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POTATO SALAD

POTATO SALAD image

Take 6 good sized boiled potatoes and cut in small pieces; 2 small onions chopped fine; make alternate layers with these, and mix well with the dressing several hours before serving. Reserve part of dressing to pour over salad, before being sent to the table.

Dressing:---Take 1 heaping tablespoonful of flour, 1 heaping spoonful of sugar, 1 teaspoonful of salt, 1/2 teaspoonful of pepper, 1 teaspoonful of mustard, 1/4 cup of vinegar, 1/2 cup of butter, 1 cup of milk. Place in double boiler stirring constantly until quite thick. When cold dilute with about 1/2 the amount of cream or to such consistency as is desired.

MACEDOINE SALAD

MACEDOINE SALAD image

Take a medium sized carrot and turnip; peel and wash them; cut them with a vegetable scoop or dice after they are cooked; put them into separate boiling water and boil till tender. Let cool, then place in salad bowl with 3 tablespoonfuls of cooked peas; the same quantity of string beans cut in 1/2 inch pieces. Serve with French dressing, or mayonnaise. Diced cold beets, asparagus tips, and celery may be substituted for any 3 of the above vegetables. . Slice very thin some cold potatoes, add a small onion chopped fine. Salt and pepper to taste. Take 1 cup of thick, sour cream and mix with 3/4 cup of vinegar. Stir well together and pour over the potatoes. Don't have them too moist.

ORANGE SALAD

ORANGE SALAD image

Take 6 oranges, peel and separate into pieces. Have your plates ready with a leaf of lettuce on each; lay the pieces of orange on the lettuce and over this sprinkle English walnuts chopped rather fine. Just before serving pour over the salad dressing, taking out as nearly whole as possible some of the nuts and place on this.

Dressing:---Two eggs well beaten, 1 teaspoonful of salt, 1/2 of pepper, 1 of sugar, 1 of mustard, 1 cup of milk or sweet cream, butter the size of an egg and 1/2 cup of vinegar; just let this come to a boil and use when cold.

FRUIT SALAD

FRUIT SALAD image

Three or 4 bananas
6 oranges
1 can sliced pineapple
1/2 box Cox's gelatine
1 teacup sugar

Dissolve gelatine in 1/2 cup hot water, drain juice from the pineapple and oranges, which have been cut in small pieces, add the sugar to the juices, boil up and add the gelatine; set on ice; when it begins to thicken add the fruit, slicing the bananas; wet mould in cold water and pour in the mixture. When hard turn on platter and cover with whipped cream, if for a dessert, if used as a salad course mould in orange moulds made by cutting oranges in half and scraping out pulp and throwing the rinds in cold water for an hour before filling. Place 2 or 3 candied cherries on each half of orange.

FRUIT SALAD

FRUIT SALAD image

Raw apples, bananas, celery and English walnuts; dice apples, bananas, celery, break nuts in pieces and serve on lettuce leaves with mayonnaise dressing is a nice salad.

WALNUT SALAD

WALNUT SALAD image

Three cups of chopped celery, 1 cup of broken English walnut meats. Serve on cold crisp lettuce leaves with mayonnaise. When celery is out of season, or hard to obtain the canned celery answers very well. One cup of apples diced, 1 cup of orange cut fine, 1 cup of celery cut in small pieces, 1 cup of hickory and English walnuts mixed. Just before using mix with enough salad dressing to moisten. Serve on lettuce. This is enough for 8 people.

WALDORF SALAD

WALDORF SALAD image

One head of celery, 3 good eating apples, 1/2 cup chopped English walnuts. Cut the celery and apples into cubes. Mix the nuts with them. Arrange on lettuce leaves and pour over each dish a little mayonnaise or a cooked salad dressing. Mrs. Shirley W. Smith.

Egg Salad

Egg Salad image

Twelve hard boiled eggs, 1/2 pt. cream, butter size of an egg, a little parsley chopped fine, put a layer of eggs then a layer of dressing lastly dressing.

Salad Dressing:--Yolks of 4 eggs well beaten, 2 tablespoons of butter, 2 spoons of made mustard, 4 teaspoons of sugar, 2 teaspoons of salt, 16 tablespoons of vinegar. Boil in hot water---put ingredients in a bowl and set in a pan of hot water to boil. Mix salad with eggs and then put cream over all.

Cabbage Salad

Cabbage Salad image

Two qts. finely chopped cabbage
2 level tablespoonfuls salt
2 level tablespoonfuls white sugar
1 heaping tablespoonful ground mustard

Rub yolks of 4 hard boiled eggs until smooth, add 1/2 cup butter, slightly warmed; mix thoroughly with the cabbage, and add a teacup good vinegar; serve with whites of the eggs sliced and placed on the salad.

Celery Slaw

Celery Slaw image

Take 1 large head of celery with some of the small yellow leaves, chop very fine, put a tablespoonful of butter into a stewpan with 6 tablespoonfuls of hot water and a very little salt, put the chopped celery into the stewpan and let it boil 5 minutes, beat 2 eggs and add 6 tablespoonfuls of vinegar and 1 heaping teaspoonful of white sugar; stir these well, pour over the celery and let all cook until well heated through. Serve cold.