Recipes For Salads

It is amazing how fast time can fly when you get wrapped up in a project. I’ve been working on getting the salads, dressings, and aspics book up to date with old recipes and also to get it into print. The book is up and ready to buy on for the Kindle and by eBook. It has even more recipes and I added and index in the back. A lot of editing went into it to clear up mistakes and add more information for the reader.

I have opened a website to promote this line of books. Right now there is just the Salads and a Soups book. More are coming. I’m just pulling together everything for Breads. But if I get enough feedback wanting some other topic first, I’ll change over. Let me know what you want and I will make it happen.

I have fun trying some of these recipes. Especially the ones that are so out of whack with what we do nowdays. Like one for biscuits from 1765 said to pound the dough with a metal mallet on a hard wood surface for 20 minutes.  Needless to say, these biscuits were flat and heavy. My mistake was that “biscuits” back then in North America were what the British call biscuits. Closer to cookies.  They were very good for dunking in soup tho.  Let them soak up as much fluid as possible.

Anyway, go to http://www.oldetymerecipes.com to keep up to date.

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CHICKEN SALAD

Two cups cut chicken, two cups cut celery. To make the dressing take one-half teaspoon of mustard with vinegar, one egg beaten light, butter the size of a walnut, a little vinegar, sugar and salt.

SALMON MAYONNAISE

Cut cold boiled salmon into neat cubes an inch and a half square. Lay in the ice until chilled through. Arrange on leaves of crisp lettuce, pour a mayonnaise dressing over all and serve at once.

ASPARAGUS SALAD

Lay cold boiled asparagus in the ice until chilled through. Then lay in a French dressing and return to the ice for an hour longer. Serve on chilled plates with a very cold French dressing.

ASPARAGUS SALAD NO. 2

After carefully cleansing the asparagus from every suspicion of the sand which so often clings to it, scrape off the outside skin and trim the woody ends.

Tie the sprouts in bundles and boil, keeping the heads out of water, as the steam will cook them.

Lift them when done and immerse them for a few moments in cold water. After draining arrange on a flat dish and dress with oil and vinegar.

SHRIMP SALAD

This recipe will also answer for lobster salad. Boil the shrimps in salt water for half an hour. When cold take them from the shells. Dust them slightly with salt and pepper. To each pint allow two tablespoons of lemon juice. Stand them away for one or two hours. Drain, mix with mayonnaise dressing, and serve on lettuce leaves.

CRESS SALAD

One of the very best salads is made of watercress. It is an excellent tonic for the blood, as well as being most palatable. Wash the cress well, pick it over thoroughly and lay in a salad bowl. Sprinkle over it finely minced onions and dress with oil and vinegar. Another plan is to chop equal parts of cress and celery.

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Found this one from the early 1800s. Can you even buy armadillo meat?

The armadillo of Maracaibo is an animal with a horny shield resembling a turtle-shell. Its flesh can hardly be distinguished from pork. It is sometimes added to saucoche, a favorite dish of the natives, which is made of meat and fish boiled together, with all the vegetables that can be obtained.

A salad is made of one-third part of cold boiled armadillo and two-thirds fried plantain, seasoned with lime- juice, salt, and a little cayenne, or a fresh chilli-pepper chopped fine.

Speaking of turtle reminds me of what Sir Henry Thompson said about the average turtle-soup of old England. He says : ” Most of it is made of almost everything except turtle.” The turtle-soup of our first-class establishments in America is made from green turtle ; but the celebrated Hoboken Turtle Club soup is made of calfs- head and feet, with a little turtle added to relieve the conscience of the caterer.

1 cup white grapes,
1/3 cup blue grapes,
1 cup sliced pineapple,
1 egg,
marshmallows as desired, 
1/2 cup fruit juice.

Seed grapes, remove skins from white grapes. Thicken with 1/2 cup fruit juice and add to beaten egg and pour over grapes and pineapple. Section marshmallows and add to salad just before serving. Number of servings, 6.

Calories in Recipe:

.—”There is a sort of salad commonly gathered in the spring, consisting of divers young herbs and sprouts of both trees and herbs, which, being gathered discreetly, wi h nothing but what is very young and tender, and so that no one thing exceed the other, but there may be a fine agreement in their relishing, so it will be very acceptable to many. Violets, small sprouts of burnet, young leaves of primroses, and flowers, mint sorrel, buds of gooseberries, roses, barberries, flowers of borage, bugloss, cowpagles, and archangel.”

“In early spring the heart of man, by natural instinct, lighdy turns to thoughts of salad. Before the days of forcing-frames and canned tomatoes this instinct became a passion ; people aspired after green food with a sort of thirst, watched for the first leaf eagerly as Noah, and when it came, like the little bride of the Holly-Tree Inn, ‘abandoned themselves to it with a perfect looseness.’ Even now, despite modern improvements, which give us green peas (slightly flavored with tin) in January and hot-house strawberries at Christmas, the first crisp bouquet of re:il garden lettuce is an event—significant as a violet—forerunner of a long, delightful vegetable train. There is poetry in salad. It has its literature—its history. The sage Evelyn did not disdain to discourse of Salletts, nor Sydney Smith to sing its praise in rhyme. Reputation has been won by a Mayonnaise, and place and ribbon not thought too good for the lucky inventor. The variety is infinite. From simple vinegarand sugar to Vivian Grey’s cucumber, which, when complete, was thrown out of the window, every note of the gamut of taste is sounded. There is a kind and degree to suit each various fancy, and a bard for every sauce.”—Scribnet’s Monthly.

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Old English Christmas Plumb Puddings - After having given this pudding a fair test, I am willing to endorse every word of it; and wish for the holiday to come oftener than once a year:

To make what is called a pound pudding; take of raisins well stoned but not chopped, currant thoroughly washed, 1 Ib. each; chop suet, 1 Ib., very finely, and mix with them; add 1/4 lb of flour or bread very finely crumbled; 3 ozs. of suger; 1 1/2 ozs. of grated lemon peel, a blade of mace, 1/2 of a small nutmeg, 1 teaspoon of ginger; 1/2 doz. eggs, well beaten; work it well together, put it in a cloth, tie it firmly, allowing room to swell; put it into boiling water, and boil not less than two hours. It should not be suffered to stop boiling.

The cloth, when about to be used, should be dipped into boiling water, squeezed dry, and floured: and when the pudding is done, have a pan of cold water ready, and dip it in for a moment, as soon as it comes out of the pot, which prevents the pudding from sticking to the cloth.

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A CHRISTMAS DINNER
BY
CHRISTINE TERHUNE HERRICK.
Oysters on the Half Shell.
Clear Soup.
Fried Smelts,
Butter Sauce.
Parisian Potatoes.
Roast Turkey, Cranberry Sauce.
Salsify Fritters.
Baked Sweet Potatoes
Broiled Quail,
Rice Croquettes.
Lettuce.
Crackers, Cheese, Olives.
Salted Almonds.
Mince Pie, Plum Pudding.
Biscuit Glace.
Fancy Cakes.
Black Coffee

IN the menu [above], is an attempt to controvert the popular fallacy that the Christmas dinner must necessarily be an indiscriminate feed. A bill of fare in which the appetite is stimulated, not overwhelmed, where the sequence of courses is marked by gastronomic common-sense, may be as appropriate a Christmas feast as the melange of heavy viands, each rivaling the other in taxing the digestion, that is the accepted idea of a ” genuine Christmas dinner.”
Moderation should be observed in providing the supplies for the dinner THE HOME-MAKER describes to its readers. Each course should be partaken of sparingly. For example, three oysters should be served to each person, and the plan thus begun should be continued through the repast. By this means the guests may arise from the table, satisfied, but not sated.
Some of the delicacies here prescribed may be unattainable in a country town, but substitutes may readily be found, or certain courses may even be omitted altogether. The menu is simply a suggestion which may be followed to the letter, or modified to suit the taste or purse of the housewife.
Christine Terhune Herrick.

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12 oranges
1 Ib. green grapes.
1 chicken. 
1/2 lb. nuts if you wish.
3 stalks celery.
Make chicken salad with celery and nuts (pecans) . Cut orange peel in quarters to bottom without entirely removing them. With scissors cut in strips as small as can be cut. Divide the orange in sections, making a double chrysanthemum. Fill in center with salad, putting grapes on top. Serve with heavy garnish of lettuce. Beautiful when yellow chrysanthemums are used in decorations.

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