tag="{http://www.w3.org/1999/xhtml}a">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 |
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