Books > Salads, Sandwiches, and Chafing-Dish Dainties (1909)

Salads, Sandwiches, and Chafing-Dish Dainties


With Fifty Illustrations of Original Dishes


Janet McKenzie Hill, Editor of "The Boston Cooking-School Magazine", Author of "Practical Cooking and Serving"




To Mrs. William B. Sewall, President of the Boston Cooking-School Corporation, in grateful recognition of the opportunity presented by her for congenial work in a chosen field of effort, this little book is affectionately dedicated by the author.

Preface to the Second Edition

The favor with which the first edition of this little book has been received by those who were interested in the subjects of which it treats, is eminently gratifying to both author and publishers. It has occasioned the purpose to make a second edition of the book, even more complete and helpful than the first.

In making the revision, wherever the text has suggested a new thought that thought has been inserted; under the various headings new recipes have been added, each in its proper place, and the number of illustrations has been increased from thirty-seven to fifty.

Janet M. Hill
April 10, 1903.

Preface to the First Edition

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.

In a book of this nature and scope, the philosophy of heat at different temperatures, as it is applied in cooking, and the more scientific aspects of culinary processes, could not be dwelt upon; but, while we have not overlooked the ABC of the art, our special aim has been to present our topics in such a simple and pleasing form that she who attempts the composition of the dishes described herein will not be satisfied until she has gained a deeper insight into the conditions necessary for success in the pursuit of these as well as other fascinating branches of the culinary art.

Care has been exercised to meet the actual needs of those who wish to cultivate a taste for light, wholesome dishes, or to cater to the vagaries of the most capricious appetites.

There is nothing new under the sun, so no claim is made to absolute originality in contents. In this and all similar works, the matter of necessity must consist, in the main, of old material in a new dress.

Though the introduction to Part III. was originally written for this book, the substance of it was published in the December-January (1898-99) issue of the Boston Cooking-School Magazine. From time to time, also, a few of the recipes, with minor changes, have appeared in that journal.

Illustrations by means of half-tones produced from photographs of actual dishes were first brought out, we think, by The Century Company; in this line, however, both in the number and in the variety of the dishes prepared, the author may justly claim to have done more than any other has yet essayed. The illustrations on these pages were prepared expressly for this work, and the dishes and the photographs of the same were executed under our own hand and eye. That results pleasing to the eye and acceptable to the taste await those who try the confections described in this book is the sincere wish of the author.

Janet M. Hill.


In all recipes where flour is used, unless otherwise stated, the flour is measured after sifting once. When flour is measured by cups, the cup is filled with a spoon, and a level cupful is meant. A tablespoonful or teaspoonful of any designated material is a level spoonful of such material.




Beverages: Cocoa & Chocolate

Beverages: Coffee




Desserts: Gelatin Desserts


Eggs: Boiled Eggs

Eggs: Scrambled Eggs


Meat: Beef

Meat: Chicken

Meat: Duck

Meat: Pork

Meat: Sweetbreads


Preserves & Pickles: Pickles

Rice, Cereals, Grains: Nuts


Salads: Chicken Salads

Salads: Cucumber Salads

Salads: Fruit Salads

Salads: Potato Salads

Salads: Seafood Salads

Salads: Salad Dressings

Sauces & Spreads


Seafood: Anchovies

Seafood: Clams

Seafood: Cod

Seafood: Crab

Seafood: Halibut

Seafood: Lobster

Seafood: Oysters

Seafood: Shad

Seafood: Shrimp

Seafood: Terrapin, Turtle



Vegetables: Mushrooms

Vegetables: Peas

Vegetables: Potatoes

Vegetables: Spinach

Vegetables: Tomatoes

Miscellaneous Recipes

This cookbook can be downloaded in full from Project Gutenberg.