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Salads. Part 3 |
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Free Books / Cooking / The P.E.O. Cook Book / | |
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Salads. Part 3 |
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This section is from the "The P.E.O. Cook Book" book, by Chapter Z. Also available from Amazon: P.E.O. Cook Book.
One quart cooked beans, 1/4 teaspoon salt, 3 hard boiled eggs, J cup lemon juice,1/3 cup minced onion, 1 cup chopped celery, 1 cup broken nut meats. Rub egg yolks to a paste with 3 tablespoons olive oil, add salt and lemon juice, stir through beans and let stand 30 minutes. Just before serving add other ingredients. Will serve 12 guests.
Mrs. D. A. Lehman.
Remove. skins from uniform sized tomatoes; remove a part of seeds and pulp, sprinkle inside with salt, invert and let stand half hour. Fill with chicken chopped fine and mixed with chopped celery, nuts and mayonnaise.
Mrs. L. N. Finley.
One-half cocoanut grated, 2 chopped apples, 1 cup chopped celery, 2 tablespoons chopped onion, 1 tablespoon minced parsley, 3 chili peppers (or any sweet peppers). Mix, marinate with French dressing and chill. Serve on lettuce leaf. Mrs. G. T. Gaskins.
*
Into 1 quart stock (beef, veal or chicken) put 2 tablespoons each of chopped celery, onion, carrot and green peppers, add salt and pepper to taste, juice of 1 lemon, 3 tablespoons gelatine which has been dissolved in 1 cup cold water, add slightly beaten whites and shells of 3 eggs; bring slowly to boiling point, stirring constantly. When it boils allow to boil 3 minutes without stirring, then let it stand where it will not boil for 10 minutes, strain and mold. Meat, vegetables or fish may be added. Serve with mayonnaise.
Mrs. D. A. LehmaN.
Mash a cream cheese, moisten with cream, season with salt and pepper; add 6 olives chopped, lettuce finely cut and 1/2 can pimentos cut in strips. Press in loaf and let stand 2 hours, cut in blocks and serve on lettuce with mayonnaise. Mrs. D. A. Lehman.
Remove paper from No. 2 can grated pineapple, pack unopened in ice and salt for 3 hours or longer.
To 1 package of Neufchatel cheese (or cottage) add 1 chopped pimento and enough mayonnaise to moisten, form into balls. Take can of pineapple from ice, cut off end, dip in hot water for a second and turn out on bed of lettuce or slice to serve individually, garnish with cheese balls and a spoonful of mayonnaise.
Two cups cream, 2 cups ground boiled ham, 1 teaspoon-ful of horseradish, 6 stuffed olives, 3 tablespoons mayonnaise and a bit of cayenne; 3 tablespoons gelatine softened in 3 tablespoons cold water, then dissolved in 1/2 cup boiling water; when cool combine with boiled ham and the other ingredients. Fold this mixture into the stiffly beaten cream, turn into a loaf mold, pack in ice and salt for 3 hours, turn out and cut in slices, garnish with sliced stuffed olives and serve with mayonnaise on top.
Mrs. A. C. Clark.
Parboil turnips in slightly salted water after peeling; cool and carefully hollow centers with a teaspoon to form cups, sprinkle each cup with pepper and brush with butter. Mix together cooked peas and carrots, season well and mix with mayonnaise. Fill turnip cups and serve on lettuce.
1 Cup tart apples, ,1 cup nuts, 1 cup celery. Cut apples in cubes and sprinkle with lemon juice, add chopped celery and nuts; mask with mayonnaise. Serve in apple cups made by taking a slice from stem end and carefully taking out core and pulp. Paste on the sides, eyes, nose and mouth made from paper.
Place lettuce leaves on individual plates, on each place a beet cup made by scooping out some of the center from a whole pickled beet with a teaspoon. To 1 cup seasoned peas add 1/2 cup chopped celery and mix with mayonnaise. Fill cups with vegetable mixture. Put teaspoon mayonnaise on top and place a tiny star cut out of a slice of beet on top of mayonnaise.
Mix 1/2 cups cold chicken cut in dice, 1 cup celery cut in pieces and 1 cup white cherries stoned and halved. Marinate with 4 tablespoons olive oil mixed with 2 tablespoons vinegar and 1 teaspoon salt. Chill. Just before serving mix lightly with 1/2 cup mayonnaise. Excellent to substitute cooked veal for chicken.
1 Tablespoon gelatine softened in 1/3 cup cold water then dissolved in 1 cup boiling water, adding 1/2 teaspoon salt, set aside to solidify. When set beat until fluffy; then fold in 1/2 pound grated cheese, 1/2 can pimentos chopped, and 1 cup whipped cream. Let stand until set, heap lightly on head lettuce. Place half an apricot on one side and a spoonful of mayonnaise on top. Mrs. R. B. Reed, Chicago.
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