Salad of Herrings. — Soak a couple of herrings in milk for an hour to take out the salt. Bone them, and tear the flesh into flakes. Mix with them half a dozen cold boiled potatoes cut in slices as for potato salad, and add a salt-spoonful of finely-minced onion. Mix the ingredients thoroughly, and work lightly into them a simple salad dressing of oil, vinegar, salt, and pepper. This salad should be a little moist, therefore add a spoonful or two of milk✪ Salad of Herrings to the dressing if it is too dry. If liked, cold meat finely minced, soui- apples, and boiled beet- root may be put into it. The ch'essing should he added just before the salad is about to bo served. Probable cost of hen-ings, Id. to 2d. each. Sufficient for five or six persons. Salad Oil. — The source of this oil is the olive [Olca curopma). The plant is cultivated . extensivel}' in France, Italy, and Spain. When the fruit is ripe it contains oil in great abun- dance. Between eleven and twelve thousand gallons of this oil are annually imported into this country, principally for consumption as a dressing in salads. It is much more largely used on the Continent, where it takes the place of butter. It is a verj' wholesome article, and it would be well if people in this country would cultivate a taste for its use, especially in making salads. " In this coimtry," says a well-known authority, " these very valu- able adjuncts to our food are rendered ex- ceedingly disagreeable; first, by the want of drjang the plant used ; and in the next by its being deluged with vinegar. A salad properlj' prepared should have the leaves of the plant used diied to such an extent that they will readity absorb the dressing poured over them, which should consist of two-thirds or three- fourths olive oil. I need not also add that the oil should not be rancid ; but such is the thorough carelessness with which these articles are put on our tables, that in nine cases out of ten the oil is rancid and unfit for use. This, perhaps, accounts for the flood of ■\anegar to drown its flavour.'' Salad, Red Cabbage. — Take a red cabbage with a firm heart and two heads of celery. Shred the best parts of both finely, and mix them together. Work them up lightly with a spoonful or two of good salad sauce✪ Salad, Red Cabbage, garnish the dish with tufts of celery, and then serve. Salad, Roman. — The Romans used salad, and made it in this way : — Cultivated endive was cut small after careful washing and drain- ing, then gravy and oil were poured over it ; finely-minced onions were strewed over the whole, then a little vinegar and honey✪ Salad, Roman were added, and the salad was sent to table. Salad Sandwiches. — Prepare the bread in the usual way, and have ready some mustard and cress, watercress, all well washed and dried; put them into a bowl with mayonnaise sauce✪ Salad Sandwiches, and when ready for serving, spread the salad neatly between the bread. Salad Sandwiches (another way). — Take some thin slices of bread. Butter these slightly, and just before they are to be used lay between two of them a little salad, washed, dried, and tossed lightly in mayonnaise sauce. Press the sandwiches closely together, cut them into small neat pieces, and serve.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Salad of Herrings. — Soak a couple of herrings in milk for an hour to take out the salt. Bone them, and tear the flesh into flakes. Mix with them half a dozen cold boiled potatoes cut in slices as for potato salad, and add a salt-spoonful of finely-minced onion. Mix the ingredients thoroughly, and work lightly into them a simple salad dressing of oil, vinegar, salt, and pepper. This salad should be a little moist, therefore add a spoonful or two of milk to the dressing if it is too dry. If liked, cold meat finely minced, soui- apples, and boiled beet- root may be put into it. The ch'essing should he added just before the salad is about to bo served. Probable cost of hen-ings, Id. to 2d. each. Sufficient for five or six persons. Salad Oil. — The source of this oil is the olive [Olca curopma). The plant is cultivated . extensivel}' in France, Italy, and Spain. When the fruit is ripe it contains oil in great abun- dance. Between eleven and twelve thousand gallons of this oil are annually imported into this country, principally for consumption as a dressing in salads. It is much more largely used on the Continent, where it takes the place of butter. It is a verj' wholesome article, and it would be well if people in this country would cultivate a taste for its use, especially in making salads. " In this coimtry," says a well-known authority, " these very valu- able adjuncts to our food are rendered ex- ceedingly disagreeable; first, by the want of drjang the plant used ; and in the next by its being deluged with vinegar. A salad properlj' prepared should have the leaves of the plant used diied to such an extent that they will readity absorb the dressing poured over them, which should consist of two-thirds or three- fourths olive oil. I need not also add that the oil should not be rancid ; but such is the thorough carelessness with which these articles are put on our tables, that in nine cases out of ten the oil is rancid and unfit for use. This, perhaps, accounts for the flood of ■\anegar to drown its flavour.'' Salad, Red Cabbage. — Take a red cabbage with a firm heart and two heads of celery. Shred the best parts of both finely, and mix them together. Work them up lightly with a spoonful or two of good salad sauce, garnish the dish with tufts of celery, and then serve. Salad, Roman. — The Romans used salad, and made it in this way : — Cultivated endive was cut small after careful washing and drain- ing, then gravy and oil were poured over it ; finely-minced onions were strewed over the whole, then a little vinegar and honey were added, and the salad was sent to table. Salad Sandwiches. — Prepare the bread in the usual way, and have ready some mustard and cress, watercress, all well washed and dried; put them into a bowl with mayonnaise sauce, and when ready for serving, spread the salad neatly between the bread. Salad Sandwiches (another way). — Take some thin slices of bread. Butter these slightly, and just before they are to be used lay between two of them a little salad, washed, dried, and tossed lightly in mayonnaise sauce. Press the sandwiches closely together, cut them into small neat pieces, and serve.

Cassell's dictionary of cookery