Sunday, January 13, 2013
Take a large bowl, resembling in size and shape an ordinary wash-bowl, and a wooden spoon, fitted as nearly as possible to fit the curve of the bowl. First put in two or three tablespoonfuls of mixed mustard, quite stiff. Pour on this, slowly, one-fourth of a pint of best olive oil, stirring rapidly until thick; then break in two or three fresh eggs, and, after mixing slightly, pour in, very slowly, the remaining three-fourths of the pint of oil, stirring rapidly all the while until the mixture forms a thick batter.
Next, take a teacupful of the best wine vinegar, to which the juice of one lemon has been added, along with a small tablespoonful of salt, and another of white sugar, stirring well, until the whole of these ingredients are thoroughly incorporated.
When bottled and tightly corked, this mixture will remain good for months. Those who are not fond of the oil, will find that sweet cream, of about sixty or seventy degrees in temperature, a good substitute; but this mixture does not keep so well.
BOILED SALAD DRESSING
1¼ teaspoons salt.
1 teaspoon mustard.
¼ teaspoon paprika.
1 tablespoon sugar.
Yolks 4 eggs.
2 tablespoons flour.
¼ cup vinegar diluted with 2 tablespoons water.
1 cup cream.
Process: Melt butter in sauce-pan; add flour mixed with seasonings, add egg yolks slightly beaten and vinegar and water. Cook over hot water until mixture thickens. Cool. Whip cream and fold into mixture. Beat well, chill and serve with potato salad.
Wednesday, October 17, 2012
Dispose the leaves on individual plates of ample size. Arrange the green leaves first, then the bleached leaves until a nest has been formed; fill the centers with the hearts of celery cut in one-half inch pieces.
Cut a slice from the stem end of crisp red and green peppers, remove the seeds and veins and cut in the thinnest shreds possible, using the shears. Strew these shreds over each portion and, just before serving, marinate each with French Dressing.
Monday, October 15, 2012
1/8 teaspoon black pepper.
Few grains cayenne.
1 tablespoon Tarragon vinegar.
2 tablespoons Malt vinegar.
½ cup Olive oil.
1 tablespoon chopped olives.
1 tablespoon chopped pickle.
1 tablespoon chopped green or red pepper.
1 teaspoon chopped parsley.
1½ teaspoons chopped chives.
Put salt, pepper and cayenne in bowl, add oil slowly stirring constantly, add remaining ingredients and blend thoroughly.
Sunday, October 14, 2012
1/8 teaspoon pepper.
¼ teaspoon paprika.
6 tablespoons olive oil.
2 tablespoons vinegar.
Tuesday, September 18, 2012
SALAD "DEL PREVOSTO"
Boil in their skins three good-sized potatoes, peel them and slice them, then put them into a salad bowl, and pour over them one-half a glass of white wine. Do this about two or three hours before they are wanted, so the potatoes will have time thoroughly to absorb the wine. From time to time mix them with a fork and spoon to let the wine permeate. A few minutes before the meal make a good French salad dressing, add some pickled peppers cut up, some capers, and some chopped-up parsley, pour on the French dressing, mix up well, and serve.
THE CARDINAL'S SALAD
Wash a good lettuce and a bunch of water-cress. Cut a cold boiled beef into strips, add six radishes, two hard-boiled eggs chopped up, and one small sliced cucumber. Arrange the lettuce-leaves in a salad-bowl, mix the other ingredients with a sufficient quantity of mayonnaise sauce, put them in the midst of the lettuce, and serve.
Take a head of endive, wash it and dry it well, and put it into a salad-bowl. Pour over it three tablespoons of good olive-oil. Mix one tablespoon of honey (or sugar), one of vinegar, and salt and pepper in a cup, and pour over the salad just before serving.
Cut one carrot and one turnip into slices, and cook them in boiling soup. When cold, mix them with two cold boiled potatoes and one beet cut into strips. Add a very little chopped leeks or onion, pour some vinegar and oil over the salad, and garnish with water-cress.
"ALLA POLLASTRA" SALAD
Chop up six lettuce-leaves and three stalks of celery, cut up the remains of a cold fowl in small pieces, and mix with one tablespoon of vinegar and salt and pepper in a salad bowl. Pour a cup of mayonnaise sauce over, and garnish with quarters of hard-boiled egg, one tablespoon of capers, six stoned olives, and some small, tender lettuce-leaves.
"ALLA MACEDOINE" SALAD
Cut into small pieces one cold boiled beet and half an onion. Add some cold boiled string-beans, some cold boiled asparagus tips, two tablespoons of cold cooked peas, one cold boiled carrot, and some celery. Mix them together, and pour over all a mayonnaise sauce. Add the juice of a lemon and serve.
Sunday, January 15, 2012
1 15 oz. can chickpeas (garbanzo beans), drained
½ onion, chopped
½ cucumber, sliced
1 small tomato, chopped
½ cup red wine vinegar
½ cup balsamic vinegar
In a medium bowl, combine chickpeas, onion, cucumber, tomato, red wine vinegar, and balsamic vinegar. Mix well and serve.
*Chickpeas: or 'ceci‟ or „garbanzo beans' are common in Mediterranean, Indian and Middle Eastern dishes.
Thursday, February 18, 2010
In buying lettuce, select round, close heads. The curly variety is tougher than the uncurled. Much dirt gets into lettuce, owing to its growing so near the ground, and great care should be taken in preparing it for the table. Separate the leaves and wash them through several waters, discarding all wilted outer leaves. Leave the lettuce in cold water until it is crisp, then drain it in a wire basket, and place it on or near ice until it is ready to serve.
Careful attention should be paid to the washing of water cress, as non-edibles are often gathered with it. If a little salt is added to the washing water, the many little insects clinging to the cress may be removed easily.
All green salads should be chilled before they are served. Leaves that are too large should be broken, never cut. The dressing for a green salad should never be added until just before the salad is served, as it softens the leaves and spoils both the appearance and the taste of the salad.
Fruits for salads should be washed, freed of skin and seeds, and kept in a cool place. Vegetables for salads should be diced or cut into small pieces of uniform shape. Meats for salads should be freed from gristle and skin and cut into small cubes. Fish should be boned and flaked. Nuts should be cut, not chopped.
What to serve with salads. Salads made from vegetables should always be accompanied by crackers or bread in some form. If plain crackers are used, they should be warmed
just before they are served. Cheese straws or cream-cheese sandwiches are excellent with salads.