Salads, Sandwiches and Chafing-Dish Dainties | Page 9

sauce resembles a firm mayonnaise, and, as it keeps its shape well, is particularly adapted for garnishing with pastry bag and tube.
[Illustration: Cucumber Salad for Fish Course.
(See page 36)]
[Illustration: Cooked Vegetable Salad
(See page 37)]

VEGETABLE SALADS SERVED WITH FRENCH DRESSING.
"Bestrewed with lettuce and cool salad herbs."
=Lettuce Salad.=
Wash and drain the lettuce leaves; toss lightly, so as to remove every drop of water. Sprinkle them with oil, a few drops at a time, tossing the leaves about with spoon and fork after each addition. When each leaf glistens with oil (there should be no oil in the bottom of the bowl) shake over them a few drops of vinegar, then dust with salt and freshly ground pepper. The cutting of lettuce is considered a culinary sin; but, when the straight-leaved lettuce, or the Romaine, is to be used, better effects, at least as far as appearance is concerned, will be produced, if the lettuce be cut into ribbons. To do this, wash the lettuce carefully, without removing the leaves from the stem; fold together across the centre, and with a sharp, thin knife cut into ribbons less than half an inch in width.
=Endive Salad.=
Prepare as lettuce salad, first rubbing over the bowl with a clove of garlic cut in halves. A few sprigs of chives, chopped fine, are exceedingly palatable, sprinkled over a lettuce, endive, string-bean, or other bean salad.
=A Few Combinations.=
Dress each vegetable separately with the dressing; then arrange upon the serving-dish. Or, have the salad arranged upon the serving-dish and pour the dressing over all; then toss together and serve. About three tablespoonfuls of oil, with other ingredients in accordance, will be needed for one pint of vegetable.
1. Lettuce, tomatoes cut in halves, sprinkled with powdered tarragon, and parsley or chives.
2. Lettuce, moulded spinach and fine-chopped beets.
3. Lettuce, Boston baked beans and chives.
4. Lettuce and peppergrass.
5. Lettuce, shredded sweet peppers or pimentos, and sliced pecan nuts or almonds.
6. Lettuce, tomatoes stuffed with peas or string beans cut small, and chives chopped fine.
7. Lettuce, asparagus tips and sliced radishes. Arrange the lettuce at the edge of dish, inside a ring of radishes sliced thin, without removing the red skins; centre of asparagus tips, with radish cut to resemble a flower.
8. Lettuce, shredded tomatoes and shredded green peppers.
9. Shredded lettuce, English walnuts, and almonds or cooked chestnuts, sliced.
10. Lettuce, Neufchatel cheese in slices and shredded pimentos.
11. Lettuce, cauliflower, string beans and shredded pimentos.
12. Lettuce or cress, artichoke slices and powdered tarragon.
13. Shredded cabbage and shredded green peppers.
14. Cauliflower broken into flowerets, string beans cut into small pieces, and beets cut in fancy shapes or chopped. Arrange each vegetable in a mass by itself; surround with lettuce.
15. Cucumbers and new onions, sliced.
16. Watercress, diced boiled beets, and olives in centre.
17. Lettuce, Brussels sprouts and chopped pepper.
=Lentil Salad.=
Soak the lentils over night; wash and rinse thoroughly, then cook until tender, adding hot water as needed. Drain, and when cold mix with each pint of lentils about five tablespoonfuls of oil, two tablespoonfuls of tarragon vinegar and one teaspoonful, each, of capers, parsley, chives and cucumber pickles, all, save the capers, chopped fine. Serve in a mound, on a bed of lettuce leaves. Garnish with heart leaves of lettuce at the top and sections of tomato, or diamonds of tomato jelly, at the base.
=White-Bean Salad.=
Toss one pint of white beans, cooked, with one tablespoonful of vinegar and three tablespoonfuls of oil, a little salt and a dash of cayenne or paprica. Arrange in a mound on a bed of shredded lettuce, and sprinkle with chives, parsley and pimentos, all finely chopped. Finish the top of the salad with a large pim-ola.
=Potato Salad.=
(MISS COHEN.)
INGREDIENTS.
3 cups of cold boiled potatoes, cut in cubes. 1 cup of pecan nuts, broken in pieces. 5 tablespoonfuls of oil. 1 tablespoonful of salt. 1/2 a teaspoonful of onion juice. A dash of cayenne. 2 or 3 tablespoonfuls of vinegar. Watercress.
Method.--Mix the potatoes and nuts, add the oil and mix again; add the other seasonings, and, when well mixed, set aside in a cool place an hour or more. Remove the coarse stalks from two bunches of watercress that have been well washed and dried. Season with French dressing and arrange in a wreath about the edge of the salad.
[Illustration: Potato Balls, Pecan Meats, and Cress Salad.]
[Illustration: Potato-and-Nasturtium Salad.
(See page 34)]
=Potato Salad.=
(CARRIE M. DEARBORN.)
INGREDIENTS.
12 cold boiled potatoes. 4 cooked eggs. 2 small Bermuda onions. Chopped parsley. 1 saltspoonful of white pepper. 2 teaspoonfuls of salt. 6 tablespoonfuls, each, of oil and vinegar. 1/2 a teaspoonful of powdered sugar.
Method.--Cut the potatoes into dice and chop the eggs fine. Chop the onions, or slice them very thin. Sprinkle the potatoes, eggs and onions with the salt and pepper, and mix thoroughly. Pour the oil gradually over the mixture, stirring and tossing continually; lastly, mix