S
SABAYON SAucE, 614-615.
Cream, 615.
Saddle of Venison, 355.
Sage, 34.
St. Germain Soup, 158.
St. Lawrence Dressing, 490.
Salad Dressings, 486-496.
- Astoria, 492.
Carlton, 490.
Chicken, 494.
Chiffonade, 488.
Chinese, 491.
Cooked, 493-496.
Olive Oil, 494.
Cream, 494.
Cumberland, 488.
PI Iy
ok a ae oan as ae
Salad Dressings (Continued)
Denver Cream, 493.
French, Basic, 486.
Breslin, 487.
California, 487.
Chutney, 487.
Columbia, 488.
Cream, 487.
Curry, 487.
Fruit, 488.
Ginger, 487.
Honey, 487.
Martinique, 487.
Mint, 487.
Parisian, 489.
Porto Rico, 487.
Roquefort, 487.
Russian, 487.
Special, 487.
Thousand Island, 490.
Tomato, 487.
Vinaigrette, 487.
Ways to Vary, 486-487.
Fruit, I, 495; IT,.495.
German Cream, 493.
Harvard, 492.
Horse-radish Cream, 493.
Indian, 488.
Lakewood, 488.
Lime, 489.
Los Angeles, 495.
Maple Sirup, 495.
Mayonnaise, 490.
a la Connelly, 491.
Chutney, 491.
Cream, 491.
Green, 491.
Hot, 203.
Never Fail, 492.
Piquante, 491.
Potato, 492.
Quick, 491.
Ravigote, 491.
Red, 491.
Nut Pascagoula, 489.
Ohio, 489.
Pineapple Honey, 489.
Plain Cooked, 493-494.
Roquefort Cheese, 493.
Russian, I, 491; II, 491.
St. Lawrence, 490.
Sour Cream, 494.
Tango, 496.
Thousand Island, 491.
Waltham, 494.
Whipped-Cream, 493.
823
Salads, 497-528.
Accompaniments for, 130-133.
Allerton, 511.
Alligator Pear, 512-513.
Apple; I, 512; II (Waldorf), 512.
as a Dessert, 498.
as a First Course, 498.
Asparagus Tips, 506.
Avocado, 512-513.
Mousse, 518.
Banana, 513.
Beet, 506.
Bolivia, 508.
Bowl, Cabbage, 503.
French, 503.
Brazilian, 516.
Broccoli, 506.
Cabbage, 506.
Celery, and Nut, 507.
Carrot, 506.
Cauliflower, 506.
Celeriac, 506.
Celery, 506.
Cheese and Olive, 511.
Cherry, 513.
Chicken, 524.
and Artichoke, 525.
and Celery, 524.
and Cucumber, 524. __
Individual, in Aspic, 524-525.
with Chestnuts, 525.
with Toasted Walnuts, 524.
Chiffonade, 505.
Crab Meat, 525.
and Pineapple, 521.
and Tomato, 525.
Cranberry Jelly, 519.
Cucumber, 506.
and Radish, 507.
Cups, 507.
Jelly, 518-519.
Dutch, 763.
East India, 521.
Edgewater, 514.
Fish, with Cucumber Sauce, 522.
Florentine, 505.
for Buffet Supper or Luncheon, or
Sunday Night Supper, 497-:
498.
for Dinner, 497.
for Luncheon, 497.
Frozen, 523-524.
Bruit, 1, 5233-11, 523; 111,
523.
Pear, 523.
Tomato Cream, 524.
824
Salads (Continued)
Fruit, French, 516.
Mixed, 515-517.
Simple, 512-515.
Garnishes for, 501.
Ginger Ale Fruit, 520.
Grapefruit Jelly, 519.
Section, 513.
Green, 503-505.
Individual Service for, 503.
Simple, 505.
to Dress at Table, 503.
Heart of Palm, 506.
Herring, 526.
Hungarian Fruit, 516.
Jellied Chicken, Crab Meat, or
Lobster, 522.
Sweetbread and Cucumber,
522.
Vegetable Ring, 520.
Lakewood Fruit, 516.
Lobster, 526-527.
Macédoine, 510.
of Chicken, 521.
Melon, 513.-
Molded, 517-522.
Russian, 519.
Molds for, Individual, 517.
Large, 517.
Moquin, 516-517.
Normandy, 505,
Onion, Bermuda, 506.
Orange, 513.
Panama Fruit, 517.
Parisian Grapefruit, 517.
Peach, 514.
Pear, 514.
for Children, 511.
Bunny, 511.
Sunbonnet, 511.
Perfection, 518.
Picnic, 498.
Pineapple, 515.
and Cucumber, 520-521.
Piquant Ege, 526.
Poinsettia, 508.
Potato, 508.
and Celery or Cabbage,
508.
. German, 508.
Hot, 507.
Preparation. of Ingredients for,
498-500.
Fruits, 500.
Greens, 498-499.
Vegetables, 499-500.
INDEX
Salads (Continued)
Prune, 515.
Rochester, 511.
Rolls, 76.
Russian, 510-511.
Salmon, 527.
a la Martin, 527.
Sandwich Loaf, 528.
Sardine, 527.
Shamrock, 511.
Shrimp, 527.
Spinach, 506.
Spring, 505.
Sticks, 79.
Strawberry, 515.
Stuffed Avocado, 527.
Egg, 525.
and Chicken, 525.
Tomato, 509.
Sweetbread, 528.
Terms Used in Making, 500.
to Freeze, 523.
Tomato, 507.
a la Russe, 510.
Anna, 509.
Huntington, 509.
Jelly, 518.
Porcupine, 509.
Page 346
Presented as published in 1896. 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
S SABAYON SAucE, 614-615. Cream, 615. Saddle of Venison, 355. Sage, 34. St. Germain Soup, 158. St. Lawrence Dressing, 490. Salad Dressings, 486-496. - Astoria, 492. Carlton, 490. Chicken, 494. Chiffonade, 488. Chinese, 491. Cooked, 493-496. Olive Oil, 494. Cream, 494. Cumberland, 488.
Salad Dressings (Continued)
Denver Cream, 493.
French, Basic, 486. Breslin, 487. California, 487. Chutney, 487. Columbia, 488. Cream, 487. Curry, 487. Fruit, 488. Ginger, 487. Honey, 487. Martinique, 487. Mint, 487. Parisian, 489. Porto Rico, 487. Roquefort, 487. Russian, 487. Special, 487. Thousand Island, 490. Tomato, 487. Vinaigrette, 487.
Ways to Vary, 486-487.
Fruit, I, 495; IT,.495. German Cream, 493. Harvard, 492. Horse-radish Cream, 493. Indian, 488. Lakewood, 488. Lime, 489. Los Angeles, 495. Maple Sirup, 495. Mayonnaise, 490. a la Connelly, 491. Chutney, 491. Cream, 491. Green, 491. Hot, 203. Never Fail, 492. Piquante, 491. Potato, 492. Quick, 491. Ravigote, 491. Red, 491. Nut Pascagoula, 489. Ohio, 489. Pineapple Honey, 489. Plain Cooked, 493-494. Roquefort Cheese, 493. Russian, I, 491; II, 491. St. Lawrence, 490. Sour Cream, 494. Tango, 496. Thousand Island, 491. Waltham, 494. Whipped-Cream, 493.
Salads, 497-528.
Accompaniments for, 130-133. Allerton, 511. Alligator Pear, 512-513. Apple; I, 512; II (Waldorf), 512. as a Dessert, 498. as a First Course, 498. Asparagus Tips, 506. Avocado, 512-513. Mousse, 518. Banana, 513. Beet, 506. Bolivia, 508. Bowl, Cabbage, 503. French, 503. Brazilian, 516. Broccoli, 506. Cabbage, 506. Celery, and Nut, 507. Carrot, 506. Cauliflower, 506. Celeriac, 506. Celery, 506. Cheese and Olive, 511. Cherry, 513. Chicken, 524. and Artichoke, 525. and Celery, 524. and Cucumber, 524. __ Individual, in Aspic, 524-525. with Chestnuts, 525. with Toasted Walnuts, 524. Chiffonade, 505. Crab Meat, 525. and Pineapple, 521. and Tomato, 525. Cranberry Jelly, 519. Cucumber, 506. and Radish, 507. Cups, 507. Jelly, 518-519. Dutch, 763. East India, 521. Edgewater, 514. Fish, with Cucumber Sauce, 522. Florentine, 505. for Buffet Supper or Luncheon, or Sunday Night Supper, 497-: for Dinner, 497. for Luncheon, 497. Frozen, 523-524. Bruit, 1, 5233-11, 523; 111, Pear, 523. Tomato Cream, 524.
Salads (Continued)
Fruit, French, 516.
Mixed, 515-517.
Simple, 512-515. Garnishes for, 501.
Ginger Ale Fruit, 520.
Grapefruit Jelly, 519. Section, 513.
Green, 503-505. Individual Service for, 503. Simple, 505. to Dress at Table, 503.
Heart of Palm, 506.
Herring, 526.
Hungarian Fruit, 516.
Jellied Chicken, Crab Meat, or
Lobster, 522. Sweetbread and Cucumber,
Vegetable Ring, 520. Lakewood Fruit, 516. Lobster, 526-527. Macédoine, 510.
of Chicken, 521.
Melon, 513.-
Molded, 517-522.
Russian, 519.
Molds for, Individual, 517. Large, 517.
Moquin, 516-517.
Normandy, 505,
Onion, Bermuda, 506.
Orange, 513.
Panama Fruit, 517.
Parisian Grapefruit, 517.
Peach, 514.
Pear, 514. for Children, 511.
Bunny, 511. Sunbonnet, 511.
Perfection, 518.
Picnic, 498.
Pineapple, 515. and Cucumber, 520-521.
Piquant Ege, 526.
Poinsettia, 508.
Potato, 508. and Celery or Cabbage,
. German, 508. Hot, 507. Preparation. of Ingredients for, 498-500. Fruits, 500. Greens, 498-499. Vegetables, 499-500.
Salads (Continued)
Prune, 515.
Rochester, 511.
Rolls, 76.
Russian, 510-511.
Salmon, 527.
a la Martin, 527. Sandwich Loaf, 528. Sardine, 527. Shamrock, 511. Shrimp, 527.
Spinach, 506.
Spring, 505.
Sticks, 79.
Strawberry, 515.
Stuffed Avocado, 527. Egg, 525.
and Chicken, 525.
Tomato, 509. Sweetbread, 528. Terms Used in Making, 500. to Freeze, 523. Tomato, 507.
a la Russe, 510.
Anna, 509.
Huntington, 509.
Jelly, 518.
Porcupine, 509.