Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . =grass and water-cress-es mixed, using a mayonnaise dressing, and garnishing with few nasturtium blossoms for a garnish produce a brilliant effect.(6) A bed of lettuce covered with sliced cucumbers, and a layer ofsliced tomatoes on top, covered with a mayonnaise or French dress-ing, makes a good salad. Lambs Lettuce (also called Corn^salad or Fetticus) is a small annual plant,often used for salads. It comes early in the s
Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. . =grass and water-cress-es mixed, using a mayonnaise dressing, and garnishing with few nasturtium blossoms for a garnish produce a brilliant effect.(6) A bed of lettuce covered with sliced cucumbers, and a layer ofsliced tomatoes on top, covered with a mayonnaise or French dress-ing, makes a good salad. Lambs Lettuce (also called Corn^salad or Fetticus) is a small annual plant,often used for salads. It comes early in the spring, and although inferior to let-tuce, it makes a fairly good substitute for it, and a good spring salad. OKRA SALAD.—Put it on top of a bed of jootato salad; sprinkleon mustard and cress and dress with oil, tarragon vinegar, salt, pep-per and a little grated horseradish. Another way is to mix siDrigs ofcress, endive, young onions and radishes with okra, and cover withany salad dressing liked. PEPPERS SALAD.—Take boiled jjeppers, cut them into strips,add a few drops of onion juice and cover with a French dressing. Itgoes well w^ith hot or cold RUSSIAN SALAD EGG SALAD BEET SALAD SALADS 209 POTATO SALAD.—Cut cold boiled potatoes in dice and ?»ar-mate in a French dressing; chill thoroughly, then arrange in atasteful manner, and garnish with parsley, chopped pickled beets,and hard-boiled eggs, sliced. For a quart of cut potatoes, a teaspoonof salt, a saltspoon of pepper, 3 tablespoons of oil, and 3 of vinegar,are required for the dressing, and 4 hard=boiled eggs. This is atasteful dish of white, yellow, red, and green. POTATO SALAD, No. 2.—Chop 1 large or 2 small onions veryfine; add 12 cold boiled potatoes and chop also; if lettuce is to behad, chop a head or more with the onion—if not, take the tendergreen leaves of a cabbage. Pour on the boiled dressing given amongour dressings, and put curled lettuce around the edges and slices ofcold boiled eg^g on top. P
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Keywords: ., boo, bookcentury1800, bookdecade1890, booksubjectcbk, bookyear1895
