Excerpt: ...a thin slice of lemon on each leaf. Oyster Salad. One pint of celery, one quart of oysters, one-third of a cupful of mayonnaise dressing, three table-spoonfuls of vinegar, one of oil, half a teaspoonful of salt, one-eighth of a teaspoonful of pepper, one table-spoonful of lemon juice. Let the oysters come to a boil in their own liquor. Skim well and drain. Season them with the oil, salt, pepper, vinegar and lemon juice. When cold, put in the ice chest for at least two hours. Scrape and wash the whitest and ...
Read More
Excerpt: ...a thin slice of lemon on each leaf. Oyster Salad. One pint of celery, one quart of oysters, one-third of a cupful of mayonnaise dressing, three table-spoonfuls of vinegar, one of oil, half a teaspoonful of salt, one-eighth of a teaspoonful of pepper, one table-spoonful of lemon juice. Let the oysters come to a boil in their own liquor. Skim well and drain. Season them with the oil, salt, pepper, vinegar and lemon juice. When cold, put in the ice chest for at least two hours. Scrape and wash the whitest and tenderest part of the celery, and, with a sharp knife, cut in very thin slices. Put in a bowl with a large lump of ice, and set in the ice chest until serving time. When ready to serve, drain the celery, and mix with the oysters and half of the dressing. Arrange in the dish, pour the remainder of the dressing over, and garnish with white celery leaves. Sardine Salad. Arrange one quart of any kind of cooked fish on a bed of crisp lettuce. Split six sardines, and if there are any bones, remove them. Cover the fish with the sardine dressing. Over this put the sardines, having the ends meet in the centre of the dish. At the base, of the dish mate a wreath of thin slices of lemon. Garnish with parsley or lettuce, and serve immediately. Shad Roe Salad. Three shad roe, boiled in salted water twenty minutes. When cold, cut in thin slices. Season and set away, the same as salmon. Serve the same as salmon, except omit the capers, and use chopped pickled beet. Salads of Fish. All kinds of cooked fish can be served in salads. Lettuce is the best green salad to use with them, but all green vegetables, when cooked and cold, can be added to the fish and dressing. The sardine and French dressings are the best to use with fish. Polish Salad. One quart of cold game or poultry, cut very fine; the French dressing, four hard-boiled eggs, one large, or two small heads of lettuce. Moisten the meat with the dressing, and let it stand in the ice chest two or three hours....
Read Less
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Good. 1974 printing. We flipped through this book and didn't notice any notes or underlines. The cover has visible markings and wear. There are stains or residue on the spine. This is a paperback copy Fast Shipping-Each order powers our free bookstore in Chicago and sending books to Africa!
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Special Silver Dollar Edition origially published in 1880. Facsimile printing. 4to softcover 10 7/8" x 8 1/8". iv, 72 pages. Clean. Tightly bound. MINT Like new condition.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very Good. No Jacket. Book. 4to-over 9¾"-12" tall. Book is tight with no markings, unlike white paper that tans when aging this greyish paper is darkening around the perimeter of the pages, great copy.
