846. Fine Mayonaise, N. 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 1/2 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 quantities will make a mayonaise sufficient for 10 persons. If the mayonaise is not all wanted at one time fill it into jelly glasses without the cream. It will then keep for some time. The cream can be added when wanted for use.

847. Mayonaise, N. 2 eggs, 4 tablespoonfuls oil, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, 1/2 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 quantities will make a salad sufficient for 8 persons. If it is not to be all used at one time put it into a small glass 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 1/2 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, 1/2 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 1/2 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, N. 2 ounces butter, 2 eggs, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, 1/2 teaspoonful salt and 2 tablespoonfuls French mustard; melt the butter 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 butter, 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, N. 1 teaspoonful flour, 1/2 cup boiling water, 1 tablespoonful butter, 2 tablespoonfuls vinegar, 1 teaspoonful sugar, 1/2 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 butter 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 Garnishing. 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 1/2 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 1/2 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 quantity 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 butter and continue boiling for a few minutes longer; then transfer it to a bowl and set aside; when nearly cold add 1/2 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 butter. 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 1/2 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, 1/4 teaspoonful pepper and 2 teaspoonfuls sugar; pour over an equal quantity 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 quantities 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.

862. Salad a la russe. Boil 6 medium sized potatoes with the skins on, 2 beets and 3 celery roots; when cold remove the skins and cut them into small dice; also cut into dice 2 pickles and 1 dozen anchovies or 3 herrings previously soaked in water, freed from skins and bones and cut fine; add to this 2 tablespoonfuls capers, 1/2 cup grated horseradish and mix the whole with a fine mayonaise; put the salad on ice for 1 hour before serving; when ready to serve put the salad onto a round dish, pile up high in center and garnish with hard boiled eggs; chop fine the yolks and whites separate; also chop beets and green pickles fine, lay them in small clusters all over the salad and garnish the edge with green lettuce leaves or shaved pink and white horseradish. Pink horseradish is made by pouring a little cochineal over it and mixing well.

863. Cucumber Salad. Select 3 medium sized cucumbers with small seeds, pare and cut a small piece from each end and lay the cucumbers in strongly salted ice water for 1 hour or longer; 10 minutes before serving take them out of water, wipe dry and cut on a board with a sharp knife into fine slices; put them into a salad dish, sprinkle over a little salt and pepper, pour over 2 tablespoonfuls salad oil and mix it with the cucumbers; then pour over 1/2 cup white vinegar to which a little water and a pinch of sugar has been added; if onions are liked cut a medium sized one into thin slices and put them between the cucumbers; some finely chopped parsley may also be added if the flavor is liked.

864. Salad de laitue romaine. Take several heads of young, green lettuce; do not wash them; put them into a dish, add some coarsely cut chervil, tarragon and pimpernel and dress it either with salt, pepper, oil and vinegar or with mayonaise.

865. Salad of Oyster Plant. Scrape and wash 2 bunches oyster plant and drop as you clean it into cold water to which 1 cup vinegar and 1 tablespoonful flour have been added; put a saucepan over the fire with boiling water, add 1/2 cup vinegar, 1/2 tablespoonful flour wet with a little cold water, put in the oyster plant and boil till tender; when done drain in a colander and when cold cut it into lengths 2 inches long; arrange it nicely in a dish and pour a mayonaise over; or dress the oyster plant with oil, vinegar, pepper and salt.

866. Asparagus Salad. Pare and cut into 2 inch lengths 1 bunch asparagus and boil it in salt water till tender; when done drain in a colander and when cold put the asparagus into a salad bowl; dress it either with mayonaise or pepper, salt, oil and vinegar.

867. Carrot Salad. Scrape and wash 1/2 dozen medium sized carrots, put them in a saucepan over the fire with boiling water, add 1 tablespoonful sugar and boil till tender; when done take them out of water and set aside to cool; shortly before serving cut the carrots into fine slices, put them into a salad dish and pour over a mayonaise dressing; or dress the carrots with pepper, salt, oil and vinegar. If very large carrots are used first cut them in quarters and then into slices or dice.

868. Carrot Salad with Asparagus. Prepare 1/2 dozen medium sized carrots the same as for Carrot Salad; when cold cut them into dice; boil the heads of 1 bunch asparagus in salt water till done, but not too soft; drain it in a colander and set with the carrots in the ice box for 1 hour; shortly before serving put the carrots and asparagus heads, in alternate layers, into a salad dish, pour over a mayonaise and garnish the dish with hard boiled eggs cut into slices and young lettuce leaves; sprinkle a few capers over the top.

869. Carrot Salad with Onions. Prepare the carrots the same way as in foregoing recipe; cut 3 or 4 medium sized onions on a board with a sharp knife into slices as thin as wafers, put them in alternate layers with the carrots into a dish and pour over a mayonaise dressing; or dress with oil, vinegar, pepper and salt; add to vinegar a little water and sugar.

870. Carrot Salad with Peas. Boil the carrots the same as for Carrot Salad and cut them into small dice; put 1 pint fresh green peas in a saucepan, cover with boiling water and add 2 teaspoonfuls sugar.

871. Celery Root Salad. Boil 1/2 dozen celery roots; when done take them out of water and when cold pare and cut into quarters; cut each quarter into thin slices, put them into a salad dish and season with salt and pepper; add 2 or 3 tablespoonfuls salad oil and 1/2 cup vinegar; mix this well together and pour over 1/2 cup boiling water; or dress the salad with mayonaise and garnish with green lettuce.

872. White Celery Salad. Take the white part of 1 or 2 bunches of celery and lay it for 1 hour in ice water; shortly before serving cut the celery into small pieces 1/2 inch in length, put it in a salad dish and pour over a mayonaise dressing; let it stand on ice for 15 minutes before serving. Some people use all of the celery except the leaves, but the salad is finer when made of the white part only.

873. Cabbage Salad. Remove the outer leaves from a firm head of cabbage, shave it as fine as possible and put in ice water for 1 hour; before serving drain the cabbage in a colander, put it in a salad dish and mix with mayonaise; set it on ice until wanted; or dress the cabbage with oil, pepper, salt and vinegar; add to the latter before pouring it over the cabbage 1 spoonful sugar.

874. Salad of Red Cabbage. Cut the cabbage as fine as possible, put it in a saucepan, pour over boiling water, cover and boil 3 minutes; drain in a colander and when cold dress it with oil, pepper, salt, a small spoonful sugar and some vinegar; the latter should be diluted with water.

875. Hot Slaw. Cut a small, firm head of cabbage as fine as possible and put it in a large bowl; place a saucepan with 1 cup vinegar, 1 tablespoonful butter and 1 teaspoonful sugar over the fire and let it come to a boil; then pour it over the cabbage and season with pepper and salt; at the same time put 1 egg with 1 cup milk into another saucepan; beat these 2 ingredients together thoroughly and stir them over the fire till just about to boil; pour it over the cabbage and serve at once. Sweet cream may be used instead of milk.

876. Radish Salad. Select 3 or 4 bunches nice, sound radishes, trim them neatly and lay for 1 hour in ice water; 10 minutes before serving wipe the radishes dry and cut them into fine slices; also cut 2 medium sized onions into fine slices like wafers; put a layer of radishes into a salad dish, sprinkle over a little salt and white pepper and put over a layer of onions with very little salt and white pepper; continue in this way in alternate layers until all is used; then pour over the whole a mayonaise dressing and garnish with green parsley leaves. The onions may be omitted if their flavor is not liked, but the salad is much finer with them. Instead of mayonaise the salad may be dressed with oil, pepper, salt and vinegar; the latter should be diluted with 1/3 water and a small spoonful sugar added to it before pouring over the salad.

877. White Bean Salad. Wash and pick over 1 pint dry beans, put them over the fire in a saucepan, cover with cold water, add 1/2 teaspoonful carbonate of soda and boil 10 minutes; pour the beans into a colander and rinse with cold water; return them to saucepan again, cover with cold water, put a small piece of salt pork into the beans and slowly boil till the beans are tender; remove them from the fire and drain in a colander; when cold put them in a dish and season with pepper and a little salt; add 2 tablespoonfuls oil and 1 cup vinegar mixed with 1/2 cup water and a small spoonful sugar; shake all well together; add 2 tablespoonfuls finely chopped parsley and, if liked, a finely sliced onion; or dress the beans with mayonaise.

878. String Bean Salad. Choose 1 quart young string beans, string and cut them into halves and boil in salted water until tender; when done drain them in a colander and when cold mix them with pepper, 2 or 3 tablespoonfuls oil, 1 cup vinegar mixed with a little sugar and 1/2 water and 1 finely cut onion; set the salad on ice 1 hour before serving. Butter bean salad is made the same as String Bean Salad, or dress with mayonaise.

879. Crab Salad. Take 1 pint crab meat, sprinkle the juice of 1 lemon and 2 tablespoonfuls oil over it, mix well and set aside; shortly before serving put the crab meat on a salad dish with hard boiled eggs cut into small pieces; have some lettuce laying in ice water, drain it in a colander, shake dry in a napkin, cut through with a knife once or twice, mix some with the crab meat and use some for garnishing the dish; pour over the whole a mayonaise dressing the same as for Lobster Salad and serve.

880. Pike Salad. Take a large sized fish, clean, wash, dry and cut it into 4 pieces; put it in salted boiling water and vinegar and add some onions and 1 bouquet; bring it to a boil quickly; then set the kettle aside and let it simmer till the fish is done; as soon as the fish is tender take it out and when cold remove skin and bones; cut each piece into 9 small pieces, lay them in a dish and pour over some sweet salad oil, tarragon, vinegar and sprinkle over a little salt and pepper; after the fish has laid 2 hours pour into a salad dish some mayonaise, lay in some fish pieces and pour over mayonaise; lay in the rest of fish and pour over the remaining mayonaise; garnish the dish with aspic or green lettuce and hard boiled eggs.

881. Tomato and Potato Salad. Boil 6 large potatoes with the skins on; when cold pare off the skins and cut the potatoes into quarters; then cut each quarter into fine slices; lay 4 large, ripe tomatoes for 1/2 hour on ice; then cut them into small slices; cut 2 onions into fine slices, put them in alternate layers with the potatoes and tomatoes into a salad dish and sprinkle over each layer some pepper, salt and 1/2 tablespoonful oil; mix 3/4 cup vinegar with 1 tablespoonful sugar and 3/4 cup cold water, pour it over the salad and let it stand 15 minutes; then serve. The onions may be omitted and green peppers used instead of them.

882. Tomato Salad with Lettuce. Lay 4 medium sized sound tomatoes for 1/2 hour on ice or in ice water; also the leaves of 2 large heads of lettuce; 10 minutes before serving wipe the tomatoes dry and cut them on a board with a very sharp knife into thin slices; shake the salad in a napkin; put into a salad dish first a layer of lettuce leaves and then a layer of tomatoes; continue in this way in alternate layers until all is used; pour over a mayonaise dressing and serv hard boiled eggs chopped fine may be sprinkled over the top.

883. Tomato Salad. Lay 1/2 dozen sound, ripe tomatoes for 1-1/2 hours on ice or in ice water; shortly before serving wipe the tomatoes dry and cut them on a board with a sharp knife into thin slices; also cut 2 medium sized onions into fine slices; put them in alternate layers with the tomatoes into a salad dish and sprinkle over each layer 1/4 teaspoonful salt, 1/4 teaspoonful sugar and half that quantity of white pepper; mix 3/4 cup vinegar with 3/4 cup water, pour it over the whole and serve at onc tablespoonfuls oil may be added to the salad if liked, but many people object to it on tomato salad.

884. Tomato Salad with Mayonaise. Lay 8 or 10 sound, ripe tomatoes for 1-1/2 hours on top of ice; shortly before serving wipe the tomatoes dry and cut them on a board with a sharp knife into fine slices; put them into a salad dish, pour over a mayonaise dressing and sprinkle over the top 2 tablespoonfuls capers; serve as soon as made.

885. Tomato and Cucumber Salad. Prepare the cucumbers the same as for Cucumber Salad, put them in alternate layers with the sliced tomatoes into a salad dish and dress with mayonaise.

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, 1/2 cup white vinegar, 3 or 4 tablespoonfuls salad oil, 1 teaspoonful salt and 1/2 teaspoonful pepper; cut the potatoes while hot into fine slices and put them into the dish with the vinegar, oil and onions; pour over 1/2 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 leave 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 3/4 cup vinegar with 1/2 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 1/4 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 1/2 cup vinegar with 1/2 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 quantity 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 1/2 cup salad oil, 1 teaspoonful salt, 1/2 teaspoonful pepper, 1/2 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 1/2 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 1/2 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 quantity 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, 3/4 teaspoonful salt, 1-1/2 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, 1/2 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 3/4 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 1/2 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 N 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 1/2 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 3/4 inch in size; put the meat into a salad dish and pour over Mayonaise N; let it stand in a cool place or on ice for 1/2 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 coarsely 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 1/2 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 N 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 1/4 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 1/2 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 N; 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 1-1/2 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 1/2 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 1/2 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 coarsely and used for garnishing dishes of cold meats or salads.

912. Egg Salad. Put 1/2 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 shells 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 1/2 dozen eggs 10 minutes; then transfer them to a pan of cold water and when cold remove the shells; 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 shells 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. Scrape the artichokes carefully and drop them into vinegar and water; mix 1/2 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 1/2 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 clusters all over the salad); or cut green pickles in slices and lay them in a circle around the salad with small clusters 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 1/2 the shavings with prepared cochineal and leave the other 1/2 white; then use for decorating dishes of meats or salads by laying it in small clusters 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.