The art of cookery

Cucumbers sprinkled with salt and allowed to stand become tough and indigestible. Onion Salad. — Remove the skin from onions, slice as thin as possible, on broken ice, and when chilled and crisp serve with a dressing of vinegar, sugar, salt, and pepper ; or with French dressing, if preferred. Some hygienists think sugar assists the digestion of onions, and prevents their imparting an unpleasant odor to the breath. Cabbage Salad. — Soak the prepared cabbage in cold water till crisp. Shave thin, and dress with cooked mayonnaise, or with vinegar, seasoned with Seasoning No. 3. Celery Salad. — Soak the prepared celery in ice water until chilled and crisp, then dice the white tender portions, and dress with oil mayonnaise dressing. Tomato Salad No. i. — Select medium-sized, ripe tomatoes, and with a sharp knife cut off about one third of each tomato. Cut the pulp loose from the skin, and scoop it out, with a teaspoon, without breaking the outside skin. Fill the cup or shell of each scooped tomato with broken ice. Put the pulp on a plate and, with a silver knife, cut it into large dice. Sprinkle lightly with salt, drain in a sieve, add a teaspoonful each of minced 274 The Art of Cookery. onion and oil mayonnaise to each cup of drained tomato, and mix well together. Empty the ice and water from the tomato cups, and fill each cup with the prepared salad. Place on a plate on the crossed stems of two large nasturtium leaves, or on lettuce leaves. Lettuce leaves make a very nice garnish for tomato cups, but are not nearly so dainty as nasturtium leaves. Tomato Salad No. 2. — Skin and slice ripe tomatoes in thick slices. Lay on ice till chilled. Serve on cold plates, with French or mayonnaise dressing, or without dressing. Salt, pepper, sugar, and vinegar, as a dressing for tomatoes, is preferred by many. Potato Salad No. i. — To one cup of cooked mayonnaise dressing seasoned with Seasoning No. 2, add a tablespoonful each of minced onion and parsley, and a cup of thin cream or milk, stirred in gradually. Pour the mixture over thinly sliced, cold boiled potatoes, and serve with cold meats or boiled fish. Potato Salad No. 2. — Dice two or three slices of breakfast bacon, cook in a spider until transparent, add a tablespoonful of minced onion, and cook slowly until it turns yellow. Add two cups of cold boiled potato cut in dice, seasoned with salt and pepper, and with which a tablespoonful of minced parsley has been mixed. Stir lightly together with a fork, cover closely, let simmer for ten minutes, or until the potato is well heated, then add a tablespoonful of vinegar, shake well together, and serve hot. Beet Salad No. i. — Boil the beets until very tender, skin, slice thin, put in a sauce-pan, and to each cup of sliced beet add a tablespoonful each of butter and Salad- Making . 275 vinegar, with salt and pepper to taste. Heat, shake well together, and serve. Carrots, parsnips, and salsify may be prepared and served as salads in precisely the same manner. Beet Salad No. 2. — Boil the beets till very tender, remove the skins, and when cold, hash, or cut into dice, and serve with cream dressing, seasoned with salt and pepper. Beet and Potato Salad. — Mix together, with a fork, equal portions of cold boiled beet and potato cut in dice. Serve with cream dressing seasoned with salt and pepper.