Evening star., 1901-11-02
Table and Kitchen.
Some Appetixfhg Fish Salads. With
Lettuce and Cool Herbs


| materials. Il
The chicken calls for mayonnaise dressing
and would lose much of its savoriness and
piquancy if dressed only with OIL vinegar,
| salt and pepper. uson the other hand. the
daintiest fish salad is qhite complete when
| served in this sweet simplicity of manner.
although it is just as acceptable to many
| with the richer dressing
Celery and Cabbage With salads of
Fish!
Why so many cooks and caterers will in
| sst on reinforcing their fish salads with
! these two vegetables is mystery. Celery
| and cabbage are recognized associates of
the oyster. but even this bivaIve when
/ served in a salad. should not be combined
with these vegetables in the same dish.
| The lobster, crab and shrimp certainly are
| not improved by their close association and
| the salad maker, striving to better. oft mars
| what is we'll
Vegetables With Fish Salads.
Potatoes may be used in combination with
| almost any fish, except shellfish in making
salads. as they belong to the fish course
Olives, green peppers, radishes, cucum-
bers, gherkins and capers are used to gar
nish crab, lobster and shrimp salads, while
a faint suspicion of onions improves these
salads if not too boldly impaired A sIiebt
rubbing of the bowl in which the salad is
mixed is the French method, while the
Spanish or Italian cook will rub a ernst of
bread with garlic and toss it in with the
contents of the bowl, removing before sery-
Ing Onion salt is a new seasoning now on
the market and Is much more convenient
for use than the fresh vegetable or even
the bottled onion essence obtainable.
Nuts and oranges mixed with shrimps
FORM a very delicious salad and not so in
dlgest1ble as one 1magines the nuts acting
as digest to the shrimp meat and the
xx-hi ip1 Oh
ing the dry meat and exerting a solvent
action upon the rather rich and nutritiye
elements in the nuts. English walnuts are
usually employed.
Lobster Salad,
This is the fish salad par excellence. and
as it will admit of elaborate decoration in
which the shell, fan or tail and the long
slender claws play a very ornamental mart.
also the coral of the lobster. hard-boiIed
eggs, stuffed olives, capers, ETC., the effect
obtained is most pleasing to the eve as
Well as taste.
Almost anything may be used to garnish
a fish salad, and the success depends unon
the taste and judgment of the decorator
Hard-boiled eggs are in order only when
mayonnaise dressing is used With the
French dressing let the garnishment he as
dressing is used let it stand, after mixing
with the fish, for some little time. in a
cold place, to marinade well. Watercress,
crisp and COOL is most effective garnish
Tor hsh salad, and it's peppery and pun
gent flavor is the needful stimuant to aid
digestion.
Oyster Salads.
Wash two heads of white crisp celery.
cutting off the leaves and reserving the
youngest and tendepest for garnishing edge
of-salad dish. Put the celery stalks in a
saucepan with their bulk in tender white
cabbage cut in strips Cover with boil
ing salted water and cook five minutes
Then drain in a colander and mince fine
and before entirely cold marinade with a
little oil and vinegar then chill.
Strain the liquor from twenty-five large
oysters; put it into saucepan and let come
to boiling point, skim at once; add a little
salt, if oysters are fresh, a dozen bruised
peppercorns, two tablespoonfuls of vinegar
and then the oysters, and heat until the
gills of the oysters curl; drain them and
set on ice to chilli ~
When ready to serve arrange the chopped
celery and cabbage on a dish, finish with
border of cress and the pale green celery
tips, with few slices of beets cut into
fancy shapes to give color.
Place the oysters close together on top
Of the bed of celery and cabbage, arranging
them in circles. Cover all but the outer
circle of the oysters with mayonnaise
sprinkle over it a little minced capers and
serve.
Waldorf Sardine Salad.
Cover two dozen sardines with vinegar
and let stand for half hour; then skin
them carefully and again lay in vinegar for
a few minutes. Drain and arrange them
around dish, three in a group, with
sprig Of cress and quarter of lemon In be-
tween each group.
Chop fine a medium-sized Bermuda onion
and cucumber. Stone several olives,
chop and mix with the onion and
cucumber. Season with salt and place in
pyramid in center of the dish.
Put three tablespoonfuls OF salad Oil IN
a bowl with half teaspoonful salt and dash
of cayenne; add the strained juice of two
lemons and beat the mixture until thick
and creamy. Pour over the vegetables and
serve at once.
MackereI Salad.
This makes nice salad for Friday lunch
con. Freshen and boil salt mackerel Until
tender, ten minutes to each pound. Then
drain, skin and pick the meat from the
bones and mix with a third the quantity OF
cold boiled potatoes cut into dice. Moisten
with French dressing and garnish the dish
with a border Of cress and hard-bo1leo
egg cut into rings. If fresh mackerel is
used garnish with lettuce. sliced mussels or
oysters and remoulade sauce.
Remoulade Sauce.
This Is a salad sauce for those who do
not like the raw egg in the dressing. Use
the yOlkS OF the narQ-DOlleu eggs iuSteao VI
raw. Follow instructions for making may
onnase. The eggs must be boiled at least
twenty minutes, and forty is better, as
they must be dry and powdery and rubbed
to a perfectly smooth paste with the OIL
The name remouade comes from remoudre,
to grind and refers to the grinding OF the
hard-boiled yolk to fine powder.
Goldfish Salad.
This is a nice fall or winter salad. Pull
off in narrow strips a pound Of old-fash-
ioned salt Goldfish. Soak over night In cold
or lukewarm water. In the morning squeeze
out all the water by putting fish in thin
cloth. Put into saucepan and cover with
cold water and let it boil gently for twenty
minutes. Then drain and again squeeze
dry. Toss about with silver fork until
pieces are separated, put into salad bowl
with equal quantity Of boiled potatoes,
hard-boiled eggs, and, IL you like them.
few minced anchovies and a chopped dill
pickle Mix with mayonnaise and garnish
the dish with shredded lettuce and chopped
celery. asa s.}i
Small Fish to Garnish.
Small fish, like prawns. shrimps, sardines,
anchovies and CLAIMS, oysters. oyster crabs,
spiced mussels, etc, are used a great deal