Salads, Sandwiches and Chafing-Dish Dainties | Page 7

pass through filter paper, and bottle for future use. If a quantity be
prepared, it were better to seal the bottles.
=Fines Herbes Vinegar.=
INGREDIENTS.
2 cups of tarragon vinegar. 2 tablespoonfuls of garden cress, chopped
fine. 2 tablespoonfuls of sweet marjoram, chopped fine. 2 cloves of
garlic, chopped fine. 4 small green capsicums, chopped fine. 2 shallots,
chopped fine.
Method.--Mix the ingredients in a pint fruit jar, cover closely, and set in
the sun; after two weeks strain, pass through filter paper and store in
tightly corked bottles.
=Fines Herbes Vinegar, No. 2.=
INGREDIENTS.

1 pint of tarragon vinegar. 2 tablespoonfuls of seeds of garden cress,
bruised or crushed. 2 tablespoonfuls of celery seeds, crushed. 2
tablespoonfuls of parsley seeds, crushed. 4 capsicums, chopped fine. 2
cloves of garlic, chopped fine.
Method.--Prepare as in preceding recipe.
=To Decorate Salads with Mayonnaise by Use of Pastry Bag and
Tubes.=
Make the dressing very thick by the addition of oil, or use "jelly
mayonnaise." Put the dressing into a pastry bag with star tube attached;
twist the large end of the bag with the left hand, pressing the mixture
towards the tube, and with the right guide the tube as in writing, to
produce the pattern desired. To form stars, hold the bag in an upright
position, point downward, press out a little of the dressing, then push
the tube down gently, and raise it quickly to break the flow.
[Illustration: "The tender lettuce brings on softer sleep."--W. KING, Art
of Cookery.]

SALAD DRESSINGS.

SALAD DRESSINGS.
"Just, as in nature, thy proportions be, As full of concord their variety."
=French Dressing.=
INGREDIENTS.
1/2 a teaspoonful of salt. A few grains of cayenne or paprica. 1/4 a
teaspoonful of pepper. 2 to 6 tablespoonfuls of vinegar or lemon juice.
6 tablespoonfuls of oil.
If desired,--

1/2 a teaspoonful of prepared mustard. 1/2 a teaspoonful of onion juice,
or rub the salad-bowl with slice of onion, or clove of garlic.
Method.--Mix the condiments, add the oil and mix again; then add the
acid, a few drops at a time, and beat until an emulsion is formed; then
pour over the vegetables, toss with the spoon and fork, and serve. In
Chicago a method has obtained that is well worth a trial: Put a bit of ice
into the bowl with the condiments, and, by means of a fork pressed
against or into this, use in mixing.
Second Method.--Pour the oil over the vegetables, toss, until the oil is
evenly distributed, and dust with salt and pepper; then add the acid and
toss again. When the salad is prepared at the table, the vegetables may
be dressed in a bowl, then arranged on the serving-dish; or, if but one
vegetable is used, it is preferable to serve from the dish in which it is
dressed.
=To Mix a Quantity of Dressing.=
Put all the ingredients into a fruit jar, fit on one or more rubbers and the
cover; then shake the jar vigorously, until a smooth dressing is formed.
=Claret Dressing.=
(For lettuce or fruit salad.)
Mix half a teaspoonful of salt, a dash of pepper, white or paprica, and
four tablespoonfuls of oil; add gradually one tablespoonful of claret and
one tablespoonful of lemon juice or vinegar.
=Mayonnaise Dressing.=
INGREDIENTS.
The yolks of 2 raw eggs. 1 pint of olive oil. 2 tablespoonfuls of vinegar.
2 tablespoonfuls of lemon juice. 1/2 a teaspoonful of salt. A few grains
of cayenne or paprica.
If desired,--

1 teaspoonful, each, of mustard and powdered sugar.
Method.--An amateur will probably find it helpful to have all the
utensils and ingredients thoroughly chilled, but the professional
salad-maker thinks it expedient to have the ingredients and utensils of
the same temperature as the room in which the dressing is to be served.
Beat the yolks with a small wooden spoon or silver fork, add the
condiments and mix again; then add one teaspoonful of vinegar, and,
when well mixed with the other ingredients, add the oil, at first drop by
drop. When the mixture has become of good consistency the oil may be
added faster. When it is too thick to beat well, add a little of the lemon
juice, then more oil, and so on alternately, until the ingredients are used.
If a very heavy dressing is desired, as when it is to be put on with
forcing-bag and tubes for a garnish, an additional half a cup of oil may
be added without increasing the quantity of acid.
In preparing mayonnaise, there is absolutely no danger of curdling, if
the eggs be fresh and the oil be added slowly, especially if the materials
and utensils have been thoroughly chilled. If the yolks do not thicken
when beaten with the condiments, but spread out over the bowl, you
have