,copyright #aiad ,,florida ,,salads 8,nothing lovelier can be found in woman1 than to study household good40 --,milton4 ,,frances ,,barber ,,harris #aiad ,,jacksonville1 ,,florida ,preface4 ,if the writer can impress upon the readers of this little salad book the importance of eating salads1 the writing of it will not be in vain4 ,the addition of a pretty salad to a menu not only gives a refined1 attractive appearance to the table1 but is appetizing1 and1 ,i might say1 almost a necessity in this climate1 speaking from a health standpoint4 ,fruits and vegetables contain a large amount of the necessary salts required by the system1 and as for olive oil1 the many benefits derived from the use of pure olive oil are so great that it is considered by good authority a positive beautifier4 ,we all know that celery and onions are soothing to the nerves4 ,this is not a very comprehensive work1 but a collection of a few practical1 palatable recipes1 combined1 proportioned and tested by the author4 ,it is especially written with the hope that it will be of some assistance to young housekeepers in making their meals attractive and dainty4 ,with a few exceptions1 the materials used in these salads are produced in ,florida4 ,in making salads there is a field for a great deal of originality4 ,with a little taste and painstaking care1 most attractive1 and at the same time wholesome dishes may be originated4 ,important ,pointers4 ,of course only the freshest and best materials are reckoned in these recipes4 ,it is a mistake to think the mixing will hide the quality4 ,lettuce1 endive1 celery1 and all salad greens should be most carefully washed1 crisped one hour in ice water1 put into a cheese cloth bag and kept near the ice until needed2 or1 shake gently1 put into a covered stone jar and set in cool place4 ,cover jar with cloth before putting on the top4 ,all salad materials should be thoroughly cold and salads kept cold until served4 ,pecans can be cracked easily and meats gotten out whole if they are scalded and left in the hot water a few moments2 crack lengthwise4 ,scald nut meats to blanch4 ,do not be afraid to use red pepper in salads4 ,it is wholesome and often prevents them from being indigestible4 ,salads should not be mixed any longer before serving than absolutely necessary4 ,onions should be sliced and soaked at least one hour in ice water before using for salads4 ,they are milder and not so apt to disagree with one4 ,cucumbers should be sliced thinly and crisped in ice water one hour before eating4 ,it makes them more wholesome4 ,let the hands come in contact with salads as little as possible4 ,use fork and spoon for mixing dressings and tossing salads together4 ,when convenient make ,french dressing and mix salad at the table4 ,a small lump of ice put into ,french dressing while being made keeps it cool and makes it milder4 ,a tiny pinch of sugar improves most salads4 ,the secret of making mayonnaise that will not curdle is in using perfectly fresh eggs and cold1 pure olive oil4 ,care and judgment is also needed2 materials differ and have to be used accordingly4 ,stir in one direction4 ,it is best not to use silver or metal utensil in making dressing or in mixing salads4 ,the writer uses an orange wood fork and spoon4 ,the wood is hard and does not discolor4 ,a heavy white porcelain bowl holding about one quart is a convenient size in which to mix mayonnaise4 ,squeeze lemon and strain juice before beginning mayonnaise4 ,when mayonnaise loosens or begins to curdle1 put in a pinch of corn starch1 or if it separates after making1 put an egg yolk into a fresh bowl and gradually stir mayonnaise into it4 ,the writer never uses cream in combination with salad dressings1 from the fact that lemon juice and vinegar curdle cream4 ,the desired quantity of the following is a good substitute3 one teacupful of fresh1 rich1 sweet milk thickened with one teaspoonful of corn starch cooked in a double boiler2 when it begins to thicken add one teaspoonful of butter4 ,when it is the consistency of thick cream1 remove from fire1 beat well and put near ice until needed4 ,it will be referred to in these recipes as ,cream ,substitute4 ,when canned meats are used for salads1 the can should be opened at least half hour before using1 meat placed in a porcelain1 glass or china bowl and thoroughly aerated4 ,lettuce is so succulent and easy to bruise that breaking or pulling it to pieces with the fingers is a more delicate way than cutting with a knife4 ,salads should never be sour but so delicately blended that no seasoning predominates4 8,distrust the condiment that bites too soon40 ,a little claret added to ,plain ,mayonnaise is very nice for fruit salads4 ,before making sandwiches1 bread may be peeled1 or all crust taken off with a very sharp knife4 ,slightly melt butter before spreading on bread for sandwiches4 ,it is best to spread butter on end of loaf before slicing for sandwiches4 ,use very sharp knife for cutting bread4 ,an ordinary tea cup1 level full1 rounded table spoon and tea spoon are used for measuring these recipes4 ,salad ,dressings4 ,,cooked ,,yellow ,,salad ,,dressing4 ,three tablespoonfuls of vinegar1 one scant teaspoonful of salt1 one half teaspoonful mustard1 one teaspoonful sugar1 white and red pepper to make rather hot2 cook in double boiler and when hot add one half teacup of butter4 ,when butter is melted stir in yolks of three well beaten eggs and continue to stir until mixture is the consistency of thick cream4 ,take from fire1 beat well and put on ice4 ,when thoroughly chilled1 fold in the well beaten white of an egg4 ,,cooked ,,white ,,salad ,,dressing4 ,one cup of fresh1 rich1 sweet milk4 ,thicken with one teaspoonful of corn starch and cook in a double boiler4 ,when it begins to thicken add one tablespoonful of butter1 stirring until as thick as heavy cream4 ,remove from fire and add one half teaspoonful of salt1 two tablespoonfuls of tarragon vinegar1 white pepper to taste and beat until smooth4 ,when cold fold in one egg white1 well beaten4 ,,lemon ,,dressing4 ,one-half teaspoonful of salt well sprinkled with white pepper1 three tablespoonfuls of olive oil and the juice of half a lemon beaten alternately until thick4 ,,french ,,dressing4 ,one teaspoonful of salt1 tabasco or cayenne and black pepper to taste2 one half cup of cold olive oil1 one and one-half tablespoonfuls of vinegar4 ,stir oil and vinegar alternately into salt and pepper with an orange wood fork until thick4 ,serve at once4 ,instead of olive oil1 bacon grease is sometimes used4 ,it is then called ,german dressing instead of ,french dressing4 ,,nut ,,dressing4 ,pound into a smooth paste pecan meats and mix with ,french dressing1 or mix peanut butter with ,french dressing4 ,nice to serve over plain lettuce4 ,,mayonnaise1 ,,plain4 ,put yolks of two eggs and one teaspoonful of salt into a cold bowl and stir until smooth with an orange wood fork2 gradually add cold olive oil and lemon juice alternately until one and one-half cups of oil and the juice of one small lemon have been used4 ,season with ,tabasco to taste4 ,this makes a stiff mayonnaise4 ,lightly fold into it one egg white beaten dry4 ,if a milder dressing is preferred1 mix the above with equal part of cream substitute4 ,this recipe can be doubled or halved4 ,,mayonnaise ,no4 #a4 ,two yolks1 one-half teaspoonful salt1 dash of mustard1 sprinkling of white pepper1 a pinch of sugar and six drops of ,tabasco4 ,stir smoothly and add1 a few drops at a time1 cold olive oil until it is thick and cakes on the spoon4 ,thin with lemon juice and add oil and lemon juice alternately until one and one-half cups of oil and juice of one small lemon have been used4 ,a few drops of vinegar may also be added4 ,cooking oil is used by some in place of olive oil4 ,,mayonnaise ,no4 #b4 ,yolks of two hard boiled eggs1 one raw yolk1 a quarter of a teaspoonful of mustard1 one teaspoonful of salt1 cayenne to taste1 juice of half a lemon1 a tablespoonful of vinegar and two cups of olive oil4 ,work the oil and seasoning gradually into the cold yolks as in plain mayonnaise4 ,this dressing can be increased in quantity by adding cream substitute4 ,,green ,,mayonnaise4 ,soak strips of sweet1 green peppers in slightly salted ice water two hours4 ,drain1 chop finely with a sharp knife and fold into mayonnaise4 ,,red ,,mayonnaise4 ,cut pimentoes into fine pieces and fold into mayonnaise4 ,,deep ,,yellow ,,mayonnaise4 ,mash one teaspoonful of butter into the yolks of two hard boiled eggs while warm1 and when cold stir into the plain mayonnaise4 ,,roquefort ,,dressing4 ,french dressing with ,roquefort cheese mashed smoothly into it4 ,,lemon ,,jelly4 ,one package of gelatine soaked in one cup of cold water2 add one-half cup of lemon juice1 tablespoonful of sugar and two and half cups of boiling water4 ,cook a few seconds4 ,clarify with whites of two eggs4 ,dinner ,salads4 ,,lettuce ,,heart ,,salad ,no4 #a4 ,leaves of small lettuce hearts slightly pulled apart1 thoroughly washed and soaked in ice water one hour4 ,drain1 dip in ,french dressing and sprinkle with finely shredded celery mixed with chopped pimentoes4 ,serve with or without mayonnaise1 one to each person4 ,,lettuce ,,heart ,,salad ,no4 #b4 ,lettuce hearts prepared as above and sprinkled with finely chopped nut meats instead of celery and pimentoes4 ,serve with mayonnaise4 ,,lettuce ,,salad4 ,select the white inner leaves of a cabbage head lettuce4 ,serve a few leaves on a plate dressed with ,roquefort dressing4 ,,endive ,,salad4 ,pick well bleached endive apart1 wash well and crisp one-half hour in ice water4 ,shake and marinate in ,french dressing4 ,,malaga ,,salad4 ,with a sharp knife slit one side of large ,malaga grapes1 take out the seed and fill with blanched pecan meats4 ,for each plate1 put two leaves of romaine side by side pinched together1 and a row of grapes in each leaf resembling peas in a pod4 ,put one-half teaspoonful of ,green ,mayonnaise on the ends of each leaf4 ,,tomato ,,cups4 ,large1 firm1 cold tomatoes peeled with a thin bladed sharp knife2 scoop out the centers and fill with chopped celery and nuts mixed with mayonnaise4 ,serve on lettuce leaves4 ,,avocado ,,pear ,,salad4 ,cut pears in half lengthwise and remove seed2 sprinkle with salt1 pepper and lemon or lime juice and eat with a spoon4 ,one-half to each person4 ,,romaine ,,salad4 ,wash romaine lettuce well1 crisp in ice water1 dress with ,french dressing mixed with finely chopped pimentoes4 ,dress at table4 ,,bell ,,pepper ,,salad4 ,finely shred large1 sweet bell peppers and soak one hour in ice water2 drain and chop fine4 ,prepare endive in same manner and mix together with ,french dressing to which a little ,worcestershire and ,tabasco sauce have been added4 ,put a thin slice of a large firm tomato on each place and a tablespoonful of salad on each slice4 ,this is rather a hot salad and a little suffices4 ,it is also good with deviled crabs for a ,luncheon or ,bridge4 ,,asparagus ,,salad4 ,cooked asparagus chilled1 a few stalks put on lettuce leaves1 sprinkled with chopped nuts and served with mayonnaise4 ,,string ,,bean ,,salad4 ,cold string beans which have been cooked in the old fashioned ,southern way with bacon1 mixed with chopped tomatoes1 onions1 and cucumbers and dressed with a ,french dressing4 ,add a little ,tabasco and ,worcestershire sauce to dressing4 ,serve on lettuce leaves or a tablespoonful on salad plate with curled round radish on side4 ,of course the onions and cucumbers must be soaked in ice water and drained before adding to salad4 ,,green ,,pea ,,salad4 ,boil peas in salted water and drain4 ,boil mushrooms in salted water1 chop and drain4 ,mix peas and mushrooms together with ,french dressing4 ,scoop the center out of firm tomatoes1 fill with the mixture and put on lettuce leaves4 ,sprinkle a few peas around the tomatoes and put a spoonful of ,red ,mayonnaise on top4 ,,celery ,,stick ,,salad ,no4 #a4 ,wash celery well with a brush1 crisp in ice water and dry4 ,select well grooved stalks1 remove strings or threads1 cut in uniform lengths and fill grooves with cold tomato jelly1 just before it hardens4 ,serve two stalks on two romaine lettuce leaves with a teaspoonful of mayonnaise on side of plate4 ,eat with fingers1 dipping celery ends in dressing4 ,,celery ,,stick ,,salad ,no4 #b4 ,prepare celery as in recipe for ,celery ,stick ,salad ,no4 #a4 ,fill grooves with cream cheese mashed with pimento4 ,serve in same way4 ,,celery ,,salad4 ,chop crisp celery and mix with blanched1 broken pecan meats4 ,put two romaine lettuce leaves on each plate1 and in the middle1 along the length of each leaf put a little row of the mixture1 with a small stream of mayonnaise on top4 ,,tomato ,,jelly4 ,mash fresh tomatoes through a sieve1 enough to make pint and half4 ,dissolve one package of gelatine1 add to tomatoes1 season with cloves1 salt1 celery seed and white pepper4 ,boil a few seconds1 remove from fire1 strain1 and when cold set near ice4 ,,cucumber ,,salad4 ,two long glass house cucumbers and one medium white onion sliced thinly and soaked in ice water4 ,drain well and lightly mix with two cold1 firm tomatoes cut with a sharp knife into small pieces4 ,add a little ,worcestershire sauce and a pinch of sugar to a plain ,french dressing and pour over salad and serve on lettuce leaves4 ,,cauliflower ,,salad4 ,boil cauliflower in salted water until tender and drain4 ,put a spray of it on a lettuce leaf with a few blocks of hard boiled egg4 ,dress with a spoonful of mayonnaise dressing4 ,,spinach ,,salad4 ,boil spinach until tender4 ,salt and pepper while cooking4 ,when done1 mash fine1 drain1 and season with butter4 ,mince cucumber pickle1 add to spinach and mould in individual moulds4 ,turn out on a bed of cress1 put grated hard boiled eggs around the base and ,green ,mayonnaise on top4 ,,radish ,,salad4 ,peel firm young radishes1 cut in small pieces1 and soak in ice water one-half hour4 ,drain and mix with broken blanched pecan meats4 ,serve on lettuce with ,mayonnaise ,no4 #b4 ,garnish with round red radishes sliced in the shape of roses4 ,,cabbage ,,salad4 ,the half of one small1 hard1 white cabbage shredded finely1 mixed with one small1 white onion chopped and all soaked in ice water two hours4 ,drain well and mix with half the amount of finely shredded celery2 dust with cayenne1 sprinkle with a pinch of sugar and dress with ,french dressing containing a dash of ,worcestershire sauce4 ,serve in a nest of endive and put a few small blocks of red beet which have been dressed with vinegar1 on top4 ,,strawberry ,,salad4 ,slice strawberries4 ,add half the quantity of thinly sliced kumquats and sprinkle lightly with sugar4 ,dress with a very little lemon dressing and put in small cup shaped leaves of white lettuce4 ,garnish with a large strawberry1 with cap and stem4 ,,mammee-,,sapota ,,salad4 ,cut in half1 remove seed and dress with lemon dressing1 adding a few drops of the juice of sour sops4 ,serve on lettuce leaf and eat with a spoon4 ,this is a very pretty dish4 ,,florida ,,salad4 ,peel grapefruit1 oranges1 and tangerines2 divide into lobes1 remove white skin and seed1 and put on lettuce leaves4 ,cut a pineapple into small square blocks and pile a little on top of each plate of salad4 ,around the salad put slices of banana with a little lemon juice squeezed over4 ,serve with mayonnaise4 ,luncheon ,salads4 ,,avocado ,,pear ,,salad4 ,cut the meat of an avocado pear in strips1 lengthwise1 then cut into square blocks4 ,mix carefully1 without mashing1 with cold hard boiled eggs1 cut up4 ,if the pears are not too large1 fill hulls with the salad and place on lettuce or serve on lettuce without the hulls4 ,dress with ,mayonnaise ,no4 #b4 ,,oyster ,,salad4 ,one pint of small1 fresh oysters4 ,strain the liquor and rinse the oysters in ice water2 put oysters back in liquor and scald until well curled4 ,drain and chill4 ,mix with equal quantity of diced celery1 one small cucumber pickle chopped fine1 a sprinkling of cayenne1 and one cupful of chopped mushrooms4 ,serve on lettuce with ,green ,mayonnaise4 ,,tuna ,,salad4 ,mix equal quantity of tuna and chopped celery4 ,slice midget cucumber pickles in lengthwise1 small strips1 mix with the fish and celery and sprinkle with cayenne4 ,serve on lettuce leaves and dress with ,mayonnaise ,no4 #b4 ,this salad is also nice for bridge parties4 ,the tuna fish is often called the 8,chicken of the sea40 ,,turkey ,,salad4 ,put a thin slice of tender turkey on a lettuce leaf4 ,mince celery and truffles1 mix with mayonnaise and put a little mound of it on each piece of turkey and top with a ,salmiring4 7,rings cut from seeded olives47 ,,chicken ,,aspic ,,salad4 ,cover a four pound fat chicken with boiling water1 season with salt and black pepper1 and simmer until tender4 ,remove chicken4 ,season liquor with a finely chopped small onion1 a few cloves1 a dash of cayenne and boil down to about one pint and a half4 ,soak one box of gelatine in a cup of cold water with one tablespoonful of lemon juice added4 ,pour into chicken stock and boil a few seconds4 ,remove from the fire and strain1 then clarify with the whites of two eggs4 ,dice the cold chicken and add half the quantity of celery cut fine4 ,just before the gelatine begins to set1 put a little in the bottom of individual cups1 add chicken and celery and finish the top with more gelatine4 ,put cups near ice until ready to serve4 ,turn out of cups--using a thin bladed warm knife--on lettuce leaves1 and with a paper tube squeeze a little ring of stiff mayonnaise around the base of salad4 ,put an olive and two maraschino cherries on top of each4 ,,sardine ,,eggs4 ,hard boiled eggs split lengthwise in halves and a teaspoonful of sardine mayonnaise on top1 served on lettuce leaves4 ,sardine ,mayonnaise3 plain mayonnaise with boned sardines mashed into it4 ,make pretty hot with tabasco and add finely chopped cucumber pickles4 ,,egg ,,lilies4 ,carefully cut the white of hard boiled eggs down lengthwise to form petals4 ,at the base of each petal put a drop of ,deep ,yellow ,mayonnaise and on top of the yolk1 in center1 make a tiny indentation and fill with ,green ,mayonnaise4 ,these are pretty to serve on a helped plate containing cold boiled ham and sandwiches4 ,put a few nasturtium leaves around the lilies4 ,,chicken ,,salad4 ,salt and pepper one four pound fat chicken and simmer in water enough to cover until perfectly tender4 ,when done1 remove chicken1 and if there is too much liquor boil down until there is just about enough in which to jelly the chicken4 ,with the kitchen scissors1 cut the chicken into half inch pieces and leave in liquor over night on ice4 ,just before serving1 mix jellied chicken with equal quantity of diced1 crisp celery and two teacupsful of broken pecan meats4 ,turn all into a large mixing bowl1 add one-half teacup of plain ,french dressing and with salad fork and spoon lightly toss together4 ,serve with mayonnaise on lettuce leaves and garnish with slices of cold1 hard boiled eggs and ,salmirings4 ,veal is often combined with half the amount of chicken in making this salad4 ,cover veal with water1 season with salt and pepper and simmer until done4 ,cut in small pieces and mix with chicken1 half veal and half chicken4 ,,salmon ,,salad4 ,bone and drain one medium sized can of the best salmon and sprinkle lightly with cayenne4 ,dice an equal quantity of crisp celery1 add a few capers to ,french dressing and toss all together with fork and spoon4 ,serve on lettuce leaves4 ,grate the whites and yolks of hard boiled eggs separately1 sprinkle a little grated white on top of each serving and the grated yolks in a ring around the base4 ,put a teaspoonful of ,green ,mayonnaise on top4 ,,crab ,,salad4 ,flake freshly boiled crab meat1 sprinkle with cayenne and chill4 ,before putting into refrigerator1 cool and put into a closely covered dish1 as the odor of fish is disagreeable in a refrigerator4 ,chop celery1 mix with crab meat1 add a squeeze of lemon juice1 a sprinkling of salt and serve in shells with mayonnaise on top1 or serve on lettuce leaves and garnish with thin slices of cucumbers that have been marinated in ,french dressing4 ,,shrimp ,,salad4 ,boil and peel fresh shrimps and soak in ice water half hour1 drain and sprinkle with cayenne4 ,chill shrimp and mix with equal quantity of crisp celery1 a little lemon juice and a sprinkling of salt4 ,serve in halves of large green1 bell peppers1 cut lengthwise4 ,put ,green ,mayonnaise on top and serve on lettuce leaves4 ,,kippered ,,herring ,,salad4 ,flake kippered herring and take out bones4 ,boil small new ,irish potatoes1 in jackets1 peel and slice4 ,slice pickled pearl onions4 ,gently mix all together4 ,dress with ,french dressing and garnish with sliced pimolas4 ,,lobster ,,salad4 ,flake the meat of freshly boiled lobster and chill2 add chopped celery and hard boiled eggs cut into blocks4 ,season with ,french dressing to which a few drops of sherry have been added4 ,serve in a nest of endive with mayonnaise4 ,,roast ,,beef ,,salad4 ,one cupful of cold1 roast beef and one cupful of cold ,irish potatoes cut into half inch pieces4 ,chop one small1 white onion and two firm tomatoes1 drain and add to beef and potatoes4 ,season with red pepper1 a little horseradish1 ,worcestershire sauce1 and ,french dressing and serve on small white cabbage leaves4 ,,potato ,,salad4 ,boil ,irish potatoes in skins1 peel and cut in small blocks4 ,mix with half the amount of chopped celery and one fourth the amount of broken pecans1 blanched4 ,season with ,mayonnaise ,no4 #b4 ,carefully put on lettuce leaves1 without mashing the potato1 and garnish with slices of hard boiled eggs and a little minced pimento4 ,,potato ,,rose ,,salad4 ,two cups of hot ,irish potato1 yolks of two hard boiled eggs1 two tablespoonfuls of butter and a little onion juice mashed through a potato masher4 ,when cold1 add one cup of finely minced celery1 season with ,french dressing and shape into roses with a pastry tube or form the petals with a teaspoon on a lettuce leaf4 ,in the center of each rose put a drop of ,green ,mayonnaise4 ,on the side of the plate put a little ball of cream cheese mixed with pimentoes and mashed between two halves of ,english walnut meats4 ,,pineapple ,,salad4 ,cut the top from a nice1 ,smooth ,cayenne pineapple and scoop out the inside4 ,cut pineapple and celery into small pieces1 mix with nuts and mayonnaise and fill the pineapple case4 ,chill1 and put on a pretty salad dish in a bed of lettuce leaves4 ,,cucumber ,,boats4 ,cut six1 fresh1 green cucumbers lengthwise in half1 carefully remove inside and put boats--cut side--on ice until ready to serve4 ,cut the inside into small slices1 cut four firm tomatoes into small pieces and one small white onion finely chopped4 ,drain well and just before serving1 toss together with a ,french dressing4 ,fill boats and put on romaine leaves4 ,fine to serve on the same plate with deviled crab at a morning bridge party4 ,,cheese ,,and ,,nut ,,salad4 ,mash ,american cream cheese with pimentoes and peanut butter4 ,form into balls and press between halves of blanched ,english walnut meats4 ,serve on lettuce leaf with mayonnaise4 ,,grapefruit ,,salad4 ,cut fruit in half1 remove inside carefully1 and take white skin from sections4 ,lightly mix with ,malaga grapes stuffed with nuts2 squeeze a little orange juice over salad2 refill hulls and serve on lettuce with mayonnaise4 ,,salad ,,in ,,grapefruit ,,hulls4 ,halve grapefruit crossways1 scoop out contents and notch edges of hulls4 ,line the hulls with lettuce and fill with chicken salad2 garnish with maraschino cherries and ,salmirings4 ,serve in a bed of endive with mayonnaise4 ,put meat of grapefruit in refrigerator and serve next morning for breakfast in glasses4 ,,orange ,,salad4 ,orange and grapefruit lobes1 mixed with blanched ,english walnut meats on lettuce with mayonnaise4 ,,tangerine ,,salad4 ,peel tangerines1 divide the lobes and carefully remove seed4 ,sprinkle with ground pecans and serve on lettuce with mayonnaise4 ,,banana ,,salad4 ,cut lengthwise a firm1 perfect banana and remove inside carefully forming a boat shaped case4 ,slice ripe strawberries1 mix with the sliced banana meat and sprinkle with a little sugar4 ,pour ,lemon ,dressing over and carefully fill banana cases without mashing fruit4 ,place cases on strawberry leaves4 ,this is dainty served with grated cheese toasted on crackers1 and hot ,russian tea4 ,,salad ,,in ,,apple ,,cases4 ,select large1 bright1 red apples4 ,slice a piece from the top and carefully remove the inside without cutting the case4 ,mop the edge of cases with lemon juice and put near the ice until ready to serve4 ,stuff white cherries with nuts to fill the cases1 put mayonnaise on top and serve on lettuce leaves with a row of little square blocks of the apples around the cases4 ,apple meat must be dipped in lemon water as soon as apples are cut to prevent its turning dark4 ,,orange ,,baskets4 ,with a sharp1 small knife1 carefully cut large oranges in the shape of baskets with handles1 and remove inside4 ,tie sprays of orange blossoms1 or any small white flowers on handles with green baby ribbon4 ,fill baskets with chicken salad1 put mayonnaise with a maraschino cherry on top of each and serve on sprays of orange leaves4 ,,kumquat ,,salad4 ,split kumquats lengthways in half and mix with equal quantities of red salad cherries4 ,put a little lemon jelly in cups1 fill nearly full with fruit and cover with jelly just before it begins to harden4 ,set on ice over night4 ,turn out on lettuce leaves and dress with mayonnaise mixed with ground1 white pecan meats4 ,,loquat ,,salad4 ,wash and slice loquats and kumquats thinly1 then mix with sliced cold boiled chestnuts and serve on lettuce with mayonnaise4 ,,lemon ,,and ,,tomato ,,salad4 ,lemon jelly and tomato jelly moulded in square moulds4 ,when cold and firm slice into squares2 put lemon square on lettuce leaf and tomato square on top with a spoonful of ,deep ,yellow ,mayonnaise in center4 ,on the side of the plate put a slice of the following3 mash ,red ,mayonnaise with cream cheese smoothly1 stuff sweet bell peppers with it firmly and put near ice until ready to serve4 ,slice with sharp knife in thin round slices4 ,,mango ,,salad4 ,wash mangoes1 slice in long thin slices and serve on lettuce leaves with ,lemon ,dressing and a few drops of sour sops4 ,select the mangoes that are not stringy4 ,,cocoanut ,,salad4 ,cut large selected oranges in half1 carefully get the meat out and mix with freshly grated cocoanut4 ,put back into the orange hulls and dress each with a teaspoonful of mayonnaise mixed with ,cream ,substitute4 ,put a maraschino cherry on top and serve on nasturtium leaves and flowers4 ,,tomato ,,jelly ,,salad4 ,mould tomato jelly in individual cups and put on ice4 ,when ready to serve turn out on lettuce leaves with ,green ,mayonnaise and capers on top4 ,this can be varied by putting nuts and chopped celery in jelly just before it congeals4 ,,guava ,,salad4 ,select large1 lemon guavas1 cut off tops and scoop out seed4 ,dip hulls in lemon water to prevent turning dark4 ,mix sliced truffles with broken pecan meats1 fill hulls and put mayonnaise mixed with ,cream ,substitute on top4 ,serve on lettuce leaves4 ,bridge ,salads4 ,,lettuce ,,and ,,mayonnaise4 ,mix finely minced capers and cucumber pickles with mayonnaise and add a suspicion of mustard and grated horseradish4 ,select small white cup shaped lettuce leaves and put a teaspoonful of the dressing on each leaf4 ,this is nice to serve with hot fried scallops1 one leaf on each plate4 ,,grapefruit ,,and ,,pineapple ,,salad4 ,begin at the stem end of grapefruit and cut the peel nearly half way in six deep points4 ,curl the points back towards the outside of the fruit4 ,scoop out the meat1 remove all seeds and white skin and mix with equal amount of shredded pineapple4 ,color the inside of the grapefruit case a cherry red with a tablet1 dissolved in water1 that comes with gelatine4 ,in the bottom of case put a folded lettuce leaf--otherwise it would be too large--and fill with the fruit mixture4 ,top with a spoonful of mayonnaise and a few maraschino cherries4 ,serve on lettuce4 ,this is attractive4 ,,tomato ,,lily4 ,select large firm tomatoes of uniform size1 with a sharp small knife carefully slice the thin outer skin1 separate from the meat1 into six petal shaped sections and curl them back from the tomato4 ,then slice or split the meat of the tomato into two rows of petals1 making three rows in all4 ,bend or curl the petals carefully back away from the center or round ball of seeds4 ,in the center of tomato or seed ball make a hole and fill with mayonnaise with a drop of ,green ,mayonnaise on top4 ,place on lettuce leaf4 ,this is a little trouble1 but is a dainty1 pretty way to serve tomatoes4 ,it is very necessary to have fresh firm tomatoes and a knife with a small sharp blade4 ,,grapefruit ,,jelly4 ,dissolve one package of gelatine in one cup of warm water1 add three cups of strained grapefruit juice and one tablespoonful of sugar4 ,let come to a boil1 remove from fire and put into a square porcelain mould4 ,dissolve one package of gelatine in one cup of boiling water1 add three cups of claret with one tablespoonful of sugar4 ,mould in a square porcelain mould4 ,put a square of grapefruit jelly on top of a square of claret jelly and a few red salad cherries stuffed with nuts on top4 ,serve with ,nut ,dressing on large lettuce leaves4 ,,golden-,,rod ,,salad4 ,tear lettuce leaves into uneven sprays1 stripping the stems about two inches4 ,dip in ,french dressing1 gently shake and put on pretty salad plates1 one spray on each plate4 ,first cover the sprays with ground pecans or peanuts and then with grated egg yolks4 ,by the side of the salad put a ring of the whites of the eggs with a spoonful of deep ,yellow ,mayonnaise in them4 ,serve browned almonds with this4 ,to brown almonds3 blanch them and brown in smoking hot olive oil and butter4 ,drain and sprinkle lightly with salt4 ,,salmon ,,salad4 ,flake salmon1 mix with ,english walnuts1 blanched1 chopped celery and mayonnaise1 mixed with a little chopped chow chow4 ,serve in lengthwise halves of large green peppers on lettuce4 ,,sapodillo ,,salad4 ,cut fruit in half1 remove seed1 dress with ,lemon ,dressing and eat with a spoon4 ,serve on lettuce leaves4 ,,cabbage ,,palmetto ,,salad4 ,get the tender1 white buds from tops of cabbage palmettoes1 cut in inch pieces and soak in ice water one hour4 ,drain1 sprinkle with cayenne and mix with equal quantity of diced celery4 ,serve with ,cooked ,dressing and a few pearl onions4 ,,porcupine ,,salad4 ,peel six long firm ripe pears1 cut lengthwise in halves and core4 ,cover with water1 add one tablespoonful of sugar and one of lemon juice2 simmer until tender but still firm4 ,when ice cold1 stick the outer side of each piece full of almond bristles1 made by splitting blanched almonds and cutting lengthwise into narrow pieces4 ,in the large end of each half of pear put two tiny round eyes cut from maraschino cherries and in the small end stick a small curved piece of conserved citron for the tail4 ,serve on lettuce leaf1 one to each person4 ,on side of plate put a spoonful of mayonnaise with two pistachio nuts in it4 ,canned pears may also be used for this salad4 ,,bird',s ,,nest ,,salad4 ,select large apples1 peel and cut lengthwise into shoe strings1 or small as can be cut not to break1 letting the pieces fall into a pan of lemon water4 ,on a white lettuce leaf make a nest or pen of apple shreds and fill with white cherries stuffed with nuts4 ,dress with a spoonful of ,red ,mayonnaise on top4 ,the apples should stay in lemon water about five minutes and then put on a cloth to drain before using4 ,,banana ,,salad4 ,peel bananas and slice in round thin slices2 squeeze a little lemon juice over them and mix with equal quantity of blanched ,english walnuts4 ,serve on white lettuce leaves with mayonnaise4 ,,sardines ,,in ,,lemon ,,jelly4 ,put one small sardine in the bottom of each individual mould or cup and fill half full of lemon jelly4 ,just before it hardens put a slice of firm cold tomato on each and put by the ice4 ,when firm turn out of moulds on lettuce leaves1 tomato slice down2 the sardine moulded in the bottom will become the top of the salad4 ,put a ring of boned and flaked sardines around salad and serve with mayonnaise4 ,salad ,sandwiches4 ,,chicken ,,salad ,,sandwiches4 ,slightly mash chicken salad with a potato masher1 mix with mayonnaise and spread between small squares of white bread4 ,,caviar ,,sandwiches4 ,mix caviar with ,lemon ,dressing 7minus the salt71 spread between buttered slices of white bread dotted with small flakes of lettuce4 ,,anchovy ,,sandwiches4 ,mince truffles and olives finely1 mash with anchovies and spread on slice of white bread2 butter another slice and put sandwich together with a leaf of lettuce dipped in ,french dressing4 ,,pimento ,,sandwiches4 ,peel a ,pullman loaf of white bread and slice in medium slices4 ,spread the top of one slice with ,red ,mayonnaise mixed with mashed tomato1 the lower side of the next slice with slightly melted butter1 the top of the same slice with the ,red ,mayonnaise mixture and so on until you have four slices1 the top slice to be spread with butter only on the under side4 ,of course this leaves nothing on the outside of either the top or bottom slice4 ,stack four slices1 gently press together and wrap in oil paper until needed4 ,slice crossways and carefully lay on sandwich plate4 ,,pepper ,,sandwiches4 ,follow the same directions given for pimento sandwiches using ,green ,mayonnaise instead of ,red4 ,,yellow ,,mayonnaise ,,sandwiches4 ,make in the same way as the two preceding recipes using ,deep ,yellow ,mayonnaise mixed with finely ground nuts4 ,the three kinds of sandwiches served together on a large tray look very attractive4 ,,sardine ,,sandwiches4 ,bone sardines1 mash1 sprinkle with paprika1 mix with ,lemon ,dressing and spread on slices of white bread4 ,tear lettuce into small pieces with the fingers1 dot it over the slices and cover with a buttered slice of bread2 press together slightly and cut into any desired shape4 ,,pearl ,,onion ,,sandwiches4 ,butter white bread1 cover with minced pearl onion pickles1 then a lettuce leaf1 spread with mayonnaise and top with a plain slice of bread4 ,slightly press together1 trim1 and cut in any desired shape4 ,,onion ,,sandwiches4 ,prepare white onions by directions in ,pointers1 mince finely and mix with ,french dressing4 ,put between slices of buttered bread1 cut from a ,pullman loaf4 ,cut each sandwich into three slices1 making narrow1 long sandwiches4 ,these are also nice made in the same way1 using salt and pepper instead of ,french dressing4 ,,peanut ,,sandwiches4 ,mix peanut butter with mayonnaise1 spread on thin slices of white bread1 dot over with small pieces of endive and cover with a piece of buttered bread4 ,roll1 and wrap separately in oil paper4 ,when served unwrap and slip each sandwich into a green pepper ring4 ,select small1 long green peppers and cut into rings4 ,,salmon ,,sandwiches4 ,sprinkle finely minced salmon with cayenne1 mixed with chopped celery and olives4 ,add mayonnaise and spread on white bread with lettuce leaf between4 ,,ham ,,salad ,,sandwiches4 ,mix potato salad with a little mayonnaise and chow chow pickle chopped finely2 mash all together and spread on thin slices of cold boiled ham4 ,butter a thin slice of white bread1 lay the slice of ham on it1 cover with a lettuce leaf1 trim and roll4 ,wrap each separately in oil paper until ready to serve1 unwrap and tie with white baby ribbon4 ,these have to be made very carefully4 ,slice the ham very thin and mash the salad smoothly1 using very little4 ,,beef ,,salad ,,sandwiches4 ,make by recipe for ham salad sandwiches1 spreading thin slices of cold roast beef with tomatoes mashed with ,green ,mayonnaise instead of potato salad4 ,index4 ,important ,pointers1 #e-g ,,salad ,,dressings4 ,cooked ,white ,salad ,dressing1 #i ,cooked ,yellow ,salad ,dressing1 #i ,deep ,yellow ,mayonnaise1 #aa ,french ,dressing1 #aj ,green ,mayonnaise1 #aa ,lemon ,dressing1 #i ,lemon ,jelly1 #ab ,mayonnaise ,no4 #a1 #aj ,mayonnaise ,no4 #b1 #aa ,mayonnaise ,plain1 #aj ,nut ,dressing1 #aj ,red ,mayonnaise1 #aa ,roquefort ,dressing1 #ab ,,dinner ,,salads4 ,asparagus ,salad1 #ae ,avocado ,pear ,salad1 #ad ,bell ,pepper ,salad1 #ad ,cabbage ,salad1 #ag ,cauliflower ,salad1 #ag ,celery ,salad1 #af ,celery ,stick ,salad ,no4 #a1 #ae ,celery ,stick ,salad ,no4 #b1 #af ,cucumber ,salad1 #af ,endive ,salad1 #ac ,florida ,salad1 #ah ,green ,pea ,salad1 #ae ,lettuce ,heart ,salad ,no4 #a1 #ac ,lettuce ,heart ,salad ,no4 #b1 #ac ,lettuce ,salad1 #ac ,malaga ,salad1 #ac ,mammee-,sapota ,salad1 #ah ,radish ,salad1 #ag ,romaine ,salad1 #ad ,spinach ,salad1 #ag ,strawberry ,salad1 #ah ,string ,bean ,salad1 #ae ,tomato ,cups1 #ad ,tomato ,jelly1 #af ,,luncheon ,,salads4 ,avocado ,pear ,salad1 #ai ,banana ,salad1 #bf ,cheese and ,nut ,salad1 #be ,chicken ,aspic ,salad1 #bj ,chicken ,salad1 #ba ,cocoanut ,salad1 #bh ,crab ,salad1 #bb ,cucumber ,boats1 #bd ,egg ,lilies1 #ba ,grapefruit ,salad1 #be ,guava ,salad1 #bh ,kippered ,herring ,salad1 #bc ,kumquat ,salad1 #bg ,lemon and ,tomato ,salad1 #bg ,lobster ,salad1 #bc ,loquat ,salad1 #bg ,mango ,salad1 #bg ,orange ,baskets1 #bf ,orange ,salad1 #be ,oyster ,salad1 #ai ,pineapple ,salad1 #bd ,potato ,rose ,salad1 #bd ,potato ,salad1 #bc ,roast ,beef ,salad1 #bc ,salad in ,apple ,cases1 #bf ,salad in ,grapefruit ,hulls1 #be ,salmon ,salad1 #bb ,sardine ,eggs1 #bj ,shrimp ,salad1 #bb ,tangerine ,salad1 #be ,tomato ,jelly ,salad1 #bh ,tuna ,salad1 #ai ,turkey ,salad1 #ai ,,bridge ,,salads4 ,banana ,salad1 #cb ,bird's ,nest ,salad1 #cb ,cabbage ,palmetto ,salad1 #ca ,golden-,rod ,salad1 #ca ,grapefruit ,jelly1 #cj ,grapefruit and ,pineapple ,salad1 #bi ,lettuce and ,mayonnaise1 #bi ,porcupine ,salad1 #cb ,salmon ,salad1 #ca ,sapodillo ,salad1 #ca ,sardines in ,lemon ,jelly1 #cc ,tomato ,lily1 #cj ,,salad ,,sandwiches4 ,anchovy ,sandwiches1 #ce ,beef ,salad ,sandwiches1 #ch ,caviar ,sandwiches1 #ce ,chicken ,salad ,sandwiches1 #ce ,ham ,salad ,sandwiches1 #cg ,onion ,sandwiches1 #cf ,peanut ,sandwiches1 #cg ,pearl ,onion ,sandwiches1 #cf ,pepper ,sandwiches1 #cf ,pimento ,sandwiches1 #ce ,salmon ,sandwiches1 #cg ,sardine ,sandwiches1 #cf ,yellow ,mayonnaise ,sandwiches1 #cf ,,recipes4 ,typographical errors corrected by the etext transcriber3 preceeding preceding pg #cf