Around-the-world cook book

HERRING SALAD, NO. 2 Boiled beets, 2 quarts, Milt herring, 8, Large boiled potatoes, 8, Boiled or roasted veal, 3 pounds, Salad oil, 3 tablespoons, Vinegar, 5 tablespoons, Pepper. A few days before making the salad, boil 2 quarts of beets, and when soft, slice them and put them into vinegar seasoned plentifully with sugar. The potatoes should be boiled with their skins on, and without scraping; if they are scraped before boiling their flavor is lost. "Wash the herring thoroughly in cold water, and remove the milt and bones. Then cut the herring, beets, veal, and potatoes in i/^-inch cubes. Dressing Cut the milt in pieces and strain through a sieve, thereby dispensing with the skin. Then add the 3 tablespoons of fine salad-oil, the 5 tablespoons of vinegar, and a pinch of pepper. If you find as you proceed that the salad after finishing will be too dry, add some of the vinegar of the beets, and some white wine, which will greatly improve the flavor. Season according to taste. TOMATO AND CRAB SALAD Tomatoes, 6, Boiled crabs, 6, Mayonnaise, Lettuce, Seasoning. Skin the tomatoes carefully and remove the centers. Fill the hollowed tomatoes with the chopped and seasoned meat of the crabs. Set the stuffed tomatoes on the ice for several hours. Lay them on crisp lettuce leaves for serving and pour a spoonful of mayonnaise dressing upon each tomato. In the same manner tomatoes may be filled with shrimps, chopped celery, cucumbers, potatoes, etc., covered with mayonnaise, and served on lettuce leaves. SALMON ASPIC Cooked salmon, Aspic jelly, Mayonnaise, Mixed vegetables (chopped). Line a china mold with the aspic jelly, and when the jelly is firm, cover it with flakes of the salmon, dipping each flake separately into cold liquid aspic, to make it adhere. Have ready cooked mixed vegetables, cut these in small pieces, and dress them with mayonnaise. Fill up the mold with these pieces, and cover over the cut vegetables with more aspic jelly. VEGETABLE SALADS Vegetable salads are delicious when one needs something piquante, to encourage the appetite. These salads may be made of tomato, celery, green peas, dandelion, cauliflower, potato, cucumber, asparagus, and cabbage, besides the ever popular lettuce. Cold potatoes cut in dice, and laid on a bed of lettuce may be covered with cream dressing. Dandelion salad is made of the young leaves of the plant thorouglily washed, soaked in cold water for an hour, shaken dry, and saturated w^ith French dressing. Lettuce should be put in cold water to make it crisp, and shaken dry in a napkin, before being dressed. Green beans are cooked, cut in 2-inch pieces, laid on a bed of lettuce, and covered with French dressing and chopped onion. Asparagus is boiled, the tough part removed, the remainder cut in short lengths, and covered with mayonnaise. Cauliflower is separated into sprigs, the tender part of the. stalk cut fine, and covered with mayonnaise. It must not be boiled too long, or it becomes dark. Cabbage is eaten raw, shredded fine, soaked in French dressing, and covered with boiled dressing. Cucumbers are thinly sliced, soaked in ice-water, and then in French dressing. Tomatoes are scalded to remove the skin, when cold are cut in slices, and served with a spoonful of mayonnaise, or boiled dressing on each slice.