Salad No. 2

" " 94 Cheese Ramequins " " 106 Individual Soufflé of Cheese " " 106 Pineapple-Cheese and Crackers " " 110 Salad of Lettuce with Cheese and Macedoine " " 110 Chicken Salad Sandwiches " " 126 Halibut Sandwiches with Aspic " " 126 Wedding Sandwich Rolls " " 128 Club Sandwich " " 128 Boston Brown Bread " " 138 Bread cut for Sandwiches " " 138 Bowl of Fruit-Punch ready for serving " " 143 Copper Chafing-Dish with Earthen Casserole " " 149 Chafing-Dish, Filler, etc. " " 153 Course at Formal Dinner served in Individual Chafing-Dishes " " 157 Butter Balls with Utensils for Chafing-Dish " " 178 Moulded Halibut with Creamed Peas " " 178 Yorkshire Rabbit " " 186 Curried Eggs " " 186 Mushroom Cromeskies, ready for cooking " " 198 Prune Toast " " 198

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Part I.

SALADS.

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INTRODUCTION.

Our taste for salads—and in their simplest form who is not fond of salads?—is an inheritance from classic times and Eastern lands. In the hot climates of the Orient, cucumbers and melons were classed among earth's choicest productions; and a resort ever grateful in the heat of the day was "a lodge in a garden of cucumbers."

At the Passover the Hebrews ate lettuce, camomile, dandelion and mint,—the "bitter herbs" of the Paschal feast,—combined with oil and vinegar. Of the Greeks, the rich were fond of the lettuces of Smyrna, which appeared on their tables at the close of the repast. In this respect the Romans, at first, imitated the Greeks, but later came to serve lettuce with eggs as a first course and to excite the appetite. The ancient physicians valued lettuce for its narcotic virtue, and, on account of this property, Galen, the celebrated Greek physician, called it "the