Recipes For Salads

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.—”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.

Technorati Tags: chicken salad, chicken salad recipes, recipe for chicken salad, recipe for salad, recipes for salads, salad recipes

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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Two large potatoes, passed through kitchen seive,
Smoothness and softness to the salad give;
Of mordant mustard add a single spoon,
Distrust the condiment that bites too soon;
But deem it not, oh man of herbs, a fault,
To add a double quantity of salt.
Four times the spoon with oil of Lucca crown,
And twice with vinegar procured from town;
True flavor needs it, and your poet begs
The pounded yellow of two well-boiled eggs.
Let onions atoms lurk within the bow],
And scarce suspected, animate the whole
And lastly, in the flavored compound toss
A magic spoonful of anchovy sauce.
Oh! great and glorious; oh! herbaceous treat;
T would tempt the dying anchorite to eat.
Back to the world he’d turn his weary soul,
And plunge hie fingers in the salad bowl!

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Two large cold fowls, either boiled or roasted.
The yolks of nine hard-boiled eggs.
Half a pint of sweet oil.
Half a pint of vinegar.
A gill of mixed mustard.
A small teaspoonful of cayenne pepper.
A small teaspnonful of salt.
Two large heads, or four small ones, of fine celery.
Cut the meat of the fowls from the bones, in pieces not exceeding an inch in size.
Cut the white part of the celery inlo pieces about an inch long.
Mix the chicken and celery well together.
Cover them and set them away.
With the back of a wooden spoon, mash the yolks of eggs till they are a perfectly smooth paste.
Mix them wilh the oil, vinegar, mustard, cayenne, and salt.
Stir them for a long time, till they are thoroughly mixed and quite smooth. The longer they are stirred the better. When this dressing is sufficiently mixed, cover it, and set it away.
Five minutes before the salad is lo be eaten pour the dressing over the chicken and celery, and mix all well together. If the dressing is put on long before it is wanted, the salad will be tough and hard.
This salad is very excellent made of cold turkey instead of chicken.

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Chicken Salad
5 quarts chicken cubes
2 cups French Dressing
3 quarts cut cucumber
2 teaspoons paprika 
1 quart sliced radish
2 teaspoons salt 
1 quart cut celery 
1 qt. or more Mayonnaise
Peel cucumbers; if large, cut in halves lengthwise before slicing.
Slice radishes without peeling.
Cut celery in thin slices crosswise.
Marinate with French Dressing, salt, and pepper, being careful not to break vegetables.
Cut chicken in half-inch cubes or neat pieces.
Arrange vegetables on lettuce or watercress, pile chicken on top, and put a spoonful Mayonnaise on each serving.
Garnish with slices of radishes.

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In nearly every salad lettuce has a place. Gather it early in the morning before the sun is hot, put it in a paper bag and lay in the refrigerator. In a few hours it will be deliciously crisp. When shredded lettuce is called for, tear it with the fingers, as cutting makes it wilt. Delicious salads may be made from left-over vegetables. If they have the remains of a sauce clinging to them, put them in a colander and set under the cold water faucet to wash it away. Drain and use as if newly cooked for the salad. The only difference is they will require more time to marinate. Handle a salad as gently as possible; never stir materials together or pat or mold into shape, for this will rob the dish of its sightliness and much of its flavor. Toss lightly to mix the dressing with a silver fork, running it quickly around the edge of the dish with the same movement as in cutting the whites of eggs into a cake. Do not stick religiously to one flavor for vegetable salads. Try onion one day, garlic another, tarragon vinegar, or chives, or Worcestershire sauce. Each flavor is so different that even when one is limited in material there is still the variety which is the spice of life. It is a good idea to keep some homemade flavoring vinegar constantly on hand.

Spiced Vinegars

Put two-thirds of a cup of vinegar in a saucepan, add two thick slices of onion, half a teaspoon of celery seed, two bay leaves and half a teaspoon of black pepper. Boil till reduced one-half, strain, cool and bottle. A teaspoon of this, added to the dressing for a cabbage salad or cold slaw, gives an excellent flavor.

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ROMAINE SALAD

 
Pick over the romaine carefully, breaking it from the stalk and discarding any unsightly leaves.

Let it lie in cold water a full hour.

Wash it thoroughly in cold water and dry it in a towel, being careful not to crush it.

Put it in a thin cloth and place it on ice.

Place several leaves attractively on a salad plate, breaking the larger ones if desired.

Over this pour French dressing.

ASPARAGUS SALAD

Arrange cooked asparagus on crisp lettuce leaves.

Garnish with hard-cooked egg cut into quarters lengthwise, and serve with French dressing.

CUCUMBER AND TOMATO SALAD

1. Choose firm, fresh cucumbers and tomatoes. Peel and slice the cucumbers, dropping the slices into ice water. Peel the tomatoes and cut into halves crosswise. Arrange the tomatoes and cucumbers on a bed of fresh lettuce and serve with French or boiled dressing. If desired, thinly sliced onions may be added.
2. Peel and chill medium sized tomatoes. Cut a slice from the top of each and remove some of the pulp. Sprinkle the inside with salt and turn upside down to drain for a half hour. Fill the centers with cucumbers cut into small dice and mixed with boiled dressing. Place on a lettuce leaf. Serve one tomato to each person.

POTATO SALAD

Cut cold boiled potatoes into thin slices or half-inch cubes. Moisten with French dressing and let stand a half hour or longer. Add chopped parsley and a little finely chopped onion. Arrange on a bed of lettuce leaves in a shallow dish. Garnish with slices of hard-cooked egg.
For variety diced cucumbers or celery cut into small pieces may be added.

BANANA SALAD

Remove the banana skin. Cut into halves lengthwise and again crosswise. Roll the pieces in chopped nuts. Serve on lettuce with a spoonful of boiled dressing

 
MIXED FRUIT SALAD

Remove the skin from one banana and cut into half-inch cubes. Peel two oranges, free from the white skin, and cut into pieces. Wash and remove the seeds from a quarter pound of white grapes and cut into halves. Break English walnut meats into small pieces. Mix all together lightly. Arrange individual salads on lettuce leaves and serve either with French or boiled dressing.

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Put in a salad-bowl a yolk of egg boiled hard; add a tablespoonful of oil, and make a paste of it; then add a few stalks of chervil chopped fine, a teaspoonful each of tunny and anchovy paste, a little French mustard, a small pickled cucumber chopped fine, the white of the egg chopped fine, and a little soy. Mix the whole well with two tablespoonfuls of wine vinegar ; then add two or three steamed potatoes sliced, a few slices of beet, same of celeriac, same of rampion, salt and Hungarian pepper to taste; toss gently twenty minutes, then serve.

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Lobster Salad : A Song
By James Parton 1856

To the tune of —” Blue Bonnets over the Harder.’

TAKE, take, lobsters and lettuces ;
One that’s sufficiently deep in the’border.
Cut into many a slice
All of the fish that’s nice,
Place in the bowl with due neatness and order:
Then hard-boil’d eggs you may
Add in a neat array
All round the bowl, just by way of a border.

Take from the cellar of salt a proportion:
Take from the castors both pepper and oil,
With vinegar, too—but a moderate portion-
Too much of acid your salad will spoil.
Mix them together,
You need not mind whether
You blend them exactly in apple-pie order;
But when you’ve stirr’d away,
Mix up the whole you may—
All but the eggs, which are used as a border.

Take, take, plenty of seasoning ;
A teaspoon of parsley that’s chopp’d in small pieces :
Though, though, the point will bear reasoning, 
A small taste of onion the flavor increases.
As the sauce curdle may,
Should it: the process stay,
Patiently do it again in due order;
For, if you chance to spoil vinegar, eggs, and oil,
Still to proceed would on lunacy border.

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