Wash the cauliflower carefully, tie in a cloth and cook in boiling salt water until thoroughly tender. When done, remove the cloth, pour two tablespoons of lemon juice over the cauliflower and set it on the ice to cool. When ready to serve, separate the flowerets, lay them on lettuce leaves, cover with French dressing and sprinkle one tablespoon of chopped parsley over the top.
SALAD OF EGGPLANT (TURKISH STYLE)
Use small eggplants. Place on end of toasting fork under broiler gas flame until the peel is black; remove the skin. The eggplant will then be tender; chop with wooden spoon, add lemon juice, parsley chopped fine, and olive oil.
EGGPLANT SALAD (ROUMANIAN)
Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon, add a red onion cut fine, or garlic cut very fine salt and a little vinegar.
TOMATO SALAD (FRENCH DRESSING)
Take six firm red tomatoes, wash and wipe them neatly, slice them in thin slices with a very sharp knife. Line a salad bowl with lettuce leaves, lay the sliced tomatoes in, sprinkle with salt and pepper, serve with French dressing.
MAYONNAISE OF TOMATOES (WHOLE)
Select tomatoes that are of uniform size, round, smooth and spotless, scald and take off outer skin, set away on ice until ready to serve.
Serve on individual dishes, putting each on a lettuce leaf and pour a tablespoon of mayonnaise dressing over each tomato.
STUFFED TOMATOES
Select round, very firm and even sized tomatoes, cut off the top (reserve to use as a cover), sc.r.a.pe out the inside, being very careful to not break the tomato. Fill each tomato with some finely prepared "cold slaw," cover with the top of the tomato, lay them on lettuce leaves and pour a mayonnaise dressing over each. You may lay them en ma.s.se on a decorated platter, heaping them in the shape of a mound, or serve individually.
STUFFED TOMATOES, CHEESE SALAD
Wash and skin six small tomatoes. Cut a piece from the stem end of each and when cold remove a portion of the pulp from the centre. Then sprinkle with salt and invert on the ice to chill. Mash to a paste one small cream cheese add two tablespoons of chopped pimento, one tablespoon of French mustard. Blend well, moisten with a French dressing and fill into the tomato sh.e.l.ls. Arrange on a bed of crisp lettuce leaves and pour over each tomato a tablespoon of thick boiled dressing.
LIMA BEAN SALAD
Take two cups of cold, cooked Lima beans, two stalks of chopped celery, one dozen chopped olives, one teaspoon of onion juice, one teaspoon of salt, and a dash of red pepper. Mix thoroughly and serve on lettuce leaves with French dressing and garnish with green and red peppers cut in squares.
PEPPER AND CHEESE SALAD
Fill green peppers with a mixture of cream cheese and chopped olives.
Set on the ice and then slice the peppers and serve a slice (shaped like a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches go well with this.
GREEN PEPPERS FOR SALAD
Put whole, green sweet pepper in boiling water and cook until tender.
Place on platter and drain. Make a dressing of vinegar, salt, sugar and oil. Serve.
PEPPER SALAD
Cut the peppers lengthwise in half, and fill with a mixture of flaked, cold cooked fish and minced celery, mixed with mayonnaise.
POTATO SALAD, No. 1
Boil ten potatoes (small, round ones preferred) in their skins. When done, peel them while, still hot and slice in thin, round slices. Spread over the potatoes one onion, sliced fine, and sprinkle generously with salt and pepper, add one tablespoon of mustard seed, one-half tablespoon of celery seed, and one-half tablespoon of sugar.
Beat one egg until light, pour two tablespoons of goose or chicken fat, melted, over the eggs, stir well, add one-half cup of vinegar, pour over the seasoned potatoes: then add one-quarter cup of hot water and if necessary, add a little more vinegar, salt or pepper. One or two chopped hard-boiled eggs added improves the salad. Line a salad bowl with lettuce leaves, pour in the salad and decorate the top with grated hard-boiled eggs.
Melted b.u.t.ter may be used if for a milk meal or heated olive oil for a parve salad in place of the melted fat.
POTATO SALAD, No. 2
Boil one quart of small potatoes, Bermuda potatoes are best. Do not peel them, just wash and scrub the potatoes thoroughly in cold water. Put them in a kettle with enough cold water, slightly salted, just to cover them; stand them over a brisk fire with the kettle covered until the water begins to boil; then turn down the heat, lift the cover of the kettle slightly and let the potatoes cook slowly till done. Drain off the water and stand the potatoes where they will get cold. But do not put them in a refrigerator. When quite cold, peel the potatoes and slice them very thin in a salad bowl. To every two layers of potato slices sprinkle over a very light layer of white onions sliced very thin. Texas onions are particularly fine for this purpose.
When the salad bowl is well filled pour over the salad a French dressing made of equal parts of oil and vinegar; let the vinegar be part tarragon; use a palatable amount of salt and pepper. When ready to serve, cover the surface of the salad with a stiff mayonnaise in which a suggestion of cream has been mixed. Ornament with quarters of hard-boiled eggs, boiled beets cut in fancy slices and a fringe of parsley around the edge of the bowl.
POTATO SALAD, No. 3
Put into a bowl two tablespoons of olive oil, one tablespoon of sugar, one teaspoon of salt, some pepper and one tablespoon of vinegar and mix all together. Cut into this in slices six hot potatoes. Then cut into small pieces two small onions, a little garlic, some parsley, six stuffed olives, three hearts of celery (or the end of it), six radishes, three slices of red beets and two hard-boiled eggs. Add this to the gravy in the bowl, mix well, and season to taste. Put all into a gla.s.s dish and pour over this a prepared mayonnaise dressing. Decorate with parsley, olives (whole), some lettuce and put in the centre some celery leaves.
SQUASH SALAD (TURKISH STYLE)
Grate off the skin of long squash (the kind that looks like cuc.u.mbers), cut the squash in slices, one-quarter of an inch thick, and fry in olive oil; prepare a sauce with a little vinegar, one-half teaspoon of prepared mustard, two tablespoons of olive oil, beat these ingredients very well; add two shallots or leeks, cut in small pieces, pour sauce over the squash and serve.
WALDORF SALAD
Mix an equal quant.i.ty of sliced celery and apples, and a quarter of a pound of pecans or English walnuts, chopped fine. Put over a tablespoon of lemon juice and sufficient mayonnaise dressing to thoroughly cover.
To be absolutely correct, this salad should be served without lettuce; it can, however, be dished on lettuce leaves.
WATER-LILY SALAD
Boil twenty minutes, one egg for each lily; remove sh.e.l.l and while still warm cut with silver knife in strips from small end nearly to base; very carefully lay back the petals on a heart of bleached lettuce; remove yolks and rub them with spoon of b.u.t.ter, vinegar, a little mustard, salt and paprika; form cone-shaped b.a.l.l.s, and put on petals, sprinkling bits of parsley over b.a.l.l.s. Two or three stuffed olives carry out the effect of buds; serve on cut-gla.s.s dishes to give water effect.
MARSHMALLOW SALAD
Cut up one-quarter pound of marshmallows into small squares, also contents of one-half can of pineapple. Let the marshmallows be mixed with the pineapples quite a while before salad is put together; add to this one-quarter pound of sh.e.l.led pecans. Make a drip mayonnaise of one yolk of egg into which one-half cup of oil is stirred drop by drop; cut this with lemon juice, but do not use any sugar; to two tablespoons of mayonnaise, add four tablespoons of whipped cream. Serve on fresh, green lettuce-leaves.
COTTAGE CHEESE SALAD