Harper's cook book encyclopædia

chopped beet and egg, then the anchovies, and finish with half a tablespoonful of parsley, chopped fine, distributed about it. When ready to serve, pour over the salad a French dressing, and mix gently by lifting the leaves here and there with the salad fork. Orange Salad. — Peel three or four good oranges, free them from the white skin, and cut them into slices of about a quarter of an inch in thickness. Arrange them neatly in a compote dish, strew 3 ozs. of finely powdered sugar over them, and pour upon them a wineglassful of sherry, a wineglassful of brandy, and another of rum or whiskey. Curagoa or maraschino may be used instead of the above mixture, if preferred. Many persons find no wine so agreeable in an orange salad as port. This dish should, if possible, be made some time before it is wanted. Oyster Salad. See Fish. Pea Salad. — Remove the centre from tomatoes. Chop fine a few sprigs of parsley with a slice of onion and mix them with a large cupful of cooked pease; fill the tomatoes, and put on the top of each one a spoonful of mayonnaise dressing. Chopped cucumber or celery may be used with pease. The stuffed tomato should be served on a lettuce leaf. Peanut Salad. — Shell the nuts, which must be fresh and thoroughly roasted, and remove the brown skins ; just before serving, arrange them on a bed of white and tender escarole chicory or small white lettuce leaves ; dress the salad with a plain French salad dressing. The salad must be eaten as soon as it is dressed, or it will lose its crispness and flavor. Pineapple Salad. — This is one of the best of all the fruit salads, served either during the meal or as a sweet course at the end, both of which forms are suggested. For the first, pick up the pineapple in rather large bits and put in a glass dish, and put strawberries over the top. Cover with French dressing, and stand the dish on a platter on which is a quantity of broken ice. Or. to vary the salad, prepare as above, but pass mayonnaise with it, besides the dressing. To turn this into a sweet dish, and yet keep its salad form, prepare the pineapple and cover it with powdered sugar and sprinkle it with the juice of a lemon. When ready to serve, put maraschino cherries over the top, and pour the juice over all ; serve in the ice-bed as before. Potato Salad. — Peel and boil six potatoes, and set aside to cool. When cold, cut into slices, and mix with the potatoes two onions, minced very small, and a table-spoonful of minced parsley. Pour a French dressing over the salad, tossing and stirring gently, that the potatoes may become coated with the dressing. Set in a cold place until wanted. The German potatoes, which can be bought in any " delicatessen ” store, are best for salads, as the slices keep their shape better. American potatoes are mealier and are apt to crumble.