Part 4 (1/2)
-STEWED SAUSAGE WITH CABBAGE---Procure a medium sized white cabbage, remove all the green leaves, and cut it into quarters, removing the center stalks. Wash thoroughly in cold water, drain well and cut into small pieces. Put in boiling salted water for five minutes. Take out and put in cold water and cool moderately. Drain in a colander and put in a saucepan with one gill of fat from soup stock or one ounce of b.u.t.ter.
Season with a pinch of salt and one-half pinch of pepper, a medium sized onion and a carrot cut into small quarters. Put on the cover of the saucepan, set on a moderate fire and cook for half an hour. Take twelve sausages, p.r.i.c.k them with a fork, add them to the cabbage and allow all to cook together for twelve minutes. Dress the cabbage on a hot dish and arrange the sausages and carrot on top. Serve very hot.
-SUCKLING PIG---The pig should not be more than a month or six weeks old, and if possible should be dressed the day after it is killed.
First, scald it as follows: Soak the pig in cold water for fifteen minutes, then plunge it into boiling water. Hold it by the head and shake around until the hairs begin to loosen. Take out of the water and rub vigorously with a coa.r.s.e towel, until all hairs are removed. Cut the pig open, remove the entrails, wash thoroughly in cold water. Dry on a towel, cut the feet off at the first joint leaving enough skin to turn over and keep it wrapped in a wet cloth until ready for use.
SALADS
-ASPARAGUS SALAD---Cook the asparagus in salted water, drain and chill.
Serve with French dressing or sprinkle lightly with a little oil dressing; let stand a half hour and serve with mayonnaise or boiled dressing as any one of the three distinct kinds is appropriate with this salad.
-BEET SALAD---Bake the beets until tender, remove the skins and place them in the ice box to chill. Shred a white cabbage finely and sprinkle well with salt and use lettuce leaves to line the salad bowl. Slice the beets, place them on the lettuce, spread with a layer of cabbage, garnish with sliced beets cut in points and dress with mayonnaise or boiled dressing.
-BIRDS NEST SALAD---Have ready as many crisp leaves of lettuce as may be required to make a dainty little nest for each person. Curl them into shape and in each one place tiny speckled eggs made by rolling cream cheese into shape, then sprinkle with fine chopped parsley. Serve with French dressing hidden under the leaves of the nest.
-CABBAGE SALAD---Chop or shave fine, half a medium size head of cabbage that has been left in cold water until crisp, then drain. Season with salt and pepper, then pour over it a dressing made this way: Beat the yolks of two eggs, add two tablespoons of melted b.u.t.ter and beat again.
Add two tablespoons thick sour cream, two tablespoons sugar, a sprinkle of mustard and half cup of vinegar. Beat until thoroughly mixed, pour over the cabbage and toss lightly until uniformly seasoned.
-CAULIFLOWER MAYONNAISE---Take cold boiled cauliflower, break into branches, adding salt, pepper and vinegar to season. Heap on a platter, making the flowers come to a point at the top. Surround with a garnish of cooked and diced carrots, turnips, green peas. Pour mayonnaise over all, chill and serve. Another garnish for cauliflower is pickled beets.
-CELERY AND NUT SALAD---Cut enough celery fine to measure two cups, add one cup of finely shredded or shaved cabbage and one and one-half cups of walnut meats, broken in small pieces, but not chopped. Mix and moisten on a serving dish and garnish with celery tips.
-CREOLE SALAD---Half cup of olive oil, five tablespoons of vinegar, half teaspoon of powdered sugar, one teaspoon salt, two tablespoons chopped red pepper, three tablespoons chopped green peppers, half Bermuda onion, parsley and lettuce and serve.
-FISH SALAD---Remove skin and bones and flake cold cooked fish. Sprinkle with salt and pepper and add a few drops of lemon juice. Arrange on a bed of shredded lettuce in the shape of a fish. Cover with mayonnaise or cream dressing and garnish with hard boiled eggs and parsley.
-JELLIED CUc.u.mBER---Pare and slice cuc.u.mbers and cook in water to cover until tender. Drain, season with salt, a few grains of cayenne, and to one cup of the cooked cuc.u.mber add a level teaspoon of gelatin dissolved in a spoonful of cold water. Stir the soaked gelatin in while the cuc.u.mber is hot. Set into a cold place to chill and become firm. If a large mold is used break up roughly into pieces, if small molds are taken then unmold onto lettuce leaves and serve with mayonnaise.
-NUT AND CELERY SALAD---Cover one cup of walnut meats and two slices of onion with boiling water, to which is added a teaspoon of salt. Cook half an hour, drain, turn into ice cold water for ten minutes, then rub off the brown skin. Add the nuts broken in small pieces to two cups of celery cut in small pieces crosswise. Use only the white inner stalks, serve with a cream dressing.
-SALAD---Two cups of apples cut into small pieces, one cup celery cut into small pieces, one cup English walnuts. Serve on a lettuce leaf with mayonnaise dressing, made without mustard, and thinned with cream.
Garnish dish that dressing is made in with a little garlic.
-SPANISH TOMATOES---Choose ten or a dozen large tomatoes, cut a slice from the stem end of each and scoop out the inside. Put the pulp into a basin with two ounces of melted b.u.t.ter, two tablespoonfuls of lemon juice, half a pound of chestnuts, boiled and grated, and seasoning of salt and white pepper to taste. Fill the tomatoes with this, which should be about the consistency of thick cream, spread with a thick mayonnaise, garnish with chopped parsley and serve on lettuce leaves.