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Classic
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page 149
Then numberless varieties of bread can be selected, in form of rolls, fritters,
muffins, waffles, corn-cakes, griddle-cakes., etc.
For beverages, coffee, chocolate and cocoa, or tea if one prefers it; these are
all suitable for the breakfast table.
When obtainable always have a vase of choice flowers on the breakfast table;
also some fresh fruit, if convenient.
Salads.
Everything in the make-up of a salad should be of the freshest material, the
vegetables crisp and fresh, the oil or butter the very best, meats, fowl and
fish well cooked, pure cider or white-wine vinegar--in fact, every ingredient
first-class, to insure success.
The vegetables used in salad are: Beet-root, onions, potatoes, cabbage, lettuce,
celery, cucumbers, lentils, haricots, winter-cress, peas, French beans, radish,
cauliflower,--all these may be used judiciously in salad, if properly seasoned,
according to the following directions:
Chervil is a delicious salad herb, invariably found in all salads prepared by a
French gourmet. No man can be a true epicure who is unfamiliar with this
excellent herb. It may be procured from the vegetable stands at Fulton and
Washington markets the year round. Its leaves resemble parsley, but are more
divided, and a few of them added to a breakfast salad give a delightful flavor.
Chervil vinegar.--A few drops of this vinegar added to fish sauces or salads is
excellent, and well repays the little trouble taken in its preparation. Half
fill a bottle with fresh or dry chervil leaves; fill the bottle with good
vinegar and heat it gently by placing it in warm water, which bring to boiling
point; remove from the fire; when cool cork, and in two weeks it will be ready
for use.
MAYONNAISE DRESSING.
Put the yolks of four fresh raw eggs, with two hard-boiled ones, into a cold
bowl. Rub these as smoooth as possible before introducing the oil; a good
measure of oil is a tablespoonful to each yolk of raw egg. All the art consists
in introducing the oil by degrees, a few drops at a time. You can never make a
good salad without taking plenty of time. When the oil is well mixed, and
assumes the appearance of jelly, put in two heaping teaspoonfuls of dry table
salt, one of pepper, and one of made mustard. Never put in salt and pepper
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