Cut cold cooked sweetbreads into dice and mix with an equal quant.i.ty of celery. Cover with Mayonnaise and garnish with lettuce.

=EGG SALAD No. 1=

Cut hard-boiled eggs (see page 262) into thick slices or into quarters.

Use a sharp knife so the cuts will be clean. Arrange each portion on a leaf of lettuce partly covered with Mayonnaise, and arrange the lettuce in a circle on a flat dish, the stem of the leaf toward the center of the dish. Place a bunch of nasturtium flowers or a bunch of white chicory leaves in the middle. (See ill.u.s.tration.)

[Ill.u.s.tration: SALAD OF SLICED HARD-BOILED EGGS ARRANGED ON LETTUCE LEAVES, THE STALK ENDS OF THE LEAVES MEETING IN THE CENTER OF THE DISH.]

=No. 2=

Cut hard-boiled eggs in two, making the cut one third from the pointed end. Remove the yolks without breaking the whites; mash them and mix with chicken, chopped fine, and enough Mayonnaise to bind them. Fill the large half of the egg with the mixture, rounding it on top like a whole yolk. Invert the small pieces of white. Cut the pointed ends of both pieces flat, and stick them together with raw white of egg. Place the vase-shaped eggs on a flat dish, and fill the s.p.a.ces with shredded lettuce. Pa.s.s Mayonnaise, as that put in the yolks will not be sufficient. (See ill.u.s.tration.)

[Ill.u.s.tration: SALAD OF STUFFED EGGS GARNISHED WITH LETTUCE CUT INTO RIBBONS. (SEE PAGE 381.)]

=ORANGE SALAD=

Use for this salad sour oranges; if these cannot be obtained, strain over sweet oranges after they are sliced a little lemon-juice. Cut the oranges in thick slices, remove the seeds carefully, arrange them in rows, and turn over them a dressing made of one tablespoonful of lemon-juice to three of oil, with salt, and cayenne, or paprica to taste. Serve with game.

Grape fruit may be used the same way, and walnut meats used with either.

=CHICKEN SALAD=

Cut cold cooked chicken into dice one half inch square, or into pieces of any shape, but not too small. Use only the white meat, if very particular as to appearance, but the dark meat is also good. Veal is sometimes subst.i.tuted for chicken. Wash and sc.r.a.pe the tender stalks of celery. Cut them into small pieces, and dry them well. Use two thirds as much celery as chicken. Marinate the chicken as directed at the head of chapter. Keep it in a cold place until ready to serve; then mix with it the celery, and add lightly a little Mayonnaise. Place the mixture in a bowl, smooth the top, leaving it high in the center; cover it with Mayonnaise. Garnish with hard-boiled eggs, the whites and yolks chopped separately; also with sliced pickle, stoned olives, capers, lettuce-leaves, celery-tops, etc. Arrange any or all of these in as fanciful design as desired. Shredded lettuce may be used instead of celery if more convenient.

=LOBSTER SALAD=

Cut the boiled lobster into one inch pieces or larger. Marinate it, and keep in a cool place until ready to serve; then mix with it lightly a little Mayonnaise. Place it in the salad bowl; smooth the top, leaving it high in the center. Mask it with a thick covering of Mayonnaise.

Sprinkle over it the powdered coral of the lobster. Place on top the heart of a head of lettuce, and around the salad a thick border of crisp lettuce-leaves, carefully selected.

Shad roe, canned salmon, or any firm white fish mixed with Mayonnaise, and garnished with lettuce, may be served as a salad.

=OYSTER SALAD=

Scald the oysters in their own liquor until plump and frilled. Drain, and let them get very cold and dry. If large oysters, cut each one with a silver knife into four pieces. Just before serving mix them with Mayonnaise or Tartare sauce, and serve each portion on a leaf of lettuce. Celery may be mixed with oysters, and served the same way.

=BOUILLI SALAD=

Cut beef that has been boiled for soup into half-inch dice. Marinate it, using a little grated onion with the marinade. Mix it lightly with some cold boiled potatoes cut into half-inch dice, and some parsley chopped fine. Pour over it a French dressing, or Mayonnaise. Garnish with hard-boiled eggs and lettuce.

=RUSSIAN SALAD=

Fill the outside of a double mold with clear aspic jelly (see page 321), and the center with a macedoine of vegetables, or with celery, or with any one vegetable. Marinate the vegetables; then mix them with Mayonnaise made with jelly instead of eggs (see page 290). Cover the top with jelly so the vegetables will be completely enclosed (see directions for double molding, page 325). Turn the form of salad on a flat dish, and garnish with shredded lettuce.

[Ill.u.s.tration: RUSSIAN MACeDOINE SALADS WITH ASPIC. PINK AND WHITE OUTSIDE, CENTER FILLED WITH CELERY, PEAS AND BEANS, MIXED WITH CHICKEN ASPIC.

1. Turnip.

2. Beet.

3. Truffle.

4. Red beets.

5. Slices of hard-boiled egg.

6. Olives.

7. Turnip.

8. Beet.

9. Turnip.]

=INDIVIDUAL RUSSIAN SALADS=

Ornament the bottom of small timbale-molds with carrot cut into fancy shape in the center, and a row of green peas around the edge. Add enough clear aspic or chicken jelly to fix them, then fill the mold with jelly; when it has hardened, scoop out carefully with a hot spoon some of the jelly from the center, and fill the s.p.a.ce at once with a macedoine of vegetables mixed with jelly Mayonnaise as above. Serve each form on a leaf of lettuce. Pa.s.s Mayonnaise separately.

NOTE.--Molds of salad in aspic may be elaborately decorated with rows of different-colored vegetables, or they may be arranged in layers like the aspic of pate.

Individual salads, when served for suppers, buffet lunches, etc., may be placed around graduated socles in a pyramid. Decorations of capers and parsley, also of truffles and tongue, are suitable for Russian salads.

[Ill.u.s.tration: INDIVIDUAL SALADS.

1. Pate de foie gras and aspic jelly in layers. Daisy decoration made of hard-boiled egg.

2. Russian Salad decorated with green peas or capers.]

=ASPIC OF PaTe EN BELLEVUE=

Ornament the bottom of individual timbale molds with a daisy design made of hard-boiled egg as directed, page 326; fix it with a little jelly; then add a layer of jelly one quarter inch thick, and a layer of pate de foie gras alternately until the mold is full. Any forcemeat may be used in the same way. Turn the molds onto a flat dish and surround them with shredded lettuce, or place them on an ornamented socle. Pa.s.s Mayonnaise.

(See ill.u.s.tration facing page 328.)

[Ill.u.s.tration: PaTe DE FOIE GRAS EN BELLEVUE. SLICES OF PaTe ALTERNATING WITH ASPIC--MOLDED IN INDIVIDUAL TIMBALE MOLDS. FORMS STANDING ON RICE SOCLE DECORATED WITH TONGUE AND PICKLE--GARNISHED WITH BUNCH OF RED CARNATIONS.]

=CHICKEN ASPIC WITH WALNUTS=

Make a clear chicken consomme (see page 100). To one and one half cupfuls of the consomme add one half box of c.o.x"s gelatine soaked for one half hour in one half cupful of cold water. Ornament the bottom of a quart Charlotte mold with a daisy design with leaf, as given page 326.

Add a layer of jelly one quarter inch thick, and then fill the outside of double mold with jelly. (See double molding, page 325.) Fill the center with one and a half cupfuls of celery cut rather fine, and one half cupful of English walnuts, broken to same size as the celery.

Mix them with a dressing made of

3 tablespoonfuls of melted chicken jelly.

2 tablespoonfuls of oil.

1 teaspoonful of salt.

1 teaspoonful of vinegar.

1/2 teaspoonful of tarragon vinegar.

1/4 teaspoonful of pepper.