Cassell's Vegetarian Cookery Part 10

SALAD, ENGLISH, MIXED.--The old-fas.h.i.+oned English _mixed_ salad generally consisted of English lettuce cut up into strips crossways, to which was added mustard and cress, boiled beetroot, chopped celery, spring onions, radishes, and watercress. It is by no means a bad mixture when dressed with oil, and, of course, it can be dressed it a l'Anglaise. It makes an excellent accompaniment to a huge hunk of cheese, a crusty loaf, a good appet.i.te, and a better digestion.

SALAD, MAYONNAISE.--This is generally considered the king of salads, and it can be made an exceedingly pretty-looking dish, Take two or more French lettuces, clean and dry them as directed above, and take the small heart of one lettuce about the size of a small walnut, uncut from the stalk, so that you can stand it upright in the middle of the salad, raised above the surface. Arrange all the softer parts of the leaves on the top of the salad so as to make as much as possible a smooth surface. Make some Mayonnaise sauce, thick enough to be spread like b.u.t.ter, and mask this little mound and all the surface of the middle of the salad round it with a thin layer of the sauce, so that it looks like the top of a mould of solid custard. Ornament the edge of the salad with hard-boiled eggs cut in quarters, and place between the quarters slices of pickled gherkins and stoned olives. Take a small teaspoonful of French capers, dry them on a cloth, and sprinkle a few of them about an inch apart on the white surface.

Next chop up, very finely, about half a teaspoonful of parsley, and see that this doesn't stick together in lumps. Place this on the end of a knife and flip the knife so that the little green specks of parsley fall on the white surface. Next take about half a saltspoonful of finely crumbled bread, and shake these in a saucer with one or two drops of cochineal.

This will colour them a bright red, and they will have all the appearance of lobster-coral. Place these red bread-crumbs on the end of a knife and let them fall over the white surface like the parsley. The little red and green specks on the white background make the dish look exceedingly pretty.

Before mixing the salad all together add a tablespoonful of tarragon vinegar or lemon-juice.

TOMATO SALAD.--For making tomato salad you require red, ripe tomatoes; the smoother they are the better, but the chief points are--very ripe and very red. Never use those pink, crinkly tomatoes which look something like milk stained with plum juice. If tomatoes are picked unripe, and then allowed to ripen afterwards, they become rotten and worthless. Slice up half a dozen or more tomatoes--sometimes it will be necessary to remove the core and pips, sometimes not; add a little oil, a little vinegar, and some pepper and salt. Tomato salad is one of the few that are very nice without any oil at all. Of course, this is a matter of taste. Some persons slice up a few onions and add to the tomatoes. In addition to this you can add some slices of cold potatoes. In this latter case, heap the potatoes up in the middle of the dish in the shape of a dome sprinkle some chopped parsley over the potatoes, put a border of sliced onion round the base, and then a border of sliced tomato outside that. This makes the dish look pretty.

Many persons rub the dish or salad-bowl with a bead of garlic. This is quite sufficient to flavour the salad; but never _chop_ garlic for salads.

EGG SALAD.--Egg salad consists of an ordinary salad made with French lettuces, with an extra quant.i.ty of hard-boiled eggs. If you want to make the salad look very pretty on the top, cut up the lettuces and dress them with oil and vinegar in the ordinary way. Make the tops of the lettuces (which should be placed in a round salad-bowl) as smooth as you can without pressing them down unnecessarily. Now take six hard-boiled eggs, separate the yolks from the whites, powder the yolks, and chop up the whites small.

Sprinkle a ring of yellow round the edge of the salad-bowl, say an inch in width, then put a ring of white round, and place the remainder of yolk in the middle, almost up to the centre. Have the centre about two inches in diameter. We now have a yellow centre surrounded by a broad white rim (as, of course, there is more white than yellow), and an outside yellow ring, which meets the white china bowl. Reserve about a teaspoonful of pieces of finely chopped white, and put them in a saucer, with a few drops of cochineal, and shake them. This turns them a bright red. Sprinkle these red specks _very sparingly_ on the white, and take about half a teaspoonful of chopped blanched parsley, and sprinkle these green specks on the yellow.

This makes the dish look pretty.

GERMAN SALAD.--German salad is made from cold boiled vegetables chopped up.

In Germany, it is made, according to English ideas, from every vegetable you have ever heard of, mixed with a number of vegetables you have never heard of. In England it can be made by chopping up boiled carrot, turnip, cabbage, cauliflower, potato, French beans, Brussels sprouts (whole), celery, raw onion, raw apple, &c. In fact, in making this vegetable salad the motto should be "the more the merrier." In addition to this you will find that they add what is known as _sauer kraut_. This latter is not adapted, as a rule, to English palates. The salad is mixed with oil and vinegar in the ordinary way, the Germans adding much more vinegar than we should care for in this country. The salad is decorated at the finish with boiled beet-root. It is very pretty to cut the beet-root into triangles, the base of the triangle touching the edge of the salad-bowl, the point of the triangle pointing inwards. Gut a star out of a good slice of beet-root, and place it in the centre of the bowl; sprinkle a little chopped blanched parsley over the surface of the mixed vegetables.

ENDIVE SALAD.--Endives come into season long before lettuces, and are much used abroad for making salads. The drawback to endive is that it is tough, and the simple remedy is to boil it. Take three or four white-heart endives, throw them into boiling water slightly salted. When they get tender take them out and instantly throw them into cold water, by which means you preserve their colour. When quite cold, take them out again, drain them, dry them thoroughly, and pull them to pieces with the fingers.

Now place them in a salad-bowl, keeping the whitest part as much as possible at the top. Place some hard-boiled eggs round the edge, and sprinkle a little chopped blanched parsley over the white endive. You can, if you like, put a few spikes of red beet-root between the quarters of eggs.

It is a great improvement to rub the salad-bowl with a bead of garlic, or you can rub a crust of bread with a bead of garlic, and toss this lightly about in the salad when you mix it.

SALSIFY SALAD.--Boiled salsify makes a very delicious salad. Take some white salsify, sc.r.a.pe it, and instantly throw it into vinegar and water, by which means you will keep it a pure white. Then, when you have all ready, throw it into boiling water, slightly salted, boil it till it is tender, throw it into cold water, and when cold take it out, drain it and dry it, cut it up into small half-inch pieces (or put it in whole, in sticks, into a salad-bowl), sprinkle a little chopped blanched parsley over the top, dress in the ordinary way with oil and white French vinegar, and be sure to use white pepper, not black, if white wine vinegar is objected to, the juice of a hard fresh lemon is equally good, if not better.

POTATO SALAD.--Potato salad is generally made from the remains of cold boiled potatoes. Of course, potatoes can be boiled on purpose, in which case they should be allowed to get cold in the water in which they were boiled. New potatoes are far better for the purpose than old. Cut the potatoes into slices, and place them in a salad-bowl with a little finely chopped blanched parsley. You can also add some finely chopped onion or shallot. If you do not add these you can rub the bowl with a bead of garlic. Sprinkle some more chopped parsley over the top of the salad and ornament the edge of the bowl with some thin slices of pickled gherkins. A few stoned olives can also be added. Dress the salad with oil and vinegar in the ordinary way.

ASPARAGUS SALAD.--Cold asparagus makes a most delicious salad. It is needless, perhaps, to say it is made from cold boiled asparagus. The best dressing for asparagus salad is somewhat peculiar, and is made as follows:--Take, say, an ounce of b.u.t.ter, put it in a saucer, and melt it in the oven till it is like oil. Now mix in a teaspoonful of made mustard, some pepper, salt, and a dessertspoonful of vinegar. Stir it all together, and as it gets cold it will begin to get thick. Dip all the green part of the asparagus in this, and lay the heads gently, without breaking them, in a vegetable dish, with the white stalk resting on the edge of the dish, and the green part in the middle. Let the salad get perfectly cold, and then serve. Of course, the sauce clings to the asparagus. The asparagus is eaten with the fingers like hot asparagus--a custom now generally recognised.

ARTICHOKE SALAD.--This applies to French artichokes, not Jerusalem. In France, artichokes are often served raw for breakfast, on a plate, with a little heap of chopped raw onion and another heap of chopped capers or parsley. The Frenchman mixes a little oil or vinegar on his plate, adding the onion, &c., according to his taste. The leaves are pulled off one by one, the white stalk part dipped in this dressing, and then eaten, by being drawn through the teeth. The artichoke bottom is reserved for the finish as a _bon bouche_, something like a schoolboy who will eat all the pastry round a jam tart, leaving the centre for the _finale_.

BEET-ROOT SALAD.--In boiling beet-roots be careful not to break them, or else they will bleed and lose their colour. When the beet-root is boiled and cold, peel it, and cut it into thin slices. It can be dressed with oil and vinegar, or vinegar only, adding pepper and salt. Some persons dress beet-root with a salad-dressing in which cream is used instead of oil; but never use cream _and_ oil. To mix cream and oil is like mixing bacon with b.u.t.ter.

CUc.u.mBER SALAD.--Peel a cuc.u.mber and cut it into slices as thin as possible. We might almost add, thinner if possible. Mix it with a little salt, and let it stand, tossing the cuc.u.mber about every now and then. By this means you extract all the water from the cuc.u.mber. Drain off this water, and add plenty of oil to the cuc.u.mber, and then mix it so that every slice comes in contact with the oil. Now add a little pepper, and a very little vinegar, and mix it thoroughly. If you add vinegar to cuc.u.mber before the oil some of the slices will taste like sour pickle, as the vinegar soaks into the cuc.u.mber. Cuc.u.mber should be always served very cold, and is best placed in an ice-chest for an hour before serving. Some people put a piece of ice on the top of the cuc.u.mber.

FRENCH BEAN SALAD.--Cold boiled French beans make a very nice salad. A little chopped parsley should be mixed with them, and the salad-bowl can be rubbed with a bead of garlic. Some people soak the beans in vinegar first, and then add oil. This would suit a German palate. A better plan is to add the oil first, with pepper and salt, mix all well together, and then add the vinegar.

BEAN SALAD.--Cold boiled broad beans make a very nice salad. Rub off the skins so that only the green part is put in the salad-bowl. Rub the bowl with garlic, add a little chopped parsley, then oil, pepper and salt, mix well, and add vinegar last of all.

HARICOT BEAN SALAD.--This can be made from cold, boiled, dried white haricot beans. Add plenty of chopped parsley, rub the bowl with garlic, mix oil, pepper and salt first, vinegar afterwards.

The nicest haricot bean salad is made from the fresh green beans met with abroad. They can be obtained in this country in tins, and a delicious salad can be had at a moment's notice by opening a tin, straining off the liquor, and drying the little green beans, which are very soft and tender, and dressing them with oil and vinegar, in the ordinary way. A little chopped parsley, or garlic flavouring by rubbing the bowl, can be added or not, according to taste.

CELERY AND BEET-ROOT SALAD.--A mixture of celery and beet-root makes a very nice winter salad. The beet-root, of course, is boiled, and the celery generally sliced up thin in a raw state. It is a great improvement to boil the celery till it is _nearly_ tender. By this means you improve the salad, and the celery a.s.sists in making vegetarian stock.

WATER-CRESS.--Water-cress is sometimes mixed with other salad, but when eaten alone requires no dressing, but only a little salt.

DANDELION LEAF SALAD.--Considering that the root of the dandelion is so largely used in medicine for making taraxac.u.m, it is to be regretted that the leaves of the plant are not utilised in this country as they are abroad for making salad. These leaves can be obtained in London at a few shops in the French colony of Soho. The leaves are washed, dried, placed in a salad-bowl, and dressed with oil and vinegar in the ordinary way.

CAULIFLOWER SALAD.--The remains of a cold boiled cauliflower makes a very good salad if only the white part be used. It can be mixed with remains of cold potatoes, some chopped blanched parsley should be sprinkled over the top, and it can be dressed with oil and vinegar in the ordinary way; or it can be served up with a sauce made from oiled b.u.t.ter similar to that described for dressing cold asparagus.

MUSTARD AND CRESS.--This is somewhat similar to watercress. When served alone it is generally dipped in salt and eaten with bread-and-b.u.t.ter, but it is very useful to mix with other kinds of salad.

HOP SALAD.--In Germany a very nice salad is made from young hops, which are grown very extensively in America and Germany, as English brewers are well aware. The hops are picked when quite young, before they get leafy; they are then boiled till nearly tender. They can be dressed in the English fas.h.i.+on with oil and vinegar, or in the German fas.h.i.+on with vinegar and sugar.

ONION SALAD.--Few people are aware of what an excellent salad can be made from the remains of cold boiled Spanish onions. Spanish onions can generally be bought at a penny a pound. They are mild in flavour, very wholesome, and contain a great deal of nourishment. Take a couple of cold boiled Spanish onions, pull them into leaves after they are quite dry, and dress them with a very little oil and vinegar.

ITALIAN SALAD.--This is a very delicious salad, met with in Italy. It consists of a great variety of boiled vegetables, which are placed in a mould and served in aspic jelly. This latter, however, is not allowed in vegetarian cookery. A very good imitation, however, can be made as follows:--First take as many cold vegetables as you can, consisting of new potatoes, sliced, and cut up with a cutter into pretty-looking shapes. You can also take green peas, asparagus tops, cold boiled cauliflower, French beans, beet-root, &c. These vegetables should be dressed with a little oil, tarragon vinegar, pepper and salt, and can be placed in a mould or plain round basin. This basin can now be filled up with a little water thickened with corn-flour, hot. When it is cold, it can be turned out and sent to table in the shape of a mould.

MELON SALAD.--Melon is sometimes served abroad as a salad, and a slice of melon is often sent to table at the commencement of dinner, to be eaten with a little salt, cayenne pepper, and sometimes oil and vinegar.

SALADS, SWEET.--Apples, oranges, currants, pine-apple, and bananas are sometimes served as salads with syrup and sugar. They make a very nice mixture, or can be served separately. When preserved pine-apples in tins are used for the purpose, the syrup in the tin should be used for dressing the salad. Whole ripe strawberries are a great improvement, as also a winegla.s.sful of brandy and a lump of ice.

SANDWICHES.--There is an art in cutting sandwiches--a fact which persons in the habit of frequenting railway restaurants will hardly realise. A tinned loaf is best for the purpose if we wish to avoid waste. The great thing is to have the two slices of bread to fit together neatly, and there is no occasion to cut off the crusts when made from a well-rasped tin loaf.

First cut off the crust from the top of the loaf, which, of course, must be used for some other purpose. The best use for this top slice is to toast it lightly on the crumby side, and cut it up into little pieces to be served with soup. Next take the loaf, cut off one thin slice, evenly, and let it fall on its back on the board you are using. Now b.u.t.ter very slightly the upper surface. Next b.u.t.ter the top of the loaf, cut another thin slice, and, of course, these two pieces of bread will be perfectly level, and, if the two b.u.t.tered sides be placed together, will fit round the edge exactly.

TOMATO SANDWICHES.--Cut some very ripe red tomatoes into thin slices, and cut them parallel with the core, as otherwise you will get them in rings from which the core will drop out. Sprinkle some thin slices of bread-and-b.u.t.ter with mustard and cress, dip the slices of tomato into a dressing made with a little oil, pepper, and salt, well mixed up. Put these between the bread-and-b.u.t.ter, and cut them into squares or triangles with a very sharp knife. These sandwiches are very cool and refres.h.i.+ng, and make a most agreeable supper after a hot and crowded ball-room. If you wish to have them look pretty, pile them up in the centre of a silver dish, and place a few ripe red tomatoes round the base on some bright green parsley. Place the dish in an ice-chest for an hour before it is eaten.

MUSTARD AND CRESS SANDWICHES.--Place well-washed and dried mustard and cress between two slices of bread-and-b.u.t.ter, and trim the edges. It is best to pepper and salt the bread-and-b.u.t.ter first. Pile up the sandwiches on a silver dish, and sprinkle some loose mustard and cress round the base.