Vº NTI // º Copyright 1897 by SARAH TYSON RORER Printed at the Sign of the Ivy Leaf in Philadelphia by George H Buchanan and Company \! Œ O > > ! [L] |T {+ TILDEN Foº's DAT ions. 1897. ETTUCE and cress have, from the earliest times, occupied a most prominent place among the dinner salads. We are told that the Hebrews ate them without dressing, sim- ply sprinkling over them a little salt. The Greeks, however, used honey and oil, while the Romans served lettuce with hard-boiled eggs, oil and spice, making a salad much more to the liking of the pres- ent generation. These salads, however, were served as the first course. They were considered a great luxury, and probably appetizers, as in those days foods were heavy and were served in enormous quantities. A salad made from a succulent green vegetable and French dressing should be seen on the dinner-table in every well- regulated house three hundred and sixty- 6 five times a year. These green vegetables contain the salts necessary to the well- being of our blood; the oil is an easily- digested form of fatty matter; the lemon juice gives us sufficient acid; therefore, simple salads are exceedingly whole- some. We do not refer here to the highly-seasoned mixtures of meats and vegetables with a heavy mayonnaise dressing. These are rather objection- able. However, if one omits the mustard, seasoning the materials lightly and sen- sibly, and serves such salads for a lunch or for an evening collation, they are much more wholesome than the average fried dish, upon which many depend for their fatty food. During the summer, the dinner salad may be composed of any well-cooked green vegetable, served with a French dressing; string beans, cauliflower, a mixture of peas, turnips, carrots and new beets, boiled radishes, cucumbers, toma- toes, uncooked cabbage and daintily cooked spinach. In the winter, serve celery, lettuce, endive, chickory, escarole or chervil, which, by the way, is very scarce in the Eastern markets. The heavy meat salads, those com- 7 posed of chicken, beef, mutton, veal, fish or shell-fish, mixed with vegetables, are usually served with a mayonnaise dress- ing. Where one wants a sour salad it is always better to marinate the meat by sprinkling with lemon juice or tarragon vinegar an hour before mixing it with the dressing. If too much vinegar be added to the dressing it robs it of its consistency and best flavor. The different parts of a salad should not be mixed together or with the dress- ing until serving time. w SALAD SAUCES AND DRESSINGS SALAD SAUCES AND DRESSINGS French Dressing This dressing, if for a dinner salad, should be made at the table, and is most quickly and easily done by shaking in a bottle. It may, however, and usually is, made in a dish or bowl. Put in first, a half teaspoonful of salt and a dash of white pepper; rub the salad fork with garlic; add four tablespoonfuls of olive oil, and stir with the fork; add one table- spoonful of vinegar or lemon juice, mix well and pour it over the salad. Italian Dressing Put into a bowl a half teaspoonful of salt, a quarter teaspoonful of white pepper and a teaspoonful of tomato paste. If you cannot get the paste use a tea- spoonful of tomato catsup. The paste, however, is very much better. Add 12 SALAD SAUCES gradually four tablespoonfuls of olive oil, mixing all the while. Cut into small pieces one clove of garlic; with the back of a spoon rub the garlic and the paste well into the oil ; add one tablespoonful of tarragon vinegar, beat thoroughly, strain, and it is ready to use. If made at the table drain it from the bowl, holding back the garlic with the fork. Mayonnaise Dressing Put the yolks of two eggs into a clean, cold, soup dish. Stir lightly with a . wooden fork, adding a quarter teaspoonful of salt, which should slightly thicken the yolks. Now begin to add, drop by drop, a half pint of cold salad oil, stirring rapidly until glossy and thick; add a tea- spoonful of tarragon vinegar and one of lemon juice, or all tarragon vinegar or all lemon juice may be added. This dress- ing may be used at once, or it may be covered and kept for several days. Where a large quantity of dressing is wanted, put three yolks in an ordinary good-sized earthen bowl. Stand this bowl in a pan of ice water or cracked ice. º AND DRESSINGS I3 Have a quart of oil on the left; measure four tablespoonfuls of plain or tarragon vinegar, put it in a little cup at the right. Now begin to add the oil just as for a smaller quantity, drop by drop, stirring while adding. After adding the first gill, you may add a tablespoonful at a time, and with it a half teaspoonful of the vinegar, and so continue adding oil and vinegar until you have the desired quantity of dressing, allowing a table- spoonful of vinegar to every half pint of oil used, seasoning with red pepper. Depend upon the salad materials rather than the dressing for the seasoning. Mayonnaise Dressing with Whipped Cream Where the flavor of oil is not liked, or where a large quantity of dressing is needed at little expense, after the mayon- naise has been made according to the above directions, stir in one pint of cream, whipped to a stiff froth, to each quart of oil. Make the dressing complete. Then at serving time have ready the whipped cream. Mix and use at once. 22 A GROUP OF DINNER SALADS cook, cover with boiling salted water. Boil for twenty minutes, and drain; throw them into cold water for ten min- utes. Then put them into boiling unsalted water and cook fifteen minutes longer. This is the proper method of cooking beans when served as a vegeta- ble. A larger quantity may be cooked than is needed for the dinner, so that a portion may be reserved for salad the next day. Drain the beans after they have finished cooking; arrange them evenly crosswise on the platter; sprinkle two tablespoonfuls of vinegar over them and stand away until cold. When ready to serve cover with French dressing. Plain Cucumbers Pare fresh, crisp cucumbers; cut into thin slices; soak in very cold clear water one hour; drain, sprinkle plentifully with French dressing and serve at once. Lima Bean Salad Select young lima beans containing a small amount of starch, and cook care- fully in boiling salted water for twenty minutes. Drain, throw them on a nap- * A GROUP OF DINNER SALADS. 23 kin, and turn from side to side until dry and cool. Line a salad bowl with lettuce leaves, put the beans in the centre and stand them in the refrigerator until cold. When ready to serve cover with French dressing, and sprinkle over them a table- spoonful of finely-chopped mint. Beet Salad Cut boiled beets into thin slices, and arrange in a salad bowl that has been lined with lettuce leaves; cover with French dressing and serve. This salad may be served with may- onnaise dressing, cutting the beets into dice. Sidney Smith's dressing is also especially nice here. Cabbage Salad Cut a hard head of cabbage into halves, and then, with a sharp knife, shred very fine the quantity desired. Throw into ice water as fast as shredded, and allow it to stand about two hours; then drain until dry. Turn it into the salad bowl, cover with French dressing and serve. This is a very nice winter salad. 26 A GROUP OF DINNER SALADS Celery and Tomato Salad Peel six solid tomatoes; cut off the stem ends and remove the seeds. Chop sufficient celery to make a half pint. Put the celery in the tomatoes, and arrange them on little nests of lettuce leaves. Pour over each two tablespoon- fuls of French dressing and serve. Cress Salad Wash, shake until dry, and serve with French dressing. Carrot Salad Cut large, perfect carrots into slices. Then, with a vegetable cutter, cut into fancy shapes. Throw them into unsalted water and simmer gently for one hour; drain, and when cold, dish on lettuce leaves; pour over them French dressing and serve. Nut Salad This salad is exceedingly nice to serve with roasted wild or tame duck, or with a game course. Shell a half pint of English walnuts, keeping the kernels in perfect halves, if possible. Cover with boiling water, boil 28 A GROUP OF DINNER SALADS Grape Fruit Salad This is made the same as “Orange Salad,” using one grape fruit to each four persons. Tlacedoine Salad A jar of macedoine, already cooked, may be purchased for this salad ; or tur- nips, carrots, sweet and white potatoes may be cooked separately, mixed together and then mixed with a few string beans or peas. Serve on lettuce leaves and cover with French dressing. Macedoine in Turnip Cups This is one of the most sightly of all the dinner salads. Purchase a jar of macedoine, turn out the contents, drain and stand in the refrigerator until cold. Select six small, sound turnips. Pare them and cut off the root end so that they will stand evenly; then cut a slice from the stem end, and with a potato scoop, scoop out the inside, leaving the turnip in the form of a cup, with a wall about a half inch thick. Throw these cups into unsalted boiling water. Pull the saucepan to the back of the stove .** 30 A GROUP OF DINNER SALADS the refrigerator. Cut three or four white turnips into slices, and, with a round cake cutter, stamp them out into rounds about two inches in diameter. Stamp some slices of cold boiled tongue at least a half inch larger. When ready to serve make little nests of the lettuce leaves on a plat- ter. In the centre of each put the round of tongue, on top of this the turnip and turn the little cups of spinach in the cen- tre. Make a mayonnaise dressing un- usually stiff by adding aspic, as directed in “Mayonnaise with Aspic.” Place this in a pastry bag containing a star tube; press around the base of the molds and put just a little on top as a cap. Serve at once. 32 LUNCHEON, SUPPER AND part of the stove, where the water will be kept at 180° until the chicken is tender. This will make the dark meat as white as the white. Remove the chicken, and when cold, take the flesh in large pieces, from the bones, rejecting all fat and skin. Cut the meat into dice, measure it; and then cut into the same sized pieces suffi- cient celery to make two-thirds the quan- tity. If the salad is not to be served immediately, keep the chicken and celery apart until serving time. Sprinkle a tablespoonful of lemon juice over the chicken before standing away. Make a good stiff mayonnaise dressing; add cream or use plain, as preferred. At serving time garnish the salad bowl with lettuce leaves; mix the chicken and celery together. To each quart add a teaspoon- ful of salt, a half teaspoonful of pepper, and sufficient mayonnaise dressing to cover every piece. Mix thoroughly and turn into the salad bowl on the lettuce leaves; put over a little extra dressing, garnish the centre with the heart of the lettuce head and sprinkle over a table- spoonful of capers which have been drained dry. Garnish with olives and celery tips. RECEPTION SALADS 33 Chicken and Almond Salad * This is made the same as the Chicken Salad, boiling the chicken as directed in “Chicken Salad,” cutting the celery, and mixing with each pint of chicken blocks a quarter pound of almonds that have been blanched and cut into quarters. Mrs. Rorer's Chicken Salad Boil the chicken as directed in “Chicken Salad.” Parboil a pair of sweetbreads. Cut into good-sized pieces sufficient celery to make the same quan- tity as of chicken. Blanch a half pound of English walnuts and cook for twenty minutes in stock. Blanch a half pound of almonds and chop them rather fine. At serving time line a platter with crisp lettuce leaves. Mix the chicken, celery, sweetbreads, almonds and walnuts, to each quart allowing a teaspoonful of salt, a teaspoonful of Worcestershire sauce, a quarter teaspoonful of paprica. Mix thoroughly, rubbing first the fork with a clove of garlic. In the centre of the salad bowl under the lettuce leaves put three slices of onion. These are simply 4O LUNCHEON, SUPPER AND Liſt the roe without breaking, sprinkle over it about two tablespoonfuls of tarra- gon vinegar and one of Worcestershire sauce, and put aside to cool. When ready to serve rub a crust of bread with garlic and put it in the centre of the dish; put over it the lettuce leaves, arrange in the centre the shad roe cut into slices of half an inch, and cover with mayonnaise into which some whipped cream has been stirred. Scallop Salad Wash one pint of scallops in cold water. Cover them with boiling water and boil for five minutes. Drain and sprinkle over a tablespoonful of lemon juice, the same of Worcestershire sauce, a half tablespoonful of paprica and stand them aside. When ready to serve add a teaspoonful of salt and mix with them a half cup of mayonnaise dressing. Dish on lettuce leaves and serve immediately. This salad may be made into a hand- some dish by garnishing with pickled oyster crabs. As oyster crabs are too expensive for a salad alone they may be used as a garnish for fish salads. * 42 LUNCHEON, SUPPER AND Salads—Fruit Cut a juicy, sour orange into thick slices. Cut it again into quarters, arrange it on lettuce leaves, cover with mayonnaise dressing and then with whipped cream. All fruit salads may be made in the same way. White grapes are nice. Duck in Mayonnaise Steam a nice tame duck until tender. When cold remove the skin. Cut the meat into pieces about a half inch square and mix with it half the quantity of celery. Season with a teaspoonful of salt, a half teaspoonful of paprica, and mix with it a half pint of thick mayon- naise. Turn into a salad bowl and gar- nish with olives and celery tops. Serve at Once. Aspic Cover a half box of gelatin with a half cup of cold water and soak twenty min- utes. Put into a saucepan a tablespoon- ful of chopped carrot, the same of onion, a quarter teaspoonful of celery seed, two bay leaves, a chipping of lemon rind, a RECEPTION SALADS 47 half cup of cold water; soak a half hour. Put in a saucepan a pint of strained tomatoes, add a stick of celery, two bay leaves, one slice of onion. Bring to boiling point, add the gelatin and strain through a sieve; add a teaspoon- ful of salt, a tablespoonful of lemon juice, the same of tarragon vinegar and a half teaspoonful of paprica. Turn in small tomato or round molds and stand aside to harden. Serve on lettuce leaves with mayonnaise dressing. Tiutton in White Aspic Bone a rack of mutton and trim off the fat. Tie in shape and put in a kettle of boiling water; add a bit of celery and four bay leaves. Boil rapidly for five minutes, then simmer gently for one hour. Take out and cool, and when cold cut into slices; cut the lean meat into rounds and season with salt and white pepper. Have ready some white aspic, cool but not stiff; dip in each round of meat and lay aside to harden. At serving time heap in the centre of a round chop dish a mound of mayonnaise of fringed or plain celery. Arrange the A GROUP OF ODD SALADS A Sunday Night Salad This is an exceedingly nice supper dish for Sunday night. The whole pre- paration may be done on Saturday, the dish simply garnished at serving time. Procure a slice of halibut at least an inch and a half in thickness. Put a piece of cheese cloth into the bottom of the baking pan, lay the slice of halibut on top, sprinkle over a little chopped parsley, achopped onion, a broken bay leaf, a half teaspoonful of celery seed, a teaspoon- ful of salt and a tablespoonful of lemon juice. Allow it to stand in a cool place for thirty minutes. Then place on the stove, cover with boiling water and allow it to simmer for twenty minutes. Liſt the cheese cloth, carefully draining the fish. When the fish is dry turn it on the serving dish. Remove the outside skin and stand it in the refrigerator until wanted. At serving time garnish the dish with either cress or lettuce and send it to the table. Pass with it a boat of sauce tartar or cooked mayonnaise sauce. 54 A GROUP OF ODD SALADS. Egg Salad Put six eggs into warm water; bring them to boiling point and simmer gently for fifteen minutes. Cool, remove the shells and cut the eggs into slices. Arrange these slices, overlapping each other, in the centre of a dish which has been lined with lettuce leaves. Sprinkle over some finely-chopped parsley, cover with French dressing which has been seasoned with a half teaspoonful of Ger- man mustard, and serve at once. A Summer Salad Cut radishes without paring into slices. Pare and cut a good-sized cucum- ber into slices and slice two solid toma- toes. Cut three cold boiled potatoes into blocks, and mix with them Sidney Smith's salad dressing. Heap them in the centre of a dish and finish with alternate layers of cucumber, tomato and radishes, the slices overlapping each other. Chop sufficient parsley to make about two tablespoonfuls and put a little row of this around the edge of the dish. Pour over the vegetables a little French dressing and serve at once. 56 CEYLON SALADS Chop the flesh of the tomato rather fine. Put it into a bowl, add a tablespoonful of lemon juice, a level teaspoonful of salt, a tablespoonful of chopped onion, the same of chopped green sweet pepper, and a half teaspoonful of paprica. Mix and turn into the dish in which it is to be served. Stir cocoanut cream until to the consistency of very thick cream. Pour four tablespoonfuls over the tomatoes and send to the table. Ceylon Cucumber Salad This is one of the daintiest of all salads to serve with fish. It may be used as a sauce for deviled fish or any fish served in individual shells. Parethree good-sized cucumbers; cut into halves and remove the seeds. Chop the cucumber fine, add to it a teaspoonful of salt, a tablespoonful of lemon juice and the same of onion juice. Dish, pour over cocoanut cream and send to the table. Celery and Pepper Salad This salad, like other Ceylon salads, is served as an accompaniment to a meat * CEYLON SALADS 57 dish. It is exceedingly nice to serve with chicken croquettes or chicken cutlets. Chop fine sufficient celery to make a half pint; add to it one green sweet pepper chopped fine, a half teaspoonful of salt, a tablespoonful of lemon juice, a tablespoonful of onion juice; a half teaspoonful of paprica, and a table- spoonful of finely-chopped green ginger. If the green ginger cannot be obtained sprinkle over a quarter teaspoonful of dry ginger. Dish the mixture. Pour over the cream from one cocoanut and send to the table. Ceylon Cauliflower Salad Boil one sound head of cauliflower and break it apart in flowerets. Sprinkle over the juice of one lemon, two table- spoonfuls of onion juice, a half teaspoon- ful of paprica, and stand aside until wanted. At serving time line a round dish with lettuce leaves. Put into a bowl a half teaspoonful of salt, two table- spoonfuls of lemon juice and a half tea- spoonful of curry powder. Mix thor- oughly and stir in the cream from one 58 CEYLON SALADS cocoanut. Pour this over the cauli- flower and send at once to the table. This salad may be served as a salad COurSe. By using a little ingenuity and chang- ing the vegetables one may make a great variety of these beautiful salads. The principal seasonings will be lemon juice, pepper, ginger and onion juice, with a covering of the cocoanut cream. INDEX Asparagus Salad Aspic. e - Mayonnaise wit Mutton in White e White Beet Salad Cabbage Salad . Carrot Salad e Cauliflower Salad Celery, Fringed Salad - and Pepper Salad and Tomato Salad Ceylon Salads Cauliflower Salad Cucumber Salad Tomato Salad Chicken Salad * - and Almond Salad in Aspic Chicory Salad Cocoanut Cream Salad Cooked Salad Dressing Crab Salad . Cream Dressing . Creams, Fish - - Cream of Chicken Salad . of Tongue Salad Cress Salad - Custard Dressing PAGſ: 22 42 I4. 47 46 23 23 26 24 48 25 56 55 57 55 3 I 33 43 25 55 I 5 38 18 5o 34 35 26 I6 6o INDEX pace Dressing, A Custard - - - I6 Cooked Salad . - . I 5 Cream - - - 18 French . - - ... II German Salad - - 17 Green Mayonnaise - . I4 Italian . e - ... I I Mayonnaise . - - I2 Mayonnaise with Aspic . . I4 Mayonnaise with Whipped Cream 13 Sidney Smith's Salad . . 16 Duck in Mayonnaise . - - 42 Egg Salad . - - - • 54 Fish Creams . - - - 5o French Dressing . - - . I I Fringed Celery . - - - 48 Fruit Salads. - - - - 42 German Salad Dressing - - 17 Grape Fruit Salad . - - . 28 Green Mayonnaise Dressing . - I4 Herring Salad - - - . 53 Introduction . - - - 5 Italian Dressing . - - . I I Japanese Salad . - - - 51 Jelly, Tomato - - - . 46 Lima Bean Salad - - - 22 Lobster Salad - - - . 38 Macedoine Salad - - - 28 in Turnip Cups. - . 28 Mayonnaise Dressing - - I2 with Whipped Cream 13 with Aspic - - . I4. Mrs. Rorer's Chicken Salad . - 33 Mutton in White Aspic - - . 47 Nut Salad - - - - 26 Orange Salad - - - . 27 º- INDEX 61 Oyster Salad . e - Philadelphia Cooking School Salad Plain Cucumber Salad . Russian Salad - e • (simple) . Salad, A Summer A Sunday Night. Asparagus Beet Cabbage Carrot Cauliflower . e Celery - Celery and Pepper . Celery and Tomato Ceylon - Ceylon Cauliflower Ceylon Cucumber Ceylon Tomato . Chicken • Chicken and Almond Chicory Cocoanut Cream Crab Cream of Chicken Cream of Tongue Cress . e - Duck in Mayonnaise Egg Fruit . e Grape Fruit Herring Japanese Lima Bean Lobster Macedoine . PAGE 24 22 52 29 54 49 2 I 23 23 26 24 25 56 26 55 57 55 31 33 25 55 34 35 26 42 54 42 29 53 5 I 22 38 28 INDEX 63 PAGE String Bean Salad - - - 2I Summer Salad e - º . 54 Sunday Night Salad . • - 49 Sweetbread Salad , e e . 36 and Almond Salad e 37 Tartar Sauce - - e • I4 Tomato Jelly . - - - 46 Tongue in Aspic. - e • 44 Waldorf Salad . - • - 44 White Aspic. - - - . 46 List of Household Books Published by . . Arnold & Company Mrs. Rorer's Cook Book A Manual of Home Economies. By MRS. S. T. RORER, Principal of the Phila- delphia Cooking School, author of Canning and Preserving, Hot Weather Dishes, etc. 12mo, nearly 600 pages, with portrait of the author and elaborate index; oil-cloth Covers, $1.75. This is an eminently practical book. It embodies the experience and study of the author in all the years that she has been teaching and lecturing so successfully before the public. The book has become as famous as the author. It is a standard of excellence, in that it is full of the brightest things in cookery; the recipes are absolutely reliable, and the general instruc- tions to housekeepers of the most helpful and necessary character. Camming and Preserving By MRS. S. T. RoRER, author of Mrs. Rorer's Cook Book, Hot Weather Dishes, etc. 12mo., with index, cloth covers, 75 cents; paper covers, 40 cents. In this volume Mrs. Rorer dis- cusses at greater length than is allowed in the limits of her work on cooking in general, the canning and preserving of fruits and vege- tables, with the kindred subjects of marmalades, butters, fruit jellies and syrups, drying and pickling. As in her Cook Book, the recipes are clearly and simply given, while an exhaustive index affords easy reference to every subject, “A useful little volume for the preserving season. Mrs. Rorer's exhaustive information on the sub- jects of preserves, pickles, jellies, syrups, and canned goods gener- ally, is here placed at the service of the public in a cheap and convenient form.”—Philadelphia Inquirer. Home Candy Making By MRS. S. T. RoRER, author of Mrs. Rorer's Cook Book, Canning and Preserv- ing, etc. 12mo, with index, cloth covers, 75 cents; paper covers, 40 cents. A veritable book of sweets, full of choice recipes, with com- plete instructions for making the many delicacies that delight both young and old. It is the result of careful practice in teaching beginners how to make attractive, wholesome and palatable varieties of home-made candies. As a rule, these are made from uncooked sugar and white of egg, and while they may be palatable to some persons, to the connoisseur they are coarse and heavy. The excel- lency of the recipes consists in their simplicity and faithfulness to minutiae. “The book is very simple in its explanations, very minute and full, and, all in all, by far the best working manual for home use of which we have any knowledge.”— The Independent. Household Accounts A simple method of recording the daily expenses of the family. Printed and ruled in excellent form, and bound in manilla boards, 25 cents. This is perhaps the best book of the kind ever introduced. With it there is an end to disputes with the butcher or groceryman on settling day. The book contains ruled pages, systematically and simply divided into spaces in which are kept the purchases for each day of milk, butter, eggs, meat, groceries, vegetables, etc. The daily expenses total up for the months, and the months for the year. There are other forms for recording expenses of help, light, heat and general house- hold expenditures in table and bed linens, china and kitchen utensils, etc. MRS. RoRER says it is what every housekeeper ought to have. It is not only a satisfactory method of knowing the cost of maintain- ing the household, but it leads to a better economy in expenditure.