’ ” Dam e Cu rt sey s Book

Salads , San dw iches, an d Bev erages

E llye Howell G lover

Chicago

A . C. McClurg 8: Co. 1915 Copyright

lur . A . C . M cC g Co 19 15

e em er 19 15 Published S pt b ,

MPA N! “ W. F. HA L L PRINTING CO , “ a

li it ZZ Eu LAA . W ! m ? f HIS little book is intended to be a very present e me of c m an e e a la e small T h lp in ti o p y, wh th r rg or affa e a a e s m A e s ess e ir, l bor t or i ple. not d ho t onc sa When se e a an sa a a a et id, in doubt, rv piqu t l d, v ri y of sa c es and a cu of hot a ra ffee ndwi h , p piping fr g nt co , or a e s e of tea an be a suc d liciou br w , d your party will

cess . With this in mind these pages have been com e om ec es of e s m c s and m pil d fr r ip fri nd , fro lipping , fro

combinations which have been tried and found good.

E . H . G.

CONTE NTS

SALADS AND SALAD DRE SSING THE MA! ING or FRU IT SALADS VE GE TABLE SALADS A e c SALADS

E GG CHE E SE NUT S S , , AND ALAD ME AT AND FIS H SALADS SALAD A CCE SSORIE S SANDWICHE S AND How To MA! E THE !! SWE E T SANDWICHE S ME A T AND FIS H SANDWICHE S

VE E T B E CHE E SE NUT S WICHE S G A L , , AND AND HOT BE VE RAGE S ICE D BE VE RAGE S INDE x The discovery of a new dish does more for the a ess m n h f h ppin of a than t e discovery o a star . ’ ” Dame Curtse s Book of Salads y , San dwiches an d Bevera es , g — I. SAL ADS AND SAL AD DRESSING

F THE ma of sa a s e o s e e seems king l d , lik b ok , th r nd la e ea s we a e ee O to be no e . Of t y r h v b n fol lowing more and more the French custom of se a a s a sa a e and e mes rving lw y l d with our dinn r, oft nti at siIn l me c e s the es s e e e e p e ho lun h on fr h cri p l ttuc , ndiv , or cress finds a place in the menu prepared for the grow ing child . If a family cannot afiord both salad and des se the sa a s e sen nd the esse m e rt, l d hould b cho a d rt o itt d, as the salad actually contributes to digestion as well as and the sa a is e a e a e to nutrition , if l d pr p r d with pur oil is m m e es me and s a , it uch or Whol o dige tible th n ordi im nary an al fats . A clever hostess and a noted cook says she builds her me s ar the sa a and she e e s e nu ound l d, xc l in th ir c The ma of sa a ess e e oncoction . king good l d dr ing, ith r Ma a se or F enc is an acc m s men be cul yonn i r h , o pli h t to r tivated by both sexes . P actice makes perfect in this e t e art sa a ma and m and abso g n l of l d king ixing, no ’ ” Dame Curtsey s Book of Salads

e es can be e as an a is lut rul giv n , individu l secret touch usually added by each maker ; but there is one unchang ing item of great importance that holds forever and that

is serve all salads ver cold and serv e daintil . A e , y y v ry “ bright American club woman once wittily said : In s e a ma is not the m a she good oci ty wo n known , by co p ny ee s th h e k p , but by e salads s e serv s . “ ” The term salad applies to all cold preparations us

mea fish e e a es etc. m a a ing t , , v g t bl , , in co bin tion with m e oil and e a e and a . ixtur of vin g r, or oil, gg, vineg r The expert remembers these few things : a salad that is likely to be dry and has no predominating flavor should be marinated with a French dressing some time before — serving in addition to the dressing added at table ; salad greens must not only be washed but thoroughly dried before serving !a cheese cloth bag is good for this pur se and e ma be a the ice and as a po , th y y l id upon ), , r e the ess s be a e t ul , dr ing hould thoroughly incorpor t d wi h the salad and some poured over the top .

Plain Mayonnaise

ess all e e s m s be l To HAVE succ ingr di nt u t cold, inc ud h ess is ma e e ing the bowl in which t e dr ing d . An gg ” a ma a se m e or a s e ma be beater, yonn i ix r, ilv r fork y h s of e s a sa and used . Take t e yolk two gg , pinch of lt , e heat add oil s and add a few drops of oliv oil ; , by drop , beat as it thickens ; squee! e in the juice of a lemon little by little ; continue until the mayonnaise is good and stiff ; the oil may be added in larger quantities towards the l n ast ; seaso with a dash of paprika .

French Salad Dressing

THERE is an old saying regarding the making of “ French dressing which runs thus : A spendthrift for ” a m se e a and a ma ma s . T s oil, i r for vin g r, d n to tir hi is an infallible guide.

3 tablespoons of olive oil V: teaspoon onion j uice I tablespoon vinegar 54 teaspoon salt 54 teaspoon pepper

A dd he sa e e and ce the e ar t lt , p pp r, onion jui to vin g h c n u h mix with t e oil qui kly a d po r over t e salad . S is a er sa s a or e and ma be ma e THI v y ti f ct y rul , y d quite E nglish by adding a teaspoon of made mustard to n the above ingredie ts.

A DD one-third cupful of Chili sauce to two- thirds cup ix n ful of mayonnaise ; m thoroughly . Serve o head let tucc hearts . ’ ” Dame Curtsey s Book of Salads

A Tango Salad Dressing

TAKE two cups of stifi mayonnaise and beat in one a me-ma e C sa e one- r of h lf cup of ho d hili uc , thi d cupful ree s ee e nc e g n w t p pper !mi ed in a chopper), six tabl spoons oi mashed canned pimentoes !put through a

ce and one eas n of ce. Ha e all ri r), t poo ful onion jui v ingredients icy cold and keep on ice until

Cooked Salad Dressing

2 ta blespoons of flour 2 tablespoons of sugar 2 egg yolks 34 teaspoon of mustard y, teaspoon of salt 2 tablespoons of olive oil

e e the o e oil a e e . xc pting liv , in doubl boil r

- THIS is delicious with an egg salad. Bring one half can tomatoes to the boiling point and let simmer until e e r a s e e e e s be v ry thick, th n rub th ough i v ; th r hould two tablespoonfuls of the tomato puree ; add to a mayon a se e s ne- a a es ea a e s n i dr s ing with o h lf t bl poon, ch, of c p r ,

a s e es and es e e . p r l y, pickl , oliv , fin ly chopp d

4 Sandwiches an d Bev erages

Grape Fruit French Dres sing

MI x a es s of o e oil a es s four t bl poon liv , two t bl poon a e i e one- a eas n e e of gr p fruit ju c , h lf t poo of powd r d s a one- a eas on sa and one- o t eas ug r, h lf t po of lt f ur h t poon of a i a . P in a ass ar c and s a e p pr k ut gl j , hill thoroughly h k n well before usi g.

Salad Dressing Without Oil No. 1

2 egg yolks 54 teaspoon of salt teaspoon of sugar teaspoon of mustard V4 teaspoon of paprika 2 tablespoons of lemon j uice or vinegar I w e e ea en dr hit of gg, b t y 2 tablespoons of melted butter V3 cup of double cream

the e s add the seas n n an BEAT gg yolk , o i gs d juice then the butter and cream and lastly the f white o egg.

Salad Dressing Without Oil No. 2

Cream a small cupful of butter and stir in the yolks

ree e s . Mix o e er one eas o n of m s ar of th gg t g th t p o ful u t d , one teaspoon ful of salt and a quarter saltspoonful of

th u er an . r in cayenne. Add to e b tt d eggs Sti slowly . Instead of oil add one cupful of cream and add the n f juice of one lemo and half cupful o vinegar.

5 ’ Dame Curtsey s Book of Salads

The Blackstone Salad Dressing

56 pint of mayonnaise dressing 2 tablespoons of Chili sauce 2 tablespoons of claret I tablespoon of tarragon vinegar I tablespoon of chopped pimento I teaspoon of chopped chives teaspoon of Worcestershire sauce I eas n c e ar - e e t poo of hopp d, h d boil d gg

MIx all these ingredients thoroughly and serve head lettuce. This is a favorite dinner salad much rel ished by all.

Newport Dressing

54 tablespoon of salt 56 ta blespoon of mustard of tablespoon of sugar Dash of cayenne pepper I e s ea en gg, lightly b t s tablespoons melted butter 94 cup of thin cream 54 cup of vinegar

a e s sta l COOK over boiling w t r, tirring con nt y,

s a and . mixture thickens ; then tr in, cool

Chicago Club Salad Dressing

2 tablespoons of Chili sauce 4 tablespoons Of mayonnaise 6 Sandwiches and Beverages

4 tablespoons of French dressing Dr mus ard a er nner c fiee s n u c ves y t , ft di o poo f l hi a enne e er nc C y p pp , pi h

h n CH OP t e chives very fi e. Serve on lettuce.

- n makes one half pi t of dressing.

Indian Dressing

2 ar - e e s ks h d boil d gg , yol 54 teaspoon of paprika 94 teaspoon salt V3 teaspoon of powdered sugar Sprinkling of cayenne pepper I tablespoon of lemon j uice 2 tablespoon s of v inegar cup of olive oil

RU B the yolks of hard-boiled eggs through a strainer ; then add the seasonings and oil ; shake until thoroughly blended and add one tablespoon each of red and green e e cut in sma eces one a es of c e p pp r, ll pi , t bl poon pi kl d ee s cut er sma es and ne eas of e b t , in v y ll cub , o t poon fin ly chopped parsley .

Roquefort Salad Dressing

PUT a good- Sized piece of Roquefort cheese into a a s m a an a ma e s n o a as e bowl ; dd o e s lt d p prika ; k thi i t p t , using a fork to stir ; pour in some Olive oil and continue 7 ’ ” Dame Curtsey s Book of Salads

stirring the Oil and the Cheese paste together ; add a il little vinegar. In cold weather you can use more o

a e a and h t ea e m e e a a oil. th n vin g r, in o w th r or vin g r th n

Sour Cream Salad Dressing

I cup of sour cream I e s ea en gg, lightly b t 54 cup of vinegar 2 teaspoons of sugar 2 teaspoons of salt I teaspoon of dry mustard PiDCh of white pepper

C B m es e e OM INE ixtur , put in doubl boil r, m n stirring constantly until ixture thicke s .

Decorative Dressings

GREEN salad dressing is made by coloring mayon naise with a few drops of green coloring which is ob ’ ’ i h s or s Re i a ne ta nable at t e grocer druggist . d s obt i d by taking the red coral or eggs of the lobster which n m m nn T are rubbed to a paste a d ixed with ayo aise. his is for a lobster salad ; but red coloring is obtainable same as the green and most colors come prepared for this use. Sandwiches and Beverages

A Marinating Li! uor

A MARI NATING liquor is made of two-thirds pure vin egar and one-third water ; heat to boiling point and s f add a tea poon O mixed spices . Allow to cool before n u s i g . To marinate means to pour this dressing over the sa a s m me e se n ss l d o e ti befor rvi g, to ing lightly with a fork .

Roman Sauce

ONE eas f a as e or ee sa an t poon o nchovy p t , thr lt chovies pounded to a paste ; one tablespoon of French or Ge man m s a ee a es s ma o a se r u t rd, thr t bl poon of y nn i ;

two tablespoons of vinegar from the pickled onion bottle. Mix e an e e sa a or m e fish w ll d s rve with h rring l d , ix d

and vegetable salads .

’ Steward s Sauce

e e ee a es s ma a s t tog th r thr t bl poon of yonn i e, he two lemons and a teaspoon of finely chopped

Serve with any fish.

Fruit Salad Dressing

2 eggs 3 tablespoons of melted butter 3 tablespoons Of lemon juice 9 ’ ” Dame Curtsey s Book of Salads

56 teaspoon of salt I cup of heavy cream 54 cup of powdered sugar $4 teaspoon of celery salt teaspoon of vanilla 54 teaspoon of paprika 3 drops of onion j uice

BEAT the eggs very light ; add gradually the melted butter and seasonings ; cook over hot water until the m u e e s s n c ns an . C e add ixt r thick n , tirri g o t tly ool , th n the c eam a e u s ff and the a a. r , be t n ntil ti , v nill

Fruit French Dressing

teaspoon salt 56 teaspoon paprika 1 54 tablespoons of orange j uice I tablespoon of lemon j uice 4 tablespoons of olive oil

a e carefully with Silv r fork,

Boiled Dressing

m s ar V3 teaspoon of dry u t d teaspoon of White pepper I teaspoon of salt I teaspoon of sugar 2 eggs

IO

’ ! Dame Curtsey s Book of Salads

Horse-radish Dressing

I cup heavy cream I tablespoon grated or evaporated horse-radish 2 tablespoons lemon j uice Salt and paprika

BE AT the cream till quite thick and then add the se a s e e in the em n u ce s hor r di h fin ly grat d ; put l o j i lowly, s all the me seas n to as e and se e er o . tirring ti ; o t t , rv v y c ld m This dressing is especially good with to atoes .

Tartare Sauce

ONE cup Of mayonnaise with the addition of one a es c e a ers es or c es and one t bl poon of hopp d c p , Oliv , pi kl , teaspoon of onion juice. Serve with a cold fish salad .

Cream Mayonnaise Dressing

56 teaspoon of mustard V3 teaspoon of salt Dash of cayenne pepper 2 egg yolks M cup of Olive oil M tablespoon of vinegar $4 tablespoon of lemon j uice 56 of a cup heavy cream beaten stifi

I2 Sandwiches and Beverages

M1): the Seasonings ; add the unbeaten yolks of two e s nd s e e e add e gg , a tir until thoroughly bl nd d ; th n oliv s a e s e oil, drop by drop, tirring with wood n poon or wir s as th c e a Whi p ; e mixture thi kens, dilute with vin g r, an e m h ma be d th n with le on juice, when t e olive oil y

a e mo e a . C and s e e se add dd d r r pidly hill, ju t b for rving the whipped cream. Have all ingredients very cold .

Curry Dressing to Serve with

teaspoon of salt 54 teaspoon curry powder 54 teaspoon white pepper 5 tablespoons of Olive Oil 3 tablespoons of vinegar

X MI all until well blended .

33 N MA ! ING the delicious fruit salads the main thing to remember is that the ingredients Should not be mixed with the dressing until j ust about ready to se e. s a a ma a se ress n ma be se and rv U u lly yonn i d i g y u d, many fruit salads are improved both in flavor and ap earanc p e by adding Whipped cream. Most of the recipes given in this book specify which is the more desirable dressing.

Ripe Olive Salad

one fifteen- en can e es a a e TAKE c t of rip oliv , dr in, h lv , an s add a e e er a a d eed ; h lf a cup of chopp d c l y, h lf cup e a s a a red e e two a es o s of chopp d w lnut , h lf p pp r, t bl p on of grated pineapple ; mix well with three tablespoons n et ea es of French dressi g. Serve in white l tuce l v with a a s f ma a se on ea the cen t ble poon o yonn i ch portion, in ter of which place one stoned olive.

A pple and Celery Salad

With Peanut Butter Dressing

equal amounts of apples and celery in cubes with lemon juice and let stand until very cold

14 Sandwiches and Beverages mix one-half cup peanut butter with three-quarters cup r n e n s of cold mayonnaise. Ar a g apples a d celery on cri p e e and e a e s ars ess ma e ndiv , d cor t with t of dr ing d by es n th n r pr si g e dressi g th ough a pastry tube. Chopped olives and pimentos sprinkled over the dressing make s n thi a attractive dish .

A pple and Date Salad

I % Cups tart apples 36 cup dates 56 cup French dressing 2 tablespoons lemon j uice

CUT the fruit in match-like strips and marinate with lemon juice ; place on ice till cold ; mix with French ess and se e on dr ing rv lettuce leaves .

Novelty Banana Salad

S a me m- e a ana la o an PLIT diu Siz d b n , y it n individual sa a a e on a e ce ea or on a bed a e ess l d pl t l ttu l f of w t r cr , then arrange either fresh cherries or strawberries along the halves with a few carpels Of orange and grapefruit ; intersperse dabs of whipped cream and mayonnaise dress ing between .

Banana and Celery Salad

OE a a of the bana a ee em e th TAKE p rt n p l , r ov e fruit and cut into dice ; mix with equal quantities of celery

15 ’ ” Dame Curtsey s Book of Salads

cut fine and half as much minced pimento ; add a little mayonnaise and decorate on top with small pieces of

pimento . Put the salad back in the Skins .

Pineapple Salad

I pineapple I pint strawberries 2 oranges I cup of sugar $4 cup of sherry cup of orange j uice Parsley

A r e ea e a s a ee to T KE la g pin ppl with tr ight, gr n p ; s off the ea es ea the in the e e ee trip l v , l ving bud c nt r ; k p

e the e ea es . se a er s a e cut tw lve of b st l v U v y h rp knif , off th the i ea e two es n ea the e top of p n ppl inch dow , l ving t ac a t e ea cen er bud int t ; with fork pick out h pulp , l ving - a r a nice outer edge. This will make a basket sh ped e i ceptacle. Put it on the ice and hull the berries ; cut n a es ea e een e es e ee the a es h lv , l ving ight nic on whol ; p l or ng and cut in one- half-inch cubes ; spri nkle the pineapple pulp with suga r and put it on the ice. To make rea dy e e a e the e e ea e ea es a e to s rv , pl c tw lv pin ppl l v in circl , points out on a round salad plate ; set the pineapple basket or bowl in the center and fill with layers of pine e u a e and s a er es mix he s e r appl p lp, or ng , tr wb ri ; t h r y,

I 6 Sandwiches and Beverages

oran e ce and a the s a and th g jui , h lf ug r pour over e fruit in the ow a row of a e s aw e es flat s e b l ; put h lv d tr b rri , id o ar n the e e the the an C v d wn , ou d dg of top of bowl d o er with the top of the pineapple ; make a wreath around the h bottom with t e eighteen strawberries and the parsley. n e n h E ough for six p rso s . T e sherry may be omitted without spoiling the salad if it is not desirable to use it.

Fresh Rhubarb Salad

CUT in small pieces enough rhubarb to make five cups ; turn boiling water over it and let stand ten min es ra add es n a e n en e but ut ; d in , fr h boili g w t r, boil u til t d r not t eces add ee- a ers of a s a and o pi , thr qu rt cup of ug r

c . W e c a n ad a a set away to ool h n old, dr i , d h lf cup of

- c e e a s and a a cu finel ch e e e . hopp d p c n , h lf p of y opp d c l ry Ha e ea a o e ress ma e and c e s v r dy b il d d ing d hill d, u ing for it three tablespoons of flour with enough water to ma e a n a e a a e of a cu of e a and k thi b tt r, qu rt r p vin g r

e - a e s of a cu of a e ee a es n f thr e qu rt r p w t r, thr t bl poo s o s a one eas o n me e e the o s of ug r, t p o of lt d butt r, y lk four e s the e of one a nc dr mus ar and sa gg , whit , pi h of y t d lt, and half a cup of water ; mix all well together and cook a e o e un of the c ness s n in doubl b il r til right thi k , tirri g cons an . W e o s e o e s n add a t e t tly h n c ld, ju t b f r u i g, lit l i c wh pped ream. Serve in white lettuce leaves garnished with strips of angelica.

I 7 ’ ” Dame Curtsey s Book of Salads

Black Cherry Salad

STONE large almost black cherries . !California fur

e u a in the s n . Cut in a i e nishes th m q ite e rly pri g ) h lf , p l s a e eaves of e ce and se e on m ll whit l curly l ttu , rv with n n mayon aise dressi g.

Apple and Cheese Salad

and are a es and sc out e - WIPE p ppl , oop tw nty four a s s n a F en e e a e-c e ma a e b ll , u i g r ch v g t bl utt r ; rin t with

French dressing and chill thoroughly .

I cream cheese I teaspoon Worcestershire sauce $4 tablespoon of salt I tablespoon of chopped carmel pimentoes Parsley Celery Lettuce

MASH the cheese with other ingredients ; shape into e e a s the same s e as a e a s and finel tw lv b ll iz ppl b ll , roll in y r n chopped parsley . A ra ge a bed of crisp lettuce leaves on salad dish and sprinkle celery over lettuce cut in thin s one and one- a c es strip h lf in h in length . Arrange balls F nc on celery and serve with re h dressing.

’ ! ing s Salad 4 oranges 4 bananas 34 of a f resh pineapple

18

’ ” Dame Curtsey s Book of Salads

right out of the Skin . A first course may be made Of the ea s e s e r an s p r by Slicing thin, cov ring with h r y, d du t ing with sugar. Serve in glasses .

Alligator Pear Salad No. 2

S e e s e e ser e ELECT p rf ct fruit ju t rip nough to v , for if too ripe or too green the salad is ruined ; peel very n cut a es and a te s and s r thi ly, in h lv qu r r , lice the quarte s in thin pieces. DO not cut until just before ready to as ac c serve they turn bl k qui kly. U se a silver knife. A r is e e m French d essing pref rr d by ost connoisseurs. Serve on leaves of head lettuce.

Olive an d Cheese Ball Salad

a e es cut in a es ma e STONE l rg Oliv , h lv , k cream cheese s en a e O e Oil se s into ball by soft ing with littl liv , a on with a few drops Of onion juice and paprika ; dispose olives n h e alls ea e e es s and a d c ees b in h d l ttuc n t , cap with stifi mayonnaise and a walnut meat.

Olive Salad

2 anchovies put in 6 tablespoons of French dressing 24 stoned olives chopped fine I cold boiled potato sliced I cold boiled beet sliced

20 Sandwiches and Beverages

I small cucumber pickle chopped Salt White pepper 2 hard- boiled eggs 3 tablespoons Sherry

L INE e e s i e e add bowl with l ttuc , pr nkl with pickl , o es ee and a seas c e s and e liv , b t pot to, on, hop gg put ov r the o ne or Ma asc m a e top ; p ur on wi , r hino fro bottl of cherr es and F e ress n ss and se e. i , r nch d i g, to rv

Orange and Prune Salad

A a e r es n ff o an STE M one do! en l rg p un u til pu y ; co l , d remove pits ; cut the prunes in halves and mix with an e a a of o a e and a e m nce ce e . qu l qu ntity r ng pulp, littl i d l ry When serving place a tablespoon ful Of tart boiled dress ing mixed with whipped cream on each helping.

E mergency Salad

L I T e s e s e e a a e s e T LE gre n onion dic d, hr dd d c bb g , lic d c m e s and e ce ear s a Frenc ess ucu b r l ttu h t , with h dr ing,

make an excellent salad .

Fruit Potpourri Salad

I ripe peach I mellow apple I large ripe yellow skinned pear

2! ’ ” Dame Curtsey s Book of Salads

I orange I ripe banana 3 ripe plums 3 apricots I ra e ru in seas n g p f it, if o I unc w e ra es see e b h hit g p , d d 2 figs cut in bits 6 dates seeded and cut in bits A an u Of n s wa nu s and the sauce h df l E gli h l t , pecans and Brazil nuts ; break all in pieces

SPRINKLE each layer as placed in salad bowl with s a r or e a e ma e s . W en w is ug , pour ov r littl pl yrup h bo l m in nearly full pour over so e sweet cream. Serve at d ner or luncheon .

V anity Fair Salad

SERVE on hea rts Of romaine !lettuce) make a circle of strips of red and green sweet peppers ; inside place a ea sc o e ou balls of lligator p r o p d t with a Cutter. Use lemon or lime juice in the French dressing in place of e a e the sa a s e e s vin g r ; pour ov r l d ju t b for erving.

Marshmallow Fruit Salad

54 pound of marshmallows cut in quarters !use scissors) I cu of w e c err es s ne p hit h i , to d I sma res nea e cut in cu es canne w l ll f h pi ppl b , d i l do I un w e ra es see po d of hit g p , ded Ha! el nut meats

22 Sandwiches an d Beverages

FILL the cherries with nuts . Serve on white lettuce s i hea rts with a whipped cream mayonnaise. Thi s deli cions just made with white grapes and pecan nut meats .

Pear, Cheese, and Nut Salad

FILL center of a dish with cream cheese passed through a ricer ; peel and core some pears and fill cen er n ma t s with chopped nuts a d celery . Serve with yon naise.

Pineapple Salad in Tomato Cups

S ar e e ma es sc the e ers to ELECT l g , rip to to , oop out c nt form thin- shelled cups ; chop slices of pineapple into tiny c es or n s e s and ma a e Frenc ess ub ti y hr d , rin t with h dr ing F h n n made with lemon juice. ill t e cups a d place in ests

e ce. s ma na se es e eac of l ttu A poonful of yon i go ov r h, with a dab of whipped cream on top.

W atermelon and Cantaloupe Salad

MAKE balls of fruit by using Scoop cutters ; add seeded white grapes ; soak in sherry for a half hour and serve e ea F on white l ttuce h rts with rench dressing.

23 ’ ” Dame Curtsey s Book of Salads

Pineapple Salad

2 cu s nea e ce p pi ppl , di d I cu ran e ce p o g , di d I cu ananas ce p b , di d I cu anc e a m n s s p bl h d l o d , plit 54 cup candied cherries

MIX the ea e a e a m n s and a a as to pin ppl , or ng , l o d , b n n

e mar na ma nna se. erve in an the geth r, i te with yo i S y of a o e met s s r n n the c err es ve the to . b v hod , p i kli g h i o r p If “ ' ” es e ace fiufis of e cream on . d ir d, pl whipp d top

California Salad

SOAK a number of large prunes until they are plump remove seeds and quarter ; mix with equal parts of s e e n s s c as su anas ecans . A ran e the h ll d ut , u h lt or p r g r ress salad on lettuce leaves and serve with a F ench d ing.

Sour Fruit Salad

Serve with Game or Fowl

TAKE sour !pie) cherries and thin slices of orange ; marinate in French dressing and serve on lettuce.

T okay and M alaga Grape Salad

f To a ra es cut in a es and see e O NE cup o k y g p , h lv d d a n one cup of Malaga grapes prepared the same. So k o e

24 Sandwiches and Beverages half box of granulated gelatin in one- half cupful of cold a e ss e a n the cu in a e add w t r, di olv d by pl ci g p hot w t r ; it to one capful of bottled un fermented Catawba juice ; en e s s ff e add the a es and on ice wh it b gin to ti n , gr p put until ready to serve ; garnish with vine leaves. With the f s alad pass wa fers in the shape O acorns .

Ambros ia Salad

I pineapple I pint strawberries 4 bananas I cup sherry wine I pint grated cocoanut 6 oranges Sugar

DICE the pineapple ; halve large strawberries ; cut the bananas in cubes and remove the carpels of the oranges as nearly whole as possible ; sprinkle with sugar ; pour over the wine and let all stand for half an hour ; lift the a s ra ne s n la e ce and fruit out with t i r poo , y on l ttu serve with either French or mayonnaise dressing ; scat ter the cocoanut over the top of the salad and some of h r it may be mixed with t e f uit .

Cupid Salad

4 oranges 2 bananas ’ ” Dame Curtsey s Book of Salads

56 cup Of sugar I pint strawberries I large tart apple I egg I tablespoon of brandy

h a es a es a e a the CUT t e or ng in h lv , c r fully t king out pulp so as to keep the halves in perfect shape ; slice the a a as and e the s a er s all on ic b n n ; hull, Slic tr wb rie ; put e and ma a ess of the e s a and a ke dr ing gg, ug r, br ndy grate the apple and sprinkle with sugar while doing so to prevent it from turning black ; add the brandy and unbeaten white of the egg ; then use a wire egg beater until all is stiff and frothy ; then take the orange halves and notch in points or scallops with a pair Of sharp scis so s . e e the in the s e s ea th ess on r S rv fruit h ll , h p e dr ing top and cap with a large strawberry .

Cherry Salad

I oun Ca rn a c err es w i e or ark red p d lifo i h i , h t d 54 pound shelled hazel nuts 2 tablespoons maraschino I head lettuce I o tablespoons of sugar cup of sherry 2 tablespoons Of orange juice

STONE the cherries and replace each pit with a ha! el nut ; line salad bowl with lettuce ; sprinkle the cherries h s a an e the a e e s e and wit ug r, d pour ov r or ng juic , h rry,

26

’ ” Dame Curtsey s Book of Salads

Orange Salad No. 1

U SE sour oranges for this salad ; if these cannot be a s a a t e em n ce e s ee an es Obt ined, tr in lit l l o jui ov r w t or g

r c . ut the ran es c ces a fter they a e sli ed C o g in thi k Sli , h ca e a a e em s and remove t e seeds r fully, rr ng th in row , m turn over them any salad dressing. Serve with ga e. ma be se the same wa and al mea s Grapefruit y u d y, w nut t used with either. Many people like Bermuda onion sliced r thin with the oranges or g apefruit.

Orange Salad No. 2

6 oranges 54 cup of sugar Juice of I lemon 6 tablespoons Of f resh or canned cherries

P and cut the ran es n s es a e E EL o g i to thin lic , or qu rt r hem mix the e n re en o e er s n the t ; oth r i g di ts t g th , tir u til is ss e v e the an sugar di olv d, pour it o r fruit d put it in the refrigerator for an hour. Serve on lettuce.

Orange Salad No. 3

For Three Persons

a e a es ma asc F e c THREE l rg juicy or ng , r hino liquor, r n h

ess . Ha e the a es e a te em n dr ing lv or ng , th n qu r r, r ovi g seeds and skin ; heap on a plate on white hea rts Of let

28 Sandwiches an d Beverages tuce ; pour over a few drops of maraschino and over n each portion put two tablespoo s of dressing.

Orange Salad No. 4 — ORANGE salad is one Of the best dinner salads either oranges on bed Of watercress or oranges blended with Ma a m c the see s a e een em e l ga grapes fro whi h d h v b r ov d, r m e w ne cut ce e se e in en e ea es o ix d ith fi ly l ry, rv d div l v or mixed with finely cut endive. Always use one good n n f n an sized ora ge for a order o ora ge salad . Pare d the a e sma se e e ce F e c ess cut or ng ll, rv on l ttu , with r n h dr n - i g. If blended with grapes use two thirds orange and

- one t r ra es on s e e e e ea es. en e hi d g p hr dd d l ttuc l v If div , n - n n n - n F o e half ora ge a d o e half e dive. The rench dress

ing is two parts oil and one part lemon juice.

Orange and Celery Salad

COMBINE an equal quantity Of diced celery and oranges divided in sections ; mix with mayonnaise and

se e on e et ce ea s. De a e a r e rv whit l tu h rt cor t with l g ,

m see e a s ns . plu p, d d r i i

Grape Fruit Salad on Artichoke Hearts

USE either fresh artichokes boiled in salted water or else the canned artichoke bottoms that have been cooked

29 ’ ” Dame Curtsey s Book of Salads

in chicken stock for about ten minutes. Drain the arti es nd ma a e F e ess let chok , cool, a rin t with r nch dr ing ; stand for an hour ; then arrange in crisp lettuce leaves placed cup fashion ; add grapefruit that also has been m a e an e ll a F e e s n . arin t d, d pour ov r a good r nch dr s i g r m n Ga nish with strips of pi e to or stufled olives.

Strawberry Salad

HEAP large choice strawberries on head lettuce leaves ; dust with powdered sugar ; mask with mayonnaise. and f n serve with a slice o lemo .

Tart A pple Salad

s er and a e an n SLICE tart apple v y thin , h v equal um ber of slices of mild Bermuda onions ; lay in alternate s e e e ce an e e s row . S rv on l ttu with y pr f rred dres ing.

A pple and Lettuce Salad

I head of lettuce 6 tablespoons of olive oil 2 teaspoons of salt 54 saltspoon of white pepper 2 tablespoons Of grated apple

il n n a e e e O , a d seasoni g h v l ttuc crisp and the grated apple to the dressing and serve

3° Sandwiches and Beverages

Canned Pineapple Salad

SOAK slices of Hawaiian pineapple in Olive Oil for three hours ; place a round on lettuce lea f for individual se e on s r n e m n e e er s e a c e rvic ; top p i kl i c d c l y , lic d bl n h d a m s and s a e e es . Ser e l ond , bit of c ndi d ch rri v with “ ” c r e n mayonnaise in each ente hol . Wanderi g Jew makes a pretty garnish for this salad if it is served on a round salad tray .

Cantaloupe and Cucumber Salad

ee sma me ns c n in a es and SCOOP out thr ll lo , utti g h lv , e the l m e a a ts of s e dic pu p, ixing it with qu l p r thinly lic d n cucumbers and a sprinkli g of chopped cress . Serve

“ with mayonnaise. The Shells can be saved for holding the ice cream for dinner.

Celery an d W alnut Salad

MIx the ce e cut o sma e es one-t with l ry , int ll pi c , hird the ua E s a mea s r e t o q ntity of ngli h w lnut t b ok n in w , and enough mayonnaise dressing to moisten it well. Gar nish with lettuce.

Cucumber and T omato Salad

SLICE cucumbers and tomatoes into pieces Of equal ness and la em a erna e ar a f thick , y th lt t ly ound bunch o white lettuce leaves . Pass either mayonnaise or French dressing.

3! ’ ” Dame Curtsey s Book of Salads

v Cas saba Melon Salad

S an e e -s e me cut ac ss and ea e suf ELECT v n iz d lon, ro l v ficient to make a handle ; scoop out balls with a potato n ball scoop and replace i the melon basket . When ready to serve tie a bow Of gauze ribbon on the handle and a e th n n pl c e basket o a rou d salad platter. On the plat ter around the basket lay sections of grapefruit on let

tucc leaves ; sprinkle pomegranate seeds over all. Pass F n T rench dressi g. his is a decorative and delicious n luncheon or di ner salad .

A Christmas Salad

THIS is not only decorative but delicious . Place rounds of canned pineapple on leaves of lettuce ; take a a e me s ea en and ve n e c nn d pi nto , pr d it op cut in fi pi ts lik nse an l h a poi ttia d ay it on t e pineapple. A cream cheese a ma be a e the m e in he r b ll y pl c d in iddl , rolling it t g ated a a - e e ma the e e e yolk of h rd boil d gg, . king y llow c nt r of F the flower. This may be served with a rench or mayon

naise dressing. — III. V EGETABL E SAL ADS

Potato Salad

6 e a es s ce w e and a we c l boil d pot to , li d hil hot llo d to oo I sma n n m nce fine ll o io , i d V3 teaspoon Of salt 2 tablespoons minced celery I tablespoon of minced parsley Boiled dres sing 54 teaspoon of pepper Ha rd-boiled eggs

Dressing

I cup vinegar 2 teaspoons sugar I teaspoon mustard 5 tablespoons butter I teaspoon salt V4 teaspoon pepper I cup sweet milk 2 eggs

H the e a s ar m s a sa an e e EAT vin g r, ug , u t rd, lt, d p pp r s the m and e s the a e e ea e e tir in ilk gg , l tt r w ll b t n ; wh n o v e the a es and a s n s cold , p ur o r pot to , g rni h with ri g Of

- hard boiled eggs and parsley .

3 ’ ” Dame Curtsey s Book of Salads

Cucumber Spirals

PEEL the cucumbers and lay in ice water for a half e cut and s one an a e hour, th n round round a would ppl , s n a fine- a e e s a T es u i g bl d d, v ry h rp knife. he r ult will

be a n s e e S ra ma e n . e e lo g, l nd r pi l king ring aft r ri g S rv n F o lettuce with rench dressing.

Beet Salad

IF TH E beets are to be cooked for salad-making they are e e a e a o e as e se n e of e b tt r b k d th n b il d, th y lo on th ir n n rich color. Cut in dice a d mix with mayonnaise a d

serve on lettuce.

Beet and Spanish Onion Salad

T s es e s s a e ee s s e CU into lic , th n into trip , two b k d b t ; lic a me m-s e a s n and ua e and se a a e diu iz d Sp ni h o ion , q rt r p r t th c er s one- a e sections ; add as mu h diced cel y a onion, h lf a teaspoon of capers or chopped pickles ; salt and white

e mix and se e ma a se. p pper ; , rv with yonn i

’ St. Patrick s Salad

A LLOW a green pepper for each person ; cut out the stem end and remove seeds and white parts ; mix to

34

’ ” Dame Curtsey s Book of Salads

Asparagus Salad

COOK a bunch or two of asparagus until tender ; cut into one- inch pieces ; place on lettuce leaves and mix with a boiled dressing ; garnish with boiled eggs cut en i l gt hwise n quarters .

Red and White Cabbage Salad

SHAVE in long strips red and white cabbage ; lay a c c e of the red on the s e e a c c e Of e ir l out id , th n ir l whit ; in the center put the red and ga rnish with rings cut from

u s . large st ffed Olives . Serve with a boiled dres ing

Novel Beet Salad

BAKE the beets for salad and they will retain their beautiful red color without fading ; cut the cold beets in sticks and lay them in lattice shape to form nests make eggs of Olives cut in quarters and mixed with celery n c F r n e a e fi ely hopped ; use rench d essi g . Anoth r v ri ty may be had by chopping some of the beets with hard n ce boiled eggs and arranging i the lattice nests. Pla ma n a se on to a e s es of o es . yo n i p, c pp d with lic liv

Tomato Luncheon Salad

S I the ma es c m s be e L CE to to whi h u t thoroughly rip , and on each Slice lay a round slice of Neufchatel cheese

36 Sandwiches and Beverages

or an es eam c eese s e a e e y d ired cr h ; prinkl with s lt, p pp r, n a d a few drops of lemon j uice or vinegar. This is k quic ly prepared and very nice with cold meat.

Jerusalem Artichoke Salad

S and s eam the a e sa CRAPE boil or t rtichok , lt n get very cold . Serve with a Fre ch dressing. If

a se is e e e se . n i pr f rr d, u it

Globe Artichoke Salad

BOIL with leaves downward in salted water ; when

c ess n ma onna se or F enc ess n . Se e old , dr i g with y i r h dr i g rv

on e ce. an e a c o es are se is es l ttu If c n d rti h k u d, it b t to marinate them in olive Oil and sherry Wine for an hour n before serving. Artichoke bottoms which come i ca ns ma e e k a d licious salad .

Sweet Potato Salad

3 large sweet potatoes 2 stalks of celery Salt and pepper to season 3 tablespoons of olive oil 2 tablespoons of vinegar I teaspoon of onion j uice ’ ” Dame Curtsey s Book of Salads

BOIL the potatoes ; when cold cut into half-inch squares ; dice the celery ; pour over the dressing and let s a in ice box for two o rs e a s s es t nd h u , th n g rni h with lic of e es and a s e pickl , pitted Oliv , p r l y.

Tomato and Asparagus Tips

Head lettuce Tomatoes Asparagus tips Olives Cooked chestnuts 56 cup Of olive oil Juice of half a lemon Juice of half an orange I teaspoon of grated onion $4 teaspoon of salt V4 teaspoon of paprika I teaspoon Worcestershi re sauce teaspoon of mustard s r s ars e mince fine 3 p ig of p l y, d

sm firm ma es ee an c n SELECT ooth , to to ; p l d ut i to half inch slices ; stamp out a round from the center Of each and insert four or five cooked asparagus tips ; dispose on heart leaves Of lettuce ; cut the centers of the tomato slices into cubes and dispose these with several olives n e c es s cut in s es at one i a d cook d h tnut , lic , side ; n a shaker put the oil and all other ingredients and shake e e until thick and creamy . S rv at once. Makes seven portions .

38 Sandwiches and Beverages

Lettuce 4 tomatoes 3 tablespoons mayonnaise 2 tablespoons tomato catsup I teaspoon Worcestershire sauce V3 teaspoon English mustard I teaspoon horse- radish 2 tablespoons of cream a nu ca su few r s W l t t p, d op Paprika Salt White pepper I teaspoon chopped chives Celery Anchovies

PEE L the tomatoes and lay directly upon ice for four hours ; chop celery and few anchovies to season nicely ; make dressing of the other ingredients ; stir in celery and anchovies ; lay tomatoes which must be small and of e e s e ea e e and the ess e v n iz on h d l ttuc , pour dr ing ov r T them. his will serve four persons .

' Old FashiOned Hot Slaw

I smal ea ca a e ar l h d of bb g , h d I tablespoon butt er I n ck s ur cream pi t thi , o I tea- cup vinegar e er sa nc of mus ar P pp , lt, pi h t d I tablespoon of sugar 39 ’ ” Dame Curtsey s Book of Salads

SHRED the cabbage very fine ; put the butter in a kettle or deep skillet ; add the cabbage with very little water ; cook thirty minutes ; add the cream and boil five minutes; pour in vinegar with seasoning ; let all boil up r n once and remove from the fi e a d receptacle at once.

Brussels Sprouts Salad

ONE a e B sse s s s e a qu rt boil d ru l prout , if cook d with of ham sa the a is e e eac bit or lt pork, fl vor b tt r ; cut h n n little head i half . Serve o a plate bordered with wa r F n terc ess. Use rench dressi g.

Celery and Nut Salad

CUT celery very fine and add an equal quantity of n n pecan ut meats. Serve on lettuce with French dressi g.

Lima Bean Salad

I n c c ke ma eans pi t old, oo d li b 4 tablespoons olive Oil 2 tablespoons cider v inegar I teaspoon grated onion $ 4 teaspoon salt Paprika

Toss and mix s se on a se n s s n e ; di po rvi g di h, urrou d d “ ” - a in mone man oe c o e fine. Se e at with p y g , h pp d rv once or let stand in a cool place for some time before serving.

40 Sandwiches and Beverages

Tomato and Cherry Salad

S sma n e ma es the s em ELECT ll , rou d, rip to to , cut out t n s sc out the cen e s w c e s c e e d , oop t r , fill ith hopp d our h r es set eac oma on a ea of e e and er the ri , h t to l f l ttuc cov n r s n whole with Fre ch salad d es i g.

Cucumber Salad

54 small Spanish onion 2 young cucumbers V3 teaspoon of salt I level teaspoon sugar I tablespoon Of tomato catsup I teaspoon of made mustard 3 tablespoons Of cream I tablespoon of olive Oil

S the n er and la the m LICE onio v y thin , y in botto of the salad bowl ; on this slice the cucumbers ; shake over all er n sa and s a . L et is s a for v y thi ly, lt ug r th t nd two s e re is a e e mix the ca su m s a hour b fo it w nt d , th n t p, u t rd, an d cream with the Oil and pour over the onion and cu cumbers . This is fine for roast beef or cold game.

Cauliflower and Pea Salad

th a e a ran e a e e u e BREAK e c uliflow r, r g in circl on l tt c in h e e leaves ; heap the cooked green peas t e center . S rv with either French or mayonnaise dressing and crisp r toasted cheese cracke s.

4I ’ ” Dame Curtsey s Book of Salads

Bean Salad

TAKE cold beans and chop up two onions and one

small green pepper ; pour over this a French dressing.

Pea and Walnut Salad

I pint blanched English walnuts I pint cooked green peas I large finely chopped green sweet pepper Lettuce Fresh mint Salt and pepper

s add eas and e e . e e n e t e CHOP nut , p , p pp r S rv o l t uc r F r with mayonnaise o rench d essing ; garnish with mint .

Macaroni and Celery Salad

I pint boiled macaroni I pint celery 54 pint chopped nuts pint salad dressing Lettuce leaves

CUT the macaroni into one-half-inch pieces ; cut the celery the same and mix together ; add the salad dress in and the s ne sa a o e e t g nut ; li l d b wl with l ttuc , put in he n mixture a d let it chill before using. 42

’ ” Dame Curtsey s Book of Salads

French E ndive Salad

L A ! the sticks Of endive on the plate with a cream t F e h cheese ball rolled in minced parsley. Serve wi h r nc r n R i m e s e d essi g. If oquefort cheese s liked, cru bl bit ov r en s a the endive before putting on the dressing. M u u lly k li e this for a dinner salad .

Lettuce and Cress Salad

L ETTU CE and watercress constitute an excellent lunch t eon salad . French dressing should be used . Wi h it serve cream cheese balls made Of two-thirds cream and ne- R e o third oquefort mixed to a cream with butt r , c e es and a as of r R sma hopp d chiv , d h ed pepper. oll in ll n balls a d serve on a lea f of lettuce.

T omato and Green Pepper Salad

54 cup French dressing 3 medium- sized tomatoes I small green sweet pepper I bunch head lettuce

PEEL the tomatoes ; scoop out the centers and fill with m e ee e e ace inc d gr n p pp r ; pl on leaves of hea d lettuce .

44 Sandwiches an d Beverages

Stuff ed Tomato Salad

ya can French peas I small can of shrimp Celery salt Mayonnaise dressing A small tomato for each person

P th ma es and a er c ea EEL e to to qu rt , but do not cut l r through ; this makes a receptacle to hold the peas and n one or two shrimp . Pass mayon aise dressing.

A n A ppeti! ing Salad

GRATE a little raw carrot and raw turnip ; sprinkle over lettuce with a few slices of Spanish onion . Serve with French dressing. - IV . ASPIC SAL ADS

Gelatin Luncheon Salad

I envelope of gelatin I cup of ice water 3 lemons I cup celery cut into cubes V3 cup of nut meats 54 cup Of apples cut in cubes cup of orange bits 54 cup of sliced bananas I pimento cut in bits I reen wee e er c e g s t p pp , hopp d I V: cups of boiling water 56 cup Of sugar

the e a the o a e five m es SOAK g l tin in c ld w t r for inut , then add the boiling hot water and the juice of lemons and the sugar ; strain through j elly bag. When the j elly e i s set dd the e n e e s ne a e m b g n to , a oth r i gr di nt . O l rg old n or i dividual ones may be used. Set on ice until firm . Se e e ce a s e ma s ma s a e rv on l ttu g rni h d with r h llow , c ndi d e es and s a nut mea s ch rri , pi t chio t .

T omato Jelly Salad

I V: pounds of fresh tomatoes or I can of good grade tomatoes Sandwiches and Beverages

4 heaping tablespoons of powdered gelatin I heaping tablespoon of tomato catsup I slice of onion I tablespoon of vinegar 2 e s w es and s e gg , hit h ll 6 whole white peppers I bayleaf I beade of mace I teaspoon of salt A few drops of red coloring 3 cloves 3 cups of water Broken pecan nuts Lettuce and mayonnaise

Plain Tomato Jelly

1 % tablespoons of pulverized gelatin 54 cup Of stock 54 cup of water 2 cups of tomato j uice

SEASON with celery and a bay leaf ; strain and pour n m Individual molds to harde . Serve with ayonnaise.

Mint V egetable Salad

I package Of mint gelatin y, pint of boiling water I teacup of vinegar I teaspoon dry mustard I teaspoon celery salt

47 ’ ” Dame Curtsey s Book of Salads

I onion 3 pimentoes I green pepper 54 cup of shredded cabbage

the e e ns o ea add e eta es WHEN g latin b gi to c ng l, v g bl Chopped fine ; one-half cup minced chicken can be added also if desired . Serve with dressing or cold meats .

V egetable Aspic Salad

I envelope of sparkling gelatin V3 cup of sugar Juice of I lemon I teaspoon of salt 54 cup of cider vinegar I pint boiling water 2 cups of tender celery cut in small pieces I cup Of finely shredded cabbage reen swee e ers cut fine 3 g t p pp ,

P a e ela c has s a e a e n UT w t r, g tin, whi h o k d in w t r for te m n es s a em n ne a and sa al i ut , ug r, l o , vi g r, lt l together and ea en s a n a a e h t to boiling, th tr i into r ther d ep dish . When e ns set add the e e an it b gi to , c l ry, peppers, d cabbage ; s s ffe garni h with tu d Olives cut in rings . Serve on let tucc with mayonnaise.

A Dainty Salad

54 box granulated gelatin I cup of cold water 2 cups of boiling water

48 Sandwiches and Beverages

36 cup of sugar Juice of 2 oranges I cup of chopped walnuts V3 cup diced celery

to harden in individual molds. Mayonnaise

served with gelatin salads.

Tomato Jelly Salad

ONE can ra ma es and seas s of good b nd to to , oning , will b n a h e a e sufficient for o e ounce of gelatin . So k t e g l tin in one-half cup Of ice water for a half hour ; cook the ma ee a es ns ne a one eas n to toes with thr t bl poo of vi g r, t poo Of sa and a as of a a add the e a i the lt, d h p prik ; g l t n to ma es and s o ss e s ra n to to , tir until thor ughly di olv d ; !t i

a e ba and m as s e . Se e let through j lly g, old de ir d rv on tucc with mayonnaise.

Lemon Gelatin Salad

MAKE a plain lemon gelatin a fter any Of the rules that come with the package ; turn into several individual molds . Serve on lettuce hearts with any desired dressing .

Spinach Salad

I pint cooked spinach V4 cup grated horseradish 2 tablespoons olive Oil I teaspoon salt

49 . ’ ” Dame Curtsey s Book of Salads

PRESS this mixture into molds or small muffin rings ; turn out on white hearts of lettuce ; garnish with rings

- of hard boiled eggs and figures cut from slices of beet .

' Tomato Jelly

36 can or 2 cups of tomatoes 3 cloves I bayleaf I slice of onion 54 ounce gelatin soaked in V3 cup of water 54 teaspoon thyme I teaspoon of salt I teaspoon sugar V4 teaspoon white pepper

C all s a and m . e ess OOK , tr in old Serv with dr ing

- cheese stuff ed celery sticks.

’ ” Dame Curtsey s Book of Salads

Cottage Cheese and Chives Salad

I pint of cottage cheese V3 cup chopped walnut meats I teaspoon chopped chives I teaspoon salt Dash of paprika

MI x all the ingredients and arrange in nests of let m n r f tuce. Serve with ayo naise in which there a e a ew chopped Olives and capers .

A Good Dinner Salad

Ir a sa a is es e the e a e c s light l d d ir d with dinn r, d li iou one is made by rubbing Rocquefort cheese in a warm bowl until soft and smooth ; thin with lemon juice and e seas i a a and sa and se e on Oliv Oil ; on w th p prik lt, rv n f r crisp head lettuce. This appetizi g salad is good also o a light lunch when hard- boiled eggs in quarters are added n to make it more nourishi g.

E gg and Beet Salad

I bunch of beets 3 hard-boiled eggs I small onion

C the ee s e e ra ee and h n OOK b t until t nd r, d in , p l, c op fi e ; mince the hard- boiled eggs and onion fine and add to the beets ; heap on a plate and garnish with slices of egg and rings of onion . Serve with boiled salad dressing.

52 Sandwiches and Beverages

Novel E gg Salad

H e nd em e s e at e and e ARD boil ggs a r ov h lls onc , whil s ess a e s a es n e ee the till hot, pr into ppl h p by holdi g b tw n s n e and m ress n er a a at s fir t fi g r thu b, p i g v y gr du lly fir t ; c ro an s e - red a n hill tho ughly d bru h ov r with fruit , pplyi g ’ - with a small camel s hair brush . This will make them o e c r n e o e ves lo k xa tly like little ed apples . I s rt wh l clo at blossom ends and stem with leaves at stem en ds ; ar range ou beds of crisp lettuce leaves and serve with ma nna se ess n w c a e een a e s yo i dr i g, to hi h h v b dd d !ju t before serving) two tablespoons of finely chopped olives

- and one and one half tablespoon of finely chopped pickles . n Children as well as grownups like this dai ty salad .

Delicious E gg Salad

a - e e s em ve the s and ma e TAKE h rd boil d gg , r o yolk k into a paste with a bit of finely minced ham !potted ham seas me e e sa and a r a will do) on with lt d butt r, lt, p p ik ; form in small balls and dispose on lettuce ; slice the whites into rings and serve with mayonnaise dressing.

Cheese Salad

cup of mayonnaise dressing pound cheese grated or run through a meat chopper Lettuce Celery salt and pepper to taste I do! en capers

53 ’ ” Dame Curtsey s Book of Salads

MIx the mayonnaise with the cheese and add the

seasoning ; form into small balls . Serve on lettuce leaves

on a a es and a s the a e s. Pass individu l pl t , g rni h with c p r r more mayonnaise in a sepa ate dish .

Nut Salads

NUTS are an appetizing and nutritious food and may ll well take the place Of meat . Remember that a nut meats Should be blanched ; leave in the boiling hot water n the e s ma eas be u e off u til out r kin y ily r bb d , but do not l th a e n n and al et them remain in e w t r too lo g. Pea uts w

s are a o c m na . B ea or c en nut go d o bi tion r k up hop, th ma na e e n F enc ess n and serve on ri t w ll with thi r h dr i g, e c a m curly l ttu e le ves with ayonnaise dressing. Nuts e s e e are es e a a e and chopp d with cri p c l ry p ci lly pp tizing, a m for change ay be served with egg dressing.

E ngli sh W alnut Salad

I pint walnuts I cup minced celery Lemon j uice I cup chopped apple I tablespoon Olive Oil Mayonnaise Lettuce

54 SOAK the walnuts in lemon juice for forty-five min u es a and mix the e e and a e the t , dr in, with c l ry ppl ; pour oil over and keep on ice for two hours . Serve in a salad bowl lined with lettuce. Pass mayonnaise. The white n a d light green leaves of celery may be used as a ga rnish . VL —MEAT AND FISH SA L ADS

Sweetbread Salad No. 1

UT cold cooked sweetbreads into dice and with an equal quantity of celery ; cover mayonnaise and serve on lettuce ; garnish stufled es a e s and s e s of imentoes. oliv , c p r , hr d p

Sweetbread Salad NO. 2

P B m and ce one a e a of s ee ea s AR OIL , tri di l rg p ir w tbr d or two small pair ; grind fine a quarter of a cup of salted a m n s add a a cu er fine dr rea c m s l o d ; h lf p Of v y y b d ru b , sa e e the ce of an n on a i of cream one lt , p pp r, jui o i , g ll , ar er cu me e er mix or ace in qu t p Of lt d butt ; th oughly, pl ere ame ns s r n e ra e c eese over the butt d r ki , p i kl g t d h top and a e a e ca e r n en rn on to e e b k d li t b ow ; wh cold , tu l ttuc leaves and cover with mayonnaise ; garnish with Olive

s and se e a C eese n e ea . ring , rv h fi g r with ch portion

Tuna Salad

ne can Of na fish ra n and a e add one TAKE o tu , d i , fl k ; cup of chopped celery and the white centers of two heads of chicory ; stone and chop eight olives with half a red

56 Sandwiches and Beverages

e e and ss the sa a in a F e c ess p pp r, to l d lightly r n h dr ing to which the juice of an onion and a tablespoon of mus v tard sauce have been added . Ser e on lettuce garnished

a e e c e red e e . r m sa m with littl fin ly hopp d p pp r Sh i p, l on, or cold flaked boiled codfish may be used in place of the fi tuna sh.

Sweetbread and Pea Salad

I pint of cooked green peas ’ I pair of calf s sweetbreads I teaspoon Of lemon j uice Cold beet Tiny radishes

COOK the sweetbreads ; when cold pick to pieces and mix with peas ; sprinkle with lemon juice ; cover or mari nate with French dressing ; garnish with beets cut with n vegetable cutters a d small radishes.

Chicken and Chestnut Salad

56 cup of diced chicken 54 cup of diced celery c Of e c es nu s cut in s ces up boil d h t t , li 2 a es ns ar e reen e ers m nce fine t bl poo of p boil d g p pp , i d Salt and paprika French dressing Mayonnaise

MI x the c c en e and es s e e s hi k , c lery, ch tnut with p pp r and seasoning ; marinate with French dressing ; cover with mayonnaise dressing and serve on lettuce.

57 ’ ” Dame Curtsey s Book of Salads

Chicken and Corn Salad

3 egg yolks 2 cups of grated sweet corn I teaspoon of salt V4 teaspoon of pepper 95 cup of rich milk I tablespoon of gelatin I cu Of c cken reas c e fine p hi b t, hopp d 2 tablespoons of minced sweet green pepper

the s e s add the r seas n BEAT yolk of gg , co n, oning a d m and o e f r e ilk, cook in d ubl boiler o tw nty minutes ; then

! add the gelatin which has been dissolved ; take from the stove and mix with the chicken and green pepper ; put f in a mold on ice or three hours. Serve on lettuce with mayonnaise in which stir a little whipped cream if it is on hand .

Salmon Salad

I can good red salmon I stalk of celery A few capers I ce cucum er me um s e di d b , di iz d I finely cut quarter of a Bermuda onion 2 sliced tomatoes sma cucum er ck es m nce fin 4 ll b pi l , i d e

A the sa m s mix e e s an BRE K l on into bit , with ingr di nt , d n serve with mayonnaise a d lettuce.

58

’ ” Dame Curtsey s Book of Salads

South Carolina Crab Meat Salad

4 tablespoons of salad Oil 2 cups of flaked crab meat Salt Paprika 2 tablespoons of vinegar I tablespoon of capers I pinch of mustard ar - e e s m nce fine 3 h d boil d gg , i d

P e a mea and mix r add OUR oil ov r cr b t tho oughly, the e n e en s ss t and se e s oth r i gr di t ; to ligh ly, rv on cri p lettuce leaves . A garnish of strips of pimentos adds f greatly to the appearance o this delicious salad.

V ariety Chicken Salad

USE the regular chicken salad rule for chicken and ce e e add a a cu u of c e and an e l ry , th n h lf pf l hopp d bl ch d a mon s two ne c e red e e s a a cu l d , fi ly hopp d p pp r , h lf p of pineapple juice and the j uice of one large onion ; mix e en add a ea ma nna se ar s es w ll , th h vy yo i ; g ni h with Oliv s ff e a m n s and se e on e e ea es. tu d with l o d , rv l ttuc l v

Salmon and Orange Salad

u i THIS delicio s salad s rather unusual . Remove the fish rom the can mas c a er f ; h thoroughly with old w t , drain and place in a cold place for at least an hou r

60 Sandwiches and Beverages

e e s e a s e a e the fis b for u ing ; th n , with ilv r fork , fl k h into small pieces and squeeze over it the juice of one ta rt orange ; to each cup Of fish add a cupful Of shredded s e e the e of one s a n n cri p l ttuc , y llow pulp our or nge a d o e - M h chopped hard boiled egg. ix t e ingredients lightly e e seas a sa s n sa a f tog th r, on with lt poo Of lt, pinch o a a and m s e a es o s ma s p prik , oi t n with two t bl po n of yonnai e

dressing.

Halibut Salad

I uar of a u ake and ree r m nes and sk n q t h lib t, fl d f d f o bo i I hard-boiled egg yolk 3 sardines Salad dressing Lemon Lettuce

RU B the yolk of egg and the sardines !bones and skin removed) to a smooth paste ; mix this paste with e or ma onna se ress n and ve the fish boil d y i d i g, pour it o r ; on u garnish with slices Of lemon . Serve lett ce.

Dainty E gg Salad

Cream cheese Pink coloring I tablespoon chopped pimentoes Lettuce Mayonnaise

6I ’ ” Dame Curtsey s Book of Salads

PUT the required number of eggs into boiling water ; let em ema a an not a the wa e th r in h lf hour, but do llow t r b mme se em o a e and em e the to oil ; i r th in c ld w t r, r ov shells ; divide each egg into halves crosswise ; carefully m e the ese the es a s ese re ov yolk, r rving whit in p ir ; tint th a dainty pink ; mash the yolks to a paste and add an equal

ua eam c eese and the c e imentoes . q ntity of cr h , hopp d p Use enough mayonnaise to form a smooth paste ; roll into balls and return to the tinted whites ; brush the edges a e ra e e and the a ves to with littl w whit of gg, put h l gether ; make a nest Of ribboned lettuce and place the eggs in the center. Serve with mayonnaise. — VII. SAL AD ACCE SSORIE S

HIS chapter contains suggestions Of dainty titbits to serve with salad aside from the always good and a a s e s e ac e s e e lw y prop r cri p d cr k r , ith r oblong, ro n s a e. u d, or qu r

Cheese Fritters

A two e s seas sa e e and a su BE T gg ; on with lt , p pp r s icion m s a and e la in s seas e e as p Of u t rd, th n y thi on d g many thin Slices Of A merican cheese as it will hold ; have ready ta rt apples cored and sliced crosswise without peeling ; put a slice of cheese between two rounds of a e sa as th sa es the e ppl , ndwich f hion, dip e ndwich in gg,

- la a e eas an and e e e hot. y in w ll gr ed frying p , cook, s rv v ry

Cheese Straws

ROLL pufi paste one-eighth inch thick ; sprinkle with salt and cayenne pepper ; spread cheese thinly grated on the as e ee a e s a a n s ea an p t ; fold in thr l y r ; roll g i , pr d d fold as e e a a s s a - e and b for , roll g in ; cut into trip h lf inch wid

five inches long ; bake in quick oven .

63 ’ ” Dame Curtsey s Book of Salads

Piquant Mixture for Salad Crackers

2 tablespoons of chopped cucumber pickles I tablespoon of Worcestershire sauce I tablespoon of chutney $4 teaspoon of salt A few grains Of cayenne

Parmesan Cheese W afers

S E D a s e e e s n e ALT w fer cov r d with butt r, pri kl d with paprika and Parmesan cheese and browned in the oven are delicious with tomato salad .

Cheese Crackers

TAKE Saratoga flakes ; butter lightly ; sprinkle with r e grated American cheese ; b own in a hot oven. Serv crisp with salads of all kinds .

Cheese Titbits

STAM P rounds out of slices of white bread with a small biscuit cutter ; make a paste of the well-beaten whites of three eggs added to two cups of grated Amer ican cheese ; season with paprika ; spread the bread a quarter of an inch thick with this mixture and put in a n — hot oven until golde brown about three minutes . Serve l hot with any kind of sa ad .

64 Sandwiches and Beverages

Cucumber Jelly

To Serve With Fish

4 very large cucumbers cup of water 4 tablespoons of vinegar I heaping tablespoon of powdered gelatin 54 teaspoon of salt 56 teaspoon of whole white peppers I teaspoon of onion j uice A few r s reen c r n r m r cer ru s d op of g olo i g, f o g o d ggi t French dressing

GRATE the cucumbers ; put the gelatine into a clean c sa e an add all the e e en s let all me old uc p , oth r ingr di t ; co a e n a er sma m s and use to boil , th n put in i dividu l , v y ll old as a garnish around the fish.

Green Pepper Cheese Rings

STUFF a shapely green sweet pepper with a seasoned cream cheese ; put on the ice and when very cold and me se n mes s e in r s and a s ti for rvi g co , lic thin ing g rni h he s T n t alad . his is ice with tomatoes.

Cucumber Boats

For Chicken Salad

TH E boats are made of single cucumbers peeled and e se an the see s em e th m s cut l ngthwi , d d r ov d ; e cucu ber 65 ’ ” Dame Curtsey s Book of Salads must be well chilled before the chicken is added ; fill with ce c e e ma na se and serve ea di d chi k n , cov r with yon i , ch

- - boat on crisp heart of lettuce leaves.

Cream Cheese Balls

SOBTE N cream cheese with melted butter or Olive oil ; “ add chopped celery and nuts to taste just right sprinkle with paprika ; make into balls and garnish the sa a ass on a se ara e a e. l d, or p p t pl t Minced parsley adds a delicious flavor to plain cheese balls.

’ ” Dame Curtsey s Book of Salads

4 teaspoons of baking powder I teaspoon of salt 3 tablespoons of butter 2 tablespoons of lard I whole egg I egg yolk I cup of milk I V: cups of walnut meats cut in pieces

Mn and s the s a sa and a n ow ift flour, ug r, lt, b ki g p der r in the e and ar s n the s the ; wo k butt r l d, u i g tip of fingers ; then add the egg and egg yolk well beaten ; then the m and a mea s ea ilk, w lnut t ; b t thoroughly, turn into a u ere ee a c e and l t s a en -five b tt d br dp n , ov r, e t nd tw ty

- minutes ; bake in a moderate oven forty five minutes . e s n sa c es s es s ea t Wh n u i g for ndwi h , cut in lic , pr d wi h s e e ter e a e ma ma a e to oft n d but , th n with or ng r l d , put e e a s em e s s and an es e g th r in p ir , r ov cru t , cut in y d ir d shape.

Brown Bread for San dwiches

I cup of graham flour I cup of corn meal I teaspoon of soda I teaspoon Of salt 54 cup of molasses 1 54 cups of sour milk

X el ss e the s a the sour MI w l, di olv od in milk ; bake in s me e mea small loave . So Chopp d nut ts may be added to the dough if desired . 68 SE white bread for fruit j elly sandwiches ; spread first with softened butter and cut in fancy

shapes.

Sweet Sandwiches

CUT ea -s a e ea as e e a e s ea h rt h p d br d dir ct d bov , pr d with stiff red raspberry jam and with a little icing ; press f n a red candy heart on top O sa dwich.

Fig and Ginger Filling for Sandwiches

I pound of figs I cup of preserved ginger root cup of sugar I cup of water I tablespoon of lemon j uice

S the fi s cut in sma eces the n e TEW g ll pi with gi g r, sugar and water ; cook slowly one hour ; when it has cooked forty minutes add the lemon j uice ; pour into e e e m e s and e is er st riliz d j lly tu bl r , wh n it cold cov thor oughly with melted paraffine.

69 ’ ” Dame Curtsey s Book of Salads

Fig Sandwiches

I cup of figs V3 cup Of hot water I teaspoon of lemon j uice Finely chopped nuts

COOK figs in hot water until a paste is formed ; add the em ce e c s ea on e e ea l on jui ; wh n old, pr d butt r d br d and dust over with the nut meal ; cut in rounds and

— - leave uncovered an Open face sandwich .

Sweet Nut Sandwiches

96 cup of seeded raisins I cup of English walnuts 54 cup of grated cocoanut I tablespoon of grated chocolate Sweet cream

the ra s s and s add c a an CHOP i in nut , co o nut d a e mix e m s en c eam and s ea l t ; w ll ; oi t with r , pr d on but tered brown bread slices cut in any desired shape.

Date Sandwiches

STONE dates and mash them fine ; to one cup of date pulp add one tablespoon of orange juice ; mix and

c nn m n - sprinkle in a little powdered i a o . Whole wheat bread is best for this filling.

70 Fig and Date Sandwiches

CHOP figs and dates and moisten with a few drops o f both orange and lemon juice ; spread between slices of b rown bread cut in rounds .

Meringue Sandwich Crackers

TAKE Saratoga flakes ; spread with a meringue in which there are chopped nuts and raisins ; brown in the oven. These are nice with hot chocolate or for after noon tea .

Banana Sandwiches

THIS recipe is a favorite with children. Slice en se s a s ea e e the fruit l gthwi , dip in ug r, pr d j lly ov r and put between brown bread cut in strips .

BUTTER any good soda cracker and put a marshmal low Ou top ; brown in the oven until the marshmallow is melted . Serve at once.

Dainty Cracker Sandwiches

I Neufchatel cheese I ounce butter 2 egg whites 2 ks of e s r - e yol gg , ha d boil d Paprika 7I ’ ” Dame Curtsey s Book of Salads

RU B the eese a as e e and e s ch to p t with butt r gg yolk , season ; mix with the finely minced whites and spread on wafers or thin slices Of bread.

Nut and Ginger Sandwiches

es f e ea e e e een TAKE thin Slic o whit br d, butt r d ; b tw th s and se ace a a e of c e ese e e fir t cond pl l y r hopp d, pr rv d e m e eam and et ee the se n and ging r, ix d with cr , b w n co d third slices place a layer of chopped E nglish walnuts ; cut down in desired si! e pieces.

54 pound Of finely chopped figs 56 cup of sugar cup of boiling water 2 tablespoons of lemon j uice

and cook in double boiler until thick enough

e e ea e and cut . Us whit br d, butt r thin

Maple Sandwiches

56 pound of maple sugar V3 pound of brown sugar 54 teaspoon Of cream of tartar

PL ACE sugars and cream of tartar in enamel pan and cook to the soft boil state ; put out and beat to a

72 cream ; stamp out an equal number of round slices from both white and graham bread ; butter them and put to

e in a rs s n the ma e eam as i . geth r p i , u i g pl cr fill ng

Date Turnovers

STUFF dates with a nut meat and roll in granulated sugar ; make a good baking powder biscuit dough !or use rule above) cut in Small rounds with a biscuit cut n ter lay a date on a round ; roll up and bake until brow .

Serve hot with afternoon tea.

Olive Sandwiches

FOR these sandwiches chop olives fine and mix with enough cottage cheese or Neufchatel to make a paste ; a es add salt and paprika to taste. Use either pl in Oliv a or stuff ed ones . Some people like the addition of few ripe ones .

Ripe Olive Sandwiches

cu r e ves s ne 54 p of ip oli , to d I swee reen e er s ce n t g p pp , li d thi Cream cheese French dressing

MIx the cheese to a paste with the dressing; chop mix an eese and s ea the Olives, with pepper d ch , pr d on white bread. ’ ” Dame Curtsey s Book of Salads

Date and Nut Sandwiches

SPREAD brown bread with a layer of date nut paste and then with a layer of peanut butter ; press the top a e ea m and the cut i ir le l y r of br d fir ly down n nto c c s,

s and s ar . crescent , t s

74

’ ” Dame Curtsey s Book of Salads

2 ounces of butter 2 tablespoons of tomato catsup Salt Pepper

MIx all thoroughly and spread on thin whole wheat bread .

Picnic Sandwiches

I pound of cooked chicken 4 tablespoons of butter I teaspoon of ground mace I pound of cooked ham Salt Pepper

PUT chicken and ham through the grinder ; add ter me e and the seas s s e e , lt d , oning ; pread b twe n luncheon rolls .

Parisian Sandwiches

56 pound of cooked beef tongue oun of c o e ean ham 54 p d o k d, l 2 tablespoons butter

3 trufi es. Seasoning Water cress

I h ham and e add e me e an d M NCE t e tongu ; butt r, lt d , finely chopped truflles ; spread on white bread with a few sprays Of cress over the paste between the slices . 76 Sandwiches and Beverages

A merican Sandwiches

34 pound of cooked ham 2 pickles Mustard Salt Pepper 6 tablespoons Of butter

CHOP the ham and pickles ; add seasonings and cream the butter ; stir in the ham ; use white bread and cut diamond shape.

French Sandwiches

I cup of chicken breast 3 Olives I pickle I tablespoon of capers 56 pint of mayonnaise I tablespoon tarragon vinegar

C e es and e add ca e s ma HOP chick n, oliv , pickl ; p r , yon a se and v ne a s ea on s ces e a n i , i g r ; pr d thin li of whit bre d ; t garnish With pimen oes.

Chicken Liver Sandwiches

DELICIOUS sandwiches are made from one cup of walnut meats chopped fine with chicken livers mixed with mayonnaise and spread on thin slices of whole wheat bread.

77 ’ ” Dame Curtsey s Book of Salads

North Carolina Cold Beef Sandwiches

2 cu s co c ke bee u h en s are usa le p of ld oo d f, to g d b Io pimentoes 2 tablespoons of mayonnaise 96 teaspoon of salt White and graham bread

nd es r h the mea - r e RU N the beef a oliv th oug t g ind r, using the medium cutter ; add salt and mayonnaise and mix thoroughly ; spread between slices of white and graham bread.

Hot Creamed Chicken Sandwiches

A s a es Of oas e te e and s rea M KE qu r hot t t, w ll but r d , p d with hot creamed chicken .

Blushing Bunny Sandwiches

T ne o of me ca c eese ra e o o p und A ri n h , g t d , put th e cut sma s add through e food grind r, or into ll bit , a a ten s e m s e p prik , drop of onion juic !o it if di lik d) melt until creamy in a double boiler ; add a ten cent can of tomato soup boiling hot ; beat until well mixed ; spread on s es e -b te e s m the thin lic of hot, w ll ut r d toa t fro which crust has been removed . If there is any cheese mixture e ma be se as a e ea sa l ft, it y u d cold filling for whit br d nd wiches.

78 Sandwiches and Beverages

Shad Roe Sandwiches

BOIL shad roe ; mash with mayonnaise dressing and make into a paste ; add a few chopped capers ; spread on whole wheat bread .

“ Herring Sandwich for Dutch Luncheon

I Holland herring I roasted chicken breast 2 hard-boiled eggs 56 cup of chopped ham I anchovy 2 teaspoons of chives French dressing

W S s and e the e and it fine A H, kin , bon h rring chop ; chop the chicken and add to herring and ham ; mince the anchovy a nd the chives ; add the eggs cut in bits ; blend with the dressing and spread on very thin slices of but tered bread .

Salmon San dwiches

a can es re sa m mas as a TAKE of b t d l on, h to a p te ; dd m ce es a s ff ma a se and le in d pickl to good ti yonn i , b nd with the fish ; spread on thin rounds of white bread .

a es ma be se a fish la e sa m . S rdin y u d, or tun , in p c of l on — T XI. VEGETABL E.CHEESE, AND NU

Delicious Party Sandwiches

SE brown bread cut very thin ; spread the slices with cottage cheese which has been colored pink with currant j elly or currant juice ; season with

sa e e and es . R s are th es s a e lt, p pp r, cut chiv ound e b t h p for these sandwiches and a small biscuit cutter is fine

to cut them with .

E nglish Cucumber Sandwiches

I cucumber I teaspoon of chopped chives I teaspoon of paprika 2 tablespoons of butter French dressing

P h um e s e e an la F EEL t e cuc b r, lic v ry thin d y in rench dressing for half an hour ; sprea d thin slices of entire wheat bread with paprika butter made by rubbing the a o the e m st be eame s a paprik int butt r, which u cr d fir t ; dd the chives ; spread the butter on the bread ; add a layer m e s es e a s e ea and of cucu b r lic , cov r with lic of br d cut in shape desired .

80 Sandwiches an d Beverages

St . Patrick Sandwiches

2 teaspoons of finely chopped mint 2 tablespoons of chopped parsley 2 teaspoons of finely chopped chives Mayonnaise

MIx all a a a e thoroughly, dding p prik if lik d ; spread on white bread ; ornament with half of a green olive on s e sa c or a s m m a out id of ndwi h, with ha rock cut fro pickle.

Pimento Sandwiches

54 pound of soft cream cheese I teaspoon of chopped chives I saltspoon of mix ed mustard 2 tablespoons of minced pimento Cream

MI x cheese with cream until the right consistency n i n n c s and add the other i gred e ts . Sprea d o thin sli e of buttered white bread .

- Lettuce and Horse radish Sandwiches No. l

R A ea e s e e e s e SP E D white br d ev nly with oft n d butt r, lic la a e e ea e s e a e and thin, y on l ttuc l f ov r which prinkl gr t d prepared horse- radish ; add a dab of mayonnaise ; lay on another slice of buttered brea d ; cut in triangles . This i n s delicious a d appetizing.

81 ’ ” Dame Curtsey s Book of Salads

- Lettuce and Horse radish Sandwiches No. 2

BUTTER and slice white bread very thick ; spread with mayonnaise ; lay on a leaf of lettuce and sprinkle grated and seasoned horse- radish lightly over the lea f ; place over the other slice of bread and cut triangularly .

Celery Sandwiches

CHOP crisp celery fine and mix with salad dressing spread one piece of bread with butter and another piece with the mixture ; with a sharp knife split open the round stems of celery tips and put them between the bread so that the ends will show .

Nasturtium Sandwiches

N S M S are th acme of a ess and A TURTIU e very d intin , ese san c es m s be ma e m the sma e er th dwi h u t d fro ll, t nd

ea es ere t ma na se ess n . T e l v , cov d wi h yon i dr i g h y Should be se e s a e e a n as the ea es se e rv d oon ft r pr p ri g, l v lo th ir s es ness . s e e sen n to the a e la a picy fr h Ju t b for di g t bl , y few blossoms on each plate. These sandwiches are espe l m n cial y nice served with eat a d game. Cut bread very thin and butter ; cover Closely with nasturtium blossoms and spread with thick mayonnaise t he e before pu ting on t second slic ; press closely together.

82

’ ” Dame Curtsey s Book of Salads pecan or walnut meats and spread on whole-wheat brea d ; cut in any desired form or leave in an open round with n a slice of pimento olive in the ce ter. A the t eeses s as the ime and R e ll pot ch , uch p nto oqu ma e e s sa es a s the a s fort, k d liciou ndwich ; l o v riou nut butters that are on the market.

SPREAD white bread with mayonnaise ; cover with a e e ea e la a s ce of ma on to s l ttuc l f , th n y li to to p ; du t with salt and paprika ; put on the top slice and cut in squares c that take in the round slice of tomato without utting. The mayonnaise may be seasoned with onion juice if that flavor is not Objectionable. — XII. HOT BEVERA GES

To Make Coff ee

TH the ma e a s on t e ma e m s I ny p rcol tor h rk t, o t of ar e e e e e seems to be which e xc ll nt, th r no ' excuse for poor coflee ; but some housekeepers prefer the old method or have no time to use a per colator when haste is necessary . It is astonishing how fl n u rare a cup of really good co ee is . If care a d tho ght n were given to details this would ot be so. It is hard to go ahead of the following old way of making : Allow a tablespoon of freshly-ground coffee to each person and a generous one to the pot !Java an d Mocha are a favor ite e ea an e o the ot the cofiee bl nd) br k gg int p with dry , use the shell ; stir with a spoon ; pour over as many full cups Of boiling water as spoons of coff ee were put in ; let me a o and b s five m nu es e it co to b il oil ju t i t ; n xt, pour in a cup of cold water ; let it stand a few moments but do i not let t boil . A man who was a great lover of coff ee always insisted that the cream and sugar be put into the cup first and the coffee poured over it . There are drip ts a ma e e e e c ffee and s e n me po th t k xc ll nt o , thi filt ri g thod is e m a in a a a c s r e e a e. cono ic l, giv g fr gr nt , ri h , t ong b v r g Our French neighbors are inclined to think that their cafe cm lait is the drink par excellence for breakfast. 85 ’ ” Dame Curtsey s Book of Salads

is ma e s and a en se ed en It de v ry trong bl ck, th rv with g

erous quantities of hot milk . Café noir is always s erved for the a e - e the demi- tass e and is ma e ft r dinn r cup ! ), d a and s n e the e n is bl ck tro g, but whil prop r thi g to drink it clear it is quite customary to have sugar and cream

asse as ma e e e e a wa . p d, ny p opl pr f r it th t y

' Military Coflee

’ S is s me mes a e u e s ff ee and the THI o ti c ll d h nt r co , rule was given to me by a man who was a keen sports i h h man . Others say it s t e way soldiers on t e march

ma e e its ame. The ff ee is ke it, h nc n ground co put in the ot a e a a es n a e e s p with cold w t r, t bl poo to cup !g n rou s e and a e me a and i e ten iz ), llow d to co to boil cont nu for minutes .

Café Brfilé

A ! b e e C e e as e sti M e br w d in r ol f hion, but bett r ll is this real novelty . While the coffee is filtering through th e a o an an e is cut in a an the e p rcol t r, or g h lf d pulp removed from one half ; in the orange cup thus formed are placed three lumps Of sugar and the grated rind

from the other half of the fruit. These are covered with brandy and the brandy is burned until a syrup is 86 Sandwiches and Beverages formed ; then a spoonful Of the syrup is placed in each

- demi tasse. To make the true New Orleans Ca fé or Ca é a o e the n e en s f di b liqu , followi g ingr di t Should be placed in a metal bowl that will stand over an alcohol e : six c es six m s of s a six es burn r lov , lu p ug r, poni of a six sma eces of nnam n six em - asses br ndy, ll pi ci o , d i t s a ffee an six sma e es f em or of trong bl ck co , d ll pi c o l on orange peel . The flame coming up the outside of the o a a ea s the en s c be s e b wl gr du lly h t cont t , whi h Should tirr d h with a long handled spoon until ot enough to serve. The resulting beverage merits comparison with the nectar f —F o the gods rom Vogue. “ To ma e a the F e c a b a an e a k wh t r n h c ll a rulot, b l c silver spoon over a demi-tasse of strong black coff ee ; in one m s a sa ra e h ra put lu p of ug r, tu t wit b ndy, light, and let the syrup run into the cup.

To Make Tea

HAVE ready a kettle of fresh water boiling fast ; pour l a f m s some into the teapot ; et it rem in for a ew inute , then throw it out ; measure a teaspoon of tea for each two s ns the ot on a e a per o , put it in p , pour it boiling w t r, llow f r c e l t s a two m es ing a cup o ea h p rson ; e it t nd inut , pour ’ ofl from the leaves into the serving teapot.

87 Digestible Cocoa

54 cup of water I rounded teaspoon of cocoa I heaping teaspoon of sugar 2 cups of rich milk Cr am w e ike e , hipp d if l d

P a s a and a e in a an UT coco , ug r, w t r porcel in p boiler ; let boil for a few minutes ; add the milk ;

it come to a boil and serve with whipped cream.

Cinnamon Cocoa

cu s of m k sca e 4 p il , ld d 3 tablespoons of cocoa 54 cup of sugar teaspoon of cinnamon Pinch of salt 94 of a cup boiling water

MIx the a s a nam n an sa a d the coco , ug r, cin o , d lt ; d l a e and let o two m nu es e r in boi ing w t r it b il i t , th n pou the sca e m and ea m n es s n a D e ld d ilk, b t two i ut , u i g ov r e - ea e and ser e in asses w or gg b t r ; chill thoroughly, v gl ith Without crushed ice ; a spoon Of sweetened and flavored

Whipped cream is a desirable addition to this beverage. XIII. ICED BEVERAGES

ITH the coming Of warm weather cold drinks are in demand ; in fact with the extremely warm s s t a a e e e a es ar a e hou e h t prev il, ic d b v r g e cc pt able throughout the year. Iced drinks should not be too ee as e are ! e and se e se e sw t, th y not fro n con qu ntly loo non f th s s es to e m es o e sweetnes . It i b t p r it fruit juic to s a a s a s se era s e e s as t nd in ug r yrup v l hour b for u ing, n this process strengthe s the flavor. A sparkle added to a a a s m es and s em na e and fruit drink lw y i prov it, trong l o d ginger ale mixed quart for quart is a most delectable e e a a e the e e s a es b v r ge, h ving non Of d l teriou qu liti of a as s n ra e are ea . lcohol , drink i corpo t d with liquor h ting Grape juice may be mixed with ginger ale and is n n improved by adding ora ge and lemon slices . A fi e e s a e a ma asc n c e r e the rip tr wb rry , or r hi o h rry, d opp d into ass s e e se a s the a ea a ce and gl ju t b for rving dd to pp r n , straws contribute to the daintiness of serving when the guests wear gloves .

V ictoria Punch

I cup of granulated sugar I cup of hot tea 94 cup of orange j uice 89 ’ ” Dame Curtsey s Book of Salads

54 cup of lemon j uice I pint of ginger ale I pint of carbonated water ces ran es res s raw err es or c err es Sli of o g , f h t b i h i

P U hot tea s e the s a an as as O R infu ion ov r ug r, d soon the s a is ss e add a e an em n- e a ug r di olv d , or ng d l o juic ; str in n a - e a a e e e of ic and s i to punch bowl ov r l rg pi c e, ju t before serving add the ginger ale and carbonated water ; garnish with a few thin slices of orange from which the n seeds have been removed a d decorative fresh fruits .

CRA TE the yellow rinds Of at least four lemons and an es e n s of a s a e s ee e four or g ov r two pou d lo f ug r, th n qu z e the ce c er and let stan e e ov r jui ; ov it d ov r night, th n strain and add the stiflly beaten whites Of eight eggs and one t e c am a e ua es e bot l Of h p gn , or, two q rt bottl of ging r ale. Serve icy cold .

Grape Punch

I pint of strong lemonade 2 chopped oranges 3 tablespoons of cold tea I tiny bunch of mint I quart Of grape j uice 90

Ceylon Tea Punch

I quart of boiling water I tablespoon Ceylon tea 3 oranges 3 lemons 34 pound Of sugar I quart of apollinaris

S WB I S as e es s e n l TRA ERR E , r pb rri !cru h d), or pi eapp e r the e ma be !put th ough grind r), y added ; also

cherries.

Favorite Fruit Punch No. 1

I cup of sugar I cup Of water I cup of hot tea 2 cups of strawberry syrup I can grated pineapple Juice of 5 lemons Juice of 5 oranges I cup of maraschino cherries I quart of carbonated water

MIx the s a and a e the - ug r w t r, bring to boiling point, an let o ten m es add the hot tea s s ra d b il inut ; infu ion, t w e s ra e nea e ce of em ns and b rry yrup, g t d pi ppl , jui l o an es e and let s a t m es s n or g ; cov r, t nd hirty inut ; train , a d add a s ufficient quantity of ice water to make one and one- half gallons of liquid ; add maraschino cherries and

- carbonated water. Serve from a punch bowl in which there is a large piece of ice. This quantity serves fifty persons .

92 Favorite Fruit Punch No. !

Juice of 9 oranges Juice of 6 lemons I cup Of grated pineapple I cup of raspberry syrup I 54 cups of tea 1 54 cups of sugar I cup of water I u r of r na e r q a ! ca bo t d wate MIx the juice of the oranges and lemons with the ea e as e s and tea n s e ad pin ppl , r pb rry yrup, i fu ion ; th n d the syrup made by boiling the sugar and water fifteen minutes ; turn into a punch-bowl over a large piece of ice h n s e se add the ; c ill thoroughly, a d ju t befor rving carbonated water.

Delicious Mint Cup

Juice of 5 lemons I bunch Of fresh mint I V: cup of sugar cup of water 3 bottles ginger ale

E X SS the e m the em s s a lass or PRE juic fro l on , u ing g earthen lemon-squeezer ; add the leaves from three s a c res m and the s a and fourth of bun h of f h int , ug r

e e m u . s e e wat r ; cov r, in tes Ju t b for e a e e e ice and s rving, pour in l rg pi c of , add the chilled small bunch of mint ’ ” Dame Curtsey s Book of Salads

h leaves in t e top of the pitcher for a garnish . If you a e an a a e c e cu asses se e h v not ppropri t pit h r with p gl , rv

- this beverage from a punch bowl in punch glasses .

Celestine Punch

New Orleans

SLICE three lemons and pour over them a wine glass of Jamaica rum. Add a large glass Of strong green tea and sugar to taste ; pour in a bottle Of claret and serve with crushed ice.

Cafe Parfait

New Orleans

THIS is especially nice for summer days when tea n is served in the garden or o the porch . Of sweet rich cream take two quarts and add a pound of fine cracked ice ; put in a pitcher and add a pint and a half of coff ee as e a e a se n c er and the sweetened to t t ; h v co d pit h , pour mixture from one to the other until well mixed ; keep on ice for twenty minutes and serve in glasses with cakes.

A Pineapple Lemonade

2 cups of water I cup Juice I can a I quart

’ ” Dame Curtsey s Book of Salads

Raspberry V inegar

MASH the fruit and to every pound Of raspberries a d e a c e and let d a pint of vin g r ; ov r, it stand for three n - days . To each pint add o e half pound of sugar ; let it em all sc m e five m es boil , r oving u ; boil g ntly for inut ; bottle and cork . Serve with cracked ice ; dilute with F h water if too strong. ine for ot days .

Iced Chocolate

6 tablespoons of grated or scraped bitter chocolate I quart of boiling water I quart of sugar Vanilla Whipped cream

O the c co a e and a e e e a th B IL ho l t w t r w ll, th n dd e sugar and cook until a thin syrup is formed ; take from r c an the fi e when nearly ool d flavor. Serve icy cold f with whipped cream on top o each glass.

E ggnog I egg 2 teaspoons Of sugar 2 tablespoons brandy or whisky Milk

BEAT the egg yolk with the sugar until pale yellow n c eam add the r ea a a e a d r y ; liquo , b t g in ; whip th white

96 Sandwiches and Beverages of the egg stiiI and stir in yolk ; add milk to fill a tall ass and es ed ca s e gl , if d ir , p with a poon of whipp d eam nd f m cr a a sprinkling o nut eg. Cracked ice may be s as th u ed in gl s or e milk may be well chilled. Omit the liquor if not desired .

Chocolate Syrup

4 squares of unsweetened chocolate U4 cups of sugar 54 Of a teaspoon of salt 1 54 cups boiling water

the c a e add s a sa en o MELT hocol t , ug r, lt, th p ur on ra a e i he a e g du lly, whil stirr ng constantly t boiling w t r ; s sm the and let tir until ooth ; bring to boiling point, boil

five m es and r. ! ee the inut ; cool, turn into a ja p in - x ice bo to use as needed .

E gg Milk Shake

Chocolate Flavor

I V: tablespoons chocolate syrup 1 car 34 cup of milk 2 tablespoons finely cracked ice

P h ice the ass add the s e and m UT t e in gl , yrup, gg, ilk, e r s n the s a e a ma be shak tho oughly, u i g h k r th t y bought n e - s s e and s a to a ass at a y kitch n furni hing tor , tr in in gl

97 ’ ” Dame Curtsey s Book of Salads

h for serving. Some enjoy t e addition of a grating of f r nutmeg or a ew g ains of cinnamon on the top . The ice e ma be m e the e e a e ee , howev r, y o itt d if ingr di nts h v b n

- previously thoroughly chilled in the ice box .

Cocoa E ggnog

I egg white I teaspoon of sugar I teaspoon of cocoa Pinch of salt ; 4 cup rich milk

E h of e i stifi an a B AT t e white gg unt l , d dd e ea s an the s a a an sa add whil b ting con t tly, ug r, coco , d lt ; ne- a the m e e ea s an the to o h lf ixtur , whil b ting con t tly, cold milk ; turn into a glass and pile the remaining mix

Raspberry Whip

I quart of red raspberries I small cup of sugar I tablespoon Of orange juice I tablespoon of lemon j uice I pint of whipped cream

PRESS the raspberries through a sieve ; to this pulp ad s m and an e e t e ea the d ugar, le on, or g juic ; h n b t in - in s e Do add cream dry whipped . Serve tall gla s s. not i t the e en s ice ee e . ce, bu have ingr di t on until n d d

98

’ ! Dame Curtsey s Book of Salads

ONE quart of liquid from stewed rhubarb and one a ea s a e ma e s a s el and let h lf t cup of cr p d pl ug r ; tir w l , it stand four hours in a cold place before using.

Strawberry Cream

To one pint of strawberry syrup add one sweet cream ; chill and whip until frothy.

Peach Cream

To one quart of peach syrup add one teaspoon of alm e a su a to tas e and one ua of th ond xtr ct, g r t , q rt ick, s ee eam u l n r w t cr ; chill, whip nti frothy, a d se ve.

MIx e ua a s as e s a e r c ra t q l p rt of r pb rry, tr wb r y, ur n , and cherry syrup . This is served very cold with cracked ice.

Raspberry Sherbet

ONE quart of raspberry syrup and one-half a cup f ra s ss e a e s ee en c o cur nt yrup or di olv d curr nt j lly ; w t , hill,

Tm Sandwiches an d Beverages

and ass u s . s e e se to ea pour into gl c p Ju t b for rving, p ch f cup with a tablespoon O whipped cream.

Pear and Lemon Sherbet

To one quart of pear syrup add the juice and a little of the grated rind of a lemon and a small piece of green ginger root ; boil fifteen minutes . Serve very cold in sherbet cups.

Pear and Pineapple Sherbet

A DD one cup of Shredded pineapple to the sweetened syrup and let it stand several hours to allow the flavors

a e ice. to blend . Serve with cr ck d Another agreeable blend is made by cooking a few quinces with the pears before the juice is drained .

Old E nglish Caudle Cup

A n E nglish Drink Served at Christenings I small cup of oatmeal 2 uar s Of wa er sa make a a a e q t t , lt to p l t bl 2 lemons V3 grated nutmeg I teaspoon of powdered cinnamon 54 pound of raisins ar a es cut in uar ers 3 t t ppl , q t 2 eggs 6 small roasted apples Cloves

IO! ’ ” Dame Curtsey s Book of Salads

the a mea the a e add em e BOIL o t l in w t r, l on juic , nut me am a sins and ee a s c n the g, cinn on, r i , thr pple ; ook u til a mea is e s an s a n a m o t l v ry oft, d tr in i to ixing bowl u esses of c eese a thro gh two thickn h cloth, pouring in

e m a e too h . e ea se e littl ore hot w t r if t ick Wh n r dy to rv , ea to the s ee e tas e and add the h t boiling point, w t n to t e - ea e e s s e the fire s a m ment w ll b t n gg , tirring ov r ju t o after the eggs are added ; pour into a punch bowl that has been warmed in hot water and add six small roast apples stuck with cloves .

Mint Julep

F S m a fe s of a e ter n m r RE H int, w drop or ng bit s a d a a s a sma ass of a or s e ut chino , ll gl liquor, br ndy, whi k y, p a m e a e ice s e e in tu bl r h lf full of brok n ; hak w ll, and se e 2 s a e or e to h rv with fruit, tr wb rry ch rry, on p wit straws ; stick a couple of sprigs of mint in the last thing.

Mulled Grape Juice

SOAK for fifteen minutes the grated rind of one a e the e of one em a a or ng in juic l on, dding cupful of boiling water and a heaping tablespoon ful of sugar ; then ace the r e e s a a e sa e a a n a pl ing di nt in gr nit uc p n, ddi g a e me e ra e e o n qu rt of unf r nt d g p juic , four wh le cloves a d a pinch of powdered cinnamon ; bring slowly to the boil

102

INDEX

A rn on-t crackers 1 ffee to ake 8 M ar fte o ea , 7 Co , M , 5 ; ilit y A a r ear sa a 1 20 c ff ee llig to p l d, 9 , o , A m n and e uce sa a 1 om na n ru s er e l o d l tt l d, 5 C bi tio f it h b t, Am r s a sa a 2 1 00 b o i l d , 5 Amer can san w c es urran s ru i d i h , 77 C t h b, 95 Anc v sa a De c us m n cu ho y l d, 59 li io i t p, 93 A e in sa a A n m k s ake pp tiz g l d, , 45 Egg il h , 97 A e and ce er sa a 1 E no 6 ppl l y l d, 4 ss s. 9 , A e and c eese sa a 18 rui unces how make ppl h l d, F t J , to , 99 A e and a e sa a 1 ru unc av r e 2 ppl d t l d, 5 F it p h, f o it , 9 , 93 A e and e uce sa a 0 ra e unc 0 ppl l tt l d, 3 G p p h, 9 A e nectar Lem na e s ru ppl , 99 o d y p, 95 A e ar sa a 0 n u e 102 ppl , t t, l d, 3 Mi t j l p, As ara us sa a 6 u e ra e u ce 102 p g l d, 3 M ll d g j i , O n s cau e cu 101 ld E gli dl p, , Baking owder nut loaf for 102 san w c es 6 eac cream 100 i h , 7 P h , anana sa a n ve 1 ear and em n s er e 1 01 B l d, o lty, 5 P l o h b t, ear and nea e S er anana and ce er sa a 1 P pi ppl h bet, B l y l d, 5 I OI anana san w c es 1 B d i h , 7 e erm n cu 10 ean sa a 2 P pp i t p, 3 B l d, 4 ineapple em na e A ee sa a l o d , , 94 B t l d, 34 unc av r e ru P h , f o it f it, w ee sa a n ve 6 B t l d, o l, 3 unc ra e 0 P h, g p , 9 Bee and an s n n sa a t Sp i h o io l d, unc ct r a 8 P h, Vi o i , 9 34 as err s er e 100 R pb y h b t, Bevera es 8 Ice 8 g , Hot, 5 ; d, 9 as err v ne ar R pb y i g , 96 A le nec a r p t , 99 as err w 8 R pb y hip, 9 Ca é Brfilé 86 , u ar s ru 1 Rh b b y p, 00 a é ar a C f p f it, 94 man unc Ro p h, 90 an n unc 1 C to p h, 9 arsa ar a mea S p ill d, 95 e es ne unc C l ti p h, 94 raw err cream 1 St b y , 00 e n tea unc 2 C ylo p h, 9 ea to make , , 87 C c a e Ice 6 ho ol t , d, 9 ack c err sa a 1 Bl h l d, 8 c a e s ru “ y Cho ol t y p, 97 B acks ne sa ad dress n l to l i g, are cu 1 Cl t p, 9 e T , C c a e n 8 o o gg og, 9 us n unn san w c e Bl hi g B y d i h s, 78 105 ’ ” Dame Curtsey s Book of Salads

e ress n 10 C ee san wic es N rth Boil d d i g, old b f d h , o ra rea for san w c es Car na 8 B b d d i h , oli , 7 gg m na n f ru s er e 100 Co bi tio it h b t, Br sse s s r u s sala 0 C ke sala ress n u l p o t d, 4 oo d d d i g, 4 t a e cheese sala 1 Co t g d, 5 Cabbage salad for oyster or fish Cottage cheese chives c urse 83 2 o , 43 5 Ca a e sa a red and wh e ra mea sa a Car na 60 bb g l d, it , C b t l d, oli , Cream cheese and nut sand Ca é Brfilé 86 wiches 8 f , , 3 a é ar ai Cream c eese a s 66 C f p f t, 9 h b ll , a rn a sa a3 2 ream ma nna se ress n 1 2 C lifo i l 4 C yo i d i g, Can a u e and cucum er sa a ucum er a s 6 t lo p b l d, C b bo t , 5 1 ucum er e 6 3 C b j lly, 5 Can n unc 1 Cucum er sa a 1 to p h, 9 b l d, 4 Cassa a me n sa a 2 ucum er san w c es 8 b lo l d, 3 C b d i h , 3 au e cu n s 101 Cucum er san w c es n sh C dl p, old E gli h, b d i h , E gli , aul wer an ea sala 1 C iflo d p d, 4 e er san wic es 82 Cucum er s ra s sala C l y d h , b pi l d, 34 e er and nut sa a 0 ucum er and ma sala 1 C l y l d, 4 C b to to d, 3 e er nd wa nu sa ad 1 u sa a 2 C l y a l t l , 3 C pid l d, 5 e es ne unc Curr ress n serve w th C l ti p h, 94 y d i g to i e n tea unc 2 e uce I C ylo p h, 9 l tt , 3 eese crackers 6 urran s ru Ch , 4 C t h b, 9 5 eese r ers 6 Ch f itt , 3 eese sa a d, 53 Da e san w c es 0 Ch l t d i h , 7 eese s raws 6 Ch t , 3 Da e and nut san w c es t d i h , 74 eese s 6 Ch titbit , 4 Da e urn vers t T o , 73 err sa a 26 Ch y l d, Dec ra ve ress n s 8 o ti d i g , Cherry and cheese salad 19 D nner sa a A d 2 , i l d, goo , 5 ca u sa a dressm 6 Chi go Cl b l d g, cken sa a var e 60 Chi l d, i ty, as er sa a cken and c es nu sa a E t l d, 43 Chi h t t l d, 57 n . 6 cken and c rn sa a Egg og 9 Chi o l d, E no c c a 8 cken ver san w c es ss s. o o . 9 Chi li d i h , 77 sa a A a n 61 oc a e Ice Egg l d, d i ty, Ch ol t , d, sa a n ve c a e s ru Egg l d, o l, 53 Cho ol t y p, 97 and ee sa a 2 r s mas sa a A 2 Egg b t l d, 5 Ch i t l d, , 3 m k s ake lare cu 1 Egg il h , 97 C t p, 9 mer enc sa a 2 1 c a c nnam n 8 E g y l d, Co o , i o , 3 n s wa nu sa a c a es e 8 E gli h l t l d, 54 Co o , dig tibl , 7 c a e n 8 Co o gg og, 9 ff ee to make 8 san w c es 0 2 Co , , 5 Fig d i h , 7 , 7 Cofiee m ar 86 and a e san wic es 1 , ilit y, Fig d t d h , 7 106

’ ” Dame Curtsey s Book of Salads

Pinea le sa a in ma cu s Ca ba e Da n pp l d to to p , b g , i ty, 35 2 Ca a e red and w e 6 3 bb g , hit , 3 P uan m x ure for sala a rnia 2 iq t i t d C lifo , 4 crackers 6 an a u e and cucum er 1 , 4 C t lo p b , 3 ta sa a Cassa a me n 2 Po to l d, 33 b lo , 3 unc avor e ru 2 Cau wer and ea 1 P h, f it f it, 9 liflo p , 4 unc ra e Ce er and nut 0 P h, p , l y , 4 unc le u s 8 e er nd wa nu 1 P h, to , 9 C l y a l t, 3 C eese h , 53 as err s er e 10 err 26 R pb y h b t, Ch y, as err v ne ar 6 err and c eese 1 R pb y i g , 9 Ch y h , 9 as err w 8 C cken var et 60 R pb y hip, 9 hi , i y, man unc 0 cken and c es nu Ro p h, 9 Chi h t t, 57 man sauce C cken and com 8 Ro , 9 hi , 5 ue r sa a ress n r s mas A 2 Roq fo t l d d i g, 7 Ch i t , , 3 res r u ar sa a 1 a e c eese 1 F h h b b l d, 7 Cott g h , 5 u ar s ru 100 a e c eese and c ves 2 Rh b b y p, Cott g h hi , 5 ussian dressm ra mea Car na 60 R g, 3 C b t, oli , ucum er 1 C b , 4 ’ a r ck s sa a ucum er s ra s St. P t i l d, 34 C b pi l , 34 a r ck san w c es 81 ucum er and mat 1 St. P t i d i h , C b to o, 3 a a cess r es 6 Cu 2 S l d ac o i , 3 pid, a a s 1 1 -62 Dain 1 8 S l d , , 4 ty, 4 A a r ear 1 20 D nner A 2 llig to p , 9 , i , good, 5 A m n and e uce 1 as er l o d l tt , 5 E t , 43 Am r s a 2 and ee 2 b o i , 5 b t, 5 Anc v A a n 61 ho y, 59 d i ty, A e in A n e i us pp tiz g, , 45 d l cio , 53 A e and ce er 1 n ve ppl l y, o l, 53 A e and c eese 1 ish walnu ppl h , t, 54 A e and a e 1 renc en ive ppl d t , 5 F h d , 44 A e and e uce 0 ru 2 ppl l tt , 3 F it, 7 As ara us 6 ru o urt 21 p g , 3 F it p i, anana and ce er 1 e a ne uncheon 6 B l y, 5 G l ti , 4 anana n ve 1 G e ar c ke B , o lty, 5 lob ti ho , 37 . ean 2 ra e ru on ar ic ke B , 4 G p f it t ho ean ma 0 ear s 2 B , li , 35, 4 h t , 9 ee a u 61 B t, H lib t, ee nove 6 awa an 2 B t, l, 3 H ii , 7 ee an an s ni n erusa em art c ke B t d Sp i h o o , 34 J l i ho , 37 ’ ack c err 18 ! n s 18 Bl h y, i g , russe s s r u s 0 Lem n e a ne B l o t , 4 o g l ti , 49 Ca a e or s er or fish L nce and rse-ra s 8 1 bb g oy t ho di h, , c urse a o , 43 acar n and ce er 2 Ve e a e as ic 8 M o i l y, 4 g t bl p , 4 ace ne a erme on an can a M doi , 43 W t l d t loupe, a e 2 2 M pl , 7 3 ars ma w ru 22 a a ress n s the B M h llo f it, , ack S l d d ” i g l er n ue cracker 1 s ne M i g , 7 to , n ve e a e B e 10 Mi t g t bl , 47 oil d, Nut. 54 Chicago O ve 20 C ke li , oo d, 4 e ve 1 Curr 1 Rip oli , 4 y, 3 O ve and c eese a l 20 Dec ra ve 8 li h b l , o ti , Oran e 28 2 renc g , , 9 F h, 3 Oran e and ce er 2 ru g l y, 9 F it, 9 O ran e and rune 21 rse- ra s 1 g p , Ho di h, 2 O s er In an y t , 59 di , 7 Pea and wa nu 2 n and ars e 1 l t, 4 Mi t p l y, 1 ear c eese and nut 22 New r 6 P , h , po t, nea e 16 2 o ue r Pi ppl , , 4 R q fo t, 7 nea e canne 1 ur cream 8 Pi ppl , d, 3 So , nea e in ma cu s 2 Tam a Pi ppl , to to p , 3 r . 4 a u Pot to, 33 Witho t oil, 5 0 res r u ar 1 a m n and ran e sa a 60 F h h b b, 7 S l o o g l d, ’ . a r ck s a m n sa a St P t i , 34 S l o l d, a m n 8 a m n san wic s S l o , 5 S l o d he , a m n and Oran e 60 a e a m n san wic es S l o g , S lt d l o d d h , 83 O as ne hot s aw an w c es ld f hio d l , 39 S d i h , our ru 2 Amer can S F it, 4 i , 77 nac Bak n w er nut loa for Spi h, 49 i g po d f , raw err 0 6 St b y, 3 7 wee rea 6 Banana 1 S tb d, 5 , 7 wee rea an ea us n unn 8 S tb d d p , 57 Bl hi B y, 7 wee a r wn grea for 68 S t pot to, 37 B o d , ar a e 0 e er 82 T t ppl , 3 C l y, ka and a a a ra e 2 cken ver To y M l g g p , 4 Chi li , 77 ma and as ara us s racker a nt 1 To to p g tip , C , d i y, 7 ream c eese and nut 8 C h , 3 ' ma and c err 1 ucum er 80 8 To to h y, 4 C b , , 3 ma arc Da e 0 To to f i , 39 t , 7 mat and reen e er Da e and nut To o g p pp , t , 7 ' ma e a n 6 De c us art To to lly, pl i , 7, 4 , 49 li io p y, ma uncheon 6 Fi 0 2 To to , 3 g. 7 . 7 uffe ma and a e 1 St d to to, 45 Fig d t , 7 una and n er in for 6 T , Fig gi g fill g , 9 an a r 22 renc V ity F i , F h, 77 ar et c cken 60 err n V i y hi , H i s. 79

’ ” Dame Curtsey s Book of sad

t r me c cken 8 eet nut san w c es 0 Ho c ea d hi , 7 Sw d i h , 7 Nas ur um wee a sa a t ti , S t pot to l d, 37 r rp lina ee 8 No th Ca cold b f, 7 Nut and in er 2 g g , 7 an sa a ressin A T go l d d g, , 4 O ve li , 73 ar a e sa a 0 T t ppl l d, 3 ar sian 6 P i , ar are sauce 1 2 T t , ar dc icious 80 P ty, , T a to make 8 e , , 7 eanu 8 P t, 3 ka and Ma a a ra e sa ad To y l g g p l , cn c, 76 Pi i 24 P men 81 i to, Tomato and asparagus tips a rick 81 St. P t , sa alm n, 79 S o ma and c err sa a ! To to h y l d, 4 a e a m n , 83 S lt d l o d ma arc To to f i , 39 roe, 79 d m and reen e er sa a To ato g p pp l d, wee 69 S t, 44 wee n ut, 70 S t ma e 0 To to j lly, 5 Valenti 75 m a Je sa a . 46, 47. 49 ea To to lly l d V l m n s at u c e n a a , 36 ar r a m To o l h o l d sa a ea , 95 S p ill d ma ma nna se s To to yo i , 4 S a roe san w c e , 79 h d d i h ma san w c aw as ne hot To to d i h, Sl , Old f hio d , 39 una sa a 56 ur cream sa a ress n 8 T l d, So l d d i g, ur ru sa a 2 So f it l d, 4 a ent ne san wiches nac sa a V l i d , 75 Spi h l d , 49 ’ n r a ewar s sauce a a sa , 22 St d , 9 V ity F i l d ea san w c es raw err cream 100 , 75 St b y , V l d i h a a raw err sa a 0 e e e as c sa , 48 St b y l d, 3 V g t bl pi l d ina 1 1 Stufied ma sa a re te sauce, to to l d , 45 V ig t wee san w c es 6 S t d i h , 9 wee rea sa ad a erme n and can a u e S tb d , W t lo t lo p wee rea and ea sa a sa a 2 S tb d p l d, 57 l d, 3