Salads
"I ALWAYS THOUGHT COLD VICTUALS NICE."-Holmes.
THERE is record of the use of salads in Roman times, when many ingredients were mixed together in a mortar to produce some delectable dish, but without doubt the simpler the salad the better it was.
The list of plants eaten uncooked, as salads, by people generally, is quite small. Lettuce, cabbage, radishes, cucumbers, watercress, endive, escarole, dandelion, purslane, and sorrel make up the number. These plants, fresh and crisp, served with a French dressing are very healthful, as they combine the mineral elements of the plant, so essential to the system, with the olive oil, which gives, according to the ancients, strength and suppleness. Olive oil is the dressing par excellence for a salad. It lubricates the alimentary tract and acts as a germicide. Its use is strongly advocated in health as well as in all wasting diseases. There are many salad combinations made with cooked and uncooked foods, and these with a few of the fruit salads, call for the heavier mayonnaise dressing, which provides a very hearty and enjoyable food.
The Recipes
Mayonnaise Dressing
Into the yolks of two eggs, stir one-half teaspoon of Larkin Mustard, one teaspoon of…
Mayonnaise Tartar
Add to one cup of mayonnaise dressing one-fourth cup of chopped olives, gherkins, capers…
French Dressing
Measure three tablespoons of Larkin Olive Oil and one tablespoon of vinegar. Mix one…
Boiled Salad Dressing
Mix three teaspoons of sugar, one-half teaspoon of Larkin Mustard, one teaspoon of Larkin…
Cream Salad Dressing
Two tablespoons of Larkin Corn Starch Yolks of four eggs One-half teaspoon of Larkin…
Chicken Salad
Measure twice as much of chicken as of celery, after both ingredients have been cut into…
Lobster Salad
Use fresh lobster if it can be procured. Boil, remove the intestinal tract, and with a…
Shrimp Salad
Use either cooked or canned shrimps. If canned shrimps are used, remove from can, wash…
Salmon Salad
When using canned salmon be very careful not to break the fish when taking from the can…
Oyster Salad
The oysters should be parboiled. Cut into halves, mix with celery and serve with a…
Sardine Salad
The boneless sardines should be used, and mixed with the mayonnaise tartar dressing.
Veal Salad
Use a nice firm piece of a leg of veal, roasted. Cut in small cubes and treat in exactly…
Tongue Salad
Beef tongue, boiled, makes a very good salad served with a mayonnaise.
Vegetable Salad
Equal portions of potatoes and beets, one-half the amount of celery or cabbage and a few…
Cents
CHEMISTS ESTABLISHED 1875 POTATO SALAD No. 2 One-fourth pound of bacon One-half cup of…
Egg Salad
In the spring a pleasant change is made by slicing hard-boiled eggs on lettuce leaves and…
Egg and Cucumber Salad
The combination of hard-boiled eggs and crisp cucumbers served on lettuce with a boiled…
Cucumber and Radish Salad
Another pleasing combination for a spring salad. Prepare the cucumbers by allowing them…
Tomato Salad
Select small, firm tomatoes cutting a piece from the top about an inch and a half in…
Tomato Jelly Salad
Moisten one-half package of Larkin Gelatine in one-half cup of cold water. Heat and…
Bohemian Salad
Cover the bottom of a salad dish with crisp lettuce leaves; put over the top alternate…
Red Cabbage with Celery
Trim one head of red cabbage and cut into quarters. Soak in cold water for thirty…
Fruit Salad
The fruit salad may be a combination of bananas, oranges, and pineapple, to which a few…