=★ Snow Salad. Cabbage=
Add just as it is going to the table, whipped cream dressing, to 1 pt.
of chopped crisp white cabbage. Some of the whipped cream may be left
out of the dressing and dropped by spoonfuls on top of the salad.
=Lavender or Pink Salad=
Use purple or red cabbage in the place of white in snow salad. For
luncheon, the cream mayonnaise dressing may be used.
=Pink Salad No. 2=
Coarse chopped red beets with whipped cream dressing. ⅓ fine cut celery
improves the flavor.
=Hot Slaw=
2 eggs
⅓ cup lemon juice
1 tablespn. oil or butter
2 level tablespns. sugar
1 level teaspn. salt
1 good pint chopped cabbage
Beat eggs in the inner cup of a double boiler, pour slowly over them
stirring, a boiling mixture of all the remaining ingredients except the
cabbage; add the cabbage and cook until just creamy. Serve at once.
=Cold Slaw=
Cool hot slaw, and just before serving, add ¼ cup of cream, whipped.
The slaw is excellent without the cream, however.
=Cauliflower Salad=
Serve flowerets of cauliflower, cooked according to directions, p.
246, masked with improved mayonnaise or with cream improved mayonnaise
dressing on a bed of shredded lettuce in a border of lettuce leaves
garnished with parsley or nasturtiums. Pass dressing.
=★ Dominion or French Sam’s Salad=
Skim from a pan of thick sour milk, equal quantities of cream and milk.
Beat lightly together and mix with nice crisp shredded lettuce and
salt. I wish I could tell you how highly I prize this recipe. Try it.
=English Salad=
Tear in pieces with the fingers, nice crisp lettuce, mix with it a few
leaves of shredded fresh mint, and pour English salad dressing over.
Serve at once.
=Spinach Leaf Salad=
Select the tender inside leaves of spinach, wash well and serve with
French or mayonnaise dressing or in almost any way that lettuce is
used, the flavor of which they almost excel.
=Salad à la Russe, or Russian Salad=
Combine as great a variety of starchless vegetables in different
colors as convenient. Celery, onions, carrots, beets, green peas,
red and green French beans and string beans make a good combination.
Turnips, asparagus, cauliflower, chives and parsley may be used also,
and some like a flavoring of celery seed.
Cut the larger vegetables into small pieces or dice, or into fancy
shapes with vegetable cutters (the pieces left after cutting out the
shapes with vegetable cutters may be chopped and used as the base of
the salad, or for another salad or for soup); cut the string beans into
diamond shapes and chop the onion very fine. Pile the lightly mixed
vegetables in the center of a border of lettuce or spinach leaves; lay
some of the brightest pieces on the top and pour French dressing over
all.
=Beet and Olive Salad=
In the center of a platter with a lettuce or variegated beet leaf
border, place marinated sliced or chopped beets. Surround the beets
with roses of cream mayonnaise or mayonnaise cream with stoned ripe
olives between.
=Cucumber and Onion Salad=
Cut short crisp cucumbers in halves lengthwise, hollow out the center
to within a half inch of the rind, pare shells carefully and drop into
ice water. Slice or chop the centers, mix with fine cut raw onion,
salt and French or improved mayonnaise dressing. Drain and thoroughly
dry shells, fill with mixture, lay on leaves of lettuce, sprinkle with
chopped parsley and serve. Cut long cucumbers into two-inch lengths,
remove centers, set rings upright on lettuce and fill. Pass dressing if
more is desired.
=Asparagus Mayonnaise=
Place six-inch stalks of cooked asparagus in rail fence style just
inside a lettuce or endive border on a platter, with lemon cups of
mayonnaise (one for each person to be served) in the center.
=★ String Bean and Celery Salad=
Cut tender celery into eighth-inch crescents, pour over it lemonade
dressing without the water in the proportion of one cup of dressing to
each half cup of celery. Stand in a cool place for an hour or longer,
then serve over young string beans which have been cooked in salted
water until tender. Canned stringless or string beans may be used.
=Stuffed Tomato Salad=
Fill hollowed out tomatoes with a mixture of drained, salted, grated
cucumbers, fine chopped onion and improved mayonnaise or French
dressing. Serve in nest of lettuce with dressing.
Or, use celery with improved mayonnaise dressing, in place of cucumber
and onion, with border of nuts.
=Additional Combinations=
Dressings given only where some special ones are required.
Beets--sliced or chopped--lemon juice and sugar.
Beets and celery--lemonade, cream or mayonnaise dressing.
Brussels sprouts, whole or in halves. Garnish with halves of nuts
sometimes.
Cabbage and onion--nut dressing without egg, of roasted or unroasted
peanut butter.
Cabbage and pecan nuts.
Carrots--cooked, sliced or chopped, with French, nut or improved
mayonnaise dressing in green border; nasturtiums sometimes.
Ring of fresh grated cocoanut around mound of grated or fine ground raw
carrot with cooked cream or whipped cream or mayonnaise dressing in
lettuce border.
Raw carrot, grated or chopped fine, and celery or onion.
Carrot cups of the large end of boiled carrots. Filling of carrot and
onion or celery--French or mayonnaise dressing--row of green peas
around inside edge of cup.
Celery and tomato--cream, almond, cream mayonnaise or French dressing.
Celery or beet and cocoanut--cream or mayonnaise dressing--lettuce.
Celery and green peas--nut meats if wished.
Celery and chopped lettuce--onion if desired.
Celery and Brazil nut slices--sweet or sour dressing.
Cucumber and tomato--lettuce--improved mayonnaise or French dressing.
Cucumber and radish.
Cucumber and onion--whipped sour cream dressing.
★ Peas and onion--nut dressing--no eggs, of roasted peanut butter. May
be served in lemon cups with a half nut meat on top.
Peas and carrot--onion if liked.
Molds of chopped cooked spinach on slices of nut meat, or cold boiled
beets or turnips--mayonnaise, improved mayonnaise or French dressing.
Blanched inside leaves of raw spinach and fine chopped onion or chives.
String or wax beans and egg.
Wax beans, nuts or stoned ripe olives, lettuce.