Prepare the asparagus as before directed. Season a quart of cooked salmon with one teaspoonful of salt, one-third of a teaspoonful of pepper, three table-spoonfuls of oil, one of vinegar and two of lemon juice. Let this stand in the ice chest at least two hours. Arrange the salmon in the centre of the dish and the asparagus points around it. Cover the fish with one cupful of mayonnaise dressing. Garnish the dish with points of lemon. Green peas can be used instead of asparagus.
Three heads of lettuce, two teaspoonfuls of green mustard leaves, a handful of water cresses, five tender radishes, one cucumber, three hard-boiled eggs, two teaspoonfuls of white sugar, one teaspoonful of salt, one teaspoonful of pepper, one teaspoonful of made mustard, one teacupful of vinegar, half a teacupful of oil. Mix all well together, and serve with a lump of ice in the middle. "Common Sense in the Household."
Peel four tomatoes; you can do this most easily by pouring boiling water over them and skinning them when they wrinkle, but you must drain off all the water afterward, and let them get firm in the ice-box; wash the lettuce and gently pat it dry with a clean cloth; slice the tomatoes thin, pour off the juice, and arrange four slices on each plate of lettuce, or mix them together in the large bowl, and pour the dressing over.
One pint of celery, one quart of oysters, one-third of a cupful of mayonnaise dressing, three table-spoonfuls of vinegar, one of oil, half a teaspoonful of salt, one-eighth of a teaspoonful of pepper, one table-spoonful of lemon juice. Let the oysters come to a boil in their own liquor. Skim well and drain. Season them with the oil, salt, pepper, vinegar and lemon juice. When cold, put in the ice chest for at least two hours. Scrape and wash the whitest and tenderest part of the celery, and, with a sharp knife, cut in very thin slices. Put in a bowl with a large lump of ice, and set in the ice chest until serving time. When ready to serve, drain the celery, and mix with the oysters and half of the dressing. Arrange in the dish, pour the remainder of the dressing over, and garnish with white celery leaves.
Boil one large cauliflower with two quarts of water and one table- spoonful of salt, for half an hour. Take up and drain. When cold, divide into small tufts. Arrange on the centre of a dish and garnish with a border of strips of pickled beet. Pour cream dressing, or a cupful of mayonnaise dressing, over the cauliflower. Arrange a star of the pickled beet in the centre. Serve immediately.
2 tablespoons fresh cream, the white of 1 egg. Put the white of egg on to a plate and beat to a stiff froth with the flat of a knife. (A palette knife is the best.) Then beat the cream into it. This makes a nourishing dressing for either vegetable salad or fruit salad. Especially suitable for invalids and persons of weak digestion.
1/2 lb. pine kernels, 2 medium-sized tomatoes, 1 medium onion, 2 new- laid eggs. Wash, dry and pick over the pine kernels and put them through the macerating machine. Skin and well mash the tomatoes. Grate finely the onion. Mix all together and beat to a smooth batter. Whisk the eggs to a stiff froth and add to the mixture. Pour into a greased pie-dish. Bake in a moderate oven until a golden-brown colour. It should "rise" like a cake. It may be eaten warm with brown gravy or tomato sauce, or cold with salad. 16. STEWED NUTTOLENE. Slice one half-pound nuttolene into a baking dish, adding water enough to cover nicely. Place it in the oven, and let it bake for an hour. A piece of celery may be added to give flavour, or a little mint. When done, thicken the water with a little flour, and serve.
Have cold roasted or boiled chicken free of skin, fat and bones. Place on a board, and cut in long, thin strips, and cut these into dice. Place in an earthen bowl (there should be two quarts), and season with four table-spoonfuls of vinegar, two of oil, one teaspoonful of salt and one-half of a teaspoonful of pepper. Set away in a cold place for two or three hours. Scrape and wash enough of the tender white celery to make one quart. Cut this, with a sharp knife, in pieces about half an inch thick. Put these in the ice chest until serving time. Make the mayonnaise dressing. Mix the chicken and celery together, and add half of the dressing. Arrange in a salad bowl or on a flat dish, and pour the remainder of the dressing over it. Garnish with white celery leaves. Or, have a jelly border, and arrange the salad in this. Half celery and half lettuce is often used for chicken salad. Many people, when preparing for a large company, use turkey instead of chicken, there being so much more meat in the same number of pounds of the raw material; but the salad is not nearly so nice as with chicken. If, when the chicken or fowl is cooked, it is allowed to cool in the water in which it is boiled, it will be juicier and tenderer than if taken from the water as soon as done.
Fill green peppers with a mixture of cream cheese and chopped olives. Set on the ice and then slice the peppers and serve a slice (shaped like a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches go well with this.
Three ounces of grated chocolate, one-quarter pound of sugar, one and one-half pints of cream, one and one-half ounces of clarified isinglass, or gelatine, the yolks of six eggs. Beat the yolks of the eggs well; put them into a basin with the grated chocolate, the sugar and one pint of the cream; stir these ingredients well together, pour them into a basin and set this basin in a saucepan of boiling water; stir it one way until the mixture thickens, but do not allow it to boil, or it will curdle. Strain the cream through a sieve into a basin, stir in the isinglass and the other one-half pint of cream, which should-be well whipped; mix all well together, and pour it into a mold which has been previously oiled with the purest salad oil, and, if at hand, set it in ice until wanted for table.
