Book/Printed Material The blue-book of salads,
-
Image 1 of The blue-book of salads,- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 2 of The blue-book of salads, 1 j Wms f\ -.IK-* i- ^t.. jr..*.:!.- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 3 of The blue-book of salads, ^0 9 b^ i S;^;/ X*-^/ [y^^^ V^ X* TVT» .A mh\/ :m- v- T^*-.**- %*^Jr;^**o V- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 4 of The blue-book of salads,- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 5 of The blue-book of salads,- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 6 of The blue-book of salads,- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 7 of The blue-book of salads, The first edition of this book was sold before going to press.- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 8 of The blue-book of salads,- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 9 of The blue-book of salads, ^mmiiiimMiiiMtiMMinitiniiniiniiiiiiiiiiiiiiHiihiiMiiiiiiiiiitiimiiiimiHimmiiiuiminiiiiniiiiiiHtiMiiiMiMiiiMiiiiiiHiiiMHmMHmHiiiunwMn^^^^^ I The I I Blue-Book of Salads I By I I PAULINE MERRITT-WARD I Consisting of Vegetable, Meat, Fish. Cheese, Nut, Fruit, Jellied, and Special Occasion Salads. Salad Dressings Salad Vinegars,...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 10 of The blue-book of salads, The first edition of this book was sold before going to press. Copyright 1916 h Pauline Merrill Ward 4i^ JAN 19 1917 )CU453694- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 11 of The blue-book of salads, Contents The Service of Salads 7 Salad Dressings 13 Salad Gamishings 27 Salad Vinegars 30 Directions for Preparing Every Ingredient Used in the Salads 35 Vegetable Salads 44 Russian Salads 74 Meat...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 12 of The blue-book of salads,- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 13 of The blue-book of salads, The Service of Salads THE IMPORTANCE OF THE SALAD There is no part of the dinner or luncheon that is more important than the salad. It is a good appetizer, and, if...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 14 of The blue-book of salads, THE MIXING OF SALADS Salads of all kinds should be handled carefully; that is, they should not be put into shape by heavy pressure they should be mixed by running the fork...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 15 of The blue-book of salads, A sweet, a boiled-egg dressing, a honey or French dressing, should be used for fruit salads. Rose water may be used in any fruit dressing for flavor. Pop corn may be added...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 16 of The blue-book of salads, QUANTITIES FOR SIX PEOPLE A quart and a pint of salad will serve six people generously. Salads are served to the left of the dinner plate. When one is dining alone, it...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 17 of The blue-book of salads, Lettuce leaves may be placed on a towel, gath- ered up at the corners so as to form a bag, then swung around several times. Every drop, almost, will shake off. If...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 18 of The blue-book of salads, as the salad contains the meat elements. Most people allow four quarts of salad and a generous quart of dressing for twenty-five people. This is dividing a quart into six parts, which...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 19 of The blue-book of salads, Four times the spoon with oil of Lucca crown, And twice with vinegar procured from town. Sydney Smith. Salad Dressings Inferior oil used in the dressing will spoil a salad altogether. FRENCH...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 20 of The blue-book of salads, CREAM FRENCH DRESSING To each cup of French dressing add six table- spoons heavy cream. Use white pepper and lemon juice in making the dressing. FRENCH DRESSING WITH NUTS To each cup...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 21 of The blue-book of salads, PEPPER DRESSING Chop two sweet green peppers medium fine. Add the juice of one lemon and one saltspoon of salt. Chop the whites of two hard-boiled eggs and add to the peppers....- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 22 of The blue-book of salads, MAYONNAISE DRESSINGS These suggestions are passed on for the inexper- ienced. Plan to make at least a pint of dressing at a time. One egg yolk will make that amount. If covered...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 23 of The blue-book of salads, When mayonnaise curdles^ skim the curdled eggs from the oil, beat them separately with a fork, and then add the oil again, drop by drop. The addition of a hard-boiled egg yolk...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 24 of The blue-book of salads, JELLY MAYONNAISE Beat two tablespoons of liquid chilled aspic jelly into a cup of mayonnaise. MAYONNAISE RASPBERRY To one cup of mayonnaise, add the juice of a very small lemon or the...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 25 of The blue-book of salads, QUICK SALAD DRESSING One small can evaporated milk, turned into a deep bowl and beaten with an egg beater one minute after adding a pinch of salt. Add a tablespoon sugar and...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 26 of The blue-book of salads, spoon olive oil, mix until smooth. Then stir in one- hali teaspoon salt, one-eighth teaspoon white pep- per, one teaspoon French mustard, and a dash of tabasco. Mix thoroughly and gradually add...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 27 of The blue-book of salads, CHILI DRESSING Make an ordinary French dressing adding a little onion juice and a thick chili sauce to give the dress- ing a red color. A little finely chopped green pepper may...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 28 of The blue-book of salads, SOUR MILK DRESSING Mix the yolk of one egg with three-fourths cup sour milk, one tablespoon butter, and the same of flour, one tablespoon sugar, one teaspoon salt, and a teaspoon mustard...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 29 of The blue-book of salads, WHIPPED CREAM DRESSING FOR FRUIT SALADS II. Beat two eggs very light and add alternately in small portions half a pint of cream and five table- spoons vinegar, stirring constantly. Season with...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 30 of The blue-book of salads, fine, in a pint fruit jar, with four tablespoons olive oil, two tablespoons lemon juice or vinegar, one- half teaspoon salt, pinch paprika if liked. Then shake jar until ingredients are well...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 31 of The blue-book of salads, HORSERADISH DRESSING Season two tablespoons grated horseradish with salt and pepper. Add lemon juice to taste. Have a cup of cream whipped stiff. Then stir the horse- radish mixture in. Splendid for...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 32 of The blue-book of salads, cook until the mixture thickens, and cool. Peanut oil is well adapted to the use of salad dressings, in place of olive oil. NEW FRUIT DRESSING Yolk of one egg beaten add...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 33 of The blue-book of salads, There is a wide range of possibilities in salad making, bounded only by the state of the refrigerator and the genius of the cook. Salad Garnishings Diced carrots garnish white salads beautifully....- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 34 of The blue-book of salads, Violets, either fresh or candied, blend well with cherry salads. Rose leaves, either fresh or candied, may be used for orange salads. Peppers may be dried, then when needed they are soaked...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 35 of The blue-book of salads, and placed upon the lemons. Paprika may be sprinkled over, as v^^ell as finely chopped parsley. Chopped pimento and parsley may be sprinkled lightly on a part or the whole of any...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 36 of The blue-book of salads, When energy flags, and the end of the day finds busy workers too tired to eat, a salad will be welcomed. Salad Vinegars RASPBERRY VINEGAR Six quarts water, six pounds sugar, and...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 37 of The blue-book of salads, MINT VINEGAR Wash the leaves, shake them dry, and place in bottle. Fill the bottle with vinegar. Let stand a month. Strain and seal tight. This vinegar is used for mutton salads....- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 38 of The blue-book of salads, CELERY VINEGAR II. Put one and three-fourths cup of celery seed into a two-quart jar or bottle. Fill with boiling vinegar. Shake every day for three weeks; then strain and bottle. HORSERADISH...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 39 of The blue-book of salads, NASTURTIUM VINEGAR Gather enough perfect nasturtium pods to fill a quart jar. Cover with good cider vinegar. This may be used in three weeks after straining through a fine cloth. Nasturtium blossoms...- Contributor: Ward, Pauline Merritt
- Date: 1916
-
Image 40 of The blue-book of salads, PINEAPPLE VINEGAR Place the fruit in a crock. Sweeten as for pre- serving. Cover and allow to ferment, skimming often. The parings may also be used. Strain through flannel and bottle. Let...- Contributor: Ward, Pauline Merritt
- Date: 1916