Part 19 (1/2)

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840. +Banana Salad.+-- Cut the fruit into slices, put it into a gla.s.s dish with sugar sprinkled between, squeeze over some lemon juice and pour over 1 gla.s.s claret; place the dish on ice for 1 or 2 hours before serving.

841. +Raspberry and Currant Salad.+-- Remove the stems from 1 pound currants and wash and drain them; also wash and drain 1 quart raspberries and put them into a gla.s.s dish with 1 cups sugar; cover and let them stand for 3 or 4 hours before serving.

842. +How to Serve Blackberries.+-- Put blackberries into a colander, let cold water run over them and set colander for a few minutes into a dishpan to drain; put the berries into a gla.s.s dish with powdered sugar. Huckleberries are prepared the same way.

843. +Banana and Orange Salad.+-- Remove the skins from 4 bananas and cut the fruit into slices; pare and cut dozen oranges into small pieces and remove the seeds; put oranges and bananas alternately into a gla.s.s dish with sugar sprinkled between, set them on ice for 1 hour and then serve.

844. +Pineapple Salad.+-- Pare and quarter 1 ripe pineapple, remove the hard part in center and cut each quarter into fine slices or dice; pare and cut dozen oranges into small slices and remove the pits; put oranges into a gla.s.s dish in alternate layers with pineapple with plenty of sugar sprinkled between and place them on ice for 1 or 2 hours before serving. Strawberries with pineapple are prepared the same way.

845. +Cherry Salad.+-- Remove the pits from 1 pound cherries, sprinkle with sugar and let them stand for 1 hour; then put them with 1 pint ripe strawberries and a little more sugar into a gla.s.s dish, set them on ice for 10 minutes and serve.

SALADS.

846. +Fine Mayonaise, No. 1.+-- The yolks of 4 eggs, 8 tablespoonfuls salad oil, 4 tablespoonfuls white vinegar, 1 teaspoonful salt, 2 teaspoonfuls sugar, from 1 to 2 tablespoonfuls French mustard and pint whipped cream or 3 tablespoonfuls condensed milk which is not sweet; put the yolks in a small saucepan and stir them to a cream; then slowly add, stirring constantly, 4 tablespoonfuls oil; when this is well mixed add the 4 spoonfuls vinegar, set the saucepan in a vessel of boiling water and stir over the fire till contents of saucepan begin to thicken; then instantly remove and continue the stirring until cold; then slowly add the remaining 4 spoonfuls oil, stirring constantly; next add the salt and sugar; then the mustard and lastly the cream or condensed milk. This mayonaise is excellent if made exactly according to recipe. These quant.i.ties will make a mayonaise sufficient for 10 persons. If the mayonaise is not all wanted at one time fill it into jelly gla.s.ses without the cream. It will then keep for some time. The cream can be added when wanted for use.

847. +Mayonaise, No. 2.+-- 2 eggs, 4 tablespoonfuls oil, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, teaspoonful salt, 2 tablespoonfuls French mustard and 4 tablespoonfuls whipped cream or 1 tablespoonful condensed milk which is not sweet; put the yolks into a small vessel and stir them to a cream; add by degrees the oil, stirring constantly; then slowly add the vinegar, set the vessel in a saucepan of boiling water and stir and boil till the contents of saucepan begin to thicken; then remove from fire and stir until cold; add the salt, mustard, sugar and vinegar; beat the whites to a stiff froth and slowly add them to the above mixture; stir in the cream or condensed milk just before the salad is to be dressed. These quant.i.ties will make a salad sufficient for 8 persons. If it is not to be all used at one time put it into a small gla.s.s or stone jar (without the cream or milk) and cover tightly to exclude the air. If kept in a cool place it will keep for some time.

When wanted for use add the cream. This mayonaise is both cheap and excellent.

848. +Plain Mayonaise.+-- Put some cracked ice into a dishpan and place a bowl in the center of the ice; put the yolks of 4 eggs into a bowl and stir them well with a wooden spoon for 5 minutes; then slowly add bottle best olive oil; add only a few drops at a time and stir constantly; if too much oil is added at one time it will not mix together; if the sauce gets too thick add a little vinegar and lastly a few tablespoonfuls whipped cream, salt and vinegar to taste. Another way is to rub the yolks of 2 hard boiled eggs fine and mix them with 2 raw yolks; otherwise finish the same as foregoing recipe.

849. +Sauce Tartare.+-- Mix 1 pint mayonaise made as in preceding recipe with 1 tablespoonful French mustard and 1 teaspoonful English mustard mixed, 3 anchovies freed from skins and bones and pressed through a sieve, some finely chopped parsley, small, chopped onion, 4 tablespoonfuls chopped capers, some vinegar and pepper; this sauce is mostly served with cold meat.

850. +Mayonaise without Eggs (economical).+-- 1 teaspoonful cornstarch, cup boiling water, 6 tablespoonfuls oil, 3 tablespoonfuls French mustard, 1 teaspoonful salt, 2 teaspoonfuls sugar, 4 tablespoonfuls vinegar and 1 tablespoonful condensed milk which is not sweet; mix the cornstarch with a little cold water, add the cup boiling water and stir and boil for a few minutes; then set aside to cool; put the mustard into a bowl and gradually add the oil, stirring constantly; next add the sugar, salt and vinegar; then the cornstarch and lastly the milk.

851. +Salad Dressing without Oil, No. 1.+-- 2 ounces b.u.t.ter, 2 eggs, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, teaspoonful salt and 2 tablespoonfuls French mustard; melt the b.u.t.ter in a cup by setting it into hot water for a few minutes and then set it aside to cool; stir the yolks in a small vessel with salt and sugar to a cream and add the melted b.u.t.ter, a little at a time, stirring constantly; next slowly add the vinegar, set the vessel in a saucepan of hot water and stir until the contents begin to thicken; then remove, stir until cold and slowly add the other ingredients; beat the whites to a stiff froth and mix them with the sauce; if handy add a few tablespoonfuls cream; if English mustard is used take 1 teaspoonful mixed with cold water.

852. +Salad Dressing without Oil, No. 2.+-- 1 teaspoonful flour, cup boiling water, 1 tablespoonful b.u.t.ter, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, teaspoonful salt and 2 tablespoonfuls French mustard; mix the flour with a little cold water, add the boiling water, boil 2 minutes and add the b.u.t.ter in small pieces; remove from fire and mix by degrees with the vinegar, then the mustard and the other ingredients; to this sauce the yolks of 2 eggs may be added and also the 2 whites beaten to a stiff froth; or the yolks of 2 hard boiled eggs rubbed through a sieve and the whites chopped fine and sprinkled over the salad.

853. +How to Prepare Lettuce for Salad and for Garnis.h.i.+ng.+-- Cut off the stalks from 3 or 4 heads of lettuce, pick off all the decayed and withered leaves, break the tender green leaves apart one by one and remove the thick veins; put the lettuce into cold water, rinse well and let it lay in ice water for hour or longer; shortly before serving drain the lettuce in a colander; then put it in a napkin, shake out well and use as directed.

854. +Lettuce Salad (plain).+-- Prepare the lettuce as in foregoing recipe, lay it into a salad dish and pour over 2 or 3 tablespoonfuls salad oil and a little pepper and salt; add to cup white vinegar 4 tablespoonfuls water and pour it over the salad; mix it up well with 2 salad forks, sprinkle over a little cracked ice and serve at once.

If ice is not handy the salad will have to be prepared without it, but it adds greatly to the crispness of the lettuce. If you rub a piece of garlic over the salad dish just before putting in the lettuce it will give the salad a fine flavor without really tasting of garlic. A small spoonful of sugar may be sprinkled over the lettuce if liked. Finely shaved onions may also be added.

855. +Lettuce Salad with Mayonaise.+-- Prepare the salad as directed, put it into a salad dish and pour over a mayonaise dressing. Finely shaved onions may be added if liked.

856. +Lettuce Salad with Sweet Egg Sauce.+-- Cut 2 ounces fat pork into very small dice and fry them a light brown; beat 2 or 3 eggs until very light and slowly add the pork, 3 or 4 tablespoonfuls vinegar and 2 tablespoonfuls sugar; mix this well together and pour it over the salad. This recipe will make a sufficient quant.i.ty to dress 3 heads of lettuce. More vinegar diluted with a little water may be added; also more or less sugar.

857. +Lettuce Salad with Syrup Sauce (North German art).+-- Mix 1 tablespoonful flour in a small saucepan with a little cold water until all lumps are dissolved, add 1 cup boiling water and stir and boil for a few minutes; add 1 tablespoonful b.u.t.ter and continue boiling for a few minutes longer; then transfer it to a bowl and set aside; when nearly cold add cup syrup, a pinch of salt, 2 tablespoonfuls vinegar and 1 tablespoonful sugar; set this sauce on ice or in a cool place for 5 minutes before serving; put the prepared lettuce in a dish and pour the sauce over it; sufficient for 4 large heads of lettuce. Salad prepared in this way is served in North Germany with German pancakes instead of b.u.t.ter. Fat pork cut fine and fried to a crisp may be used.

858. +Lettuce Salad with Cream Sauce (North German art).+-- Prepare the lettuce as directed for 3 or 4 large heads of salad; take 1 pint thick, sour cream and add 3 or 4 tablespoonfuls sugar, a pinch of salt and 1 or 2 tablespoonfuls vinegar; mix this together and pour over the salad; then serve at once.

859. +Lettuce Salad with Cream.+-- Put the prepared lettuce in a dish and pour over some sweet cream to which a little sugar has been added. Some people add a little vinegar and a pinch of salt. Salad prepared with this sauce is often served with large German pancakes.

860. +Beet Salad.+-- Wash and put dozen beets in a saucepan with boiling water and cover and boil them till tender; when done put the beets into cold water, remove the skins and cut them while still warm into thin slices; also cut 1 medium sized onion into thin slices; put the beets and onion in alternate layers into a dish and sprinkle between 1 teaspoonful salt, teaspoonful pepper and 2 teaspoonfuls sugar; pour over an equal quant.i.ty of vinegar and water (enough to nearly cover the beets) and let them stand 1 hour before serving. Omit the onion if its flavor is not liked.

861. +Salad Macedoine.+-- Take equal quant.i.ties of boiled white beans, boiled potatoes, celery roots, beets and string beans (the last 4 boiled in salt water) and cut into fine slices; put into a bowl 2 or 3 tablespoonfuls oil, vinegar and salt, pepper and some sugar; put in all the ingredients, add some finely chopped parsley and chervil and mix the whole together thoroughly; put the salad into a dish and garnish with lettuce leaves. If the vinegar is too sharp dilute it with water.