Salads, Sandwiches and Chafing-Dish Dainties [Illustrated, With ATOC]

Part I.

SALADS

Introduction
The Dressing
Use of Dressings
Arrangement of Salads
Composition of Mayonnaise
Value of Oil
Boiled and Cream Dressings
Important Points in Salad-Making
When to serve Salads with French or Mayonnaise Dressing
When to serve a Fruit Salad
Salads with Cheese
How to make Aromatic Vinegars, keep Vegetables, and prepare Garnishes
How to boil Eggs hard for Garnishing
To poach Whites of Eggs
Royal Custard for Moulds of Aspic
How to use Garlic or Onion in Salads
How to shell and blanch Chestnuts and other Nuts
How to chop Fresh Herbs
How to cut Radishes for a Garnish
How to clean Lettuce, Endive, etc.
How to clean Cress, Cabbage, etc.
How to render Uncooked Vegetables crisp
How to blanch and cook Vegetables for Salads
How to cut Gherkins for a Garnish
How to Fringe Celery
How to shred Romaine and Straight Lettuce
How to keep Celery, Watercress, Lettuce, etc.
How to cook Sweetbreads and Brains
How to Pickle Nasturtium Seeds
Nasturtium and other Vinegars
To decorate salads with pastry bag and tubes
Recipes for French Dressing
Recipes for Mayonnaise Dressing
Boiled, Cream, and other Dressings
Vegetable Salads served with French Dressing
Salads largely Vegetable with Mayonnaise, etc.
Introduction to Fish Salads
Recipes for Fish Salads
Recipes for Various Compound Salads
Recipes for Fruit and Nut Salads
How to prepare and use Aspic Jelly
Consommé and Stock for Aspic
Cheese Dishes served with Salads

Part II.

SANDWICHES

Bread for Sandwiches
The Filling
Recipes for Savory Sandwiches
Recipes for Sweet Sandwiches
Recipes for Bread and Chou Paste
How to boil Meats for Sandwiches
Recipes for Beverages served with Sandwiches

Part III.

CHAFING-DISH DAINTIES

Chafing-Dishes Past and Present
Chafing-Dish Appointments
Are Midnight Suppers Hygienic?
How to make Sauces
Measuring and Flavoring
Recipes for Oyster Dishes
Recipes for Lobster and other Sea Fish
Recipes for Cheese Confections
Recipes for Eggs
Recipes for Dishes largely Vegetarian
Recipes for Réchauffés and Olla Podrida

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Salads, Sandwiches and Chafing-Dish Dainties [Illustrated, With ATOC]