This is a reproduction of a book from the McGill University Library collection. Title: The Edgewater Beach hotel salad book Author: Shircliffe, Arnold, 1880-1952 Publisher, year: Chicago : Hotel Monthly Press, 1934, c1929 The pages were digitized as they were. The original book may have contained pages with poor print. Marks, notations, and other marginalia present in the original volume may also appear. For wider or heavier books, a slight curvature to the text on the inside of pages may be noticeable. ISBN of reproduction: 978-1-77096-086-2 This reproduction is intended for personal use only, and may not be reproduced, re-published, or re-distributed commercially. For further information on permission regarding the use of this reproduction contact McGill University Library. McGill University Library www.mcgill.ca/library THE EDGEWATER BEACH HOTEL SALAD BOOK MY LADY'S SALAD SANDWICH LUNCHEON IN FOUR COURSES THE EDGEWATER BEACH HOTEL SALAD BOOK CONTAINS RECIPES THAT HAVE TAKEN YEARS OF RESEARCH TO COLLECT; ALSO MANY NEW RECIPES v v IS A READY REMINDER FOR THE EXPERIENCED SALAD MAKER, AND FURNISHES INVALUABLE WORKING KNOWLEDGE TO THOSE WHO HAVE NATURAL TALENT FOR THIS WORK ARNOLD SHIRCLIFFE PUBLISHED BY THE HOTEL MONTHLY PRESS CHICAGO X«V*****wJP- c_-****~v»x Copyright 1926 by Arnold Shircliffe Copyright 1928 by Arnold Shircliffe First Printing September, 1926 Second Printing December, 1926 Third Printing, Revised June, 1928 Fourth Printing, November, 1929 Fifth Printing, January, 1934 PRINTED IN THE UNITED STATES OF AMERICA 1 dedicate this book to William M. Dewey, manager of the Edgewater Beach Hotel, whose kindly encouragement has been a dominating factor in the completion of the work. Arnold Shircliffe FOREWORD 18 — — — -0 a remediable prescription in preventive medicine, accepted and agreed upon by those learned in the art of scientific nutrition. Salads should be made as attractive as possible. Simple colorful combinations artistically arranged and not overdone are the ones which bring forth favorable comments from those who know. This class of salad is called for time and time again and it is through the artistic combinations, its colorful arrangement and delicate flavor that the fame of the salad spreads and finally becomes a standard dish. Waldorf Salad, Chiffonade, Panama and Princess are well known salads. Thousand Island dressing, mayonnaise, French dressing are universally known. The salad is the chef d’ouevre of a dinner and when artistically made will bring forth praise. It is the one dish that can be made so attractive that it will enhance the value of all other made dishes, and its rightful place is with the roast and not as a separate course, unless salad is the main dish of the meal. Brillat Savarin said: “A dinner without cheese is like a pretty woman with one eye.” He might have added “and a dinner without a salad is like a pretty woman with both eyes missing," for one is blind indeed who omits salad from the dinner. On many of the menus dating back before 1880 and of which the author has many, salads were conspicuous by their absence. In 1867, The Briggs House, Chicago, for their Christmas dinner, failed to list a salad. In a dinner given in honor of General Grant in 1880, Hotel Brunswick, New York, no salad appeared on the menu ; still they listed five meats and several vegetables. In Mrs. Glass' “ Art of Cookery" in 1778, only a very few salads are found, one, “How to raise a Sallad in two hours at the fire,” can be found on Page No. 3 1 5 which is extremely interesting. A recipe for raising a Salad in two hours can be found in Jno. Evelyn s “ Acetaria ,” Page 158 — 5th Edition — 1729. Up until the year 1800, Foreign as well as American cook [xvi] FOREWORD books (with the exception of Evelyns “ Acetaria ”) listed but very few salads. Salads are truly American, that is, as we know them today. Europe, Asia or the rest of the world can not take away from America the production and perfection of the salad. America has never been given credit for any advancement in the culinary field. So right here and now, for the edification of all, we claim for America the credit of assembling, blending and bringing to perfection this health-giving item, the salad. American women have made the salad an American institu- tion. Their luncheons, especially, have been built around the salad. The salad is feminine, and the daintiness, the artistic arrangement of the salad truly calls for the feminine touch to make it what it should be. The salad has been the thinking woman’s luncheon, the university girl’s dessert, the boarding school girl’s love, and there is nothing that I know of that will cheer the fagging spirits and put joy into a girl’s heart quicker than for her to take one look at an epicurean delicacy in the form of a beautiful salad. Through the constant call for salad, and mostly through the ladies, it has been brought to perfection ; and what I mean by perfection is simplicity in arrangement and thoughtful con- sideration to combinations and flavors. Some one said: “Vanity, thy name is woman.’’ I shall add, “Lady, thy name is Salad.” This phrase, “Lady, thy name is Salad,” was suggested to the author because of the importance placed upon the salad and dessert by the thousands of women for whom he has arranged luncheons and dinners. The arrangement of their menus has centered around the salad, and their queries have usually been as follows : “Will the salad be dainty?” “Will it be attractive?” “Is it new?” “Will it be something different?” etc. When a man is arranging an affair for men and women he takes the salad into account, but if it is a stag it is merely combination salad [ xvii ] FOREWORD -® or head lettuce with Thousand Island dressing, or his usual comment is, “They don't eat salad, anyway." The average man is still bound to the flesh pots of Egypt. And so I say again, salads are feminine. The recipes found in this book are from the best in the culinary profession. The names of many contributors I have listed after salad recipes, also the names of the books which I have used as reference and of which I have some few hundred in my own library. To the contributors I herewith acknowledge my indebtedness and thank them. Recipes have been given to me by chefs and maitre d’hotels from all over this country and the best I have included. Many salads have been dropped because the combinations were poor, too many items entering into the composition or conflicting with a number of salads with much of the same combinations. A great many of the arrangements of the salads as they appear in the book have been made by the author. All salads have appeared on the Edgewater Beach Hotel menus in the course of a year. The arrangements as given have been found the most practical and most pleasing. The recipes by the author, numbering about one hundred, are named and concocted for certain reasons. These reasons are given after nearly every salad invented by the author; some may seem far fetched to the reader at first glance, but if a little thought is given to the reason for combinations and names, the reader will realize that there has been study given to their combination, pleasing effect, and dietetic value before they were produced or named. The recipes of the Doctor, Sunburst, Health, Sugar Plum, Lady Windermere, Edgewater Beach, Wedding Ring, as well as the Elizabeth and Johnson salads, are more than worth the price of the book. The sale of Doctor Salad exceeds the combined sales of all other fancy salads in the Edgewater Beach Hotel, where the catering business runs into thousands of dollars daily. It has a reason for its being, and as a luncheon dish with a few crisp pieces of whole wheat or gluten bread [ xviii ] FOREWORD m toasted, and a glass of milk or water, it makes an ideal, health- ful, economical luncheon, and can be eaten every day in the week without tiring of it. This is in itself a virtue, as there are only a few things in this world that one will not tire of — that is, in foods. All the author’s recipes for salads have real dietetic value, and as far as he can find out, are good combinations. Their dietetic values are also increased by their pleasing appearance. In getting out the Edgewater Beach Hotel Salad Book, the author has spent years in delving into the past as well as the present. He has made thousands of salads to get the correct combinations and effect; and so, it can readily be seen, that salad-making is a work of art and should not be left to a sloppy pantry girl or helper. “For, without art, the noblest seeds Of flow’rs degen’ rate into weeds. The whole world without art and dress Would be but one great wilderness.” When you buy this book, don’t expect to produce prod- igies unless you have brains in the kitchen that can interpret and understand recipes. Do not consider any recipe a failure because success does not attend your first efforts ; perseverance and understanding of directions will bring success to those who possess the acquired or natural qualities necessary for the arranging, perfecting and dressing of the salad. A little of the idea of beauty must also be wrapped up in their souls. “Culti- vate the beautiful ; beauty nourishes both goodness and health. Do not attempt to make a fancy salad in a hurry; it can’t be done — that is, artistically. If you contemplate entertain- ing and expect to use a complicated salad, try one out a few days in advance and see just how long it will take you to com- plete it. This will give you an idea of the necessary time you will need to produce them, and will also give you an idea as to whether it is the salad to use or not. Sometimes it is impos- sible to visualize a salad, but to make and taste and see the finished product is to be convinced. [xix] FOREWORD g) m Recipes are often written which are as unintelligible to the women and men of today as the hieroglyphics of an Egyptian pillar. Most of these recipes, however, are quite easily understood, and while I have given but few specified amounts of ingredients to be used in compounding salads, one can try out a salad most any time with the materials at hand. If they are to constitute the main dish they should be some- what larger; if just an accompaniment, the salad naturally is to be smaller. A diseased body will crave abnormal food, and a glutton may crave or demand at one sitting enough to feed a family, but the average will be content with usual salad portion. One head of romaine may serve four, or it may only serve two; the same with lettuce and practically everything that enters into the salad-making. So it is not practical to lay down any set rule to follow as a guidance. Recipes have the main ingredients listed at the head, and the reading of entire recipe can be dispensed with if com- ponent parts are unprocurable, hard to get or out of season. The index will give you the salad you wish, as they not only are listed alphabetically, but under the main component part, i. e., if fruits predominate they will be listed under “Fruit;” if meats, under "Meat,” vegetables under “Vegetables,” fish under “Fish,” and other listings are under head of “Fruit and Vegetables” and "Miscellaneous.” Under some recipes the author’s note may prove interest- ing. I f the salad is tried and found good, and the note enjoyed, the author shall feel doubly compensated, as most cookery books are dry reading and change their subjects with squibs as often as the dictionary. Here you will find food for the brain as well as the body. Perhaps you may like the author's note better than the recipe, as it is one thing to prepare food and another to dream about it. However, if the salad doesn’t taste good, I say as Arthur T. Vance said after he concocted Salad a la Turc, “If it doesn’t taste good, I’ll eat it myself.” [XX] INDEX TO ILLUSTRATIONS ■S INDEX TO ILLUSTRATIONS Blackstone . . Opposite page 26 Breakfast 4 t 4 4 26 Crinoline 42 Dixie II 42 Doctor 58 Edgewater Beach 58 Elizabeth 74 Emma 74 Encarpus 90 Fan 90 Gulfport 106 Health 106 Iron 122 Lady Windermere 122 Maiden Blush . 138 My Lady’s Salad Luncheon . . Frontispiece Panama I . . Opposite page 138 Poinsettia 4 4 4 4 154 Princess 4 4 4 4 154 Racing King 4 4 4 4 170 Salad Sandwich 4 4 4 4 170 Somersetshire 4 4 4 4 186 Sunburst 4 4 4 4 186 Sugar Plum 4 4 4 4 202 Suzette II 202 Sweetheart II 4 4 4 4 218 Tom Cory ate 4 4 4 4 218 Twins 4 4 4 4 234 Vegetarian 4 4 4 4 234 Victory 4 4 4 4 250 Wedding Ring 250 [ xxi ] The Edgewater Beach Hotel Salad Book Acme Pear, cream cheese, lettuce Trim well, core, spice and bake a small Bartlett pear. Allow the pear to cool and place on a bed of lettuce. Fill the center with cream cheese that has been thinned down with raw cream, and pipe rosettes of cheese around base of pear. Pear should be baked soft. French Dressing. Author’s Note : The pear should be baked like an apple, with sugar and spices ; but not too sweet. The pear is cored and pared around the top leaving about one-half inch of the top without skin. Glaze the top with caramelized sugar during the baking, so that it has a nice appearance. The cheese blends well with the pear. A little lemon juice squeezed over pear before serving will bring out the flavor. This is a highly attractive salad and can be used at a luncheon where salad is the main dish. It is also very appro- priate with roast goose and duck. Pour French or Lorenzo dressing over salad just before serving. The salad was named Acme because it is the acme of per- fection if handled right. Canned pears can be substituted. Adam Apple, raisins, celery, cherries, angelica, lettuce Hollow out and peel a small Jonathan apple and stuff with diced apple, celery and seedless raisins, all mixed with mayon- L 1 1 THE EDGEWATER BEACH HOTEL SALAD BOOK -B naise dressing which has been flavored with lemon juice. Decorate with fanciful shapes of maraschino cherries and angelica and serve on a bed of lettuce. Apple to be marinated in lemon juice and sugar before filling. Adam and Eve Romaine, Jonathan apples, figs, pistachio nuts, hard-boiled eggs, celery On several leaves of romaine that have been arranged on plate to represent fig leaves, place a hollowed out Jonathan apple which has been previously marinated in a French dressing to which has been added cherry or cinnamon candy coloring. Dice a few washed figs and mix with equal quantities of diced celery and apples. Mix with a mayonnaise that has been made with lemon juice rather than vinegar, and fill apple. Sprinkle the top with pistachio (love) nuts and yolks of hard-boiled eggs. Author’s Note : This is quite a colorful salad and can be used at a luncheon when an announcement of a wedding is made. As there must be a beginning of all things, the egg represents it. The fig and fig leaf figured prominently in Adam and Eve's affairs in the garden for food as well as cloth- ing ; the apple, a veritable Pandora’s box to Adam and Eve as well as others ; and the love nuts or pistachio represent Eve’s “salad days when she was green in judgment.” Small red cinnamon candies can be used in coloring the apple. Place a few in a little simple syrup and boil for ten minutes. The apples can be placed in the coloring matter until they are the right color. Admiral Lettuce, romaine, green peppers, chives On a bed of romaine, place green peppers and lettuce, mixed and cut en julienne. Sprinkle chopped chives over top. French dressing. [ 2 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Adonis Valentine Sweet Heart Tomato , water cress, cream cheese, beets, green and red peppers, lettuce On a bed of lettuce or romaine place a slice of ripe tomato, peeled and cut thick, with two rosettes of cress on the sides. Thin cream cheese with raw cream and pipe on top of tomato in the form of a heart. Fill the center of the heart with red beets, green and red peppers, cut in the shape of hearts with a small cutter. French dressing. Author’s Note : In making this salad use a bag and pipe the cheese as near to the edge of tomato as possible, the lower part of the heart being piped thicker than top to fill in space on tomato. A large slice of beet in the shape of a heart can be placed in center, with a wide slit in it, and through this run a quarter of a spear of asparagus, the tip of which has been dipped in paprika. Around the center slice of beet small hearts of beet, pimento and green peppers can be artistically arranged. The green peppers represent envy, and can be placed at the bottom of the heart. In the top or lobes of the heart place the red hearts — the small beet hearts on one side and those of red peppers on the other. This salad is fine for a love-sick boy’s or girl’s party, or at a Valentine dinner or luncheon. It is rich in mineral nutriment and is strictly basic. Aiglon Lettuce, tomato, string beans, truffles, parsley, capers On a bed of julienned lettuce, place tomatoes, French string beans and truffles en julienne, mixed with a light mayonnaise, into which has been previously worked enough anchovy paste to flavor it. Sprinkle chopped capers and parsley over the top. A la Florentine Celery, cucumber, endive, hard-boiled eggs, lettuce Dice the celery, endive and cucumber and mix with mayon- naise or Thousand Island dressing. Sprinkle with chopped hard-boiled eggs. Serve on a bed of lettuce. [ 3 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m ■s Albee Romaine, celery, pimentoes On a bed of romaine place julienne celery and pimentoes in two-inch lengths. Mix with mayonnaise. Albert I Alligator pear, orange, endive, truffles On leaves of endive place alternate pieces of alligator pear and orange. Scoop the alligator pear out with a spoon so that it resembles a section of orange. Lay thin slices of overlap- ping truffles on top. French dressing. Albert II Romaine, escarole and chicory, bacon, chervil, chives, tarragon On a bed of romaine or lettuce place escarole and chicory cut in two-inch lengths. Mix in a little chopped chervil, tar- ragon, chives and broiled bacon. Serve in a bowl. French dressing. Albert and Helen Tomato, alligator pear, lettuce On leaves of lettuce place two slices of alligator pear and two slices of peeled tomato. Place these alternately, i. e., a slice of alligator pear and then a slice of tomato. Thousand Island dressing. Author’s Note: The alligator pear to be cut like a horseshoe, and the tomato to fit into horseshoe like a picture in a frame. Alberta Lettuce, pineapple, cream cheese, red and green peppers Lightly roll the edge of a piece of pineapple in paprika and place on a slice of heart of lettuce. Pipe a rosette of cream cheese in the center of the pineapple. Mix separately some red peppers and green peppers with cream cheese and pipe out [ 4 ] THE EDGEWATER BEACH HOTEL SALAD BOOK as spokes, using the center rosette as the hub. Alternate the red and green spokes. French dressing passed at the table. Alb er tine Orange, grapes, alligator pear, romaine On a heart of romaine place alternately two slices of alli- gator pear with two sections of orange. On top of fruit place two or three skinned, pitted and sliced black grapes. French dressing. Alexandra I Romaine, celery, grapefruit, nuts, olives On a heart of romaine, place alternate rows of very fine julienned celery mixed with mayonnaise and grapefruit cut in sections. Sprinkle with chopped nuts and ripe olives. May- onnaise or French dressing. Alexandra II Grapefruit, grapes, nuts, celery, lettuce Place in white leaves of lettuce made in the form of a basket, diced grapefruit, chopped nuts and celery. Garnish with green or black grapes that have been seeded and cut in half. Mask the grapefruit, nuts and celery with mayonnaise. Algerienne I Celery, lettuce, tomato, chives Place a small ripe tomato, peeled and quartered, on a bed of lettuce or romaine. Circle this with julienned celery mixed with mayonnaise. Over the top sprinkle chopped chives. Mayonnaise or French dressing. Algerienne II Romaine, tomato, celery On a bed of romaine, place a ripe peeled and quartered tomato. Sprinkle over sections celery en julienne. French or mayonnaise dressing. [ 5 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m AH Baba Dates, raisins, cottage cheese, almonds, romaine, cocoanut Use the best dates that can be bought. Mix together equal amounts of seedless raisins chopped, blanched almonds and cottage cheese. Cut dates in half and stuff with mixture ; roll halves in fresh shredded cocoanut and place five halves on a bed of romaine. French dressing. Author’s Note: This is an exceptionally fine salad for its dietetic value. The sugar of the date is one of the sugars that is not wholly absorbed before it reaches the colon where it is needed as food for certain friendly bacteria which have much to do in keeping the colon free from the bacteria that set up poisonous toxins in the body. The cottage cheese is especially fine for the lime, iron and calcium that it con- tains; the raisins for the iron and the oil as a lubricant. This salad should constitute the main part of a meal, and when eaten with whole wheat or gluten bread toasted, makes a well- balanced, economical healthful luncheon. The phosphorus will clear the brain and help make the steps livelier. And what is youth but a quick step and a clear head? Ali Baba killed off forty thieves; this salad will help kill off forty thousand which prey upon the system. Alice Lettuce, celery, apples The same as Waldorf salad. On a bed of lettuce or romaine place celery and apples en julienne. Mayonnaise dressing. Alkaloidal See All Vegetable A Hie Pineapple, orange, lettuce Line a bowl with lettuce. Fill with cubed pineapple and orange mixed with mayonnaise or French dressing. Sprinkle with chopped nuts. [6] THE EDGEWATER BEACH HOTEL SALAD BOOK •ffi Alligator Pear, Stuffed {See Stuffed Alligator Pear) Alloe Grapefruit, endive, romaine, pimentoes, olives On two well bleached leaves of romaine place endive, cut or split into two-inch lengths, alternating with thin slices of grapefruit. Pimentoes and ripe olives chopped and sprinkled over. French dressing. All Vegetable Alkaloidal Lettuce, asparagus, carrots, beets, string beans, cauliflower In a salad bowl place some shredded lettuce and line sides with well bleached leaves. Place a mixture of diced asparagus, carrots, beets and string beans on top of shredded lettuce and arrange a white rosette of cauliflower in center. Pour Thousand Island dressing over. Author’s Note: This makes a fine base salad to be eaten with meats. All vegetables should be cooked separ- ately and allowed to become ice cold before mixing. Handle vegetables very carefully so that they do not lose their shapes. Vegetables can be arranged in separate little heaps around the rosette of cauliflower and dressing poured over or passed at the table. Alma Orange, grapefruit, alligator pear, romaine, red and green peppers, pickled walnuts On a slice of heart of romaine lay two pieces of quartered orange, grapefruit and alligator pear, alternated and all cut as near uniform as possible. Place two strips of red and green peppers crossed on top of fruit with two slices of pickled walnuts at the ends. French dressing. [ 7 ] THE m EDGEWATER BEACH HOTEL SALAD BOOK — — -a Alphonse Artichoke, potatoes, celery, lettuce, red and green peppers In the center of a bed of lettuce place a large artichoke bottom surrounded by diced potatoes and celery mixed with mayonnaise. Garnish with julienned red and green peppers. French dressing. Alphonso Romaine, caviar, cream cheese Pipe the center of half a romaine with a thin layer of caviar and the edges with cream cheese. French dressing. Alpine Slaw Cole Slaw Cabbage, lettuce Shred the center part of the cabbage very fine, except the heart, and then soak in ice water for an hour, drain dry, add a little oil and vinegar, chopped caraway seed, paprika and black pepper; salt last, so that the crystals are not dissolved. Serve on lettuce or romaine. Note : The real Alpine slaw is made as above, only without oil or vinegar. Alsacienne I Potatoes, lettuce, grapefruit, nuts In a circle on a bed of lettuce place overlapping slices of cold boiled potatoes. In the center make a mound of diced grapefruit. Top with chopped nuts. French dressing. Pota- toes to be marinated in a French dressing. Alsacienne II Lettuce, cabbage, eggplant, celery, beets, wine herring On a bed of lettuce, place equal quantities of julienned beets, fried eggplant (cold), cabbage and celery mixed with enough mayonnaise to bind. Garnish with small strips of fillets of wine herring. French dressing. — By L. Domergue, Chef, Edgewater Beach Hotel. [81 THE m EDGEWATER BEACH HOTEL SALAD BOOK H Amelie Endive, apple, celery, chives On two or three leaves of endive place thinly sliced apples cut round and arranged so that they over-lap. Jonathan apples are fine for this. Add a little finely minced celery and chives to a good French dressing and pour over. The apple can be marinated and colored by adding a little cherry coloring to the marinate. American I Chicory, potatoes, tomatoes, celery, chervil, tarragon, parsley, chives (Bowl) On a bed of broken chicory place diced potatoes, tomatoes and celery; minced chervil, tarragon, parsley and chives mixed into a French dressing and poured over. American II Tomato, lettuce, cress Place a slice of peeled tomato about a quarter of an inch thick on a bed of white lettuce. Sprinkle chopped cress over the tomato. French dressing. American III Lettuce, beans, tomato, cauliflower, cream cheese On a bed of lettuce place a thick slice of peeled ripe tomato with the core taken out. Push the stem of a rosette of cauliflower into the hole of the tomato and around this place green string beans that have been marinated in French dressing. Pipe a little cream cheese around the edge of the tomato to hold the beans on. French dressing. Author’s Note: This salad is quickly prepared, has an attractive array of colors, highly nutritious, quickly assim- ilated, mostly basic in composition and near enough to the red, white and blue color scheme to be called American Salad — a typical Fourth of July combination. [ 9 ] THE EDGEWATER BEACH HOTEL SALAD BOOK — m American IV Cabbage, green peppers, tomatoes Fill small mould with marinated green peppers (chopped) shredded new cabbage and diced tomatoes, mixed separately with mayonnaise. Serve on a bed of lettuce. Thousand Island or French dressing. American Beauty Tomato, chicory , lettuce, cream cheese , green pepper, asparagus tips, hard-boiled eggs , parsley Peel ripe small-sized tomato. Slit tomato from top center to bottom five times, y& of an inch deep, and lay back five petals. Set tomato on bed of lettuce and pipe rosettes at either side of base of petals all around tomato with cheese thinned with raw cream. Decorate each rosette with a fancy cut of green pepper. Split asparagus tips and lay half in center of petal, or a small, well-trimmed curly leaf of white chicory. Cut hole in top of tomato with a sharp pointed knife and pipe a rosette of cheese in hole. Sprinkle chopped yolk of egg and chopped parsley on top. Use a French dressing. Author's Note: The small curly sprig of chicory repre- sents the mid-rib of petal. Stem end of sprig can be pushed into tomato to hold it in place. The chicory should be pressed flat with palm so it will lay flat on petals. Trim ends of chicory to fit petals. American Chicken See Kinsley s American Chicken Anchovy Anchovies, caviar, hard-boiled eggs, truffles, lettuce, olives, capers, lemon On a bed of lettuce or romaine place several half fillets of anchovies and surround with small heaps of truffles, yolks and whites of hard-boiled eggs (chopped separately). Garnish [ 10 ] THE m EDGEWATER BEACH HOTEL SALAD BOOK , m with stoned olives cut in rings. In center of the olive rings pipe a little rosette of caviar. Add chopped capers and lemon pulp to French dressing. Andalouse Tomato, rice , lettuce, red and green peppers, olives On a bed of lettuce, place one slice of tomato (peeled). On top of tomato turn out a very small timbale of boiled rice which has been seasoned, and mixed with chopped red and green peppers. Garnish four sides and top of rice with olive rings. Olive rings can be placed at the base of the rice. Rice should be perfectly dry and cold before being molded. French dressing. Andalusian I Gaspacho I Onions, tomatoes, cucumbers, toasted bread, lettuce or romaine On a bed of romaine or lettuce, alternate round thin crusts of bread (which have been soaked in oil and vinegar) with slices of peeled tomato, thin slices of Spanish onions and thinly sliced cucumbers, one or two slices of each ingredient to a salad. Finely grated and toasted bread crumbs over top. French dressing. Author’s Note: Gautier said that this salad deserves a description to itself. “You pour water into a soup tureen, to this water you add vinegar, shreds of garlic, onions cut in quarters, slices of cucumbers, pieces of peppers, a pinch of salt ; then you add bits of bread which are left to soak in this agreeable mess, and you serve it cold.” Elizabeth Pennell in The Feasts of Autolycus adds “It should be further explained that, in the season, tomatoes are almost invariably introduced, that they and all the greens are chopped up very fine and are eaten with a spoon from a soup plate.” Gautier also said “With us, dogs but tolerably well bred would refuse to com- promise their noses in such a mixture. It is the favorite dish of the Andalusians, and the prettiest women, without fear, swallow at evening great spoonfuls of this infernal soup or HI] THE EDGEWATER BEACH HOTEL SALAD BOOK salad. Gaspacho is held to be most refreshing and one generally finishes by accustoming himself to it and even liking it.” Gaspacho has its good points: it is pleasant to taste, piquant in its absurdity ; and like all good things, Gaspacho has received that sincerest form of flattery, imitation. Andalusian II Gaspacho II Onions , tomatoes, cucumbers, toasted bread, lettuce or romaine Same as above only making salad in a large salad bowl and in layers, first the crusts of bread, then the onions, cucumbers and tomatoes, seasoning each layer to taste. Garnish with bread crumbs, and sides of bowl with leaves of romaine or lettuce. Andalusian III Onion, cucumber, capers, romaine, red pepper On a bed of lettuce or romaine place a slice of Spanish onion which has been soaked in cold salt water for two hours and then drained and marinated in French dressing for an hour. On top of onion, place sliced cucumbers in the form of a circle and sprinkle chopped capers in the center. Cross two strips of red pepper over the top. French dressing. An gel us Lettuce, pear, pineapple, bananas, celery, pepper Place a slice of canned pineapple on salad plate and fill a whole canned pear with diced bananas and celery mixed with mayonnaise dressing. Place a thin julienne strip of green pepper on top of bell by sticking the ends into pear to form ring and garnish around base with julienned lettuce. French dressing. Anglais e English Lettuce, watercress, cucumbers, tomatoes, hard-boiled eggs, chives On a bed of lettuce, or in a bowl lined with lettuce, place cress, finely sliced cucumbers, cubed tomatoes, and chopped [ 12 ] THE EDGEWATER BEACH HOTEL SALAD BOOK BH B hard-boiled eggs. Sprinkle salad with a few chopped chives. French dressing with a little mustard added. Cress can be left out and thinly sliced radishes added. Anita Tomatoes, hearts of palm, romaine, pimentoes, pickles, hard-boiled egg yolks On leaves of romaine alternate two peeled slices of tomato with two slices of hearts of palm. Sprinkle the top with chopped pimentoes, pickles and egg yolks. French dressing. Anna Tomato, celery, apple , lettuce, nuts On a slice of heart of lettuce place one small slice of tomato, peeled and cut thick. Around tomato place celery and apple en julienne, mixed with mayonnaise. Chopped nuts over all. French dressing. Anna Held Orange, grapefruit, romaine, walnuts, grapes On two or three leaves of bleached romaine place alter- nately three sections of grapefruit and three sections of orange; three or four slices of seeded and skinned blue hot- house grapes on top of the fruit. Place four quarters of walnuts at the sides of the grapes. French dressing. Antigue Watercress, horseradish, bread crumbs, lettuce Brown some bread crumbs in an oven with a little butter. Mix these in the ratio of five to one with fine grated horse- radish. Sprinkle this over a mound of watercress on bed of lettuce and serve with French dressing. [ 13 ] THE EDGEWATER BEACH HOTEL SALAD BOOK a Antoinette Lettuce, pineapple On leaves of lettuce in nest shape, place large slice of pine- apple. In the hole of pineapple, place a very small heart of lettuce with connecting end left intact so it can be placed and held in shape like a flower. Dressing — Mayonnaise, tarragon vinegar and chopped chives.— Chef E. Schlensener, Greenbrier Hotel. Aristocrat Lettuce, mango, alligator pear, orange On a bed of lettuce, place in the order named, one slice of mango, alligator pear (green side up), orange, alligator pear and continue until you have used three slices of mango, three slices of orange and six of alligator pear. The slices are to be about one-fourth of an inch thick, placed in a row and cut uniformly- Place two additional slices of mango at either side for garniture. This salad is a real aristocrat, very expensive to concoct, exquisitely beautiful and has an unusual flavor. French dressing. This salad can also be made by cutting mango in half, removing seed and alternating slices of alligator pear, orange, mangoes or slices of fresh figs over the top of half mango. Fit slices in so they make a round topped appearance : garnish with strips of pimentoes criss-crossed. French dressing. Army and Navy Navy beans, potatoes, cabbage, chives or onion, bacon, lettuce Boil navy beans and drain dry. Add an equal amount of diced boiled potatoes (cold) and finely minced raw cabbage. Mix with a good French dressing to which has been added a few chopped chives or finely minced onions to flavor it. Allow this to stand in ice box to marinate for at least two hours. Just before serving have ready some finely diced bacon. Saute bacon until well browned and mix into salad, fat and all. This imparts a very fine flavor. Serve at once on leaves of lettuce. [ 14 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Author’s Note: Beans should be boiled slowly with onion, carrot and salt. Boil in plenty of water so that the beans have a chance to cook thru without splitting. Remove from fire as soon as done and before they break. Do not cover the pot during the boiling as this increases the temperature and breaks down the outer starch cells so rapidly that the shell peels off. If this salad could be made the day before and allowed to stand in ice box it would be greatly improved. All the ingredients are to be had in the Army and Navy messes, and during the author’s three years of service this dish was served numerous times. It is a well balanced ration and should be used as the main dish for luncheon. Adding the bacon just before serving gives the salad a real tasty flavor that it is impossible to get any other way. Not a salad for those suffering with diabetes or for those troubled with obesity, as the starches are quickly converted into assimilative matter which produces flesh and tends to increase the sugar content of the blood. The acid generated from the starch of beans and potatoes is mostly neutralized by the cabbage base — the protein and fat of the bacon helps to make a balanced salad. Artichoke Artichokes, celery, lettuce, green peppers, hard-boiled eggs Boil artichokes and separate bottoms, or use canned arti- choke bottoms. Julienne these with an equal amount of celery and mix with a Lorenzo dressing. Serve on bed of lettuce in bowl and sprinkle chopped green peppers over top. Tomatoes in dice can be added, which improves the salad. Garnish with sliced hard-boiled eggs. Artichoke Bottom Monegasque Tomato or artichoke bottom, tuna fish, red peppers, anchovies, olives Tomato or artichoke bottom filled with chopped tuna fish, criss crossed with red peppers and fillets of anchovies. Decor- [ 15 ] THE EDGEWATER BEACH HOTEL SALAD BOOK IS ate with rings of ripe or green olives. French, mayonnaise or Chatelaine Dressing. Artichoke , Jerusalem Artichoke tubers, lettuce, cucumbers, fines herbs On bed of lettuce place equal quantities of thinly sliced raw artichoke tubers and cucumbers, Sprinkle with chopped herbs. French dressing. Author’s Note : A delicious food : “No one should form an opinion that the artichoke can ever, or ought to, replace the potato; but on the contrary it is to be considered a valuable supplement thereto. The starch of the potato and the starch of the artichoke is entirely different. The starch and the sugar of the artichoke appear in the form of inulin and not as the starch and sugar of commerce. The sweetness of the artichoke seems to be of a character that permits it to be eaten by those who are forbidden the use of starchy foods and many who are not allowed by their doctors to eat the potato can safely eat the artichoke. It has been scientifically determined that those suffering from diabetes have been able to almost double their consumption of carbohydrates through the use of the artichoke tuber, and this without any appearance of sugar in the urine. “Almost daily we receive letters from diabetic patients who have been recommended by the leading medical experts to supplement their ordinary diet with the artichoke tuber. Many of these letters are from children who state that they have been able to eat their first sweets and expressing great delight with their marked improvement in health and happi- ness. As it is estimated that there are more than a million diabetics in the United States, if, as indicated, it is possible to increase the carbohydrate foods of diabetics by nearly 100%, we are convinced that our experiments with the mammoth French White Jerusalem artichoke will be worth all the time, care and attention we have devoted to this subject during the last few years. [ 16 ] d- the edgewater beach hotel salad book m “During the last season we have made regular shipments of these tubers to Dr. Elliot P. Joslin of Boston, perhaps the foremost authority on diabetics, for testing on patients. “Last winter the writer visited the United States Agri- cultural Department at Washington and met Dr. W. J. Spill- man of the Bureau of Economics. During our conversation on Colorado agricultural products the subject of sugar beets was mentioned, when Dr. Spillman told of the great possibilities of the Jerusalem artichoke, on account of its delicious flavor, sweetness and its desirability as a wholesome food. Best of all he told me that its sugar content is nonharmful to diabetics. Dr. Spillman put me in touch with Hon. Jos. C. Sibley, of Franklin, Pennsylvania, who brought the original seed from France and was carrying on experiments jointly with the United States Agricultural Department and Bureau of Stan- dards with the expectation of developing a product of real worth to mankind.” — Simon Bitterman, Pres., Harvester Farms Co., Denver, Col., Nov. 10, 1925. A sparagus V inaigrette Asparagus, lettuce On a bed of lettuce lay three to six pieces of asparagus tips. Work into a French dressing some chopped gherkins, capers, chives, olives and parsley. Pour over the heads of the asparagus. Assez Lettuce, macaroni, tomato, ham, cress Boil the best macaroni you can buy in clean salted water, with one clove of garlic and two small onions until tender; allow to drain dry. Cool and place in ice box. When cold, cut in inch lengths. Mix macaroni with diced peeled tomatoes (without seeds), finely shredded lettuce and boiled ham. Mix with Thousand Island dressing and serve on a bed of lettuce with border of finely shredded lettuce and a small rosette of cress on one side. Author's Note: This salad should be the main dish of [ 17 ] THE EDGEWATER BEACH HOTEL SALAD BOOK 0 -E the luncheon and is quite enough for any one meal, just as the name signifies (enough). It is healthful, filling, economical and well balanced. This salad is not for the diabetic or those troubled with obesity. It makes an ideal Friday salad by omitting ham and substituting a few flakes of crab meat or fish flakes. Thousand Island dressing should be mixed in before serving. In a basket formed of lettuce leaves, place a liberal helping of this salad. This will supply one with all the carbohydrates and proteins that are necessary for any one meal. Astoria I Grapefruit, oranges, romaine, walnuts, red and green peppers On a bed of romaine place sections of grapefruit and oranges alternately. On top of fruit crisscross red and green peppers. At either end place halved skinned walnuts. Astoria II Oranges, grapefruit, pear, red and green peppers, lettuce On a bed of lettuce place slices of orange, grapefruit and pear alternately, using six slices in all. Cut red and green peppers in strips and place alternately between the slices of fruit so that the colors show up. Mayonnaise or French dressing. “ As Ton Like It” Lettuce, turkey, celery, lobster, capers, hard-boiled eggs On a bed of lettuce, place a mixture of finely julienned white meat of turkey, finely julienned celery and finely chopped and seasoned lobster. Ingredients to be marinated in French dressing for an hour and then surplus liquid pressed out and mixed with mayonnaise and moulded out on plate. After salad is moulded out mask with a light mayonnaise and garnish with quartered hard-boiled eggs and chopped capers. Shrimp or fish flakes can be substituted for lobster. Author’s Note: "In a section of an old English statute, [181 THE EDGEWATER BEACH HOTEL SALAD BOOK ® — — — g| it was enacted that on all fish Wednesdays, one meat dish might be served at any table with every ‘competent usual dish of sea-fish,’ provided such fish dishes were put on the board, bonafide for actual consumption, and the flesh dishes had been refrained from until the fish dish had been honestly distributed and eaten. Punishment was provided for the abuse or dis- respect of the law and violators were either whipped by the parish beadle, put in stocks or thrown into prison. The rich could avoid the fish eating on Wednesday and Saturday by the annual payment of some few pounds and the sick could obtain permission of exception by special license for eight days and for a fee of four pence, which was duly recorded by the church registrar in the church book. Hence arose the general practice of serving both kinds of viands at the same table. The fashion of serving fish before flesh arose at the same time. The taste for fish as a light and appetizing prelude to flesh gradually spread and finally found favor with the epicure and gastronomer as soon as religion and law ceased to force it down their throats.” This salad is perhaps the only one to be found in any culinary book where fowl and fish are in combination. Meats, oysters, fish are of proteid or nitrogenous composition and are digested in an acid media. This salad has a real unique flavor, is colorful and should constitute the main dish of any luncheon when served. A composition of this kind would have gone a long way in the early Elizabethan days in keeping both sides satisfied. Hence the name as you see (like) it. At al ant a Orange, pineapple, red and green peppers , cream cheese, romaine Place three sections of orange and two half slices of pine- apple alternately on leaves of romaine and sprinkle with chopped red and green peppers. Chop some orange pulp and mix with cream cheese. Mould in form of a small golden apple and place on top and in center of fruit. French dressing [ 19 ] THE EDGEWATER BEACH HOTEL SALAD BOOK -B Atlantic Herring Herring, veal, tongue, celery, dill pickles, apple, potato, capers, hard-boiled eggs Take 2 salt herrings and soak in milk over night. Skin and cut the boneless herring in small dice, together with 4 ounces of roast veal, 3 ounces of pickled beef tongue, 3 stalks of celery, 2 dill pickles, 1 raw apple, 2 boiled potatoes, 1 soup- spoon of capers and 2 hard-boiled eggs. Strain the milk of the herrings through a Chinese cap, add Vi cup of cream and 1 cup of mayonnaise, season with Wor- cestershire sauce, tarragon vinegar, mustard and yi grated onion. Mix all together, add salt and pepper to taste. — Carl Roessler, Atlantic Hotel, Chicago. Atlantic Vegetable Lettuce, cauliflower, string beans, sprouts, peas, asparagus, carrots, turnips In a glass salad bowl lined with lettuce and center bedded with julienned lettuce, place a rosette of cauliflower. Around flower place small mounds of freshly cooked string beans, brussels sprouts, peas, asparagus, fanciful trimmed carrots and turnips. French dressing. — Chef Johanason, Atlantic Hotel, Chicago. Aurora Chicory, beets In a bowl lined with golden, curly chicory, place sliced strawberry beets mixed with small pieces of chicory. French or Lorenzo dressing. Avocado Alligator pear, tomato, lettuce Scoop out the pear with a small parisienne scoop. Cut center slice from a peeled tomato about a half inch thick. Remove the pulp, or center, of the tomato. Place this tomato [ 20 ] THE 0 EDGEWATER BEACH HOTEL SALAD BOOK 0 ring on a bed of, or in a basket of lettuce and pile the balls of pear in ring in pryamid form. Use French dressing to which has been added a little lemon juice and some tomato catsup. Baked Bean Baked beans, sauerkraut, olives, gherkins, lettuce Mix one-half pint of baked beans and one-half pint of chopped and squeezed sauerkraut with one-fourth pint of chopped green olives and sweet gherkins combined. Mix with Lorenzo dressing and serve in a bowl lined with lettuce. Bamboo Shoots and Cherry Lettuce , white cherries, bamboo shoots, green peppers, parsley On a bed of lettuce, place equal quantities of seeded white cherries, diced bamboo shoots and green peppers mixed with a creamy mayonnaise. Add a little additional salt and lemon juice to season. Sprinkle with parsley. Banker Bartlett pear or Jonathan apple, pineapple, romaine, red and gold gelatin On two large yellow green leaves of romaine cut square and pressed down flat, lay four slices of pineapple cut one inch in diameter, four slices of pear or apple three-fourths of an inch in diameter and four or five slices of alligator pear, one-half-inch in diameter; all slices to be cut with column cutter, about one-fourth inch thick. The slices to be placed in rows and slices overlapping each other. The first row pineapple ; next, apple, and third row alligator pear. Place around salad to form a border, small round slices as well as rough nuggets of red and gold fruit aspic or gelatin. French dressing. Author’s Note: The pineapple being golden represents the gold (a very ripe pineapple should be selected, one that has ripened under the rays of sun), then cut the length of pine- apple; the pear or Jonathan apple represents the silver, and the [ 21 ] HE EDGEWATER BEACH HOTEL SALAD BOOK alligator pear represents the copper. The aspic or gelatin can be made out of jello or any first class gelatin. Instead of using one pint of water to the package, use only one-third of a pint so gelatin gets real stiff. When cold and stiff gelatin can be cut better and holds up better. Cut in small round slice and rough nuggets and make a border around salad. French dressing should be used and made with lemon juice instead of vinegar. This salad can be used at a financiers’ banquet or dinner or luncheon and will bring forth a great deal of praise. Figures 1-5-10-25 can be piped on face of first slice with varied colored stiff mayonnaise to bring out the coin idea. Slices of golden oranges can be used in place of pineapple and a stiff butter cream for piping numerals in place of mayonnaise. Barcelonne Lettuce, beans, beets, chives Place in mound on leaves of lettuce or romaine, string beans and beets en julienne. Sprinkle a few chopped chives over. French dressing. Barrett Tomato, celery, cress, pineapple, lettuce, nuts On a bed of lettuce made in form of basket, place a small red, ripe, peeled tomato, scooped out. Fill tomato with finely julienned celery and pineapple, which has been mixed with mayonnaise. Garnish with two rosettes of watercress at either side of tomato and chopped nuts on top. Base Endive, carrots, beets, watercress, hard-boiled egg yolks On two or three leaves of endive place a good-sized round slice of red beet. In the center of the beet place slice of a yolk of hard-boiled egg. Overlapping this place a large slice of boiled carrot, and in the center of the carrot place a slice of egg yolk. Repeat this, using in all two slices of beet and carrot and four of egg yolk. On each side of these place a little rosette of [ 22 ] THE EDGEWATER BEACH HOTEL SALAD BOOK — — — a watercress. Cut the egg with a cutter so that all the slices are uniform. French dressing passed at the table. Author’s Note: Every acid seeks a base or alkali to neutralize it. Unless the acids that are generated daily are neutralized, disease follows. After eating meats, all of which are acid-forming, this salad will help to neutralize the acid, as the composition is basic ; hence the name. This makes a very fanciful salad, pleasant to the eye and a real aid to digestion. It is light and can be eaten with any kind of meat with beneficial results. It is also a very good salad for the children. The whites of the eggs are left out because they are acid-forming, on account of the albumen or proteids. The egg yolk yields a great amount of iron and causes an alkaline reaction. Basto Escarole, celery, green peppers, apples, lettuce Line a bowl with lettuce and break in one inch lengths of escarole. Add equal quantities of julienned celery, apples and green peppers. Viniagrette sauce. Baugh Fresh figs, cherries, cream cheese, strawberries On a bed of lettuce place a peeled, whole, fresh fig, cut through center (not severed) laying fig flat in center of lettuce. Garnish fig with four whole black cherries stuffed with cream cheese and white raisins. Cherries to be placed at four sides. Place three slices of cherries and three of strawberries on top of fig alternately. French dressing. This is a very attractive, healthful and aristocratic salad. Beach Club Grapefruit, cherries, lettuce Fill a small scalloped shell of grapefruit with shredded lettuce and diced grapefruit, mixed with mayonnaise. Deco- rate top with halved cherries. Serve on leaves of lettuce. [ 23 ] THE EDGEWATER BEACH HOTEL SALAD jg BOOK m Beach Walk Chicken, ham, tongue, celery, hard-boiled eggs, lettuce In a bowl lined with lettuce, place equal quantities of shredded chicken, ham, tongue and celery, mixed with Thousand Island dressing. Garnish with quartered hard- boiled eggs. Beacon Apples, pineapple, celery, romaine Place on leaves of romaine, apples, pineapple and celery en julienne mixed with mayonnaise, or Lorenzo dressing. Beatrice String beans, beets, lettuce On a slice of heart of lettuce or leaves of romaine place some marinated de luxe string beans (diced). In a circle around the beans place slices of red beets, all the same size, overlapping each other. French dressing. Beet and Endive See Endive and Beet Belgian Lettuce, endive, pimentoes or Edam cheese On leaves of lettuce place some well-bleached Belgian endive, broken into two-inch pieces. Add some diced pi- mentoes to a good French dressing and pour over. Pimentoes can be dispensed with and a little grated Edam cheese added to the French dressing. Belle Oranges, strawberries, endive On a bed of well-bleached leaves of endive or romaine place six sections of orange. On top of orange place six slices of strawberries, and in the center a whole berry. French dressing. [ 24 ] THE EDGEWATER BEACH HOTEL SALAD BOOK -a Belle Fermi ere Lettuce , pear, watercress, bar le due, cream cheese Place on leaves of lettuce a half pear with the round side up. Pipe cream cheese rosettes around the base of pear and a small rosette on top in the form of a nest. Fill the nest with bar le due. Place a bouquet of cress at either side of the pear. French or Lorenzo dressing. Belvedere Escarole, chicory, beets, apples, lettuce Line a bowl with lettuce and add broken chicory and escarole in equal quantities, making a good bed. Slice apples and beets very fine and of equal size. Place a row of beets and apples in center and make a circle of beets and apples around center row. French dressing, Lorenzo or mayonnaise. Center row to contain two slices of beet and two of apple placed alternately. B ellevue-S tr at ford Apples, grapes, celery, lettuce On a bed of lettuce or romaine place apples and celery in fine julienne mixed with a creamy mayonnaise. Decorate top with seeded hot-house grapes sliced and placed in a ring. Place one whole seeded grape in the center. (See Brisbane.) Belmont No. I Lettuce, celery, apples, red and green peppers On a bed of lettuce place a mound of celery and apples mixed en julienne, crisscross top with red and green pepper. Garnish with a stiff mayonnaise around base. French dressing. Belmont No. II Lettuce, celery, apples, pears, green and red peppers Place on a bed of lettuce, equal quantities of celery, apples, pears, red and green peppers julienned or diced and mixed with [ 25 ] THE EDGEWATER BEACH HOTEL SALAD BOOK g ■ — — — —a mayonnaise. This salad can be masked with a stiff mayon- naise and garnished with fanciful cuts of pimentoes. Betsy Ross Lettuce, endive, tomato , green peppers, pimentoes hard-boiled egg whites On a bed of lettuce, place half lengths of endive and on top of endive place a slice of peeled tomato. On top of tomato place a small American flag made out of a square of green pepper for upper left hand corner of flag. Cut diamonds of whites of eggs to make stars and place on green pepper back- ground. Make strips out of red pimentoes and whites of eggs. The standard pole is made out of pimentoes. French dressing. Inclose stripes with a julienned green pepper border. Biarritz Celery, pimentoes, lettuce On a bed of lettuce, made into a basket, place diced or shredded celery and pimentoes. French dressing. Bijou , No. I Lettuce, cherry tomatoes, asparagus tips, green peppers, chives Mix halved cherry tomatoes, diced green peppers and asparagus tips cut small. Place in a heart of lettuce made into form of a basket. Sprinkle chopped chives over top. Thousand Island dressing or mayonnaise. Bijou , No. II Lettuce, cherry tomatoes, orange In a heart of lettuce formed as a basket arrange some halved, peeled red ripe cherry tomatoes and cubes of orange, serve ice cold. French dressing. [ 26 ] BLACKSTONE Romaine, apples, celery, orange, grapefruit, red and green peppers, pimentoes g 1928. ARNOLD SIIIRCLIFPE BREAKFAST SALAD Lettuce, boiled ham, scrambled eggs, tomato the edgewater beach hotel salad book Biloxi Honey-dew, watermelon, orange, lettuce, cream cheese, lemon On a bed of well bleached lettuce leaves, place three slices honey-dew melon alternated with three skinned sections of orange. The honey-dew is to be cut about the same size as the orange. Place these in a row. (Cut the honey-dew melon at least two hours beforehand and squeeze lemon juice over it and allow to stand in ice box). Place a rosette of cream cheese at the top, ends and both sides of the row of fruit. Scoop out a piece of w atermelon with a parisienne scoop and quarter this. Place one piece of the melon on top of each rosette of cheese, with the round side down, so as to look like a cut of watermelon. French dressing. Author’s Note: Biloxi salad is a light, delicious, health- ful and colorful composition, and is named after the place near where the new Edgewater Gulf Hotel is to be erected. Biloxi is a picturesque, healthful and colorful spot and in this respect on a par with the salad. The salad has a real dietetic value. It is a solvent, as most salads are, and has a feeble acid which is quickly neutralized. It can be served to children to an advantage — good for the diabetic as well as for the stout. With a heavy dinner, it is ideal and as a light luncheon or afternoon salad cannot be improved upon. Squeeze a little lemon juice over honey-dew r before serving. Use lemon in French dressing instead of vinegar. Birch Lettuce, calf's head , celery, tomato, eggs, beets On a bed of lettuce, place equal quantities of diced, boiled, cold calf's head, celery, tomatoes, and hard boiled eggs, mixed with mayonnaise made with lemon juice instead of vinegar. Season calf’s head well before adding mayonnaise — Garnish with quartered pickled beets. Author’s Note: Samuel Birch was the first purveyor of turtle soup in London and, at his famous Cheapside Pastry [ 27 ] g- THE EDGEWATER BEACH HOTEL SALAD BOOK Shop, epicures came from all sections of the town to take their mid-day lunch and to enjoy a plate of his famous turtle soup. Birch was often called Marshall Tureen, and in 1815 was elected Lord Mayor of London. Black eyed Susan Lettuce, orange, cream cheese, pickled walnut, hard-boiled egg yolks On a bed of lettuce, arrange several sections of orange like the blackeyed susan. In the center place a ball of cream cheese and cover cheese with a slice of pickled walnut. Sprin- kle walnut with chopped yolks of eggs. French dressing. Blacks lone Romaine, apples, celery, orange, grapefruit, green pepper, pimentoes On a half head or third head of romaine (depending on size) place equal parts of chopped apple, grapefruit, celery and a very little chopped green peppers, spread on top of romaine and cover with mayonnaise. Decorate with small strips of pimentoes and green pepper, and small slices of sections of orange. (See illustration opposite page No. 26.) — Frederick H. Muller, chief steward and purchasing agent, Blackstone and Drake Hotels, Chicago. Blair Apples, radishes, olives, lettuce, celery, cream cheese On a bed of lettuce, place some finely shredded celery, apples and radishes mixed with a creamy mayonnaise. Deco- rate with olive rings and in the center of the olive rings place a rosette of cream cheese. French dressing. Author’s Note : This is a light, delicious luncheon salad and is composed from the ingredients appearing in the follow- ing poem, taken from the Great Northern R. R.’s “Kiddies Book” (with additions by the author). [ 28 ] THE EDGEWATER BEACH HOTEL SALAD BOOK — g| BLAIR SALAD The celery has manners decidedly crisp. He stalks with a dignified air, The radish appears to be very well red, The olive is green, But why should he care? They’re mixed in a salad in center of dish. Near the Roast on Blair’s Bill of Fare. Bohemian Tomato, lettuce, hard-boiled eggs, red and green peppers On a bed of lettuce or romaine place a small, red, ripe, peeled tomato. Quarter it and sprinkle over with chopped red and green peppers, whites and yolks of hard-boiled eggs. Alternate the color in each section, i. e., green, red, white and yellow. French dressing. Boiled Leek Lettuce, leek Boil young leek (whole) until tender in a good, well- seasoned chicken broth to which a little lemon juice has been added. Allow to cool. Drain well and arrange two whole leeks on a bed of lettuce. Serve with French dressing or mayonnaise. Trim leeks so that they are not over 4 inches long. They can be split or cut in half. Bombay Lettuce, mangoes, rice, red and green peppers On a bed of lettuce, place six slices of mangoes with a little cold boiled rice sprinkled over the top. Garnish with red and green peppers crisscrossed. Indian dressing. Bomburgien Chicory, orange, brandied cherries , cherry tomato On the bleached leaves of the heart of chicory cut into two-inch pieces, place three skinned sections of oranges. On [29] THE EDGEWATER BEACH H — HOTEL SALAD BOOK ® one end of orange sections place four slices of black brandied cherries and on the other end four slices of white brandied cherries; place a cherry tomato on top of oranges in center. French dressing. Bon Ton ( See Princess /) Bordeaux Lettuce, celery, parsley, green and red peppers, hard-boiled eggs, garlic, olives Rub a small crust of bread with garlic and place in the bottom of a bowl. On top of this place a bed of shredded let- tuce and line the sides of the bowl with white leaves of lettuce. Mix finely shredded celery, cut in one-inch lengths with chopped green olives and red and green peppers and mayon- naise. Fill salad bowl and garnish with quartered hard-boiled eggs and chopped parsley. Brazil Alligator pear, pineapple, bananas, red and green peppers, lettuce Scoop out half an alligator pear and line with small, fine, white leaves of lettuce and fill it with equal quantities of diced alligator pear, pineapple and bananas, mixed with sour cream dressing. Garnish with fanciful shapes of red and green peppers. Brazilian Celery, apples, grapes, pineapple, walnuts, lettuce In a bowl lined with lettuce, place equal quantities of finely julienned celery, apples and pineapple, mixed with a mayonnaise. Garnish top with seeded white grapes halved and quartered walnuts. [ 30 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Brazilienne Lima beans, green peppers, celery knobs, chervil, lettuce Line a bowl with lettuce and in the bottom place shredded lettuce mixed with a little chervil. Lay in rows, separately, equal amounts of shredded green peppers, lima beans and shredded celery knobs, or, mix all together with mayonnaise and serve on a bed of lettuce. French dressing; or Lorenzo dressing with the first arrangement. Breakfast Lettuce, boiled ham, scrambled eggs, tomato On two or three well bleached leaves of lettuce place a center slice of peeled tomato about a half inch thick. In the center of tomato place some scrambled eggs and on top of the eggs place three very thin slices of boiled ham, cut with a one- inch column cutter, and then cut in half again, making small horse-shoe cuts. Lay the ham on top of the eggs in a row. French dressing. Author’s Note: This salad gets you away from the usual hard-boiled eggs and if handled correctly makes a very desirable salad. The eggs should be whipped with a little cream before being scrambled. Allow the eggs to cool before making up into the salad. The green, yellow and red are very attractive colors which start the gastric juices on sight. The salad can be used when breakfast is served about eleven o’clock, the early breakfast being eliminated and a combination breakfast-luncheon taking its place. Iced cantaloupe, Breakfast salad, toasted gluten bread or bran muffins with cocoa or milk make an ideal breakfast- luncheon; quickly assimilated, well balanced and healthful. Scramble the eggs so they form pretty yellow balls not too large ; this can be done by using a fork and stirring constantly while eggs are cooking. An additional border of ham horse- shoes can be placed around edge of base of tomato — flat edge [ 31 ] THE EDGENVATER BEACH HOTEL SALAD BOOK of horseshoes to just touch edge of tomato, making a scalloped border which is very effective. The additional ham adds a little more protein to the salad. (See illustration opposite page No. 26.) Bresslieu Celery knobs, lima beans , lettuce, green and red peppers Mix equal parts of diced celery knobs with lima beans and mayonnaise and place on a bed of lettuce. Sprinkle with chopped green and red peppers. Bretonne Lettuce, tomatoes , beans, chives, hard-boiled egg yolk Line a bowl with bleached leaves of lettuce. In the center place some diced, peeled ripe tomatoes. Around the tomatoes place boiled navy beans. Sprinkle a few chopped chives over the beans and a few chopped egg yolks over the tomatoes. French dressing or mayonnaise. Tomatoes and beans can be mixed with shredded lettuce and served on a plate. Bride's Lettuce, apple, pineapple, orange, grapefruit, nuts On a bed of lettuce place a small Jonathan apple which has been peeled, scooped out and boiled for a few minutes in a simple syrup with red cinnamon hearts to color. Fill apple with diced pineapple, oranges, grapefruit and nuts. Garnish base of apple with shredded lettuce. Mayonnaise or Maiden Blush Dressing. — D. V. Lazsko, maitre d'hotel, Edgewater Beach Hotel Bride s Luncheon Turkey or capon, celery, almonds, rice, lettuce To equal quantities of shredded celery and white meat of turkey or capon, add some blanched and finely shredded almonds. Mix with a creamy mayonnaise made with lemon juice instead of vinegar. Season turkey before adding mayon- [32] THE EDGEWATER BEACH m HOTEL SALAD BOOK @ naise. Mould out into a bowl lined with lettuce, or on a plate and sprinkle over top whole, perfect kernels of steamed rice. This salad can be garnished with nasturtium buds. Brisbane Celery, apples, grapes , lettuce In a bowl lined with lettuce, place apples and celery cut in fine julienne and mixed with mayonnaise. Garnish top with muscat grapes, seeded and halved. (See Bellevue-Stratford). Buena Pineapple, orange, pears, bar de luc, lettuce, cream cheese On leaves of lettuce, place a slice of pineapple, on top of pineapple place a thin slice of orange and on top of orange some finely chopped pears. Around edge of orange pipe a little cream cheese and in a nest of cream cheese in center place some bar le due. French dressing. Buenos Ayres Lettuce or romaine, alligator pear, cucumbers, Brazilian nuts, green peppers On two or three leaves of well-bleached lettuce or romaine place four slices of alligator pear. Between each slice of pear place a few sliced cucumbers, over-lapping so that the green edge of the cucumbers shows up against the yellow background of the pear. Arrange chopped Brazilian nuts on one side of the pear and chopped green peppers on the other. French dressing. Buff Tripe, rutabagas, lettuce, chives Boil tripe and cut en julienne, marinate and mix with julienned rutabagas. Sprinkle with very finely chopped chives. Serve on a bed of lettuce. Vinaigrette sauce. Author’s Note: Young rutabagas or yellow turnips to be cooked until just barely done and cut in three-inch julienned [ 33 ] THE EDGEWATER BEACH HOTEL SALAD BOOK IS — : — — II strips. The tripe to be marinated and cut the same length as rutabaga. Rutabagas and tripe can be crisscrossed three or four layers high — a layer of tripe, then a layer of rutabagas, four or five pieces to a layer; or tripe and rutabagas can be diced and mixed together. Salad should be eaten with toasted whole wheat or gluten bread, and is quite enough for luncheon. Chives can be added to the vinaigrette sauce, which gives an added zest. “To eat foods of buff colors and dress in buff was Jure Divino?” — 1660. From this we may infer the fondness of the times for buff color when lived that whimsical Captain Buff. “Nothing could please him but buff: buff shirt, band boots all buff, and he dwelt in a buff bungalow (budget) like Dio- genes in his tub, would eat nothing but tripe because it looked like buff.” — ( Baynard's History of Cold Bathing, pp. 18). See Hudibras (Butler), 1793. This recipe taken from the time when Mr. Pepys wrote his diary. The author has made up the salad many times and while the rutabagas give the salad a slightly bitter taste it is one that will please most people after the first trial. The tripe should be thoroly scrubbed and washed and boiled until tender with onions, clove of garlic, a few cloves and salt. Butterfly Banana, pineapple, fruit gelatine, ripe olives, capers, lettuce or romaine Split a small banana lengthwise and place half of the banana on leaves of lettuce or romaine. On either side of the banana place half a slice of pineapple with the rounded side toward the banana, so as to form the wings. Garnish the wings with chopped red and yellow fruit aspices or fruit gelatine. Garnish the banana with chopped ripe olives and capers. Two green capers to make eyes. French dressing. Keep salad ice cold. Do not remove from ice box until ready to serve. Banana should be dipped in lemon juice to keep it from turning black. [ 34 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Bysance Apple, grapefruit, lettuce, truffles Fill a half heart of lettuce with equal quantities of finely sliced Jonathan apples and grapefruit mixed with a creamy mayonnaise. Place three slices of truffles on top of fruit. Cabbage I Cabbage , green and red peppers, lettuce Shred tender green and white cabbage leaves very fine. Mix with green and red peppers finely julienned and a creamy mayonnaise. Allow to stand in ice box about three hours. Add a little additional vinegar, salt and white pepper and serve on lettuce leaves. Cabbage II, Cooked Cabbage, tomato, anchovies , gherkins Steam or boil small head of new cabbage. Cut in eighths or sixths. Allow the pieces to retain their shapes as much as possible. Do not boil fast and do not cover pot while boiling. Keep as green as possible. Allow to cool and drain. Place a small section of cabbage on plate and season with a little salt. Place two slices of ripe peeled tomato on cabbage and pour over a French dressing to which has been added some chopped gherkins and anchovies. Author’s Note: Cabbage is one of the leafy vegetables which should be eaten by people suffering with diabetes, as well as those who wish to reduce. Cabbage is good for young and old, cooked or raw. This salad is an attractive one and is highly nutritious. The anchovies can be dispensed with and a little anchovy sauce added to French dressing. Cabbage III Cabbage, watercress, lettuce, chili sauce Shred cabbage finely, salt and add a good French dressing. Allow to stand two or three hours. Mix in a little chili sauce. [35] THE EDGEWATER BEACH gj HOTEL SALAD BOOK — — Add last some chopped watercress and serve on leaves of lettuce. Author’s Note: This is a very healthful, simple salad. It is pleasing to the eye and can be served with any cold meats to advantage. As a relish with fried oysters or as an accompa- niment of sandwiches it is ideal. With the addition of cucum- bers it makes an excellent filling for tomatoes. Cafour Romaine, lettuce, celery, pineapple, red and green peppers Place on bed of romaine or in a bowl lined with lettuce, celery and pineapple in fine julienne mixed with mayonnaise or Thousand Island dressing. Garnish with green and red peppers. California Dates, raisins, figs, lettuce, cream cheese, pimento, lemon juice Chop dates, white seedless raisins and figs into very fine pieces. Mix with a little lemon juice, French dressing and cream cheese, and roll in lettuce leaves. Cut rolls in three-inch pieces and serve two or three on a bed of lettuce. Garnish by piping a little rosette of cheese on top of each roll, and decorat- ing cheese with a fancy cut pimento. French dressing. Author’s Note: This is a highly concentrated food and should be served as the main dish at a luncheon. The iron content is high. The sugar of dates and figs is invaluable as an aid in clearing the colon of certain poisonous bacteria. If foods rich in iron were more generally used, the body would not be so likely to get into a condition requiring the prescribing of certain tonics. Rolls should be no thicker than one's finger — see that leaves do not break when rolling. Calve Beets, chicory, escarole, celery, truffles, hard-boiled egg whites On a bed of broken or finely julienned escarole and chicory, place equal quantities of beets, celery, whites of eggs and truffles cut in julienne. Fines herbes added to a good French dressing. [ 36 ] THE EDGEWATER BEACH m — HOTEL SALAD BOOK ® Camand Lettuce, beets, celery, cress, red peppers Place on bed of lettuce, sliced strawberry beets in a circle overlapping each other, place julienne celery and red peppers in a mound in center, garnished with two rosettes of cress. French dressing. Candlestick {See Night Cap,) Cantaloupe Cantaloupe, lettuce Pare and quarter cantaloupe. Slice pieces one-fourth-inch thick and three inches long. Marinate in a good French dress- ing for two hours. Arrange 4 or 5 slices on bed of romaine or lettuce and serve with French dressing. A little salt can be sprinkled over cantaloupe just before serving. Cantaloupe can be served without marinating. Lemon juice to be used instead of vinegar in French dressing. Canton Lettuce, alligator pear, grapefruit, pimentoes, nuts On a bed of lettuce, place three sections of grapefruit and three slices of alligator pear alternately, pimentoes crisscrossed over fruit and chopped nuts over top. French dressing. Capon {See Chicken Salad ) Caprice I Lettuce, pineapple, tomato Place a slice of pineapple on bed of lettuce ; then a quar- tered, peeled, ripe tomato on top of pineapple. Creamy may- onnaise or French dressing. Tomato to be quartered but not cut apart at bottom. [ 37 ] THE m EDGEWATER BEACH HOTEL SALAD BOOK m Caprice II Lettuce, pineapple, tomato, red and green peppers Same as No. 1 only pineapple is julienned and sprinkled over quartered tomato and garnished with red and green peppers. Caprice III Lettuce, tomato, orange On a bed of lettuce, alternate sections of tomato peeled with sections of oranges, as nearly uniform as possible. French dressing. Caprice IV Romaine, orange, pineapple, pear, grapes, bar le due, cream cheese On a leaf of romaine, place a slice of pineapple. In center make a nest out of cream cheese and in nest place a little bar le due. On one side of nest and on top of pineapple, two sections of pear, and on the other side of nest two sections of orange. Place a half hot-house grape on top of orange and one on top of pear. French dressing. Cardinal I Lettuce, beets, hard-boiled eggs, beef, cress, pimentoes Place a small mound of red beets, hard-boiled eggs, pimen- toes and cold boiled or roast beef diced, in a bowl lined with lettuce, and all ingredients mixed with mayonnaise. Garnish with two rosettes of watercress, four quartered strawberry beets and top center of salad with a small pimento chapeau. Cardinal II Endive, beets, pimentoes On leaves of endive, place equal quantities of endive and beets in a fine julienne. Garnish with pimentoes. French dressing. [ 38 ] m- THE EDGEWATER BEACH HOTEL SALAD BOOK 0 Carleton Lettuce, alligator pear, tomatoes, grapefruit, asparagus tips, black olives or truffles On a bed of lettuce, place a small hollowed-out and scal- loped-edged half of grapefruit. Fill grapefruit with equal amounts of diced alligator pear, tomatoes and grapefruit. Dividing lines making a triangle separating ingredients to be made with julienned truffles or ripe olives. Place a rosette or festoon of three asparagus tips in center so that heads stand straight up. French dressing. Carmelite Beets, lettuce, onions, anchovies, hard-boiled eggs In a bowl lined with lettuce place equal quantities of straw- berry beets, Bermuda onions, and boiled eggs diced. Mix with a Thousand Island dressing which has had some chopped anchovies added. Carolina Grapefruit, endive, bananas, pimentoes On a bed of endive, place five sections of grapefruit. Place one slice of banana between each section of grapefruit in a slanting position and in a row thru center. Strip with pimen- toes or make a border of chopped pimentoes at both ends of fruit and crisscross top. French dressing. Caroline Endive, grapefruit, bananas, red and green peppers In a bowl lined with French endive, place cubed grapefruit and bananas cut much the same size. Garnish with green and red peppers. French dressing. Dip bananas in lemon juice to keep from turning black. [39] THE EDGEWATER BEACH m— HOTEL SALAD BOOK m Carrot Carrots, cream cheese, lettuce On a bed of lettuce, make a circle of thinly sliced boiled and highly colored carrots, overlapping each other. In center place a rosette of cream cheese made in form of a nest and nest filled with very finely chopped raw carrots. Lorenzo dressing. Author’s Note: Make the circle of carrot-rings nest closely to center and make the mound of chopped carrots rather high and entirely covering cheese. This is a very healthful salad and can be eaten by children as well as adults with beneficial results. Carrots are high in mineral content, are alkaline and strongly recommended by doctors. Carrots are rich in fat soluble vitamin A. “Fred Wendell, who makes the menus for the Fred Flarvey dining cars, is a lover of simple salads. Speaking of his prefer- ences, he said ‘ In my family we have carrot salad once a week religiously. It is one of the best, most enjoyable and most wholesome salads, in my opinion. There are two kinds of car- rots, the tapering and the blunt. The blunt are the sweetest, and the kind we use. We peel them thinly and slice the raw carrots in rings about the size of half a dollar, and as thin as paper ; mix in a little chopped chives or parsley and place them on a bed of lettuce, then pour on French dressing. It is so good you want a second helping. The carrots are obtainable all the year. If the carrot rings are too large the carrots may be split and the halves shredded.’ ” — From The Hotel Monthly. Carrot and Radish Lettuce, carrot, radishes On a bed of lettuce place equal quantities of grated carrot and radishes. Season with a little salt and pepper. Carrots and radishes can be placed into a mould and moulded out on leaves of lettuce. [ 40 ] B- THE EDGEWATER BEACH HOTEL SALAD BOOK Casino Chicory, escarole, alligator pear, orange, red and green pepper, grapefruit, honey Place on bed of chicory or escarole two slices of alligator pear, two sections of orange and two of grapefruit alternately. Garnish each end with one-fourth of an individual comb honey and crisscross red and green peppers over fruit. Casanova Romaine, celery, hard-boiled eggs, chervil, eschalots, pimentoes, tarragon In a bowl lined with romaine or lettuce, place equal amounts of shredded celery, pimentoes and whites of hard-boiled eggs. Add minced eschalots, tarragon and chervil to a Thousand Island dressing and serve. Truffles can be added to the salad. Celery Celery, green and red peppers, lettuce White part of celery thoroughly washed, dried and cubed in one-fourth-inch pieces. Celery mixed with mayonnaise and chopped red and green peppers and served on a bed of lettuce. Author’s Note: Celery can be marinated in a French dressing for several hours and drained and then mixed with mayonnaise. After celery has been marinated it loses some of its crispness as well as the whiteness. Celery furnishes rough- age and imparts bulk to certain salad combinations which would otherwise be too concentrated. The full value to one pound of celery would only be about 65 calories. The com- position of celery is about 75.7 per cent water, 20 per cent cellu- lose, 2.6 per cent carbohydrate, .8 per cent ash and .9 per cent protein. Celery is low in nutritive value because of its high water content as well as its high percentage of cellulose. How- ever, in .8 of one per cent ash there are valuable minerals, and combined with the dressing, which is highly concentrated, you [41] & THE EDGEWATER BEACH HOTEL SALAD BOOK have an excellent balanced salad. Thorough mastication is necessary to bring health — the greater the time spent in masti- cation of food, the less food you desire. This salad is good for young and old and is a real health salad. Celery salad mixed with a mineral oil mayonnaise is a real luncheon item for obeseness. Celery Cabbage Celery cabbage, lettuce Cut young celery cabbage in pieces about one inch thick straight across heart and arrange two or three slices on a bed of lettuce. Season and garnish tops with fanciful cut beets. Add a little Major Gray’s chutney to mayonnaise base No. 1 and serve. Celery Hearts Lettuce, celery, Roquefort cheese, chives, red peppers On a bed of lettuce, place six- or eight-inch pieces of stuffed celery. Mixture for filling to be made of Roquefort cheese rubbed thru a fine sieve and mixed with chopped chives and raw cream. Celery to be filled and then cut in pieces. Garnish each cube with fanciful cut red peppers. French or Lorenzo dressing. Celery Knob Celery knobs, romaine Place some very finely cut slices of young celery knobs in ice-cold salt water for an hour or two, and then marinate them in a good French dressing at least two hours. Arrange on a bed of romaine slices overlapping and in two or three rows and serve. French or Lorenzo dressing. Celery Parisienne (See Celery Hearts) Celery and Watercress (See Watercress and Celery) [42] £ '928. ARNOLD SHIRCLIPPE CRINOLINE Lettuce, apple, pear, tangerines, cream cheese, pineapple, almonds, red and green peppers, strawberries © 1928, ARNOLD SHIRCLIPPE DIXIE II Tomato, corn, lettuce, red and green peppers, cress b- the edgewater beach hotel salad book Charles Lamb Roast pork , lettuce, apples, capers, hard-boiled eggs In a bowl lined with lettuce, place equal quantities of finely julienned cold loin of pork (without fat and seasoned), shred- ded lettuce or celery and eating apples mixed with mayon- naise. Garnish with capers and quartered eggs. Author’s Note: While Charles raved about roast young pig, he knew (Rien du tout) about this salad, if he had known that the scraps from his roast pork could be turned into a dish equally as meritorious, a dissertation upon a salad or salad maker, I am sure, would have resulted. In Charles Lamb’s essay on Roast Pig, I find “of all the delicacies in the whole Edibilis, I will maintain it to be the most delicate princeps absoniorum.’’ Ho-ti and Bo-Bo as well as judge and jury were of the same mind, but they knew the salad not. A salad of grass or herbs and dipped in salt was the salad of Ho-ti and Bo-Bo’s time and the salads of Charles Lamb’s time were but little improved. Chatelaine Beets, romaine, asparagus, cress Place on a bed of romaine four or five spears of asparagus tips. Place five or six small slices of pickled red beets over- lapping each other and starting on one side of asparagus and covering grass straight over center like a bridge, tips of grass and ends showing. Place four rosettes of cress, two at either side of beets, and close to asparagus tips. French dressing. Chefs Special Romaine, endive, grapefruit, pineapple, olives, cream cheese, pimentoes On a bed of romaine and half lengths of endive, alternate sections of grapefruit and pieces of pineapple (as near size of grapefruit as possible), a length of endive to flank either side of [43] THE EDGEWATER BEACH HOTEL SALAD BOOK H — — ® fruit and garnished with a thinned cream cheese, piped into hollows of endive. Decorate with fanciful cuts of ripe olives and pimentoes. French dressing. — Chef Johanason, Atlantic Hotel , Chicago. Chelsea Lettuce, pear On a bed of lettuce, place a sliced half of Bartlett pear. Sour cream dressing. Cherry and Bamboo Shoots (See Bamboo Shoots and Cherry ) Chiaroscuro Orange, peach, cress, lettuce, strawberries On a bed of lettuce well bleached and nearly white, place four slices or sections of peaches and four of orange alternating. Cut peach sections into the stone and much the same size as orange sections. Turn the round side of orange up and the round side of peach down. This will give a contrast of color. Circle the orange and peach with a border of very dark green leaves of watercress. Cress must be young and fresh. This gives contrast between the light shade of lettuce and green of cress and the light of fruit against the green background, as well as the contrast in the two colorful fruits, light and dark. French dressing. Author’s Note : Chiaroscuro is the beauty of light in the richness of shade. This salad can be made very attractive and really is an artist’s salad. The tops of fruit can be decorated with slices of deep colored berries. The salad has a bitter taste due to the peach. French dressing should be made with lemon juice instead of vinegar to overcome this as the lemon is truly assertive. [ 44 ] THE @ EDGEWATER BEACH HOTEL SALAD BOOK — — ■ — — — - — — a Chicken i Chicken, celery, capers, hard-boiled eggs, lettuce Diced cold-boiled fowl added to an equal amount of diced celery. The celery to be the inner stalks and thoroughly cleaned and cut in one-fourth-inch pieces ; chicken in half-inch cubes. Chicken should be marinated a short while in oil, vinegar, salt and white pepper, then drained and mixed with celery and mayonnaise. Turn out of mould and serve in bowl lined with lettuce. Garnish with capers and hard-boiled eggs. Author’s Note : Chicken should be cut large enough so that guests can see that it is chicken and only the white meat should be used, as it makes a better appearing dish. The dark meat can be used in many other ways. Meat should not be mashed or crushed, but should hold its cubed form in order to look tempting. Salad should be made fresh daily as the celery as well as chicken loses its cast and detracts from its appearance. The above is the Author’s version of how to make a worth- while chicken salad. Turkey and capon salad to be made the same way. Chicken i68j Chicken, anchovies, capers, lemon Take a breast of an hen or capon and slice as thin as you can in steaks, put them in vinegar and a little sugar, as you think fit; take six anchovies and a hand full of capers, a little long grass and mince them together but not too small ; strew the sallet, garnish then with lemons, oranges, or barberries, so serve it up with a little salt. — The Complete Cook; The Queens Closet Opened, 1683. Chicken {See Kinsley's American Chicken) Chicken , Frozen {See Frozen Chicken Salad) [ 45 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ISr Chicory Chicory, lettuce, chervil, garlic Clean chicory well and drain perfectly dry. Line a bowl with lettuce and place a little crust of bread in bottom of bowl which has been previously rubbed with garlic. Break in chicory with your fingers in small pieces and mix in a little chopped chervil and tarragon. Pour on leaves all the oil they will hold and mix thoroughly. Allow salad bowl to remain in ice box until ready to serve, then mix a little tarragon vinegar and just enough salt and freshly ground pepper to taste, toss with wooden fork and spoon and serve. Proportion of oil to vine- gar, 3 or 4 to 1 . Author’s Note: An herb salad is necessary for its alka- linity as an aid in neutralizing acids generated in the body and for its wonderful aid to digestion. Chicory salad made with pure olive oil brings out the flavor with a velvety smoothness ; the nutty flavor of the oil combines with the bitterness of the herb ; the tarragon vinegar and salt breaks down the connective tissues, and the freshly ground pepper in connection with the vinegar and that faint suspicion of garlic gives you a flavor that is fit for the gods. Oil will not cling to the leaves which are full of water, so have them perfectly dry. Chifenora (De V Opera) Lettuce, endive, celery knobs, pimentoes, field salad Place on bed of lettuce, julienned endive, celery knobs and pimentoes. Add a few sprigs of field salad as a garniture. French dressing. Chijfonade I Lettuce, celery, chicory, romaine, tomatoes, cress Line a bowl with lettuce and break in small pieces of chicory and romaine, short and long pieces of julienned celery, and quartered or eighthed peeled ripe tomatoes. Garnish sides of bowl with rosettes of cress. Pour over a chiffonade dressing. [ 46 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Chiffonade II Chives, chicory, romaine, beets, hard-boiled eggs, tomatoes, lettuce, cress, parsley On a bed of broken pieces of lettuce, chicory and romaine, place little mounds of chopped beets, whites and yolks of hard- boiled eggs, and small cubed ripe tomatoes. Garnish with a rosette of cress. Add a few chopped chives and a little chopped parsley to French dressing and serve. Chilian Lettuce, apples, celery, pimentoes, chives, tomatoes, parsley Line a salad bowl with lettuce, and fill with apples, celery and pimentoes cut in julienne, mixed with a mayonnaise ; garnish with chopped parsley, chives and quartered tomatoes. Mix chili sauce with mayonnaise. Chinese I Lettuce, mangoes, oranges Place on bed of lettuce three slices of mangoes cut like sections of oranges, and three sections of oranges alternately. French dressing. Author’s Note: Mangoes are extremely rare and hard to get. The author tries many times to get them during the season, which is in early July to late September, and is suc- cessful only four or five times a season. He has paid as much as $1.50 apiece for them. The Chinese buy them up as fast as they come in and will generally pay most any price to get them. They are of excellent flavor and make one of the finest salads that he knows of. The mangoes are esteemed as one of the most delicious of tropical fruits. Like the apple of the temperate zones it varies greatly in shape, size, color and flavor; sometimes large and luscious, sometimes small, tough, stringy and tasting like turpentine. Mangifera indica, a genus of Asiatic trees. [47J THE EDGEWATER BEACH HOTEL SALAD BOOK m- Chinese II Lettuce, tomato , pineapple, oranges, rice On bed of shredded lettuce, place sliced pineapple, oranges and tomato cut like orange sections and placed alternately. A little marinated rice sprinkled over. French dressing. Chinese Mango , Half (See Half Chinese Mango ) C his by Alligator pear, orange, grapefruit, red and green peppers, lettuce, pineapple Scoop out a half alligator pear and fill with diced oranges, grapefruit, pineapple and alligator pear. Garnish with red and green peppers. Serve on bed of lettuce. French dressing. Christmas Penuchi Romaine, pistachio nuts, raisins, figs, cream cheese, dates On a third slice of romaine, place five half dates, stuffed with diced figs, seedless raisins, chopped pistachio nuts and mixed with cream cheese. French dressing. This salad is rich in essential minerals as well as carbohy- drates, supplying heat and energy. — From a recipe by Miss Mary I. Barber, instructor in Foods and Cookery, Teachers' College, Columbia University. Now with the Kellogg Company, Battle Creek, Michigan. Clover Club I Lettuce, apples, pineapple On bed of lettuce or romaine, place equal amounts of juli- enned pineapple and apples mixed with a creamy mayonnaise. Pineapple cut the length of pineapple and then cut in two-inch julienned strips. [ 48 ] THE Si EDGEWATER BEACH HOTEL SALAD BOOK a Clover Club II Lettuce, apple, pineapple, red pepper On bed of lettuce or romaine, same as above, only cube the fruit instead of julienne, and sprinkle chopped red peppers over top. Cold Slaw {See Hot Slaw) Cole Slaw {See Alpine Slaw) College Inn Lettuce, cress, tomatoes, cucumbers, apples, onions Place a quarter head of lettuce on salad plate and surround it with sprigs of cress and quartered tomatoes (peeled). Sprinkle cress with julienned cucumbers and apples, also a few pearl onions. A creamy French dressing. — Thos. Magliano, chef, Hotel Sherman, Chicago. Colonial Cucumber Marinate Lettuce, cucumbers, onion On a bed of lettuce, place some sliced cucumbers and finely sliced onion, which have marinated overnight in a cool place. Make marinate out of two-thirds cider vinegar, one-third water, black pepper, sugar, spices, and a little salt. Author’s Note: From time to time during the last fifty years, the author’s mother has made this cucumber relish or marinate. It is refreshing, cooling and healthful and can be served as a relish or as a salad — or as an accompaniment to a fish course. Oil can be added to marinate if desired. [ 49 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Bl- CW. Holden s Rice Rice, beets, tongue, asparagus, truffles, pimentoes, tomato, chervil, hard-boiled egg yolks, lettuce Mix equal quantities of whole steamed rice (each kernel to be separate and dry and not mashed together), diced red beet roots, smoked beef tongue and cubed asparagus, with a small amount of diced truffles and pimentoes. Season well and mix in a dressing made of oil and tarragon vinegar, proportion 3 oil to 1 vinegar. Arrange the above in a crystal salad bowl lined with lettuce, and garnish sides with peeled and seasoned slices of red ripe tomatoes. Sprinkle chopped chervil and yolks of eggs over tomatoes. Should be made and seasoned at the last moment. Combination Lettuce, cucumbers, tomatoes, green peppers, cress, chicory, celery On a bed of lettuce, or in a bowl lined with lettuce, make a mixture of sliced cucumbers and tomatoes (peeled), broken pieces of chicory and julienned green peppers. Watercress and minced celery can be added. A combination of any fresh vegetables can be termed a combination salad. French dressing. Comtesse Chicory, romaine, artichokes, cucumbers, tomatoes, lettuce Line a bowl with lettuce and break in chicory and romaine in small pieces. Cut cucumbers and artichoke bottoms in fine slices and place on bed of chicory and romaine. Garnish with ripe, peeled tomatoes quartered. French dressing. Congress Lettuce, grapefruit, orange, cherry On a bed of lettuce, place alternately sections of grapefruit and orange, topped with a maraschino cherry. French dress- ing. — Chas. Spieler, maitre d'hotel, Congress Hotel. [ 50 ] H- THE EDGEWATER BEACH HOTEL SALAD BOOK Contoise Dandelion greens, bacon On a bed of broken pieces of white, young dandelions, pour some dressing made out of the fat of diced bacon which has been fried to a golden brown. Fat and bacon to be mixed with enough tarragon vinegar to flavor and season with freshly ground pepper and a little salt. Dressing to be poured over salad warm. Cook's Lettuce, tomato, asparagus, chicory, cress, hard-boiled eggs, green pepper, garlic One ripe tomato peeled and diced ; the white center leaves of head of chicory broken in inch lengths ; six to ten spears of long, green asparagus ; one green pepper diced ; one small bunch of green and perfectly fresh watercress broken into small pieces ; one heart of lettuce shredded, and two hard-boiled eggs chopped. All the above mixed with Thousand Island dressing and placed into a large bowl lined with only the white inner leaves of lettuce. Author’s Note: While passing through a kitchen one day, I found the above mixture in huge bowl in the center of the chef’s table, and being friendly to salads as well as cooks, I requested a sample and was served very liberally. The salad was delicious ; in fact it was a sort of master composition and deserving of an appropriate name. As nothing but the best of everything enters into the food materials supplied to chef's table, the salad was born and named “Cook’s Salad.’’ I have been more or less successful in ordering this particular salad ; but if I wish to get this salmagundy right I order it from the chef’s table and not the salad pantry. The chef’s salad bowl is generally rubbed with garlic. Cooked Cabbage ( See Cabbage Salad II.) [ 51 ] THE EDGEWATER BEACH m HOTEL SALAD BOOK a Copley-Plaza Lettuce, apples, grapefruit, oranges, red and green peppers Place on leaves of lettuce, or on a slice of head lettuce, some thinly sliced apples, sections of oranges and grapefruit alternately. Garnish top with strips of red and green peppers. French dressing. Coquelocot Lettuce, sweet peppers, beets, lambs breads, hard-boiled egg yolks, cress On a bed of lettuce, place two small sweet bell peppers, one placed inside the other, the one on the outside to be slitted four times two-thirds way down and poppy petals laid back. Fill center of inner bell pepper with a mixture of red beets and lamb breads finely diced and sprinkled with chopped yellow of eggs. French dressing with a little mushroom catsup added. Garnish base with sprigs of watercress. Author’s Note: Coquelocot means wild poppy or com poppy. Bell peppers can be bought in cans. Cordon Lettuce, cordon, hard-boiled egg, capers, chives Trim cordon leaves and retain the center ribs. Boil, dice and mix with a few chopped chives and mayonnaise and serve on a bed of lettuce. Garnish with capers and quartered hard- boiled eggs. Cordon Bleu Pineapple, blue hothouse grapes, lady apples, lettuce, celery 4 A cheque mets que je touche Je me crois l’egal des dieu Et ce que ne touche ma bouche Est devore par mes yeux.” On a bed of lettuce place a large slice of ripe pineapple: skin, slice and seed blue hot-house grapes and make a border of overlapping slices all around edge of pineapple; the hole in [ 52 ] B- THE EDGEWATER BEACH HOTEL SALAD BOOK pineapple to be cut one-inch in diameter and filled with finely julienned lady apples and celery mixed with a mayonnaise and a seeded blue hot-house grape on top. French dressing. Author’s Note: According to Haywood in his Art of Dining (1899), the Cordon Bleu was conferred on the Cuisin- iere of Madame Dubarry. Louis XI had said many times that it was morally and physically impossible for a woman to attain the highest pitch of perfection in the culinary art. Madame Dubarry resolved to bring him over to a way of thinking more complimentary to her sex. She accordingly set about to gain this result by teaching her cuisiniere how to produce the dishes her royal friend liked, giving her the minutest instructions as to his peculiar tastes or caprices. The King was invited and the dinner served, and as each dish prospered the enraptured monarch finally asked: “Who is this new cuisinier of yours? Let me know his name, and let him henceforth form part of our royal household.” “Have I caught you at last? It is no cuisinier at all but a cuisiniere, and I demand a recompense for her worthy both of her and your majesty. I cannot accept less than a cordon bleu for my cuisiniere.” The name of the cuis- iniere was unfortunately not inscribed in the register of the Order and she has thus been cheated of her immortality. Lady Morgan says that the title of Cordon Bleu was first given to Marie Cook of the Fermier General who built the Elysee Bourbon. This salad is born and dedicated to Les Cuisinieres de Le Cordon Bleu, for their names are legion. Cordon Rouge Celery knobs, beets, pimentoes, lettuce On a bed of lettuce place some very thin slices of young celery knobs which have been bleached in cold salt water at least an hour. Arrange celery knob slices in center and make a border or cordon of fiery red beets cut in dice around the celery knobs. Place strips of pimentoes crisscrossed over top of celery knobs. French dressing with plenty of paprika in it. The author’s version of arrangement of Cordon Rouge. [ 53 ] THE EDGEWATER BEACH HOTEL SALAD BOOK -S! Corn Fetticos, winter salad All the same herb. Made same as chicory salad or endive. French dressing. Coronation Fear Pear, cream cheese, bar le due , lettuce In a basket formed of well bleached lettuce leaves, place one-half of a canned pear, or one-half of a fresh pear, that has been boiled in a little simple syrup, and then allowed to cool. Place on hollow side. Pipe a nest of cheese in center of pear and one at the two ends and two sides, fill each nest with a little bar de luc. French dressing or coronation pear dressing. Cream cheese to be thinned with raw cream. Author’s Note: A whole pear can be served to an a la carte order, or where the salad is the main dish ; but for a salad portion accompanying a regular dinner or luncheon half a pear is quite enough. — “ Enough is too much more times than too Cosmopolitaine String beans, brussels sprouts, beets, asparagus tips, lobster, crabs, shrimp, lettuce, cauliflower In a salad bowl lined with lettuce, place in center a rosette of cauliflower ; make four mounds on each side of rosette, one of green string beans, one of brussels sprouts, one of cubed aspar- agus tips and one of diced pickled beets. To separate each vegetable into divisions, place thin slices of shrimp, lobster or whole Virginia oyster crabs. French or Lorenzo dressing. Any four vegetables can be used, but some contrast of color should be used in scheme, not all green or all white, or all vegetables in the same class, such as legumes, leafy or roots. Place a mound of julienned lettuce under rosette, to raise cauli- flower into prominence. [54] m THE EDGEWATER BEACH HOTEL SALAD BOOK Crab Meat Lettuce, crab meat, celery, hard-boiled eggs Line a bowl with white inner leaves of lettuce. Place an equal amount of large crab meat flakes and small diced hearts of celery. Pour over a creamy mayonnaise made with lemon juice instead of vinegar. Garnish with quartered hard-boiled eggs. Season crab meat before adding mayonnaise. Crab Meat , Louis Crab meat, hard-boiled eggs, lettuce, chives Line a salad bowl with lettuce, and place a layer of crab meat flakes free from shell, then a layer of hard-boiled eggs sliced. Pour over salad a mayonnaise to which has been added some chili sauce. Chopped chives on top. Creation-New Lettuce, tomato, grapefruit, orange , pineapple, artichoke bottom, asparagus, cherry On leaves of well bleached lettuce, place a slice of a peeled ripe tomato with the meaty part of the center of the slice cut out. Place an artichoke bottom in center of tomato. Cut three pieces of asparagus tips and arrange in a triangle on top of artichoke. In each section of triangle place diced grapefruit, oranges and pineapple and a pitted cherry in center. French dressing. Creole Lettuce, rice, tomatoes, beets, peppers, pimentoes On a bed of lettuce or romaine, turn out a small timbale of rice, which has been marinated and drained ; then mixed with a little Creole sauce. Decorate sides of rice with peeled quar- tered tomatoes, sections of pickled beets, the top with julienned pimentoes; beets and tomatoes to be placed around base, the pimentoes on top of rice. Creole dressing. [55] THE EDGEWATER BEACH m HOTEL SALAD BOOK S Cress and Onion Lettuce, onions, cress In a bowl lined with lettuce, fill with sprigs of watercress and finely julienned onions. Just enough onions to give the desired zest to salad. French dressing. Author’s Note : “No more hateful for the smell which it imparts to the breath, than delicious to the palate, the onion has always been a source of doubt and difficulty to the fastid- ious epicure. Whether it be leek, chive, garlic, shallots, onion or scallion, one vacillates between love and detestation and doubts whether one should curse or bless a thing so exqui- site in fruitation and execrable in consequences. The usual course is to humor the appetite, and then to avoid the ladies until one has paid the full penalty of indulgence, or to induce one’s lady fair to partake of the same diet and then proceed to avoid her, which she likewise does, until the aroma becomes less assertive. Twin beds were invented as an “out” for such indulgences. Beau Brummel, when pressed for an opinion on the eating of this pernicious bulb, remarked: “No man (or woman either) is so well-looking and fascinating that, on enter- ing a ballroom, he (or she) can afford to handicap himself with a stink.” However, this is a real health salad, and although Beau Brummel may be right in what he said, we still maintain that this cress and onion salad is a real culinary masterpiece with an exquisite flavor. Cressoniere Lettuce, cress, potatoes, hard-boiled eggs, nuts Place on leaves of lettuce or in a bowl lined with lettuce, a layer of thinly sliced boiled potatoes, then a layer of watercress leaves, then a layer of chopped hard-boiled eggs ; chopped nuts on top. French dressing. [ 56 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Cromwell’ s Cucumbers, raisins, shrimps, turnips, almonds, capers, lettuce, hard-boiled eggs Mould out in a bowl lined with lettuce equal amounts of seedless white raisins, diced cucumbers, shrimps, turnips (raw) and blanched shredded almonds. Mix with a mayonnaise that has had a little tomato catsup worked into it. Garnish with capers and quarters of hard-boiled eggs. c. c. c. Lettuce, carrots, cress, cabbage In a nest of lettuce, mould out finely minced raw white cabbage, ground raw carrots and chopped watercress. Place in mould in above order to get color scheme. French dressing. A real Health Salad — quickly prepared, economical and healthful. Author’s Note: Boiled vegetables lose certain vitamins through heat, and thirty to forty percent of their mineral con- tent is extracted and lost in the water. Foods robbed of their food elements often become a poison. The C. C. C. Salad has three of the main sources of vitamins, A, B, and C. (See Parr Salad.) The salad should be eaten raw and masticated well to gain the real benefits of this health-giving salad. Vegetables should be mixed with a little mayonnaise to bind before placing in mould. Make salad at very last minute to keep cress in good shape. Cuban Lettuce, alligator pear, chicory, field salad, pimentoes, walnuts On a bed of lettuce, place one-half alligator pear cut in fourths, hollow side up. Make a border of field salad juli- enned, or a border of broken pieces of chicory. Garnish top of pear with julienned pimentoes criss-crossed and chopped wal- nuts. French dressing with chili sauce and lemon juice. A little salt over pear before serving. [ 57 ] Sr THE EDGEWATER BEACH HOTEL SALAD BOOK -s Cubanaise I Lettuce , sweet peppers , tomatoes, olives, anchovies, onion On a bed of lettuce place a thin slice of Bermuda onion, which has been marinated in oil, vinegar and seasoning for at least two hours. Dice tomatoes, sweet peppers, green olives and anchovies, mix and place on top of onion, garnish with olive rings. French dressing. Cubanaise II Romaine, alligator pear, mangoes On leaves of romaine, place slices of alligator pear and Chinese mangoes alternately. French dressing. An ex- tremely delicious salad. Cubian Lettuce, grapefruit, alligator pear, red and green peppers, walnuts On a bed of lettuce, place a half alligator pear cut in fourths, hollow side up; fill with diced grapefruit and garnish with julienned green and red peppers and chopped walnuts. French dressing. Cucumber Japonaise Lettuce, cucumbers, sweet red peppers On a bed of lettuce, place equal quantities of julienned cucumbers and sweet red peppers. Mix a few minced eschal- lottes to a sour cream dressing and serve. Cucumber Marinate, Colonial (See Colonial Cucumber, Marinate ) Cucumber Ribbons Cucumbers, pimentoes, lettuce, cream cheese Peel hothouse cucumbers and cut very thin slices the length of cucumber (eliminate some seeds). Place slices of pimento on top of cucumber slice and roll; or pound, [58] DOCTOR SALAD Lettuce, tomato, cottage cheese, cress, chives, cream cheese £ 1928 , ARNOLD SHIRCLIPFE EDGEWATER BEACH SALAD Lettuce, pineapple, grapefruit, orange, cress, cream cheese, red pepper, green and ripe olives THE EDGEWATER BEACH HOTEL SALAD BOOK •a pimento with a little cream cheese and seasoning, and then spread on cucumber slice, and roll. Trim cucumbers after mak- ing roll and place two rolls on bed of lettuce. Serve with a sour cream dressing. This salad takes time to make. Cucum- ber slices can be placed in salt water for a little while to soften, slices to be dry and cut extremely thin. Cucumber and Watercress (See Watercress and Cucumber) Cucumber Windsor Lettuce, cucumbers On a bed of lettuce, place some julienned cucumbers and serve with Windsor dressing. Cumberland Lettuce , pear On slice of heart of lettuce, place five slices of pear, either canned or raw ; if raw. cook in a simple syrup. Slice pear down length. Serve with Cumberland dressing No. 1 . Cupid I Lettuce, grapefruit, alligator pear, pimentoes, walnuts, cress On a bed of lettuce or romaine, place three sections of grape- fruit and three slices of alligator pear alternately. Pears should be cut like grapefruit section. Place strips of pimen- toes over top of fruit and garnish with halves of walnuts and rosette of cress. Lorenzo or French dressing. Cupid II Lettuce, alligator pear, grapefruit, red and green peppers, watercress On a bed of lettuce, place three slices of alligator pear and three sections of grapefruit alternately. Place a small mound of diced red peppers on side and one of green on the other. Chopped watercress over the top. Edgewater Beach dressing. [ 59 ] THE EDGEWATER BEACH HOTEL SALAD BOOK — B Cupid d’ Azure Lettuce, alligator pear, orange , grapefruit, chives or eschallots Marinate an alligator pear (cut in slices like sections of orange) in a French dressing, containing chopped chives or eschallots, for one hour. Arrange on bed of lettuce alternately with sections of oranges and grapefruit. French dressing. Daisy Lettuce, endive, orange , beets, pickled walnut On a bed of lettuce or endive broken in three-inch lengths, place a thick slice of orange with connective tissue cut out. Where connective tissue has been cut out place finely cut julienned beets. Place a black cap of pickled walnut in center and julienned beets around outer edge of orange just making a fine border of color. Knife must be very sharp to cut con- nective tissue out of orange without marring picture. Reas- semble pieces and press endive flat with palm of hand so it lays flat on dish. French dressing. Dandelion Dandelions , lettuce, chapon, hard-boiled eggs In a bowl place a chapon and then a layer of young white dandelion sprigs broken in two-inch lengths. Sprinkle over dandelions some chopped hard-boiled eggs and then another layer of dandelions. Pour over salad three tablespoonfuls of oil to every one of vinegar. Add freshly ground black pepper and salt. Toss and serve. Author’s Note: Dandelions must be young and white and thoroughly cleaned and dry. This salad should be eaten in the spring as it is the herb that nature gives us to be used as a spring tonic. It is rich in minerals, especially iron. It makes an ideal Friday salad mixed with macaroni or fish flakes. Mayonnaise or French dressing. [ 60 ] m THE EDGEWATER BEACH HOTEL SALAD BOOK Danish Lettuce, tomato, pickled onion, beans, peas, asparagus, anchovy paste, cream cheese, sardine On a bed of lettuce, place a thick slice of peeled ripe tomato. Cut hole in center and fill with a pickled button onion. Around onion and on top of tomato place in three little mounds green peas, diced green beans and asparagus tips. To separate these mounds, place a boned fillet of smoked sardine and pipe the edge of tomato with cream cheese which has had a little anchovy paste added to it. Danish dressing. Date Dates, cream cheese, lettuce , cocoanut Stone black dates and fill with cream cheese. Roll each date in a dish of shredded cocoanut and place five on leaves of lettuce and serve. French dressing. Author’s Note : Dates can be split in half and filled and then rolled in cocoanut. The sugar of dates is not wholly con- verted into assimilative matter but serves a greater purpose as explained in other salads where dates form the composition. Some small part is converted into energy, but not all. The lime and iron enters into the composition of bones and red blood corpuscles. Add the muscle making protein of the cheese and you have a delicious, well balanced, economical meal. Deauville Lettuce, apples, celery, chicken, green peppers. On a bed of lettuce, place equal quantities of finely juli- enned apples, celery, chicken (white meat) and green peppers mixed with mayonnaise. Ingredients to be seasoned before mayonnaise is mixed in. — By Louis Domergue, Chef, Edgewater Beach Hotel. [ 61 ] THE EDGEWATER BEACH HOTEL SALAD BOOK a- a D’Estrees I Celery, truffles, almonds, lettuce On leaves of lettuce, place some fine, long julienned celery and truffles mixed with a mayonnaise. Decorate top with blanched julienned almonds. D’Estrees II Romaine, mushrooms, celery, nuts On a bed of romaine place equal quantities of julienned celery and mushrooms, mixed with mayonnaise. Sprinkle chopped nuts over salad. De ! Opera (See Chifenora) Delice I Romaine, escarole, pears, grapes On a bed of romaine, place equal quantities of escarole broken in two-inch pieces and julienned pear mixed with may- onnaise. Garnish top with seeded hot house grapes (sliced). Delice II Romaine, endive, strawberry beets, pears On a bed of romaine, place some broken two-inch pieces of endive. On endive pressed flat, make a circle of slices of strawberry beets overlapping each other. In center of beets, place some finely minced pears. French dressing or mayonnaise. Delilah Chicory, lady apples, chives, lettuce On a bed of Barbe de Capucin, or very curly white chicory, place some finely julienned lettuce and lady apples mixed with a smooth, velvety, creamy, mayonnaise to which has been added some finely chopped chives. Author’s Note : The ingredients that enter into the com- [ 62 ] THE EDGEWATER BEACH H HOTEL SALAD BOOK m position of this salad are symbolic. The beard of Samson is truly represented by the chicory, or Barbe de Capucin; his strength by the assertive chives; Miss Delilah by the lady apples; and the persuasion or apple sauce which the lady handed the building wrecker by the velvety dressing. This salad should find its place where opera stars dine. It is tasty, simple (like Sampson), attractive, economical and healthful. Delmonico Romaine, pineapple, celery, cheese, pecans On a bed of romaine or lettuce, place in a mound equal quantities of julienned celery and pineapple mixed with a little mayonnaise. Place four rosettes of cream cheese at sides, and top rosettes with pecans (halved). French dressing. Demi-Deuil Lettuce, chicken, truffles, potatoes, pickled walnuts In the center of a bed of lettuce place a small mound of diced white meat of chicken mixed with mayonnaise. Top chicken with a small black cap of pickled walnut. Circle chicken with small round slices of white new potatoes and of truffles alternately. Serve a Demi-Deuil dressing, made of creamy mayonnaise, with slices of black seeded hothouse grapes added. Demidoff Lettuce, pineapple, celery, apples, truffles On a bed of lettuce, place a slice of pineapple. On top of pineapple, place some finely julienned celery and apples long cut. Garnish with fanciful cut truffles. Mayonnaise or French dressing. Desmonde Lettuce, cream cheese, pear, pecans, strawberry On bed of lettuce place a half Bartlett pear and fill with a mixture of cream cheese and chopped pecans. Garnish top with [ 63 ] m THE EDGEWATER BEACH HOTEL SALAD BOOK a ripe strawberry. Cream cheese to be thinned with raw cream. French dressing or a red mayonnaise. A red mayonnaise to be used for a fruit salad can be colored with grenadine, cherry juice, currant jelly, raspberry juice or bar le due. For a fish salad with lobster coral or tomato paste. Dessert (See Salad Dessert ) Devilled Lettuce, olives, Indian relish, chili sauce, hard-boiled eggs In a nest of lettuce place two halves of hard-boiled eggs with yolks removed. Mash yolk and mix with chopped green and ripe olives, India relish and chili sauce. Round eggs up so that they are heaped in whites. Do not make the filling too soft. French dressing. Devon Watercress, beets, cucumbers On a bed of fresh green, well cleaned watercress, place a row of sliced red beets, cut uniform. On either side of beets, place a row of cucumbers, slices to overlap. Serve with a French dressing. Author’s Note: Devonian period, including that of the old red sandstone, was one of the most significant periods in the earth’s history. It was the time of the establishment of flower- ing plants upon the earth. The salad is symbolic of the earth’s red strata. Dewey Lettuce, celery, red and green peppers, tomato On a slice of lettuce, place a thick slice of peeled, ripe tomato. Garnish top with a fine julienne of hearts of celery and red and green peppers. Roquefort dressing. Author’ s Note : This salad was named after the Manager of the Edge water Beach Hotel, and was found by the author in [ 64 ] THE m EDGEWATER BEACH HOTEL SALAD BOOK 11 one of the old typewritten books owned by the Hotel. The salad is attractive, tasty, quickly prepared and healthful. Can be served with French or Lorenzo dressing. — By Louis Dom- ergue, chef, The Edgewater Beach Hotel. 'Diabetic I Tomato, lettuce, cabbage, celery, bran Place a hollowed out tomato on bed of lettuce and fill with finely shredded green leaves of cabbage, chopped celery, washed bran and mineral oil mayonnaise. Diabetic II Lettuce, broccoli, kraut, bran, celery, hard-boiled egg yolks On bed of lettuce place a rosette of broccoli or cauliflower and surround broccoli with minced sauerkraut, washed bran, minced celery, chopped egg yolk mixed with a mineral oil mayonnaise. Bran to be washed or a special bran without starch used. Diabetic III Any combination of the following named vegetables in 5 or 10 percent group according to diabetic food tolerance for 24 hours in grams of carbohydrate, protein, and as fat as deter- mined by physicians. Vegetables Grouped According to If heir Carbohydrate Content 5 Percent Vegetables Asparagus, beet greens, brussels sprouts, cabbage, celery, cauliflower, chard, cucumber, egg plant, endive, green pepper, kale, kohlrabi, leeks, lettuce, parsley, radishes, rhubarb, sauer- kraut, sea kale, sorrel, spinach, string beans, tomatoes and watercress. 10 Percent Vegetables Beets, carrots, okra, mushrooms, onions, pumpkin, ruta- bagas, squash and turnips. [ 65 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m 15 Percent Vegetables Artichokes, canned or cooked green lima beans, parsnips, and canned or cooked green peas. 20 Percent Vegetables Baked beans, canned or fresh green corn, canned red kidney beans, white potatoes, and canned succotash. Note : Bulletin No. 28 of the U. S. Department of Agri- culture, Rose’s “Laboratory Handbook of Dietetics" and “Feeding the Family”, are the authorities for the above food values. The bulletin may be obtained by sending ten cents in stamps to the Superintendent of Documents, Government Printing Office, Washington, D. C. Diana I Lettuce, alligator pear, orange, grapefruit, lemon On a bed of lettuce, place half alligator pear and fill with diced oranges, grapefruit and pieces of chopped lemon. French dressing. Diana II Pears, oranges, pineapple, lettuce, strawberries Fill a pickled pear hollowed out or half large Bartlett pear with strawberries, oranges and pineapple cut in dice. Place on bed of lettuce and serve with French dressing to which has been added currant jelly, brandy and a little mustard. Diplomat Pineapple, celery, apples, lettuce, walnuts On a bed of romaine or lettuce, place julienned pineapple, celery and apples mixed with mayonnaise. Garnish with chopped English walnuts. Diplomatic Lettuce, apple, pineapple, celery, grapes, walnuts On a bed of lettuce, place a mixture of equal quantities of finely julienned celery, pineapple and Jonathan apples. Gar- [66] THE EDGEWATER BEACH HOTEL m— SALAD BOOK B nish top with quartered walnuts and seedless grapes. French dressing or mayonnaise. Diva Artichoke fond, celery, truffles , red and green peppers, lettuce On leaves of lettuce, place a large artichoke bottom. Fill center of fond with small cut, finely julienned celery. Around base of artichoke, place finely julienned truffles. Garnish top with red and green peppers cut in strips and crisscrossed. French or Lorenzo dressing. Divette Watercress, tomato, celery, green peppers On a bed of watercress, fresh, young, green and clean, place three or four slices of ripe, peeled tomatoes. On top of toma- toes sprinkle a little finely julienned celery and green peppers. French dressing. Div Sefed Lettuce, hard-boiled eggs, pimentoes, olives, beets, red peppers On a bed of lettuce, place 2 halved hard-boiled eggs with yolks removed and set into rose apple peppers or pimentoes. Fill eggs with a mixture of chopped olives, and pickled beets, mixed with the chopped egg yolks and French dressing or may- onnaise. Garnish top with red peppers stuck into mixture on ends. French dressing. Div Sefed, was the Persian demon and antagonist of Rustam. This deviled egg salad is attractive, tasty, and would be a novelty for a cut-up’s dinner or luncheon. Rose apple peppers can be bought in cans. Dixie I Lettuce, tomato, corn, red peppers On a bed of lettuce, place a whole quartered tomato (peeled). Do not sever entirely apart. Over the tomato sprinkle kernels of golden bantam corn and diced red peppers. Mayonnaise or French dressing. [ 67 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Dixie II Tomato, corn, lettuce, red and green peppers, cress On a bed of lettuce, place a small tomato, peeled and scooped out. Fill with golden bantam corn and diced red and green peppers which have been marinated in French dressing. Thousand Island or French dressing. Garnish with cress and green pepper. Author's Note : This makes a very fanciful salad, truly Southern and extremely colorful. Corn should be chewed well as the starch it contains is practically converted into assimi- lative matter by the glands of the mouth. All starches should be thoroughly mixed with saliva before they are swallowed. (See illustration opposite page No. 42.) Doctor Lettuce, tomato, cress, cottage cheese, chives, cream cheese Place on thin slice of head of lettuce, a slice of tomato — red, ripe and peeled; on top of tomato place a layer of cottage cheese with a few chopped chives added. Smooth top of cheese with a fork and garnish with two rosettes of cress and rosettes of cream cheese. Author’s Note: Lettuce means health, and health is youth. The tomato has minerals and a lively hue. Minerals for health and color to aid digestion. The cheese has lime, calcium and phosphorus, all health giving elements — the cress sulphurated oil as well as a tang. Not any of these health comments are new, except in that they are unhappily unknown to the many. The Doctor Salad is a health given concoction. It is happily named and in the Edgewater Beach Hotel, where we cater to thousands of people daily, this salad outsells all other fancy salads. Once ordered, it meets with favor, and if the author only contributed this one receipe to the book it alone would be worth the price paid. It is economical, it is well balanced, and if eaten with toasted gluten or whole-wheat bread and a glass of milk, it makes an ideal luncheon. (See illustration opposite page No. 58.) [68] THE EDGEWATER BEACH HOTEL SALAD BOOK m Doffy Romaine, pear, pineapple, grapes, apples On a bed of romaine, place slices of pears, apples and pine- apple, alternately. Top with sliced seeded hothouse grapes. The apples should be sliced very thin. Use the best eating apples you can buy. French dressing. Dolly Alligator pear, celery, romaine, Roquefort cheese On a bed of romaine, place six slices of alligator pear uni- formly cut. Between each slice of pear place a little very finely julienned celery mixed with grated Roquefort cheese and mayonnaise. French dressing. D’ Orleans Romaine, celery, cucumbers, mushrooms, chives On a bed of lettuce or romaine, place julienned celery, cucumbers and mushrooms, equal quantities. French dress- ing with a few chives added. Dorothy Romaine, alligator pear, orange, grapefruit, red peppers On a bed of romaine or lettuce, place slices of alligator pear, sections of orange and grapefruit alternately — two of each, six in all. Garnish with red peppers. French dressing. Doucette Field salad, chapon, parsley Break field salad in two-inch pieces and place in bowl, with chapon. Sprinkle over a little chopped parsley and mix. French dressing. [ 69 ] gr THE EDGEWATER BEACH HOTEL SALAD BOOK ■9 DuBarry Romaine, endive, alligator pear, cucumbers On a bed of romaine or lettuce, place equal quantities of alligator pear, endive and cucumbers cut in julienne. French dressing with a great deal of paprika added. Du fane Alligator pear, cucumbers, endive, romaine Same as DuBarry, only the arrangement is different. Alli- gator pear is placed in center, cucumbers on one side and endive on the other, all julienned. French dressing. Dumas Romaine, cucumbers, beets, tomatoes, hard-boiled eggs, olives On a bed of romaine, place sliced cucumbers and sliced beets in a circle — slices to alternate. In center of circle, place diced tomatoes masked with a little mayonnaise, and decorate mayonnaise with quarters of hard-boiled eggs and rings of green olives. Use a little French dressing over the cucumbers and beets. French dressing to have some chopped chervil, tarragon, chives and parsley added to it. Cut beets and cucumbers of equal size and press romaine flat on plate so that the vegetables lay straight. Dure Beet tops, hard-boiled eggs, chives Beet tops, boiled and drained and cut up in small pieces. Mix with chopped yolks of hard-boiled eggs and chives. French dressing. Highly alkaline. Mineral content high. Very healthful, economical salad. Duchess I Romaine, apples, celery, red and green peppers On a bed of endive or romaine, place equal quantities of celery, apples, red and green peppers in julienne, mixed with mayonnaise. [ 70 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Duchess II Lettuce , asparagus, celery, apples, truffles In a bed of lettuce, or bowl lined with lettuce, place diced asparagus tips, celery and apples in a fine julienne. Mix with mayonnaise and garnish top with chopped truffles. Dyer Lettuce, cherry tomatoes, watercress On leaves of lettuce, chicory or romaine, make a bed of young green watercress leaves. Place a large ripe peeled cherry tomato in center, and around center a number of quar- tered cherry tomatoes. Lorenzo dressing with chili sauce added. Easter Salad Lettuce, watercress, hard-boiled egg, pimentoes. On a bed of lettuce, place a little nest of cress, and on top of cress place a hard-boiled egg pressed flat on one side and cut four times from top nearly to bottom and lily leaves turned back. Garnish inner side of leaves with pimentoes. French dressing. Easter Egg Egg, lettuce, red and green peppers Simmer an egg in water about fifteen minutes, water to be just under the boiling point. Remove and peel under running water. Allow to nearly cool and then make an indentation on top with thumb and a smaller one on bottom so egg will stand up. Place egg in a little grenadine or cinnamon candy syrup for about thirty minutes, until it is colored. Allow it to cool and then place in standing position on leaves of lettuce. Gar- nish around base of egg with slices of hard-boiled eggs masked with stiff mayonnaise and centers decorated with fanciful cuts of red and green peppers. Mayonnaise or French dressing. Author’s Note : “The egg has been in all ages and in all countries the subject of infinite mystery, legend and history. THE EDGEWATER BEACH HOTEL SALAD BOOK It is difficult to ascertain the precise origin of the custom of offering eggs at the festival of Easter. The Persians, the Rus- sians, the Jews, the English, the Americans, all follow it. Among the Romans, the year began at Easter, as it did among the Franks under the Capets. Many presents were exchanged, and as an egg is the beginning of all things, nothing better could be found as an offering. Its symbolic meaning is strik- ing. We offer our friends all the blessings contained under that fragile shell, whose fragility represents that of happiness here below. “Another reason given for the Easter egg is that, about the fourth century the church forbade the use of eggs in Lent. But as the heretical hens would go on laying, the eggs accum- ulated to such a degree that they were boiled hard and were given away. They were given to children for playthings and they often dyed them in gay colors.” The salad is one to be used during the Lenten period and especially on Easter. Shrimps can be added to this salad to alternate with the egg slices around base, making the salad highly ornate and one which can be used as the main dish for the meal. Edgewater Beach Lettuce, pineapple, grapefruit, orange, cress, cream cheese, red pepper, green and ripe olives On a bed of lettuce, place a large slice of fresh pineapple cut in half, round sides turned in so they touch. Cut oranges and grapefruit in small sections, and alternate them on top of the two half slices of pineapple. Garnish center with a small cross of red pepper. At one side a small ring of cheese with round slice of green olive in center ; at opposite side a ring of cream cheese with a slice of ripe olive in center. At the two crescent sides place in hollows a rosette of cress. French dressing. Author’s Note: The Edgewater Beach salad is planned after the hotel’s monogram, and is highly ornate, tasty and healthful. The monogram, as well as the salad, is composed of [72] THE EDGEWATER BEACH HOTEL SALAD BOOK ® — m four wings, and are represented with the pineapple. The green olive represents the lake, the black olive the automobile road or Sheridan Drive and the green cress the parks on either side. (See illustration opposite page No. 58.) Edna Alligator pear, apple, celery, red and green peppers, lettuce On leaves of lettuce, place a half alligator pear. Fill pear with Waldorf salad and garnish with strips of julienned red and green peppers. French dressing. Eight-Fifteen Ham, hard-boiled eggs, cress, lettuce On a bed of cress or lettuce, place a mixture of equal quan- tities of chopped Virginia ham and hard-boiled eggs. French dressing. This salad makes an ideal breakfast salad. Eighteenth Century Lettuce, celery, hard-boiled eggs On a bed of lettuce, or in a bowl lined with lettuce, place equal quantities of shredded celery hearts in two-inch lengths and whites of hard-boiled eggs mixed with a creamy mayon- naise; celery and egg to be seasoned before being mixed with mayonnaise; mayonnaise to be mixed with lemon juice in- stead of vinegar and the top of salad sprinkled with chopped yolks of hard-boiled eggs. Elizabeth Lettuce, peas, beets, French flageolettes, haricots verts or wax beans, tomato, cauliflower, cream cheese, pimentoes On a bed of lettuce, place a thick slice of peeled ripe tomato ; core center with a one-fourth inch column cutter and insert the stem of a white rosette of boiled cauliflower. Around rosette place a ring of large, freshly cooked green peas; around peas pipe a ring of cream cheese and on top of cheese place a ring of [ 73 ] THE EDGEWATER BEACH HOTEL SALAD BOOK {§ — — — — - chopped pickled red beets (highly colored), or pimentoes and in cheese stick on ends and slant the small green flageolettes, French string beans or small wax beans. French dressing. Author's Note : This salad is really a work of art or master- piece. It takes time to make it and plenty of patience. If one is looking for beauty, this is beauty itself. French green flageolettes should be placed on ends so that they cover cheese and are placed so they look like green pencil lines, or striped border ; the beans to come just to the edge of tomato all the way round. About 40 beans are necessary to make circle. The white center, then a delicate warm green, next a beauti- ful red, and then an ornate border made with a darker shade of green “should tempt the dying anchorite to eat." This salad has in its composition iron, lime, calcium and phosphorus ; contains vitamins A, B and C, is highly nutritious and can be made exquisitely beautiful. (See illustration opposite page No. 74.) Elsie Lettuce, pineapple, orange, grapes, nuts On a bed of lettuce, place a slice of pineapple. Place six sections of orange in V shape, one V within another on top of pineapple. Decorate with sliced hothouse grapes and chopped nuts. The slices of grapes to be placed in center of the V’s, changing the V’s into E’s. French dressing. Elswortk Pineapple, lettuce, cream cheese, bar le due, nuts On a bed of lettuce, place a slice of pineapple. Cover with cream cheese mixed with chopped nuts. Cover with another slice of pineapple. Elsworth dressing. Emerald Esmerald Lettuce, cucumbers, asparagus, pimentoes Fill a hollowed-out heart of lettuce with sliced cucumbers. Garnish top with several asparagus tips piled in a small [ 74 ] £ 1928 . ARNOLD SHIRCLIPPE ELIZABETH SALAD Lettuce, peas, beets, French Jlageolettes, haricots verts, or wax beans, tomato, cauliflower, cream cheese, pimentoes EMMA Lettuce, tomatoes, chives, cucumbers THE EDGEWATER BEACH HOTEL SALAD BOOK mound. Strip with pimentoes cut in julienne. French dressing. An excellent salad — fine accompaniment of fish, lobster or sea-food. Emily Romaine, alligator pear, asparagus tips, red and green peppers On leaves of romaine, place four slices of alligator pear ; on top of pear place three spears of asparagus tips in small pile and laid in opposite direction from the slices of pear. Strip asparagus with red and green peppers. Alligator pear slices to be placed in a row. French dressing. Emma Lettuce, tomatoes, chives, cucumbers On a bed of lettuce, place sliced squeezed-out cucumbers mixed with a thick sour cream dressing. Garnish around cucumbers with peeled half slices of tomatoes. Sprinkle with chopped chives. (See illustration opposite page No. 74.) E near pus Lettuce, orange, pears, grapefruit, cherries, cream cheese On a bed of lettuce, place three sections of orange in a pyramid ; two sections on bottom, one on top ; three sections of grapefruit and three of pears, same arrangement. Pears to be cut like oranges, these fruits to make a triangular affair or festoon, radiating from center. In center on a rosette of cream cheese place a red, ripe cherry and on top in center of each festoon a slice of red, ripe cherry. French dressing. Top section of fruit should be smaller than bottom pieces. This makes a highly ornate dish of feeble acidulous fruits whose acids are quickly neutralized in the body. (See illustration opposite page No. 90.) Endive Endive, lettuce On a bed of lettuce, place endive broken into three inch or half lengths. Endive must be clean and perfectly dry. French dressing. [ 75 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Endive and Beet Lettuce , endive, beets, truffles Place two halved heads of endive, the same size, on bed of lettuce. On top of endive place five fanciful cut slices of beets. Garnish beets with a slice of truffle or pickled walnut. Lorenzo dressing. — Col. C. G. Holden, Olympia Fields Country Club. English I (See Anglaise) English II Boston lettuce, mint, cress Over a bed of Boston lettuce, nicely arranged, sprinkle chopped cress and mint. French dressing. Equitaine Alligator pear, lettuce, kumquats, celery Cut a ring of alligator pear about one-fourth of an inch thick from half pear. Place on bed of lettuce and fill center with sliced kumquats and finely shredded celery. Mayonnaise or French dressing. Esmerald (See Emerald ) Esmeralda Lettuce, romaine, chives, green peppers Line a bowl with lettuce and break in equal parts of romaine and lettuce in small pieces. Add chopped chives and green peppers to a good French dressing and serve. Espagnole I Lettuce, pearl onions, pimolas, tomatoes, green peppers, celery On a bed of lettuce, or in a bowl lined with lettuce, place equal amounts of diced celery, peeled diced ripe tomatoes and [ 76 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ® - — — @ green peppers. Garnish with a few whole pimolas and small pearl onions. Diced mushrooms can be added also. French dressing. Espagnole II Lettuce, tomato, green peppers, pimola, pearl onions, ham, celery On a bed of lettuce, place a small, peeled, ripe tomato. Over tomato sprinkle finely julienned celery, boiled ham and green peppers. Around base of tomato garnish with pimolas and small pearl onions. French dressing. Espagnole III Endive, tomato, lobster, fine herbs, hard-boiled eggs, pimentoes On a bed of endive (half lengths) place a thick slice of peeled ripe tomato. Mix a fine julienne of lobster with chop- ped fine herbs and mayonnaise and place in mound on top of tomato. Garnish with julienned pimentoes and quartered hard- boiled eggs. Marinate lobster before mixing with mayonnaise. Esther Tomato, hard-boiled eggs, cress, beets, pickled walnuts, pimento and cream cheese, lettuce On a bed of lettuce, place a large slice of peeled tomato and pipe a five-pointed star of cream cheese on top of tomato. Fill first point with chopped whites of hard-boiled eggs, second point with the chopped yolks, third point with chopped water- cress leaves, fourth point with chopped pimentoes or beets, and the fifth point with chopped pickled walnuts. The center to have a rosette of pimento cheese and in center of rosette a small star cut out of white of egg. Author’s Note: A real Eastern Star item, colorful, tasty, unique. Etna Alligator pear, celery, apples, red peppers, cherry Half alligator pear loosened from shell and filled with finely cut Waldorf salad. Garnish top with strips of red peppers [ 77 ] THE EDGEWATER BEACH HOTEL SALAD BOOK crisscrossed over top or crater. Place red cherry in center. French dressing. Sprinkle center of salad heavily with paprika. Etta Lettuce, cream cheese, bar le due, lemon juice On a slice of head of lettuce, pipe cream cheese mixed with lemon juice in circles. In center circle place a rosette and in center of rosette a spoonful of bar le due. French dressing. Make at least four circles, one within the other. Eva Romaine, artichoke, asparagus tips, pimentoes, truffles On half or third head of romaine, or romaine leaves, place three or four slices of artichoke bottoms. At both sides of fonds place three spears of asparagus tips and strip with a band of pimento. Sprinkle chopped truffles over artichokes. French dressing. Evelina Lettuce, asparagus, artichokes, mushrooms, ham On a bed of lettuce, place three slices of artichoke bottoms and three freshly cooked mushrooms alternately. Garnish sides with three spears of asparagus tips. Julienne ham in a remolade dressing. Evening Star Pineapple, strawberries, lettuce, green peppers, cream cheese, hard-boiled egg yolks On leaves of lettuce, place a slice of pineapple cut in shape of star. Pipe cream cheese in center in form of rosette and fill with chopped yolks of hard-boiled eggs sprinkled with paprika. Garnish points with strawberries cut in half and alternated with small strips of green peppers. French dressing. [ 78 ] THE EDGEWATER BEACH m — HOTEL SALAD BOOK gj Excelsior I Apple, pineapple, celery, nuts, lettuce On a bed of lettuce, place a small red apple hollowed out and scalloped. Fill with finely shredded pineapple, celery and nuts, mixed with mayonnaise. Excelsior II Apple, pineapple, celery, nuts, lettuce Same as Excelsior I, only served on slice of pineapple and shredded pineapple left out of filling. Exmoor Romaine, grapefruit, orange, pear, apple, walnuts On bed of romaine, alternate sections of grapefruit, orange, pear and apple. Sprinkle chopped English walnuts over top. French dressing. Exotique Orange, alligator pear, pineapple, green peppers, Canton ginger In a half scalloped orange, place equal quantities of diced alligator pear, orange and pineapple. Add just a little finely minced Canton ginger and green peppers. Serve with Exotique dressing. Fan Endive, orange, grapefruit, red and green peppers, alligator pear, cherries, pimentoes, pickled walnut, cream cheese Split head of romaine or endive in half or third, according to size. Have it clean, trimmed well and perfectly dry. Leave connecting end intact and spread leaves out like a fan. Press firmly so it stays flat and in place. Arrange on top of romaine or endive, a section of orange, then a thin slice of green pepper, then a section of grapefruit, then a strip of red pepper, and then a slice of alligator pear. Continue a like arrangement to the end of fan, and at feathery end sprinkle chopped cherries, pi- mentoes, green peppers, and pickled walnuts. A slice of [ 79 ] 8 THE EDGEWATER BEACH HOTEL SALAD BOOK m pickled walnut to be placed at stem end of fan to represent handle. Pipe a thin border of cream cheese at either side and at ends. French dressing. Author's Note: This is a highly ornate affair and ex- tremely colorful. It can be made very artistic and dainty by cutting the green peppers, alligator pear and orange to shape so that they elongate as they prosper from stem to tip end of fan. The tip end of fan, or feathery end with its riot of color, makes a truly pleasing picture. This salad takes time to prepare but is really worth all the time one spends on its preparation. It should find a place on the menu of a small formal dinner. The salad served on a five or five and one-half inch plate with a gold border is truly royal. (See illustration opposite page No. 90.) Fandango Oranges, grapefruit, alligator pear, romaine, endive, strawberries . pickled walnuts On a half heart or third heart of romaine, place two sections of oranges, tw o of grapefruit and two slices of pear all about the same size. Garnish each fruit with a slice of pickled walnut and with a strawberry topping slice of walnut. A little julien- ned endive to flank sides of fruit. French dressing. Fantasie I Lettuce, apples, celery, pineapple, romaine, cherry Place on bed of lettuce, a hollowed-out red eating apple, scalloped at top. Fill with a mixture of finely shredded romaine, apples, celery and pineapple, mixed with mayonnaise. Garnish top center with a cherry or berry. Fantasie II Apples, oranges, pineapples, strawberries Proceed as above, only fill with a mixture of diced oranges, pineapple and sliced strawberries, mixed with sour cream dressing and with a little maraschino added. [ 80 ] THE EDGEWATER BEACH B HOTEL SALAD BOOK — B Favorite I Lettuce , asparagus tips, red and green peppers, celery hard-boiled eggs On leaves of lettuce, place some finely julienned celery. Sprinkle chopped eggs on top of celery; then top eggs with several spears of asparagus tips. Strip tips with red and green peppers. French dressing or creamy mayonnaise. Favorite II Lettuce, celery, alligator pear, ripe olives, pimentoes On a bed of lettuce place some finely julienned celery; on top of celery six slices of alligator pear. Garnish with rings of ripe olives and strips of pimentoes. Alligator pear slices to be cut in uniform shapes and placed in a row. French dressing. Fedora Lettuce, apples, oranges, green peppers, beets In a heart of lettuce in form of basket, place equal amounts of very thin slices of apples and oranges, masked with mayon- naise. Garnish with fanciful cuts of red beets and green peppers. Ferenzaia Lettuce, beets, green peppers, hard-boiled eggs On a slice of heart of lettuce, place several slices of fiery red beets which have been marinated in a little spiced vinegar. Sprinkle over top chopped green peppers and hard-boiled eggs. French dressing. Fisk Salmon, cucumbers, lettuce, hard-boiled eggs, parsley Boil salmon. Allow to cool and then flake. Mix flakes with very finely sliced cucumbers and shredded lettuce. Serve in a bowl lined with lettuce and masked with mayonnaise. Garnish with quarters of hard-boiled eggs and chopped parsley. [ 81 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Author s Note : Salmon or any fish that you might have, can be used — trout, whitefish, halibut, red snapper. Fish to be boiled with an onion, a few spices and a little lemon juice. Fish can be mixed with a little finely shredded celery and a few chopped chives added. Salad can be moulded in small cup and turned out on small lettuce-lined plates and garnished with shrimp, lobster or crayfish and capers. An ideal Lenten or Friday salad. Flamande Lettuce, celery, watercress, endive On a bed of lettuce, place some finely shredded celery and endive mixed with an equal amount of short sprays of fresh, green watercress. French dressing. Fleur de Lis Lettuce, cucumbers, endive, celery, cherry tomatoes On a bed of lettuce, place a row of cucumber slices cut about one-eight of an inch thick. Place one-half cherry tomato in center of each cucumber slice. Shred some endive and celery very fine and make a heavy border around cucumbers in shape of a V, and at ends of V place a half cherry tomato. Curve the end of V in shape of a fleur de lis, and run the border close to the cucumbers to bring out the idea. French dressing to have a little chili sauce added. Flora Romaine, tomatoes, beets, green peppers, celery On a half or third heart of romaine or endive, place three- quarters of a peeled ripe tomato in a row. Mask with mayon- naise and garnish with fanciful cut beets and green peppers. Place a border of very finely shredded celery all around tomato. [ 82 ] THE 0 EDGEWATER BEACH HOTEL SALAD BOOK @ Florence Tomato, pimentoes, green peppers, cucumbers, cress, lettuce On a slice of half heart of lettuce, place three-quarters of a peeled tomato, round side down in sort of a triangle. In center place a rosette of green, fresh cress, julienned pimentoes in first section, julienned cucumbers in second section, and julienned green peppers in third section. Peppers, pimentoes and cucumbers should radiate from cress center to outer edge of tomato. French dressing. Florentine Lettuce, grapes, nuts On a bed of lettuce, place several large hot-house grapes seeded and stuffed with nut kernels, or nuts mixed with cream cheese. Thousand Island or French dressing. Florida Lettuce, bananas, celery, oranges, grapefruit. On a bed of lettuce, place a banana skin with fruit removed, removing fruit by just removing one section of skin. This can be done by cutting banana skin with a sharp knife just through the one section at both ends, and about one-half inch from end of banana. Fill skin (which should be bright yellow and free from spots if possible) with equal quantities of finely shredded celery, cubed bananas, oranges and grapefruit, mixed with a creamy mayonnaise. Paprika over top. Fontenay Pears, pineapple, strawberries, nuts, endive, lettuce, celery Place an orange basket on bed of lettuce and fill with shredded endive, pears, pineapple, celery and sliced straw- berries. Garnish top with chopped nuts. Mix fruit with a creamy mayonnaise. [ 83 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Forenzia Chicory , escarole, celery, beets, pears On a bed of chicory and escarole broken into two-inch pieces, place some finely julienned celery and red beets. On top of celery and beets place five slices of canned Bartlett pear. French dressing. Foster Tangerines, bananas, pineapple, romaine, lettuce Line a half shell of a king tangerine with romaine and place on a bed of lettuce. Fill tangerine shell with cubed tangerine, pineapple and bananas. Sprinkle with Jamaica rum and paprika. Francaise Cos lettuce, chapon, chervil, tarragon, chives Wash clean and dry cos lettuce thoroughly. Place a chapon in bottom of salad bowl and tear lettuce up in small pieces with fingers. Use enough oil to coat or bathe each leaf. Add a pinch of finely chopped chervil, tarragon and chives. Toss with a wooden spoon and fork. Sprinkle with a little salt and some freshly ground pepper. Lastly, add pure cider vinegar — proportion oil to vinegar 3 or 4 to 1. Author’s Note : This is the salad of our forefathers and a salad of this kind should find a place on every table throughout the year at least once a day. It is highly medicinal being rich in mineral matters which are beneficial to health. Lettuce is strictly alkaline and is a carrier on account of its high water content. A glass of milk, a crust of whole wheat bread and the above salad, which is the philosopher's stone for the thinker or one of sedentary habits, should constitute the noonday meal. It is nature's medicine — it is health itself. Salad can be served without vinegar if the acid distresses. Lemon juice to be substituted. [84] THE EDGEWATER BEACH HOTEL SALAD BOOK Frances Romaine, peaches, green and red peppers On a half heart of romaine, or third heart, place sliced peaches and cover with sour cream dressing or mayonnaise. Garnish top with fanciful cuts of green and red peppers. Francillion Same as Frou-Frou No. 1. Served in a heart of lettuce made into a basket. Frivole Lettuce, celery, pimentoes, tomatoes, beets On a bed of lettuce or in a bowl lined with lettuce, place some julienned celery and pimentoes. Lay three slices of peeled red tomatoes on top and sprinkle chopped pickled beets over tomatoes. Frou-Frou I Lettuce, potatoes, artichoke, beets, truffles In a bowl lined with lettuce, place equal quantities of sliced artichoke bottoms and potatoes alternated in ring. Place diced beets in center and chopped truffles over top. Arti- chokes to be seasoned with white wine. Thousand Island dressing or French dressing. Mussels are sometimes used in place of beets. Frou-Frou II Lettuce, chicory, celery, escarole, beets, hard-boiled egg whites, truffles, chives In a bowl lined with lettuce, place equal quantities of chicory, escarole, celery, beets and whites of eggs all in a fine julienne. Sprinkle top with chopped truffles and chives. French dressing. [85] & THE EDGEWATER BEACH HOTEL SALAD BOOK Frozen Canned Fomato Handle the same way as Frozen Pear Salad Frozen Chicken Chicken, red and green peppers, mushrooms, celery, parsley, whipped cream, milk, eggs, gelatine, lemon juice, lettuce Thicken one cup of whole milk with three or four yolks of eggs in double boiler. Soak half a package of fruit gelatine in third cup of cold water and add to eggs and milk. Season to taste. Have ready one pound of diced chicken (white meat preferably) mixed with green and red peppers, cooked or canned mushrooms, parsley and celery — the combined to be one-half pound. Mix in a little whipped cream and lemon juice. Place in a mould and freeze for three hours. Slice and serve on bed of lettuce. Mayonnaise. Frozen Fruit I Assorted fruits, whipping cream, mayonnaise 1 pint assorted fresh fruits cut in small cubes. yj pint whipping cream mixed with ^ pint of mayonnaise. Mix fruit, cream and mayonnaise and place in moulds — and freeze. Slice and serve on leaves of lettuce. Serve with a sweet Mousseline dressing. — F. Stadelman, chef, Hotel Radisson . Frozen Fruit II Orange, pears, grapes, pineapples, cocoanut, lettuce Mix equal proportions of diced oranges, pears, seeded grapes, minced pineapple and a half and half mayonnaise and whipped cream dressing. Squeeze a little lemon juice over fruit and add a little sugar and shredded cocoanut. Place in [86] the edgewater beach hotel salad book m (§ mould and freeze three hours. Slice and serve on bed of lettuce. Serve a fruit mayonnaise. Frozen Fear Canned pears, cherries, lettuce, cream cheese Freeze a can of Bartlett pears. Turn it out of can, slice and serve on bed of lettuce at once. Sprinkle paprika over top and garnish with rosettes of cream cheese and cherries. French dressing or red fruit mayonnaise. Frozen Tomato , Radisson (See Tomato Radisson, Frozen) Frozen Tutti-Frutti Figs, dates, raisins, pecans, pineapple, lettuce, cherries Mix equal parts of diced figs, dates, raisins, pecans and grated pineapple and squeeze over fruit the juice of lemon. Mix with a dressing of half and half whipped cream and may- onnaise. Freeze in mould and slice and serve on bed of lettuce. Decorate with chopped fresh black and red or maraschino cherries. Mayonnaise. Fruit Lettuce, pineapple, orange, grapefruit, cherries, pear, apple, grapes (Bowl.) Line a bowl with lettuce. Place cubed pine- apple, pear and apple on bottom. Alternate on top of apple and pineapple, two sections of orange and two of grapefruit. Garnish with hot-house grapes, fresh cherries or strawberries, or any small fruit in season. Maiden Blush, French or may- onnaise dressing. Author’s Note: A fruit salad can be made out of any combination of fruits and can be cubed, shredded or sectioned; the cubes are preferable. Fruits are blood, bone and nerve builders. The fruits in the above salad, like all true fruits, are high in positive mineral elements and very low in starches, pro- [ 87 ] THE EDGEWATER BEACH HOTEL SALAD BOOK 8 ■a tein and fats. The sugar and mineral matter of fruits is quickly converted into assimilative matter and is the best of tonics. ‘‘Acid foods should be avoided where the main dish of the luncheon is of a starchy composition. In fact acid foods should be avoided whenever starches are taken into the system.” Dr. J. H. Kellogg made several thousand examinations of stomach contents. After a test meal found that from half to three-quarters of an hour was occupied by the saliva in the stomach in effecting the digestion of the starchy foods before the acid secreted by the stomach stopped its action. “It is to be observed that it is not healthful to eat acid and starchy foods at the same time, because the acidity of the stomach stops digestion of starchy foods. The same thing happens when you add starchy foods to an acid meal.” Dr. Albert H. Hoy, in his book ‘‘Eating and Drinking,” writes, “Acids of all kinds inhibit the diastatic action, the normal degree of acidity of the gastric juice; namely, one part to 4000 of stomach fluid, is sufficient to completely inhibit the action of saliva on starchy foods. “The greatly less, yet distinct action of acids of sour fruits in hindering the action of saliva, or ptyalin of the saliva upon starch explains why many persons with weak digestion are un- able to take acid fruits in connection with famiaceous foods.” Fruit , Frozen (See Frozen Fruit ) Gad ski Romaine, alligator pear, apples, green peppers On heart of romaine, place several slices of alligator pear all uniformly cut. Between each slice, place some long, finely julienned eating apples. Garnish top with chopped green peppers. French dressing. [ 88 ] the edgewater beach hotel salad book m — a Galli-Curci Lettuce, pineapple, green peppers, cream cheese On leaves of lettuce, place a slice of pineapple. Rosette top of pineapple with cream cheese thinned with raw cream (five rosettes — one center and four at sides). Sprinkle juli- enned green peppers over top. French dressing. Gambetta Artichoke bottoms, lettuce, fine herbs, hard-boiled eggs, truffles On a bed of lettuce, alternate slices of artichoke bottoms with slices of hard boiled eggs. Place four slices of truffles on top of salad. Add some fine herbs to a good French dressing and serve. Garcia Lettuce, apples, celery, pimentoes On a bed of lettuce, place mould of Waldorf salad and garnish with pimentoes. Gardaise Lettuce, chicken, potatoes , celery, truffles, hard-boiled eggs (Bowl.) In a bed of lettuce in form of a basket, place juli- enned chicken, potatoes and celery mixed with a creamy may- onnaise. Garnish with slices of truffles and hard-boiled eggs. Gaspacho I (See Andalusian 1) Gaspacho II (See Andalusian II) Gastronome Lettuce, oranges, pears, apples On slice of heart of lettuce, place sections of orange, pears and apples alternately. Pears and apples to be cut the same size as the sections of orange. French dressing. [89] THE EDGEWATER BEACH HOTEL SALAD BOOK -fS Gaulois Romaine, asparagus tips, celery, mushrooms, truffles, cress On a third head of romaine, place four or five spears of aspar- agus tips. Over asparagus sprinkle finely julienned celery, mushrooms and truffles. Garnish sides with small rosette of cress. French dressing. General Farnsworth Lettuce, pear, celery, cream cheese, apples, cress, green peppers On bed of lettuce, place half Bartlett pear, hollow side up. Fill pear with finely julienned eating apples and finely juli- enned inner stalks of celery mixed with cream cheese that has been thinned with raw cream. Chop green peppers and sprinkle over top. Garnish sides with two rosettes of water- cress. French dressing. Author’s Note: During the author’s term as Mess Officer for the General, this salad found a regular place on the menu every week. It also was one of the salads served during the War on French Dining Cars in France which were operated by the author for the American Government, and one which always found favor when served. The salad is tasty, healthful, unique, and should be eaten with meats or as the main dish of the luncheon. The apples and celery should be piled in pear so that they are equal in quantity to the pear itself. General Joffre Romaine, grapes, cream cheese, bar le due On a third of a heart of romaine, place several seeded hot- house grapes stuffed with cream cheese. Place rosettes of cream cheese at four sides of grapes and fill center of rosettes with bar le due. French dressing. [ 90 ] ARNOLD $H IRCL1PPP ENCARPUS SALAD Lettuce, orange, pear, grapefruit, cherries, cream cheese FAN SALAD Endive, orange, grapefruit, red and green peppers, alligator pear, cherries, pimentoes, pickled walnut, cream cheese THE EDGEWATER BEACH HOTEL SALAD BOOK — m General Pershing Romaine, orange, apples, grapefruit On half heart of romaine, place alternately sections of orange, grapefruit and Jonathan eating apples. Decorate top with four stars cut out of golden pineapple with column cutter. French dressing. Gentilhomme Lettuce, potatoes, string beans, cucumbers, tomatoes, truffles, anchovies, beets, olives, celery In a bowl lined with lettuce, place equal quantities of sliced potatoes, cubed string beans, tomatoes, julienned cucumbers, and celery. Mix with a mayonnaise and garnish with julP enned truffles, strips of anchovies, fanciful cut beets and olives. Georgia Georgian Lettuce, celery, tomato, pickled walnuts In a bed of lettuce, basket shaped, place a whole, small, ripe, peeled tomato hollowed out and filled with finely juli- enned celery and mayonnaise. Garnish top and sides with slices of pickled walnuts. Place top of tomato on before serving. German Lettuce, beets, potato salad, chives On a bed of lettuce, place a mixture of equal parts of potato salad, sliced beets and shredded lettuce; sprinkle chopped chives over top. French dressing. Author’s Note: This salad should not be mixed until ready to serve. A few chopped caraway seeds can be added. Potato salad can be placed in the center on a mound of shredded lettuce and sliced beets overlapped in a circle around potato salad. [ 91 ] THE EDGE WATER BEACH HOTEL SALAD BOOK ® — German Cauliflower Lettuce, cauliflower, bacon, caraway seeds In a bowl lined with lettuce, arrange white rosettes of cauli- flower. Dice bacon and fry brown. Use bacon fat in place of oil in making French dressing. Add a few crushed caraway seeds. Sprinkle fried diced bacon over cauliflower and add dressing. Serve. Half ounce of diced bacon to an a la carte order is sufficient. Gertrude Endive, mushrooms, cress On half heart of endive, place equal amounts of watercress and julienned mushrooms. French dressing with paprika. Gibson Romaine, grapefruit, oranges, pears, apples, green peppers, endive On a bed of romaine flank sides with finley julienned endive. Place on top of romaine sectioned pears, oranges, grapefruit and apples all cut about same size and alternated. Sprinkle julienned green peppers over top. French dressing. Ginger Ale Nuts, pineapple, orange, grapes, ginger, jello, ginger ale Mix one cup boiling water, one package lemon jello, one tablespoon sugar and \Y cups ginger ale — let cool. When beginning to jell add : cup nut meats broken, Y> cup pine- apple in dices, Y cup orange in small pieces, Y> cup green grapes, Y cup candied ginger. Serve with either boiled or mayonnaise dressing and whipped cream, as preferred. Use individual moulds. If a clear salad is desired, add one cup of orange juice and one-third cup of lemon juice and increase sugar to one-third cup, omitting the fruits and nuts. [92] THE EDGEWATER BEACH HOTEL SALAD BOOK -a Gladiola Lettuce, alligator pear, oranges, pineapple, strawberries On leaves of lettuce, place half alligator pear filled with oranges and pineapple diced. Decorate with strawberries. French dressing. Goblin Chicory, oranges, grapes, red and green peppers, nuts On a bed of curly chicory, place six thin slices of oranges overlapping each other in a sort of circle. Place two halves of hot-house grapes at top for eyes, finely julienned red and green peppers for nose down through center, finely julienned sweet red peppers for mouth, chopped nuts for freckles. French dressing. Author’s Note : This makes a good salad for Hallowe’en Night. The slices of oranges can be so arranged to form a face. If four sections are placed in a row and one at either side, you have sort of a square headed goblin. A little pi- mento over eyes for eyelids is effective, the nose of julienned pepper piled up makes a ragged looking affair, which gives the effect. If red peppers are used for nose, use the finely juli- enned green peppers for his hair. A slice of pineapple can be garnished in like manner. Golden Gate Endive, grapefruit, oranges, red and green peppers On heart of well trimmed and bleached endive, place at either end a section of grapefruit lengthwise. Place six sections of orange in center and crosswise in a row. Arrange oranges to look like a gate, add red and green peppers criss- crossed as garnish. French dressing. Golden Leaf Lettuce, endive, green peppers, orange, rhubarb On a bed of lettuce place a half head of endive and then arrange sections of orange in shape of a leaf. Make veins out [93] & THE EDGEWATER BEACH HOTEL SALAD BOOK of julienned green peppers and decorate orange sections. Make center rib and lower end out of julienned stewed hot-house rhubarb, middle rib to graduate in fineness from stem end to tip. French dressing passed at table. Author's Note : This is an extremely delicate and beauti- ful salad. Leaf can be made artistically and served at fall festivals or home-comings, Thanksgiving, etc. Endive to form a sort of raised base to arrange your leaf on — orange sections to radiate from this center endive base. The small pink hot-house rhubarb should be served. In case it is unprocurable use julienned strips of fresh pineapple for mid rib. Golf Lettuce, cream cheese, cress, almonds On a bed of lettuce, place small sprigs of cress so it looks like putting green. Place a large ball of cream cheese in center mixed with very finely ground almonds. Make ball look like a real golf ball by using fork to make ridges. French dressing. — Chef E. Schlensener, Greenbrier Hotel. Good Luck {See Horseshoe) Gotham Romaine, pears, tomatoes On a bed of romaine, place in a row small sections of peeled ripe tomatoes; between sections place finely julienned Bartlett pears. French dressing. Gourmand Lettuce, oranges, pears, apples On heart of lettuce, or a bowl lined with lettuce, place equal quantities of cubed oranges, pears and finely julienned apples mixed with mayonnaise. Author’s Note: Webster says, “Gourmand — greedy [94] THE EDGEWATER BEACH HOTEL SALAD BOOK m m eater, glutton.” The salad should be served a la heavy portion, if there is anything in a name. The author is not the originator of the salad or the name. The ingredients can be sectioned instead of cubed and served on a plate. Gourmet Lettuce, hard-boiled eggs, beets On a bed of white bleached lettuce, place a row of slices of whites of eggs, yolks removed, and slices of fiery red beet fitted into hole. Gourmet dressing. Grand Union Lettuce, green peppers, tomatoes, slaw On a bed of lettuce place cole slaw mixed with green peppers and French dressing. All around cole slaw place half slices of peeled tomato overlapping. French dressing. — Chef E. Schlen- sener, Greenbrier Hotel. Grapefruit Surprise (See Modern 11) Guillaum Potatoes, artichokes, hard-boiled eggs, radishes, watercress (Bowl.) In a bed of watercress, place equal quantities of diced potatoes and artichoke bottoms mixed with mayonnaise. Garnish with slices of hard-boiled eggs and thinly sliced radishes. Gulfport Lettuce, celery, shrimps, crabmeat, olives, capers, cress hard-boiled eggs On leaves of lettuce or in a bowl lined with lettuce with a base of finely julienned celery, place equal quantities of small shrimp (cleaned) and large crab flakes. Mix crabmeat with mayonnaise in a mound and circle shrimps around it attract- ively. Place a few chopped capers and ripe olives mixed [95J THE EDGE WATER BEACH HOTEL SALAD BOOK B — ® together with mayonnaise in center of each shrimp. Garnish with shrimp tails and hard-boiled eggs quartered. Pass may- onnaise at table. Author’s Note: Gulfport and Biloxi produce the finest shrimp supplied to our markets. The peak of mound can be garnished with cress and the salad can be masked before being sent to table; but for effectiveness, mayonnaise should be passed. Mayonnaise should have a little curry worked into it, as the curry and crab blend well together. (See illustration opposite page No. 106.) Gumbo Okra, green and red peppers, mushrooms, cherry tomatoes, hard-boiled eggs, lettuce Cut young okra pods in halves, quarters, or slice and mix with shredded lettuce, diced mushrooms, red and green peppers. Add Thousand Island dressing and serve in a bowl lined with lettuce. Garnish with cherry tomatoes and hard-boiled eggs. Okra should be boiled just a little underdone so that it can be handled. The mixing should be done carefully so the okra holds its shape. Gwendoline Lettuce, chicory, celery, apples, red and green peppers (Bowl.) In a bowl lined with lettuce, place on bottom two- inch pieces of chicory. Add finely julienned celery and apples mixed in a mayonnaise thinned with tarragon vinegar. Garnish top with fanciful cut green and red peppers. Gypsy Lettuce, celery, beets, chives On a half heart of lettuce, place a row of beet slices over- lapping and sprinkle julienned celery and chopped chives over. French dressing. [ 96 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m IK- Half Chinese Mango Lettuce, mangoes. Served on bed of lettuce like alligator pear. French dressing. Ham Ham, celery, apples, ripe olives, lettuce, truffles, green peppers On a bed of lettuce, place equal quantities of finely juli- enned boiled ham, celery and apples mixed with Thousand Island dressing or mayonnaise. Garnish with slices of ripe olives, truffles and julienned strips of green peppers. Harlequin Red and white cabbage, beets, carrots, chives, lettuce On a bed of lettuce, mould out raw red and white cabbage, raw carrots and cooked beets, each vegetable to be chopped fine and separately mixed with a little mayonnaise to bind. Place beets in mould first, then white cabbage, then carrots, and then red cabbage. Add a little onion juice and chopped chives to French dressing and serve. Havanaise Lettuce, cantaloupe, alligator pear, orange On a slice of a heart of lettuce, alternate long cut slices of cantaloupe and alligator pear with sections of orange. Vinai- grette or French dressing. Have and Hold Lettuce, cucumbers, beets, celery, tomato, green peppers, chives cream cheese On a bed of lettuce, place a mound of equal quantities of finely julienned cucumbers, beets and celery mixed with Thousand Island dressing. Around mound place four half slices of peeled tomato, making a square. Decorate top of mound with an “FI” cut out of thin julienned strip of green [ 97 ] THE g EDGEWATER BEACH HOTEL SALAD BOOK pepper. Pipe a rosette on top of each tomato and in center. Rosettes to be made of a mixture of grated cucumbers, chopped chives, whipped cream and cheese. French dressing. Author’s Note : Dr. Doran in his “Table Traits” tells of a dame who made her game at the matrimonial table with a salad, picked and mixed by her own hands, and so artistically done that it caused a learned judge with a red face to fall on his knees, yea, on the neck of this spinner of salads. Ere long the poor gentleman had reason to refute his choice and to applaud the wisdom of the proverb which declares any fool a competent salad-maker. The lady was a fool with a querulous temper and speedily showed herself as apt at picking a quarrel as a salad. Gerarde extols the cucumbers as a remedial diet for persons afflicted with “fleagme, querulous temper, copper faces, red and shining fiery noses, with pimples, rubies and the like faces.” This salad is highly medicinal, according to Gerarde. Fine as an accompaniment of fish, and if the judge’s fiancee had spun salads such as the above, the judge’s face, as well as her temper, would have been materially improved and her “hold” on the judge considerably strengthened. Moral: If you would keep (have and hold) your man, serve him cucumbers. Hawaiian Lettuce, pineapple, kumquats, red and green peppers On a bed of lettuce place a slice of pineapple. Arrange thinly sliced kumquats around outer edge and on top of pine- apple, and minced red and green peppers in center. Hawaiian dressing. Hay Stacks (See Stacks ) Head Lettuce and Cheese Lettuce, Cheddar cheese Place a quarter or half head of lettuce on leaves of lettuce and sprinkle one ounce of grated American Herkimer cheese [ 98 ] the edgewater beach hotel salad book over top, or serve a one-ounce piece of cheese on side of let- tuce. Serve oil, vinegar and condiments on the side also. Romaine, chicory, or any other herb can be served the same way. Health Salad Lettuce, raw peppers, raw cabbage, raw carrots, cream cheese On a slice of lettuce, place a mould of equal quantities of ground or chopped green peppers, raw cabbage and raw carrots. Mix each vegetable separately with a little white, creamy may- onnaise, just enough to bind before placing in mould. Garnish around base and the top with small rosettes of cheese. French dressing. Author’s Note : The component parts of this salad retain all their minerals in their natural state as well as the elusive vitamins. The cooking of vegetables reduces their mineral content forty per cent. This salad is alkaline and healthful, and if masticated properly will prove beneficial to all who eat it ; no matter what their complaint may be, fancied or real. It is healthful for young and old and happily named “Health.” The above salad, a glass of milk, and a crust of toasted gluten bread with butter should be eaten as a complete meal. It is the opinion of the author that if this is done and followed every day with meals as correct in composition and coupled with the right kind of exercise, it would greatly augment the number of centenarians. Brillat Savarin said: “The fate of the nations depends upon how they are fed,” and I add to this, not only upon how they are fed but upon the way their food is compounded. (See illustration opposite page No. 106.) Heart of Palm Romaine, heart of palm, red peppers, truffles On a third slice of heart of romaine, place six slices of heart of palm. Garnish with julienned red peppers made in diamond shape on each slice and a smaller diamond of truffles in center of red peppers. French dressing. 1 99 J THE EDGEWATER BEACH HOTEL SALAD BOOK S Helene Cherry tomatoes, green peppers, lettuce In- a bed of lettuce in form of a basket, place split cherry tomatoes and finely minced green peppers. French or Lorenzo dressing. Herman Senn Grapefruit, oranges, artichoke bottoms, truffles, red peppers, lettuce In a small half grapefruit hollowed out and lined with lettuce, place cubed pieces of sectioned oranges, grapefruit and artichoke bottoms. Garnish with fancy shapes of red peppers and truffles. French dressing. Herring Herring, pickle, potato, apple, tongue, veal, chives hard-boiled eggs Wash and soak one salt herring in milk over night. Skin and cut boned herring into dice. Julienne equal quantities of boiled ox-tongue and cold roast veal, about two ounces each. Dice a medium sized sour pickle, one large Jonathan apple, one large boiled potato, and a hard-boiled egg, and mix all together with the herring, and enough mayonnaise to bind. Garnish with quarters of hard-boiled eggs and sprinkle a few finely chopped chives or onions over top. Hestia Lettuce, red beets, red cabbage, red Spanish sweet pepper and red tomato On a bed or nest of lettuce, place a hollowed out small red, ripe tomato filled with finely minced beets, raw red cabbage, and small pieces of tomato mixed with a red Thousand Island dressing. Garnish top with small strips of flaming red sweet Spanish peppers, sticking up on ends. Author’s Note : Hestia was the goddess of fire in its first [100] @b THE EDGEWATER BEACH HOTEL SALAD BOOK m applications to the wants of mankind, hence the presiding deity of the domestic hearth and supposed to protect the sanctity of domestic life. In the early ages, the hearth was regarded as the most important or sacred portion of the dwelling and gener- ally located in center of every house. The salad is rightly named. It is alkaline and health protecting. As Hestia protected the fire from being snuffed out so will this salad help in the combustion of foods, and in keeping the human fires free from clinkers. High Life Pineapple, celery, lettuce, grapes In a nest of lettuce, place a layer of finely julienned celery. On top of celery, place a slice of pineapple. Cover pineapple with creamy mayonnaise and garnish with hot-house grapes, seeded and halved. Hindustan Lettuce, celery, red peppers, orange, grapes In a bed of lettuce in form of a basket, place finely julienned celery and red peppers mixed with Thousand Island dressing to which has been added a little curry powder or ground ginger. On top of celery and red peppers place five sections of orange. On top of orange a few slices of seedless hot-house grapes. French dressing. Hofbrau Lettuce, garlic sausage, Swiss cheese, onion, celery, pepper, potato On a bed of lettuce, place equal quantities of very thin slices of garlic sausage and imported Swiss cheese. Sausage and cheese to be cut about same size. Mix in one minced green onion, stalk and all, one diced head of celery, one-fourth of diced green pepper and a thinly sliced boiled potato. Season with French dressing to which a little German mustard has been added. — Recipe by Carl Roessler, Atlantic Hotel, Chicago. Mr. Roessler suggested the name Flofbrau because of the [101] g- THE EDGEWATER BEACH HOTEL SALAD BOOK fact that the waiters in the Hofbrau in Munich generally carried around the cheese and sausage to customers. The salad is extremely popular at the Atlantic Hotel, Chicago. Mr. Willy and the author had the privilege of sampling the Hof- brau Salad on February 16, 1926, and can assure those who wish a treat to try this real German Salad. Cheese to be cut about ljT-inch square. The quantity of cheese and sausage combined should be equal to the other ingredients. Hongroise Romaine, red and green peppers, endive, hard-boiled eggs On a slice of romaine, place julienned endive and red and green peppers. Garnish with chopped hard-boiled eggs and sprinkle with paprika. French dressing. Hoosier {See James Whitcomb Riley ) Horseshoe Good Luck Romaine, pear, pickled walnut, celery, bar le due, cheese On a slice of romaine place a thinned mixture of julienned apples and celery mixed with bar le due and mayonnaise. Garnish top of mixture with three slices of pear. Pear slices to be cut from a whole canned pear lengthwise and trimmed like a horseshoe. Slices to be placed one inside the other and garnished with small squares of pickled walnuts to represent holes. French dressing. Hortense Romaine, carrots, celery, apples On leaves of romaine, place a fine julienne of celery, carrots and Jonathan apples — carrots can be used raw or cooked. Place ingredients across romaine in mounds and in order named. French or Thousand Island dressing. [102] 9 THE EDGEWATER BEACH HOTEL SALAD BOOK The Hotel Monthly Lettuce, pineapple, almonds, celery, Cheddar cheese On bed of lettuce place a mixture of equal parts of finely shredded pineapple, finely shredded blanched almonds, and finely shredded white inner part of celery mixed with mayon- naise. Sprinkle generously with Cheddar cheese. Authors Note: Mr. John Willy, editor of The Hotel Monthly, is a great lover of certain kinds of cheese, and especially of fine old Cheddar. The nearest American product to this is the old and properly cured Herkimer cheese that is served by the Fred Harvey Catering System. The author heard Mr. Willy say, many years ago, that he would walk a great distance to procure this certain kind of cheese and a piece of good gooseberry pie. Above salad has in its composition a cheese with the relishable tang he spoke about. The salad is tasty and healthful, but too concentrated to be eaten as an accompaniment to any meat course. It should form the main dish of a luncheon. Hot Slaw I Cabbage, bacon, eggs, butter, milk Shred cabbage finely. Heat one cup of milk with a little butter, in a double boiler and thicken with three or four yolks of eggs. Season cabbage with vinegar, salt, mustard and sugar. A little fried diced bacon can be added if desired. Press out surplus vinegar on cabbage before adding dressing. Serve warm in bowl or cold on leaves of lettuce. Hot Slaw II Cabbage, chives, pimentoes Shred cabbage very fine with machine or as fine as you can by hand. Add a few chopped chives and pimentoes and stir in a boiled salad dressing. Served hot or cold. [ 103 J S' THE EDGEWATER BEACH HOTEL SALAD BOOK S) Huguenots Romaine , asparagus tips, endive, hard-boiled eggs, pimento On leaves of romaine or a slice of heart of romaine, alternate little mounds of julienned endive and spears of asparagus tips ; two mounds of endive and two of tips. Strip the tips with a little band of pimento and the endive with a round slice of hard-boiled yolk of egg. French dressing. Mounds of tips composed of three each and laid crosswise on romaine. Humble Tripe, watercress, chives In a bowl place a mixture of very finely cut marinated tripe, whole sprigs of fresh watercress and minced chives. Bacon dressing or French dressing. Tripe at the present time is seldom served, but was one of the humble messes or salads served during the early Eliza- bethan days and was one of the dishes which the old English people enjoyed. “In the days of the Plantagenets, humbles of all kinds were rated as dainty fare, i. e., humble pies, stews, pastry, salads and puddings. However, the Tudor cooks, as well as the epicures, regarded them with qualified disdain, and dishes fit only for inferior boards at a noble banquet or to be served only to those who sat below the salt, whilst the higher- ups' regaled themselves with slices from the prime joints.” This plan of service gave rise to the phrase — To eat humble pie was to sit at the lower end of the table. This humble salad is an economical one and is quickly pre- pared. Tripe has a certain amount of pepsin in its composi- tion. All proteins are digested in a hydrochloric acid media. Hydrochloric acid mixed with pepsin changes proteids into peptones, or into a soluble and assimilative form, which is readily taken up into the system. [104] THE EDGEWATER BEACH HOTEL SALAD BOOK Hutson Lettuce, pineapple, Canadian or American cheese On bed of lettuce place a slice of pineapple and sprinkle ground American or Canadian cheese over pineapple. Cheese to have the proper cure and tang should be at least one year old. French dressing. Ideal Pear, raisins, pecans, celery, lettuce On a bed of lettuce, place a half Bartlett pear. Fill center of pear with a mixture of equal quantities of chopped pecans, seedless raisins, and finely shredded inner part of celery. Sour cream dressing, or French dressing. Author’s Note: This salad is highly nutritious. Excel- lent as the main dish for a luncheon, satisfying and healthful. Imperial I Green peppers, pimentoes, almonds, cream cheese, hard-boiled eggs, ripe olives, lettuce Chop equal quantities of green peppers, pimentoes, ripe olives and blanched skinned almonds. Mix with cream cheese thinned with mayonnaise and cream to a consistence of double cream. Season with salt and paprika and place in individual moulds with a star of pimento in bottom. Freeze. Turn out on bed of lettuce. Garnish with quarters of hard-boiled eggs and serve. Mayonnaise dressing. Imperial II Asparagus, romaine, anchovies, truffles On a third slice of romaine, place a mound of five asparagus tips crosswise from romaine. Strip tips with thin fillets of anchovies. Place a fine julienned border of truffles on both sides parallel with tips. French dressing. [105] m- THE EDGEWATER BEACH HOTEL SALAD BOOK ■a Indian Lettuce, pineapple, pimentoes, cream cheese On a bed of lettuce in form of a basket place diced pine- apple and chopped pimentoes mixed with cream cheese. Garnish with a chapeau of pimento. Cheese to be thinned down with raw cream. French dressing. International Lettuce, red and green peppers, apples, celery On bed of lettuce, place equal quantities of finely julienned red and green peppers, eating apples and celery mixed with mayonnaise. Iris Romaine, tomatoes, hard-boiled egg yolks, almonds, bananas On the light blue green, or inner leaves of romaine, place three peeled slices of red, ripe tomatoes. In the center of each slice, place slice of the yolk of egg. Garnish a French dressing with julienned blanched almonds and diced bananas. Pass dressing at table. Put almonds and bananas in dressing just before serving. Author’s Note: Iris — the goddess of the rainbow: The three primary colors are included in the component parts of the salad, i. e., red, yellow and blue (blue green), out of which all other colors are made. The salad is not one of the author’s. The arrangement is his and so arranged to bring out the idea. Irish Watercress, broccoli, potatoes, olives, chives On a bed of watercress place a rosette of head of broccoli in center. Surround rosette with overlapping slices of boiled new potatoes which have been previously marinated in French dressing. Garnish top of potatoes with minced chives. [ 106 ] GULFPORT SALAD Lettuce, celery, shrimps, crabmeat, hard boiled eggs, cress, capers, olives © 1928 . ARNOLD SHIRCLIPFE HEALTH SALAD Lettuce, raw peppers, raw cabbage, raw carrots, cream cheese THE EDGEWATER BEACH HOTEL SALAD BOOK m Iron Dates, raisins, cottage cheese, endive, cress On a bed of endive, place five washed dates stuffed with cottage cheese and seedless raisins. Garnish sides of endive with cress. French dressing. Author’s Note : This is a very healthful salad and should constitute the main dish of any luncheon. Contains such health-giving elements as iron, calcium, lime, as well as the muscle-building protein. Salad should be chewed well. See comment on Ali Baba Salad. (See illustration opposite page No. 122.) Isabella Romaine, cherries, orange On leaves of romaine, place five or six sections of orange ; on top of orange sections place large black cherries cut in half and seeded. French dressing. Isabelle Lettuce, chicken, tongue, celery, artichoke, bacon In a bowl lined with lettuce, place an artichoke bottom in center. Around artichoke place little mounds of finely juli- enned chicken (white meat), smoked ox-tongue, celery and broiled bacon. French dressing. Artichoke should be placed on mound of shredded lettuce to raise it up to be seen. Center of artichoke can be decorated with a little red mayonnaise. Italian In a bowl lined with lettuce, place Russian Salad No. 2. Garnish with slices of Lyons sausage and small thin fillets of smoked herring. French dressing. Jacob' s Ladder (See Sylvia) [ 107 ] THE EDGEWATER BEACH HOTEL SALAD BOO 11 James Whitcomb Riley Hoosier Lettuce, pear, grapes, cream cheese, cherries, filberts, mint leaf On a bed of lettuce, place a half canned or fresh Bartlett pear. Pipe a thin layer of cream cheese in center of pear and garnish top center with four large black grapes, seeded, and a little rosette of red mayonnaise piped into top where seeds were removed. Pipe two rosettes of cheese at sides of pear and garnish top of rosettes with two red cherries with seeds removed and replaced with filberts. Place a green mint leaf alongside of cherry. French dressing. “High up, through curled green leaves, a pear Hangs hot with ripeness here and there. Beneath the sagging trellisings, In lush, lack-lustre clusterings, Great torpid grapes, all fattened through With moon and sunshine, shade and dew. Until their swollen girths express But forms of limp deliciousness — Drugged to an indolence divine With heaven’s own sacramental wine." The author knew James Whitcomb Riley for many years and knew that he loved fruit, because he so often wrote and sang about it. The composition of the salad was taken from the above verse by Riley. However, the author believes that if he were here ordering his dinner, he would order plain lettuce salad, if he ordered salad at all. Mr. Riley was a lover of plain food. The salad can be made from Indiana products, as the grand old state produces all. It is not complicated, it is delicious, healthful, and like the dear old soul and State it is named after, wholesome. Japonaise Jappanaise Romaine, oranges, red peppers On a slice of romaine, place six sections of oranges. Garnish with strips of sweet red peppers. Serve a dressing made of cream, lemon juice and seasoned with salt and paprika, with a little mayonnaise whipped in. [ 108 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Japanese Persimmons Persimmons, grapefruit, endive, red peppers In a hollowed out half persimmon, place diced endive, per- simmons and grapefruit mixed with a stiff dressing made of sour cream, lemon juice, paprika, salt and chutney sauce. Garnish with pimentoes. Serve on bed of lettuce. Jardiniere Lettuce, asparagus tips, cauliflower, beans, beets, green peas In a bowl lined with lettuce, place in center a bouquet of asparagus standing tip ends up. Around bouquet place a small mound of cauliflower rosettes, a mound of stringless beans, a mound of julienned red beets and a mound of fresh green peas. French dressing. Author’s Note: A combination of any boiled or raw vegetables can be used in the above salad. Jeanette Lettuce, pineapple, pear, orange, cream cheese On a bed of lettuce, place a slice of pineapple. On top of pineapple, place two sections of orange and two of Bartlett pear alternated. Garnish with a small rosette of cheese on top of each section. Lorenzo dressing. Jenny Lind Lettuce, cabbage, red and green peppers, bacon, cress, cream cheese pimentoes Place a mixture of diced fried bacon, finely ground, marin- ated cabbage, and red and green peppers into leaf of lettuce. Fold into a small roll ; trim ends and place two or three rolls on bed of watercress. Garnish with rosettes of cream cheese and two strips of pimentoes. French dressing or creamy may- onnaise. Author’s Note: Cabbage, red and green peppers can be marinated for two or three hours and then drained, and just [ 109 ] THE EDGEWATER BEACH HOTEL SALAD BOOK before they are folded into the lettuce add very fine pieces of fried bacon. The mixture must be very fine and the lettuce leaves, good so that a nice roll can be made. The salad should not be rolled until ready to serve, as the vinegar in marinate breaks down the connective tissues of lettuce and it becomes limp and unsightly. If rolled in two leaves the outer one will hold up. Roll the lettuce with a small amount of mixture and press to hold in shape. Cream cheese can be added to mixture, making it smoother and easier to roll. Jockey Club I Truffles, celery, artichokes, romaine, cress In a bowl lined with romaine, or on a slice of heart of romaine, place a mould of finely julienned artichokes, hearts of celery and truffles mixed with a stiff mayonnaise. Garnish sides with a small rosette of cress and top with a floral piece made out of fanciful cut truffles. Jockey Club II Romaine, orange, berry, cress On a bed of romaine, place skinned sections of orange like a bridge or saddle. Pile sections from either side and then drop top one in like a key stone to hold others in place. Gar- nish either side of bridge or saddle with rosettes of cress and place a strawberry or black fluted olive on top of fruit in center. If olive is used, pipe a small ball of cheese on top of olive. French dressing. Shredded lettuce can be used under orange sections to hold them up. Johnson Lettuce, celery, pear, sauerkraut, bran On a bed of lettuce place a mixture of equal quantities of diced celery, canned pear, chopped sauerkraut and Kellogg s bran. Mix one part sour cream to three parts Thousand Island dressing and add to ingredients just enough dressing [110] THE EDGEWATER BEACH HOTEL SALAD BOOK to bind. Pass Thousand Island dressing at table. All in- gredients must be thoroughly chilled. Author’s Note: I name this salad Johnson, because the great philosopher said: “If he were to write a cook book it would be on philosophic lines.” This salad has a reason for its existence, i. e. : the kraut is very beneficial in stomach troubles ; the bran is noted for its action on the lower intestines, helping peristaltic action; the celery for roughage, as well as mineral content; the pear for flavor; the oil for lubricant, and sour cream for the bacilli it contains. This salad can be served in a whole scooped out, ripe, chilled tomato, adding certain mineral compounds as well as adding to the attractiveness of dish. This salad has a nutty, pleasing flavor. Shredded lettuce can be used instead of kraut if desired. When shredded lettuce is used add it to the other ingredients just before serving. Josephine Lettuce , potatoes, celery knobs, beets, hard-boiled eggs In a bowl lined with lettuce, place equal quantities of sliced potatoes, celery knobs and beets. Garnish with hard- boiled eggs. Mayonnaise or French dressing. Judie Lettuce, endive, olives On leaves of lettuce, place julienned endive mixed with chopped mixed olives. French dressing. Julienne Lettuce, escarole, chicory, carrots, celery knobs, stringless beans In a bowl lined with lettuce and with shredded lettuce on bottom, place chicory, escarole, carrots, celery knobs en juli- enne and mixed with cubed green stringless beans (small species). French dressing or Mayonnaise served separately. Author’s Note: Many salad makers add green peas and [111] THE EDGEWATER BEACH m HOTEL SALAD BOOK turnips to the above. Turnips are too assertive and peas too starchy, so both are left out. The chicory and escarole cannot be shredded very well but they can be cut uniformly and through the length instead of across. Juliette Lettuce , truffles , celery, French string beans, artichoke In a bowl lined with lettuce and shredded lettuce on bottom, place in center an artichoke fond (or bottom). Around arti- choke bottom place a mound of finely julienned celery, a mound of julienned truffles and a mound of French string beans. French dressing. Kaironan Oranges, bananas, cucumbers, lettuce, romaine On leaves of romaine, place shredded lettuce. On top of lettuce, place sections of orange alternately with bananas cut lengthwise about the same size as orange sections. Over top of fruit, sprinkle julienned cucumbers. French dressing. Kaisonan Bananas, cucumbers, lettuce, romaine On leaves of romaine and shredded lettuce, place a half banana, ends trimmed and scooped out, and center filled with julienned cucumbers. French dressing. Kellogg Lettuce, carrots, tomatoes, bran On a bed of shredded lettuce, place equal amounts of Kellogg bran, grated raw carrots and diced tomatoes moulded out and masked with Thousand Island dressing or mayonnaise. Carrots and tomatoes to be seasoned before dressing is added. [ 112 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Kentucky Lettuce, tomato, tongue, ham, sweet peppers, celery, cress On a bed of lettuce, place a slice of peeled ripe tomato. Sprinkle a fine julienne of tongue, ham, sweet peppers and celery over top. Garnish with two rosettes of cress and serve a French dressing with a little Creole or chili sauce added. Kerockey Knacker Oranges, grapefruit, grapes, nuts, lettuce On a slice of heart of lettuce, place alternately three sections of orange and three of grapefruit. Garnish with halved, seeded, hot-house grapes and chopped nuts. French dressing. King Siam Lettuce, apple , pineapple, bananas, King Siam tangerines, ripe olives On a bed of lettuce, place a half apple which has been peeled and scooped out, so that only one-eighth inch of shell remains. Marinate apple shells in half lemon and orange juice to whiten and flavor. Fill shells with diced bananas and pineapple mixed with a Maiden Blush dressing. Decorate top with sections of King Siam tangerines. Author’s Note: A very beautiful, tasty and attractive salad. All connective tissue must be cut from the King Siam tangerines and only the largest and reddest are to be used. King Siam tangerines come as large as the 100 size oranges. In decorating top, place tangerine sections in shape of a daisy and place a slice of ripe olive in center. Kinsley's American Chicken Chicken, lettuce, capers, hard-boiled eggs, parsley Make a chicken salad out of julienned white meat of chicken. Break up lettuce in small pieces and add to salad just before serving, then mix in a good mayonnaise and garnish [113] THE EDGEWATER BEACH HOTEL SALAD BOOK ® ® with capers, hard-boiled eggs and chopped parlsey. ( Taken from an early recipe book issued by H. M. Kinsley of the famous Kinsley Restaurant.) Knacker (See Kerockey) Knickerbocker Apple, alligator pear, orange, grapefruit, tomato, romaine On leaves of heart of romaine, place two sections of orange, two of grapefruit, two of ripe, peeled tomato, two of peeled eating apple and two of alligator pear. Sections must be small and uniform in shape. Original recipe calls for three sections of above. Alternate the colors as directed. French dressing. Kosher I Sardines, slaw, lettuce, hard-boiled eggs, garlic In a bowl lined with lettuce and rubbed with garlic, place cold slaw mixed with chopped boned sardines. Garnish with hard-boiled eggs, quartered. French dressing. Kosher II Duck or goose, apples, celery, lettuce, garlic or chapon In a bowl lined with lettuce and rubbed with garlic, or with a chapon placed on bottom, place finely julienned roast goose or duck, celery and apples. Season, and mix with mayonnaise. Kuroki I Romaine, pear, grapefruit, pimento On a half heart of romaine trimmed, place three sections of grapefruit and three of pear alternately. Crisscross top with pimentoes. French dressing. 1 114 J m THE EDGEWATER BEACH HOTEL SALAD BOOK ■0 Kuroki II Romaine, oranges, grapefruit, apples, sweet peppers On a half heart of romaine trimmed, place two sections of oranges, two of grapefruit and two of Jonathan eating apples. Decorate with sweet peppers. French dressing. Ladies’ Delight Lettuce, pineapple, strawberries, cream cheese, orange On leaves of lettuce or romaine, place a slice of pineapple. Place a rosette of cheese in center and garnish with strawberry. Place two sections of orange on either side of rosette (four in all) and make a border of halved strawberries around outer edge of pineapple. French dressing. — By Chas. Spieler, maitre d' hotel, Congress Hotel, Chicago. Lady Holland Pear, raisins, pecans, celery, lettuce, peppers On a bed of lettuce, place a half canned Bartlett pear. Fill center with a mixture of chopped pecans, seedless raisins and celery mixed with Maiden Blush dressing. Garnish with strips of green and red peppers. Pass French dressing. Lady Windermere Romaine, cucumbers, celery, asparagus, beets, olives, cream cheese, green and red peppers, tomato On a slice of a small romaine, shaped like a fan with con- necting stem left intact, place equal quantities of shredded cucumbers, finely julienned celery and chopped connective fresh tomato tissue mixed with a Thousand Island dressing. Garnish with five spears of asparagus tips in a sort of fork shape with ends together at stem end of romaine and tips radiating outward toward opposite end. Garnish end of fan with chopped beets, ripe olives and green and red peppers. Pipe a rosette of thinned cheese at handle end and place a piece of [ 115 ] THE EDGEWATER BEACH HOTEL SALAD BOOK black olive for handle. Asparagus to be placed like two Vs, one within the other, and the fifth stalk to be right on center — all stem ends together or placed like ribs of fan. Cheese to be piped on top of asparagus tips. (See illustration opposite page No. 122.) Lamb’s "Longue Lettuce, pickled lamb's tongue, new potatoes, cress, chives In a bowl lined with lettuce, place equal quantities of thinly julienned pickled lamb’s tongue and boiled new potatoes. Sprinkle chopped chives over top and decorate with rosette of cress. French or mayonnaise dressing. Lamm Pineapple, cherries, bananas, almonds, lettuce On leaves of lettuce, place a slice of pineapple. On top of pineapple, place four slices of banana, equal distance apart at outer edge. Garnish tops of banana with a seeded black cherry and fill center of pineapple with chopped, blanched almonds. French dressing. Lansdale Cherry tomatoes, celery lettuce In a basket made out of heart of lettuce, place equal quan- tities of cherry tomatoes and finely julienned long cut celery. Mask with mayonnaise. Paprika over top. Laperouse Lettuce, scallop shell, shrimp, lobster, crab meat, celery, capers, hard-boiled eggs On a bed of lettuce, place a medium sized scallop shell, fill center with diced shrimp, lobster, crab meat and finely diced celery., marinated and mixed with mayonnaise. Garnish with capers and hard-boiled eggs. Leek (See Boiled Leek) [ 116 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Lenten Cress, cream cheese, hard-boiled eggs, whipped cream, nuts, lettuce On a bed of lettuce and watercress place two half ovals of cream cheese mixed with finely ground nuts and rolled into shape of half eggs. Roll cheese carefully to make the appear- ance of half egg and flatten top side with knife. Cut half yolk of egg in two and press yolk into cheese and into place. Garnish top of white around the yolk with a whipped cream mixture, piping mixture through a small forcing sack. This will give the appearance of half of a hard boiled egg. Serve with a French dressing. Author’s Note: If you cannot mould into shape, take small wine glass for your mould. Dip glass in water first so that cheese can be removed easily. Cheese should not be too soft. Use blanched almonds. Lettuce Half or quarter heart of lettuce Serve with French, Mayonnaise, Thousand Island, Roque- fort or other dressing. Author’s Note: During the early part of the reign of Geo. I salad was so scarce an article that it was necessary for the king to send to Holland to procure a lettuce for his queen. The kitchen garden of Henry the Eighth was worse supplied than that of Charlemagne, who not only raised vegetables, but as Gustavus Vasa’s queen did with her eggs and milk, made money by the sale of them. He was a royal market gardener and found more profit in his salads than he did in his sons. Lettuce Roll Lettuce, raisins, dates, nuts, cottage cheese, red pepper Roll in fine, bleached lettuce leaf, a mixture of cottage cheese finely chopped nuts and seedless raisins. Trim and serve on bed of lettuce ; rolls to be made uniform and rolled a trifle larger than center finger. Garnish top with half a date in center of [117] b THE EDGEWATER BEACH HOTEL SALAD BOOK Lenten Cress, cream cheese, hard-boiled eggs, whipped cream, nuts, lettuce On a bed of lettuce and watercress place two half ovals of cream cheese mixed with finely ground nuts and rolled into shape of half eggs. Roll cheese carefully to make the appear- ance of half egg and flatten top side with knife. Cut half yolk of egg in two and press yolk into cheese and into place. Garnish top of white around the yolk with a whipped cream mixture, piping mixture through a small forcing sack. This will give the appearance of half of a hard boiled egg. Serve with a French dressing. Author’s Note: If you cannot mould into shape, take small wine glass for your mould. Dip glass in water first so that cheese can be removed easily. Cheese should not be too soft. Use blanched almonds. Lettuce Half or quarter heart of lettuce Serve with French, Mayonnaise, Thousand Island, Roque- fort or other dressing. Author’s Note: During the early part of the reign of Geo. I salad was so scarce an article that it was necessary for the king to send to Holland to procure a lettuce for his queen. The kitchen garden of Henry the Eighth was worse supplied than that of Charlemagne, who not only raised vegetables, but as Gustavus Vasa’s queen did with her eggs and milk, made money by the sale of them. He was a royal market gardener and found more profit in his salads than he did in his sons. Lettuce Roll Lettuce, raisins, dates, nuts, cottage cheese, red pepper Roll in fine, bleached lettuce leaf, a mixture of cottage cheese finely chopped nuts and seedless raisins. Trim and serve on bed of lettuce ; rolls to be made uniform and rolled a trifle larger than center finger. Garnish top with half a date in center of [ 117 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m -a each roll and two small strips of red peppers on either side. French dressing. Boston lettuce makes an ideal leaf to roll. Lewis Grapefruit, grapes, lettuce, nuts In a basket made out of the heart of lettuce, place equal quantities of cubed grapefruit and halved seeded grapes, mixed with creamy mayonnaise. Garnish with grapes and chopped nuts. Lillian Lettuce, cream cheese, bar le due On half heart of Boston lettuce, place four small balls of cream cheese. Three in a triangle and one on top. Bar le due over top. French dressing. Chef E. Schlensener, Greenbrier Hotel: “Nothing but Boston lettuce is used at this Hotel.” Lily Lettuce, bar le due, cream cheese, hard-boiled eggs, parsley In center of a half head of lettuce formed in shape of a lily, place several small cheese balls, made from cream cheese. On each ball place just a little dot of bar le due. Sprinkle chopped yolks of eggs and a little chopped parsley in center. Leaves to be arranged in a flower shape so that it has somewhat the appearance of a flower. French dressing. Lincoln Log Cabin Lettuce, endive, beets, cress, asparagus tips On a bed of lettuce, place a small mound of finely julienned lettuce, endive, beets and cress, mixed with Thousand Island dressing, and around build a log cabin of asparagus tips. When [ 118 ] the edgewater beach hotel salad book building with tips, gradually come into center with grass so roof can be made securely. French dressing. Use just enough Thousand Island dressing to bind ingredi- ents together. Lobster Lobster, hard-boiled eggs, lettuce, capers, celery (Bowl) Cut up boiled lobster in half-inch pieces and season with salt, pepper and vinegar. Drain and mix with mayon- naise, place in salad bowl lined with lettuce. Garnish with hard-boiled eggs (quartered), lobster claws or tail, and sprinkle capers over top. Capers can be omitted. Diced hearts of celery can be added. Log Cabin (See Lincoln ) Lollipop Lettuce, orange, cherry, strawberries, angelica, chicory On a leaf of well bleached lettuce, make a circle or complete round of orange sections. In center of orange place a red cherry and around cherry slices of large, red strawberries over- lapping. At outer extreme edge, where orange sections open up, place finely julienned or chopped curly, white chicory to represent paper covering. Place a thin stick of angelica radi- ating from center to outer edge of plate to make picture complete. Author’s Note: This salad is decorative. Acids are feeble and quickly changed into neutral, assimilative matter, highly healthful and beneficial to young and old. Can be used at special parties where novelties are in demand. Lollipop — meaning a sugar confection that melts in the mouth. The salad, with exception of angelica, carries out the idea. The word comes from the French “Loll” plus “pop,” meaning mixed liquor. [119] THE EDGEWATER BEACH HOTEL SALAD BOOK Salad can be served with Seven Fruit Juice or French dressing. Angelica can be omitted and a short inner stalk of endive rolled or cut and used. The sections of the orange should be cut thin and worked as close together as possible to make a wheel or circle. A slice of pineapple can be used instead of the orange slices. The pineapple or orange slices should be off the center of plate to carry out idea. Long Island Lettuce, cream cheese, bar le due On a slice of head lettuce, pipe a border of cream cheese, and in center a rosette in shape of a nest. Fill center rosette with bar le due. French or Lorenzo dressing. — Charles Spieler, maitre d'hotel, Congress Hotel, Chicago. Lorraine Endive, beets, onions, hard-boiled eggs, parsley On leaves of endive, place several slices of red beets in a row. Over top sprinkle finely sliced spring onions, chopped hard-boiled eggs and parsley. French dressing. Lorenzo I Escarole, pear, celery, pineapple, apple, maraschino cherries On a bed of escarole, place a preserved or canned half Bart- lett pear, hollow side up. Fill center with finely julienned celery, apples and pineapple. Garnish with maraschino cherries. French dressing. Lorenzo II Escarole, chicory, pineapple, artichoke bottoms, hard-boiled eggs, celery, lettuce, pear Line bowl with lettuce and place broken pieces of chicory and escarole on bottom. On top of escarole, place equal [120] m THE EDGEWATER BEACH 0 — HOTEL SALAD BOOK m quantities of thinly sliced pineapple, pear, artichoke bottoms, and finely julienned celery. Mask with mayonnaise and garnish with slices of hard-boiled eggs. Lorenzo III Romaine, celery, pears, apples, oranges In a bowl lined with bleached leaves of romaine, place julienned celery, pears and apples mixed with cubed oranges. French dressing. Lorenzo IV Romaine, lettuce, pear, cress On a bed of lettuce, place broken pieces of romaine ; on top of romaine place several slices of canned pears. Garnish sides of pear with two rosettes of cress. Serve Lorenzo dressing. Lorette Fetticus, chicory, beets, celery, cress On a bed of fetticus or chicory, place julienned celery or celery knobs, and sliced beets. Garnish with rosettes of cress. French dressing. Louise I Lettuce, apples, celery, orange, grapes In a heart of lettuce in form of a basket, place finely juli- enned celery and eating apples. On top of celery and apple, place several skinned sections of orange. Place on top of each section of orange a seeded hot-house grape. French dressing. Louise II Pineapple, celery, lettuce Cut the top off of a whole pineapple about three inches from top and scoop it out. Refill with the parisienned pineapple, and finely julienned celery, mixed with a stiff mayonnaise. Place top back on and tie tri-colored ribbons around center of [ 121 ] THE m EDGEWATER BEACH HOTEL SALAD BOOK pineapple and serve in bed of lettuce on large silver platter. Have enough small baskets of lettuce placed around pineapple to complete service for the number of guests at the table. Additional mayonnaise can be passed at the table. This is a very attractive way of serving salad as a course to 6 or 8 guests. Louisiajia Lettuce, tomato, okra, red and green peppers, rice On a bed of lettuce, place a hollowed out, peeled, ripe tomato. Fill tomato with cubed tomato, sliced underdone okra pods, julienned red and green peppers and boiled rice. Serve with Creole dressing. Season rice and okra well. Lou-Lou Lettuce, tomato, artichoke bottoms, asparagus tips, Spanish peppers On a bed of lettuce, place a thick slice of peeled ripe tomato. On top of tomato place an artichoke bottom, and on top of artichoke bottom four asparagus tips in a mound. Mask tomato and artichoke bottom with mayonnaise before tips are placed on artichoke. Strip asparagus with bands of sweet Spanish red peppers. Tomato should be a trifle larger than artichoke. Love Apple Apple, cream cheese, pear, pecans, lettuce Pare, core and scoop out small Jonathan apple. Boil for about ten minutes in water to which has been added a few red cinnamon hearts, sugar, spice and lemon juice to color and season. Remove and cool. Stuff with cream cheese mixed with mayonnaise, minced Bartlett pears, and chopped pecans. Place on leaves of lettuce and serve with French dressing. Do not cook apple too long— only until nicely colored. [ 12 2] IRON SALAD Dates, raisins, cottage cheese, endive, cress LADY WINDERMERE Romaine, cucumbers, celery, asparagus, beets, olives, cream cheese, green and red peppers, tomato the edgewater beach hotel salad book ■ffl Lyman Grapefruit, apples, celery, pecans, green pepper, lettuce In a sweet green pepper, cut lengthwise and placed in a bed of lettuce, fill with cubed grapefruit, finely diced eating apples and celery, mixed with mayonnaise. Garnish top with half pecans. Mable Endive, cucumbers, green and red peppers On a bed of endive place sliced cucumbers. Garnish top and sides with finely julienned red and green peppers. French dressing. Macedoine String beans, asparagus, cauliflower, beets, tomatoes, lettuce In a bowl lined with lettuce, place in center a festoon or mould of tiny string beans; around string beans, festoons of diced tomatoes, small sections of flowers of cauliflower, diced beets and diced asparagus tips. Mayonnaise or French dressing. Author’s Note: This is a very beautiful salad, strictly alkaline, low in carbohydrates and can be eaten as the main dish of any one meal. Makes an accompaniment of any meat, and good for young and old. Starches have been practically eliminated. The colors can be so placed as to make a very pretty picture, with the red and white colors, and the center of blue green. “ ‘Tis far beyond the painter’s skill, To set their charms to view, As far beyond the poet’s quill ^ To give the praise that’s due.” Any combination of vegetables can be used in a Macedoine salad, but it is better to use only the non-starchy vegetables in a salad when it is to be served with meats. [ 123 ] m- THE EDGEWATER BEACH HOTEL SALAD BOOK Macherie {See Maraichere) Maggie Pepper Lettuce, cabbage, apples, red and green peppers, beets, celery On leaves of lettuce, place a hollowed out bell pepper filled with equal quantities of celery, apples and cabbage all cut in a fine julienne, and mixed with mayonnaise. Garnish top with chopped beets, red and green peppers. Magnolia Romaine, banana, grapefruit, orange, pineapple, walnuts On a slice of romaine, place an eighth of a banana (cut the banana lengthwise half and then quarter the half), the banana to be placed parallel with the romaine. Radiate from both sides of banana sections of grapefruit, orange and pineapple cut like sections of orange, the fruit to alternate and slant into center like petals. Cover banana with chopped walnuts. French dressing. Maiden Blush Lettuce, pineapple, banana, pear, celery, strawberry, bar le due, whipped cream, mayonnaise Dice two slices of canned pineapple, one ripe banana, one canned pear and one head of celery. Mix with two tablespoons of mayonnaise, two of whipped cream, one of lemon juice, one of orange juice and one of bar le due. Season with a little additional salt and mould out in nest of lettuce. Garnish with a fresh strawberry. Author’s Note: This salad can be made a little more attractive by cutting a good sized orange in half and then hollowing out center deep enough to take the salad. Orange should be cut with skin intact until it is hollowed out. This is to be done with a sharp knife, and after it is hollowed out trim off outer skin. Half the joy of dining lies in the contemplation of a deli- [ 124 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m cately prepared and artistically arranged dish. Some one said that they wished for the neck of an ostrich so that they might enjoy their meat the longer; but in the contemplation of this golden masterpiece the enjoyment is prolonged, or, in other words, it is twice enjoyed. The artistic salad maker never for- gets to appeal to the eye as well as the palate. Methods are disclosed without reservation, though, alas ! the art of arrang- ing and garnishing is not so easy to impart, for like the artistic sugar worker who instructs the student, he imparts workable knowledge, but that plastic art and creative genius which he possesses cannot be handed down to the one with sweaty hands, or to the one who lacks love in his heart as well as the art in his soul. Salad making is not for the plodder. This is a very delicate, well-blended salad, a really aristo- cratic salad with a delicate shade of pink. Excellent as a main luncheon dish, or as an item for a girls’ luncheon. (See illus- tration opposite page No. 138.) Majestic Romaine, asparagus , pimentoes On a slice of romaine trimmed closely, place three giant heads of asparagus with unedible ends trimmed off. Decorate with strips of pimentoes. Vinaigrette sauce. Mango {See Half Chinese ) Manon Lettuce, cress, potatoes, beets, chives On leaves of lettuce, place a bed of watercress sprigs broken small. Use just tops or leaves. On cress, place a row of beets and potato slices alternately and cut uniform. Mayonnaise with chopped chives added. [125] THE EDGEWATER BEACH HOTEL SALAD BOOK Maraichere Macherie Lima beans , beets, lettuce On leaves of lettuce with shredded lettuce base, place fresh boiled lima beans and sliced beets — beans in center and beet slices overlapping each other circled around beans. French dressing. Marguerite I Chicory, endive, hard-boiled egg yolks In a bowl lined with chicory, radiate half lengths of endive from center all around bowl, making a depression in center. Place a mound of chopped yolks of eggs in center. French dressing. Marguerite II Romaine, endive, grapefruit, oranges, nuts, grapes On slice of heart of romaine, place three sections of orange and three of grapefruit alternately. Garnish sides with juli- enned endive and top with chopped nuts and halved seeded hot-house grapes. French dressing. Marianne Lettuce, tongue, red peppers, celery, hard-boiled egg yolks On a bed of lettuce, place julienned boiled, smoked ox- tongue, red peppers and celery in equal proportions mixed with mayonnaise. Sprinkle chopped yolks of eggs over top. Marie Celery, lettuce, asparagus tips, pickled walnuts In a bowl lined with lettuce and shredded lettuce on bottom, place a bouquet of short asparagus tips on ends. Around this bouquet place a finely julienned celery and garnish top of celery with sliced pickled walnuts. French dressing. Celery to be mixed with mayonnaise. [ 126 ] THE EDGEWATER BEACH HOTEL SALAD BOOK |H| 0 Marie Christine Chicken, celery, beets, artichoke bottoms, red peppers, hard-boiled eggs, lettuce In a bowl lined with lettuce, place minced chicken and whites of eggs mixed with an equal quantity of finely julienned hearts of celery. Mask with mayonnaise and garnish with slices of artichoke bottoms, beets, eggs and fanciful cuts of red peppers. Marie- Jose Lettuce, asparagus tips, string beans, red and green peppers On a slice of heart of lettuce, place asparagus and de luxe string beans in two separate mounds or bundles. Strip with green and red peppers. French dressing. Mari e-Stewart Lettuce, celery, hard-boiled eggs, truffles On a bed of lettuce, place finely julienned hearts of celery. Decorate top with slices of hard-boiled eggs alternating with slices of truffles. French dressing. Mariotti Endive, fresh figs, boiled ham On a bed of endive or romaine place sliced fresh figs alter- nated with small thin slices of boiled ham. French dressing. Mariotti in his studies of the Italian people writes: “The better class of Italians eat strawberries washed with wine. They are served with claret, lemon juice and sugar — never cream. Peaches are soaked in white wine at table. Sliced ham is served with fresh figs to bring out flavor.” — Mariotti , 191 9. McCullom & Simonds Newer Knowledge of Nutrition. Marquise Lettuce, tomato, pearl onions, celery On leaves of lettuce in form of a basket, place a scooped out, peeled ripe tomato. Fill tomato with small pearl onions and [ 127 ] THE EDGEWATER BEACH HOTEL SALAD BOOK g m finely diced celery hearts. Mask with a red mayonnaise, or use French dressing with considerable paprika. Martinique Lettuce, apples, celery, red peppers, grapes On a bed of lettuce, place a fine julienne of eating apples, hearts of celery and red peppers mixed with mayonnaise. Garnish with seeded malaga grapes or sliced hot-house grapes. Massachusetts Lettuce, apples, cranberries, grapes, nuts In a bed of lettuce, basket formed, place equal quantities of finely julienned apples, cooked cranberries (not too sweet), halved grapes, celery can be used in place of apples, and nut kernels cut in halves, mixed with a mayonnaise. More than half of the cranberry supply is raised in Massa- chusetts. Cranberries are rich in mineral matter and undoubt- edly will prove a real addition to the realm of salads. Master Romaine, pineapple, cheese, pecans, dates On a bed of romaine, place five half dates stuffed with grated pineapple, cream cheese and chopped pecans. French dressing. Mathilde Romaine, cucumbers, apples, alligator pears, nuts On a slice of romaine, place a finely julienned mixture of cucumbers and apples mixed with a mayonnaise. On top of apples and cucumbers place several slices of alligator pear. Garnish with chopped nuts. French dressing. “The turnpike road to people’s hearts, I find, Lies through their mouths, or I mistake mankind.” — Pender. [ 128 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Maxine Maxim Lettuce, potatoes, truffles, celery In a bowl lined with lettuce, place finely sliced potatoes, minced hearts of celery and finely julienned truffles. French dressing with chopped chives, parsley, tarragon and chervil added. Me A l pin Lettuce, orange, grapefruit, red and green peppers On a slice of heart of lettuce, place alternately three sections of orange and grapefruit. Garnish with diamonds of red and green peppers. French dressing. Melba I Lettuce, pineapple, strawberries, mushrooms Fill a heart of lettuce, in shape of a basket, with diced pine- apple. Garnish top with sliced strawberries. French dressing with finely julienned mushrooms. Melba II Lettuce, grapefruit, oranges, strawberries Fill a half head of lettuce, in form of a basket, with diced oranges, grapefruit and halved strawberries. French dressing. Melba III Endive, apples, peaches On leaves of endive, place crosswise finely julienned apples and peaches. French dressing with currant jelly. Mellen Lettuce, grapefruit, pineapple, orange, almonds, celery On leaves of lettuce, place a slice of pineapple. On top of pineapple, place two sections of orange and two of grape- fruit alternately. Over fruit sprinkle finely julienned celery and mask with a creamy mayonnaise. Garnish with chopped, blanched almonds. [ 129 ] B THE EDGEWATER BEACH HOTEL SALAD BOOK •S Melon Supreme Lettuce, cantaloupe, honey dew, watermelon Scoop out cantaloupe, watermelon and honey dew with small parisienne scoop. Arrange balls in clusters of four and serve on a bed of lettuce or in a basket of lettuce. French dressing. Have melons thoroughly chilled. Mercedes Beets, truffles, celery, lettuce On a bed of lettuce in form of a basket, place equal propor- tions of finely minced celery, diced beets and truffles mixed with a creamy mayonnaise, or a Meschianza dressing. Merry Widow Romaine, alligator pear, Bartlett pear, green and red peppers On a slice of heart of romaine, nicely trimmed, alternate three slices of alligator pear and three of Bartlett pear, cut lengthwise, and trimmed as near alike as possible. Crisscross red and green peppers on top of fruit. Lorenzo or French dressing. Mephisto I Lettuce, tomatoes, red and green peppers, hard-boiled eggs On bed of lettuce, place a thick slice of peeled, ripe tomato. Garnish top of tomato with a fine julienne of red and green peppers. Place two slices of hard-boiled eggs at either side of tomato, or top with three slices overlapping each other. French dressing with plenty of paprika. Mephisto II Romaine, tomato, cucumbers, truffles On a slice of romaine, place four sections of peeled, ripe tomato. Place julienned cucumbers and truffles crisscrossed over sections of tomato. French dressing. [ 130 ] EDGEWATER BEACH HOTEL SALAD BOOK g Me phis to III Red cabbage, sweet Spanish pepper, beets, tomato On a bed of red, julienned cabbage, which has been mari- nated, place a red sweet Spanish pepper hollowed out. Fill pepper with diced red beets, red peppers and tomatoes, mixed with a little finely julienned red cabbage and red mayonnaise. (Pepper can be skinned by dipping in hot grease for a minute and then rubbed.) Mexican I Celery, romaine, green peppers, parsley, tomato, cucumbers On a bed of romaine place some finely julienned celery and green peppers ; on top of peppers and celery alternately three peeled slices of tomato and cucumbers. Sprinkle chopped parsley over top. French dressing. Mexican II Lettuce, cabbage, onions, hard-boiled eggs, green peppers, pimentoes On a bed of lettuce or romaine, place a fine julienne of mari- nated cabbage, green peppers, pimentoes and young onions. Sprinkle chopped eggs over top. French dressing. Mexican III Lettuce, tomato, asparagus, onions, green peppers On a bed of lettuce, place a thick slice of tomato (peeled). Place three or four asparagus tips on top of tomato and garnish with finely chopped green peppers and spring onions. French dressing. Michael Romaine, oranges, grapefruit, sweet Spanish peppers On a bed of romaine, place a seeded and skinned sweet Spanish pepper (quartered). Fill with diced oranges and grapefruit. French dressing. “In the early times, physicians were operative cooks, and [ 131 ] THE EDGEWATER BEACH HOTEL SALAD BOOK -B epicures (which were few) went to the same professors for physic and food. A culinary recipe was often a remedial prescription.” — Jefferson, Book of The Table. The above recipe, or remedy (sans fruit and filled with herbs), is undoubtedly one of the early recipes. Michaelmas Lettuce, goose, celery, cress, chives, hard-boiled eggs, red and green peppers On a bed of lettuce, place in a mound equal quantities of finely julienned roast goose, celery and lettuce, mixed with a Thousand Island dressing. Sprinkle with chopped chives and garnish with two rosettes of cress, red and green peppers criss- crossed and two quarters of hard-boiled eggs. Author’s Note : “The vulgar may laugh,” says Scaliger, “because the goose never sailed under the loftiest bridge with- out lowering his head, lest it should hit an arch.” Scaliger maintained that this caution, instead of showing a goose’s foolishness, only demonstrated its excessive prudence. This learned man’s greatest illustration of the wisdom of geese relates to their precautions against the sharp ears of the eagles on Mount Tarns. On preparing to cross the mountain, each goose of a flock takes in its bill a large stone, and having thus “gagged itself,” it goes on its silent way, unable to produce the garble that would attract the enemy. Geese are perhaps no worse than the average human in liking to have the last word in a dispute ; and if they are quick to pursue the flying enemy, they also are quick to retreat from the invader with a bold face. The geese are supposed to have saved the ancient Roman capitol from seizure by the Barbarian hordes by their timely cackling. The wisdom of silent cen- turies has come to us through the goose quill, and official England up to a few years ago was still using the quill pen on all public documents. The barnacle goose was debated on at one time by the learned divines as to whether these birds could not be [132] THE EDGEWATER BEACH HOTEL SALAD BOOK @ designated as fish and used on fast days : as their food was the barnacle, they tasted fishy and the barnacle goose was the barnacle in its highest development. In Elizabeth’s time the goose was the seasonable dish at every good dinner served in England on Michaelmas Day and had been the Michaelmas dish for centuries before. The unini- tiated may also laugh at the idea of making a salad from the left-over goose, but to the initiated (and as Scaliger main- tained of the goose) it shows excessive prudence, as the Michaelmas is one of the finest of meat salads. Milady Lettuce, pineapple, apples, grapefruit, oranges, cherries On a bed of lettuce, place a slice of pineapple. On top of pineapple, and in center, place a fine julienne of eating apples, like the letter “M. ” On either side of apple, place two sections of orange and two of grapefruit. Decorate with halved cherries. Mayonnaise with whipped cream. Mina Tomato, endive, alligator pear, fresh figs Scoop out a half tomato (peeled and ripe) and fill with a puree of alligator pear, seasoned with mustard, oil, vinegar, salt and pepper. Garnish top with a whole fresh California fig or a prune stuffed with chopped nuts and Major Gray’s Chutney. Serve on bed of endive. French dressing with wine vinegar and bar le due. — Carl Schwitzer, steward Standard Club, Chicago. Minerva Salad Lettuce, endive, strawberry beets, hard-boiled eggs On a bed of shredded lettuce place broken pieces of endive and a small red strawberry beet right in center of endive. Around center beet alternate slices of hard-boiled eggs and [133J THE EDGEWATER BEACH HOTEL SALAD BOOK B- small slices of beet in the shape of a curled anchovy. Encircle salad with a cress border. “Oh, cool in the summer is salad, And warm in the winter is love ; And a poet shall sing you a ballad Delicious thereon and thereof. A singer am I, if no sinner, My muse has a marvelous wing. And I willingly worship at dinner The Sirens of Spring. Take endive . . . like love it is bitter; Take beet ... for like love it is red; Crisp leaf of the lettuce shall glitter, And cress from the rivulet’s bed : Anchovies foam-born, like the lady Whose beauty has maddened this bard ; And olives from groves that are shady ; And eggs . . . boil ’em hard. — Author unknown. Modern I Lettuce, artichokes, grapefruit, red peppers On leaves of lettuce in form of a basket with shredded lettuce as a base, place large artichoke bottom. On top of artichoke place four sections of grapefruit and garnish with red peppers cut in strips. French dressing. (Grapefruit and artichokes can be diced and mixed with mayonnaise.) Modern II Lettuce, grapefruit, oranges, pears, raspberries, pineapple, strawberries In leaves of lettuce, basket shaped, place small half of scalloped grapefruit. Alternate and fill removed grapefruit sections with pineapple, orange, grapefruit, strawberries, Bart- lett pear, and raspberries. Use grenadine and lemon juice dressing. This is also called Grapefruit Surprise. [ 134 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m m Modern III Lettuce, apples, cream cheese, grapes, berries On leaves of well bleached lettuce, place a cored slice of eating apple. Pipe a rosette of cream cheese in center and a fancy border of cream cheese at rim of apple. Decorate border and center with seeded grapes and berries. French dressing. Apple can be marinated in lemon juice and cut about one-fourth of an inch thick. Mona Lisa Romairxe, cherry tomatoes, grapes, nuts, persimmons, cream cheese On a half or third heart of romaine, place slices of Japanese persimmons and garnish with halved cherry tomatoes and seeded grapes stuffed with minced nuts and cream cheese. French dressing. Monaco Beets, cauliflower, romaine, celery knobs, cress (Bowl) Line a salad bowl with leaves of romaine. Place a bouquet of cress in center and a mound of sliced red beets, rosettes of cauliflower and sliced celery knobs around cress. Meschianza or French dressing. Mongolienne Celery, lettuce, bamboo shoots, apples, strawberry beets, grapes In a bowl lined with lettuce, place diced bamboo shoots, seeded grapes, finely julienned celery and apples mixed with mayonnaise to which chutney sauce and lemon juice has been added. Decorate with quartered strawberry beets. Morris Lettuce, persimmon, alligator pear On bed of lettuce in shape of basket, place a whole seeded Jap persimmon. Cut persimmon same as Poinsettia Salad and make five petals out of an alligator pear and arrange them [135] THE S EDGEWATER BEACH HOTEL SALAD BOOK —m alternately with petals of persimmon. Petals of alligator pear to be placed singly against persimmon and to fill in places between persimmon leaves. French dressing. Montmorency Lettuce, cherries Fill a half heart of lettuce with seeded California cherries. Mayonnaise or French dressing. Mount Shasta Lettuce, cherries, raisins, almonds, cream cheese, whipped cream In a bed of iceberg lettuce shaped like a basket, place a pyramid of black, stoned cherries stuffed with cream cheese, minced blanched almonds and raisins, masked with a creamy mayonnaise. Topped with a little whipped cream. Author’s Note: One of the best salads in the book. Tasty and healthful. Murry Lettuce, alligator pear, lima beans, celery, green peppers On a bed of lettuce, place a scooped-out half alligator pear. Fill with diced alligator pear, green lima beans and long, finely julienned celery. Garnish top with strips of green peppers. French dressing. Mushroom I Mushrooms, celery, lettuce Place equal quantities of finely shredded cooked white mush- rooms and celery, with a mayonnaise base No. 3. Mould out on bed of lettuce. Garnish with three or four small mush- room heads, stalks removed, around base and one on top. Mushroom heads filled with a little pyramid of green or red mayonnaise. Pipe mayonnaise in mushrooms with small papered funnel or fine pastry tube. [ 136 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Mushroom II Mushrooms, chicken, lettuce, celery, hard-boiled eggs On bed of lettuce, place a mixture of equal parts of shredded fried mushrooms, celery and shredded roast chicken, mixed with mayonnaise. Brown outside parts of chicken to be used in making salad. All ingredients to be seasoned before mixing with mayonnaise. Garnish with quartered hard-boiled eggs. My Fancy Romaine, tomato, hard-boiled eggs, beets On a slice of heart of romaine, place two slices of peeled, ripe tomato. In the center of each slice of tomato, a slice of hard-boiled egg and in center of egg a fanciful cut beet. French or Lorenzo dressing. My Lady Romaine, endive, hard-boiled eggs, tomato On a slice of romaine trimmed, place julienned endive; on top of endive, four quarters of peeled, ripe tomato. Crisscross chopped yolks of hard-boiled eggs and the whites of hard- boiled eggs, across the sections of tomato. French dressing. Quartered tomato should not be entirely severed. N arragansett ( See My Fancy salad) Nassau Grapefruit, oranges, strawberries or grapes, lettuce In a half heart of lettuce in form of basket, place cubed oranges and grapefruit mixed with a mayonnaise. Garnish with fresh strawberries or seeded hot-house grapes. [ 137 ] THE EDGEWATER BEACH HOTEL SALAD BOOK a — h Neal Endive, chicory, alligator pear On a bed of endive and short pieces of chicory, place juli- enned alligator pear. Roquefort dressing. N apolitaine Endive, alligator pear On a bed of endive, place slices of alligator pear. Roque- fort dressing to be passed at table. Nenon Endive, orange, asparagus, chives On a bed of endive, alternate sections of orange and aspar- agus tips, three sections of orange and six of tips, two tips between each section of orange. Cream mayonnaise dressing with chopped chives. Newport Lettuce, grapefruit, orange, red and green peppers On slice of heart of lettuce, alternate three sections of orange and three of grapefruit. Crisscross with red and green peppers. Newport dressing. Niagara Lettuce, pineapple, apples, celery, grapes, nuts In a half head of lettuce, formed like a basket, place equal quantities of diced pineapple, apples, celery and seeded malaga grapes (whole), mixed with mayonnaise. Sprinkle chopped nuts over top. Nicoise I Lettuce, potatoes, tomatoes, beans, pimolas In a bowl lined with lettuce, place diced potatoes, tomatoes and cubed stringless beans, mixed with mayonnaise. Garnish top with sliced pimolas. [ 138 ] C 1928, ARNOLD SH1RCLIFPE MAIDEN BLUSH Lettuce, orange, pineapple, banana, pear, celery, bar le due, mayonnaise, whipped cream PANAMA SALAD Lettuce, pineapple, orange, grapefruit, cherry, green peppers THE EDGEWATER BEACH HOTEL SALAD BOOK §1 Nicoise II Lettuce, tomato, string beans, potatoes, pimolas, anchovies In a bowl lined with lettuce and shredded lettuce base, place three quarters of peeled tomato in center. Around tomato, place a mound of cubed string beans, diced potatoes and one of sliced pimolas. Garnish top of each mound with small strips of anchovies. The tomatoes make the dividing line for the mounds of vegetables. Nicoise dressing No. 2. Nicomedes Salmon, turnips, lettuce, cucumbers, shrimps, hard-boiled eggs, lemon juice Flaked salmon mixed with finely julienned young, raw, white turnips and cucumbers, — two parts salmon, one part turnips and one part cucumbers. Squeeze lemon juice over and season. Arrange mound of salad on bed of lettuce. Mask with mayonnaise and garnish with boiled shrimps and quarters of hard-boiled eggs. Author’s Note : ‘ ‘Nicomedes, the great king of Bithynia, desired a certain kind of fish for his dinner, at a time and at a place where it was impossible to obtain it. His cook, however, arose to the situation by turning a turnip into a dish of fish fit to set before this illustrious prince. The king, after devouring the disguised turnip with a zest, exclaimed to a friend that it was the finest smelt he ever ate in his life.” This salad has in its composition turnips as well as fish, and if the turnip is young and tender and finely julienned it will blend well with salmon, neither ingredient being too assertive to drown out the other. I f young turnips cannot be produced, substitute celery, for, as Nicomedes’ cook arose to an occasion, so must all salad makers. Night Cap Candlestick Lettuce, pineapple, banana, cherries, red peppers, whipped cream On a bed of shredded lettuce, place a slice of pineapple. Make the hole in pineapple larger with a column cutter and [ 139 ] THE EDGEWATER BEACH HOTEL SALAD BOOK 9 insert half of a banana. On top of banana place a whole maraschino cherry (split) to represent flame. Make a handle for candle holder out of strip of Spanish red pepper, inserting one end of pepper into a slit made near center of pineapple and curl the other end of pepper underneath slice of pineapple. Banana should be placed in lemon or orange juice to prevent discoloration, and inserted in pineapple just before serving. French dressing. Dots of whipped cream or creamed mayonnaise can be placed on banana to represent the dripping wax. Nina Lettuce, pineapple, celery, pimentoes, apples On a thin slice of heart of lettuce, place a slice of pineapple, finely julienned celery and apples sprinkled on top of pine- apple. Decorate top with pimentoes. French dressing. Ninon Lettuce, alligator pear, orange On a slice of heart of lettuce, alternate sections of orange with alligator pear. Edgewater Beach dressing. Nonpareil Jeuneusse Lettuce, endive, chicory, romaine, watercress, parsley, chives, hard-boiled eggs, olives, peppers In a bowl lined with lettuce, place a mixture of broken pieces of endive, chicory, romaine and cress. Sprinkle chopped parsley, chives, eggs, olives and peppers over top. French dressing. This salad can also be made out of a combination of peas, beans, cauliflower, potatoes, lettuce, cress, etc. Normandy Romaine, red and green peppers, ripe and green olives On a bed of romaine, place equal quantities of chopped red and green peppers, green and ripe olives. Serve with Bellevue dressing, sour cream dressing or mayonnaise. [ 140 ] B- THE EDGEWATER BEACH HOTEL SALAD BOOK Odin Lettuce, escarole, tomatoes, apples, celery On a bed of lettuce, place broken half lengths of escarole. On top of escarole place a small, whole, peeled, ripe tomato, cut in quarters but not severed. Sprinkle julienned celery and apples over tomato. French dressing. Olga Lettuce, artichokes, truffles, celery, apples On leaves of well bleached lettuce, and in center, place a large artichoke bottom. Surround artichoke bottom with finely julienned celery and apples. Garnish top of fond with fanciful cuts and strips of truffles. French dressing. Celery and apples can be mixed with mayonnaise. Olina (See Olma ) Olinda Orange, apple, pineapple, lettuce In a scalloped half shell of orange, place equal quantities of diced apple, oranges and pineapple mixed with mayonnaise. Paprika over top. Serve on bed of lettuce. Olma Olina Endive, chicory, hard-boiled eggs, red and green peppers On a bed of endive, half-lengths, place broken pieces of chicory. On top of chicory, place several slices of hard-boiled eggs overlapping. Garnish top of eggs with strips of red and green peppers. Lorenzo dressing. Onion Lettuce, onions, cucumbers, nuts Marinate in French dressing thin slices of white Bermuda onions and cucumbers for two or three hours. Arrange on bed [141] THE EDGEWATER BEACH m HOTEL SALAD BOOK B of lettuce in shape of basket, several slices of onion alternated with slices of cucumber. Sprinkle a few chopped nuts over top. French dressing. (Onions contain calcium, magnesium, potassium, phos- phorus, sulphur, and iron.) Onion and Cress (See Cress and Onion ) Opera I Romaine, tomatoes , endive On bed of romaine, place broken half lengths of endive. Garnish top of endive with three slices of peeled ripe tomatoes overlapping. Meschianza or French dressing. Opera II Lettuce, chicken, tongue, truffles, asparagus tips, cucumbers, celery In a bowl lined with lettuce, place in center a festoon or bunch of three or four asparagus tips. Around tips place a mixture of equal quantities of julienned chicken, tongue, celery and truffles, seasoned and mixed with a light mayonnaise. Around the above mixture make a border of julienned cu- cumbers. French dressing. Opera III Endive, chicory, orange, alligator pear, cherries On French endive or half or third slice of romaine, place broken pieces of chicory. On top of chicory alternate skinless sections of orange and slices of alligator pear. Garnish top with maraschino cherries. — Charles Spieler, maitre d'hotel, Congress Hotel, Chicago. Oranaise Oranges, celery, dates, cream cheese, romaine, nuts (Bowl) Garnish bowl with small inner romaine leaves and fill with equal quantities of cubed oranges and small diced [ 142 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m m celery, mixed with mayonnaise. Garnish top with sliced stuffed dates (dates stuffed with cream cheese and nuts, then sliced). French dressing. Orchid Romaine, pineapple, orange, grapefruit, red and green peppers On a half heart of romaine, alternate sections of orange, grapefruit and long cut pineapple trimmed like orange sections. Mask with mayonnaise and garnish with strips of red and green peppers. Place on top four small center of romaine leaves in an upright position to represent an orchid, and decorate one center leaf with red mayonnaise. Orient Chicken, lettuce, cucumbers, onions, pimentoes, hard boiled eggs On a bed of lettuce place equal quantities of finely diced chicken (white meat), cucumbers and hard boiled eggs, mixed with a little finely minced onion and mayonnaise. Garnish top with pimentoes cut in strips. — George Dare, chef, Cathay Garden, Davenport, Iowa. Oriental Escarole, tomatoes, rice On a bed of escarole or chicory, place four slices of peeled, ripe tomato. Sprinkle steamed whole kernels of rice over top. French dressing. Orleans Lettuce, celery, cucumbers, mushrooms On a bed of lettuce in shape of a basket, place equal quan- tities of julienned celery, cucumbers and mushrooms. French dressing. [143] the edgewater beach hotel salad book m- Oscar Lettuce, pineapple, cream cheese On slice of heart of lettuce place slice of preserved pine- apple ; in center of pineapple place a small ball of cream cheese ; pour over some mayonnaise mixed with cherry juice and a few drops of lemon. Oxalis Red cabbage, endive, beets, oxalis, flowers, lettuce On a bed of lettuce place in center a small mound of mari- nated red cabbage. On top of cabbage place minced endive and garnish top of endive with sliced beets arranged in a circle. Decorate with oxalis flowers in center and round edge of salad. French dressing. — Recipe from The Market Assistant by Thos. F. DeVoe, I860. Ox Palate Lettuce, ox palate, green peppers, cucumbers, chives On a bed of shredded lettuce, place marinated ox palates cut in julienne and mixed with sliced cucumbers and juli- enned green peppers. Mask with mayonnaise and sprinkle chopped chives over. This is an epicure’s salad and if palates are boiled until tender and handled properly they make an ideal luncheon dish. Oyster Lettuce, oysters, celery, beets On a bed of lettuce, place several steamed oysters that have been chilled. Sprinkle over a fine julienne of celery and pickled beets. Season. Serve two-thirds French dressing, one-third chili sauce. Palestine Romaine, artichokes, red and green peppers On a slice of heart of romaine, place sliced Jerusalem arti- chokes. Garnish top with red and green peppers. French dressing. [144 J THE EDGEWATER BEACH HOTEL SALAD BOOK K) — @ Palm Peach I Lettuce, pineapple, endive, chicory, pimentoes In a nest of lettuce, place a slice of pineapple, garnish top of pineapple with a julienne of endive, pimentoes and small broken pieces of chicory. French dressing. Palm Beach II Lettuce, alligator pear, tangerine On leaves of lettuce alternate slices of alligator pear and skinless sections of King tangerine. French dressing. Palmer House Lettuce, apples, walnuts, pineapple, bar le due, cherries, cream cheese In a bed of lettuce place a mixture of julienned apples, chopped English walnuts and red cherries. Place a slice of pineapple on top of mixture. Pipe a border of cream cheese mixed with raw cream around pineapple and place a little bar le due in center. Garnish pineapple with red and green cherries. French dressing. — Col. C. G. Holden. Panama Lettuce, pineapple, orange, grapefruit, cherry, green peppers On a bed of lettuce place a slice of pineapple, and on top of pineapple a section of orange, then grapefruit, and alternate until top of pineapple is covered. Place a cherry in shape of flower on top of fruit and garnish sides with green peppers cut diamond shape. A rosette of cheese can be piped on top of fruit in place of cherry if desired. French dressing. (See illustration opposite page No. 138.) Author’s Note: And after this salad is made you may thank the kind fate that has let you live to enjoy so delicious a morsel. Eat it with slightly toasted wafers and sigh that [ 145 ] THE EDGEWATER BEACH m HOTEL SALAD BOOK m the end should come so soon, for after this course, the empty plate may stare at you cruelly, with mocking reminder that eating like love hath an end. Parisienne Tomato, lettuce, apples, celery On a bed of lettuce, place a thick slice of peeled tomato. Garnish with finely julienned apple and celery. French dressing. Parks Apples, pears, bananas, alligator pears, pineapple Fill a half shell of eating apple (peeled) with equal quanti- ties of diced pear, pineapple, bananas and alligator pear, mixed with sour cream dressing. Parmentier Potatoes, chives, chervil, parsley, hard-boiled eggs, lettuce (Bowl) In a bed of lettuce place diced boiled potatoes marinated and mixed with chopped chervil, parsley, chives and mayonnaise. Garnish with quarteres of hard-boiled egg. Author’s Note: Parmentier induced Louis XVI to give him a plot of ground to grow potatoes for their introduction into France as a food. This was arranged and when the flowers appeared on plant, the king wore one in his lapel as well as many others belonging to the nobility. Up until this time the French people did not cultivate potatoes and Parmentier by getting the King to interest himself in the tuber finally got the people interested also. The plot of ground was broken into by a crowd who pulled the potatoes up and carried them off, much to the delight of Parmentier and much to the inconven- ience and trouble to the guards who were employed to watch the garden. When Parmentier heard that the people had broken into his garden, had pulled up the potatoes and carried them off, he was happy, for this was just what he wanted. He rewarded the guard with a piece of gold, much to the fellow’s [ 146 ] THE EDGEWATER BEACH B HOTEL SALAD BOOK 0 surprise and consternation, as he thought Parmentier had gone crazy. It was with remarkable rapidity that potato raising spread all over France and to the neighboring countries. Fifty years after the death of Parmentier it had become one of the mainstays or main vegetables in many of the European countries. By the analysis of potato “It appears that 16 oz. contains \\}4 oz. of water, 4 y 2 oz. of solid parts, remaining afforded scarce a drahm of earth.” — Parmentier s Observations on Nutritive Vegetables. Parr Lettuce, endive, cabbage, chicory, carrots, tomatoes On a bed of lettuce and halved pieces of endive, place a mound of finely julienned cabbage, chicory and tomatoes. Sprinkle with ground, raw carrots and chopped chives. French dressing. Author’s Note : Composition of Parr salad is of a simple combination, where vitamins have not been destroyed by cook- ing, drying or pickling. It is extremely healthful, economical and if indulged in will help to prolong the life of man. Parr lived on a simple fare, such as enters into the composition of this salad, for more than a hundred years ; but he, like others of the early times, knew not the penalties of gluttony and in consequence, finally dug his grave with his teeth. Thos. Parr, familiarly known as “Old Parr,” was a native of Scotland, who lived a healthful and uneventful life up to the age of 152 years, when he was discovered by an English Count, who, because of his great age, took him to London to exhibit him to his friends. Charles the First heard of this remarkable subject and brought him to court, where, after a sumptuous feast, “Old Parr” promptly died of indigestion, and not from old age ; as the post-mortem examination showed no signs at all of physical degeneration. Cabbage contains fat soluble vitamin “A,” water soluble “B,” and water soluble “C.” Carrots, tomatoes, lettuce and [ 147 ] m THE EDGEWATER BEACH HOTEL SALAD BOOK ■g endive are mostly alkaline and are highly conducive to health. Salads of fruits and vegetables tend to establish a proper acid-base equilibrium in various fluids of the body. (See Epilogue.) Parsival Orange, alligator pear, grapefruit, persimmon In an orange basket place diced alligator pear, grapefruit, orange and sliced persimmons. Pour over grenadine. Tie handle with bow of white ribbon. Very colorful and extremely decorative. Used on wedding menus as an appetizer. Pass Christian Lettuce, satsumas, pecans On a bed of lettuce or leaves of romaine, place eight or ten sections of large satsumas in V shape, without connective tissues. Sprinkle with ground Pascagoula pecans. Lorenzo dressing. Peach Lettuce, peaches, pineapple, pecans, cress, cream cheese, pickled walnuts On a bed of shredded lettuce place two halves of canned or raw peaches. Fill with diced pineapple, finely chopped pecans and cream cheese. Place a rosette of cream cheese thinned with raw cream at ends and rosettes of cress at sides. Garnish top with two slices of pickled walnuts. French dressing. Pear ( See Frozen Pear ) Pear Coronation Lettuce, pear, Roquefort cheese, bar le due. On a bed of lettuce place a whole Bartlett pear cored out and filled with a mixture of Roquefort cheese thinned with [ 148 ] m THE EDGEWATER BEACH HOTEL SALAD BOOK cream. Pipe a little of this cheese mixture around pear about one-fourth of an inch from pear and fill in furrow with bar le due. French dressing. Pear Delight Lettuce, pear, cream cheese, pimentoes, almonds Split a large canned pear in two lengthwise, and marinate in French dressing. Place on bed of lettuce and garnish with three rosettes of cream cheese through center, allowing a small space between each rosette. Strip crosswise of pear between rosettes with bands of pimentoes and garnish outer edge of pear with whole almonds, four on either side. French dressing. — Miss Osborn, of Radisson Inn. Pear Salome Lettuce, pear, brown bread, Roquefort and cream cheese On leaves of lettuce place a slice of Boston brown bread. Place a freshly peeled and hollowed out pear on top of bread. Stuff pear with a mixture of Roquefort, cream cheese and raw cream. French or Lorenzo dressing. Pearl “In the sea of changeable winds his merchants fished for pearls.” — Nineveh. Lettuce, onions, celery, cress, hard-boiled egg, pimento On leaves of lettuce, place three of four small, white pickled pearl onions. Cover onions with a little shredded lettuce mixed with finely julienned celery. Cover lettuce entirely with cress and place a half hard-boiled egg on top of cress. Garnish half egg with a flag mast, made out of a julienned strip of celery and top slit. Into slit work a flattened piece of pimento (representing flag). Pipe a little mayonnaise around edge of egg and place flag mast in center of yolk. French dressing. Penn , William I (See William Penn /.) [ 149 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Penn , William II (See William Penn II.) Penucki (See Christmas Penuchi .) Per net Lettuce, fruit aspic or jello, eggs, celery, lemon, milk On a slice of head lettuce place a cold pernet, and garnish around edges with a chopped red fruit jello, garnish top of per- net with a rose cut out of a flat piece of fruit jello. French dressing. To make a Pernet enough for four, use four eggs, salt to season (half teaspoon), juice of one lemon, tablespoon of sugar and one cup of milk. Whip all together and bake in a slow oven in individual flower moulds for twenty minutes. Turn out on bed of finely shredded celery and lettuce when cold and decorate around base with chopped red cherry jello. Use only one-third the amount of water called for on pack- age recipe. This will make jello hard enough to chop and will not dissolve so quickly when French dressing is poured over. Pour dressing over salad at table. This salad is beautiful and as pretty as the yellow rose named Pernet. It is the first time that a salad has ever been made out of a pudding mixture, but if once tried it will bring immediate praise. The salad is healthful, light and attrac- tive. If you have a rose mould or fancy shaped round mould, salad can be made extremely pretty. Persimmon Romaine, persimmons, oranges, alligator pear, pistachio nuts On bed of romaine alternate slices of persimmons, alligator pear and sections of oranges. Sprinkle top with chopped pistachio nuts. Lorenzo dressing. [ 150 ] the edgewater beach hotel salad book — m Philosopher ( See Johnson Salad.) Philters Romaine, tomato, asparagus, cress, capers On a slice of romaine with connective end intact and spread out like a fan (see Fan Salad), place rows of half slices of peeled tomato, slices to overlap and increase as they prosper to larger end of romaine. Between each slice place two spears of asparagus tips, the heavy ends to meet in center of tomato and tip ends to project out beyond the side of tomato. Place a little rosette of sour whipped cream dressing or creamed cheese in center of each slice of tomato and a caper in center of dressing. Arrange two rosettes of cress at either side. French dressing. Author’s Note: This salad is extremely colorful and nutritive and gives an alkaline reaction, which is highly beneficial. Philters means love potions. Tomatoes were formerly called “love apples.” Picnic Roll Lettuce, ham, cream cheese, Indian relish On a bed of lettuce place three very thin slices of rolled boiled ham; the ham to be spread with a mixture of may- onnaise, cream cheese and Indian Relish and then rolled. Rolls to be cut to shape and placed on lettuce — two or three rolls to the order. French dressing. Ham should be cut with a machine. Chipped beef can be used in place of ham. Piemontaise Romaine, grapefruit, green peppers On a bed of romaine, place several sections of grapefruit and garnish with strips of green peppers. French dressing. [ 151 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Fierce Endive, beets, artichokes On a bed of endive alternate sliced beets and artichoke bottoms. French dressing. Pilladest Oranges, grapes, watercress On a bed of watercress broken off short, place six sections of oranges. Garnish orange sections with seeded halved malaga grapes. Lorenzo or French dressing. Pineapple Lettuce, pineapple, celery, raisins On a bed of shredded lettuce, place equal quantities of julienned pineapple, finely julienned celery and seedless white raisins mixed with mayonnaise. Author’s Note: Pineapples are not only basic radicals rendering an alkaline ash, but contain bromelin, a vegetable pepsin which helps to break down the proteid molecules, thereby aiding digestion. McCollom and Simmonds third edition: “The meat and bread portion of our diet, when oxidized in metabolism, leads to the formation of an excess of acid over base-forming substances. A certain alkali reserve in the blood is essential to maintain its capacity to carry carbon dioxide to the lungs for elimination. A common pathological condition acidosis exists where this reserve falls below normal. This is why the addi- tion of fruits and vegetables to the diet tends to establish a proper acid-base equilibrium in the various fluids of the body.” Pineapples are good sources for vitamins A. & B. They contain a ferment capable of digesting proteins in acid media. Pineapple Date Pineapple, almonds, dates, cherries, lettuce Dip a slice of pineapple in thin mayonnaise and then the top in finely chopped almonds. Place on bed of lettuce and [152] THE EDGEWATER BEACH HOTEL SALAD BOOK -a garnish with six half dates equal distances apart all around edge of pineapple with ends pointing toward center. Garnish center between dates with cherries or strawberries and place a rosette of stiff mayonnaise in center. — ( Miss Osborn, Radisson Inn.) Pineapple Padua Pineapple, celery, apples, lettuce Select a fine green topped ripe pineapple, cut it in two about three inches from top and hollow it out. Julienne or dice pine- apple, add equal proportions of eating apples and celery, and mix with mayonnaise. Fill pineapple with mixture and trim bottom of pineapple flat so it can be handled. Place it in nest of lettuce leaves, tie top of leaves with a ribbon and serve. Nests of lettuce leaves on salad plates to be passed at table. Pineapple Surprise Lettuce, pineapple, pecans, cream cheese In a nest of lettuce, place a slice of pineapple and cover it with cream cheese. Place another slice of pineapple on top and mask with a mayonnaise to which cream has been added. Sprinkle chopped pecans over top. Cream cheese should be thinned down enough with raw cream so it can be piped on pineapple. Pink Lady Lettuce, pear, cherry tomato Cut a fresh Bartlett pear in two cross-wise about one-third way down from stem end. Hollow out large end and fill with cherry tomatoes and mayonnaise. (Mayonnaise colored pink with paprika.) Tie a bow of pink ribbon to stem end and replace cover. Serve on bed of lettuce. French dressing. Pear to be peeled. [ 153 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Pint a Lettuce, cucumbers, cottage cheese, cress, pecans, olives Cut small sized hot-house cucumber in half lengthwise, peel and remove seeds. Trim boat shape and cut bottom smooth so cucumber lies flat on dish. Fill with cottage cheese mixed with chopped watercress and pecans seasoned and thinned with raw cream. Place a small Italian flag at one end of boat and an American at the other and a fluted Jumbo ripe olive in center to represent stack ; pipe a little whipped cream in hole of stack to represent smoke. Garnish around base with shredded lettuce. Author’s Note: This salad is decorative, nutritive, healthful, can be used at a dinner where a foreign delegation, or a person who is going abroad, is being entertained. By- substituting flags any foreign party can be honored. Flags 2"xl " of all nations can be procured from most dealers in flags. Piquante Pickles, chicken, celery, red peppers, beets, capers, hard-boiled eggs Mix equal amounts of finely shredded white meat of chicken, red peppers, celery and sweet pickles with a stiff may- onnaise and mold out on bed of lettuce. Garnish around base of salad with quartered eggs and quartered beets. Mask top with mayonnaise and sprinkle with capers. Plaza I Endive, pears, grapefruit On a slice of heart of endive, alternate sections of grape- fruit and Bartlett pears cut like grapefruit sections. Lorenzo or French dressing. Plaza II Lettuce, grapefruit, oranges, red and green peppers, cherry, cheese On slice of lettuce place sections of grapefruit cut flat on bottom and form in shape of a star. Place a section of orange [154] POINSETT I A SALAD Lettuce, tomato, asparagus, whipped cream, green peppers, hard boiled egg yolks (£ 1928 . ARNOLD SHIRCLIPFE PRINCESS SALAD Lettuce, tomato, asparagus tips, pimentoes, green peppers THE EDGEWATER BEACH m — HOTEL SALAD BOOK m on top of grapefruit (cut flat on one side), and garnish center of fruit points with small five-pointed stars cut out of green and red peppers. Pipe a small rosette of cheese in center and place a strawberry or cherry on top. French dressing. A small rosette of cheese between each fruit section will keep fruit from slipping. Plaza Special Lettuce, cauliflower, celery, lamb breads, onions, cherry tomatoes, ham, hard-boiled eggs In a bowl lined with lettuce place equal amounts of cauli- flower rosettes, julienned lamb breads and celery mixed with a highly seasoned mayonnaise. Garnish around bowl with very thin small inner slices of Bermuda onions, cherry tomatoes and cornucopias of Virginia ham filled with whites and yellows of chopped, hard-boiled eggs. Plus and Minus Lettuce, tomato, Roquefort cheese On a bed of lettuce, place a whole chilled and peeled tomato. Make two slits at either end and one right through the center of tomato nearly to the bottom. Fill the end slits with a little Roquefort cheese mixed with cream and the center with a thin slice of Canadian or sharp American cheese cut to shape. Press the tomato together firmly so that only the strips of cheese show and serve with French or Lorenzo dressing. The Plus and Minus sign to be carried out in the cheese markings — a novel item, tasty and of pleasing appearance. A novelty for the fraternity or for the mathematicians dinner. Poinsettia Lettuce, tomato, asparagus, whipped cream, green peppers, hard-boiled egg yolks On a bed or in a nest of lettuce place a whole ripe peeled tomato slit five times from top to stem end, but base left intact. Fold back petals and place a short spear of asparagus in center of each petal. Pipe a little rosette of whipped cream or cream [ 155 ] THE EDGEWATER BEACH gj HOTEL SALAD BOOK M cheese at each opening between petals, and sprinkle center with chopped green peppers and yolks of hard-boiled eggs. French dressing. (See illustration opposite page No. 1 54.) Polish Endive, celery, nuts On heart of endive, place in small separate mounds, chopped celery, chopped endive and chopped nuts. Serve a creamy mayonnaise on the side. Pomme a la Plaza Tomato, celery, green peppers, chicken, lettuce, truffles Fill a chilled, peeled, ripe tomato with diced celery, green peppers, white meat of chicken and truffles mixed with mayon- naise. Criss-cross with green peppers, and serve on bed of lettuce. Pommes d’Eve Lettuce, apple, celery, asparagus tips, string beans, red and green peppers, truffles In a nest of lettuce place a small peeled, scalloped Jonathan apple (hollowed out). Fill apple with asparagus tips, cubed stringless beans, very fine shredded celery and small julienned red and green peppers mixed with mayonnaise. Garnish with chopped truffles. Pomona Lettuce, strawberries, pears, nectarines, apples, nuts, cream cheese On a bed of lettuce place thin slices of strawberries and on top alternate slices of pears, nectarines and apples. Sprinkle chopped nuts over top and garnish four sides with small rosettes of cream cheese mounted with berries. French dressing. “The luscious peach, the blooming nectarine, among the precious fruits of earth are seen. Fruitful Pomona supplies the busy mart, and suits man’s palate in salad or in tart.” Pomona is the goddess of the orchards and fruit trees. [156] THE B EDGEWATER BEACH HOTEL SALAD BOOK B Pompeii Romaine, orange, grapes, cherries, celery, nuts In a bowl lined with inner leaves of romaine place in a mound cubed orange sections, finely diced celery, seeded and halved hot-house grapes mixed with mayonnaise. Garnish tops with red cherries and chopped nuts. Poor Mans Salad Dandelions, cress, chives, garlic Mix equal quantities of very young dandelions and water- cress. Rub bowl with a clove of garlic or sprinkle a few chopped chives over herbs. Serve with French dressing. Author’s Note: This is a real poor man’s salad, as the dandelions can be plucked along the hedges and byways and the cress from the running brook. This is strictly herbal and a real health-giving salad. In the spring of the year there is no more healthful, economical, satisfying salad in the entire category of salads than this one. Dr. Kirschner, writing in the “Cook’s Oracle,’’ tells of a poor man who was extremely hungry and stayed so long in a cook’s shop, while the cook was dishing up savory meats and herbs, that his stomach was satis- fied with only the smell thereof. The choleric cook demanded him to pay for his luncheon ; the poor man denied having had any, and the controversy waxed warm until a modern Solomon entered the shop. On relation of the matter to this newcomer, it was determined that the poor man’s few pence should be placed betwix two empty dishes, and the cook should be recom- pensed with the jingling of the coins, as the poor man was satis- fied with the smell of the cook’s wares. If the poor man had dined on this Poor Man’s Salad, he could have paid the choleric cook (during discussion) in kind for his fumes. (Fume for fume.) “Garlic without, or garlic within, ’T will make one run or asphyxiate him.” [ 157 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m m Pork and Veal Same as Chicken Salad, except use cold roast pork or veal in place of chicken. Author’s Note: A young experimentalist once declared that eating veal was as insipid an enjoyment as kissing one’s sister; so if you have chicken, use it instead of veal or pork and get the real thrill. So much for veal or pork in salad. Porto Rico Lettuce, green peppers, pineapple, oranges, grapefruit Cut green peppers lengthwise. Remove seeds and fill with long cut julienned grapefruit, oranges and pineapple. Fruit to be criss-crossed in pepper and crossed on top with julienned strips of green pepper. Serve on bed of lettuce. F rench dressing. Portuguese Romaine, chicory, pimentoes, celery, kohlrabi, pickled walnuts Line a bowl with romaine and break in small pieces of chicory. On top of chicory place sliced kohlrabi or cauliflower, sprinkle chopped pimentoes, celery and pickled walnuts over kohlrabi. Mayonnaise or French dressing. Potato and Watercress Salad with Bacon Dressing Lettuce, cress, hard-boiled eggs, chives, potatoes On a bed of lettuce, place sprigs of watercress mixed with chopped eggs. Add grated boiled potatoes to a French dress- ing base No. 2 and make a border around cress. Just enough dressing to be added to potatoes to bind together. Sprinkle chopped chives over top. Bacon dressing. — Carl Roessler , manager, Atlantic Hotel, Chicago. Princess I Lettuce, tomato, asparagus tips, pimentos, green pepper On a bed of lettuce, place a peeled slice of ripe tomato ; on top of tomato place five spears of asparagus tips. Band tips [ 158 ] THE EDGEWATER BEACH m HOTEL SALAD BOOK a with two strips of julienned pimentos and one of green pepper. (See illustration opposite page No. 154.) Princess II Lettuce, pineapple, tomato, orange On leaves of lettuce place a slice of pineapple; on top of pineapple place a whole chilled tomato, peeled and hollowed out. Fill tomato with cubed oranges. Princess dressing. Printemps Romaine, escarole, tomato, asparagus tips On leaves of romaine, break small pieces of escarole. Place one slice of peeled ripe tomato on top of escarole and garnish top of tomato with four spears of asparagus tips. Printemps dressing. Priola Chicory, tomatoes, potatoes, celery, truffles, artichokes In a bowl lined with chicory and broken pieces of chicory on bottom for base, place equal quantities of diced and seasoned artichoke bottoms, tomatoes, potatoes and celery. Mask with mayonnaise and sprinkle chopped truffles over top. Provencale Lettuce, anchovies, beets, hard-boiled eggs On a bed of shredded lettuce, place in center and in a row, several slices of pickled beets. Garnish with four quarters of hard-boiled eggs and decorate eggs with fillets of anchovies, fillets cut thin and stripped over center and sides of eggs. French dressing. — By L. Domergue, chef, Edgewater Beach Hotel. Quin Lettuce, cottage cheese, anchovies, fish flakes, cress, tomato On a bed of cress and shredded lettuce or in a nest of lettuce, place a thick, peeled slice of ripe tomato. Garnish top of [ 159 ] THE EDGEWATER BEACH HOTEL SALAD BOOK g M tomato with cottage cheese mixed with chopped anchovies and flaked John Dory. John Dory fish are procurable in the east. The John Dory fish can be substituted with brook trout, which has a small flake and extremely delicate flavor. French dressing. This salad is a Friday or Lenten salad or one that can be used at a reception or wedding dinner as an appetizer by omit- ting the cheese and masking the fish with a mayonnaise. Epicure Quin used to say: "Of all the banns of marriage I ever heard, none gave me half such pleasure as the union of delicate Ann-Chovy with good John-Dory." Quixote Lettuce, Roquefort cheese, endive, tomato, black olive On a bed of lettuce place a large peeled slice of tomato, place short, thin inner leaves of endive trimmed to shape and radiating from center to edge of tomato like spokes of wheel with the hollow side up. Fill or pipe hollows with Roquefort and cream cheese thinned with a little raw cream. Pipe a rosette of cheese in center of tomato and place a fluted black olive in center of cheese. Sprinkle top of cheese with paprika. Connect ends of endive by piping edges with cheese made into an “MTshaped border — effect of a wheel or windmill. French dressing. Two larger leaves of endive can be placed under- neath tomato to represent supports of mill. Everyone knows the story of Don Quixote’s windmill fight. Rachel Lettuce, celery, chicken, artichokes, truffles, potato salad Line a bowl with lettuce and fill bottom of bowl with potato salad. Mix julienned celery, white meat of chicken and artichoke bottoms with mayonnaise and place on top of potato salad. Mask with mayonnaise and garnish with julienned truffles, or mix all ingredients into potato salad, mask with mayonnaise and garnish top with truffles. [ 160 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Racing King Lettuce, alligator pear, truffles, orange, pineapple, red and green peppers On a fiat slice of lettuce, place a thick slice of alligator pear cut from center of half alligator pear. Arrange on lettuce like a horseshoe. Lay on pear little squares of truffles to represent nail holes. Place in center of horseshoe alternately, sections of orange and pineapple cut like orange sections. Place small bands of red and green peppers between orange and pineapple. French dressing. (See illustration opposite page No. 170.) Radish {See Blair Salad.) Radish and Carrot (See Carrot and Radish.) Ragoutant Lettuce, pineapple, nuts, pearl onions, Stilton cheese On a bed of lettuce, place a slice of pineapple. Sprinkle pineapple with grated Canadian, Stilton or Italian Gorgonzala cheese and ground nuts. Decorate top with pearl onions. French dressing. Author’ s Note : The salad is inviting, tempting, pleasing, savory, and agreeable, a highly concentrated food and ample for the main dish of any luncheon. Raisin and Rice (See Rice and Raisin.) Rampion Root Ramp ion, beets, cress, celery, lettuce Remove the thick whitish outer skin of young rampion root (raw). Slice or dice and mix with equal quantities of diced pickled beet and hearts of celery. Arrange on bed of lettuce. Season and garnish with cress. French dressing. [ 161 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Rape Rape, cress On a bed of lettuce, place equal quantities of young rape leaves and cress. French dressing. Reba Hill Lettuce, persimmons, celery, walnuts On a slice of heart of lettuce, place a half Japanese per- simmon (seeded). Cover with julienned celery and mask with mayonnaise. Garnish with chopped walnuts or dice per- simmon. Mix with celery and mayonnaise and serve in hollow shell of persimmon. Rector s Tomato, pickles, pickled onions, watercress, red peppers, lettuce In a bowl lined with lettuce, place peeled and quartered tomatoes, pin money pickles, and pickled pearl onions mixed with mayonnaise. Garnish with rosettes of cress and chopped red peppers. Reggie Romaine, orange, green peppers On a slice of heart of romaine, place six sections of orange. Garnish top with julienned green peppers. French or Lorenzo dressing. Rice {See Col. Holden s Rice Salad.) Rice and Raisin Lettuce, raisins, rice, pineapple, celery Mix equal amounts of steamed wild rice or white rice (dry) with diced celery, pineapple and seedless raisins. Season and mix with a Thousand Island dressing (enough to bind), mould out on lettuce lined plate. Garnish two sides with two halved slices of pineapple. French dressing. Romaine Roll {See Lettuce Roll ) [ 162 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Roman Cos, chicory, endive w onions On a bed of romaine or cos, place broken pieces of chicory and endive, and sprinkle with finely chopped onions or chives. Author’s Note: The Romans were great salad eaters, that is, insofar as they knew salads. In “De Opsonis” may be found brief directions for the sauces proper for their common salads. In default of lettuce they ate cos, endive or chicory, flavored with minced onions, which they dressed in the spring with liquamen and oil, and in the winter with honey and vinegar. The earliest of Romans used to close their meals with salads, but in Martial’s time it was correct to eat the greens at the beginning of the repast. Martial says: “Tell me, why lettuce, which our grandsires last did eat Is now of late become to be first of our meate?” Like the Romans of Martial’s time, our ancestors from the feudal days to the 18th Century, regarded the salad as a prel- ude to heavier dishes. Rosa Tomatoes, peas, cauliflower, beans, beets, red Spanish peppers, lettuce Place a whole hollowed out ripe tomato on a bed of lettuce and fill with new peas, rosettes of cauliflower, cubed string beans and red beets. Mask with red mayonnaise. Sprinkle paprika on top and garnish around base of tomato with red Spanish peppers. — Vincent Laszko, maitre d hotel, Edgewater Beach Hotel. Round Robin Lettuce, celery, pineapple, orange, grapefruit, alligator pear, apple, cream cheese, pear On a bed of lettuce, place some finely julienned celery and on top place a slice of pineapple. Garnish top of pineapple [163] THE EDGEWATER BEACH HOTEL SALAD BOOK B — — — g with a section of orange, grapefruit, alligator pear; pear, and apple equal distances apart. Make a little nest or well out of cheese in center and fill center of nest with red French dressing. Between fruit sections pipe a rippling line of mayonnaise like someone’s hand writing. Names can be carried out in colored vegetable butter. Miss Apple, Mr. Cheese, Mr. Alligator, Miss Peach, Mr. Grapefruit and Miss Orange. This item or novel salad can be used at a children’s party and the names of the assembled guests can be piped on salads, i. e., Ruth, Jack, Rose, Dick, May, etc. Any fruit garniture can be used to suit the occasion. The mayonnaise as well as fruit should be ice cold. If piping is done butter is to be forced through a small paper cornucopia, making distinct lettering large enough to be read. The salad will produce a surprise and be appreciated by all. The fruit sections should be cut flat on one side to lay evenly in place. Round Robins have been made use of from the early times and the purpose was to keep the one who received the Round Robin from knowing who had first signed it. The sailors in the early days signed round robins and sent them to their captains demanding better conditions, food, etc. The round robin generally produced results. Roy ale I Lettuce, apples, endive, red peppers On leaves of lettuce in form of nest, place diced eating apples and endive. Garnish top with red peppers. French dressing. Roy ale II Romaine, cress, tomato, celery On a bed of romaine, place small broken pieces of watercress. On top of cress place a thick peeled slice of tomato and garnish top of tomato with finely julienned celery. French dressing. [ 164 ] THE EDGEWATER BEACH HOTEL SALAD BOOK -a Rush Lettuce, chicory, endive, tomatoes, cucumbers, cress Line a bowl with lettuce leaves and the bottom with shredded lettuce, broken pieces of chicory and endive. Fill bowl two-thirds full and garnish top with three peeled slices of red ripe tomatoes alternated with several scored slices of hot- house cucumbers and garnish sides with a rosette of water- cress. French or Lorenzo dressing. Dr. Benjamin Rush, who has been called the American Sydenham, combined so many gifts that like certain plants of various characteristics, it is almost impossible to classify him. However, this salad, unlike the one in honor of whom it is named, is quite easily classified. It is alkaline, healthful, and can be eaten by young and old — good with proteins or starches, and will help neutralize the acids of either. A story is told of Dr. Rush that at one time he humorously related how his patriotism had interfered with his practice — a number of persons refusing to be treated by him for yellow fever for the very good reason that he had signed the Declaration of Independence. Russell Lettuce, grapefruit, oranges, alligator pear, bananas Fill a half banana shell with sections of grapefruit, oranges, alligator pears, and sliced bananas. Arrange fruits artistically. Serve on leaves of lettuce. French dressing. (Bananas will not blacken if dipped for a few minutes in lemon juice.) Russian I Lettuce, beets, cauliflower, potatoes, beans, peas, Lyons and cervelat sausage In bowl lined with lettuce, place mounds of diced beets, potatoes, string beans, peas, Lyons and cervelat sausages. Place a rosette of cauliflower in center. Any macedoine of vegetables can be used. Russian dressing. Anchovies are used at times as one of the ingredients which enter into composition of Russian salad. [165J THE EDGEWATER BEACH HOTEL SALAD BOOK m- m Russian II Cress, caviar, crab flakes, shrimp, celery, artichokes, anchovies, sardines, chives, tartar sauce On a bed of fresh green cress, place three small artichoke bottoms; fill one with shrimp and celery diced and mixed with mayonnaise, one with rolled anchovies and sprinkled with chopped chives, and one with diced sardines, crab flakes and caviar mixed with a little tartar sauce. French dressing. — By L. Domergue, Chef, Edgewater Beach Hotel. St. Augustine Romaine, cream cheese, pears, almonds, oranges, cress On a bed of romaine, place a ball of cream cheese mixed with canned pears chopped fine and chopped blanched almonds. Place five or six sections of orange over top of cheese like a bridge so the cheese is completely covered up and orange looks like a half orange, round side up. Place two little rosettes of small twig ends of cress at either side. French dressing. Author’s Note: Brillat Savarin declared that the dis- covery of a new dish does far more for the happiness of man- kind than the discovery of a star. This salad is new and if once tried will do much for the happiness of man. It is tasty, beautiful, unique in arrangement and the ingredients which enter into its composition are conducive to health. Salads of this kind, if eaten as the main luncheon dish will go a long way toward prolonging the life of man. A Greek philosopher said : “When shall we live, if not now?” St. George Lettuce, chicory, endive, apples In a salad bowl lined with lettuce place broken pieces of chicory on bottom to form base. Place finely julienned apples mixed with julienned endive on top. St. George dressing. [ 166 ] THE EDGEWATER BEACH HOTEL SALAD BOOK h — — — — — m St. James Lettuce, celery, scallops, hard-boiled eggs, capers On a bed of lettuce, place equal quantities of diced celery and cooked scallops, sliced or diced. Mix celery and scallops with mayonnaise or Thousand Island dressing and garnish with quartered hard-boiled eggs and capers. (Oysters may be substituted for scallops.) Salad can be served in lettuce lined shells. Author's Note: “St. James was patron saint of the apple tree, oyster and scallop. No pilgrim visited the shrine of St. James at Compostella without taking away with him a hal- lowed scallop shell. Throughout Christendom, wherever a mess of scallops were served to the pious traveler, the Saint was thanked for the wholesome food. By the pilgrim who had earned the right to bear one, the sanctified scallop shell was an amulet against evil spirits, a memorial of pious adventure, and a badge of honor. It was also a cup from which he drank at the wayside spring and the spoon with which he took share of pot luck at the Pilgrims’ Inn. To his dying day he used it as his spoon and cup.” This makes an ideal Lenten or Friday dish. It is tasty and easy to make. St. Fierce Lettuce, celery knobs, beets On a bed of lettuce alternate sliced celery knobs and beets. French dressing. St. Pierre Lettuce, endive, artichokes, beets, truffles Line a bowl with lettuce and break in half pieces or fourth pieces of endive to make a base. Place a large artichoke bottom in center and surround artichoke with overlapping slices of red beets. Julienne truffles over artichoke. French dressing. “Salads made in a hurry can never be perfection.” To excite the good opinion of the eye is the first step toward awakening the appetite. This advice not only applies to [ 167 ] THE EDGEWATER BEACH m HOTEL SALAD BOOK m salads, but to all made dishes, as well as to the cleanliness of silver, dishes, glasses and cloth, and to the general arrange- ment of your table. St. Regis Lettuce, grapefruit, malaga grapes On a half heart of lettuce in shape of basket, place six sections of grapefruit. Garnish top of fruit with sliced and seeded malaga grapes. French dressing. Sairey Gamp Lettuce, cream cheese, pear or peach, pimentoes, olives, whipped cream On bed of lettuce, place a rosette of red colored cream cheese. Over top of cheese place a half Bartlett pear or half Melba peach, round side up. Cut slits for eyes, nose and mouth and insert pimento strips for nose and mouth, rounds of black olives for eyes. Pipe on two red ears out of cream cheese and make a red tie out of strips of pimentoes. Pipe whipped cream at top for hair. French dressing. Cheese to be colored with tomato paste and thinned with raw cream. Author’s Note : Everyone should know who Sairey Gamp was, but for the edification of the uninitiated, Sairey was a contemporary of Samuel (V) Weller and Mr. Pecksniff. Sairey loved a certain kind of tea and had a full-blown face with a lovely red nose. For further information consult Dickens. The salad is a real picture and if used for a literary society’s luncheon, it will make a real hit. Salad Dessert Lettuce, pound cake, grapefruit, bananas, oranges, red and green peppers Toast a piece of pound cake or raisin cake 2 by 3 inches and cut a half-inch thick. Spread with a Maiden Blush dressing, and alternate grapefruit, bananas and orange on top of cake; [ 168 ] the edgewater beach hotel salad book 9 cut as near to uniform shape as possible. Garnish with red and green peppers cut in strips alternately on top of fruit. Pass a Maiden Blush or Collegiate dressing at table. Cake should be toasted the last minute and salad made and then served. Serve plenty of dressing with salad and pass at table so as not to spoil the effect. A salad which will take the place of a dessert and a salad. A sandwich shop or tea room item. Garnish around base of cake with finely julienned lettuce. Bananas should be bathed with lemon juice to prevent discoloration. Salad Sandwich Toast, ham, chives, asparagus, tomato, cucumbers, radish, water- cress, ripe olive, lettuce, cream cheese, hard boiled egg On leaves of lettuce, place a slice of freshly toasted raisin bread (trimmed). Cut toast diagonally and spread with may- onnaise, or Thousand Island dressing, mixed with chopped ham and chives. Arrange top of toast with two asparagus tips placed in center and tip ends out, bases together. Place a half slice of peeled ripe tomato at either side of grass, place two or three thin slices of cucumbers next at either side of tomato, and tip ends of toast with ripe olives. Garnish top center of tomato with egg and rosette of cream cheese, and side of tomato with half slice of hard boiled egg. Place a little rosette of cress at one side of sandwich and a ripe olive and radish at other side. Thousand Island dressing to be passed at table. The Salad Sandwich is new, and if some thought is given to the freshness and garnishing it will meet with immediate favor. Almost any kind of vegetable can be used if care is taken in the arrangement. This Salad Sandwich should constitute the main dish of the luncheon. A rosette of cream cheese can be piped on top and in center of sandwich for effect. Place toast on plate in shape of a diamond. Minced chicken or cheese can be used in place of ham. Author’s Note : The Fourth Earl of Sandwich, who lived about the middle of the eighteenth century, was an inveterate C 1691 m- THE EDGEWATER BEACH HOTEL SALAD BOOK card player. In order that he might not lose a single minute from a game, he ordered a servant to bring in a slice of meat between two slices of bread, so that he could eat it without knife, fork or plate. The combination and ease of handling so pleased him that from time to time he ordered it for himself and friends. This was the birth of the sandwich, which bears his name today in practically every country on the globe. (See illustration opposite page No. 1 70.) , Salmagundi Lettuce, cabbage, anchovies, chicken, hard-boiled egg yolks, parsley, green beans Line salad bowl with lettuce and fill bottom with finely shredded cabbage which has been previously marinated for an hour or more. On top of cabbage place a layer of finely shredded white meat of chicken, and shredded lettuce mixed with a few flaked anchovies. Garnish top with French string- less beans and sprinkle with chopped egg yolks and parsley. French dressing. Author’s Note: Madam Glass, in her second edition “ Art of Cookery," gives three ways to make Salmagundi and which includes everything but the kitchen range. One recipe calls for pickled herrings, cucumbers, apples, onion, red cab- bage, cold pork, cold duck, cold pigeons, boiled parsley, celery, eggs, white and yolks, pickles, lemons, and nasturtium flowers. She adds in a footnote, “This is a fine middle dish for supper, but you may always make Salmagundi of such things as you have, according to your fancy. Washington Irving wrote a book called Salmagundi. Irving or Glass offer no excuses for the mixtures, literary or otherwise : So ! “With baked and broiled and stewed and toasted and fried and boiled, and smoked, and roasted, we treat the town.” [ 170 ] RACING KING Lettuce, alligator pear, truffles, orange, grapefruit, pineapple, red and green peppers (£. 1928 , ARNOLD SIIIRCI IPPE SALAD SANDWICH Toast, ham. chives, asparagus, tomato, cucumbers, radish, watercress, ripe olives, lettuce, hard boiled egg, cream cheese the edgewater beach hotel salad book ffi- — 11 Salmon Salmon, spinach, lettuce, hard-boiled eggs, chives Marinate flaked salmon in a French dressing and arrange on a bed of chopped and squeezed fresh spinach. Garnish around edge of spinach with shredded lettuce and sprinkle chopped yolks of eggs and chives over top. French dressing. Author’s Note: Spinach can be dispensed with and flaked salmon placed on bed of shredded lettuce and garnished with quartered eggs; salmon can be moulded out on top of spinach. This salad should be made the main dish of any one meal. The protein as well as fat content of salmon is high, both acid-producing; the spinach is rich in alkaline salts and is a base. The salad is healthful, economical and tasty, can be made pleasing if time is taken to arrange it. Salome {See Pear Salome) Omit bread and fill pear with cream cheese, mixed with paprika. Otherwise the same. Sancho Panza’s Lettuce, chicken, goose, apples, celery, hard-boiled eggs On a bed of lettuce place a mould of equal amounts of diced chicken, goose or duck, apples and celery seasoned and then mixed with mayonnaise. Mask with mayonnaise and garnish with quartered eggs. Author’s Note: Sancho Panza and Don Quixote were served by a cook at the wedding of Camacho, the rich, with a skimming salad. Sancho approached one of the busy cooks and asked if he might sop a luncheon of bread in one of the pots, to which the cook answered: “This, friend, is not a day for hunger to be abroad, thanks to good Camacho. Alight, and look about you for a ladle to skim out a fowl or two, and [ 171 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m much good may they do you.” “I see no ladle,” answered Sancho. "Stay,” quoth the cook, “God save me, what a help- less varlet you are.” So saying he laid hold of a kettle and sousing into one of the pots, he fished out three pullets, and a couple of geese, and said to Sancho, “Eat, friend, and make a salad of the scum, to stay your stomach till dinner time." "I have nothing to put it in,” answered Sancho. “Then take ladle and all” quoth the cook, “for Camacho’s riches and joy supply everything.” The addition of goose or duck to the chicken gives the salad an unusual flavor. San Fr and sco Romaine, grapefruit, oranges, honey dew melon, cherries On a bed of romaine, alternate honey dew melon, sections of oranges and grapefruit. Top with halved fresh California cherries seeded. French or Thousand Island dressing. Soak honeydew in lemon juice for ten minutes and season with salt before making up salad. San Jene Lettuce, grapefruit, kumquats On a bed of lettuce, alternate grapefruit and sliced kum- quats. Use three slices of kumquats overlapping in a row and then a section of grapefruit. Mint sauce. Sarah Bernhardt Lettuce, asparagus tips, artichokes, hard-boiled eggs Line salad bowl with leaves of Boston lettuce, with a shredded lettuce base. Place several asparagus tips in center in upright position and alternate slices of artichoke bottoms with slices of hard-boiled eggs all around asparagus. French dressing. [ 172 ] the edgewater beach hotel salad book Saratoga Romaine, oranges , bananas, strawberries, green peppers On a slice of heart of romaine, alternate sections of orange and slices of bananas. Handle bananas in arrangement same as in San J ene. Garnish top with strawberries or cherries and diced green peppers. French dressing. Semour Romaine, oranges, grapefruit, grapes, pecans, cream cheese On a slice of heart of romaine, alternate sections of oranges and grapefruit. Garnish with three stuffed malaga grapes, one in center and one at each end. Stuff grapes with chopped pecans and cream cheese. French dressing. Seville Lettuce, beets, apples, tomato, beans, hard-boiled egg yolks On a bed of lettuce, place some finely chopped apples and beets. Place a peeled sliced tomato on top of beets and apples and top tomato with cubed pieces of stringless beans. Mix chopped yolks of eggs in French dressing and serve. Sherman Lettuce, pineapple, celery, apples, ripe olives On lettuce leaves place a slice of canned pineapple. Mix celery and apples cut in julienne and mixed with mayonnaise and cover pineapple. Garnish with slices of ripe olives. — 1 hos. Magliano, chef, Hotel Sherman, Chicago. Shrimp (See Lobster.) Food elements of shrimps and lobsters, are about the same as fish — protein, fat and calcium. [173] THE B EDGEWATER BEACH HOTEL SALAD BOOK — g Sicilian Lettuce, oranges, potatoes, apples, almonds On a bed of lettuce place some thinly sliced boiled potatoes. On top of potatoes alternate sections of orange and apples cut like orange sections. Sprinkle chopped almonds over top. French dressing. Sicilienne Apples, pineapple, celery, truffles, pimentoes In a scooped out scalloped apple, place diced pineapple, apple and finely minced celery mixed with mayonnaise. Garnish top with julienned truffles and pimentoes. Simple Lettuce, beets, mint On a slice of Boston lettuce or romaine place three rows of freshly cooked beets (cold and fiery red). Sprinkle freshly chopped mint leaves over beets. French dressing. A simple salad with an exquisite flavor. Try baked beets. Author’s Note : If in the eating of this simple salad you do not taste Elysian Joys do as Miss E. Pennell says : “Hasten to the hermit’s cave in the desert and for the remainder of your days grow thin on grass and roots.’’ Singapore Lettuce, garlic, celery cabbage, celery, red and green peppers, Major Gray's chutney In a garlic rubbed bowl lined with lettuce, place finely julienned celery cabbage. Add equal quantities of diced red and green peppers and celery. Add Major Gray's chutney to a mayonnaise base No. 1 and pour over ingredients and mix well. Serve on lettuce lined plates. Season celery cabbage with salt before adding dressing. — C. Shorg, head waiter, Atlantic Hotel, Chicago. This is an easy salad to make and truly delicious. [ 174 ] the edgewater beach hotel salad book “ H Six-Thirty Lettuce, cress, peach, scrambled eggs, ham, chives On leaves of lettuce, place a little heap of leaf end sprigs of watercress. Place half of a canned peach in center and fill with scrambled eggs cooked with a little cream and seasoning, eggs to be scrambled until they are rolled in small round balls. Sprinkle a little minced boiled ham and chopped chives over top. French dressing. Sixtus the Fifth Lettuce, apples, pineapple, pears, hard-boiled egg yolk, fruit aspic In a nest of lettuce, in the form of basket, alternate thinly sliced eating apples, pineapple and pears cut about the size of a fifty-cent piece with a column cutter. Garnish top of fruit with several slices of yolks of egg and around base with nuggets of golden fruit aspic. French dressing. Author’s Note: When Pope Sixtus was an obscure monk he had a great friend in a certain lawyer who sank steadily into poverty, at the time the monk rose to the Papacy. The poor lawyer journeyed to Rome to seek aid from his old friend the Pope, but he fell sick by the wayside and told his doctor to let the Pope know of his sad state. “I will send him a salad, ’ ’ said Sixtus, and duly dispatched a basket of lettuces to the invalid. When the lettuces were opened, money was found in their hearts. Hence the Italian proverb of a man in need of money : “He wants one of Sixtus the Fifth’s salads.’’ The salad is tasty, appetizing, healthful and makes a pretty picture. Oranges, bananas and alligator pear can be sub- stituted. Appropriate for a dinner where dignitaries of the Catholic Church are being entertained. Slaw (See Alpine Slaw) (See Cold Slaw) (See Cole Slaw) (See Hot Slaw I, II) [ 175 ] THE EDGE WATER BEACH HOTEL SALAD BOOK ■m South Sea Island Apples, avocado, oranges, pistachio nuts, romaine Marinate slices of avocado and slices of eating apples in French dressing for about one hour. Alternate the above with sections of orange on bed of romaine, sprinkle chopped pistachio nuts over top. French dressing. Spanish Lettuce, pimentoes, grapefruit, pickled walnuts Make a bed of lettuce in shape of basket and place shredded lettuce on bottom. Place five sections of grapefruit on lettuce and sprinkle chopped pimentoes and pickled walnuts over top. French dressing. Spinach Same as Spinach and Tongue, only leave out tongue. Spinach and 'Tongue Lettuce, spinach, tongue, capers, hard-boiled eggs, onions Squeeze out boiled spinach and chop very fine. Season with a little finely minced shallots or onions, nutmeg and salt. Julienne smoked ox-tongue very fine and mix with spinach. Press into a mould and allow to cool in ice box for two or three hours. Turn out in nests of lettuce and garnish with chopped capers and quartered eggs. French dressing. Spring Dandelions, beets, bacon, garlic In a bowl rubbed with garlic, place equal quantities of fresh white dandelions and thinly sliced beets. Pour over a bacon dressing at table. [ 176 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Stacks (Hay) Lettuce, chicory, endive, asparagus, bran, tomatoes, cress, cheese (Bowl) On a bed of shredded lettuce place in center one giant asparagus tip standing upright. Around asparagus stack shredded endive, chicory, lettuce, tomatoes and bran. Around edge of stack a little ring of cress. Thousand Island dressing. Stanislaus Lettuce, grapefruit, celery, grapes, nuts Make a basket of half head of lettuce and fill with equal amounts of julienned celery, cubed grapefruit and halved and seeded grapes, mixed with a creamy mayonnaise. Chopped nuts over top. Stephania Lettuce, endive, hard-boiled eggs, peas On a bed of lettuce, place three or four leaves of endive. On top of endive overlap several slices of hard-boiled eggs. Mask with a light creamy mayonnaise, mixed with a little puree of new green peas. Stuffed Alligator Lear Alligator pear, grapefruit, cream cheese, red and green peppers, chili sauce Hollow out half medium sized alligator pear, cut meat into cubes and mix with chili sauce and refill. Garnish top with alternate slices of alligator pear and sections of grapefruit. Fruit slices are to radiate in a circle from center to edge of pear. Pipe a rosette of cream cheese in center and strip edges of fruit all the way round with red and green peppers. French dressing. — Chef Stadelman,Radisson Hotel, hA inneapolis. [ 177 ] THE EDGEWATER BEACH H HOTEL SALAD BOOK 0 Sugar Plum Pear, lettuce, orange, grapefruit, cream cheese, angelica, cress, bar-le-duc, strawberries On a five and one-half inch plate place two half canned pears (small) base to base. Fill center with a little cream cheese thinned with bar le due. On top of cheese place two sections of golden oranges and slip a section of grapefruit in center of orange, completing and rounding out the plum. Garnish end of pears with a small stick of angelica and place one rosette of cream cheese at either side of pears, center, and a little sprig of cress on top of cheese. Garnish with lettuce arranged around pears and serve. Pour a spoon full of red bar le due over fruit. Garnish with cress and strawberries. French dressing. Author’s Note: Pears to be cut flat on round sides so that they lie flat on plate. In case the pear is large, use only one, but two small halves make the better showing. This salad is extremely colorful. It is good for children and would make a real picture for any luncheon and at a lollipop or sugar plum party it would make a real hit. A little care with this salad and your fame is made — at least for a day. (See illus- tration opposite page No. 202.) Summer Watercress, lettuce, cucumbers, radishes, green peppers, onions, tomatoes On a bed of watercress surrounded with shredded lettuce, place a peeled slice of ripe tomato. Around tomato alternate sliced cucumber and radishes. Sprinkle chopped green peppers and new green onion tops over top of tomatoes. French dressing. Sunburst Chicory, pineapple, cherry, cream cheese, red and green peppers, fruit aspic, orange, grapefruit On a bed of curly chicory, place a slice of pineapple. Arrange leaves of chicory so they curl up around edge of pine- [ 178 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ® m apple. Place a fiery red cherry or strawberry in center on a rosette of cream cheese. Radiate from center to edge of pine- apple a thin slice of section of orange and then a thin slice of red pepper, then a section of grapefruit and then a strip of green pepper ; continue this arrangement all around pineapple. Pipe thin lines of mayonnaise along sides of fruit and peppers to fill in the unevenness of lines and to represent the sun’s rays. Make a border of chopped golden and red fruit aspic and place all around edge of pineapple. Thin strips of gold and red aspic jelly can be used to represent sun’s rays in place of mayonnaise. Author’s Note: Great care should be exercised in mak- ing salads. After the component parts are thoroughly cleaned and chilled and ready for mixing and arranging, the artistic touch must be added to make the picture complete. This salad can be made exceptionally attractive and forms the accompaniment of any meat, or as the main dish for a luncheon. This salad is a real beauty, in fact one of the prettiest salads in the book. (See illustration opposite page No. 186.) From Home Economics Bureau for Gelatine, New York City: “Pure gelatine a valuable food adjunct,’’ says McCann: “Lycine is not found in bread, nor in any vegetable protein. Hence pure gelatine deserves to be looked upon not as a fantastic, whimsical, capricious sort of mumbo-jumbo served merely to delight the eye and titilate the palate, but on the contrary should be regarded as an exceedingly valuable food adjunct which has an important function to perform in this age of denatured pabulum.’’ Of amino acids Mr. McCann says: “An efficient protein must contain the fourteen essential amino acids. The body requires eighteen, but in the presence of the fourteen essential ones it can manufacture the missing four for itself. On the other hand it wholly lacks the power to manufacture (synthe- size) any one of the essential fourteen, no matter how many of the others are present. “It cannot be repeated too often that the amino acids are building stones of protein. They have been grossly neglected. [ 179 ] & THE EDGEWATER BEACH HOTEL SALAD BOOK The mineral salts are the workers that put the building stones together. They, too, have been grossly neglected. “Milk contains all the building stones but one. Whole grains contain all the building stones but one. Pure gelatine supplies the missing link. “Fresh vegetables and ripe fruits are the workers that pro- vide the essential mineral salts, dominatingly alkaline, to put the building stones together.” Suzette I Susette Lettuce , asparagus, celery On a bed of lettuce, place five or six asparagus tips. Sprinkle over top very finely julienned hearts of celery. French dressing. Or dice asparagus and mix with julienned celery and mayonnaise. Suzette II Lettuce, cream cheese, pineapple, bar le due, strawberries, green pepper On leaves of lettuce, place a slice of pineapple. Make a border of cream cheese at edge of pineapple or four rosettes at edge equidistant apart, and a rosette or nest in center. Fill nest with bar le due. Garnish with strawberries and green pepper. French dressing. (See illustration opposite page No. 202.) Swastika Lettuce, apples, celery, asparagus tips, jello, nuts On a salad plate place a line of julienned celery and chopped nuts, mixed with a stiff mayonnaise and cross with another line of julienned apples and chopped nuts mixed with mayonnaise. Lines should be two and one-half inches long and one inch wide. Sprinkle with chopped golden aspic jello. Cut four giant asparagus tips short and turn them at right angles to complete swastika. Fill in corners with shredded lettuce. Author's Note: Mayonnaise to be made with lemon [ 180 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ■S juice and lines piled about one inch high — just enough mayon- naise to bind ingredients together. “Vinegar retards digestion, lemon juice promotes it, with the exception of starches which are retarded by acid fruits. At least one meal a day should contain an uncooked fruit or vegetable salad. The more complex salads should be used as the main dish and never at a heavy dinner.” Sweetheart (See Adonis) Swiss Chard Swiss chard, stringless beans, lettuce, hard-boiled eggs, chives Boil or steam until tender. Main stem and mid ribs used in salad. Main stem to be peeled if tough. Cube chard and mix with equal quantities of cubed stringless beans. Mari- nate chard about two hours in French dressing before mixing with beans. Dress in bowl lined with lettuce leaves. Mask with mayonnaise and sprinkle with a few chopped chives. Garnish with quarters of hard-boiled eggs. Author's Note: Sir Thomas Browne, in Religio Medici writes: “I could digest a salad gathered in a church-yard as well as in a garden. I wonder not at the French with their dishes of frogs, snails and toadstools ; nor at the Jews for locusts and grass hoppers ; but being amongst them makes them very common viands, and I find they agree with my stomach as well as theirs.” If you, dear reader, have never tried Swiss chard or brocolli in a salad you have really missed a treat. Although one is Swiss, the other Italian, either or both are healthful, reasonable in price and delicious, and will agree with you, as they do with all who use them. [ 181 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Sydney Smith Two large potatoes, passed through the kitchen sieve, Unwonted softness to the salad give, Of mordant mustard add a single spoon, Distrust the condiment which bites too soon ; But deem it not, thou man of herbs, a fault To add a double quantity of salt. Three times the spoon with oil of Lucca crown And once with vinegar procured from town. True flavor needs it, and your poet begs The pounded yellow of the well-boiled eggs. Let onion atoms lurk within the bowl, And, scarce suspected, animate the whole ; And lastly on the flavored compound toss A magic teaspoon of anchovy sauce. Then, tho’ the green turtle fail, tho’ venison’s tough, And ham and turkey are not boiled enough, Serenely full the epicure may say : “Fate cannot harm me — I have dined today.” Sydney Smith, 1771-1835. Sylvia Jacob’ s Ladder Romaine, endive, pimentoes, pineapple On leaves of romaine place two half hearts of endive split and trimmed to shape. Press flat on plate. Run two thick julienned strips of pimento up the center of each half of endive and place thick julienned pineapple across the two hearts of endive, ladder-like. French dressing. T aft Lettuce, grapefruit, pears, apples, cream cheese, grapes, pimento In center of leaves of lettuce, place three slices of cored eating apples, apples to be arranged so that they overlap and in a circular shape. Garnish center of apples with a rosette of cream cheese and arrange two sections of grapefruit and two [ 182 ] THE EDGEWATER BEACH HOTEL SALAD BOOK slices of pear (long cut) around apples. Garnish top of grape- fruit and pear with malaga grapes, two on each section and radiate julienned pimento strips from center just across top of apples. French dressing. Author’s Note : The recipe also calls for whipped cream, but I am at a loss where to put it. Ex-President Taft must be a great lover of salads, as I have five recipes named in his honor. The above came from two different sources, so I am giving it as being correct. Figs, berries, grapes, walnuts, enter into another ; pears, bananas and pickled walnuts another, and cheese, nuts and oranges another. The main ingredients of Mr. Taft’s Salads were evidently fruit. Tango Lettuce, pineapple, orange, grapefruit, alligator pear, cherry, filberts On leaves of lettuce, place a slice of pineapple. Alternate around top of pineapple sections of orange, grapefruit and alligator pear. Place a stoned cherry in center and insert a filbert in place of stone. French dressing. — Chas. Spieler, maitre d' hotel, Congress Hotel, Chicago. "Tee-off Watercress, canned pears, apples, cream cheese On bed of watercress place several parisienned balls of canned pears and Jonathan apples in rosettes or tees of thinned down cream cheese. French dressing. A golfer s salad. Tkerese Endive, lettuce, apples, celery, pineapple, almonds Line a bowl with lettuce and place equal quantities of julienned endive, apples, pineapple and celery, mixed with a light creamy mayonnaise. Garnish top with chopped blanched almonds. [183] THE EDGEWATER BEACH HOTEL SALAD BOOK Ha tomato (See Frozen Canned.) tomato '74 12 tomatoes, peeled and sliced; 4 eggs, boiled hard, 1 raw egg well beaten, 1 teaspoon salt, 1 half teaspoonful cayenne pepper, 1 teaspoonful sugar, 1 tea cup of vinegar ; set on ice to become perfectly cold. In this book there were about 14 salads, mostly made with- out oil and none very dainty, like salads of today. — A recipe for Tomato Salad printed in The Home Cook Book in Chicago, 1874. Tomato Andalouse Lettuce, tomato, celery In a nest of lettuce, place a peeled hollowed out ripe tomato and fill with long cut julienned celery, mixed with mayonnaise. Tomato Caprice (Petite) Tomato, celery, apples, asparagus tips, blanched almonds, lettuce Place a small ripe tomato, hollowed out and peeled, in a nest of lettuce. Fill with diced celery, apples and chopped almonds and mix with a tomato mayonnaise. Garnish base with asparagus tips. Tomato Leopold Lettuce, crab meat, celery, tomato, shrimp, green pepper In a nest of lettuce, place a hollowed out peeled tomato filled with flaked crab meat, finely julienned or diced celery seasoned and mixed with mayonnaise base No. 3 . Garnish top with a shrimp cut in half and placed red side up and round sides together, and four diamond cuts of green peppers at sides. [ 184 ] THE EDGEWATER BEACH HOTEL SALAD BOOK •B tomato Lily Lettuce, tomato, cucumbers (See Poinsettia for arrangement.) Hollow center and fill with finely sliced or chopped, and squeezed out cucumbers mixed with mayonnaise. c Tomato Mary Garden Salmon, anchovies, green peppers, celery, olive, beet, lettuce, tomato In a nest of lettuce place a whole ripe tomato peeled (hollowed out). Fill with equal quantities of flaked salmon, flaked anchovies, diced green peppers and diced hearts of celery, mixed with mayonnaise. Mask tomato with mayon- naise and place an olive ring in center and a fanciful cut beet in center of olive. T omato Monegasque (See Artichoke Monegasque.) T omato Ponce de Leon Lettuce, chicken, raw peas, kraut, beets, celery, cress, tomato In a nest of lettuce place a whole ripe tomato, peeled and hollowed out. Fill with same proportions of white meat of chicken, raw kraut, raw green peas, celery hearts, and beets all diced and mixed with a Ponce de Leon dressing. Author’s Note: Raw starch does not digest as quickly as cooked starch and a certain amount of raw starch should be eaten daily because of this fact. The raw starch that reaches the colon is utilized by certain bacteria (friendly to man) as food. These friendly bacteria kill off types of bacteria that set up toxins and poison the system. Raw peas are added to this salad for the raw starch they contain. Ponce de Leon sought the fountain of youth. This salad contains health giving elements, and what is youth but health? Quoting Dr. Kellogg in Colon Hygiene: “Cooked starch [185] THE EDGEWATER BEACH HOTEL SALAD BOOK as well as sugar and other carbohydrates, is normally wholly absorbed in the small intestines, or practically so, and there- fore furnishes no resistance to the growth of bacteria ; but raw starch, if taken in more than minute quantities, as has been shown by experiment by the writer, finds its way in consider- able quantities into the colon. Here digestion slowly proceeds, producing dextrin and sugar, which furnishes to the acid-forming bacteria just what they require for their growth in a section of the intestine where the help of these friendly organisms is most needed. Man’s natural dietary comprises food containing a sufficient amount of raw starch to prevent extensive putrefaction in the colon and therefore the art of cookery, while essential under the conditions of modern civilization, is not altogether free from disadvantages, which, however, may easily be obviated by proper selection of foods or, in special cases, by including in the ordinary bill-of-fare partially cooked foods containing a certain portion of uncooked starch, such as oat meal or other grains cooked six or ten minutes. Fruits are most highly anti- toxic of all foodstuffs. They possess in a high degree all the anti-toxic properties of food.” tomato Radisson ( Frozen ) Cucumbers, asparagus tips, celery, nuts, chives, tomato and tomato puree, lettuce Cube one cucumber, one head of celery and one can of asparagus tips and mix with one quart of well seasoned tomato puree and freeze. Scoop out ripe tomatoes and fill with frozen mixture. Place in nest of lettuce and serve a mayonnaise dressing, adding a few chopped chives and nuts to dressing. — By F. Stadelman, Chef , the Radisson, Minneapolis. [ 186 ] SOMERSETSHIRE SALAD Head lettuce, whole wheat bread, old cheddar cheese, butter, oil, vinegar, pepper, paprika, salt SUNBURST Chicory, pineapple, strairberry. cream cheese, red and green peppers, fruit aspic. orange, grapefruit the edgewater beach hotel salad book tomato Robespierre Tomato, pimolas, lobster, lettuce Place in a nest of lettuce, a whole ripe, peeled tomato hollowed out and filled with flaked lobster and sliced pimolas, mixed with mayonnaise. Tarragon vinegar to be used when making mayonnaise. Tomato Sicilienne Tomato, celery, artichokes, apples, hard-boiled eggs, chives, red and green peppers, lettuce Medium ripe peeled tomato scooped out and filled with an equal mixture of diced celery, artichoke bottoms, apple and whites of eggs mixed with mayonnaise. Serve on bed of lettuce. Sprinkle with chopped chives, mask with mayonnaise and garnish with red and green peppers cut in fanciful shapes. tomato Surprise Tomato, apples, celery, hard-boiled eggs, lettuce Place a whole ripe tomato peeled and hollowed out in a nest of lettuce and fill with finely julienned celery and eating apples, mixed with mayonnaise. Replace top of tomato after sprinkling with chopped yellows and whites of hard-boiled eggs. Tomato Taylor Tomato, Virginia ham, lettuce, celery, caviar, chervil, parsley, chives Place a hollowed out tomato in nest of lettuce and fill with diced Virginia ham, celery, caviar, chopped chervil, parsley and chives, mixed with mayonnaise. Tomato Trianon Tomato, lettuce, celery, chives In a nest of lettuce, place hollowed out tomato and fill with julienned celery and lettuce mixed with mayonnaise. Sprinkle chopped chives over top. [187] THE EDGEWATER BEACH HOTEL SALAD BOOK C Tom Cory ate Lettuce, tomato, hard-boiled eggs, pineapple, Cheddar cheese, celery, red and green peppers, anchovies On a leaf of lettuce, place one-quarter head of iceberg lettuce, that has been hollowed out with half-inch column cutter. Garnish top of lettuce with strips of red and green peppers, strips of whites of eggs and two or three strips of fillet of anchovies. Fill center hole with chopped celery, Cheddar cheese and pineapple mixed with Thousand Island dressing. Plug hole up with thin piece of cheese cut with same column cutter. Small rosettes of cream cheese can be piped at sides or on top of lettuce for garniture. (See illustration opposite page No. 218.) Author’s Note: To make holes, take a whole head of lettuce and pierce three holes equal distances apart with half- inch column cutter. That is, if the head is large enough; if small make only one or two and make the hole just below the center of head, so it can be cut properly. Do not come to the surface with the hole at opposite end. This must be done care- fully and then lettuce cut in pieces that will be sufficiently large so that the sides are left intact. When using column cutter do not cut too high or too low but center it as much as possible. “Our ancestors were still using their fingers in the time of James the First, when an English squire by name of Thomas Coryate decided on traveling through Europe. He made a five-month tour through France, Italy, Switzerland and the Low Countries. Traveling in those days was a hardship and few traveled for the pleasure of learning the modes and ways of other foreigners or for the pleasure of scenic splendors. Mr. Coryate being an epicure and lover of sights, partook freely of foreign dishes, whilst he gathered materials for his delightful narrative on travel. At Camona he ate frogs with a gust. He drank wine from the famous Heidelberg cask. At Venice he saw women on the stage, a thing he remarks that he never saw [ 188 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m before, ‘but that he had heard that it had been done in London.* He saw ladies who wore chopines (high heeled shoes), but of all the southern novelties, none delighted him more completely than the Italian fork, the Italian fan and the Italian umbrella. So to Coryate belongs the honor of laying forks on the English table, and the feat was not accomplished without strenuous opposition. English society was pricked by the pronged tool into a rage of contemptuous indignation, which it is impossible to recall without a smile. While the pulpit denounced it, and the stage derided the new instrument, the sages of the fireside remembering that fingers were made before forks, pushed the novelty aside as being fantastic and an impious contrivance. To the delight of his hearers, an angry preacher maintained that to touch meat with a fork was to declare impiously that God’s comfortable ‘creatures’ were not worthy of being touched by human hands; but though it delayed, such vehe- ment intolerance could not prevent the adoption of a simple contrivance, that in the course of time commended itself to nice feeders of either sex, and to all orderly persons. It had no effect whatever on Coryate, whose good humor equalled his daring. Decried and repudiated by the well dressed mob, he had no sooner endured a repulse than he renewed the charge with smiling face and shining steel. Fixing his fork and rush- ing for the thousandth time on his adversary, he eventually thrust it between the teeth of society.” As a salad should always be eaten with a fork and as a head of iceberg lettuce will give as much opposition to a fork as the stay-at-homes gave to Tom Ulysses Coryate, this salad is happily named. tortoise Lettuce , apples, celery, oranges, pickled walnuts, ripe olives, chopped nuts, pimento, cress On a bed of lettuce, place some small top twigs of cress. Place a thin flat layer of julienned apples and celery on top of cress and a half orange cut in sections with connective tissues [ 189 ] THE EDGEWATER BEACH 0 HOTEL SALAD BOOK — a removed. The orange to be laid on first like a half orange flat side down with sections assembled in place. Sprinkle chopped nuts and pickled walnuts over top and place four slices of ripe olives at sides and one pointed piece for head with a curled strip of pimento for opposite end. French dressing. Tosca Orange, apples, celery, pineapple, lettuce, almonds Half an orange hollowed out and scalloped and filled with thinly sliced apples, diced celery and pineapples and mixed with mayonnaise. Place in nest of lettuce. Sprinkle chopped blanched almonds over top. 'Trophy Lettuce, Bartlett pear, green peppers, cream cheese bar le due, nuts, cherry In a nest of lettuce place a whole Bartlett pear hollowed out. Place two julienned long strips of green peppers to repre- sent handles at either side and force one end into pear near the base and opposite ends force in near top. Fill pear with a mixture of cream cheese, bar le due and chopped nuts. Make a little fine border of thinned down cream cheese around top of pear and place a cherry or berry in center. French dressing. This is a novel item and can be used at any dinner or luncheon in honor of one who has won a trophy. Sides of pear can be ornamented with a little cream cheese, cheese to be piped on with small tube. Tropical Alligator pear, lettuce, ginger, nutmeg, mangoes On bed of lettuce alternate slices of alligator pear and Indian mangoes. French dressing with a little ground ginger and nutmeg added. [ 190 ] & THE EDGEWATER BEACH HOTEL SALAD BOOK m T urkestan Eggplant, caviar, lettuce Bake an egg plant and cube. When cold mix with caviar and season with paprika, curry powder and salt. Dress on bed of lettuce. French dressing. Turkey ( See Chicken) Turquoise Celery, chicory, escarole, cress, red peppers, lettuce In a bowl lined with lettuce, place broken pieces of escarole, chicory and cress. On top of herbs place finely julienned celery and red peppers, mixed with mayonnaise. Mask with a cream mayonnaise. Tuscan Peasantry (See Umbrian ) Tutti Frutti (See Frozen Tutti Frutti) Twentieth Century I Lettuce, celery, red and green pepper In a nest of lettuce, place a half green pepper cut length- wise. Fill with julienned celery and finely cut red peppers, mixed with mayonnaise. Green pepper should be skinned. Green pepper can be skinned by holding it over the gas a few seconds or by dropping it into hot grease and then rubbing the skin off. Twentieth Century II Lettuce, beet, artichoke tubers, cucumbers, chives On a bed of lettuce place a hollowed out medium sized pickled red beet filled with diced raw Jerusalem artichoke [ 191 ] THE m EDGEWATER BEACH HOTEL SALAD BOOK — — B tubers, cucumbers and shredded lettuce, mixed with Thousand Island dressing. Sprinkle chopped chives over top. Tubers should be peeled and diced raw ; tubers and cucumbers seasoned first. Artichoke tubers are obtainable practically six months of the year. They are crisp and give the salad a nutty flavor. The salad is colorful, well blended and new. Care should be taken in hollowing out beet and beets should be carefully boiled with the stems on so that they do not bleed to death. In other words, if tops are left on and they are boiled slowly and not pierced many times with a fork to see if they are done, they will come out with a beautiful red color. Beets can be filled with any combination of vegetables. Tyrolienne Lettuce, tomato, potatoes, celery, red and green peppers On bed of lettuce, place a peeled slice of tomato. Top tomato with julienned boiled potatoes and celery; sprinkle red and green peppers over top. French dressing. Umbrian Tuscan Peasantry Cabbage, broccoli, beet-root, potatoes On a bed of finely shredded cabbage, place in center a large cluster or rosette of broccoli and alternate slices of beet- root and potatoes around. Italian dressing No. 3. Valenciennes Viennoise Lettuce, celery, hard-boiled eggs, truffles, red and green peppers Hollow half heart of lettuce out and fill with diced celery and slices of hard-boiled eggs. Mask with mayonnaise and garnish top with strips of truffles and fanciful cuts of green and red peppers. Egg slices to be placed in nest very carefully. Valentine ( See Adonis) 1 192 J THE EDGEWATER BEACH HOTEL SALAD BOOK V and erbilt Romaine, oranges, grapefruit, bananas, pears, maraschino cherries On a half heart of romaine, trimmed flat and to shape, place on top, alternately, sections of orange, grapefruit, pears and bananas. Pears and bananas to be cut lengthwise and made in uniform sections much like grapefruit and orange. Soak bananas in lemon juice before placing, to keep them from turning black. Decorate top with maraschino cherries. French dressing. Veal (See Pork) Vegetarian Lettuce, tomato, cauliflower, peas, beets, carrots On a bed of lettuce place a thick slice of ripe tomato (peeled). On top of tomato and in center place a rosette of cauliflower; around cauliflower a ring of green peas, then a ring of chopped beets, and the outside ring to be made of highly colored carrots. French dressing. (See illustration opposite page No. 234.) Venetian V enitienne Lettuce, apples, beans, celery knobs, beets, pimento Line a bowl with inner white leaves of lettuce and place some finely julienned eating apples in circle on bottom. Place a little shock of de luxe string beans in center of apples and wrap a long julienned strip of red pimento around center shock. Beans to be placed on end. Alternate slices of beets and celery knobs around beans. The beans can be held in place by building base of bowl up with shredded lettuce and julienned apples and sinking opposite end of beans down to bottom of bowl. French dressing with paprika. [193] m THE EDGEWATER BEACH HOTEL SALAD BOOK ■a Vera Lettuce, artichoke, tomato, red and green peppers On leaves of lettuce in nest shape, place a whole artichoke bottom. On top of fond place a whole peeled tomato, quartered but not separated. Crisscross red and green peppers julienned through sections of tomato. Vermilion Lettuce, red cabbage, beets, tomato, apples, cress, green peppers On bed of lettuce, place a little red cabbage which has been marinated and alternate half slices of peeled tomatoes and vermilion-colored beets on top. Crisscross top with green peppers. At either side stack j ulienned apples in little squares about four high, and cover with paprika. Place two or three little twigs of watercress in center to bring out color. French dressing. Author’s Note : Highly artistic, extremely colorful ; with care this salad can be turned into a chef d’oeuvre. Veronica Chicory, beets, smoked beef, celery, cress On a bed of chicory, place some finely julienned celery, beets and smoked beef, made up in three mounds. Place a little rosette of cress in center. French dressing or mayonnaise. V eronique I Romaine, grapes, strawberries, pimentoes, nuts On a trimmed half heart of romaine, place six thick slices of large red strawberries and one whole one at either side in center. On top of sliced berries place halved, seeded and peeled hothouse grapes. Between each slice of berry place a short julienned strip of pimento crosswise. Serve a French dressing and add grated nuts to it. Author's Note: An extremely delicate and beautiful salad, a real picture. One that would “tempt the dying [194] THE EDGEWATER BEACH HOTEL SALAD BOOK 0 — — gg anchorite to eat.” A balanced meal must contain a salad; collectively herbs and fruits on account of their acid and alka- line ash, which are the most important items of human nutrition. Herbs and fruits singly or ensemble can be so arranged to please the eye, and in making salad the artistic touch is absolutely necessary. Fruits and herbs act as diges- tants; their water content, which is high, acts as a purifier and a solvent ; the cellulose or connective tissue acts as bulk, which aids peristalsis. Fruit and herbs help to purify the blood, neutralize the acids and aid materially in keeping the tissues healthy. Fruits have an alkaline reaction and the acids they contain are mostly of a feeble nature. V eronique II Lettuce, grapes, berries, cream cheese, pimentoes On a slice of heart of lettuce, place six hothouse grapes seeded and stuffed with cream cheese and decorate as in Veronique I with sliced strawberries and peppers. Victoria Romaine, oranges, grapefruit, celery, nuts, grapes On a bed of romaine or lettuce place, alternately, sections of oranges and grapefruit. Place finely julienned celery at either side of fruit and a fine line of grated nuts down the center and on top of fruit. Flank the nuts with sliced hot- house grapes. English dressing. Victorian Lettuce, artichoke, asparagus, truffles, potatoes On a bed of lettuce place a large artichoke bottom and fill artichoke bottom with a heavy puree of artichokes seasoned well. Garnish top with three stalks of green asparagus cut short and around artichoke alternate thinly sliced new pota- toes, artichoke and truffles — truffles to be cooked in Madeira and potatoes to be marinated while warm, in oil, vinegar and [ 195 ] THE EDGEWATER BEACH HOTEL SALAD BOOK E Sr hot consomme. Truffles to be mixed carefully together with potatoes and slices of artichokes to get the flavor of truffles and when cold placed alternately as directed. French dressing. — Col. C. G. Holden. Victory Lettuce, cream cheese, cress, pineapple, nuts, cherries, red and green peppers, celery In a nest of lettuce, place a slice of pineapple. Cover pine- apple with cream cheese mixed with ground nuts, chopped celery, red and green peppers. Make a rosette of cheese in center, and insert a small American flag. Garnish border with sprigs of cress. Victory dressing. Author’s Note: A Fourth of July salad — a novelty salad — a salad to be used for any victory dinner or luncheon. (See illustration opposite page No. 250.) Viegeoise Lettuce, chicory, garlic, chives, red peppers, celery (Bowl.) Rub bowl with garlic and line with lettuce; break in pieces of chicory and garnish top with finely julienned celery and red peppers. Sprinkle with chives. French dressing. Viennoise {See Valenciennes) Virginia Endive, Virginia ham, maple syrup On two half hearts of endive, place crosswise, broiled Virginia ham julienned. Ham to be soaked in maple syrup and then broiled. French dressing. Virigi Romaine, beets, onions On half heart of romaine, place crosswise julienned beets and finely julienned sweet Bermuda onions. Lorenzo or Thousand Island dressing. [ 196 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ■m 18h Vitamin Lettuce, cabbage, tomato, calves' liver, chives, cress, hard-boiled egg yolks On a bed of lettuce place equal quantities of finely julienned raw cabbage, finely julienned peeled tomato, (connective tissue only) and fried calves’ liver, mixed with enough Thou- sand Island dressing to bind. Place a rosette of cress at two sides of salad and two thick half slices of tomato at the opposite sides. Garnish top of salad with sliced egg yolks. Serve a Thousand Island dressing on the side, to which has been added some grated fried liver and chopped chives. (Liver to be. just simmered in butter, slowly under cover and in one piece until done.) Author’s Note: This is an extremely tasty, healthful salad and should constitute the main dish at any meal. Calves’ liver and cabbage both contain fat soluble A, water soluble B, and water soluble C vitamins. “Vitamin A is an Anti-Rachitic factor, B — Anti-Neuritic factor, and C — Anti-Scorbutic factor in the diets of man.” — Sadler's Essentials of Healthful Living, pp. 147 and 148. Viveur I Celery, lettuce, cress, anchovies In nest of lettuce leaves place three half heads of braized celery (cold). Add chopped anchovies and watercress to a French dressing and serve. Garnish sides with two rosettes of cress. Viveur II Alligator pear, romaine, lettuce, celery knobs, anchovies, cress In bowl lined with leaves of romaine and with julienned lettuce on bottom place sliced celery knobs and slices of alli- gator pear. French dressing with chopped cress, chives and anchovies. [ 197 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Waldorf Lettuce, apples, celery In nest of lettuce, place equal amounts of finely julienned eating apples and hearts of celery, mixed with mayonnaise. Chopped nuts are sometimes used as a garniture. Watercress and Celery Celery, watercress Equal parts of diced celery and cress; French or mayon- naise dressing. Watercress and Cucumber Watercress, cucumbers One-third watercress, two-thirds cucumbers ; cucumbers to be cut in one-half inch dice. French or mayonnaise dressing. — Carl Roessler, Atlantic Hotel, Chicago. Water Lily Lettuce, cress, hard-boiled eggs, parsley, fruit jello On a bed of lettuce pressed flat, place a thin layer of sprig tops of green cress. Cut strips from whites of hard-boiled eggs into lily petal shapes and arrange on cress in form of lilies — one lily with five or six good sized petals to a salad. Mix yolks with raw cream and chopped parsley, roll into a ball and place ball in center of each lily. Chop a little yolk of egg and cherry fruit jello separately and sprinkle over center. French dressing. Washington I Lettuce, cherries, cherry tomatoes, pear, filbert, celery, cream cheese In a nest of lettuce leaves, place a hollowed out pear filled with cherry tomatoes or canned cherries (or use fresh red or black cherries — stoned, without cherry tomatoes) and finely julienned celery. Place four rosettes of cream cheese around base of pear and place a red cherry on top of cheese (with stone removed but with stem on), seed to be replaced with a filbert 1 198 J THE EDGEWATER BEACH HOTEL SALAD BOOK m and two cress leaves embedded in cheese alongside of cherry. Cherry to be placed in a leaning position so that leaves and stem show. American dressing. W ashing ton II Romaine, cream cheese, filberts, cherries On bed of romaine, pipe out two logs in cream cheese about two inches apart. Sprinkle over cheese a few chopped nuts. In center and at sides of logs place about eight or ten stuffed cherries. Cherries stuffed with filberts. French dressing. Wedding Ring Lettuce, oranges, rice, cherry, green peppers On a bed of lettuce, place a chain of orange rings, all rings connected. In center of rings place a mound of marinated rice. Decorate top of rice with julienned green peppers and with pieces of orange in form of small flower and place half cherry in center. French dressing. Author’s Note : After peeling orange, slice it from top to bottom in ^< 4 -inch slices. Do not use center slice of orange. Take center out with a 1,^-inch column cutter. Connect rings together by breaking one ring and slipping two through the slit, making connected links. Use six links to make large ring and in center of connecting links place rice. Place two additional links of orange at either side of rice for garnish. The salad should find its place at a wedding luncheon or dinner. It is attractive and symbolic and will find favor with any bride-to-be. According to Aulus Gellius “The wedding ring is placed on the third finger of the left hand because of a small nerve in that particular finger which connects directly with the heart.” On this supposition, the Greeks as well as Romans wore the wedding ring on that finger, and the custom handed down through the centuries is still in vogue today. (See illustration opposite page No. 250.) [ 199 ] THE EDGEWATER BEACH 0 HOTEL SALAD BOOK — 11 West Indian West India Alligator pear, pineapple, grapefruit, red peppers, lettuce In a nest of lettuce, place half an alligator pear and fill with cubed grapefruit. Crisscross julienned pineapple and red peppers alternately over top. French dressing. William Penn I Lettuce, celery, apple, pineapple, red and green peppers On slice of heart of lettuce, place equal quantities of julienned pineapple, celery and apple mixed with mayonnaise. Garnish with red and green peppers. William Penn II Lettuce, lima beans, celery, green peppers, chives In a nest of lettuce, place some freshly boiled and chilled lima beans mixed with finely julienned celery. Mask with mayonnaise and garnish with green peppers and chopped chives. Marinate beans before making salad. Windsor I Apples, pineapple, almonds In a hollowed out scalloped apple, place diced eating apples and pineapple mixed with mayonnaise. Garnish top with half blanched almonds. Windsor II Chicken, Virginia ham, celery, tongue, eggs, beets Place equal quantities of julienned chicken, celery, Vir- ginia ham and tongue in a nest of lettuce. Season and mask with mayonnaise. Decorate with chopped beets and hard- boiled eggs. — Thos. Magliano, chef, Hotel Sherman, Chicago. Winter I Lettuce, chicory, beets, celery, cress, onions, parsley, carrots In a bowl lined with lettuce break in pieces of chicory and cress. On top of herbs place sliced carrots and beets alter- [ 200 ] THE EDGEWATER BEACH HOTEL SALAD BOOK nately and sprinkle over top chopped parsley, celery and finely minced onions. French dressing. Winter II Lettuce, garden cress, beet-root, ripe and green olives On a bed of lettuce, place equal quantities of sprigs of cress and diced pickled beet-root. Sprinkle top with chopped ripe and green olives. French dressing. Xerophagia Lettuce, bran, celery cabbage, chopped chives On a bed of shredded lettuce place equal quantities of Kellogg’s bran and finely shredded celery cabbage mixed with Thousand Island dressing. Sprinkle with chopped chives. (Xerophagia means dry.) Excellent salad for bulk or rough- age; will aid the peristaltic action of the alimentary tract. Tadiz Endive, bananas, grapefruit, pickled walnuts, lettuce In a bowl lined with endive and with shredded lettuce on bottom, alternate sections of grapefruit and bananas, cut like sections of grapefruit, all around bowl in a circle. Wedge in little slices of pickled walnuts between grapefruit and bananas and place a half pickled walnut in center. French dressing. (Bananas to be bathed in lemon juice.) T vonne Lettuce, persimmons, celery, nuts On a slice of head lettuce, place a thick slice of Japanese persimmon in center. Place finely julienned celery mixed with mayonnaise around. Sprinkle with chopped nuts. Zephyr Endive, oranges, grapefruit, pickled walnuts On two half hearts of endive alternate sections of oranges and grapefruit. Sprinkle over top a julienne of pickled wal- nuts. Creamy mayonnaise or French dressing. [201] » THE EDGEWATER BEACH HOTEL SALAD BOOK -S Supplement Adolphus Lettuce, pineapple, peach, cream cheese, green pepper, cherries On leaves of lettuce place a slice of pineapple. On top of pineapple place a half peach round side up, perfectly dry. Pipe five rosettes of cream cheese on border or edge of pine- apple and one in the center of peach. Garnish between rosettes with a strip of green pepper and the center with a maraschino cherry cut in the shape of a flower. French dressing. Cream cheese should be thinned down with raw cream to the proper consistency. Alaskan I Ripe olives, sweet pickles, spiced cantaloupe, pecans Chop one-fourth cup each of ripe olives, sweet pickles, spiced cantaloupe and pecans. Add one third teaspoon of salt and mix with one cup of mayonnaise and one-half cup of whipped cream. Mould and freeze at least three hours. Turn out on leaves of lettuce, or slice and serve on bed of lettuce. French dressing. This is an exceptionally fine flavored salad. Alaskan II Spiced figs, orange peel, spiced cantaloupe, sweet pickles, blanched almonds Dice one-third cup of each of figs, spiced cantaloupe, pickles and almonds. Add two tablespoons of diced orange peel (candied) and mix with one cup of mayonnaise and one of whipped cream. Cream should be extra heavy. Mould and freeze at least three hours. Slice and serve on bed of lettuce or turn out on leaves of lettuce. French dressing. [ 202 ] SUGAR PLUM Pear, lettuce, orange grapefruit, cream cheese, angelica, cress, bar le due, strawberries SUZETTE II Lettuce, cream cheese, pineapple, bar le due, strawberries, green pepper. the edgewater beach hotel salad book ■3 Arabian Dates, pistachio nuts, Swiss cheese, romaine, orange, red pepper, cress Chop black dates and mould into lugs. Roll in French dressing and then in chopped pistachio nuts and grated Swiss cheese. Place four lugs on a slice of romaine in a row alter- nately with sections of King tangerines or oranges. Criss- cross top with julienned strips of red peppers. Garnish sides of dates with rosettes of cress. French dressing. Avalove Romaine, oranges, avocado, cream cheese, tomato, green and red peppers On a thin slice of romaine, place a slice of peeled avocado (alligator pear), the slice to be cut straight through the pear. Place a slice of tomato in center of pear and cut tomato so that it fits snugly in hole where seed of pear has been removed. This can be done by selecting small, ripe tomatoes and using the first side cuts which are rounded. On top of tomato arrange sections of golden oranges, tangerines or persimmons in wheel shape. Sections should not extend beyond edge of tomato. Place a rosette of cream cheese in center of wheel and make a small flower out of green and red peppers to garnish top of rosette. French dressing. This is an unusually attrac- tive, appetizing salad. Slice of pear should be cut from top to bottom. Avocado II Avocado, lettuce, lemon Cut a ripe avocado in two, remove the seed and the inner dark skin next to the seed. Place the half avocado in a nest of lettuce and serve. French dressing or lemon juice on the side. The avocado served au naturel and seasoned with a little salt, lemon juice, or French dressing, then scooped out with a spoon and eaten, is the epicurean way of serving and eating this delicious fruit. [ 203 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Bl Bacchus Brandied fruit, sweet pickles, rubyettes, mayonnaise, whipped cream, romaine Chop fine and drain well one No. 2 can of assorted brandied fruit; mix with one-half cup of chopped sweet pickle rings. Add fruit and pickles to one cup of drained rubyettes, one cup mayonnaise and one cup of stiff whipped cream. Mix all together well and freeze in glass molds for three hours. Slice and serve on slice of romaine or leaves of lettuce. Lorenzo dressing. This salad will please whenever served and is one that will always be in demand. Author’s Note: Bacchus, the son of Ammon, was bom in Egypt. He was the first to teach his countrymen the art of cultivating the vine and of making wine. The Scythians refused to worship a divinity such as Bacchus who caused the faithful to become intoxicated. Bishop I Chicory, tomato, carrots, cabbage, pineapple, cottage, cheese, chives, lettuce Cut up two well bleached heads of chicory in fine pieces; wash well and drain dry. Cut up in dice four good sized, ripe, peeled tomatoes and discard all seeds and juice, using only connective tissue. Grind one cup of raw cabbage and the same amount of raw carrots and pineapple. Mix chicory, tomatoes, carrots, pineapple and cabbage together, add one tablespoon of chopped chives and one-half pound of cottage cheese. Mix thoroughly and place a good sized mound of mixture on a slice of peeled tomato underlined with leaves of lettuce. Thousand Island or Lorenzo dressing. Mixture on top of tomato to be flattened out and criss-crossed artistically with prongs of a fork. [ 204 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Bishop II Green peppers, carrots, chicory, pineapple, cottage cheese, tomato , lettuce, chives Mix equal parts of finely chopped green peppers, raw car- rots, chicory, pineapple, and drain off surplus moisture. Add as much cottage cheese as the above ingredients combined and enough Thousand Island dressing to bind all together, but do not make it of a running consistency. Arrange mixture on a thick slice of peeled ripe tomato, placed on leaves of lettuce. With prongs of fork criss-cross top and sprinkle with chopped chives. Serve with French dressing. If a bowl is rubbed with garlic and mixture allowed to stand in it for at least twenty-five minutes a very unusual flavor is developed. This is an unusual salad and one that will always please. Black and Gold Endive, pineapple, dates, oranges, strawberries On a bed of endive, place a slice of pineapple. Garnish pineapple with five small black dates stuffed with a small piece of a section of orange, tangerine or grapefruit. Between dates, garnish with halved ripe strawberries, and in center place a large, ripe berry. French dressing. Dates to form spokes of wheel round side up on top of pineapple. Borage Borage, cucumbers, tomatoes, lettuce Chop the young leaves and tendrils or shoots and mix with thinly sliced cucumbers and sliced tomatoes. Place on bed of lettuce. Tavernier tells us, that in the Levant, if a child cried for something to eat, they give it a raw cucumber instead of bread. Bouquet See Flower Pot [205] THE EDGEWATER BEACH HOTEL SALAD BOOK Cabbage IV Cabbage, butter, mustard, sugar, salt, egg yolks, aromatic vinegar, chives, bacon grease Shred a small head of cabbage very fine and pour over it one-half of a cup of boiling aromatic vinegar, to which has been added three tablespoons of bacon grease, and allow to cool. Then add sauce. Mix well. Heat one-half pint whipping cream and one-fourth cup of butter to boiling point and add four hard boiled egg yolks which have been rubbed thru a fine sieve, one teasponful of salt, two tablespoons of sugar, and two tablespoons of mixed mustard, stirring in gradually, making a thick sauce. Cardinal III Beets, carrots, red cabbage, cottage cheese, tomato, lettuce, chives Mix together equal parts of finely chopped or ground red beets, cooked, raw carrots, raw red cabbage (all well drained) and cottage cheese. Add enough thick Thousand Island dressing to bind. Arrange a thick slice of peeled ripe tomato on a bed of lettuce and cover top of tomato with the mixture, which should be the same thickness as the tomato. Criss- cross top with marks of the prongs of a fork for effect. Sprin- kle with a few chopped chives and serve French dressing on the side. This is an extremely tasty salad; and should be served much like the Doctor or Bishop salads. Celery Leaves and Cress Celery leaves, cress, lettuce Mix together equal amounts of bleached celery leaves and cress. Serve on bed of lettuce. French dressing. Cherry See Frozen Cherry [ 206 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Chinese III Lettuce , tomato, bean sprouts, green peppers, beets, cress On leaves of lettuce place a slice of red, ripe tomato, peeled. On it arrange a mixture of equal quantities of Fuji bean sprouts, julienned green peppers and red beets. Garnish side of tomato with cress. In placing mixture on tomato mound it up and have ingredients well mixed. Thousand Island or French dressing. The Chinese Fuji bean sprouts can be obtained at any wholesale grocery and in Chinese stores. The sprouts mixed with cucumbers, celery and small radishes, all cut in julienne, make an appetizing combination. Julienned Fuji Chop Suey vegetables, mixed with julienned lettuce and celery and with a Thousand Island dressing poured over, make an ideal Chinese salad. These combinations are something new in the realm of salads. Christmas Lettuce, jello, cream cheese, cress, pineapple, rubyettes On a bed of lettuce, place a slice of pineapple. Sprinkle red and green chopped jello over top of pineapple. (Green River and strawberry coloring.) Pipe a rosette of cream cheese in center of pineapple and place a little bunch of cress in cheese to represent Christmas tree. Just before serving arrange one or two rubyettes in top of cress and sprinkle powdered sugar over. Serve at once. This is a very attractive and decorative salad to be used any time during holiday week. Do not put cress in cheese until ready to serve. French dressing. Cole Slaw II Cole slaw, pineapple, lettuce Mix a cole slaw (page 8) with one-fourth the amount of finely shredded pineapple. Serve on bed of lettuce. Julienned raw artichoke tubers added to slaw and pine- apple makes an ideal combination. [207] THE EDGEWATER BEACH HOTEL SALAD BOOK Congealed Fruit Raisins, dates, rubyettes, orange juice, cherry jello, lettuce, mayonnaise Dissolve one-half package of jello in one-half cup of boiling water, then add one-fourth cup of orange juice. Chop fine eight black dates, one-third cup of seedless raisins and a like amount of rubyettes. Mix jello and fruit together and add two tablespoons of mayonnaise. Place in moulds and set in ice box. When cold turn out on leaves of lettuce. French dressing. Crab Lettuce, crab-flakes, cress, dandelions On a bed of lettuce place equal quantities of crab-flakes, cress and short sprigs of young dandelions, mixed with a curried mayonnaise. Garnish with crab claws, lobster claws or feelers. Creole Gaspacho Toast, tomatoes, cucumbers, onions Place half soft biscuit or slice of toasted bread in the bot- tom of a salad bowl ; place on top a layer of sliced and peeled ripe tomatoes, then a layer of sliced cucumbers. Sprinkle with salt, pepper and finely chopped onions. Continue this ar- rangement until bowl is filled. Pour over this mass two table- spoons each of vinegar, oil, water and juice of tomatoes well blended, then add a pinch of the inevitable cayenne and you have a Creole Gaspacho salad. Eat with a spoon. Cress and Celery Leaves See Celery Leaves and Cress Crinoline Lettuce, apple, pear, tangerines, cream cheese, pineapple, almonds, green and red peppers, strawberries On leaves of lettuce made into a nest, place a thin slice of peeled eating apple, and on top of apple a thick slice of raw [ 208 ] THE II EDGEWATER BEACH HOTEL SALAD BOOK m pear. Cores should be taken out with an inch column cutter and center filled with a mixture of chopped almonds and pine- apple. On top of pear place eight sections of tangerine in wheel shape and pipe four rosettes of cheese around base of fruit. Decorate these four rosettes with a section of tangerine, placing tangerine so that it drapes the rosette and hugs close to base of fruit. Make a flower of fancifully cut red and green peppers and decorate peaks of rosettes of cheese. Place a large, red ripe strawberry in center and surround it with slices in wheel shape. French dressing. This is an extremely beautiful and tasty salad. (See illustration opposite page No. 42.) Cucumber Boat Cucumbers, cabbage, beets, carrots, lettuce Select medium sized cucumbers about six inches long, cut in half and peel. Hollow out seeds carefully and trim cucum- ber boat-shape, leaving only an eighth of an inch shell. Place shells in cold, salted water for twenty-five minutes, then wipe dry. Place a little stiff mayonnaise in bottom of shell and then fill with finely ground cabbage, chopped red beets and baby carrots mixed separately with enough mayonnaise to bind. Cabbage should occupy one-third of the space at one end, beets in the center and baby carrots the other third at the opposite end. French dressing on the side. Serve on leaves of lettuce. This is a real beautiful salad and if used at a bon voyage party will bring forth considerable praise. Diabetic IV Lettuce, peppers, cream cheese, artichokes Follow same recipe as Health Salad using raw tuber arti- chokes in place of carrots and a mineral oil in place of mayon- naise. Tuberous foods are almost always of a starchy nature but the artichoke tuber contains no starch and is ideal for the diabetic. Peeled and eaten raw like celery it becomes a real health item. It stimulates the gastric juices, helps keep the [ 209 ] e THE EDGEWATER BEACH HOTEL SALAD BOOK g gums healthy, produces bulk and contains valuable mineral matter. It equals celery in every respect and has a nutty flavor. It should have a place on every American menu. Flower Pot Bouquet Orange, grapefruit, lettuce, cream cheese, green pepper, alligator pear, ripe olives, rubyettes Split two sections of orange and one of grapefruit almost in half, just so the two pieces hold together. In the orange place a small cut section of grapefruit and in the grapefruit place a small section of orange. Place these three items or flowers on a slice of romaine at opposite end from stem end. The three flowers should be placed close together to form a bouquet. Pipe a little rosette of cream cheese at base of flowers, cut diamond shaped leaves of green pepper to form sepals, extend three stems from flowers made of julienned strips of green pepper about two and one-half inches, and at end of stems pipe another rosette of cheese to hold stems in place. Over this rosette place an inch and one-quarter square cut from an alligator pear, with the green side up. Nick the pear, which represents the pot, three times from top to bottom equidistant apart, with a sharp knife and insert a thin strip of ripe olive, black side out. Cover cheese with chopped ripe olives to rep- resent dirt in the pot. Garnish the lines of flowers with rubyettes to give color and life. If this salad is attempted at all try it on a small party and arrange it the last thing. Cut the alligator pear last and round the piece used for pot so it has the appearance of a pot. The grapefruit and orange sections should be small and the oranges of the brightest color. A giant tangerine is a beautiful item to use. If the pot cannot be made, arrange four flowers, tie them with a strip of pimento forming a bow, then dot center of bow with a rubyette. Rubyettes may be cut into thin strips and set into the lines between sec- tions of orange and grapefruit. Place a whole rubyette at top of flower and stick two or three short julienned strips of green pepper in pot to represent shoots just coming up. [ 210 ] THE EDGEWATER BEACH HOTEL SALAD BOOK -S Author’s Note : This salad was first served as an appetizer at a luncheon November 28, 1927, given by Mrs. Wm. M. Dewey at the Edgewater Beach Hotel and caused a great deal of favorable comment. It is one of the most artistic in the whole category of salads, a real joy and an inspiration to all who love things beautiful. This salad cannot be made by a plodder. A salad such as the boquet if made right is so beautiful that it should be served at the starting of a luncheon or dinner, or as a course after the roast, to bring out its true artistic value. Freres Jumeau (Twins) Lettuce, endive, tomato, Mexican slaw, green peppers, pimentos, cream cheese On a bed of lettuce place several leaves of endive equidis- tant apart. On endive place one small red ripe tomato cut in half and hollowed out. Fill tomato with Mexican slaw and garnish tops with julienned strips of green peppers and pimen- toes. Top with a rosette of cream cheese, as in picture. French dressing. (See illustration opposite page No. 234.) Frosh Lettuce, tomato, chicken salad, slaw, bacon On leaves of lettuce, place a thick slice of peeled ripe tomato and cover the top with a little chicken salad ; around the tomato bank a thin border of finely cut Mexican slaw. Cut a strip of broiled bacon in thin julienned strips and criss-cross over the top of chicken salad. This makes a real collegian dish, a well balanced luncheon and worthy of trial of all catering to the student trade. Serve a little Thousand Island dressing on the side. Frozen I Bacon, turkey, cottage cheese, celery, whipped cream, mayonnaise, lettuce Cut in small dice one-fourth cup broiled bacon, one-fourth cup white meat turkey, one-fourth cup celery and mix into [211] THE EDGEWATER BEACH HOTEL SALAD BOOK m one-half cup cottage cheese. Add one-half cup whipped cream and then one-half cup mayonnaise. Mix all together well and freeze in small moulds. Turn out on bed of lettuce and serve. French dressing. Frozen salads may be moulded in small or large baking powder cans and frozen, then cut in slices ; or frozen in individ- ual moulds and turned out on bed of lettuce. Frozen II Fish flakes, turkey, mayonnaise, whipped cream, lettuce Mix one-half cup of white of meat turkey, one-half cup boiled flaked fish, with one-half cup mayonnaise and one-half cup whipped cream. Season with salt and paprika to taste. Place in four moulds and freeze for three hours. Turn out on leaves of lettuce. French dressing. Diced ham may be substituted for turkey. Frozen III Cottage cheese, Thousand Island dressing, turkey, ox-tongue, olives, whipped cream, lettuce Dice one-fourth cup cold white meat turkey, one-fourth cup cold boiled ox-tongue, six ripe olives and mix into one- third cup cottage cheese. Add one-fourth cup Thousand Island dressing, then one-fourth cup of whipped cream. Mix all thoroughly, then freeze in small moulds. Turn out on bed of lettuce and serve with French dressing. The above ingredients mixed and served in a hollowed out tomato, without freezing, make an ideal salad. Frozen IV Turkey, tongue, ham, sweet pickles, whipped cream, mayonnaise Mix one-third of a cup of finely diced white meat of turkey, one-third of a cup of finely diced tongue, one-third of a cup of finely diced ham, one-third of a cup of finely diced sweet [ 212 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m pickles with one cup of whipped cream and one cup of may- onnaise. Season with salt and pepper. Freeze in moulds for three hours. Turn out on nest of lettuce. French dressing. Frozen V Pecans, pineapple, lemon juice, cream cheese, mayonnaise Mix one-third of a cup of chopped pecans, one-third of a cup of chopped pineapple, two tablespoons of lemon juice, one-fifth of a teaspoon of salt, with one-third of a cup of cream cheese and one-third of a cup of mayonnaise. Freeze in moulds three hours. Turn out on nest of lettuce. French dressing. Frozen VI Spiced cantaloupe, black dates, rubyettes, raisins, almonds, mayonnaise, whipped cream Mix one-third cup each of chopped spiced cantaloupe, rubyettes, black dates, Thompson seedless raisins and one- fourth cup of chopped almonds. Add one cup of mayonnaise and one-half cup of whipped cream ; mix thoroughly and place in small moulds. F reeze for three hours and turn out on leaves of lettuce. French dressing. After salad is turned out of mould it can be sliced and placed on bed of lettuce or used as a frozen salad sandwich filling. Frozen Alaskan See Alaskan Frozen Cherry Cherries, spiced cantaloupe, pineapple, pistachio nuts, cream cheese, whipped cream, mayonnaise Mix two tablespoons of cream cheese, one-half a cup of whipped cream and one-half cup of mayonnaise together, then add : one-half cup of Queen Ann cherries, one-fourth of a cup spiced cantaloupe, one- fourth of a cup of pineapple (canned), [ 213 ] & THE EDGEWATER BEACH HOTEL SALAD BOOK two tablespoons chopped pistachio nuts. Freeze in individual moulds for three hours. Underline with lettuce on salad plates, and garnish with fresh ripe cherries. French dressing. Frozen Fruit III (with Butter-Mayonnaise ) Figs, cantaloupe, sweet pickle, cherries, almonds, butter, whipped cream, mayonnaise, lettuce, French dressing Cream two ounces of butter and whip in one-half cup of mayonnaise. Add one small sweet pickle, chopped, one ounce chopped maraschino cherries, one ounce chopped blanched almonds, two chopped preserved figs, two ounces of chopped spiced cantaloupe; then mix in thoroughly whipped cream. Freeze in small moulds for three hours. Turn out on bed of lettuce and serve on ice cold plates. Serve French dressing on the side. This is a real treat. Frozen Lady Calory See Lady Calory Frozen Oueen Ann See Queen Ann Frozen Spiced Spiced cantaloupe, spiced apples, spiced pineapple, sweet pickles, celery, lettuce, mayonnaise, whipped cream Mix one-half cup each of chopped spiced cantaloupe, chopped spiced apples, chopped spiced pineapple, chopped sweet pickles and chopped celery with one cup of mayonnaise and one cup of whipped cream. Set in individual moulds and freeze for three hours. Turn out on bed of lettuce. Serve French dressing on the side. An excellent addition to the salad world. To be eaten with roast goose, pork, etc. This salad can be moulded and then sliced, and either used as a salad or garnish to a sandwich. [ 214 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Frozen Supreme Malaga grapes, chicken, rubyettes, pickles, mayonnaise, whipped cream, endive. Drain one cup of peeled and seeded malaga grapes and mix with one cup of diced white meat chicken, one-half cup drained rubyettes, one-half cup diced sweet pickles, one cup mayon- naise and one cup whipped cream. Freeze three hours in glass moulds, then slice. Place three slices on bed of endive or thin slice of romaine and serve. French dressing. Chicken may be omitted and one-half cup cream cheese added. Fruit Ball Lettuce, cream cheese, oranges, grapefruit, strawberry, green pepper, tangerine, bar le due Cut one whole head of Boston or Iceberg lettuce across the bottom (near root end) and pull out a hollow basket of leaves. Two or three small baskets may be made out of the one head. Place the basket on a plate and press bottom flat. Make two rosettes of cheese at sides of lettuce to hold it in place and one in the bottom of basket. Arrange a ball of fruit in center of basket composed of alternate sections of orange and grape- fruit, seven or eight in number. Make a little rosette of cheese on top of fruit to hold the sections in place. Decorate the top rosette with a flower made out of strawberry and fancy petals cut from green pepper. Over the two side rosettes make a half-round ball with three small sections of highly colored tangerine. Pour a little bar le due over the top of center ball just before serving. With a little care this salad can be turned into a real masterpiece. It should be used at a small banquet where the price is at least five dollars per cover and should be served as a separate course with a few toasted butter wafers. [ 215 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Fruit Congealed See Congealed Fruit Fruit , Frozen (with Butter Alayonnaise) See Frozen Fruit III Fuerst King Siam tangerines, bananas, artichoke tubers, green peppers, strawberries, lettuce On leaves of lettuce in a wheel-like shape, place eight sec- tions of tangerines, without the connective tissue. Then place in center a small mound of diced bananas and artichoke tubers mixed with mayonnaise. Top mound with a strawberry and between each section of tangerine place a julienned strip of green pepper. This is a very tasty, fanciful combination. It is pleasing to the eye and is also a real health item. Gaspacho See Creole Gaspacho Greenbacks — Goldbacks Romaine, cream cheese, jello On leaves of romaine, cut in oblongs like our paper money, pipe dollar signs or Roman numerals with thinned down cream cheese or real heavy mayonnaise. A thin coating of chopped golden jello over the leaves of romaine brings out the gold- back idea. The dollar sign with the Roman numeral “ten” or the numeral 17 should be piped on top of finely chopped jello. French dressing. This is a novelty salad, suitable for St. Patrick's night. Herb and Root Lettuce, cress, dandelions, artichoke tubers On a bed of lettuce place sprigs of cress, dandelions, and thinly sliced raw artichoke tubers. French dressing. [ 216 ] THE EDGEWATER BEACH HOTEL SALAD BOOK IS Hollywood Lettuce, figs, cream cheese, burr pickles, rubyettes In center of a base of lettuce place a light syruped fig stuffed with cream cheese. Around the center fig place six slices of burr pickles and on these place a slice of fig which has been previously stuffed with cream cheese. Decorate center fig as well as slices with rosette of cream cheese and top off rosette with a rubyette. French dressing. Figs can be stuffed by placing a pastry bag tube in stem end of fig and forcing cheese thru opening. Fill fig well with cheese. Indian Mexican slaw, curry powder, tomatoes, lettuce, cress On leaves of lettuce or romaine place a mound of Mexican slaw, flavored with curry powder. Cut two slices of peeled, ripe tomato in half and place at the four sides of slaw. Garn- ish top of slaw with a rosette of cress. This is a very tasty combination. Finely shredded cabbage mixed with Thousand Island dressing, a little curry powder and French dressing makes a real salad. Inn “ Whoe'er has travelled life's dull round, Where'er his stages may have been, May sigh to think he still has found The warmest welcome at an inn." — Shenstone. Tomato, lettuce, bacon, sardines, cress On a bed of lettuce, place a small red ripe peeled tomato thoroughly chilled and hollowed out. Fill tomato with equal quantities of chopped broiled bacon, diced sardines and con- nective tissue of tomato. Serve on bed of lettuce and garnish top of tomato with rosette of cress. French dressing. Author’s Note: Many salads, like many sandwiches, [ 217 ] THE EDGEWATER BEACH HOTEL SALAD BOOK remind the salad maker of the story of that pious old couple who had taken an old tavern wherein they had hoped to end their days and who had determined not to use the common worldly sign to represent their inn, such as the Crown, Red Bull, Blue Bear and the like. After much thought, their choice was made up and the Angel and Trumpet was chosen as their title for a most uncommon sign board. The village painter was summoned and the case solemnly opened to him. Landlord : “Well, John, me and my missus have been thinking about a sign and we hear as you’re up to painting almost any think.” Sign (wagon) Painter (with professional pride): “Yess, Mister, I can do you pretty well what you like ; a Red Lion and so as that — ” Landlord: “No, John, that ain’t quite what we wants. Me and my missus has been thinking as we’d like to have the Angel and Trumpet. Now can you do it ? ” Sign Painter (doubtfully) : “Well, Mister, I can do un, but you’d better by half have the Red Lion ; it’s a dell a thirstier sign.” Landlord (with decision): “No, John, we must have the Angel and Trumpet, so if you can’t do un, say so and we must get some un as can.” Sign Painter (driven to bay): “All right, I’ll paint the Angel and Trumpet, but (aside) I specs it’ll be a good dell like the Red Lion,” and so with many sandwiches and salads, they will resemble one another somewhat no matter what the name. Irene Bordoni Pineapple, alligator pear, orange, cream cheese, lettuce On a bed of lettuce place a slice of pineapple, and on top of pineapple place six sections of pear in fan shape. Pipe a cream cheese rosette in center and arrange three or four small sections of orange in an upright position. Serve French dressing to [ 218 ] SWEETHEART II Lettuce, pear, cream cheese, strawberries, green pepper, rubyettes, cress © 1928 . ARNOLD SHIRCLIPFE TOM CORY ATE SALAD Lettuce, tomato, hard boiled eggs, pineapple, Cheddar cheese, celery, red and green peppers, anchovies the edgewater beach hotel salad book w — gj which has been added a little currant jelly. — R. J. Kief, steward Statler Hotel, Buffalo, N. Y. By cutting the orange section in half crosswise, and insert- ing the cut end into cheese, forming a sort of a conical dome, the sections will stand in upright position. Jerusalem Artichoke Chicory, Jerusalem artichokes, potatoes, herbs On a bed of chicory place equal amounts of diced boiled artichokes and potatoes mixed with a creamy mayonnaise. Sprinkle with chopped herbs. Johanna Kidney beans, celery, red and green peppers, olives, cauliflower, onions, sweet and mustard pickles, lettuce, pimentoes Put through a food chopper one head celery, one green and one red sweet pepper, one-half pint green olives (stoned) two good sized onions, one pint sweet pickles, one pint mustard pickles. Boil one small head of cauliflower under-done and allow to cool. Add one No. 2 can of red kidney beans. Mix all the above ingredients together and season with salt and pepper to taste. Add one-half cup each of sugar and vinegar. Serve on lettuce leaves with pimentoes and mayonnaise. — Mrs. J. Vehling. Kahler Lettuce, pineapple, orange, grapefruit, whipped cream, cherry On leaves of lettuce, place a slice of pineapple. Garnish top of pineapple with two sections of grapefruit and one of orange ; the orange section to be placed in center rounding the three sections out. Pipe a rosette of whipped cream on top center of orange and place a maraschino cherry on top of cream. French dressing. — F. D. Martin, assistant manager, Kahler Hotel, Rochester, Minn. [219] THE EDGEWATER BEACH HOTEL SALAD BOOK g— m King Bean and Queen Pea Beans, romaine, cream cheese, pimentoes, peas, mint Oh a bed of romaine, place one dozen Longfellow or green deluxe beans, the beans to be placed parallel with the romaine. Pipe two lines of cream cheese horizontally one-half inch apart in center over the beans, making two bands. Strip the cheese with bands of pimento and fill the center between strips with newly cooked green peas. Sprinkle peas with chopped mint. French dressing. Author’s Note: The twelfth day after Christmas was celebrated in the early times in honor of the Three Kings, as the Wise Men were called, who came out of the East to worship the Messiah. One of the chief ceremonies connected with the day was the selection of the King and Queen of the Bean. A large cake — the twelfth cake, had been previously made, in which a bean and a pea were inserted, the cake was cut up and distributed by lot among the company, and whoever got the piece which contained the bean was crowned King of the Bean, while the pea conferred the distinction of Queen upon its happy recipient. A white bean can also be buried in a salad ; also a yellow pea and the recipient crowned as King and Queen of the party as in the days of old. The only distinction to be made is in seeing that the salads before placed on the table are garnished a little differently so that two of the same sex do not get both the bean and pea. This salad makes a real novelty item. Kumquat Romaine, pineapple, kumquats, green peppers, rubyettes, cream cheese On a slice of romaine place two halves of a large slice of pineapple ; the pineapple to be placed on romaine slightly over- lapping, with the two cut sides pointing one way. Garnish the two half slices with thin slices of kumquats and the center of kumquat slices with a tiny rosette of cream cheese, topped [220 ] m THE EDGEWATER BEACH HOTEL SALAD BOOK ■m with a halved rubyette. Pipe a rosette of cheese in the halved center holes of the pineapple and stick several two-inch strips of green pepper in each rosette (in an upright position) making a little green pom pom. Lady Calory (Frozen) Pineapple, cherries, cantaloupe, sweet pickles, butter, mayonnaise, whipped cream, lettuce Chop fine one-fifth cup each of canned pineapple, Queen Ann cherries, spiced cantaloupe and spiced sweet pickles. Cream one-fourth cup of sweet butter and whip in one-half cup of mayonnaise and one-fourth cup of whipped cream. Add fruit to dressing and place in moulds. Freeze three hours. This is a real tasty frozen item. Slice and serve on bed of lettuce. Love Flower Lettuce, tomato, hard-boiled egg, cream cheese, red and green peppers On a bed of lettuce place a thick slice of a large, ripe, peeled tomato. On top of tomato arrange the white of egg cut in fine strips in petal fashion. Pipe a rosette of cream cheese in center to hold petals together and place a slice of yolk on top of cheese. Sprinkle yolk with chopped red and green peppers and garnish between the white petals with short strips of green peppers. French dressing. Marrow Bean Kidney or marrow beans (large), onion, carrot, bacon, cucumbers, chives, lettuce, French dressing Soak, then boil one pint of red kidney beans with an onion, one carrot, one teaspoon of salt and three ounces of bacon. Allow to cool, then marinate beans in French dressing for three hours, having removed the bacon, onion and carrot. Now add to the beans two tablespoons of chopped chives and one cup of squeezed and chopped raw cucumber. Arrange bean mixture [221] m THE EDGEWATER BEACH HOTEL SALAD BOOK in a nest of lettuce and serve on cold plates. This is an excel- lent luncheon salad. Chopped onions may be used in place of chives; and raw, chopped apples in place of cucumbers. Bacon may be cut into dice and browned, then added to the salad if desired. This salad served on a slice of tomato, underlined with lettuce and masked with a Lorenzo dressing is an ideal combination and will please whenever served. Do not serve meat with a salad of this kind, as it makes an ample luncheon when served with just a glass of milk and a crust of bread. Marshmallow See Toasted Marshmallow Mary Garden Green peppers, celery, apples, salmon, anchovies, lettuce Mix one-fourth cup each of finely julienned peppers, celery and apples with a cup of flaked salmon. Bind all with a may- onnaise and serve on bed of lettuce. Garnish with thin strips of anchovies criss-crossed over top. Merry Go Down Lettuce, cress, oranges, jello, strawberries On leaves of lettuce place a bed of sprigs of green cress. On cress form a wheel of eight sections of golden oranges (without connective tissue) or giant tangerines. Chop a little red jello and make a mound of it in center of orange wheel. Top jello with a red ripe strawberry. French dressing. Author’s Note: Merry Go Down was the name of a famous, early English beverage. The salad is a fit substitute for this decoction in these Volstead times. The gold and red color of the salad may act as a mute reminder of the luscious beverage quaffed and sung about in the days of long ago. [222] THE EDGEWATER BEACH HOTEL SALAD BOOK ■H Mexican Slaw Cabbage, pimentoes Add one tablespoon of julienned pimentoes to one cup of cole slaw. Mrs. Wiggs Lettuce, slaw, artichoke tubers, cauliflower, broccoli, Brussels sprouts On a bed of lettuce place a mound of Mexican slaw mixed with an equal amount of finely julienned raw artichoke tubers. Alternately garnish around base of center mound with three small rosettes of boiled white cauliflower and three heads of freshly cooked green Brussels sprouts. Place a green rosette of cooked broccoli in center on top of mound of slaw and around this rosette place a ring of broccoli stems cut in thin rounds. The cauliflower, sprouts and broccoli should be arranged so that stem ends are embedded in the mound of slaw so that just the heads or rosettes show. French dressing. This makes an excellent St. Patrick’s salad and a very tasty one, too. My Lady's Salad Sandwich Luncheon in Four Courses Lettuce, beet, toasted graham, whole wheat, white and raisin bread, cole slaw, Thousand Island dressing, asparagus tips, Cook's salad, mayonnaise, smoked tongue, radish, pimola, chicken, hard boiled egg, red and green pepper, cream cheese, bar le due, pimento, ripe and green olives, spiced cucumber Line a ten-inch silver platter with the inner leaves of lettuce and place in the center a hollowed out small red beet (baked and cold), filled with cole slaw. At the four sides of the beet, in the shape of a cross, place slices of toasted bread, four pieces in all. The bread is sliced ] 4 inch thick and 3 by inches. The first piece of toast is of graham bread and is spread with Thousand Island dressing. Split an asparagus tip in two and place a half on each side of the toast ; fill the center with [223] THE EDGEWATER BEACH HOTEL SALAD BOOK m s finely chopped Cook’s salad and mask with Thousand Island dressing. The second piece is made of whole wheat bread and is spread with mayonnaise dressing. On this place a slice of smoked tongue, cut to shape, and garnish with a lillied radish and two slices of pimola. The third piece of toast is made of white bread, spread with butter and topped with the white meat of chicken trimmed to shape. Garnish chicken with a slice of hard boiled egg decorated with red and green peppers. The fourth slice is made of raisin bread, toasted. Pipe the edges with thinned down cream cheese, and fill the center with bar le due. Garnish the top of the beet with a pimento. Place a ripe olive, a green olive, a lillied radish, and three slices of spiced cucumber at intersections of toast. The toasted slices can be picked up with the fingers and should be made dainty and not overloaded. Author’s Note: This sandwich is highly ornate, ex- quisitely beautiful and as a Tea Room item it is in a class by itself. It takes time and cannot be made by a clumsy fingered or obese thumbed pantry girl — so! The appetizer, or first course is the first piece of toast, and is really tasty and appetiz- ing; the entree or tongue concoction is second. The roast or the chicken sandwich is third and should be eaten with the beet salad center. Last, but not least, the dessert of cream cheese and bar le due, which completes My Lady’s Salad Sandwich Luncheon in Four Courses. (See Frontispiece illustration.) Newberry Persimmons, cream cheese, raspberries, pickled mangoes, lettuce Peel a ripe persimmon and cut in the shape of a poinsettia (see Poinsettia salad) . Pipe a rosette of cream cheese between each petal and decorate rosette with a raspberry or a rubyette. Sprinkle top of persimmon with chopped pickled mangoes. Serve on a bed of lettuce. French dressing. An excellent salad. [224] THE EDGEWATER BEACH HOTEL SALAD BOOK - (§1 Oh My “ My Salad Days When I Was Green in Judgment" Ripe olives, garlic, olive oil, tomatoes, artichoke tubers, cucumbers, carrots, lettuce, cress Marinate for two hours, in enough olive oil to cover, eighteen ripe, giant olives and two crushed cloves of garlic. Chop olives and mix with an equal amount of chopped connec- tive tissue of tomato, chopped artichoke tubers (raw), squeezed cucumbers and chopped raw carrots. Fold in enough Thou- sand Island dressing to bind and season. Place mixture in small, ripe, hollowed out tomatoes and serve on bed of lettuce. Garnish with cress. French dressing. Author’s Note : This salad was named “Oh My” because a guest on trying it for the first time will invariably exclaim “Oh, My!” The garlic flavor predominates and permeates the entire salad. Ripe olives, after they are marinated in oil and essence of garlic, make an ideal hors d’ oeuvre. Orange From an early Cook Book "This somewhat inappropriately named dish is made by cutting oranges into quarters, removing the rind with a fruit knife and adding equal quantities of brandy and Madeira in proportion to the quantity of fruit thus dressed, strewing a liberal allowance of powdered sugar over the dish.” This orange salad reminds one of the colored man who said, “If he had some bread he would make a ham sandwich if he had the ham.” Many people would be pleased to make a salad cocktail, “if they had the brandy they’d make the cock- tail, if they had the Madeira.” It sounds good and as an appetizer it would make a hit. It’s a yellowish delight. Serve, if you have the ingredients, in a tall, sparkling stem supreme glass thoroughly chilled. [ 225 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Ordo Foliatorum Lettuce, dandelions, sorrel, chives, cress On a bed of leaves of lettuce place short sprigs of young dandelions and cress ; sprinkle with chopped chives and young sorrel leaves. Season with salt. Author’s Note: An early order of Nuns subsisted upon salads of this nature. The sorrel being sour acted as a vinegar ; the cress being a pepper grass was used for its heating qualities as pepper, and the salt needed for the seasoning was taken from the neighboring hills and sea. John Evelyn says of Sorrel: “It is by nature cold, acid and assertive, assuages heat and cools the liver, strengthens the heart, is antiscrobutic, resists putre- faction and imparts quickness to rest. 1 1 supplies the want of oranges and lemons and other Omphasia, and, therefore, never to be excluded from Sallets.” Of the Ordo Foliatorum Feuil- lantines, he says : “Tis true indeed that the Ordo Foliatorum Feuillantines (a late order of ascetic nuns) amongst other mortifications, made trial upon leaves of plants alone to which they would confine themselves.” Oyster-plant I Oyster-plant, cod, string beans, hard-boiled eggs, lettuce Cook oyster-plant with a piece of salt cod or haddock. (Wrap fish in a piece of muslin when boiling.) Dice or slice oyster plant when cold and mix with an equal amount of cold, cooked string beans. Bind together with mayonnaise. Serve on bed of lettuce and garnish with quartered hard-boiled eggs. Mayonnaise may be omitted and French dressing used instead. Oyster-plant II Oyster-plant, codfish, onion, red beets, lettuce Boil oyster-plant with a small piece of salt codfish and one onion. Allow to cool and cut in thin slices. Arrange slices of oyster-plant and small red beets alternately on bed of lettuce. [ 226 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m French dressing. Beets may be omitted, if desired. Three ounces of salt cod to three pounds of oyster-plant is quite sufficient. Panama II Lettuce, pineapple, cream cheese, grapefruit, orange On a base of lettuce place a slice of fresh or canned pine- apple, cover pineapple with cream cheese, then place another slice of pineapple on top of cheese and garnish top slice with grapefruit and orange sections as in Panama No. I, on page No. 145. Pannier Tomato, carrots, cauliflower, green peas, cress, lettuce Cut a small whole ripe tomato in shape of a basket and fill it with canned baby carrots, whole ; small rosettes of cauliflower and a few green peas. Garnish with cress and serve on a bed of lettuce. French dressing. These carrots come in a No. 2 can and run about one hun- dred to the can ; the small rosettes of cauliflower should be per- fectly white, two or three in number, and the carrots about eight, standing on ends. This little basket can be made a work of art. It is highly artistic if handled right and a real tasty item. This salad served with only carrots with a little cress stuck in among them is highly artistic. Use only very red tomatoes. Pannier is French for basket. The salad represents a small market basket filled with vegetables. Pay sane Lettuce, carrots, parsnips, chives On a bed of lettuce place equal quantities of sliced, boiled and fried carrots and parsnips (cold). Sprinkle with chopped chives. Serve with French dressing. This is an excellent and economical salad, and the flavor is exquisite. Carrots and parsnips should be boiled or baked whole, then [ 227 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m browned and after they are cold, sliced. Arrange either in ring or rows alternately on bed of lettuce. Author’s Note: In one of the very early books on cook- ery I find : ‘ ‘Parsnips are generally used with salt fish in Lent. A pleasant beverage is made from parsnips and hops and is used in the North part of Ireland. In Scotland potatoes and parsnips are mashed together, making a delectable dish and one which children are fond of.” Parsnips contain consider- able sugar which is partly dissolved and lost in the boiling. Pennell Peas, carrots, beans, cauliflower, red and green peppers, tomato, lettuce Mix one-half cup each of raw young green peas, whole baby carrots, tiny green string beans (cooked and uncut), small rosettes of white, freshly boiled cauliflower, and one- third cup of red and green peppers. Marinate the above in a French dressing base No. 5, then drain and arrange mixture in half hollowed out, peeled tomato. Serve in nest of lettuce. Lorenzo dressing on the side. Author’s Note: As E. P. borrows from Gautier saying when the thing you want is written out why go to the bother or pains of writing a new comment for yourself, hence the quotation: “Peas and carrots, potatoes and tomatoes, beans and cauliflower meet in a new purpose, when peppers red and ardent wandering hither and thither in their midst, waging war upon insipidity, destroy as if by fire the tame and commonplace.” Pennsylvania Romaine, grapefruit, bananas, cherries, angelique. On a third of a slice of romaine place three sections of grapefruit. Then place a double row of sliced bananas down the center of grapefruit at right angles and a slice of cherry [ 228 ] THE EDGEWATER BEACH HOTEL SALAD BOOK w @ on eacn slice of banana. Arrange a star shaped piece of an- gelique between rows of sliced banana and in center. French dressing. — S. M. Allio, chef, Hotel Pennsylvania, New York. Pepper Though hot my name, yet mild my nature I taste good to every creature. I'm good in salads, good in stew. And into both add flavor too. Green and red sweet peppers, cress, cucumbers, lettuce Mix equal amounts of chopped green and red sweet peppers (raw) with chopped cress and squeezed salted cucumbers; then add just enough Lorenzo dressing to bind. Serve in nest of lettuce. Persimmons-Poinsettia Persimmons, alligator pear, cream cheese, rubyettes, lettuce Peel and cut a small, ripe persimmon as you would a tomato, poinsettia fashion. (See Poinsettia salad.) Bend petals down to lettuce base and place two thin slices of alli- gator pear at outer edges of each poinsettia petal so that the round ends of pear meet at ends of petals. Cut opposite ends of slices of pear straight so they fit against center portion of poinsettia. When petals are garnished correctly they show a small portion of golden color in center and the edges are com- pletely covered with the green border of slices of pear. Pipe a small rosette of cream cheese right against center and ends of each petal, where the two slices join, to cover up joints and complete picture. Garnish top of persimmon and rosettes with rubyettes and emeraldettes. French dressing. Pkiltron Lettuce, tomato, boiled leek, ground carrots, cress On a bed of lettuce place a thick slice of peeled tomato. On tomato place several slices of boiled leek, cut one-half inch thick through the entire stalk. Sprinkle leek with ground, [229] THE EDGEWATER BEACH HOTEL SALAD BOOK raw carrots. Garnish with sprigs of cress. French dressing. This makes an excellent salad. Boil leek in salted water and olive oil, one-fourth oil to three-fourths water, with a slice of lemon and a clove of garlic. Wrap leek in a linen cloth before placing in water. Author's Note : The carrots and the leek were used by the ancients as love medicine and were called Philtron. The tomato was previously called the Love Apple. Elizabeth Pennell says “Why was the tomato not the love apple in the Scriptures during Adam’s proprietorship? They had the olive and the olive oil, the vine and the vinegar, and then the tragedy in the garden. Many a man has sold his birthright, and Esau, notabiy, for less than a good tomato salad.” “As in a happy marriage the interest, the temper and the wishes of each must mutually yield to the other in order to produce that harmony which forms the basis of connubial happiness and of social order, so in a good salad the substance, the seasoning and the sauce should all be blended in that ex- quisite concord which constitutes the foundation of good salad making as well as rational enjoyment.” P oinsettia-P er simmons See Persimmons-Poinsettia Potato Potatoes, lettuce, bacon, chives Boil one pound of small white potatoes until they are just done, (overdone potatoes will not do). Allow them to par- tially cool and slice into a bowl. Dice and fry three ounces of bacon until it is a golden brown and pour over the potatoes. Season potatoes with salt and pepper and pour over one-third as much vinegar as you have bacon grease. Toss potatoes and sprinkle with chopped chives. This salad when it is made warm will have a different flavor than with potatoes used cold. In case there is not enough vinegar to suit, add just enough to [ 230 ] m THE EDGEWATER BEACH HOTEL SALAD BOOK flavor to your liking. Some vinegars are exceptionally strong in acid while others are mild and aromatic. A little sugar added as seasoning mellows the acidity of vinegar. Serve on bed of lettuce. Author’s Note : Early Potato Salad : John Gerrard in 1 597 writes about potatoes and their virtues and said that “they are sometimes boiled and sopped in wine, by others boiled with prunes, and likewise others dress them (after roasting them in the ashes) in oil, vinegar and salt, every man according to his own taste. However they be dressed, they comfort, nourish and strengthen the body.” This is one of the first potato salads mentioned in any book. Queen Ann (Frozen) Mayonnaise, whipped cream, cherries, pears, cream cheese, lettuce Mix one-half cup mayonnaise, one-half cup whipped cream, one-half cup Queen Ann cherries (stoned and chopped), one-half cup of pears, chopped (use pears boiled in simple syrup or canned) with one tablespoonful of cream cheese. F reeze three hours. Turn out on a bed of lettuce, garnish with fresh cherries and serve. Queen Marie Pineapple, orange, grapefruit, cream cheese, bar le due, lettuce On a bed of lettuce place a slice of pineapple and garnish top of pineapple with orange and grape fruit sections, placed alternately. Pipe a nest of cream cheese in center and fill with bar le due. The orange and grapefruit radiate from center like the spokes of a wheel. The salad, when completed, looks like the insignia of The Legion of Honor. This salad was originated at The Statler Hotel in Buffalo, N.Y., and served at a banquet given in honor of Queen Marie of Roumania. — R. T. Kief, steward. [ 231 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Queen Pea and King Bean See King Bean and Queen Pea Quince Lettuce, quince, chives, celery, cress On a bed of lettuce place a fine julienne of ripe quinces which have been marinated about two hours in French dressing. Sprinkle with finely chopped chives and celery. Garnish with rosettes of cress. French dressing. Raga-Raga Mexican slaw, endive, agar-agar, lettuce, tomato Mix one-half cup Mexican slaw with one-half cup finely julienned endive and two teaspoons powdered agar-agar (Celui brand). Bind together with Thousand Island dressing. Serve on slice of tomato in nest of lettuce. This is a real salad for those troubled with poor elimination. By using the same amounts of slaw ; julienned artichoke tubers and agar-agar and binding them together with a French dress- ing made from Celui oil and lemon juice you have an excep- tional salad which may be used by the diabetic. Robbin’ s Cabbage, carrots, lettuce Finely shredded cabbage, mixed with equal amounts of mayonnaise and French dressing and allowed to stand in ice box several hours. Mound on bed of lettuce and sprinkle with freshly ground raw carrots. Russian tomato See Tomato Russian Rustic Sorrel, dandelions, lettuce, endive Take some fresh sorrel leaves, pick off the stalks, bruise the leaves and put them into a plate with their juice, strew cn [232] THE EDGEWATER BEACH HOTEL SALAD BOOK w m some pepper and salt, stir all together and add just a little lemon juice, and enough oil to give smoothness. Then add dandelions, lettuce, endive or chicory and you have a real treat. Nature’s own, undefiled by hand of man — a real health item. — London Art of Cookery, 1797. Saladeve Romaine, figs, cherry tomatoes, cream cheese, green pepper, lettuce On leaves of romaine place four slices of ripe fig, slightly overlapping. Place in center of each slice a slice of red, ripe cherry tomato cut thick. (Use whole tomato, only cut off top and bottom.) Make a thin line of cream cheese in shape of a horseshoe around tomato and curve a thin julienned strip of green pepper around cheese, hugging close to it. This gives a beautiful contrast, green, red and white. Julienne fine some inner leaves of lettuce and garnish two sides of figs. French dressing. Shallot Shallots, lettuce Boil shallots in white wine. Allow to cool and dress on bed of lettuce. French dressing. Skirrett Boiled skirretts, beets, chicory, lettuce Mix equal amounts of boiled skirretts, baked beets and shredded lettuce with enough Thousand Island dressing to bind. Serve in a nest of lettuce. Skirrett is a plant that was formerly popular in Europe ; it resembles the oyster plant, but not so regular in shape. The flesh is white and of an unusual flavor. After boiling allow to cool, peel and then remove the woody center. Beets as well as skirretts should be diced. Diced skirretts, boiled ham and celery mixed with a Lorenzo dressing make an excellent salad. [233] THE EDGEWATER BEACH HOTEL SALAD BOOK B si Slaw, Mexican See Mexican Slaw and Mexican Salad Somersetshire Head lettuce, oil, vinegar, old Cheddar or Herkimer cheese, bread, butter, salt Use one-quarter head of lettuce. Pour oil on liberally so that it percolates between the leaves. Pour on a little mild vinegar. Season to taste. Author’s Note This salad is not a creation of the Author s. It has been a life-time favorite salad of an old friend, a native of Somersetshire, England, who attributes his uniformly good health largely to this simple fare. “It is a salad of which you never tire”, he says, “it is palatable, nutritious, promotes di- gestion, and if served with whole wheat bread and a glass of milk makes an ideal luncheon, dinner, or supper.” My friend emphasizes the fact that to get real benefit and enjoyment out of this salad it must be eaten slowly and with peace of mind. (See illustration opposite page No. 186.) Sparkling Jello, pistachio nuts, almonds, cherries, gingerale, lettuce Cube strawberry and lemon jello which has been made extra stiff by using only one-half the amount of water called for in directions on packages. Place chopped jello in shallow moulds and sprinkle with chopped pistachio nuts, almonds and cherries. Mix in enough partially cooled jello to bind and fill mould. Set moulds of mixture in ice-box to harden and then turn out on beds of lettuce. If cider, ginger ale or Green River is used to dissolve jello, it gives it an additional zest. French dressing. Green River, used as a binder, gives an excellent flavor and a novelty item for St. Patrick’s day menus. Spartan Garlic, dandelions, beets, chives, eggs Rub a bowl with garlic and break in bleached pieces of [ 234 ] FRERES JUMEAUX— TWINS Lettuce, endive, tomato, Mexican slaw, green peppers, pimentoes, cream cheese © 1928. ARNOLD SH1RCLIPPE VEGETARIAN SALAD Lettuce, tomato, cauliflower, peas, beets, carrots the edgewater beach hotel salad book — _____ jg dandelions. Bake several red beets and allow to cool. Chop finely and mix with dandelions. Sprinkle top with chopped chives and garnish with quartered hard boiled eggs. French dressing. Author’s Note: If you have a garden or front yard, you can easily grow dandelions. The fact of the matter is, you cannot keep them from growing. Dandelions are rich in min- erals and are especially fine in the spring of the year. “Neb- uchadnezzar ate dandelions and rich green grass with herds of oxen and the savage ass, and murmured as he cropped the rustic food : “It may be wholesome, but it is not good.” The abstemiousness of the Spartans is proverbial. They were accustomed from their youth to despise all the refinements of culinary art and to disregard everything beyond mere nourishment. Spiced (Frozen) See Frozen Spiced Spiced Fruit Spiced cantaloupe, pear, pineapple, peppers, strawberry, cress, endive On leaves of endive, place alternately in a row slices of spiced pineapple, pear and cantaloupe. Decorate top with julienned strips of red and green peppers and ends and sides with small cornucopias made out of thinly sliced pieces of spiced cantaloupe. In the cornucopia place a small bright strawberry. Decorate with cress. French dressing. To make cornucopia, slice cantaloupe extremely thin and then twist into shape of horn. Stuyvesant Fisk Lettuce Half heart of lettuce filled with a chiffonade dressing, or a fourth head of lettuce, with chiffonade dressing. Dressing to be heavily garnished with the necessary ingredients. [235 J s- THE EDGEWATER BEACH HOTEL SALAD BOOK Supreme (Frozen) See Frozen Supreme Surprise Lettuce, pineapple, cream cheese, almonds, pear, cress, bar le due On leaves of lettuce place a slice of pineapple. Make hole in center of pineapple an inch in diameter. Fill hole with a ball made out of mixture of cream cheese and chopped blanched almonds. Cover cheese with a half of a small canned pear. Garnish the stem end of pear with a rosette of cress and pour over pear a little bar le due. French dressing. The pear can be niched a little on top to retain the bar le due. Swan Endive, grapefruit, orange, green peppers, cress, rubyettes, cream cheese Wash, clean and dry a small head of endive, trim off the dark stem end, and raise the small heart up at right angles with the head of endive proper. The inner heart is not to be broken off but bent forward to represent the head of swan. By proper manipulation you can turn this center part into a good looking head. Raise up the other leaves on either side to represent the swans feathers. Round out the center part or body with sec- tions of grapefruit and orange and at intervals place very fine julienned, feathery strips of green peppers, for color and con- trast. The two outside long leaves on either side, fold close into body at base and secure them at tail end close to body with two rosettes of cream cheese. Pipe a line of cream cheese at base of neck to cover root end and round out shape. Dot this line with four or five rubyettes. Bend part of head over to represent bill and dot either side of head with small amount of cream cheese. Center these cheese dots with small rounds of red or green peppers, to represent eyes. The top of oranges and grapefruit to be garnished with a few rubyettes. This salad was shown at the Ohio Hotels Association on Dec. 16, [236] THE EDGEWATER BEACH HOTEL SALAD BOOK m 1927, and brought forth many favorable comments. It is an unusually fine looking salad and really a work of art. Around the swan the entire base of plate should be garn- ished with cress to represent water. Don’t request an obese thumbed pantry girl to make this salad or you may get about what the old inn-keeper got when he requested Painter to paint the Angel and Trumpet sign. For the curious, look up Inn Salad. Swedish Chicken, tongue, salmon, sole, potatoes, carrots, beans, beets, lettuce Marinate one-fourth of a cup of cubed boiled potatoes, one- sixth of a cup of cubed boiled carrots, and one-half of a cup of de luxe beans in a French dressing for three hours. Then mix with one-fourth of a cup of cubed white meat of chicken, one- fourth of a cup of smoked beef tongue, one-fourth of a cup of cubed, smoked salmon, and one-fourth of a cup of cubed, cooked fillets of sole, and bind with mayonnaise. Mould out on bed of lettuce and garnish with quartered red beets. Sweetheart II Lettuce, pear, bar le due, cream cheese, strawberries, green pepper, rubyettes, cress On a bed of lettuce place a canned half pear, hollow side up. Fill center with bar le due. Pipe a line of cream cheese around entire pear in shape of a heart and place alternately halves of ripe strawberries and julienned strips of green peppers, as in picture. At top of heart where lobes join place a large ruby- ette. Garnish with cress. French dressing. The hollow in center of pear should be large enough to hold one teaspoon of bar le due. (See illustration opposite page No. 218.) [ 237 ] m THE EDGEWATER BEACH HOTEL SALAD BOOK tarentum Lettuce, tomato, broccoli, chives On a bed of lettuce place a thick slice of peeled tomato and arrange a rosette of broccoli (steamed) in center. Alter- nate a half cherry tomato and short pieces of the stem of broccoli around center rosette. Sprinkle with chopped chives. French dressing. The early physicians of Tarentum prescribed a simple meal of broccoli, herbs and lettuce. These simple meals were often called I ecus meals. Named after an early Tarentum physician. Thompson Golden Boston lettuce, celery, grapes On a bed of inner leaves of golden or yellow Boston lettuce (placed in basket shape) place equal quantities of diced celery (inner stalks) and ripe, golden seedless Thompson grapes mixed with a golden mayonnaise-base No. 3A. This is an elegant, tasty, appetizing, economical luncheon salad, a real health item. Chopped tarragon, chervil or almonds enhance the flavor. Mayonnaise should be thick. An ideal chicken salad can be made by adding white meat of chicken to the above. Coasted Marshmallow Endive, pear, artichokes (tubers), Swiss cheese, marshmallows, strawberries, cress, green peppers On a bed of lettuce or endive, place a half fresh ripe pear (peeled), which has been marinated in a French dressing for at least three hours in ice box. Fill up center of pear and round into shape of a whole pear with a mixture of finely chopped artichokes (tubers raw) and Swiss cheese bound together with a stiff mayonnaise. Garnish top with four half slices of freshly toasted fresh marshmallows. Place a red ripe strawberry in center and four finely julienned strips of green peppers, radiat- [238] THE EDGEWATER BEACH HOTEL SALAD BOOK m ing from center separating the four slices of browned and toasted marshmallows. Garnish base of pear with rosettes of cress. French dressing. Tomato Russian Lobster, chicken, celery, tomatoes, cherry tomato, lettuce, caviar, beets, green peppers, Russian dressing Dice finely equal amounts of fresh boiled lobster, white meat of chicken and inner hearts of celery. Season and bind together with Russian dressing. Fill red, ripe, peeled, chilled tomatoes with mixture and place on bed of lettuce. Garnish center of top of tomato with a half cherry tomato scooped out and filled with caviar. Around it arrange julienned strips of red beets and green peppers like spokes of a wheel or rays of the sun. This makes an unusually attractive salad. Tomato Volga Tomato, lobster, caviar, green and red peppers, lettuce Cut off stem end, remove all seeds and pulp from a small, ripe, peeled tomato. Fill tomato with diced lobster which has been marinated at least an hour in a French Dressing base No. 5 and then drained. Add a little caviar to a mayonnaise and mask salad. Garnish with fanciful cuts of green and red peppers. Serve on a base of lettuce. Author’s Note: An interesting note on use of tomatoes from The Farmers Almanack, 1843: “The tomato had been known and used for culinary purposes in many portions of Europe, and within a few years has become a general favorite in this country. “Cut up tomatoes with salt, vinegar and pepper as you do cucumbers and eat away as fast as you can.” An early American salad. Twins See Freres Jumeaux [ 239 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Victoria II Ham, celery, beetroot, red and green peppers, lettuce Bowl : Dice equal parts of cold boiled ham, hearts of celery, beetroot, green and red peppers and bind together with just a little French Dressing base No. 1. Place mixture in a mould and turn out on bed of shredded lettuce. Mask with mayon- naise and garnish base of salad with julienned beetroot. — F. Kelway, steward, Dominion Hotel, Victoria, B. C. Virginia Housewife Lettuce, pepper-grass, chervil, cress, hard-boiled egg, scallions An early American recipe for dressing a salad, taken from the “ Virginia Housewife, 1831." To have this delicate dish in perfection, the lettuce, pepper- grass, chervil, cress, etc., should be gathered early in the morn- ing, picked, washed and laid in cold water which will be im- proved by adding ice. J ust before dinner is ready to be served, drain the water from the salad, cut it into a bowl, giving the proper proportions of each plant. Prepare the following mix- ture and pour over it: Take the yolks of two hard boiled eggs and mix with a tablespoon of cold water, mash until properly dissolved, mix in two tablespoons of oil, one teaspoon of salt, one teaspoon of powdered sugar, one of made mustard, and mix until properly smooth; then stir in two tablespoons of tarragon vinegar. Pour this over salad and garnish with rings of whites of hard boiled eggs ; lay around edge of bowl young scallions, they being the most delicate of the onion tribe. (Only one salad in the book.) V ola a See Tomato Volga W illiams Carrots, pineapple, jello, rubyettes, mayonnaise, lettuce Dissolve one-half package of cherry jello in three-fourths cup of boiling water, then add one cup of grated raw carrots, [ 240 ] THE EDGEWATER BEACH HOTEL SALAD BOOK one cup grated pineapple, one-half cup rubyettes, one-third spoon salt, one tablespoon lemon juice and whip in one cup mayonnaise. Pour mixture into glass molds and set in ice. Turn out on bed of lettuce and serve with French dressing. Rubyettes may be placed in bottom of mould and a little dis- solved jello poured over to set them, then the rest of the mix- ture placed in mould and set. This gives the salad a little better appearance. A Lorenzo dressing makes a fine accom- paniment for this salad. Mayonnaise may be omitted from the mixture and used to mask the salad after it is turned out of mould. Wolf Romaine, alligator pear, tongue, chicken, ham, lettuce, artichoke bottom, pimentoes On leaves of romaine place one-half alligator pear and fill with a mixture of equal amounts of shredded boiled beef tongue, white meat of chicken and boiled ham to which has been added enough Thousand Island dressing to bind. Sur- round pear with a little shredded lettuce and garnish top center with a small artichoke bottom. Criss-cross two ends with julienned pimentoes. [ 241 ] THE EDGEWATER BEACH HOTEL SALAD BOOK & Salad Dressings The Salad Dressing Recipes are segregated and classified under the headings of French Dressings, Mayonnaises, Boiled Dressings, Sour Cream Dressings, Vinegars, and Miscellaneous Dressings, and the final section is devoted to Quantity Recipes of the four universally used dressings, French, Mayonnaise, Roquefort, and Thousand Island. “Condiments — pepper, mustard, vinegar, are all capable of producing powerful irritating effects. The irritating effects upon the stomach are not readily recognized, simply because the stomach is supplied with very few nerves of sensation. Mustard applied to a healthy skin will produce a blister there. They create ah artificial appetite, similar to the incessant craving of the chronic dyspeptic whose irritable stomach is seldom satisfied. Drinking alcoholic drinks and the excessive use of condiments are two of the greatest causes of gluttony since they remove the sense of satiety by which Nature says ‘enough ’.” — Science of the Kitchen by Ella E. Kellogg. Practically all these dressings are lightly seasoned. Mus- tard and vinegar can be eliminated. Lemon juice can be used in place of vinegar. “There is no economy in using a poor olive oil in making a dressing. It will spoil your salad. Olives, like all generous givers, demand you squeeze them gently. The first pressing yields a thin, pure liquid, almost colorless. The second press- ing yields a little less delicate product. The third pressing yields a rank and unwholesome residuum.” [242] THE EDGEWATER BEACH HOTEL SALAD BOOK -m FRENCH DRESSINGS French Dressing Bases French dressing base No. 1 , ( Lemon color). Original French dressing : One-fourth teaspoon salt, one-fifth teaspoon freshly ground black pepper, one tablespoon pure vinegar, four table- spoons pure olive oil. French dressing base No. 2, ( Pink color). One-fourth tea- spoon salt, one-fifth teaspoon paprika, one-third teaspoon sugar, one tablespoon pure vinegar, four tablespoons pure olive oil. French dressing base No. 3, ( Pink color). One- fourth tea- spoon salt, one-fifth teaspoon paprika, one-third teaspoon sugar, one tablespoon lemon juice, four tablespoons pure olive oil. French dressing base No. 4, ( Orange color). Obesity : One- fourth teaspoon salt, one-fifth teaspoon paprika, one tablespoon lemon juice, three tablespoons mineral oil. Mix salt, pepper and vinegar together, then whip in oil. In whipping all ingredients together (excepting oil) at start and then whipping in oil you get a thicker, better blended sauce. French dressing base No. 5. For all dressings where cream is used as part of garnish. One-fifth teaspoon mustard (dry), one fifth teaspoon paprika, one-fourth teaspoon salt, one-half teaspoon tomato catsup, one-fourth teaspoon sugar, one table- spoon vinegar, five tablespoons olive oil. Mix thoroughly the mustard, paprika, salt, catsup, sugar and vinegar together, then whip in oil. This gives you a sauce that will stand up, and to which you can add cream, mayonnaise, or other sauces without fear of separating. Whip this sauce thoroughly to emulsify. To any of the following dressings add the garnitures to the French dressing base, using Base No. 1 , 2, 3, 4 or 5, as directed. The dressing without garniture is enough for one to two serv- [243] & THE EDGEWATER BEACH HOTEL SALAD BOOK m ices and in most instances with garniture, two to five services. In some cases it may be necessary to add a little more base to garniture to thin. All dressings at the Edgewater Beach Hotel are whipped in giant mixing machines, electrically driven. Oil is emulsified, holding all ingredients in solution. If French dressing is kept chilled, it will keep six to eight days without separating. * For home use, the Dover egg beater can be used if you wish to emulsify dressing. *See note on eggs in quantity French dress- ing, page 238. American To a French dressing base No. 1 , 2, 3 or 5, add one teaspoon of chopped and blanched almonds, one of chopped cress and one of chopped fresh or maraschino cherries. This is a red, white and blue dressing; excellent for fruit salads. Anchovy I To French dressing base No. 5 add teaspoon of chopped, boned and skinned anchovies or one teaspoon of anchovy sauce. Bellevue To a French dressing base No. 5, add two tablespoons of sour cream and one-half teaspoon of chopped chives. French dressing base No. 1, 2, or 3, can be used when dress- ing is emulsified thoroughly. Brunswick To a French dressing base No. 5, add one-half teaspoon of chopped chives, one teaspoon of chopped egg yolks and one teaspoon of Bengal chutney. Cheese Rub an ounce of Cheddar cheese through a sieve and whip in one heaping tablespoon of whipped cream, then add to French dressing base No. 5. [244] THE m EDGEWATER BEACH HOTEL SALAD BOOK a Chiffonade To French dressing base No. 1 , 2 or 3, add one-half teaspoon of finely minced chives, and one teaspoon of each of the follow- ing: Chopped beets, whites and yolks of hard-boiled eggs, green and red peppers. Finely minced onions can be sub- stituted in place of chives. Chopped parsley can also be added. If dressing is too thick use twice the quantity of base. Chutney To French dressing base No. 1 or 5, add one tablespoon of Major Gray’s chutney sauce, one of walnut catsup and one- third teaspoon of chopped parsley, chervil or tarragon. Club To French dressing base No. 1 or No. 2, mix (in bowl rubbed with garlic) one-sixth teaspoon of mustard and one tablespoon of Worcestershire sauce. Creamy To French dressing base No. 5 add an equal amount of whipped cream, whipping cream into base. Sour or plain raw cream can be substituted for whipped cream. French dressing base No. 1, 2 or 3, can be used when dressing is emulsified thoroughly. Creole I To a French dressing base No. 1 or No. 2 add a teaspoon of chopped pimentoes, one of chopped mushrooms, one-half teaspoon of chives and one tablespoon of chili sauce. Cumberland I To French dressing base No. 3, add one tablespoon oi currant jelly, one-fifth teaspoon of mustard and one-half tea- spoon of chopped lemon peel. [ 245 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Cumberland II Whip into French dressing base No. 5, one tablespoon of double cream, one of currant jelly, and one-fourth teaspoon of chopped lemon peel. French dressing base No. 1 , 2 or 3, can be used when dress- ing is emulsified thoroughly. Curry One yolk of hard-boiled egg rubbed through a fine sieve, one-sixth teaspoon of curry and a tablespoon of cream. Incor- porate these three items into a smooth paste and whip French dressing base No. 1, 2, 3 or 5, into paste. Danish Add to French dressing base No. 3, one ounce of smoked sardines, which have been rubbed through a fine sieve and a half teaspoon of finely crushed caraway seeds. Diana To French dressing base No. 1, add one tablespoon of brandy, one tablespoon of currant jelly, one teaspoon of rum. Dutch I To French dressing base No. 1 or No. 2, add one table- spoon of cottage cheese, one of chili sauce and one of Major Gray’s chutney. Season base a little higher. This dressing is one of the finest in the whole category of dressings. This recipe is by the author of the book and it will some day be as well liked as the Thousand Island dressing, mayonnaise, or French dressing. Once used it will fall into immediate favor. Dutch II To a French dressing base No. 2, add one tablespoon of cottage cheese, and one teaspoon of chopped sweet pickles, one of parsley or one of cress. [246] THE EDGEWATER BEACH HOTEL SALAD BOOK m Edgewater Beach To French dressing base No. 5, add one tablespoon of grated pineapple, one of chopped or ground pecans and two of double cream. French dressing base No. 1, 2 or 3, can be used when dress- ing is emulsified thoroughly. English III Pound one yolk of a hard-boiled egg to a paste and whip in two tablespoons of double cream. Whip a No. 5 French dressing base into the above and add a teaspoon of Wor- cestershire sauce. Esmeralda To French dressing base No. 1 add one-half teaspoon of chopped chives and one-half teaspoon of green peppers. Fruit and Cheese Into French dressing base No. 2, mix one tablespoon of grated Canadian cheese and one of grated pineapple. Gourmet Into French dressing base No. 5, add one tablespoon of chopped fine herbs and two tablespoons thick cream. French dressing base No. 1 , 2 or 3, can be used when dress- ing is emulsified thoroughly. Hawaiian To a French dressing base No. 3, add two tablespoons of orange and two of fresh pineapple juice. Add a little freshly ground mace to dressing. Holland To a No. 1 , 2, 3 or 5 French dressing base, add one teaspoon of grated Edam cheese and one tablespoon of Major Gray s chutney. [247] B- THE EDGEWATER BEACH HOTEL SALAD BOOK Hungarian To French dressing base No. 3, add the essence of one finely minced clove of garlic, one tablespoon of chili sauce, one teaspoon of finely minced green onion tops, or parsley and one teaspoon of minced pimentoes. Season highly with Hun- garian paprika. Indian To French dressing base No. 1, add one-fifth teaspoon of curry powder, one chopped yolk of a hard-boiled egg, and one tablespoon of chutney sauce. Italian I To French dressing base No. 1, 2 or 3, add a half teaspoon of finely chopped chives, yolk of one hard-boiled egg chopped, and two finely minced sardines (skinned and boned), one-sixth teaspoon of mustard. Italian II To French dressing base No. 1 or 3, whip in two tablespoons of catsup, one teaspoon of minced red and one of green peppers and one-half teaspoon of chives. Italian III To French dressing base No. 2, whip in one teaspoon of tomato paste and add one-half teaspoon of each of the follow- ing : Chopped parsley and chives and grated Parmesan cheese. Lemon To French dressing base No. 3, add one tablespoon of chopped lemon pulp. Lorenzo I To French dressing base No. 1, add one tablespoon of chopped watercress and one-half teaspoon of chili sauce. [ 248 ] m THE EDGEWATER BEACH HOTEL SALAD BOOK Mint Sauce To French dressing base No. 1, 2 or 3, add a teaspoon of chopped mint (fresh). Mississippi Mash an ounce of pecans to a fine paste and rub the pecans and a fourth or fifth alligator pear through a fine sieve. Mix into a French dressing base No. 3. If sauce is too thick, reduce with double the amount of base and add additional salt to base. Newport To French dressing base No. 1, 2, 3 or 5, add two table- spoons of chili sauce. Nicoise I To a French dressing base No. 1, add one-eighth teaspoon French mustard, one egg yolk chopped, one teaspoon of chopped green olives, one-fourth teaspoon of chopped chives, and one-fourth teaspoon of chopped parsley. Nicoise II To French dressing base No. 1 , add a teaspoon of chopped chives and one of capers. Norwegian To a French dressing base No. 3, add one tablespoon of smoked Norwegian sardines, boned, skinned and rubbed through a fine sieve, one teaspoon of anchovy paste, one-half teaspoon of chopped chives or parsley. Nut Pascagoula Pound into a paste, one tablespoon of blanched pecans and one of blanched almonds and whip French dressing base No. 5 into paste. [249] THE EDGEWATER BEACH HOTEL SALAD BOOK B is Onion Into a French dressing base No. 1 , 2 or 3, add one teaspoon of essence of onion, one of chopped parsley, and one of chopped green young onion tops. Pascagoula (See Nut Pascagoula) Piquante Rub one hard-boiled egg yolk through a sieve and add one- third teaspoon of French mustard, one teaspoon of anchovy sauce, one teaspoon of chopped capers, one teaspoon of chopped parsley and a half teaspoon of chopped chives. Whip into French dressing base No. 2 or 3. “For palates grown callous almost to disease, Who peppers the highest is surest to please.” — Goldsmith. Poor Man s Sauce To a French dressing base No. 1 , add one teaspoon each of chopped parsley, finely shredded young green onions, finely chopped gherkins and string beans ; a little grated horseradish can be added. Obs. Adapted from Cook's Oracle, By a Physician, 1823. This sauce is in much esteem in France, where people of taste, weary of rich sishwa, occasionally order the fare of the peasant to obtain the charm of variety. “The Rich, tired with continual feasts, For change become their next poor tenant’s guests ; Drink hearty draughts of ale from plain brown bowls, And snatch the homely rasher from the coals.” — Dryden. The real Poor Man’s dressing is made from bacon grease instead of olive oil. [250] VICTORY SALAD Lettuce, cream cheese, cress, pineapple, nuts, cherries, red and green peppers, celery WEDDING RING SALAD Lettuce, oranges, rice, cherry, green peppers THE EDGEWATER BEACH HOTEL SALAD BOOK a Potato Rub one-half medium sized boiled Idaho potato and one hard-boiled egg yolk through a fine sieve and whip in one-half teaspoon of essence of onion, one-half teaspoon of chopped parsley, and one-fifth teaspoon of mustard. Add French dressing base No. 1 to above and whip smooth. If too thick add double the amount of base, or enough base to make a dressing about the consistency of raw cream. If dressing is too mild add additional vinegar or lemon juice. Roquefort To a French dressing base No. 5, add one tablespoon (heaping) of broken bits of Roquefort cheese (do not mash fine) and one tablespoon of forty percent cream. Mix cream into cheese and add base. French dressing base No. 1, 2 or 3, can be used when dress- ing is emulsified thoroughly. Southern Into French dressing base No. 1, 2 or 3, whip in two tea- spoons of peanut butter, one of chili sauce, one-half teaspoon chopped chives and one-half teaspoon of chopped parsley. Spanish To a French dressing base No. 1 or 2, add one teaspoon of minced Spanish onions, one of chili sauce, one of chopped pimentoes and one of cress. Special I To French dressing base No. 3, add one tablespoon of currant jelly, one teaspoon of chopped chives and one-fifth teaspoon of French mustard. Special II To a French dressing base No. 1 or 2 (made out of the vine- gar of pickled beets or cucumbers, instead of plain vinegar), [251] THE EDGEWATER BEACH HOTEL SALAD BOOK m add two teaspoons of Thousand Island dressing and the yolk of an egg rubbed through a fine sieve. Sugar Plum Into a French dressing base No. 3, add one tablespoon of bar le due, one of strained honey and one of chopped lemon pulp. Supreme II Into French dressing base No. 5, whip one teaspoon of almond paste, two tablespoons of orange juice and two of whipped cream. French dressing base No. 1, 2 or 3, can be used when dress- ing is emulsified thoroughly. Triton To French dressing base No. 3, add one-half teaspoon of chopped anchovies, one teaspoon of caviar and lobster coral. One teaspoon of anchovy paste can be substituted for chopped anchovies. tropical To a French dressing base No. 1, 2 or 3, add one-fifth tea- spoon of freshly ground nutmeg and one-fifth teaspoon of ground ginger. Victory (See American) Vinaigrette To French dressing base No. 1,2, 3 or 4, add one-half tea- spoon each of chopped green olives, capers, chives and gher- kins, and one-third teaspoon of parsley, tarragon and chervil. Chervil or tarragon can be omitted. [ 252 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Whip and Spur To a French dressing base No. 1 , add one-tenth teaspoon of cayenne or a dash of tabasco sauce, and a clove of garlic rubbed through a fine sieve. In The Cook's Oracle I find: “Those palates which have been used to the extreme of Piquance, will require additional excitement. This may be easily accomplished by aid of whip and spur, that students of long standing in the school of good living are generally so fond of enlivening their jaded palates with, i. e. cayenne and garlic. T or k To a French dressing base No. 2 or 5, add one-half teaspoon of chopped chives, one-half teaspoon of chopped parsley and one tablespoon of toasted bread crumbs (toasted hard). Crumbs to be added at table just before being served. MAYONNAISE DRESSINGS In the first edition of Manuel des Amphitryous, printed in Paris, 1808, by the author de l’Almanach des Gourmands, page 254, we find that “Mayonnaise” was originally “Bayon- naise.” The credit of this is given to the Duke of Richelieu. Mayonnaise Bases Mayonnaise base No. 1. Two yolks of fresh eggs, one-third teaspoon of English mustard, one-half teaspoon of salt, one- half teaspoon sugar and two tablespoons of best vinegar. Beat eggs up with a wire egg beater so that they are light. Whip in all other ingredients except the oil. Add oil, not drop by drop, but slowly, and continue whipping until you have added eight ounces or one-half pint of best olive oil. This makes a good heavy mayonnaise and will not separate [ 253 ] THE EDGEWATER BEACH HOTEL SALAD BOOK H- — B if kept covered and cold in an ice box where the temperature is kept around 45° Fahrenheit. Sugar can be omitted. When making mayonnaise as in Base No. 1 use a mild aromatic vinegar, or you will have trouble in incorporating oil. A real strong acid vinegar partially coagulates the eggs and they lose their effectiveness. If you do use strong malt vinegar dilute with water, equal amounts, or vinegar can be added a few drops at a time to thin dressing as you proceed in the making. Base No. 1 is quickly made. One large yolk of a freshly laid egg will make the same mayonnaise a little lighter in color. A teaspoon of lemon juice added last gives or enhances flavor. Should you have the misfortune of breaking or curdling dressing, start over with an additional yolk and whip curdled dressing slowly into yolk. When whipping the oil in, if you will stop pouring oil when you first notice an unevenness in the mixture, that is a lack of smoothness, and whip dressing until smooth again, you never will have a failure. To continue pouring oil when you see that the oil is not being incorporated as fast as you are pouring, is the cause of most failures. Eggs should be fresh, oil chilled and the best that money will buy. This mayonnaise is easy to make and a minimum risk will attend your efforts. Mayonnaise base No. 1A ( with vinegar and lemon): Same ingredients as Mayonnaise base No. 1 except lemon. Mix eggs and mustard together. Mix one tablespoon of vinegar, and one of lemon, sugar and salt together to dissolve. Whip in one-third of oil into eggs and mustard, and then thin with one-third vinegar and lemon mixture. Whip in one- third more oil and thin again with one-third of vinegar mixture. Whip in the last third of the oil and thin with last of the vinegar and lemon mixture. This method, while harder to handle, will keep at a regular temperature longer than Mayonnaise base No. 1 . Care should be taken when whipping the first third of oil into the eggs so that it does not separate, pour the oil slowly and see that it is being incorporated as fast as it is poured. [254] THE EDGEWATER BEACH HOTEL SALAD BOOK m — a Mayonnaise base No. 2. The same dressing can be made the same way only with mineral oil, for people wishing to reduce — for the diabetic, eliminate vinegar and make accord- ing to mayonnaise base No. 3. Mayonnaise base No. 3 ( with lemon juice). Mix two yolks of eggs, one-third teaspoon dry mustard and one tablespoon of lemon juice together, then whip in pint of olive oil and lastly whip in one-half teaspoon of sugar and one-half teaspoon of salt which has thoroughly been dissolved in one tablespoon of lemon juice. A very excellent way of making a lemon flavored mayonnaise. Mayonnaise base No. 3 A. The same ingredients as may- onnaise base No. 3 with the addition of a teaspoon of ice cold water. Mix mustard, eggs, sugar, salt, and water together, whip in oil and add two tablespoons of lemon juice last. This is a fine flavored and well keeping mayonnaise. Mayonnaise base No. 3B. Same ingredients as mayon- naise base No. 3. Mix the eggs, salt, mustard, and sugar together and beat in five tablespoons of oil, whip well and add one tablespoon of lemon juice, then whip in rest of oil and lastly add one tablespoon of lemon juice. Fine keeper. The fresher the mayonnaise dressings the better the flavor. Mayonnaise base No. 4. The same as mayonnaise base No. 1 or 3 with one cup of whipped cream added. Mayonnaise base No. 5. A sparkling mayonnaise or French dressing. Dissolve one-half package of lemon or cherry jello in one- half cup of boiling water and allow to cool. When nearly set whip in one-half cup of French dressing. Set on ice and when thoroughly congealed whip into small crystals so that the oils will be thoroughly mixed with the jello. Use on fruit salads. For Sparkling Mayonnaise, mix one-half mayonnaise to one-half jello, that has solidified, and make as above. To any of the following dressings just add garnitures to [255 ] THE EDGEWATER BEACH HOTEL SALAD BOOK B — mayonnaise base: (The dressing in recipe without garniture is enough for six to eight covers.) Anchovy II To mayonnaise base No. 1 or 3, add one tablespoon of chopped anchovies or one tablespoon of essence of anchovies and one tablespoon of chopped gherkins. Antoinette To a mayonnaise base No. 1 change base vinegar to mild tarragon vinegar and add one teaspoon of chopped chives. California To mayonnaise base No. 3, add two ounces of small white seedless grapes and one tablespoon of chopped pimentoes. Carmelite To a mayonnaise base No. 1, add one tablespoon of chopped anchovies or two tablespoons of anchovy paste. Catalane To mayonnaise base No. 1 or 3, add one tablespoon of chopped pimentoes and one of chopped anchovies. Chantilly II Into a mayonnaise base No. 3, add three tablespoons of whipped cream and two of bar le due. Collegiate Two tablespoons of mayonnaise base No. 3 or 3 A, two table- spoons whipped cream, one tablespoon double malted milk, one tablespoon orange juice. Whip cream into mayonnaise, add malted milk, then orange juice. (Excellent for fruit salads.) [ 256 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ® — a Creole II To mayonnaise base No. 1, add one tablespoon of finely minced ham, one of tongue, one teaspoon of chopped parsley and chives and one tablespoon of chili sauce. De Luxe To mayonnaise base No. 1, add one tablespoon of chopped blanched almonds, one tablespoon of minced Roquefort cheese and a teaspoon of chopped chives. Demi Deuil To mayonnaise base No. 4, add one ounce of sliced black hothouse grapes and one finely julienned or sliced truffle. Grapes to be added just before serving dressing. Elswortk {Same as Chantilly II) English I To mayonnaise base No. 1, add one teaspoon of walnut catsup, one of mushroom catsup and one of Worcestershire sauce. A real heavy mayonnaise base necessary. Exotique To mayonnaise base No. 1 or 3, add one teaspoon of white wine, one teaspoon of cognac, one tablespoon of minced Canton ginger and one tablespoon of whipped cream. Figaro To mayonnaise base No. 1 or 3, add one teaspoon of tomato paste, one tablespoon of whipped cream and a half teaspoon of chopped chives. Figaro Coloring Boil one small can of the best red tomatoes down to about one ounce. Mash through a fine sieve and then press through a cloth. Use to color Figaro Sauce. [257] THE EDGEWATER BEACH HOTEL SALAD BOOK m Fruit I To a half cup of mayonnaise base No. 3, add one table- spoon of crushed, blanched almonds, two tablespoons of bar le due, three of whipped cream, one of lemon and one of orange juice. Whip cream into mayonnaise, add bar le due, then orange and lemon juice. Season with additional one-fifth tea- spoon salt and the same of paprika. Fruit Juice To mayonnaise base No. 3, work in two tablespoons of whipped cream and just before serving work in two table- spoons of orange j uice. Have mayonnaise thick and very cold. Garde Manger To mayonnaise base No. 1 or 3, add the essence of one clove of garlic, one teaspoon of horseradish and one teaspoon chopped parsley. Green I To Mayonnaise base No. 1 or 3, add one tablespoon of essence of spinach. Clean a pint of fresh, green spinach thoroughly, dry in towel, blanch two minutes and chop. Squeeze out essence in clean towel and add to base. (See method used in Green Dressing No. 2.) Green I- A An aromatic green coloring can be made by using one handful of spinach blanched, several sprigs of cress, tarragon and chervil all chopped and essence pressed out in towel and added to a mayonnaise or French dressing. Green I-B Scald for a minute one ounce of tarragon, chervil, bumet and chives. Drain and pound in a mortar. Rub through a fine sieve and add to a mayonnaise. If mayonnaise is too light add a little essence of spinach. [ 258 ] the edgewater beach hotel salad book Si — Hoosier Same as Figaro, with a tablespoon of cream cheese or cottage cheese added. Japonaise Into two tablespoons of mayonnaise base No. 3, add four tablespoons of whipped cream. Season highly with paprika, add an additional teaspoon of lemon juice and a little salt. Lorenzo II To a mayonnaise base No. 1, add one tablespoon of finely julienned white hearts of celery, one of pineaople and one of chopped green cress. Maiden Blush Two tablespoons of mayonnaise base No. 3, or 3 A, two tablespoons of whipped cream, one tablespoon bar le due, one-sixth teaspoon of salt, one teaspoon of orange juice, one- sixth teaspoon paprika. Work whipped cream into mayonnaise, then add bar le due. Mix salt, orange juice, paprika and whip into above. Meschianza Mix two tablespoons of whipped cream into mayonnaise base No. 1 and add one tablespoon of chopped, blanched al- monds, one of chili sauce and a teaspoon of chopped chives. Author’s Note: Meschianza and Mischinza are derived from two Italian words — “Mescere,” to mix, and “Mischiare," to mingle. Thus the dressing, so varied in its nature, has been named after the early Colonial parties which were called “Meschianzas.” The name was given them on account of the mingling and the mixing of the many society people who at- tended. Their gay colors are represented by the various hues of garniture in the sauce and if one knows anything about mayonnaise, there is certainly a mingling and mixing of the ingredients which enter into its composition. [ 259 ] m THE EDGEWATER BEACH HOTEL SALAD BOOK Mousseline II Into one cup of mayonnaise base No. 1, whip in one cup of whipped cream. My Fancy To mayonnaise base No. 1 , add one tablespoon of walnut catsup, one of French dressing, and one teaspoon of chopped chives. Plaza To mayonnaise base No. 1 or 3, add one teaspoon of L. & P. sauce and one of chutney sauce. Printemps To mayonnaise base No. 4, add two tablespoons of puree of new green peas or one tablespoon of Green Dressing No. 1 A. Ravigote Ravigote means to revive or cheer. To a mayonnaise base No. 1 add chopped tarragon, chives, chervil, and bumet. Red Two tablespoons of lobster coral rubbed through a sieve and added to mayonnaise base No. 1 or 3. Tomato paste or paprika can be substituted. Red mayonnaise to be used on a fruit salad can be colored with grenadine, paprika, cherry juice, currant jelly, raspberry or strawberry juice or bar le due. For a fish salad with lobster coral, tomato paste or paprika. (See Figaro) . Remoulade I To mayonnaise base No. 1 , add one tablespoon of chopped capers and one of chopped fine herbs (chives, parsley, chervil, tarragon). See Miscellaneous Sauces. [ 260 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Seven Fruit Into a mayonnaise base No. 3, whip one tablespoon of Seven Fruit Juices and two of whipped cream. Singapore To a mayonnaise base No. 1 , add one tablespoon of finely diced red and green peppers, one of celery, and one of Major Gray’s chutney Smooth Far tar Sauce Rub three yolks of hard-boiled eggs through a sieve ; chop one-half ounce of capers, one ounce of green olives and one tablespoon of chives and place in a mortar. Pound chives, capers, olives and eggs together and press through a fine sieve. Add to mayonnaise base No. 3. Garnish sauce with a tea- spoon of chopped parsley. Tartar Sauce To mayonnaise base No. 1 or 3, add one tablespoon each of chopped capers, gherkins, parsley, chives and tarragon. Thousand Island To mayonnaise base No. 1 or 3, add three tablespoons of chili sauce, one teaspoon each of chopped pimentoes. chives, and green peppers. The above added to base No. 4 gives a creamy dressing. Hard-boiled eggs (chopped) are often used in garniture. Author’s Note — National Culinary Progress, official organ of Progressive Culinary Association, published at Chicago, gives the origin of Thousand Island Dressing. Chef Theo Rooms of the Drake Hotel, Chicago, is credited as being the originator of this famous dressing. It was first produced in The Blackstone of Chicago, when this hotel was first opened, and Mr. Rooms was the chef de garde manger. The magazine quotes Mr. Rooms to the effect that it was first called Black- [ 261 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ii — — — a stone Dressing. Later, Mr. Rooms, in collaboration with Albert Awater, maitre d’hotel of The Blackstone, gave to it the name Thousand Island Dressing. Another story of its creation is that it originated in the home of George C. Boldt, in the Thousand Islands of the St. Lawrence River, and that it was served under the name of Thousand Island Dressing in the Waldorf-Astoria Hotel, New York, before served in The Blackstone. BOILED DRESSINGS Boiled Dressing Bases Boiled dressing base No. 1. Make cream sauce of three level tablespoons flour, three tablespoons of melted butter and one cup of sweet milk. Allow to cool slightly. Dissolve one-fourth teaspoon of English mustard, one teaspoon salt, one-fourth teaspoon paprika, and one tablespoon of granu- lated sugar in one-fourth cup of cider vinegar. Beat one egg up good and then whip into cream sauce, then whip in vinegar and other ingredients. Beat well and set in ice box until ready for use. This is enough for six. I f too thick, whip in a little raw cream. Boiled dressing base No. 2. One-fourth teaspoon of English mustard, one-half teaspoon salt, one-fourth teaspoon paprika, one tablespoon sugar, yolks of five eggs, five tablespoons melted butter, two tablespoons vinegar, half cup cream, half cup milk, one tablespoon lemon juice. Mix mustard, salt, paprika, sugar, eggs, butter, cream and milk together and whip well. Set on range in double boiler and whip until mixture thickens. Remove from fire and whip in vinegar and lemon juice. Caution : Do not hold on fire very long after mixture commences to thicken, as eggs will coagulate if given too much heat. The amateur must pay the price in making a sauce of this kind; if you remove too soon, your [ 262 ] m THE EDGEWATER BEACH HOTEL SALAD BOOK sauce will be too thin ; if too late, your sauce will break. Whip constantly and watch closely just what is happening and ere long the knack will be yours. A good wire egg whip is the tool to use in making this sauce. Boiled dressing base No. 3. One-fourth teaspoonful English mustard, one-half teaspoonful salt, one-fourth teaspoonful paprika, yolks of three eggs, five tablespoonsful of melted butter, two tablespoonsful of vinegar, one tablespoonful of sugar, one-half cup thick cream, one tablespoon lemon juice. Mix mustard, sugar, salt, paprika, and whip into yolks of eggs and cream. Place on range in double boiler and whip until thick. Remove from fire, and whip in vinegar and lemon juice. Fruit II To boiled salad dressing base No. 1 or 2, add one tablespoon of orange juice and one teaspoon of chopped fresh or mara- schino cherries. Peppy To boiled salad dressing base No. 1, 2 or 3, add one table- spoon of chopped Major Gray’s chutney, one of pimentoes and one of parsley. Souffle To boiled salad dressing base No. 2 or 3, add one-half cup of whipped cream. SOUR CREAM DRESSINGS Sour Cream Dressing Bases Sour cream dressing base No. 1. To one cup of sweet cream- add two to three teaspoons of lemon juice, one-third tea- spoon salt and one-fourth teaspoon of freshly ground pepper. Paprika can be used in place of pepper and one-half teaspoon of sugar can be added to bring out flavor. Mix lemon juice, salt, pepper and sugar together and whip slowly into cream. [ 263 ] THE EDGEWATER BEACH HOTEL SALAD BOOK # ■a Sour cream dressing base No. 2. Whip up one cup of thick sour cream until smooth. Add one-fourth teaspoon of freshly- ground pepper and one-third teaspoon of salt. If cream is too acid whip one-half cup of sweet cream to one-half cup of sour. Sour cream dressing base No. 2A. One-half cup of sweet cream, one-half cup of buttermilk, one-fourth teaspoon pepper, one-third teaspoon salt, one-third teaspoon sugar. Sour cream dressing base No. 2B. One cup of sweet cream, one tablespoon of buttermilk, one teaspoon of lemon juice, one fourth teaspoon pepper, one-third teaspoon salt, one-third teaspoon sugar. Sour cream dressing base No. 3. One-half cup of fresh sweet cream, one-half cup of whipped cream, one teaspoon of lemon juice, one-fifth teaspoon of freshly ground black pepper and one-fifth teaspoon of salt. Whip sweet cream and whipped cream together. Add salt and pepper, then whip in lemon juice. Fantasie To sour cream base No. 3, add one tablespoon of mara- schino juice and one tablespoon of chopped cherries. Marine To sour cream base No. 1, 2, or 3, add one teaspoon of chopped chives. (Excellent for squeezed cucumber salad). Princess To sour cream base No. 3, add two tablespoons of raspberry syrup or fresh strained raspberry juice. [264 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ■m SALAD VINEGARS Salad Vinegar No. I Into a quart of best white vinegar place one-half cup of chopped shallots, one-fourth cup chives, one-fourth cup fresh mint, one-fourth cup of sweet savory, one teaspoon of salt and two teaspoons of brown sugar. Place in a bottle. Cork and set in sun for three weeks. Shake daily and then filter or strain off. A very fine aromatic vinegar. Reduce proportion of vinegar to oil 1 to 5 when making French dressing. Salad Vinegar No. II One tablespoon of chopped mint leaves, one of chives, one of shallots, one of sweet savory, one-fourth teaspoon of ground nutmeg, one teaspoon of salt, one tablespoon of brown sugar, three bay leaves and one broken stick of cinnamon. Pour boil- ing white vinegar over the above ingredients and shake bottle every day for ten days. Strain and use. Proportion of oil to vinegar, 4 to 1 in making French dressing. An excellent aromatic vinegar with a real tang. If you make a French dressing out of this vinegar you will never use any other. Buy only pure mild white vinegar. Salad Vinegar No. Ill Shallots, sweet savory, chives, tarragon, three ounces each. Two tablespoons of diced mint leaves; same of chervil; pound all in a mortar and place in a stone jar holding a gallon of mild light vinegar; cork it down securely and let stand for two weeks in the sun; strain it off, press out herbs and filter for use. Aromatic Vinegar To make an aromatic vinegar : Add one to two ounces of any of the following herbs (chopped) tarragon, mint, balm, chervil, burnet, parsley, chili peppers or chives to one quart of [ 265 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m — — a white wine vinegar and allow to steep for two or three weeks. Then strain off. T wo or three of the above herbs can be added, mixed together or placed separately, one or one and one-half ounces will produce an aromatic vinegar. One crushed clove of garlic will add zest to the vinegar. Chili Vinegar Chop two ounces chili peppers, two cloves garlic and a few sprigs of chervil or parsley. Place in a half-gallon glass jug and pour one quart hot vinegar over them. Add two ounces of brown sugar. Place in the sun and shake daily. Allow to stand for three weeks, then strain off. Cucumber Vinegar Chop two shallots and place in bottle with pints of white vinegar, one dessert spoon of salt, a salt spoon of cayenne pepper, two drops of garlic vinegar ; let stand a week and shake often; boil, strain, and then pour over six sliced cucumbers and one sliced onion. Allow to stand a few days. Strain and bottle for use. Fine for salad dressing — a few drops. Dill Vinegar Place three ounces of dill leaves and one ounce of chervil in one-half gallon glass bottle and pour one quart white wine vinegar (hot) over them. Allow to stand three weeks or a month. Strain and use. Fine in salad sauces. j Elder Flower Vinegar Place eight ounces of elder-flowers in a half gallon bottle. Pour a quart of white wine vinegar over them and allow to stand about two weeks. Shake occasionally. Strain and use. Spiced Vinegar (Same as Salad Vinegar) [ 266 ] IS- THE EDGEWATER BEACH HOTEL SALAD BOOK tarragon Vinegar Cut up one ounce of tarragon leaves (without flowers) and chop up one ounce of the stem, one shallot and one table- spoon chives. Mix the above with one ounce of brown sugar. Heat one quart white wine vinegar and pour over other in- gredients. Allow to steep for fifteen days, then drain off. Vinegar improves by allowing glass container to stand in sun and shaking it several times while herbs are marinating. John Evelyn says tarragon is “highly cordial, and friendly to the head, heart, liver, correcting the weakness of the ventricle.” MISCELLANEOUS OR ODD DRESSINGS Bacon I Dice two ounces of bacon and fry to a golden brown ; add one-third the amount of vinegar to the amount of rendered fat. Add vinegar to the fat while hot and in pan. Season with freshly ground black pepper, salt and a little sugar, and pour over salad while warm. Bacon II Saute an ounce of diced bacon and after bacon is thoroughly browned, add a tablespoon of Salad Vinegar No. 1, a fourth teaspoon of salt, and one-half teaspoon of sugar. Pour vinegar into bacon fat while hot, and then the dressing over salad and serve immediately. Chantilly I Use Thousand Island dressing as base and mix in one table- spoon of whipped cream and one of bar le due. [ 267 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Cider Into a mayonnaise base No. 3, whip in one tablespoon of cider; or into a French dressing base No. 3 add two table- spoons of cider. Author’s Note: “Cider is to be preferred, it being the more pure and active part separated from the impure and feculent ; and without all peradventure, is the most wholesome drink that is made for ordinary use. For specific virtues there is not a drink more effectual against the scurvy. It is also prevalent against the stone and by its mundifying qualities is good against diseases of the spleen and is esteemed excellent against melancholy .” — “ Treatise of Cider," by Worlidge, Gent, 1691. Coronation Year Thin a bar of cream cheese to the consistency of thick cream by whipping in enough raw cream. Add lemon juice to flavor and an individual jar of bar le due. Salt and freshly ground pepper to season. English II Four tablespoons olive oil, one tablespoon lemon juice, one- third teaspoon salt and one-sixth teaspoon freshly ground pepper, one-fifth teaspoon English mustard, one tablespoon English walnut catsup and one tablespoon strained honey. Mix lemon juice, salt, pepper, mustard, honey and catsup together. Whip oil into above. Vinegar can be used in place of lemon juice. Farmer s By Thos. J. Murray A farmer’s salad dressing is made of thickened sweet milk, salt, pepper, and sorrel leaves, a few leaves of mint, and occasionally a sprig or two of young tansy is added. [ 268 ] 0 - THE EDGEWATER BEACH HOTEL SALAD BOOK -8 Fennel The leaves of fennel can be chopped and added to may- onnaise base No. 1 or French dressing base No. 1 and used over fish salad. Goodrich says “It was the custom of the old ladies of New England to carry sprigs of fennel to church, to keep them awake during long sermons.” Fruit III Whip up three tablespoons of currant jelly with the juice of one orange and the juice of one lemon and one tablespoon of honey and one of maraschino juice. Fruit IV Beat the yolks of two eggs with two teaspoons of powdered sugar, fold in one cup of whipped cream. Flavor with cognac and one teaspoon of horseradish. Green II Three parts oil, and one part vinegar. Season with salt and white pepper, color with extract of spinach, or a little of the green part of the alligator pear which lies next to the skin and has been rubbed through a sieve. French dressing, or mayonnaise can be colored with alligator pear pulp also. This coloring matter from the alligator pear is of a rich, warm green color, delightful to the eye and of a rich nutty flavor. The deepest coloring is next to the skin and should be scraped out with a spoon. The green prickly species of pear is the best for coloring. Hollandaise Three egg yolks, one-third teaspoon of salt, one-fifth tea- spoon of paprika, one tablespoon of lemon juice, two table- spoons of cream, one-fourth pound butter. Beat eggs, salt, paprika and cream up in a bowl and pour into double boiler. [269] THE a EDGEWATER BEACH HOTEL SALAD BOOK a Place on range. Beat and add about one-fourth pound of butter in lumps as big as filberts, whipping constantly until mixture thickens. Do not allow mixture to get too hot or eggs will coagulate. Remove from fire and whip in one table- spoon of lemon juice. H. M. Kinsley’s Salad Dressing Recipe One boiled potato, one salt spoon of salt, two of powdered sugar, one mustard spoon of dry mustard, one tablespoon of olive oil, one teaspoon of Harvey sauce. Boil potato mealy and mash through sieve very smooth ; add all ingredients and when the whole is well mixed, add some vinegar by degrees till it is all the consistency of thick cream. Honey Mix six tablespoons of strained honey with two of lemon juice. Excellent for fruit and fig or date salads. Honey for Fruit Two eggs well beaten, 3 ounces strained honey, two table- spoons of lemon juice, one-fifth teaspoon salt, one-sixth tea- spoon paprika, 1 ^ cups of whipped cream. Beat whites and yolks separately and whip in honey, lemon juice, salt and paprika. Now place in double boiler on range and whip until sauce thickens. Remove from fire and partially cool, then fold in whipped cream and place in ice-box until ready for use. Excellent on fruit salads. Lobster Mayonnaise Rub the green fat of lobster, the coral, and the yolk of a hard-boiled egg through a fine sieve and mash to a paste. Add the yolks of two raw eggs, half teaspoon salt and one-fifth teaspoon pepper. Whip all together thoroughly, add one teaspoon lemon juice and whip in half pint olive oil. Thin with lemon juice. Excellent for fish salads. [ 270 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ■H Marshmallow One cup of whipped cream, two ounces of diced marsh- mallows, two tablespoons of lemon juice, two teaspoons of sugar, one-half teaspoon of celery salt and one-third teaspoon of paprika. Mix marshmallows, lemon juice, sugar, salt and paprika and fold in the cream. Excellent for fruit salads. Miscellaneous I Add two ounces of chopped marshmallows and one ounce of chopped and blanched almonds to boiled dressing base No. 3 and fold in one half cup of whipped cream. Lemon juice to be used in place of vinegar in base. Miscellaneous II One No. 2 can of tomatoes cooked with two tablespoons of French gelatin. Strain and whip in one-third cup of may- onnaise. Miser’s Sauce To four tablespoons of vinegar and two tablespoons of hot water, add one teaspoon of chopped chives, one of sugar, one- half of salt and one-fourth of pepper freshly ground. Whip above into three tablespoons of hot bacon grease for additional flavor. Mousseline I Whip one cup of whipped cream into a cup of hollandaise sauce and add one teaspoon of sugar. Mousseline III Into one-half cup of lemon aspic or fruit gelatine, whip one- half cup of stiff mayonnaise and one-half cup of whipped cream. Aspic or fruit gelatine to be nearly set when other ingredients are whipped in, then set on ice until needed. [ 271 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ■a » Ponce de Leon Mix two tablespoons of Thousand Island dressing, two of sour cream dressing, base No. 2, and one tablespoonful of chopped cress. Remoulade II The yolks of two hard-boiled eggs worked to a very fine paste, this used as a start with mustard, salt, pepper and lemon juice or vinegar as in mayonnaise base No. 1, No. 3, or No. 3 A. Then whip in slowly half pint of olive oil. Remoulade means “to grind” ; comes from the French verb “Remoudre.” Care must be taken so that sauce does not separate. A garnish of chives, parsley, chervil, and tarragon can be added. One raw yolk can be added to the hard-boiled yolks. This will help to incorporate oil. St. George Into a cup of whipped cream add a teaspoon of lemon juice, a half teaspoon of freshly ground horseradish, one-fifth tea- spoon of salt and one-fifth teaspoon of paprika. Seventeenth Century Pound one yolk of a hard-boiled egg, one cleaned and boned anchovy, one teaspoon of capers, one teaspoon of chives and one of chervil to a paste and rub through a fine sieve. Whip in one raw yolk of egg, one-half teaspoon of English mustard, one teaspoon of salt, and one-fourth teaspoon of freshly ground pepper to the above mixture. Then whip in one cup of olive oil and lastly two tablespoons of tarragon vinegar and one of lemon juice. Excellent for fish salads. Spicata One-fifth teaspoon white pepper, one-fourth teaspoon salt, one teaspoon sugar, one tablespoon orange juice, one table- spoon lemon juice. Mix the above ingredients together and whip in six tablespoons olive oil, then add two teaspoons of fresh, chopped mint leaves. [ 272 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ■6 Supreme I Mix two tablespoons of orange juice, two of lemon juice, one-eighth teaspoon of salt, one-eighth teaspoon of paprika and one teaspoon of almond paste. Dissolve thoroughly. Then whip in four tablespoons of Thousand Island dressing and two of whipped cream. Thin Fruit and Mint Two tablespoons lemon juice, four tablespoons orange juice, half teaspoon salt, one-fifth teaspoon paprika. Whip the above together to dissolve salt, then whip in eight table- spoons olive oil and add one teaspoon chopped mint leaves. Verjuice To a tablespoon of freshly pressed-out green grape juice add three tablespoons of olive oil, one-half teaspoon of salt, one-half teaspoon sugar, one-quarter teaspoon of paprika and one tablespoon of lemon juice. Mix juice, salt, sugar, paprika, and lemon juice well, and then whip in oil. Vitamine One-third teaspoon of salt, one-fourth teaspoon of paprika, 2 tablespoons pineapple juice, four tablespoons tomato juice, two teaspoons of lemon juice, three tablespoons of grated calves’ or chicken liver. Author’s Note: This salad dressing is a real health item and contains vitamins A. B. and C. The dressing has not a pleasing appearance. It is known that where certain elements are lacking in one’s diet that the vitamins play a mighty role in aiding the body to synthesize certain missing elements. This dressing can be mixed into a meat, fowl or raw vegetable salad and then masked with mayonnaise to add to attractiveness of salad. [273] THE EDGEWATER BEACH S— HOTEL SALAD BOOK m Windsor Into a cup of whipped cream, add one-third teaspoon of salt, one-fifth teaspoon of paprika, one teaspoon of lemon juice, one teaspoon of beet juice and a half teaspoon of chopped chives. Cream must be heavy, dry and fresh. Whip lemon juice in last. QUANTITY DRESSINGS French Dressing Five gallons olive oil, one gallon vinegar, two ounces paprika, two ounces white pepper, eight ounces sugar, six ounces salt, one ounce dry mustard, and two cups of tomato catsup (best). Mix paprika, pepper, sugar, salt and mustard together with catsup, then whip in vinegar and lastly beat in oil slowly. Mix in a giant mixer and whip twenty-five to thirty minutes. This dressing will keep, at 45° Fahrenheit, without separating for about eight days, if four or five raw eggs are whipped in before oil is added. If a high powered machine is used for emulsification the molecules of oil will be broken down into atoms and will not separate for even a greater period. The mustard and eggs aid in keeping in- gredients in solution. The catsup adds body and sugar has been added to mellow flavor. This dressing has a pleasing appearance and will enhance the flavor and appearance of any salad. If a thin dressing is desired add one-third more vinegar. This is French dressing base No. 5 and fine for all dressings calling for garnitures of cream, mayonnaise, etc. Mayonnaise I Nine dozen egg yolks, twenty ounces salt, fifteen gallons olive oil, six ounces mustard, one and one-half gallons vinegar. Whip yolks, salt, mustard, and half gallon of vinegar together. Whip in giant mixer. Add oil gradually and thin with vine- gar while mixing. Takes about twenty to twenty-five minutes to mix. [ 274 ] „ THE edgewater beach ® — HOTEL SALAD BOOK _____ g In making this amount, nearly a third more vinegar in proportion can be used than can be when made in smaller quantities and mayonnaise will be of about the same con- sistency as in the recipe for Mayonnaise No. II. If a real thick mayonnaise is necessary use only one gallon of vinegar in above recipe. The ingredients of this dressing recipe, as well as all the others, are the finest money will buy. The maker of these recipes has not worked with any substitutes. Eggs must be large and strictly fresh. Stale eggs make a thin mayonnaise and less vinegar can be used. Insist on the best. Paprika can be used if a red mayonnaise is desired. Mayonnaise II One gallon olive oil, twelve egg yolks, one tablespoon salt, one tablespoon English mustard, one cup vinegar (half pint). One tablespoon sugar and two of lemon juice can be added to mellow and add flavor. Mix the same as with Mayonnaise base No. 1, only add just half of vinegar first and then add as necessary to thin mayonnaise. Add lemon juice last. Suppress all white particles adhering to yolks. One tablespoon of paprika can be added if a red color is desired. Roquefort Cheese Dressing One-half gallon French dressing base No. 5, two pounds Roquefort cheese, riced or broken, and one quart of 30% cream. Mix cream into cheese and then whip in French dressing base No. 5. thousand Island Dressing Four gallons heavy mayonnaise, three-fourths gallon best chili sauce, one dozen green peppers, one can of pimentoes cut small and one cup of chopped chives. Whip chili sauce into mayonnaise and add other ingredients. One dozen chopped hard-boiled eggs can be added to give color, and add to body if desired. This is a good, heavy, exceptional tasty sauce. [275 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ■m Supplement to Dressings Banana Mayonnaise One-half teaspoon salt, one-third teaspoon paprika, one- half teaspoon sugar, one teaspoon vinegar, two tablespoons lemon juice, one-third tablespoon mustard, one ripe banana, one-half pint olive oil : Rub the banana through a fine sieve, add mustard. Dissolve paprika, salt and sugar in the vinegar and lemon juice and then add this to the banana and mustard. Whip thoroughly. Then whip in slowly and thoroughly one- half pint of olive oil. This makes an excellent eggless fruit mayonnaise. Cooked Mix one-fourth of a cup of aromatic vinegar, one-half of a cup of water, three ounces of melted butter, one-fourth tea- spoon of Coleman’s mustard, dry, one teaspoon of salt, one tablespoon of lemon juice, one-fourth teaspoon of paprika and one teaspoon of sugar together and bring to a boil. Remove from fire and allow to partly cool, then place in a double boiler and whip in the yolks of four eggs. Whip up over fire until sauce thickens and remove. This dressing is fine for cauli- flower, asparagus, or other boiled vegetables. Gray Mix one tablespoon of honey, one tablespoon of shredded cocoanut and two tablespoons of cream cheese with one cup of French Dressing base No. 5. This is excellent for fruit salads. Honey, cocoanut and cheese mixed together can be moulded into small balls and used as a garnish for fruit salads. Lorenzo III To two-thirds of a cup of olive oil, one-third of a cup of vinegar, one teaspoon salt and a dash of black pepper, add one cup of chili sauce and one cup of chopped watercress. Stir the [276] THE EDGEWATER BEACH HOTEL SALAD BOOK ® 111 mixture in a bowl with a small lump of ice until thoroughly chilled and serve. — August C. Dietrich, maitre d'hotel, The Blackstone, Chicago. Onion II To one cup of French Dressing base No. 5 add one teaspoon of onion juice. Russian I Add one heaping tablespoon of imported caviar, one table- spoon of finely minced cooked red beets, one teaspoon each of chopped chives and of parsley to one cup of Thousand Island dressing. Russian II Dice one tablespoon each of green and red peppers; mix with one tablespoon of chili sauce, one of imported caviar and six of mayonnaise. Russian III Add one tablespoon of caviar and one teaspoon of chopped chives to one cup of Thousand Island dressing. Simple Two egg yolks well beaten, one-fourth teaspoon dry mus- tard, one-half teaspoon salt, one-fourth teaspoon paprika, three tablespoons olive oil, two tablespoons vinegar or lemon juice, eight tablespoons milk or cream, one teaspoon sugar. Whip up in double boiler until thick as custard ; remove. Smith Make a dressing out of three tablespoons of chili sauce, the juice of half a lemon and two ounces of 30% cream. Add cream last. Season with salt and paprika to taste. Garnish sauce with one teaspoon of chopped chives, one of chopped green peppers, and one of chopped red peppers. This is an excellent dressing to use over Mexican Slaw. — Frank Smith, Pompeiian Room, Congress Hotel, Chicago. [ 277 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Unique Mix one-half teaspoon salt, one-half teaspoon sugar, one- fourth teaspoon paprika and three tablespoons tomato catsup together and whip until all are thoroughly incorporated. Then whip in eight ounces of olive oil gradually. Mixture will take on the consistency of mayonnasie. Dissolve four sheets of French gelatine with two tablespoons boiling hot aromatic vinegar and three tablespoons of water and whip into the above mixture. Place dressing in a basin and set it in chopped ice. Whip until it is stiff and light. This dressing has a fine flavor and can be used in place of mayonnaise. Beat into this two ounces chopped anchovies, two ounces Roquefort cheese and one ounce of chopped ripe olives and you have a very excellent filling or spread for an appetizer. Aromatic Vinegar No. II One ounce chevril, one-half ounce pimpernel leaves (young), two cloves garlic, one ounce sugar, two bunches cress, two quarts white vinegar. Allow to stand three weeks, then strain off. Aromatic Vinegar No. Ill Ten ounces of cucumbers peeled and chopped, one Bermuda onion, sliced, two shallotts chopped, one clove garlic, one ounce sugar, one ounce chevril, one-half teaspoon of salt and one hot red pepper. Pour over two quarts white vinegar, allow to stand three days and then strain. Bring vinegar to a boil and pour over herbs again and allow to remain seven days. Strain again and use. Pepper Vinegar One dozen pods of ripe peppers, cut in two. Take out seeds and stem. Place in an iron kettle with three pints of white vinegar and boil to reduce to one quart, strain. Excel- lent when added to tomato catsup or fish sauces, mayonnaise, etc. — From a recipe taken from “ The Virginia Housewife, 1831 r [ 278 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ■m EPILOGUE THE MISSION OF THE SALAD The mission of the salad, as Elwanger writes, is to stimulate and promote stomachic harmony through its mineral content. In other words, the leafy vegetables, herbs, milk and fruits are the balancing items, and all these enter into the composition of the salad. Up to a score of years ago this was unknown and many diseases were attributed to one cause or another, and not often to the real cause, which was the faulty diet. The leafy vegetable, the milk and the fruit play a mighty role in the diet of the growing child, as well as pregnant mother. In McCollum and Simmonds’ book on “ Newer Nutrition” I find, on page 469: “The nursing mother should always take a diet which will insure a satisfactory composition of milk, which she is to secrete. This can best be realized by including in her menus liberal amounts of milk and of salads (The Protective Foods). The salad should be composed in great measure of fresh foods, such as lettuce, cabbage, celery, tomatoes, etc., and a liberal supply of citrus fruits; a liberal use of leafy vegetables, such as spinach, beet greens, turnip greens, kale and brussels sprouts, which tend to insure a calcium supply as well as aid in relieving constipation. It is not enough for a diet to yield a proper caloric value, furnish protein according to long accepted standards, and afford variety and palatability. The specific dietary properties of the foods which enter into the diet are of paramount importance and must be given consideration.” “This chapter on the pregnant and nursing mother strikes the keynote of this book. It affords proof of the existence of, and points the way to a remedy for one of the greatest sources of human inefficiency and suffering. Since it touches the root of the evil effects of one of the most colossal errors of civiliza- [ 279 ] THE EDGEWATER BEACH HOTEL SALAD BOOK tion, this chapter serves to illustrate most vividly the far- reaching importance of scientific nutrition in preventive medicine. “It is only within the last few years that the diet of the human nursing mother in its relation to the quality of her milk has received the attenion which it deserves, even by investi- gators. Until the science of nutrition forced upon us the im- portance of the selection of foods, it was taken for granted that whatever milk was formed by the mammary gland was of good quality. “A study of the data makes it apparent how dependent the nursing mother is on the character of her diet as regards the quality of the milk which she will produce. Where her diet contains proteins of high biological value, an abundance of the vitamins, inorganic elements in proper amounts and a source of energy in the form of carbohydrates and fats, she produces a milk which will induce optimum gains in the weight of her young. In just so far as her diet falls short in containing these essentials will the quality of her milk be reduced. The nursing mother cannot, except in a very limited degree, put into her milk from her bodily reserves that which she does not receive in her food supply. It is, therefore, of the greatest importance that the pregnant and nursing mother have highly satisfactory diet in order that there shall be no shortage of the dietary essentials in her milk supply. This advice on leafy vegetables, herbs, milk, whole grains and cheese applies to all mankind. If the cells are to be kept healthy, the blood kept in condition, the food properly balanced, it is necessary that the proper amounts of phosphorus, iron, calcium, magnesium, lime, etc., are taken into the body, and the source of this supply is through the liberal use of salads, the raw salad, the mess of herbs, fresh, pure and unadulterated. In the cooking of the leafy vegetables, as in the boiling of milk, certain valuable vitamins are destroyed and lost. Lettuce heads the list and this one item enters into practically every salad in its many forms." [ 280 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m To read an excerpt, such as the above, in a salad book may seem strange and out of place to some, but to the thinker it will be quite apropos. As the article deals with that which will help make a nation strong and healthful, it is timely. Salads, especially the leafy ones, contain certain salts which are vitally necessary to restore and maintain health and promote growth. In McCullom and Simonds I find: “Fruit juices or the edible parts of fruits differ from cereal grains and resemble the tuber and root vegetables in an important respect. There is an excess of basic radicals which renders their ash alkaline, whereas most seeds give an acid ash. Meats are also of acid character. The meat and bread portion of our diet, when oxidized in metabolism leads to a formation of an excess of acid over base-forming substances. A certain alkali reserve in the blood is essential to maintain its capacity to carry carbon- dioxide to the lungs for elimination. A common pathological condition, acidosis, exists when the reserve falls below normal. This is why the addition of fruits and vegetables to the diet tends to establish a proper acid-base equilibrium in the various fluids of the body.” It has been demonstrated by many eminent physicians and research workers that unless the vitamins were supplied in the mother’s food, it was impossible to furnish them to her young; and if food deficient in vitamins was served deficiency diseases developed in the offspring. Therefore, in preventive medicine, which is nothing less than scientific nutrition, salads play a mighty role. If the mother of our young is not correctly fed, the health of the nation is at stake. Arnold Shircliffe [ 28 i ] THE EDGEWATER BEACH HOTEL SALAD BOOK Shears Salad “In salad making what a chance to exercise your imagination, to reveal your ingenuity, lay this to the heart.” “If in sheer recklessness you were called upon to produce broiled salad, never fail to produce, but like Mr. Grigg in ‘The Cave of Harmony' who called for a mashed oyster, it was forthcoming.” The virtues of the salad can be easily marred by an indifferent or unsympathetic spinner; too much or too little ill-placed or ill-garn- ished — poor combination or sloppy arrangement — and it sinks to the commonplace. “The first requisite toward en- joying a meal, or anything else, is the willingness to be pleased." “Better a dinner of herbs where peace is, than the finest of meals with contention.” “When in its perfection cabbage celery is to be had, none could be more submissive and responsive to the wooing of oil and vinegar. Never forget to rub the bowl with onion, now in its first youth, ardent but less fiery than in the days to come, strong but less impervious." “Foolish is the impatient one who gallops through the pleasures of the table in hot haste." “The satsuma is most delicious and suggestive. Its perfume alone, to those who have dined discreetly, is a magic pass to the happy land of dreams.” Of every woman worthy of the name it is the duty to master the secret of a perfect salad and to pre- pare it for her own and man's greater comfort and joy in this life, and — who knows — salvation in the next. Any woman with a grain of ingenuity can make it a thing of beauty, to look upon which is to sharpen the dullest appetite. “Right eating makes a healthy man; irregular eating makes a soggy man and over eating makes a dead man.” Wish not so much to live long as to live well. The ancients tell us what is best, but we must learn from the moderns what is fittest. What one relishes nourishes. Many dishes — many diseases. Many medicines — few cures. To lengthen the life, lessen the meals. Eat to live and not live to eat. He that would travel much should eat little. He that never eats too much will never be lazy nor accumulate a surplus of weight. “A woman who has mastered sauces sits on the apex of civiliza- tion ; and those who have mastered the art of salad making are in the same class." “The onion is the poetic soul of the salad bowl.” Gasterea is the tenth muse ; she presides over the enjoyments of taste. “She might lay claim to the empire of the universe, for the Uni- verse is nothing without life, and all that has life requires nourish- ment.” “Let but a few minutes elapse in [ 282 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ■S the contemplation of this perfect work of art before tasting it and if the flavor is there the gastric juices will flow, and in the stimulating effect of eating you will enjoy the highest earthly pleasure given to man and one that can be enjoyed at least once a day throughout the life of man.” “A little better gaineth here and and there may prove attacks upon your purse. It will be a small difference in the telling of increased expense but in the eating, how much, how insignificant is that little more. And in the eating thereof the gods may envy you.” “The worst wheel of the cart makes the most noise ; watch what you put in your stomach.” You can live forty days without food, but you cannot possibly live four minutes without air. These things being true, is it wise to stuff ourselves with food and starve our- selves for want of air? Do not rush through your meals; rather be like Apicius who wished for the neck of a stork so that he might enjoy his dinner the longer. The guests had better wait than the dinner — A little delay will im- prove their appetites; but if the dinner waits for the guests it will deteriorate every minute. The suc- cess of the dinner depends upon the punctuality of the guests and all the service that a maitre d’hotel might render, along with the finest cook- ery, will avail nothing. “The curse of the world is joyless labor.” “Be faithful to the refrigerator, however fickle other loves.” “Insipid as life without love is the salad without imagination.” “Many failures are a paltry price to pay for one perfect dish ; be bold in concocting and arranging; fear will produce nothing but a failure.” So decorative are the salad possi- bilities, that at times it is a struggle to decide between its merits as an ornament and its qualities as a delicacy. “Salads helped materially in making her every luncheon and dinner a culinary triumph.” Wadsworth made it a rule to go out every day; and he used to say that as he never consulted the weather, he never had to consult the physician. “The salad — a finishing item which I recommend to the use of all who have faith in my teaching — for Salad refreshes without fatigu- ing and strengthens without irritat- ing. I usually say it renews youth. — Savarin. It was not until the end of the reign of Henry the Eighth that any salads containing carrots, turnips or other edible roots were produced in England. These vegetables were imported from Flanders and Hol- land. The bean has from remote times held a distinguished place. Isidorus asserts that it was the first food used by man. Pythagoras held that human life was in it. Na- poleon was exceedingly fond of them dressed as a salad. “Onyonswill make ev’n Heirs or Widows weep, The tender lettuce brings on softer sleep.” Green peas were not known in France until the middle of the six- teenth century. They were grown, but people no more thought of eat- ing them than we do the sweet pea. The gardener Michaux was born, [283 J THE EDGEWATER BEACH HOTEL SALAD BOOK ■H and he it was who first sent the green peas to a Christian table. “And indeed if the tomato is truly the ‘Love Apple’ of the Scripture, and in Adam’s pro- prietorship the olives already yield- ed oil, the vines vinegar, then the tragedy in the Garden of Eden may be explained without the aid of commentary. Many a man, Esau notably, has sold his birth right for less than a good tomato salad.’’ “Delicate appetites may reason- ably be stimulated a little until regulation and exercise put them in better order." “A heavy fare in the morning is only for those who take vigorous exercise or who have made up their minds to defy the chances of gout and corpulence.” “Many people, at this late age, live like the Egyptians of old; that is, their principal aim in life, is to be well buried." “A well known proverb tells us that everyone is a fool or a physician at 40." “The requisites of health are plain enough; regular habits, daily exercise, cleanliness and modera- tion in all things — in eating as well as drinking — will keep most people well.” “A healthy appetite shows good bodily conditions as well as mental state." Let men and women look to it that at table delicious sympathy makes them one, and marriage will cease to be a failure. I f they agree upon sauces and salads, what mat- ter if they disagree upon mere ques- tions of conduct and finance? If this salad you serve for lunch- eon defy convention, make it the first and last and only course. Many are the men who have painted; few are there who have created a perfect dish. The good of a pleasantly planned dinner outbalances the evils of daily trials and tribulations. Our Cambrian Fathers sparing in their food, First broiled their hunted goats on bars of wood, Sharp hunger was their season- ing, or they took Such salt as issued from the native rock. Their salading was never far to seek, Poignant water, grass or sav'ry leek; Until the British bards adorned this isle, And taught them how to roast and how to broil. Kings Art of Cooking. A good salad is the prologue to a bad supper. He who would live for aye, must eat sallet in May. A fool can pick a sallet as well as a wiser man. English Proverbs. Nothing is more conducive to healthly sleep than plenty of open air and good food. “There is a story told of an old and poor Grandee who used to put on his spectacles when he sat down to his modest fare of bread and cherries, in order that the fruit might gain apparently in magni- tude. There was philosophy in this pleasant conceit, a merry delu- sion and should be practiced by the flesh eaters of Egypt. ’ ’ T wo ounces of proteins is enough for a healthy person in twenty-four hours. “I once saw growing in Italy," said an Irish traveler, “the finest anchovies I ever beheld ; a listen-er" [ 284 ] IS- THE EDGEWATER BEACH HOTEL SALAD BOOK naturally doubted the alleged fact and the offended Irishman not only invited him out but shattered his knee-cap by a pistol shot. As he was leaping about in intense pain, the Irishman’s second remarked to his principal that he had made him cut capers at any rate. “Capers,” exclaimed the Hibernian “Capers! faith that’s it.” “Sure sir,” he added, advancing toward his antagonist, “you were right, it was not anchovies but capers that I saw growing. I beg pardon, don’t think any more about it.” Dr. Herman N. Bundesen, Chi- cago’s Health Commissioner, says: “Mother Nature’s beauty shop has an abundance of fruits and vege- tables to serve as a tonic to the body. Fruits and vegetables are palatable, are easily taken and have precious elements to put ‘pep’ in the slowest. First, they have the vitamins, the life giving substances that are so necessary to nourish- ment, and so effective in preventing disease. Secondly, they furnish fuel for the body. Thirdly, they furnish roughage, thus increasing bulk in the bowels and stimulating this organ to normal action. Con- stipation is the deadly enemy of beauty of the body and skin.” “The simplest advice we can give which will cover all the important points in practical nutrition and en- able you to properly balance your diet is contained in these rules : 1. Build up the daily menus around a quart of milk for each member of the family. 2. Use eggs and meat frequently, but not excessively. 3. Serve salads twice a day to insure such raw vegetable foods as fruits, tomatoes, celery, lettuce, onions and so forth appearing regu- larly in the menu. 4. Serve one leafy vegetable, such as beet-tops, kale, spinach, and so forth, each day. If you meet these requirements you can eat whatever else you desire.” — Dr. E. V. McCollum, in McCall's Magazine. Melon — The abortive and after- fruit (rind) of melons being pickled as cucumbers, make an excellent sallet. Potato — The smaller green fruit (when about the size of the wild cherry) being pickled is an agree- able salad. [Mr. Orpheus Schantz, president of the Audubon Society, gave me three, the other day, and said that the bearing of these fruit is nearly a lost art with the potato plant. — A. S'.] * * * Some high lights from John Evelyn s “ Acetaria " the first salad book ever published. "The early Francs used in their spring salads the young tops and tender leaves of the marshmallow, which they call Guimave, a most admirable nephritick.” "Melon is certainly harmless and may safely be mingled with sallet in pulp or slices; a melon which re- quires sugar to commend it wants of perfection.” "Mustard, exceedingly hot and mordicant like those of radishes, is of incomparable effect to quicken and revive the spirits, strengthen- ing the memory; besides it is an approved antiscorbutic, aids con- coctions and dissipates phlegmatic humors. It is a necessary ingred- ient to all cold and raw saleting, that it is very rarely if at all to be left out.” "Onion-Porrum-Being eaten crude and alone with oyle, vinegar, and [ 285 ] m THE EDGEWATER BEACH HOTEL SALAD BOOK pepper we own them in sallet, not so hot as garlick, nor at all so rank. Eaten to excess offend the head and eyes, unless edulcorated with a gentle maceration. In Italy they frequently make a sallet of schal- ions, cives and cibbols, only sea- soned with oil and pepper ; and an honest, laborious countryman with good bread, salt and a little parsley, will make a contented meal with a roasted onion.” “Pliny commends the juice of raw onion with a little honey for the moist eye.” “The Dutch shred red cabbage and dress with oil and vinegar and eat raw." “Corn Sallet — The tops and leaves being a sallet of themselves, they call them Salad de Preter for being generally eaten in Lent.” "Cresses are anti-scrobutic and best for raw and cold stomachs, may properly be eaten in Spring but nourish little." “Cucumbers — boiled and mixed with oyle, vinegar and honey ; sugar not being so well known. The pulp and centre may be mingled with small sallets with out the least of damage; contrary to common opinion, it not being long since cucumber however dressed was thought only fit to be thrown away, being accounted little better than poison." “Mushroom — Produced by the midwifery of autumnal thunder- storms portend the mischief they cause.” — Seneca. “By sallat, we understand a par- ticular composition of certain crude and fresh herbs, such as usually are or may safely be eaten with some acetoris juice, oyle, salt, etc., to give them grateful gust and ve- hicle.” “Rosemary — sovereignly cepha- lick and for memory, sight < and nerves, incomparable ; and tho’ not used in the leaf with our sallet furniture, yet the flowers, a little bitter, are always welcome in vine- gar, but above all a fresh sprig or two in a glass of Sherry Sack.” — Jno. E. Lampier. John Evelyn, speaking of sellery says: “For its high and grateful taste, it is ever placed in the middle of the grand sallet, at our great men’s tables, and Praetors’ feasts as the grace of the whole board.” “The Israelites were ready to re- turn to slavery and brick-making for the love of onions. The men- tion of the Israelites’ fondness for them calls to mind what that noble, but unfortunate, Earl of Sandwich told me: “That being with the Fleet in the Mediterranean, near the coast of Egypt, he had bought him onions, little inferior in taste to melons.” "Mallow-Malva is emollient and friendly to the ventricle and so rather medicinal. Mallows was of old the first dish on the table. Plato ate his mallows and asphodel.” Holi-Hocks were eaten by some as a salad. Evelyn banishes it from the salad because of its being a laxative and by reason of their clamminess and lentor. “Americans first discovered the excellent qualities of a tomato salat.” The introduction of salad into England is claimed for the Dutch and dates back to 1509. Up to that time so little were vegetables cultivated, or gardening under- stood, that in that year Queen Catherine could not procure a salad in London until Henry sent to the [ 286 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Netherlands and engaged a gar- dener to come over and raise the proper plants. Lettuce, cos and endive were called salad. In the works of St. Paulinus, Bishop of Nola, we find a letter sent to Sulpicius Severus in which he writes of sending a cook with great recommendations for the particular talent he had in dressing beans, let- tuce and other sallets. His name was Victor, and so welcome, to the Holy Man, for his being likewise an excellent barber. “What choice to chuse for deli- cacy best; what order so contrite, as not to mix tastes not well joined, inelegant, but being taste after taste, upheld by the kindliest change.” The learned Scalinger would shudder in every limb on beholding watercresses but the G reek proverb reads, “Eat cress and gain wit.” Speaking of the Early Romans: “They could make an honest meal and dine upon a sallet, without so much as a grain of exotic spice, and the Potagere was in such reputa- tion that she who neglected her kitchen-garden was never reputed a tolerable house-wife. She was never surprised, had all at hand and could in a trice set forth a hand- some sallet. A dinner of herbs where love is, how preferable to a stalled ox, and if happiness and the innocent cup went merrily round, it was here in perfection. In a word so universal was the sallet, that the Unbloody Shambles (as Pliny calls them) yielded the Roman State more considerable custom (where there was little more than the honest cabbage and worts) than al- most anything besides brought to market.” J ohn Evelyn says • ' The author m of Nature has given to the plants such astonishing properties; such fiery heat, in some to warm and cherish, such coolness in others to temper and refresh, such pinguid juice to nourish and feed the body, such quickening acids to compel the appetite and grateful vehicles to court the obedience of the palate, such vigor to renew and support our natural strength, such ravish- ing flavors and perfumes to re- create and delight us; in short, such spirituous and active force to ani- mate and revive every faculty and part, to all the kinds of Human and I almost said Heavenly, capacity too. Our gardens present us with them all; and whilst the shambles are covered with gore and stench, our sallets escape the insults of the summer fly, purify and warm the blood against Winter Rage; nor wants there variety in more abund- ance than any of the former ages could shew.” "The roots of the red beet, pared into thin slices and circles, are, by the French and Italians, contrived into curious figures to adorn their sallets." Dandelions are sold in most herb shops about London, for being a wonderful purifier of the blood and antiscrobutic, upon which account they are justly esteemed an excel- lent sallet. “And 'tis indeed very evident, that cattle and other herbaceous animals which feed on plants are directed by their smell and accord- ingly make election of their food; but men (besides smell and taste) have, or should have, Reason and experience, and the aids of natural Philosophy to be their guides in this matter. The truth is, there’s need of all the senses to determine an- alogically concerning the virtues [ 287 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Br- and properties even of the leaves alone of many Edule Plants. The most eminent principles of near the whole tribe of sallet vegetables, in- clining 'rather to acid and sowre than to any other quality, especi- ally salt, sweet or luscious. There- fore there is skill and judgement required to suit and mingle our sallet ingredients, so as may best agree with the constitution of the (vulgarly reputed) Humours of those who either stand in need of, or effect these refreshments, and by so adjusting them, that as nothing should be suffered to domineer so should none of them loose their gust, savour or vertue. To this end the cooler shold be chosen to extinguish thirst, temper repress vapors. The hot, dry, aromatic cordial and friendly to the brain, may be qualified by the cold and moist; the bitter and stomachical with the sub-acid and gentler herbs. The Pungent and such as repress flatulency with such as abate keen- ness, mollify and reconcile the more harsh and churlish ; the mild and in- sipid with the piquant and brisk; the astringent with such as are laxative, and so with those that are eupeptic and promote concoction; those of middle nature, more or less specific; for not withstanding it seems in general, that raw sallets and herbs have experimentally been found to be the most sovereign diet in that endemial contagion, the Scrobutes, to which we are, as a nation and most other Islanders are obnoxious; yet since the Nasturtia are singly and alone, as it were, the most effectual and powerful agents, in conquering that cruel enemy it were enough to give the salad- dresser directions how to chuse, mingle and proportion his ingredi- ents as well as to shew what Remedies there are contained in one magazine of Sallet Plants, upon occasions, rightly marshalled, and skillfully applied.” “It brings to my memory, what I have heard of the Phisician to Queen Ann; That observing the Scurvy and Dropsy to be the dom- inant diseases of the Nation, he went into the Hundreds of Essex (the most unhealthy county in the Island) and used to follow the sheep and cattle on purpose to observe what plants they chiefly fed upon; and of those simples composed an excellent Electuary of extra-ordi- nary effect against those infirmities." * * * John Evelyn gives nine rules for making and dressing a salad to have it perfection : 1st. Let the ingredients be ex- quisitely culled, cleaned and dried. 2nd. Let the oil be of the best, smooth, light and pleasant to the taste, fit to allay the tartness of vinegar and other acids, yet gently to warm and humectate where it passes. 3rd. Let the vinegar be pure, neither sowre, vapid or spent, and impregnated with an infusion or aromatized with elder, rosemary, nasturtium enriched with the vir- tures of the plant. 4th. Let the salt be the best Bay- Gray salt, as being the least cor- rosive is clean, bright, dry and without clamminess. 5th. Let the mustard be the best of Tewpsbury sifted, winnowed and freed of husks. The seeds should be bruised with a polished cannon- bullet in a large wooden bowl, or dish, or which is most preferred, ground in a Quern contrived for that purpose. [2 88 ] THE EDGEWATER BEACH HOTEL SALAD BOOK 6th. Let the pepper (white or black) be not bruised to a small dust; other strewings which are likewise admitted to enrich our sal- lat-orange and lemon peel, also Jamaica, pepper, Juniper berries are of singular virtue. 7th. Let the yolks of fresh and new laid eggs, boiled hard, be mingled and mashed with mustard, oil and vinegar, and part cut in quarters and eat with the herbs. m 8th. Let the knife with which the salat-herbs are cut be of silver, and by no means steel, which of all acids are apt to corrode and retain a metal lick relish of. 9th. And last let the Saladiere (salad dish) be of porcelane or of the Holland Delf-ware and not of pewter or silver, as the latter two are not at all so well agreeing with oil and vinegar, which have their several tinctures. Glossary An Exposition of the Less Known Terms Used in the Book Anchovy: Member of the herring tribe. A small fish of fine and peculiar flavor. They come rolled, filleted, oiled and salted, bottled and canned. The best come from the Mediterranean, near the Island of Gorgona. Angelica: An aromatic plant, native to the Alps; grows as far north as Iceland. The leaf, stalk and midribs are candied and used for decorating. They are of a warm greenish tinge and make pretty fruit stalks when decorating. Aspic: A clear meat or vegetable jelly, seasoned and solidified with gelatine, veal bones, chicken feet, or calf’s head and feet; served cold, cut in fancy shapes. Made into cold buffets. Colored with fruit juices and made tart by adding lemon, lime, orange or fruit juices. The word comes from “spike jelly,” i. e., jelly flavored with a spike. Avocado or Alligator Pear: The real name for alligator pear is “Ahuacatl” an Aztec Indian name. Avocado is Spanish for lawyer. Bar le due: Whole preserved cur- rants, red or white. Bamboo shoots: A favorite vegetable of the Chinese and J apanese can be bought in cans. Balm: An herb. Basket: Several inner leaves of let- tuce arranged in a circular form, making a sort of flower with center removed. Boston lettuce is excellent for use in making at- tractive well bleached baskets or rosettes. Borage: An herb, rather bitter. Broccoli: Is like cauliflower, only flower is purple instead of white and head is much smaller. Some species of broccoli do not head up at all. Burnet: An herb. Chard or Swiss Chard: A variety of leaf-beet grown especially for the leaves and stalks. Chapon: A heel of French bread rubbed with garlic, placed in bot- tom of salad bowl. r 289 1 THE EDGEWATER BEACH HOTEL SALAD BOOK -8 Cherry Tomatoes: Small red or yellow tomatoes the size of small plums. Chervil: An aromatic garden herb grown in all temperate climates, resembling parsley, and is used in seasoning sauces and soups and is especially fine in salads. Chives: Species allied to the leek and onion grown for its hollowed leaves, resembling small onion tops. Can be grown in a small box on window sill. Good for seasoning of salads, soups and sauces. Column Cutter: A tubular piece of tin used for cutting certain fancy garnishes. Column cutters come in fancy as well as plain shapes. Cordon: An herb, or leafy vege- table. Center rib used in salads. Emulsify: To suspend a finely divided, fatty substance in a so- lution. Where this is mentioned in this book it is secured by beat- ing the ingredients in a large mechanical beater; or where this is not obtainable, use a Dover egg beater. Fennel : An herb, highly aromatic. Fillet: A small, boneless strip or band of fish without bone. A term for tenderloin of beef. Fetticos: Field salad, corn salad, lambs lettuce, and douchette are all the same herb. Has a spoon shaped leaf, bitter taste. Grows mostly in rosettes of leaves. Italian Field Salad or Corn Salad is a distinct species with hairy, light colored leaves. small colorful addition of parsley, pimentoes, cress, lemons, eggs, truffles, berries, cherries and such like items. Herbs: Aromatic plants used for flavoring, garnishing, or as main ingredients in salads. Julienned: To cut in fine strips or shred. To cut in thin strips. Name of a famous chef, jean Julien. Lady apples: Very small bright colored apples used to decorate holiday baskets of fruit. Lettuce, Cos or Romaine: A native to the Greek Islands, coming from the Island of Cos, the birth- place of Hippocrates, the father of medicine, born 460 B. C., and at his time of practicing placed great dependence on diet. Let- tuce was first introduced into England in the year 1 520. King Henry VII conferred a reward upon the chief gardener for devis- ing a combination of lettuce and cherries for the royal table. . . . Iceberg, Cabbage or large solid head lettuce; grown mostly in the West; crisp centers, weighing from half pound to over two pounds each. . Boston lettuce; grown in the East ; small velvety centers, well bleached. Marinate: A pickle liquid made w ith a seasoned vinegar brine or lemon base, with or without aromatic herbs and spices. Used as a pickling flavor for meats, vegetables, fish, etc. French dressing is often used as a marinate. Fines Herbes: (Sweet, aromatic herbs.) Chervil, chives, parsley, tarragon. Garnish: To decorate, to improve the appearance of main dish with Palm Hearts: The hearts of young palms. Can be bought in cans. S Parisienne Cutter: A half-round metal scoop with wooden handle used to cut vegetables in sphere [ 290 ] the edgewater beach hotel salad book like forms. Can be purchased at hardware stores and are made in many sizes. Peppers: Several varieties, the sweet Spanish red pepper, the sweet green pepper, the small round bell or rose apple sweet pepper. The Spanish red (or pimento) and the round bell or rose apple come in cans. Pimolas: Olives stuffed with red peppers. Piped: To pipe or force whipped cream, cheese, butter creams or any semi-liquid out of pastry sack. Pastry sack is a sack sewed into a conical shape and with a tin tube placed in end. Cheese mixed to a workable consistence can be piped out on salads in m form of rosettes, strips, mounds, stars, borders, etc. Sack can be made out of paper and used with- out tubes. Rampion root: An herb. Rape: An herb. Satsumas: A species of tangerine. Seared: To burn or mark. To scrape with fork, making small lines all around cucumber from end to end after it is peeled, then slicing thinly. This gives the cuke a dignified or dressed-up appearance. Strawberry Beets: Are small and very red. They are canned under this name and very attractive. Tansy: An herb. Bibliography The Encyclopedia of Food — Artemus Ward. A Book About the Table, 1875— Jefferson. The Female Instructor — English Edition, 1816. Les Diners Artistiques et Litteraires — De Paris, 1884. Wine and Walnuts — London Edition, 1823. The Art of Cookery Made Easy — London, 1778 Edition, By a Lady. The Cook's Oracle — Boston Edition, 1823. The Art of Dining — Abraham Howard. The Market Assistant — De Voe. Practical Dietetics — Pattee. Food and Feeding — Sir H. Thompson. Histoire de Table — Louis Nicolardot, 1 868. Eating and Drinking — Albert H. Hoy, M.D., 1896. Correct and Corrective Elating — Bernard Bernard. Soyer’s Culinary Campaign. What to Eat — Pierre Blot, 1866. Food and Sanitation — Forster and Weigley. The Philosophy of Eating — Billows. Delicate Feasting— Theodore Child. The A. B. Z. of Our Own Nutrition — Hor- The Story of Foods — Crissey. Canning and How to Use Canned Foods — A. W. Betting, M.D. — K. G. Betting, M.S. U. S. Government Pamphlets Nos. 824- 903-391-256-142-871 -807- 607- 804-887- 47-796-817. Physiological Economy in Nutrition — R. H. Crittenden. Natural Therapeutics (Vegetarian Cook Book) — Lindlahr. Practical Dietetics — Thompson. Colon Hygiene — Kellogg. Dietetics — Kellogg. Food for the Sick — Strouse-Perry. Invalid Cookery — Eliza Pitkin. Chemistry of Food and Nutrition — Sher- man. Infant Feeding in Health and Disease — Fischer. Prize Essays American Health. Pure Food — Olsen. Human Foods — Snyder. Food for the Diabetic — Huddleson. Hygienic Fundamentals of Food Handling — Thom & Hunter. " How to Live — Fisher & Fisk. The Essentials of Healthful Living — Sadler. ace Fletcher. The Art of Living Long — Butler . Life of Louis Cornaro. [ 291 ] THE EDGEWATER BEACH HOTEL SALAD BOOK is] — The Cause and Cures of Colds — Sadler. The Encyclopedia Britannica. The Accomplished Cook — Robert May, 1685. Hudibras — Butler. The Cloister and the Hearth— Charles Reade. The Feasts of Autolycus — Elizabeth Pen- nell. Life of Johnson — Boswell. Salad for the Solitary — By an Epicure, 1853. Claret and Olives — Angus B. Reach, 1852. Microbes & Toxins — Burnett. The Science of Eating — McCann. Gastronomy as a Fine Art — Brillat- Savarin. Health and Suggestion — Ernest Von Fluch- tersleben, M.D. Food and Flavor — Finck. The Pleasures of the Table — Ellwanger. Physiology of Taste— Harder. Hospitality — John McGovern. The Health of Children — Earnest B. Hoag, M.D. The New Glutton or Epicure — Horace Fletcher. The Art of Entertaining — Sherwood. Uncooked Foods — Christian. The Table — Filippini, of Delmonico's. The Epicurean — Charles Ranhofer, of Del- monico's. Eating to Live Long — Porter. The Newer Knowledge of Nutrition — McCollum & Simmonds. Grand Dictionnaire De Cuisine — Alex. Dumas. Forme of Curry — Dr. Pegge. Boke of Nurture — John Russell. The Accomplished Cook — Robert May, 1660. Haven of Health — Thomas Cogan. Dr. King's Art of Cookery. Almanach Des Gourmands. Gerarde’s Herbal — 1597. L’Art Du Cuisinier Monsieur— Beauvilliers. Table Traits — Dr. Doran. Acetaria — John Evelyn, A Discourse of Sallats. Nutritive Value of Proteins of the Tomato Seed, Lima Beans, etc. — A. J . Funk. Studies on Beri-Beri — The probable role of Vitamins in the process of digestion and utilization of food — C. Funk. Simple Goiter — McCarrison. Accomplished Housewife — Newbury, 1748. Apician Morsels — 1829. Arcana Fairfaxiana — 1 890. Art of Modem Cookery Displayed — 1767. Old Faces in New Masks — Blakley, 1 859. The Family J ewel — 1 754. Cooks’ Guide — Francatelli, 1862. The Family Friend — Hastlehurst, 1802. The Epicure’s Almanac — 1841-42, 1868. Culina Famulatrix Medicinal — Ignatius, 1804. Modem Domestic Cookery — 1844 (one salad) . Illustrations of Elating — 1847. Host and Guest — Kirwin, 1864. The Kitchen Directory — 1849. Manuel des Amphitryous — La Reyniere, 1808. Dissertation on Dumplings — 1726. Manuscript of Salads, by Albert Saeger. The Cook and Confectioner’s Dictionary — John Knott, 1723. Queens Closet Opened — The Complete Cook — 1 622. Scappi Bartolomeo — Cook to Pope Pius V —1598. The Practical American Cook Book — 1855. Treatise of Cider — Worlidge, 1791 . The Housekeepers’ Instructor — 1844. No salads are listed in "The Imperial and Royal Cook’’ — Frederick Nutt, London edition, 1819; or “The Family Friend" — Priscilla Hastlehurst, 1802; or “The Family Jewel" — 1734; or "The Accom- plished Housewife” — 1748. Illustrations of Eating — John Russell Smith, 1857. The Jewish Cookery Book — Mrs. Esther Levy, 1871, lists about five salads, one garnished with crusts of bread. Ude’s Cookery — 1829 lists several salads. Apician Morsels — 1829. Science of the Kitchen — Ella Kellogg. The Closet of Sir Kenelim — Digby. Harper’s Universal Recipe Book — 1869. Mrs. Putman’s Primary Cook Book — 1862. The American Family Cook Book — 1858. The American System of Cookery — 1848. The Complete Cook — Sanderson, 1843. The Housekeeper’s Book — 1837. Salads, by Thos.J. Murry. The Cuisine Bourgeois of Ancient Rome. [ 292 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ■m Acme 1 Adam 1 Adam and Eve 2 Admiral 2 Adolphus 202 Adonis 3 Aiglon 3 A la Florentine 3 Alaskan 1 202 Alaskan II 202 Albee 4 Albert I 4 Albert II 4 Albert and Helen .... 4 Alberta 4 Albertine 5 Alexandra I 5 Alexandra II 5 Alger ienne I 5 Algerienne II 5 Ali Baba 6 Alice 6 Alkaloidal 6 Allie 6 Alligator Pear, Stuffed 7 Alloe 7 All Vegetable 7 Alma 7 Alphonse 8 Alphonso 8 Alpine Slaw 8 Alsac ienne 1 8 Alsacienne II 8 Amelie 9 American 1 9 American II 9 American III 9 American IV 10 American Beauty. ... 10 American Chicken.. . . 10 Anchovy 10 Andalouse 11 Andalusian 1 11 Andalusian II 12 Andalusian III 12 Angelus 12 Anglaise 12 Anita 13 Anna 13 Anna Held 13 Antigue 13 Antoinette 14 Arabian 203 Aristocrat 14 Army and Navy 14 Artichoke 15 Artichoke Bottom Monegasque 15 Index to Salads Artichoke Jerusalem. . 16 Artichoke, J erusalem 2 1 9 Asparagus Vinaigrette 17 Assez 17 Astoria 1 18 Astoria II 18 As You Like It 18 Atalanta 19 Atlantic Herring 20 Atlantic Vegetable ... 20 Aurora 20 Avalove 203 Avocado 20 Avocado II 203 Bacchus 204 Baked Bean 21 Bamboo Shoots and Cherry 21 Banker 21 Barcelonne 22 Barrett 22 Base 22 Basto 23 Baugh 23 Beach Club 23 Beach Walk 24 Beacon 24 Beatrice 24 Beet and Endive 24 Belgian 24 Belle 24 Belle Fermiere 25 Belvedere 25 Belle vue-St rat ford. .. . 25 Belmont 1 25 Belmont II 25 Betsy Ross 26 Biarritz 26 Bibliography 291 Bijou 1 26 Bijou II 26 Biloxi 27 Birch 27 Bishop 1 204 Bishop II 205 Black and Gold 205 Black-eyed Susan .... 28 Blackstone 28 Blair 28 Bohemian 29 Boiled Dressings. . . .262 Boiled Dressings (in- dex to) 305 Boiled Leek 29 Bombay 29 Bomburgien 29 [ 293 ] Bonton . 30 Borage .205 Bordeaux . 30 Bouquet .205 Brazil . 30 Brazilian . 30 Brazilienne . 31 Breakfast . 31 Bresslieu . 32 Bretonne . 32 Bride’s . 32 Bride’s Luncheon . . . . 32 Brisbane . 33 Buena . 33 Buenos Ayres . 33 Buff . 33 Butterfly . 34 Bysance . 35 Cabbage I . 35 Cabbage 1 1 , cooked. . . 35 Cabbage III . 35 Cabbage IV .206 Cafour . 36 California . 36 Calve . 36 Camand . 37 Candle-stick . 37 Cantaloupe . 37 Canton . 37 Capon . 37 Caprice I . 37 Caprice II . 38 Caprice III . 38 Caprice IV . 38 Cardinal I , 38 Cardinal II . 38 Cardinal III .206 Carleton . 39 Carmelite . 39 Carolina . 39 Caroline . 39 Carrot . 40 Carrot and Radish . . . 40 Casino . 41 Casanova . 41 Celery . 41 Celery Cabbage . 42 Celery Hearts . 42 Celery Knob . 42 Celery Leaves and Cress .206 Celery Parisienne . . . . 42 Celery & Watercress. .. 42 Charles Lamb . 43 Chatelaine . 43 Chef’s Special . 43 Chelsea . 44 THE EDGEWATER BEACH HOTEL SALAD BOOK & Cherry 206 Cherry and Bamboo Shoots 44 Chiaroscuro 44 Chicken 45 Chicken, 1683 45 Chicken, Kinsley’s ... 1 1 3 Chicory 46 Chifenora 46 Chiffonade 1 46 Chiffonade II 47 Chilian 47 Chinese I 47 Chinese II 48 Chinese III 207 Chinese Mango, half. . 48 Chisby 48 Christmas 207 Christmas Penuchi ... 48 Classified Index to Dressings 305 Boiled Dressings . . . 305 French Dressings. . . 305 Mayonnaises 305 Misc. Dressings. . . . 306 Sour Cream Dress- ings 306 Classified Index to Fish Salads 299 Fish & Meat Salads. 299 Fish &Z Vegetable Salads 299 Fruit Salads 300 Fruit 62 Vegetable Salads 302 Meat Salads (Fowl, & Meat & Vege- table) 302 Misc. Salads 302 Clover Club I 48 Clover Club II 49 Cold Slaw 49 Cole Slaw 49 Cole Slaw II 207 College Inn 49 Colonial Cucumber Marinate 49 Col. Holden's Rice. . . 50 Combination 50 Comtesse 50 Congealed Fruit 208 Congress 50 Contoise 51 Cook’s 51 Cooked Cabbage 51 Copley Plaza 52 Coquelocot 52 Cordon 52 Cordon Bleu 52 Cordon Rouge 53 Corn 54 Coronation Pear 54 Cosmopolitaine 54 Crab 208 Crab Meat 55 Crab Meat Louis .... 55 Creation — New 55 Creole 55 Creole Gaspacho. . . .208 Cress (see Watercress) Cress & Celery Leaves 208 Cress and Onion 56 Cressoniere 56 Crinoline 208 Cromwell 57 C. C. C 57 Cuban 57 Cubanaise 1 58 Cubanaise II 58 Cubian 58 Cucumber Boat 209 Cucumber Japcnaise.. 58 Cucumber Marinate, Colonial 58 Cucumber Ribbons. . . 58 Cucumber and Watercress 59 Cucumber Windsor. . . 59 Cumberland 59 Cupid 1 59 Cupid II 59 Cupid d’Azure 60 Daisy 60 Dandelion 60 Danish 61 Date 61 Deauville 61 D’Estrees 1 62 D’Estrees II 62 De I ’Opera 62 Delice 1 62 Delice II 62 Deliah 62 Delmonico 63 Demi-Deuil 63 Demidoff 63 Desmonde 63 Dessert 64 Deviled 64 Devon 64 Dewey 64 Diabetic 1 65 Diabetic II 65 Diabetic III 65 Diabetic IV 209 Diana 1 66 Diana II 66 Diplomat 66 Diplomatic 66 Diva 67 Divette 67 Div Sefed 67 Dixie 1 67 Dixie II 68 Doctor 68 Doffy 69 Dolly 69 D’Orleans 69 Dorothy 69 Doucette 69 Dressings Boiled 262 French 243 Mayonnaise 253 Miscellaneous 267 Sour Cream 263 Dubarry 70 Dufane 70 Dumas 70 Dure 70 Dutchess 1 70 Dutchess II 71 Dyer 71 Easter 71 Easter Egg 71 Edge water Beach .... 72 Edna 73 Eight-Fifteen 73 Eighteenth Century. . 73 Elizabeth 73 Elsie 74 Elsworth 74 Emerald 74 Emily 75 Emma 75 Encarpus 75 Endive 75 Endive and Beet 76 English 1 76 English II 76 Epilogue, the 279 Equitaine 76 Esmerald 76 Esmeralda 76 Espagnole 1 76 Espagnole II 77 Espagnole III 77 Esther 77 Etna 77 Etta 78 Eva 78 Evelina 78 Evening Star 78 Excelsior I 78 Excelsior II 79 Exmoor 79 Exotique 79 Fan 79 Fandango 80 Fantasie 1 80 Fantasie II 80 Favorite 1 81 Favorite II 81 Fedora 81 Ferenzaia 81 Fish 81 [ 294 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Fish Salads (classified index) 299 Fish and Meat Salads (classified index) . . . 299 Fish 6 2 V egetable salads (classified index) . . . 299 Flamande 82 Fleur de Lis 82 Flora 82 Florence 83 Florentine 83 Florida 83 Flower Pot 210 Fontenay 83 Forenzia 84 Foster 84 Francais 84 Frances 85 Francillion 85 French Dressings 243 French Dressings (index to) 305 Freres J umeau 211 Frivole 85 Frosh 211 Frou-Frou 1 85 Frou-Frou II 85 Frozen 1 211 Frozen II 212 Frozen III 212 Frozen IV 212 Frozen V 213 Frozen VI 213 Frozen Alaskan 213 Frozen Canned Tomato 86 Frozen Cherry 213 Frozen Chicken 86 Frozen Fruit I 86 Frozen Fruit II 86 Frozen Fruit III 214 Frozen Lady Calory. .214 Frozen Pear 87 Frozen Queen Ann ..214 Frozen Spiced 214 Frozen Supreme 215 Frozen Tomato, Radisson 87 Frozen Tutti-Frutti . . 87 Fruit 87 Fruit Salads (classified index) ... 300 Fruit & Vegetable Salads (classified index) . . . 302 Fruit Ball 215 Fruit Congealed 216 Fruit, Frozen 88 Fruit, Frozen I .... 88 Fruit, Frozen II . . 88 Fruit, Frozen III 216 Fuerst 216 Gadski 88 Galli-Curci 89 Gambetta. 89 Garcia 89 Gardaise 89 Gaspacho 1 89 Gaspacho II 89 Gaspacho 216 Gastronome 89 Gaulois 90 General Farnsworth. . 90 General Joffre 90 General Pershing 91 Gentilhomme 91 Georgia 91 Georgian 91 German 91 German Cauliflower . . 92 Gertrude 92 Gibson 92 Ginger Ale 92 Gladiola 93 Glossary 289 Goblin 93 Gold and Black 205 Goldbacks — Greenbacks 216 Golden Gate 93 Golden Leaf 93 Golden Thompson 238 Golf 94 Good Luck 94 Gotham 94 Gourmand 94 Gourmet 95 Grand Union 95 Grapefruit Surprise. . . 95 Greenbacks — Goldbacks 216 Guillaum 95 Gulfport 95 Gumbo 96 Gwendoline 96 Gypsy 96 Half Chinese Mango. . 97 Ham 97 Harlequin 97 Havanaise 97 Have and Hold 97 Hawaiian 98 Hay Stacks 98 Head Lettuce & Cheese 98 Health 99 Heart of Palm 99 Helene 100 Herb and Root 216 Herman Senn 100 Herring 100 Hestia 100 High Life 101 Hindustan 101 Hofbrau 101 Hollywood 217 Hongroise 102 Hoosier 102 Horseshoe 102 Hortense 102 Hotel Monthly 103 Hot Slaw 1 103 Hot Slaw II 103 Huguenots 104 Humble 104 Hutson 105 Ideal 105 Imperial 1 105 Imperial II 105 Index (see classified index) 293 Indian 106 Indian 217 Inn 217 International 106 Irene Bordoni 218 Iris 106 Irish 106 Iron 107 Isabella 107 Isabelle 107 Italian 107 Jacobs Ladder 107 James Whitcomb Riley 108 Japonaise 108 Jappanaise 108 Japanese Persimmons. 109 Jardiniere 109 J eanette 109 J enny Lind 109 Jerusalem Artichoke. .219 Jockey Club I 110 Jockey Club II 110 Johanna 219 Johnson 110 Josephine Ill Judie Ill J ulienne Ill Juliette 112 Kahler 219 Kaironan 112 Kaisonan 112 Kellogg 112 Kentucky 113 Kerockey 113 King Bean and Queen Pea 220 King Siam 113 Kinsley's American Chicken 113 Knacker 114 Knickerbocker 114 Kosher 1 114 Kosher II 114 Kumquat 220 Kuroki 1 114 Kuroki II 115 [ 295 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ■m Ladies' Delight 115 Lady Calory 221 Lady Holland 115 Lady Windermere. ... 1 15 Lambs Tongue 116 Lamm. .’ 116 Lansdale 116 Laperouse 116 Leek, Boiled 116 Lenten 117 Lettuce 117 Lettuce Roll 117 Lewis .118 Lillian 118 Lily 118 Lincoln 118 Lobster 119 Log Cabin 119 Lollipop 119 Long Island 120 Lorraine 120 Lorenzo 1 120 Lorenzo II 120 Lorenzo III 121 Lorenzo IV 121 Lorette 121 Louise 1 121 Louise II 121 Louisiana 122 Lou-Lou 122 Love Apple 122 Love Flower 221 Lyman 123 Mable 123 Macedoine 123 Macherie 124 Maggie Pepper 124 Magnolia 124 Maiden Blush 124 Majestic 125 Mango 125 Manon 125 Maraichere 126 Marguerite I 126 Marguerite II 126 Marianne 126 Marie 126 Marie Christine 127 Marie-Jose 127 Marie-Stewart 127 Mariotti 127 Marquise 127 Marrow Bean 221 Marshmallow 222 Mary Garden 222 Martinique 128 Massachusetts 128 Master 128 Mathilde 128 Maxim 129 Maxine 129 Mayonnaise Dressings253 Mayonnaise (index to) 305 McAlpin 129 Meat Salads, including Fowl and Meat and Vegetable (classified index) 302 Melba 1 129 Melba II 129 Melba III 129 Mellen 129 Melon Supreme 130 Mercedes 13o Merry Go Down. . .222 Merry Widow 130 Mephisto 1 130 Mephisto II 130 Mephisto III 131 Mexican 1 131 Mexican II 131 Mexican III 131 Mexican Slaw ....223 Michael 131 Michaelmas 132 Milady 133 Mina 133 Minerva 133 Miscellaneous Dressings 267 Miscellaneous Dressings (index to) 306 Miscellaneous Salads — Eggs, Cheese and other combinations (classified index) ... 302 Modern I 134 Modern II 134 Modern III 135 Mona Lisa 135 Monaco 135 Mongolienne 135 Morris 135 Montmorency 136 Mount Shasta 136 Mrs. Wiggs 223 Murry 136 Mushroom 1 136 Mushroom II 137 My Fancy 137 My Lady 137 My Lady's Salad Sand- wich Luncheon .... 223 Narragansett 137 Nassau 137 Neal 138 Napolitaine 138 Nenon 138 Newberry 224 Newport 138 Niagara 138 Nicoise 1 138 Nicoise II 139 Nicomedes 139 Night Cap 139 Nina 140 Ninon 140 Nonpareil Jeuneusse. . 140 Normandy 140 Odd Dressings 267 Odin 141 Oh My 225 Olga 141 Olina 141 Olinda 141 Olma 141 Onion 141 Onion and Cress 142 Opera 1 142 Opera II 142 Opera III 142 Oranaise 142 Orange 225 Orchid 143 Ordo Foliatorum 226 Orient 143 Oriental 143 Orleans 143 Oscar 144 Oxalis 144 Ox Palate 144 Oyster 144 Oyster Plant 1 226 Oyster Plant II 226 Palestine 144 Palm Beach I 145 Palm Beach II 145 Palmer House 145 Panama 145 Panama II 227 Pannier 227 Parisienne 146 Parks 146 Parmentier 146 Parr 147 Parsival 148 Pass Christian 148 Paysane 227 Peach 148 Pear 148 Pear Coronation 148 Pear Delight 149 Pear Salome 149 Pearl 149 Penn, William I 149 Penn, William II 150 Pennell 228 Pennsylvania 228 Penuchi 150 Pepper 229 Pernet 150 Persimmon 150 Persimmons — • Poinsettea 229 [ 296 ] THE EDGEWATER BEACH HOTEL SALAD BOOK IS Philosopher .151 Philters .151 Philtron .229 Picnic Roll .151 Piemontaise .151 Pierce .152 Pilladest .152 Pineapple .152 Pineapple Date .152 Pineapple Padua. . . . .153 Pineapple Surprise . . .153 Pink Lady .153 Pinta .154 Piquante .154 Plaza I .154 Plaza II .154 Plaza Special .155 Plus and Minus .155 Poinsettia .155 Poinsettia — Persimmons .230 Polish .156 Pomme a la Plaza . . . .156 Pommes d’Eve .156 Pomona .156 Pompeii .157 Poor Man's .157 Pork and Veal .158 Porto Rico .158 Portuguese .158 Potato .230 Potato and Watercress 1 58 Princess I .158 Princess II .159 Printemps .159 Priola .159 Provencale .159 Quantity Dressings. . .274 Queen Ann .231 Queen Marie .231 Queen Pea and King Bean .232 Quince .232 Quinn .159 Quixote .160 Rachel .160 Racing King .161 Radish .161 Radish and Carrot . . .161 Raga-Raga .232 Ragoutant .161 Raisin and Rice .161 Rampion Root .161 Rape . 162 Reba Hill . 162 Rectors .162 Reggie . 162 Pjrp . 162 Rice and Raisin .162 Robbins .232 Romaine Roll . 162 Roman 163 Rosa 163 Root and Herb .... 2 1 6 Round Robin 163 Royale 1 164 Royale II 164 Rush 165 Russell 165 Russian 1 165 Russian II 166 Russian Tomato ... .232 Rustic 232 St. Augustine 166 St. George 166 St. James 167 St. Pierce 167 St. Pierre 167 St. Regis 168 Sairey Gamp 168 Salad Dessert 168 Salad Dressings 242 Salad Sandwich 169 Salad Vinegars 265 Saladeve 233 Salmagundi 170 Salmon 171 Salome 171 Sancho Panza's 171 San Francisco 172 San Jene 172 Sarah Bernhardt 172 Saratoga 173 Semour 173 Seville 173 Shallot 233 Shears Salad 282 Sherman 173 Shrimp 173 Sicilian 174 Sicilienne 174 Simple 174 Singapore 174 Six-Thirty 175 Sixtus the Fifth 175 Skirrett 233 Slaw 175 Slaw, Mexican 234 Some rsetshi re 234 Sour Cream Dressings.263 Sour Cream Dressings (index to) 306 South Sea Island 176 Spanish 176 Sparkling 234 Spartan 234 Spiced 235 Spiced Fruit 235 Spinach 176 Spinach and Tongue. . 176 Spring 126 Stacks, Hay 177 Stanislaus 177 ■m Stephina 177 Stuffed Alligator Pear. 1 77 Stuyvesant Fish 235 Sugar Plum 178 Summer 178 Sunburst 178 Supreme 236 Susette 180 Suzette 1 180 Suzette II 180 Swan 236 Swastika 180 Swedish 237 Sweetheart 181 Sweetheart II 237 Swiss Chard 181 Sydney Smith 182 Sylvia 182 Taft 182 Tango 183 Tarentum 238 Tee-off 183 Therese 183 Thompson Golden. . . . 238 Toasted Marshmallow238 Tomato 184 Tomato ’74 184 Tomato Andalouse. . . 184 Tomato Caprice 184 Tomato Leopold 184 Tomato Lily 185 Tomato Mary Garden 185 Tomato Monegasque . 185 Tomato Ponce de Leon . 1 85 Tomato Radisson, Frozen 186 Tomato Robespierre. . 1 87 Tomato Russian .... 239 Tomato Sicilienne. ... 187 Tomato Surprise 187 Tomato Taylor 187 Tomato Trianon 187 Tomato Volga 239 Tom Coryate 188 Tortoise 189 Tosca 190 Trophy 190 Tropical 190 Turkestan 191 Turkey 191 Turquoise 191 Tuscan Peasantry. ... 191 Tutti-Frutti 191 Twentieth Century 1.191 Twentieth Century 11.191 Twins 239 Tyrolienne 192 Umbrian 192 Valenciennes 192 Valentine 192 [ 297 ] THE EDGEWATER BEACH HOTEL SALAD BOOK m Vanderbilt 193 Veal 193 Vegetable and Herb Salads (index to) ... 303 Vegetarian 193 Venetian 193 Venitienne 193 Vera 194 Vermillion 194 Veronica 194 Veronique 1 194 Veronique II 195 Victoria 195 Victoria II 240 Victorian 195 Victory 196 Viegeoise 196 Viennoise 196 Vinegars 265 Vinegars (index to) . . . 306 Virginia 196 Virginia Housewife. . .240 Virigi 196 Vitamin 197 Viveur 1 197 Viveur II 197 Volga 240 Waldorf 198 Watercress (see Cress) Watercress & Celery. . 198 Watercress and Cucumber 198 Water Lily 198 Washington 1 198 Washington II 199 -SI Wedding Ring 199 West India 200 West Indian 200 William Penn I 200 William Penn II 200 Williams 240 Windsor 1 200 Windsor II 200 Winter 1 200 Winter II 201 Wolf 240 Xerophagia 201 Yadiz 201 Yvonne 201 Zephyr 201 Index to Salad Dressings American 244 Anchovy 1 244 Anchovy II 256 Antoinette 256 Aromatic Vinegar. . . .265 Aromatic Vinegar II. 278 Aromatic Vinegar 1 1 1 278 Bacon 1 267 Bacon II 267 Banana Mayonnaise. 276 Bellevue 244 Boiled Base No. 1 . . . . 262 Boiled Base No. 2. . . . 262 Boiled Base No. 3. . . .263 Brunswick 244 California 256 Carmelite 256 Catalane 256 Chantilly 1 267 Chantilly II 256 Cheese 244 Chiffonade 245 Chili Vinegar 266 Chutney 245 Cider 268 Club 245 Collegiate 256 Cooked 276 Coronation Pear 268 Creamy 245 Creole 1 245 Creole 1 1 2 57 Cucumber Vinegar . . . 266 Cumberland 1 245 Cumberland II 246 Curry 246 Danish 246 DeLuxe 257 Demi Deuil 257 Diana 246 Dill Vinegar 266 Dutch 1 246 Dutch II 246 Edgewater Beach .... 247 Elder Flower Vinegar . 266 Elsworth 257 English 1 257 English II 268 English III 247 Esmeralda 247 Exotique 257 Fantasie 264 Farmer’s 268 Fennel 269 Figaro 2 57 Figaro Coloring 257 French Base No. 1 . . . 243 French Base No. 2 . . . 243 French Base No. 3 . . . 243 French Base No. 4 . . . 243 French Base No. 5 . . . 243 French, Quantity (Base No. 5) 274 Fruit 1 258 Fruit II 263 Fruit III 269 Fruit IV 269 Fruit and Cheese 247 Fruit Juice 258 Garde Manger 222 Gourmet 247 Gray 276 Green 1 258 Green I -A 258 Green I-B 258 Green II 269 Hawaiian 247 H. M. Kinsley’s 270 Holland 247 Hollandaise 269 Honey 270 Honey for Fruit 270 Hoosier 259 Hungarian 248 Indian 248 Italian 1 248 Italian II 248 Italian III 248 Japonaise 259 Lemon 248 Lobster Mayonnaise. .270 Lorenzo 1 248 Lorenzo II 259 Lorenzo III 276 Maiden Blush 259 Marine 264 Marshmallow 271 Mayonnaise Bases: No. 1 253 No. 1-A 254 No. 2 255 No. 3 255 [ 298 ] S' THE EDGEWATER BEACH HOTEL SALAD BOOK ■H No. 3-A 255 No. 3-B 255 No. 4 255 No. 5 255 Mayonnaise I, Quantity 274 Mayonnaise II, Quantity 275 Meschianza 259 Mint Sauce 249 Miscellaneous 1 271 Miscellaneous II 271 Miser’s Sauce 271 Mississippi 249 Mousseline 1 271 Mousseline II 260 Mousseline III 271 My Fancy 260 Newport 249 Nicoise 1 249 Nicoise II 249 Norwegian 249 Nut Pascagoula 249 Onion 250 Onion II 277 Pascagoula 250 Pepper V inegar 278 Peppy 263 Piquante 250 Plaza 260 Ponce de Leon 272 Poor Man’s Sauce 250 Potato 251 Princess 264 Printemps 260 Ravigote 260 Red 260 Remoulade 1 260 Remoulade II 272 Roquefort 251 Roquefort, Quantity. .275 Russian I 277 Russian II 277 Russian III 277 St. George 272 Salad Vinegar 1 265 Salad Vinegar II 265 Salad Vinegar III . . . .265 Seven Fruit 261 Seventeenth Century . 272 Simple 277 Singapore 261 Smith 277 Smooth Tartar Sauce. 261 Sour Cream Bases : No. 1 263 No. 2 264 No. 2-A 264 No. 2-B 264 No. 3 264 Souffle 263 Southern 25 1 Spanish 251 Special 1 251 Special II 251 Spicata 272 Spiced Vinegar 266 Sugar Plum 252 Supreme 1 273 Supreme II 252 Tarragon Vinegar. . . .267 Tartar Sauce 261 Thin Fruit and Mint. 273 Thousand Island 261 Thousand Island, Quantity 275 Triton 252 Tropical 252 Unique 278 Verjuice 273 Victory 252 Vinaigrette 252 Vinegars Aromatic 265 Aromatic 278 Aromatic III 278 Chili 266 Cucumber 266 Dill 266 Elderflower 266 Pepper 278 Salad 1 265 Salad II 265 Salad III 265 Spiced 266 Tarragon 267 Vitamin 273 Whip and Spur 253 Windsor 273 York 253 Classified Indexes to Salads Fish, or Fish and Meat Salads, or Fish and Vegetable Salads Assez . Crab. Crab Meat Louis. Fish. 8 Frozen II ...212 10 Gulfport ...95 17 Herring ... 100 18 Inn .. .217 20 Kosher I ...114 54 Laperouse ...116 208 Lobster ...119 55 Mary Garden ...222 55 Nicomedes . . .139 57 Oyster . . .144 61 Oyster-plant I . . . . . . .226 77 Oyster-plant II... . . .226 81 Quinn .. .159 Russian II 166 St. James 167 Salmon 171 Shrimp 173 Swedish 237 Tomato Leopold 184 Tomato Mary Garden 185 Tomato Robespierre. . 1 87 Tomato Russian .... 239 Tomato Volga 239 Turkestan 191 Viveur 1 197 Volga 240 [ 299 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ■8 Acme 1 Adam 1 Adam and Eve 2 Adolphus 202 Alaskan 1 202 Alaskan II 202 Alberta 4 Albert I 4 Albertine 5 Alexandra II 5 All Baba 6 Alice 6 Allie 6 Alligator Pear, Stuffed 6 Alloe 7 Alma 7 Alsacienne 1 8 Amelie 9 Angelus 12 Anna Held 13 Antoinette 14 Arabian 203 Aristocrat 14 Astoria 1 18 Astoria II 18 Atalanta 19 Avalove 203 Avocado II 203 Bacchus 204 Banker 21 Baugh 23 Beach Club 23 Belle 24 Belle Fermiere 25 Bellevue-Stratford.. . . 25 Biloxi 27 Black and Gold 205 Black-eyed Susan .... 28 Blackstone 28 Bomburgien 29 Bouquet 205 Brazil 30 Brazilian 30 Brides 32 Brisbane 33 Buena 33 Butterfly 34 Bysance 35 California 36 Candlestick 37 Cantaloup 37 Canton 37 Caprice 1 37 Caprice II 38 Caprice III 38 Caprice IV 38 Carleton 39 Carolina 39 Caroline 39 Fruit Salads Chelsea 44 Cherry 206 Chiaroscuro 44 Chinese 1 47 Chinese II 47 Chinese Mango 48 Chisby 48 Chrisrmas 207 Christmas Penuchi ... 48 Clover Club I 48 Clover Club II 49 Congealed Fruit . . 208 Congress 50 Copley-Plaza 52 Cordon Bleu 52 Coronation Pear 54 Crinoline 208 Cuban 57 Cubanaise II 58 Cubian 58 Cumberland 59 Cupid 1 59 Cupid II 59 Cupid d' Azure 60 Daisy 60 Date 61 Delice 1 62 Delice II 62 Delmonico 63 Demidoff 63 Desmonde 63 Dessert 64 Diana 1 66 Diana II 66 Diplomat 66 Diplomatic 66 Doffy 69 Dolly 69 Dorothy 69 Edgewater Beach .... 72 Edna 73 Elsie 74 Elsworth 74 Emily 75 Encarpus 75 Equitaine 76 Etna 77 Evening Star 78 Excelsior 1 78 Excelsior II 79 Exmoor 79 Exotique 79 Fan 79 Fandango 80 Fantasie 1 80 Fantasie II 80 Favorite II 81 Fedora 81 Florentine 83 Florida 83 Flower Pot 210 Fontenay 83 Foster 84 Frances 85 Frivole 85 Frou Frou 1 85 Frou Frou II 85 Frozen V 213 Frozen VI 213 Frozen Alaskan 213 Frozen Cherry 213 Frozen Fruit 1 86 Frozen Fruit II 86 Frozen Fruit III 214 Frozen Lady Calory. .214 Frozen Pear 87 Frozen Queen Ann .214 Frozen Spiced 214 Frozen Tutti Frutti . . 87 Fruit 87 Fruit Ball 215 Fruit, Congealed 216 Fruit, Frozen I .... 88 Fruit, Frozen 1 1 .. 88 Fruit, Frozen III 214 Gadski 88 Galli Curci 89 Garcia S9 Gastronome 89 General Farnsworth . . 90 General Joffre 90 General Pershing 91 Gibson 92 Ginger Ale 92 Gladiola 93 Goblin 93 Gold and Black 205 Golden Gate 93 Good Luck 94 Gotham 94 Gourmand 94 Grapefruit Surprise. . . 95 Half Chinese Mango. . 97 Havanaise 97 Hawaiian 98 Herman Senn 100 High Life 101 Hindustan 101 Hoosier 102 Horseshoe 102 Hotel Monthly 103 Hutson 105 Ideal 105 Indian 106 Irene Bordoni . . . .218 Iron 107 Isabella 107 [300] THE EDGEWATER BEACH HOTEL SALAD BOOK m Jacobs Ladder ..107 James Whitcomb Riley ..108 Japonaise . .108 J appanaise . .108 Japanese Persimmons. 109 Jeanette ..109 Jocky Club 11 ..110 Kahler ..219 Kaironan ..112 Kerockey ..113 King Siam . .113 Knacker . .113 Knickerbocker . .114 Kumquat . .220 Kuroki I ..114 Kuroki II . .115 Ladies Delight ..115 Lady Calory . .221 Lady Holland ..115 Lamm ..116 Lewis ..118 Lollipop ..119 Lorenzo I ,..120 Lorenzo IV . .121 Louise I ...121 Louise II ...121 Love Apple ...122 Lyman ...123 Magnolia ...124 Maiden Blush . . . 124 Mango , . .125 Marguerite II .... . . . 126 Martinique ...128 Massachusetts. . . . ...128 Master ...128 Mathilde ...128 McAlpin . . . 129 Melba I . . . 129 Melba II .. .129 Melba III ...129 Mellen . . . 129 Melon Supreme. . . ...130 Merry Go Down. . . . .222 Merry Widow. . . . ...130 Michael ...131 Milady ...133 Mina . . . 133 Modern II ...134 Modern III ...135 Mona Lisa ...135 Morris . . . 135 Montmorency .... ...136 Mount Shasta .... . . . 136 ...137 Napolitaine ...138 Neal 138 Newberry 224 Newport 138 Niagara 138 Night Cap 139 Nina 140 Ninon 140 Olinda 141 Opera III 142 Oranaise 142 Orchid 143 Oscar 144 Palm Beach I 145 Palm Beach II 145 Palmer House 145 Panama 145 Panama II 227 Parks 146 Parsival 148 Pass Christian 148 Peach 148 Pear 148 Pear Coronation 148 Pear Delight 149 Pear, Frozen 148 Pear Salome 149 Penn, William 1 149 Pennsylvania 228 Penuchi 150 Persimmon 150 Persimmons — - Poinsettia 229 Piemontaise 151 Pilladest 152 Pineapple 152 Pineapple Date 152 Pineapple Padua 153 Pineapple Surprise . ..153 Pink Lady 153 Piquante 154 Plaza 1 154 Plaza II 154 Poinsettia — Persimmons 229 Pomona 156 Pompeii 157 Porto Rico 158 Princess II 159 Queen Ann 231 Queen Marie 231 Quince 232 Racing King 161 Ragoutant 161 Raisin and Rice 161 Reba Hill 162 Reggie 162 IS Rice and Raisin 162 Round Robin 163 Russell 165 St. Augustine 166 St. George 166 St. Regis 168 Sairy Gamp 168 Salad Dessert 168 Salome 171 San Francisco 172 San Jene 172 Saratoga 173 Seymour 173 Sherman 173 Sicilienne 174 Sixtus the Fifth 175 South Sea Island 176 Spanish 176 Spiced Fruit 235 Stanislaus 177 Stuffed Alligator Pear. 1 77 Sugar Plum 178 Sunburst 178 Surprise 236 Suzette II 180 Swan 236 Sweetheart II 23 7 Sylvia 182 Taft 182 Tango 183 Tee Off 183 Therese 183 Tortoise 189 Tosca 190 Tropical 190 Tutti Frutti 191 Twentieth Century I.. 191 Vanderbilt 193 Veronoque 1 194 Veronoque II 195 Victoria 195 Victory 196 Waldorf 198 Washington 1 198 Wedding Ring 199 West India 200 West Indian 200 William Penn 1 200 Windsor I.,,, 200 Yadiz 201 Yvonne 201 Zephyr 201 [ 301 ] THE EDGEWATER BEACH HOTEL SALAD BOOK Fruit and Vegetable Salads Albert and Helen .... 4 Alexandra 1 5 Avocado 20 Bamboo Shoots and Cherry 21 Beacon 24 Belmont 1 25 Belmont II 25 Bijou II 26 Bishop 1 204 Bishop II 205 Bombay 29 Buenos Ayres 33 Cafour 36 Casino 41 Chef 's Special 43 Cherry and Bamboo Shoots 44 Cole Slaw II 207 Creation, New 55 Delilah 62 DuBarry 70 Dufane 70 [Dutchess 1 70 Fuerst 216 Golden Leaf 93 Iris 106 Kaisonan 112 Lorenzo II 120 Marshmallow 222 Modem 1 134 Mongol ienne 135 Murray 136 Nenon 138 Royale 1 164 Saladeve 233 Sicilian 174 Thompson Golden.. . .238 Toasted Marshmallow238 Trophy 190 Williams 240 Meat Salads, ( including Fowl, and Meat and Vegetable) American Chicken. ... 10 Beach Walk 24 Birch 27 Breakfast 31 Bride's Luncheon. ... 32 Buff 33 Capon 37 Cardinal 1 38 Charles Lamb 43 Chicken 45 Chicken, Frozen 86 Chicken 1683 45 Chicken, Kinsley’s . ..113 Coquelocot 52 Deauville 61 Demi-Deuil 63 Eight-Fifteen 73 Frosh 211 Frozen 1 211 Frozen IV 212 Frozen Supreme 215 Frozen Chicken 86 Gardaise 89 Ham 97 Hofbrau 101 Humble 104 Isabelle 107 Kentucky 113 Kinsley’s American Chicken 113 Kosher II 114 Lambs Tongue 116 Marianne 126 Marie Christine 127 Mariotti 127 Michaelmas 132 Mushroom II 137 Opera II 142 Orient 143 Ox-Palate 144 Picnic Roll 151 Plaza Special 155 Pomme a la Plaza. ... 156 Pork and Veal 158 Rachel 160 Sancho Panza 171 Six-Thirty 175 Spinach and Tongue. . 176 Supreme, Frozen 236 Tomato Taylor 187 Turkey 191 Veal 193 Veronica 194 Victoria II 240 Virginia 199 Windsor II 200 Wolf 241 Miscellaneous Salads, (Eggs, Cheese, and Other Combinations) Deviled 64 Easter 71 Easter Egg 71 Frozen III 212 Goldbacks — Greenbacks 216 Golden Thompson 23 8 Golf 94 Gourmet 95 Greenbacks — - Goldbacks 216 Head Lettuce and Cheese 98 Hollywood 217 Lenten 117 Lettuce Roll 117 Lillian 118 Lilly 118 Long I sland 120 Love Flower 221 My Lady’s Salad Sand- wich Luncheon 223 Orange 225 Pernet 150 Provencale 159 Romaine Roll 162 Salmagundi 170 Somersetshire 234 Sparkling 234 Thompson Golden.. . .238 Tomato Ponce de Leon . 1 85 Vitamin 197 Viveur II 197 Water Lily 198 Washington II 199 [ 302 ] THE EDGEWATER BEACH HOTEL SALAD BOOK ig | — — ■■ ■ ■ — — ■ -—IS Vegetable Salads, ( including Herb) Admiral 2 Adonis 3 Aiglon 3 A la Florentine 3 Albee 4 Albert II 4 Algerienne 1 5 Algerienne II 5 Alkaloidal 6 All Vegetable 7 Alphonse 8 Alpine Slaw 8 Alsacienne II 8 American 1 9 American II 9 American III 9 American IV 10 American Beauty .... 10 Andalouse 11 Andalusian 1 11 Andalusian II 12 Andalusian III 12 Anglaise 12 Anita 13 Anna 13 Antigue 13 Army and Navy 14 Artichoke 15 Artichoke Bottom Monegasque 15 Artichoke Jerusalem. . 16 Artichoke, Jerusalem 219 Asparagus Vinaigrette 1 7 Atlantic Vegetable ... 20 Aurora 20 Baked Bean .. 21 Barcelonne .. 22 Barrett .. 22 Base .. 22 Basto . 23 Beatrice .. 24 Beet and Endive . . . .. 24 Belgian .. 24 Belvidere . . 25 Betsy Ross .. 26 Biarritz . . 26 Bijou I .. 26 Blair . . 28 Bohemian .. 29 Boiled Leek .. 29 Bonton .. 30 Borage . .205 Bordeaux . 30 Brazilienne .. 31 Bresslieu .. 32 Bretonne .. 32 Cabbage I .. 35 Cabbage II . . 35 Cabbage III 35 Cabbage IV 206 Calve 36 Camand 37 Cardinal II 38 Cardinal III 206 Carmelite 39 Carrot 40 Carrot and Radish ... 40 Casanova 41 Celery 41 Celery Cabbage 42 Celery Hearts 42 Celery Knob 42 Celery Leaves and Cress 206 Celery Parisienne .... 42 Celery & Watercress . . 42 Chatelaine 43 Chicory (herb) 46 Chifenora 46 Chiffonade 1 46 Chiffonade II 47 Chilian 47 Chinese III 207 Cold Slaw 49 Cole Slaw 49 College Inn 49 Colonial Cucumber Marinate 49 Colonel Holden s Rice 50 Combination 50 Comptesse 50 Contoise 51 Cook’s 51 Cooked Cabbage 51 Cordon 52 Cordon Rouge 53 Corn 54 Creole 55 Creole Gaspacho 208 Cress and Celery Leaves 208 Cress and Onion 56 Cressoniere 56 C. C. C 57 Cubanaise 1 58 Cucumber Boat 209 Cucumber Japonaise. . 58 Cucumber Marinate, Colonial 58 Cucumber Ribbons ... 58 Cucumber and Watercress 59 Cucumber Windsor. . . 59 Dandelion (herb) 60 De l’Opera 62 D'Estres 1 62 D’Estres II 62 Devon 64 Dewey 64 Diabetic 1 65 Diabetic II 65 Diabetic III 65 Diabetic IV 209 Diva 67 Divette 67 Div Sefed 67 Dixie I 67 Dixie II 68 Doctor 68 D'Orleans 69 Doucette (herb) 69 Dumas 70 Dure 70 Dutchess II 71 Dyer 71 Eighteenth Century. . . 73 Elizabeth ... 73 Emerald 74 Emma 75 Endive (herb) 75 Endive and Beet 76 English 1 76 English II 76 Esmerald 76 Esmeralda 76 Espagnole 1 76 Espagnole II 77 Esther 77 Etta 78 Eva 78 Evelina 78 Favorite 1 81 Ferenzaia 81 Flamande (herb) 82 Fleur de Lis 82 Flora 82 Florence 83 Forenzia 84 Francais (herb) 84 Francillion 85 Freres J umeaux 211 Frozen Canned Tomato 86 Frozen Tomato Radisson 87 Gambetta 89 Gaspacho 1 89 Gaspacho II 89 Gaspacho, Creole .216 Gaulois 90 Gentilhomme 91 Georgia 91 Georgian 91 German 91 German Cauliflower , . 92 [ 303 ] THE EDGEWATER BEACH HOTEL SALAD BOOK & -a Gertrude 92 Grand Union 95 Guillaum 95 Gumbo 96 Gwendoline 96 Gypsy 96 Harlequin 97 Have and Hold 97 Hay Stacks 98 Health 99 Heart of Palm 99 Helene 100 Herb and Root 216 Hestia 100 Hongroise 102 Hortense 102 Hot Slaw 1 103 Hot Slaw II 103 Huguenots 104 Imperial 1 105 Imperial II 105 Indian 217 International 106 Irish 106 Italian 107 Jardiniere 109 Jenny Lind 109 Jerusalem Artichoke. .219 Jockey Club I 110 Johanna 216 Johnson 110 Josephine Ill J udie (herb) Ill . Julienne Ill Juliette 112 Kellog. 112 King Bean and Queen Pea 220 Lady Windermere .... 1 1 5 Lansdale 116 Leek 116 Lettuce 117 Lincoln 118 Log Cabin 119 Lorraine 120 Lorenzo III 121 Lorette 121 Louisiana 122 Lou-Lou 122 Mable 123 Macedoine 123 Macherie 124 Maggie Pepper 124 Majestic 125 Manon 125 Maraichere 126 Marguerite I (herb) . . 126 Marie 126 Marie-Jose 127 Marie4Stewart 127 Marquise 127 Marrow Bean 221 Maxim 129 Maxine 129 Mercedes 130 Mephisto 1 130 Mephisto II 130 Mephisto III 131 Mexican 1 131 Mexican II 131 Mexican III 131 Mexican Slaw 223 Minerva 133 Mrs. Wiggs . . 223 Monaco 135 Mushroom 1 136 My Fancy 137 My Lady 137 Narragansett 137 Nicoise 1 138 Nicoise II 139 Nonpareil Jeuneusse (herb) 140 Normandy 140 Odin 141 Oh My 225 Olga 141 Olina (herb) 141 Olma (herb) 141 Onion 141 Onion and Cress 142 Opera 1 142 Ordo Foliatorum 226 Oriental 143 Orleans 143 Oxalis 144 Palestine 144 Pannier 227 Parisienne 146 Parmentier 146 Parr 147 Paysane 227 Pearl 149 Penn, William II 150 Pennell 228 Pepper 229 Philosopher 151 Philters 151 Philtron 229 Pierce 152 Pinta . .154 Plus and Minus 155 Poinsettia 155 Polish (herb) . . ..156 Pommes d’Eve 156 Poor Man's (herb) . . . 157 Portuguese 158 Potato 230 Potato 8z Watercress. .158 Princess 1 158 Printemps 159 Priola 159 Queen Pea and King Bean 232 Quixote 160 Radish 161 Radish and Carrot ... 161 Raga-Raga 232 Rampion Root (herb). 161 Rape (herb) 162 Rectors 162 Rice 162 Robbins 232 Roman (herb) 163 Root and Herb .... 216 Rosa 163 Royale II 164 Rush 165 Russian 1 165 Rustic 232 St. Pierce 167 St. Pierre 167 Salad Sandwich 169 Sarah Bernhardt 172 Seville 173 Shallot 233 Simple 174 Singapore 174 Skirrett 233 Slaw, Alpine 8 Slaw, Cole 49 Slaw, Cold 49 Slaw, Hot I 103 Slaw, Hot II 103 Slaw, Mexican 234 Spartan 234 Spinach 176 Spring (herb) 176 Stacks, Hay 177 Stephina 177 Stuyvesant Fish 235 Summer 178 Susette 180 Suzette 1 180 Swastika 180 Sweetheart 181 Swiss Chard 181 Sydney Smith 182 Tarentum 238 Tomato 184 Tomato '74 184 Tomato Andalouse. . . 184 Tomato Caprice 184 Tomato Lily 185 Tomato Monegasque. 185 Tomato Radisson, Frozen 186 [ 304 ] THE EDGEWATER BEACH HOTEL SALAD BOOK 11 - Tomato Sicilienne. ... 187 Tomato Surprise 187 Tomato Trianon 187 Tom Coryate 188 Turquoise 189 Tuscan Peasantry. . . . 191 Twentieth Century 11.191 Tyrolienne 192 Umbrian 192 Valenciennes 192 Valentine 192 Vegetarian 193 Venietian 193 Venietienne 193 Vera 194 Vermillion 194 Victorian 195 Vigeoise (herb) 196 Viennoise 196 Virginia Housewife. . .240 ■H Virigi (herb) 196 Watercress Celery.. 198 Watercress and Cucumber 198 William Penn II 200 Winter 1 200 Winter II 201 Xerophagia . .201 Classified Indexes to Salad Dressings Boiled Dressings Boiled Base No. 1 262 Boiled Base No. 2 262 Boiled Base No. 3 . . . . 263 Fruit II 263 Peppy 263 Souffle 263 French Dressings American 244 Anchovy I 244 Bellevue 244 Brunswick 244 Cheese 244 Chiffonade. . . 245 Chutney 245 Club 245 Creamy ...... 245 Creole 1 245 Cumberland I 245 Cumberland II 246 Curry 246 Danish 246 Diana 246 Dutch I 246 Dutch II 246 Edgewater Beach .... 247 English III 247 Esmeralda 247 French Base No. 1 . . . 243 French Base No. 2 . . .243 French Base No. 3 . . .243 French Base No. 4 . . . 243 French Base No. 5 . . . 243 French, Quantity, Base 5 274 Fruit and Cheese 247 247 276 Hawaiian 247 Holland 247 Hungarian 248 Indian 248 Italian 1 248 Italian II 248 Italian III 248 Lemon 248 Lorenzo 1 248 Mint Sauce 249 Mississippi 249 Newport 249 Nicoise 1 249 Nicoise II 249 Norwegian 249 Nut Pascagoula 249 Onion . .250 Onion II 277 Pascagoula 250 Piquante 250 Poor Man’s Sauce. ... 250 Potato 251 Roquefort 251 Roquefort, Quantity. . 275 Southern 251 Spanish 251 Special 1 251 Special II 251 Sugar Plum 252 Supreme II 252 Triton 252 Tropical 252 Victory 252 Vinaigrette 252 Whip and Spur 253 York 253 Mayonnaise Dressings Anchovy II 256 Antoinette 256 California ..256 Carmelite 256 Catalane 256 Chantilly II 256 Collegiate 256 Creole II 257 DeLuxe 257 Demi Deuil 257 Elsworth 2 57 English 1 257 Exotique 257 Figaro 2 57 Fruit 1 258 Fruit Juice 258 Garde Manger 258 Green 1 258 Green 1-A 258 Green 1-B 258 Hoosier 259 Japonaise 259 Lorenzo II 259 Maiden Blush . ... 259 Mayonnaise Bases : No. 1 253 No. 1-A 254 No. 2 255 No. 3 255 No. 3-A 255 No. 3-B 255 No. 4 255 No. 5 255 Gourmet Gray . . [ 305 ] THE EDCEWATER BEACH HOTEL SALAD BOOK Sr -S Mayonnaise Base, Quantity. No. L 274 No. 2 275 Meschianza 259 Mousseline II 260 My Fancy 260 Plaza 260 Printemps 260 Ravigote 260 Red 260 Remoulade 1 260 Russian I 277 Russian II 277 Russian III 277 Seven Fruit 261 Singapore 261 Smooth Tartar Sauce. 261 Tartar Sauce 261 Thousand Island 261 Thousand Island, Quantity 275 Miscellaneous Dressings Bacon 1 267 Bacon II 267 Banana Mayonnaise. 276 Chantilly 1 267 Cider 268 Cooked 276 Coronation Pear . ... 268 English II 268 Farmers 268 Fennel 269 Fruit III 269 Fruit IV 269 Green II 269 H. M. Kinsley's 270 Hollandaise 269 Honey 270 Honey for Fruit 270 Lobster Mayonnaise. . 270 Lorenzo III 276 Marshmallow 271 Miscellaneous 1 271 Miscellaneous II 271 Miser's Sauce .271 Mousseline 1 271 Mousseline III 271 Ponce de Leon 272 Remoulade II 272 St. George 272 Seventeenth Century . 272 Simple 277 Smith 277 Spicata 272 Supreme 1 273 Thin Fruit and Mint . 273 Unique 278 Verjuice. Vitamine 273 273 Windsor 274 Sour Cream Dressings Sour Cream Bases : No. 1 263 No. 2 264 No. 2- A 264 No. 2-B 264 No. 3 264 Fantasie 264 Marine 264 Princess 264 Salad Vinegars Aromatic Vinegar. . . .265 Aromatic Vinegar 1 1. . 278 Aromatic Vinegar 1 1 1.278 Chili Vinegar 266 Cucumber Vinegar. . .266 Dill Vinegar 266 Elder Flower Vinegar. 266 Pepper Vinegar 278 Salad Vinegar 1 265 Salad Vinegar II 265 Salad Vinegar III.... 265 Spiced Vinegar 266 Tarragon Vinegar. . , .267 [ 306 ] THE EDGEWATER BEACH HOTEL SALAD BOOK 9 Mayonnaise Base, Quantity. No. 1 . .274 No. 2 . .275 Meschianza . .259 Mousseline II . .260 My Fancy . .260 Plaza ..260 Printemps . .260 Ravigote . .260 Red . .260 Remoulade I . .260 Russian I . .277 Russian II . .277 Russian III . .277 Seven Fruit . .261 Singapore . .261 Smooth Tartar Sauce. 261 Tartar Sauce . .261 Thousand Island. . . . .261 Thousand Island, Quantity ..275 Miscellaneous Dressings Bacon 1 267 Bacon II 267 Banana Mayonnaise. 276 Chantilly 1 267 Cider 268 Cooked 276 Coronation Pear 268 English II 268 Farmers 268 Fennel 269 Fruit III 269 Fruit IV 269 Green II 269 H. M. Kinsley’s 270 Hollandaise 269 Honey 270 Honey for Fruit 270 Lobster Mayonnaise. .270 Lorenzo III 276 Marshmallow 271 Miscellaneous 1 271 Miscellaneous II 271 Miser's Sauce 271 Mousseline 1 271 Mousseline III 271 Ponce de Leon 272 Remoulade II 272 St. George 272 Seventeenth Century. 272 Simple 277 Smith 277 Spicata 272 Supreme 1 273 Thin Fruit and Mint . 273 Unique 278 Verjuice 273 Vitamine 273 Windsor 274 Sour Cream Dressings Sour Cream Bases: No. 1 263 No. 2 264 No. 2-A 264 No. 2-B 264 No. 3 264 Fantasie 264 Marine 264 Princess 264 Salad Vinegars Aromatic Vinegar. . . .265 Aromatic Vinegar II.. 278 Aromatic Vinegar 1 1 1.278 Chili Vinegar 266 Cucumber Vinegar. . .266 Dill Vinegar 266 Elder Flower Vinegar. 266 Pepper Vinegar 278 Salad Vinegar 1 265 Salad Vinegar II 26 5 Salad Vinegar III. . . .265 Spiced Vinegar 266 Tarragon Vinegar. . , ,267 [ 306 ] 4 O %'V A 9 i- # ' * a m ^ A m ft tv $ & K ^ ^ £. ^ , r V % 4 l i 4 &^\fc ^