Potatoes in any of the various modes of cooking, also stewed tomatoes,
stewed corn, raw radishes, cucumbers sliced, tomatoes sliced raw, water
cress, lettuce.
To be included with the breakfast dishes: oatmeal mush, cracked
wheat, hominy or corn-meal mush, these with cream, milk and sugar or
syrup.
Then numberless varieties of bread can be selected, in form of rolls,
fritters, muffins, waffles, corn-cakes, griddle-cakes, etc., etc.
For beverages, coffee, chocolate and cocoa, or tea if one prefers it; these
are all suitable for the breakfast table.
When obtainable always have a vase of choice flowers on the breakfast
table; also some fresh fruit, if convenient.
SAUCES AND DRESSINGS— SALADS.
161
SALADS.
Everything in the make-up of a salad should be of the freshest mate-
rial, the vegetables crisp and fresh, the oil or butter the very best, meats,
fowl and fish well cooked, pure cider or white wine vinegar — in fact, every
ingredient first class, to insure success.
The vegetables used in salad are: Beet-root, onions, potatoes, cabbage,
lettuce, celery, cucumbers, lentils, haricots, winter cress, peas, French
beans, radish, cauliflower — all these may be used judiciously in salad, if
properly seasoned, according to the following directions.
Chervil is a delicious salad herb, invariably found in all salads prepared
by a French gourmet. No man can be a true epicure who is unfamiliar
with this excellent herb. It may be procured from the vegetable stands
at Fulton and Washington markets the year round. Its leaves resemble
parsley, but are more divided, and a few of them added to a breakfast salad
give a delightful flavor.
Chervil Vinegar. — A few drops of this vinegar added to fish sauces or
salads is excellent, and well repays the little trouble taken in its prepara-
tion. Half fill a bottle with fresh or dry chervil leaves; fill the bottle with
good vinegar✪ Chervil Vinegar and heat it gently by placing it in warm water, which bring
to boiling point; remove from the fire; when cool cork, and in two weeks
it will be ready for use.
MAYONNAISE DRESSING.
Put the yolks of four fresh raw eggs, with two hard-boiled ones, into a
cold bowl. Eub these as smooth as possible before introducing the oil; a
good measure of oil is a tablespoonful to each yolk of raw egg. All the
art consists in introducing the oil by degrees, a few drops at a time. You
can never make a good salad without taking plenty of time. When the
oil is well mixed, and assumes the appearance of jelly, put in two heaping
teaspoonfuls of dry table salt, one of pepper and one of made mustard.
Never put in salt and pepper before this stage of the process, because the
salt and pepper would coagulate the albumen of the eggs, and you could
not get the dressing smooth. Two tablespoonfuls of vinegar added grad-
ually.
The Mayonnaise should be the thickness of thick cream when finished,
but if it looks like curdling when mixing it, set in the ice-box or in a cold
11
162
saug:es and dressings ~ salads.
place for about forty minutes or an hour, then mix it again. It is a good
idea to place it in a pan of cracked ice while mixing.
For lobster salad, use the coral, mashed and pressed through a sieve,
then add to the above.
Salad dressing should be kept in a separate bowl in a cold place, and
not mixed with the salad until the moment it is to be served, or it may
lose its crispness and freshness. ✪ Mayonnaise Dressing
Page 106 · 2 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Potatoes in any of the various modes of cooking, also stewed tomatoes, stewed corn, raw radishes, cucumbers sliced, tomatoes sliced raw, water cress, lettuce.
To be included with the breakfast dishes: oatmeal mush, cracked wheat, hominy or corn-meal mush, these with cream, milk and sugar or syrup.
Then numberless varieties of bread can be selected, in form of rolls, fritters, muffins, waffles, corn-cakes, griddle-cakes, etc., etc.
For beverages, coffee, chocolate and cocoa, or tea if one prefers it; these are all suitable for the breakfast table.
When obtainable always have a vase of choice flowers on the breakfast table; also some fresh fruit, if convenient.
SAUCES AND DRESSINGS— SALADS.
SALADS.
Everything in the make-up of a salad should be of the freshest material, the vegetables crisp and fresh, the oil or butter the very best, meats, fowl and fish well cooked, pure cider or white wine vinegar — in fact, every ingredient first class, to insure success.
The vegetables used in salad are: Beet-root, onions, potatoes, cabbage, lettuce, celery, cucumbers, lentils, haricots, winter cress, peas, French beans, radish, cauliflower — all these may be used judiciously in salad, if properly seasoned, according to the following directions.
Chervil is a delicious salad herb, invariably found in all salads prepared by a French gourmet. No man can be a true epicure who is unfamiliar with this excellent herb. It may be procured from the vegetable stands at Fulton and Washington markets the year round. Its leaves resemble parsley, but are more divided, and a few of them added to a breakfast salad give a delightful flavor.
Chervil Vinegar. — A few drops of this vinegar added to fish sauces or salads is excellent, and well repays the little trouble taken in its preparation. Half fill a bottle with fresh or dry chervil leaves; fill the bottle with good vinegar and heat it gently by placing it in warm water, which bring to boiling point; remove from the fire; when cool cork, and in two weeks it will be ready for use.
MAYONNAISE DRESSING.
Put the yolks of four fresh raw eggs, with two hard-boiled ones, into a cold bowl. Eub these as smooth as possible before introducing the oil; a good measure of oil is a tablespoonful to each yolk of raw egg. All the art consists in introducing the oil by degrees, a few drops at a time. You can never make a good salad without taking plenty of time. When the oil is well mixed, and assumes the appearance of jelly, put in two heaping teaspoonfuls of dry table salt, one of pepper and one of made mustard. Never put in salt and pepper before this stage of the process, because the salt and pepper would coagulate the albumen of the eggs, and you could not get the dressing smooth. Two tablespoonfuls of vinegar added gradually.
The Mayonnaise should be the thickness of thick cream when finished,
but if it looks like curdling when mixing it, set in the ice-box or in a cold
SAUCES AND DRESSINGS — SALADS.
place for about forty minutes or an hour, then mix it again. It is a good idea to place it in a pan of cracked ice while mixing.
For lobster salad, use the coral, mashed and pressed through a sieve, then add to the above.
Salad dressing should be kept in a separate bowl in a cold place, and not mixed with the salad until the moment it is to be served, or it may lose its crispness and freshness.
Records on this page
Chervil VinegarMayonnaise Dressing