Salads, Sandwiches and Chafing-Dish Dainties | Page 6

stand out like the petals of a flower.
=How to Clean Lettuce, Endive, Etc.=
A short time before serving cut off the roots and freshen the vegetable
in cold water. Then break the leaves from the stalk; dip repeatedly into

cold water, examining carefully, until perfectly clean, taking care not to
crush the leaves. Put into a French wire basket made for the purpose, or
into a piece of mosquito netting or cheese-cloth, and shake gently until
the water is removed. Then spread on a plate or in a colander and set in
a cool place until the moment for serving.
=How to Clean Cress.=
Pick over the stalks so as to remove grass, etc. Wash and dry in the
same manner as the lettuce, but without removing the leaves from the
stems, except when the stems are very coarse and large.
=How to Clean Cabbage and Cauliflower.=
Let stand head downwards half an hour in cold salted water, using a
tablespoonful of salt to a quart of water.
=How to Render Uncooked Vegetables Crisp.=
Put into cold water with a bit of ice and a slice of lemon. When ready
to use, dry between folds of cheese-cloth and let stand exposed to the
air a few moments.
=How to Blanch and Cook Vegetables for Salads.=
Cut the vegetables as desired, in cubes, lozenges, balls, juliennes, etc.
Put over the fire in boiling water, and, after cooking three or four
minutes, drain, rinse in cold water, and put on to cook in boiling salted
water to cover. Drain as soon as tender.
=How to Cut Gherkins for a Garnish.=
Select small cucumber pickles of uniform size. With a sharp knife cut
them, lengthwise, into slices thin as paper, without detaching the slices
at one end; then spread out the slices as a fan is spread.
=How to Fringe Celery.=
Cut the stalks into pieces about two inches in length. Beginning on the

round side at one end, with a thin, sharp knife, cut down half an inch as
many times as possible; then turn the stalk half-way around and cut in
the opposite direction, thus dividing the end into shreds, or a fringe. If
desired, cut the opposite end in the same manner. Set aside in a pan of
ice water containing a slice of lemon.
=How to Shred Romaine and Straight Lettuce.=
Wash the lettuce leaves carefully, without removing them from the
stalk; shake in the open air, and they will dry very quickly; fold in the
middle, crosswise, and cut through in the fold. Hold the two pieces, one
above the other, close to the meat-board with the left hand, and with a
sharp knife cut in narrow ribbons not more than a quarter of an inch
wide.
=How to Keep Celery, Watercress, Lettuce, Etc.=
Many green vegetables--celery in particular--discolor or rust, if allowed
to stand longer than a few hours after being wet. When brought from
the market they may be put aside, in a tightly closed pail, or in a paper
bag, in a cool, dry place. By thus excluding the air they will keep fresh
several days. A short time before serving put them into ice-cold water
to which a slice or two of lemon has been added.
=How to Cook Sweetbreads and Brains.=
Remove the thin outer skin or membrane and soak in cold water,
changing the water often, an hour or more. Cover with salted boiling
water, acidulated with lemon juice and flavored with vegetables, and
cook, just below the boiling-point, twenty minutes. They are then ready
for preparation in any of the ways mentioned. Tie the brains in a cloth
before cooking.
=How to Pickle Nasturtium Seeds.=
As the seeds are gathered wash and dry them; then put them into
vinegar to which salt (half a teaspoonful to a pint) has been added.
When a sufficient quantity has been collected, scald fresh vinegar, add

salt as before, and the seeds from which the first vinegar has been
drained. Pour scalding hot into bottles, having the seeds completely
covered with vinegar.
=Nasturtium Vinegar.=
Fill a quart jar loosely with nasturtium blossoms fully blown; add a
shallot and one-third a clove of garlic, both finely chopped, half a red
pepper, and cold cider vinegar to fill the jar; cover closely and set aside
two months. Dissolve a teaspoonful of salt in the vinegar, then strain
and filter.
=Tarragon Vinegar.=
Fill a fruit jar with fresh tarragon leaves or shoots, putting them in
loosely; add the thin yellow paring of half a lemon with two or three
cloves, and fill the jar with white wine or cider vinegar. Screw down
the cover tightly, and allow the jar to stand in the sun two weeks; strain
the vinegar through a cloth, pressing out the liquid from the leaves;
then