Salads, Sandwiches and Chafing-Dish Dainties — The Prefaces

BY THE AUTHOR.

PREFACE TO THE SECOND EDITION.

* * * * * THE favor with which the first edition of this little book has been received by those who were interested in the subjects of which it treats, is eminently gratifying to both author and publishers.

It has occasioned the purpose to make a second edition of the book, even more complete and helpful than the first.

In making the revision, wherever the text has suggested a new thought that thought has been inserted; under the various headings new recipes have been added, each in its proper place, and the number of illustrations has been increased from thirty-seven to fifty.

A more complete table of contents has been presented, and also a list of the illustrations; the alphabetical index has been revised and made especially full and complete.

JANET M.

HILL.

April 10, 1903. PREFACE TO THE FIRST EDITION.

* * * * * THERE is positive need of more widespread knowledge of the principles of cookery.

Few women know how to cook an egg or boil a potato properly, and the making of the perfect loaf of bread has long been assigned a place among the "lost arts."

By many women cooking is considered, at best, a homely art,--a necessary kind of drudgery; and the composition, if not the consumption, of salads and chafing-dish productions has been restricted, hitherto, chiefly to that half of the race "who cook to please themselves."

But, since women have become anxious to compete with men in any and every walk of life, they, too, are desirous of becoming adepts in tossing up an appetizing salad or in stirring a creamy rarebit.

And yet neither a pleasing salad, especially if it is to be composed of cooked materials, nor a tempting rarebit can be evolved, save by happy accident, without an accurate knowledge of the fundamental principles that underlie all cookery.

In a book of this nature and scope, the philosophy of heat at different temperatures, as it is applied in cooking, and the more scientific aspects of culinary processes, could not be dwelt upon; but, while we have not overlooked the ABC of the art, our special aim has been to present our topics in such a simple and pleasing form that she who attempts the composition of the dishes described herein will not be satisfied until she has gained a deeper insight into the conditions necessary for success in the pursuit of these as well as other fascinating branches of the culinary art.

Care has been exercised to meet the actual needs of those who wish to cultivate a taste for light, wholesome dishes, or to cater to the vagaries of the most capricious appetites.

There is nothing new under the sun, so no claim is made to absolute originality in contents.

In this and all similar works, the matter of necessity must consist, in the main, of old material in a new dress.

Though the introduction to Part III.

was originally written for this book, the substance of it was published in the December-January (1898-99) issue of the _Boston Cooking-School Magazine_.

From time to time, also, a few of the recipes, with minor changes, have appeared in that journal.

Illustrations by means of half-tones produced from photographs of actual dishes were first brought out, we think, by The Century Company; in this line, however, both in the number and in the variety of the dishes prepared, the author may justly claim to have done more than any other has yet essayed.

The illustrations on these pages were prepared expressly for this work, and the dishes and the photographs of the same were executed under our own hand and eye.

That results pleasing to the eye and acceptable to the taste await those who try the confections described in this book is the sincere wish of the author.

JANET M.

HILL

Contents Part I. SALADS

PAGE

INTRODUCTION 3

THE DRESSING 6

USE OF DRESSINGS 7

ARRANGEMENT OF SALADS 8

COMPOSITION OF MAYONNAISE 8

VALUE OF OIL 8

BOILED AND CREAM DRESSINGS 9

IMPORTANT POINTS IN SALAD-MAKING 9

WHEN TO SERVE SALADS WITH FRENCH OR MAYONNAISE

DRESSING 9

WHEN TO SERVE A FRUIT SALAD 10

SALADS WITH CHEESE 10

HOW TO MAKE AROMATIC VINEGARS, KEEP VEGETABLES,

AND PREPARE GARNISHES 11

HOW TO BOIL EGGS HARD FOR GARNISHING 11

TO POACH WHITES OF EGGS 11

ROYAL CUSTARD FOR MOULDS OF ASPIC 11

HOW TO USE GARLIC OR ONION IN SALADS 12

HOW TO SHELL AND BLANCH CHESTNUTS AND OTHER NUTS 12

HOW TO CHOP FRESH HERBS 13

HOW TO CUT RADISHES FOR A GARNISH 13

HOW TO CLEAN LETTUCE, ENDIVE, ETC.

13 HOW TO CLEAN CRESS, CABBAGE, ETC.

14 HOW TO RENDER UNCOOKED VEGETABLES CRISP 14

HOW TO BLANCH AND COOK VEGETABLES FOR SALADS 14

HOW TO CUT GHERKINS FOR A GARNISH 15

HOW TO FRINGE CELERY 15

HOW TO SHRED ROMAINE AND STRAIGHT LETTUCE 15

HOW TO KEEP CELERY, WATERCRESS, LETTUCE, ETC.

16 HOW TO COOK SWEETBREADS AND BRAINS 16

HOW TO PICKLE NASTURTIUM SEEDS 16

NASTURTIUM AND OTHER VINEGARS 17

TO DECORATE SALADS WITH PASTRY BAG AND TUBES 18

RECIPES FOR FRENCH DRESSING 21

RECIPES FOR MAYONNAISE DRESSING 22

BOILED, CREAM, AND OTHER DRESSINGS 26

VEGETABLE SALADS SERVED WITH FRENCH DRESSING 29

SALADS LARGELY VEGETABLE WITH MAYONNAISE, ETC.

39 INTRODUCTION TO FISH SALADS 53

RECIPES FOR FISH SALADS 55

RECIPES FOR VARIOUS COMPOUND SALADS 77

RECIPES FOR FRUIT AND NUT SALADS 89

HOW TO PREPARE AND USE ASPIC JELLY 97

CONSOMMÉ AND STOCK FOR ASPIC 98

CHEESE DISHES SERVED WITH SALADS 105

Part II. SANDWICHES

BREAD FOR SANDWICHES 115

THE FILLING 116

RECIPES FOR SAVORY SANDWICHES 119

RECIPES FOR SWEET SANDWICHES 131

RECIPES FOR BREAD AND CHOU PASTE 137

HOW TO BOIL MEATS FOR SANDWICHES 140

RECIPES FOR BEVERAGES SERVED WITH SANDWICHES 143

Part III. CHAFING-DISH DAINTIES

CHAFING-DISHES PAST AND PRESENT 151

CHAFING-DISH APPOINTMENTS 153

ARE MIDNIGHT SUPPERS HYGIENIC?

157 HOW TO MAKE SAUCES 158

MEASURING AND FLAVORING 160

RECIPES FOR OYSTER DISHES 163

RECIPES FOR LOBSTER AND OTHER SEA FISH 169

RECIPES FOR CHEESE CONFECTIONS 182

RECIPES FOR EGGS 188

RECIPES FOR DISHES LARGELY VEGETARIAN 195

RECIPES FOR RÉCHAUFFÉS AND OLLA PODRIDA 202

Illustrations Table laid for Sunday Night Tea _Frontispiece_ The Tender Lettuce brings on softer Sleep _Facing page_ 18 Cucumber Salad for Fish Course " " 28 Cooked Vegetable Salad " " 28 Potato Balls, Pecan Meats, and Cress Salad " " 32 Potato-and-Nasturtium Salad " " 32 Endive, Tomato, and Green String Bean Salad " " 36 Stuffed Beets " " 36 Cress, Cucumber, and Tomato Salad " " 41 Tomato Jelly with Celery and Nuts " " 41 Russian Vegetable Salad " " 48 Macedoine of Vegetable Salad " " 48 Miroton of Fish and Potato Salad " " 58 Cowslip and Cream Cheese Salad " " 58 Russian Salad " " 62 Halibut Salad " " 62 Shell of Fish and Mushrooms " " 68 Shrimp Salad in Cucumber Boat " " 68 Shrimp Salad, Border of Eggs in Aspic " " 70 Lobster Salad " " 70 Bluefish Salad " " 72 Litchi Nut and Orange Salad " " 72 Moulded Salmon Salad " " 74 Salad of Shrimps and Bamboo Sprouts " " 74 Spinach and Egg Salad " " 84 Marguerite Salad " " 84 Easter Salad " " 86 Country Salad " " 86 Fruit Salad " " 94 Turquoise Salad No. 2 " " 94 Cheese Ramequins " " 106 Individual Soufflé of Cheese " " 106 Pineapple-Cheese and Crackers " " 110 Salad of Lettuce with Cheese and Macedoine " " 110 Chicken Salad Sandwiches " " 126 Halibut Sandwiches with Aspic " " 126 Wedding Sandwich Rolls " " 128 Club Sandwich " " 128 Boston Brown Bread " " 138 Bread cut for Sandwiches " " 138 Bowl of Fruit-Punch ready for serving " " 143 Copper Chafing-Dish with Earthen Casserole " " 149 Chafing-Dish, Filler, etc. " " 153 Course at Formal Dinner served in Individual Chafing-Dishes " " 157 Butter Balls with Utensils for Chafing-Dish " " 178 Moulded Halibut with Creamed Peas " " 178 Yorkshire Rabbit " " 186 Curried Eggs " " 186 Mushroom Cromeskies, ready for cooking " " 198 Prune Toast " " 198 PART I. SALADS.

"_Though my stomach was sharp, I could scarce help regretting To spoil such a delicate picture by eating.

_" INTRODUCTION.