|
Classic
Cook Books
< last page | next page >
page 73
make a substantial receptacle. Hollowed out cucumbers, beets, tomatoes, green
and red peppers and apples may all do duty as cups.
A solid, prettily shaped cabbage with the centre cut out makes an ornamental
bowl for cabbage salad. The cabbage should stand on a bed of curly parsley or
other green. Ribbons of red peppers may edge the platter. The salad should be
heaped in the cabbage. It may be garnished simply with stuffed olives and tiny
gherkins.
Sweet peppers are too little known, although they are gaining in popularity with
Americans. With many vegetables they are very delicious. The seeds and white
inner pulp should be thoroughly removed (these are the parts that bite). Then
cut the peppers into small strips or dice. The peppers may be used in salads of
cabbage, mixed vegetables of potatoes, beets, beans, etc.; tomatoes and various
other mixtures.
Salad dressings are practically three--mayonnaise, French and cooked dressing.
Whipped cream is an improvement in most cases to the mayonnaise and boiled
kinds. It should be added just before the dressing is used.
In the summer the bowl in which mayonnaise is made should stand in ice while the
process is going on. The old time-devouring way by dropping the oil with one
hand and stirring with the other has happily been obviated by various oil
dropping inventions which have reduced the work to a minimum. The housekeeper is
often puzzled to know what to do if the quantity of mayonnaise needed is too
much for one raw yolk and not sufficient for two. By mashing a hard cooked yolk
with the raw yolk the problem will be settled. The process of making is the same
as if both yolks had been uncooked. They are first seasoned with salt and white
pepper and mustard if it is wanted. Then the oil is dropped slowly while the
beating continues rapidly.
< last page | next page >
Classic
Cook Books
|
