SALAD RECIPES
Reading edition
“We may pick a thousand salads,
Ere we light on such another herb”
ALLIGATOR PEAR SALAD
3 ripe alligator pears
3 tomatoes
1 canned sweet pepper
1 teaspoonful onion juice
1 teaspoonful salt
1 tablespoonful vinegar
Cut the pears in halves, remove the stones, and scrape the pulp from the skin. Peel the tomatoes, add them to the pear pulp, add the red pepper, and pound them till they are smooth, then drain off the liquid. Add the salt, onion juice, and lemon juice to the mixture.
Mix thoroughly and serve in small earthenware dishes.
AMERICAN SALAD
3 hard cooked eggs
1 cupful chopped celery
1 lettuce
½ cupful sliced radishes
1 cupful diced cucumbers
1 teaspoonful made mustard
1 teaspoonful grated horseradish
Salt and black pepper
Oil
Vinegar
96Slice the eggs, mix them with the radishes and cucumber, then add a little oil, vinegar, black pepper, and salt. Put two yolks of eggs into a basin, add the mustard, one teaspoonful of vinegar, seasoning of salt and pepper, and enough olive oil to make it creamy. Add the grated horseradish. Drain the vegetables and divide them into ramequins and pour the dressing over them.
The fireproof dishes should be lined with crisp lettuce leaves.
ARTICHOKE SALAD
¼ peck Jerusalem artichokes
French dressing
1 teaspoonful grated horseradish
2 tablespoonfuls chopped parsley
2 tablespoonfuls capers
1 tablespoonful chopped red pepper
Wash and scrape the artichokes; boil them in boiling salted water till tender—the water should contain a little lemon juice and butter. Drain and slice them, and while they are hot pour over them a French dressing made of three parts olive oil to one of vinegar, the horseradish, and the necessary salt and pepper.
Divide into ramequins and set away to get very cold. Garnish, when sending to table, with chopped parsley, capers, and peppers.
American Salad
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ASPARAGUS AND SHRIMP SALAD
1 pint (2 cups) boiled asparagus tips
1 pint (2 cups) cooked and sliced shrimps
Mayonnaise dressing
1 tablespoonful capers
1 tablespoonful chopped olives
1 teaspoonful French mustard
Boil the asparagus tips and let them get cold; then put them into a fireproof dish with the shrimps. Put the capers, olives, and French mustard into the mayonnaise dressing, then mix it with the asparagus and shrimps.
CHERRY SALAD
2 cupfuls large, firm cherries
Some crisp lettuce leaves
Mayonnaise dressing
½ cupful blanched and cut almonds
Stone the cherries and cut them in halves; then mix them with the almonds and mayonnaise dressing. If mayonnaise is not desired, use a dressing made of four tablespoonfuls of olive oil, one tablespoonful of lemon juice, one teaspoonful of sherry wine, and seasoning of salt, pepper, and grated nutmeg.
Serve in cocottes lined with crisp lettuce leaves.
CUCUMBER SALAD
3 cucumbers
1 red sweet pepper
1 tablespoonful lemon juice
1 teaspoonful onion juice
Salt and pepper
Oil and vinegar
98Peel two of the cucumbers and cut them in two lengthways. Then scrape out all the seeds. Put the pieces of cucumber into ice water containing the lemon juice.
Chop the third cucumber with the red pepper, and season this mixture with the salt, pepper, oil, vinegar, and onion juice.
Set the cucumbers on ice to get very cold. Cut each half in two lengthways in serving.
This salad looks dainty on small earthenware dishes.
ENDIVE AND GRAPE FRUIT SALAD
½ lb. French endive
1 ripe grape fruit
French dressing
Paprika
1 romaine
Wash and dry the endive and mix it with the carpels of the grape fruit. Color some French dressing well with paprika, and pour it over the salad at the moment of serving.
Mix well and serve on leaves of romaine, or simply in ramequins without the romaine.
FRUIT SALAD
2 cupfuls diced tart apples
Pulp 1 grape fruit
3 diced bananas
½ cupful white grapes
French dressing
Lettuce leaves
Mix the apples with the pulp of the grape fruit, add the bananas, and mix with the French dressing.
99Serve on lettuce leaves in cocottes and garnish with peeled and seeded grapes.
JARDINIÈRE SALAD
1 cupful strips new turnip
1 cupful strips new carrots
1 cupful strips potatoes
1 cupful green peas
2 heaping tablespoonfuls (2 ozs.) butter
Chicken stock
4 tablespoonfuls olive oil
2 tablespoonfuls white wine vinegar
Mayonnaise dressing
Put the turnips, carrots, potatoes, and peas into a casserole with the butter. Cover them with the chicken stock, and cook until they are quite tender; then drain.
Mix the oil and vinegar and stir them into the vegetables. Set away in a cool place for one hour. Divide into small earthenware dishes and cover with the mayonnaise dressing.
LETTUCE AND POTATO SALAD
1 large crisp lettuce
1 cupful diced potatoes
2 onions
Dressing
Shred the lettuce till very fine and keep it in a cool place. Peel and cut raw potatoes into dice-shaped pieces and cook in boiling salted water with the onions.
Take out when done, remove the onions, pour over the potatoes while they are still hot a dressing of oil, vinegar, salt and pepper, and set them to cool.
100Arrange the crisp lettuce leaves on an oval earthenware dish and put the potatoes in the center. Chopped parsley and thin slices of cold hard cooked eggs may be added to this salad as a garnish, or sliced gherkins and capers may be used.
LETTUCE AND GREEN PEPPER SALAD
1 crisp lettuce
2 chopped green peppers
2 tablespoonfuls chopped chives
Vinegar and oil
Salt and red pepper
Shred the lettuce, put it into an earthenware bowl, sprinkle over the chopped green peppers and chopped chives, and dress with vinegar, oil and salt, and a dash of red pepper.
LOBSTER SALAD
1 canned or boiled lobster
4 small crisp lettuces
1 bunch watercress
2 hard cooked eggs
3 skinned tomatoes
Mayonnaise dressing
A little pepper
Wash and dry the lettuces and the watercress. Cut the lettuce and put it into a dainty earthenware dish; then put in a layer of the watercress, a layer of the lobster sprinkled with pepper, and a layer of the eggs cut in slices.
Cover with mayonnaise dressing and ornament with slices of tomato and hard cooked egg alternately.
If preferred, sardines may replace the lobster.
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RED CABBAGE AND CELERY SALAD
1 crisp red cabbage
1 cupful cut celery
Salt and pepper
Lemon juice and oil
1 teaspoonful onion juice
Mayonnaise dressing
Chop the tenderest leaves of a red cabbage very fine. Mix it with the celery and moisten with lemon juice and oil, and season with salt and pepper. Add the onion juice.
Allow to remain in a cool place for half an hour. Divide into dainty casseroles and cover with mayonnaise dressing.
STRING BEAN SALAD
1 quart string-beans
2 teaspoonfuls vinegar
1 teaspoonful onion juice
Salt and pepper to taste
3 tablespoonfuls olive oil
Cut the beans into inch lengths and boil till tender in boiling salted water. Drain, and while they are hot pour over them the vinegar, onion juice, salt, and pepper. Let get perfectly cold; just before serving mix the olive oil with them.
Serve in white china ramequins.
SWEETBREAD SALAD
1 pair sweetbreads
½ cupful cut celery
Some crisp lettuce leaves
2 tablespoonfuls lemon juice
1 tablespoonful capers
Mayonnaise dressing
102Place the sweetbreads in scalding water, salted, for fifteen minutes; then put into cold water to whiten and cool thoroughly. Boil for a quarter of an hour and remove all veins and skin. Set on ice, and when ready to use cut in small pieces and mix with the celery; put on lettuce leaves, sprinkle the lemon juice over, and cover with mayonnaise.
Scatter the capers over the mayonnaise.
WATERCRESS AND APPLE SALAD
1 bunch watercress
1 cupful sliced tart apples
2 tablespoonfuls cider vinegar
6 tablespoonfuls olive oil
1 teaspoonful sugar
Salt and pepper to taste
Wash and dry the cress, having it perfectly fresh and crisp, and arrange it lightly in a dainty earthenware dish. Put the apples on the top of the cress. Make a dressing of the vinegar, oil, salt, pepper, and sugar. Pour over the watercress and apples, serve immediately.
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