Cassell's dictionary of cookery

Swedish Salad.— Take a couple of pickled herrings, cut off the heads and tails, remove the bones, and divide the flesh into dice. Mix with these two apples, peeled and sliced, two large boiled potatoes cut into dice, an equal quantity of cold roast beef, and a little sliced beetroot. Add a table-spoonful of sliced gherkins, a table-spoonful of capers, a table-spoonful of shred tarragon-leaves, two table-spoonfuls of chopped chervil, and a hard-boiled egg finely minced. Season the salad rather highly with pepper, salt, oil, and vinegar. Put the whole in a salad-bowl and serve. A dozen or more freshlyopened oysters may, if liked, be laid upon the top of the salad, and various additions may be made to it. Picked shrimps, filleted anchovies, dressed Brussels sprouts, olives, curled celery, and green onions may all be introduced at discretion, and any other kind of dried or pickled fish may be used instead of herrings, if preferred. Sweet and Ornamental Dishes.— As a little experience is necessary before sweet and ornamental dishes can be successfully manufactured, the housekeeper should take into consideration the question whether, where one or two dishes only are occasionally required, it is not better worth her while to purchase them at the confectioner's than to attempt making them at home. An inefficient cook might quickly waste over failures ingredients the cost of which would more than pay for the purchase of ready-made dishes. When these preparations are frequently used, however, there is no doubt that it is much more economical to prepare them at home, and many ladies, and young ladies especially, would do well to acquire the art (for it is nothing less) of preparing delicacies which would, if successful, reflect much credit on their taste and skill. In following the recipes given in this book it must be remembered that isinglass and gelatine vary so much in strength and quality, that experiment alone can determine the exact quantity which should be used. If the jellies or creamsare to be put into one large mould, the preparation will need to be stiffer than if they are to be put into two or three small moulds, and it is always well to test a small quantity, by putting it into a cup or glass, to see if it will become stiff enough to turn out in a shape. If it does not do so, a little more isinglass should be added. When convenient it is always well to set the moulds in ice tiU they are wanted. Moulds in which creams or jellies are to be set should always be damped before the preparation is put into them. Metal moulds will spoil the appearance of red jellies, therefore earthenware ones are much to be preferred. Sweetbread Kromeskies. — Prepare the sweetbreads as for croquettes [see Sweetbreads, Croquettes of) . Let the preparation get quite cold, then divide it into equal portions, two inches long and one inch broad. Cover each one SWE (947) SWE of these with cold boiled fat bacon which has been cut into thin slices of a size that ■will just envelop the mince. Set these on a dish in a cool place till wanted. Dip them separately into frying batter, and fry them in hot fat till they are crisp and lightly browned. Drain them on a wire sieve covered with paper, pile them on a napkin, then garnish with fried parsley, and serve immediately. Time to fry the kromeskies, three or four minutes.