Index:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu

Title	Salads, Sandwiches and Chafing-Dish Dainties (3rd ed)
Author	Janet McKenzie Hill 1852-1933
Year	1922
Publisher	Little, Brown, and company
Location	Boston
Source	djvu
Progress	To be proofread
Transclusion	Index not transcluded or unreviewed

Pages (key to Page Status)

Cover - - - - - Half-Title Advert - Frontispiece Title Colophon v vi vii viii ix x xi xii xiii xiv xv xvi 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 Plates Plates 19 20 21 22 23 24 25 26 27 28 Plates Plates 29 30 31 32 33 34 35 36 37 38 39 40 Plate Plate 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 Plate Plate 59 60 61 62 63 64 65 66 67 68 Plate Plate 69 70 71 72 73 74 Plate Plate 75 76 Plate Plate 77 78 79 80 81 82 83 84 Plate Plate 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 Plate Plate 105 106 107 108 109 110 Plate Plate 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 Plate Plate 127 128 129 130 131 132 133 134 Plate Plate 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 Plate Plate 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 Plate Plate 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 Plate Plate 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 - - - - - - - - -

Contents

1. Part I.

2. SALADS

3. page

4. Introduction ................................................................................................................................................................................................................................................................................................................................................................................................

   3

5. The Dressing ................................................................................................................................................................................................................................................................................................................................................................................................

   6

6. Use of Dressings ................................................................................................................................................................................................................................................................................................................................................................................................

   7

7. Arrangement of Salads ................................................................................................................................................................................................................................................................................................................................................................................................

   8

8. Composition of Mayonnaise ................................................................................................................................................................................................................................................................................................................................................................................................

   8

9. Value of Oil ................................................................................................................................................................................................................................................................................................................................................................................................

   8

10. Boiled and Cream Dressings ................................................................................................................................................................................................................................................................................................................................................................................................

    9

11. Important Points in Salad-Making ................................................................................................................................................................................................................................................................................................................................................................................................

    9

12. When to serve Salads with French or Mayonnaise Dressing ................................................................................................................................................................................................................................................................................................................................................................................................

    9

13. When to serve a Fruit Salad ................................................................................................................................................................................................................................................................................................................................................................................................

    10

14. Salads with Cheese ................................................................................................................................................................................................................................................................................................................................................................................................

    10

15. How to make Aromatic Vinegars, keep Vegetables, and prepare Garnishes ................................................................................................................................................................................................................................................................................................................................................................................................

    11

16. How to boil Eggs hard for Garnishing ................................................................................................................................................................................................................................................................................................................................................................................................

    11

17. To poach Whites of Eggs ................................................................................................................................................................................................................................................................................................................................................................................................

    11

18. Royal Custard for Moulds of Aspic ................................................................................................................................................................................................................................................................................................................................................................................................

    11

19. How to use Garlic or Onion in Salads ................................................................................................................................................................................................................................................................................................................................................................................................

    12

20. How to shell and blanch Chestnuts and other Nuts ................................................................................................................................................................................................................................................................................................................................................................................................

    12

21. How to chop Fresh Herbs ................................................................................................................................................................................................................................................................................................................................................................................................

    13

22. How to cut Radishes for a Garnish ................................................................................................................................................................................................................................................................................................................................................................................................

    13

23. How to clean Lettuce, Endive, etc ................................................................................................................................................................................................................................................................................................................................................................................................

    13

24. How to clean Cress, Cabbage, etc. ................................................................................................................................................................................................................................................................................................................................................................................................

    14

25. How to render Uncooked Vegetables crisp ................................................................................................................................................................................................................................................................................................................................................................................................

    14

26. How to blanch and cook Vegetables for Salads ................................................................................................................................................................................................................................................................................................................................................................................................

    14

27. How to cut Gherkins for a Garnish ................................................................................................................................................................................................................................................................................................................................................................................................

    15

28. How to Fringe Celery ................................................................................................................................................................................................................................................................................................................................................................................................

    15

29. How to shred Romaine and Straight Lettuce ................................................................................................................................................................................................................................................................................................................................................................................................

    15

30. How to keep Celery, Watercress, Lettuce, etc. ................................................................................................................................................................................................................................................................................................................................................................................................

    16

31. How to cook Sweetbreads and Brains ................................................................................................................................................................................................................................................................................................................................................................................................

    16

32. How to Pickle Nasturtium Seeds ................................................................................................................................................................................................................................................................................................................................................................................................

    16

33. Nasturtium and other Vinegars ................................................................................................................................................................................................................................................................................................................................................................................................

    17

34. Novel Salad Dressings ................................................................................................................................................................................................................................................................................................................................................................................................

    18

35. Recipes for French Dressing ................................................................................................................................................................................................................................................................................................................................................................................................

    21

36. Recipes for Mayonnaise Dressing ................................................................................................................................................................................................................................................................................................................................................................................................

    22

37. Boiled, Cream, and other Dressings ................................................................................................................................................................................................................................................................................................................................................................................................

    26

38. Vegetable Salads served with French Dressing ................................................................................................................................................................................................................................................................................................................................................................................................

    29

39. Salads largely Vegetable with Mayonnaise, etc. ................................................................................................................................................................................................................................................................................................................................................................................................

    39

40. Introduction to Fish Salads ................................................................................................................................................................................................................................................................................................................................................................................................

    53

41. Recipes for Fish Salads ................................................................................................................................................................................................................................................................................................................................................................................................

    55

42. Recipes for Various Compound Salads ................................................................................................................................................................................................................................................................................................................................................................................................

    77

43. Recipes for Fruit and Nut Salads ................................................................................................................................................................................................................................................................................................................................................................................................

    89

44. How to prepare and use Aspic Jelly ................................................................................................................................................................................................................................................................................................................................................................................................

    97

45. Consomme' and Stock for Aspic ................................................................................................................................................................................................................................................................................................................................................................................................

    98

46. Cheese Dishes served with Salads ................................................................................................................................................................................................................................................................................................................................................................................................

    105

47. Part II.

48. SANDWICHES

49. Bread for Sandwiches ................................................................................................................................................................................................................................................................................................................................................................................................

    115

50. The Filling ................................................................................................................................................................................................................................................................................................................................................................................................

    116

51. Recipes for Savory Sandwiches ................................................................................................................................................................................................................................................................................................................................................................................................

    119

52. Recipes for Sweet Sandwiches ................................................................................................................................................................................................................................................................................................................................................................................................

    131

53. Recipes for Bread and Chou Paste ................................................................................................................................................................................................................................................................................................................................................................................................

    137

54. How to boil Meats for Sandwiches ................................................................................................................................................................................................................................................................................................................................................................................................

    140

55. Recipes for Beverages served with Sandwiches ................................................................................................................................................................................................................................................................................................................................................................................................

    143

56. Part III.

57. CHAFING-DISH DAINTIES

58. Chafing-Dishes Past and Present ................................................................................................................................................................................................................................................................................................................................................................................................

    151

59. Chafing-Dish Appointments ................................................................................................................................................................................................................................................................................................................................................................................................

    153

60. Are Midnight Suppers Hygienic? ................................................................................................................................................................................................................................................................................................................................................................................................

    157

61. How to make Sauces ................................................................................................................................................................................................................................................................................................................................................................................................

    158

62. Measuring and Flavoring ................................................................................................................................................................................................................................................................................................................................................................................................

    160

63. Recipes for Oyster Dishes ................................................................................................................................................................................................................................................................................................................................................................................................

    163

64. Recipes for Lobster and other Sea Fish ................................................................................................................................................................................................................................................................................................................................................................................................

    169

65. Recipes for Cheese Confections ................................................................................................................................................................................................................................................................................................................................................................................................

    182

66. Recipes for Eggs ................................................................................................................................................................................................................................................................................................................................................................................................

    188

67. Recipes for Dishes largely Vegetarian ................................................................................................................................................................................................................................................................................................................................................................................................

    195

68. Recipes for Rechauffes and Olla Podrida ................................................................................................................................................................................................................................................................................................................................................................................................

    202