Contents
Part I. SALADS page - Introduction................................................................................................................................................................................................................................................................................................................................................................................................
3 - The Dressing................................................................................................................................................................................................................................................................................................................................................................................................
6 - Use of Dressings................................................................................................................................................................................................................................................................................................................................................................................................
7 - Arrangement of Salads................................................................................................................................................................................................................................................................................................................................................................................................
8 - Composition of Mayonnaise................................................................................................................................................................................................................................................................................................................................................................................................
8 - Value of Oil................................................................................................................................................................................................................................................................................................................................................................................................
8 - Boiled and Cream Dressings................................................................................................................................................................................................................................................................................................................................................................................................
9 - Important Points in Salad-Making................................................................................................................................................................................................................................................................................................................................................................................................
9 - When to serve Salads with French or Mayonnaise Dressing................................................................................................................................................................................................................................................................................................................................................................................................
9 - When to serve a Fruit Salad................................................................................................................................................................................................................................................................................................................................................................................................
10 - Salads with Cheese................................................................................................................................................................................................................................................................................................................................................................................................
10 - How to make Aromatic Vinegars, keep Vegetables, and prepare Garnishes................................................................................................................................................................................................................................................................................................................................................................................................
11 - How to boil Eggs hard for Garnishing................................................................................................................................................................................................................................................................................................................................................................................................
11 - To poach Whites of Eggs................................................................................................................................................................................................................................................................................................................................................................................................
11 - Royal Custard for Moulds of Aspic................................................................................................................................................................................................................................................................................................................................................................................................
11 - How to use Garlic or Onion in Salads................................................................................................................................................................................................................................................................................................................................................................................................
12 - How to shell and blanch Chestnuts and other Nuts................................................................................................................................................................................................................................................................................................................................................................................................
12 - How to chop Fresh Herbs................................................................................................................................................................................................................................................................................................................................................................................................
13 - How to cut Radishes for a Garnish................................................................................................................................................................................................................................................................................................................................................................................................
13 - How to clean Lettuce, Endive, etc................................................................................................................................................................................................................................................................................................................................................................................................
13
xi