The new century cookery book

1552. Salade d’Ete ( Summer • Salad). — This is a kind of lettuce salad, a mixture of lettuce, sliced cucumber, and artichoke bottoms, cut into thin slices ; the whole is highly seasoned with a nice salad dressing, and should be garnished with radishes and pickled red cabbage. 1553. Salade Beige. — For this salad use well-bleached Belgian endive or Batavia, or equal quantities of each. Trim and wash thoroughly, and break up the leaves into convenient-sized pieces. Season with salt, pepper, and oil and vinegar in the usual proportions, and as directed in other plain salad recipes. Mix with this some preserved red pimentos, dish up, and serve. 1554. French Salad Dressing. — Mix in a basin 1 teaspoonful of French mustard, | teaspoonful of salt, 1 saltspoonful white pepper ; add 1 tablespoonful of French wine vinegar (vinaigre d’Orleans) and about 3 tablespoonfuls best salad oil (huile de Provence), beat up with a wooden fork or wooden spoon ; lastly add a heaped-up teaspoonful of finely-minced olives, or else parsley ; the former is, however, much more satisfactory. Pour this over the prepared lettuce or other salad. The above quantity is sufficient for a salad for four or five persons. 1555. Salade de Cerises.— 1 lb. sour cooking cherries ( fresh or preserved), 1 tablespoonful salad oil, 1 teaspoonful lemon-juice, a few drops tarragon vinegar, 1 tablespoonful cognac or ^ tablespoonful kirschwasser, a few tarragon and chervil leaves chopped finely, a teaspoonful caster sugar. If fresh cherries are used remove the stalks and stones, crack the latter and take out the kernels, put them with the cherries in a bowl. Mix the remainder of the ingredients above given in a small basin, and mingle with the cherries. Serve'in a small salad dish or glass side dishes. This is an excellent accompaniment for roast game or duck. 1556. Fruit Salad. — This delicious and ever welcome dish is made by slicing various kinds of fruit, fresh or preserved, such as peaches, apricots, bananas, pine-apple, oranges, &c. Arrange the fruit in layers in a salad-bowl or deep glass dish ; sprinkle each layer of fruit with caster sugar, and pour over \ to ^ a pint of sherry or Madeira, according to the quantity of fruit used, also a small SALADES ( SALADS ) quantity of plain syrup. Place the bowl on the ice for about two hours. Just before serving add a small glass of liqueur, such as kirschwasser, curaçoa, Benedictine, or Chartreuse. This is a most refreshing dish, suitable at all seasons of the year, but more especially for hot summer days. 1557. Salade de Fruits ( Fruit Salad in Glasses). — Put into small tumblers, or goblet glasses, layers of strawberries, thin slices of bananas, and stoneless cherries. Pour into each glass a tablespoonful of the following mixture : — Half -gill syrup, the juice of one lemon (strained), one liqueur glass maraschino, and one liqueur glass of cognac brandy. Mix the remainder with a gill or more of sweet clear jelly ; divide this into equal parts, and pour over the fruit in the glasses. Keep on the ice till required for table. A few fancy gateaux or Genoese fingers should be handed round with this. 1558. Compote de 3Telon, to be served ivith any kind of roast game or game entrees. — 1 melon, 1 gill ivater, 1 glass Marsala or Madeira, 4 teaspoonful krona pepper, 4 saltspoonful ground ginger, the juice of 1 lemon, 1 lump loaf sugar, 1 teaspoonful rice flour.