SALADS AND SALAD DRESSINGS
334.--COOKED SALAD DRESSING
1-1/2 cups hot milk 2 tablespoons sugar
2 beaten eggs 2 teaspoons mustard
1 tablespoon salt Dash of cayenne
3 tablespoons flour 1/2 cup hot vinegar
Mix dry ingredients, add to egg, and stir into the hot milk; add vinegar
slowly, and cook over hot water for ten minutes, stirring constantly at
first. Cool, put into a preserve jar, cover, and keep in a cool place.
Whipped cream may be added, if desired, before using. Allow one cup for
the whole recipe. Two tablespoons of melted butter or salad oil may be
added, but recipe is very good without either.
335.--COOKED SALAD DRESSING (Evaporated Milk)
1/2 teaspoon salt 1 beaten egg
1 teaspoon mustard 1 tablespoon melted butter
1-1/2 teaspoons sugar 1/3 cup evaporated milk
1-1/2 teaspoons flour 2/3 cup hot water
Few grains cayenne 1/4 cup vinegar
Mix in order given, and cook over hot water for ten minutes, stirring
constantly at first.
336.--CURRANT JELLY DRESSING
1/4 cup currant or any other tart jelly Juice of 1/2 lemon
2 tablespoons candied ginger chopped Dash of cayenne
4 tablespoons oil
Melt the jelly, add ginger, cool slightly; add oil, lemon juice, and
cayenne.
337.--DEVILLED HAM DRESSING
1 egg 1/4 teaspoon salt
1 small can devilled ham 1/8 teaspoon pepper
1/2 cup vinegar 1/4 teaspoon mustard
1/4 cup water 1/4 teaspoon cornstarch
Beat egg, add ham, vinegar, and water; mix salt, pepper, mustard, and
cornstarch; add to ham mixture; and cook over hot water ten minutes.
338.--FRENCH DRESSING
2/3 cup oil 1/2 teaspoon pepper
1/3 cup vinegar 1/4 teaspoon mustard
1-1/4 teaspoons salt 1 teaspoon powdered sugar
Put the ingredients in a pint preserve jar; fasten the cover, chill, and
shake well before using. Keep in the ice-box and use as needed. For use
with fruit salad, omit mustard. Curry, Brand's A 1 sauce, Worcestershire
sauce, tomato ketchup, or similar condiments may be added in small
amounts to vary the flavor.
339.--MAYONNAISE DRESSING
Yolk of 1 egg 1/2 teaspoon paprika
1 teaspoon salt 1 cup salad oil
1/2 teaspoon powdered sugar 2 tablespoons vinegar
1 teaspoon mustard 1 tablespoon lemon juice
Beat the egg yolk; add the seasonings; add oil, a few drops at a time,
until mixture thickens; mix vinegar and lemon juice, and add in small
quantities, alternating with the oil; as the oil thickens the dressing,
dilute with the acid, leaving the finished dressing thick. It is
important to have ingredients and utensils cold.
340.--POTATO MAYONNAISE
1/2 cup mashed potatoes 1/2 teaspoon Worcestershire sauce
2 tablespoons oil 1/4 teaspoon salt
3 tablespoons vinegar 1/4 teaspoon mustard
1 teaspoon horseradish 1/4 teaspoon sugar
Mix in order given and serve with vegetable salad or cold meat.
341.--RUSSIAN DRESSING
To Mayonnaise Dressing (see No. 339) add one-third cup of thick chili
sauce. Cooked salad dressing may be used in place of mayonnaise.
342.--SOUR CREAM DRESSING
1/2 cup sour cream 1 teaspoon powdered sugar
1/4 teaspoon salt 3 tablespoons chili sauce
Beat cream until stiff; add salt, sugar, and chili sauce.
343.--QUICK MAYONNAISE
3 tablespoons butter 1/2 teaspoon sugar
1/2 teaspoon salt 3 tablespoons oil
1/2 teaspoon mustard 1 tablespoon vinegar
1/4 teaspoon paprika 1 egg
Cream butter, add seasonings, and when well mixed add oil all at once;
mix well, add vinegar; mix well, add the well-beaten egg yolk, and fold
in the stiffly beaten white of egg. Do not chill.
344.--UNCOOKED SALAD DRESSING (Condensed Milk)
2 eggs beaten 1-1/2 teaspoons salt
1 can condensed milk 1-1/2 teaspoons mustard
1/4 cup melted butter Dash of cayenne
1 cup vinegar
Mix, and beat with egg beater until thickened.
345.--CHICKEN SALAD
2 cups cold cooked chicken Lettuce
2 cups celery cut fine 1 hard-cooked egg
Salad dressing
Cut remnants of chicken in small pieces and mix with celery and salad
dressing; arrange on lettuce leaves and garnish with dressing and egg
thinly sliced. Cabbage and a little celery salt may be used in place of
celery.
346.--CORONADO SALAD
1 can tuna fish Cooked Dressing (see No. 334)
2 cups shredded cabbage 2 tablespoons tomato ketchup
1 green pepper cooked and shredded
Flake fish; shred cabbage very fine; cut pepper in halves, remove seeds,
cook in boiling water ten minutes, and shred in inch lengths; mix,
arrange on lettuce, and dress with boiled dressing, to which the ketchup
has been added. Garnish with parsley or pimiento.
347.--MEAT AND POTATO SALAD
1-1/2 cups cooked meat cut fine 1/2 teaspoon salt
1-1/2 cups cooked potato cut fine 2 tablespoons finely chopped pickle
1/2 cup celery cut fine Salad dressing
Mix in order given, cover with dressing, and garnish with sliced pickles
and celery tops. White cabbage may be used in place of celery.
348.--SALMON SALAD
1 can salmon 2 finely chopped pickles
1 cup cooked potato cubes Cooked Dressing (see No. 334)
1 cup shredded lettuce Lettuce
Rinse salmon with boiling water, and separate into flakes; mix with
potato, lettuce, and pickles, arrange on lettuce, and cover with
dressing. Garnish with sliced hard-cooked egg and parsley.
349.--SHRIMP SALAD
1 pint cooked shrimps 3/4 cup salad dressing
1 cup chopped white cabbage 1 head lettuce
2 tablespoons capers
Clean shrimps and break in pieces, reserving a few of the largest; mix
with cabbage, capers, and dressing, and serve in lettuce nests. Garnish
with whole shrimps. Canned shrimps may be used.
350.--TUNA FISH SALAD
1 can tuna fish Salad dressing
2 cups cooked potato cubes Lettuce
1/2 cup cooked beet
Flake tuna fish, mix with potatoes cut into fine cubes, and the beet cut
into inch shreds; arrange on lettuce or any crisp salad green; and dress
with Cooked Dressing (see No. 334) or Mayonnaise (see No. 339).
351.--BAKED BEAN SALAD
2 cups cold baked beans 1 cup Cooked Dressing (see No. 334)
1 cup cooked potato cubes 2 tablespoons tomato ketchup
1/2 cup chopped cooked beet 2 tablespoons chopped pickle
Mix beans, potato, and beets; add ketchup and pickle to dressing, mix
with vegetables, and serve on lettuce or any crisp salad green. Garnish
with radishes.
352.--BERMUDA ONION SALAD
6 Bermuda onions 1/2 bay leaf
2 quarts boiling water Small piece lemon peel
1 dozen pepper corns Lettuce
4 cloves French Dressing (see No. 338)
1/2 teaspoon salt
Peel and quarter onions, and cook in boiling water with seasonings until
tender; drain, cool, arrange on lettuce, and cover with dressing.
Garnish with red radishes.
353.--CABBAGE AND BEET SALAD
3 cups shredded cabbage 2 tablespoons vinegar
3 beets finely chopped 1/4 teaspoon white mustard seed
1/4 teaspoon salt Cooked Dressing (see No. 334)
Mix cabbage, beets, salt, vinegar, and mustard seed; arrange on small
white cabbage leaves, and dress with cooked dressing. Garnish with
parsley.
354.--CABBAGE AND CRANBERRY SALAD
3 cups finely shredded white cabbage 1/2 cup chopped cranberries
1/2 cup finely shredded celery
Mix with Cooked Dressing (see No. 334), and garnish with celery tops and
whole cranberries.
355.--CELERY ROOT SALAD
2 cups Creamed Celery Root (see No. 253) 1 cup shredded white cabbage
1 cup chopped apple
Mix, and serve on lettuce with Cooked Dressing (see No. 334) or
Mayonnaise Dressing (see No. 339).
356.--DUTCH POTATO SALAD
6 boiled potatoes 1/4 teaspoon celery seed
1/2 onion finely chopped 1/4 teaspoon white mustard seed
1 teaspoon salt 1/4 cup bacon fat
1/4 teaspoon pepper 1/2 cup hot vinegar
Cut potatoes into half-inch cubes; add onion, salt, pepper, celery, and
mustard seed; heat bacon fat, add vinegar, and pour over potatoes; let
stand until cold, and serve on any crisp salad green. Garnish with
pickled beet.
357.--LEEK SALAD
Cut leeks in half-inch slices and cook in boiling salted water until
tender; drain, chill, and serve on lettuce with French Dressing (see No.
338); sprinkle with chopped parsley and paprika.
358.--PEPPER AND CABBAGE SALAD
1/2 small white cabbage 1 red pepper
1 green pepper Salad dressing
Shred cabbage into fine inch shreds; remove seeds and veins from
peppers, and cut into fine shreds. Mix with dressing and arrange on
small inner cabbage leaves. Garnish with parsley and strips of red
pepper.
359.--POTATO SALAD
6 potatoes 1/2 teaspoon salt
1 onion 1/2 teaspoon paprika
1/2 teaspoon celery seed Salad dressing
1/4 teaspoon mustard seed
Pare potatoes, cut in halves, and cook in boiling salted water with the
onion until tender; cool, cut in half-inch cubes, add seasonings, and
mix with dressing. Cover with dressing, and garnish with parsley, red
beets, or cooked carrot. Devilled Ham Dressing (see No. 337) is
excellent with potato salad.
360.--SWEET POTATO SALAD
3 cups of cooked sweet potato cubes 4 tablespoons oil
1 cup white cabbage or celery 1 tablespoon Worcestershire sauce
finely chopped 1/2 teaspoon salt
2 tablespoons vinegar
Mix and serve on heart cabbage leaves, and garnish with parsley and
pickles.
361.--SAMOSET SALAD
Arrange lettuce in salad bowl, cover with slices of pickled beets, and
sprinkle thickly with cottage cheese. Cover with dressing made of three
tablespoons each of beet vinegar and oil, one-fourth teaspoon salt, and
one-eighth teaspoon pepper.
362.--SPANISH SALAD
1 head of lettuce 3 tomatoes quartered
2 cups of half-inch cubes of bread French Dressing (see No. 338)
1 Spanish onion chopped fine 2 sliced pickles
1 cucumber sliced
Shred the coarser leaves of the lettuce, and arrange in salad bowl on
heart leaves; cover with bread cubes, sprinkle with onion, add cucumber
and tomatoes, and pour French dressing over all. Garnish with pickles.
363.--SPANISH ONION AND TOMATO SALAD
1 head lettuce 1 green pepper
4 mild onions French Dressing (see No. 338)
2 ripe tomatoes
Wash and dry lettuce, and arrange in salad bowl; peel onions, cut in
very thin slices, and put on lettuce; peel and slice tomatoes, and place
on onions; cut pepper in thin slices, remove seeds and veins, and place
on tomatoes; cover with French dressing, and serve very cold with brown
bread sandwiches.
364.--TOMATO JELLY SALAD
1 can tomatoes 1/8 teaspoon soda
1/2 onion Dash of cayenne
4 cloves 1/2 bay leaf
1 teaspoon salt 1/2 box gelatine
1 teaspoon sugar 1/2 cup cold water
Cook tomatoes and seasonings for twenty minutes; soak gelatine in cold
water for a few minutes; add to tomato, and stir until dissolved; press
through a sieve, and fill individual molds, which have been garnished
with a slice of hard-cooked egg. Serve on lettuce with any dressing
preferred. A small amount of clear jelly may be made by allowing mixture
to drip through a jelly bag. Put into very small molds, and use as a
garnish for cold meat or salads. The pulp left in the bag will make
excellent soup.
365.--VEGETABLE SALAD (Cooked)
1-1/2 cups potatoes French Dressing (see No. 338)
1 cup beets 1/4 teaspoon onion juice
3/4 cup white turnip 1 bouillon cube
1/2 cup peas
Cut potatoes, beets, and turnips into half-inch cubes, and mix with
peas; dissolve bouillon cube in one tablespoon of boiling water, and
add with onion juice to dressing. Arrange vegetables on any crisp salad
green, and pour dressing over them.
366.--APPLE AND MINT SALAD
2 cups finely cut apple 4 tablespoons oil
2 tablespoons chopped mint Few grains cayenne
2 tablespoons lemon juice 1 head lettuce
Few gratings lemon rind
Mix the mint, lemon juice, and rind, cover, and let stand for half an
hour; add oil and cayenne, and pour over apple. Serve on lettuce and
garnish with sprigs of mint.
367.--BANANA AND APPLE SALAD
Peel and slice three bananas; pare, core, and slice four apples; arrange
on lettuce, and cover with Currant Jelly Dressing (see No. 336).
368.--BANANA AND PEANUT SALAD
Peel and scrape bananas, cut crosswise into three pieces, roll in finely
chopped peanuts, and serve on lettuce with French Dressing (see No.
338).
369.--BELLEVUE SALAD
1 cup cottage cheese 1/4 cup French Dressing (see No. 338)
1/2 cup peanut butter 1 large red apple
1/2 teaspoon salt Lettuce leaves
Mix cheese, butter, salt, and dressing until well blended; core apples,
cut in one-third-inch slices, and cover each slice with cheese mixture
forced through a rose tube; arrange on lettuce, and serve with French
dressing.
370.--CREAM CHEESE SALAD
Force cream cheese through potato ricer, arrange lightly on lettuce
leaves, and dress with a French Dressing (see No. 338), to which two
tablespoons of chili sauce have been added.
371.--FROZEN CREAM CHEESE
Mash a cream cheese, season with paprika and salt, moisten with cream,
and beat until smooth; pack into individual paper cases, put into a
tightly covered tin, and pack in equal parts of salt and ice for three
hours. Serve on lettuce with French Dressing (see No. 338), and garnish
with bits of currant jelly or Mock Bar-le-Duc Currants (see No. 666).
372.--JELLIED WALDORF SALAD
1/2 package gelatine 1 cup celery shredded
1/2 cup cold water 1/2 cup nut meats chopped
1 cup boiling water Lettuce
1/4 cup sugar 6 pimolas sliced
1/4 cup lemon juice Mayonnaise
2 cups apple chopped
Soak gelatine in cold water five minutes, add boiling water, sugar, and
lemon juice; chill until it begins to stiffen; add apples, celery, and
nuts; turn into individual molds, and chill. Serve on lettuce, and
garnish with pimolas and mayonnaise.
373.--ORANGE AND CRESS SALAD
1 bunch water cress 4 seedless oranges
1 head romaine French Dressing (see No. 338)
Pick over, wash, and dry cress; wash and dry romaine, and arrange in
salad bowl; peel and cut oranges in thin slices, and arrange over
romaine; put cress around edge of bowl, and cover all with French
dressing made with lemon juice instead of vinegar.
374.--PEAR SALAD
5 pears 1 teaspoon Jamaica ginger
Lettuce 1 teaspoon powdered sugar
4 tablespoons oil 1/2 teaspoon paprika
2 tablespoons lemon juice
Pare, quarter, and core fruit; wash and dry lettuce; shred finely the
outer leaves, and arrange on the heart leaves; cut quarters of pears
lengthwise, place on lettuce, and cover with dressing made of oil, lemon
juice, and seasonings. The pears should not be too ripe.
375.--PINEAPPLE, CHEESE, AND DATE SALAD
For each person allow two lettuce leaves, one slice of pineapple, and
three dates stuffed with cream cheese. Cut the pineapple in cubes and
place on the lettuce; cut dates in halves lengthwise, remove stones,
stuff with cream cheese, and arrange on pineapple; sprinkle cheese with
paprika, and dress all with French Dressing (see No. 338).
376.--PINEAPPLE AND COTTAGE CHEESE SALAD
Arrange slices of pineapple on crisp lettuce; in the center of each
slice place a cottage cheese ball rolled in chopped nut meats; dress
with French Dressing (see No. 338).