Audiobooks Cooking Salads, Sandwiches and Chafing-Dish Dainties
Salads, Sandwiches and Chafing-Dish Dainties

Salads, Sandwiches and Chafing-Dish Dainties

by Janet McKenzie HILL (1852 - 1933)

There is positive need of more widespread knowledge of the principles of cookery. Few women know how to cook an egg or boil a potato properly, and the making of the perfect loaf of bread has long been assigned a place among the "lost arts." By many women cooking is considered, at best, a homely art,—a necessary kind of drudgery; and the composition, if not the consumption, of salads and chafing-dish productions has been restricted, hitherto, chiefly to that half of the race "who cook to please themselves." But, since women have become anxious to compete with men in any and every walk of life, they, too, are desirous of becoming adepts in tossing up an appetizing salad or in stirring a creamy rarebit. And yet neither a pleasing salad, especially if it is to be composed of cooked materials, nor a tempting rarebit can be evolved, save by happy accident, without an accurate knowledge of the fundamental principles that underlie all cookery. - Summary by the Preface


Beverages served with Sandwiches

Bread and Chou Paste

Chafing-dish Dainties - Introduction

Cheese Confections

Cheese Dishes served with Salads

Dishes largely Vegetarian

Eggs

Fish Salads, part 1

Fish Salads, part 2

Fruit and Nut Salads

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

How to prepare and use Aspic Jelly

Lobster and other Sea Fish

Oyster Dishes

Réchauffés and Olla-Podria

Salad Dressings

Salads - Introduction

Salads, largely Vegetable, served with Mayonnaise, Cream or Boiled Dressing

Sandwiches

Savory Sandwiches

Sweet Sandwiches

The Prefaces

Various Compound Salads

Vegetable Salads served with French Dressing