Salads, Sandwiches and Chafing-Dish Dainties | Page 9

of salt; add one-third a cup
of vinegar and two tablespoonfuls of butter, and cook over hot water
until slightly thickened. Set aside to become cold before using.
=Bacon Sauce.=
Heat five tablespoonfuls of bacon fat; cook in it two tablespoonfuls of
flour and a dash of paprica; add five tablespoonfuls of vinegar and half
a cup of water; stir until boiling; then beat in the beaten yolks of two
eggs, and a little salt if necessary. Do not allow the sauce to boil after
the eggs are added. Add to salad after it has become thoroughly cold.
Good with dandelion, endive, chicory, corn salad or lettuce.
=Hollandaise Sauce.=
Beat half a cup of butter to a cream; add the yolks of four eggs, one at a
time, beating in each thoroughly; add one-fourth a teaspoonful of salt, a
dash of paprica or cayenne, and half a cup of boiling water. Cook over
hot water until thick, adding gradually the juice of half a lemon. Chill

before using. This is good, especially for a fish salad, in the place of
mayonnaise.
=Bernaise Sauce.=
Use tarragon instead of plain vinegar, omit the water, with the
exception of one tablespoonful, and the hollandaise becomes bernaise
sauce. Oil may be used in the place of butter. The 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,