New Salads for Dinners, Luncheons, Suppers and Receptions

Mrs. S. T. Rorer


Excerpt from New Salads for Dinners, Luncheons, Suppers and Receptions: With a Group of Odd Salads and Some Ceylon Salads

Lettuce and cress have, from the earliest times, occupied a most prominent place among the dinner salads. We are told that the Hebrews ate them without dressing, simply sprinkling over them a little salt. The Greeks, however, used honey and oil, while the Romans served lettuce with hard-boiled eggs, oil and spice, making a salad much more to the liking of the present generation. These salads, however were served as the first course. They were considered a great luxury, and probably appetizers, as in those days foods were heavy and were served in enormous quantities.

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