Read Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes

Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes

Janet McKenzie Hill

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Description: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 How to clean Cress, Cabbage, etc. 14 How to render Uncooked Vegetables crisp 14 How to blanch and cook Vegetables for Salads 14 How to cut Gherkins for a Garnish 15 How to Fringe Celery 15 How to shred Romaine and Straight Lettuce 15 How to keep Celery, Watercress, Lettuce, etc. 16 How to cook Sweetbreads and Brains 16 How to Pickle Nasturtium Seeds 16 Nasturtium and other Vinegars 17 To decorate salads with pastry bag and tubes 18 Recipes for French Dressing 21 Recipes for Mayonnaise Dressing 22 Boiled, Cream, and other Dressings 26 Vegetable Salads served with French Dressing 29 Salads largely Vegetable with Mayonnaise, etc. 39 Introduction to Fish Salads 53 Recipes for Fish Salads 55 Recipes for Various Compound Salads 77 Recipes for Fruit and Nut Salads 89 How to prepare and use Aspic Jelly 97 Consommé and Stock for Aspic 98 Cheese Dishes served with Salads 105 Part II. SANDWICHES page Bread for Sandwiches 115 The Filling 116 Recipes for Savory Sandwiches 119 Recipes for Sweet Sandwiches 131 Recipes for Bread and Chou Paste 137 How to boil Meats for Sandwiches 140 Recipes for Beverages served with Sandwiches 143 Part III. CHAFING-DISH DAINTIES page Chafing-Dishes Past and Present 151 Chafing-Dish Appointments 153 Are Midnight Suppers Hygienic? 157 How to make Sauces 158 Measuring and Flavoring 160 Recipes for Oyster Dishes 163 Recipes for Lobster and other Sea Fish 169 Recipes for Cheese Confections 182 Recipes for Eggs 188 Recipes for Dishes largely Vegetarian 195 Recipes for Réchauffés and Olla Podrida 202We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes. To get started finding Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, you are right to find our website which has a comprehensive collection of manuals listed.
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Description: 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 How to clean Cress, Cabbage, etc. 14 How to render Uncooked Vegetables crisp 14 How to blanch and cook Vegetables for Salads 14 How to cut Gherkins for a Garnish 15 How to Fringe Celery 15 How to shred Romaine and Straight Lettuce 15 How to keep Celery, Watercress, Lettuce, etc. 16 How to cook Sweetbreads and Brains 16 How to Pickle Nasturtium Seeds 16 Nasturtium and other Vinegars 17 To decorate salads with pastry bag and tubes 18 Recipes for French Dressing 21 Recipes for Mayonnaise Dressing 22 Boiled, Cream, and other Dressings 26 Vegetable Salads served with French Dressing 29 Salads largely Vegetable with Mayonnaise, etc. 39 Introduction to Fish Salads 53 Recipes for Fish Salads 55 Recipes for Various Compound Salads 77 Recipes for Fruit and Nut Salads 89 How to prepare and use Aspic Jelly 97 Consommé and Stock for Aspic 98 Cheese Dishes served with Salads 105 Part II. SANDWICHES page Bread for Sandwiches 115 The Filling 116 Recipes for Savory Sandwiches 119 Recipes for Sweet Sandwiches 131 Recipes for Bread and Chou Paste 137 How to boil Meats for Sandwiches 140 Recipes for Beverages served with Sandwiches 143 Part III. CHAFING-DISH DAINTIES page Chafing-Dishes Past and Present 151 Chafing-Dish Appointments 153 Are Midnight Suppers Hygienic? 157 How to make Sauces 158 Measuring and Flavoring 160 Recipes for Oyster Dishes 163 Recipes for Lobster and other Sea Fish 169 Recipes for Cheese Confections 182 Recipes for Eggs 188 Recipes for Dishes largely Vegetarian 195 Recipes for Réchauffés and Olla Podrida 202We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes. To get started finding Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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