Select firm, well-shaped dates. Immerse in cold water, remove the stones and wash in very hot water. Cool and dry between cool towels. Fill the center of each date with half of an English walnut meat. Prepare cream dressing. Arrange the dates on garnished individual salad plates and pour over these the dressing. Endive gives a better color contrast with the dates than lettuce.
1 cup diced cucumbers 1 cup cut celery 1 cup diced radishes
1 cup cream dressing 1 dozen medium-sized lettuce leaves
1/4 cup grated onion
Select as firm, fresh vegetables as possible. If not strictly fresh, place in cold water for one-half hour or more. Peel the cucumbers and cut in one-half inch cubes. Wash and scrape the celery to free it of the coarse fiber. Cut quite finely. Wash and brush the radishes. Cut off the top and stem end and cut into cubes without peeling. The red radishes add a bit of color to the salad. Cleanse the lettuce by washing in several waters, and shred very finely with sharp shears. Prepare the grated onion and mix with the other vegetables. Blend all together with the dressing. Serve upon a lettuce leaf.
3 cups cut celery
I cup cream dressing
Mix the celery with the cream dressing. Garnish with water cress or celery tops.
I pint diced fresh tomatoes
1/4 cup dressing
1/2 cup celery
Peel the tomatoes and cut into three-fourth inch cubes, rejecting the seedy portion. Clean the celery and cut into half-inch lengths. Add to the tomatoes and mix with the cream dressing. Garnish and serve.
3 red beets
1 can French peas
1 dozen ripe olives
1/3 package vegetable gelatine 1 cup boiling water Juice 2 lemons
Wash and cook two beets in boiling water until tender. Peel and cut into cubes and marinate with the juice of one lemon. Peel one beet and cut into small cubes. Cover with 1 1/2 cups of cold water and let simmer ten or fifteen minutes until the water is a rich red color. Drain and measure. There should be one cupful. Soak the vegetable gelatine in warm water twenty minutes. Drain and cook in the boiling water eight to ten minutes. Strain and add one-half cup to the beet water. To this jelly add the beets and sliced olives.
Drain the juice from one can of French peas and marinate the peas with the juice from one lemon. To one cup of juice drained from the peas, add the remainder of the cooked vegetable gelatine. Then add the peas and fill a mold half full of this mixture. As this begins to solidify, add carefully enough of the beet mixture to fill the mold. When solidified, turn out upon a plate and garnish with slices of lemon.
1 pint cold diced potatoes 1/2 cup diced cucumbers 1/2 cup diced radishes
1/4 cup grated onion 1 cup cream dressing Salt to taste
I cup celery
Cook the potatoes in boiling, salted water. When cold, cut into half-inch cubes. Peel the cucumber, cut into small cubes and throw into cold water until ready for use. Prepare the radishes in the same way. If the radishes are very tender, the skin may be left on to give a bit of color to the salad. Chop the celery quite fine, remove the vegetables from the water, and dry upon clean towels. Add them to the potatoes. Add the grated onions (the onion may be omitted), and mix all the ingredients with the cream dressing. Garnish with crisp, tender lettuce and red radishes with the skin trimmed back from the root end in such a way as to represent a blossom.
1 can peas
1 1/2 cups chopped celery
1 cup cream dressing 1 onion
1/3 teaspoon salt
Drain the juice from one can of peas, wash, drain again. Add to the peas the grated onion, salt, and chopped celery. Mix all with the cream dressing, scant measure, and garnish with lettuce.
Prepare the desired number of beets by washing carefully, and cook in boiling, salted water from one to four hours or until the beets are perfectly tender. Remove from the hot water, and take off the skins. Cut in half the round way of the beets. For each serving place the two halves on a lettuce leaf on a salad plate. Between the two, pile cream dressing and arrange sliced, ripe olives over the dressing.