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Classic
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page 154
cabbage. Stir it until well mixed and the cabbage looks coddled. Serve
immediately.
TOMATO SALAD.
Peel and slice twelve good, sound, fresh tomatoes; the slices about a quarter of
an inch thick. Set them on the ice or in a refrigrator while you make the
dressing. Make the same as "Mayonnaise," or you may use "Cream dressing." Take
one head of the broad-leaved variety of lettuce, wash, and arrange them neatly
around the sides of a salad bowl. Place the cold, sliced tomatoes in the centre.
Pour over the dressing and serve.
ENDIVE.
This ought to be nicely blanched and crisp, and is the most wholesome of all
salads. Take two, cut away the root, remove the dark-green leaves, and pick off
all the rest; wash and drain well, add a few chives. Dress with Mayonnaise
dressing.
Endive is extensively cultivated for the adulteration of coffee; is also a fine
relish, and has broad leaves. Endive is of the same nature as chiccory, the
leaves being curly.
CELERY SALAD.
Prepare the dressing the same as for tomato salad; cut the celery into bits half
an inch long, and season. Serve at once before the vinegar injures the crispness
of the vegetable.
LETTUCE SALAD.
Take the yolks of three hard-boiled eggs, and salt and mustard to taste; mash it
fine; make a paste by adding a dessertspoonful of olive oil or melted butter
(use butter always when it is difficult to get fresh oil); mix thoroughly, and
then dilute by adding gradually a teacupful of vinegar, and pour over the
lettuce. Garnish by slicing another egg and laying over the lettuce. This is
sufficient for a moderate-sized dish of lettuce.
POTATO SALAD, HOT.
Pare six or eight large potatoes, and boil till done, and slice thin while hot;
peel and cut up three large onions, into small bits and mix with the potatoes;
cut up some breakfast bacon into small bits, sufficient to fill a teacup; and
fry it a light brown; remove the meat, and into the grease stir three
tablespoonfuls of vinegar, making a sour gravy, which with the bacon pour over
the potatoand onion; mix lightly. To be eaten when hot.
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