THE LIBRARY 
 
 OF 
 
 THE UNIVERSITY 
 OF CALIFORNIA 
 
 THE GASTRONOMY COLLECTION OF 
 GEORGE HOLL 
 
 AGRIC. 
 LIBRARY 
 

One Hundred ^ One 
 
 SALADS 
 
 COMPILED BY 
 
 MAY E. SOUTHWORTH 
 
 PAUL ELDER AND COMPANY 
 SAN FRANCISCO AND NEW YORK 
 
Copyright, 1904 
 by PAUL ELDER AND COMPANY 
 
 REVISED EDITION 
 Copyright, 1906 
 
 The Tomoyd Press 
 
TX&7 
 
 I90t> 
 
 AGRIC. 
 LIBRARY 
 
 CLASSIFICATION 
 
 FISH 
 
 EGG 
 
 MEAT 
 
 VEGETABLE 
 
 FRUIT 
 
 CHEESE 
 
 M362124: 
 
rfT MAYONNAISE <T 
 
 PLACE in a shallow plate the 
 yolk of one egg, and beat 
 well with a silver fork. Add 
 drop by drop, stirring constantly, 
 about a half-pint of olive-oil. When 
 it is thick and jelly-like cut with a 
 tablespoonful of vinegar or lemon- 
 juice and season with a saltspoon- 
 ful of salt and pinch of cayenne. 
 Have plate and all materials very 
 cold. Should the egg curdle and 
 obstinately refuse to thicken com- 
 mence on another plate with a 
 fresh yolk, and after it begins to 
 thicken the curdled mayonnaise 
 may be slowly added. 
 
 FRENCH DRESSING 
 
 ONE saltspoonful of salt and 
 half a saltspoonful of pep- 
 per, beaten with three table- 
 spoonfuls of olive-oil; when thick 
 and creamy, add slowly one table- 
 spoonful of vinegar or lemon-juice. 
 This should never be mixed or put 
 over the salad until the moment it 
 is to be eaten. If liked, a tea- 
 spoonful of scraped onion can be 
 added. 
 
 All lettuce and uncooked vege- 
 tables should be very fresh, well 
 
washed, thoroughly dried and put 
 aside in some cold place until they 
 are perfectly crisp. Use only the 
 best pure olive-oil. 
 
 if 
 
FISH 
 
 if 
 
<T ASTORIA jJT 
 
 WRAP a small piece of sal- 
 mon in a cloth and steam 
 until tender. Pull the skin 
 off while hot, press into shape and 
 put on ice. Arrange the center 
 hearts of lettuce on a platter, with 
 cut slices of hard-boiled egg for a 
 border. Place the salmon in the 
 center, pouring on top a mayon- 
 naise made green by mixing with 
 it the juice of cold boiled spinach, 
 pressed through a sieve. Over all 
 sprinkle capers. 
 
 <T BALTIMORE <T 
 
 /CHOOSE the small California 
 V^>4 oysters, so as not to cut 
 them. Turn off the liquor, 
 wash and drain, and to every cup- 
 ful of these add a cupful of crisp 
 white celery, cut into half-inch bits, 
 and then split lengthwise. Mix 
 these with mayonnaise dressing 
 and put on the ice. When ready 
 to use line the salad bowl with let- 
 tuce leaves, put the salad on top, 
 garnished with pitted olives cut in 
 half, and serve with mayonnaise. 
 3 
 
0T BARATARIA rfT 
 
 OjHELL freshly boiled shrimps 
 Kj and put immediately on ice 
 until ready to use. Then 
 make a bed of the white crisp 
 leaves of lettuce on a rather flat 
 salad dish, lay the shrimps on top 
 and cover with mayonnaise dress- 
 ing. Serve with it lettuce sand- 
 wiches. 
 
 <T BOHEME #T 
 
 SCALD large oysters in their 
 own liquor just long enough 
 to make them plump; drain 
 and put on the ice. When ready 
 for use lay each one on an ice-cold 
 lettuce leaf, and sprinkle with 
 finely cut cooked mushrooms. Put 
 a spoonful of mayonnaise on the 
 leaf and one stuffed pimento. 
 Grate a little cheese over thin 
 water wafers, put in the oven, heat 
 and send to the table with the 
 salad. 
 
 <T DEVONSHIRE <T 
 
 BOIL fresh halibut for ten min- 
 utes in salted water, drain, 
 and flake. When ice cold 
 lay on a bed of lettuce and garnish 
 
with round slices of cold boiled 
 potato and rings of lemon. Pour 
 over it the following dressing: 
 Take the yolk of a hard-boiled egg, 
 put in a bowl and work smooth 
 with one-half teaspoonful of salt 
 and mustard each, add one cold 
 boiled, mealy potato,mash smooth- 
 ly, and by degrees two dessert- 
 spoonfuls of cream, and two of oil 
 (or four of oil). When all are 
 well mixed put in one tablespoon- 
 ful of vinegar. 
 
 <T EN REGLE <T 
 
 DISSOLVE a half-box of gela- 
 tine in three tablespoonfuls 
 of cold water; add the juice 
 of two lemons, half-pint of boiling 
 water and a pinch of salt. Strain 
 and turn into a ring mold, scatter- 
 ing a cupful of picked shrimps 
 through it, and put on the ice. 
 When firm the mold is held over 
 boiling water for a moment to 
 loosen it, and is then turned out 
 on a bed of lettuce leaves, which 
 are arranged on a round, flat plat- 
 ter. The rest of the shrimps are 
 piled in the middle with tiny heart 
 leaves of the lettuce. Serve with 
 rich mayonnaise and decorate with 
 cut lemon. 
 
fT FISHERMAN 0T 
 
 COOK fresh perch in boiling 
 salted water until tender, 
 drain and put on ice. When 
 ready to serve flake the meat, and 
 mix with shredded lettuce. Over 
 the top place hard-boiled eggs cut 
 in quarters and parsley cut fine. 
 Serve with French dressing and 
 lemons cut in quarters. 
 
 |T HADDON HALL rfT 
 
 BOIL shad roe in salted water, 
 with a slice of onion, for fif- 
 teen minutes; drain and pour 
 over it a little vinegar and rub 
 until the grains are separated. 
 When ice cold mix with crisp 
 shredded lettuce and French dress- 
 ing and fill tomato shells. Serve 
 on lettuce leaves, decorated with 
 nasturtium leaves and blossoms, 
 and more dressing. Make nastur- 
 tium sandwiches to go with this. 
 
 $T HARLEQUIN $T 
 
 CLEAN, skin and stew frogs' 
 legs until tender; take them 
 out of the water and cook 
 them in milk for a few minutes to 
 whiten. Remove bone and put in 
 6 
 
ice-box. When ready to serve use 
 an equal amount of shredded tender 
 lettuce, and a few leaves of water- 
 cress; mix with mayonnaise and 
 turn on a bed of lettuce, and gar- 
 nish with little tufts of celery tips, 
 alternating with lemon and hard- 
 boiled eggs, quartered lengthwise. 
 
 gT HOCHHEIMER <T 
 
 WASH, skin and bone salted 
 anchovies, removing heads 
 and tails; drain and dry 
 them and shred with the fingers 
 into tiny fillets. Cut a small crust 
 of bread, sprinkle it with salt and 
 rub with a clove of garlic and put 
 it in the bottom of the salad bowl; 
 fill with the crisp hearts of the let- 
 tuce and pour on the oil in which 
 the salt and pepper have been dis- 
 solved, toss all up together until 
 every leaf is thoroughly covered 
 with oil and then squeeze on the 
 juice of a lemon; remove the 
 "chapon" (the crust) and put the 
 anchovies on top, with slices of 
 hard-boiled eggs and quarters of 
 lemon. Serve with this brunetts, 
 which are made of thin slices of 
 brown bread spread with Neufchatel 
 cheese, put together like sandwiches, 
 trimmed and cut in squares. 
 7 
 
HUNGARIAN 
 
 small potatoes, boil and 
 A peel while warm; slice very 
 thin with a silver knife, and 
 to a pint of potatoes, mince one 
 small onion, one pickled beet, one 
 fresh cucumber sliced, a Dutch 
 herring, four sardines and a spoon- 
 ful of minced cold boiled ham. 
 Mix all together and put on ice. 
 Serve on lettuce leaves, with French 
 dressing, and garnish with walnut 
 pickles. 
 
 <T NEWBURG <T 
 
 REMOVE the meat of a lob- 
 ster, reserving the creamy fat 
 adhering to the body shell 
 and the coral. Shred the lobster 
 with a silver fork and cut the 
 tender white part of celery into 
 pieces the same size, allowing one- 
 third as much as the amount of 
 meat. Arrange the crisp, dry white 
 lettuce leaves in the center of an 
 oval platter, with the larger green 
 on the outer edge, decorated with 
 the claws. Mix the lobster meat 
 and celery together with enough 
 mayonnaise to moisten it, and heap 
 in the center. The coral pound 
 and pass through a sieve and mix 
 8 
 
with the remaining mayonnaise. 
 Pile this red dressing on top 
 and put all on ice till ready to 
 serve. 
 
 *r NIPPON <r 
 
 WASH shell- mussels clean, 
 using a brush. Place them 
 in a wire basket, and set in 
 boiling water. When the shells 
 open lift the basket, remove from 
 the shells and drop them into hot 
 melted butter, seasoned with salt, 
 pepper and lemon-juice. Set on 
 the ice, and when ready to serve 
 mix with shredded lettuce and 
 French dressing. With it serve 
 thin buttered sandwiches of Boston 
 brown bread. 
 
 tfT PICNIC fT 
 
 PICK out the meat from a fresh, 
 well-boiled crab, shred with 
 the fingers and set on ice. 
 Prepare a third as much celery as 
 crab, by splitting and cutting in 
 half-inch lengths, and put in ice- 
 water. When ready to use arrange 
 the lettuce in flat dish and on this 
 lay the crab, and the celery wiped 
 dry. Sprinkle a little cayenne and 
 salt over this and serve with rich 
 mayonnaise. 
 
<r REGIS <r 
 
 SELECT medium large toma- 
 toes of uniform size, remove 
 the skins and carefully cut a 
 piece from the top large enough to 
 scoop out center, which is filled 
 with small shrimps or chopped 
 large ones, mixed with the tarragon 
 mayonnaise. For the mayonnaise 
 wash the tarragon leaves and put 
 in boiling salted water for ten min- 
 utes, cool, squeeze dry and work 
 through a sieve. Color the may- 
 onnaise with this; or use the 
 tarragon vinegar in mixing mayon- 
 naise ; or chop the tarragon leaves 
 very fine and mix in the mayon- 
 naise. 
 
 <T REMOULADE jjJT 
 
 PICK the shell from a fresh- 
 boiled crawfish and have 
 enough meat to make a cup- 
 ful; to these add a half-cupful of 
 cold cooked asparagus tips ; toss 
 lightly together and season with 
 salt and paprika and put on a bed 
 of lettuce leaves. Pour over it a 
 dressing made of the yolks of two 
 hard-boiled eggs, rubbed smooth, 
 with sufficient oil to make it like 
 thick cream; thin with a little 
 10 
 
lemon-juice and season with salt 
 and white pepper. Garnish the 
 dish with the white rings of the 
 hard-boiled eggs, and have all icy 
 cold. 
 
 <T RHODE ISLAND <T 
 
 PLACE a half-pint of scallops 
 in cold salt water for an hour, 
 and then cook them for 
 twenty-five minutes; drain, and 
 marinate them by sprinkling over 
 them one tablespoonful of vinegar, 
 two of lemon-juice, and a pinch of 
 salt; let them remain overnight 
 on the ice. When ready to serve, 
 make a mound of finely shredded 
 cabbage, celery and green pepper, 
 placing the cut scallops on top and 
 decorating with pickled peppers 
 and pimolas. Use a boiled cream 
 mayonnaise, which is made by 
 beating the yolks of three eggs 
 lightly and adding one tablespoon- 
 ful each of thick sweet cream, fresh 
 butter and lemon-juice; one tea- 
 spoonful each of sugar and made 
 mustard, a little celery salt, salt 
 and pepper. Put in a double 
 boiler and stir constantly until it 
 thickens. This dressing is gener- 
 ally made the day before and kept 
 on ice until needed. 
 
 ii 
 
$T RICHARDSON rfT 
 
 OTONE ripe California olives 
 O to make a pint, and cut in 
 half; to this add two pickles 
 cut fine, and one cupful of small 
 California oysters, washed and 
 drained. Have a bed of lettuce 
 leaves on rather a flat platter, with 
 a square of ice in the center. Make 
 a square hollow in the ice with a 
 hot flat-iron, wipe dry and put the 
 salad in this. Serve on lettuce 
 leaves with mayonnaise, to which 
 a spoonful of freshly grated horse- 
 radish has been added. Pass with 
 it pickle sandwiches. 
 
 |T TREBOUL Or 
 
 PUT a half-dozen eggs on in 
 cold water and boil half an 
 hour. Take from fire and 
 put in cold water and let them 
 remain until thoroughly cold. Re- 
 move shells and cut each egg in 
 half with a thread held taut. Re- 
 move yolks, put in a bowl and rub 
 to a cream; add one-quarter tea- 
 spoonful dry mustard, dash of cay- 
 enne, salt, a little lemon-juice and 
 twelve sardines scraped fine, after 
 removing skin and bone. Mix 
 smooth and return this to the 
 
 12 
 
empty halves of the eggs. Cover 
 the bottom and sides of salad dish 
 with crisp lettuce leaves and lay 
 the half-eggs in circle on top, with 
 mayonnaise in center. 
 
E 
 
 G 
 
rfT BANTAM jjT 
 
 CUT hard-boiled eggs in half; 
 remove yolks and mash 
 smooth ; add an equal bulk 
 of canned deviled chicken or turkey 
 and moisten with mayonnaise. 
 Shape into balls and fill center of 
 eggs again, and press together and 
 put on ice until ready to serve. 
 When ready lay the whole eggs in 
 a circle on a nest of crisp lettuce 
 leaves, with mayonnaise dressing 
 heaped in the center; garnish with 
 capers and nasturtium leaves and 
 blossoms. 
 
 <T DAISY rfT 
 
 TAKE the shells from hard- 
 boiled eggs while hot and 
 put them in warm beet-juice 
 and water, and let stand until col- 
 ored a delicate pink. Make a 
 bed on each individual plate of 
 small lettuce leaves by placing 
 together the stem ends in the cen- 
 ter. Cut the eggs in half, length- 
 wise, remove the yolks whole and 
 place each half in the center over 
 the ends of the lettuce leaves; 
 around this arrange the pink white 
 of the egg, cut in narrow oval 
 lengthwise strips to resemble the 
 17 
 
petals of a flower. Put on ice, 
 and just before serving pour over 
 it a rich French dressing. Serve 
 with this salad, Welsh sandwiches, 
 which are made by rubbing together 
 one part sweet butter and two parts 
 mild soft cheese, flavored with tar- 
 ragon vinegar, and putting between 
 thin slices of bread. 
 
 & CEUFS FRACIS <T 
 
 COVER the eggs with cold 
 water and let boil for half an 
 hour; remove and douse in 
 cold water until thoroughly chilled, 
 then cut in half, lengthwise, and 
 put yolks into bowl, with a large 
 spoonful of butter, and mash 
 smooth; add a few cracker-crumbs 
 and one cold boiled French carrot, 
 chopped fine; season to taste with 
 lemon-juice, salt and paprika. Re- 
 turn this mixture to the white shells 
 and lay all in a nest of crisp lettuce 
 leaves. Serve with this salad on 
 each plate a small, thin slice of 
 cold broiled ham. 
 
 <f ROBERT <T 
 
 BOIL eight eggs very hard, cut 
 each in half, take out yolks, 
 and mash to a cream. Add 
 a piece of butter the size of an 
 18 
 
egg, a half-teaspoonful each cayenne 
 pepper and salt, one teaspoonful 
 Worcestershire sauce, one table- 
 spoonful of chopped parsley and 
 five cents' worth of shrimps chop- 
 ped fine. Mix well and fill the 
 empty whites with this mixture. 
 Select sixteen large, fine tomatoes, 
 and after skinning, put them on 
 ice to have as cold as possible. 
 Hollow out center, and sink in 
 each the half of a stuffed egg. 
 Serve on lettuce leaves, arranged 
 so that every two will be in round, 
 cuplike shape, on which is placed 
 a tomato. Serve with mayonnaise 
 sauce, seasoned with two drops of 
 onion-juice. 
 
 if 
 
MEAT 
 
rfT BMNGAM rfT 
 
 RUB each plate with garlic, and 
 put on it one thin slice of 
 cold boiled ham. Just be- 
 fore serving, tear lettuce leaves 
 into pieces and toss up in salad 
 bowl with French dressing, and 
 serve on the ham. 
 
 1T JOHANATHAN <T 
 
 PUT a pint of Lima beans into 
 just enough boiling- salted 
 water to cover them, and boil 
 slowly until tender. Drain off the 
 water; add three medium-sized cold 
 boiled potatoes, cut into thin slices, 
 one stalk of celery chopped, one 
 peeled uncooked sour apple sliced 
 and a little cold boiled beef-tongue 
 cut in wafers; mix with French 
 dressing and put in the refrigerator. 
 At serving time lay on crisp lettuce 
 leaves and garnish with parsley and 
 rings of hard-boiled eggs, having 
 round pieces of red pickled beet cut 
 and fitted into the center of each 
 yolk, and pour over more dressing. 
 
 <T MOUSSE <T 
 
 BOIL a chicken the day before 
 needed and pick from the 
 bone, strain a cupful of the 
 stock and season with salt, white 
 
 23 
 
pepper, celery salt, and one table- 
 spoonful of sherry; put on the 
 fire, and when hot stir in a cupful 
 of the chopped chicken, and lastly 
 the yolks of two eggs well beaten. 
 Take instantly from the fire, and 
 add one tablespoonful of gelatine, 
 which has been dissolved in a little 
 water. When cool put in a cupful 
 of whipped cream and the whites 
 of three eggs beaten stifT; beat all 
 together with an egg-beater until 
 nearly cold, and then put in a mold 
 and set on the ice. When ready 
 to use turn from the mold on a 
 bed of lettuce leaves, and serve in 
 slices, laying each on a lettuce leaf 
 with a spoonful of mayonnaise 
 dressing. 
 
 <T OLD VIRGINIA jJT 
 
 RUB a young fowl with pep- 
 per and salt, put an onion 
 inside and steam until tender. 
 When cold separate the meat from 
 the bone and tear into tiny bits. 
 To one cupful of chicken, allow 
 one-half cupful of crisp white celery, 
 cut into half-inch lengths and then 
 into strips. Mix the chicken and 
 celery together with a little may- 
 onnaise. Heap this mixture in the 
 center of the salad bowl, with the 
 24 
 
fresh white tops of the celery leaves 
 arranged about the edge. Pour 
 the remainder of the mayonnaise 
 on top and put in the refrigerator 
 until time to serve. 
 
 PIEDS DE COCHON 
 
 WASH and clean pigs* feet, 
 place them in a kettle with 
 two onions, two carrots, 
 one celery stalk sliced, some thyme 
 and laurel, cover with cold water 
 and allow to cook until tender, 
 which will be about four hours. 
 Let them remain in this water 
 until cold, then remove and place 
 on ice. When ready for salad, line 
 dish with lettuce leaves, cut the 
 pigs* feet into x tiny bits and mix 
 with chopped parsley and young 
 onions, lay on the lettuce and pour 
 over all a French dressing. 
 
 <r POLISH <r 
 
 CUT the meat from cold game 
 and make into convenient 
 bits; moisten with French 
 dressing and put on the ice for 
 several hours. When wanted make 
 a bed of the long crisp leaves of 
 Romaine lettuce on a flat dish, 
 25 
 
stem ends all in the center. Ar- 
 range a chain-like pattern on the 
 outer edge of the lettuce of the 
 whites of hard-boiled eggs cut in 
 rings, and pile the game in the 
 center. Over the whole sprinkle 
 the yolks, put through a vegetable 
 press, and serve with French dress- 
 ing. 
 
 & RUSSIAN #T 
 
 CUT cold roast beef into little 
 dice about the size of a pea, 
 and with it cut up fine, thin, 
 crisp slices of cold broiled bacon; 
 add a little chopped sweet Spanish 
 pepper. Put the lettuce leaves on 
 a platter and pile the mixed salad 
 in the center, with cut pickles and 
 olives on the edge. Serve with 
 French dressing. 
 
 <T WEST .POINT iT 
 
 BOIL an onion and stalk of 
 celery for twenty minutes in 
 one pint of tomatoes, strain 
 and pour upon one-half box of gela- 
 tine, which has been soaked one 
 hour in one-half cupful of cold 
 water; season with salt and cayenne, 
 put in a mold, and on ice. When 
 26 
 
cold and firm turn from the mold 
 on a bed of lettuce leaves, making 
 a hollow in the center of the jelly 
 and filling it with chicken salad 
 covered with maonnaise. 
 
VEGETABLE 
 
 M> 
 
 if 
 

1^ ARMY CUPS <T 
 
 CUT the roots off the celery 
 heads and boil until tender. 
 Drain, take off rough outer 
 stalks, and scoop out a little of the 
 center with a sharp knife. Fill 
 this cavity with a spoonful of cold 
 boiled peas, drained perfectly dry, 
 and place the cups on ice. When 
 icy cold, and just before serving, 
 cover the entire top of each with 
 mayonnaise, and place on a bed of 
 the crisp top leaves of celery and 
 garnish with parsley and cut lemon. 
 
 <T BOSTON fgT 
 
 ELECT the small white bean; 
 soak overnight, and boil in 
 salted water until the skins 
 blow off; drain and put on ice. 
 Cut tomatoes, peppers and onions 
 in small pieces to make one-half 
 the quantity of beans. At the last 
 moment toss all together with 
 French dressing to which has been 
 added a little tabasco, and serve on 
 lettuce leaves. 
 
 <T BOURGEOISE <T 
 
 TAKE cold boiled spinach, 
 drain and season with but- 
 ter, pepper, salt and lemon- 
 juice, and press into shallow cups 
 3' 
 
to shape. Put on ice and let re- 
 main overnight, if possible. Re- 
 move from cups, hollow out a little 
 round place in center of each, and 
 fill with mayonnaise. Garnish the 
 individual plates with watercress 
 and egg rings. 
 
 <r CHILE <r 
 
 TAKE the middle heart of 
 four heads of lettuce, wash 
 carefully,and wipe dry. Sep- 
 arate the leaves and fill with Chile 
 salad, which consists of three to- 
 matoes peeled and cut fine, one 
 cucumber peeled and sliced very 
 thin, and one long green pepper 
 chopped fine. Over all pour rich 
 French dressing. Prepare tomato 
 and cucumber first and put on ice. 
 
 tJT CHRISTMAS rfT 
 
 /CHOOSE the largest and 
 \^J( brightest red apples you can 
 find, and cut a deep slice 
 from each at the stem end. Scoop 
 out the pulp from the apple and 
 smooth the inside; drop both the 
 covers and apples into cold water 
 and leave them until needed. 
 Have crisp celery cut into small 
 pieces and an equal amount cf the 
 apple pulp sliced very thin with 
 3* 
 
one-third the quantity of the meat 
 of English walnuts broken; mix 
 with very stiff mayonnaise. Wipe 
 and polish each apple and fill with 
 the salad, fitting each cover care- 
 fully, and set on shredded red cab- 
 bage, just for decoration. 
 
 rfT CLUB rfT 
 
 BOIL three artichokes, take 
 out the hearts and cut into 
 dice. Cut six truffles into 
 small pieces, mix with artichokes, 
 and put both on the ice. Rub 
 the bottom of the salad bowl with 
 garlic, and put in the yolks of two 
 hard-boiled eggs (not boiled too 
 hard), one-half teaspoonful of dry 
 mustard and a little salt. Work 
 well together, gradually adding oil 
 until very thick; thin with a little 
 tarragon vinegar. Toss the lettuce 
 up in this and sprinkle over it 
 one teaspoonful of finely chopped 
 tarragon leaves, chervil and chives. 
 Mix the ice-cold artichokes and 
 truffles with a little of the dressing 
 and put on top. 
 
 <T COLUMBIA <T 
 
 O ELECT fresh medium-sized 
 
 cucumbers. Cut off the blos- 
 som end and rub the two 
 pieces together briskly until a 
 
 33 
 
white foam comes. This is to take 
 out the bitter, if there be any. 
 Peel, scoop out all the seeds, and 
 lay the empty boats in ice water. 
 Cut up fine one large peeled to- 
 mato, a stalk of celery, a small 
 onion, a little green pepper and a 
 sprig of parsley. Mix these all 
 together with mayonnaise and put 
 on ice. When ready to serve, fill 
 the boats with this mixture, lay on 
 lettuce leaves, and heap on top of 
 each a big spoonful of mayonnaise, 
 which has been colored green by 
 adding a little spinach-juice, which 
 can be made by boiling a handful 
 of spinach, without water, in the 
 inner part of a double boiler, and 
 squeezing through a cloth. 
 
 <T COUNTRY <T 
 
 PUT in a bowl two teaspoonfuls 
 of sugar, one of salt, one of 
 mustard, one-half teaspoonful 
 of celery seed, dash of cayenne, 
 and one-quarter cupful of vinegar 
 or lemon-juice. Mix thoroughly, 
 and add the beaten yolks of four 
 eggs. Set the bowl in a pan of 
 hot water over the fire and stir 
 constantly until thickened. Re- 
 move from the fire, and when cool 
 i 
 
 34 
 
add one-half teaspoonful Worces- 
 tershire sauce and one-half cupful 
 of olive-oil, stirring the oil in drop 
 by drop. Take equal parts of 
 crisp celery and cabbage, cutting 
 celery into small pieces and shav- 
 ing cabbage. Stir thoroughly into 
 dressing and let all get as cold as 
 possible. Garnish with rings of 
 hard-boiled eggs. 
 
 <T CREOLE <T 
 
 CUT off the tops of six me- 
 dium-sized sweet bell-pep- 
 pers, saving the top with the 
 stem attached; take out all the 
 seeds and veins without breaking 
 the outer wall, and throw in ice 
 water. Roll six soda-crackers, and 
 mix with them two tomatoes 
 skinned and cut fine, one Spanish 
 onion and one red pepper chopped 
 fine, a spoonful of Worcestershire 
 sauce, salt and enough oil to 
 moisten. Take the pepper shells 
 from the ice water, wipe dry and 
 polish, and fill with this mixture, 
 fitting the cover on top, and put 
 them on the ice at least two hours 
 before serving. When ready, place 
 each pepper in a cup of lettuce 
 leaves, garnishing with the polished 
 35 
 
red pepper cut in Julienne shreds, 
 and pour over a rich French dress- 
 ing made with onion-juice, and 
 send to the table with anchovy 
 toast. 
 
 <T DAINTY <T 
 
 WASH a tender, crisp cab- 
 bage, and lay in cold water 
 for a half-hour; then with 
 a sharp knife shred very fine and 
 lay in ice water. Gather the young 
 and tender tops of the field sorrel 
 when they first sprout, wash thor- 
 oughly and put in ice water. 
 When ready to serve, shake and 
 drain the salad in a colander until 
 perfectly dry. Put the cabbage 
 in the salad bowl and pour over it 
 a rich French dressing, tossing it 
 about until every part is covered 
 with oil; sprinkle the sorrel over 
 the top and serve at once with hot 
 deviled crackers. Cover the top 
 of crackers with a mixture of plain 
 and Parmesan cheese grated. Put 
 in the center of each cracker a tea- 
 spoonful of tomato catsup and a 
 dusting of salt and pepper. Place 
 in the oven until the cheese is 
 melted and the crackers crisp. 
 36 
 
rfT DECOY rfT 
 
 LAY fresh watercress in ice 
 water until crisp, dry thor- 
 oughly in a napkin without 
 breaking the leaves. Lay in a 
 salad dish and cover with thin 
 slices of sour apple. Sprinkle 
 hard-boiled egg chopped fine on 
 top, and serve with French dress- 
 ing. This is nice with duck. 
 
 <r - DIXIE <r 
 
 LAY fresh cucumbers on the 
 ice until nearly frozen. Cut 
 from the blossom end about 
 an inch and rub the two pieces to- 
 gether to take out the bitter; peel 
 and slice very thin and cover with 
 crushed ice. Pour over them a 
 dressing made by beating a cupful 
 of sour cream a few minutes and 
 adding a spoonful each of sugar 
 and lemon -juice. Send immedi- 
 ately to the table. 
 
 <T DUBLIN <T 
 
 BOIL potatoes with jackets on, 
 just to a turn not too 
 mealy, but just so a fork will 
 pierce them easily. Peel and slice 
 37 
 
them with a silver knife while hot. 
 Add a little chopped onion and 
 parsley. For the cream dressing 
 beat together in a small saucepan 
 two tablespoonfuls of sugar, yolk 
 of one egg, mustard, salt and cay- 
 enne. Lastly, add one cupful of 
 sour cream and one-third cupful of 
 vinegar, and cook, stirring con- 
 stantly until it thickens. 
 
 <T DUTCHTOWN <T 
 
 CHOP cabbage to make one 
 pint. Boil one-half cupful 
 of vinegar with one table- 
 spoonful each of sugar and butter 
 and a saltspoon of salt. Add slowly 
 one well -beaten egg. Remove 
 from the fire, stir well, and add one- 
 quarter cupful of sweet cream. Pour 
 this over the cabbage and pi ace on 
 ice. Serve in cups made from 
 hollowed cooked beets. 
 
 rfT FINNEY <T 
 
 PEEL small Bermuda turnips 
 of uniform size and boil in 
 salted water until tender, but 
 not soft; drain, cool, and scoop 
 out the centers, making shallow 
 cups. Sprinkle these with salt and 
 lemon-juice and set on ice to chill 
 38 
 
for an hour. At serving time drain 
 the turnip cups and fill with cold 
 boiled peas, drained and mixed 
 with mayonnaise tinted green. 
 Place each cup in a little wreath of 
 blanched lettuce leaves and serve 
 with more of the green mayonnaise. 
 With it pass wafer thin bread and 
 butter sandwiches. Nice for green 
 and white luncheon. 
 
 <T FISOLI rfT 
 
 O ELECT small, tender string- 
 O beans; string and cut each 
 bean into strips lengthwise, 
 lay them evenly together, tie in 
 bunches and boil in salted water 
 until tender. Turn into a colander 
 and rinse in cold water, dry on a 
 towel and put on ice. Just before 
 serving arrange the heart of the 
 lettuce leaves on the outer edge of 
 a platter with a layer of white 
 chicory inside. Place the beans 
 neatly and evenly, the slices all lying 
 in one direction, in the center, and 
 pour over all a rich French dressing. 
 
 tfT FRIAR <T 
 
 SELECT small green squashes 
 or pumpkins not larger than 
 an egg. Boil quickly without 
 paring, in salted water. Drain, wipe 
 39 
 
dry in a napkin and put on the ice. 
 Rub the salad bowl with a clove of 
 garlic, or use a "chapon" and toss 
 the clean crisp lettuce about in 
 oil until every part is covered, 
 then add the salt and vinegar. 
 Three-quarters oil to one-quarter 
 vinegar is the proportion. Take 
 the ice-cold squashes, slice them 
 on top and sprinkle with a dash 
 of powdered sage. 
 
 <T GASPACHO <T 
 
 SOAK French bread in a broth 
 and squeeze perfectly dry. Mix 
 with it chopped tomato, gher- 
 kins and a little garlic. Season 
 with salt and Chile-Peka and fill 
 the shells of the Pimentos Mor- 
 rones. Set each in a cup of lettuce 
 leaves garnished with slices of 
 lemon and serve with rich French 
 dressing. 
 
 <r GIBIER <r 
 
 O ELECT large green bell-pep- 
 ^J pers, firm red tomatoes and 
 white onions as near same 
 size as possible, peel tomatoes and 
 onions and put all on the ice. Take 
 the heart of Romaine lettuce with- 
 out separating the leaves, wash and 
 thoroughly dry, and when ready to 
 40 
 
serve, not a minute before, cut the 
 tomatoes, onions and peppers in 
 rings and slip them on the lettuce 
 leaves, alternating red, white and 
 green, and pour over all French 
 dressing. To serve with game. 
 
 <T GROTTO <T 
 
 PLACE in salad bowl one-half 
 of a lemon cut in tiny chunks 
 and on this put the hearts of 
 the lettuce, separating the leaves 
 but not breaking apart, and in 
 these leaves cut chunks of peeled 
 tomatoes and cucumbers which are 
 icy cold. Over all sprinkle green 
 onion cut so fine it is not distin- 
 guishable, and if liked two or three 
 tarragon leaves cut fine. Serve 
 with French dressing. 
 
 <T HARRON <T 
 
 QCRAPE the outside skin off 
 O the small green asparagus and 
 cut off all but two inches from 
 the tips. Tie in bunches and steam 
 until tender, plunge into cold wa- 
 ter and drain perfectly dry and put 
 on ice. When ready to serve cut 
 into one-inch lengths and mix with 
 chicory pulled into small bits. 
 Serve on lettuce leaves with French 
 dressing. 
 
 41 
 
& HERMITAGE tfT 
 
 AFTER washing and scraping 
 white the oyster plant, keep- 
 ing it under water as much 
 as possible while doing it, throw it 
 into weak lemon-juice and water 
 for a few minutes to blanch. Drain 
 carefully and cover with boiling 
 water. Cook about forty minutes, 
 adding salt and a squeeze of lemon 
 when about half cooked. When 
 tender, remove from the fire, drain 
 well, cut in thin slices with a silver 
 knife and place on ice. Serve on 
 lettuce leaves with French dressing 
 and garnish with slices of lemon. 
 
 <T ITALIENNE <T 
 
 CUT beets, celery root, string- 
 beans, cauliflower, carrots, po- 
 tatoes, peas and turnips which 
 have been previously boiled into 
 small dice, with the exception of 
 the peas, of course. Take a round 
 plate, place the half of a hard- 
 boiled egg, cut crosswise, in the 
 center to represent the hub of a 
 wheel, and capers from the center 
 to the outer edge for the spokes, 
 with olives stoned and cut in half 
 for the tire. Between these spokes 
 42 
 
arrange the cut vegetables sepa- 
 rately in the above order. Scatter 
 over the center yolk finely chopped 
 red peppers and green onions 
 mixed. Cover with a rich French 
 dressing, and in serving take a 
 spoonful from each spoke, with a 
 little pepper and onion. Must be 
 icy cold. 
 
 r JUNE r 
 
 TAKE equal quantities of fresh 
 young watercress and en- 
 dive, using the well-blanched 
 leaves only. Wash the leaves care- 
 fully and lay in ice water; also one 
 young green onion. Just before 
 sending to the table, take from the 
 ice water and dry carefully on a 
 towel. Tear apart gingerly so as not 
 to bruise the leaves, and pile in the 
 salad bowl with the onion cut very 
 fine strewn on top. Toss lightly 
 together with French dressing and 
 serve on the instant. 
 
 <T LAKE COUNTY <T 
 
 PUT three cupfuls of mealy 
 boiled potatoes through a 
 sieve, and while hot add 
 one saltspoon mustard, four table- 
 
 43 
 
spoonfuls butter, two specks pap- 
 rika, four tablespoonfuls chopped 
 parsley, two teaspoonfuls of onion- 
 juice, three tablespoonfuls of vine- 
 gar and one egg. Beat all to- 
 gether lightly with a silver fork, 
 and, if possible, put on ice to get 
 thoroughly chilled. When ready 
 to serve, lay in spoonfuls on crisp 
 lettuce leaves and garnish with 
 sprigs of parsley and rings of hard- 
 boiled eggs. 
 
 T LOGAN T 
 
 CHOP little green Chile pep- 
 pers and young onions sepa- 
 rately very fine; add a little 
 crisp celery, shredded, and cut in 
 tiny bits and mix with mayonnaise. 
 Skin firm, smooth tomatoes of 
 only medium size, hollow out the 
 top, fill with the salad and put on 
 ice. When ready to serve, have 
 individual plates covered with 
 green doilies. On each place a 
 large cabbage rose with the center 
 picked out and flattened a little. 
 Set each tomato in one of these 
 with a spoonful of mayonnaise on 
 top and a baby rosebud stuck in 
 the center. 
 
 44 
 
fT LONE STAR >T 
 
 ON A round plate make an 
 eight-pointed star of the fol- 
 lowing fresh vegetables, cut 
 fine and arranged separately in the 
 order named: Watercress (green), 
 cucumbers (white), peppers (red), 
 chicory (white), lettuce (green), 
 onions (white), tomatoes (red), 
 celery (white). Put the half of a 
 lemon in the center, around which 
 place cut radishes and green pep- 
 pers,with the white of a hard-boiled 
 egg chopped fine heaped on the 
 lemon. The tiny leaves of the 
 lettuce can form the outside border 
 around all. In serving first place 
 lettuce leaves on each plate and on 
 them a spoonful of each of the 
 vegetables with a little of the egg 
 and cover with French dressing. 
 Put the star on ice for an hour 
 before serving. 
 
 <r LORA <r 
 
 RUB salad dish with garlic 
 clove and place in it the 
 crisp, tender leaves of the 
 Romaine lettuce. Mix three table- 
 spoonfuls of oil, a pinch of salt 
 and paprika together, and slowly 
 add six drops of Worcestershire 
 45 
 
sauce and one tablespoonful of tar- 
 ragon vinegar, stirring constantly. 
 Pour upon lettuce, toss lightly and 
 serve immediately. This dressing 
 can be made at the table. 
 
 <T MAIS <T 
 
 BOIL young fresh corn on the 
 cob in salted water for twenty 
 minutes. Remove from the 
 fire and wrap in a napkin until 
 cold. Cut from the cob with a 
 sharp knife, and mix with thick 
 mayonnaise and put on ice. Re- 
 move the skin of some firm, smooth 
 tomatoes, cut a slice from the stem 
 end, take out enough of the seed 
 part to make a well for the corn, 
 and place these on the ice also. 
 Just before sending to the table, 
 line a salad platter with crisp let- 
 tuce, fill the tomatoes with the 
 corn and arrange on the lettuce, 
 with a spoonful of mayonnaise on 
 each top. 
 
 <T MARYLAND <T 
 
 BOIL in the skins three large 
 sweet potatoes. When cold 
 remove the skins and cut into 
 small pieces. Add to these two 
 stalks of celery cut in very small 
 46 
 
pieces and a little onion chopped 
 fine, and place in the refrigerator. 
 When ready to serve, put the salad 
 on a bed of crisp lettuce, cover 
 with French dressing, and garnish 
 with pitted olives and parsley. 
 
 <T MECCANO <T 
 
 RUB the salad bowl all around 
 with a clove of garlic and fill 
 it with white, crisp leaves of 
 endive, with a little scattering 
 of chopped chervil and tarragon 
 leaves on top. Sprinkle with salt 
 and pour six tablespoonfuls of oil 
 over it and toss about until every 
 leaf has a coating, and then put 
 on one tablespoonful of vinegar. 
 Serve instantly and send with it to 
 the table the following relish: Get 
 from the baker small cream-puff 
 shells, the smallest that are made; 
 open carefully on one side and fill 
 them with a paste made by beat- 
 ing a cream cheese with French 
 dressing till it is smooth and as 
 thick as soft cream. 
 
 <T MOUNTAIN <T 
 
 PLACE young cauliflower in 
 iust enough boiling salted 
 water to cover them, and cook 
 for a few minutes but not long 
 
 47 
 
enough to take out the crispness. 
 Remove from the fire, drain, and 
 put on ice until very cold. When 
 ready to serve, separate the sprigs 
 and pile them on the leaves of let- 
 tuce and cover with French dress- 
 ing. Sprinkle a few capers on top 
 and with it serve the following 
 sandwiches: Grate the tenderest, 
 crispest celery stalks to make two 
 tablespoonfuls; mix with it an 
 equal bulk of Neufchatel cheese, 
 one olive chopped fine and a tea- 
 spoonful of lemon-juice. Spread 
 on slices of thinly cut bread spread 
 with butter and put together in 
 pairs. 
 
 rfT NUGET rfT 
 
 TAKE the small yellow toma- 
 toes, remove the skins care- 
 fully and put them in the 
 ice-chest to get as cold as can be 
 without being frozen. Make a 
 bed of the crisp white leaves of 
 lettuce, and arrange the whole to- 
 matoes in uniform order on this, 
 and over all sprinkle a little parsley 
 chopped fine. Serve with French 
 dressing. 
 
 $T OLIVER TWIST <T 
 
 HAVE the celery very cold, 
 scrape and cut the clean, 
 crisp, inner stalks into nar- 
 row straws about three inches in 
 48 
 
length, and curl by letting them 
 lie in ice water. Peel a few firm 
 radishes and put in ice water also. 
 When ready to serve, place a four- 
 inch cube of ice in the center of 
 the salad bowl and arrange a bor- 
 der of the blanched leaves of the 
 celery and the curly white center 
 of chicory. Dry the celery on a 
 napkin and heap it on the ice cube. 
 Slice the crisp radishes very thin 
 and scatter on top. Make the 
 mayonnaise white to serve with 
 this by using more lemon-juice and 
 the beaten white of an egg. 
 
 <T PIQUANTE <T 
 
 AFTER thoroughly freshening 
 the heart of a big bunch of 
 celery, wipe dry and cut into 
 inch lengths, and then into strips. 
 Mince a tablespoonful of parsley 
 and six blades of chives. Mix 
 with French dressing, and at the 
 last moment toss in lightly the 
 petals of a dozen large nasturtium 
 blossoms. Put this in the center 
 of a salad bowl lined with crisp 
 lettuce, and garnish elaborately with 
 nasturtium leaves and blossoms. 
 
 f PLUCHE <r 
 
 TAKE the crisp hearts of let- 
 tuce and lay open, but do 
 not break apart. Chop the 
 leaves of tarragon, chervil, eschal- 
 
 49 
 
Jot, and chives, and put with them 
 a few canned French mushrooms 
 wiped dry and cut into small 
 pieces. Mix all together and scat- 
 ter in the lettuce hearts. Thor- 
 oughly chill and serve with French 
 dressing. 
 
 <T PORTUGUESE tfT 
 
 THROW macaroni, without 
 washing, into boiling water 
 which has been well salted. 
 Shake frequently to prevent stick- 
 ing, and the moment it is tender 
 put into a colander and pour cold 
 water over it. After it has drained 
 put on ice until thoroughly cold. 
 Line the salad dish with crisp let- 
 tuce leaves, cut the macaroni into 
 inch lengths and spread on top in 
 a heap, around this lay sliced cold 
 boiled beets, and over all scatter 
 chopped hard-boiled eggs. Serve 
 with French dressing. 
 
 <T PROVENCALE <T 
 
 BOIL small young beets and 
 skin. Make a mound in the 
 center of the salad dish of 
 cold boiled new potatoes cut in 
 thin slices, minced onions, shredded 
 50 
 
lettuce and celery. Around this 
 place a row of beets, quartered, 
 alternating with pieces of hard- 
 boiled egg. Outside of this, sprigs 
 of watercress and chicory, and over 
 all a few chopped coriander leaves. 
 Set on ice and just before serving 
 pour over a rich French dressing. 
 
 <T SING LEE <T 
 
 POUR boiling water over large 
 smooth tomatoes of uniform 
 size, remove the skin and set 
 on ice. Blanch fresh-roasted pea- 
 nut meats by pouring boiling water 
 over them, skin, and when cold 
 pound finely and mix with mayon- 
 naise dressing. Gouge out the 
 center of each tomato with a spoon 
 and fill the cavity with the peanut 
 mixture. Return to the ice until 
 ready to serve, and then place each 
 tomato on a lettuce leaf with a 
 spoonful of mayonnaise. 
 
 <T SOUTHERN <T 
 
 TAKE eight tomatoes, peel and 
 slice and set on ice. Make 
 a dressing of the yolks of six 
 hard-boiled eggs rubbed smooth, 
 one tablespoonful of dry mustard, 
 
one of oil or melted butter, one of 
 white sugar, a teaspoonful each of 
 salt and pepper, one-half teacupful 
 of vinegar, the juice of one lemon, 
 and a raw egg well beaten. Just 
 before serving cover the tomatoes 
 with broken ice and pour over the 
 dressing. 
 
 tfT SPRING <T 
 
 ATHER fresh young dande- 
 lion sprigs, pick them over 
 carefully, wash and lay the 
 tender leaves in ice water. When 
 ready to use pat dry between the 
 folds of a napkin, and lay in a 
 salad bowl; add two young spring 
 onions, minced, and toss lightly 
 over and over in French dressing 
 and serve at once. 
 
 <T SUNFLOWER rfT 
 
 BOIL artichokes until tender 
 and put on ice until thorough- 
 ly cold. Cut the heart out in 
 little chunks, saving enough of the 
 best outer leaves to form a sun- 
 flower on individual plates. Fill 
 the center of each with the heart 
 chunks covered completely with 
 mayonnaise to form center of flower. 
 
 5 2 
 
FRUIT 
 
<T ALAMO rfT 
 
 CHOOSE medium-sized sour 
 oranges; cut in half crosswise, 
 remove the pulp and throw 
 the shells into cold water. Add to 
 the pulp of each orange one tea- 
 spoonful of creme de menthe syrup, 
 half a teaspoonful of finely chop- 
 ped sweet red peppers and a table- 
 spoonful of sliced deviled almonds. 
 When ready to serve, wipe and 
 polish the shells and fill with the 
 pulp mixture. Garnish each with 
 creme de menthe cherries and crys- 
 tallized mint leaves and serve in 
 lettuce cups. Suitable with a game 
 course. 
 
 M 
 
 AMBROSIA <T 
 
 AKE cups of the white heart 
 leaves of crisp lettuce, by 
 crossing the stem ends. 
 Pile a few big red strawberries in 
 the center of each cup and dust 
 with powdered sugar. Put a tea- 
 spoonful of mayonnaise dressing 
 on a leaf of each cup. 
 
 <T AVOCADO 
 
 KEEP alligator pears on ice 
 until needed, as they should 
 be served as cold as possible. 
 Just before sending to the table 
 
 55 
 
cut them lengthwise and remove 
 the large, hard seeds and fill the 
 cavity with French dressing, to 
 which a few drops of onion-juice 
 has been added. Make a hollow 
 in a shallow square of ice with a 
 hot iron; place the pears in this, 
 evenly arranged with the stem ends 
 in center, and cover the edge of 
 the ice with sprigs of pretty green. 
 Only the center of the pear is eaten 
 out. 
 
 <T CARDINAL rfT 
 
 REMOVE the stones from the 
 black ox-heart cherries and 
 in their place put a blanched 
 hazelnut to preserve the shape. 
 Arrange on lettuce hearts and 
 serve with French dressing made 
 with lemon-juice and no onion. 
 
 <r CUBAN <r 
 
 LAY bananas on the ice until 
 half frozen; peel, slice thinly 
 into a glass bowl and scatter 
 with maraschino cherries. Make 
 a syrup of a half-cupful of lemon- 
 juice, one cupful granulated sugar 
 and one tablespoonful of sherry, 
 and pour over them; cover closely 
 and keep on ice until needed. Serve 
 on lettuce leaves. 
 56 
 
<T ENGLISH <T 
 
 TAKE pineapple, oranges, 
 white grapes and red plums, 
 remove skin and cut into 
 little irregular pieces; add black- 
 berries and sprinkle sugar over all 
 and cover with white wine. Serve 
 ice cold in place of punch. 
 
 <r EPICURE <r 
 
 SOAK fresh, sweet oranges in 
 water for a few minutes to 
 soften the skin and let the oil 
 out. Wipe dry, polish and slice 
 very thin, at once, unpeeled. Pack 
 in a punch-bowl, sprinkling each 
 layer with sugar, and pour over 
 enough Bourbon to cover it well. 
 Put on the ice for an hour. Serve 
 in liqueur-glasses, putting a lump 
 of cracked ice in the bottom of 
 each glass, and on top a shaving 
 of crisp icy cucumber and a spray 
 of borage. With it pass sea-foam 
 crackers. 
 
 #r FELIX <r 
 
 CUT grapefruit in half and 
 remove pulp. Cut the pulp 
 into junks, being careful to 
 take off all the bitter white; put 
 
 57 
 
back in the shells with a teaspoon- 
 ful of Jamaica rum and one of 
 sugar to each and cover with French 
 dressing. 
 
 ^ FRATERNITY |T 
 
 PUT the oranges on ice for at 
 least an hour before using. 
 Cut a piece from the top of 
 each, quarter the peel half way 
 down and roll it back and scoop 
 out the pulp. To this add shred- 
 ded pineapple, sliced bananas, and 
 one maraschino cherry to each 
 orange. Toss all together and re- 
 turn to orange shells and fill re- 
 maining space with sherry and 
 sugar, and serve on lettuce cups. 
 
 GOOCHE 
 
 PARE three juicy apples and 
 cut into dice. Peel two 
 lemons and cut into smaller 
 dice and mix thoroughly with a 
 stalk of chopped celery, cover with 
 mayonnaise dressing and serve on 
 lettuce leaves. 
 
 <T HAVANA <T 
 
 SELECT the firm, small canta- 
 loup melons and lay on ice 
 until nearly frozen. Just be- 
 fore serving cut in half, scrape out 
 
 58 
 
the seeds, and cut from the rind 
 the ripe portion; clean and smooth 
 the empty shells. Divide the ripe 
 parts into small bits, and heap these 
 with chunks of ice in the empty 
 melon, and pour over all French 
 dressing. Arrange grape leaves 
 on each plate, on which place the 
 half of each melon. 
 
 <T IMPERATRICE <T 
 
 TAKE whole pears and cook 
 with their stems on in as 
 little water as possible, with 
 sugar and a little ginger; drain off 
 all the juice and lay, with stems 
 up, in a deep glass dish and put 
 on the ice. Break up with a fork 
 a cream cheese, and pour the syrup 
 of the pears over this and add a 
 rich French dressing made with 
 much lemon-juice and no onion. 
 Blanch a few almonds and chop 
 fine, and a few maraschino cherries 
 cut fine, and scatter over the pears 
 and pour over the dressing. Serve 
 with hot crackers. 
 
 fgT iMACEDONE <T 
 
 TAKE two ripe peaches; peel, 
 and quarter the pulp; one 
 grapefruit, free from all the 
 white, and cut in bits; chip cut- 
 59 
 
up pears ; some acid plums peeled 
 and sliced and a few berries. Mix 
 the fruit and pour over it a dress- 
 ing made of four tablespoonfuls of 
 powdered sugar, one gill of sherry, 
 one tablespoonful maraschino syrup 
 and two of champagne, stirred 
 until sugar is all dissolved ; put in 
 the refrigerator for two hours. 
 When serving put in a glass bowl 
 and set that in a silver one filled 
 with cracked ice. This is suitable 
 as a first course at luncheon, served 
 with crackers spread with Neuf- 
 chatel cheese. 
 
 <T MELON D'EAU <T 
 
 KEEP a watermelon on ice 
 long enough to be chilled 
 through; cut in half length- 
 wise and scoop out the pulp in 
 egg-shaped pieces with a table- 
 spoon, rejecting every seed. Clean 
 and smooth the inside of one-half 
 of the melon shell and polish the 
 outside to serve as a bowl. Arrange 
 grape leaves on an oblong platter 
 and set the melon bowl in the 
 midst, with a chunk of ice in the 
 middle of it. Pile the pink melon 
 about the ice, and pour over a 
 French dressing made with salt, 
 lemon-juice and oil. 
 60 
 
<r MUM <r 
 
 TAKE a half-dozen each, of 
 peaches, plums and preserved 
 cherries. Peel, quarter and 
 pit the peaches and plums, and cut 
 cherries in half; add one pint 
 of blackberries, raspberries and 
 huckleberries mixed. Toss all 
 together lightly and pour over it 
 a cup of sugar and a pint of 
 champagne, which is almost frozen. 
 Put all on ice to keep at freezing 
 point. Serve on berry plates and 
 put a spoonful of lemon water-ice 
 on top of each portion. 
 
 <T PALACE GRILL <T 
 
 CUT clean, crisp stalks of 
 celery into narrow straws 
 about like matches, and 
 throw in ice water. Peel a pine- 
 apple and shred with a fork. 
 Chop fine a few green peppers 
 and pimentos and put all on the 
 ice. When ready to use dry the 
 celery in a napkin, and mix all 
 together with a mayonnaise, to 
 which a cup of whipped cream has 
 been added. Serve icy cold on 
 lettuce hearts. 
 
 61 
 
<r RENEAU gr 
 
 PEEL and quarter the grape- 
 fruit, removing every particle 
 of the bitter white skin that 
 coats the lobe. Cut each quarter 
 in half the other way, place on the 
 white leaves of the lettuce, keep 
 on the ice up to the instant of 
 serving, and then cover with 
 French dressing. 
 
 tfT ROEDERER <T 
 
 PEEL a very ripe pineapple, 
 dig out the eyes, and with a 
 fork shred it to the core ; mix 
 with it one tomato, peeled and cut 
 into bits, a few diced figs, and a 
 few English walnut meats. Toss 
 the fruit lightly together, sprinkle 
 liberally with fine sugar and put 
 on the ice. When ready to use 
 lift carefully from the juicy syrup 
 and put on a bed of lettuce hearts; 
 mix with the syrup a tablespoonful 
 of brandy and a little maraschino, 
 and pour over the whole. 
 
 <T ROYALE gF 
 
 CHILL apricots, peel them, 
 and cut in half, taking out 
 the stone. Stuff the cavity 
 with maraschino cherries and nuts 
 62 
 
cut fine. Arrange on crisp lettuce 
 leaves, and pour over it a dressing 
 made of four tablespoonfuls of oil, 
 salt and paprika, and one table- 
 spoonful each of apricot brandy and 
 vinegar. Serve with this thin slices 
 of bread and butter sandwiches, cut 
 into strips. 
 
 <T \ 7 IENNA <T 
 
 HAVE the salad one-half of 
 thinly sliced tart apples, one- 
 quarter of the white part of 
 the celery cut fine, and one-quarter 
 of English walnuts chopped fine; 
 add a bunch of Malaga grapes, 
 peeled and cut up. Mix with 
 mayonnaise dressing, and serve in 
 cups made by hollowing out the 
 apples. Set in the tender leaves 
 of the celery. 
 
 JfC* ^p <rf> 
 
CHEESE 
 
<T EN COQUILLE <T 
 
 GRATE a half-pound of good, 
 old cheese; rub smooth the 
 yolk of one hard-boiled egg, 
 with one tablespoonful of olive-oil, 
 one teaspoonful each of salt, sugar 
 and mustard, with a dash of cay- 
 enne. After these are well mixed 
 work in one tablespoonful of vin- 
 egar and a little tabasco. Mix 
 with the cheese and serve in scal- 
 lop-shells laid on lettuce leaves, 
 with the white of the egg cut in 
 rings and laid on each. 
 
 fT FILLEY <T 
 
 MOLD cottage cheese into 
 little flat balls, making it 
 moist with cream, and add- 
 ing a litde butter and plenty of 
 salt, and put on ice. Rub the 
 salad bowl with a clove of garlic 
 and arrange in it the bleached 
 leaves of chicory to form a nest. 
 On this alternate the little cakes 
 of cheese, with hard-boiled eggs 
 cut in half. Over it put French 
 dressing, to which a few drops of 
 onion-juice has been added. 
 67 
 
<T GERVAISE tfT 
 
 USE two heaping tablespoon- 
 fills of Roquefort cheese to 
 one head of lettuce. Tear 
 the lettuce hearts apart, but do not 
 separate, and lay in the salad dish; 
 break the cheese into small bits 
 and scatter among lettuce leaves 
 and cover with rich French dress- 
 ing. With this serve cresslets, 
 made by placing between thin 
 slices of buttered Boston brown 
 bread watercress dipped in French 
 dressing. Trim the edges neatly 
 and cut in long, narrow fingers. 
 
 |T GRINGO tfT 
 
 OEPARATE olives from the 
 Kj stone spirally as one peels an 
 apple. Into this cavity insert 
 a small ball of cream cheese made 
 smooth with oil and seasoned with 
 lemon-juice, salt and tabasco. Scat 
 ter these over plain delicate Ro- 
 maine lettuce, very fresh and crisp, 
 and arranged on a flat salad dish. 
 Serve with French dressing. 
 
 <T MARGUERITE rfT 
 
 CUT from Neufchatel cheese 
 little slices a half-inch in 
 thickness, and from this, with 
 a little two-inch tin cutter, cut out 
 
 68 
 
little rounds. Grate the yolks of 
 two hard-boiled eggs and press a 
 little of this in the center of each 
 round, sprinkling a little paprika 
 on top. Scatter these " daisies " 
 in the hearts of crisp lettuce leaves 
 and serve with a rich French dress- 
 ing. 
 
 <r MILANAISE <r 
 
 TAKE cottage cheese, and rub 
 smooth with cream, using a 
 silver fork. Season gener- 
 ously with salt and paprika, and 
 mix with it one-half as much ripe 
 olives, stoned and chopped fine. 
 Shape into small ovals and put on 
 ice until ready to use. Serve on 
 the crisp, white leaves of lettuce 
 and chicory, mixed with mayon- 
 naise dressing, and garnish with 
 pitted olives cut in half. 
 
 fgr PLOVER <r 
 
 TAKE the little Siena cream 
 cheese, remove the outside 
 rind and put into a bowl 
 with a little salt, tabasco sauce, a 
 spoonful of mayonnaise and a little 
 left-over spinach, mashed and put 
 through a sieve. Rub together 
 thoroughly until smooth and the 
 
green coloring matter evenly dis- 
 tributed. Make with butter pats 
 into little birds' eggs, flecking each 
 with black pepper. Arrange white 
 chicory and shredded white lettuce 
 leaves on a plate like a nest, and 
 put the eggs in, serving with 
 mayonnaise. 
 
 tfT WALNUT CREAM < 
 
 WITH a silver fork rub a 
 cream cheese and a table- 
 spoonful of butter to a 
 paste; add salt and cayenne, and 
 if not soft enough, a little sweet 
 cream. Make into small flat balls, 
 and on each press the two halves 
 of an English walnut. Lay on 
 the white heart leaves of lettuce, 
 and put all in the refrigerator until 
 ready to use. On the instant of 
 serving pour over a rich French 
 dressing and send to the table with 
 thin buttered bread, which has been 
 put in the oven and crisped. 
 
 & 
 
 IF 
 
MANUSCRIPT 
 RECIPES 
 
MANUSCRIPT RECIPES 
 
MANUSCRIPT RECIPES 
 
 74 
 
MANUSCRIPT RECIPES 
 
 75 
 
MANUSCRIPT RECIPES 
 
 76 
 
MANUSCRIPT RECIPES 
 
 77 
 
MANUSCRIPT RECIPES 
 
MANUSCRIPT RECIPE S- 
 
 79 
 
MANUSCRIPT RECIPES 
 
MANUSCRIPT RECIPES 
 
 81 
 
INDEX 
 
 FISH 
 Astoria 
 Baltimore 
 
 PAGE 
 - 3 
 
 3 
 
 Boheme .... 
 
 4 
 
 Devonshire . 
 
 . 4 
 
 En Regie 
 
 5 
 
 Fisherman . 
 
 . 6 
 
 Haddon Hall . 
 
 6 
 
 Harlequin . . . 
 
 . 6 
 
 Hochheimer 
 
 7 
 
 Hungarian . 
 
 . 8 
 
 Newburg . . . 
 
 8 
 
 Nippon 
 
 . 9 
 
 Picnic .... 
 
 9 
 
 Regis .... 
 
 . 10 
 
 Remoulade 
 
 10 
 
 Rhode Island 
 
 . ii 
 
 Richardson 
 
 12 
 
 Treboul 
 
 . 12 
 
 EGG 
 
 
 Bantam .... 
 
 17 
 
 Daisy 
 
 . I/ 
 
 (Eufs Fracis . 
 
 18 
 
 Robert 
 
 . 18 
 
 MEAT 
 
 
 Blingam .... 
 
 23 
 
 Johanathan . 
 
 2 3 
 
 Mousse .... 
 
 23 
 
 Old Virginia . t . 
 
 . 24 
 
 Pieds de Cochon 
 
 25 
 
 Polish 
 
 . 25 
 
 Russian .... 
 
 26 
 
 West Point . 
 
 . 26 
 
 VEGETABLE 
 
 
 Army Cups 
 
 3' 
 
PAGK 
 
 Boston . . . . .31 
 
 Bourgeoise . . . . 31 
 
 Chile 32 
 
 Christmas . . . . 32 
 
 Club 33 
 
 Columbia . . . . 33 
 
 Country . . . . . 34 
 
 Creole 35 
 
 Dainty . . . . 36 
 
 Decoy . . . . . 37 
 
 Dixie . . . . .37 
 
 Dublin 37 
 
 Dutchtown . . . . .38 
 
 Finney . . . . . 38 
 
 Fisoli . . . . . .39 
 
 Friar . . . . . 39 
 
 Gaspacho . . . . .40 
 
 Gibier ..... 40 
 
 Grotto . . . . .41 
 
 Harron . . . . .41 
 
 Hermitage . . . . .42 
 
 Italienne . . . . 42 
 
 June . .43 
 
 Lake County . . . . 43 
 
 Logan . . 44 
 
 Lone Star . . . 45 
 
 Lora 45 
 
 Mais ..... 46 
 
 Maryland . . . . .46 
 
 Mexicano . . . . 47 
 
 Mountain . . . . . 47 
 
 Nuget 48 
 
 Oliver Twist . . . .48 
 Piquante . . . .49 
 
 Pluche . . . . 49 
 
 Portuguese . . . . 50 
 
 Provencale . . / . . .50 
 
 Sing Lee . . . . 51 
 
 Southern . . . . .51 
 
PAGE 
 
 Spring . . . . . 52 
 
 Sunflower . . . . .52 
 
 FRUIT 
 
 Alamo . . . . . 55 
 Ambrosia . . . . 55 
 Avocado . . . . 55 
 
 Cardinal . . . . . 56 
 
 Cuban ..... 56 
 
 English 57 
 
 Epicure 57 
 
 Felix 57 
 
 Fraternity . . . . 58 
 
 Gooche 58 
 
 Havana . . . . . 58 
 Imperatrice . . . . . 59 
 Macedone . . . . 59 
 Melon d'Eau . . . .60 
 Mum . . . . . 6 1 
 
 Palace Grill 61 
 
 Reneau ..... 62 
 Roederer . . . . .62 
 Royale ..... 62 
 Vienna . . . . . 63 
 
 CHEESE 
 
 En Coquille . . . . 67 
 
 Filley 67 
 
 Gervaise . . . . .68 
 
 Gringo ..... 68 
 
 Marguerite . . . . 68 
 
 Milanaise . . . . .69 
 
 Plover ..... 69 
 
 Walnut Cream . . . .70