Harper's cook book encyclopædia

Waldorf Salad. — Take good-sized apples and pare them carefully, and scoop out a good deal of the inside to make a cup ; fill the cup with finely chopped celery dressed with a rich mayonnaise, and serve the filled apples on lettuce leaves. The salad would not be good made with a French dressing. Walnut Salad. — Crack the shells of I lb. of English walnuts carefully, that the kernels may not be crushed. Divide each kernel in half, removing the bit of shell which separates them. Boil for twenty minutes, and peel in the same manner as the chestnuts. The work will be rather more tedious than with the large, round kernel of the chestnut, but if the walnuts are fresh and firm it will not be difficult. Serve these also on lettuce with a French dressing. Butternuts and black walnuts may be substituted for the English walnuts if preferred. Water-cress Salad. — Cleanse it thoroughly in salt and water, and serve as fresh as possible. Place it in a bowl, either alone or mixed with other salad plants, and toss it lightly in a simple salad sauce. Salads, Fish, Oyster, and Lobster. See Fish. Dressings. See Salads. .. Sandwiches. See Sandwiches. .. Veal. See Veal. Salamander. — This is a utensil An old iron fire-shovel, if heated thorwhich is, after being made red-hot, oughly and held over the article to be used to brown anything wanting color. browned, will answer the same purpose . Sallylunns SANDWICHES Anchovy Cream-toast Sallylunns. See Bread. Salmis. — A salmi is simply a superior ragout of game or wild fowl. It differs from a hash in this, that the hash is made from the remains of dressed game, the salmi from game which has been half dressed for the purpose, and served in rich gravy or sauce. See Game. Salmon. — The following recipes for cooking salmon will he found under their respective headings as indicated : Salmon Buried. See Fish. .. ..in Paper Frocks. .. Croquettes. Cutlets en Papillotes. .. .. on Toast. .. Patties. .. Pie. .. Salad. Salmon Salad with Jelly. See Fish. Steak a la Flamande. .. Steaks, Boiled. .. Trout. Sandwiches. See Sandwiches. Souffle. See Souffles. Salpicons are any meat or mixture of meats, mushrooms, fish, etc., cut into dice and heated in a thick white or brown sauce. They may be served in moulds or shells surrounded with a force-meat or puff paste. Salsify. — The following recipes for cooking salsify will be found under their respective headings as indicated : Salsif}^, Baked. See Vegetables. .. Fried. .. Sauce. .. Stewed. Salt Fish. See Fish. SANDWICHES, CANAPES, AND PETITS PAINS. In making sandwiches of any kind cut the bread as thin as possible. It cannot be too thin. Pare away the crust from each slice and spread lightly with good butter. Cold fish, meats, poultry, vegetables, jams, jellies, in fact almost any viands, may be utilized in making something novel in the way of the ever-popular sandwich. When rolls are used they should be fresh, but the bread should be at least one day old. Sandwiches should be very small and dainty, scarcely more than a mouthful, and always tastefully arranged on the dish. When sandwiches are rolled they should be tied with fancy ribbons and piled on the plate in log-cabin style ; others may be cut into fancy shapes with cutters, such as stars, crescents, circles, etc.