ROAST BEEF SALAD
For impromptu evening affairs any cold left-over meat may be utilized in
a salad. Beef, mutton and tongue are usually served with French dressing,
seasoned with tomato catsup. Cut the meat into dice, season with salt and
pepper, dish them on lettuce, or they may be mixed in the winter with
chopped celery or chopped crisp cabbage, and basted with French dressing,
seasoned with two or three tablespoonfuls of tomato catsup for beef, mint
sauce, or a drop of Tabasco Sauce for mutton, a little Worcestershire Sauce
for tongue.
A quart will serve ten persons.
EAST INDIAN SALAD
This is purely a vegetable salad; it is exceedingly nice for a simple
evening affair. Shave sufficient cabbage to make a pint, soak it in cold
water for one hour, changing the water once or twice. Cover a half box of
gelatin with a half cupful of cold water to soak for a half hour.
Put a half can of tomatoes in a saucepan, add one onion, chopped, a teaspoonful
of salt, a saltspoonful of pepper and the juice of a lemon, or two
tablespoonfuls of vinegar. Bring to boiling point, and add the gelatin.
Cover the bottom of a large melon mold with finely chopped celery or cooked
carrots, put on top of this a few drops of onion juice, then a thin layer
of cabbage, a dusting of salt and pepper, then a goodly quantity of India
relish; cover this over with chopped nuts, pecans, hickory or peanuts, then
another layer of celery, and so continue until the mold is full, seasoning
the layers with salt and pepper. Have the last layer chopped celery.
Strain over this the tomato aspic, which should be cold, but not thick, and stand
aside for four or five hours. Serve plain, or garnished with lettuce leaves
or cress.
This will serve twelve persons.
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