The American salad book / by Maximilian De Loup. The most complete, original, and useful collection of salad recipes ever brought together.

  • De Loup, Maximilian.
Date:
1901
Catalogue details

Licence: In copyright

Credit: The American salad book / by Maximilian De Loup. The most complete, original, and useful collection of salad recipes ever brought together. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    those of spearmint with mutton salads: summer savory or sweet marjoram sandwiches are used with any cold fowl or meat salads. This method of using herbs is generally considered preferable to putting them in the salad itself, thus enabling those who do not like the flavor to decline them without forgoing the salad. Parsley, sorrel, chervil, dande- lion, chives, basil, thyme, balm, burnet, horseradish, curry powder, pickles and many other herbs in various forms may be used for sandwiches in a similar manner. Cheese Sandwiches are more commonly served in Europe with or immediately after salads, than with us. To use Roquefort cheese, mix it with a little more than the same quantity of butter and spread on thin slices of bread, or on crackers. Minced parsley or chives may be added if de- sired. Fromage de Brie, and cheeses of a similar character, should be cut into thin strips and put between thin slices of buttered bread, adding herbs if desired. Neufchatel, cream cheese, cottage or pot cheese, can all be used by rubbing to a cream with good butter, a small quantity will suffice for the cream cheese, and seasoning with a little salt, paprika or cayenne pepper. Sometimes the yolks of hard boiled eggs are mixed with the cheese. Boston Brown bread, “sea foam” or any kind of thin delicate cracker may be used in place of white bread. Flavored Butter can be made when fresh flowers are abundant: spread on delicate bread they are much appre- ciated served with fruit salads or five o’clock teas. Advan- tage is taken of the fact that freshly churned butter readily absorbs odors and flavors. The butter is cut into thin slices of good size and so arranged that most of the surface is ex- posed to the air: they are then put in large tight jars or boxes with a quantity of petals of rose, violet, honeysuckle, nasturtium or any other flower fancied, and kept tightly closed for several hours, or until the flowers are withered. With the more delicately flavored petals it may be necessary