Cold Salad Recipes

WINTER SALAD

admin — Fri, 27 Nov 2009 08:28:53 +0000

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 mixed with the other ingredients. When oranges are added to a salad the onion must be left out.

WALDORF SALAD

admin — Fri, 27 Nov 2009 08:28:32 +0000

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.

VEAL SALAD

admin — Fri, 27 Nov 2009 08:28:22 +0000

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 salt and pepper, one teaspoon of sugar, one teaspoon each of mustard and celery seed, and five tablespoons of white vinegar. Mix the dressing well with the veal, and serve with or without lettuce leaves.

TURNIP SALAD

admin — Fri, 27 Nov 2009 08:28:11 +0000

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 neatly in a bowl and pour over a simple salad dressing or remoulade sauce.

TOMATO SALAD (FRENCH DRESSING)

admin — Fri, 27 Nov 2009 08:28:00 +0000

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.

SWEETBREAD SALAD

admin — Fri, 27 Nov 2009 08:27:49 +0000

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 celery (if you can get it), one can of French peas, scraped part of cucumber; mix all together and season. Make a mayonnaise, mix with it, and fill the cucumber shells; keep all cold, and serve on lettuce leaf.

SUMMER SALADS.

admin — Fri, 27 Nov 2009 08:27:38 +0000

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.

STUFFED TOMATOES WITH CHICKEN SALAD

admin — Fri, 27 Nov 2009 08:27:28 +0000

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 BEAN SALAD

admin — Fri, 27 Nov 2009 08:27:17 +0000

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 and butter, stirring constantly to avoid “lumping.” Cook this sauce for five minutes, remove from stove and stir in two tablespoons of strained lemon juice. Pour this over the beans and serve.

SQUASH SALAD (TURKISH STYLE)

admin — Fri, 27 Nov 2009 08:27:04 +0000

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, cut in small pieces, pour sauce over the squash and serve.