,,fifty ,,salads ,,by ,,thomas ,j4 ,,murrey1 ,author of ,fifty ,soups1 ,valuable ,cooking ,recipes1 ,etc4 ,formerly professional ,caterer of the ,continental ,hotel1 ,philadelphia1 and ,astor ,house1 ,new ,york4 ,device ,,new ,,york ,,white1 ,,stokes1 ,,allen ,,publishers ,,copyright1 #ahhe1 ,,by ,,white1 ,,stokes1 ,,allen4 ,,contents4 ,,remarks ,,on ,,salads1 #g ,,borage ,,for ,,salads1 #h ,,plain ,,salad ,,dressing1 #i ,,mayonnaise1 #aj ,,anchovy ,,salad1 #aj ,,asparagus ,,salad1 #aj ,,beans1 ,,lima1 ,,salad ,,of1 #aa ,,beef ,,salad1 #aa ,,beet ,,leaves ,,salad1 #ab ,,bloater1 ,,yarmouth1 ,,salad ,,of1 #ab ,,breakfast ,,salad1 #ab ,,brussels-,,sprouts ,,salad1 #ac ,,carrot ,,salad1 #ac ,,cauliflower ,,salad1 #ac ,,celeriac ,,salad1 #ad ,,celery ,,salad1 #ad ,,cherry ,,salad1 #ae ,,chicory ,,salad1 #ae ,,chicken ,,salad1 #ae ,,codfish 7,,salt7 ,,salad1 #ag ,,corn ,,salad1 ,,or ,,fetticus1 #ag ,,crab ,,salad1 #ag ,,cray-,,fish ,,salad1 #ah ,,cress ,,salad1 #ah ,,cucumber ,,salad1 #ai ,,currant ,,salad1 #ai ,,dandelion ,,salad1 #ai ,,dumas ,,salad1 #bj ,,eels1 ,,mayonnaise ,,of1 #bj ,,egg ,,salad1 #ba ,,endive ,,salad1 #ba ,,escarole ,,salad1 #ba ,,frog ,,salad1 #bb ,,herbs ,,for ,,salads1 #bb ,,herring ,,salad1 #bc ,,hop ,,salad1 #bc ,,italian ,,salad1 #bd ,,lamb ,,salad1 #bd ,,lettuce ,,salad1 #be ,,lobster ,,salad1 #be ,,melon ,,salad1 #bf ,,mint ,,salad1 #bf ,,orange ,,salads1 #bf ,,oyster ,,salad1 #bg ,,pigeon ,,salad1 #bg ,,pineapple ,,salad1 #bg ,,potato ,,salad1 #bh ,,prawn ,,salad1 #bh ,,rabbit ,,salad1 #bi ,,salmon ,,salads1 #bi ,,sardine ,,salad1 #cj ,,scollop ,,salad1 #cj ,,tomato ,,salad1 #ca ,e4 ,c4',s ,,salad ,,dressing1 #ca ,s4 ,f4',s ,,shrimp ,,salad1 #cb ,,remarks ,,on ,,salads4 ,of the many varieties of food daily consumed1 none are more important than a salad1 rightly compounded4 ,and there is nothing more exasperating than an inferior one4 ,the salad is the ,prince of the ,menu1 and although a dinner be perfect in every other detail except the salad1 the affair will be voted a failure if that be poor4 ,it is therefore necessary for those contemplating dinner-giving1 to personally overlook the preparation of the salad if they wish favorable criticism4 ,to become a perfect salad-maker1 do not attempt too much at first2 practise on plain salads and plain dressings before you try combination salads1 fancy dressings1 and elaborate garnishings1 and you will soon become proficient in the art4 ,do not prepare plain salads until the moment they are wanted at table4 ,should they be mixed long before they are served1 you will find the lettuce flabby and the dressing watery and insipid4 ,the importance of using none but the purest condiments must not be overlooked1 for a perfect salad cannot be made with inferior ingredients4 ,garnishing or decorating salads presents an opportunity for displaying artistic taste and judgment4 ,the most deliciously blended salad will not be appreciated unless it is attractive in appearance4 ,no exact rule can be laid down for garnishing2 much depends on the judgment and good taste of the salad maker4 ,original ideas are commendable4 ,wild flowers neatly arranged with alternate tufts of green are very pretty during warm weather4 ,during cold weather garnish with pretty designs cut from beets1 turnips1 radishes1 celery1 etc4 99 99 99 99 99 ,,borage ,,for ,,salads4--,this is an excellent ingredient in nearly all vegetable salads4 ,cover a champagne-bottle with raw cotton or heavy1 coarse flannel2 fasten it with thread2 set the bottle in a soup-plate1 and pour warm water over it4 ,soak a handful of borage seeds in warm water for fifteen minutes2 drain1 and work them into the flannel around the bottle1 as evenly as possible4 ,place the bottle and soup-plate in a warm1 dark place until the seeds sprout2 then bring it to the light4 ,keep water in the plate constantly4 ,when the shoots are a few inches long1 trim them off1 as wanted1 and add them to any salad with a plain dressing4 ,,plain ,,salad ,,dressing is admissible with nearly all salads4 ,it is composed of oil1 vinegar1 pepper1 and salt1 and nothing else4 ,many who do not care particularly for oil1 use equal quantities of oil and vinegar1 others one-third vinegar to two-thirds oil2 these proportions satisfy a large class1 but four parts of oil to one of vinegar are about the right proportions1 provided the vinegar is of the best4 ,the plain dressing is made in two ways1 either mixed in a bowl and the salad added to it1 or as follows3 ,take a tablespoon and put in it 7holding it over the salad7 one saltspoonful of salt1 one-fourth this quantity of freshly ground pepper1 and a tablespoonful of oil2 mix and add to the salad4 ,add three more tablespoonfuls of oil2 toss the salad lightly for a few seconds2 lastly1 add a tablespoonful of sharp vinegar2 toss the salad again1 and serve4 ,,mayonnaise4--,when preparing a mayonnaise in summer keep the bowl as cold as possible4 ,beat up the yolks of two raw eggs to a smooth consistency1 add two saltspoonfuls of salt and one of white pepper1 and a tablespoonful of oil4 ,beat up thoroughly1 and by degrees add half a pint of oil4 ,when it begins to thicken add a few drops of vinegar4 ,the total amount of vinegar to be used is two tablespoonfuls1 and the proper time to stop adding oil1 and to add drops of vinegar1 is when the dressing has a glassy look instead of a velvet appearance4 ,after a few trials almost any one can make a mayonnaise1 as it is very simple4 ,,anchovy ,,salad4--,wash1 skin1 and bone eight salted anchovies2 soak them in water for an hour2 drain and dry them4 ,cut two hard-boiled eggs into slices4 ,arrange the leaves of a head of lettuce neatly in a salad-bowl and add the anchovies and the eggs4 ,prepare a plain dressing in a soup-plate1 pour it over the salad and serve4 ,the fish may be minced1 chopped1 or cut into fillets4 ,,asparagus ,,salad4--,remove the binding round a bunch of asparagus1 cut off an inch of the root end of each stalk1 scrape off the outside skin1 wash them1 tie them in bunches containing six to eight each1 and boil1 if possible1 with the heads standing just out of the water1 as the rising steam will cook them sufficiently4 ,if covered with water the heads are cooked before the root ends4 ,when tender1 plunge them into cold water1 drain1 arrange them on a side dish1 pour over them a plain dressing1 and serve4 ,,beans1 ,,lima1 ,,salad ,,of4--,boil one pint of lima beans for forty minutes in water slightly salted2 drain2 put them in a salad-bowl1 and add three hot1 boiled potatoes cut into slices4 ,mince a stalk of celery2 sprinkle it over the vegetables4 ,prepare a plain dressing1 pour it over the salad1 and set the bowl in the ice-box2 when cold1 serve4 ,a little cold1 boiled tongue may be added if liked4 ,,beef ,,salad4--,cut into neat pieces1 an inch in length1 half a pound of boiled fresh beef4 ,take two heads of crisp lettuce1 reject the outside leaves1 wipe the small leaves separately1 place them in a salad-bowl1 add the beef4 ,chop up a sweet ,spanish pepper1 add a tablespoonful to the salad4 ,prepare a plain dressing1 pour it over the salad2 just before serving1 mix gently4 ,,beet ,,leaves ,,salad4--,the seed-leaves of the beet were preferred by the ,greeks to lettuce4 ,they are served the same as lettuce4 ,if a little old1 scald them in hot water a moment4 ,swiss chard is the midrib of the beet leaf4 ,remove the leaves1 cut the midribs into equal lengths1 tie in small bunches1 boil thirty minutes4 ,arrange on a side dish1 pour over them a plain dressing and serve either hot or cold4 ,,bloater1 ,,yarmouth1 ,,salad ,,of4--,take two whole fish from the can4 ,remove skin and bone1 and cut them into pieces an inch square4 ,cut up three stalks of celery into inch pieces and each piece into strips2 place these in a salad-bowl and add the fish4 ,chop up three salt anchovies with a dozen capers into very small pieces2 strew over the salad2 add a plain dressing and toss lightly before serving4 ,,breakfast ,,salad4--,scald two ripe tomatoes2 peel off the skin1 and place them in ice-water2 when very cold1 slice them4 ,peel and slice very thin one small cucumber4 ,put four leaves of lettuce into a salad-bowl1 add the tomatoes and cucumber4 ,cut up one spring onion2 add it1 and1 if possible1 add four or five tarragon leaves4 ,now add a plain dressing and serve4 ,,brussels-,,sprouts ,,salad4--,pick over carefully a quart of sprouts1 wash well1 and boil rapidly for twenty minutes 7if boiled slowly they lose their color74 ,drain1 and plunge them into cold water4 ,drain again1 and put them into a salad-bowl4 ,mince one-fourth of a pound of boiled ham1 arrange it neatly and evenly around the sprouts1 and around this arrange a border of potato salad4 ,add a plain dressing1 a teaspoonful of herbs1 and serve4 ,,carrot ,,salad4--,the young spring carrots are excellent when served as a salad4 ,take six of them1 wash1 wipe them with a coarse towel1 boil them for ten minutes1 drain and cut into narrow strips4 ,arrange neatly in the centre of a salad-bowl2 cut up half a pound of cold boiled mutton into neat pieces2 put it around the carrots4 ,mince a stalk of celery with a few tarragon leaves2 strew over the dish2 add a plain dressing and serve4 ,,cauliflower ,,salad4--,put into a basin of cold water a head of cauliflower1 head downward1 add half a teaspoonful of salt1 and a wineglass of vinegar4 ,let stand for half or three-fourths of an hour1 drain1 and put it into a saucepan to boil until tender4 ,the length of time for boiling depends upon the size of the head4 ,remove the scum carefully as it rises1 or it will discolor the cauliflower4 ,when done separate the sprigs1 and arrange them around the bowl1 heads outward4 ,put into the centre of the dish a head of cabbage-lettuce1 cover it with red mayonnaise 7see ,lobster ,salad71 and sprinkle a few capers on top4 ,mask the cauliflower with mayonnaise1 garnish with beet diamonds1 and the effect is very pleasing4 ,,celeriac ,,salad4--,celeriac1 or turnip-rooted celery1 is an excellent vegetable for the gouty and the rheumatic4 ,when stewed and served with cream sauce1 it is at its best4 ,it may be used in salads either raw or boiled4 ,if used raw1 cut it into very thin slices2 if cooked1 cut it into inch pieces4 ,mix with it endive1 potato1 and a little boiled tongue1 in equal proportions2 serve with a plain dressing4 ,,celery ,,salad4--,with the exception of lettuce1 celery is more generally used as a salad in this country than any other plant4 ,cut off the root end of three heads of celery2 wipe each leaf-stalk carefully1 and cut them into inch pieces4 ,cut each piece into strips1 put them into a salad-bowl1 add a plain mayonnaise1 and serve4 ,,cherry ,,salad4--,remove the stones from a quart of fine1 black ox-heart cherries4 ,place them into a compote1 dust powdered sugar over them1 and add half a wineglassful each of sherry and curaoa4 ,just before serving mix lightly4 ,,chicory ,,salad4--,thoroughly wash and drain two heads of chicory2 cut away the green leaves and use them for garnishing1 or boil them as greens4 ,cut off the root-end from the bleached leaves1 and put the latter into a salad-bowl that has been rubbed with a clove of garlic4 ,add half a dozen tarragon leaves1 four to six tablespoonfuls of oil1 a saltspoonful of white pepper1 and two saltspoonfuls of salt4 ,mix thoroughly4 ,now add a tablespoonful of tarragon vinegar1 and you have a delightful salad4 ,,chicken ,,salad4--,the average cook book contains a good deal of nonsense about this salad4 ,nothing can be more simple than to mix a little nicely cut cold boiled chicken and celery together1 with a tablespoonful or two of mayonnaise4 ,put this mixture into a salad-bowl1 arrange it neatly1 and over all add a mayonnaise4 ,garnish with celery tops1 hard-boiled eggs1 strips of beets1 etc4 ,use a little more celery than chicken4 ,or1 tear a few leaves of lettuce1 put them in a salad-bowl1 and add half a cold1 boiled1 tender chicken that has been cut into neat pieces2 pour over it a mayonnaise2 garnish neatly1 and serve4 ,for large parties1 and when the chicken is apt to become dry1 from having been cut up long before it is wanted1 it is best to keep it moist by adding a plain dressing4 ,drain it before using4 ,put on a flat side-dish a liberal bed of crisp lettuce4 ,add the chicken1 garnish neatly1 and1 just before sending to table1 pour over it a mayonnaise4 ,if in hot weather1 arrange the salad on a dish that will stand in a small tub or kid4 ,fill this with ice1 place the dish on top1 pin a napkin or towel around the tub to hide it from view4 ,flowers1 smilax1 etc41 may be pinned on this1 which produce a very pretty effect4 ,in ancient times the fairest and youngest lady at table was expected to prepare and mix the salad with her fingers4 ,retourner la salade les doigts1 is the ,french way of describing a lady to be still young and beautiful4 ,,codfish 7,,salt7 ,,salad4--,take three pieces of codfish two inches square2 split them in two1 and soak them in water over night4 ,change the water twice1 next day drain and wipe dry4 ,baste each piece with a little butter1 and broil 7they make a very nice breakfast dish1 served with drawn butter74 ,when cool1 tear them apart1 and cover with a plain salad dressing2 let stand for two hours4 ,half fill a salad-bowl with crisp lettuce leaves2 drain the fish and add it to the lettuce2 add mayonnaise2 garnish with lemon-peel rings1 hard-boiled eggs1 etc41 and serve4 ,,corn ,,salad1 ,,or ,,fetticus4--,carefully pick over two quarts of fetticus2 reject all damaged leaves2 wash1 and dry in a napkin4 ,place in a salad-bowl2 add a pint of minced celery and two hard-boiled eggs1 chopped fine2 finally add a plain dressing1 toss1 and serve4 ,,crab ,,salad4--,boil three dozen hard-shell crabs for twenty-five minutes4 ,let them cool1 then remove the top shell and tail2 quarter the remainder1 and pick out the meat carefully with a nut-picker or kitchen fork4 ,the large claws should not be forgotten1 for they contain a dainty morsel2 the fat that adheres to the top shell should not be overlooked4 ,cut up an amount of celery equal in bulk to the crab meat2 mix both together with a few spoonfuls of plain salad dressing2 then put it in a salad-bowl4 ,mask it with a mayonnaise2 garnish with crab-claws1 shrimps1 and hard-boiled eggs1 alternated with tufts of green1 such as parsley1 etc4 ,,cray-,,fish ,,salad4--,cray-fish 7or craw-fish7 resemble small lobsters2 they are excellent as a salad1 and are extensively used in garnishing fish salads4 ,boil two dozen cray-fish for fifteen minutes in water slightly salted2 break the shells in two2 pick out the tail part of each2 cut it in two lengthwise2 remove the black ligament4 ,put into a salad-bowl the small white leaves of a head of cabbage-lettuce2 add the fish2 pour over them a mayonnaise4 ,garnish with the head part of the shells1 tufts of green1 and hard-boiled eggs4 ,,cress ,,salad4--,cress is one of our best spring salads4 ,pick the leaves over carefully1 removing the bruised leaves and all large stems4 ,mince a young spring onion2 strew it over the cress1 add a plain dressing1 and serve4 ,,cucumber ,,salad4--,if properly prepared1 cucumbers are not apt to interfere with digestion4 ,they should be gathered early in the morning and kept in a cool place until wanted4 ,after peeling1 slice them very thin2 sprinkle a little salt over them2 let stand ten minutes1 and add cayenne1 and equal parts of oil and vinegar4 ,if allowed to remain in salt water any length of time1 if oil is omitted1 or if their natural juices are squeezed out of them1 they become indigestible4 ,,currant ,,salad4--,put a pint of red currants in the centre of a compote4 ,around them make a border of a pint of white currants1 and around these arrange a border of red raspberries4 ,set the dish on the table4 ,take a pint of sweet cream1 add to it three tablespoonfuls of powdered sugar2 stir it up to dissolve the sugar2 while doing so add a tablespoonful each of brandy and curaoa4 ,set the sauce on the table2 dish up the fruit2 and let each guest help himself to the sauce4 ,,dandelion ,,salad4--,a dandelion salad is one of the healthiest of spring salads4 ,take two quarts of freshly gathered dandelions2 wash them well2 pick them over carefully2 let stand in water over night1 as this improves them4 ,drain1 and dry in a napkin2 place them in a salad-bowl2 add two young spring onions1 minced4 ,serve with a plain dressing4 ,,dumas ,,salad 7,devised by ,alexandre ,dumas74--,put in a salad-bowl a yolk of egg boiled hard2 add a tablespoonful of oil1 and make a paste of it2 then add a few stalks of chervil chopped fine1 a teaspoonful each of tunny and anchovy paste1 a little ,french mustard1 a small pickled cucumber chopped fine1 the white of the egg chopped fine1 and a little soy4 ,mix the whole well with two tablespoonfuls of wine vinegar2 then add two or three steamed potatoes sliced1 a few slices of beet1 same of celeriac1 same of rampion1 salt and ,hungarian pepper to taste2 toss gently twenty minutes1 then serve4 ,,eels1 ,,mayonnaise ,,of4--,put into a salad-bowl two heads of bleached endive1 each leaf having been previously examined4 ,take six pieces of potted eels about two inches long2 remove the bone2 break the eels into neat pieces1 and arrange them on the endive2 add a mayonnaise1 garnish1 and serve4 ,,egg ,,salad4--,put into a salad-bowl the small crisp leaves of a head of lettuce2 add four hard-boiled eggs sliced4 ,mince a dozen capers2 sprinkle over the eggs1 and add a plain dressing4 ,,endive ,,salad4--,the curled endive is excellent for fall and winter salads4 ,pick the leaves over carefully2 separate the green from the white2 put the latter into a salad-bowl2 add minced salad herbs1 and a suspicion of onion4 ,serve with plain dressing4 ,,escarole ,,salad4--,this is one of the best salads known4 ,serve it as follows3 ,take two heads of escarole2 reject all green and decayed leaves2 place the white bleached leaves in a salad-bowl1 after being thoroughly washed and dried in a napkin2 take a small piece of crust of bread1 and a clove of garlic1 dip the garlic in salt and rub it a few times on the bread2 add the piece of bread to the salad-bowl4 ,next add half a teaspoonful of salt1 a saltspoonful of pepper1 and four tablespoonfuls of the very best olive oil2 toss the salad gently2 then add a tablespoonful of tarragon vinegar2 toss again2 remove the piece of crust1 which is known as ,chapon1 and serve4 ,escarole is the broad-leaved variety of the well-known endive4 ,,frog ,,salad4--,this is a delicious salad4 ,soak two dozen frogs' legs in salt water for one hour2 drain2 stew them slowly until quite tender2 take them out of the boiling water and cover them with milk4 ,let this come to a boil2 drain and cool2 remove the bones4 ,cut up celery enough to half fill a salad-bowl2 add the frogs which should nearly fill the bowl4 ,arrange neatly2 cover with mayonnaise2 garnish with lobster-claws1 little tufts of shrimps1 and green herbs1 alternated with hard-boiled eggs quartered lengthwise4 ,,herbs ,,for ,,salads4--,the most important desideratum 7except possibly pure condiments7 in the art of salad making1 is those little salad herbs that to many appear insignificant1 but to the epicure perfect a salad4 ,all travellers tell us that ,french salads are far superior to the salads of other countries2 but without fragrant herbs the ,french salads would be as insipid as those of ,england4 ,i strongly advise my readers to cultivate a taste for these precious little herbs3 ,tarragon1 borage1 chervil1 chives1 and pimpernel4 ,,herring ,,salad4--,soak four salt ,holland herrings in water or milk for three hours2 then remove the skin and back-bone and cut them into neat square pieces4 ,slice two quarts of boiled potatoes2 while hot1 put them into a dish and pour over them ,rhine wine enough to moisten them2 when cold add the herring and the yolks of four hard-boiled eggs1 chopped up4 ,crush a dozen pepper corns in a napkin1 with a knife-handle1 add to the salad and mix all together4 ,if milt herring are used1 pound the milt to a paste1 moisten with vinegar1 add to the salad4 ,if roe herring are used1 soak the roe in vinegar for a few minutes and strew the eggs over the salad4 ,if the herrings have been soaked too long a little salt should be added4 ,the above is a true herring salad1 though some add a little oil1 but the majority prefer it as above directed4 ,,hop ,,salad4--,hop-sprouts are not only wholesome but are a most excellent vegetable4 ,in hop-growing districts the surplus sprouts are thrown away4 ,this is an error4 ,gather the sprouts before the heads develop1 soak them for half an hour in water slightly salted2 drain2 boil for ten minutes1 and serve them with a plain salad dressing4 ,they may be eaten either hot or cold4 ,,italian ,,salad4--,nearly all mixed vegetable salads that contain various ingredients may be safely called l',italienne1 for all culinary odds and ends are made into salads by these thrifty people1 and it must not for an instant be supposed that the different items are thrown indifferently together4 ,on the contrary1 they study the all-important problem of how to first please the eye1 so that their gastronomic effort may more easily please the palate4 ,a salad of eight or ten ingredients is usually arranged on a round plate1 wheel fashion1 with half of a hard-boiled egg1 cut crosswise1 to represent a hub4 ,when only five ingredients are used1 the salad takes the forms of stars or other shapes as fancy dictates4 ,they are usually served with plain salad dressing4 ,,lamb ,,salad4--,in hot weather this salad is very acceptable4 ,put into a salad-bowl the crisp small centre leaves of two heads of cabbage lettuce4 ,cut up three-fourths of a pound of cold roast lamb1 add to the lettuce4 ,chop up a dozen capers with a few tarragon leaves2 strew over the salad2 serve with a plain salad dressing4 ,,lettuce ,,salad4--,take two good sized heads of the broad- or long-leaved varieties of lettuce2 separate the leaves2 wipe them carefully to remove all grit2 break or tear each leaf apart 7do not cut lettuce72 put them in a salad-bowl2 add oil1 pepper1 and salt1 and a teaspoonful of chopped herbs2 toss lightly4 ,now add the vinegar1 toss again1 and serve immediately4--,for proportions see ,plain ,salad ,dressing4 ,,lobster ,,salad4--,take two live hen or female lobsters2 boil them thirty minutes2 drain4 ,when cold1 break them apart2 crack the claws1 and if the tail fins are covered with eggs remove them carefully4 ,take out the sand pouch found near the head1 split the fleshy part of the tail in two lengthwise1 remove the small long entrail found therein4 ,adhering to the body-shell may be found a layer of creamy fat1 save this1 and also the green fat in the body of the lobster 7called ,tom ,alley by ,new ,englanders7 and the coral4 ,if celery is used1 tear the lobster into shreds with forks2 if lettuce1 cut the lobster into half inch pieces2 place the salad herb in a bowl1 add the lobster and the fat2 and pour over it a rich mayonnaise2 garnish with the claws and heads1 tufts of green1 hard-boiled eggs1 etc4 ,the lobster eggs may be separated and sprinkled over the mayonnaise4 ,the coral is used for coloring mayonnaise1 and also butter1 which is then used in decorating salmon and other dark fish1 used in salads4 ,,melon ,,salad4--,the best way to eat a melon is unquestionably with a little salt1 but melons are very deceptive1 they may look delicious1 but from growing in the same field with squashes and other vegetables they often taste insipid4 ,such may be made quite palatable in salads4 ,cut the melon into strips2 then remove the skin2 cut the eatable part into pieces1 and send to table with a plain dressing4 ,,mint ,,salad4--,this is an egg salad with the addition of six leaves of mint chopped fine1 serve with a plain dressing1 and with or after cold roast lamb4 ,,orange ,,salads4--,peel and slice three oranges that have been on ice4 ,remove the seeds1 arrange the slices in a compote1 cover with powdered sugar1 and add two tablespoonfuls each of maraschino1 curaoa1 and brandy4 ,let it stand an hour in the ice-box before serving4 ,or1 arrange in a dish a neat border of cold boiled rice4 ,peel and divide into sections three ,florida oranges2 put the oranges in the centre2 dust powdered sugar over all1 and set the dish in the ice-box4 ,just before serving pour over the salad two wineglassfuls of arrack4 ,a plain salad dressing is served with orange salad in some places in the ,east1 but would not suit the ,american palate4 ,,oyster ,,salad4--,boil two dozen small oysters for five minutes in water enough to cover them2 add a little salt and a tablespoonful of vinegar2 drain and cool4 ,put into a salad-bowl the centre leaves of two heads of cabbage lettuce1 add the oysters whole1 pour over them a mayonnaise2 garnish with oyster-crabs1 hard-boiled eggs1 and1 if liked1 a few anchovies cut into fillets4 ,,pigeon ,,salad4--,wild pigeons are at times so plentiful that they can be purchased for #ge cents per dozen4 ,they are usually served broiled1 roasted1 or in pies2 but pigeon salad is a very dainty dish4 ,take equal parts of celery and roasted pigeon2 arrange neatly1 with mayonnaise2 garnish and serve4 ,,pineapple ,,salad4--,peel and dig out the eyes of two very ripe pineapples4 ,take hold of the crown of the pine with the left hand2 take a fork in the right hand and with it tear the pine into shreds until there is nothing left but the core1 which throw away4 ,place the shredded fruit lightly in a compote4 ,take half a pint of white sugar syrup2 add to it a wineglassful of arrack1 a tablespoonful of brandy1 and one of curaoa4 ,mix and pour over the pines4 ,set in ice-box4 ,when cold1 serve4 ,,potato ,,salad4--,cut up into slices two quarts of boiled potatoes while hot2 add to them a teaspoonful each of chopped onion and parsley2 pour over them a liberal quantity of plain salad dressing4 ,if the potatoes should then appear too dry1 add a little hot water1 or better still1 soup stock2 toss lightly so as not to break the slices2 then place the salad on ice to become cold4 ,serve by placing a leaf of lettuce on each small plate1 and add two tablespoonfuls of the potato to the lettuce1 for each person4 ,cold boiled potatoes do not make a good potato salad4 ,,prawn ,,salad4--,these dainties can always be obtained in ,fulton ,market1 cooked and shelled4 ,take one quart of prawns and one quart and a pint of cut celery2 put the celery in a bowl2 add the prawns2 garnish neatly and serve with a mayonnaise4 ,,rabbit ,,salad4--,rabbits are always cheap and good1 from ,november to ,january1 and should be enjoyed by the poor as well as the rich4 ,cut up the flesh of two roasted rabbits into neat pieces2 place them in a bowl and cover with a plain dressing2 add a teaspoonful of minced salad herbs2 let stand for four hours4 ,put into a salad-bowl the leaves of three hearts of cabbage lettuce2 drain the meat1 and add to the lettuce4 ,put into a soup plate a teaspoonful of ,french mustard2 thin it with a tablespoonful of the dressing drained from the meat1 and gradually add to this a pint of mayonnaise1 then pour it over the salad4 ,,salmon ,,salads4--,broil two salmon steaks2 when done break the fish into flakes and add to it a little salt1 pepper1 and two tablespoonfuls of lemon juice4 ,let stand for an hour4 ,half fill a salad-bowl with lettuce2 add the fish1 and garnish with hard-boiled eggs1 stoned olives1 and a few spiced oysters4 ,no4 #b4--,put into a salad-bowl three stalks of celery1 sliced2 add half a pound of canned salmon2 arrange neatly2 add mayonnaise2 garnish and serve4 ,no4 #c4--;,boil a six-pound salmon1 whole2 when done and cold place it on a long fish-platter2 prepare a red mayonnaise 7see ,lobster ,salad72 fill a paper cornucopia with the sauce and squeeze it through the small end over the fish in waves1 to represent scales4 ,garnish with the small centre hearts of lettuce1 hard-boiled eggs1 cray-fish1 and little mounds of shrimps or oyster crabs4 ,,sardine ,,salad4--,wash the oil from six sardines1 remove skin and bone and pour a little lemon juice over them4 ,put into a salad-bowl the leaves of a head of crisp lettuce2 add the fish4 ,chop up two hard-boiled eggs1 add to the fish1 and serve with a plain dressing4 ,some do not approve of the washing process1 but one of the principal reasons why ,americans dislike oil is the fact that they first tasted it on sardines with which a poor fish-oil is generally used1 and the reason that the trade in sardines has fallen off1 is owing to the poor oil used in the canning of these otherwise dainty fish4 ,,scollop ,,salad4--,soak twenty-five scollops in salt water for half an hour2 rinse them in cold water and boil twenty minutes2 drain4 ,cut them into thin slices2 mix with an equal quantity of sliced celery2 cover with mayonnaise1 garnish1 and serve4 ,,tomato ,,salad4--,a perfect tomato salad is prepared as follows3 ,take three fine ripe ,august tomatoes and scald them a moment2 skin1 and set on ice to cool2 slice2 put them into a salad-bowl2 add a teaspoonful of chopped tarragon and a plain salad dressing4 ,sliced tomatoes with mayonnaise are not to be despised4 99 99 99 99 99 ,e4 ,c4's ,salad ,dressing4 ,pour one pint of boiling water into a farina boiler2 add six tablespoonfuls of vinegar2 place on the stove4 ,beat six eggs lightly4 ,mix1 with a little cold water1 two tablespoonfuls of mustard1 two teaspoonfuls of salt1 a pinch of cayenne pepper1 and one heaping tablespoonful of corn-starch4 ,beat this mixture up with the eggs1 and stir it very slowly into the boiling water and vinegar1 after having removed the latter from the stove--in order to prevent possibility of curdling4 ,return to the stove2 stir constantly until quite thick4 ,remove from the stove1 and add immediately half a pound of butter2 stir until the butter is thoroughly melted4 ,now put the yolks of two eggs on a plate1 and1 using a fork1 mix gradually with them half a pint of olive-oil1 stirring it in vigorously4 ,when the first mixture is cold1 beat the second into it4 ,if more oil is desired1 the yolk of another egg must be mixed with it4 ,this recipe will make about one quart of dressing4 ,if less is wished1 part of the first mixture can be saved in a cool place1 and can be used later by making a fresh supply of the olive-oil mixed with yolk of egg4 ,s4 ,f4',s ,,shrimp ,,salad4--,boil a quart of fresh shrimps for twenty minutes4 ,open and throw away the shells4 ,take the crisp leaves of a head of lettuce1 and place in a salad-bowl with two fresh tomatoes peeled and sliced4 ,add the shrimps and pour over all a mayonnaise--red1 if convenient--and serve4 ,,blank ,,pages ,,for ,,additional ,,recipes4 ,,cookery ,,books4 ,by ,,thomas ,j4 ,,murrey1 formerly professional caterer of the ,astor ,house1 ,new ,york2 ,continental ,hotel1 ,philadelphia2 and other leading hotels4 99 99 99 99 99 ,,fifty ,,soups4 ,containing much valuable information concerning soups and soup-making1 and fifty recipes for soups of all kinds1 simple and elaborate4 ,one of the most charming little cook books recently published4--,christian ,union4 ,,fifty ,,salads4 ,contains fifty recipes for salads and several for salad dressings1 etc41 as well as remarks upon salad-making1 salad herbs1 etc4 ,a practical chef1 ,mr4 ,murrey brings to his volume the experience of many years in the leading kitchens of ,new ,york1 and his recipes are those which have made the reputation of several famous restaurants4--,domestic ,monthly4 ,,breakfast ,,dainties4 ,with many valuable hints and directions concerning breakfast breads1 fruits1 beverages and dainty dishes4 ,mr4 ,murrey's own recipes4 ,each one of the above is attractively printed on fine laid paper4 ,covers in colors1 with original design1 #afmo41 boards1 #ej cts4 ,cloth1 design in gold and color1 #ge cts4 99 99 99 99 99 ,,valuable ,,cooking ,,recipes4 ,a large collection of economical recipes personally tested by ,mr4 ,murrey1 forming a cook book of the best character4 #abmo41 #abh pages1 cloth1 neat stamping in gold and color1 #ge cts4 ,any of these books can be had of your bookseller1 or will be delivered at any address at publishers' expense1 on receipt of advertised price4 99 99 99 99 99 ,,white1 ,,stokes1 ,,allen1 ,,publishers1 #ahb ,fifth ,avenue1 ,new ,york ,city4 ,transcriber's ,note3 ,minor typographical errors have been corrected without note4 ,variant spellings have been retained4