Salads, Sandwiches and Chafing-Dish Dainties
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131
1909
English
- The Prefaces
- Salads - Introduction
- How to make Aromatic Vinegars, to keep Vegetables and to prepare Garnishes
- Salad Dressings
- Vegetable Salads served with French Dressing
- Salads, largely Vegetable, served with Mayonnaise, Cream or Boiled Dressing
- Fish Salads, part 1
- Fish Salads, part 2
- Various Compound Salads
- Fruit and Nut Salads
- How to prepare and use Aspic Jelly
- Cheese Dishes served with Salads
- Sandwiches
- Savory Sandwiches
- Sweet Sandwiches
- Bread and Chou Paste
- Beverages served with Sandwiches
- Chafing-dish Dainties - Introduction
- Oyster Dishes
- Lobster and other Sea Fish
- Cheese Confections
- Eggs
- Dishes largely Vegetarian
- Réchauffés and Olla-Podria
There is positive need of more widespread knowledge of the principles of cookery. Few women know how to cook an egg or boil a potato properly, and the making of the perfect loaf of bread has long been assigned a place among the "lost arts."
By many women cooking is considered, at best, a homely art,—a necessary kind of drudgery; and the composition, if not the consumption, of salads and chafing-dish productions has been restricted, hitherto, chiefly to that half of the race "who cook to please themselves." But, since women have become anxious to compete with men in any and every walk of life, they, too, are desirous of becoming adepts in tossing up an appetizing salad or in stirring a creamy rarebit. And yet neither a pleasing salad, especially if it is to be composed of cooked materials, nor a tempting rarebit can be evolved, save by happy accident, without an accurate knowledge of the fundamental principles that underlie all cookery. - Summary by the Preface
By many women cooking is considered, at best, a homely art,—a necessary kind of drudgery; and the composition, if not the consumption, of salads and chafing-dish productions has been restricted, hitherto, chiefly to that half of the race "who cook to please themselves." But, since women have become anxious to compete with men in any and every walk of life, they, too, are desirous of becoming adepts in tossing up an appetizing salad or in stirring a creamy rarebit. And yet neither a pleasing salad, especially if it is to be composed of cooked materials, nor a tempting rarebit can be evolved, save by happy accident, without an accurate knowledge of the fundamental principles that underlie all cookery. - Summary by the Preface
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