Salads, Sandwiches and Chafing-Dish Dainties

About this eBook

Author

Hill, Janet McKenzie, 1852-1933

Title

Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes

Credits

Produced by Emmy, Fox in the Stars, Suzanne Lybarger and the Online Distributed Proofreading Team at www.pgdp.net

Language

English

LoC Class

TX: Technology: Home economics

Subject

Chafing dish cooking

Category

Text

eBook-No.

19077

Project Gutenberg

https://www.gutenberg.org/ebooks/19077

Release Date

August 18, 2006

Copyright

Public domain in the USA.

Contents

1. 1.Salads, Sandwiches — and — Chafing-Dish Dainties — Salads, Sandwiches — and — Chafing-Dish Dainties — With Fifty Illustrations of Original Dishes — By
2. 2.Janet McKenzie Hill
3. 3.PREFACE TO THE SECOND EDITION.
4. 4.PREFACE TO THE FIRST EDITION.
5. 5.Part I. — SALADS
6. 6.Part II. — SANDWICHES
7. 7.Part III. — CHAFING-DISH DAINTIES
8. 8.Illustrations
9. 9.Part I.
10. 10.SALADS.
11. 11.INTRODUCTION. — The Dressing. — Use of Dressings. — Arrangement of Salads. — Composition of Mayonnaise. — Value of Oil. — Boiled and Cream Dressings. — Important Points in Salad=Making. — When to Serve Salads with French or Mayonnaise Dressing. — When to Serve a Fruit Salad. — Salads with Cheese.
12. 12.HOW TO MAKE AROMATIC VINEGARS, TO KEEP VEGETABLES AND TO PREPARE GARNISHES. — How to Boil Eggs Hard for Garnishing. — To Poach Whites of Eggs. — Royal Custard for Moulds of Aspic. — How to Use Garlic or Onion in Salads. — How to Shell and Blanch Chestnuts. — How to Blanch Walnuts and Almonds. — How to Chop Fresh Herbs. — How to Cut Radishes for a Garnish. — How to Clean Lettuce, Endive, Etc. — How to Clean Cress. — How to Clean Cabbage and Cauliflower. — How to Render Uncooked Vegetables Crisp. — How to Blanch and Cook Vegetables for Salads. — How to Cut Gherkins for a Garnish. — How to Fringe Celery. — How to Shred Romaine and Straight Lettuce. — How to Keep Celery, Watercress, Lettuce, Etc. — How to Cook Sweetbreads and Brains. — How to Pickle Nasturtium Seeds. — Nasturtium Vinegar. — Tarragon Vinegar. — Fines Herbes Vinegar. — Fines Herbes Vinegar, No. 2. — To Decorate Salads with Mayonnaise by Use of Pastry Bag and Tubes.
13. 13.SALAD DRESSINGS. — French Dressing. — To Mix a Quantity of Dressing. — Claret Dressing. — Mayonnaise Dressing. — How to Make Mayonnaise in Quantity. — Curdled Mayonnaise. — Red Mayonnaise. — Red Mayonnaise, No. 2. — Sauce Tartare. — Sardine Mayonnaise. — Jelly Mayonnaise. — Livournaise Sauce. — Boiled Dressing for Chicken Salad. — Boiled Salad Dressing. — Cream Salad Dressing. — Dressing for Cole=Slaw. — Bacon Sauce. — Hollandaise Sauce. — Bernaise Sauce.
14. 14.VEGETABLE SALADS SERVED WITH FRENCH DRESSING. — Lettuce Salad. — Endive Salad. — A Few Combinations. — Lentil Salad. — White=Bean Salad. — Potato Salad. — Potato Salad. — Potato Salad. — Potato=and=Nasturtium Salad. — Stuffed Beets. — Salad of Brussels Sprouts and Beets. — Macedoine Salad. — Tomato=and=Onion Salad. — Endive,=Tomato=and=Green=String=Bean Salad. — Cucumber Salad. — Cucumber Salad for Fish Course. — Cooked Vegetable Salad. — Potato Salad.
15. 15.SALADS, LARGELY VEGETABLE, SERVED WITH MAYONNAISE, CREAM OR BOILED DRESSING. — Cauliflower Salad. — Tomatoes Stuffed with Nuts and Celery. — Stuffed=Tomato Salad. — Tomato Salad, Horseradish Dressing. — Tomato=and=Sweetbread Salad. — Cress,=Cucumber=and=Tomato Salad. — Tomatoes Stuffed with Cucumber. — Tomatoes Stuffed with Jelly. — Tomatoes Farces à l'Aspic. — Tomato Jelly. — CELERY=AND=NUT SALAD. — Tomato=Jelly Salad, No. 2. — Tomato Jelly with String Beans. — Tomato=and=Artichoke Salad. — Artichoke Salad. — Artichoke Salad. — Asparagus Salad. — Asparagus=and=Salmon Salad. — Asparagus=and=Cauliflower Salad. — Salad of Turnips with Asparagus Tips. — Green=Pea Salad. — Green=Pea=and=Potato Salad. — Asparagus Salad. — Macedoine of Vegetable Salad. — Russian Vegetable Salad. — Stuffed=Cucumber Salad. — Cowslip=and=Cream=Cheese Salad. — Cauliflower Salad, Egg Garnish. — Potato Salad with Mayonnaise.
16. 16.FISH SALADS.
17. 17.FISH SALADS.
18. 18.RECIPES. — Brook=Trout Salad. — Brook Trout Moulded in Aspic. — Halibut Salad. — Halibut=and=Cucumber Salad. — Halibut Salad. — Fillets of Halibut in Aspic, with Cucumber=and=Radish Salad. — Fillets of Halibut in Aspic with Cole=Slaw. — Miroton of Fish and Potato. — Fish Salad Moulded in Aspic. — Fish Salad Moulded in Aspic, No. 2. — Salad of Mackerel or Bluefish. — Salad of Salt Mackerel. — Salad of Shad Roe and Cucumber. — Boudins=de=Saumon Salad. — Russian Salad. — Spanish Salad. — Salmon Salad. — Halibut Salad. — Shells of Fish and Mushrooms. — Oysters in Aspic Jelly. — Oyster=and=Celery Salad. — Oyster=and=Sweetbread Salad. — Shrimp Salad in Cucumber Boats. — Shrimp Salad with Aspic Border. — Shrimp Salad with Aspic Border, No. 2. — Shrimp Salad. — Scallop Salad. — Sardine Salad. — Sardine Salad, No. 2. — Sardine=and=Egg Salad. — Lobster Salad. — Lobster Salad, No. 2. — Lobster Salad, No. 3. — Lobster Salad in Ring of Aspic. — Mousseline of Lobster as a Salad. — Anchovy Salad. — Salad of Lettuce, Bamboo Sprouts, and Shrimps. — Bluefish Salad (excellent). — Moulded Salmon Salad.
19. 19.VARIOUS COMPOUND SALADS. — Sweetbread=and=Cucumber Salad. — Sweetbread=and=Cucumber Salad, No. 2. — Chicken Salad. — Chicken Salad, No. 2. — French Chicken Salad. — Chicken=and=Fresh=Mushroom Salad. — Chicken Salad, No. 3. — Chicken Salad, No. 4. — Mushroom Salad with Medallions of Chicken. — Mousse=de=Poulet Salad. — Mousse=de=Poulet, No. 2. — Mousse=de=Poulet, No. 3. — Mousse=de=Poulet, No. 4. — Mousse=de=Poulet, No. 5. — Turkey=and=Chestnut Salad. — Duck=and=Olive Salad. — Duck=and=Orange Salad. — Ham Salad. — Bacon Salad. — Italian Salad. — Pâté de Foie Gras, Moulded in Aspic. — Spinach=and=Tongue Salad. — Spinach=and=Egg Salad. — Marguerite Salad. — Easter Salad. — Easter Salad, No. 2. — Country Salad. — Orange=and=Litchi Nut Salad. — Green=and=White Salad.
20. 20.FRUIT AND NUT SALADS. — Fruit Salad. — Dressing for Fruit Salad. — Fruit Salad. — Fruit=and=Nut Salad. — Fruit=and=Nut Salad, No. 2. — Cherry Salad. — Fruit Salad. — Orange=and=Walnut Salad. — Celery=and=Chestnut Salad. — Apple,=Celery=and=English=Walnut Salad. — Orange=and=Banana Salad. — Fig=and=Nut Salad. — Grapefruit Salad. — Turquoise Salad. — Turquoise Salad, No. 2. — Salad Chiffonade. — Peach=and=Almond Salad. — Peach Salad. — Peach,=Strawberry=and=Cherry Salad. — Grapefruit, Pineapple, and Pimento Salad.
21. 21.HOW TO PREPARE AND USE ASPIC JELLY. — RECIPE. — Aspic for Garnishing. — To Chop Jelly. — Consommé for Aspic Jelly. — Chicken Stock for Aspic Jelly. — Second Stock for Use in Sauces, Etc. — Fish Stock. — Aspic Jelly from Bouillon Capsules, Etc. — White Chaud=froid Sauce.
22. 22.CHEESE DISHES SERVED WITH SALADS.
23. 23.CHEESE DISHES SERVED WITH SALADS. — Cheese Custard. — Cheese Soufflé. — Cheese Ramequins. — Cheese Straws. — Gnochi à la Romaine. — Cheese Balls. — Individual Soufflés of Cheese, Iced. — Cheese Croquettes. — Cheese Aigrettes. — Cheese d'Artois. — Cheese Fritters. — Salad of Lettuce with Cheese and Vegetable Macedoine.
24. 24.Part II.
25. 25.SANDWICHES.
26. 26.SANDWICHES. — Bread for Sandwiches. — The Filling. — Beverages Served with Sandwiches.
27. 27.SAVORY SANDWICHES. — Ham=and=Tongue Sandwiches. — Ham=and=Egg Sandwiches. — Corned=Beef Sandwiches. — Tongue=and=Veal (or Chicken) Sandwiches. — Celery Sandwiches. — Sardine Sandwiches. — Caviare Sandwich Rolls. — Russian Sandwiches. — Mushroom=and=Lobster Sandwiches. — Cheese=and=English=Walnut Sandwiches. — Egg=and=Spinach Sandwiches. — Cress=and=Egg Sandwiches. — Imitation Pâté=de=Foie=Gras Sandwiches. — Chicken Rolls. — Epicurean Sandwiches. — Halibut=and=Lettuce Sandwiches. — Lobster Fingers. — Tower of Babel. — Nasturtium Folds. — Harlequin Sandwiches. — Harlequin Sandwiches, No. 2. — Beet=and=Cream=Cheese Sandwiches. — Peanut Sandwiches. — Peanut Sandwiches, No. 2. — Shad=Roe=and=Yellow=Butter Sandwiches. — Green=Butter Sandwiches. — Chicken=Salad Sandwiches. — Mosaic Sandwiches. — Chicken=and=Nut Sandwiches. — Aspic Jelly for Sandwiches. — Lobster Sandwiches with Aspic. — Halibut Sandwiches with Aspic. — Club Sandwiches. — Wedding Sandwich Rolls. — The Milwaukee Sandwich.
28. 28.SWEET SANDWICHES. — Fig Sandwiches. — French Fruit Sandwiches. — Date=and=Ginger Sandwiches. — Rose=Leaf Sandwiches. — Violet Sandwiches. — Honey Sandwiches. — Puff=Paste Sandwiches. — Pineapple Sandwiches. — Whipped=Cream Sandwiches. — Whipped=Cream Sandwiches with French Fruit. — Fruit Jelly for Sweet Sandwiches. — Claret Jelly for Sweet Sandwiches. — Fruit or Claret Jelly Sandwiches with Nuts. — With French Fruit. — Cupid's Butter Sandwiches. — Cheese=and=Bar=le=Duc Currant Sandwiches. — Hunter's Sandwich (Switzerland). — Hunter's Sandwich (Ellwanger).
29. 29.BREAD AND CHOU PASTE. — Two Loaves of Wheat Bread. — Entire=Wheat Bread. — Rice Bread. — Salad Rolls. — Boston Brownbread. — Baking=Powder Biscuit. — Sandwich Biscuit. — Pulled Bread. — How to Give Rolls and Bread a Glossy, Brown Crust. — Chou Paste. — To Boil Salted Meats: Ham, Tongue, Etc. — To Boil Chicken, Lamb and Other Fresh Meat. — Potted Meat and Fish for Sandwiches. — Kinds of Meat and Fish for Potting.
30. 30.BEVERAGES SERVED WITH SANDWICHES. — Filtered Coffee. — Boiled Coffee. — Five=o'clock Tea. — Rich Chocolate. — Plain Chocolate. — Plain Cocoa. — Ceylon Cocoa. — Sultana Cocoa. — Egg Lemonade. — Fruit Punch. — Punch à la Nantes. — Home=made Soda Water. — Spanish Chocolate. — Claret Cup.
31. 31.Part III.
32. 32.Chafing-dish Dainties.
33. 33.Chafing=dishes Past and Present. — Chafing=dish Appointments. — Are Midnight Suppers Hygienic? — How to Make Sauces. — Measuring. — Flavoring.
34. 34.RECIPES.
35. 35.OYSTER DISHES. — Oysters. — Oysters, No. 2. — Oysters à la D'Uxelles. — Curried Oysters. — Curried Oysters, No. 2. — Fricassee of Oysters. — Creamed Dishes. — Devilled Dishes. — Scrambled Eggs with Oysters. — Panned Oysters. — Panned Oysters with Maître d'Hôtel Butter. — Oyster Cromeskies. — Oysters Sauté. — Oyster Canapés. — Escalloped Oysters.
36. 36.LOBSTER AND OTHER SEA FISH. — Buttered Lobster. — Lobster à la Newburgh. — Plain Lobster. — Clams à la Newburgh. — Lobster à la Bordelaise. — Hawaiian Lobster Curry. — Lobster à la Bechamel. — Lobster à la Poulette. — Oyster Crabs à la Hollandaise. — Hollandaise Sauce. — Devilled Crabs. — Oyster Crabs. — Crabs à la Creole. — Shrimps à la Poulette. — Shrimps with Peas. — Anchovy Toast. — Anchovy Toast with Eggs. — Anchovy Toast with Spinach. — Anchovies with Olives. — Sardine Canapés. — Curried Sardines. — Sardines. — Moulded Halibut with Creamed Peas. — Creamed Peas. — Purée of Fish. — Salt Codfish with Tomato Sauce. — Salt Codfish in Cream Sauce. — Réchauffé of Fish. — Réchauffé of Fish, No. 2. — Sardines on Toast.
37. 37.CHEESE CONFECTIONS. — Welsh Rarebit. — Welsh Rarebit, No. 2. — Welsh Rarebit with Ale. — Halibut Rarebit. — Oyster Rarebit. — Sardine Rarebit. — Golden Buck. — Yorkshire Rarebit. — Mock=Crab Toast. — Cheese Fondue. — English Monkey.
38. 38.EGGS. — Scrambled Eggs with Cheese. — Scrambled Eggs with Smoked Salmon. — Scrambled Eggs à la Union Club. — Scrambled Eggs with Dried Beef. — Scrambled Eggs with Tomatoes. — Eggs and Mushrooms à la Dauphine. — Scotch Woodcock. — Eggs à la Italienne. — Eggs à la Parisienne. — Curried Eggs. — Shirred Eggs. — Eggs. — Egg Canapés. — Eggs with Asparagus. — Eggs with Spinach. — Eggs.
39. 39.DISHES LARGELY VEGETARIAN. — Macaroni à la Italienne. — Asparagus Peas. — Fresh Mushrooms and Sweetbreads. — Mushroom Cromeskies. — Creamed Mushrooms. — Artichokes à la Bordelaise. — Puff=balls Sautéd. — Mushrooms and Macaroni. — Canned Peas with Egg. — Curried Vegetables. — Potatoes à la Maître d'Hôtel. — White Hashed Potatoes. — String Beans à la Lyonnaise. — Tomato Sandwich. — Kornlet Oysters. — Kornlet Oysters, No. 2.
40. 40.RÉCHAUFFÉS AND OLLA=PODRIDA — Suggestions Concerning Réchauffés. — Corned=Beef Hash. — Mock Terrapin. — Spaghetti. — Scrambled Ham and Eggs. — Chicken Klopps with Bechamel Sauce. — BECHAMEL SAUCE. — Minced Ham à la Poulette. — Epicurean Canapés. — Aberdeen Sandwiches. — Calf's Head en Tortue. — Woodcock Toast. — Scotch Woodcock. — Calves' Brains and Mushrooms à la Poulette. — Beef Tea in Chafing=dish. — Salmi of Duck or Game. — Salmi of Duck, No. 2. — Sweetbreads Sautéd. — Chicken with Mushrooms. — Chopped Beef. — Chicken Timbales. — BECHAMEL SAUCE. — MUSHROOM SAUCE. — Supreme of Chicken. — Egg Timbales. — BREAD SAUCE. — Pan=Broiling. — Maître d'Hôtel Butter. — Fillets of Beef, Mushroom Sauce. — Fillets of Lamb, Cherry Sauce. — Ham Timbales. — Fillets of Chicken. — Mutton Réchauffé . — Baba or Wine Cake. — Baba. — Sauce for Baba. — Fig Toast. — Pineapple Sponge. — Tapioca=and=Banana Sponge.
41. 41.INDEX.
42. 42.PRACTICAL COOKING & SERVING
43. 43.The Pleasures of the Table — By George H. Ellwanger — "IF IT'S SLADE'S, IT IS PURE AND GOOD"
44. 44.SUCCESSFUL SALADS
45. 45.CHAFING-DISH DAINTIES — NO OTHER FOOD PRODUCT HAS A LIKE RECORD
46. 46.Walter Baker & Co.'s — Cocoa and Chocolate
47. 47.127
48. 48.48
49. 49.WALTER BAKER & CO — LIMITED
50. 50.The Crowning Features — JUNKET TABLETS
51. 51.Chr. Hansen's Laboratory — P. O. Box 2507 Little Falls, N. Y. — Pure Olive Oil
52. 52.1 Gallon Cans. 5 Gallon Cans.
53. 53.VEUVE CHAFFARD — Pure Olive Oil
54. 54.IN HONEST BOTTLES. — Transcriber's Notes:

Community reviews

Sign in to write a review.

No reviews yet.