top cut off, plain or in notches, and are wrapped in a neatly plaited napkin. The top is replaced after the service, so as to keep the cheese moist. A Stilton or Chester cheese is cut in two, and one half, wrapped in a napkin, served at a time. Rocquefort and Gorgonzola are served in the large slice cut from the cheese and laid on a folded napkin. American dairy cheese is cut into small uniform pieces. The soft cheeses, Brie, Neuchâtel, etc., are divested of the tinfoil and scraped before being passed. They are placed on a lace paper. Fresh butter, wafer biscuits, and celery are passed with cheese.
Varieties.Among the best cheeses are Stilton, Cheshire, Camembert, Gorgonzola, Rocquefort, Edam, Gruyère, and Parmesan. The Parmesan is a high-flavored, hard Italian cheese, and is mostly used grated for cooking. Our American dairy cheeses are much esteemed, and are largely exported to foreign markets; but as they have no distinctive names, it is difficultto find a second time any one that is particularly liked. The Pineapple cheese is the only one that differs radically from the other so-called American cheeses. The foreign cheeses are, nearly all of them, very successfully imitated here. Cheese is served with crackers, wafer biscuits, or with celery after the dessert, or with salad before the hot dessert. Any of the cheese dishes, such as soufflé, ramekins, omelets, etc., are served before the dessert. Cheese straws are used with salad.Serving.Cheeses small enough to be passed whole, like Edam, Pineapple, etc., have the top cut off, plain or in notches, and are wrapped in a neatly plaited napkin. The top is replaced after the service, so as to keep the cheese moist. A Stilton or Chester cheese is cut in two, and one half, wrapped in a napkin, served at a time. Rocquefort and Gorgonzola are served in the large slice cut from the cheese and laid on a folded napkin. American dairy cheese is cut into small uniform pieces. The soft cheeses, Brie, Neuchâtel, etc., are divested of the tinfoil and scraped before being passed. They are placed on a lace paper. Fresh butter, wafer biscuits, and celery are passed with cheese.
Put into a saucepan the butter; when it is melted stir in the flour and let it cook a minute (but not color), stirring all the time; add one half cupful of milk slowly and stir till smooth, then add salt and cayenne. Remove from the fire and add, stirring constantly, the beaten yolks of three eggs and the cupful of grated American or Parmesan cheese. Replace it on thefire, and stir until the cheese is melted and the paste smooth and consistent (do not cook too long, or the butter will separate). Pour the mixture on a buttered dish and set away to cool. When ready to use, stir into it lightly the well-beaten whites of the three eggs; turn it into a pudding-dish and bake in a hot oven for twenty to thirty minutes. Do not open the oven door for ten minutes; do not slam the oven door; do not move the soufflé until after fifteen minutes; serve it at once when done. Like any soufflé, it must go directly from the oven to the table, or it will fall.
Split in two some Bent’s water biscuits; moisten them with hot water and pour over each piece a little melted butter and French mustard; then spread with a thick layer of grated cheese; sprinkle with paprica or cayenne. Place them in a hot oven until the cheese is soft and creamy.
Cut bread into slices one half inch thick; stamp them with a biscuit cutter into circles; then, moving the cutter to one side, cut them into crescent form; or, if preferred, cut the bread into strips three inches long and one and one half inches wide; sauté them in a little butter on both sides to an amber color. Cover them with a thick layer of grated cheese; sprinkle with salt, pepper, and dash of cayenne. Fifteen minutes before the time to serve, place them in the oven to soften the cheese. Serve at once very hot; or, cut some toasted bread into small triangles; spread with a little French mustard; dip in melted butter; then roll in grated cheese; sprinkle with salt, pepper, and dash of cayenne, and place in a hot oven for a few minutes to soften the cheese. Serve at once on a hot dish.
Grate or cut into small pieces fresh American cheese. Place it in a saucepan or chafing-dish with three quarters of the ale. Stir until it is entirely melted; then season with the mustard, salt, and pepper, and pour it over the slices of hot toast, cut in triangles or circles. Everything must be very hot, and it must be served at once, as the cheese quickly hardens. Some use a scant teaspoonful of butter (more will not unite), a few drops of onion-juice, and the beaten yolks of two eggs, added just before serving. The egg makes it a little richer and prevents the cheese hardening so quickly. Milk may be used instead of ale to melt the cheese, in which case the egg should also be used. If any of the cheese fondu is left, it can be heated again with the rest of the ale for the second helping.
Make Welsh rarebits as directed above, and place on each one a poached egg (see page263).
Mix with one cupful of flour one half cupful of grated Parmesan cheese, a dash of cayenne, one half teaspoonful of salt, and the yolk of one egg; then add enough water to make a paste sufficiently consistent to roll. Place it on a board and roll to one quarter inch thickness. Cut it into narrow strips and roll so each piece will be the size and length of a lead pencil. Place them in a baking-tin and press each end on the pan so they will not contract. Bake to a light brown in a moderate oven. Serve with salad. These straws will keep for several days, and should be heated just before serving.
Take bits of puff paste; roll them to one half inch thickness; cut them into strips one inch wide and three inches long; sprinkle them with grated cheese and bake; or, the pastry may be rolled to one quarter inch thickness; then spread with cheese,doubled over, and then cut into strips, leaving the cheese between two layers of paste.
Make some small round croustades as directed (page82). Dip them in butter and toast them in the oven to a delicate color. Fill the centers with a mixture of two ounces of grated cheese, one half tablespoonful of butter, one tablespoonful of milk, a little salt and pepper. Place the croustades again in the oven to melt the cheese. Serve very hot.
Place a panful of milk which has soured enough to become thick, or clabbered, over a pan of hot water. Let it heat slowly until the whey has separated from the curd; do not let it boil, or the curd will become tough; then strain it through a cloth and press out all the whey; stir into the curd enough butter, cream, and salt to make it a little moist and of good flavor. Work it well with a spoon until it becomes fine grained and consistent, then mold it into balls of any size desired.
See page335.
Drying the salad.Nearlyall the meats, vegetables, and fruits may be served as salads. The essential thing is to have the salad fresh and cold; and if green, to have the leaves crisp and dry. If any water is left on leaves, the dressing will not adhere to them, but will run to the bottom of the dish, and both the salad and the dressing will be poor. All greens should be carefully washed in cold water to free them from dust and insects, and to make them crisp. After they have stood fifteen to twenty minutes in cold or ice water, free them from moisture by swinging them in a wire basket, or dry, without bruising, each leaf carefully with a napkin. The dressing is added only at the moment of serving, as the salad wilts if allowed to stand after the dressing is added. The green salads are the most simple of any, and are especially worthy the little care required to make them perfect.Cutting the meat.Meat of any kind used for salads should be cut into dice, but not smaller than one half inch, or it will seem like hash. It should be marinated before being mixed with the other parts of the salad. Meat mixtures are usually piled in cone-shape on a dish, the Mayonnaise then spread over it, and garnished with lettuce, capers, hard-boiled eggs, gherkins, etc.Marinating.To Marinate.—Take one part of oil and three of vinegar, with pepper and salt to taste; stir them into the meat, and let it stand a couple of hours; drain off any of the marinade which has not been absorbed,before combining the meat with the other parts of the salad. Use only enough marinade to season the meat.French dressing is used with green vegetable salads, and either Mayonnaise or French dressing with potato and tomato salads.Fish salads.Lettuce, water-cress, fetticus, sorrel, or other leaf salads are better with French dressing. A boiled fish can be served whole as a salad for suppers or luncheons, or in hot weather as a fish course for dinner. It may be covered, all but the head and tail, with a thick coating of green or red jelly Mayonnaise (see page290), and elaborately decorated with capers, olives, gherkins, hard-boiled eggs, and lettuce. Salmon, blue fish, bass, or any firm fish, serves this purpose. Fish may also be cut into cutlets of equal size and shape, and covered with jelly Mayonnaise garnished in the same way.Nasturtium blossoms make a good garnish, and also add a good flavor to green salads.
Drying the salad.Nearlyall the meats, vegetables, and fruits may be served as salads. The essential thing is to have the salad fresh and cold; and if green, to have the leaves crisp and dry. If any water is left on leaves, the dressing will not adhere to them, but will run to the bottom of the dish, and both the salad and the dressing will be poor. All greens should be carefully washed in cold water to free them from dust and insects, and to make them crisp. After they have stood fifteen to twenty minutes in cold or ice water, free them from moisture by swinging them in a wire basket, or dry, without bruising, each leaf carefully with a napkin. The dressing is added only at the moment of serving, as the salad wilts if allowed to stand after the dressing is added. The green salads are the most simple of any, and are especially worthy the little care required to make them perfect.
Cutting the meat.Meat of any kind used for salads should be cut into dice, but not smaller than one half inch, or it will seem like hash. It should be marinated before being mixed with the other parts of the salad. Meat mixtures are usually piled in cone-shape on a dish, the Mayonnaise then spread over it, and garnished with lettuce, capers, hard-boiled eggs, gherkins, etc.
Marinating.To Marinate.—Take one part of oil and three of vinegar, with pepper and salt to taste; stir them into the meat, and let it stand a couple of hours; drain off any of the marinade which has not been absorbed,before combining the meat with the other parts of the salad. Use only enough marinade to season the meat.
French dressing is used with green vegetable salads, and either Mayonnaise or French dressing with potato and tomato salads.
Fish salads.Lettuce, water-cress, fetticus, sorrel, or other leaf salads are better with French dressing. A boiled fish can be served whole as a salad for suppers or luncheons, or in hot weather as a fish course for dinner. It may be covered, all but the head and tail, with a thick coating of green or red jelly Mayonnaise (see page290), and elaborately decorated with capers, olives, gherkins, hard-boiled eggs, and lettuce. Salmon, blue fish, bass, or any firm fish, serves this purpose. Fish may also be cut into cutlets of equal size and shape, and covered with jelly Mayonnaise garnished in the same way.
Nasturtium blossoms make a good garnish, and also add a good flavor to green salads.
The receipts for Mayonnaise are given on pages288-290. White Mayonnaise, instead of that having the color of the eggs, is the fancy of to-day. The yolks will whiten by being stirred before the oil is added, and lemon-juice, used instead of vinegar, also serves to whiten the dressing; so it is not always necessary to add whipped cream, although the cream gives a very delicate and delicious Mayonnaise. The jelly Mayonnaise is used for molded salads, and will be found very good, as well as useful, for the class of salads served at suppers, etc.
This dressing is the most simple, and the best one to use with green salads for dinner. The proportions are one tablespoonful of vinegar to three of oil, one half teaspoonful of salt, and one quarter teaspoonful of pepper. Mix the salt and pepper with the oil; then stir in slowly the vinegar, and it will become white and a little thickened, like an emulsion. Some like a dash of paprica or red pepper. When intended for lettuce salad it is much improved by using a little tarragon vinegar with the wine vinegar. More oil may be used if preferred, but the mixture should be so blended as to taste of neither the oil nor the vinegar.
Use only the tender leaves. Let them stand half an hour in cold water to become crisp. Rub the inside of the salad bowl lightly with an onion. Wipe the lettuce leaves perfectly dry without bruising them, and arrange them in the bowl in circles, the heart leaves in the center. Sprinkle over them a teaspoonful of mixed tarragon, parsley, and chives, chopped fine; pour over the French dressing, and toss them lightly together. French lettuce salads always have chopped herbs mixed with them, and they are a great improvement to the salad. If all of them are not at hand, any one of them may be used alone. The salad should be put together only just before being served, or its crispness will be lost. Nasturtium blossoms, small radishes cut into flowers, or a few white chicory leaves may be used with plain lettuce salad.
Prepare the water-cress the same as lettuce, letting it become crisp in cold water, then drying it thoroughly. Mix it with French dressing. A few thin slices of sour apple with water-cress makes a good salad to serve with ducks.
A chopped hard-boiled egg sprinkled over the top of water-cress is a good garnish, and improves the salad.
See captionSALAD OF WATER-CRESS GARNISHED WITH RADISHES CUT TO RESEMBLE ROSES.
Wash and scrape the tender stalks of celery, cut them into one quarter inch pieces, or into straws two inches long, or cutthem in pieces one and a half inches long, and slice them in small strips nearly to the end; place them in ice-water for a few minutes to curl them. Mix the celery with either French or Mayonnaise dressing, and garnish with lettuce leaves or celery tops.
Slice cucumbers and tomatoes into pieces of equal thickness, and lay them alternately around a bunch of white lettuce leaves. Pass separately either a French or Mayonnaise dressing, or both.
Peel the cucumbers, and place them in cold water to become crisp. Do not use salt in the water, as is sometimes recommended, as it wilts and makes them indigestible. Cut the cucumbers in two lengthwise, and lay them, with the flat side down, on the dish on which they are to be served. Slice them without destroying their shape, and pour on them a French dressing.
CUCUMBERS CUT IN HALVES LENGTHWISE AND THEN SLICED TO SERVE WITH FISH.CUCUMBERS CUT IN HALVES LENGTHWISE AND THEN SLICED TO SERVE WITH FISH.
Cut each bean in four strips lengthwise; lay them evenly together and boil in salted water until tender. Remove them carefully and drain. When they are cold and ready to serve, pile them on a flat dish, trim the ends even, and pour over them slowly a French dressing. Garnish with parsley, white chicory leaves or nasturtium leaves.
See captionSTRING-BEAN SALAD.
Boiled navy beans, flageolets, or Lima beans may be mixed with French or Mayonnaise dressing, and garnished with hard-boiled eggs and parsley.
Break the vegetable into flowerets; season with salt, pepper, and a little vinegar and oil. Pile them in a pyramid on a dish, and pour over them a white Mayonnaise. Arrange around thebase a border of carrots or beets, cut into dice or fancy shapes, to give a line of color. Place a floweret of cauliflower on the top of the pyramid.
This salad is composed of a mixture of vegetables. The vegetables are boiled separately; the large ones are then cut into dice of equal size. The salad is more attractive when the vegetables are cut with fancy cutters or with a small potato-scoop. Peas, flageolets, string beans, flowerets of cauliflower, beets, celery roots, asparagus points, carrots, and turnips—all, or as many as convenient, may be used. Mix them lightly with French dressing or with Mayonnaise. If the latter, marinate them first. Be careful not to break the vegetables when mixing them. Arrange lettuce leaves like a cup, and place the macédoine in the center.
Boil the potatoes with the skins on; when cold remove the skins and cut them into slices three eighths inch thick, or into dice three quarters inch thick, or cut the potatoes into balls with a scoop; sprinkle them with a little grated onion and parsley, chopped very fine. Turn over them a French dressing. They will absorb a great deal. Toss them lightly together, but do not break the potatoes, which are very tender. A Mayonnaise dressing is also very good with marinated potatoes. A mixture of beets and potatoes with Mayonnaise is also used. Garnish with lettuce, chopped yolk of hard-boiled egg and capers. In boiling potatoes for salad, do not steam them after they are boiled, as they should not be mealy. New or German potatoes are best for salad.
Shred a firm cabbage very fine. Mix it with a French dressing, using an extra quantity of salt, or put into a bowl the yolks of three eggs, one half cupful of vinegar (if it is very strong dilute it with water), one tablespoonful of butter, one half teaspoonful each of mustard and pepper, and one teaspoonful each of sugar and salt. Beat them together, place the bowl in a pan of boiling water, and stir until it becomes a little thickened. Pour this while hot over the cabbage, and set it away to cool.
Place shredded cabbage in a saucepan with enough salted boiling water to cover it. Boil it until tender, but not so long as to lose shape; turn it onto a sieve and drain it well in a warm place. Pour over the drained cabbage a hot Béarnaise sauce.
Cabbage salads are good to serve with fried oysters, meat fritters, or chops.
The boiled cabbage, cold, may be used with French dressing.
To remove the skins from tomatoes, place them in a wire-basket, and plunge them into boiling water for a minute. This is better than letting them soak in the water, which softens them if left too long.
Select tomatoes of the same size and shape; peel, and place them on ice until ready to use; then cut each one in two and place on each piece a teaspoonful of Mayonnaise. Dress them on a bed of lettuce leaves; or, slice the tomatoes without breaking their form, place each one on a leaf of lettuce, cover the tomato with Mayonnaise, and sprinkle over a little parsley chopped fine; or scoop out a little of the center from the stem end and fill it with dressing.
An attractive salad is made of the small yellow tomatoes which resemble plums. Remove the skin carefully; let them get thoroughly cold; then pile them on a dish the same as fruit, garnish with leaves of lettuce, and pour over them a French dressing.
Select round tomatoes of equal size; peel and scoop from the stem end a part of the center. Place them on ice until ready to serve; then fill them with celery cut fine and mixed with Mayonnaise. Let it rise above the top of the tomato. Put a little Mayonnaise on small lettuce leaves, and place a stuffed tomato on the dressing in the center of each leaf. Arrange them in a circle on a flat dish. Tomatoes may be stuffed in the same way with chopped veal, celery and veal or chicken, celery and sweetbreads, or chopped hard-boiled eggs and shredded lettuce.
TOMATOES STUFFED WITH CELERY AND MAYONNAISE STANDING ON LETTUCE LEAVES.TOMATOES STUFFED WITH CELERY AND MAYONNAISE STANDING ON LETTUCE LEAVES.
Prepare the tomatoes as above; partly fill them with Mayonnaise, and press into each one the half of a hard-boiled egg, letting the rounded top rise a little above the tomato. Serve on lettuce as above.
Select small round tomatoes. Stuff them in any way directed above, but do not let the filling project beyond the opening. Place individual molds on ice. Small cups will do; pour in one eighth of an inch of clear aspic or chicken aspic (see page323); when it has set, place in each one a tomato, the whole side down; add enough jelly to fix the tomato without floating it. When that has set, add enough more to entirely cover it (see Fancy Molding, page323). Turn each molded tomato onto the plate on which it is to be served, and arrange around it a wreath of shredded lettuce. Pass Mayonnaise dressing separately.
Boil together the tomatoes, spices, and onion until the tomato is soft; then add the soaked gelatine, and stir until the gelatine is dissolved; then strain and pour it into a border or ring-shaped mold to set. Serve with the center of the jelly-ring filled with celery cut into pieces, into straws, or curled, and mixed with Mayonnaise. Form outside the ring a wreath of shredded lettuce.
This jelly may also be molded in a solid piece and surrounded by the celery. (See illustration opposite page384.)
See captionTOMATO JELLY MOLDED IN RING, THE CENTER FILLED WITH CURLED CELERY AND MAYONNAISE—LETTUCE CUT INTO RIBBONS AROUND THE OUTSIDE. (SEE PAGE381.)
Mix with the celery, cut into small pieces, one third the quantity of English walnut meats broken in two, and enough Mayonnaise to well moisten it. Garnish with lettuce.
Cut cold cooked sweetbreads into dice and mix with an equal quantity of celery. Cover with Mayonnaise and garnish with lettuce.
Cut hard-boiled eggs (see page262) into thick slices or into quarters. Use a sharp knife so the cuts will be clean. Arrange each portion on a leaf of lettuce partly covered with Mayonnaise, and arrange the lettuce in a circle on a flat dish, the stem of the leaf toward the center of the dish. Place a bunch of nasturtium flowers or a bunch of white chicory leaves in the middle. (Seeillustration.)
See captionSALAD OF SLICED HARD-BOILED EGGS ARRANGED ON LETTUCE LEAVES, THE STALK ENDS OF THE LEAVES MEETING IN THE CENTER OF THE DISH.
Cut hard-boiled eggs in two, making the cut one third from the pointed end. Remove the yolks without breaking the whites; mash them and mix with chicken, chopped fine, and enough Mayonnaise to bind them. Fill the large half of the egg with the mixture, rounding it on top like a whole yolk. Invert the small pieces of white. Cut the pointed ends of both pieces flat, and stick them together with raw white of egg. Place the vase-shaped eggs on a flat dish, and fill the spaces with shredded lettuce. Pass Mayonnaise, as that put in the yolks will not be sufficient. (Seeillustration.)
See captionSALAD OF STUFFED EGGS GARNISHED WITH LETTUCE CUT INTO RIBBONS. (SEE PAGE381.)
Use for this salad sour oranges; if these cannot be obtained, strain over sweet oranges after they are sliced a little lemon-juice. Cut the oranges in thick slices, remove the seeds carefully, arrange them in rows, and turn over them a dressing made of one tablespoonful of lemon-juice to three of oil, with salt, and cayenne, or paprica to taste. Serve with game.
Grape fruit may be used the same way, and walnut meats used with either.
Cut cold cooked chicken into dice one half inch square, or into pieces of any shape, but not too small. Use only the white meat, if very particular as to appearance, but the dark meat is also good. Veal is sometimes substituted for chicken. Wash and scrape the tender stalks of celery. Cut them into small pieces, and dry them well. Use two thirds as much celery as chicken. Marinate the chicken as directed at the head of chapter. Keep it in a cold place until ready to serve; then mix with it the celery, and add lightly a little Mayonnaise. Place the mixture in a bowl, smooth the top, leaving it high in the center; cover it with Mayonnaise. Garnish with hard-boiled eggs, the whites and yolks chopped separately; also with sliced pickle, stoned olives, capers, lettuce-leaves, celery-tops, etc. Arrange any or all of these in as fanciful design as desired. Shredded lettuce may be used instead of celery if more convenient.
Cut the boiled lobster into one inch pieces or larger. Marinate it, and keep in a cool place until ready to serve; then mix with it lightly a little Mayonnaise. Place it in the salad bowl; smooth the top, leaving it high in the center. Mask it with athick covering of Mayonnaise. Sprinkle over it the powdered coral of the lobster. Place on top the heart of a head of lettuce, and around the salad a thick border of crisp lettuce-leaves, carefully selected.
Shad roe, canned salmon, or any firm white fish mixed with Mayonnaise, and garnished with lettuce, may be served as a salad.
Scald the oysters in their own liquor until plump and frilled. Drain, and let them get very cold and dry. If large oysters, cut each one with a silver knife into four pieces. Just before serving mix them with Mayonnaise or Tartare sauce, and serve each portion on a leaf of lettuce. Celery may be mixed with oysters, and served the same way.
Cut beef that has been boiled for soup into half-inch dice. Marinate it, using a little grated onion with the marinade. Mix it lightly with some cold boiled potatoes cut into half-inch dice, and some parsley chopped fine. Pour over it a French dressing, or Mayonnaise. Garnish with hard-boiled eggs and lettuce.
Fill the outside of a double mold with clear aspic jelly (see page321), and the center with a macédoine of vegetables, or with celery, or with any one vegetable. Marinate the vegetables; then mix them with Mayonnaise made with jelly instead of eggs (see page290). Cover the top with jelly so the vegetables will be completely enclosed (see directions for double molding, page325). Turn the form of salad on a flat dish, and garnish with shredded lettuce.