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"The Project Gutenberg eBook of Fifty Salads, by Thomas J. Murrey The Project Gutenberg EBook of Fifty Salads, by Thomas Jefferson Murrey This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net Title: Fifty Salads Author: Thomas Jefferson Murrey Release Date: February 8, 2008 [EBook #24542] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK FIFTY SALADS *** Produced by Stephen Blundell and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) FIFTY SALADS BY THOMAS J. MURREY, Author of "Fifty Soups," "Valuable Cooking Recipes," Etc. Formerly professional Caterer of the Continental Hotel, Philadelphia, and Astor House, New York. -1- The Project Gutenberg eBook of Fifty Salads, by Thomas J. Murrey NEW YORK WHITE, STOKES, & ALLEN PUBLISHERS Copyright, 1885, By WHITE, STOKES, & ALLEN. [3] CONTENTS. Remarks on Salads, 7 Borage for Salads, 8 Plain Salad Dressing, 9 Mayonnaise, 10 Anchovy Salad, 10 Asparagus Salad, 10 11 Beans, Lima, Salad of, Beef Salad, 11 Beet Leaves Salad, 12 Bloater, Yarmouth, Salad of, 12 Breakfast Salad, 12 13 Brussels-Sprouts Salad, Carrot Salad, 13 Cauliflower Salad, 13 Celeriac Salad, 14 Celery Salad, 14 15 Cherry Salad, Chicory Salad, 15 Chicken Salad, 15 17[4] Codfish (Salt) Salad, Corn Salad, or Fetticus, 17 Crab Salad, 17 Cray-fish Salad, 18 Cress Salad, 18 Cucumber Salad, 19 Currant Salad, 19 Dandelion Salad, 19 Dumas Salad, 20 Eels, Mayonnaise of, 20 -2- The Project Gutenberg eBook of Fifty Salads, by Thomas J. Murrey Egg Salad, Endive Salad, Escarole Salad, Frog Salad, Herbs for Salads, Herring Salad, Hop Salad, Italian Salad, Lamb Salad, Lettuce Salad, Lobster Salad, Melon Salad, Mint Salad, Orange Salads, Oyster Salad, Pigeon Salad, Pineapple Salad, Potato Salad, Prawn Salad, Rabbit Salad, Salmon Salads, Sardine Salad, Scollop Salad, Tomato Salad, E. C.’s Salad Dressing, S. F.’s Shrimp Salad, 21 21 21 22 22 23 23 24 24 25 25 26 26 26 27 27 27[5] 28 28 29 29 30 30 31 31 32 [7] REMARKS ON SALADS. Of the many varieties of food daily consumed, none are more important than a salad, rightly compounded. And there is nothing more exasperating than an inferior one. The salad is the Prince of the Menu, and although a dinner be perfect in every other detail except the salad, the affair will be voted a failure if that be poor. It is therefore necessary for those contemplating dinner-giving, to personally overlook the preparation of the salad if they wish favorable criticism. To become a perfect salad-maker, do not attempt too much at first; practise on plain salads and plain dressings before you try combination salads, fancy dressings, and elaborate garnishings, and you will soon become proficient in the art. Do not prepare plain salads until the moment they are wanted at table. Should they be mixed long before[8] they are served, you will find the lettuce -3- The Project Gutenberg eBook of Fifty Salads, by Thomas J. Murrey flabby and the dressing watery and insipid. The importance of using none but the purest condiments must not be overlooked, for a perfect salad cannot be made with inferior ingredients. Garnishing or decorating salads presents an opportunity for displaying artistic taste and judgment. The most deliciously blended salad will not be appreciated unless it is attractive in appearance. No exact rule can be laid down for garnishing; much depends on the judgment and good taste of the salad maker. Original ideas are commendable. Wild flowers neatly arranged with alternate tufts of green are very pretty during warm weather. During cold weather garnish with pretty designs cut from beets, turnips, radishes, celery, etc. Borage for Salads.—This is an excellent ingredient in nearly all vegetable salads. Cover a champagne-bottle with raw cotton or heavy, coarse flannel; fasten it with thread; set the bottle in a soup-plate, and pour warm water over it. Soak a handful of borage seeds in warm water for fifteen[9] minutes; drain, and work them into the flannel around the bottle, as evenly as possible. Place the bottle and soup-plate in a warm, dark place until the seeds sprout; then bring it to the light. Keep water in the plate constantly. When the shoots are a few inches long, trim them off, as wanted, and add them to any salad with a plain dressing. Plain Salad Dressing is admissible with nearly all salads. It is composed of oil, vinegar, pepper, and salt, and nothing else. Many who do not care particularly for oil, use equal quantities of oil and vinegar, others one-third vinegar to two-thirds oil; these proportions satisfy a large class, but four parts of oil to one of vinegar are about the right proportions, provided the vinegar is of the best. The plain dressing is made in two ways, either mixed in a bowl and the salad added to it, or as follows: Take a tablespoon and put in it (holding it over the salad) one saltspoonful of salt, one-fourth this quantity of freshly ground pepper, and a tablespoonful of oil; mix and add to the salad. Add three more tablespoonfuls of oil; toss the salad lightly for a few seconds; lastly, add a tablespoonful[10] of sharp vinegar; toss the salad again, and serve. Mayonnaise.—When preparing a mayonnaise in summer keep the bowl as cold as possible. Beat up the yolks of two raw eggs to a smooth consistency, add two saltspoonfuls of salt and one of white pepper, and a tablespoonful of oil. Beat up thoroughly, and by degrees add half a pint of oil. When it begins to thicken add a few drops of vinegar. The total amount of vinegar to be used is two tablespoonfuls, and the proper time to stop adding oil, and to add drops of vinegar, is when the dressing has a glassy look instead of a velvet appearance. After a few trials almost any one can make a mayonnaise, as it is very simple. Anchovy Salad.—Wash, skin, and bone eight salted anchovies; soak them in water for an hour; drain and dry them. Cut two hard-boiled eggs into slices. Arrange the leaves of a head of lettuce neatly in a salad-bowl and add the anchovies and the eggs. Prepare a plain dressing in a soup-plate, pour it over the salad and serve. The fish may be minced, chopped, or cut into fillets. Asparagus Salad.—Remove the binding round a bunch of asparagus, cut off an inch[11] of the root end of each stalk, scrape off the outside skin, wash them, tie them in bunches containing six to eight each, and boil, if possible, with the heads standing just out of the water, as the rising steam will cook them sufficiently. If covered with water the heads are cooked before the root ends. When tender, plunge them into cold water, drain, arrange them on a side dish, pour over them a -4- The Project Gutenberg eBook of Fifty Salads, by Thomas J. Murrey plain dressing, and serve. Beans, Lima, Salad of.—Boil one pint of lima beans for forty minutes in water slightly salted; drain; put them in a salad-bowl, and add three hot, boiled potatoes cut into slices. Mince a stalk of celery; sprinkle it over the vegetables. Prepare a plain dressing, pour it over the salad, and set the bowl in the ice-box; when cold, serve. A little cold, boiled tongue may be added if liked. Beef Salad.—Cut into neat pieces, an inch in length, half a pound of boiled fresh beef. Take two heads of crisp lettuce, reject the outside leaves, wipe the small leaves separately, place them in a salad-bowl, add the beef. Chop up a sweet Spanish pepper, add a tablespoonful to the salad. Prepare[12] a plain dressing, pour it over the salad; just before serving, mix gently. Beet Leaves Salad.—The seed-leaves of the beet were preferred by the Greeks to lettuce. They are served the same as lettuce. If a little old, scald them in hot water a moment. Swiss chard is the midrib of the beet leaf. Remove the leaves, cut the midribs into equal lengths, tie in small bunches, boil thirty minutes. Arrange on a side dish, pour over them a plain dressing and serve either hot or cold. Bloater, Yarmouth, Salad of.—Take two whole fish from the can. Remove skin and bone, and cut them into pieces an inch square. Cut up three stalks of celery into inch pieces and each piece into strips; place these in a salad-bowl and add the fish. Chop up three salt anchovies with a dozen capers into very small pieces; strew over the salad; add a plain dressing and toss lightly before serving. Breakfast Salad.—Scald two ripe tomatoes; peel off the skin, and place them in ice-water; when very cold, slice them. Peel and slice very thin one small cucumber. Put four leaves of lettuce into a salad-bowl, add the tomatoes and cucumber. Cut up one[13] spring onion; add it, and, if possible, add four or five tarragon leaves. Now add a plain dressing and serve. Brussels-Sprouts Salad.—Pick over carefully a quart of sprouts, wash well, and boil rapidly for twenty minutes (if boiled slowly they lose their color). Drain, and plunge them into cold water. Drain again, and put them into a salad-bowl. Mince one-fourth of a pound of boiled ham, arrange it neatly and evenly around the sprouts, and around this arrange a border of potato salad. Add a plain dressing, a teaspoonful of herbs, and serve. Carrot Salad.—The young spring carrots are excellent when served as a salad. Take six of them, wash, wipe them with a coarse towel, boil them for ten minutes, drain and cut into narrow strips. Arrange neatly in the centre of a salad-bowl; cut up half a pound of cold boiled mutton into neat pieces; put it around the carrots. Mince a stalk of celery with a few tarragon leaves; strew over the dish; add a plain dressing and serve. Cauliflower Salad.—Put into a basin of cold water a head of cauliflower, head downward, add half a teaspoonful of salt, and a[14] wineglass of vinegar. Let stand for half or three-fourths of an hour, drain, and put it into a saucepan to boil until tender. The length of time for boiling depends upon the size of the head. Remove the scum carefully as it rises, or it will discolor the cauliflower. When done separate the sprigs, and arrange them around the bowl, heads outward. Put into the centre of the dish a head of cabbage-lettuce, cover it with red mayonnaise (see Lobster Salad), and sprinkle a few capers on top. Mask the cauliflower with mayonnaise, garnish with beet diamonds, and the effect is very pleasing. -5- The Project Gutenberg eBook of Fifty Salads, by Thomas J. Murrey Celeriac Salad.—Celeriac, or turnip-rooted celery, is an excellent vegetable for the gouty and the rheumatic. When stewed and served with cream sauce, it is at its best. It may be used in salads either raw or boiled. If used raw, cut it into very thin slices; if cooked, cut it into inch pieces. Mix with it endive, potato, and a little boiled tongue, in equal proportions; serve with a plain dressing. Celery Salad.—With the exception of lettuce, celery is more generally used as a salad in this country than any other plant. Cut off the root end of three heads of celery;[15] wipe each leaf-stalk carefully, and cut them into inch pieces. Cut each piece into strips, put them into a salad-bowl, add a plain mayonnaise, and serve. Cherry Salad.—Remove the stones from a quart of fine, black ox-heart cherries. Place them into a compote, dust powdered sugar over them, and add half a wineglassful each of sherry and curaçoa. Just before serving mix lightly. Chicory Salad.—Thoroughly wash and drain two heads of chicory; cut away the green leaves and use them for garnishing, or boil them as greens. Cut off the root-end from the bleached leaves, and put the latter into a salad-bowl that has been rubbed with a clove of garlic. Add half a dozen tarragon leaves, four to six tablespoonfuls of oil, a saltspoonful of white pepper, and two saltspoonfuls of salt. Mix thoroughly. Now add a tablespoonful of tarragon vinegar, and you have a delightful salad. Chicken Salad.—The average cook book contains a good deal of nonsense about this salad. Nothing can be more simple than to mix a little nicely cut cold boiled chicken and celery together, with a tablespoonful or two of mayonnaise. Put this[16] mixture into a salad-bowl, arrange it neatly, and over all add a mayonnaise. Garnish with celery tops, hard-boiled eggs, strips of beets, etc. Use a little more celery than chicken. Or, tear a few leaves of lettuce, put them in a salad-bowl, and add half a cold, boiled, tender chicken that has been cut into neat pieces; pour over it a mayonnaise; garnish neatly, and serve. For large parties, and when the chicken is apt to become dry, from having been cut up long before it is wanted, it is best to keep it moist by adding a plain dressing. Drain it before using. Put on a flat side-dish a liberal bed of crisp lettuce. Add the chicken, garnish neatly, and, just before sending to table, pour over it a mayonnaise. If in hot weather, arrange the salad on a dish that will stand in a small tub or kid. Fill this with ice, place the dish on top, pin a napkin or towel around the tub to hide it from view. Flowers, smilax, etc., may be pinned on this, which produce a very pretty effect. In ancient times the fairest and youngest lady at table was expected to prepare and mix the salad with her fingers. "Retourner la salade les doigts," is the French way of[17] describing a lady to be still young and beautiful. Codfish (Salt) Salad.—Take three pieces of codfish two inches square; split them in two, and soak them in water over night. Change the water twice, next day drain and wipe dry. Baste each piece with a little butter, and broil (they make a very nice breakfast dish, served with drawn butter). When cool, tear them apart, and cover with a plain salad dressing; let stand for two hours. Half fill a salad-bowl with crisp lettuce leaves; drain the fish and add it to the lettuce; add mayonnaise; -6- The Project Gutenberg eBook of Fifty Salads, by Thomas J. Murrey garnish with lemon-peel rings, hard-boiled eggs, etc., and serve. Corn Salad, or Fetticus.—Carefully pick over two quarts of fetticus; reject all damaged leaves; wash, and dry in a napkin. Place in a salad-bowl; add a pint of minced celery and two hard-boiled eggs, chopped fine; finally add a plain dressing, toss, and serve. Crab Salad.—Boil three dozen hard-shell crabs for twenty-five minutes. Let them cool, then remove the top shell and tail; quarter the remainder, and pick out the meat carefully with a nut-picker or kitchen[18] fork. The large claws should not be forgotten, for they contain a dainty morsel; the fat that adheres to the top shell should not be overlooked. Cut up an amount of celery equal in bulk to the crab meat; mix both together with a few spoonfuls of plain salad dressing; then put it in a salad-bowl. Mask it with a mayonnaise; garnish with crab-claws, shrimps, and hard-boiled eggs, alternated with tufts of green, such as parsley, etc. Cray-fish Salad.—Cray-fish (or craw-fish) resemble small lobsters; they are excellent as a salad, and are extensively used in garnishing fish salads. Boil two dozen cray-fish for fifteen minutes in water slightly salted; break the shells in two; pick out the tail part of each; cut it in two lengthwise; remove the black ligament. Put into a salad-bowl the small white leaves of a head of cabbage-lettuce; add the fish; pour over them a mayonnaise. Garnish with the head part of the shells, tufts of green, and hard-boiled eggs. Cress Salad.—Cress is one of our best spring salads. Pick the leaves over carefully, removing the bruised leaves and all large stems. Mince a young spring onion;[19] strew it over the cress, add a plain dressing, and serve. Cucumber Salad.—If properly prepared, cucumbers are not apt to interfere with digestion. They should be gathered early in the morning and kept in a cool place until wanted. After peeling, slice them very thin; sprinkle a little salt over them; let stand ten minutes, and add cayenne, and equal parts of oil and vinegar. If allowed to remain in salt water any length of time, if oil is omitted, or if their natural juices are squeezed out of them, they become indigestible. Currant Salad.—Put a pint of red currants in the centre of a compote. Around them make a border of a pint of white currants, and around these arrange a border of red raspberries. Set the dish on the table. Take a pint of sweet cream, add to it three tablespoonfuls of powdered sugar; stir it up to dissolve the sugar; while doing so add a tablespoonful each of brandy and curaçoa. Set the sauce on the table; dish up the fruit; and let each guest help himself to the sauce. Dandelion Salad.—A dandelion salad is one of the healthiest of spring salads. Take[20] two quarts of freshly gathered dandelions; wash them well; pick them over carefully; let stand in water over night, as this improves them. Drain, and dry in a napkin; place them in a salad-bowl; add two young spring onions, minced. Serve with a plain dressing. Dumas Salad (Devised by Alexandre Dumas).—"Put in a salad-bowl a yolk of egg boiled hard; add a tablespoonful of oil, and make a paste of it; then add a few stalks of chervil chopped fine, a teaspoonful each of tunny and anchovy paste, a little French mustard, a small pickled cucumber chopped fine, the white of the egg chopped fine, and a little soy. Mix the whole well with two tablespoonfuls of wine vinegar; then add two or three steamed potatoes sliced, a few slices of beet, same of celeriac, same of rampion, salt and Hungarian pepper to taste; toss gently twenty minutes, then serve." -7- The Project Gutenberg eBook of Fifty Salads, by Thomas J. Murrey Eels, Mayonnaise of.—Put into a salad-bowl two heads of bleached endive, each leaf having been previously examined. Take six pieces of potted eels about two inches long; remove the bone; break the eels into neat pieces, and arrange them on the endive;[21] add a mayonnaise, garnish, and serve. Egg Salad.—Put into a salad-bowl the small crisp leaves of a head of lettuce; add four hard-boiled eggs sliced. Mince a dozen capers; sprinkle over the eggs, and add a plain dressing. Endive Salad.—The curled endive is excellent for fall and winter salads. Pick the leaves over carefully; separate the green from the white; put the latter into a salad-bowl; add minced salad herbs, and a suspicion of onion. Serve with plain dressing. Escarole Salad.—This is one of the best salads known. Serve it as follows: Take two heads of escarole; reject all green and decayed leaves; place the white bleached leaves in a salad-bowl, after being thoroughly washed and dried in a napkin; take a small piece of crust of bread, and a clove of garlic, dip the garlic in salt and rub it a few times on the bread; add the piece of bread to the salad-bowl. Next add half a teaspoonful of salt, a saltspoonful of pepper, and four tablespoonfuls of the very best olive oil; toss the salad gently; then add a tablespoonful of tarragon vinegar; toss again; remove the piece of crust, which is[22] known as "Chapon," and serve. Escarole is the broad-leaved variety of the well-known endive. Frog Salad.—This is a delicious salad. Soak two dozen frogs’ legs in salt water for one hour; drain; stew them slowly until quite tender; take them out of the boiling water and cover them with milk. Let this come to a boil; drain and cool; remove the bones. Cut up celery enough to half fill a salad-bowl; add the frogs which should nearly fill the bowl. Arrange neatly; cover with mayonnaise; garnish with lobster-claws, little tufts of shrimps, and green herbs, alternated with hard-boiled eggs quartered lengthwise. Herbs for Salads.—The most important desideratum (except possibly pure condiments) in the art of salad making, is those little salad herbs..."

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