SALADS AND SALAD DRESSINGS.

SALADS, which constitute a course in almost every dinner, but a few years since seldom appeared on the table. They are now made in an endless variety of ways, and are composed of meat, fish, vegetables (alone or in combination) or fruits, with the addition of a dressing. The salad plants, lettuce, watercress, chiccory, cucumbers, etc., contain but little nutriment, but are cooling, refreshing, and assist in stimulating the appetite. They are valuable for the water and potash salts they contain. The olive oil, which usually forms the largest part of the dressing, furnishes nutriment, and is of much value to the system. 1
Salads made of greens should always be served crisp and cold. The vegetables should be thoroughly washed, allowed to stand in cold or ice-water until crisp, then drained and spread on a towel and set aside in a cold place until serving time. See Lettuce, page 294. Dressing may be added at table or just before sending to table. If greens are allowed to stand in dressing they will soon wilt. It should be remembered that winter greens are raised under glass and should be treated as any other hothouse plant. Lettuce will be affected by a change of temperature and wilt just as quickly as delicate flowers. 2
Canned or cold cooked left-over vegetables are well utilized in salads, but are best mixed with French Dressing and allowed to stand in a cold place one hour before serving. Where several vegetables are used in the same salad they should be marinated separately, and arranged for serving just before sending to table. 3
Meat for salads should be freed from skin and gristle, cut in small cubes, and allowed to stand mixed with French Dressing before combining with vegetables. Fish should be flaked or cut in cubes. 4
Where salads are dressed at table, first sprinkle with salt and pepper, add oil, and lastly vinegar. If vinegar is added before oil, the greens will become wet, and oil will not cling, but settle to bottom of bowl. 5
A Chapon. Remove a small piece from end of French loaf and rub over with a clove of garlic, first dipped in salt. Place in bottom of salad bowl before arranging salad. A chapon is often used in vegetable salads, and gives an agreeable additional flavor. 6
To Marinate. The word marinate, as used in cookery, means to add salt, pepper, oil, and vinegar to a salad ingredient or mixture, then allow to let stand until well seasoned. 7
SALAD DRESSINGS
French Dressing
1/2 teaspoon salt 2 tablespoons vinegar
1/4 teaspoon pepper 4 tablespoons olive oil
Put ingredients in small cream jar and shake. Some prefer the addition of a few drops onion juice. French dressing is more easily prepared and largely used than any other dressing. One tablespoon, each, lemon juice and vinegar may be used.
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Parisian French Dressing
1/2 cup olive oil 2 tablespoons finely chopped parsley
5 tablespoons vinegar
1/2 teaspoon powdered sugar 4 red peppers
1 tablespoon finely chopped Bermuda onion 8 green peppers
1 teaspoon salt
Mix ingredients in the order given. Let stand one hour, then stir vigorously for five minutes. This is especially fine with lettuce, romaine, chiccory, or endive. The red and green peppers are the small ones found in pepper sauce.
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Club French Dressing
1/2 teaspoon salt 2 tablespoons Tarragon vinegar
1/4 teaspoon pepper
2 tablespoons brandy 2 tablespoons olive oil
Mix ingredients and stir until well blended.
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Curry Dressing
3/4 teaspoon salt 1/4 teaspoon pepper
1/4 teaspoon curry powder 5 tablespoons olive oil
3 tablespoons vinegar
Mix ingredients in order given and stir until well blended.
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Cream Dressing I
1/4 tablespoon salt 1 egg slightly beaten
1/2 tablespoon mustard 21/2 tablespoons melted butter
3/4 tablespoon sugar 3/4 cup cream
1/4 cup vinegar
Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens, strain and cool.
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Cream Dressing II
1 teaspoon mustard Few grains cayenne
1 teaspoon salt 1 teaspoon butter
2 teaspoons flour Yolk 1 egg
11/2 teaspoons powdered sugar 1/3 cup vinegar
1/2 cup thick cream, sweet or sour
Mix dry ingredients, add butter, egg, and vinegar slowly. Cook over boiling water, stirring constantly, until mixture thickens; cool, and add to heavy cream, beaten until stiff.
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Boiled Dressing I
1/4 tablespoon salt 11/2 tablespoon flour
1 teaspoon mustard Yolks 2 eggs
11/2 tablespoons sugar 11/2 tablespoons melted butter
Few grains cayenne 3/4 cup milk
1/4 cup vinegar
Mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and vinegar very slowly. Cook over boiling water until mixture thickens; strain and cool.
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Boiled Dressing II
Yolks 4 eggs 1 tablespoon lemon juice
1/2 cup olive oil 11/2 teaspoons salt
4 tablespoons vinegar 3 teaspoons powdered sugar
1 pint whipped cream
Beat yolks of eggs slightly, add gradually one-half of the oil and lemon juice. Cook in double boiler until mixture thickens; chill, and add gradually remaining oil, salt, and sugar. Just before serving add cream.
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German Dressing
1/2 cup thick cream 1/4 teaspoon salt
3 tablespoons vinegar Few grains pepper
Beat cream until stiff, using Dover Egg-beater. Add salt, pepper, and vinegar very slowly, continuing the beating.
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Chicken Salad Dressing
1/2 cup rich chicken stock 1 teaspoon salt
1/2 cup vinegar 1/4 teaspoon pepper
Yolks 5 eggs Few grains cayenne
2 tablespoons mixed mustard 1/2 cup thick cream
1/3 cup melted butter
Reduce stock in which a fowl has been cooked to one-half cupful. Add vinegar, yolks of eggs slightly beaten, mustard, salt, pepper, and cayenne. Cook over boiling water, stirring constantly until mixture thickens. Strain, add cream and melted butter, then cool.
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Oil Dressing I
4 “hard-boiled” eggs 1/2 teaspoon mustard
4 tablespoons oil 1/2 teaspoon salt
4 tablespoons vinegar Few grains cayenne
1/2 tablespoon sugar White 1 egg
Force yolks of “hard-boiled” eggs through a strainer, then work, using a silver or wooden spoon, until smooth. Add sugar, mustard, salt, and cayenne, and when well blended add gradually oil and vinegar, stirring and beating until thoroughly mixed; then cut and fold in white of egg beaten until stiff.
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Oil Dressing II
11/2 teaspoons mustard 2 tablespoons oil
1 teaspoon salt 1/3 cup vinegar diluted with cold water to make one-half cup
2 teaspoons powdered sugar
Few grains cayenne
2 eggs, slightly beaten
Mix dry ingredients, add egg and oil gradually, stirring constantly until thoroughly mixed; then add diluted vinegar. Cook over boiling water until mixture thickens; strain and cool.
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Mayonnaise Dressing I
1 teaspoon mustard Yolks 2 eggs
1 teaspoon salt 2 tablespoons lemon juice
1 teaspoon powdered sugar 2 tablespoons vinegar
Few grains cayenne 11/2 cups olive oil
Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar. Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with vinegar or lemon juice. Add oil, and vinegar or lemon juice alternately, until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it. It is desirable to have bowl containing mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added. Olive oil for making Mayonnaise should always be thoroughly chilled. A silver fork, wire-whisk, small wooden spoon, or egg-beater may be used as preferred. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time.
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Mayonnaise Dressing II
Use same ingredients as for Mayonnaise Dressing I, adding mashed yolk of a “hard-boiled” egg to dry ingredients. French Chef
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Cream Mayonnaise Dressing
To Mayonnaise Dressing I or II add one-third cup thick cream, beaten until stiff. This recipe should be used only when dressing is to be eaten the day it is made.
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Green Mayonnaise
Color Mayonnaise Dressing I with juices expressed from parsley and watercress, using one-half as much parsley as watercress. To obtain coloring, break greens in pieces, pound in a mortar until thoroughly macerated, then squeeze through cheese-cloth. Lobster coral, rubbed through a fine sieve, added to Mayonnaise, makes Red Mayonnaise.
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Potato Mayonnaise
Very small baked potato 1 teaspoon powdered sugar
1 teaspoon mustard 2 tablespoons vinegar
1 teaspoon salt 3/4 cup olive oil
Remove and mash the inside of potato. Add mustard, salt, and powdered sugar; add one tablespoon vinegar, and rub mixture through a fine sieve. Add slowly oil and remaining vinegar. By the taste one would hardly realize eggs were not used in the making.
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SALADS
Dressed Lettuce
Prepare lettuce as directed on page 294. Serve with French Dressing.
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Lettuce and Cucumber Salad
Place a chapon in bottom of salad bowl. Wash, drain, and dry one head lettuce, arrange in bowl, and place between leaves one cucumber cut in thin slices. Serve with French Dressing.
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Lettuce and Radish Salad
Prepare and arrange as for Dressed Lettuce. Place between leaves six radishes which have been washed, scraped, and cut in thin slices. Garnish with round radishes cut to represent tulips. See page 299. Serve with French Dressing.
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Lettuce and Tomato Salad
Peel and chill three tomatoes. Cut in halves crosswise, arrange each half on a lettuce leaf. Garnish with Mayonnaise Dressing forced through a pastry bag and tube. If tomatoes are small, cut in quarters, and allow one tomato to each lettuce leaf.
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Dressed Watercress
Wash, remove roots, drain, and chill watercress. Arrange in salad dish, and serve with French Dressing.
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Cucumber Salad
Remove thick slices from both ends of a cucumber, cut off a thick paring, and with a sharp pointed knife cut five parallel grooves lengthwise of cucumber at equal distances; then cut in thin parallel slices crosswise, keeping cucumber in its original shape. Arrange on lettuce leaves, and pour over Parisian French Dressing. Serve with fish course.
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Watercress and Cucumber Salad
Prepare watercress and add one cucumber, pared, chilled, and cut in one-half inch dice. Serve with French Dressing.
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Cucumber and Tomato Salad
Arrange sliced tomatoes on a bed of lettuce leaves. Pile on each slice, cucumber cubes cut one-half inch square. Serve with French or Mayonnaise Dressing.
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Cucumber Cups with Lettuce
Pare cucumbers, cut in quarters crosswise, remove centres from pieces, arrange on lettuce leaves, and fill cups with Sauce Tartare .
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Cucumber Baskets
Select three long, regular-shaped cucumbers; cut a piece from both the stem and blossom end of each; then cut in halves crosswise. Cut two pieces from each section, leaving remaining piece in shape of basket with handle. Remove pulp and seeds, in sufficiently large pieces to cut in cubes for refilling one-half the baskets, the remaining half being filled with pieces of tomatoes. Arrange
baskets on lettuce leaves, alternating the fillings, and pour over French Dressing.
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Dressed Celery
Wash, scrape, and cut stalks of celery in thin slices. Mix with Cream Dressing I.
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Celery and Cabbage Salad
Remove outside leaves from a small solid white cabbage, and cut off stalk close to leaves. Cut out centre, and with a sharp knife shred finely. Let stand one hour in cold or ice water. Drain, wring in double cheese-cloth, to make as dry as possible. Mix with equal parts celery cut in small pieces. Moisten with Cream Dressing and refill cabbage. Arrange on a folded napkin and garnish with celery tips and parsley between folds of napkin and around top of cabbage.
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Asparagus Salad
Drain and rinse stalks of canned asparagus. Cut rings from a bright red pepper one-third inch wide. Place three or four stalks in each ring. Arrange on lettuce leaves and serve with French Dressing, to which has been added one-half tablespoon tomato catsup.
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Corn Salad
Drain one can corn and season with mustard and onion juice. Marinate with French Dressing, let stand one hour, then drain. Arrange on a bed of lettuce or chiccory.
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String Bean Salad
Marinate two cups cold string beans with French Dressing. Add one teaspoon finely cut chives. Pile in centre of salad dish and arrange around base thin slices of radishes overlapping one another. Garnish top with radish cut to represent a tulip.
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Potato Salad I
Cut cold boiled potatoes in one-half inch cubes. Sprinkle four cupfuls with one-half tablespoon salt and one-fourth teaspoon pepper. Add four tablespoons oil and mix thoroughly; then add two tablespoons vinegar. A few drops of onion juice may be added, or one-half tablespoon chives finely cut. Arrange in a mound and garnish with whites and yolks of two “hard-boiled” eggs, cold boiled red beets, and parsley. Chop whites and arrange on one-fourth of the mound; chop beets finely, mix with one tablespoon vinegar, and let stand fifteen minutes; then arrange on fourths of mounds next to whites. Arrange on remaining fourth of mound yolks chopped or forced through a potato ricer. Put small sprigs of parsley in lines dividing beets from eggs; also garnish with parsley at base.
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Potato Salad II
Mix two cups cold boiled riced potatoes and one cup pecan nut meats broken in pieces. Marinate with French Dressing, and arrange on a bed of watercress.
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Hot Potato Salad
Wash six medium sized potatoes, and cook in boiling salted water until soft. Cool, remove skins, and cut in very thin slices. Cover bottom of baking-dish with potatoes, season with salt and pepper, sprinkle with finely chopped celery, then with finely chopped parsley. Mix two tablespoons each tarragon and cider vinegar and four tablespoons olive oil, and add one slice lemon cut one third inch thick. Bring to boiling-point, pour over potatoes, cover, and let stand in oven until thoroughly warmed.
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Potato and Celery Salad
To two cups boiled potatoes cut in one-half inch cubes add one-half cup finely cut celery and a medium-sized apple, pared, cut in eighths, then eighths cut in thin slices. Marinate with French Dressing. Arrange in a mound and garnish with celery tip and sections of bright red apple.
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Bolivia Salad
Cut cold boiled potatoes in one-half inch cubes; there should be one and one-half cups. Add three “hard-boiled” eggs finely chopped, one and one-half tablespoons finely chopped red peppers, and one-half tablespoon chopped chives. Pour over Cream Dressing I and serve in nests of lettuce leaves.
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Lettuce Salad
Wash one head romaine and cut in pieces, using scissors. Mix two cups cold riced potatoes, one-half pound white mushroom caps peeled and cut in eighths, and one pound Brazil nut meats (from which skins have been removed) cut in pieces. Moisten with French Dressing, made by allowing one-third tarragon vinegar to two-thirds olive oil. Arrange on salad dish, surround with romaine, and garnish with three peeled mushroom caps and six Brazil nut meats.
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Macédoine Salad
Marinate separately cold cooked cauliflower, peas, and carrots cut in small cubes, and outer stalks of celery finely cut. Arrange peas and carrots in alternate piles in centre of a salad dish. Pile cauliflower on top. Arrange celery in four piles at equal distances. At top of each pile place a small gherkin cut lengthwise in very thin slices, beginning at blossom end and cutting nearly to stem end. Open slices to represent a fan. Place between piles of celery a slice of tomato.
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Almost any cold cooked vegetables on hand may be used for a Macédoine Salad, and if care is taken in arrangement, they make a very attractive dish. 47
Russian Salad
Mix one cup each cold cooked carrot cubes and potato cubes, one cup cold cooked peas, and one cup cold cooked beans, and marinate with French Dressing. Arrange on lettuce leaves in four sections, and cover each section with Mayonnaise Dressing. Garnish two sections with small pieces of smoked salmon, one section with finely chopped whites of “hard boiled” eggs, and one section with yolks of “hard-boiled” eggs forced through a strainer. Put small sprigs of parsley or shrimps in lines dividing sections.
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Tomatoes Stuffed with Pineapple
Peel medium-sized tomatoes. Remove thin slice from top of each, and take out seeds and some of pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Fill tomatoes with fresh pineapple cut in small cubes or shredded, and nut meats, using two-thirds pineapple and one third nut meats. Mix with Mayonnaise Dressing, garnish with Mayonnaise, halves of nut meats, and slices cut from tops cut square. Serve on a bed of lettuce leaves.
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Stuffed Tomato Salad I
Peel medium-sized tomatoes. Remove thin slice from top of each and take out seeds and some of pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Fill tomatoes with cucumbers cut in small cubes and mixed with Mayonnaise Dressing. Arrange on lettuce leaves, and garnish top of each with Mayonnaise Dressing forced through a pastry-bag and tube.
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Stuffed Tomato Salad II
Prepare tomatoes same as for Tomatoes Stuffed with Pineapple. Refill with finely cut celery and apple, using equal parts. Serve with Mayonnaise, and garnish with shredded lettuce.
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Stuffed Tomato Salad (German Style)
Prepare tomatoes same as Tomatoes Stuffed with Pineapple. Shred finely one-half a cabbage. Let stand two hours in salted water, allowing two tablespoons salt to one quart water. Cook slowly thirty minutes one-half cup each cold water and vinegar, with a bit of bay leaf, one-half teaspoon peppercorns, one-fourth teaspoon mustard seed, and six cloves. Strain, and pour over cabbage drained from salt water. Let stand two hours, again drain, and refill tomatoes.
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Tomato and Horseradish Salad
Peel and chill tomatoes, cut in halves crosswise, arrange on lettuce leaves, and garnish with Horseradish Sauce I.
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Hindoo Salad
Arrange four slices tomato on a bed of shredded lettuce. On two of the slices pile shaved celery, on the opposite slices, finely cut watercress. Garnish with small pieces of tomato shaped with circular cutter, and serve with French Dressing.
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Tomato Ciboulettes
Remove skins from four small tomatoes, and cut in halves crosswise. Cover with Mayonnaise, and sprinkle with finely chopped chives. Serve on lettuce leaves.
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Tomato and Watercress Salad
Peel and chill large tomatoes, cut in slices one-third inch thick, and slices in strips one-third inch wide. Arrange on a flat dish to represent lattice work, and fill in the spaces with watercress. Serve with French Dressing.
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Tomato and Cucumber Salad
Arrange alternate slices of tomato and cucumber until six slices have been piled one on top of another. Place on lettuce leaves, garnish with strips of red and green peppers. Serve with French and Mayonnaise Dressing. Remove seeds from peppers and parboil two minutes before using.
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Salad Chiffonade
Cook two green peppers in boiling water to which one-fourth teaspoon soda has been added one minute; cool, and shred. Shred one head of romaine, remove pulp from one large grape fruit, and cut three small ripe tomatoes in quarters lengthwise. Arrange in salad dish and serve with French Dressing.
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Wiersbick’s Salad
Peel small tomatoes of uniform size and scoop out a portion of centres. Arrange in nests of lettuce leaves and garnish top of each with a slice of cucumber, slice of truffle cut in fancy shape, and ring of green pepper. Serve with the following dressing:
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Mix three tablespoons Louit Frères mustard, one-fourth teaspoon salt, one-eighth teaspoon paprika, one tablespoon vinegar, and one-half teaspoon Worcestershire Sauce; then add slowly, while stirring constantly, one-half cup olive oil. 60
Tomato and Cheese Salad
Peel six medium-sized tomatoes, chill, and scoop out a small quantity of pulp from the centre of each. Fill cavities, using equal parts of Roquefort and Neufchâtel cheese worked together and moistened with French Dressing. Arrange on lettuce leaves and serve with French Dressing.
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Tomato Jelly Salad
To one can stewed and strained tomatoes add one teaspoon each of salt and powdered sugar, and two-thirds box gelatine which has soaked fifteen minutes in one-half cup cold water. Pour into small cups, and chill. Run a knife around inside of moulds, so that when taken out shapes may have a rough surface, suggesting a fresh tomato. Place on lettuce leaves and garnish top of each with Mayonnaise Dressing.
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Frozen Tomato Salad
Open one quart can tomatoes, turn from can, and let stand one hour that they may be re-oxygenated. Add three tablespoons sugar, and season highly with salt and cayenne; then rub through a sieve. Turn into one-half pound breakfast-cocoa boxes, cover tightly, pack in salt and ice, using equal parts, and let stand three hours. Remove from mould, arrange on lettuce leaves, and serve with Mayonnaise Dressing.
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Salad à la Russe
Peel six tomatoes, remove thin slices from top of each, and take out seeds and pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Place seeds and pulp removed from tomatoes in a strainer to drain. Mix one-third cup cucumbers cut in dice, one-third cup cold cooked peas, one-fourth cup pickles finely chopped, one-third cup tomato pulp, and two tablespoons capers. Season with salt, pepper, and vinegar. Put in a cheese-cloth and squeeze; then add one-half cup cold cooked chicken cut in very small dice. Mix with Mayonnaise
Dressing, refill tomatoes, sprinkle with finely chopped parsley, and place each on a lettuce leaf.
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Spinach Salad
Pick over, wash, and cook one-half peck spinach. Drain, and chop finely. Season with salt, pepper, and lemon juice, and add one tablespoon melted butter. Butter slightly small tin moulds and pack solidly with mixture. Chill, remove from moulds, and arrange on thin slices of cold boiled tongue cut in circular pieces. Garnish base of each with a wreath of parsley, and serve on top of each Sauce Tartare.
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Moulded Russian Salad
Reduce strong consommé so that when cold it will be jelly-like in consistency. Set individual moulds in pan of ice-water, pour in consommé one-fourth inch deep; when firm, decorate bottom and sides of moulds with cold cooked carrots, beets and potatoes cut in fancy shapes. Add consommé to cover vegetables, and as soon as firm fill moulds two-thirds full of any cooked vegetable that may be at hand. Add consommé by spoonfuls, allowing it to become firm between the additions, and put in enough to cover vegetables. Chill thoroughly, remove from moulds, and arrange on lettuce leaves. Serve with Mayonnaise Dressing.
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Mexican Jelly
Peel four large cucumbers and cut in thin slices. Put in saucepan with one cup cold water, bring to boiling-point, and cook slowly until soft; then force through a purée strainer. Add two and one-half tablespoons granulated gelatine dissolved in three-fourths cup boiling water, few drops onion juice, one tablespoon vinegar, few grains cayenne, and salt and pepper to taste. Color with leaf green, strain through cheese-cloth, and mould same as Fruit Chartreuse . After removing small mould fill space with Tomato Mayonnaise. Garnish sides of mould with thin slices of cucumber shaped with a small round fluted cutter, and on the centre of each slice place a circular piece of truffle. Garnish around base of mould with small tomatoes peeled, chilled, and cut in halves crosswise. On each slice of tomato place a circular fluted slice of cucumber, and over all a circular piece of truffle. Serve with.
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Tomato Mayonnaise. Color mayonnaise red with tomato purée. 68
Egg Salad I
Cut six “hard-boiled” eggs in halves crosswise, keeping whites in pairs. Remove yolks, and mash or put through a potato ricer. Add slowly enough Oil Dressing II to moisten. Make into balls the size of original yolks and refill whites. Arrange on a bed of lettuce, and pour Oil Dressing No. II around eggs.
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Egg Salad II
Cut four “hard-boiled” eggs in halves crosswise in such a way that tops of halves may be cut in small points. Remove yolks, mash, and add an equal amount of finely chopped cooked chicken. Moisten with Oil Dressing I, shape in balls size of original yolks, and refill whites. Arrange on lettuce leaves, garnish with radishes cut in fancy shapes, and serve with Oil Dressing I.
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Lenten Salad
Separate yolks and whites of four “hard-boiled” eggs. Chop whites finely, marinate with French Dressing, and arrange on lettuce leaves. Force yolks through a potato ricer and pile on the centre of whites. Serve with French Dressing.
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Crackers and Cheese
Mash a cream cheese, season, and shape in balls, then flatten balls, and serve on butter-thin crackers.
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NOTE. Cream cheese is very acceptable served with zephyrettes or butter-thins and Bar le Duc currants. 73
Cottage Cheese I
Heat one quart sour milk to 100° F., and turn into a strainer lined with cheese-cloth. Pour over one quart hot water, and as soon as water has drained through, pour over another quart; then repeat. Gather cheese-cloth around curd to form a bag and let hang until curd is free from whey. Moisten with melted butter and heavy cream, and add salt to taste. Shape into small balls.
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Cottage Cheese II
Heat one quart sweet milk to 100° F., and add one junket tablet reduced to a powder. Let stand in warm place until set. Beat with a fork to break curd, turn into a bag made of cheese-cloth, and let hang until whey has drained from curd; then proceed as with Cottage Cheese I.
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Cheese Salad
Arrange one head lettuce on salad dish, sprinkle with Edam cheese broken in small pieces, and pour over French Dressing.
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Neufchâtel Salad I
Cut cheese in dice, arrange on lettuce leaves, and garnish with radishes. Serve with French Dressing.
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Neufchâtel Salad II
Mash one Neufchâtel cheese and moisten with milk or cream. Shape into forms the size of robins’ eggs. Sprinkle with finely chopped parsley, which has been dried. Arrange in nests of lettuce leaves, and garnish with radishes. Serve with French Dressing.
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Cheese and Olive Salad
Mash a cream cheese, moisten with cream, and season with salt and cayenne. Add six olives finely chopped, lettuce finely cut, and one-half a pimento cut in strips. Press in original shape of cheese and let stand two hours. Cut in slices, separate in pieces, and serve on lettuce leaves with Mayonnaise Dressing.
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Cheese and Currant Salad
Mash a cream cheese and mix with finely chopped lettuce. Shape in balls, arrange on lettuce leaves, pour over French Dressing, and over all Bar le Duc currants.
80
East India Salad
Work two ten cent cream cheeses until smooth. Moisten with milk and cream, using equal parts. Add one-half cup grated Young America cheese, one cup whipped cream, and three-fourths tablespoon granulated gelatine soaked in one tablespoon cold water and dissolved in one tablespoon boiling water. Season highly with salt and paprika, and turn into a border mould. Chill, remove from mould, arrange on lettuce leaves, fill centre with lettuce leaves, and serve with Curry Dressing .
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Nut Salad
Mix one cup chopped English walnut meat and two cups shredded lettuce. Arrange on lettuce leaves and garnish with Mayonnaise Dressing.
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Nut and Celery Salad I
Mix equal parts of English walnut or pecan nut meat cut in pieces, and celery cut in small pieces. Marinate with French Dressing. Serve with a border of shredded lettuce.
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Nut and Celery Salad II
Mix one and one-half cups finely cut celery, one cup pecan nut meats broken in pieces, and one cup shredded cabbage. Moisten with Cream Dressing, and serve in a salad bowl made of a small white cabbage.
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Banana Salad
Remove one section of skin from each of four bananas. Take out fruit, scrape, and cut fruit from one banana in thin slices, fruit from other three bananas in one-half inch cubes. Marinate cubes with French Dressing. Refill skins and garnish each with slices of banana. Stack around a mound of lettuce leaves.
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Orange Salad
Cut five thin-skinned sour oranges in very thin slices, and slices in quarters. Marinate with a dressing made by mixing one-third cup olive oil, one and one-half tablespoons each lemon juice and vinegar, one-third teaspoon salt, one-fourth teaspoon paprika, and a few grains mustard. Serve on a bed of watercress.
86
Orange Mint Salad
Remove pulp from four large oranges, by cutting fruit in halves crosswise and using a spoon. Sprinkle with two tablespoons powdered sugar, and add two tablespoons finely chopped mint, and one tablespoon each lemon juice and Sherry wine. Chill thoroughly, serve in glasses, and garnish each with a sprig of mint. Should the oranges be very juicy, pour off a portion of the juice before turning the mixture into glasses.
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French Fruit Salad
2 oranges 12 English walnut meats
3 bananas 1 head lettuce
1/2 lb. Malaga grapes French Dressing
Peel oranges, and remove pulp separately from each section. Peel bananas, and cut in one-fourth inch slices. Remove skins and seeds from grapes. Break walnut meats in pieces. Mix prepared ingredients and arrange on lettuce leaves. Serve with French Dressing.
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Hungarian Salad
Mix equal parts shredded fresh pineapple, bananas cut in pieces, and sections of tangerines, and marinate with French dressing. Fill banana skins with mixture, sprinkle generously with paprika, and arrange on lettuce leaves.
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Waldorf Salad
Mix equal quantities of finely cut apple and celery, and moisten with Mayonnaise Dressing. Garnish with curled celery and canned pimentoes cut in strips or fancy shapes. An attractive way of serving this salad is to remove tops from red or green apples, scoop out inside pulp, leaving just enough adhering to skin to keep apples in shape. Refill shells thus made with the salad, replace tops, and serve on lettuce leaves.
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Malaga Salad
Remove skins and seeds from white grapes; add an equal quantity of English walnut meats, blanched and broken in pieces. Marinate with French Dressing. Serve on lettuce leaves and garnish with Maraschino cherries.
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Brazilian Salad
Remove skin and seeds from white grapes and cut in halves lengthwise. Add an equal quantity of shredded fresh pineapple, apples pared, cored, and cut in small pieces, and celery cut in small pieces; then add one-fourth the quantity of Brazil nuts broken in pieces. Mix thoroughly, and season with lemon juice. Moisten with Cream Mayonnaise Dressing .
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De John’s Salad
Pare six Bartlett pears, care being taken not to remove stems. Cut in thin slices, and serve in original shapes on lettuce leaves. Serve with French Dressing.
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Pear Salad
Wipe, pare, and cut pears in eighths lengthwise; then remove seeds. Arrange on lettuce leaves, pour over French dressing, and garnish with ribbons of red pepper. See Canned Red Peppers p. 581.
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Game Salad
Drain the syrup from one can peaches. Arrange halves of fruit on lettuce leaves, and pour over all a dressing made by mixing two teaspoons sugar, one teaspoon celery salt, one-fourth teaspoon salt, one eighth teaspoon pepper, a few grains cayenne, five drops Tabasco, and adding gradually four tablespoons olive oil and two tablespoons fresh lime juice. Use fresh fruit when in season.
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Pepper and Grape Fruit Salad
Cut slices from stem ends of six green peppers, and remove seeds. Refill with grape fruit pulp, finely cut celery, and English walnut meats broken in pieces, allowing twice as much grape fruit as celery, and two nut meats to each pepper. Arrange on chicory or lettuce leaves, and serve with Mayonnaise Dressing.
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Grape Fruit and Celery Salad
Cut medium-sized grape fruits in fourths lengthwise. Remove the pulp, and add to it an equal quantity of finely cut celery. Refill sections with mixture, mask with Mayonnaise Dressing, and garnish with celery tips or curled celery and canned pimentoes cut in strips.
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Monte Carlo Salad
Remove pulp from four large grape fruits, and drain. Add an equal quantity of finely cut celery, and apple cut in small pieces. Moisten with Mayonnaise, pile on a shallow salad dish, arrange around a border of lettuce leaves, and mask with Mayonnaise. Outline, Using green Mayonnaise, four oblongs to represent playing cards, and denote spots on cards by canned pimentoes or truffles; pimentoes cut in shapes of hearts and diamonds, truffles cut in shapes of spades and clubs. Garnish with cold cooked carrot and turnip, shaped with a small round cutter to suggest gold and silver coin.
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Salmon Salad
Flake remnants of cold boiled salmon. Mix with French, Mayonnaise, or Cream Dressing. Arrange on nests of lettuce leaves. Garnish with the yolk of a “hard-boiled” egg forced through a potato ricer, and white of egg cut in strips.
99
Shrimp Salad
Remove shrimps from can, cover with cold or ice water, and let stand twenty minutes. Drain, dry between towels, remove intestinal veins, and break in pieces, reserving six of the finest. Moisten with Cream Dressing II, and arrange on nests of lettuce leaves. Put a spoonful of dressing on each, and garnish with a whole shrimp, capers, and an olive cut in quarters.
100
Sardine Salad
Remove skin and bones from sardines, and mix with an equal quantity of the mashed yolks of “hard-boiled” eggs. Arrange in nests of lettuce leaves and serve with Mayonnaise Dressing.
101
Lobster Salad I
Remove lobster meat from shell, cut in one-half inch cubes, and marinate with a French Dressing. Mix with a small quantity of Mayonnaise Dressing and arrange in nests of lettuce leaves. Put a spoonful of Mayonnaise on each, and sprinkle with lobster coral rubbed through a fine sieve. Garnish with small lobster claws around outside of dish. Cream Dressing I or II may be used in place of Mayonnaise Dressing.
102
Lobster Salad II
Prepare lobster as for Lobster Salad I. Add an equal quantity of celery cut in small pieces, kept one hour in cold or ice water, then drained and dried in a towel. Moisten with any cream or oil dressing. Arrange on a salad dish, pile
slightly in centre, cover with dressing, sprinkle with lobster coral forced through a fine sieve, and garnish with a border of curled celery and watercress.
103
To Curl Celery. Cut Thick stalks of celery in two-inch pieces. With a sharp knife, beginning at outside of stalks, make five cuts parallel with each other, extending one-third the length of pieces. Make six cuts at right-angles to cuts already made. Put pieces in cold or ice water and let stand over night or for several hours, when they will curl back and celery will be found very crisp. Both ends of celery may be curled if one cares to take the trouble. 104
Lobster Salad III
Remove large claws and split a lobster in two lengthwise by beginning the cut on inside of tail end and cutting through entire length of tail and body. Open lobster, remove tail meat, liver, and coral, and set aside. Discard intestinal vein, stomach, and fat, and wipe inside thoroughly with cloth wrung out of cold water. Body meat and small claws are left on shell. Remove meat from upper parts of large claws and cut off (using scissors or can opener) one-half the shell from lowers parts, taking out meat and leaving the parts in suitable condition to refill. Cut lobster meat in one-half inch cubes and mix with an equal quantity of finely cut celery. Season with salt, pepper, and vinegar, and moisten with Mayonnaise Dressing. Refill tail, body, and under half of large claw shells. Mix liver and coral, rob through a sieve, add one tablespoon Mayonnaise Dressing and a few drops anchovy sauce with enough more Mayonnaise Dressing to cover lobster already in shell. Arrange on a bed of lettuce leaves.
105
Fish Salad with Cucumbers
Season one and one-half cups cold cooked flaked halibut, haddock, or cod, with salt, cayenne, and lemon juice. Cover, and let stand one hour. To Cream Dressing II add one-third tablespoon granulated gelatine soaked in one and one-half tablespoons cold water. As soon as dressing begins to thicken, add one-half cup heavy cream beaten until stiff, then fold in the fish. Turn into individual moulds, chill, remove from moulds, arrange on lettuce leaves, garnish each with a thin slice of cucumber, and serve with.
106
Cucumber sauce. Pare two cucumbers, chop, drain off most of liquor, and season with salt, pepper, and vinegar. 107
Crab and Tomato Salad
Remove meat from hard-shelled crabs; there should be one cup. Add two-thirds cup celery, cut in small pieces, and six small tomatoes peeled, chilled, and cut in quarters. Moisten with Mayonnaise. Serve on lettuce leaves, and garnish with Mayonnaise, curled celery, and small pieces of tomato.
108
Scallop and Tomato Salad
Clean one pint scallops, parboil, and drain. Add juice of one lemon, cover, and let stand one hour. Drain, dry between towels, sprinkle with salt and pepper, dip in flour, egg, and stale bread crumbs, fry in deep fat, and drain on brown paper. Cool, cut in halves, marinate with dressing, and serve garnished with sliced tomatoes and watercress.
109
Dressing. Mix one teaspoon finely chopped shallot, three-fourths teaspoon salt, one-eighth teaspoon paprika, two tablespoons lemon juice, and four tablespoons olive oil. 110
Salmon à la Martin, Ravigôte Mayonnaise
Drain one can salmon, rinse, dry, and separate in flakes. Moisten with Ravigôte Mayonnaise, arrange on a bed of lettuce, mask with mayonnaise, and garnish with canned pimentoes cut in triangles, and truffles cut in fancy shapes.
111
Ravigôte Mayonnaise. Mix two tablespoons cooked spinach, one tablespoon capers, one-half shallot finely chopped, three anchovies, one-third cup parsley, and one-half cup watercress. Pound in mortar until thoroughly macerated, then force through a very fine strainer. Add to one-half the recipe for Mayonnaise Dressing I . 112
Oyster and Grape Fruit Salad
Parboil one and one-half pints oysters, drain, cool, and remove tough muscles. Cut three grape fruits in halves crosswise, remove pulp, and drain. Mix oysters with pulp, and season with six tablespoons tomato catsup, four tablespoons grape fruit juice, one tablespoon Worcestershire Sauce, eight drops Tabasco sauce, and one-half teaspoon salt. Refill grape fruit skins with mixture, and garnish with curled celery.
113
Chicken Salad I
Cut cold boiled fowl or remnants of roast chicken in one-half inch cubes, and marinate with French Dressing. Add an equal quantity of celery, washed, scraped, cut in small pieces, chilled in cold or ice-water, drained, and dried in a towel. Just before serving moisten with Cream, Oil, or Mayonnaise Dressing. Mound on a salad dish, and garnish with yolks of “hard-boiled” eggs forced through a potato ricer, capers, and celery tips.
114
Chicken Salad II
Cut cold boiled fowl or remnants of roast chicken in one-half inch dice. To two cups add one and one-half cups celery cut in small pieces, and moisten with Cream Dressing II. Mound on a salad dish, cover with dressing, and garnish with capers, thin slices cut from small pickles, and curled celery.
115
Individual Chicken Salads in Aspic
Cover bottom of individual moulds set in ice-water with aspic jelly mixture. When jelly is firm decorate with yolks and whites of “hard-boiled” eggs cooked as for Harlequin Slices and truffles cut in fancy shapes, or pistachio nuts blanched and cut in halves. Cover decorations with aspic mixture, being careful not to disarrange the designs. Finely chop cold cooked fowl (Preferably breastmeat), moisten with Mayonnaise to which is added a small quantity of dissolved granulated gelatine, shape in balls, put a ball in each mould, and add gradually aspic mixture to fill moulds. Chill thoroughly, remove to lettuce leaves, and arrange around a dish of Mayonnaise Dressing.
116
Swiss Salad
Mix one cup cold cooked chicken cut in cubes, one cucumber pared and cut in cubes, one cup chopped English walnut meats, and one cup French Peas. Marinate with French Dressing, arrange on serving dish, and garnish with Mayonnaise Dressing.
117
Nile Salad
Cut cold boiled or roasted chicken in cubes (there should be one and one-half cups). Put one-half cup English walnut meats in pan, sprinkle sparingly with salt, and add three-fourths tablespoon butter. Cook in a slow oven until thoroughly heated, stirring occasionally; remove from oven and break in pieces.
118
Mix chicken and nuts and marinate with French Dressing. Add three-fourths cup celery cut in small pieces. Arrange on a bed of lettuce, and mask with Ravigôte Mayonnaise . 119
Berkshire Salad in Boxes
Marinate one cup cold boiled fowl cut into dice and one cup cooked French chestnuts broken in pieces with French Dressing. Add one finely chopped red pepper from which seeds have been removed, one cup celery cut into small pieces, and Mayonnaise to moisten. Trim crackers (four inches long by one inch wide, slightly salted) at ends, using a sharp knife; arrange on plate in form of box, keep in place with red ribbon one-half inch wide, and fasten at one corner by tying ribbon in a bow. Garnish opposite corner with a sprig of holly berries. Line box with lettuce leaves, put in a spoonful of salad, and mask with Mayonnaise. Any colored ribbon may be used, and flowers substituted for berries.
120
Chicken and Oyster Salad
Clean, parboil, and drain one pint oysters. Remove tough muscles, and mix soft parts with an equal quantity of cold boiled fowl cut in one-half inch dice. Moisten with any salad dressing, and serve on a bed of lettuce leaves.
121
Sweetbread and Cucumber Salad I
Parboil a pair of sweetbreads twenty minutes; drain, cool, and cut in one-half inch cubes. Mix with an equal quantity of cucumber cut in one-half inch dice. Season with salt and pepper, and moisten with German Dressing. Arrange in nests of lettuce leaves or in cucumber cups, and garnish with watercress. To prepare cucumber cups, pare cucumbers, remove thick slices from each end, and cut in halves crosswise. Take out centres, put cups in cold water, and let stand until crisp; drain, and dry for refilling. Small cucumbers may be pared, cut in halves lengthwise, centres removed, and cut pointed at ends to represent a boat.
122
Sweetbread and Cucumber Salad II
Parboil a sweetbread, adding to water a bit of bay leaf, a slice of onion, and a blade of mace. Cool, and cut in small cubes; there should be three-fourths cup. Add an equal quantity of cucumber cubes. Beat one-half cup thick cream until stiff; add one-fourth tablespoon granulated gelatine soaked in one-half tablespoon cold water and dissolved in one and one-half tablespoons boiling water, then add one and one-half tablespoons vinegar. Add sweetbread and cucumber season highly with salt and paprika, mould, and chill. Arrange on lettuce leaves, and serve with French Dressing.
123
Sweetbread and Celery Salad
Mix equal parts of parboiled sweetbreads cut in one-half inch cubes and celery finely cut. Moisten with Cream Dressing, and arrange on lettuce leaves.
124
Harvard Salad
Make lemon baskets, following directions for Orange Baskets . With a small wooden skewer make an incision in centre of each handle and insert a small sprig of parsley. Fil baskets with equal parts of cold cooked sweetbread and cucumber cut in small cubes, and one-fourth the quantity of finely cut celery, moistened with Cream Dressing II . Pare round red radishes as thinly as possible and finely chop parings. Smooth top of baskets and cover with dressing. Sprinkle top of one-half the baskets with chopped parings, the remaining half with finely chopped parsley. Arrange red and green baskets alternately on serving dish, and garnish with watercress.

POTATOES.

COMPOSITION
Water, 78.9% Proteid, 2.1%
Starch, 18% Mineral matter, .9%
Fat 1.%
POTATOES stand pre-eminent among the vegetables used for food. They are tubers belonging to the Nightshade family; their hardy growth renders them easy of cultivation in almost any soil or climate, and, resisting early frosts, they may be raised in a higher latitude than the cereals. 1
They give needed bulk to food rather than nutriment, and, lacking in proteid, should be used in combination with meat, fish, or eggs. 2
Potatoes contain an acrid juice, the greater part of which lies near the skin; it passes into the water during boiling of potatoes, and escapes with the steam from a baked potato. 3
Potatoes are best in the fall, and keep well through the winter. By spring the starch is partially changed to dextrin, giving the potatoes a sweetness, and when cooked a waxiness. The same change takes place when potatoes are frozen. To prevent freezing, keep a pail of cold water standing near them. 4
Potatoes keep best in a cool dry cellar, in barrels or piled in a bin. When sprouts appear they should be removed; receiving their nourishment from the starch, they deteriorate the potato. 5
New potatoes may be compared to unripe fruit, the starch grains not having reached maturity; therefore they should not be given to children or invalids. 6
Sweet Potatoes
Sweet potatoes, although analogous to white potatoes, are fleshy roots of the plant, belong to a different family (Convolvulus), and contain a much larger percentage of sugar. Our own country produces large quantities of sweet potatoes, which may be grown as far north as New Jersey and Southern Michigan. Kiln-dried sweet potatoes are the best, as they do not so quickly spoil. 7
Baked Potatoes
Select smooth, medium-sized potatoes. Wash, using a vegetable brush, and place in dripping-pan. Bake in hot oven forty minutes or until soft, remove from oven, and serve at once. If allowed to stand, unless the skin is ruptured for escape of steam, they become soggy. Properly baked potatoes are more easily digested than potatoes cooked in any other way, as some of the starch is changed to dextrin by the intense heat. They are better cooked in boiling water than baked in a slow oven.
8
Boiled Potatoes
Select potatoes of uniform size. Wash, pare, and drop at once in cold water to prevent discoloration; soak one-half hour in the fall, and one to two hours in winter and spring. Cook in boiling salted water until soft, which is easily determined by piercing with a skewer. For seven potatoes allow one tablespoon salt, and boiling water to cover. Drain from water, and keep uncovered in warm place until serving time. Avoid sending to table in a covered vegetable dish. In boiling large potatoes, it often happens that outside is soft, while centre is underdone. To finish cooking without potatoes breaking apart, add one pint cold water, which drives heat to centre, thus accomplishing the cooking.
9
Riced Potatoes
Force hot boiled potatoes through a potato ricer or coarse strainer. Serve lightly piled in a hot vegetable dish.
10
Mashed Potatoes
To five riced potatoes add three tablespoons butter, one teaspoon salt, few grains pepper, and one-third cup hot milk; beat with fork until creamy, reheat, and pile lightly in hot dish.
11
Potato Omelet
Prepare Mashed Potatoes, turn in hot omelet pan greased with one tablespoon butter, spread evenly, cook slowly until browned underneath, and fold as an omelet.
12
Potato Border
Place a buttered mould on platter, build around it a wall of hot Mashed Potatoes, using nine potatoes, three and one-half inches high by one inch deep, smooth, and crease with case knife. Remove mould, fill with creamed meat or fish, and reheat in oven before serving.
13
Escalloped Potatoes
Wash, pare, soak, and cut four potatoes in one-forth inch slices. Put a layer in buttered baking-dish, sprinkle with salt and pepper, dredge with flour, and dot over with one-half tablespoon butter; repeat. Add hot milk until it may be seen through top layer, bake one and one-fourth hours or until potato is soft.
14
Potatoes à la Hollandaise
Wash, pare, soak, and cut potatoes in one-fourth inch slices, shape with French vegetable cutters; or cut in one-half inch cubes. Cover three cups potato with White Stock, cook until soft, and drain. Cream one-third cup butter, add one tablespoon lemon juice, one-half teaspoon salt, and few grains of cayenne. Add to potatoes, cook three minutes, and add one-half tablespoon finely chopped parsley.
15
Chambery Potatoes
Wash, pare, and thinly slice potatoes, using vegetable slicer. Let stand one-half hour in cold water, then drain, and dry between towels. Arrange in layers in a well buttered iron frying-pan, having pan three-fourths full. seasoning
each layer with salt and pepper, and brushing over with melted butter. Cook in a moderate oven until soft and well browned.
16
Potatoes Baked in Half Shell
Select six medium-sized potatoes and bake, following recipe for Baked Potatoes. Remove from oven, cut slice from side of each, and scoop out inside. Mash, add two tablespoons butter, salt, pepper, and three tablespoons hot milk; then add whites two eggs well beaten. Refill skins, and bake five to eight minutes in very hot oven. Potatoes may be sprinkled with grated cheese before putting in oven.
17
Duchess Potatoes
To two cups hot riced potatoes add two tablespoons butter, one-half teaspoon salt, and yolks of three eggs slightly beaten. Shape, using pastry bag and tube, in form of baskets, pyramids, crowns, leaves, roses, etc. Brush over with beaten egg diluted with one teaspoon water, and brown in a hot oven.
18
Maître d’Hôtel Potatoes
Wash, pare, and shape potatoes in balls, using a French vegetable cutter, or cut potatoes in one-half inch cubes. There should be two cups. Soak fifteen minutes in cold water, and cook in boiling salted water to cover until soft. Drain, and add Maître d’Hôtel Butter.
19
Maître d’Hôtel Butter
Cream three tablespoons butter, add one teaspoon lemon juice very slowly, one-half teaspoon salt, one-eighth teaspoon pepper, and one-half tablespoon finely chopped parsley.
20
Franconia Potatoes
Prepare as for Boiled Potatoes, and parboil ten minutes; drain, and place in pan in which meat is roasting; bake until soft, basting with fat in pan when basting meat. Time required for baking about forty minutes. Sweet potatoes may be prepared in the same way.
21
Brabant Potatoes
Prepare same as for Boiled Potatoes, using small potatoes, and trim egg-shaped; parboil ten minutes, drain, and place in baking-pan and bake until soft, basting three times with melted butter.
22
Anna Potatoes
Wash and pare medium-sized potatoes. Cut lengthwise in one-fourth inch slices, and fasten in fan shapes, with small wooden skewers, allowing five slices of potato to each skewer. Parboil ten minutes, drain, then place in a dripping-pan, and bake in a hot oven until soft, basting every three minutes with butter or some other fat.
23
Persillade Potatoes
Wash and pare small potatoes, and cut in shapes of large olives. Cook in boiling salted water until soft. Drain, and let stand to dry off. Turn into hot serving
dish, pour over clarified butter, sprinkle generously with paprika, and send to table at once.
24
Potato Bells
Select large potatoes, wash, pare, and soak. Shape in balls with a French vegetable cutter. Cook in boiling salted water until soft; drain, and to one pint potatoes add one cup Thin White Sauce. Turn into hot dish, and sprinkle with finely chopped parsley.
25
Hongroise Potatoes
Wash, pare, and cut potatoes in one-third inch cubes,—there should be three cups; parboil three minutes, and drain. Add one-third cup butter, and cook on back of range until potatoes are soft and slightly browned. Melt two tablespoons butter, add a few drops onion juice, two tablespoons flour, and pour on gradually one cup hot milk. Season with salt and paprika, then add one egg yolk. Pour sauce over potatoes, and sprinkle with finely chopped parsley.
26
FRIED POTATOES
Shadow Potatoes (Saratoga Chips)
Wash and pare potatoes. Slice thinly (using vegetable slicer) into a bowl of cold water. Let stand two hours, changing water twice. Drain, plunge in a kettle of boiling water, and boil one minute. Drain again, and cover with cold water. Take from water and dry between towels. Fry in deep fat until light brown, keeping in motion with a skimmer. Drain on brown paper and sprinkle with salt.
27
Shredded Potatoes
Wash, pare and cut potatoes in one-eighth inch slices. Cut slices in one-eighth inch strips. Soak one hour in cold water. Take from water, dry between towels, and fry in deep fat. Drain on brown paper and sprinkle with salt. Serve around fried or baked fish.
28
Lattice Potatoes
Wash and pare potatoes. Slice, using a vegetable slicer which comes for this purpose, and let stand in a bowl of cold water two hours. Drain, and dry between towels. Fry in deep fat, drain on brown paper, and sprinkle with salt.
29
Potato Nests
Wash, pare and cut potatoes in thin strips, using same slicer as for Lattice Potatoes. Soak in cold water fifteen minutes, drain, and dry between towels. Line a fine wire strainer of four-inch diameter, and having a wire handle, with potatoes, place a similar strainer, having a two and one-half inch diameter, in larger strainer, thus holding potatoes in nest shapes. Fry in deep fat, taking care that the fat does not reach too high a temperature at first. Keep the small strainer in place during frying with a long handled spoon. Carefully remove nests from strainers. Drain on brown paper, and sprinkle with salt. Fill with small fillets of fried fish or fried smelts.
30
French Fried Potatoes
Wash and pare small potatoes, cut in eighth lengthwise, and soak one hour in cold water. Take from water, dry between towels, and fry in deep fat. Drain on brown paper and sprinkle with fat.
31
Care must be taken that fat is not too hot, as potatoes must be cooked as well as browned. 32
O’Brion Potatoes
Fry three cups potato cubes or balls in deep fat, drain on brown paper, and sprinkle with salt. Cook one slice onion in one and one-half tablespoons butter three minutes, remove onion, and add to butter three canned pimentoes cut in small pieces. When thoroughly heated add potatoes; stir until well mixed, turn into serving dish, and sprinkle with finely chopped parsley.
33
Potato Marbles
Wash and pare potatoes. Shape in balls, using a French vegetable cutter. Soak fifteen minutes in cold water; take from water and dry between towels. Fry in deep fat, drain and sprinkle with salt.
34
Fried Potato Balls
To one cup hot riced potatoes add one tablespoon butter, one-fourth teaspoon salt, one-eighth teaspoon celery salt, and few grains cayenne. Cool slightly, and add one-half beaten egg and one-half teaspoon finely chopped parsley. Shape in small balls, roll in flour, fry in deep fat, and drain.
35
Potatoes, Somerset Style
To two cups hot riced potatoes add two tablespoons butter, one-half cup grated mild cheese, yolks three eggs, slightly beaten, one-half teaspoon salt, and a few grains cayenne. Shape in form of birds, dip in crumbs, egg, and crumbs, insert slices of raw potato cut to represent wings and tail, and cloves to represent eyes. Fry in deep fat and drain on brown paper.
36
Potato Fritters
2 cups hot riced potatoes Few gratings nutmeg
2 tablespoons cream Few grains cayenne
2 tablespoons wine 3 eggs
1 teaspoon salt Yolks 2 eggs
1/2 cup flour
Add cream, wine, and seasonings to potatoes; then add eggs well beaten, having bowl containing mixture in pan of ice-water, and beat until cold. Add flour, and when well mixed, drop by spoonfuls in deep fat, fry until delicately browned, and drain on brown paper.
37
Potato Curls
Wash and pare large long potatoes. Shape with a potato curler, soak one hour in cold water, drain, dry between towels, fry in deep fat, drain, and sprinkle with salt.
38
Potato Croquettes
2 cups hot riced potatoes Few grains cayenne
2 tablespoons butter Few drops onion juice
1/2 teaspoon salt Yolk 1 egg
1/8 teaspoon pepper 1 teaspoon finely chopped parsley
1/4 teaspoon celery salt
Mix ingredients in order given, and beat thoroughly. Shape, dip in crumbs, egg, and crumbs again, fry one minute in deep fat, and drain on brown paper. Croquettes are shaped in a variety of forms. The most common way is to first form a smooth ball by rolling one rounding tablespoon of mixture between hands. Then roll on a board until of desired length, and flatten ends.
39
French Potato Croquettes
2 cups hot riced potatoes Yolks 3 eggs
2 tablespoons butter 1/2 teaspoon salt
Few grains cayenne
Mix ingredients in order given, and beat thoroughly. Shape in balls, then in rolls, pointed at ends. Roll in flour, mark in three places on top of each with knife-blade to represent a small French loaf. Fry in deep fat, and drain on brown paper.
40
Potato Apples
2 cups hot riced potatoes Few grains cayenne
2 tablespoons butter Slight grating nutmeg
1/3 cup grated cheese 2 tablespoons thick cream
1/2 teaspoon salt Yolks 2 eggs
Mix ingredients in order given, and beat thoroughly. Shape in form of small apples, roll in flour, egg, and crumbs, fry in deep fat, and drain on brown paper. Insert a clove at both stem and blossom end of each apple.
41
Potatoes en Surprise
Makes Potato Croquette mixture, omitting parsley. Shape in small nests and fill with Creamed Chicken, Shrimp, or peas. Cover nests with Croquette mixture, then roll in form of croquettes. Dip in crumbs, egg, and crumbs again; fry in deep fat, and drain on brown paper.
42
SWEET POTATOES
Bakes Sweet Potatoes
Prepare and bake same as white potatoes.
43
Sweet Potatoes, Southern Style
Bake six medium sized sweet potatoes, remove from oven, cut in halves lengthwise, and scoop out inside. Mash, add two tablespoons butter, and cream to moisten. Season with salt and Sherry wine. Refill skins and bake five minutes in a hot oven.
44
Boiled Sweet Potatoes
Select potatoes of uniform size. Wash, pare, and cook twenty minutes in boiling salted water to cover. Many boil sweet potatoes with the skins on.
45
Mashed Sweet Potatoes
To two cups rices sweet potatoes add three tablespoons butter, one-half teaspoon salt, and hot milk to moisten. Beat until light, and pile on a Vegetable dish.
46
Sweet Potatoes, Georgian Style
Season mashed boiled sweet potatoes with butter, salt, pepper, and Sherry wine. Moisten with cream, and beat five minutes. Put in a buttered baking-dish, leaving a rough surface. Pour over a syrup made by boiling two tablespoons molasses and one teaspoon butter five minutes. Bake in the oven until delicately browned.
47
Glazed Sweet Potatoes
Wash and pare six medium-sized potatoes. Cook in boiling salted water until soft. Drain, cut in halves lengthwise, and put in a buttered pan. Make a syrup by boiling three minutes one-half cup sugar and four tablespoons water; add one tablespoon butter. Brush potatoes with syrup and bake until brown, basting twice with remaining syrup.
48
Sweet Potatoes au Gratin
Cut five medium-sized cold boiled sweet potatoes in one-third inch slices. Put a layer in buttered baking-dish, sprinkle with salt, pepper, and three tablespoons brown sugar, dot over with one tablespoon butter. Repeat, cover with buttered cracker crumbs, and bake until the crumbs are brown.
49
Sweet Potatoes en Brochettte
Wash and pare potatoes, and cut in one-third inch slices. Arrange on skewers in groups of three or four, parboil six minutes, and drain. Brush over with melted butter, sprinkle with brown sugar, and bake in a hot oven until well browned.
50
Sweet Potato Balls
To two cups hot rices sweet potatoes add three tablespoons butter, one-half teaspoon salt, few grains pepper, and one beaten egg. Shape in small balls, roll in flour, fry in deep fat, and drain. If potatoes are very dry, it will be necessary to add hot milk to moisten.
51
Sweet Potato Croquettes
Prepare mixture for sweet Potato Balls. Shape in Croquettes, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
52
WARMED-OVER POTATOES
Potato Cakes
Shape cold mashed potato in small cakes, and roll in flour. Butter hot omelet pan, put in cakes, brown one side, turn and brown other side, adding butter as needed to prevent burning; or pack potato in small buttered pan as soon as it comes from table, and set aside until ready for use. Turn from pan, cut in pieces, roll in flour, and cook same as Potato Cakes.
53
Creamed Potatoes
Put two cups cold boiled potatoes, cut in dice, in one and one-half cups White Sauce I.
54
Potatoes au Gratin
Put Creamed Potatoes in buttered baking-dish, cover with buttered crumbs, and bake on centre grate until crumbs are brown.
55
Delmonico Potatoes
To Potatoes an Gratin add one-third cup grated mild cheese, arranging potatoes and cheese in alternate layers before covering with crumbs.
56
Potatoes á l’Antlers
Cook potatoes with jackets on, drain, and let stand twenty-four hours. Peel, and cut in small cubes. Put into a saucepan with two tablespoons butter to each two cups potatoes. Sprinkle with salt, and generously with paprika. Add one cup cream, and cook slowly, forty minutes.
57
Hashed Brown Potatoes
Try out fat salt pork cut in small cubes, remove scraps; there should be about one-third cup of fat. Add two cups cold boiled potatoes finely chopped, one-eighth teaspoon pepper, and salt if needed. Mix potatoes thoroughly with fat; cook three minutes, stirring constantly; let stand to brown underneath. Fold as an omelet and turn on hot platter.
58
Sautéd Potatoes
Cut cold boiled potatoes in one-fourth inch slices, season with salt and pepper, put in a hot, well-greased frying-pan, brown on one side, turn and brown on other side.
59
Chartreuse Potatoes
Cut cold boiled potatoes in one-fourth inch slices, sprinkle with salt, pepper, and a few drops onion juice, put together in pairs, dip in Batter I, fry in deep fat, and drain on brown paper.
60
Lyonnaise Potatoes I
Cook five minutes three tablespoons butter with one small onion cut in thin slices; add three cold boiled potatoes cut in one-fourth inch slices and sprinkled with salt and pepper; stir until well mixed with onion and butter; let stand until potato is brown underneath, fold, and turn on a hot platter. This dish is much improved and potatoes brown better by addition of two tablespoons Brown Stock. Sprinkle with finely chopped parsley if desired.
61
Lyonnaise Potatoes II
Slice cold boiled potatoes to make two cups. Cook five minutes one and one-half tablespoons butter with one tablespoon finely chopped onion. Melt two tablespoons butter, season with salt and pepper, and potatoes, and cook until potatoes have absorbed butter, occasionally shaking pan. Add butter and onion, and when well mixed, add one-half tablespoon finely chopped parsley. French Chef
62
Oak Hill Potatoes
Cut four cold boiled potatoes and six “hard-boiled” eggs in one-fourth inch slices. Put layer of potatoes in buttered baking-dish, sprinkle with salt and pepper, cover with layer of eggs; repeat, and pour over two cups Thin White Sauce. Cover with buttered cracker crumbs and bake until the crumbs are brown.
63
Curried Potatoes
Cook one-fourth cup butter with one small onion, finely chopped until yellow; add three cups cold boiled potato cubes, and cook until potatoes have absorbed butter, then add from one-half to three-fourths cup White Stock, one half tablespoon each curry powder and lemon juice, and salt and pepper to taste. Cook until potatoes have absorbed stock.

VEGETABLES.

Table showing Composition of Vegetables
Articles Proteid Fat Carbohydrates Mineral matter Water
Artichokes 2.6 .2 16.7 1. 79.5
Asparagus 1.8 .2 3.3 1. 94.
Beans, Lima, green 7.1 .7 22. 1.7 68.5
Beans, green string 2.2 .4 9.4 .7 87.3
Beets 1.6 .1 9.6 1.1 87.6
Brussels sprouts 4.7 1.1 4.3 1.7 88.2
Cabbage 2.1 .4 5.8 1.4 90.3
Carrots 1.1 .4 9.2 1.1 88.2
Cauliflower 1.6 .8 6. .8 90.8
Celery 1.4 .1 3. 1.1 94.4
Corn, green, sweet 2.8 1.1 14.1 .7 81.3
Cucumbers .8 .2 2.5 .5 96.
Egg-plant 1.2 .3 5.1 .5 92.9
Kohl-rabi 2. .1 5.5 1.3 91.1
Lettuce 1.3 .4 3.3 1. 94.
Okra 2. .4 9.5 .7 87.4
Onions 4.4 .8 .5 1.2 93.5
Parsnips 1.7 .6 16.1 1.7 79.9
Peas, green 4.4 .5 16.1 .9 78.1
Potatoes, sweet 1.8 .7 27.1 1.1 69.3
Potatoes, white 2.1 .1 18. .9 78.9
Spinach 2.1 .5 3.1 1.9 92.4
Squash 1.6 .6 10.4 .9 86.5
Tomatoes .8 .4 3.9 .5 94.4
Turnips 1.4 .2 8.7 .8 88.9
W.O. Atwaler, Ph. D.
Vegetables include, commonly though not botanically speaking, all plants used for food except grains and fruits. With exception of beans, peas, and lentils, which contain a large amount of proteid, they are chiefly valuable for their potash salts, and should form a part of each day’s dietary. Many contain much cellulose, which gives needed bulk to the food. The legumes, peas, beans, and lentils may be used in place of flesh food. 1
For the various vegetables different parts of the plant are used. Some are eaten in the natural state, others are cooked. 2
Tubers White potatoes and Jerusalem artichokes
Roots Beets, carrots, parsnips, radishes, sweet potatoes, salsify or oyster plant, and turnips
Bulbs Garlic, onions, and shallots
Stems Asparagus, celery, and chives
Leaves Brussels sprouts, beet greens, cabbages, dandelions, lettuce, sorrel, spinach, and watercress
Flowers Cauliflower
Fruit Beans, corn, cucumbers, okra, egg-plant, peas, lentils, squash, and tomatoes.
3
Young tender vegetables,—as lettuce, radishes, cucumbers, water-cress, and tomatoes,—eaten uncooked, served separately or combined in salads, help to stimulate a flagging appetite, and when dressed with oil furnish considerable nutriment. 4
Beans, and peas when old, should be employed in making purées and soups; by so doing, the outer covering of cellulose, so irritating to the stomach, is removed. 5
Care of Vegetables
Summer vegetables should be cooked as soon after gathering as possible; in case they must be kept, spread on bottom of cool, dry, well-ventilated cellar, or place in ice-box. Lettuce may be best kept by sprinkling with cold water and placing in a tin pail closely covered. Wilted vegetables may be freshened by allowing to stand in cold water. Vegetables which contain sugar lose some of their sweetness by standing; corn and peas are more quickly affected than others. Winter vegetables should be kept in a cold, dry place. Beets, carrots, turnips, potatoes, etc., should be put in barrels or piled in bins, to exclude as much air as possible. Squash should be spread, and needs careful watching; when dark sports appear, cook at once. 6
In using canned goods, empty contents from can as soon as opened, lest the acid therein act on the tin to produce poisonous compounds, and let stand one hour, that it may become reoxygenated. Beans, peas, asparagus, etc., should be emptied into a strainer, drained, and cold water poured over them and allowed to run through. In using dried vegetables, soak in cold water several hours before cooking. A few years ago native vegetables were alone sold; but now our markets are largely supplied from the Southern States and California, thus allowing us fresh vegetables throughout the year. 7
Cooking of Vegetables
A small scrubbing-brush, which may be bought for five cents, and two small pointed knives for preparing vegetables should be found in every kitchen. 8
Vegetables should be washed in cold water, and cooked until soft in boiling salted water; if cooked in an uncovered vessel, their color is better kept. For peas and beans add salt to water last half hour of cooking. Time for cooking the
same vegetable varies according to freshness and age, therefore time-tables for cooking serve only as guides. 9
Mushrooms and Truffles
These are classed among vegetables. Mushrooms, which grow about us abundantly, may be easily gathered, and as they contain considerable nutriment, should often be found on the table. While there are hundreds of varieties, one by a little study may acquaint herself with a dozen or more of the most common ones which are valuable as food. Consult W. Hamilton Gibson, "Our Edible Toadstools and Mushrooms." Many might cause illness, but only a few varieties of the Amanita family are deadly poison. Mushrooms require heat and moisture,—a severe drought or very wet soil being unfavorable for their growth. Never gather mushrooms in the vicinity of decaying matter. They appear the middle of May, and last until frost comes. Campestris is the variety always found in market; French canned are of this family. Boleti are dried, canned, and sold as cepes. 10
Truffles
Truffles belong to the same family as mushrooms, and are grown underground. France is the most famous field for their production, from which country they are exported in tin cans, and are too expensive for ordinary use. 11
Artichokes
French artichokes, imported throughout the year, are the ones principally used. They retail from thirty to forty cents each, and are cheapest and best in November, December, and January. Artichokes are appearing in market from California and are somewhat cheaper in price than the French Artichoke. Jerusalem artichokes are employed for pickling, and can be bought for fifteen cents per quart. 12
Boiled Artichokes
Cut off stem close to leaves, remove outside bottom leaves, trim artichoke, cut off one inch from top of leaves, and with a sharp knife remove choke; then tie artichoke with a string to keep its shape. Soak one-half hour in cold water. Drain, and cook thirty to forty-five minutes in boiling, salted, acidulated water. Remove from water, place upside down to drain, then take off string. Serve with Bechamél or Hollandaise Sauce. Boiled Artichokes often constitute a course at dinner. Leaves are drawn out separately with fingers, dipped in sauce, and fleshy ends only eaten, although the bottom is edible. Artichokes may be cut in quarters, cooked, drained, and served with Sauce Béarnaise. When prepared in this way they are served with mutton.
13
Fried Artichokes
Sprinkle Boiled Artichokes cut in quarters with salt, pepper, and finely chopped parsley. Dip in Batter I, fry in deep fat, and drain. In preparing artichokes, trim off tops of leaves closer than when served as Boiled Artichokes.
14
Artichoke Bottoms
Remove all leaves and the choke. Trim bottoms in shape, and cook until soft in boiling, salted, acidulated water. Serve with Hollandaise or Béchamel Sauce.
15
Stuffed Artichokes
Prepare and cook as Boiled Artichokes, having them slightly underdone. Fill with Chicken Force-meat I or II, and bake thirty minutes in a moderate oven, basting
twice with Thin White Sauce. Remove to serving dish and pour around Thin White Sauce.
16
Asparagus
Hothouse asparagus is found in market during winter, but is not very satisfactory, and is sold for about one dollar per bunch. Oyster Bay (white asparagus) appears first of May, and commands a very high price. Large and small green stalk asparagus is in season from first of June to middle of July, and cheapest the middle of June. 17
Boiled Asparagus
Cut off lower parts of stalks as far down as they will snap, untie bunches, wash, remove scales, and retie. Cook in boiling salted water fifteen minutes or until soft, leaving tips out of water first ten minutes. Drain, remove string, and spread with soft butter, allowing one and one-half tablespoons butter to each bunch asparagus. Asparagus is often broken or cut in inch pieces for boiling, cooking tips a shorter time than stalks.
18
Asparagus on Toast
Serve Boiled Asparagus on Buttered or Milk Toast.
19
Asparagus in White Sauce
Boil asparagus cut in one-inch pieces, drain, and add to White Sauce I, allowing one cup sauce to each bunch asparagus. Serve in Croustades of Bread for a vegetable course.
20
Asparagus à la Hollandaise
Pour Hollandaise Sauce I over Boiled Asparagus.
21
Asparagus in Crusts
Remove centres from small rolls, fry shells in deep fat, drain, and fill with Asparagus in White Sauce.
22
Beans
String Beans that are obtainable in winter come from California; natives appear in market the last of June and continue until the last of September. There are two varieties, green (pole cranberry being best flavored) and yellow (butter bean). 23
Shell Beans, including horticultural and sieva, are sold in the pod or shelled, five quarts in pod making one quart shelled. They are found in market during July and August. Common lima and improved lima shell beans are in season in August and September. Dried lima beans are procurable throughout the year. 24
String Beans
Remove strings, and snap or cut in one-inch pieces; wash, and cook in boiling water from one to three hours, adding salt last half-hour of cooking. Drain, season with butter and salt.
25
Shell Beans
Wash, and cook in boiling water from one to one and a half hours, adding salt last half-hour of cooking. Cook in sufficiently small quantity of water, that there may be none left to drain off when beans are cooked. Season with butter and salt.
26
Cream of Lima Beans
Soak one cup dried beans over night, drain, and cook in boiling salted water until soft; drain, add three-fourths cup cream, and season with butter and salt. Reheat before serving.
27
Boiled Beets
Wash, and cook whole in boiling water until soft; time required being from one to four hours. Old beets will never be tender, no matter how long they may be cooked. Drain, and put in cold water that skins may be easily removed. Serve cut in quarters or slices.
28
Sugared Beets
4 hot boiled beets 11/2 tablespoons sugar
3 tablespoons butter 1/2 teaspoon salt
Cut beets in one-fourth inch slices, add butter, sugar, and salt; reheat for serving.
29
Pickled Beets
Slice cold boiled beets and cover with vinegar.
30
Beets, Sour Sauce
Wash beets, and cook in boiling salted water until soft. Drain, and reserve one-half cup water in which beets were cooked. Plunge into cold water, rub off skins and cut into cubes. Reheat in
31
Sour Sauce. Melt two tablespoons butter, add two tablespoons flour, and pour on the beet water. Add one-fourth cup, each, vinegar and cream, one teaspoon sugar, one-half teaspoon salt, and a few grains pepper. 32
Harvard Beets
Wash twelve small beets, cook in boiling water until soft, remove skins, and cut beets in thin slices, small cubes, or fancy shapes, using French vegetable cutter. Mix one-half cup sugar and one-half tablespoon corn-starch. Add one-half cup vinegar and let boil five minutes. Pour over beets, and let stand on back of range one-half hour. Just before serving add two tablespoons butter.
33
Brussels Sprouts
Brussels sprouts belong to the same family as cabbage, and the small heads grow from one to two inches apart. on the axis of the entire stem, one root yielding about two quarts. They are imported, and also grow in this country, being cheapest and best in December and January.
34
Brussels Sprouts in White Sauce
Pick over, remove wilted leaves, and soak in cold water fifteen minutes. Cook in boiling salted water twenty minutes, or until easily pierced with a skewer. Drain, and to each pint add one cup White Sauce I.
35
Scalloped Brussels Sprouts
Pick over, remove wilted leaves, and soak in cold water one quart sprouts. Cook in boiling salted water until soft, then drain. Wash celery and cut in pieces; there should be one and one-half cups. Melt three tablespoons butter, add celery, cook two minutes, add three tablespoons flour, and pour on gradually one and one-half cups scalded milk; add sprouts and turn mixture into a baking-dish. Cover with buttered crumbs and bake in a hot oven until crumbs are brown.
36
Cabbage
There are four kinds of cabbage in the market,—drumhead, sugar-loaf, Savoy, and purple; and some variety may be found throughout the year. The Savoy is best for boiling; drum-head and purple for Cole-Slaw. In buying, select heavy cabbages. 37
Boiled Cabbage
Take off outside leaves, cut in quarters, and remove tough stalk. Soak in cold water and cook in an uncovered vessel in boiling salted water, to which is added one-fourth teaspoon soda; this prevents disagreeable odor during cooking. Cook from thirty minutes to one hour, drain, and serve; or chop, and season with butter, salt, and pepper.
38
Escalloped Cabbage
Cut one-half boiled cabbage in pieces; put in buttered baking-dish, sprinkle with salt and pepper, and add one cup White Sauce I. Lift cabbage with fork, that it may be well mixed with sauce, cover with buttered crumbs, and bake until crumbs are brown.
39
German Cabbage
Slice red cabbage and soak in cold water. Put one quart in stewpan with two tablespoons butter, one-half teaspoon salt, one tablespoon finely chopped onion, few gratings of nutmeg, and few grains cayenne; cover, and cook until cabbage is tender. Add two tablespoons vinegar and one-half tablespoon sugar, and cook five minutes.
40
Cole-Slaw
Select a small, heavy cabbage, take off outside leaves, and cut in quarters; with a sharp knife slice very thinly. Soak in cold water until crisp, drain, dry between towels, and mix with Cream Salad Dressing.
41
Hot Slaw
Slice cabbage as for Cole-Slaw, using one-half cabbage. Heat in a dressing made of yolks of two eggs slightly beaten, one-fourth cup cold water, one tablespoon butter, one-fourth cup hot vinegar, and one-half teaspoon salt, stirred over hot water until thickened.
42
Carrots
Carrots may always be found in market. New carrots appear last of April, and are sold in bunches; these may be boiled and served, but carrots are chiefly used for flavoring soups, and for garnishing, on account of their bright color. To prepare carrots for cooking, wash and scrape, as best flavor and brightest color are near the skin. 43
Carrots and Peas
Wash, scrape, and cut young carrots in small cubes or fancy shapes; cook until soft in boiling salted water or stock. Drain, add an equal quantity of cooked green peas, and season with butter, salt, and pepper.
44
Carrots, Poulette Sauce
Wash, scrape, and cut carrots in strips, cubes, or fancy shapes, cover with boiling water, let stand five minutes; drain, and cook in boiling salted water, to which is added one-half tablespoon butter, until soft. Add to recipe for sauce given under Macédoine of Vegetables à la Poulette .
45
Cauliflower
Cauliflowers comprise the stalks and flowerets of a plant which belongs to the same family as Brussels sprouts and cabbage; they may be obtained throughout the year, but are cheapest and best in September and October. In selecting cauliflowers, choose those with white heads and fresh green leaves; if dark spots are on the heads, they are not fresh. 46
Creamed Cauliflower
Remove leaves, cut off stalk, and soak thirty minutes (head down) in cold water to cover. Cook (head up) twenty minutes or until soft in boiling salted water; drain, separate flowerets, and reheat in one and one-half cups White Sauce I.
47
Cauliflower à la Hollandaise
Prepare as for Creamed Cauliflower, using Hollandaise Sauce I instead of White Sauce.
48
Cauliflower au Gratin
Place a whole cooked cauliflower on a dish for serving, cover with buttered crumbs, and place on oven grate to brown crumbs; remove from oven and pour one cup Thin White Sauce around cauliflower.
49
Cauliflower à la Parmesan
Prepare as Cauliflower au Gratin. Sprinkle with grated cheese before covering with crumbs.
50
Cauliflower à la Huntington
Prepare cauliflower as for boiled cauliflower, and steam until soft. Separate in pieces and pour over the following sauce:
51
Mix one and one-half teaspoons mustard, one and one-fourth teaspoons salt, one teaspoon powdered sugar, and one-fourth teaspoon paprika. Add yolks three eggs slightly beaten, one-fourth cup olive oil, and one-half cup vinegar in which one-half teaspoon finely chopped shallot has infused five minutes. Cook over hot
water until mixture thickens. Remove from range, and add one-half tablespoon curry powder, two tablespoons melted butter, and one teaspoon finely chopped parsley. 52
Celery
Celery may be obtained from last of July until April. It is best and cheapest in December. Celery stalks are green while growing; but the white celery seen in market has been bleached, with the exception of Kalamazoo variety, which grows white. To prepare celery for table, cut off roots and leaves, separate stalks, wash, scrape, and chill in ice-water. By adding a slice of lemon to ice-water celery is kept white and made crisp. If tops of stalks are gashed several times before putting in water, they will curl back and make celery look more attractive. 53
Celery in White Sauce
Wash, scrape, and cut celery stalks in one-inch pieces; cook twenty minutes or until soft in boiling salted water; drain, and to two cups celery add one cup White Sauce I. This is a most satisfactory way of using the outer stalks of celery.
54
Fried Celery, Tomato Sauce
Wash and scrape celery, cut in three-inch pieces, dip in batter, fry in deep fat, and drain on brown paper. Serve with Tomato Sauce.
55
Batter. Mix one-half cup bread flour, one-fourth teaspoon salt, a few grains pepper, one-third cup milk, and one egg well beaten. 56
Chiccory or Endive
Chiccory or endive may be obtained throughout the year, but during January, February, March and April supply is imported. It is used only for salads. 57
Corn
Corn may be found in market from first of June to first of October. Until native corn appears it is the most unsatisfactory vegetable. Native corn is obtainable the last of July, but is most abundant and cheapest in August. Among the best varieties are Crosby for early corn and Evergreen for late corn. 58
Boiled Green Corn
Remove husks and silky threads. Cook ten to twenty minutes in boiling water. Place on platter covered with napkin; draw corners of napkin over corn; or cut from cob and season with butter and salt.
59
Succotash
Cut hot boiled corn from cob, add equal quantity of hot boiled shelled beans; season with butter and salt; reheat before serving.
60
Corn Oysters
Grate raw corn from cobs. To one cup pulp add one well-beaten egg, one-fourth cup flour, and season highly with salt and pepper. Drop by spoonfuls and fry in deep fat, or cook on a hot, well-greased griddle. They should be made about the size of large oysters.
61
Corn Fritters
1 can corn 2 teaspoons salt
1 cup flour 1/4 teaspoon paprika
1 teaspoon baking powder 2 eggs
Chop corn, drain, and add dry ingredients mixed and sifted, then add yolks of eggs, beaten until thick, and fold in whites of eggs beaten stiff. Cook in a frying-pan in fresh hot lard. Drain on paper.
62
Corn à la Southern
To one can chopped corn add two eggs slightly beaten, one teaspoon salt, one-eighth teaspoon pepper, one and one-half tablespoons melted butter, and one pint scalded milk; turn into a buttered pudding-dish and bake in slow oven until firm.
63
Chestnuts
French and Italian chestnuts are served in place of vegetables. 64
Chestnut Purée
Remove shells from chestnuts, cook until soft in boiling salted water; drain, mash, moisten with scalded milk, season with salt and pepper, and beat until light. Chestnuts are often boiled, riced, and piled lightly in centre of dish, then surrounded by meat.
65
Baked Chestnuts
Remove shells from one pint chestnuts, put in a baking-dish, cover with Chicken Stock highly seasoned with salt and cayenne, and bake until soft, keeping covered until nearly done. There should be a small quantity of stock in pan to serve with chestnuts.
66
Cucumbers
Cucumbers may be obtained throughout the year, and are generally served raw. During the latter part of the summer they are gathered and pickled for subsequent use. Small pickled cucumbers are called gherkins. 67
Sliced Cucumbers
Remove thick slices from both ends and cut off a thick paring, as the cucumber contains a bitter principle, a large quantity of which lies near the skin and stem end. Cut in thin slices and keep in cold water until ready to serve. Drain, and cover with crushed ice for serving.
68
Boiled Cucumbers
Old cucumbers may be pared, cut in pieces, cooked until soft in boiling salted water, drained, mashed, and seasoned, with butter, salt, and pepper.
69
Fried Cucumbers
Pare cucumbers and cut lengthwise in one-third inch slices. Dry between towels, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
70
Stuffed Cucumbers
Pare three cucumbers, cut in halves crosswise, remove seeds, and let stand in cold water thirty minutes. Drain, wipe, and fill with force meat, using recipe for Chicken Force meat I or II, substituting veal for chicken. Place upright on a trivet in a saucepan. Half surround with White Stock, cover, and cook forty minutes. place on thin slices of dry toast, cut in circular shapes, and pour around one and one-half cups Béchamel Sauce. Serve as a vegetable course or an entrée.
71
Fried Eggplant I
Pare an egg plant and cut in very thin slices. Sprinkle slices with salt and pile on a plate. Cover with a weight to express the juice, and let stand one and one-half hours. Dredge with flour and sautée slowly in butter until crisp and brown. Eggplant is in season from September to February.
72
Fried Eggplant II
Pare an egg plant, cut in one-fourth inch slices, and soak over night in cold salted water. Drain, let stand in cold water one-half hour, drain again, and dry between towels. Sprinkle with salt and pepper, dip in batter, or dip in flour, egg, and crumbs, and fry in deep fat.
73
Stuffed Eggplant
Cook eggplant fifteen minutes in boiling salted water to cover. Cut a slice from top, and with a spoon remove pulp, taking care not to work too closely to skin. Chop pulp, and add one cup soft stale bread crumbs. Melt two tablespoons butter, add one-half tablespoon finely chopped onion, and cook five minutes, or try out three slices of bacon, using bacon fat in place of butter. Add to chopped pulp and bread, season with salt and pepper. Add to chopped pulp and bread, season with salt and pepper, and if necessary moisten with a little stock or water; cook five minutes, cool slightly, and add one beaten egg. Refill eggplant, cover with buttered bread crumbs, and bake twenty minutes in a hot oven.
74
Scalloped Eggplant
Pare an eggplant and cut in two-thirds inch cubes, Cook in a small quantity of boiling water until soft, then drain. Cook two tablespoons butter with one-half onion, finely chopped, until yellow, add three-fourths tablespoon finely chopped parsley and eggplant. Turn into a buttered baking-dish. Cover with buttered crumbs and bake until crumbs are brown.
75
Greens
Hothouse beet greens and dandelions appear in market the first of March, when they command a high price. Those grown out of doors are in season from middle of May to first of July. 76
Boiled Beet Greens
Wash thoroughly and scrape roots, cutting off ends. Drain, and cook one hour or until tender in a small quantity boiling salted water. Season with butter, salt, and pepper, Serve with vinegar.
77
Dandelions
Wash thoroughly, remove roots, drain, and cook one hour or until tender in boiling salted water. Allow two quarts water to on peck dandelions. Season with butter, salt, and pepper. Serve with vinegar.
78
Lettuce
Lettuce is obtainable all the year, and is especially valuable during the winter and spring, when other green vegetables in market command a high price. Although containing but little nutriment, it is useful for the large quantity of water and potash salts that it contains, and assists in stimulating the appetite. Curly lettuce is of less value than Tennis Ball, but makes an effective garnish. 79
Lettuce should be separated by removing leaves from stalk (discarding wilted outer leaves), washed, kept in cold water until crisp, drained, and so placed on a towel that water may drop from leaves. A bag made from white mosquito netting is useful for drying lettuce. Wash lettuce leaves, place in bag, and hand in lower part of ice-box to drain. Wire baskets are used for the same purpose. Arrange lettuce for serving in nearly its original shape. 80
Leeks on Toast
Wash and trim leeks, cook in boiling salted water until soft, and drain. Arrange on pieces of buttered toast and pour over melted butter, seasoned with salt and pepper.
81
Onions
The onion belongs to the same family (Lily) as do shallot, garlic, leek, and chive. Onions are cooked and served as a vegetable. They are wholesome, and contain considerable nutriment, but are objectionable on account of the strong odor they impart to the breath, due to volatile substances absorbed by the blood, and by the blood carried to the lungs, where they are set free. The common garden onion is obtainable throughout the year, the new ones appearing in market about the first of June. In large centres Bermuda and Spanish onions are procurable from March 1st to June 1st, and are of delicate flavor. 82
Shallot, leek, garlic, and chive are principally used to give additional flavor to food. Shallot, garlic, and chive are used, to some extent, in making salads. 83
Boiled Onions
Put onions in cold water and remove skins while under water. Drain, put in a saucepan, and cover with boiling salted water; boil five minutes, drain, and again cover with boiling salted water. Cook one hour or until soft, but no broken. Drain, add a small quantity of milk, cook five minutes, and season with butter, salt, and pepper.
84
Onions in Cream
Prepare and cook as Boiled Onions, changing the water twice during boiling; drain, and cover with Cream or Thin White Sauce.
85
Scalloped Onions
Cut Boiled Onions in quarters. Put in a buttered baking-dish cover with White Sauce I, sprinkle with buttered cracker crumbs, and place on centre grate in oven to brown crumbs.
86
Glazed Onions
Peel small silver skinned onions, and cook in boiling water fifteen minutes. Drain, dry on cheese-cloth, put in a buttered baking-dish, add highly seasoned brown stock to cover bottom of dish, sprinkle with sugar, and bake until soft, basting with stock in pan.
87
Fried Onions
Remove skins from four medium-sized onions. Cut in thin slices and put in a hot omelet pan with one and one-half tablespoons butter. Cook until brown, occasionally shaking pan that onions may not burn, or turn onions, using a fork. Sprinkle with salt one minute before taking from fire.
88
French Fried Onions
Peel onions, cut in one-fourth inch slices, and separate into rings. Dip in milk, drain, and dip in flour. Fry in deep fat, drain on brown paper, and sprinkle with salt.
89
Stuffed Onions
Remove skins from onions, and parboil ten minutes in boiling salted water to cover. Turn upside down to cool, and remove part of centres. Fill cavities with equal parts of finely chopped cooked chicken, stale soft bread crumbs, and finely chopped onion which was removed, seasoned with salt and pepper, and moistened with cream or melted butter. Place in buttered shallow baking-pan, sprinkle with buttered crumbs, and bake in a moderate oven until onions are soft.
90
Creamed Oyster Plant (Salsify)
Wash, scrape, and put at once into cold acidulated water to prevent discoloration. Cut in inch slices, cook in boiling salted water until soft, drain, and add to White Sauce I. Oyster plant is in season from October to March.
91
Salsify Fritters
Cook oyster plant as for Creamed Oyster Plant. Mash, season with butter, salt, and pepper. Shape in small flat cakes, roll in flour, and sauté in butter.
92
Parsnips
Parsnips are not so commonly served as other vegetables; however, they often accompany a boiled dinner. They are raised mostly for feeding cattle. Unless young they contain a large amount of woody fibre, which extends through centre of roots and makes them undesirable as food. 93
Parsnips with Drawn Butter Sauce
Wash and scrape parsnips, and cut in pieces two inches long and one-half inch wide and thick. Cook five minutes in boiling salted water, or until soft. Drain, and to two cups add one cup Drawn Butter Sauce.
94
Parsnip Fritters
Wash parsnips and cook forty-five minutes in boiling salted water. Drain, plunge into cold water, when skins will be found to slip off easily. Mash, season with
butter, salt, and pepper, shape in small flat round cakes, roll in flour, and sauté in butter.
95
Peas
Peas contain, next to beans, the largest percentage of proteid of any of the vegetables, and when young are easy of digestion. They appear in market as early as April, coming from Florida and California, and although high in price are hardly worth buying, having been picked so long. Native peas may be obtained the middle of June, and last until the first of September. The early June are small peas, contained in a small pod. McLean, the best peas, are small peas in large flat pods. Champion peas are large, and the pods are well filled, but they lack sweetness. Marrowfat peas are the largest in the market, and are usually sweet. 96
Boiled Peas
Remove peas from pods, cover with cold water, and let stand one-half hour. Skim off undeveloped peas which rise to top of water, and drain remaining peas. Cook until soft in a small quantity of boiling water, adding salt the last fifteen minutes of cooking. (Consult Time Table for Cooking, p.28). There should be but little, if any, water to drain from peas when they are cooked. Season with butter, salt, and pepper. If peas have lost much of their natural sweetness, they are improved by the addition of a small amount of sugar.
97
Creamed Peas
Drain Boiled Peas, and to two cups pea add three-fourths cup White Sauce II. Canned peas are often drained, rinsed, and reheated in this way.
98
Pea Timbales
Drain and rinse on can peas, and rub through a sieve. To one cup pea pulp add two beaten eggs, two tablespoons melted butter, two-thirds teaspoon salt, one-eighth teaspoon pepper, few grains cayenne, and few drops onion juice. Turn into buttered moulds, set in pan of hot water, cover with buttered paper, and bake until firm. Serve with one cup white sauce to which is added one-third cup canned peas drained and rinsed.
99
Stuffed Peppers I
6 green peppers 1/3 cup Brown Sauce
6 green peppers 1/3 cup Brown Sauce
1 onion, finely chopped 3 tablespoons bread crumbs
2 tablespoons butter Salt ad pepper
4 tablespoons chopped mushrooms Buttered bread crumbs
4 tablespoons lean raw ham, finely chopped
Cut a slice from stem end of each pepper, remove seeds, and parboil peppers, fifteen minutes.
100
Cook onion in butter three minutes; add mushrooms and ham, and cook one minute, then add Brown Sauce and bread crumbs. Cool mixture, sprinkle peppers with salt, fill with cooked mixture, cover with buttered bread crumbs and bake ten minutes. Serve on toast with Brown Sauce. 101
Stuffed Peppers II
Prepare peppers as for Stuffed Peppers I. Fill with equal parts of finely chopped cold cooked chicken or veal, and softened bread crumbs, seasoned with onion juice, salt, and pepper.
102
Pumpkins
Pumpkins are boiled or steamed same as squash, but require longer cooking. They are principally used for making pies. 103
Radishes
Radishes may be obtained throughout the year. There are round and long varieties, the small round ones being considered best. They are bought in bunches, six or seven constituting a bunch. Radishes are used merely for a relish, and are served uncooked. To prepare radishes for table, remove leaves, stems, and tip end of root, scrape roots, and serve on crushed ice. Round radishes look very attractive cut to imitate tulips, when they should not be scraped; to accomplish this, begin at root end and make six incisions through skin running three-fourths length of radish. Pass knife under sections of skin, and cut down as far as incisions extend. Place in cold water, and sections of skin will fold back, giving radish a tulip-like appearance. 104
Spinach
Spinach is cheapest and best in early summer, but is obtainable throughout the year. It gives variety to winter diet, when most green vegetables are expensive and of inferior quality. 105
Boiled Spinach
Remove roots, carefully pick over (discarding wilted leaves), and wash in several waters to be sure that it is free from all sand. When young and tender put in a stewpan, allow to heat gradually, and boil twenty-five minutes, or until tender, in its own juices. Old spinach is better cooked in boiling salted water, allowing two quarts water to one peck spinach. Drain thoroughly, chop finely, reheat, and season with butter, salt and pepper. Mound on a serving dish and garnish with slices of “hard-boiled“ eggs and toast points. The green color of spinach is better retained by cooking in an uncovered vessel, in a large quantity of water to which has been added one-third teaspoon soda.
106
Spinach à Ia Béchamel
Prepare one-half peck Boiled Spinach. Put three table spoons butter in hot omelet pan; when melted, add chopped spinach, cook three minutes. Sprinkle with two tablespoons flour, stir thoroughly, and add gradually three-fourths cup milk; cook five minutes.
107
Purée of Spinach
Wash and pick over one-half peck spinach. Cook in an uncovered vessel with a large quantity of boiling salted water to which is added one-third teaspoon soda and one-half teaspoon sugar. Drain, chop finely, and rub through a sieve. Reheat, add three tablespoons butter, one tablespoon flour, and one-half cup cream. Arrange one serving dish and garnish with yolk and white of “hard-boiled” egg and fried bread cut in fancy shapes.
108
Spinach (French Style)
Pick over and wash one peck spinach, and cook in boiling salted water twenty-five minutes. Drain, and finely chop. Reheat in hot pan with four tablespoons
butter to which have been added three tablespoons flour and two-thirds cup Chicken Stock. Season with one teaspoon powdered sugar, salt, pepper, and a few gratings each of nutmeg and lemon rind.
109
Squash
Summer squash, which are in market during the summer months, should be young, tender, and thin skinned. The common varieties are the white round and yellow crook-neck. Some of the winter varieties appear in market as early as the middle of August; among the most common are Marrow, Turban, and Hubbard. Turban and Hubbard are usually drier than Marrow. Marrow and Turban have a thin shell, which may be pared off before cooking. Hubbard Squash has a very hard shell, which must be split in order to separate squash in pieces, and squash then cooked in the shell. In selecting winter squash, see that it is heavy in proportion to its size. 110
Boiled Summer Squash
Wash squash and cut in thick slices or quarters. Cook twenty minutes in boiling salted water, or until soft. Turn in a cheese cloth place over a colander, drain, and wring in cheese-cloth. Mash, and season with butter, salt, and pepper.
111
Fried Summer Squash I
Wash, and cut in one-half inch slices. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, fry in hot fat, and drain.
112
Fried Summer Squash II
Follow recipe for Fried Eggplant I.
113
Steamed Winter Squash
Cut in pieces, remove seeds and stringy portion, and pare. Place in a strainer and cook thirty minutes, or until soft, over boiling water. Mash, and season with butter, salt, and pepper. If lacking in sweetness, add a small quantity of sugar.
114
Boiled Winter Squash
Prepare as for Steamed Winter Squash. Cook in boiling salted water, drain, mash, and season. Unless squash is very dry, it is much better steamed than boiled.
115
Baked Winter Squash I
Cut in pieces two inches square, remove seeds and stringy portion, place in a dripping pan, sprinkle with salt and pepper, and allow for each square one-half teaspoon molasses and one-half teaspoon melted butter. Bake fifty minutes, or until soft, in a moderate oven, keeping covered the first half-hour of cooking. Serve in the shell.
116
Backed Winter Squash II
Cut squash in halves, remove seeds and stringy portion, place in a dripping-pan, cover, and bake two hours, or until soft, in a slow oven. Remove from shell, mash, and season with butter, salt and pepper.
117
Tomatoes
Tomatoes are obtainable throughout the year, but are cheapest and best in September. Hothouse tomatoes are in market during the winter, and command a very high price, sometimes retailing for one and one-half dollars a pound. 118
Southern tomatoes appear as early as May 1st, and although of good color, lack flavor. Of the many varieties of tomatoes, Acme is among the best. 119
Sliced Tomatoes
Wipe, and cover with boiling water; let stand one minute, when they may be easily skinned. Chill thoroughly, and cut in one-third inch slices.
120
Stewed Tomatoes
Wipe, pare, cut in pieces, put in stewpan, and cook slowly twenty minutes, stirring occasionally. Season with butter, salt, and pepper.
121
Scalloped Tomatoes
Remove contents from one can tomatoes and drain tomatoes from some of their liquor. Season with salt, pepper, a few drops of onion juice, and sugar if preferred sweet. Cover the bottom of a buttered baking-dish with buttered bread crumbs, cover with tomatoes, and sprinkle top thickly with buttered crumbs. Bake in a hot oven until crumbs are brown.
122
Broiled Tomatoes
Wipe and cut in halves crosswise, cut off a thin slice from rounding part of each half. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs again, place in a well-buttered broiler, and broil six to eight minutes.
123
Tomatoes á la Crême
Wipe, peel, and slice three tomatoes. Sprinkle with salt and pepper, dredge with flour, and sauté in butter. Place on a hot platter and pour over them one cup White Sauce I.
124
Devilled Tomatoes
3 tomatoes 1 teaspoon mustard
Salt and pepper 1/4 teaspoon salt
Flour Few grains cayenne
Butter for sautéing Yolk 1 "hard-boiled" egg
4 tablespoons butter 1 egg
2 teaspoons powdered sugar 2 tablespoons vinegar
Wipe, peel, and cut tomatoes in slices. Sprinkle with salt and pepper, dredge with flour, and sauté in butter. Place on a hot platter and pour over the dressing made by creaming the butter, adding dry ingredients, yolk of egg rubbed to a paste, egg beaten slightly, and vinegar, then cooking over hot water, stirring constantly until it thickens.
125
Baked Tomatoes I
Wipe, and remove a thin slice from stem end of six smooth, medium-sized tomatoes. Take out seeds and pulp, and drain off most of the liquid. Add and equal quantity of bread crumbs, season with salt, pepper, and a few drops onion
juice, and refill tomatoes with mixture. Place in a buttered pan, sprinkle with buttered crumbs, and bake twenty minutes in a hot oven. Two tablespoons, each, chopped green pepper and onion are an improvement.
126
Baked Tomatoes II
Wipe six small, selected tomatoes and make two one-inch gashes on blossom end of each, having gashes cross each other at right angles. Place in granite-ware pan and bake until thoroughly heated. Serve with sauce for Devilled Tomatoes, adding, just before serving, one tablespoon heavy cream.
127
Stuffed Tomatoes
Wipe, and remove thin slices from stem end of six medium-sized tomatoes. Take out seeds and pulp, sprinkle inside of tomatoes with salt, invert, and let stand one-half hour. Cook five minutes two tablespoons butter with one-half tablespoon finely chopped onion. Add one-half cup finely chopped cold cooked chicken or veal, one cup stale soft bread crumbs, tomato pulp, and salt and pepper to taste. Cook five minutes, then add one egg slightly beaten, cook one minute, and refill tomatoes with mixture. Place in buttered pan, sprinkle with buttered cracker crumbs, and bake twenty minutes in a hot oven.
128
Turnips
Turnips are best during the fall and winter; towards spring they become corky, and are then suitable only for stews and flavoring. The Ruta-baga, a large yellow turnip, is one of the best varieties; the large French turnip and the small flat Purple Top are also used. 129
Mashed Turnip
Wash and pare turnips, cut in slices or quarters, and cook in boiling salted water until soft. Drain, mash, and season with butter, salt, and pepper.
130
Creamed Turnip
Wash turnips, and cut in one-half inch cubes. Cook three cups cubes in boiling salted water twenty minutes, or until soft. Drain, and add one cup White Sauce I.
131
Turnip Croquettes
Wash, pare, and cut in quarters new French turnips. Steam until tender, mash, pressing out all water that is possible. This is best accomplished by wringing in cheese-cloth. Season one and one-fourth cups with salt and pepper, then add yolks of two eggs slightly beaten. Cool, shape in small croquettes, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain.
132
Stewed Mushrooms
Brush one-half pound mushrooms. Remove Stems, scrape, and cut in pieces. Peel caps, and break in pieces. Melt three tablespoons of butter, add mushrooms, cook two minutes; sprinkle with salt and pepper, dredge with flour, and add one-half cup hot water or stock. Cook slowly five minutes.
133
Stewed Mushrooms in Cream
Prepare mushrooms as for Stewed Mushrooms. Cook with three-fourths cup cream instead of using water or stock. Add a slight grating of nutmeg, pour over small finger-shaped pieces of dry toast, and garnish with toast points and parsley.
134
Broiled Mushrooms
Brush mushrooms, remove stems, and place caps in a buttered broiler, and broil five minutes, having cap side down first half of broiling. Serve on circular pieces of buttered dry toast. Put a small piece of butter in each cap, sprinkle with salt and pepper, and serve as soon as butter has melted. Care must be taken, in removing from broiler, to keep mushrooms cap side up, to prevent loss of juices.
135
Baked Mushrooms in Cream
Brush twelve large mushrooms. Remove stems, and peel caps. Put in a shallow buttered pan, cap side up. Sprinkle with salt and pepper, and dot over with butter; add two-thirds cup cream. Bake ten minutes in a hot oven Place on pieces of dry toast, and pour over them cream remaining in pan.
136
Sautéd Mushrooms
Brush, remove stems, peel caps, and break in pieces; there should be one cup of mushrooms. Put two tablespoons butter in a hot omelet pan; when melted, add mushrooms which have been dredged with flour, few drops onion juice, one-fourth teaspoon salt, a few grains pepper, and cook five minutes. Add one teaspoon finely chopped parsley and one-fourth cup boiling water. Cook two minutes, and serve on dry toast.
137
Mushrooms à la Sabine
Wash one-half pound mushrooms, remove stems, and peel caps. Sprinkle with salt and pepper, dredge with flour, and cook three minutes in a hot frying-pan, with two tablespoons butter. Add one and one-third cups Brown Sauce, and cook slowly five minutes. Sprinkle with three tablespoons grated cheese. As soon as cheese is melted, arrange mushrooms on pieces of toast, and pour over sauce. Garnish with parsley.
138
Mushrooms à l’Algonquin
Brush large selected mushrooms. Remove stems, peel caps, and sauté caps in butter. Place in a small buttered shallow pan, cap side being up; place on each a large oyster, sprinkle with salt and pepper, and place on each a bit of butter. Cook in a hot oven until oysters are plump. Serve with Brown or Béchamel Sauce.
139
Mushrooms Allamande
Brush mushroom caps, and sauté in butter. Put together in pairs, cover with Allamande Sauce, dip in crumbs, egg, and crumbs again, fry in deep fat, and drain on brown paper.
140
Allamande Sauce. Melt three tablespoons butter, add one-third cup flour, and pour on gradually one cup White Stock; then add one egg yolk and season with salt, pepper, and lemon juice. 141
Stuffed Mushrooms
Brush twelve large mushrooms. Remove stems, chop finely, and peel caps. Melt three tablespoons butter, add one-half tablespoon finely chopped shallot and chopped stems, then cook ten minutes. Add one and one-half tablespoons flour, chicken stock to moisten, a slight grating of nutmeg, one-half teaspoon finely chopped parsley, and salt and pepper to taste. Cool mixture and fill caps, well rounding over top. Cover with buttered cracker crumbs, and bake fifteen minutes in a hot oven.
142
Mushrooms under Glass I
Cover the bottom of an individual baking-dish with circular pieces of toasted bread. Arrange mushroom caps on toast, sprinkle with salt and pepper, dot over with butter, and pour over a small quantity of hot cream. Cover, and bake twenty minutes.
143
Individual dishes with bell-shaped glass covers may be bought at first-class kitchen furnishers. These dishes are sent to table with covers left on, that the fine flavor of the prepared viand may all be retained. 144
Mushrooms under Glass II
2 tablespoons butter 1/4 teaspoon finely chopped parsley
1/2 tablespoon lemon juice Bread
1/4 teaspoon salt 1/4 cup heavy cream
Few grains pepper Sherry wine
Mushrooms
Cream the butter, add lemon juice drop by drop, salt, pepper, and parsley. Cut bread in circular piece three-eighths inch thick, then toast. Put one-half of the sauce on the under side of toast; put toast on a small baking dish, pile mushroom caps cleaned and pealed in conical shape on toast, and pour over cream. Cover with glass and bake about twenty-five minutes, adding more cream if necessary. Just before serving add one teaspoon Sherry wine.
145
Vegetable Soufflé
1/4 cup butter 1 cup cooked vegetables rubbed through a sieve,—carrots, turnips, or onions
1/4 cup flour
1/3 cup cream
1/3 cup water in which vegetables were cooked Yolks 3 eggs
Whites 3 eggs
Salt and pepper
Melt butter, add flour, and pour on gradually cream and water; add vegetable, yolks of eggs beaten until thick and lemon colored, and fold in whites of eggs beaten until stiff; then add seasonings. Turn in a buttered baking-dish and bake in a slow oven.
146
Curried Vegetables
Cook one cup each potatoes and carrots, and one-half cup turnip, cut in fancy shapes, in boiling salted water until soft. Drain, add one-half cup canned peas, and pour over a sauce made by cooking two tablespoons butter with two slices onion five minutes, removing onion, adding two tablespoons flour, three-fourths teaspoon salt, one-half teaspoon curry powder, one-fourth teaspoon pepper, few grains celery salt, and pouring on gradually one cup scalded milk. Sprinkle with finely chopped parsley.
147
Macedoine of Vegetables à la Poulette
Clean carrots and turnips and cut into strips or fancy shapes; there should be one and one-fourth cups carrots and one-half cup turnips. Cook separately in boiling salted water until soft. Drain, and add one and one-fourth cups cooked peas. Reheat in a sauce made of three tablespoons butter, three tablespoons flour, one cup chicken stock, and one-half cup cream. Season to taste with pepper and salt, and just before serving add yolks two eggs and one-half tablespoon lemon juice.

FISH AND MEAT SAUCES.

THE French chef keeps always on hand four sauces,—White, Brown, Béchamel, and Tomato,—and with these as a basis is able to make kinds innumerable. Butter and flour are usually cooked together for thickening sauces. When not browned, it is called roux; when browned, brown roux. The French mix butter and flour together, put in saucepan, place over fire, stir for five minutes; set aside to cool, again place over fire, and add liquid, stirring constantly until thick and smooth. Butter and flour for brown sauces are cooked together mich longer, and watched carefully lest butter should burn. The American cook makes sauce by stirring butter in saucepan until melted and bubbling, adds flour and continues stirring, then adds liquid, gradually stirring or beating until the boiling-point is reached. For Brown Sauce, butter should be stirred until well browned; flour should be added and stirred until butter until both are browned before the addition of liquid. The secret in making a Brown Sauce is to have butter and flour well browned before adding liquid. 1
It is well worth remembering that a sauce of average thickness is made by allowing two tablespoons each of butter and flour to one cup liquid, whether it be milk, stock, or tomato. For Brown Sauce a slightly larger quantity of flour is necessary, as by browning flour its thickening property is lessened, its starch being changed to dextrine. When sauces are set away, put a few bits of butter on top to prevent crust from forming. 2
Thin White Sauce
2 tablespoons butter 1 cup scalded milk
11/2 tablespoons flour 1/4 teaspoon salt
Few grains pepper
Put better in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended; then pour on gradually while stirring constantly the milk, bring to the boiling-point and let boil two minutes. If a wire whisk is used, all the milk may be added at once.
3
Cream Sauce
Make same as Thin White Sauce, using cream instead of milk.
4
White Sauce I
2 tablespoons butter 1 cup milk
2 tablespoons flour 1/4 teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
5
White Sauce II
2 tablespoons butter 1 cup milk
3 tablespoons flour 1/4 teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
6
Thick White Sauce (for Cutlets and Croquettes)
21/2 tablespoons butter 1 cup milk
1/4 cup corn-starch or 1/4 teaspoon salt
1/3 cup flour Few grains pepper
Make same as Thin White Sauce.
7
Velouté Sauce
2 tablespoons butter 1 cup White Stock
2 tablespoons flour 1/4 teaspoon salt
Few grains pepper
Make same as Thin White Sauce.
8
Sauce Allemande
To Velouté Sauce add one teaspoon lemon juice and yolk one egg.
9
Soubise Sauce
2 cups sliced onions 1/2 cup cream or milk
1 cup Velouté Sauce Salt and pepper
Cover onions with boiling water, cook five minutes, drain, again cover with boiling water, and cook until soft; drain, and rub through a sieve. Add to sauce with cream. Season with salt and pepper. Serve with mutton, pork chops, or “hard boiled” eggs.
10
Drawn Butter Sauce
1/3 cup butter 11/2 cups hot water
3 tablespoons flour 1/2 teaspoon salt
1/8 teaspoon pepper
Melt one-half the butter, add flour with seasonings, and pour on gradually hot water. Boil five minutes, and add remaining butter in small pieces. To be served with boiled or baked fish.
11
Shrimp Sauce
To Drawn Butter Sauce add one egg yolk and one-half can shrimps cleaned and cut in pieces.
12
Caper Sauce
To Drawn Butter Sauce add one-half cup capers drained from their liquor. Serve with boiled mutton.
13
Egg Sauce I
To Drawn Butter Sauce add two “hard-boiled” eggs cut in one-fourth inch slices.
14
Egg Sauce II
To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon juice.
15
Brown Sauce I
2 tablespoons butter 1 cup Brown Stock
1/2 slice onion 1/4 teaspoon salt
3 tablespoons flour 1/8 teaspoon pepper
Cook onion in butter until slightly browned; remove onion and stir butter constantly until well browned; add flour mixed with seasonings, and brown the butter and flour; then add stock gradually, bring to the boiling-point, and let boil two minutes.
16
Brown Sauce II (Espagnole)
1/4 cup butter Sprig of parsley
1 slice carrot 6 peppercorns
1 slice onion 5 tablespoons flour
Bit of bay leaf 2 cups Brown Stock
Sprig of thyme Salt and pepper
Cook butter with carrot, onion, bay leaf, thyme, parsley, and peppercorns, until brown, stirring constantly, care being taken that butter is not allowed to burn; add flour, and when well browned, add stock gradually. Bring to boiling-point, strain, and season with salt and pepper.
17
Brown Mushroom Sauce I
To one cup Brown Sauce add one-fourth can mushrooms, drained, rinsed, and cut in quarters or slices.
18
Brown Mushroom Sauce II
1 can mushrooms 1/4 cup flour
1/4 cup butter 2 cups Consommé or Brown Stock
1/2 tablespoon lemon juice
Salt and pepper
Drain and rinse mushrooms and chop finely one-half of same. Cook five minutes with butter and lemon juice; drain; brown the butter, add flour, and when well-browned, add gradually Consommé. Cook fifteen minutes, skim, add remaining mushrooms cut in quarters or slices, and cook two minutes. Season with salt and pepper. Use fresh mushrooms in place of canned ones when possible.
19
Sauce Piquante
To one cup Brown Sauce add one tablespoon vinegar, one-half small shallot finely chopped, one tablespoon each chopped capers and pickle, and a few grains of cayenne.
20
Olive Sauce
Remove stones from ten olives, leaving meat in one piece. Cover with boiling water and cook five minutes. Drain olivers, and add to two cups Brown Sauce I or II.
21
Orange Sauce
1/4 cup butter Few grains cayenne
1/4 cup flour Juice 2 oranges
11/3 cups Brown Stock 2 tablespoons Sherry wine
1/2 teaspoon salt Rind of 1 orange, cut in fancy shapes
Brown the butter, add flour, with salt and cayenne, and stir until well browned. Add stock gradually, and just before serving, orange juice, Sherry, and pieces of rind.
22
Sauce à l’Italienne
Onion 2 tablespoons each, finely chopped Sprig marjoram
Carrot 2 tablespoons butter
Lean raw ham 21/2 tablespoons flour
12 peppercorns 1 cup Brown Stock
2 cloves 11/4 cups white wine
1/2 tablespoon finely chopped parsley
Cook first six ingredients with butter five minutes, add flour, and stir until well browned; then add gradually stock and wine. Strain, reheat, and after pouring around fish sprinkle with parsley.
23
Champagne Sauce
Simmer two cups Espagnole Sauce until reduced to one and one-half cups. Add two tablespoons mushroom liquor, one-half cup champagne, and one tablespoon powdered sugar.
24
Tomato Sauce I (without Stock)
1/2 can tomatoes or 3 tablespoons butter
13/4 cups fresh stewed tomatoes 3 tablespoons flour
1 slice onion 1/4 teaspoon salt
1/8 teaspoon pepper
Cook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour (to which seasonings have been added) cooked together. If tomatoes are very acid, add a few grains of soda. If tomatoes are to retain their red color it is necessary to brown butter and flour together before adding the tomatoes.
25
Tomato Sauce II
1/2 can tomatoes 1/2 teaspoon salt
1 teaspoon sugar 4 tablespoons butter
8 peppercorns 4 tablespoons flour
Bit of bay leaf 1 cup Brown Stock
Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add hot liquid.
26
Tomato Sauce III
1/4 cup butter Sprig of parsley
1 slice carrot 1 cup stewed and strained tomatoes
1 slice onion
Bit of bay leaf 1 cup Brown Stock
Sprig of thyme Salt and pepper
1/4 cup flour
Brown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add flour, stir until well browned, then add tomatoes and stock. Bring to boiling-point, and strain.
27
Tomato and Mushroom Sauce
2 slices chopped bacon or small quantity uncooked ham 2 cloves
1/2 teaspoon peppercorns
1 slice onion Few gratings nutmeg
6 slices carrot 3 tablespoons flour
Bit of bay leaf 1/2 can tomatoes
2 sprigs thyme 11/2 cups Brown Stock
Sprig of parsley Salt and pepper
1/2 can mushrooms
Cook bacon, onion, and carrot five minutes; add bay leaf, thyme, parsley, cloves, peppercorns, nutmeg, and tomatoes, and cook five minutes. Add flour diluted with enough cold water to pour; as it thickens, dilute with stock. Cover, and cook in oven one hour. Strain, add salt and pepper to taste, and one-half can mushrooms, drained from their liquor, rinsed, and cut in quarters; then cook two minutes. Use fresh mushrooms in place of canned ones when possible.
28
Tomato Cream Sauce
1/2 can tomatoes Bit of bay leaf
Sprig of thyme 1 cup White Sauce I
1 stalk celery 1/2 teaspoon salt
1 slice onion Few grains cayenne
1/4 teaspoon soda
Cook tomatoes twenty minutes with seasonings; rub through a strainer, add soda, then White Sauce. Serve with Baked Fish or Lobster Cutlets.
29
Spanish Sauce
2 tablespoons finely chopped lean raw ham 1/4 cup butter
1/4 cup flour
2 tablespoons chopped celery 11/3 cups Brown Stock
2 tablespoons chopped carrot 2/3 cup stewed and strained tomatoes
1 tablespoon chopped onion
Salt and pepper
Cook ham and vegetables with butter until butter is well browned; add flour, stock, and tomatoes; cook five minutes, then strain. Season with salt and pepper.
30
Béchamel Sauce
11/2 cups White Stock 6 peppercorns
1 slice onion 1/4 cup butter
1 slice carrot 1/4 cup flour
Bit of bay leaf 1 cup scalded milk
Sprig of parsley 1/2 teaspoon salt
1/8 teaspoon pepper
Cook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns, then strain; there should be one cupful. Melt the butter, add flour, and gradually hot stock and milk. Season with salt and pepper.
31
Yellow Béchamel Sauce
To two cups Béchamel Sauce add yolks of three eggs slightly beaten, first diluting eggs with small quantity of hot sauce, then adding gradually to remaining sauce. This prevents the sauce from having a curdled appearance.
32
Olive and Almond Sauce
3 tablespoons butter 1 teaspoon beef extract
3 tablespoons flour 8 olives (stoned and cut in quarters)
1 cup White Stock
1/2 cup cream 1/2 tablespoon lemon juice
1/4 cup shredded almonds 1/4 teaspoon salt
Few grains cayenne
Melt butter, add flour, and pour on gradually White Stock. Just before serving add remaining ingredients. Serve with boiled or steamed fish.
33
Oyster Sauce
1 pint oysters 1 cup milk or Chicken Stock
1/4 cup butter Salt
1/4 cup flour Pepper
Oyster liquor
Wash oysters, reserve liquor, heat, strain, add oysters, and cook until plump. Remove oysters, and make a sauce of butter, flour, oyster liquor, and milk. Add oysters, and season with salt and pepper.
34
Cucumber Sauce I
Grate two cucumbers, drain, and season with salt, pepper, and vinegar. Serve with Broiled Fish.
35
Cucumber Sauce II
Beat one-half cup heavy cream until stiff, and add one-fourth teaspoon salt, few grains pepper, and gradually two tablespoons vinegar; then add one cucumber, pared, chopped, and drained.
36
Celery Sauce
3 cups celery, cut in thin slices 2 cups Thin White Sauce
Wash and scrape celery before cutting into pieces. Cook in boiling salted water until soft, drain, rub through a sieve, and add to sauce. Celery sauce is often made from the stock in which fowl or turkey has been boiled, or with one-half stock and one-half milk.
37
Suprême Sauce
1/4 cup butter 1/2 cup hot cream
1/4 cup flour 1 tablespoon mushroom liquor
11/2 cups hot Chicken Stock 3/4 teaspoon lemon juice
Salt and pepper
Make same as Thin White Sauce, and add seasonings.
38
Maître d’Hôtel Butter
1/4 cup butter 1/2 tablespoon finely chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper 3/4 tablespoon lemon juice
Put butter in a bowl, and with small wooden spoon work until creamy. Add salt, pepper, and parsley, then lemon juice very slowly.
39
Tartar Sauce
1 tablespoon vinegar 1/4 teaspoon salt
1 teaspoon lemon juice 1 tablespoon Worcestershire Sauce
1/3 cup butter
The Boston Cook Book
Mix vinegar, lemon juice, salt, and Worcestershire Sauce in a small bowl, and heat over hot water. Brown the butter in an omelet pan, and strain into first mixture.
40
Lemon Butter
1/4 cup butter 1 tablespoon lemon juice
Cream the butter, and add slowly lemon juice.
41
Anchovy Butter
1/4 cup butter Anchovy sauce
Cream the butter and add Anchovy sauce to taste.
42
Lobster Butter
1/4 cup butter Lobster coral
Clean, wipe, and force coral through a fine sieve. Put in a mortar with butter, and pound until well blended. This butter is used in Lobster Soup and Sauces to give color and richness,
43
Hollandaise Sauce I
1/2 cup butter 1/4 teaspoon salt
Yolks 2 eggs Few grains cayenne
1 tablespoon lemon juice 1/3 cup boiling water
Put butter in a bowl, cover with cold water, and wash, using a spoon. Divide in three pieces; put one piece in a saucepan with yolks of eggs and lemon juice, place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk until butter is melted; then add second piece of butter, and, as it thickens, third piece. Add water, cook one minute, and season with salt and cayenne. If mixture curdles, add two tablespoons heavy cream.
44
Hollandaise Sauce II
1/2 cup butter Yolks 2 eggs
1/2 tablespoon vinegar or 1/4 teaspoon salt
1 tablespoon lemon juice Few grains cayenne
French Chef
Wash butter, divide in three pieces; put one piece in a saucepan with vinegar or lemon juice and egg yolks; place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk. Add second piece of butter, and, as it thickens, third piece. Remove from fire, and add salt and cayenne. If left over fire a moment too long it will separate. If a richer sauce is desired, add one-half teaspoon hot water and one-half tablespoon heavy cream.
45
Anchovy Sauce
Season Brown, Drawn butter, or Hollandaise Sauce with anchovy sauce.
46
Horseradish Hollandaise Sauce
To Hollandaise Sauce II add one-fourth cup grated horse-radish root.
47
Lobster Sauce I
To Hollandaise Sauce I add one-third cup lobster meat cut in small dice.
48
Lobster Sauce II
11/4 lb. lobster 1/2 teaspoon salt
1/4 cup butter Few grains cayenne
1/4 cup flour 1/2 tablespoon lemon juice
3 cups cold water
Remove meat from lobster, and cut tender claw-meat in one-half inch dice. Chop remaining meat, add to body bones, and cover with water; cook until stock is reduced to two cups, strain, and add gradually to butter and flour cooked together, then add salt, cayenne, lemon juice, and lobster dice.
49
If the lobster contains coral, prepare Lobster Butter, add flour, and thicken sauce therewith. 50
Sauce Béarnaise
To Hollandaise Sauce II add one teaspoon each of finely chopped parsley and fresh tarragon or one-half tablespoon tarragon vinegar.
51
Served with mutton chops, steaks, broiled squabs, smelts, or boiled salmon. 52
Sauce Trianon
To Hollandaise Sauce II add gradually, while cooking, one and one-half tablespoons Sherry wine.
53
Sauce Figaro
To Hollandaise Sauce II add two tablespoons tomato purée (tomatoes stewed, strained, and cooked until reduced to a thick pulp), one teaspoon finely chopped parsley, and a few grains cayenne.
54
Horseradish Sauce I
3 tablespoons grated horseradish root 1/4 teaspoon salt
Few grains cayenne
1 tablespoon vinegar 4 tablespoons heavy cream
Mix first four ingredients, and add cream beaten stiff.
55
Horseradish Sauce II
3 tablespoons cracker crumbs 3 tablespoons butter
1/3 cup grated horseradish root 1/2 teaspoon salt
11/2 cups milk 1/8 teaspoon pepper
Cook first three ingredients twenty minutes in double boiler. Add butter, salt, and pepper.
56
Bread Sauce
2 cups milk 1/2 teaspoon salt
1/2 cup fine stale bread crumbs Few grains cayenne
1 onion 3 tablespoons butter
6 cloves 1/2 cup coarse stale bread crumbs
Cook milk thirty minutes in double boiler, with fine bread crumbs and onion stuck with cloves. Remove onion, add salt, cayenne, and two tablespoons butter. Usually served poured around roast partridge or grouse, and sprinkled with coarse crumbs browned in remaining butter.
57
Rice Sauce
3 tablespoons rice 3 cloves
2 cups milk 2 tablespoons butter
1/2 onion Salt and pepper
Wash rice, add to milk, and cook in double boiler until soft. Rub through a fine strainer, return to double boiler, add onion stuck with cloves, and cook fifteen minutes. Remove onion, add butter, salt, and pepper.
58
Cauliflower Sauce
1/4 cup butter Cooked flowerets from a small cauliflower
1/4 cup flour
1 cup White Stock III Salt
1 cup scalded milk Pepper
Make same as Thin White Sauce and add flowerets.
59
Mint Sauce
1/4 cup finely chopped mint leaves 1 tablespoon powdered sugar
1/2 cup vinegar
Add sugar to vinegar; when dissolved, pour over mint and let stand thirty minutes on back of range to infuse. If vinegar is very strong, dilute with water.
60
Currant Jelly Sauce
To one cup Brown Sauce, from which onion has been omitted, add one-fourth tumbler current jelly and one tablespoon Sherry wine; or, add currant jelly to one cup gravy made to serve with roast lamb. Currant Jelly Sauce is suitable to serve with lamb.
61
To one cup Brown Sauce, from which onion has been omitted, add one-eighth tumbler current jelly, two tablespoons Port wine, and a few grains cayenne. 62
Vinaigrette Sauce
1 teaspoon salt 6 tablespoons olive oil
1/4 teaspoon paprika 1 tablespoon chopped pickles
Few grains pepper 1 tablespoon chopped green pepper
1 tablespoon tarragon vinegar 1 teaspoon chopped parsley
2 tablespoons cider vinegar 1 teaspoon chopped chives
Mix ingredients in order given.
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Sauce Tartare
1/2 teaspoon mustard 11/2 tablespoons vinegar
1 teaspoon powdered sugar Capers 1/2 tablespoon each, finely chopped
1/2 teaspoon salt Pickles
Few grains cayenne Olives
Yolks 2 eggs Parsley
1/2 cup olive oil 1/2 shallot, finely chopped
1/4 teaspoon powdered tarragon or 1 tablespoon tarragon vinegar.
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Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed, setting bowl in pan of ice-water. Add oil, at first drop by drop, stirring with a wooden spoon or wire whisk. As mixture thickens, dilute with vinegar, when oil may be added more rapidly. Keep in cool place until ready to serve, then add remaining ingredients. 65
Hot Sauce Tartare
1/2 cup White Sauce I Capers 1/2 tablespoon each, finely chopped
1/3 cup Mayonnaise Pickles
1/2 shallot, finely chopped Olives
1/2 teaspoon vinegar Parsley
To white sance add remaining ingredients. Stir constantly until mixture is thoroughly heated, but do not let it come to the boiling-point. Served with boiled, steamed, or fried fish.
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Hot Mayonnaise
Yolks 2 eggs 1/4 cup hot water
2 tablespoons olive oil Salt
1 tablespoon vinegar Few grains cayenne
1 teaspoon finely chopped parsley
Add oil slowly to egg yolks, then pour on gradually vinegar and water. Cook over boiling water until mixture thickens, then add seasonings and parsley.
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Sauce Tyrolienne
To three-fourths cup Mayonnaise add one-half tablespoon each finely chopped capers and parsley, one finely chopped gherkin, and one-half can tomatoes, stewed, strained, and cooked until reduced to two tablespoons. Serve with any kind of fried fish.
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Creole Sauce
2 tablespoons chopped onion 1/4 cup sliced mushrooms
4 tablespoons green pepper, finely chopped 6 olives, stoned
11/3 cups Brown Sauce
2 tablespoons butter Salt and pepper
2 tomatoes Sherry wine
Cook onion and pepper with butter five minutes; add tomatoes, mushrooms, and olives, and cook two minutes, then add Brown Sauce. Bring to boiling-point, and
add wine to taste. Serve with broiled beefsteak or fillet of beef. Boiled rice should accompany the beef, and be served on same platter.
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Russian Sauce
3 tablespoons butter 1/2 teaspoon finely chopped chives
2 tablespoons flour 1/2 teaspoon made mustard
1 cup White Stock III 1 teaspoon grated horseradish
1/4 teaspoon salt 1/4 cup cream
Few grains pepper 1 teaspoon lemon juice
Melt butter, add flour, and pour on gradually White Stock; then add salt, pepper, mustard, chives, and horseradish. Cook two minutes, strain, add cream and lemon juice. Reheat before serving. Serve with Beef Tenderloins or Hamburg Steaks.
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Sauce Finiste
3 tablespoons butter 11/2 teaspoons Worcestershire Sauce
1/2 teaspoon mustard
Few grains cayenne 3/4 cup stewed and strained tomatoes
1 teaspoon lemon juice
Cook butter until well browned, and add remaining ingredients.