Scientific cooking with scientific methods

Pare cucumber, cut lengthwise, and lay in ice-water for an hour. Lay fiat on platter and cut into thin slices without spoiling the original shape. Surround with lettuce cut in ribbon. Dress with French dressing. Serve wdth fish course. Water Cress. Clean, drain and chill. Arrange in salad-bowl. Decorate with whites and yolks of eggs pressed through a potato-ricer. Serve with French dressing. Celery Salad. Wash, scrape and cut into bits rather small. Add half cup of nuts and dress with Mayonnaise or boiled cream dressing. You can use peanuts, walnuts or pecans. Cabbage Salad. Use a solid head of white or purple cabbage. Cut into halves, and with sharp knife shred very fine, place in ice-water, and let stand for one hour until very crisp. Drain by using a double cheesecloth, to press it in, freeing as much as is possible from the water. Add cup of fine-cut celery. Dress with boiled cream dressing. Serve in shell made from cabbagehead. Rest on bed of parsley. Asparagus Salad. Use cooked or canned asparagus. Arrange on lettuce leaves, and garnish with finely cut ribbons from green and red sweet peppers. Dress with French dressing. Potato Salad. Use one quart of potatoes cut in balls or diced, and cook in salted water until they are done, but do not let them lose their shape. Dress with one-half teaspoon paprika, six tablespoons oil, two tablespoons grated onion or onion juice, four tablespoons vinegar, tossing all with each addition that is made. Add cup finely cut Celery, and two tablespoons minced parsley. Serve on lettuce leaves. Garnish with beet root cooked and seasoned in vinegar, hard-boiled eggs, parsley and curled ends of celery. This is nice served with cold meat. Endive Salad. Use the center of well-bleached endive, cleaned and wiped dry. Dress with French dressing made with Tarragon vinegar. Garnish with radishes cut in slices. and yolks of hard-boiled eggs pressed through strainer, and whites cut in fine strips. Stuffed Tomatoes. Select medium-sized tomatoes, plunge them into boiling water a moment until the skin can be removed. (A wire basket is best for this, as all are lifted from the water at once.) Peel them, remove the hard end, take out the seeds, and form cups. Sprinkle with salt, turn doAvn on plate, and place in ice-box to chill. Fill with equal quantities of celery and cucumbers cut into dice, and one-third as much English walnut meats. Mix all with enough Mayonnaise dressing to moisten. Fill tomato cup, serve on lettuce leaves, and garnish with curled celery. Salad a la Normandy. Pare and core five nice apples; musit have fine flavor. (The Baldwin is good.) Cut into Julian shapes (which are about the size of matches), and dress with oil, lemon juice, one cup whipped cream, salt and paprika. Serve on a bed of watercress. Sprinkle with minced English walnuts. Salad Solferino. Prepare same as potato salad, using equal quantities of pickled beets cut same shape as the potatoes. Use vinegar from the beets, and, instead of grating the onion, cut it in fine rings, and mix with salad, using a Bermuda onion. This was the salad Napoleon ordered after the battle of Solferino. Russian Salad. Use one and one-half cups each of cold cooked potatoes, carroty, peas and beans. Marinate each, and