 |
 |
Free Books / Cooking / Hobart Boulevard Cook Book / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Salads And Salad Dressing |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / Hobart Boulevard Cook Book / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Salads And Salad Dressing |
|
||
|
||||
|
|
|
||
|
||||
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.
Pare 5 medium-sized carrots, put through fine grinder, mix with cooked or French salad dressing and serve on lettuce leaf. Celery or tomatoes ground with the carrots make a good salad.
- Mrs. Hofer.
Easter Salad Take hard boiled eggs, shell them while warm and press into shape of apple with finger and thumb; paint with fruit coloring to resemble apple; put clove in one end and piece of watercress with leaf in other. Serve with mayonnaise or French dressing.
- Mrs. T. R. Brown.
One-half can tomatoes, 1/2 teaspoonful salt, 2 bay leaves, 1/4 teaspoonful pepper, 1/2 small onion, 1-3 box gelatine, 1-3 cup cold water, 2 tablespoonsful lemon juice; simmer first 5 ingredients 15 minutes, dissolve the gelatine in the cold water, and strain, add lemon juice, put in molds; serve on lettuce leaves with mayonnaise, putting a ball of cottage cheese on the side of each plate.
- Mrs. Mac Bride.
Make lemon gelatine according to directions; mould in flat dish; when jellied cut into squares, serve on lettuce leaves with spoonful of mayonnaise on top of each. Beside each square of gelatine on each plate place two dried prunes stuffed with halves of walnuts.
Boil beets, scoop out centers, leaving beets cup-shaped. To the removed portion add tender stalks of celery and radishes chopped fine; season and moisten with mayonnaise; fill the beets with the mixture; serve on lettuce leaves; top with spoonful of mayonnaise; garnish with rings of radishes.
- Mrs. F. J. Perry.
Mix equal parts of canned mushrooms, diced celery, nuts and stuffed olives with mayonnaise; serve on lettuce leaves with spoonful of mayonnaise on top of each.
- Mrs. Perry.
The small end of a cold boiled tongue, 1 small cup of chopped nuts, 1 small cup of chopped celery, not too fine, 2 hard boiled eggs, a little celery salt and pepper; mix with a mayonnaise dressing; serve on a lettuce leaf.
- Mrs. H. L. Putnam.
Small bunch celery, 1/2 pound stoned dates and 1/2 pound nuts, chopped fine. Mix with pulp of 3 grapefruit. Add mayonnaise.
- Mrs. F. W. Fahs.
Shredded cabbage and minced peppers mixed with French dressing makes a good salad.
- Mrs. F. W. Fahs.
Take cold stewed or roast veal, chop coarsely and add 1 bunch celery cut in small pieces, 1/2 cup English walnuts or almonds chopped; mix all with a mayonnaise dressing and you have a salad equal to chicken, with less expense and trouble.
- Mrs. M. G.
One pound almonds, blanched, 1 ten-cent box marshmal-lows (cut in several pieces), 1 medium-sized can sliced pineapple, cut in small pieces; mix with this dressing: 5 egg yolks, 1/2 cup water, 1/2 cup vinegar, 1 tablespoon sugar, 1 tablespoon butter, 1 teaspoon mustard, 1 teaspoon salt, 1 teaspoon corn starch; cook until thick in a double boiler; when cold add 1/2 pint cream, whipped stiff. Mix with the salad.
- Mrs. Belle Neely.
Continue to:
|
|
|
|
 |
|