DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Julie M. Clagett cookbook, June 1, 1886

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Item 49

Cookery
Salads, Cool and Refreshing
By Abagail Hastings
THE planning of the menu is by no means the least of the housekeeper's burdens, and in summer this burden is most keenly felt. But the household must be fed in spite of the fastidious taste which refuses many dishes so popular in cooler seasons. Salads are preeminently fitted to occupy the most important position in the summer menu.
They require comparatively little time and trouble in their preparation, and when daintily served prove so tempting that the wearied palates are refreshed and the hunger appeased.
When generous portions of judgment and taste are employed almost everything in the line of eatables may be concocted into a delectable salad. Prepare the dish to appeal to the eye as well as to the taste, and victory is assured.
Salads may be served in individual portions or not, as may be desired. The individual salads afford more opportunity for dainty arrangement. Pleasing effects may be obtained in almost any color, to conform with the table decorations, and this adds to the charm of the meal.
The quality of the vinegar used has much to do with the success of the dressing. An herb vinegar, soft and well flavored, is preferable to one which is strongly acid. Tarragon vinegar is especially desirable when it is to be mixed with oil.
Some people think a little baking powder added to the dressing improves it, making it light and creamy.
The dressing should not be put on the salad until just before serving. Everything should be very, very cold, and a silver or wooden fork used for mixing.
Chicken Salad
Boil one large, fat chicken until thoroughly tender, throwing in a teaspoonful of salt. Chop the chicken fine and well, taking care that no skin is admitted; then take four stalks of celery (which have been standing several hours in cold water), chop and mix with the chicken. When ready to serve, mix in the dressing and garnish with the whites of two hard- boiled eggs cut in rings or flowers, and the bleached celery-tops. If you cannot get celery you may substitute cabbage and use celery vinegar. Also stir in some chopped pickles or cucumbers. Turkey meat may be substituted.
Celery and Nut Salad
Cover half a box of gelatin with half a cupful of cold water and let it stand for half an hour.  Cook for ten minutes a can of tomatoes seasoned with half an onion sliced, a small stalk of celery, two bay leaves, two cloves, a teaspoonful of salt, and a dash of paprika. Add two tablespoonfuls of Tarragon vinegar and the gelatin, stirring until thoroughly dissolved. Strain and pour into a border mold. When it is formed, turn out and fill with the salad, which is made in the proportion of two-thirds celery to one-third nuts. Cut the fine, tender stalks of the celery, chop with English walnuts, and mix with a dressing. Garnish with celery-tips or curly lettuce leaves.
Lobster Salad 
Carefully pick out the meat from a boiled lobster or you may use canned lobster - and chop in small pieces. Arrange on tender lettuce leaves and cover with dressing just before using. Crab salad may be made the same way, using about one dozen crabs.
Cucumber Salad
Two young cucumbers, one-half teaspoonful of salt, one-fourth teaspoonful of black pepper, four tablespoonfuls of vinegar. Pare and slice the cucumbers and let them soak in cold water for an hour. Drain, dry, and put in salad bowl. Sprinkle with salt and pepper, and pour over the vinegar.
Vegetable Salad
Take two heads of young lettuce, separate the leaves and put them to soak in cold water; put three large ripe tomatoes and one large cucumber in cold water, without removing the skins. When they are thoroughly cold, drain the lettuce and place a layer of it in the bottom of a large bowl, then peel and slice the tomatoes and cucumber, and put a layer of them on the lettuce - then alternate layers of lettuce, and cucumber and tomatoes. When the vegetables are all in the bowl stir in the following dressing: One tablespoonful sweet oil, half cupful

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Cookery Salads, Cool and Refreshing By Abagail Hastings THE planning of the menu is by no means the least of the housekeeper's burdens, and in summer this burden is most keenly felt. But the household must be fed in spite of the fastidious taste which refuses many dishes so popular in cooler seasons. Salads are preeminently fitted to occupy the most important position in the summer menu. They require comparatively little time and trouble in their preparation, and when daintily served prove so tempting that the wearied palates are refreshed and the hunger appeased. When generous portions of judgment and taste are employed almost everything in the line of eatables may be concocted into a delectable salad. Prepare the dish to appeal to the eye as well as to the taste, and victory is assured. Salads may be served in individual portions or not, as may be desired. The individual salads afford more opportunity for dainty arrangement. Pleasing effects may be obtained in almost any color, to conform with the table decorations, and this adds to the charm of the meal. The quality of the vinegar used has much to do with the success of the dressing. An herb vinegar, soft and well flavored, is preferable to one which is strongly acid. Tarragon vinegar is especially desirable when it is to be mixed with oil. Some people think a little baking powder added to the dressing improves it, making it light and creamy. The dressing should not be put on the salad until just before serving. Everything should be very, very cold, and a silver or wooden fork used for mixing. Chicken Salad Boil one large, fat chicken until thoroughly tender, throwing in a teaspoonful of salt. Chop the chicken fine and well, taking care that no skin is admitted; then take four stalks of celery (which have been standing several hours in cold water), chop and mix with the chicken. When ready to serve, mix in the dressing and garnish with the whites of two hard- boiled eggs cut in rings or flowers, and the bleached celery-tops. If you cannot get celery you may substitute cabbage and use celery vinegar. Also stir in some chopped pickles or cucumbers. Turkey meat may be substituted. Celery and Nut Salad Cover half a box of gelatin with half a cupful of cold water and let it stand for half an hour. Cook for ten minutes a can of tomatoes seasoned with half an onion sliced, a small stalk of celery, two bay leaves, two cloves, a teaspoonful of salt, and a dash of paprika. Add two tablespoonfuls of Tarragon vinegar and the gelatin, stirring until thoroughly dissolved. Strain and pour into a border mold. When it is formed, turn out and fill with the salad, which is made in the proportion of two-thirds celery to one-third nuts. Cut the fine, tender stalks of the celery, chop with English walnuts, and mix with a dressing. Garnish with celery-tips or curly lettuce leaves. Lobster Salad Carefully pick out the meat from a boiled lobster or you may use canned lobster - and chop in small pieces. Arrange on tender lettuce leaves and cover with dressing just before using. Crab salad may be made the same way, using about one dozen crabs. Cucumber Salad Two young cucumbers, one-half teaspoonful of salt, one-fourth teaspoonful of black pepper, four tablespoonfuls of vinegar. Pare and slice the cucumbers and let them soak in cold water for an hour. Drain, dry, and put in salad bowl. Sprinkle with salt and pepper, and pour over the vinegar. Vegetable Salad Take two heads of young lettuce, separate the leaves and put them to soak in cold water; put three large ripe tomatoes and one large cucumber in cold water, without removing the skins. When they are thoroughly cold, drain the lettuce and place a layer of it in the bottom of a large bowl, then peel and slice the tomatoes and cucumber, and put a layer of them on the lettuce - then alternate layers of lettuce, and cucumber and tomatoes. When the vegetables are all in the bowl stir in the following dressing: One tablespoonful sweet oil, half cupful