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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Salads And Salad Dressing. Part 2 |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Salads And Salad Dressing. Part 2 |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
Squares of tomatoes mixed with a white fish and celery and soaked in a French dressing.Serve on lettuce leaves.
- Mrs. G. W. Russell.
Slice ripe tomatoes on lettuce leaves; in center place ball of cottage cheese and pour over a spoonful of salad dressing made by thinning a heaping teaspoonful peanut butter with juice of 1/2 lemon and a little hot water and pinch of salt.
- Mrs. A. Y. Soule.
Two apples, peel and cut in cubes, 2 bananas sliced, 4 slices of pineapple, cut in cubes, 1 pear, peel and slice, 1 small bunch celery, cubed, 1/2 cup chopped nuts, 8 marshmallows; mix all together with mayonnaise and serve on lettuce leaves.
One egg, beat until light, then add salad oil, drop by drop, beating all the time until egg begins to thicken; then add juice of one lemon, 1/4 teaspoon salt, pinch of paprika, then salad oil until thick.
- Mrs. Thos. Brown.
Two cups chopped cabbage, 1/4 cup minced celery, 1/2 cup minced apple, 3 soda crackers rolled fine; toss and mix and dress with cream dressing or mayonnaise.
- Mrs. Stevenson.
One lettuce leaf, 1 slice pineapple (hole in center); cut pieces of pimiento peppers to represent poinsettia leaves and arrange on pineapple; put yellow mayonnaise dressing in center.
- Mrs. Geo. E. Haney.
Cut off top of medium-sized tomatoes, remove seeds and fill with the following: Scald oysters in their own liquor until they begin to ruffle and stir so that every part may become cooked. Remove from fire and drain; sprinkle with salt and pepper and mix with a few spoonsful of vinegar. Set in a cool place. At serving time mix with crisp celery and mayonnaise dressing.
- Mrs. Tait.
One pint cooked lima beans, 1shredded onion, 3 hard boiled eggs; mix with either a boiled dressing or mayonnaise.
- Mrs. Tait.
One can salmon, 4 hard boiled eggs, 1/2 pound grated cheese, 5 or 6 pickles (chopped), 3 tablespoonsful vinegar, 1/2 teaspoonful salt, 1 teaspoonful mustard. Mix all with butter size of walnut. This requires no salad dressing.
- Mrs. Tait.
Spread a layer of Blue Hill chili cheese between two slices of tomato and place spoonful of mayonnaise on top. Serve on lettuce leaf with garnish of olives.
- Mrs. Perry.
Put carrots through food chopper, grind fine; mix with this 1 can of Campbell's Tomato Soup; mould in custard cups and turn out on lettuce leaf with spoonful of mayonnaise on top of each.
- Mrs. Perry.
Take equal parts of pineapple cubes, diced celery, 1/4 cup mayonnaise and 1/4 cup of whipped cream. Serve on lettuce leaf with spoonful of mayonnaise mixed with whipped cream on top.
- Mrs. Perry.
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