Cut up 1 lb. of cold boiled potatoes, grate fine 1 onion and mix with these, add watercress, or mustard and cress, and boiled and sliced beetroot; flavour with pepper, salt, oil, and vinegar as above. Hard-boiled eggs may be cut into slices and added, and sliced apples or pieces of orange may be advantageously …
Mix an equal quantity of sliced celery and apples, and a quarter of a pound of pecans or English walnuts, chopped fine. Put over a tablespoon of lemon juice and sufficient mayonnaise dressing to thoroughly cover. To be absolutely correct, this salad should be served without lettuce; it can, however, be dished on lettuce leaves.
Cut cold veal in half-inch slices, season with two tablespoons of vinegar, pinch of salt and pepper. Make a dressing using the yolks of three hard-boiled eggs, mashed smooth, add gradually two tablespoons of melted cold chicken or turkey grease, stir until smooth and thick, then add one teaspoon of prepared mustard, large pinch of …
4 Young Turnips 2 Spring Onions. 2 Boiled Potatoes. Half a Lettuce. Salad Dressing. -6 1/2 d. Peel and slice up the turnips and boil them for twenty minutes, or until soft. Let them get quite cold. Shred up very small the onions, and slice up the potatoes. Break up half a lettuce. Arrange these …
Take six firm red tomatoes, wash and wipe them neatly, slice them in thin slices with a very sharp knife. Line a salad bowl with lettuce leaves, lay the sliced tomatoes in, sprinkle with salt and pepper, serve with French dressing. I tried out the above recipe, using my own tomatoes that I grow in …
Take cucumbers and cut lengthwise to serve the salad in; scrape out the inside and salt well, then squeeze and use this to mix with the filling. Take a pair of sweetbreads, or calf’s brains, wash well, and boil; when done, throw in cold water at once and skim them; chop fine, add bunch of …
These are made from mixtures of lettuce, spring onions, cucumber, tomatoes, or any other raw or cooked green foods, pepper, salt, oil, and vinegar. Cold green peas, French beans, carrots, turnips, and lettuce make a good cold salad for the summer.
Prepare the chicken sandwich filling. Select firm, medium-sized tomatoes and then cut a slice from the top, and with a spoon scoop out the centres of the tomatoes. Fill with the salad sandwich mixtures and then roll in wax paper.
String and remove the ends from one quart of beans. Cut into short lengths. Cover with boiling water, add one level tablespoon of wilt and cook until tender, but not soft. Drain and save one cup of the liquor. Cream one tablespoon of flour with two tablespoons of butter. Pour the liquid over the flour …
Grate off the skin of long squash (the kind that looks like cucumbers), cut the squash in slices, one-quarter of an inch thick, and fry in olive oil; prepare a sauce with a little vinegar, one-half teaspoon of prepared mustard, two tablespoons of olive oil, beat these ingredients very well; add two shallots or leeks, …
A recipe for making spinach salad – Prepare the spinach as for spinach a la mode and then chop fine and place in a bowl, and add One small onion, chopped fine, One teaspoon of salt, One-half teaspoon of paprika. Mix, and then pack in demi-tasse cups to mould. Turn on a bed of crisp …
Put into the centre of the bowl some cold dressed French beans or scarlet runners, and before serving pour over some good mayonnaise. Garnish the beans with three tomatoes cut in slices and arranged in a circle one overlapping the other.
A recipe for making spanish mackerel salad – Drain the oil from a can of pickled Spanish mackerel, and cut the fish in slices. Boil a bunch of red beets for half an hour in water to cover, then drain and bake for half an hour in a hot oven. Peel, slice thin, and cool …
A recipe for making soup meat salad – The meat which has been boiled down for soup makes a nice salad. When the stock has been poured off, press the meat into a basin with about a gill of jelly stock, and some salt and pepper. When cold and firm, cut it into neat pieces …
A recipe for making salad of corned beef – Slices of Corned Beef 1 Lettuce–1/2. 2 Eggs. Mayonnaise or Salad Dressing. Take some slices of cold corned beef, dip them in a salad dressing, and lay them in a dish with alternate layers of lettuce leaves. Garnish with hard boiled eggs cut in slices.
Take any cold vegetables that there may be in the larder. uch as potatoes, cauliflowers, peas, beans, haricots, &c. Slice up the potatoes, branch the cauliflower, and mix in the peas and beans; put all into a salad bowl. Take oil and vinegar in the proportion of one of oil to two of vinegar, blend …
A recipe for making mayonnaise dressing – Beat the yolk of one egg in a cold dish with a silver or wooden fork. If the weather is very warm, place the bowl in a larger vessel filled with chopped ice. When the egg is beaten add one-half teaspoon of salt, dash of red pepper, one-half …
Cut up all kinds of pickled cucumbers, small and large, sweet and sour, also (senf) mustard pickles, into very small lengths, also pickled beans and capers. Add six herring, which you have soaked in water for twenty-four hours; skin and take out every bone, cut up as you did the pickles. Add half a pound …
One-half cup of water, Three-quarters cup of vinegar, Five tablespoons of cornstarch. Dissolve the starch in water and bring to a boil. Cook for three minutes and then add One well-beaten egg, One-half cup of thick cream, One tablespoon of sugar, One teaspoon of salt, One teaspoon of paprika. Mix the sugar and seasoning with …
This is a good dressing when mayonnaise is not liked. It is made in the same way as mayonnaise, using hard boiled eggs (yolks) instead of raw ones. Put the yolks into a basin and work very smoothly with the bowl of a wooden spoon; add the oil gradually, using about one gill to every …
A recipe for making summer salad. – 1 large lettuce, 1 head endive, mustard and cress, watercress, 2 spring onions, 2 tomatoes, two hard-boiled eggs. Shred the lettuce, endive, onions, tomatoes, and cress, place in a salad bowl with mayonnaise dressing, decorate with slices of egg and tomato and tufts of cress.
A recipe for making stuffed tomatoes cheese salad – Wash and skin six small tomatoes. Cut a piece from the stem end of each and when cold remove a portion of the pulp from the centre. Then sprinkle with salt and invert on the ice to chill. Mash to a paste one small cream cheese …
A recipe for making salad of eggplant (turkish style) – Use small eggplants. Place on end of toasting fork under broiler gas flame until the peel is black; remove the skin. The eggplant will then be tender; chop with wooden spoon, add lemon juice, parsley chopped fine, and olive oil.
A recipe for making olive salad – Place in a bowl One cup of olive meats, Four slices of nicely browned bacon, cut into tiny bits, One onion, grated, Two green peppers, chopped fine, Three-quarters cup of mayonnaise dressing. Mix thoroughly and then lift into a nest of crisp lettuce leaves and garnish with slices …
A recipe for making niagara salad – Pick or grind one thick slice of cold, cooked salmon. Make a dressing of mayonnaise, to which add one tablespoon of French mustard, one green onion chopped fine, one tablespoon of small Mexican peppers, one tablespoon of pimentos. Mix this dressing into the picked salmon.
A recipe for making marshmallow salad – Cut up one-quarter pound of marshmallows into small squares, also contents of one-half can of pineapple. Let the marshmallows be mixed with the pineapples quite a while before salad is put together; add to this one-quarter pound of shelled pecans. Make a drip mayonnaise of one yolk of …
A recipe for making hungarian vegetable salad – Mix together one cup each of cold cooked peas, beans, carrots, and potatoes. Cover with French dressing and let stand for twenty minutes. Add one cup of smoked salmon or haddock, cut in small pieces, the chopped whites of four hard-boiled eggs and two stalks of celery. …
A recipe for making green peppers for salad – Put whole, green sweet pepper in boiling water and cook until tender. Place on platter and drain. Make a dressing of vinegar, salt, sugar and oil. Serve.
A recipe for making ginger-ale salad – Soak four tablespoons of gelatine in four tablespoons of cold water for twenty minutes. Now add to the gelatine one-half cup of boiling ginger-ale. Stir until gelatine is dissolved and then strain. Add the balance of the one pint bottle of ginger-ale. Let cool, and then rinse off …
A recipe for making chiffonade salad – Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a bit of tomato are mixed and covered with French dressing. The dressing is usually flavored both with onion and garlic.
A recipe for making celery salad – 1 Head of Celery. 1 Lettuce. Salad Dressing. Pull the celery to pieces, wash it, and cut into small pieces; shred up some lettuce and lay it at the bottom the dish. Stir the celery into the dressing and lay it on the top of the lettuce. Cover …
A recipe for making cauliflower salad – Wash the cauliflower carefully, tie in a cloth and cook in boiling salt water until thoroughly tender. When done, remove the cloth, pour two tablespoons of lemon juice over the cauliflower and set it on the ice to cool. When ready to serve, separate the flowerets, lay them …
A recipe for making boiled celery root salad – Pare and wash the celery roots (they should be the size of large potatoes), put on to boil in a little salted water, and when tender remove from the water and set away until cool. Cut in slices about an eighth of an inch thick; sprinkle …
Prepare the prunes as for stuffing and then place one-half cup of cottage cheese in a bowl and add One green pepper chopped fine, One-half teaspoon of salt, One-half teaspoon of paprika. Blend thoroughly and then fill into the pitted prunes. Now arrange the stuffed prunes upon crisp lettuce leaves and sprinkle with lemon juice. …
Lay half a dozen or more large salt pickles in water for about six hours, then drain off all the water. Chop up two sour apples, one large onion or two small ones, chop the pickles and mix all thoroughly in a bowl and sprinkle over them a scant half teaspoon of pepper (white) and …
A recipe for making pike salad – Flake cold cooked pike with a silver fork, mix with Mayonnaise and chopped capers, and serve very cold on lettuce leaves.
Cut the peppers lengthwise in half, and fill with a mixture of flaked, cold cooked fish and minced celery, mixed with mayonnaise.
Fill green peppers with a mixture of cream cheese and chopped olives. Set on the ice and then slice the peppers and serve a slice (shaped like a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches go well with this.
1 large boiled Spanish onion, 3 large boiled potatoes, 1 teaspoonful of parsley, pepper and salt to taste, juice of 1 lemon, 2 or 3 tablespoonfuls of olive oil. Slice the onion and potatoes when quite cold, mix well together with the parsley and pepper and salt; add the lemon juice and oil, and mix …
Make a plain grape-fruit salad. When you have it ready to serve, cover the top thickly with finely chopped almonds or pecans mixed. Pour over French dressing.
A recipe for making neapolitan salad – Take some white meat of a turkey, cut up fine, cut up a few pickles the same way, a few beets, one or two carrots, a few potatoes (the carrots and potatoes must be parboiled), also a few stalks of asparagus; chop up a bunch of crisp, white …
Select fine lemons, wipe carefully, scoop out the pulp, remove the tough inner skin and seeds, and to the rest add one box of boneless sardines, finely chopped, one teaspoon of French mustard, two hard-boiled eggs chopped, some tabasco sauce, and mayonnaise. Fill each cup with the mixture. Cut a small slice from the bottom …
A recipe for making macaroni and cheese salad – 1/4 lb. Macaroni. 1/4 lb. Cheese. 1 teaspoonful French Mustard 3 tablespoonsful Oil. 3 tablespoonsful Vinegar. 1/2 Head of Celery. 1/2 Lettuce. -6 1/2 d. Boil the macaroni, or use any cold that may be in the larder. Cut it into pieces about three inches long, …
Take two cups of cold, cooked Lima beans, two stalks of chopped celery, one dozen chopped olives, one teaspoon of onion juice, one teaspoon of salt, and a dash of red pepper. Mix thoroughly and serve on lettuce leaves with French dressing and garnish with green and red peppers cut in squares.
A recipe for making lettuce salad – 2 Lettuces. 1 tablespoonful Condensed Milk 2 teaspoonful Mustard. 2 Eggs. 1/2 gill Vinegar. 1/4 gill Oil Pepper and Salt. Boil the eggs hard; take the yolk of one and put it into a basin and work it quite smooth with a spoon. Then add the mustard made …
A recipe for making lamb salad – Cold Roast Lamb 2 Lettuces. 1 Tomato. 12 Capers. 2 Eggs. Remoulade Dressing. Cut the lamb into small pieces and lay it in a bowl. Cut the tomato into thin slices and lay it over, then the capers chopped small. Pour over the dressing, break up the lettuces …
1 Salt Herring Cold slices of Meat 1 teaspoonful Mustard 1 Beetroot. 4 tablespoonsful Oil. 3 tablespoonsful Tarragon Vinegar 1/2 oz. Capers 3 Boiled Potatoes. Wash the herring in cold water and soak it in milk for an hour; cut it open and take out the bone and slice up both the fish and the …
Salads form such a pleasant item in the menu, particularly during the hot season, that they should be regarded as a daily dish. There are no scraps of fish, poultry, meat, or cold boiled vegetables, but what can be turned to account in this way. If these are utilised, a great variety can be obtained …
1 tablespoonful flour. 1 tablespoonful butter. 1 tablespoonful mustard. 1/2 tablespoonful sugar. 1 teaspoonful salt. 1 egg. 3/4 cup milk. 3/4 cup vinegar. Use a double boiler, put in it the first five articles, stir together until smooth; add the well-beaten egg and the milk. Let cook, stirring hard. Then add vinegar, and beat all …
A recipe for making english water-cress salad – Cut five strips of bacon in dice and then brown nicely in a frying pan. Lift cooked bacon, drain off the fat, leaving only about five tablespoons in the pan. Now place in a cup One-half teaspoon of mustard, One-half teaspoon of sugar, One teaspoon of salt, …
A recipe for making eggplant salad – Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon, add a red onion cut fine, or garlic cut very fine salt and a little vinegar.
2 Eggs. 1 teaspoonful Curry Powder. 1/2 gill Oil 1/4 gill Vinegar. Boil the eggs hard; put the yolks into a bowl and work them till they are quite smooth. Work in gradually the curry powder, oil, and vinegar. Blend well, and it is ready. It may be used sometimes instead of mayonnaise or ordinary …
Moisten a cream cheese with cream and beat to a froth. Arrange in a mound shape on a dish and turn preserved gooseberries over it. Serve with biscuits.
Serve one slice of Hawaiian pineapple on lettuce leaves. On the pineapple slice place a spoon of cream cheese and some chopped walnuts and top off with a dash of mayonnaise dressing.
Mix thoroughly one pound of cheese, one and one-half tablespoons of cream, one tablespoon of chopped parsley and salt to taste. First fill a rectangular tin mold with cold water to chill and wet the surface; line the bottom with waxed paper, then pack in three layers, putting two or three parallel strips of pimento …
Take any fruits in season, such as oranges, mandarins, passion fruit, apricots, nectarines, pineapples, bananas, &c. Peel and slice them up, and put them into a glass dish in layers, with plenty of sugar between each layer. Stand in a cool place for an hour covered over, and it is ready to serve.
One-half cup of vinegar, Three-quarters cup of water, Three level tablespoons of cornstarch. Dissolve the starch in the water and add the vinegar and bring to a boil. Cook for three minutes and then remove, and add One egg, One teaspoon of salt, One teaspoon of paprika, Three-quarters teaspoon of mustard, One teaspoon of sugar. …
Select a small, compact cabbage; strip off the outside leaves and cut the head in quarters. With a sharp knife slice very thin; soak in cold water until crisp; drain and dry between clean towels. Mix with hot dressing and serve when cold.
The meat of one boiled chicken cut in small pieces, three-fourths as much celery, also cut in small pieces. Three hard boiled eggs cut in dice. Take 2 teaspoonfuls salt, 2 teaspoonfuls pepper, 4 teaspoonfuls mustard, 1 cup of sweet cream and 1 raw egg. Use vinegar to thin the mustard. Beat the raw egg, …
Equal parts of boiled chestnuts and shredded celery are combined. Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve on lettuce leaves.
Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts …
A medium-sized boiled cauliflower, 3 boiled potatoes, juice of 1/2 a lemon, 2 or 3 tablespoonfuls of oil. Cut up finely the cauliflower and potatoes when cold, mix well with the dressing, and pepper and salt to taste. A little mayonnaise is an improvement, but makes it rich.
A recipe for making cauliflower salad – 1 Cauliflower. Half a Lettuce. 2 Eggs. 1/2 gill Oil and Vinegar. Boil the cauliflower by directions given elsewhere and branch it carefully. Boil the eggs hard, separate the whites from the yolks; chop the whites small and cut the yolks in slices. Shred up the lettuce in …
2 or 3 Cold Boiled Carrots. 1/2 lb. Cold Boiled Mutton 1 stalk Celery 6 Capers. Half a teaspoonful Parsley. Salad Dressing. Cut up some cold boiled mutton into small pieces and lay them in a salad bowl. Mince up the celery and capers and strew over it, then pour over the dressing. Slice up …
A recipe for making breakfast salad – 2 Tomatoes. 1 Cucumber. 1 tablespoonful Oil. 1 Spring Onion Half a Lettuce 2 tablespoonsful Vinegar. Scald the tomatoes and take off the skin, and put them into cold water or on to the ice until quite cold. Cut them up the same as an orange; peel and …
5 slices Stale Bread 1/2 gill Oil 3 Pickled Onions 1 piece Pickled Cauliflower. 2 Eggs. 1 Beetroot 2 slices Cold Mutton 1 tablespoonful Vinegar. Mustard and Cress. Trim off the crust and cut the bread into dice, put into a bowl and pour over the oil. Let it stand till all the oil is …
Cover the bottom of the salad bowl with crisp Romaine or lettuce; arrange over the top alternate slices of hard-boiled eggs and boiled beets. Sprinkle with finely chopped onion, cover with French dressing, toss and serve.
3 oz. Macaroni, 2 tablespoonsful Oil, 1 bunch Beetroot, Pepper and Salt, 2 tablespoonful Vinegar. Boil both the macaroni and the beetroot by directions given elsewhere. When quite cold, peel and slice up the beetroot and cut the macaroni into pieces about two inches long; arrange them in alternate layers on a dish. Blend the …
Boil the asparagus in salted water, being very careful not to break the caps; drain, and pour over it when cold a mayonnaise dressing, with some chopped parsley. Serve each person with three or four stems on a plate, with a little mayonnaise dressing. Take the stems in the fingers and dip in the dressing.
Mince sufficient celery very fine to measure one cup. Place in a bowl and add One medium-sized onion, One green pepper. Mince very fine and then add One-half cup of mayonnaise, One tablespoon of vinegar, One teaspoon of salt, One-half teaspoon of paprika. Mix and then fill into a nest of crisp lettuce leaves and …
A recipe for making artichoke salad – Boil potatoes and artichokes separately, cut into slices; mix, add pepper, salt, oil, and vinegar; eat with wholemeal bread.