Pick over carefully and wash one quart of beans, soak in water over night. In the morning drain, add fresh cold water and bring to a boil, drain again, and turn them into a four-quart stone jar, put in a generous cup of butter, two large tablespoonfuls of Porto Rico molasses, two tablespoonfuls of salt, less than a teaspoonful of pepper, and fill the jar with boiling water. Put in the oven, covering the jar with a tin cover. It must be cooked in a slow oven eight or nine hours—the water ought to last untilthe beans are perfectly cooked, and when done a good gravy left, about a third of the depth of the beans in the jar. Beans cooked in this way are very nutritious and easily digested. Keep them covered for two or three hours while cooking. Serve with Chili sauce.
Put one cup of Bayo or Mexican red beans to soak over night, in the morning drain off the water and put them in a saucepan with plenty of fresh water, let them cook for two hours, drain again, and add to them three fresh tomatoes, skinned and cut small, or a cup of canned tomatoes, and half an onion cut as small as the beans, then cover with boiling water and cook for one hour. Then stir in a very generous tablespoonful of butter, and salt and pepper to taste.
Soak over night a pint of beans and boil as inrecipe No. 1until soft. Then melt a tablespoonful of butter in a spider; when it bubbles put in a small onion chopped very fine, and fry a delicate brown. Drain the beans and turn them into the spider, add a cup of boiling water and stir until the water becomes thick like cream.
Take some beans cooked as inMexican Beans No. 1and mash them to a paste. Then roll out some puff paste very thin—about the sixth of an inch—cut this into rounds with a large patty cutter, put a spoonful of the bean purée on the half of each round, wet the edges of the pastry, cover, press the edges together, making a half moon, brush them over with beaten egg and bake in a hot oven, or they may be fried in boiling oil or fat until a delicate brown.
A pint of beans cooked as in recipe forBayo or Mexican Beans No. 1. Rub them smooth in a mortar, put them into a spider with a quarter of a cup of butter and fry for a few minutes, then add half a cup of grated Parmesan cheese, mix thoroughly and serve hot.
Select large flap mushrooms for broiling. Wash, skin and stem them, lay them on a dish, sprinkle with salt and pepper and pour a little olive oil over each mushroom, let them stand one hour. Broil on a gridiron over a nice clear fire. Place on a dish and serve with the following sauce: Prepare the stock as before by boiling the stems and skins in water and then straining. Mince two or three mushrooms fine, add to the stock, with a teaspoonful of minced parsley, a few drops of onion juice, a small lump of butter, cook for fifteen minutes, then add a cupful of cream, an even teaspoonful of flour wet with some of the cream and rubbed smooth. Let it all cook together for three minutes, then add the beaten yolk of an egg, stir well, remove from the fire at once and serve.
Half a pound of mushrooms, wash, stem and skin as before. Cut into dice, put in a saucepan with the juice of half a lemon, a tablespoonful of butter and a slice of onion, a sprig of parsley and one clove, tied together in a thin muslin bag. Set the saucepan on the fire and stew gently until nearly dry, then add water almost to cover them, salt and pepper to taste, and let them cook fifteen minutes. Take out the bag of onion, etc., and thicken with one egg yolk well beaten, and a small cupful of cream. Have some slices of toast on a platter, buttered andmoistened with a little hot milk, pour the mushrooms over them, garnish with parsley and serve hot.
Make a pint of cream sauce, prepare half a pound of mushrooms as in thepreceding recipe, cut into dice, and stew in the sauce until very tender. Have the toast prepared as above and pour the mushrooms over it. Garnish with parsley and serve at once. They may be served in pastry shells as an entrée, if preferred.
Wash, skin and stem half a pound of mushrooms, chop very fine, add two even teaspoonfuls of finely minced parsley, a few drops of lemon juice, the same of onion juice, and salt and pepper to taste. Melt two tablespoonfuls of butter in a saucepan and cook all together in this until the mushrooms are tender, then add a cupful of stale bread crumbs and one egg yolk, stir well and remove from the fire. Have half a dozen perfectly ripe tomatoes, washed and wiped, cut a slice from the top of each, take out the core and seeds, and fill with the mushroom stuffing. Bake in a moderate oven until done. The skins should be removed in the usual way before stuffing.
Wash and wipe the tomatoes, but do not remove the skins. Cut in half, take out the core and a few of the seeds. Fill with the same forcemeat as in thepreceding recipeand cover the top with it, place in a pan with a little water to keep from burning, bake in a moderate oven until soft, remove carefully from the pan, place on a platter, garnish with parsley and serve.
Strain from a quart can of tomatoes one cupful of water. Put a layer of the tomatoes in a baking dish, season with salt, pepper and a little sugar, cover with a layer of bread crumbs, dot freely with bits of butter, then put another layer of tomatoes, and lastly a layer of bread crumbs, with bits of butter, and sprinkle with a dessertspoonful of sugar. Bake forty-five minutes, and serve in the dish in which it is baked.
Drain the water from a can of tomatoes, press them through a colander, put into a saucepan over the fire, season with salt and pepper, a little sugar, if acid, and a few drops of onion juice. Let them cook a little, and just before serving add the well-beaten yolks of two eggs, stir well until it thickens, and remove immediately from the fire or it will curdle.
Select the smallest French carrots, wash and scrape them and boil until tender in as little water as possible. When done drain from the water, using it to make the sauce. Put a tablespoonful of butter into a spider, when hot stir in a tablespoonful of flour, stir until a dark brown, add gradually the water the carrots were boiled in, season with salt and pepper, simmer until thick and smooth, add the carrots, and when hot serve.
Take a pint of young peas and two bunches of French carrots, cut in slices or fancy shapes (stars or clover leaves), cook each vegetable by itself in as little water as will cook them. When they are both tender put them together into a saucepan, add a heaping tablespoonful of butter and half a tablespoonful offlour rubbed together, and if there is not enough water left, add enough to make a gravy. Canned instead of fresh peas may be used; drain the water from the peas and stew the carrots in it, and follow the recipe as above.
Make a sauce of one ounce and a half of butter, one ounce of flour, a scant half cup of rich milk, half a teaspoonful of sugar, a grating of nutmeg, if liked, and salt and pepper to taste. When this comes to a boil, add an even cupful of spinach that has been cooked and finely chopped, and from which the water has been well pressed out. Remove from the stove, and stir into it two beaten eggs. Grease a mould, sprinkle it with dried and sifted bread crumbs, turn the pudding into this, set the mould in a pan of hot water, put in the oven, cover it to prevent browning and bake nearly three-quarters of an hour. Turn out on a platter, have ready a cream sauce to pour around the pudding, garnish with hard-boiled eggs, cut in quarters lengthwise, and parsley. If any is left over, cut in slices, and warm over in a cream sauce and serve for luncheon. It will keep for days.
Put a slightly heaping tablespoonful of butter, a tablespoonful of cream, and half a teaspoonful of sugar into a saucepan on the stove, mix well, and when it boils add a heaping tablespoonful of flour—as much as will stay on the spoon—let it come to a boil, and then add three-quarters of a cup of cooked and finely chopped spinach, beat well and remove from the fire. When cold add two eggs, one at a time, season with salt and pepper to taste and half a saltspoonful of powdered mace. Have a saucepan of boiling water, slightly salted, on the stove; dip atablespoon in cold water, and then take up enough of the spinach mixture to make an oblong cake, in shape like an egg cut in half lengthwise, then dip the spoon in the boiling water and let the cake float off. Use all the mixture in this way. The balls will cook in four or five minutes, and they must not boil too fast or they will break. Let them drain in a colander while making a cream sauce, and when the sauce is made put the balls into it and let them come to a boil, turn out on a platter and garnish with parsley.
Put on a pint of tomatoes in a saucepan and cook for fifteen or twenty minutes until nearly all the water has evaporated, season with salt and pepper, add a generous tablespoonful of butter, a tablespoonful of bread crumbs and half a pint of fresh mushrooms chopped fine. Cook until the mushrooms are tender. Have some bread cut in nice slices toasted and slightly moistened with warm milk. Pour the tomatoes and mushrooms over it and serve very hot.
Wash half a cupful of rice, drain from the water, have on the fire a very large saucepan nearly full of salted boiling water. Turn the rice into this and boil hard for twenty minutes, pour all into a colander, drain well, and put the rice in a smaller saucepan on the back of the stove, where it will be kept warm, without cooking, until all the moisture has evaporated. Then serve.
Select a nice white cauliflower, take off all the leaves, and cut enough of the stem off to allow it to stand well in the dish it is to be served in. Put it into a saucepan, cover with boiling water, and when it isnearly done add salt, as cooking it long with salt turns it brown. The usual time to cook a cauliflower is about twenty minutes. Try it with a fork, and if it is tender remove carefully from the water, let it drain in a colander while preparing a drawn butter. Then put into a hot vegetable dish, pour the sauce over and serve.
For the Drawn Butter.—Melt a large heaping tablespoonful of butter, and stir into it a heaping teaspoonful of flour, let them cook together without browning and add by degrees a cup of hot milk.
Cut a cauliflower into flowerettes, cover with boiling water into a saucepan and cook until tender, let them drain in a colander while the sauce is being prepared. Make the usual cream sauce, enough to cover the cauliflower. When the sauce is done add two heaping tablespoonfuls of American Edam or grated Parmesan cheese, put the flowerettes into a baking dish, pour the sauce over them, sprinkle the top with a little of the cheese, and stand the dish in the oven for a few minutes to brown.
Put a good half cupful of spaghettina, broken in bits, into a saucepan of boiling water with an even tablespoonful of salt, boil three-quarters of an hour, turn into a colander and let it drain while the sauce is being made. Prepare it exactly as forescalloped cauliflowerand finish in the same way.
Shell some large imported chestnuts and put over the fire in boiling water, let them cook for a few minutes, rub the skins off, and cover again with fresh boiling water, boil until tender. Press through a sieve, and season with butter, pepper and salt.
Pick over and wash a pint of beans and soak over night. In the morning drain off the water, put the beans into a saucepan with cold water to cover them, and cook until tender—a little more than an hour. Press through a sieve, add a generous tablespoonful of butter, salt and pepper to taste, put into a saucepan, make very hot and serve.
A large heaping cup of Hubbard squash, measured after it is baked and mashed smooth, a generous heaping tablespoonful of butter, melted and stirred into the squash, a heaping teaspoonful of flour mixed with four tablespoonfuls of milk and one egg beaten light, salt and pepper to taste. Mix well and turn into a buttered pudding dish and bake about twenty minutes. Serve in the dish in which it is baked. If any is left over, make it up into little round cakes and brown in butter for luncheon.
A heaping cupful of Hubbard squash baked and mashed, stir into it a heaping tablespoonful of butter, a heaping tablespoonful of flour, a cup of milk, salt and pepper to taste, and one egg beaten light. Mix well and bake or fry as griddle cakes.
Wash and peel two large summer squash, cut in small pieces and remove the seeds, cover with boiling water and cook until tender. Drain in a colander and press gently as much of the water out as possible with a potato masher, then mash through the colander into a saucepan, put it on the stove and let it cook until the squash is quite dry, taking care that it does not burn. Then add four heaping tablespoonfuls of butter, a teaspoonful of sugar, and salt and pepper to taste.
Put three-quarters of a cup of milk in a saucepan over the fire, with a generous tablespoonful of butter, a heaping teaspoonful of sugar, and when it comes to a boil add a cup and a half of boiled rice, a saltspoonful of powdered cinnamon or nutmeg, if preferred, and salt to taste. Mix well, let it come to a boil and add a beaten egg, remove from the fire, turn into a plate to get cold, form into cylinders and cook in boiling fat.
Wash and peel the celery roots, cut them into dice and cook until tender in as little water as possible, and when nearly done add a little salt. Make a sauce of two tablespoonfuls of butter and one tablespoonful of flour cooked together until smooth without browning. Then add a cup of rich milk, and when this boils turn the celery dice with the water in which they were boiled into the sauce, season to taste with salt and pepper. When ready to serve beat one egg yolk with a tablespoonful of cream and stir carefully into it, remove at once from the fire, pour into a vegetable dish, sprinkle with a little parsley minced fine, and serve.
Take one large yellow turnip, peel, wash and wipe dry, cut in oblong pieces. Brown a good lump of butter in a spider, simmer the turnip slices in this until nicely browned, taking care not to burn them. Put all into a saucepan with only water enough to cook them tender, cover tightly, when done, brown a little butter and flour together to make the gravy the proper consistency, season with pepper and salt and serve.
Cut six tomatoes in half, scoop out part of the inside and put this in a saucepan and cook until nearly all the water has been absorbed, then add half a teaspoonful of sugar, one heaping tablespoonful of butter, two heaping tablespoonfuls of grated cheese, two heaping tablespoonfuls of dried bread crumbs, pepper and salt to taste, and a few drops of onion juice. Sprinkle the tomatoes with salt, pepper, a little sugar and grated cheese, then fill them with the dressing, dot them with tiny bits of butter and sift over them a few bread crumbs. Melt half a teaspoonful of butter in a baking pan, put the tomatoes in and bake twenty or twenty-five minutes. Take them out carefully when done, arrange on a dish, make a little gravy in the pan in which they were baked by adding a little more butter, half a cupful of milk, a heaping teaspoonful of flour, and salt and pepper to taste. Serve in a sauceboat.
Wash and peel a dozen artichokes, selecting them as nearly the same size as possible. Cover with boiling water and cook until tender, drain at once and pour over them a cream sauce, sprinkle a little finely chopped parsley over them and serve.
Scrape and wash as much asparagus as is needed, cut the stalks the same length, tie in bunches and put over the fire in boiling water, and when nearly done add a little salt. Boil until perfectly tender, drain, put in a dish, remove the strings and serve very hot with sauce Hollandaise or a simple cream sauce.
Cut off the tender green tips of asparagus about an inch and a half long, cover with boiling water andcook until tender. Add salt just before they are done. Drain and put the points into a saucepan with butter, salt and pepper and a few spoonfuls of cream or Hollandaise sauce, mix well and do not let it cook after the sauce is added. A little nutmeg may be used if liked. Serve very hot.
Shred fine as forcold slawhalf a purple cabbage, put half of this into a saucepan, dot with a tablespoonful of butter, sprinkle over it a heaping tablespoonful of sugar, a slightly heaping tablespoonful of flour, a little salt and pepper, then the rest of the cabbage with the same quantity of butter, sugar, etc., as before, and pour over all a quarter of a cup of vinegar and a cupful of cold water. Cover tightly, let it cook slowly until done, put it where it will only simmer for two hours. If not sour enough add more vinegar. Be careful that it does not burn. Serve in a vegetable dish and garnish with large Italian chestnuts that have been boiled and blanched.
Take two good-sized parsnips, peel and cook them until tender in as little water as possible. When done press the water carefully from them and mash them smooth and fine through a colander, put them back into the saucepan over the fire again, and add to them two heaping tablespoonfuls of chopped walnut meats, a good heaping tablespoonful of butter and a tablespoonful of rich cream, stir well together and add at the last one egg well beaten. Remove from the fire and turn out on a plate to cool, then form into cylinders, dip in egg and bread crumbs and fry in boiling fat.
Boil them until tender, cut them in slices lengthwise and fry brown in a little butter.
Wash and scrape them and cut in slices, cover them with boiling water, cook until tender, mash them through a colander, return them to the fire, add to two large parsnips, a tablespoonful of butter, salt and pepper to taste, and one egg beaten well. Mix thoroughly, remove from the fire, and when cool make into small flat cakes and fry in a little butter. Serve hot.
String thoroughly, cut in half, then in half lengthwise, throw into boiling water and let them come to a boil. Remove from the fire, drain, cover with cold water and let them stand in this until it is time to cook them, then drain again, cover with boiling water and cook for fifteen minutes, and when almost done add salt. When tender, drain, add a lump of butter, and salt and pepper to taste.
Take two large Spanish onions, wash and skin and tie them to prevent breaking. Put them into a saucepan over the fire, cover with boiling water, cook until they can be pierced with a broom straw—from two to three hours, according to size. When done, drain and carefully take out the centers, leaving about a quarter of an inch for the shell. Have ready a stuffing made from a quarter of a pound of mushrooms prepared as before. Put these and the centers of the onions into a chopping bowl and chop very fine. Cook them together until the moisture from the onions has almost evaporated, then add a generous heaping tablespoonful of butter,a tablespoonful of rich cream, and three heaping tablespoonfuls of grated bread crumbs, salt and pepper to taste. Fill the onion shells with this mixture, smooth the tops nicely, sprinkle with bread crumbs, brush with egg and a little butter. Put in the oven and brown about ten minutes, and serve with the following sauce: Rub a generous heaping tablespoonful of butter and a heaping tablespoonful of flour together. Put a small teacup of milk into a saucepan on the fire, when hot stir in the butter and flour and a quarter of a pound of mushrooms prepared as before and chopped very fine, season with salt and pepper to taste. Place the onions on a platter and pour the sauce around them, garnish with parsley and serve.
Put over the fire in a saucepan three-quarters of a cup of rich milk and three ounces of butter, let them come to a boil, then add three ounces of dried and sifted bread crumbs and an even tablespoonful of flour. Let it cook, stirring all the time until it is a smooth paste and detaches itself from the sides of the pan, remove from the fire and set it aside to cool. When cold beat three eggs light, stir in a little at a time, beating well until the mixture is smooth and all the beaten egg used, then add a heaping teaspoonful of sugar, three heaping tablespoonfuls of walnut meats chopped fine, two tablespoonfuls of rich cream, and salt and pepper to taste. Take four large, fine celeriac roots, clean, scrub and scrape them. Cut off a slice from the top of each to make a cover, then with an apple corer remove the inside, taking care not to pierce the root, leave a shell a quarter of an inch thick. Fill each with the dressing, leaving fully half an inch at the top for it to swell. Place the cover on each, tie well the roots to prevent breakingin the cooking, stand them in a saucepan with water to reach not quite to the top of the roots, and put in all the celeriac removed from the roots, boil gently until tender—about an hour—adding boiling water from time to time as it evaporates. When they are tender take them out of the water and put them aside, keeping them hot. Strain the water they were boiled in, form what is left from the stuffing into small cylinders, boil five minutes in the strained stock, take them out and put with the roots to keep warm. Then take a generous tablespoonful of butter, an even tablespoonful of flour, brown them together in a spider, add two heaping tablespoonfuls of chopped walnuts and let them brown a little, then stir in gradually the stock the roots were boiled in and cook until it thickens. Arrange the roots in the center of the platter, the cylinders around them and pour the sauce over all. Garnish with parsley, putting a tiny sprig of celery leaves in the top of each root.
Cut the cabbage very small, throw into a saucepan, cover with boiling water, when nearly done add salt. Cook until tender, drain well in a colander. Make a rich cream sauce—it must be quite thick, as the cabbage will thin it—add a saltspoonful of mace, then the cabbage, let it come to a boil and serve.
Boil a young cabbage or part of one until perfectly tender, when done drain all the water from it in a colander, place in a vegetable dish and pour over it a rich cream sauce.
Pare and cut into dice some young turnips, cook them tender in as little water as possible, salt whennearly done. Have ready a cream sauce, nicely seasoned, and after draining the turnips put them into the sauce, let them come to the boiling point and remove immediately from the fire, turn them into the serving dish, sprinkle a little finely chopped parsley over the top and serve. A tiny grain of mace added to the sauce is an improvement, but it must be used with great care.
Take four ounces of bread from which the crust has been removed, cut it into dice. Put half a cup of milk in a saucepan with two ounces of butter and a teaspoonful of sugar, let it come to a boil, then stir in the bread and continue stirring until it no longer cleaves to the pan, remove from the fire. When cool stir into it two eggs, one at a time, and a little salt. Cook in boiling water, as described for other balls, and serve in a cream sauce as a vegetable. (Seespinach balls,page 74.)
Beat the yolks of two eggs with a little salt and one tablespoonful of cold water and stir in enough flour to make a very stiff dough. Roll out as thin as paper and then roll it up; let it stand for an hour, and then cut fine with a sharp knife. These will keep any length of time, and can be used in soups, as a vegetable or in a pudding.
Prepare the noodlesas above, and cook in boiling salted-water from twenty to twenty-five minutes. Drain well. Have ready a tomato sauce, stir the noodles into it, turn into a baking dish, sprinkle well with grated Parmesan cheese and brown in a quick oven.
Put two ounces of butter in a saucepan over the fire with two tablespoonfuls of milk. When this comes to a boil stir in four ounces of flour; then add a cup of milk, let it cook, stirring all the time until it no longer adheres to the pan, remove from the fire, let it cool and then beat in three eggs, one at a time, two heaping tablespoonfuls of grated Parmesan cheese, a saltspoonful of mace and a dash of salt. Set it away to get cold, make it into small balls. Have a large saucepan of boiling, salted water on the stove, drop the balls into it and let them boil five minutes, take them out with a skimmer and drain well. Have ready a cream sauce, put the balls in this, and when they are hot turn into a baking dish, sprinkle with Parmesan cheese and bake until brown in a quick oven.
One-half teaspoonful of mustard, one-half teaspoonful of sugar, one teaspoonful of salt and a dash of cayenne pepper; then add two raw egg yolks, beat well and stir in a teaspoonful of strong vinegar; add very carefully, drop by drop, a scant three-quarters of a cup of best olive oil, and as it thickens half a teaspoonful of vinegar. This recipe never fails, if the directions are carefully followed. The eggs and oil should be kept in the refrigerator and be ice cold. Lemon juice may be used, instead of vinegar, if preferred.
One-quarter of a cup of strong cider vinegar, one cup and a quarter of water, one-half cup of butter, one teaspoonful of mustard, one teaspoonful of salt, one tablespoonful, slightly heaping, of corn starch, one teaspoonful of sugar, a dash of cayenne pepper and the yolks of four eggs. Put the vinegar and water in a saucepan and when it boils add the butter. Beat the yolks of eggs and the other ingredients together with an egg-beater, making it quite foamy and light; pour the boiling vinegar and water upon this mixture, which will partially thicken. The bowl in which it is mixed should be placed in a pan of hot water on the stove, beating it all the time with the egg-beater. Just before it reaches the boiling point remove and turn it out into a cold bowl, beating hard for a few minutes. When perfectly cold pour it into a glass jar, fasten down the top and keep in refrigerator.
One tablespoonful of vinegar, three tablespoonfuls of olive oil, a saltspoonful of salt and one of white pepper, and a few drops of any good sauce. Lettuce should be well washed in very cold water, leaf by leaf, and drained in a basket, which comes for the purpose, then placed on the ice, and at serving time put into the salad bowl. Lettuce should never be cut with a knife, but torn with a fork and spoon, and it should not be allowed to stand after the dressing is poured over it.
Put a quart can of tomatoes in a saucepan over the fire with half an onion, a slice of green pepper, if convenient, three cloves, two bay leaves, a sprig of parsley, a teaspoonful of sugar, and pepper and salt to taste. Cook until the onion is tender—about ten minutes—remove from the fire, press through a sieve fine enough to retain the seeds. When cold freeze as water-ice and mould—a melon mould is very pretty for it—pack in salt and ice in the usual way; turn it out in a nest of crisp young lettuce and serve with a mayonnaise dressing in a sauceboat.
One can of tomatoes put on to heat in a granite or porcelain-lined saucepan with a large slice of onion, one clove, two bay leaves, a teaspoonful of chopped green pepper, salt to taste and a little sugar. Soak half a box of gelatine in a little water for half anhour, and after the tomatoes have simmered fifteen minutes let them come to a boil and pour over the gelatine to dissolve it; strain through a very fine sieve into a bowl, let it get perfectly cold, and when it begins to thicken stir well and turn into an earthenware mould. It looks prettier in a round one. Set on ice. Serve the jelly on a round dish in a bed of fresh, crisp young lettuce leaves, and place a spoonful of tender, finely-cut celery in each leaf, and pour mayonnaise around it. The jelly is better made the day before it is needed.
Take some cold boiled spaghettina, chop—not too fine—and cover with a French dressing, and let it stand on the ice until serving time. Have an equal quantity of fresh, crisp celery cut fine, mix with the spaghettina, cover with a mayonnaise dressing and garnish with tender lettuce leaves.
Have both very fresh; cook the fairy rings until tender, set aside to get cold, then put on the ice. Take an equal quantity of puff ball raw, chop fine, mix with the rings, turn into a nest of tender young lettuce, cover with a mayonnaise dressing and serve.
Peel and cut into dice enough fruit, peaches, tart plums, orange and banana to fill a cup and a cupful of crisp celery cut fine; have both ice cold; at serving time mix and cover with a cream dressing and garnish with celery tops.
Half a box of gelatine soaked for an hour in half a cup of cold water. Remove the seeds from a smallgreen pepper, peel and cut into slices two large, fine, fresh cucumbers, or three small ones and a small white onion. Put in a saucepan, add a bay leaf and a bouquet of parsley, cover with boiling water and cook until tender; remove the parsley and bay leaf, add a saltspoonful of sugar, salt to taste—more than a teaspoonful will be required—and press through a fine sieve. There should be, when strained, two cups and a half. Pour it over the soaked gelatine—if it is not hot enough to dissolve the gelatine place the saucepan over the fire for a moment—then run it through the same sieve again; set aside in a bowl to cool. When perfectly cold and beginning to congeal, stir it well and pour into a pretty, round mould; set it on ice until ready to serve. Turn it out on a plate and arrange fresh, crisp, young lettuce leaves around it, into each of which put a spoonful of mayonnaise or cream dressing.
Three cupfuls of fresh, crisp celery cut fine and two cupfuls of walnuts, carefully shelled that they may be as little broken as possible. Put the walnuts in a saucepan with a small onion sliced, a bay leaf, a clove and twelve pepper corns, cover with boiling water, let them cook for ten or fifteen minutes, remove from the fire, drain and throw the nuts into cold water, remove the skins and let them get cold; then set on the ice until it is time to serve. Mix them with the celery, add mayonnaise or cream dressing, put on a dish or in a salad bowl, garnish with the tender green celery leaves and serve.
Equal parts of celery and shredded pineapple. Have the celery of the very tenderest, using only the best of the heads. Select a perfectly ripe, fresh pineapple, pare it, removing the eyes carefully, and shredthe fruit with a silver fork and cut into small pieces with a silver fruit knife; put the celery, cut fine, and the shredded pineapple, each by itself on the ice, that they may be very cold. When it is time to serve the salad, mix them together, put on the salad dish, cover with mayonnaise dressing, garnish with the green celery leaves and serve at once.
Equal quantities of grape fruit or oranges, bananas, apples and celery. Peel the grape fruit or oranges, carefully removing all the bitter white skin, cut the pulp, the bananas and apples into small dice and the celery fine as for other salads; put the orange and apple together; the latter will absorb the juice of the orange. Set all on ice;—these fruit salads must be ice cold. When it is time to serve, mix the fruit and celery together, put into a salad bowl, cover with the cream dressing into which has been stirred a third as much whipped cream as there is dressing, and add a little more salt to it in mixing. Serve in a bed of tender lettuce leaves.
Prepare equal parts of cold boiled potatoes and fresh, crisp celery, cut in small pieces which will look attractive when mixed with the dressing; cut in dice four cold, hard boiled eggs, and mix them in lightly with the potato and celery when adding the dressing. Use mayonnaise or cream dressing with this salad, garnish with dainty celery tops and serve.
Select nice, smooth, firm tomatoes, one for each person; blanch them in the usual way, cut a slice from the stem end and remove the core and some of the seeds; set on the ice to get cold. Prepare some celery, shredding it fine and using only the very tender part;mix it with mayonnaise dressing, stuff the tomatoes, allowing the celery to come above the top, serve each in a leaf or two of crisp lettuce and pour some mayonnaise around them. Salads should be ice cold.
Boil two or three celery roots in water with a little salt until tender; drain and let them get cold. Cut them in thin slices, make a nest of crisp lettuce and put the celery slices in the center. Serve with a French dressing.
Wash and peel the artichokes, cut in very thin slices and put into an earthen bowl with vinegar and water with a lump of ice in it. The vinegar will prevent them from turning dark. When ready to serve, place in the center of nice, fresh lettuce and serve with a French dressing.