For these salads, rich in proteids, the nut dressings are not required.
As a rule, lemon juice, lemon juice and salt, or the French dressing
with suitable flavorings will be most appropriate. Use the different
varieties of Mayonnaise with judgement.
=★ ★ Trumese and Celery Mayonnaise=
Take equal quantities (or any proportion desired) of diced trumese
and slender crescent slices of celery with a little very fine chopped
onion. Mix lightly with improved mayonnaise dressing. Pile in center of
lettuce border. Serve. Trumese may have been marinated. Onion may be
omitted. Nasturtiums, parsley, fringed celery or other garnishes may be
used with or without the lettuce.
=Hot Nut Meat Salad=
Make a custard of the yolk of one or two eggs or one whole egg, and one
cup of rich milk; add salt, a little grated or chopped onion, celery
salt if desired and two cups of diced trumese which has been marinated
with two tablespns. of oil, 1 or 2 tablespns. of lemon juice and a
little salt. Heat without over-cooking the egg. Serve on toast or in
the center of large wafers with stalks of fringed celery or with a
sprinkling of sliced crisp celery.
=Green French Bean and Cucumber Salad=
In the center of a lettuce or spinach leaf border place stewed green
French beans surrounded by a row of sliced cucumbers. Garnish with
white, green or yellow mayonnaise.
The combination of the different shades of green is very pretty. The
addition of nasturtiums gives a different effect.
=Novel Legume Salads=
Prepare different colored legumes according to directions for mashed
lentils, p. 185, very dry. Mold in block shaped tins and when cold cut
into cubes and serve in any desired border with improved mayonnaise
dressing. A rail fence of cucumbers sliced lengthwise may constitute
the border. The French dressing may be used, but there is nothing
quite equal to a mayonnaise dressing for mashed legumes.
=Legume Roses=
While warm, press mashed green peas or other legumes (a little softer
than for molding) through pastry tube in form of roses. Garnish with a
delicate vine and lemon points, or with the yellow mayonnaise.
=★ Helianthus (Sunflower) Mayonnaise=
This salad is to be served on individual plates. When it is the
principal dish for luncheon, use one egg to each plate, but with a
variety of other dishes two eggs will be sufficient for three plates.
Make a deep border of shredded tender lettuce leaves around a gilt
edged plate. In the center of the plate, pile as high as possible
the yolk of a hard boiled egg which has been pressed through a wire
strainer. Surround this with a border of the white which has also been
vermicellied. Then drop with a teaspoon improved mayonnaise dressing at
frequent regular intervals on the lettuce border. This salad gratifies
the senses of both sight and taste.
=Salad Marguerite=
Cut hard boiled eggs in halves lengthwise. Lay the halves on the
vegetable board, the flat side down, and cut each half carefully into
four pieces. Remove yolk from pieces, rub through wire strainer, place
in center of individual plates and surround with a wreath of shredded
lettuce or of tender spinach leaves. Then place pieces of white inside
down over the wreath, radiating from the center. Serve with French
dressing, or with roses of yellow or green mayonnaise around the
outside.
=Cottage Cheese and Radish Salad=
Surround a molded border of cottage cheese with radish lilies on
lettuce, endive, parsley, chervil or spinach border and fill the center
with green mayonnaise.
=★ Cottage Cheese and Pear Salad=
Pour French dressing in which drained canned pears whole or in halves,
have been soaked for an hour or two, over a mound of creamy cottage
cheese. Surround with the pears and garnish with geranium leaves or
ferns. Serve with crackers or cocoanut crisps.
=Additional Combinations=
To be served with any preferred dressing.
Baked or stewed California or red kidney or green French beans and
string beans.
Lima beans and eggs.
Baked beans and chopped cabbage.
Beans and tomatoes.
Halves or quarters of hard boiled eggs on lettuce--salad entrée or
improved mayonnaise dressing.
Cottage cheese mixed with sliced celery in balls or molds.
Cottage cheese and lettuce--salad entrée dressing.
Cottage cheese, apple and mint--English dressing, or with lemon juice
and sugar.
Cottage cheese and dried or fresh apple sauce (quite dry)--cream
dressing--sweet.
Cottage cheese and drained stewed or canned cherries--cream
dressing--sweet.
Cottage cheese and tomatoes.