The Ideal cook book

369. Salad (Game)—Ingredients—Cold grouse, partridge or pheasant, pepper, salt, juice of a lemon, about 2 tablespoonfuls of fresh salad oil, lettuce, salad sauce, hard-boiled eggs, fillets of anchovies, sprigs of parsley, Cold grouse, partridge or pheasant may be used in this way. Cut them into joints, and put them into a pie dish; season with salt and pepper, and pour over them the juice of a lemon and about two tablespoonfuls of very fresh salad oil; let them remain in this for three or four hours. Having cut up and well dried a fresh lettuce, place it on a flat dish and arrange the pieces of game which have been in the oil and lemon juice neatly in the centre ; over the game pour a salad sauce, which should be of the consistency of thick cream. Ornament the 118 THe Dominion Cook Book. | top with slices of hard-boiled egg, fillets of well-washed and scraped anchovies, and garnish with tiny sprigs of parsley. Cold chicken, or the white meat from a cold turkey cut into small pieces, may be treated in this way. Cold salmon or turbot are also excellent. 370. Salad (Egg)—Ingredients—Hard-boiled eggs, chopped parsley, pepper, sait, vinegar, and oil. Slice hard-boiled eggs, and dress them with chopped parsley, salt, pepper, vinegar, and oil. They must, of course, be very cold before they are sliced. 371. Salad (Beetroot)—Ingredients—Beets, vinegar, salt, pepper, sugar, mustard, 1 tablespoonful of oil to 4 of vinegar. Put the beets into a saucepan, and allow to boil until tender ; then scrape clean. Drop them into a pan of cold water for three or four minutes to cool them ; slice thinly and dress with the remaining ingredients. This salad will keep not more than two days. N.B.—This salad must be allowed to stand covered for two hours before serving. 372. Salad (Celery)—Ingredients—2 heads of celery, 1 tablespocnful of salad oil, half a teacupful of vinegar, a teaspoonful of granulated sugar, pepper and salt to taste. Well wash the celery, removing any unsightly parts, lay in iced water until wanted ; then cut into pieces about an inch in length. Season with remaining ingredients, mix well and serve in salad bowls. 373. Salad (Red Cabbage)—Ingredients—One small red cabbage, I small dessertspoonful of salt, 44 pint of vinegar, 1%4 dessertspoon- ’ fals oil, a little cayenne pepper. Secure a nice fresh cabbage, remove the outer leaves and cut the cabbage into nice thin slices, then mix in the above ingredients and allow to stand for two days when it will be fit for use. ‘This salad will keep good for several days. 374. Salad (Oyster)—Ingredients —1 tin of oysters containing about a quart, 1 head of celery, 1 tablespoonful of oil, 1 small teaspoonful of salt, made mustard and pepper, 3 dessertspoonfuls of cider vinegar, a ‘pinch of white sugar. Strain off the liquor from the oysters and cut them up (do not chop them), mince the celery and blend with the oysters. Mix the remaining ingredients, putting in the vinegar last, then pour over the celery and oysters. Stir well, and serve directly, as this salad will not keep long. $ ~ _ARAARAARAD ARAM AARAA ocr] ES o5 rey f ES, @q PICKLES ge Y OBSERVATIONS ON PICKLES. Enamelled kettles should always be used in preference to those of brass or copper, as the verdigris produced by the vinegir on these metals is extremely poisonous. For some pickles use cold vinegar, as in boiling most of the strength is lost by evaporation. Jor French beans, brocoli, cauliflowers, gherkins, etc., it is better to heat the vinegar, for which the following process is recommended :—Put the vinegar and spice in a jar, cover it tightly, let it simmer on the back of the stove. Shake occasionally. Pickles should never be put into glazed jars, as salt and vinegar penetrate the glaze, which is poisonous.