Salads, Sandwiches And Chafing-Dish Dainties | by Janet McKenzie Hill
salads, sandwiches, chafing-dishes, recipes, cookbook
| Title | Salads, Sandwiches And Chafing-Dish Dainties |
| Author | Janet McKenzie Hill |
| Publisher | Little, Brown, and Company |
| Year | 1922 |
| Copyright | 1914, Janet McKenzie Hill |
| Amazon | Salads, Sandwiches and Chafing Dish Dainties |
Salads, Sandwiches And Chafing-Dish Dainties- Table laid for Sunday-Night Tea. SunJay clears away the rust of the whole week. - ADDISON. By Janet McKenzie Hill, Author of The Up-to-Date Waitress, Cooking for Two, etc. New...
- Preface
- Preface To The Third Edition The favor with which the first and second editions of this little book have been received by those who were interested in the subjects of which it treats, is eminently ...
- Part I. Salads. Introduction
- Though my stomach was sharp, I could scarce help regretting To spoil such a delicate picture by eating. At their savory dinner set Herbs and other country messes, Which the neat-handed Phyllis dr...
- The Dressing
- Salads are dressed with oil, acid and condiments; and, sometimes, a sweet, as honey or sugar, is used. A perfect salad is not necessarily acetic. The presence of vinegar in a dressing, like that of on...
- Boiled And Cream Dressings
- For the French and mayonnaise dressings - particularly for the latter - we sometimes substitute a boiled and sometimes a cream dressing. In the first, butter, or cream, is substituted for oil, and the...
- How To Make Aromatic Vinegars, To Keep Vegetables And To Prepare Garnishes
- How To Boil Eggs Hard For Garnishing Cover the eggs with boiling water. Set them on the back of the range, where the water will keep hot without boiling, about forty minutes. After forty minutes le...
- How To Make Aromatic Vinegars, To Keep Vegetables And To Prepare Garnishes. Continued
- How To Clean Lettuce, Endive, Etc A short time before serving cut off the roots and freshen the vegetable in cold water. Then break the leaves from the stalk; dip repeatedly into cold water, examin...
- Salad Dressings
- Highly-Seasoned Pink Salad Dressing. Mix ten drops of tabasco sauce, one-fourth a teaspoonful each, of salt, mustard and paprica, two tablespoonfuls of chili sauce, two tablespoon-fuls of fine-chop...
- Salad Dressings. Part 2
- Russian Mayonnaise Ingredients 1 cup mayonnaise. 1/2 cup olive oil. 1 teaspoonful vinegar. 1/4 teaspoonful salt. 1/2 cup chili sauce. 1/2 teaspoonful paprica. 1 teaspoonful pimentos, chopp...
- Salad Dressings. Part 3
- Livournaise Sauce To a cup of mayonnaise dressing add a grating of nutmeg, one tablespoonful of chopped parsley and the pulp of eight anchovies. To prepare the anchovies, wash, dry, remove skin ...
- Vegetable Salads Served With French Dressing
- Bestrewed with lettuce and cool salad herbs. Lettuce Salad Wash and drain the lettuce leaves; toss lightly, so as to remove every drop of water. Sprinkle them with oil, a few drops at a ti...
- Vegetable Salads Served With French Dressing. Part 2
- White-Bean Salad Toss one pint of white beans, cooked, with one tablespoonful of vinegar and three tablespoonfuls of oil, a little salt and a dash of cayenne or pap-rica. Arrange in a mound on a be...
- Vegetable Salads Served With French Dressing. Part 3
- Stuffed Beets Boil new beets, of even size, until tender. Set aside for some hours, or over night, covered with vinegar. When ready to serve, rub off the skin, scoop out the centre of each to form ...
- Vegetable Salads Served With French Dressing. Part 4
- Cooked Vegetable Salad Dress cooked kidney beans, peas, and balls cut from potatoes, each separately with French dressing, to which a few drops of onion juice have been added. Dispose upon a servin...
- Salads, Largely Vegetable, Served With Mayonnaise, Cream Or Boiled Dressing
- Cauliflower Salad Soak the cauliflower in salted water an hour; cook in boiling salted water until tender; drain and chill, then sprinkle with French dressing and set aside for half an hour. Sever ...
- Salads, Largely Vegetarian. Part 2
- Egg-And-Tomato Salad Cut hard-cooked eggs in lengthwise quarters, after removing a slice from one end that the eggs may stand level. On individual plates set slices of ripe tomato with two or three...
- Salads, Largely Vegetarian. Part 3
- Celery-And-Nut Salad Cut fine tender stalks of celery and English walnuts and mix with French dressing. Garnish the centre of the salad and the border of the jelly with tender leaves of lettuce and...
- Salads, Largely Vegetarian. Part 4
- Asparagus Salad Cut cold cooked asparagus into pieces an inch long, mix lightly with cream dressing and serve, in individual portions, on curly lettuce leaves. Asparagus-And-Salmon Salad ...
- Salads, Largely Vegetarian. Part 5
- Stuffed-Cucumber Salad Pare a short cucumber and cut it lengthwise in two parts; remove the seeds and let chill in ice water for an hour. Chop together the solid part of a peeled and seeded tomato,...
- Fish Salads
- Some choice sous'dfish brought couchant in a dish, Among some fennel. Of what complexion? Of the sea water green, sir. Ever, and justly, fish have taken high rank in the list of salad ingred...
- Fish Salad Recipes
- Brook-Trout Salad Dress the trout without removing the heads; boil as previously indicated. Remove the backbone without destroying the shape of the fish. Serve, thoroughly chilled, on crisp lettuce...
- Fish Salad Recipes. Part 2
- Fillets Of Halibut In Aspic With Cole-Slaw Use a generous half-pint of oysters in the place of the lobster, parboiling and draining before chopping, and fill in the centre of the aspic with colesla...
- Fish Salad Recipes. Part 3
- Fish Salad Moulded In Aspic, No. 2 Decorate the mould as before; then put in a layer of the fish and dressing; when set, add a layer of aspic; alternate the layers until the materials are used or t...
- Fish Salad Recipes. Part 4
- Spanish Salad In the centre of a flat serving-dish arrange a mound of endive. Peel tomatoes, divide into sections or cut in slices, and arrange these around the endive. Shell cold, hard-boiled eggs...
- Fish Salad Recipes. Part 5
- Shells Of Fish And Mushrooms Cut cold fish - salmon, halibut, lobster, etc. - into small cubes, mix with one-third in measure of cooked mushrooms, also cut small, and add for each cup of mushrooms ...
- Fish Salad Recipes. Part 6
- Shrimp Salad With Aspic Border, No. 2 Decorate the sides of a ring mould, chilled, with hard-boiled eggs cut in halves, alternated with hearts of lettuce cut in halves; dip the egg and lettuce in h...
- Fish Salad Recipes. Part 7
- Sardine-And-Egg Salad Skin and bone a dozen sardines and put them in a mortar; remove the shells from an equal number of hard-boiled eggs and cut them into halves crosswise, so as to form cups with...
- Fish Salad Recipes. Part 8
- Lobster Salad In Ring Of Aspic Set a ring mould in ice water. In the bottom of the mould arrange pitted olives or pim-olas an inch apart. Dip figures, cut from slices of royal custard, or from cook...
- Fish Salad Recipes. Part 9
- Salad Of Lettuce, Bamboo Sprouts, And Shrimps Marinate a cup of shrimps, broken in small pieces, with three tablespoonfuls of oil, one tablespoonful of lemon juice, a dash of salt and pepper. Selec...
- Chicken Salads
- Chicken Salad Use two parts of cold cooked chicken to one part of celery. Marinate and drain the chicken, add the celery, and mix with mayonnaise or boiled dressing. Arrange the salad in nests of l...
- Mousse-De-Poulet Salad
- Mousse-De-Poulet Salad Scald one cup of milk, cream or well-reduced chicken stock (the last is preferable); beat the yolks of three eggs slightly, add one-fourth a tea-spoonful, each, of common sal...
- Sweetbread-And-Cucumber Salad
- Arrange the leaves of a head of cabbage lettuce loosely upon a serving-dish, without destroying its shape. Have ready a pair of sweetbreads cooked in salted, acidulated water twenty minutes, and coole...
- Various Compound Salads
- Give us the luxuries of life, and we will dispense with its necessaries. - Motley. Three several salads have I sacrificed, bedew'd with precious oil and vinegar. - Beaumont and Fletcher. Turke...
- Various Compound Salads. Part 2
- Paté De Poie Gras, Moulded In Aspic Cover the bottoms of small-sized timbale moulds with a little aspic jelly; decorate the jelly with bits of royal custard and capers; cover with more aspic; then ...
- Various Compound Salads. Part 3
- Easter Salad With the smooth sides of butter-hands roll Neufchatel cheese into small egg shapes. Cut long radishes into straws and season with French dressing. Scatter the straws in lettuce nests, ...
- Fruit And Nut Salads
- Fat olives and pistachio's fragrant nut, And the pine's tasteful apple. Fruit Salad (Sweet, to serve with cake). PEEL and slice four bananas, also four oranges, lengthwise, carefully re...
- Fruit And Nut Salads. Part 2
- Orange-And-Walnut Salad This is a particularly good salad to serve with game. Select fine oranges, remove the peel and every particle of white skin, and slice very thin lengthwise. Slice English wa...
- Fruit And Nut Salads. Part 3
- Salad Chiffonade Seed two green peppers, boil two or three minutes, then cut in shreds. Shred the light and dark leaves of a head of lettuce, or endive, separately. Cut three tomatoes in shreds. Re...
- How To Prepare And Use Aspic Jelly
- To make aspic for moulding or decorating a fish salad, use stock prepared from chicken or veal, or from fish. For chicken, veal or sweetbread salad, use chicken or veal stock, or a light-colored conso...
- How To Prepare And Use Aspic Jelly. Continued
- Second Stock For Use In Sauces, Etc Break the bones from roasts; add the tough or browned bits of meat and fat; add also the flank ends from chops and steaks, cut small (there should always be a fe...
- Cheese Dishes Served With Salads
- Digestive cheese and fruit there sure will be. - BEN JONSON. Fruit and Grape Salad. Cheese Custard Butter a baking-dish, put in a layer of bread cut in pieces one inch square wi...
- Cheese Dishes Served With Salads. Part 2
- Gnochi à La Romaine Melt four tablespoonfuls of butter; cook in it four tablespoonfuls, each, of cornstarch and flour and half a teaspoonful of salt, then add gradually one pint of milk. When thick...
- Cheese Dishes Served With Salads. Part 3
- Cheese D'Artois Ingredients 2 tablespoonfuls of butter. White of 1 egg. Yolks of 2 eggs. Salt and paprica. 2 ounces of grated Parmesan cheese. 1/4 a pound of plain or puff paste. Method...
- Part II. Sandwiches
- Socrates brought Philosophy from the clouds, but the Englishmen have dragged her into the kitchen. - HEGEL. Homer never entertained either guests or hosts with long speeches till the mouth of hu...
- Savory Sandwiches
- Hail, wedded nourishment! Ham-And-Tongue Sandwiches Chop two parts of cold tongue and one part of cold ham (one-fourth as much fat ham as lean) very fine; pound in a mortar, and season wit...
- Savory Sandwiches. Part 2
- Cheese-And-English-Walnut Sandwiches Ingredients 1/4 a pound of grated cheese. 1/4 a pound of butter. 1/4 a pound of English walnut meats, sliced. Salt and paprica to taste. Method W...
- Savory Sandwiches. Part 3
- Lobster Fingers Chop lobster meat very fine; season to taste with French dressing. Cut the bread in pieces about four inches long and an inch and a half wide. Finish as usual. Garnish with parsley ...
- Savory Sandwiches. Part 4
- Chicken-Salad Sandwiches (Chou-paste boxes.) Bake chou paste in long, slender shapes, like éclairs, but narrower and shorter; when cold split apart on the ends and one side and fill with chicken sa...
- Savory Sandwiches. Part 5
- Wedding Sandwich Rolls Wrap bread as it is taken from the oven closely in a towel wrung out of cold water, cover with several thicknesses of dry cloth and set aside about four hours; then cut away ...
- Sweet Sandwiches
- In the name of the Prophet - figs ! - Horace Smith. Fig Sandwiches Chop one-fourth a pound of figs very fine, add one-fourth a cup of water, and cook to a smooth paste; add, also, one-thi...
- Sweet Sandwiches. Continued
- Fruit Jelly For Sweet Sandwiches Ingredients 1 box of gelatine (2 ounces). 1 cup of cold water. I cup of boiling water. 1 cup of sugar. 1 1/2 cups of orange juice. 1/4 a cup of lemon ju...
- Bread And Chou Paste
- She needeth least, who kneadeth best, These rules which we shall tell; Who kneadeth ill shall need them more, Than she who kneadeth well. - F.F. Two Loaves Of Wheat Bread To two cup...
- Bread And Chou Paste. Continued
- Sandwich Biscuit Prepare the dough as above, roll to about three-eighths an inch in thickness, and cut into rounds. Spread one half of these with softened butter, and press the others, unbuttered, ...
- Beverages Served With Sandwiches
- Towards eve there was tea, (A luxury due to Matilda) and ice, Fruit and coffee. __ ... - Meredith's Lucile. Come, touch to your lips this melting sweetness, Sip of this nectar, - this Ja...
- Beverages Served With Sandwiches. Continued
- Ceylon Cocoa Scald a two-inch piece of paper-bark cinnamon with the milk to be used in making the cocoa. Sultana Cocoa Stem and wash half a pound of sultana raisins; let them stand, cover...
- Part III. Chafing-Dish Dainties
- Gentlemen, prepare not to be gone; We have a trifling foolish banquet. - Romeo and Juliet. Small cheer and great welcome makes a merry feast. - Comedy of Errors, iii. 1. A little quail, or...
- Chafing-Dish Appointments
- With all appliances and means to boot. - Henry IV., iii. 1. The chafing-dish should always rest upon a tray, as a very slight draught of air, or the expansion of the alcohol when heated, will so...
- Are Midnight Suppers Hygienic?
- Being no further enemy to you Than the constraint of hospitable zeal. In regard to the chafing-dish and its most prominent use, some one may fittingly ask: Is it hygienic to eat at midnight? Can ...
- How To Make Sauces
- Let hunger move thy appetyte, and not savory sauces. - Babees Book. Change is the sauce that sharpens appetite. As so many dishes are prepared in the chafing-dish that require the use of a ...
- Recipes. Oyster Dishes
- No variety here, But you, most noble guests, whose gracious looks Must make a dish or two become a feast. He was a bold man that first ate an oyster. - Swift. Oysters Put into the blaz...
- Recipes. Oyster Dishes. Continued
- Fricassee Of Oysters Ingredients 1 quart of oysters. 4 tablespoonfuls of butter. Yolks of 2 eggs. 1/2 a teaspoonful of chopped parsley. 1 tablespoonful of flour. Pepper, salt, cayenn...
- Lobster And Other Sea Fish
- And ate a lobster, and sang and mighty merry. - Pepys' Diary. Take every creature in of every kind. - Pope. Buttered Lobster Pick the meat from a boiled lobster and cut it into smal...
- Lobster And Other Sea Fish. Part 2
- Lobster A La Bechamel Ingredients Meat of 2 lobsters. 4 tablespoonfuls of butter. 4 tablespoonfuls of flour. Salt and pepper. Grating of nutmeg. 1 cup of cream. 4 yolks of eggs...
- Lobster And Other Sea Fish. Part 3
- Oyster Crabs Ingredients I pint of oyster crabs. 1 tablespoonful of butter. 1/2 an onion, sliced. 1 tablespoonful of flour. 1 cup of white stock. 1 teaspoonful of lemon juice. 1 tablespoonful...
- Lobster And Other Sea Fish. Part 4
- Sardine Canapes Have ready yolks of eggs, cooked until firm, and an equal bulk of sardines, each rubbed to a paste. Mix thoroughly, and season with salt, pepper and lemon juice. Prepare some bread ...
- Lobster And Other Sea Fish. Part 5
- Creamed Peas Have ready one can of peas, drained, rinsed, covered with boiling water and drained again. Melt two tablespoonfuls of butter; add one tablespoon-ful of flour with one teaspoonful of su...
- Cheese Confections
- You must eat no cheese .... it breeds melancholy. - B. Jonson. Art thou come? Why my cheese, my digestion! - Troilus and Cressida. Cheese is probably the most popular article served from t...
- Cheese Confections. Continued
- Halibut Rarebit Marinate a cup of cooked halibut, flaked, with one tablespoonful of olive oil, a few drops of onion juice, one tablespoonful of lemon juice, one-fourth a teaspoonful of salt and a d...
- Eggs
- New-laid eggs, with Baucis' busy care Turned by a gentle fire, and roasted rare. - Dryden. Scrambled Eggs With Cheese Beat six eggs until whites and yolks are well mixed; add half a teasp...
- Eggs. Part 2
- Eggs à La Parisienne Butter thickly the inner sides of as many dariole moulds as there are individuals to serve. Then sprinkle them thickly with fine-chopped parsley, ham or tongue. Break an egg in...
- Eggs. Part 3
- Egg CanapéS Have ready, cooked beforehand, four hard-boiled eggs; cut them carefully into halves lengthwise, remove the yolks, and press them through a small sieve. Soak two anchovies, then dry and...
- Dishes Largely Vegetarian
- Although the cheer be poor, 'Twill fill your stomachs. - Titus Andronicus. Macaroni A La Italienne Have ready one-fourth a pound of macaroni, cooked until tender, but not broken, in boili...
- Dishes Largely Vegetarian. Part 2
- Artichokes à La Bordelaise. (Mrs. E. M. Lucas) Put one-fourth a cup of butter and half a cup of sifted bread crumbs into the blazer and light the lamp; when the crumbs are well moistened with the b...
- Dishes Largely Vegetarian. Part 3
- White Hashed Potatoes Butter the blazer and put into it about three cups of cold chopped potato, salted during the chopping. Pour over the potato a little hot stock, or water, and scatter some bits...
- Rechauffes And Olla Podrida
- Take heed of enemies reconciled and meats twice cooked. Suggestions Concerning RéChaufféS Many of the dishes prepared in the chafing-dish are réchauffés of cold cooked meats, including gam...
- Rechauffes And Olla Podrida. Part 2
- Chicken Kiopps With Bechamel Sauce Ingredients 2 cups of cold chicken, chopped. 1/4 a teaspoonful of celery pepper. 1 teaspoonful of chopped parsley. The unbeaten whites of 4 eggs. 1 teasp...
- Rechauffes And Olla Podrida. Part 3
- Scotch Woodcock Beat thoroughly three eggs and three teaspoon-fuls of anchovy paste. Put this into the chafing-dish over hot water with three-fourths a cup of milk and stir until thick. Spread sipp...
- Rechauffes And Olla Podrida. Part 4
- Chopped Beef Chop half a pound of raw beef, from the tender part of the round, very fine. Rub the bottom of the hot blazer with butter, put in the meat with one teaspoonful of grated onion, stir, a...
- Rechauffes And Olla Podrida. Part 5
- Bread Sauce To one pint of milk add half a cup of fine, stale bread crumbs, a small onion with six cloves stuck in it, half a teaspoonful of salt and a few grains of cayenne. Cook in the double boi...
- Rechauffes And Olla Podrida. Part 6
- Fillets Of Chicken. (Chafing-Dish Style) Remove the breast from a plump and tender chicken and separate from the bone and skin. Detach the small fillets, then cut each side into two or three len...
- Rechauffes And Olla Podrida. Part 7
- Fig Toast Wash carefully and cook in boiling water half a pound of pulled figs until tender; add one fourth a cup of sugar and the grated rind and juice of half a lemon. Cook until the syrup is wel...
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