No. 197. Mayonnaise Dressing.—(Red.) The red mayonnaise is made by adding a liberal quantity of lobster coral, juice of boiled beets or tomato juice to the common mayonnaise.
No. 198. Mayonnaise Dressing.—(Green.) The green mayonnaise is made by coloring with the water in which spinach has been boiled. The colored mayonnaise is chiefly used in fish and vegetable salads.
No. 199. Cream Dressing for Salads.—Beat together thoroughly three raw eggs and six tablespoons of cream, three tablespoons melted butter, one teaspoon salt, one of dry mustard, half a teaspoon black pepper, and one teacup vinegar. Heat, stirring constantly, until it thickens like boiled custard, but it must not boil. When cold mix with salad.
No. 200. Piquante Salad Dressing.—Mix yolks of two hard boiled eggs and two raw eggs, add one teaspoon each cream and oil, half a teaspoon horseradish, and vinegar enough to reduce to consistency of cream. This is very good for fish salads, for fish balls, and broiled, smoked or salted fish of all kinds.
No. 201. French Salad Dressing.—To one teaspoon of salt and half as much pepper, add one tablespoon of oil, and mix thoroughly, adding a few drops extract of onion, then add more oil and vinegar until the mixture is of desired consistency.
No. 202. Sardine Salad Dressing.—Bruise to a paste four boneless sardines, add the yolks of four hard boiled eggs, and bruise all together thoroughly; add this mixture to any mayonnaise dressing and serve on fish salads.
No. 203. Lobster Salad.—Extract the meat from a couple of boiled lobsters weighing two pounds each, cut it into rather coarse pieces and set it on the ice to cool. Separate the tender leaves of two heads of lettuce, and put them in layers on the salad dish and put this on the ice also. When ready to serve mix a part of the mayonnaise dressing ([No. 208]) with the lobster meat and put it on the lettuce, pouring the remainder of the dressing over the whole and sprinkling the top with grated lobster coral if you have it. Any other mayonnaise or salad dressing may be used.
No. 204. Crab Salad.—Prepare the meat and use same dressing as for lobster.
No. 205. Fish Salad.—Reduce one quart cold cooked fish to flakes, rejecting bones, skin and liquor, arrange on a bed of lettuce with a sardine or piquante dressing; garnish with sliced cucumber or boiled beets, or both.
No. 206. Salmon Salad.—May be made same as lobster salad, using either cold boiled fresh salmon, or canned salmon. In either case remove all bones, skin or other matter than the clear meat, which must be drained entirely free from any liquid matter.