The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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182                                           SALADS,
three times that they may be well covered with the sauce, and when quite hot through squeeze the lemon juice and serve ; 1-2 to 3-4 hour to boil the potatoes; 10 minutes to heat them.
Chicken Salad—(Ella).—Take the breasts of 2 chickens, 2 large bunches of celery and 4 hard-boiled eggs, chop these separately and fine; put together and mix thoroughly; then make a gravy of one tablespoonful of fine beaten mustard, 2 tablespoonfuls of sugar, 1 cup of cider or grape vinegar and 1-2 cup of butter, and pour hot over the salad.
Lobster and Fish Salads.—Avery nice and elegant dish may be made with all kinds of cold fish and some kinds of shell fish. The following is for a small lobster salad, and will do for all fish sal­ads : Have the bowl half-filled with any kind of salad herbs you like. Then break a lobster in two, open the tail, extract the meat in one piece, break the claws, cut the meat of both in small slices about 1-4 of an inch thick; arrange these tastefully on the salad ; take out all the soft part of the belly, mix it in a basin with a teaspoonful of salt, 1-2 a one of pepper, 4 of vinegar and 4 of oil; stir it well together and pour on the salad ; then cover it with hard eggs cut in slices, a few slices of cucumber, and, to vary, a few capers and some fillets of anchovy.
Sweet Bread Salad—(Mrs. D. C. B.).—Four hard-boiled and one raw egg, 2 tablespoonfuls of salad oil, 1 teaspoonful of salt, 1 of pepper, 2 of sugar, 2 of mixed mustard, 1-2 teacupful of vin­egar, 1 calPs sweet bread and 2 heads of lettuce. For dressing mash the yolks and mix the oils thoroughly, adding the vinegar last. Boil the sweet bread thoroughly until tender, pick it up in small pieces; break the lettuce also in small pieces, and then put in a dish alternate layers of lettuce, sweet bread and dress­ing. Use the whites of the eggs sliced over the top.
Cabbage Salad.—One well beaten egg, 1 teaspoonful each of salt and sugar, 1-2 teaspoonful mustard, 1-4 of a teaspoonful pep­per, and 2-3 of a cup of vinegar. Beat ail well together, boil in a bowl over the steam of a teakettle until quite thick, then pour the mixture over a small head of cabbage chopped fine. If too thick, add cold vinegar. To be eaten cold.
Note.—If liked, chopped lettuce can be used instead of cabbage, only the vinegar should be perfectly cold when poured over the let­tuce, which should be setting in a vessel of cold water to keep it crisp.
Russian Salad.—Cook some fillets of quails and chickens in a