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886. +Tomato Pepper Salad.+-- Lay 6 sound, ripe tomatoes for 1 hour on ice or in ice water; remove the seeds from 2 green peppers and throw the seeds away; lay the peppers for 1 hour in ice water; 15 minutes before serving wipe the tomatoes and peppers dry, cut the tomatoes into fine slices and cut the peppers into small pieces; put a layer of tomatoes in a salad dish and sprinkle over some of the finely cut peppers; then tomatoes again; continue in this way until all is used; pour over a fine mayonaise and serve at once.

887. +Tomato Farce (a la Mayonaise).+-- Prepare 2 heads of lettuce as directed and lay them in ice water; select 6 medium sized ripe tomatoes and lay them for 1 hour on ice; shortly before serving cut a thin slice off the blossom side of the tomatoes, scoop out the insides, chop fine with some white celery and the whites of 2 hard boiled eggs and mix with a few spoonfuls mayonaise; fill each tomato with this mixture; take 6 small dessert plates and put 1 tomato on each with 3 or 4 lettuce leaves around it; pour 1 tablespoonful mayonaise over each one and serve 1 to each person.

888. +Potato Salad.+-- Wash and boil 12 medium sized potatoes with the skins on; when done drain off the water and pare off the skins; put into a deep bowl 2 finely cut onions, cup white vinegar, 3 or 4 tablespoonfuls salad oil, 1 teaspoonful salt and teaspoonful pepper; cut the potatoes while hot into fine slices and put them into the dish with the vinegar, oil and onions; pour over cup boiling water; shake up the salad well in the bowl (do not stir it) and pour it into a salad dish; cover and let it stand for 1 hour; when ready to serve garnish the dish with finely cut beets and lettuce leaves. 2 tablespoonfuls finely chopped parsley may be mixed with the salad. Potato salad dressed with mayonaise is very nice.

889. +Potato Salad (another way).+-- Wash and pare 12 medium sized potatoes and boil them in salted water till done; drain off the water and turn the potatoes into a dish; when cold cut them into slices; cut 2 good sized onions into fine slices as thin as a wafer; mix cup vinegar with cup water and 1 teaspoonful sugar; put a layer of potatoes into a dish, then a layer of onions; sprinkle over some pepper and pour over 1 tablespoonful oil; put in another layer of potatoes and onions; continue in this way in alternate layers until all is used; pour the vinegar over the whole and cover and set in a cool place for 2 hours before serving.

890. +Potato Salad without Oil.+-- Wash and boil the potatoes; when done drain off the water, pare off the skins and cut potatoes into slices; take for a soupplateful of sliced potatoes 2 finely cut onions and pound fat salt pork cut into small dice and fried a light brown; put potatoes, onions and pork into a deep bowl and season with pepper and salt; mix cup vinegar with cup boiling water and pour it over the potatoes; shake this well together and pour it into a salad dish; let it stand 1 hour or more before serving.

891. +Potato Salad without Onions.+-- Wash the potatoes in several cold waters and boil them with the skins on; when done remove the skins and cut potatoes into slices; season them with salt and pepper, pour over an equal quant.i.ty of boiling water and vinegar and let them stand till cold; then add some sweet oil; mix it well and serve.

892. +Fine Potato Salad.+-- Boil 10 medium sized potatoes with their skins on; when done remove the skins and set the potatoes aside to cool; stir the yolks of 2 eggs to a cream and slowly add cup salad oil, 1 teaspoonful salt, teaspoonful pepper, cup white vinegar and 2 white onions chopped very fine; cut the potatoes into fine slices; put a layer of potatoes into a salad dish and pour over some of the sauce; then put in another layer of potatoes and sauce; continue in this way until all is used; then pour over cup boiling water, cover and let it stand for 2 hours and then serve. The dish may be garnished with cresses or young lettuce leaves; or lettuce leaves and boiled beets cut into fancy shapes.

893. +Salad Endive.+-- Take only young and fresh endive; remove the outer leaves, cut the endive into 1 inch pieces and wash and drain it; then dress it with oil, vinegar, pepper and salt, or with mayonaise.

894. +Beet and Cabbage Salad.+-- Cut the white leaves of a savoy cabbage into shreds; remove the skins from 4 boiled beets and cut them into fine slices; chop a medium sized onion very fine; put the cabbage and beets in alternate layers into a salad dish, sprinkle between the onions, some pepper and salt, pour over pint vinegar, cover and let it stand 1 hour; then drain off the vinegar and add 4 tablespoonfuls sweet oil; mix it well with 2 salad forks, put in a salad dish and serve.

895. +Vegetable Salad.+-- Cut with a tin tube some carrots and white turnips into small pieces and boil them separately in salted water; when done drain them in a colander; also boil small roses of cauliflower, green peas, beets and potatoes cut into small dice and some boiled string beans cut into small pieces; mix all the ingredients together and add 1 onion chopped very fine, some chopped parsley and chervil; add pepper, salt, oil and vinegar; put the salad into a salad dish and set it on ice for 1 hour.

896. +Beet and Potato Salad.+-- Prepare a potato salad and mix it with half the same quant.i.ty of boiled beets cut into fine slices.

897. +Green Pepper Salad.+-- Scoop out the insides of 2 green peppers and lay them for 1 hour in cold water; in the meantime prepare a mayonaise as follows:--Stir the yolks of 3 eggs to a cream and add by degrees 3 tablespoonfuls oil, stirring constantly; when this is well mixed add 3 tablespoonfuls vinegar; set this in a saucepan of hot water and stir and boil till the contents begin to thicken; then remove and stir until cold; slowly add 3 tablespoonfuls more oil, teaspoonful salt, 1 teaspoonfuls sugar and 1 tablespoonful English mustard; shortly before serving add 1 tablespoonful condensed milk which is not sweet; chop fine 1 pound roast veal, lamb or boiled tongue, or 2 kinds of meat, 3 hard boiled eggs and 1 large onion; also chop the peppers very fine; mix all together, pour over the mayonaise, mix it well and set the salad on ice for 1 hour; in serving arrange it neatly on a salad dish, sprinkle over 1 tablespoonful capers and garnish with green lettuce leaves.

898. +Tripe Salad.+-- Boil 2 pounds honeycomb tripe in salt water till tender; when done drain off the water, cut the tripe into 1 inch square pieces and mix it with mayonaise; put the salad into a dish and let it stand in a cool place for 1 hour before serving.

A few hard boiled eggs cut into slices may be added to this salad; also finely cut celery and lettuce leaves.

899. +Herring Salad.+-- Lay 6 herrings for 24 hours in cold water, take them out, remove skins and bones, wipe dry with a towel and cut them into small square pieces; cut in the same manner 3 boiled beets, 2 white onions, 1 pound roasted veal, 3 sour apples and 5 small pickles; mix these ingredients together and prepare the following sauce:--Stir the herring milk to a cream and slowly add 1 cup salad oil, 2 teaspoonfuls sugar, the yolks of 4 eggs, cup vinegar, 2 tablespoonfuls stewed cranberries, a pinch of cayenne pepper and 4 tablespoonfuls French mustard; when all are well blended together mix the sauce with the herring and other ingredients and let it be ready 2 hours before serving; shortly before serving put the salad into a dish and garnish with small girkins, beets cut into fancy shapes, salted olives, hard boiled eggs and capers or mixed pickles.

900. +Salad a L'italienne.+-- Soak 6 Dutch herrings for 12 hours in cold water; then take them out, remove the skins and bones and cut the meat into small long strips a little wider than a straw and inch in length; also cut 1 pound cold boiled beef tonge, 1 pound cold roasted veal, 3 greening apples and 6 small pickles; after the ingredients are all cut the same way mix them well together and mix them with a fine mayonaise; set the salad on ice for several hours; when ready to serve put the salad into a dish and garnish with finely chopped hard boiled eggs and salted olives; sprinkle over a few capers and serve.

901. +Chicken Salad.+-- Select a plump 1-year old chicken for this; singe and draw it, wash in cold water and put the chicken in a kettle; cover with boiling water, add tablespoonful salt and 2 onions; cover and boil slowly till tender; when done remove the kettle from the fire and let the chicken remain in the broth till cold; then take it out, remove the skin and bones and cut the meat into small pieces; take the white part of 1 nice bunch celery and cut it very fine; add it to the finely cut chicken, pour over Mayonaise No. 1 and set it on ice for 2 hours before serving; when ready to serve put the salad into a salad dish and garnish with the small celery tops, which should lay for 1 hour in ice water; stick them all around in the salad and sprinkle cup capers all over the salad. Some freshly grated cocoanut sprinkled over this salad is a great improvement; or garnish to taste.

902. +How to Boil Lobster.+-- Select a good sized lobster, put it into a kettle of boiling water, head first, add a small handful salt and boil till the lobster has attained a bright red color, which will take from 20 to 30 minutes; when done take the lobster out and plunge it into cold water; let it lay in the cold water for 5 minutes; then take it out and when cold put the lobster away in a cool place till wanted.

903. +Lobster Salad.+-- Split open the body and tail of a boiled lobster and crack the claws; pick out all the meat and cut it into pieces about inch in size; put the meat into a salad dish and pour over Mayonaise No. 1; let it stand in a cool place or on ice for hour; then garnish the dish; lay a border of young lettuce leaves around the dish; lay over them some hard boiled eggs cut into quarters and sprinkle over the salad 1 spoonful capers. Canned lobster may be used for this salad. Another way is to cut white celery into small pieces, put it into a salad dish and mix well with a fine mayonaise; then add the lobster meat cut into small pieces and let the salad stand on ice or in a cool place for 1 hour before it is served; chop coa.r.s.ely a few hard boiled eggs and sprinkle them over the salad.

904. +Salmon Salad.+-- Select a nice piece of salmon weighing about 2 pounds; place a saucepan with boiling water over the fire and add a bunch of parsley with 2 bay leaves, 2 blades mace and a sprig of thyme; add 1 onion with 4 cloves stuck in it, 1 tablespoonful salt and cup vinegar; when this boils put in the salmon and let it boil 3 minutes; then draw the kettle to side of stove and let it simmer until tender; as soon as done remove the fish and set it in a cool place; when cold remove the bones and break the meat into pieces; put it into a salad dish, pile up high in the center, pour over a fine Mayonaise No. 1 and garnish the dish with young lettuce leaves or cresses; chop some hard boiled eggs and sprinkle them with a few capers over the salad. It is best to let the salad stand on ice for 1 hour before it is garnished and served. Canned salmon can be used instead of fresh salmon.

905. +Shrimp Salad.+-- Extract the meat from some freshly boiled shrimp, put it into a dish, squeeze over some lemon juice, pour over a few spoonfuls fine oil and let it stand in a cool place for 1 hour; 1 hour before serving put the shrimp into a salad bowl, pour over a fine mayonaise (see Mayonaise) and garnish with cresses or lettuce leaves and hard boiled eggs cut into quarters.

906. +How to Boil Shrimp.+-- Put the shrimp alive into the salted boiling water, allowing pound salt to 1 gallon water; boil them from 5 to 8 minutes; when they change color they are done; serve them with vinegar and oil.

907. +Halibut Salad.+-- Put a piece of halibut into salted boiling water with pint vinegar and add 1 or 2 onions, a bunch of parsley, a sprig of thyme, 1 bay leaf, 6 cloves and 2 blades mace tied together; bring it to a boil quickly; draw the kettle to side of stove and let the fish simmer until tender; when done take the fish out of the water and when cold cut it into 1 inch pieces; put the pieces into a dish high up in center and pour over it a mayonaise; garnish with green lettuce and hard boiled eggs.

908. +Oyster Salad.+-- To make a salad for 6 persons take 2 dozen large oysters, put them with their liquor over the fire and let them boil 1 minute, but no longer; take them out with a skimmer and lay in a dish; when cold squeeze over the juice of 2 lemons and place the dish on ice for 1 hour; shortly before serving put the oysters into a salad dish, lay some young lettuce leaves between them and pour over Mayonaise No. 1; lay young lettuce leaves in a circle around the dish, put some hard boiled eggs cut into slices between the lettuce and serve at once. Another way is to mix the oysters with finely cut white celery, dress them with the same mayonaise and ornament the salad with the tops of young celery; hard boiled chopped eggs may also be sprinkled over with 1 spoonful capers.

909. +Oyster and Chicken Salad.+-- Remove the skin and bones from 1 cold, roasted chicken and cut the meat into pieces 1 inch in size; put it into a dish, sprinkle over a little salt, the juice of 2 lemons and pour over a few spoonfuls fine salad oil; then place the dish on ice; in the meantime scald 1 dozen large oysters in their own liquor, take them out and put the oysters in a dish with some cracked ice; have prepared 2 quarts sour jelly (aspic) and pour a few spoonfuls of it onto a large, shallow tin pan; when firm trim the oysters so that there is nothing left but the eye; lay them over the jelly (not too close together), pour over a little more cold jelly and when firm pour over sufficient cold jelly to entirely cover the oysters; let it stand in a cool place till firm; 10 minutes before serving wipe the chicken meat dry with a napkin; pour some fine mayonaise into a salad dish, lay over a layer of the chicken meat and cover with mayonaise; continue in this way till all is used; cover the whole with mayonaise in such a way that none of the chicken is seen; then lay a border of cresses around it; cut the oysters into rounds with a fluted cutter a little larger than the oysters, lay them on the cresses and serve. Lettuce may be used instead of cresses.

910. +Tomato Jelly.+-- Stew for hour 1 can tomatoes with 1 teaspoonful salt, 1 teaspoonful sugar, as much cayenne pepper as you can hold on the point of a knife and 2 tablespoonfuls vinegar; then press them through a sieve; in the meantime soak 1 ounce gelatine in cup cold water for 15 minutes, add it to the tomatoes, put over the fire and stir till the gelatine is dissolved; then strain through a flannel jelly bag; fill the jelly into small patty forms and set them in a cool place till firm.

911. +Tomato Jelly Salad.+-- Prepare a tomato jelly the same as in foregoing recipe; turn it out of the small forms, lay into a salad dish, stick small pieces of white celery into each one, put a border of young lettuce leaves around it, pour over a mayonaise and serve at once. Tomato jelly may be made in one large form and when hard chopped coa.r.s.ely and used for garnishing dishes of cold meats or salads.

912. +Egg Salad.+-- Put dozen eggs in a saucepan, cover with cold water and boil them 10 minutes; transfer the eggs to cold water and let them lay till cooled off; when cold remove the sh.e.l.ls and cut the eggs into quarters; put them into a salad dish with young lettuce leaves, pour over a mayonaise dressing and garnish with lettuce leaves.

913. +Eggs with Mayonaise.+-- Boil dozen eggs 10 minutes; then transfer them to a pan of cold water and when cold remove the sh.e.l.ls; take 6 small plates, put 2 lettuce leaves on each plate and put an egg in the center of the 2 leaves in such a way that the leaves stand round the egg like a tulip; pour over each egg 1 tablespoonful mayonaise and sprinkle over a few capers; serve a plate to each person.

914. +Onion Salad.+-- Take 2 large Bermuda or California onions, peel and cut them with a sharp knife into fine slices, put a layer of the slices into a salad dish and pour over some fine mayonaise; then put over some cresses and pour over more mayonaise; continue in this way until all is used; cover with mayonaise, lay some cresses in a circle round the dish and let it stand on ice for 10 minutes; then serve.

915. +Alligator Pear Salad.+-- Take 2 alligator pears, cut them into slices and put them into a salad dish; remove the sh.e.l.ls from 4 hard boiled eggs, break the yolks into small pieces and sprinkle them over the sliced pears; cut the whites into fine strips, lay them in a circle round the dish close to the pears, pour over a fine mayonaise and lay a border of tender lettuce leaves round the edge of dish.

916. +Jerusalem Artichoke Salad.+-- Sc.r.a.pe the artichokes carefully and drop them into vinegar and water; mix tablespoonful flour with a little cold water, stir it into a quart of boiling water and add 1 cup vinegar; as soon as this boils put in the artichokes and boil them till done, but not too tender; when done remove them from the water and set in a cool place; when cold cut the artichokes into pieces, put them into a salad dish, pour over a mayonaise, set some shrimp around the salad and set the dish on ice for 1 hour; when ready to serve lay a border of lettuce leaves round the edge of dish.

917. +Sour Jelly (Aspic).+-- Soak 2 ounces gelatine in pint cold water 15 minutes; then put it over the fire with 1 quart good meat stock and sufficient vinegar to give it a nice sour taste; add a few cloves, 2 blades mace and 1 bay leaf; stir this over the fire till the gelatine is dissolved; beat the whites of 2 eggs till light and add the juice of 1 lemon and a little cold water; stir it with an egg beater into the jelly and stir and boil for a few minutes; then draw the saucepan to side of stove and let it stand 5 minutes; then strain through a jelly bag; or turn a chair upside down on a kitchen table; then take a square piece of unbleached muslin and tie a corner over each of the upturned legs of the chair; set a bowl underneath and pour the jelly onto the cloth a little at a time and keep the saucepan on the side of stove, to keep the jelly warm. If meat stock is not handy dissolve 2 teaspoonfuls Liebig's beef extract in 1 quart boiling water and use it instead of meat stock.

Another way is to boil 4 calves' feet till they fall apart; then strain off the liquor, set it aside and when cold remove all the fat; boil the liquor down to 2 quarts; then beat the whites of 4 eggs to a froth and add the juice of 1 lemon and a little water; add to the broth sufficient white vinegar to give it a nice sour taste; also add a little salt, some whole pepper corns, a few blades mace, 4 cloves and 1 bay leaf; stir in the beaten whites, continue stirring, let the contents boil for a few minutes and let it stand 5 minutes; then draw to side of stove, let it stand 5 minutes and strain through a flannel jelly bag. Pigs' feet or the skin of fresh pork may be used instead of calves' feet. Sour jelly is used for garnishing dishes of meat and salads. It is either chopped with a knife or put into small fancy forms and when firm turned out and laid around the dishes with cresses, lettuce or celery between. If the jelly is not dark enough add a little sugar color (see Sugar Color). If the jelly is white it may be colored green with green spinach color or pink with cochineal.

918. +Garnishing.+-- The articles which are mostly used in garnishing are:--Lettuce, cresses and hard boiled eggs (either cut into slices or quarters or chopped fine, the yolks and whites separately, and laid alternately in small cl.u.s.ters all over the salad); or cut green pickles in slices and lay them in a circle around the salad with small cl.u.s.ters of finely chopped beets and chopped eggs; small girkins, capers, olives and very small, white pickled onions are also used for garnishing. Another way is to cut boiled carrots, white turnips and beets into fancy shapes, such as half moons, stars, leaves and roses, with a vegetable cutter; anchovies are also largely used in garnishing. They are freed from skins and bones and then rolled up and laid in a circle around the dish with small white onions, pink horseradish and olives or girkins.

919. +Horseradish for Garnishing.+-- Remove the outside black skin from a large root of horseradish and wash it clean; then shave it off with a knife in long narrow strips so they curl up; color the shavings with prepared cochineal and leave the other white; then use for decorating dishes of meats or salads by laying it in small cl.u.s.ters around the dish.

920. +Cocoanut for Garnishing Salads.+-- Grate cocoanut and sprinkle it over the top of salad. Especially nice over chicken, shrimp and fish salads; also on potato, tomato and egg salads. Grated cocoanut lends a handsome appearance to any salad.

ICES AND GLAZES.

921. +How to Use Icing.+-- Over large cakes pour the icing by spoonfuls near center on top of cake and spread it with a broad-bladed knife dipped in cold water all over the cake as smoothly as possible; set it in a cool oven for a few minutes, then in a dry, airy place, free from dust, to dry. Some icing does not need to be put in the oven, as it dries immediately, as will be seen from the directions given in following recipes. Small cakes are dipped into the icing or into glaze and then laid on paper or tins to dry. If the cake is to be ornamented make a paper funnel as follows:--Take a piece of brown paper, not too thick, or white tea paper 12 inches square and cut it through on the bias in two pieces from one corner to the other; take one piece in your right hand, the bias side from you, roll with the left hand, the bias side towards you, and form the paper into a funnel; bend the end where it closes near the top over to the inside, clip a small piece from the end of funnel with a scissors and slip a small tube inside it to the end opening; then put in the icing and bend the top of funnel in all around the same way as pound tea is put up in those small funnel-shaped bags; next press the icing down towards the end and commence to squirt it onto the cake. The cake may be ornamented with a border and a harp in the center, or an anchor or any kind of a pattern that may be desired. Flowers and leaves may be bought at any confectionery and pasted on with a little icing.

922. +White Icing.+-- Sift pound powdered sugar into a bowl, add the whites of 2 eggs and stir 20 minutes; add a few drops lemon juice while the stirring is going on; drop a little icing onto paper; if the icing stands without running it is stiff enough; if it shows the least tendency to run more sugar must be added. This icing is used for ornamenting cake and serves as a kind of paste to stick flowers and leaves onto top of cake.

923. +Clear Icing.+-- Sift pound powdered sugar into a bowl, add the whites of 2 eggs and stir for 5 minutes; add a few drops lemon juice and stir 5 minutes longer; then spread it over the cake; set the cake for 2 or 3 minutes in a cool oven, take out and let it dry for a few hours in a dry place which is free from dust.

924. +White Icing with Wine or Liquor.+-- Mix pound sifted powdered sugar with the white of 1 egg and add 3 tablespoonfuls maraschino, Madeira or sherry wine, kirsch, rum or brandy; before this icing is put on cover the cake with a layer of jelly; then put the icing over it and set the cake for 1 minute in the oven; then set it in a dry place which is free from dust to dry. To make pink icing add a few drops prepared cochineal or strawberry syrup. Yellow icing is made by adding prepared saffron. Essence of lemon or the grated rind of 1 orange may be used instead of vanilla flavoring.

925. +Almond Icing.+-- Pound 3 ounces blanched almonds with the white of 1 egg in a wedgewood mortar to a paste, mix them with pound powdered sugar, the white of egg and teaspoonful vanilla extract and stir for 5 minutes; dip small pieces of cake into the icing; pour and spread it over whole cakes with a broad-bladed knife. Hazel nuts and walnuts may be used the same way as almonds, as can also pistachio nuts. To the latter add a few drops spinach green.

926. +Fruit Icing.+-- Mix pound sifted powdered sugar with the white of 1 egg and add 3 tablespoonfuls fruit juice--either raspberry, strawberry, currant, pineapple or peach; if lemon or orange juice is used add a little grated rind; spread the icing over the cake and set it for a few minutes in a cool oven; then set it in a dry place which is free from dust to dry.

927. +Sugar Glaze.+-- Mix 1 cup powdered sugar with 2 tablespoonfuls water and put it over the fire to get lukewarm; pour over the cake and let it dry, which will take but a few minutes; dip small pieces of cake into it. Glazes of raspberries, strawberries, pineapples, peaches, wine, maraschino or rum are made the same way. Omit the water and use 2 tablespoonfuls fruit juice or wine, whichever kind is wanted.

928. +Maraschino Glaze.+-- Mix 1 cup sifted powdered sugar with 1 tablespoonful water and 1 tablespoonful maraschino, let it get warm on the fire and pour while warm over the cake. It will get hard in a few minutes. Rum glaze is made the same as Maraschino Glaze.

929. +Orange Glaze.+-- Mix 2 tablespoonfuls orange juice with 1 cup powdered sugar, add a little grated rind, set over a slow fire to get lukewarm and use it at once.

930. +Lemon Glaze.+-- Stir 1 cup sifted powdered sugar with 1 tablespoonful lemon juice, 1 tablespoonful water and a little grated rind; let it get lukewarm; then spread it over the cake and set in a dry place which is free from dust to dry.

931. +Coffee Glaze.+-- Mix 1 cup powdered sugar with 2 tablespoonfuls strong coffee, let it get lukewarm and use at once.