-of *W L* ^ \^ ^ ... > Y ' pmytQfi 4 ^ \ ' n £■ ft* " ° " ° :- . •»&*• ^ ^ •> a>^ ** % vv <2* N ' •$* ^^ ".'C . ^^^\^ %^-*\°° %^W*-j> FANCY SALADS of the . B IG HOTELS INDEX ON PAGES 74, 75 AND 76 Copyright, 1921, by Henri Kegler THE HOTEL INDUSTRY 143 West Forty- fcnrth Street, New York City Publishers $1.50 Printed in U. S. A. ,n ©CI.A630462 NOV 16 1921 *\ - FOREWORD 1RT is not confined to the painting of beautiful pic- tures, nor the composing of musical classics. There is art, as well as subtle psy- chology in preparing for the delec- tation of one's guests a new dish, a creation as perfect as a pearl or a polished jewel. The experienced chef or caterer realizes the importance of this : that it will bring to him the patronage of the most desirable members of society — that having sampled the delights of his cuisine, they will re- gard it as their own discovery, and proudly display it to their friends. As for the hostess — she knows that the charm of her home or public entertainments are greatly enhanced by the serving of rare and palatable viands. Good salads are perhaps the most essential part of a luncheon, dinner or supper party — and they are most difficult to concoct unless one knows exactly what kind is suitable to ac- company certain foods, and just how to go about preparing it. The subject is well worth consideration — whether one be an expert or an amateur menu-maker. "Fancy Salads of the Big Hotels" presents authoritative, practical knowledge, gained through the ex- perience of the author, Mr. Henri Kegler, for many years associated with the largest hotels of London, Paris, Brussels, Berlin, Naples, New York and Boston. The salad recipes in this book are favorites of discriminating diners everywhere. The Preparation of Salads O dinner is complete with- out a salad. A salad should always be served with the roast at dinner, and is also desirable with cold meats, game, poultry, and galantine. With fish, cucumber salad is generally served. Supreme of fruit or fruit cock- tails and stuffed tomatoes are al- ways served as the first course or hors d'oeuvre, especially in the sum- mer, and are also nice for afternoon tea parties. Several salads such as Coronation Pear, or those with cheese, should be served as a special course. All lettuce or romaine should be cleaned, outside leaves removed, and only the firm heart left. After hav- ing the lettuce or romaine washed and chilled in the ice cold water, it is best to put same in a dry cloth and shake out well. When dry take the heart of lettuce or romaine, cut in half and on each half put the fruits selected alternatively. When salads are mixed in a salad bowl, never crush the leaves ; they should be nice and crisp. To skin tomatoes, make an inci- sion around the stem and dip in boil- ing water, whereupon the skin can be easily removed. An essential point in the making of all salads is to select only the very best materials and have them served cold. FANCY SALADS of the BIG HOTELS & & See Page 67 ct scq. for descriptions of Salad Dressings Aiglon Lettuce, tomato, French string beans, truffle, French dressing — Cut lettuce en chifronade, toma- toes in quarters, and French string beans and truffle en Julienne. Mix in salad bowl with French dressing and serve on leaves of lettuce. id AlhfTt Romaine, escarole, chicory, bacon, fines herbes, French dressing. — Se- lect tirm leaves of romaine, chicory and escarole and cut them into half lengths. Sprinkle with chopped bacon and fines herbes. French dressing. id AlpYQnrlpr Lettuce, grapefruit, orange, /\iCAdiiuci crean;l cheese> wa i nutSj FrencK dressing. — Remove center of a heart of lettuce and fill with grapefruit and orange cut in dice. Top with ball of cream cheese and chopped walnuts. French dressing. Aurora Barbe du Capucine, beet, orange fetticus, French dressing. — Use equal parts of barbe du Capucine and orange fetticus. Add a few slices of beet. French dressing. 101 ArCadlPfl Romaine, grapefruit, orange, maraschino cherries, French dressing. — Place sliced grape- fruit and orange in alternate layers on half a heart of romaine and garnish with maraschino cherries. French dressing. Alexandria Romaine, grapefruit, celery, walnuts, red pepper, mayon- naise. — On half a heart of romaine place slices of grapefruit and top with celery cut en Julienne. Garnish with chopped walnuts and red pepper. Mayonnaise dressing. S3 Amilique Lettuce, crab meat, asparagus tips, egg, pimento, mayonnaise. — Place lettuce cut en Julienne on lettuce leaves, add layer of crab meat, a few asparagus tips, and several slices of hard boiled . egg. Cover all with mayonnaise and sprinkle with chopped pimento. 10 AMERICAN American Escarole, chicory, potatoes, tomatoes, celery, French dress- ing. Cut tomatoes and potatoes in slices, celery en Julienne, and mix with escarole and chicory in salad bowl. French dressing. Aida Romaine, grapefruit, orange, walnuts, green pepper, French dressing. — Take half a heart of romaine. Lay on alter- nate slices of grapefruit and oranges. Sprinkle chopped walnuts and chopped green peppers on top. French dressing. H Alice Lettuce, pineapple, grapefruit, wal- nuts, French dressing. — Slice grape- fruit and pineapple and place on half a heart of lettuce in alternate layers. Garnish with chopped walnuts. French dressing. 11 Almn Romaine, grapefruit, orange, alligator pear, pimento, French dressing. — Place slices of grapefruit, alligator pear and orange alternately on half a heart of romaine. Garnish with pimento cut en Julienne. French dressing. m Artichoke Bottom a l'ltalienne Artichoke bottom, lettuce, pimolives, anchovies, mayonnaise. — Place boiled or canned artichoke bottom on leaf of lettuce and garnish with an- chovies and pimolives. Mayonnaise dressing. Apple Surprise Apple, celery, Angeli- qua, egg, mayonnaise. — Fill hollowed raw apple with apple and celery cut in dice and mixed with mayonnaise. Cover with mayonnaise and garnish with angeliqua and chopped egg. E3 Apple Surprise a la Ritz ^ tu £ Vs£ radish, red and green peppers, whipped cream. — Bake apple, being careful not to bake it too well. Hollow and place on leaves of lettuce. Fill with apple and red and green peppers, cut in small dice and mixed with whipped cream and horseradish. Garnish with red pepper cut en Julienne. 12 ALLIGATOR PEAR (Half) Alligator Pear (Half) ^Sg^S ing. — Cut alli- gator pear in half lengthwise, remove pit, clean with spoon, and serve half of pear on plate with chopped ice. French dressing. SI Allirrator Ppor Lettuce, alligator pear, ^vmgaior rear French d ressing.- Scoop out the pulp (meat) of half an alligator pear and place upon lettuce leaves. French dressing. Artichoke Whole Artichoke, mayon- naise. — Boil arti- choke and serve whole when cold with side dish of mayonnaise or vinaigrette dressing. 13 Bt-nnc\x7i*-t Celery, truffle, Brunswick rUIlbWICK dressing.— Cut celery and truffle en Julienne and mix with Brunswick dressing. Rl7f)n Lettuce, orange, cherry tomatoes, JJ U French dressing. — Pick out leaves in center of a whole heart of lettuce and Pill same with orange cut in quarters. Garnish with cherry tomatoes. Add French dressing. RrishpHP Lettuce, celery, apple, muscat grapes, mayonnaise. — Cut apple and celery en Julienne. Garnish with muscat grapes, skinned and with seeds re- moved. Serve on leaves of lettuce. Mayonnaise dressing. SS Belle VllC Apple, celery, hot house grapes, lettuce, mayonnaise. — Cut celery and apple en Juli- enne and mix with mayonnaise. Serve on lettuce leaf, garnished with hot house grapes, skinned and with seeds removed. 14 ANDALOUSE AnrlalmiQP Lettuce, rice, tomato, red pep- r\llUdlUU5C ?erj mushrooms> French dress- ing. — Place two slices of to- mato on leaves of lettuce and top with timbale of cold boiled rice. Garnish with red pepper and mushrooms cut en Julienne. French dressing. 53 Botanique Chicory, plum tomato, red and black cherries, French dress- ing. — Place heart of chicory, cut in small pieces, on chicory with a few whole plum tomatoes. Garnish with red and black cher- ries. French dressing. O BomhaV Lettuce, mango, rice, red and ^ green peppers, Indian dressing. — Slice mango and mix with cold boiled rice. Serve on leaves of lettuce and garn- ish with chopped red and green peppers. Indian dressing. 15 Rra7l1ien Lettuce, alligator pear, pineap- ±j Z,±l±Cll pie, banana, French dressing. — Take half an alligator pear, scoop out pulp and line shell with lettuce leaves. Fill with alligator pear, pineapple and banana, cut in dice, and mixed with French dressing. Rprmilda Lettuce, potato, tomato, Ber- • - L>tlllluUxl muda onion, egg, French dress- ing. — Slice potato, tomato, Ber- muda onion, and hard boiled egg and mix with French dressing in salad bowl. Serve on leaves of lettuce. m RplvPflprP Chicory, escarole, apple, beet, chili sauce, mayonnaise. — Cut chicory and escarole in half lengths and apple and beet in slices. Mix a little chili sauce with mayonnaise and pour over all in salad bowl. Q "Dpllp T71piir Heart of lettuce, grapefruit, U^ll^ L 1CU1 apple> truffl ^ parsley> Frenc h dressing. — Place slices of grapefruit and apple alternately on half a heart of lettuce and garnish with minced truffle and chopped parsley. Add French dressing. 16 ALBION A 1 hi OH Romaine, celery, red and green peppers, mayonnaise. — Cut celery en Julienne and place on leaves of romaine. Garnish with red peppers en Julienne. Mayonnaise dressing. m Roll VI 3 Escarole, celery, pineapple, lettuce, watercress, fines herbes, French dressing. — This salad is best pre- pared in a salad bowl. Cut escarole, celery and pineapple en Julienne and after mixing place upon several firm leaves of lettuce. Add chopped watercress, fines herbes and French dressing. CcLSinO Chicory, alligator pear, grapefruit, orange, red and green peppers, French dressing. — Place slices of grapefruit, alligator pear, and orange alternately on hearts of chicory. Garnish with red and green peppers cut en Julienne, and placed crosswise. M C^nryAaAri Hearts of palm, grapefruit, ^UUUdUU orange, French dressing.— Place slices of grapefruit and orange on hearts of palm cut in half. French dressing. Q Cllhan Alligator pear, grapefruit, celery, y^i uuctii French dressing. — C u t alligator pear in half lengthwise and scoop out the pulp of one half. Fill shell with alligator pear and grapefruit cut in dice. Top with shred- ded celery. French dressing. E3 C^OmfPSSC Romaine, chicory, artichoke bot- torn, cucumber, tomato, French dressing. — Cut romaine and chic- ory into one-inch strips, slice artichoke bottom and cucumbers, quarter tomatoes, and mix in salad bowl with French dressing. S3 'G cLS3.no V£L Lettuce, knob celery, egg, tarra- gon, green olives, mayonnaise. — Cut knob celery in slices, and place on leaves of lettuce. Add hard boiled ^gg cut en Julienne. Sprinkle with chopped tarragon leaves. Garnish with green olives after seeds are removed. Mayonnaise. 18 ADELAIDE Adplnidp Lettuce, watercress, asparagus tips, mushrooms, French dress- ing. — Place bouquets of water- cress on leaves of lettuce, add a few asparagus tips, and top with boiled or grilled mushrooms cut en Julienne. French dressing. Celery a L'Anglais Julienne and beets in slices, with French dressing. Celery, beets, French dressing. — Cut celery en Mix in salad bowl E3 Celery en Baton Celery, cream and Roquefort cheese, chives, paprika. — Mix cream and Roquefort cheese, add pinch of chopped chives, and use as filling for branch of celery. Sprinkle with paprika. 19 C^anriPP Lettuce, tomato, pineapple, French VjdpilLC dressing.— On heart of lettuce place slice of pineapple and slice of to- mato, one above the other. French dressing. f^h of plains Romaine, watercress, aspara- ^IlcUCldlllC g US tJpSj beet> French dress _ ing. — On leaves of romaine place small bouquets'of watercress, asparagus tips, and sliced beet. French dressing. r^harlnti-p Endive, orange, grapefruit, V^lldllULLC re ^ pepper) French dressing- Slice parts of orange and grapefruit and serve on heart of endive. Garnish with red pepper cut en Julienne. French dressing. :: C^UDld Lettuce, grapefruit, alligator pear, red ^ and green peppers, watercress, Chili sauce, French dressing. — Arrange slices of grapefruit and alligator pear alternately on hearts of lettuce. Garnish with red and green peppers, cut en Julienne, and topped with sprink- ling of chopped watercress. Mix small amount of Chili sauce with French dressing. 20 ALGERIENNE A Irrpripnnp Romaine, tomato, celery, i-YlgCllCllllC xicoise dressing.— Cut to- mato in quarters and celery en Julienne and place on half a heart of romaine. Kicoise dressing. Cucumber Japanese Lett ^ ce > cu ; J r cumber, sweet pepper, sour cream dressing. — Cut cucumber lengthwise in rib- bons. Mix with sweet pepper cut en Julienne. Serve on leaves of lettuce with sour cream dress- ing. £3 Cucumber Allemande ^ ™\ f' French dressing. — Cut cucumber in thin slices, sprinkle well with salt, place in soup plate and set on ice for about twenty minutes. When ready to be served place in dry cloth and squeeze out water. Serve on leaves of lettuce with French dressing, using extra quantity of vinegar. 21 Clllh Celery, apple, red and green -peppers, V^IUU mayonnaise. — Cut celery and apple en Julienne and mix with mayonnaise, then garnish with red and green peppers cut en Julienne. IS CoboilfV Lettuce, celery, apple, pineapple, y red peppers, mayonnaise. — Mix- equal portions of celery, apple, and pineapple, cut en Julienne, with mayonnaise. Garnish with red peppers, cut en Julienne, and serve on lettuce leaves. S3 rarrinfinp Lettuce, carciofine, pearl on- VjdlUUllllC JonSj French dressing.— Place three or four carciofine on leaves of lettuce. Add a few pearl onions and French dressing. Clover Clllb Lett ^ ce ' pineapple, apple, paprika, mayonnaise. — Cut pineapple and apple en Julienne. Mix with mayonnaise and serve on let- tuce leaves with sprinkling of paprika. 22 ALLEMANDE A 1 1 pm anrlp Lettuce, cauliflower, Brus- /-UlCllldllUC sds sprouts> knob celery? p0 . tato, French dressing. — Boil cauliflower, potato and Brussels sprouts. Cut knob celery and potato in small slices. Break up cauliflower into small bouquets. Add Brussels sprouts and mix well with French dressing in salad bowl. Serve on leaves of lettuce. Creole Lettuce, tomatoes, rice, red and green peppers, Indian dressing. — Take a few leaves of lettuce and place a timbale of cold boiled rice in center with a border of quartered tomatoes. Garnish with red and green peppers cut en Julienne. Indian dressing. O Priiffnnarlp Romaine, lettuce, tomatoes, OlllllUlldUC watercress, chiffonade dress- ing. — This salad is best pre- pared in a salad bowl. Select a few Arm leaves of romaine and lettuce. Cut tomatoes in quarters and add small bouquets of watercress. Chiffon- ade dressing. 23 Cordon Rouge Lettuce, knob celery, beet, paprika, French dressing. — Cut knob celery and beet in slices. Mix with French dress- ing and serve on leaves of lettuce. Add a touch of paprika. 12 David Lettuce, cucumber, red and green l^clvlU. peppers, mayonnaise. — Slice cucum- ber and serve on leaves of lettuce, garnished with red and green peppers cut en Juli- enne. Mayonnaise. DnrriPQQP Lettuce, tomato, asparagus tips, iyutllCWC truffle> French dressing.— Skin and hollow raw tomato and fill with asparagus tips. Serve on leaves of lettuce and garnish with chopped truffle. French dressing. Id Delmnni m Lettuce, alligator pear, grape- Lycimuiiicu fruit . orange> red peppel% truffle, French dressing. — Cut slice of alligator pear into shape of horseshoe and place upon half hearts of lettuce. Slice grape- fruit and orange and lay slices alternately in cen- ter of horseshoe. Garnish with red pepper cut en Julienne and placed crosswise on orange and grapefruit. Dot alligator pear with truffles cut in dice. French dressing. 24 BON TON T) nn HTpitl Heart of lettuce, tomato, aspara- UUll lUil gus tips> French dressing.— Slice tomato and place on half a heart of lettuce. Add asparagus tips. French dressing. Daisy 7 Endive, orange, beet, pickled walnuts, French dressing. — On an endive, cut in half lengths, place slices of orange and beet, cut en Julienne, and chopped pickled walnuts. French dressing. Dl^n^ Lettuce, pear, pineapple, orange, strawberries, Coronation pear dress- ing. — Peel and hollow pear and fill with pineapple, strawberries and orange cut in small dice. Serve on leaves of lettuce. Corona- tion pear dressing. 25 OvPT Lettuce, chicory, tomato, watercress, J_yyCl pjerette dressing. — Cut tomato in quarters, and serve with bouquets of watercress on leaves of lettuce and chicory. Pie- rette dressing. H DpKcP Romaine, alligator pear, celery, French dressing. — Place slices of al- ligator pear on hearts of romaine and top with celery cut en Julienne. French dressing. m Eleanor Lettuce, cantaloupe, orange, alli- gator pear, French dressing. — Cut cantaloupe, orange and alligator pear in dice and use as filling for hollowed heart of lettuce. Garnish with cantaloupe and alligator pear cut in small balls. French dressing. E S D 2i PT1 1 e Lettuce, tomato, Spanish ^ ^ onions, celery, red and green peppers, pimolives, French dressing. — Cut tomato in quarters and celery in dice ; slice red and green peppers and onions and mix all with pimolives and French dressing in salad bowl. 26 BIARRITZ 'Riarrity Lettuce, celery, red pepper, French dressing. — Cut celery en Julienne and place upon lettuce leaves. Garnish with red pepper cut en Julienne and placed crosswise over celery. French dressing. "pyo Romaine, artichoke bottom, asparagus tips, truffle, French dressing. — On half a heart of romaine place slices of arti- choke bottom, a few asparagus tips, and chopped truffle. French dressing. Egg a la Printaniere ^oT'arX vies, green asparagus tips, radishes, tomato, tarragon, chervil, truffle, mayonnaise. — This salad is best prepared in a salad bowl. Boil and shred egg, slice radishes and tomato, chop tarragon, chervil, and truffle and mix with filet of anchovies, green asparagus tips, and mayonnaise. Serve on leaves of lettuce. 27 "Pvplvn Lettuce, artichoke bottom, aspara- y gus tips, ham, mushrooms, Remou- lade dressing. — Place whole arti- choke bottom on leaves of lettuce. Add a few asparagus tips and garnish with ham and mush- rooms cut en Julienne. E3 Pmpr^lrln Lettuce, cucumber, asparagus i_ji±it;icii French dressing.— Spread white of hard boiled' egg, cel- ery and beet, cut en Julienne, over escarole and chicory. French dressing. 28 BLACKSTOXE Blackstone Lettuce, pineapple, cream cheese, grapes, Coronation pear dressing. — Place two slices of canned pineapple on a firm leaf of lettuce and top with three balls of cream cheese. Garn- ish with skinned grapes with seeds removed. Coronation pear dressing. n FnVOTIfP Lettuce, alligator pear, celery, pi- mento, ripe olives, French dress- ing. — Slice alligator pear and place on leaves of lettuce. Add celery cut en Julienne and a few ripe olives. Garnish with chopped pimento. French dressing. Fa.nta.SlC Orange, endive, pear, apple, celery, pineapple, maraschino cherries, mayonnaise a la Chantilly. — Hol- low orange and fill with endive, pear, apple, orange, celery and pineapple cut in dice and mixed with mayonnaise a la Chantilly. Top with maras- chino cherries. 29 XT] pi i reffp Romaine, orange, French dress- ing— Cut orange in slices and serve on firm heart of romaine with French dressing. Freeport Lettuce, tomato, cucumber, shrimps, mayonnaise. — Cut to- mato, cucumber and shrimps in dice and serve on leaves of lettuce with mayon- naise. Plpnr Hp Tiq Lettuce, celery, cucumber, X 1CU1 UC J-^lS cherr y tomatoeS) French dressing. — Cut cucumber in slices and celery in dice and mix with cherry tomatoes in salad bowl with French dressing. Serve on leaves of lettuce. Pin r\f> Qip^1p> Lettuce, green asparagus 1 111 UC OICCIC tipS) cdeix ar tichoke bottom, egg, truffle, beet, Nicoise dressing. — Slice hard boiled egg and truf- fle, cut celery and artichoke bottom in dice, and mix with chopped beet, green asparagus tips, and Nicoise dressing in salad bowl. Serve on leaves of lettuce. 30 BARRETT RarrPtt Tomato, celery, pineapple, water- cress, chopped nuts, mayonnaise. — Cut pineapple and celery in dice. Mix with mayonnaise and place in hollowed to- mato. Garnish with chopped nuts and bouquet of watercress. "plofPnCP Lettuce, cucumber, red pepper, French dressing. — Slice cucumber, cut red pepper en Julienne, mix with French dressing and serve on leaves of let- tuce. "PflVolp Lettuce, celery, tomato, horse radish, red pepper, French dressing. — Slice tomato, grate horse radish, cut cel- ery en Julienne, and mix in salad bowl with French dressing. Garnish with chopped red pep- per. 31 Ferlnra Lettuce, orange, apple, mayonnaise. 1 CUUld — Q nt orange a nd apple in slices and place on half a heart of lettuce in alternate layers. Mayonnaise. £3 T^lnra Romaine, celery, plums, mayonnaise. — Skin plums, remove stones, and cut in quarters. Mix with celery cut en Juli- enne and serve on leaves of romaine with mayon- naise dressing. O T^lnrpntinp Lettuce, spinach, celery, Chif- J. 1U1C11L111C fonade dressing.— Boil spinach and cut it and celery en Juli- enne. Place on leaves of lettuce. Chiffonade dressing. 53 FVrinCISCrin Lettuce, dried figs, cream cheese, sweet cream, whipped cream, mayonnaise. — Fill dried figs with cream cheese softened with sweet cream and serve on leaves of lettuce with mayon- naise and whipped cream, mixed. 32 BOHEME Rohpmf Lettuce, string beans, cauliflower, celery, green pepper, French dress- ing. — Cut celery in dice and green pepper en Julienne and mix with string beans, bouquets of cauliflower, and French dressing in salad bowl. Serve on leaves of lettuce. B "F^TICV Romaine, peaches, sour cream dress- y ing. — Slice fresh peaches and serve on half a heart of romaine with sour cream dressing. £3 Ct3.u1o1S Lettuce, watercress, asparagus tips, mushrooms, chili sauce, mayon- naise. — Place watercress in small bouquets on leaves of lettuce and add asparagus tips and mushrooms en Julienne. Mayonnaise mixed with chili sauce. 33 CtIDSV Endive, celery, beet, French dress- ir J ing. — Cut celery and beet en Julienne and serve on whole leaves of endive with French dressing. C^Lf>r\rcr\ar\ Lettuce, celery, cherry tomatoes, VJTCUlgiail walnutSj French dressing.— Cut celery in dice, mix with cherry tomatoes, and serve on hearts of lettuce. Garnish with chopped walnuts. French dressing. m CreralciinP Lettuce, grapefruit, orange, maraschino cherries, whipped cream. — Remove the pulp from half a grapefruit and fill with orange and grape- fruit cut in small cubes. Garnish with mara- schino cherries. Cover with whipped cream. 13 Oadskv Romaine, alligator pear, apple, y grapes, pimento, French dressing. — Slice alligator pear and apple and place on half a heart of romaine. Garnish with chopped pimento and skinned grapes with seeds removed. French dressing. 34 BEACH CLUB Beach Club Grapefruit, celery, mara- schino cherries, French dressing . — Remove meat from half a grapefruit and fill shell with grape- fruit, and celery cut in dice. Garnish with mara- schino cherries. French dressing. CtOhIH Lettuce, celery, apple, red pepper, grapes, mayonnaise. — Cut celery and apples en Julienne and serve on leaves of lettuce. Garnish with red pepper cut en Julienne and skinned grapes with seeds re- moved. Mayonnaise dressing. m Gwendoline Lettuce > chicory, celery, ap- owciiuuinic ple> red and green peppers> tarragon vinegar, mayon- naise. — Cut celery and apple en Julienne and chicory in half lengths. Mix in salad bowl with chopped red and green peppers, mayonnaise, and a dash of tarragon vinegar. Serve on leaves of lettuce. 35 Cxarfia Banana, celery, apple, pimento may- onnaise. — On plate of celery, cut in half lengths, place apple and banana, cut en Julienne. Garnish with chopped pimento. Mayonnaise dressing. T-Tplp-po Lettuce, tomato, celery, French dressing. — Cut tomato and celery en Julienne and use as filling for hollowed heart of lettuce. French dressing. T~Torf01SP Lettuce, black radishes, red spring radishes, cucumber, pi- mento, chives, tarragon, mustard, French dressing. — Peel cucumber and cut cucum- ber and red and black radishes in small slices. Cut pimento en Julienne. Chop chives and tarra- gon. Mix in salad bowl with French dressing and a little mustard, and serve on leaves of lettuce. HonPTOlSe Romaine, endive, red and » green peppers, paprika, French dressing. — Cut red and green peppers en Julienne and serve upon leaves of romaine and endive with French dressing, add- ing a touch of paprika. 36 CUMBERLAND f^nmk^rlanrl Lettuce, pears, Cumberland ^UmDerlana dressing.-Slice pears and serve on half a heart of lettuce with Cumberland dressing. H^rdinO* Romaine, pineapple, celery, ap- » pie, maraschino cherries, mayon- naise. — Cut celery, pineapple, and apple en Juilenne and mix with mayonnaise. Place on firm leaves of romaine. Garnish with maraschino cherries and sprinkle with paprika. "HinHii^tfln Lettuce, celery, green pepper, milUUMd.il grapes> Indian dr essing.— Cut celery and green pepper en Julienne and serve upon leaves of lettuce. Garnish with skinned Concord grapes with seeds removed. Indian dressing. 37 Hird dressing. Endive, orange, Pierette dressing. — Cut orange in small slices and serve on half hearts of endive with Pierette □ Hawaiian Lettuce, heart of palm, pine- apple, mayonnaise. — Cut heart of palm and Hawaiian pine- apple in dice and serve on leaves of lettuce. Mayonnaise dressing. 13 Houonoicp Alligator pear, lime, powder- ndvaiiaifcc ed sugar> _ Cut meat from a j_ ligator pear and mash, adding one tablespoon of powdered sugar and juice of lime. Serve in fruit dish. □ Trm2 Lettuce, cucumber, string beans, as- paragus tips, cauliflower, radishes. French dressing. — Slice cucumber and radishes and mix with string beans, asparagus tips, cauliflower and French dressing in salad bowl. Serve on leaves of lettuce. 38 * COUPE OF STRAWBERRIES Coupe of Strawberries ^S^ow- d e r e d sugar, maraschino or wild cherry syrup. — Mix strawberries with maraschino, or wild cherry syrup and powdered sugar and serve in coupe glass. 11 Japanese Persimmon f£f^ rs Yml mon, grape- fruit, red pepper, Chutney sauce, sour cream dressing. — Hollow large raw persimmon and fill with endive and grapefruit cut in dice. Garnish with red pepper cut en Julienne and crossed. Serve on leaves of lettuce with sour cream dress- ing and a touch of Chutney sauce. 39 Tsahplla Romaine, orange, black cherries, French dressing. — Slice orange and serve on half heart of ro- maine with French dressing. Garnish with whole black cherries with seeds removed. £3 Tmneri^l Romaine, asparagus tips, ancho- xiiipciiai vieSj truffleSj F ren ch dressing.— Serve asparagus tips on a few leaves of romaine with filet of anchovies. Garnish with truffle en Julienne. French dressing. E3 Japanese 5 oma [ ne \ or ? nge ' c r f. d pepper ' J ^ French dressing. — Slice orange and serve on half a heart of ro- maine. Garnish with red pepper cut en Julienne. French dressing. Jockey Club ^^ticK iSS mayonnaise. — Cut knob celery, artichoke bottom and truffle en Julienne and mix with mayonnaise. Serve on leaves of romaine. 40 CAROLINA Carolina. Endive, grapefruit, banana, red pepper, French dressing. — Over whole branches of endive place slices of grapefruit. Garnish with sliced banana and chopped red pepper. French dressing. K*entlirkv Lettuce, green pepper, grape- ±^^iilliv.jvv fruit ^ ap pi e> wa lnuts, mayon- naise. — Hollow half of a green pepper and fill with grapefruit and apple cut in dice and mixed with mayonnaise. Garnish with chopped walnuts. T nuicianci Lettuce, tomato, potato, okras, J_,UUlMdlld green pe ppe r) eggy French dressing. — Boil potato, egg and okras. Cut potato in small slices, and tomato in quarters and chop egg and green pepper. Mix well in salad bowl with French dressing and serve on leaves of lettuce. 41 T lllv Lettuce, cream cheese, Bar le due jelly, J^lliy F renc h dressing. — Roll cream cheese into small 'balls and serve on hearts of lettuce with red Bar le due. French dressing. HI T anQrlale Lettuce, celery, cherry toma- i^ctliouait tQeSj paprika, French dressing. — Remove center from firm head of lettuce and fill with celery cut en Julienne. Garnish with cherry tomatoes. French dressing with paprika. T riVR-nvn Romaine, lettuce, watercress, l^U 1C11AU pear> p iere tte 9 dressing.— Slice pear and mix with leaves of ro- maine, lettuce and watercress in salad bowl with Pierette dressing. T orenyn Sherrv Lettuce, escarole, Lorenzo ontrry watercress r omaine, knob celery, pear, egg, Chili sauce, Pierette dressing. — Cut knob celery in slices and chop hard boiled egg. Mix in salad bowl with leaves of lettuce, escarole, watercress, and romaine and Pierette dressing. In serving, pyramid leaves of lettuce, escarole, water- cress, and romaine, and top with celery, pear and egg- 42 CORONATION PEAR Coronation Pear ^ £-.-- due, Coronation pear dressing. — Peel raw pear and hollow bottom portion so that it will retain its shape. Stuff with cream cheese. Top pear with red bar-le-duc. Serve on lettuce leaves. Coronation pear dressing. F nrr^nnp Endive, spring onions, beet, egg f i-vUiiaiiic Nicoise dressing.— Boil and slice beet and serve on leaves of en- dive with spring onions. Garnish with hard-boiled egg, chopped fine. Nicoise dressing. T Qiiicp Lettuce, celery, apple, orange, mus- cat grapes, maraschino cherry, French dressing. — Remove center from heart of lettuce and fill with apple and celery cut in dice. Top with a few small slices of or* ange and garnish with skinned muscat grapes with seeds removed. Place one maraschino cherry in center. French dressing. 43 -, r Ollloil Asparagus tips, artichoke bottom, tomato, mayonnaise. — Place slice of tomato on artichoke bottom and add a few asparagus tips. Mayonnaise dressing. Q T orettP Celery, fetticus, beet, French dress- L/U1CUC ing.— Boil and slice beet and serve on leaves of fetticus. Garnish with celery cut en Julienne. French dressing. E2 IvlCP'COISC Endive, cucumber, red pepper, » French dressing. — Cut endive into half lengths, cucumbers in slices, and garnish with chopped red pepper. French dressing. ea Marron a L'Espagnole ^"ijj pear, apple maraschino cherries, whipped cream. — On large preserved Spanish chestnut, place slices of pear and apple, and garnish with maraschino cherries. Add whipped cream. 44 DIXIE OlYIP Lettuce, corn, tomato, red pepper, mayonnaise. — Boil corn and cut from cob. Cut tomato in quarters. Place corn on leaves of lettuce in center, with border of tomato. Garnish with red pepper cut en Juli- enne. Mayonnaise dressing. IVlcliricinnC Lettuce, celery, smoked beef tongue, red pepper, Remou- lade dressing. — Cut celery, smoked beef tongue and red pepper en Julienne and serve on leaves of lettuce with Remoulade dressing. IVIcllon Lettuce, pineapple, grapefruit, or- ange, celery, walnuts, paprika, sour cream dressing. — Place slice of canned pineapple on leaves of lettuce and top with slices of grapefruit and orange in alternate layers. Sprinkle with celery cut en Julienne and chopped walnuts. Add sour cream dressing with touch of paprika. 45 TYTlkaHo Romaine, Japanese persimmon, celery, pimento, mayonnaise. — Cut Japanese persimmon in quar- ters and serve on leaves of romaine with celery cut en Julienne. Garnish with chopped pimento. Mayonnaise dressing. Monte Carlo Lettuce, lobster, potato, truffle, egg, mayonnaise. — Cut hard boiled egg, truf- fle, potato, and lobster in dice and mix well with mayonnaise. Serve on leaves of lettuce. m A/TnriP Stliqrt Lettuce, celery, truffle, egg, lVldllC OLUdlL Fr ench dressing.— Cut cel- ery and truffle en Julienne and hard boiled egg in quarters. Mix with French dressing and serve on leaves of lettuce. ES Merry Widow Romaine, alligator pear, pear, red and green peppers, French dress- ing. — On half a heart of romaine place slices of alligator pear and pear in alternate layers. Gar- nish with red and green peppers cut en Julienne. French dressing. 46 DELLA Oella Endive, pear, Pierette dressing — j_y - Place slices of pear on heart of en- dive, split lengthwise, and serve with Pierette dressing. m Mirabeau Lettuce, potato, shrimps, oy- sters, truffle, mayonnaise. — Boil potato, shrimps and oys- ters. Slice potato and mix with shrimps, oysters and mayonnaise in salad bowl. Garnish with chopped truffle and serve on leaves of lettuce. A/Tlcrnnnel-te Lettuce, knob celery, arti- iv±igi±ui±^LLv~ choke bottom, peas, potato, asparagus tips, mayonnaise and French dressing, mixed. — Mince potato and knob celery and mix with new peas and asparagus tips in salad bowl. Place on artichoke bottom and serve on leaves of lettuce, with mayonnaise and French dressing, mixed. 47 TVfanon Watercress, potato, beet,, chives, nfayonnaise. — Slice potato and beet, mix with chives and watercress in salad bowl with mayonnaise. ICI A/fo-t-jp Lettuce, asparagus, celery, pickled walnuts, French dressing. — Cut as- paragus and celery en Julienne and mix with sliced pickled walnuts and French dress- ing. Serve on leaves of lettuce. TVTl]r2t lettuce, carrots, beets, artichoke bot- tom, potato, lobster, tomato, mayon- naise. — Cut carrots, beets, artichoke bottom, potato, lobster, and tomato in dice. Mix with mayonnaise in salad bowl and serve on leaves of lettuce. id Mcxinn Romaine, lettuce, asparagus tips, beet, onion, green peppers, French dressing. — Cut romaine and lettuce into one-inch strips, slice beet and onion and mix with asparagus tips in salad bowl with French dressing. 48 DOLLY Oollv R° mame > endive, beet, pear, paprika, J mayonnaise. — On a few fine leaves of romaine, place branches of endive and top with alternate slices of pear and beet. Add a tguch of paprika and mayonnaise. b A/Tp-ppp^Ipo Lettuce, celery, beet, truffle, ivil^lulo mayonnaise.— Cut lettuce, cel- ery, beet, and truffle en Juli- enne and mix in salad bowl with mayonnaise. Serve on leaf of lettuce. EH TVTci^prlrnnp Lettuce, white beans, knob ividtCUUlllC celery, potato, string beans, beet, parsley, French dress- ing. — Cut knob celery, beet, and potato in slices and mix in salad bowl with white and string beans, chopped parsley and French dressing. Serve on leaves of lettuce. 49 IVfarnnic^ Lettuce, tomato, pearl IVldiqiUSC cd mayonnaise.— Hoik onions, celery, mayonnaise. — Hollow raw tomato and fill with celery cut in dice and pearl onions. Serve on leaves of lettuce with Mayonnaise dressing. 12 IVfinPTVa Banana, truffle, artichoke bottom, v a mayonnaise. — Slice banana and trufflle and place on artichoke bottom. Serve on lettuce leaf. Mayonnaise dressing. E3 lYToderne Lettuce, artichoke bottom, grape- fruit, red pepper, mayonnaise. — Cut grapefruit in small slices and place on artichoke bottom. Serve on leaves of lettuce. Garnish with red pepper cut en Juli- enne. Mayonnaise dressing. IVfvlcldv Lettuce, pineapple, grapefruit, ap- * y pie, maraschino cherries, mayon- naise a la Chantilly. — Serve slice of fresh pineapple on leaf of lettuce with border of sliced grapefruit and apple in squares. Garnish with maraschino cherries. Mayonnaise a la Chan- tilly. 50 ETNA "pf-T-io Alligator pear, celery, apple, red pep- per, mayonnaise. — Remove meat from half an alligator pear and fill with celery, alligator pear and apple cut in dice and mixed with mayonnaise. Garnish with chopped red pepper. Q IVTarshmll Pear ' a PP le > pineapple, grapes, ividioiidii paprika, mayonnaise a la Chan- tilly. — Cut pear, apple, and pine- apple en Julienne. Mix in salad bowl with mayon- naise a la Chantilly. Garnish with skinned grapes with seeds removed. Sprinkle with paprika. Mignon Artichoke bottom, lobster, queen olives, mayonnaise. — Boil arti- choke bottom and lobster. Cut lobster in dice and serve on whole artichoke bot- tom. Garnish with minced queen olives. Mayon- naise dressing. 51 ISTlCOISP Lettuce, tomato, potato, string beans, Queen olives, anchovies, Nicoise dressing. — Slice potato and Queen olives, cut tomato in quarters, mix with string beans and Nicoise dressing in salad bowl, and serve on leaves of lettuce. Garnish with filet of anchovies. O D nr f n t?ir»n Heart of palm, leaf of ro- lUUUlVltU mainej grapefruit> French dressing. — On half a heart of romaine, place alternately slices of heart of palm and grapefruit. Add French dressing. 13 Principe Lettuce, tomato, celery, apple, or- ange, green pepper, mayonnaise. — Cut celery, apple, and orange in dice, mix with mayonnaise, and use as filler for hollowed raw tomato. Serve on leaf of lettuce and garnish with chopped green pepper. Id Port All Prince Pineapple, grapefruit, run ^u riiiicc applej mayonnaise _ Hollow half of raw apple and fill with pineapple and grapefruit cut in dice. Serve on slice of pineapple with mayon- naise dressing. 52 EXCELSIOR FxCPlsiOT Apple, celery, pineapple, mayon- naise. — Scoop out raw apple and fill with celery and pine- apple cut in dice and mixed with mayonnaise, then cover all with mayonnaise. id Polo (^lllh Lettuce, asparagus tips, arti- u u V ^ 1UU choke bottom, mayonnaise — Cut artichoke bottom in quar- ters, mix with asparagus tips and mayonnaise, and serve on leaf of lettuce. Q PrinCPSSP Lettuce, artichoke bottom, new peas, carrots, asparagus tips, paprika, smoked beef tongue, mayonnaise. — Cut carrots and smoked beef tongue en Julienne, mix with asparagus tips, new peas, and mayonnaise, place on whole artichoke bottom, and serve on leaf of lettuce. Cover with mayon- naise, adding touch of paprika. 53 FRUIT COCKTAIL Frilit Cocktail Pineapple, apple, null ^UCKldll orange, grapefruit, ber- ries in season, mara- schino cherry, maraschino cherry syrup. — Cut fresh pineapple and apple in small dice, mix with berries in season, and serve in cocktail glass. Top with small slices of grapefruit and orange and maraschino cherry. Add maraschino cherry syrup. Tomato a la Russe ^"'avlTr.- Peel and hollow raw tomato, stuff with chopped hard boiled egg and caviar. Serve on leaf of lettuce. Tomato New Orleans lettuce, ^o- ster, celery, mayonnaise. — Peel and hollow raw tomato and stuff with lobster and celery cut in small dice and mixed with mayonnaise. Serve on leat of lettuce. 54 FLORIDA Florida. Lettuce, banana, grapefruit, celery, mayonnaise. — Cut grapefruit, celery and banana in small squares, mix with mayonnaise, and use as filler for banana skin. Place upon lettuce leaves and cover with mayon- naise. Spvillp Lettuce, tomato, green pepper, French dressing. — Slice tomato and serve on leaves of lettuce. Garnish with green pepper cut en Julienne. French dress- ing. id S^ratOCTa Romaine, grapefruit, banana, » maraschino cherries, green pep- per, French dressing. — S lice grapefruit and serve on half a heart of romaine. Decorate with slices of banana, topped with half of maraschino cherry. Cut green pepper in dice and sprinkle over all. French dressing. 55 EMMA Emma lettuce! Lettuce, cucumber, tomato, French dressing. — Cut cucumber and toma- to in slices and serve on leaves of French dressing. B PHnCP Lettuce, cucumber, truffle, Remoulade dressing. — Slice cucumber and truffle and mix in salad bowl with re- moulade dressing. Serve on leaf of lettuce. E3 Robert Romaine, tomato, tgg, green pep- per, ripe olives, pimento, French dressing. — Place two slices of to- mato on half a heart of romaine, and on top place two rings of green pepper. Lay a slice of hard boiled egg in each of the rings and decorate with diamond shaped dice of pimento. Serve a few ripe olives on the side. French dressing. 56 FRUIT SALAD FYlllt Salad Apple, pineapple, berries, or- ange, grapefruit, maraschino cherries, French dressing. — Cut apple and pineapple in dice and mix with ber- ries in season. Serve in glass salad bowl. Top with slices of orange and grapefruit. Garnish with maraschino cherries. French dressing. gS Victoria. Romaine, celery, apple, carrots, mayonnaise. — Cut apple, celery and carrots en Julienne. Place upon leaves of romaine. Mayonnaise dressing. £9 VlPrmniQP Endive, lettuce, chicory, egg, V icilliuiac French dressing.— Cut lettuce en Julienne and chicory in half lengths and place on endive, garnished with chopped hard boiled egg. French dressing. 57 FLAMANDE T^l^m^nHp Endive, beets, French dressing. — x ictiiictiiuc SHce b?ets and serve on heart of endive cut lengthwise into halves. French dressing. E3 Waldorf Lettuce, celery, apple, walnuts, mayonnaise. — Cut celery and ap- ple in dice, mix with mayonnaise and serve on leaf of lettuce. Garnish with chopped walnuts. Mayonnaise dressing. Q West India AUiga* 01 " P ear > grapefruit, red and green peppers, French dressing. — Hollow half of alligator pear and fill with grapefruit and alligator pear cut in dice. Garnish with red and green peppers cut en Julienne. French dressing. 58 KUROKI Klirokl Romaine, orange, grapefruit, ap- ple, sweet peppers, French dress- ing. — Slice grapefruit, apple and orange and serve on half a heart of romaine in alternate layers. Garnish with chopped sweet pep- pers. French dressing. Printemps Romaine, escarole, tomato, as- paragus tips, French dressing. — Cut escarole in half lengths and quarter tomato. Mix with asparagus tips and French dressing and serve on leaf of romaine. B D PQr Colrm Pear, Roquefort cheese, cream, JTCdl OdlUll paprika> French dressing.— Select firm, juicy pear and, after hollowing, stuff with Roquefort cheese, mixed with cream and paprika. French dressing. 59 VANDERBILT Vanderbllt Romaine > grapefruit, pear, orange, banana, , maraschino , cherries, French dressing. — Place slices of orange, pear and grapefruit alter- nately on half a heart of romaine. Garnish with slices of banana topped with maraschino cherries. .French dressing. Id PfTllVian Lettuce, King tangerine, banana, pineapple, mayonnaise. — Hollow half of King tangerine and fill with pineapple, bananas, and tangerine cut in dice. Serve on leaves of lettuce with mayonnaise. Pineapple Surprise Keller Pineapple, celery, walnuts, mayonnaise a la Chant- illy, paprilca. — Cut whole pineapple lengthwise so that one portion is larger than other. Hollow larger portion and fill with pineapple and celery cut in dice and mixed with mayonnaise a la Chantilly and a touch of paprika. Garnish with chopped walnuts. Use other half of pineapple as cover. 60 GENEVA npnpv^l Romaine, beet, egg, French dressing. vrcii^va _ Cut beet and hard boiled egg in large slices and place alternately on heart of romaine. French dressing. £3 Royal Romaine, watercress, tomato, celery, French dressing. — Place two thick slices of tomato on half a heart of romaine, add bouquets of watercress, and sprinkle with celery cut en Julienne. French dressing. £3 Supreme of Fruit American Apple, pineapple, orange, grapefruit, maraschino cherries, berries in season, maraschino cherry syrup. — Fill supreme glass with apple and fresh pineapple, cut in small dice, and berries in season. Top with slices of grapefruit and orange and maraschino cherry. Add maraschino cherry syrup. 61 MARIE LOUISE TV/fa riR I nnicp Lettuce, asparagus, tomato, ividiic j^uuim; French dressing> _ Cut t0 _ mato in quarters and as- paragus en Julienne and serve on leaves of lettuce with French dressing. R PI 3 HP Orange, artichoke bottom, green •' olives, pimento, mayonnaise. — Hol- low half an orange and fill with artichoke bottom and orange cut in dice. Garnish with green olives and chopped pimento. Mayon- naise dressing. 13 Supreme Fraisette fS^lS^& no cherries, mara- schino cherry syrup. — Cut cantaloupe into small balls, mix with strawberries in equal parts, and serve in supreme glass with maraschino cherry syrup. Garnish with maraschino cherries cut in half. 62 PROSKEY Proskey Pineapple, apple, celery, red pep- per, cherries, mayonnaise. — Hollow half of raw apple, peeled. Stuff with celery and apple cut in small dice. Place on slice of pineapple. Garnish with red pepper and maraschino cherries. Mayonnaise dressing. Tomato Surprise £f£ g> ™> na ^ — Peel and hollow raw tomato and stuff with celery and hard boiled egg cut in small dice and mixed with mayonnaise. Serve on leaf of lettuce. B Tomato Bonvin Lettuce, chicken, cel- ery, tomato, mayon- naise. — Peel and hol- low raw tomato and stuff with chicken and celery cut in small dice and mixed with mayonnaise. Serve on leaf of lettuce. 63 POMMES MEDICI PnmmPS Medici A PP*e, pineapple, JTOIIlIllCfc 1V1CU1C1 celer y ? maraschino cherries, mayon- naise a la Chantilly. — Hollow raw apple and stuff with pineapple, apple and celery cut in dice. Garnish with maraschino cherries. Mayonnaise a la Chantilly dressing. ED Tomato a la Maryland ^^ c % to- mato, crab- ^m eat, Thousand Island dressing. — Peel and hollow raw tomato and stuff with crabmeat. Serve on leaf of lettuce with Thousand Island dressing. Id Tomato a la Ritz Lettuce, tomato, horse radish sauce, red pepper, whipped cream. — Parboil, skin and hollow tomato, stuff with horse radish sauce and whipped cream, mixed. Garnish with red pepper cut in dice and serve on leaf of lettuce. 64 APPLE CARDINAL Apple Cardinal ^^^ ries, Coronation pear dressing. — Hollow apple and stuff with celery, apple and red pepper cut in dice, and mixed with Coronation pear dressing. Garnish with mara- schino cherries. g3 Tnrrmfn Ron f re Lettuce, tomato, cel- lonidio JDOiiirc ery apple anchovieSj Russian dressing. — Hollow raw tomato and stuff with chopped celery, apple, and anchovies. Serve on leaves of lettuce with Russian dressing. £1 Tropical Comfort §2** £££• maraschino cher- ries, muscatel grapes, maraschino syrup, whipped cream. — Cut grapefruit, orange and pineapple in small cubes and mix with muscatel grapes, skinned and with seeds removed. Serve in glass salad bowl and garnish with sliced banana and maraschino cherries. Add maraschino syrup and whipped cream. 65 BEATRICE Rp^ltriPP Lettuce, string beans, beets, DCdLllLC French dressing— Boil string beans and beets and serve beans on leaves of lettuce garnished with slices of beet. French dressing. Turquoise Escarole, celery, pineapple, pi- mento, mayonnaise. — Cut esca- role, celery, pineapple, and pimento en Julienne, mix with mayonnaise. Gar- nish with chopped pimento. TTrmrcnnp Romaine, asparagus tips, grape- xuuidiiic £ fuitj canta i oupej French dress- ing. — Cut grapefruit and can- taloupe into small slices, mix with asparagus tips and French dressing and serve on leaves of ro- maine. 66 I Salad Dressings ALAD dressings should be cold, therefore chilled plates should be used in the preparation and serving. They should be mixed in a deep plate, placed upon a bowl of chopped ice, in order to insure their being ice cold. Three parts of olive oil to one part of vinegar, with a pinch of salt an.d pepper, is the foundation for French dressing — the standard dressing. All other dressings are made by mixing other ingredients with French dressing, such as mustard, spices, herbs, paprika, etc. The recipes for salad dressings given in this book are for one por- tion. 67 Bavarian Dressing s* ^ s e ^; powdered sugar, vinegar and olive oil. — Mix pinch of salt, pepper, German mustard and powdered sugar with table- spoon of vinegar and three of olive oil. Brunswick Dressing f a f; —; olive oil, tar- ragon vinegar, and chives. — Take a pinch of Eng- lish mustard, salt and pepper and the yolk of a hard boiled egg. Dissolve with tablespoon of tarragon vinegar and three tablespoons of olive oil. Add a pinch of chopped chives and stir until creamy. This dressing is particularly good on green salads. S3 Cumberland Dressing g^Ut" per, vinegar and olive oil — To a teaspoon of currant jelly, add tablespoon of vinegar, a pinch of salt and pepper, and three tablespoons of olive oil. 68 Coronation Pear Dressing c c h r e e e a s ^ lemon juice, red Bar-le-duc, sweet cream, salt, pepper and paprika — Mix cube of cream cheese with three tablespoons . of sweet cream. Add pinch of salt, pepper, and paprika, teaspoon of red Bar- le-duc, and juice of quarter of a lemon. BS Chiffonade Dressing j^ er> *™ chives, salt and pepper. — Mix equal portions of chopped beet, green pepper, white and yolk of egg, with pinch of chopped chives and French dressing. \£ Frenrh Dressina Salt > P e PP er > vinegar rrciien i^ic^mg and olive oil _ dis . solve pinch of salt and pepper in a tablespoon of vinegar, add three tablespoons of olive oil, mixing thoroughly. This dressing is good on any kind of salad. 69 Indian Dressing ^^^ oil and vinegar — To a teaspoon of chopped hard boiled egg, add a pinch of curry powder, salt and pepper, a table- spoon of vinegar, and three of olive oil. Lemon Dressing !f r m ° n ', s f' ^ p " *=> per, and olive oil — To tablespoon of lemon juice, add three of olive oil and pinch of salt and pepper. This is an ideal dressing for all fruit salads. S3 Mayonnaise Dressing P^ Jjj English mus- tard, salt, and Cayenne pepper — Place yolk of raw egg and pinch of salt, Cayenne pepper, and English mustard in soup plate. Dissolve with few drops of water. Add olive oil, pouring over slowly, while stirring. When a proper thickness is obtained a few drops of vinegar should be added. El Mayonnaise au Citron £™p- Dressing r{k *> ' salt ° and pepper — To tablespoon of lemon juice, add three of mayonnaise, and pinch of salt, pepper, and pap- rika. 70 Nicoise Dressing ^ French . mus - x^j.v.wj.^v. a^xv.^<7 xx fe tard, green olives, chives, parsley, French dressing — Mash yolk of hard boiled egg with a mustard spoon of French mustard, add a pinch of chopped chives, green olives and parsley. Mix with French dressing. HI Norwegian Dressing S^jg a n c h o v i e paste, pepper, chives, vinegar, and olive oil — Mix half a yolk of hard boiled egg with half a yolk of raw egg, add a pinch of English mus- tard, anchovie paste, salt, pepper, and chives, one tablespoon of vinegar and three of olive oil. (31 Oriental Dressino* Tarra g° n vine- WllCIlLdl l^lCSMIlg gar oHve oil; sak pepper, Tobasco and Chutney sauce — to a teaspoon of Chutney sauce add a pinch of salt and pepper, one table- spoon of tarragon vinegar, three tablespoons of olive oil, and a dash of tobasco sauce. Mix well. Id Parfait D'Amour Dressing Whipped cream, lemon and orange juice, mara- schino syrup — To a teacup full of whipped cream, add teaspoon each of lemon and orange juice and maraschino syrup, mixing well. This dressing is very fine for fruit salads. 71 Pierette Dressing %£?%L c ™ per, vinegar, and olive oil— Mix half tablespoon of chopped water- cress with two of Chili sauce, one of vinegar, and three of olive oil. Add pinch of salt and pepper. Remoulade Dressin g Xi^-fiS herbes, salt, pepper, and small capers— Mix three table- spoons of mayonnaise with teaspoon of small capers, fines herbes and chives, mixed. £3 Roquefort Cheese Dressing Roquefort cheese, salt, pepper, paprika and sweet cream— Break Roquefort cheese into small pieces and mash fine. Add pinch of salt, pepper, ana paprika, a tablespoon of vinegar, three of olive oil, and one of sweet cream. m Russian Dressing Mayonnaise, Chili sauce, celery, green and red peppers— Add two tablespoons of mayonnaise to one of Chili sauce and mix with small equal por- tions of chopped celery, green and red peppers. A half teaspoon of caviar may be added if de- sired for flavor. 72 Thousand Island Dressing Mayonnaise, tomato catsup, whipped cream, celery, green and red peppers— Mix two table- spoons of mayonnaise, one each of tomato catsup and whipped cream, with small equal portions of chopped celery and green and red peppers. □ Vinaigrette Dressing V ne -i ga !v to » olive oil, salt, pepper, capers, beet, egg, fines herbes.— To two tablespoons of vinegar, add one of olive oil, a pinch of salt, pepper and fines herbes, half a teaspoon each of chopped beet and capers, and a teaspoon of chopped Qgg, white and yolk mixed. . EH Whipped Cream Cumberland Dressing Currant jelly, whipped cream, salt, pepper, pa- prika, and lemon juice — Mix teaspoon of cur- rant jelly with three tablespoons 'of whipped cream. Add a pinch of salt, pepper, and paprika, and a little lemon juice. 73 INDEX TO SALADS rage Adelaide 19 Aida 11 Aiglon 9 Albert 9 Albion 17 Alexander 9 Alexandria 10 Alger ienne 21 Alice 11 Alma 12 Allemande 23 Alligator Pear 13 Alligator Pear (Half).. 13 American 11 Amilique 10 Andalouse 15 Apple Cardinal 65 Apple Surprise 12 Apple Surprise a la Ritz 12 Arcadien 10 Artichoke Bottom a lTta- lienne 12 Artichoke Whole 13 Aurora 10 .Barrett 31 Beach Club 35 Beatrice 66 Belle Fleur 16 Belle Vue 14 Belvedere 16 Bermuda 16 Biarritz 27 Bizon 14 Blackstone 29 Boheme 33 Bolivia 17 Bombay 15 Bon Ton 25 Botanique 15 Brazilien 16 Page Brisbane 14 Brunswick . 14 Caprice 20 Carciofme 22 Carolina 41 Casanova 18 Casino 17 Celery a L'Anglais 19 Celery en Baton 19 Chatelaine 20 Chiffonade 23 Clover Club 22 Club 22 Cobcury 22 Comtesse 18 Condado 18 Cordon Rouge 24 Coronation Pear 43 Creole 23 Coupe of Strawberries. . 39 Cuban 18 Cucumber Allemande.... 21 Cucumber Japanese 21 Cumberland 37 Daisy 25 * David 24 Delice 26 Delia 47 Delmonico 24 Diana 25 Dixie 45 Dolly 49 Duchesse 24 Dyer 26 Egg a la Printaniere. . . 27 Egyptienne 28 Eleanor 26 Emeraldo 28 Emma 56 Espagnole 26 74 INDEX TO SALADS— Continued Page Etna 51 Eva : 27 Evelyn 28 Excelsicr 53 Fancy 33 Fantasie 29 Favorite 29 Fedcra 32 Fin de Siecle 30 Flamande 58 Fleur de Lis 30 Fleurette 30 Flora . 32 Florence 31 Florentine 32 Florida 55 Franciscan 32 Freeport 30 Frivole 31 Frou Frou 28 Fruit Cocktail 54 Fruit Salad 57 Gadsky 34 Garcia 36 Gaulois 33 Geneva . 61 Georgian 34 Geraldine 34 Gipsy 34 Gould 35 Gwendoline 35 Harding 37 Havanaise 38 Hawaiian 38 Helena " 36 Hindustan 37 Hird 38 Hongroise 36 Hortoise 36 Imperial 40 Irma 38 Isabella 40 Page Jockey Club 40 Japanese 40 Japanese Persimmon.... 39 Kentucky 41 Kuroki 59 Lansdale 42 Liegeoise 44 Lilly 42 Lorenzo 42 Lorenzo Sherry 42 Lorette 44 Lorraine 43 Louise 43 Louisiana 41 Loulou 44 Macedoine .... 49 Manon 48 Marie 48 Marie Louise 62 Marie Stuart 46 Marquise 50 Marrianne 45 Marron a L'Espagnole. . 44 Marshall 51 Mellon 45 Mercedes 49 Merry Widow 46 Mexican 48 Migncn . 51 Mignonette 47 Mikado 46 Minerva 50 Mirabeau 47 Moderne 50 Monte Carlo 46 Murat 48 Mylady 50 Nicoise 52 Pear Sa^on 59 Peruvian 60 Pineapple Surprise Kel- ler 60 75 INDEX TO SALADS— Continued Page Polo Club 53 Pommes Medici 64 Port Au Prince 52 Porto Rico 52 Prince 56 Princesse 53 Principe 52 Printemps 59 Proskey 63 Rejane 62 Robert 56 Royal 61 Saratoga 55 Seville 55 Supreme of Fruit Amer- ican 61 Page Supreme Fraisette. ..... 62 Tomato a la Maryland . . 64 Tomato a la Ritz 64 Tomato a la Russe 54 Tomato Bonfre 65 Tomato Bonvin 63 Tomato New Orleans... 54 Tomato Surprise 63 Touraine 66 Tropical Comfort 65 Turquoise 66 Vanderbilt 60 Victoria 57 Viennoise 57 Waldorf 58 West India 58 . INDEX TO DRESSINGS Page Bavarian 68 Brunswick 68 Chiffonade 69 Coronation Pear 69 Cumberland 68 French 69 Indian 70 Lemon 70 Mayonnaise 70 Mayonnaise au Citron . . 70 Nicoise 71 Page Norwegian 71 Oriental 71 Parfait D'Amour 71 Pierette 72 Remoulade 72 Roquefort Cheese 72 Russian 72 Thousand Island 73 Vinaigrette 73 Whipped Cream Cumber- land 73 76 H 106 89,4 "^ vo^*' . ** v % ♦* ***** J .' *4 HECKMAN BINDERY INC. |§, ^il^OCT 89 N. MANCHESTER, INDIANA 46962 . A .V^NEV- '*. «* *bV ,0> X **^V ^ ^^ .^ *"^SK7%k-. *<^_ .<«.' +.&£*?„ &.