The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-11-02
Some Appetizlng Fish Salads.


The chicken calls for mayonnaise dress
ness and piquancy if dressed only with
oil, vinegar, salt and pepper On the
quite complete when served in this sweet
simplicity of manner, although it is just
dressing.
CELERY AND CABBAGE WITH SAL
ADS OF FISH.
why so many cooks and caterers will
these two vegetables is a mystery. Gel
cry and cabbage are recognized associates
served IN "a a salad, should not be com
bined with these vegetables in the same
dish.
The lobster. crab and shrimp certainly
are not improved by their close associa-
VEGETABLEs WITH FISH SALADS.
with almost any fish except shellfsh, in
making salads, as they belong to the fish
Olives. green peppers. radishes, cucum-
bers. gherkins and capers are used to
While the faint suspicion of onions inn
proves these. salads if not too boldly i'm
which the salad is mixed is the French
method, while the Spanish or Italian cook
toss it in with the contents of the bowl
removing before serving. Onion salt is q
IS much more co n0s for the use than
the fresh vegetable or even the bottled
onion essence ObtafnaDIe.
Nuts and oranges mixed with Shrimps
form very delicious salad and not so
indigestible as one imagines The nuts
and the. orange juice, which should be
tart, moistening the dry meat and exert
and nutritive elements in the nuts. Eng
lish walnuts are usually employed
LOBSTER SALAD.
This is the fish salad par excellence
and it will admit of elaborate deco
ration in which the, shell, fan or tail and
namentai part, also the coral of the lob
ster, hard boiled eggs, stuffed olives, ca
etc to tb The ese as wa m the Is a5fe
Almost anything y, may AZ be used to gar
nlsh flsh salad ana the success depe dea
orator Hard boiled eggs are in order
With the French dressing let the gar
nishment be as simpie, as possible n ,e Also 70
stand, after mixing with the fish, for
some little time in cold place to mari
IS the most eeotiVe garnish for fish salad
and their peppery and pu!n,gs,nIt favor is
the needful stimulent to aid digestion
OYSTER SALADS
Wash two heads of white crisp celery
cutting off the leaves and reserving. the
youngest and tenderest for garnishing
in a saucepan with their bulk in tender
white cabbage cut in strips. Cover with
n9ing Sa6ed d wafer ia ana c coander and
mince fine and before entirely cold mari
made with little oil and vinegar, and
Strain the liquor from twenty-five large
eoe fo P bong point skim At onee add
a little salt, If oysters are fresh, dozen
of vinegar and then the oysters and heat
until the gillS of the oysters curl; drain
then and set on the ice r to chill rranee the
chopped celery and cabbage on a dish.
finish with border of cress and pale
beets cut into fancy shapes to. give color.
Place the oysters together, close on top
ing them in circles. Cover all but the
outer circle of the oysters with mayor.
capers and serve
WALDORF sARDINE SALAD.
Cover two dozen sardines with, vinegar
them carefully and again lay them in vim
egar for a few minutes Drain and ar
gro1p with a sprig of cress and quarter
of lemon in between each group.
onion and a cucumber. Stone several
olives, chop and mix with the onion and
a pyramid in center of the dish.
Put three tablespoonfuls of salad oil in
dash Of cayenne; add the strained juice
til thick and creamy. Pour over the veg
etables and serve at once.
MACKEREL SALAD.
This makes nice, salad for Friday
luncheon, Freshe ana Doh nsta sait e eaeb
pound Then drain, skin and pick the
meat from the bones and mix with |
third the quality OF cold boiled potatoes
dressing and garnish the dish with a |
border of cress and hard boiled eggs cut |
into rings: If fresh mackerel is used |
with lettuce. spiced muscles or |
oysters and remoulade sauce.
REMOULADE SAUCE.
This is salad sauce for those who do |
not like the raw egg in the dressing |
Use the yolks of the hard boiled eggs |
instead of raw. Following instructions for |
boiled at least twenty minutes and forty |
is better, as they must be dry and pow
1ery and rubbed to perfectly smooth |
paste with the oil. The name remoulade |
fers to the grinding of the hard-boiled
yolk to a fine powder
GOLDFISH SALAD.
This is nice fall or winter salad. Pull
off in narrow strips q pound OF old-fash-
oned salt goldfish Soak over night in
.old or lukewarm water. In the morning
squeeze out all the water by putting
fish in thin CLOTH Put into a saucepan
md cover with cold water and let it
boil gently for twenty minutes. Then
Train and again squeeze dry. Toss about
With a silver fork until pieces are sepa-
-ated put into salad bowl with equal
Eggs and if you like them a few minced
anchovies and chopped dill pickle Mix
With mayonnaise and garnish the dish
With shredded lettuce and chopped eel
SMALL FISH TO GARNISH.
Small fish like prawns. slrimps. sar-
1ines anchovies and CLAIMS. oysters, oys- |
err crabs spiced muscles, etc. are used
/ great deal to decorate fish salads.
Inquiries Answered.
Mrs. L. A H. writes: WIN you please
for tod