The International Jewish Cook Book Part 39

Mix thoroughly one pound of cheese, one and one-half tablespoons of cream, one tablespoon of chopped parsley and salt to taste. First fill a rectangular tin mold with cold water to chill and wet the surface; line the bottom with waxed paper, then pack in three layers, putting two or three parallel strips of pimento between layers. Cover with waxed paper and set in a cool place until ready to serve; then run a knife around the sides and invert the mold. Cut in slices and serve on lettuce leaves with French dressing and wafers. Minced olives may be used instead of the parsley, and chopped nuts also may be added.

CREAM CHEESE SALAD

Moisten a cream cheese with cream and beat to a froth. Arrange in a mound shape on a dish and turn preserved gooseberries over it. Serve with biscuits.

CREAM CHEESE SALAD WITH PINEAPPLES

Serve one slice of Hawaiian pineapple on lettuce leaves. On the pineapple slice place a spoon of cream cheese and some chopped walnuts and top off with a dash of mayonnaise dressing.

FRUIT SALAD

Slice one pineapple, three oranges, and three bananas. Pour over it a French mayonnaise, put on lettuce leaves and serve at once. For those who do not care for the mayonnaise, make a syrup of one cup of sugar and one-half cup of water, boil until thick, add juice of lemon, let slightly cool, then pour over fruit. Let stand on ice one to two hours.

Another nice dressing is one cup of claret, one-half cup of sugar, and piece of lemon. Always use lemon juice in preference to vinegar in fruit salads. All fruits that go well together may be mixed. This is served just before desert.

FRUIT AND NUT SALAD

Slice two bananas, two oranges and mix them with one-half cup of English walnuts and the juice of one-half lemon with French dressing. Serve on lettuce leaves.

GRAPE-FRUIT SALAD

Cut the grape-fruit in halves and remove the pulp, being careful to get none of the tough white skin. Mix with bananas and oranges and stir in white mayonnaise dressing. Remove all skin from the inside, of the grape-fruit and fill with the mixture, heaping it high and ornamenting with maraschino cherries. Lay each half in a bed of lettuce leaves and serve.

BANANA DAINTY

Cut the bananas in half crosswise and arrange them on a plate, radiating from the center. Sprinkle with grated nuts or nutmeg and heap white mayonnaise in the center. Garnish with maraschino cherries.

HUNGARIAN FRUIT SALAD

Mix together equal parts of banana, orange, pineapple, grapefruit and one-half cup of chopped nuts. Marinate with French dressing. Fill apple or orange skins with mixture. Arrange on a bed of watercress or lettuce leaves. Sprinkle with paprika.

NUT SALAD

Make a plain grape-fruit salad. When you have it ready to serve, cover the top thickly with finely chopped almonds or pecans mixed. Pour over French dressing.

RUSSIAN FRUIT SALAD

Peel and pit some peaches, cut in slices and add as much sliced pineapple, some apricots, strawberries and raspberries, put these in a dish. Prepare a syrup of juice of two lemons, two oranges, one cup of water and one pound sugar, a half teaspoon of powdered cinnamon, grated rind of lemon, add one cup red wine and a half gla.s.s of Madeira, arrak or rum. Boil this syrup for five minutes, then pour over the fruit, tossing the fruit from time to time until cool. Place on ice and serve cold.

FISH SALAD

Take one pound cold boiled fish left over from the day previous, or boil fresh fish and let cool, then skin, bone and flake. If fresh fish is used, mix two tablespoons of vinegar, a pinch of salt and pepper with the fish. Make a mayonnaise dressing (French mayonnaise preferred), and mix half with the fish, leaving other half to spread over top of salad, after it is put in bowl. Serve either with or without lettuce leaves.

FISH SALAD FOR TWENTY PEOPLE

Boil four pounds of halibut, cool and shred fish. Marinate the fish as directed. When ready to serve add six hard-boiled eggs chopped, and one pint bottle of pickles or chow-chow. The pickle may be omitted and celery cut fine be added. When these are well mixed serve on lettuce leaves with mayonnaise dressing, of which one pint will be required.

MAYONNAISE OF FLOUNDER

Put some fillets of flounder into boiling water with a little salt and lemon juice, and cook until tender, then drain thoroughly.

When cold, put them in the center of some chopped lettuce, cover with mayonnaise sauce and garnish with slices of tomatoes and hard-boiled eggs.

HERRING SALAD, No. 1

Soak four herrings in cold water overnight, and then rinse several times in fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel two apples, and cut in dice. Mix with herring, then add one-half cup of coa.r.s.ely chopped almonds and one onion chopped fine. Remove the milsner or soft egg from the inside of herring, and mash perfectly smooth. Add one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix well, and then pour over herring, stirring with a fork to prevent mashing. Set in ice-box until ready to serve. Put sliced lemons on top.

Herring can be left whole, dressing made and poured over whole herrings.

HERRING SALAD, No. 2

Soak three nice herrings in cold water three hours. Then remove the head and tail and bones. With a scissors cut in pieces as small as dice, add one-half cup of English walnuts cut fine, one tablespoon of boiled beets cut fine, two tablespoons of capers, one large apple cut in small pieces and one dill pickle cut up. Then take the soft egg (milchner) and mix with two cups of white vinegar until soft, add one teaspoon of sugar, three cloves and allspice and pour the sauce over the ingredients. The sauce should not be too thick. Mix all well together, and serve a spoonful on a lettuce leaf for each person.

This salad will keep for weeks.

HUNGARIAN VEGETABLE SALAD

Mix together one cup each of cold cooked peas, beans, carrots, and potatoes. Cover with French dressing and let stand for twenty minutes.

Add one cup of smoked salmon or haddock, cut in small pieces, the chopped whites of four hard-boiled eggs and two stalks of celery. Mix thoroughly, garnish top with yolk of egg pressed through a wire sieve; and with cuc.u.mbers and beets, cut in fancy shapes.

SALMON SALAD

Either cold boiled salmon or the canned variety may be used. In the latter event wash the fish, in cold water, drain and expose to the outside air for at least one hour, as this removes any suggestion of the can. Flake the fish into small particles and to each cupful of the fish add the same quant.i.ty of shredded lettuce, one coa.r.s.ely chopped hard-boiled egg, three slices of minced cuc.u.mber and six chopped olives.

Mix the ingredients well, moisten with either a mayonnaise or boiled dressing and serve in individual portions in nest of heart lettuce leaves. Mask each portion with a tablespoon of dressing and garnish with capers and grated egg yolk.

MAYONNAISE ESPECIALLY FOR SALMON

Rub the yolks of two hard-boiled eggs to a powder, then add eight tablespoons of cream very gradually to them, also white pepper, a pinch of salt and a mere suspicion of cayenne pepper. Lastly add two tablespoons of white vinegar. It is very important that this last ingredient be put in drop by drop, otherwise the mixture will curdle.

MACKEREL SALAD

Procure a nice fat mackerel, boil, and when cold, proceed same as for "Salmon Salad," only do not cut the pieces quite as small.