STEENBOCK
_MEMORIAL
LIBRARY
Presented by:
School of Family Resources
& Consumer Sciences


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ORANGE SALAD . . .
ONION SALAD . . . .
OYSTER SALAD . . . .
OYSTER MAYONNAISE . .
Potato SALAD . . . :
RASPBERRY SALAD . . .
TRANSPARENT SALAD DRESSING
SHRIMP SALAD . . . .
TOMATO SALAD . . . .
SALMON SALAD . . . .
SARDINE SALAD . . .
VEGETABLE SALADS . . .
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SALAD AND SALAD MAKING.
PRELIMINARY REMARKS.
Salads are wholesome food as well as dainty rel.
ishes. But the average cook shrinks in such dis-
may from the imaginary mysteries of their prepa-
ration, that pickles and condiments have, to a great
cxtent, taken the place they should legitimately oc-
cupy in our dietary.
Salads when properly made and artistically ar-
ranged, are so grateful to the taste, and so pleasing
to the sight, that no cultured family can well afford
to dispense with them; and their value among all
classes, as hygienic and esthetic agents, can scarce-
ly be over-estimated. '
Cook book writers, whose knowledge of the sub-
ject is, to say the least, iimited, have disseminated
the erroneous idea that salads are troublesome and
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COOKERY MANUAL.
expensive, until it has become firmly implanted in
the popular mind. The truth is, they are so easily
made that it requires very little thought or labor to
prepare, at almost any tiine, a simple, satisfactory,
refreshing salad; and they are so inexpensive-
as in them can be utilized many odds and ends of
food freqnently permitted to go to waste—that
their introduction to general use would be a nation-
al blessing.
CLASSIFICATION OF SALADS.
Salad has a different significance to-day from
what it once had. The original, contracted defi.
nition of the word has broadened and expanded,
with the advance of modern ideas, until salads are no
longer restricted to "uncooked herbs dressed with
salt, vinegar or spices,” but include a wide range
of fruits, vegetables, fish and meats, prepared and
dressed in a great variety of ways—in fact, near y
everything used as food may be brought into req-
nisition in making salads.
But all varieties of salads are included in five
classes, viz:
1.-Fruit Salads.
2.–Vegetable Salads.


COOKERY MANUAL.
TRANSPARENT ORANGE DRESSING.
To the juice of three oranges and one lemon,
which should make a half pint, add four ounces of
sugar, one gill of sherry wine, and the white and
shell of one egg. Beat all together. Heat to boil.
ing point. Simmer five minutes. Strain. The
wine may be omitted from this dressing, if desired.
And, if liked, a small portion of the grated peel of
both orange and lemon can be added.
JELLIED TRANSPARENT ORANGE DRESSING.
Is made by adding to the mixture before heat-
ing it, half an ounce of gelatine soaked an hour in
a gill of cold water.
TRANSPARENT TOMATO DRESSING.
Thicken a pint of stewed, strained tomato, with
a tablespoonful of arrow root mixed with cold wa.
ter. Boil two minutes. Add an ounce of butter,
half a teaspoonful of sugar, the same of salt, and a
little pepper. This is very nice, either hot or cold,
with any kind of meat salad.
JELLIED TRANSPARENT VEGETABLE DRESSING.
To one quart of boiling water slightly salted, or


SALADS.
17
beating—one eren teaspoonful of mustard, one tea-
spoonful of salt, and a teaspoonful and a half of
vinegar. Add the yolk of an egg, beat all well to-
gether, then add gradually half a pint of olive oil.
The oil should be poured in a fine thread-like
stream, and the mixture all the while be beaten
rapidly. More vinegar or lemon juice may be
used if required to make it the proper consistency.
I COOKED MAYONNAISE DRESSING.
Add the well beaten yolks of five eggs to five
tablespoonfuls of boiling vinegar. Cook in an
earthen bowl, set in a pan of boiling water, until
stiff-being careful to stir clean from the sides of
the bowl while cooking. Remove from the fire,
add four ounces of butter, and stir until cool and
perfectly mixed. When quite cold season to taste
with salt, pepper, mustard, etc., and thin with
sweet cream to the required consistency. Oil, if
preferred, may be used in place of cream. If the
mixture when cooked is not perfectly smooth, it
should be rubbed through a hair sieve. This is an
excellent and convenient salad dressing; and when
properly cooked will keep, without deterioration,
for several days.


SALADS.
Class 1.
FRUIT SALADS.
Fruit salads in season, without doubt, take first
rank, on acconnt of being more delicious, whole-
some and attractive than any other kind of salads;
and an almost endless variety of them can be eas-
ily made by judicious mixing and mingling of fruits
and fruit flavors. Bananas, oranges, lemons,
peaches, pears, pine-apples, currants, and all kinds
of small fruit and berries, make desirable salads,
served either as simple or compound salads. And
the art of the cook is chiefly displayed in selecting
proper materials to mix together, and in choosing
a suitable dressing for them.
SIMPLE FRUIT SALAD.
Ripe currants gathered on the stem, and well
washed, make a nice fruit salad. They can be
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COOKERY MANUAL.
many things mixed and mingled together; but it
should invariably be added at table. Some people
like lettuce dressed with sugar and vinegar. Oth-
ers prefer it dressed with sugar and cream. But
the most approved dressing for lettuce is French
dressing, with or without mustard, according to
taste. Cresses, onions and radishes make a pretty
garnish for a dish of lettuce; and either one of
them may be mixed with the lettuce when dressed;
or they may all be served together, forming a com-
pound salad.
CABBAGE SALAD.
Cabbage comes next in popularity to lettuce as
a salad, on account of its crisp sweetness, and its
ability to stand exposure and rough treatment
without material detriment. By a great many it
is preferred to any other salad. Cabbage, when at
its best estate, inakes a delicious salad-dressed
either simply or lavishly. Perhaps as a dressing for
it, a cooked Mayonnaise, or a cream dressing is, on
all accounts, most appropriate-either of which
can be varied to a considerable extent, to meet the
special requirements of the salad. The addition
of a small quantity of sugar to a dressing for cab.