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Classic
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page 251
SALADS.
In preparing the dressing, powder the hard-boiled eggs, either in a mortar or by
mashing with the back of a silver spoon (if raw eggs are used beat well and
strain), add the seasoning, then the oil, a few drops at a time, and, lastly and
gradually, the vinegar. Always use the freshest olive salad oil, not the common
sweet oil; if it can not be obtained, melted butter is a good substitute and by
some considered even more palatable, but when used it should be added last of
all.
In making chicken salad use the oil off the water in which the chickens were
boiled. It is much nicer to cut the meat with a knife instead of chopping,
always removing bits of gristle, fat and skin. The same is true of celery, (in
place of which celery seed may be used with white cabbage or nice head-lettuce,
well chopped). To crisp celery, lettuce, or cabbage, put in ice-water for two
hours before serving. Pour the dressing over the chicken and celery, mixed and
slightly salted; toss up lightly with a silver fork, turn on a platter, form
into an oval mound, garnish the top with slices of cold boiled eggs, and around
the bottom with sprigs of celery, and set away in a cold place until needed.
Many think turkey makes a nicer salad than chicken. Always make soup of the
liquor in which turkey or chicken was boiled.
Cabbage salad is very palatable, but few know how to prepare it properly. The
milk and vinegar should be put on to heat in separate sauce-pans; when the
vinegar boils, add butter, sugar, salt and pepper, and stir in the chopped
cabbage; cover, and let scald and steam--not boil--for a moment, meanwhile,
remove hot milk from stove, cool a little, and stir in the well-beaten and
strained yolks; return to stove, and boil a moment. Dish cabbage and pour
custard over
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