Salads, Sandwiches and Chafing-Dish Dainties | Page 5

be served as a first course at luncheon, or with the game or roast,
though in the latter case the French dressing is preferable.
=Salads with Cheese.=
The rightful place of salads is with the roast or game. Here the crisp,
green salad herbs, delicately acidulated, complement and correct the
richness of these plats.
Occasionally when the game is omitted and an acid sauce accompanies
the roast, a simple salad combined with cheese in some form,
preferably cooked and hot, is selected to lengthen the menu. This same
combination of hot cheese dish and salad should be a favorite one for
home luncheons, when this meal is not made the children's dinner. The
salad too in this combination, aided by the bread accompanying it,
corrects by dilution the over concentration and richness of the cheese
dish. In England neatly trimmed-and-cleansed celery stalks and cheese
often precede the sweet course; but by virtue of its mission as a digester
of everything but itself and of the common disinclination to have the
taste of sweets linger upon the palate, the place of cheese as cheese is
with the coffee.

HOW TO MAKE AROMATIC VINEGARS, TO KEEP

VEGETABLES AND TO PREPARE GARNISHES.
=How to Boil Eggs Hard for Garnishing.=
Cover the eggs with boiling water. Set them on the back of the range,
where the water will keep hot without boiling, about forty minutes.
Cool in cold water, and with a thin, sharp knife cut as desired.
=To Poach Whites of Eggs.=
Turn the whites of the eggs into a well-buttered mould or cup, set upon
a trivet in a dish of hot water, and cook until firm, either upon the back
of the range or in the oven, and without letting the water boil. Turn
from the mould, cut into slices, and then into fanciful shapes; or chop
fine.
=Royal Custard for Moulds of Aspic.=
Beat together one whole egg and three yolks; add one-fourth a
teaspoonful, each, of mace, salt and paprica, and, when well mixed, add
half a cup of cream. Bake in a buttered mould, set in a pan of water,
until firm. When cold cut in thin slices, then stamp out in fanciful
shapes with French cutters. Use in decorating a mould for aspic jelly.
=How to Use Garlic or Onion in Salads.=
The salad-bowl may be rubbed with the cut surface of a clove of garlic,
or a chapon may be used. A chapon, according to gastronomic usage, is
a thin piece of bread rubbed on all sides with the cut surface of a clove
of garlic and put into the salad-bowl before the seasonings. It is tossed
with the salad and dressings, to which it imparts its flavor. It may be
divided and served with the salad. Oftentimes, instead of one piece,
several small cubes of bread are thus used.
After a slice of onion has been removed, the cut surface of the onion
may be pressed with a rotary motion against a grater and the juice
extracted; or a lemon-squeezer kept for this special purpose may be
used.

=How to Shell and Blanch Chestnuts.=
Score the shell of each nut, and put into a frying-pan with a teaspoonful
of butter for each pint of nuts. Shake the pan over the fire until the
butter is melted; then set in the oven five minutes. With a sharp knife
remove the shells and skins together.
=How to Blanch Walnuts and Almonds.=
Put the nut meats over the fire in cold water, bring quickly to the
boiling-point, drain, and rinse with cold water, then the skins may be
easily rubbed from the almonds; a small pointed knife will be needed
for the walnuts.
=How to Chop Fresh Herbs.=
Pluck the leaves close, discarding the stems; gather the leaves together
closely with the fingers of the left hand, then with a sharp knife cut
through close to the fingers; push the leaves out a little and cut again,
and so continue until all are cut. Now gather into a mound and chop to
a very fine powder, holding the point of the knife close to the board.
Put the chopped herb into a cheese-cloth and hold under a stream of
cold water, then wring dry. Use this green powder for dusting over a
salad when required.
=How to Cut Radishes for a Garnish.=
Cut a thin slice from the leaf end of each; cut off the root end so as to
leave it the length of the pistil of a flower. With a small, sharp knife
score the pink skin, at the root end, into five or six sections extending
half-way down the radish; then loosen the skin above these sections.
Put the radishes in cold water for a little time, when they will become
crisp, and the points will