Salads: Salad
Sidney Smith's Salad Dressing. 1 boiled or baked potato, Yolk 2 raw eggs, teaspoonful salt, Dash McIlhenny's Tabasco Sauce, 6 tablespoonfuls oil, 2 teaspoonfuls tarragon vinegar, 1 teaspoonful lemon juice.
Press the freshly boiled or baked potato through a potato ricer; rub it down with a palette knife until perfectly smooth; drop in the yolk of 1 egg; rub thoroughly; then add the second yolk and rub again. Add the salt and pepper, oil, vinegar, and lemon juice. This dressing is improved by a suspicion of garlic or onion, and is excellent with celery or tomatoes.
SALADS Water Cress and String-Bean Salad.
Arrange water cress on a flat dish; in the middle put a small heap of cream-cheese balls; around these lay in regular piles cooked and seasoned string beans; cover with French dressing.
Cucumber-and-Tomato Salad in Cucumbers.
Cut lengthwise large cucumbers; scoop out the centers in good-sized bits; mix with equal parts of peeled tomatoes cut into small bits, and refill the cucumber shells. Set on lettuce, and cover with French dressing. Crab Salad. 1 dozen crabs, 1 cupful mayonnaise 2 heads lettuce, 1 green pepper.
Put the crabs in warm water, add a tablespoonful salt, stand the kettle over a brisk fire, and boil thirty minutes. When cold, pick out the meat and put it away until wanted. Wash and dry the lettuce carefully. Stand on the ice until wanted. When ready to serve, mix the crab meat, pepper cut into fine strips, and mayonnaise lightly together. Garnish the dish with lettuce leaves, place the mixture in the center, and serve.
Camp Salad.
Prepare a mixture of salad vege tables, or the following; lettuce torn into bits, dandelion nicely bleached, chives, and parsley minced fine, tiny cooked string beans or peas, a small onion or a bit of leek, and a tomato or a bit of celery. Cut 6 or 8 thin slices of bacon into bits and let them cook in a spider until crisp. Add 1 tablespoonful tarragon vinegar; pour the hot fat with the bacon over the salad mixture, and serve at once.
Celery, Apple, and Nut Salad.
Clean the celery and lettuce and set it to crisp in a wet napkin on the ice. When ready to serve, cut the MRS. CURTIS'S COOKBOOK celery in thin, crescent-shaped pieces; cut the apples in eighths, remove core, skin and slice crosswise in thin pieces, then crumble the pecans or walnuts. Take equal parts celery and apple and part nuts. Mix with mayonnaise to hold together. Arrange the mixture on a platter in a mold with lettuce around the edge, cover with mayonnaise and garnish with thin rings or crescents of redskinned apples and celery tips. Ensalada (Mexican recipe).
Slice 2 Spanish onions in thin rings, cut 2 fresh chilis across in rings, removing the seeds, and slice 3 ripe, firm tomatoes. Put these in alternate layers in a shallow bowl, sprinkle parsley and bread crumbs over the top, and cover with a dressing made of 3 parts oil to 1 vinegar, seasoned with salt. Serve ice cold.- MAY E. SHERWOOD.
Summer Salad. 2 stalks celery, 2 seeded green peppers, 2 tomatoes, 2 tablespoonfuls cream, 2 tablespoonfuls mayonnaise, Vinegar, Salt and pepper.
Finely slice the celery and peppers, add the tomatoes skinned and cut in quarters. Beat the cream until stiff, add to the mayonnaise, with vinegar, salt, and pepper to taste. Mix with the vegetables, and arrange on a bed of escarole.
No-name Salad. a Make a mayonnaise, a small amount of aspic, and French dressing.
Flake any cold cooked fish, either of one kind or mixed, and lay for an hour in a deep plate sprinkled with oil and vinegar. Line a plain, flattopped mold with liquid aspic by pouring in a small quantity and tipping the mold in a bed of cracked ice till every part is thickly coated; ther set on ice. Ornament the bottom (which will be the top) with a round of truffles in the center and a dozen shrimps radiating from it, decorate the sides with a ring of shrimps alternating with slices of truffle; set these with a little more aspic. Add to the mayonnaise its own bulk of the jelly and put in the mold a layer of the mixture, then a layer of fish just as you lift it from the marinade; strew with capers, add another layer of sauce, then fish, till the mold is full; garnish with cauliflower and water cress seasoned with French dressing.-ANNE WARNER.
Salmon Salad.
Place on a bed of lettuce the contents of can salmon, freed from oil and bones, and flaked. Pour over the fish boiled salad dressing or mayonnaise, then garnish with slices of hard-boiled eggs and lemon.
Garcia Salad (Spanish recipe).
Cut celery, apples, and fresh tomatoes in thin strips about two inches long; serve on lettuce leaves with French dressing. A slice of truffle on the top adds to the appearance and flavor. -GOOD HOUSEKEEP- ING.
Bavarian Salad.
Shred very fine 2 heads lettuce, chop 2 onions fine, and cut 1 cold beet into cubes. Make a layer of the lettuce, toss together the beets and onion and pile on lettuce. Marinate with a French dressing, pour over the top an oil mayonnaise, garnish with sliced olives.
Potato-and-Pepper Salad. 3 large cold potatoes, 1 green pepper, 4 tablespoonfuls vinegar, 2 tablespoonfuls ice water, 1 teaspoonful powdered sugar, Dash pepper, ½ teaspoonful salt, 2 tablespoonfuls oil.