The International Jewish Cook Book Part 37

FRENCH DRESSING

Mix one-half teaspoon of salt, one-fourth teaspoon of pepper, one teaspoon of sugar, a dash of paprika, two tablespoons of vinegar and four tablespoons of olive oil. Stir until well blended and use at once.

DRESSING FOR LETTUCE

Rub the yolks of two hard-boiled eggs to a paste, adding one teaspoon of salad oil or melted b.u.t.ter, being careful to add only a few drops at a time. Add one-half teaspoon salt, one-half teaspoon of prepared mustard, very little pepper, two tablespoons of white sugar. Stir very hard, then pour in gradually one-half teacup of vinegar.

*SALADS*

GREEN SALADS

Imported or domestic endive, chicory, escarole and Romaine or lettuce must be washed, made crisp in cold water, and dried in a bag on the ice.

Serve them with French dressing.

Imported endive may, however, be served with mayonnaise, if desired.

LETTUCE

The French style of making lettuce salad is as follows: After dressing the salad, mix it in one tablespoon of oil, then take only two tablespoons of white wine vinegar, mixed with a very little pepper and salt, and just turn the lettuce over and over in this mixture.

CHIFFONADE SALAD

Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a bit of tomato are mixed and covered with French dressing. The dressing is usually flavored both with onion and garlic.

ASPARAGUS SALAD

Boil the asparagus in salted water, being very careful not to break the caps; drain, and pour over it when cold a mayonnaise dressing, with some chopped parsley. Serve each person with three or four stems on a plate, with a little mayonnaise dressing. Do not use a fork; take the stems in the fingers and dip in the dressing.

BEET SALAD

Boil beets when tender, skin quickly white hot and slice them into a bowl. Sprinkle salt, pepper, a tablespoon of brown sugar, some caraway seeds, one medium-sized onion in slices and pour over all one-half cup of vinegar which has been boiled; with a fork mix the hot vinegar through the other ingredients.

BEET AND CAULIFLOWER SALAD

Take some thin slices of cooked beets, some cold cooked potatoes, some cold cooked cauliflower, and a little chopped parsley. Pour over the following dressing and add salt and pepper to taste:

Put one level teaspoon of mustard, one teaspoon anchovy sauce, one tablespoon of milk or cream, and one dessertspoon of vinegar. Mix the mustard with the anchovy, then add the milk, and lastly the vinegar.

Tomatoes are equally good served in the same way.

STRING BEAN SALAD

String and remove the ends from one quart of beans. Cut into short lengths. Cover with boiling water, add one level tablespoon of wilt and cook until tender, but not soft. Drain and save one cup of the liquor.

Cream one tablespoon of flour with two tablespoons of b.u.t.ter. Pour the liquid over the flour and b.u.t.ter, stirring constantly to avoid "lumping." Cook this sauce for five minutes, remove from stove and stir in two tablespoons of strained lemon juice. Pour this over the beans and serve.

BOHEMIAN SALAD

Cover the bottom of the salad bowl with crisp Romaine or lettuce; arrange over the top alternate slices of hard-boiled eggs and boiled beets. Sprinkle with finely chopped onion, cover with French dressing, toss and serve.

BOILED CELERY ROOT SALAD

Pare and wash the celery roots (they should be the size of large potatoes), put on to boil in a little salted water, and when tender remove from the water and set away until cool. Cut in slices about an eighth of an inch thick; sprinkle each slice with fine salt, sugar and white pepper; pour enough white wine vinegar over the salad to cover. A few large raisins boiled will add to the appearance of this salad. Serve cold in a salad bowl, lined with fresh lettuce leaves.

CELERY ROOT BASKETS

Buy large celery roots, parboil them and cut in shape of baskets and scallop the edge; boil beets until soft and cut them in small b.a.l.l.s (like potato-b.a.l.l.s). Set celery root baskets in French dressing for several hours to flavor and the beet-b.a.l.l.s in boiling sugar and vinegar.

Fill the baskets with pickled beet-b.a.l.l.s; roll lettuce and cut it into shreds and put it around the celery root basket. The green lettuce, white basket and red b.a.l.l.s form a pretty color scheme, and are delicious as a salad.

CHESTNUT SALAD

Equal parts of boiled chestnuts and shredded celery are combined.

Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve on lettuce leaves.

COLD SLAW OR CABBAGE SALAD

Select a small, compact cabbage; strip off the outside leaves and cut the head in quarters. With a sharp knife slice very thin; soak in cold water until crisp; drain and dry between clean towels. Mix with hot dressing and serve when cold.

DRESSING FOR COLD SLAW

Beat the yolks of two eggs until light, add one tablespoon of sugar, one teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one cup of vinegar over, stir well and pour over the slaw.

This dressing may be cooked over boiling water if so desired. Care must be taken in adding the vinegar gradually, and add sliced onions to the salad.

CUc.u.mBER SALAD

Pare thickly, from end to end, and lay in ice-water one hour; wipe them, slice thin, and slice an onion equally thin. Strew salt over them, shake up a few times, cover and let remain in this brine for another hour.

Then squeeze or press out every drop of water which has been extracted from the cuc.u.mbers. Put into a salad bowl, sprinkle with white pepper and scatter bits of parsley over them; add enough vinegar to cover. You may slice up an equal quant.i.ty of white or red radishes and mix with this salad.

CAULIFLOWER SALAD