One Thousand Salads (Paperback)

This historic book may have numerous typos, missing text or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1909. Not illustrated. Excerpt: ... VEGETABLE SALADS ARTICHOKE SALAD--I Remove the chokes and inner leaves from boiled artichokes, sprinkle with minced parsley, and serve with French dressing. ARTICHOKE SALAD--H Mix diced cooked artichokes with French dressing or Mayonnaise and serve on lettuce. ARTICHOKE SALAD--III Mix cooked artichokes with endive or lettuce and serve with French dressing. Cold boiled tongue or ham may be mixed with it. ARTICHOKE SALAD--IV Serve cold cooked artichokes on lettuce with Mayonnaise or Vinaigrette dressing. ARTICHOKE SALAD--V Quarter young artichokes and serve very cold with French dressing, removing the chokes. ARTICHOKE SALAD--VI Use boiled or canned artichokes. Remove the chokes and fill the space with chopped cress or celery which may be mixed with tomato. Serve on lettuce with French dressing. Or, fill with Mayonnaise mixed with chopped chicken or tongue or any preferred salad mixture and serve with either French dressing or Mayonnaise. ARTICHOKE SALAD--VII Drain a can of French artichokes and soak for half an hour in vinegar. Drain, rinse in cold water, sprinkle with minced parsley and onion, and serve on lettuce with Mayonnaise, sprinkling with minced parsley if desired. ARTICHOKE SALAD--VIII Mix three diced cooked artichokes with six truffles cut into bits and put into a salad bowl which has been rubbed with cut garlic and lined with lettuce. Serve with French dressing to which the powdered yolks of two hard-boiled eggs and a little mustard have been added. Sprinkle with minced chives just before serving. ARTICHOKE SALAD--IX Cut into small pieces three cooked artichokes and six truffles and put into a salad bowl which has been rubbed with cut garlic. Cover with Mayonnaise which has been seasoned with minced garlic, tarragon, chervil, chives, and parsley. ARTI...