The Boston cooking-school cook book by Farmer Fannie Merritt 1857-1915

Author:Farmer, Fannie Merritt, 1857-1915
Language: eng
Format: epub, pdf
Tags: Cookery, American
Publisher: Boston : Little, Brown and company
Published: 1913-03-25T05:00:00+00:00

Asparagus Sai.ad, Individual Service. — Pdqe S'39.

Berkshire Salad in Boxes. — Page S45.

EoG Sai.ad. — P<i(/e 336.

Peak Salad. — Paye 3//0.

chopped red peppers, and one-half tablespoon chopped chives. Pour over Cream Dressing I (see p. 324) and serve in nests of lettuce leaves.

Iietuce Salad Wash one head romaine and cut in pieces, using scissors. Mix two cups cold riced potatoes, one-half pound white mushroom caps peeled and cut in eighths, and one pound Brazil nut meats (from which skins have been removed) cut in pieces. Moisten with French Dtessing, made by allowing , one-third tarragon vinegar to two-thirds olive oil. Arrange on salad dish, surround with romaine, and garnish with three peeled mushroom caps and six Brazil nut meats.

Macgdoine Salad

Marinate separately cold cooked cauliflower, peas, and carrots cut in smal^Gubes, and outer stalks of celery finely cut. Arrange peas and carrots in alternate piles in centre of a salad dish. Pile cauliflower on top. Arrange celery in four piles at equal distances. At top of each pile place a small gherkin cut lengthwise in very thin slices, beginning at blossom end and cutting nearly to stem end. Open slices to represent a fan. Place between piles of celery a slice of tomato.

Almost any cold cooked vegetables on hand may be used for a Macedoine Salad, and if care is taken in arrangement, they make a very attractive dish.

Russian Salad

Mix one cup each cold cooked carrot cubes and potato cubes, one cup cold cooked peas, and one cup cold cooked beans, and marinate with French Dressing. Arrange on lettuce leaves in four sections, and cover each section ■with Mayonnaise Dressing. Garnish two sections with small pieces of smoked salmon, one section with finely chopped whites of "hard boiled" eggs, and one section with yolks of "hard-boiled" eggs forced through a strainer. Put small sprigs of parsley or shrimps in lines dividing sections.

Tomatoes Stuffed with Pineapple

Peel medium-sized tomatoes. Remove thin slice from top of each, and take opt seeds and some of pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Fill tomatoes with fresh pineapple cut in small cubes or shredded, and nut meats, using two-thirds pineapple and one-third nut meats. Mix with Mayonnaise Dressing, garnish with Mayonnaise, halves of nut meats, and slices cut from tops cut square. Serve on a bed of lettuce leaves.

Stuffed Tomato Salad I

Peel medium-sized tomatoes. Remove thin slice from top of each and take out seeds and some of pulp. Sprinkle inside with salt, invert, and let stand one-half hour. Fill tomatoes with cucumbers cut in small cubes and mixed with Mayonnaise Dressing. Arrange on lettuce leaves, and garnish top of each with Mayonnaise Dressing forced through a pastry-bag and tube.

Stuffed Tomato Salad II

Prepare tomatoes same as for Tomatoes Stuffed with Pineapple. Refill with finely cut celery and apple, using equal parts. Serve with Mayonnaise, and garnish with shredded lettuce.

Stuffed Tomato Salad (German Style)

Prepare tomatoes same as Tomatoes Stuffed with Pineapple. Shred finely one-half a cabbage. Let stand two hours in salted water, allowing two tablespoons salt to one quart water.

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