86. PEACH-AND-CREAM-CHEESE SALAD--An excellent way of using canned
peaches is to combine them with cream cheese for a salad, as shown in
Fig. 12. If a smaller salad is desired, half a peach may be used and the
cheese placed on top of it. Firm yellow peaches are the best ones to use
for this dish.
PEACH-AND-CREAM-CHEESE SALAD
(Sufficient to Serve Four)
Lettuce
Salad dressing
8 halves of pecans or walnuts
2 Tb. cream
1/4 tsp. salt
1 pkg. Cream cheese
8 halves canned peaches
Mix the cream and salt with the cheese and shape into balls. Place a
ball between two peach halves, and press them together tightly. Place on
garnished salad plates, pour salad dressing over the top, and garnish
with two halves of the nuts. If desired, the nuts may be chopped and
sprinkled over the top.
[Illustration: FIG. 13]
87. PEAR-AND-CHEESE SALAD--If other fruits are not in supply for use in
salad and pears can be obtained, they may be utilized with cream cheese
in a pleasing way, as Fig. 13 shows.
PEAR-AND-CHEESE SALAD
(Sufficient to Serve Four)
2 Tb. cream
Lettuce
1/4 tsp. salt
4 halves English walnuts
1 pkg. cream cheese
Salad dressing
8 halves canned pears
Mix the cream and salt with the cheese and shape into balls. Place
one-half of a pear with the hollow side up on a salad plate garnished
with a lettuce leaf and the other half with the hollow side down beside
it. Put a ball of the cheese in the hollow of the upturned half and
press half an English walnut on top of that. Add the dressing and serve.
French dressing is recommended for this salad, but some other salad
dressing will answer.
[Illustration: FIG. 14]
[Illustration: FIG. 15]
88. Green-Pepper-and-Cheese Salad.-In Fig. 14 is shown a
vegetable-and-cheese combination in the form of a salad made of green
pepper and cheese. To make this kind of salad, select firm green
peppers, one being sufficient if a large one can be obtained. Season
cream cheese well with paprika and a little additional salt if
necessary. Cut the top from the pepper, clean out the inside, and pack
tight with the cheese. Cut the filled pepper into thin slices, place
two or three of these slices on a salad plate garnished with lettuce
leaves, and serve with French dressing.
89. DAISY SALAD.--If an effective, somewhat ornamental salad is desired,
daisy salad, which is illustrated in Fig. 15, will prove satisfactory.
As will be observed, this salad resembles a daisy. To make it, cut
celery into strips about 2 inches long and trim one end of each round.
These strips will serve to represent the daisy petals. Place them on
salad plates garnished with lettuce, laying them so that they radiate
from the center and their round ends are toward the outside of the
plate. Then, for the center of the daisy effect, cut the yolks of
hard-cooked eggs into halves and place one half, with the rounded side
up, on the ends of the celery. Serve with French dressing.
[Illustration: FIG. 16]
90. HUMPTY DUMPTY SALAD.--In Fig. 16 is shown an attractive-appearing
and extremely appetizing salad known as Humpty Dumpty salad. It consists
of tomatoes and hard-cooked eggs garnished with pieces of stuffed
olives, the manner in which the egg is placed in each portion accounting
for its name.
For this salad, select rather small, firm, ripe tomatoes. Peel them in
the usual way, and when cutting out the stem remove a sufficient portion
of the tomato to accommodate the end of an egg. Place each tomato with
this part uppermost on a salad plate garnished with lettuce. Cut the
hard-cooked eggs into halves, crosswise, remove the yolk and mash and
season it with salt, pepper, and a little vinegar. Replace the yolk in
the white and force this into the depression in the tomato. Place a
stuffed olive in the egg yolk and serve with French or other desired
salad dressing.
91. WATER-LILY SALAD.--A means of using eggs in salad without the
addition of other foods is found in water-lily salad, which is
illustrated in Fig. 17. If eggs are to be served for a luncheon or some
other light meal, this method may add a little variety to the usual ways
of serving them.
[Illustration: Fig. 17]
Hard-cook one egg for each person to be served, remove the shells, and
cut the eggs into halves, lengthwise. Remove the yolks, mash them, and
season with salt, pepper, and vinegar. Cut the halves of egg whites into
three or four pointed pieces, cutting from end to end of the half. Place
these in a star shape on salad plates garnished with lettuce. Form the
seasoned egg yolk into a ball and place it in the center over the ends
of the egg whites. Serve with any desired salad dressing.
92. EASTER SALAD.--Cream cheese makes an attractive salad when formed
into egg-shaped balls and served in a nest of shredded lettuce. To
prepare this salad, which is known as Easter salad, shred lettuce finely
and place it in the shape of a nest on salad plates. Make tiny
egg-shaped balls of cream cheese moistened with sufficient cream to
handle. Place three or four of these in the inside of the lettuce. Dust
with paprika and serve with any desired dressing.
93. SALMON SALAD.--Persons who are fond of salmon will find salmon salad
a very agreeable dish. In addition to affording a means of varying the
diet, this salad makes a comparatively cheap high-protein dish that is
suitable for either supper or luncheon.
SALMON SALAD
(Sufficient to Serve Six)
2 c. salmon
1 c. diced celery
1/4 c. diced Spanish onion
3 or 4 sweet pickles, chopped fine
French dressing
Salad dressing
Lettuce
Look the salmon over carefully, removing any skin and bones. Break into
medium-sized pieces and mix carefully with the celery, onion, and
chopped pickles. Marinate this with the French dressing, taking care not
to break up the salmon. Drain and serve with any desired salad dressing
on salad plates garnished with lettuce.
94. TUNA-FISH SALAD.--A salad that is both attractive and appetizing can
be made by using tuna fish as a foundation. This fish, which is
grayish-white in color, can be obtained in cans like salmon. As it is
not high in price, it gives the housewife another opportunity to provide
her family with an inexpensive protein dish.
TUNA-FISH SALAD
(Sufficient to Serve Six)
1 c. tuna fish
1/2 c. diced celery
1 c. diced cucumber
Salt and pepper
Vinegar
Lettuce
Mayonnaise
Open a can of tuna fish, measure 1 cupful, and place in a bowl. Dice the
celery and cucumber, mix with the fish, and sprinkle with salt and
pepper. Dilute some vinegar with water, using half as much water as
vinegar, and sprinkle enough of this over the mixture to flavor it
slightly. Allow the mixture to stand for about 1/2 hour in a
refrigerator or some other cold place and just before serving pour off
this liquid. Heap the salad on lettuce leaves, pour a spoonful of
mayonnaise over each portion, and serve.
95. LOBSTER OR CRAB SALAD.--Lobster salad and crab salad are made in
practically the same way, so that a recipe for one may be used for the
other. The meat may be either fresh or canned, but, of course, fresh
lobster or crab meat is more desirable if it can be obtained.
LOBSTER OR CRAB SALAD
(Sufficient to Serve Six)
2 c. lobster or crab meat
1 c. diced celery
French dressing
Lettuce
Mayonnaise
1 hard-cooked egg
Chill lobster or crab meat and add the diced celery. Marinate with
French dressing, and allow this mixture to stand for 1/2 hour or so
before serving. Keep as cold as possible. Drain off the French dressing
and heap the salad mixture on garnished salad plates or in a salad bowl
garnished with lettuce. Pour mayonnaise dressing over the top, garnish
with slices of hard-cooked egg, and serve.
[Illustration: Fig. 18]
96. SHRIMP SALAD.--Shrimps may be used in an attractive salad in the
manner shown in Fig. 18. Persons who care for sea food find this a most
appetizing dish. Like lobster and crab, shrimp may be purchased in cans,
and so it is possible to have this salad at any season.
First marinate the shrimps with French dressing and then heap them on a
plate garnished with lettuce leaves. Add thin slices of hard-cooked egg
whites, and place a tender heart of celery in the center of the plate.
If desired, some thin slices of celery may be marinated with the shrimp.
Serve with mayonnaise dressing.
97. CHICKEN SALAD.--A favored means of using left-over chicken is to
make chicken salad of it. It is well, however, if the chicken can be
prepared especially for the salad and the nicer pieces of meat used.
This is usually done when chicken salad is to be served at a party or
special dinner. If the chicken is scarce, veal or pork may be
substituted for one-third or one-fourth of the meat.
CHICKEN SALAD
(Sufficient to Serve Six)
2 c. chicken
1 c. diced celery
1 green pepper
French dressing
Lettuce
Mayonnaise
1 pimiento
Cut the meat from the bones of a chicken and dice it. Dice the celery,
clean the green pepper, and cut it into small pieces. Mix the pepper and
the celery with the chicken. Marinate with French dressing, chill, and
allow to stand for about 1/2 hour. Drain the dressing from the salad
mixture, serve in a garnished salad bowl or on garnished salad plates,
pour mayonnaise over the top, and garnish with strips of pimiento.
[Illustration: FIG. 19]
98. STUFFED CELERY.--An appetizing relish may be prepared by stuffing
celery in the manner shown in Fig. 19. Stuffed celery is not exactly a
salad, but it may be used to take the place of a salad in a meal. It is
often served with soup as an appetizer, but since it is high in food
value it deserves a place of greater prominence in the meal. Any
desirable cheese may be used to make the stuffing. Roquefort cheese is
probably the most popular one, but many persons do not care for it.
Cream cheese, ordinary American cheese, or even cottage cheese finely
mashed may be used for this purpose.
Put into a bowl the quantity of cheese needed to fill the number of
stalks of celery desired, mash it finely with a fork, and mix it with
cream or salad dressing until it is of a thick, creamy consistency.
Season highly with a dash of red pepper and salt and, if desired, mix
with very finely chopped nuts. Fill the hollows of the stems of celery
with the mixture, sprinkle with paprika, and serve on a plate garnished
with lettuce.
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