Salads, Sandwiches and Chafing-Dish Dainties Part 2

=How to Cut Gherkins for a Garnish.=

Select small cuc.u.mber pickles of uniform size. With a sharp knife cut them, lengthwise, into slices thin as paper, without detaching the slices at one end; then spread out the slices as a fan is spread.

=How to Fringe Celery.=

Cut the stalks into pieces about two inches in length. Beginning on the round side at one end, with a thin, sharp knife, cut down half an inch as many times as possible; then turn the stalk half-way around and cut in the opposite direction, thus dividing the end into shreds, or a fringe. If desired, cut the opposite end in the same manner. Set aside in a pan of ice water containing a slice of lemon.

=How to Shred Romaine and Straight Lettuce.=

Wash the lettuce leaves carefully, without removing them from the stalk; shake in the open air, and they will dry very quickly; fold in the middle, crosswise, and cut through in the fold. Hold the two pieces, one above the other, close to the meat-board with the left hand, and with a sharp knife cut in narrow ribbons not more than a quarter of an inch wide.

=How to Keep Celery, Watercress, Lettuce, Etc.=

Many green vegetables--celery in particular--discolor or rust, if allowed to stand longer than a few hours after being wet. When brought from the market they may be put aside, in a tightly closed pail, or in a paper bag, in a cool, dry place. By thus excluding the air they will keep fresh several days. A short time before serving put them into ice-cold water to which a slice or two of lemon has been added.

=How to Cook Sweetbreads and Brains.=

Remove the thin outer skin or membrane and soak in cold water, changing the water often, an hour or more. Cover with salted boiling water, acidulated with lemon juice and flavored with vegetables, and cook, just below the boiling-point, twenty minutes. They are then ready for preparation in any of the ways mentioned. Tie the brains in a cloth before cooking.

=How to Pickle Nasturtium Seeds.=

As the seeds are gathered wash and dry them; then put them into vinegar to which salt (half a teaspoonful to a pint) has been added. When a sufficient quant.i.ty has been collected, scald fresh vinegar, add salt as before, and the seeds from which the first vinegar has been drained.

Pour scalding hot into bottles, having the seeds completely covered with vinegar.

=Nasturtium Vinegar.=

Fill a quart jar loosely with nasturtium blossoms fully blown; add a shallot and one-third a clove of garlic, both finely chopped, half a red pepper, and cold cider vinegar to fill the jar; cover closely and set aside two months. Dissolve a teaspoonful of salt in the vinegar, then strain and filter.

=Tarragon Vinegar.=

Fill a fruit jar with fresh tarragon leaves or shoots, putting them in loosely; add the thin _yellow_ paring of half a lemon with two or three cloves, and fill the jar with white wine or cider vinegar. Screw down the cover tightly, and allow the jar to stand in the sun two weeks; strain the vinegar through a cloth, pressing out the liquid from the leaves; then pa.s.s through filter paper, and bottle for future use. If a quant.i.ty be prepared, it were better to seal the bottles.

=Fines Herbes Vinegar.=

INGREDIENTS.

2 cups of tarragon vinegar.

2 tablespoonfuls of garden cress, chopped fine.

2 tablespoonfuls of sweet marjoram, chopped fine.

2 cloves of garlic, chopped fine.

4 small green capsic.u.ms, chopped fine.

2 shallots, chopped fine.

_Method._--Mix the ingredients in a pint fruit jar, cover closely, and set in the sun; after two weeks strain, pa.s.s through filter paper and store in tightly corked bottles.

=Fines Herbes Vinegar, No. 2.=

INGREDIENTS.

1 pint of tarragon vinegar.

2 tablespoonfuls of seeds of garden cress, bruised or crushed.

2 tablespoonfuls of celery seeds, crushed.

2 tablespoonfuls of parsley seeds, crushed.

4 capsic.u.ms, chopped fine.

2 cloves of garlic, chopped fine.

_Method._--Prepare as in preceding recipe.

=To Decorate Salads with Mayonnaise by Use of Pastry Bag and Tubes.=

Make the dressing very thick by the addition of oil, or use "jelly mayonnaise." Put the dressing into a pastry bag with star tube attached; twist the large end of the bag with the left hand, pressing the mixture towards the tube, and with the right guide the tube as in writing, to produce the pattern desired. To form stars, hold the bag in an upright position, point downward, press out a little of the dressing, then push the tube down gently, and raise it quickly to break the flow.

[Ill.u.s.tration: "The tender lettuce brings on softer sleep."--W. KING, _Art of Cookery_.]

SALAD DRESSINGS.

SALAD DRESSINGS.

"Just, as in nature, thy proportions be, As full of concord their variety."

=French Dressing.=

INGREDIENTS.

1/2 a teaspoonful of salt.

A few grains of cayenne or paprica.

1/4 a teaspoonful of pepper.

2 to 6 tablespoonfuls of vinegar or lemon juice.

6 tablespoonfuls of oil.

If desired,--