Halibut salad is an appetizing warm weather dish
for luncheon or Sunday night^s siipper. Steam a slice
of halibut three inches thick. Its fiavor is improved
if a soup bunch is thrown into the steamer with it.
It is done when tender enough to remove the skin and
bone, which should be accomplished while it is still
hot without disturbing the shape. Pour over it a
French dressing made of four tablespoonfuls of olive
oil, two of vinegar, with salt and pepper to taste. When
cold arrange on a bed of lettuce hearts✪ Bluefish Salad and fill the
cavity from which the bone was taken with the best
of them. This dish is prettily garnished with curls,
232 KIRMESS COOK BOOK.
spirals^ or cups of cucumber^ made as follows: Cut a
cucumber crosswise in sections three-quarters of an
inch thick. Cut each section round and round in one
long, thin paring. Mayonnaise dressing fills these cups,
or is served with the fish in a separate sauce cup if the
cucumbers are served in the usual way^ that is^ sliced
with a French dressing.
SHAD ROE aALAD.
Mrs. Elmer S. Forbes.
Shad roe salad needs a pair of roes boiled a half hour
in salted water. Remove from the fire and plunge in ice
water. Drain^ skin and slice thin with a silver knife.
Serve with French dressing and garnish with sliced
cucumber and finely chopped chives on a bed of lettuce✪ Shad Roe Salad.
CBEAM CHEESE SALAD.
Miss Detwiller.
With butter paddies make little balls of cream
cheese, sprinkle t^dth grated sapsago cheese, serve on
lettuce leaves with French dressing✪ Cream Cheese Salad.
CHEESE SALAD.
Mrs. Oeorge W. Case.
Mash one Neufchatel cheese and moisten with a lit-
tie milk; form into balls the size of robin^s eggs and roll
in finely chopped parsley. Arrange in lettuce leaves
and garnish with olives. Serve with French dressing.
STUFFED RADISHES.
Mrs. Oeorge W. Case.
Split the radishes down the sides as for ordinary
table use, and fill the ends with Neufchatel cheese, af-
ter which roll in finely chopped parsley✪ Stuffed Radishes.
SALADS. 233
FOR THE SALAD COUBSB.
Miss Orenier, New York.
Cream cheese and Bar-le-Duc preserves served with
deviled wafers make a delicious accompaniment to the
salad course. Grated stale cheese is mixed with a few
drops of Worcestershire sauce, salt and butter to form
a paste ; spread on wafers and heat in oven. Mix with
one cake of Philadelphia cheese one-half jar of Bar-
le-Duc curants or gooseberries, pack into a dish so as
to cut into cubes and when cold serve on lettuce leaves.
This is a delightful accompaniment to a fruit salad:
Take a cream cheese and mix it well with enough
sweet cream to moisten it; season with salt and
cayenne; chop fine eight stuffed olives and mix with
the cheese. Take some short, wide pieces of nice ten-
der celery, and trim off most of their leaves and fill
each one with the cheese mixture ; chill well, and pass
with thin crackers. Plain olives mixed with chopped
walnuts may be used instead of the stuffed ones quite
as well.
APPLE SALAD.
Mrs, Howland, Brooklyn. ✪ Fruit Salad
Page 100 · 8 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Halibut salad is an appetizing warm weather dish for luncheon or Sunday night's supper. Steam a slice of halibut three inches thick. Its fiavor is improved if a soup bunch is thrown into the steamer with it. It is done when tender enough to remove the skin and bone, which should be accomplished while it is still hot without disturbing the shape. Pour over it a French dressing made of four tablespoonfuls of olive oil, two of vinegar, with salt and pepper to taste. When cold arrange on a bed of lettuce hearts and fill the cavity from which the bone was taken with the best of them. This dish is prettily garnished with curls,
spirals, or cups of cucumber, made as follows: Cut a cucumber crosswise in sections three-quarters of an inch thick. Cut each section round and round in one long, thin paring. Mayonnaise dressing fills these cups, or is served with the fish in a separate sauce cup if the cucumbers are served in the usual way, that is, sliced with a French dressing.
SHAD ROE SALAD.
Mrs. Elmer S. Forbes.
Shad roe salad needs a pair of roes boiled a half hour in salted water. Remove from the fire and plunge in ice water. Drain, skin and slice thin with a silver knife. Serve with French dressing and garnish with sliced cucumber and finely chopped chives on a bed of lettuce.
CREAM CHEESE SALAD.
Miss Detwiller.
With butter paddies make little balls of cream cheese, sprinkle with grated sapsago cheese, serve on lettuce leaves with French dressing.
CHEESE SALAD.
Mrs. George W. Case.
Mash one Neufchatel cheese and moisten with a littie milk; form into balls the size of robin's eggs and roll in finely chopped parsley. Arrange in lettuce leaves and garnish with olives. Serve with French dressing.
STUFFED RADISHES.
Mrs. George W. Case.
Split the radishes down the sides as for ordinary table use, and fill the ends with Neufchatel cheese, after which roll in finely chopped parsley.
FOR THE SALAD COURSE.
Miss Grenier, New York.
Cream cheese and Bar-le-Duc preserves served with deviled wafers make a delicious accompaniment to the salad course. Grated stale cheese is mixed with a few drops of Worcestershire sauce, salt and butter to form a paste ; spread on wafers and heat in oven. Mix with one cake of Philadelphia cheese one-half jar of Barle-Duc curants or gooseberries, pack into a dish so as to cut into cubes and when cold serve on lettuce leaves.
This is a delightful accompaniment to a fruit salad: Take a cream cheese and mix it well with enough sweet cream to moisten it; season with salt and cayenne; chop fine eight stuffed olives and mix with the cheese. Take some short, wide pieces of nice tender celery, and trim off most of their leaves and fill each one with the cheese mixture ; chill well, and pass with thin crackers. Plain olives mixed with chopped walnuts may be used instead of the stuffed ones quite as well.
APPLE SALAD.
Mrs, Howland, Brooklyn.
Records on this page
Bluefish SaladHalibut Salad with Cucumber SpiralsShad Roe SaladCream Cheese SaladCheese SaladStuffed RadishesFruit SaladApple Salad