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Classic
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page 153
mix all the ingredients well together, reserving the olives and anchovies to
ornament the top of the bowl; beat up together oil and Tarragon vinegar with
white pepper and French mustard to taste; pour this over the salad and serve.
HAM SALAD.
Take cold boiled ham, fat and lean together, chop it until it is thoroughly
mixed, and the pieces are about the size of peas; then add to this an equal
quantity of celery cut fine; if celery is out of season, lettuce may be
substituted. Line a dish thickly with lettuce-leaves and fill with the chopped
ham and celery. Make a dressing the same as for cold slaw and turn over the
whole. Very fine.
CRAB SALAD.
Boil three dozen hard-shell crabs twenty-five minutes; drain and let them cool
gradually; remove the upper shell and the tail, break the remainder apart and
pick out the meat carefully. The large claws should not be forgotten, for they
contain a dainty morsel, and the creamy fat attached to the upper shell should
not be overlooked. Line a salad-bowl with the small white leaves of two heads of
lettuce, add the crab meat, pour over it a Mayonnaise garnish with crab claws,
hard-boiled eggs, and little mounds of cress-leaves, which may be mixed with the
salad when served.
COLD SLAW.
Select the finest head of bleached cabbage--that is to say, one of the finest
and most compact of the more delicate varieties; cut up enough into shreds to
fill a large vegetable-dish or salad-bowl--that to be regulated by the size of
the cabbage and the quantity required; shave very fine, and after that chop up,
the more thoroughly the better. Put this into a dish in which it is to be
served, after seasoning it well with salt and pepper. Turn over it a dressing
made as for cold slaw; mix it well, and garnish with slices of hard-boiled eggs.
PLAIN COLD SLAW.
Slice cabbage very fine; season with salt, pepper and a little sugar; pour over
vinegar and mix thoroughly. It is nice served in the centre of a platter with
fried oysters around it.
HOT SLAW.
Cut the cabbage as for cold slaw; put it into a stew-pan, and set it on the top
of the stove for half an hour, or till hot all through; do not let it boil. Then
make a dressing the same as for cold slaw, and, while hot, pour it over the hot
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