Part I.
Reading edition
SALADS
page
Introduction3
The Dressing6
Use of Dressings7
Arrangement of Salads8
Composition of Mayonnaise8
Value of Oil8
Boiled and Cream Dressings9
Important Points in Salad-Making9
When to serve Salads with French or Mayonnaise Dressing9
When to serve a Fruit Salad10
Salads with Cheese10
How to make Aromatic Vinegars, keep Vegetables, and prepare Garnishes11
How to boil Eggs hard for Garnishing11
To poach Whites of Eggs11
Royal Custard for Moulds of Aspic11
How to use Garlic or Onion in Salads12
How to shell and blanch Chestnuts and other Nuts12
How to chop Fresh Herbs13
How to cut Radishes for a Garnish13
How to clean Lettuce, Endive, etc.13
How to clean Cress, Cabbage, etc.14
How to render Uncooked Vegetables crisp14
How to blanch and cook Vegetables for Salads14
How to cut Gherkins for a Garnish15
How to Fringe Celery15
How to shred Romaine and Straight Lettuce15
How to keep Celery, Watercress, Lettuce, etc.16
How to cook Sweetbreads and Brains16
How to Pickle Nasturtium Seeds16
Nasturtium and other Vinegars17
To decorate salads with pastry bag and tubes18
Recipes for French Dressing21
Recipes for Mayonnaise Dressing22
Boiled, Cream, and other Dressings26
Vegetable Salads served with French Dressing29
Salads largely Vegetable with Mayonnaise, etc.39
Introduction to Fish Salads53
Recipes for Fish Salads55
Recipes for Various Compound Salads77
Recipes for Fruit and Nut Salads89
How to prepare and use Aspic Jelly97
Consommé and Stock for Aspic98
Cheese Dishes served with Salads105