enough boiling water to cover; add a teaspoon salt, a little pepper and,
if desired, a teaspoon of onion juice. Boil slowly 2 hours or until
tender; add a little water from time to time, as it boils away. Thicken
with a tablespoon flour mixed with a little cold water and add a
tablespoon of finely chopped parsley. Serve with border of hot boiled
rice or dumplings.
Fried Chicken
Singe, wash and clean chicken; cut into pieces as follows: two second
joints, two drumsticks, two wings, breast cut into two pieces, backbone
cut into four pieces. Wipe with damp cloth; sprinkle with salt and
pepper; dredge in flour. Put into frying pan with 2 tablespoons bacon
drippings or half drippings and half butter and brown quickly. Add a
little water, cover, reduce heat and fry slowly on both sides. Remove
chicken; mix 1 tablespoon flour with whatever gravy or fat is in pan;
add 1 cup cold milk or water; boil until thick.
Chicken Pie
Singe, draw and clean a 4-lb. chicken as usual. Disjoint, cut the breast
into four pieces, cut the thigh and leg apart. Save the neck, wing tips,
heart, gizzard and liver for soup. Put on the rest with enough boiling
water to cover; cook 2 hours.
Add 2 quarts washed, pared and diced white potatoes. Cook 20 minutes, or
until the potatoes are tender. Add 1 tablespoon salt, 1/4 teaspoon
pepper, 1 tablespoon chopped parsley and 2 tablespoons flour mixed with
a little cold water. Boil 3 minutes. Pour all into dish, cover with rich
pastry. Bake 20 minutes in moderate oven.
PASTRY
Sift together 1 cup flour, 2 teaspoons Royal Baking Powder, 1 teaspoon
salt; rub in very lightly 4 tablespoons shortening; add just enough cold
water to make a stiff dough. Roll out on floured board and put over top
of pie.
Roast Goose, Bread and Apple Dressing
Wipe inside with damp cloth, and season with salt and pepper; put in
dressing and sew up. Push back skin and cut off neck. In the skin put 2
apples, which have been pared and quartered; tie the skin. Put in pan
breastbone up; dust with salt, pepper and flour. Place in hot oven; when
browned baste with 2 cups cold water; turn breast side down and roast 2
hours, basting three or four times with cold water. Ten minutes before
serving turn breast side up. Remove fat and make gravy as directed for
Roast Poultry.
APPLE DRESSING
1 tablespoon drippings
2 tablespoons chopped onions
1 quart finely chopped apples
4 cups stale bread crumbs
1 egg
1 teaspoon salt
1/2 teaspoon grated nutmeg
1/8 teaspoon pepper
1/8 teaspoon paprika
2 tablespoons chopped parsley
Put drippings and onion into frying pan, cook a few minutes and add
apples. Cover bread with cold water a few minutes, remove and press out
all water. Put into pan; add seasoning and beaten egg and parsley. Mix
well until thoroughly cooked.
Fish, Meat and Vegetable Sauces
Thin Cream Sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Melt butter in saucepan, add flour and mix well; add cold milk slowly,
stirring until smooth and creamy; add salt and pepper and boil about 3
minutes.
Thick Cream Sauce
2 tablespoons butter
2-1/2 tablespoons flour
1 cup milk or cream
1/2 teaspoon salt
1/8 teaspoon white pepper
Make as directed for Thin Cream Sauce.
Tomato Sauce
3 slices bacon cut into small pieces
1 slice onion--chopped
2 tablespoons flour
1-1/2 cups strained tomatoes
1 tablespoon chopped green peppers
1/2 teaspoon salt
few gratings of nutmeg
cayenne
Put bacon into saucepan, add onion and brown slightly. Add flour,
tomatoes which have been heated, and stir until thick and smooth. Add
seasoning and peppers.
Bechamel Sauce
1 tablespoon butter
1 tablespoon flour
1/2 cup thin cream
1/2 cup white stock--chicken or veal
salt and pepper
Melt butter in saucepan; stir in flour; reduce heat; add seasoning and
liquid, stirring until smooth.
Egg Sauce (For Fish)
1 cup white sauce
2 chopped hard-boiled eggs
1 tablespoon chopped parsley
1 teaspoon lemon juice or vinegar
Add eggs, parsley and lemon juice to white sauce after removing from
fire.
Brown Sauce or Gravy
1 tablespoon butter or fat in which meat was cooked
1 tablespoon flour
1 cup beef stock or boiling water
salt and pepper
Brown butter in saucepan; add flour and brown; add liquid and stir until
smooth and thick. Season to taste and simmer 5 minutes.
Currant Jelly Sauce
1/2 glass currant jelly
1 cup hot brown sauce
Melt jelly over slow fire. Add sauce; stir well and simmer one minute.
Hollandaise Sauce
1/2 cup butter
2 beaten egg yolks
1 tablespoon lemon juice
salt
cayenne
1/2 cup boiling water
Cream butter; add gradually, stirring well, egg yolks, lemon juice, salt
and cayenne; add boiling water slowly. Stir over boiling water till
thick as boiled custard. Serve immediately.
Sauce Tartare
Make 1 cup mayonnaise, page 41. Chop very fine 1 tablespoon each of
capers, olives, pickles and parsley. Press in a cloth till quite dry.
Blend gradually with the mayonnaise.
Maitre D'Hotel Butter
2 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon chopped parsley
Cream butter; add gradually lemon juice, seasoning and parsley. Keep
cold until served.
Mint Sauce
1/4 cup chopped mint leaves
1/2 cup vinegar
1/4 cup water
1/4 cup brown or granulated sugar
Cook all ingredients in saucepan over very slow fire for about one-half
hour. Do not allow to boil. Serve hot.
Horse-Radish Sauce
2 tablespoons butter
2 tablespoons grated fresh horse-radish
1 tablespoon very thick cream
1/2 teaspoon lemon juice
Cream butter; add horse-radish, cream and lemon juice. Keep very cold.
Cranberry Sauce
1 quart cranberries
2 cups sugar
1 cup water
Put all together into saucepan. Cover until it boils. Remove cover and
cook about 10 minutes or until berries have all burst. Pour into mold,
chill and serve.
For Cranberry Jelly strain and put into mold and chill.
Eggs
Boiled Eggs
Drop into boiling water and boil 3 to 3-1/2 minutes for soft boiled, 12
to 20 minutes for hard boiled; or place eggs in boiling water, cover,
and cook over moderate heat without boiling from 8 to 10 minutes for
soft, 20 to 40 minutes for hard cooked.
Poached Eggs
Break eggs and drop carefully one at a time into boiling water in
shallow greased frying pan. Cook slowly until eggs are set. Remove each
with skimmer and serve on toast garnished with parsley.
Poached Eggs in Cream
Put half cup of cream sauce into shallow baking dish. Open eggs
carefully and place on sauce. Cook over boiling water from 10 to 15
minutes or until eggs are set or as firm as desired. Cover with half cup
of cream sauce, sprinkle with chopped parsley and dust with paprika and
serve.
Scrambled Eggs
Break eggs into bowl, season with salt and pepper and pour into hot
frying pan in which butter has been melted. Cook over slow fire and as
eggs thicken stir until cooked. If desired eggs may be beaten with milk,
cream or water and cooked in same way.
Scalloped Eggs with Ham
4 hard-cooked eggs
2 cups cold boiled ham chopped fine
1 cup cream sauce
2 cups bread crumbs
2 tablespoons milk
Cut eggs into slices; cover bottom of greased baking dish with one-third
of bread crumbs; then add in layers eggs, ham, cream sauce, crumbs,
being sure to save bread crumbs to cover top. Add milk and bake in
moderate oven 20 minutes.
Plain Omelet
Beat 3 eggs with 3 tablespoons milk; add 1/2 teaspoon salt and 1/8
teaspoon pepper, and mix. Melt 1 teaspoon fat in hot frying pan; pour in
eggs; lift edges of omelet, allowing thin portions to run underneath,
shaking pan until egg is set; when brown underneath, fold over and serve
on hot platter.
Puffy Omelet
4 eggs
1/2 teaspoon salt
1/3 teaspoon pepper
2 teaspoons Royal Baking Powder
1 tablespoon corn starch
1/2 cup milk or half milk and half water
Separate eggs; mix salt, pepper, baking powder, corn starch and milk
with yolks of eggs. Beat whites until light though not dry and mix in
well with yolks. Put into greased hot frying pan and cook slowly until
well puffed up. Dry out in oven, fold over in half and serve immediately
on hot platter. If desired serve with tomato sauce, page 35 added before
omelet is folded.
Fancy Omelets
A great variety of omelets can be made by either mixing chopped
vegetables, fruits, meats, or shellfish with plain omelet before
cooking, or folding them in after cooking.
Croquettes
Salmon Croquettes
1 cup cooked salmon
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon lemon juice
Make a cream sauce with the butter, flour and milk. Put salmon into bowl
and add the sauce, lemon juice and seasoning; mix with fork until salmon
is well broken. Set aside and when cold mold into desired shapes; roll
in bread crumbs, then in egg beaten with 1 tablespoon cold milk, then in
bread crumbs. Fry in deep hot fat.
Rice Croquettes
1 cup rice
2 eggs
3 tablespoons milk
1 teaspoon salt
1 tablespoon sugar
1 tablespoon butter
1 teaspoon chopped parsley
Wash rice several times and boil with 2 quarts boiling water 30 minutes.
Drain well and put into top of double boiler. Add 1 egg beaten with 2
tablespoons milk, salt, sugar, butter and parsley; cook until egg
thickens. Cool and shape into cones, balls or oval cakes. Dip into egg
beaten up with 1 tablespoon milk. Roll in bread crumbs and fry in deep
hot fat until brown.
Nut and Potato Croquettes
2 cups hot riced potatoes
1/4 cup cream or milk
1/2 teaspoon salt
1/8 teaspoon pepper
few grains cayenne
yolk of 1 egg
1/3 cup chopped pecan nut meats
1/2 teaspoon Royal Baking Powder
Mix all ingredients with fork until light. Shape as for croquettes. Roll
in bread crumbs. Dip in egg which has been mixed with a little cold
water. Roll in bread crumbs again and fry in deep hot fat until brown.
Drain on unglazed paper and serve.
Chicken Croquettes
2 tablespoons butter
2 tablespoons flour
1 cup milk
2 teaspoons salt
1 teaspoon Worcestershire sauce
1/8 teaspoon paprika
1/8 teaspoon pepper
1 tablespoon chopped parsley
2 cups chopped chicken
2 eggs
Melt butter in saucepan; add flour and cold milk slowly, stirring until
smooth and creamy; add seasoning and parsley. Boil 3 minutes. Add
chicken; mix well and pour out on platter to cool. When cool enough to
handle take a large spoon of the mixture in floured hands; shape into
balls, cones or oval cakes and put into cold place until firm. Roll in
bread crumbs, then in eggs beaten with 2 tablespoons cold milk, then in
bread crumbs. Fry in deep hot fat, and drain on brown paper.
Luncheon Dishes
Chicken Patties
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1/2 teaspoon salt
few grains cayenne pepper
1 cup cold diced chicken
Melt butter in saucepan; stir in flour; add chicken stock; season and
bring to a boil; add chicken and cook slowly 5 minutes. Fill patty
shells and serve at once.
ROYAL PATTY SHELLS
2 cups flour
2 teaspoons Royal Baking Powder
1/2 teaspoon salt
4 tablespoons shortening
ice water
Sift flour, baking powder and salt together; add shortening and rub in
very lightly with tips of fingers; add very slowly enough water to make
stiff dough. Roll out thin; cut into circles and form on the outside of
patty or muffin tins. Bake in hot oven, open side down, until light
brown; remove carefully from tins find return shells to oven and bake 5
minutes, open side up.
Boston Baked Beans
1 quart beans
1/2 pound salt pork
1 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
2 tablespoons molasses
Wash and soak beans over night. Put half into bean pot; wash salt pork
and place in center; add remainder of beans, salt, pepper, mustard,
molasses and 4 cups cold water; cover. Put into slow oven and bake 8
hours. Add more water if needed.
Baked Macaroni with Cheese
1 cup macaroni
1 tablespoon butter
1 tablespoon flour
1 cup milk
1/2 cup grated cheese
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
Boil macaroni in salted water until soft; drain and rinse with cold
water. Put into buttered baking dish and cover with sauce. Cover top
with grated cheese and bake 20 minutes in hot oven.
SAUCE
Melt butter in saucepan; add flour, mix well and add cold milk slowly,
stirring until smooth; add cheese, salt, pepper and paprika. Boil 2
minutes.
Cheese in Scallop Shells or Ramekins
1 cup milk
2 cups bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2 cups grated American cheese
Pour milk over bread crumbs, add seasoning, half the cheese and mix
well; fill greased scallop shells or ramekins; sprinkle with remainder
of cheese and a few fresh bread crumbs and bake in moderate oven 30
minutes.
Cheese Straws
1 cup grated American cheese
1 cup flour
1 teaspoon Royal Baking Powder
1/16 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
2 tablespoons milk
Mix together cheese, flour, baking powder, cayenne pepper and paprika;
add beaten egg; mix well; add milk enough to make a stiff dough. Roll
out 1/4 inch thick, on floured board; cut into strips 5 inches long and
1/4 inch wide. Bake in hot oven 15 minutes.
Kidney Beans with Bacon
Wash and soak 1 pint kidney beans in cold water over night; drain, cover
with boiling water, add 1/4 pound bacon, boil until beans are tender,
and drain. Season beans with salt and pepper to taste. Brown thin slices
of bacon in frying pan, and serve over beans.
Tomatoes and Eggs
Grease muffin tins; put one thick slice of unpeeled tomato into each
tin; season with salt and pepper; break one egg on top of each slice;
again season with salt and pepper and put a small piece of butter on top
of each egg. Bake in oven until egg is set but not hard. Serve on rounds
of toast and garnish with parsley.
Corn Pudding
1 quart fresh corn cut from cob
1 teaspoon salt
1/4 teaspoon pepper
3 eggs slightly beaten
2 cups milk
3 tablespoons melted butter
Put all ingredients into greased baking dish and bake in moderate oven
until firm.
Scotch Potatoes
1 quart potatoes
1 quart onions
1 teaspoon salt
Wash, pare and cut potatoes and onions in half-inch rounds. Put into
saucepan with boiling water to cover, adding salt. Boil 25 or 30
minutes, or until tender. Drain, put into dish and cover with Thick
Cream Sauce. Bake in hot oven about 25 minutes.
French Toast
1/2 cup flour
1 teaspoon Royal Baking Powder
1/4 teaspoon salt
1/2 cup milk
1 egg
sliced bread
Sift together flour, baking powder and salt; add milk and beaten egg;
beat well. Into this dip bread, fry in hot fat, drain, and serve hot
with powdered sugar.
Cheese Souffle
2 tablespoons butter
3 tablespoons flour
1/2 cup milk
1/2 teaspoon salt
few grains cayenne
1 cup grated American cheese
yolks of 3 eggs
2 teaspoons Royal Baking Powder
whites of 3 eggs
Melt butter, add flour, and when well-mixed add milk slowly. Add salt,
cayenne, and cheese. Remove from fire, add yolks of eggs beaten until
light. Cool mixture and mix in baking powder and beaten egg whites. Bake
in greased dish 25 minutes in slow oven. Serve at once.
Vegetables
Summer vegetables should be cooked on same day they are gathered. Look
them over and wash well, cutting out all decayed parts. Always cook
vegetables in freshly boiled water and keep water boiling until done.
When cooking green vegetables add salt last few minutes of cooking.
Potatoes--Boil 25 to 40 minutes.
Turnips--Boil from 40 to 60 minutes.
Beets--Boil from 1 to 2 hours before peeling.
Parsnips--Boil from 30 to 50 minutes.
Spinach--Boil 20 to 30 minutes.
Onions--Boil in 2 or 3 waters, 45 to 60 minutes.
String Beans--Boil 1 to 1-1/2 hours.
Shell Beans--Boil 30 to 60 minutes.
Green Corn--Steam 10 to 15 minutes, or boil 5 to 6 minutes.
Green Peas--Boil in as little water as possible 30 to 45 minutes.
Asparagus--Boil 20 to 30 minutes.
Winter Squash--Boil 20 to 40 minutes in small quantity of water.
Cabbage--Boil 45 minutes to 2 hours.
Asparagus
Wash, scrape, cut off about one inch hard ends, and tie together. Put
into saucepan, cover with boiling water, and boil until tender, keeping
tips out of water for the first ten minutes; add salt. Remove from
water; lay on pieces of toast and serve with melted butter, cream or
Hollandaise Sauce.
Pickled Beets
Wash and boil six medium sized beets until tender. Remove skins; slice
or cut into quarters; cover with 1/2 cup vinegar, 1 teaspoon salt, 1/8
teaspoon pepper and 1 tablespoon sugar.
Creamed Carrots
Wash and scrape carrots; cut into thin slices. Cover with boiling water
and boil until tender. Drain and mix with cream sauce or melted butter.
Sprinkle with chopped parsley.
Boiled New Cabbage
Cut cabbage into quarters, removing hard part of core, and place in cold
water 30 minutes. Drain, cover with boiling water and boil, without a
cover, 30 minutes or until tender. Drain, put into dish and pour over
Cream or Bechamel Sauce.
Cold Slaw
Wash cabbage; cut into quarters, and then slice very thin; allow to
stand in cold water 30 minutes; drain well and cover with boiled or
French dressing.
Spinach
Pick over carefully and wash thoroughly in severed waters until every
bit of sand is removed. Put into large kettle and add very little
boiling water, about 1/2 cup. Young spinach does not need any water.
Boil until tender or about 25 minutes. Drain thoroughly, chop fine and
drain again. Season with salt and pepper and garnish with slices of hard
boiled-eggs.
Cauliflower
Remove leaves and wash cauliflower; place in uncovered saucepan, stem
end down; cover with boiling water; boil 35 minutes or until tender and
serve with Cream Sauce.
French Fried Potatoes
Pare and cut potatoes into long even pieces. Put into cold water for
about an hour. Drain and dry well. Fry in deep fat until brown and
cooked through; drain on unglazed paper. Salt just before serving. Sweet
potatoes may be prepared in same way.
Potato Cakes
Pare and boil 1 quart potatoes; mash and season with salt, pepper and
paprika; add 1 tablespoon melted butter; mix lightly. Take a spoonful
into floured hands and roll. Dip in egg beaten with 1 tablespoon cold
milk, then in flour. Fry in deep or shallow hot fat.
Brussels Sprouts
Wash and cover with cold water for an hour. Drain; put over fire in
saucepan of boiling water; boil 20 to 25 minutes without a cover. Drain
and cover with cream sauce; or serve with salt, pepper and melted
butter.
Boiled Corn
Husk corn, removing all silk. Put corn into fresh boiling water to
cover; and boil rapidly for 5 minutes. Remove from water and place on
platter on which a napkin has been spread, covering corn with ends of
napkin. Serve immediately.
Lima Beans
Shell beans just before using. Rinse in cold water. Put into saucepan;
cover with boiling water and boil until tender. Drain and add seasoning
and melted butter.
Kohl-Rabi
Peel turnip-shaped globe; cut into small pieces; boil until tender, 30
to 35 minutes. Add one teaspoon salt to each quart water. Serve plain
with melted butter and pepper, or with cream sauce.
The leaves may be stemmed and cooked as greens, boiling 40 minutes.
Candied Sweet Potatoes
Boil in salted water 1 quart sweet potatoes until tender; drain and
scrape off skins; cut into slices and lay in shallow greased baking
dish; brush with melted drippings or butter; sprinkle with 1/2 cup brown
sugar; add 2 tablespoons butter. Bake in hot oven until well browned.
Baked Tomatoes
6 tomatoes
2 cups soft bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
Wash tomatoes and cut off stem ends; remove pulp from center and fill
with bread crumbs seasoned with salt and pepper; sprinkle with bread
crumbs, and place small piece of butter on each. Bake in hot oven 30
minutes. The pulp may be seasoned to taste, cooked in the pan and served
as a sauce.
Browned Parsnips
1 quart parsnips
1 teaspoon salt
2 tablespoons butter or bacon drippings
1/8 teaspoon pepper
Wash, pare and cut parsnips into 1/2 inch slices. Cover with boiling
water and boil until tender, 25 to 30 minutes; drain. Brown on greased
griddle or frying pan. Season with salt and pepper.
Oyster Plant
Wash and cover with boiling water. Cook 40 to 60 minutes or until soft.
Peel, cut in pieces and serve with Cream Sauce.
Stuffed Potatoes
Bake 4 large potatoes. Cut in half lengthwise and, without
breaking-skins, scoop out insides and mash; add 1/2 teaspoon salt, 1/8
teaspoon pepper, 1 teaspoon chopped parsley, 1 tablespoon melted butter
and mix with fork. Return to shells, put a few drops milk on top; rough
with fork; sprinkle with paprika. Place in oven until brown.
Salads and Salad Dressings
All salad greens, such as lettuce, chicory, endive, romaine, or
watercress, should be fresh, crisp, dry and cold. Wash leaves carefully
and put on ice in lettuce dryer or in cloth.
Dressings wilt the leaves; they should be added just before serving.
Salads may be made in infinite variety. Lettuce plain or combined with
vegetables, cold meat, fish, or fruits may be used with French or
Mayonnaise Dressing.
French Dressing
Put 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8 teaspoon
pepper or few grains cayenne pepper into bowl; add 3 tablespoons oil,
beating constantly. Serve very cold.
Mayonnaise I
1 egg yolk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/16 teaspoon cayenne pepper
1 cup salad oil
2 tablespoons vinegar or lemon juice
Utensils and ingredients should be very cold. Put egg yolk into shallow
bowl; add seasoning, mix well; add oil slowly, almost drop by drop,
beating until thick. Thin with vinegar; continue adding oil and vinegar
until all is used.
Mayonnaise II
1 egg
juice of 1 lemon or 4 tablespoons vinegar
1/2 teaspoon salt
2 cups olive oil
Put egg with vinegar or lemon juice and seasoning into bowl, beating
with rotary egg beater. Add oil a tablespoonful or more at a time,
beating constantly. Well covered, this mayonnaise will keep for three or
four weeks.
Boiled Salad Dressing
1/2 tablespoon salt
1-1/2 tablespoons sugar
1 teaspoon mustard
1/2 tablespoon flour
few grains cayenne
1/2 cup vinegar
2 eggs
3/4 cup milk
1 tablespoon butter or other shortening
Mix dry ingredients in top of double boiler; add vinegar and beaten egg
yolks and mix; add milk and butter. Cook over hot water until thick and
smooth. Take from fire and add beaten egg whites. Cool and serve.
Russian Dressing
Take 1 cup mayonnaise; add 2 teaspoons chili sauce, 1 can pimentos
chopped fine, and if desired a dash of grated cheese.
Chicken Salad
1 quart cold boiled chicken, cut into small cubes
1 pint finely cut celery
1 teaspoon salt
1/8 teaspoon pepper
2 hard boiled eggs
2 cups mayonnaise dressing
6 olives
Mix chicken which should be very tender, with celery, seasoning and one
egg cut into small pieces; marinate with little French dressing, and let
stand in cold place one hour. Serve on lettuce leaves and spread
mayonnaise over top. Garnish with olives and remaining egg cut into
slices. Dust with paprika.
Fruit Salad
1/2 pound Malaga grapes
2 pears
1 grapefruit
1 orange
1 head lettuce
Wash, peel; remove seeds from all fruit; cut grapes into halves, pears
in lengthwise pieces, grapefruit and orange into sections; allow to
stand on ice. Serve on lettuce leaves with French dressing. Alligator
pears, cassaba melon or other fruit may be substituted for above.
Vegetable Salad
1 cup finely cut red cabbage
1 cup cold boiled red beets
1 cup cold boiled carrots
1 cup cold boiled potatoes
1 cup finely cut celery
1/2 cup pimentoes
1 head lettuce
1 cup French dressing
Soak cabbage in cold water 1 hour; drain and add beets, carrots,
potatoes and celery. Mix well together, season with salt and pepper and
serve on lettuce leaves. On top put strips of pimento and serve with
French dressing, to which may be added one teaspoon onion juice.
Marquise Salad
3 firm tomatoes
1/2 cup chopped onion
1/2 cup chopped parsley
2 tablespoons salad oil
Peel tomatoes and cut in half. Mix onion and parsley, add oil; let stand
two hours before using. When ready to serve line salad bowl with
lettuce, place tomatoes in it and on each half put 1 tablespoon onion
and parsley mixture. Pour on French dressing. Everything should be ice
cold.
Potato Salad
1 quart cold boiled potatoes
1 onion finely sliced
1/2 teaspoon salt
chopped parsley
1/2 cup French dressing
Cut potatoes into slices or cubes; add onion; mix with salt, parsley and
French dressing. Serve on lettuce leaves with boiled dressing.
Lobster Salad
Cut cold boiled lobster into small pieces. Marinate with French
dressing; put on lettuce leaves; cover with mayonnaise and garnish with
lobster claws, olives, hard-boiled eggs and capers.
Fish Salad