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Free Books / Cooking / Eureka Cook Book / |  |
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Salads. Part 3 |
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Free Books / Cooking / Eureka Cook Book / | |
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Salads. Part 3 |
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This section is from the book "Eureka Cook Book", by The Ladies League of the First Congregational Church Eureka, California. Also available from Amazon: Eureka Cook Book.
Grate 1 raw carrot, 1 raw turnip and 1 onion, dice 1 large apple, slice, four tomatoes and chop 1 cupful of roasted peanuts. Mix all together and serve on lettuce leaves with Mayonnaise dressing.
Shell hard boiled eggs and drop them into cold water to which salt has been added, and let them stand for an hour in a cold place. Take from the water and wipe dry, cut a thin slice from the large end of the eggs, then with a sharp knife, directing the stroke from the small end downward, cut the white into sections like the petals of a water lily. Mash the yolks of the egg through a strainer, mix with an equal quantity of grated cheese, moisten with French dressing and arrange on lettuce leaves to simulate the center of the lily, arranging the whites for petals. Mrs. J. P. Ratzell.
Three cups cold chopped veal, 3 cups of finely cut celery, and 1 1-2 cup of almonds, blanched and chopped very fine. Dressing: Mix together 1 teaspoon mustard, sugar, salt, pepper, and 3 teaspoons vinegar. Add 3 eggs that have been beaten up separately and cook in a double boiler until thick, stirring constantly. Add butter size of an egg, lime juice and 1 cup cream. If it curdles, add another egg:
Mrs. A. W. R. Berr.
Prepare 2 heads of lettuce, place in a salad bowl, slice over it 3 hard boiled eggs, add 1 cup of crisp sliced lettuce, 1 can of shrimps picked in small pieces. Pour salad dressing over just before ready to serve, and garnish with one lemon sliced very thin. Mrs. Burkholder.
Dissolve 1 dessert spoon gelatine in 1-2 cup cold water, add 1 cup sugar, half the juice from a can of sliced pine apples, juice 1 lemon, juice of 3 oranges. Melt over the tea kettle, strain over 1 cup diced pineapple, 3 oranges, and 3 bananas, 1-2 lb. candied cherries or any other candied fruit may be used. Put in a cold place until set, and serve with or without cream. Enough for 6 people. Miss Edith Porter.
One can French mushrooms, 1 can shrimps, 1 pint cream, butter size of an egg. Add liquor of mushrooms to cream, add butter and heat to boil. Salt to taste and a pinch of cayenne pepper (very slight). Thicken with corn starch to thickness of thick gravy. Break up mushrooms, put shrimps in colander and wash, break them up thoroughly, and add them with the broken mushrooms to the thickened cream. Stir thoroughly and keep hot till ready to serve. Just before serving add 1 egg beaten. Serve on soda crackers, and if they are at all stale, heat them in the oven. This quantity is enough for eight persons. Mrs. W. K. Strong.
Lay six green peppers in a hot oven where they will blister, then peel off the outer skins, take out the seeds and cut into thin rings. Scald, peel and slice four tomatoes, slice six green onions very thin, and put all of the ingredients in the ice box until ready to serve. Arrange on a bed of lettuce on individual dishes, and dress with vinegar, olive oil and salt.
Mrs. Haughey.
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