This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
Mixed vegetables, well cooked, either canned or fresh, are called macedoine. If canned, drain, wash and arrange them neatly on lettuce leaves; pour over French dressing and serve. Macedoine may also be served in beet-cups, or in carefully cooked turnip-cups, or in the red skins of apples.
Make a plain grape fruit salad. When you have it ready to serve, cover the top thickly with finely chopped almonds and pecans, mixed. Pour over French or Italian dressing, mix, and serve.
1 head lettuce
1 small cucumber pickle
1 boiled beet
1 teaspoonful onion juice
1 boiled potato
Stone and chop the olives; cut the beet and the potato into dice; chop the pickle. At serving time line the salad-bowl with lettuce leaves; put in the beet and potato, the pickle and olives, then a dusting of salt and pepper, and the hard-boiled eggs cut into slices. Pour over French dressing, mix carefully, and serve.
1 head crisp lettuce
1/2 pint pecans and pine nuts, mixed 1/4 pound almonds
2 good-sized tart apples
2 heads celery
1/2 teaspoonful paprika
1/2 teaspoonful salt
Blanch the almonds; dry and mix with the other nuts; chop rather fine. Cut the celery into inch lengths and shred it; mix it with the nuts. Pare, core and slice the apples; add them to the mixture. Sprinkle over the paprika and then the salt, and, if you like, a tablespoonful of onion juice. Pour over six tablespoonfuls of olive oil. Toss until each piece of the salad is covered with the oil, then put over the juice of a lemon. Mix again, and serve a tablespoonful in the centre of a crisp lettuce leaf.
The original Waldorf salad is made by mixing thin slices of tart apples with white mayonnaise dressing. It is always served without lettuce leaves. There are many imitations, however. Some are composed of chopped celery and apple served on lettuce leaves; others are a mixture of apple and lettuce with chopped English walnuts.