Salmon Salad

Originally Published:
Eastern Star Cookbook, 1923
Original Images:

1 can salmon
1 can small peas
1 cup diced celery

Remove bones from salmon, mix together and add salad dressing.

Mayonnaise Dressing

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Florence Hand

1/2 cup sugar
1 tablespoonful flour
1 teaspoonful mustard
1/8 teaspoonful salt
1 teaspoonful butter
2 eggs
3/4 cup diluted vinegar

Mix ingredients in order given, beating well before adding vinegar. Cook over slow fire, stirring continually. Cream, either sweet or sour, may be added before serving. Likewise chili sauce.

Oil Dressing (Never Fails)

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. Jack Shepherd

One teaspoonful salt, 1/2 teaspoonful sugar, 1 teaspoonful mustard. Break 1 egg over this; do not break yolk; 1 teaspoonful vinegar, 1-3 cup Mazola oil (beat).

Salad Dressing

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. Belle T. Clark

Break 2 eggs in a bowl; mix 1 teaspoonful mustard, 1 teaspoonful salt, 2 tablespoonfuls sugar, 1 teaspoonful flour, butter size of a walnut. Add this to the eggs and beat. Put 1 cup vinegar and 1 cup water in double boiler; when hot add other ingredients; stir until thick. Thin with cream when used.

Salad Dressing

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Janet Van de Walker

1 teaspoonful mustard
1/2 teaspoonful pepper
1/2 teaspoonful salt
5 tablespoonfuls sugar
4 tablespoonfuls vinegar
2 tablespoonfuls water
1 egg
1 tablespoonful butter

Cook and turn over cabbage.

Marshmallow Salad

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Hazel Geer

One pound white grapes (or 1 can white cherries), 1 1/2 pounds marshmallows, cut in cubes; 2 pint cans of sliced pineapple, cut in cubes; 1 pound shelled pecans or 2 cups English walnuts. Drain all juice off pineapples and put other ingredients together in large bowl. Let set for 5 or 6 hours.

Dressing: 1 teaspoonful salt, 1 small teaspoonful dry mustard, 1 tablespoonful sugar, 1 tablespoonful flour, 1 tablespoonful butter.

Mix above thoroughly and add yolks of 6 eggs (or 3 whole eggs), a dash of red pepper and 5 tablespoonfuls of vinegar. Cook in double boiler until thick. When partly cooked add 2 tablespoonfuls of plain cream and beat until smooth. When all is cold add 1 pint of whipped cream.

Do not mix dressing with other part until ready to serve.

The above recipe serves 20 persons very generously.

Salad Dressing

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. Lucille Thorn

Two heaping teaspoonfuls flour, 2 eggs, 6 tablesponfuls sugar, 2 teaspoonfuls salt, 2 teaspoonfuls mustard, 2 teaspoonfuls butter, 1 cup vinegar. Add 1 cup cream when cool.

Pineapple and Cheese Salad

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Mrs. Nina W. Moran

Place lettuce leaves on individual salad plates; in center of each place a slice of pineapple; form cream cheese into marbles and roll in chopped almond meats. Arrange in center of each slice of pineapple. In center of cheese balls place a Maraschino cherry. Serve with mayonnaise mixed with a little pineapple juice.

Perfection Salad

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Marion Willoughby

1 envelope Knox gelatine
1/2 cup cold water
1/2 cup mild vinegar
1 pint boiling water
1 teaspoonful salt
1/2 cup sugar
1 cup shredded cabbage
2 cups diced celery
1/2 can sweet red pepper

Soak gelatine in cold water 5 minutes; add vinegar, lemon juice, boiling water, sugar and salt, and strain. When cold add vegetables and put in mold.

Salad Dressing

Originally Published:
Eastern Star Cookbook, 1923
Original Images:
Contributed by: Helen O. Edwards

Two cups sugar, 5 teaspoonfuls cornstarch, 2 teaspoonfuls salt, 1 cup milk, yolks of 2 eggs. Mix dry ingredients and add eggs, beaten well, and milk. Dissolve 2 teaspoonfuls mustard (Coleman's) in 2-3 cup vinegar and add after first mixture has started cooking.

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