Take a head of endive, wash it and dry it well, and put it into a salad-bowl. Pour over it three tablespoons of good olive-oil. Mix one tablespoon of honey (or sugar), one of vinegar, and salt and pepper in a cup, and pour over the salad just before serving.
A mixture of celery and beet-root makes a very nice winter salad. The beet-root, of course, is boiled, and the celery generally sliced up thin in a raw state. It is a great improvement to boil the celery till it is nearly tender. By this means you improve the salad, and the celery assists in making vegetarian stock. WATER-CRESS.--Water-cress is sometimes mixed with other salad, but when eaten alone requires no dressing, but only a little salt.
1 cup cooked potatoes 1 cup cooked carrots 1 cup cooked peas 1 cup cooked beets
Make a French dressing of
1/2 cup oil 1/2 teaspoon salt 2 tablespoons vinegar 1/8 teaspoon cayenne
Mix dressing thoroughly and pour over the vegetables. If vegetables are kept in different bowls instead of mixed together, the flavor of the salad is improved. Any vegetable may be used in this way. Let stand 30 minutes. When ready to serve, place each portion in a nest made of two lettuce leaves or other salad, green. If desired, cooked dressing may be mixed with the vegetable in place of French dressing, or may be served with it.
Drain the liquor from a quart of fresh oysters. Put them in hot vinegar enough to cover them placed over the fire; let them remain until plump, but not cooked; then drop them immediately in cold water, drain off, and mix with them two pickled cucumbers cut fine, also a quart of celery cut in dice pieces, some seasoning of salt and pepper. Mix all well together, tossing up with a silver fork. Pour over the whole a "Mayonnaise dressing." Garnish with celery tips and slices of hard-boiled eggs arranged tastefully.
Two eggs, three table-spoonfuls of vinegar, one of cream, one teaspoonful of sugar, one-fourth of a teaspoonful of salt, one-fourth of a teaspoonful of mustard. Beat two eggs well. Add the sugar, salt and mustard, then the vinegar, and the cream. Place the bowl in a basin of boiling water, and stir until about the thickness of rich cream. If the bowl is thick and the water boils all the time, it will take about five minutes. Cool, and use as needed.
Either cold boiled salmon or the canned variety may be used. In the latter event wash the fish, in cold water, drain and expose to the outside air for at least one hour, as this removes any suggestion of the can. Flake the fish into small particles and to each cupful of the fish add the same quantity of shredded lettuce, one coarsely chopped hard-boiled egg, three slices of minced cucumber and six chopped olives. Mix the ingredients well, moisten with either a mayonnaise or boiled dressing and serve in individual portions in nest of heart lettuce leaves. Mask each portion with a tablespoon of dressing and garnish with capers and grated egg yolk.
Two table-spoonfuls of bacon or pork fat, one of flour, one of lemon juice, half a teaspoonful of salt, one teaspoonful of sugar, one of mustard, two eggs, half a cupful of water, half a cupful of vinegar. Have the fat hot. Add the flour, and stir until smooth, but not brown. Add the water, and boil up once. Place the sauce-pan in another of boiling water. Have the eggs and seasoning beaten together. Add the vinegar to the boiling mixture, and stir in the beaten egg. Cook four minutes, stirring all the while. Cool and use. If corked tightly, this will keep two weeks in a cold place.
Melt, but heat only slightly, one cupful of aspic jelly; or, one cupful of consomme will answer, if it is well jellied. Put in a bowl and place in a basin of ice water. Have ready the juice of half a lemon, one cupful of salad oil, one-fourth of a cupful of vinegar, one table-spoonful of sugar, one scant table-spoonful of mustard, one teaspoonful of salt and one-tenth of a teaspoonful of cayenne. Mix the dry ingredients with the vinegar. Beat the jelly with a whisk, and as soon as it begins to thicken, add the oil and vinegar, a little at a time. Add the lemon juice the last thing. You must beat all the time after the bowl is placed in the ice water. This gives a whiter dressing than that made with the yolks of eggs.
