Thomas J. Murrey

“ Cut up celery enough to half fill a salad-bowl; add the frogs which should nearly fill the bowl. Arrange neatly; cover with mayonnaise; garnish with lobster-claws, little tufts of shrimps, and green herbs, alternated with hard-boiled eggs quartered lengthwise.
Herbs for Salads.—The most important desideratum (except possibly pure condiments) in the art of salad making, is those little salad herbs that to many appear insignificant, but to the epicure perfect a salad. All travellers tell us that French salads are far superior to the salads of other countries ”

“ The large claws should not be forgotten, for they contain a dainty morsel; the fat that adheres to the top shell should not be overlooked. Cut up an amount of celery equal in bulk to the crab meat; mix both together with a few spoonfuls of plain salad dressing; then put it in a salad-bowl. Mask it with a mayonnaise; garnish with crab-claws, shrimps, and hard-boiled eggs, alternated with tufts of green, such as parsley, etc. ”

“ I strongly advise my readers to cultivate a taste for these precious little herbs: Tarragon, borage, chervil, chives, and pimpernel. [23]
Herring Salad.—Soak four salt Holland herrings in water or milk for three hours; then remove the skin and back-bone and cut them into neat square pieces. Slice two quarts of boiled potatoes; while hot, put them into a dish and pour over them Rhine wine enough to moisten them; when cold add the herring and the yolks of four hard-boiled eggs, chopped up. Crush a dozen pepper corns in a napkin, with a knife-handle, add to the salad and mix all together. ”

“ Cold boiled potatoes do not make a good potato salad.
Prawn Salad.—These dainties can always be obtained in Fulton Market, cooked and shelled. Take one quart of prawns and one quart and a pint of cut celery; put the celery in a bowl; add the prawns; garnish neatly and serve with a mayonnaise. [29]
Rabbit Salad.—Rabbits are always cheap and good, from November to January, and should be enjoyed by the poor as well as the rich. Cut up the flesh of two roasted rabbits into neat pieces; place them in a bowl and cover with a plain dressing; add a teaspoonful of minced salad herbs ”

“ Beat up the yolks of two raw eggs to a smooth consistency, add two saltspoonfuls of salt and one of white pepper, and a tablespoonful of oil. Beat up thoroughly, and by degrees add half a pint of oil. When it begins to thicken add a few drops of vinegar. The total amount of vinegar to be used is two tablespoonfuls, and the proper time to stop adding oil, and to add drops of vinegar, is when the dressing has a glassy look instead of a velvet appearance. After a few trials almost any one can make a mayonnaise, as it is very simple.
Anchovy Salad.—Wash, skin, and bone eight salted anchovies ”

“ To become a perfect salad-maker, do not attempt too much at first; practise on plain salads and plain dressings before you try combination salads, fancy dressings, and elaborate garnishings, and you will soon become proficient in the art. ”

“ Beef Salad.—Cut into neat pieces, an inch in length, half a pound of boiled fresh beef. Take two heads of crisp lettuce, reject the outside leaves, wipe the small leaves separately, place them in a salad-bowl, add the beef. Chop up a sweet Spanish pepper, add a tablespoonful to the salad. Prepare [12] a plain dressing, pour it over the salad; just before serving, mix gently.
Beet Leaves Salad.—The seed-leaves of the beet were preferred by the Greeks to lettuce. They are served the same as lettuce. If a little old, scald them in hot water a moment. ”

“ Orange Salads.—Peel and slice three oranges that have been on ice. Remove the seeds, arrange the slices in a compote, cover with powdered sugar, and add two tablespoonfuls each of maraschino, curaçoa, and brandy. Let it stand an hour in the ice-box before serving. ”