SALADS, LARGELY VEGETABLE, SERVED WITH MAYONNAISE, CREAM OR BOILED DRESSING.

Cauliflower Salad.

Soak the cauliflower in salted water an hour; cook in boiling salted water until tender; drain and chill, then sprinkle with French dressing and set aside for half an hour. Sever the flowerets partly from the stalk, but so as not to change their relative positions, and place on a serving-dish; put heart leaves of lettuce between the flowerets and about the base of the vegetable; pour a cup of mayonnaise dressing over the whole, and sprinkle with pimentos or fine-chopped parsley. In serving, separate the flowerets with a sharp knife.

Tomatoes Stuffed with Nuts and Celery.

Peel the tomatoes; cut out a circular piece at the stem end of each and scoop out the flesh so as to form cups. Chill thoroughly, then fill with English walnut or pecan meats, broken into pieces, and celery, cut into small pieces and mixed with mayonnaise. Serve on lettuce leaves.

Stuffed=Tomato Salad.

Ingredients.

Method.—Remove a round piece from the stem end of the tomatoes and scoop out the seeds and centre. Chill thoroughly. When ready to serve, mix together the solid part removed from the tomatoes, cut fine, and the other ingredients; season to taste with salt and pepper, adding also mayonnaise to hold the mixture together. With this fill the tomatoes, put them in nests of lettuce or cress, and force a star of mayonnaise on the top of each tomato.

Tomato Salad, Horseradish Dressing.

Plunge the tomatoes, placed in a wire basket, into a kettle of hot water; remove at once and rub off the skin; chill thoroughly and cut in halves. Serve on lettuce leaves with a star of cream dressing, seasoned with grated horseradish, on the top of each slice.

Tomato=and=Sweetbread Salad.

Cook two sweetbreads as directed on another page, or braise with vegetables. Cool between two plates bearing a weight. When cold cut into slices and stamp into rounds of suitable size to use with slices of tomato. Cover the slices of sweetbread with chaud-froid sauce and decorate with fine-chopped parsley or sifted yolk of egg; pour over a little melted aspic. When the aspic is set, trim neatly, and arrange each round of sweetbread on a slice of chilled tomato. Serve inside a border of lettuce around a salad made of the trimmings of the sweetbreads and a cucumber cut in cubes and dressed with mayonnaise.

Cress, Cucumber, and Tomato Salad.

See [page 41]

Tomato Jelly with Celery and Nuts.

See [page 43]

Cress,=Cucumber=and=Tomato Salad.

Wash the cress and shake dry; arrange as a bed on a serving-dish, discarding the coarse stems; above this make a smaller bed of cucumbers, cut in slices or dice and dressed with French dressing, using three tablespoonfuls of oil and one of vinegar or lemon juice to a pint of cucumber. Arrange peeled tomatoes, chilled and cut in pieces, upon the cucumbers. Serve with French, cream or mayonnaise dressing.

Tomatoes Stuffed with Cucumber.

Peel five tomatoes, cut off the stem ends and scoop out the pulp, thus forming cups; set, turned upside down, in a cool place. Chop fine the solid pulp from the tomatoes and one cucumber, chilled before chopping; stir into a cup of cream dressing and fill the tomatoes with the mixture. Salt and pepper will be needed in addition to that in the dressing. If at hand, a pimento may be chopped with the other ingredients, or two tablespoonfuls of grated horseradish may be used. Serve at once on lettuce leaves.

Tomatoes Stuffed with Jelly.

Chop one sweetbread and one cucumber fine. To each cup (solid and liquid) add one-fourth a teaspoonful, each, of salt and paprica, a few drops of onion juice and a tablespoonful of capers; add also half a tablespoonful of granulated gelatine, soaked in two or three tablespoonfuls of cold water and melted over hot water. Stir until the mixture begins to congeal, then fill into tomatoes prepared as above. Set aside on the ice for half an hour, at least; then serve on lettuce leaves with either mayonnaise, boiled or cream dressing. Calf's brains, chicken, veal, tongue or ham may be substituted for the sweetbread.

Tomatoes Farces à l'Aspic.

Ingredients.

Method.—Scoop out the centres of the tomatoes, after removing the skin, and chill thoroughly. Pass the yolks through a sieve, add to the lobster, with the capers, half a cup of mayonnaise and half a cup of chicken aspic, thick and cold, but not set; stir these in a dish standing in ice water until nearly set; then fill the cavities in the tomatoes with the mixture. Brush over the outside of the tomatoes with half-set aspic; when the aspic is set, repeat twice, then set aside on ice for some time before serving. Serve on a bed of lettuce seasoned with French dressing. Garnish each tomato with a sprig of parsley and the salad-dish with blocks of aspic. Anchovies or any cooked fish may be substituted for the lobster. Serve with mayonnaise.

Tomato Jelly.

Soak three-fourths a box of gelatine in half a cup of cold water. Cook a can of tomatoes, half an onion, a stalk of celery, a bay leaf, two cloves, a teaspoonful of salt and a dash of paprica ten minutes. Add two tablespoonfuls of tarragon vinegar and the gelatine, stir till dissolved, strain, and mould in a ring mould. When cold turn from the mould and fill the centre with

CELERY=AND=NUT SALAD.

Cut fine tender stalks of celery and English walnuts and mix with French dressing. Garnish the centre of the salad and the border of the jelly with tender leaves of lettuce and bits of curled celery.

Tomato=Jelly Salad, No. 2.

Make the jelly and mould as before. Fill in the centre of the ring with shredded cabbage, pimentos and pecan nuts, mixed with boiled dressing.

Tomato Jelly with String Beans.

Cook tiny string beans until tender in boiling salted water; season while hot with onion juice, salt, pepper and tarragon vinegar. When cold add oil and toss the beans about until each bean is coated with the oil. Fill the centre of the jelly, fashioned in a ring mould, with the beans, and sprinkle over them a fine-chopped pimento. Garnish with lettuce leaves. Fine-chopped chives may be used in the place of the onion juice; they are particularly appropriate in any bean salad. If the beans are large, cut in halves lengthwise and the halves crosswise.

Tomato jelly may be served in a ring mould with turkey, oyster, plain chicken, French chicken, and other salads. The oysters should be scalded and drained, then marinated with French dressing. Chicken and turkey should also be marinated before mixing with celery and the mayonnaise or boiled dressing.

Tomato=and=Artichoke Salad.

(Mrs. E. M. Lucas, in Boston Cooking-School Magazine.)

Choose medium-sized tomatoes, firm and smooth skinned. Peel them, cut a slice from the stem end and remove the seeds with a small spoon. Sprinkle the interior of these cups with salt and set on ice. When ready to serve, wipe them dry and fill with artichokes cut into dice and mixed with mayonnaise. Serve on lettuce leaves. Use tarragon vinegar in preparing the dressing. Cook the artichoke hearts until just tender,—no longer,—in salted boiling water, then drain and cool.

Artichoke Salad.

(For game.)
(Mrs. E. M. Lucas, in Boston Cooking-School Magazine.)

Peel three oranges, remove the pith and white skin and slice lengthwise; use an equal amount of tender blanched celery stalks cut into inch lengths. Mix together lightly with two tablespoonfuls of olive oil, one tablespoonful of lemon juice, half a teaspoonful of salt and a quarter a teaspoonful of paprica. Heap together lightly on a serving-dish and surround with cooked hearts of artichokes cut into quarters; wreathe with blanched celery leaves.

Artichoke Salad.

(Used as a border for shrimp, lobster, chicken and other salads.)
(Mrs. E. M. Lucas, in Boston Cooking-School Magazine.)

Cut boiled artichokes into quarter-inch slices and stamp out with a French vegetable cutter. To half a pint add one tablespoonful of olive oil, half a tablespoonful of tarragon vinegar and one-fourth a teaspoonful of salt; toss lightly together and let stand one hour; drain, and arrange as a border with an outer layer of tiny blanched lettuce leaves.

2. Scoop out the centres of the artichokes and fill with mayonnaise, or with ravigote, tartare or tyrolienne sauce. Serve on lettuce leaves as a border to a meat or fish salad.

3. Fill the centres with walnut meats, sliced, or tender celery stalks, cut fine and mixed with mayonnaise.

Asparagus Salad.

Cut cold cooked asparagus into pieces an inch long, mix lightly with cream dressing and serve, in individual portions, on curly lettuce leaves.

Asparagus=and=Salmon Salad.

Mix cold cooked salmon with mayonnaise, form in a mound and encircle with a wreath of cold cooked asparagus tips dressed with French dressing.

Asparagus=and=Cauliflower Salad.

Break the cooked cauliflower into its flowerets, dispose in the centre of the serving-dish and surround with a wreath of cooked asparagus tips. Pour over the whole a mayonnaise, a boiled or a cream dressing, and sprinkle with chopped capers or pimentos.

Salad of Turnips with Asparagus Tips.

Cook the turnips in boiling salted water until tender; drain, and cut out the centres, forming cups. Sprinkle the inside with oil and a few grains of salt, and, when the oil is absorbed, pour over the cups a little lemon juice or vinegar. Set aside to become cool. When ready to serve, arrange the cups on shredded lettuce and fill with cooked asparagus tips, cold and mixed with mayonnaise or French dressing, as desired. Peas, flageolets or wax beans, cut fine, may be used instead of the asparagus. Garnish with radishes.

Green=Pea Salad.

Mix the peas with a cream dressing; serve in nests of lettuce; garnish the top of each nest with a little chopped beet, or a fanciful figure cut from a pickled beet or pimento.

Green=Pea=and=Potato Salad.

Mix equal parts of cold cooked peas and potatoes cut in very small cubes; season with salt and pepper, and serve as green-pea salad.

Asparagus Salad.

Scrape the scales from the stalks, and cook, standing upright in boiling salted water, until tender; drain and chill thoroughly. Serve on lettuce leaves with French dressing. Garnish the lettuce with hard-boiled eggs cut in quarters lengthwise.

Macedoine of Vegetable Salad.

Dress one cup, each, of cooked carrots and turnips, cut in dice, string beans, cut small, green peas, and half a cup of cooked beets, cut small, with French dressing; add two tablespoonfuls of chopped gherkins; drain, and mix with sufficient jelly mayonnaise to hold the vegetables together. Arrange in dome shape and cover with more jelly mayonnaise. Set a row of sliced gherkins near the top, and fill in the space to the top with string beans or asparagus tips. Surround the base with alternate rounds of beet and potato overlapping one another. Decorate the space above with slices of potato and beet cut in diamonds, and surround the base with light-green aspic cut in diamonds. One pint of aspic will be sufficient; use chicken stock, and tint with color paste.

Russian Vegetable Salad.

Select two moulds of suitable shape and size (tin basins or earthen bowls will do) and chill in ice water. Have ready cooked balls, cut from carrots and turnips, and cooked string beans and cauliflower, all marinated with French dressing. Drain the vegetables, dip them into half-set aspic, and arrange against the chilled sides of the moulds; then fill the moulds with aspic jelly. When set, with a hot spoon scoop out the aspic from the centre of each mould and fill in the space with a mixture of the vegetables and jelly mayonnaise, leaving an open space at the top to be filled with half-set aspic. When thoroughly chilled and set, turn from the moulds, the smaller mould above the other. Garnish with flowerets of cauliflower, dipped in aspic and chilled, and lettuce. Serve with mayonnaise.

Russian Vegetable Salad.

Macedoine of Vegetable Salad.

See [page 47]

Stuffed=Cucumber Salad.

Pare a short cucumber and cut it lengthwise in two parts; remove the seeds and let chill in ice water for an hour. Chop together the solid part of a peeled and seeded tomato, half a slice of new onion, a stalk of celery and a sprig of parsley; mix with mayonnaise or a boiled dressing and use as a filling for the well-dried halves of cucumber. Serve on cress or lettuce.

Cowslip=and=Cream=Cheese Salad.

(See cut facing [page 58].)

Cook the cowslip leaves until tender in boiling salted water, reserving a few choice leaves with blossoms for a garnish. Chop fine, season to taste with salt and paprica, press into a mould, and set aside to become chilled. Slice chilled cream cheese (Neufchatel or cottage) in uniform slices, and arrange at the sides of the mound. Serve with French or mayonnaise dressing.

Cauliflower Salad, Egg Garnish.

Separate a cauliflower into flowerets and boil in salted water until tender, not longer. Drain carefully. Season with oil, vinegar, salt, pepper, and a sprinkling of chopped tarragon leaves (or use tarragon vinegar). Arrange symmetrically in an earthen bowl, having the upper surface level. Let stand to become thoroughly chilled, then turn on to a serving-dish; the shape of the mould will be retained. Cover with mayonnaise dressing or Sauce Tartare, and surround with lengthwise quarters of hard-boiled eggs.

Potato Salad with Mayonnaise.

Boil the potatoes and let cool without paring. Then remove the skins and cut into slices, balls, or cubes. Squeeze over them a little onion juice, sprinkle with fine-chopped parsley, and let stand in a French dressing several hours. Mix the dressing after the usual formula, and use enough to moisten well the potato. When ready to serve, make nests of heart leaves of lettuce, put a spoonful of the potato in each, with a teaspoonful of mayonnaise above, sprinkle the mayonnaise with capers, and press the quarter of a hard-boiled egg into the top of the mayonnaise. Or add the chopped white of egg to the potato before marinating, and sift the yolk over the mayonnaise.