Salads: Drain
Cut into fine strips new turnips, carrots, and potatoes, and put them with a few green peas into a saucepan to fry lightly in a little butter. Cover with chicken stock and cook till quite tender. Drain and put in a salad dish. Pour over them French dressing. Set aside for an hour; in serving, coat with mayonnaise.
Beet Salad in Cups.
Boil the largest beets you can find with their skins on; peel them as soon as the beets are done. Cut a slice off the top and scoop out the center to form a cup. Chop celery fine, cut cucumbers in dice, and use a portion of the chopped beet. Mix and fill the beet cups. Put a spoonful mayonnaise on top. Place the cups on lettuce leaves, and serve ice cold. Neufchâtel Salad. 2 rolls Neufchâtel cheese, 2 tablespoonfuls finely chopped olives, 1 tablespoonful cream, Salt, Cayenne, 1 teaspoonful capers, 1 pimento cut in strips.
Mash the cheese, add the olives, capers, and pimentoes; moisten with cream, season with salt and cayenne, form into small balls. Marinate with a French dressing. Serve on shredded lettuce, and garnish with pimentoes cut in strips.
Cauliflower Salad.
Stand a firm white cauliflower in salt water for half an hour, then cook it in boiling water until tender but not quite done. Drain, cool, cut into sprigs and arrange neatly in a salad bowl lined with lettuce leaves. Mash the yolks of 4 hard-boiled eggs and cut the whites into petals; arrange these like daisies over the cauliflower, and pour over a plain French dressing. Serve very cold.-MARY FOSTER SNIDER.
Salad in Boats.
Select 6 fresh cucumbers all the same size. Pare, cut in halves lengthwise, scoop out the centers, and lay in water till wanted. Dry and fill with a mixture of sweetbread and peas, dressed with mayonnaise. Set on a green lettuce leaf or individual plates.-ANNE WARNER.
Spinach Salad on Tongue.
Pick over, wash, and cook + peck spinach. Drain and chop fine. Season with salt, pepper, and lemon juice, and add 1 tablespoonful melted butter. Butter small tin molds slightly and pack solidly with the mixture. Chill, remove from mold, and arrange on thin slices of cold boiled tongue, cut in circular pieces.
Garnish base of each with parsley, and serve on top of each sauce tar tare. STELLA A. DOWNING.
Sweetbread Salad. 1 cupful mayonnaise, 1 pair sweetbreads, SALADS 1 cupful celery, 1 head lettuce.
Soak the sweetbreads in cold water for twenty minutes, then parboil in salted water. Cool and cut in slices, mix with 1 cupful celery cut in small pieces, cover with French dressing, and chill for half an hour. Serve in nests made of the inner leaves of lettuce, and garnish with mayonnaise. Tomato Jelly with Celery Salad. 2 cups tomatoes, 1 slice onion, 1 teaspoonful salt, teaspoonful pepper, 2 tablespoonfuls granulated gelatin, cupful cold water.
Cook the tomatoes with the onion, salt, and pepper twenty minutes, then strain; add the gelatin, which has been soaked in cold water, and stir until dissolved; pour into a border mold which has been previously dipped in cold water. Serve with a garnish of white lettuce, and fill the center with celery salad.
Potato Salad (German recipe).
Cut cold boiled, rather waxy, potatoes into moderately thick slices, put in a bowl, and add to every pound a tablespoonful vinegar, 2 tablespoonfuls oil, teaspoonful salt, teaspoonful pepper, and a little minced parsley. Slices of beet root and onions are a great improvement to the salad.
Ox-Cheek Salad (German recipe).
The bones having been removed, the ox cheek is rubbed thoroughly with salt, and put into a deep dish in salt for a week. It is then boiled in plenty of water with vegetables and a sprig parsley for five hours. The liquor poured from this makes an excellent soup. The meat is cut into dice and put into a salad bowl, with new potatoes also diced, and the same quantity of beet root and celeriac blanched for five or six minutes in salt water. Mix the vegetables, season with salad dressing and a spoonful whole capers. Salad of Shad Roe and Cucumbers.
Cover a pair of shad roes, a sliced onion, and a bay leaf with boiling water to which has been added lemon juice or vinegar, and cook for twenty minutes. Drain and dry the roes, cover them with a tablespoonful lemon juice, 2 tablespoonfuls oil, and a dash pepper and salt. When cold, cut into small cubes (if they are not too tender). Rub a salad bowl with a clove garlic. Cut a thoroughly chilled cucumber in dice. Put a bed of lettuce into the bowl. Arrange the cucumber and lettuce, and over that the roe, well drained from the marinade. Garnish with a few delicate tips of lettuce and whole cucumber slices. Serve very cold.
Red-Apple Salad.
Select large red apples of uniform size, scoop into cups, and put in cold water in which there is a little lemon juice until time to fill them. Mix the chopped apple with celery, grapefruit carpels, and mayonnaise dressing, and fill the apples. Garnish with Maraschino cherries and broken walnuts, and lay on leaves of lettuce.
Serve with wafers spread with cream cheese.
Potato-Salad Balls.
Add to left-over mashed potatoes 2 or 3 tablespoonfuls vinegar, the same of oil, and 2 teaspoonfuls grated onion. Make into little balls by using butter-ball paddles. These may be served with croquettes or patties.
Or they may be placed on a leaf of lettuce as a salad course with a spoonful mayonnaise.
Pepper-and-Chicken Salad. 1 cupful tender green pepper, 1 cupful chopped celery, 2 cupfuls chicken, 2 hard-boiled eggs, 1 cucumber pickle, Salt and pepper.
MRS. CURTIS'S COOKBOOK Chop the peppers fine, add the celery and chicken, mix well; add the eggs, cucumber pickle, salt, and pepper to taste. Set away to chill. When ready to serve, pour over it a rich mayonnaise. Garnish with parsley and olives.
Salad Provençal (French recipe). 1 cold carrot, 1 cold turnip, 1 cupful cold chicken meat, 12 mushrooms, cupful asparagus tips, cupful Brussels sprouts.
Cut the carrot, turnip, and chicken into inch strips. Mix lightly with a fork. Arrange in a nest of lettuce leaves on a flat dish. Moisten with mayonnaise and mask the top with a few spoonfuls. Garnish with cluster of mushrooms, asparagus tips, and Brussels sprouts.
Chiffonade Salad (French recipe).
I head lettuce, cupful cold beets, cupful cold carrots, cupful cold string beans, 1 tablespoonful chives.
Make a nest of lettuce and cut the vegetables into neat cubes. Chop the chives fine, scatter them on top, marinate with a French dressing Beet-and-Cabbage Salad head raw cabbage, 6 cold beets, Pepper and salt.
Shred the cabbage finely, soak for half an hour in iced water, drain thoroughly. Mix with the beets cut into fine cubes. Sprinkle with salt, pepper, and minced onion, Serve with French dressing.