Salads, Sandwiches and Chafing-Dish Dainties | Page 2

number and in the variety
of the dishes prepared, the author may justly claim to have done more
than any other has yet essayed. The illustrations on these pages were
prepared expressly for this work, and the dishes and the photographs of
the same were executed under our own hand and eye. That results
pleasing to the eye and acceptable to the taste await those who try the
confections described in this book is the sincere wish of the author.
JANET M. HILL

Contents

Part I.
SALADS
PAGE INTRODUCTION 3 THE DRESSING 6 USE OF DRESSINGS
7 ARRANGEMENT OF SALADS 8 COMPOSITION OF
MAYONNAISE 8 VALUE OF OIL 8 BOILED AND CREAM
DRESSINGS 9 IMPORTANT POINTS IN SALAD-MAKING 9
WHEN TO SERVE SALADS WITH FRENCH OR MAYONNAISE
DRESSING 9 WHEN TO SERVE A FRUIT SALAD 10 SALADS
WITH CHEESE 10 HOW TO MAKE AROMATIC VINEGARS,
KEEP VEGETABLES, AND PREPARE GARNISHES 11 HOW TO

BOIL EGGS HARD FOR GARNISHING 11 TO POACH WHITES
OF EGGS 11 ROYAL CUSTARD FOR MOULDS OF ASPIC 11
HOW TO USE GARLIC OR ONION IN SALADS 12 HOW TO
SHELL AND BLANCH CHESTNUTS AND OTHER NUTS 12 HOW
TO CHOP FRESH HERBS 13 HOW TO CUT RADISHES FOR A
GARNISH 13 HOW TO CLEAN LETTUCE, ENDIVE, ETC. 13
HOW TO CLEAN CRESS, CABBAGE, ETC. 14 HOW TO RENDER
UNCOOKED VEGETABLES CRISP 14 HOW TO BLANCH AND
COOK VEGETABLES FOR SALADS 14 HOW TO CUT
GHERKINS FOR A GARNISH 15 HOW TO FRINGE CELERY 15
HOW TO SHRED ROMAINE AND STRAIGHT LETTUCE 15 HOW
TO KEEP CELERY, WATERCRESS, LETTUCE, ETC. 16 HOW TO
COOK SWEETBREADS AND BRAINS 16 HOW TO PICKLE
NASTURTIUM SEEDS 16 NASTURTIUM AND OTHER
VINEGARS 17 TO DECORATE SALADS WITH PASTRY BAG
AND TUBES 18 RECIPES FOR FRENCH DRESSING 21 RECIPES
FOR MAYONNAISE DRESSING 22 BOILED, CREAM, AND
OTHER DRESSINGS 26 VEGETABLE SALADS SERVED WITH
FRENCH DRESSING 29 SALADS LARGELY VEGETABLE WITH
MAYONNAISE, ETC. 39 INTRODUCTION TO FISH SALADS 53
RECIPES FOR FISH SALADS 55 RECIPES FOR VARIOUS
COMPOUND SALADS 77 RECIPES FOR FRUIT AND NUT
SALADS 89 HOW TO PREPARE AND USE ASPIC JELLY 97
CONSOMMÉ AND STOCK FOR ASPIC 98 CHEESE DISHES
SERVED WITH SALADS 105

Part II.
SANDWICHES
BREAD FOR SANDWICHES 115 THE FILLING 116 RECIPES FOR
SAVORY SANDWICHES 119 RECIPES FOR SWEET
SANDWICHES 131 RECIPES FOR BREAD AND CHOU PASTE
137 HOW TO BOIL MEATS FOR SANDWICHES 140 RECIPES
FOR BEVERAGES SERVED WITH SANDWICHES 143

Part III.
CHAFING-DISH DAINTIES
CHAFING-DISHES PAST AND PRESENT 151 CHAFING-DISH
APPOINTMENTS 153 ARE MIDNIGHT SUPPERS HYGIENIC? 157
HOW TO MAKE SAUCES 158 MEASURING AND FLAVORING
160 RECIPES FOR OYSTER DISHES 163 RECIPES FOR LOBSTER
AND OTHER SEA FISH 169 RECIPES FOR CHEESE
CONFECTIONS 182 RECIPES FOR EGGS 188 RECIPES FOR
DISHES LARGELY VEGETARIAN 195 RECIPES FOR
RÉCHAUFFÉS AND OLLA PODRIDA 202

Illustrations
Table laid for Sunday Night Tea Frontispiece The Tender Lettuce
brings on softer Sleep Facing page 18 Cucumber Salad for Fish Course
" " 28 Cooked Vegetable Salad " " 28 Potato Balls, Pecan Meats, and
Cress Salad " " 32 Potato-and-Nasturtium Salad " " 32 Endive, Tomato,
and Green String Bean Salad " " 36 Stuffed Beets " " 36 Cress,
Cucumber, and Tomato Salad " " 41 Tomato Jelly with Celery and Nuts
" " 41 Russian Vegetable Salad " " 48 Macedoine of Vegetable Salad "
" 48 Miroton of Fish and Potato Salad " " 58 Cowslip and Cream
Cheese Salad " " 58 Russian Salad " " 62 Halibut Salad " " 62 Shell of
Fish and Mushrooms " " 68 Shrimp Salad in Cucumber Boat " " 68
Shrimp Salad, Border of Eggs in Aspic " " 70 Lobster Salad " " 70
Bluefish Salad " " 72 Litchi Nut and Orange Salad " " 72 Moulded
Salmon Salad " " 74 Salad of Shrimps and Bamboo Sprouts " " 74
Spinach and Egg Salad " " 84 Marguerite Salad " " 84 Easter Salad " "
86 Country Salad " " 86 Fruit Salad " " 94 Turquoise Salad No. 2 " " 94
Cheese Ramequins " " 106 Individual Soufflé of Cheese " " 106
Pineapple-Cheese and Crackers " " 110 Salad of Lettuce with Cheese
and Macedoine " " 110 Chicken Salad Sandwiches " " 126 Halibut
Sandwiches with Aspic " " 126 Wedding Sandwich Rolls " " 128 Club

Sandwich " " 128 Boston Brown Bread " " 138 Bread cut for
Sandwiches " " 138 Bowl of Fruit-Punch ready for serving " " 143
Copper Chafing-Dish with Earthen Casserole " " 149 Chafing-Dish,
Filler, etc. " " 153 Course at Formal Dinner served in Individual
Chafing-Dishes " " 157 Butter Balls with Utensils for Chafing-Dish " "
178 Moulded Halibut with Creamed Peas " " 178 Yorkshire Rabbit " "
186