Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-07-14

across the dish, ana In serving tnem CUT
each piece in half.
GREEN PEA SALAD.
A fine salad is made of cold boiled
green peas, English walnuts and may
onnaise dressing. The nuts are blanched
and the dressing mixed with them. Then
carefully stir in the peas, taking care
not to mash them. 1t is delicious as
well as an exceedingly pretty salad.
Another way of serving peas as salad
is to remove the centre from tomatoes.
Chop fine few sprigs Of parsley with
slice of onion and mix them with large
cup of cooked peas; fill the tomatoes and
put on the top of each one spoonful
of mayonnaise dressing. Chopped Gu
cumber or celery may be used with peas.
The stuffed tomato should be served on
a lettuce leaf. As in all salads, the in
gradients must be cold.
MUSHROOM SALAD.
Chop the mushrooms into dice and
put them in a pan with little oil and
slice or two of peeled lemon; let all this
simmer for little time, then set it aside
to cool, and when quite cold lay it in
salad bowl, with chopped parsley,
chives Tor shalloD, pepper and salt; toss
it all in mixture of oil and vinegar and
serve.
MIXED SALAD.
Slice very finely two or three boiled
potatoes, one large sour apple, some
beetroot, cucumber, and a small picked
gherkin; to this add some wellwashed
fresh corn salad and sliced onion;
sprinkle with finely chopped herbs, and
mix all these ingredients with good
dressing made from the usual materials,
adding to the same few drops OF
anchovy sauce and a little sour cream.
Garnish with stoned olives and hard
boiled eggs.
HERRING SALAD.
Use the ordinary smoked red herring;
warm it so that the skin may come off
easily; lift the flesh carefully off the
bones. and soak it in some lukewarm
milk, SO as to lessen the salt taste. Drain,
and cut in small pieces. Finely slice
some freshly-boiled potatoes, a couple
of good sharp apples, an onion, some
beetroot, hard.boiled eggs and little
chopped endive. Mix this with strong
dressing, arrange nicely in dish, and
garnish with slices of hard-boiled egg
and beetrOot.
LOBSTER SALAD.
Shell and cut up good boiled lobster,
arrange it in layers in suitable dish,
alternating with sprinkling of capers
and filleted sardines; make tasty dress
ing with pounded yolks of hard-boiled
eggs, pepper, salt, cayenne, oil, vinegar,
little good white wine, finely chopped
tarragon, parsley and shallots. Mix
thoroughly, pour over the lobster, etc.,
add the young leaves of a washed and
well-dried lettuce, and served garnished
with hard-boiled eggs and croutons OF
caviar.
MACEDoINE SALAD.
This is, in other words, mixture of
various sorts of cooked vegetables, is
most delicious, and always acceptable.
1t can be made at all seasons, as the pre-
served material may be used for the pur-
pose with advantage. The vegetables
that are best used alone are cauliflowers,
peas, French beans, haricot, beans and
potatoes, respectively. They should in
every case be boiled till tender, duly
strained, and, when cold, seasoned in the
accepted manner.
STUFFED BEET SALAD.
Boil red Bermuda beets of medium
size until well cooked, and remove the
skin while warm. Cut off the end of the
beet, and with sharp, round end knife
take out the centres, making thick cup
of each beet. Let them stand over
night in vinegar. When ready to serve
take crisp celery and chop fine, and mix
the celery with a mayonnaise dressing.
Place the beet cups on lettuce leaves and
fill them with the prepared celery, heap
ing them, and cover with dressing.
Sprinkle little finely-chopped parsley
over the dressing.
FRESH TOMATO SALAD.
Fresh tomatoes may be had all the
season, and sweetbread or nut salad is
exceedingly fine served in them. Select
small, firm tomatoes of equal size, peel
them and cut slice from the stem end,
remove the seeds and fill the tomato
with the prepared salad letting it come
above the tomato. Cover with mayor
naise dressing and place each tomato on
lettuce leaf. Hard boiled eggs cut into
small pieces and the white hearts of
lettuce shredded and mixed with
mayonnaise dressing, is another delicious
filling for tomatoes.
LUNCH SALAD.
A delicious salad to serve as a course
for luncheon is made thus: Soak half
a box of gelatine in a cup of cold water
half an hour. Heat to boiling point
two cups of well-seasoned clear chicken
stock and add to it the soaked gelatine;
stir until the gelatine is dissolved and
then strain. Have ready two oval
moulds, one holding quart, the other a
pint. Set the larger mould in pan Of
ice water, and in the bottom of the
mould make grapevine" by putting
in some parsley stems for the vine and
place capers in punches of five for the
grapes on the vine. Lay few water
cress or parsley leaves where they will
look we'll, then add liquid jelly enough
to well moisten but not cover them, and
when the "vine" becomes set add liquid
jelly the depth of half an inch and leave
to harden. When the jelly is perfectly
hard place the small mould in the centre
of the large one, and fill the space be-
tween the moulds with liquid jelly; put
soma ice in the small mould and still
keep the larger one in pan of ice water.
When the jelly is again hard, take the
ice from the small mould, which fill with
warm water, and then it may be carefully
removed; fill the vacant space with
salad made of one and one-half cups of
crisp celery and one small cup of pecan
nut meats. Cut the celery very fine and
break the nut meats into small pieces.
Mix them with highly seasoned mayon-
naise dressing, and when filling the jelly
space leave half an inch to allow a cover
ing of jelly to be put on. Have the jelly
so it will just pour and almost ready to
set when it is put over the filling. To
serve, turn the moulded jelly upon a
fiat dish and make wreath of water
cress around the form, or cut the light
leaves of lettuce into shreds and pile
around. A mayonnaise dressing should
n II.