Bungalow Salad

1 1/2 cups (3/4 pt.) apples, chopped fine 1 1/2 cups (3/4 pt.) cabbage, chopped fine 1/2 cup (2 ozs.) peanuts, chopped 1/2 teaspoon celery salt 2 egg yolks

1 teaspoon mustard 1 teaspoon flour 1 tablespoon water 1 cup (1/2 pt.) vinegar

1 tablespoon (1/2 oz.) butter

2 tablespoons (1 oz.) sugar 1/2 teaspoon salt

Mix apples, cabbage, nuts, and celery salt. Beat up yolks of eggs, add mustard and flour mixed with water. Pour vinegar into a saucepan, add butter, sugar, and salt, and bring to boiling point; then add egg mixture and again bring to boiling point. Take from fire and let cool. Pour over salad and garnish with sprigs of parsley.

Cabbage, Apple, And Nut Salad

1 firm cabbage 1 cup (4 ozs.) walnut meats, broken

5 apples, peeled and sliced 2 tablespoons lemon juice Boiled or mayonnaise dressing


Remove center and outside leaves from cabbage, leaving a neat shell. Sprinkle lemon juice over apples, mix with nut meats, and fill into cabbage. Garnish with parsley and serve with boiled or mayonnaise dressing.

Carrot Salad

8 carrots

1 egg

1 pinch soda

4 tablespoons olive oil

1/2 teaspoon salt

8 tablespoons vinegar

1/2 teaspoon paprika

1/2 cup (1 gill) whipped cream


Wash carrots, put them in saucepan, cover with cold salted water, and cook slowly until tender. Drain and cover with cold water. Remove skins and serve covered with the dressing and garnished with parsley. Beat egg in upper pan of double boiler, add soda and oil slowly, beating constantly until egg thickens. Now add salt, vinegar, and paprika and cook over hot water until thick as cream, stirring constantly. Take from fire and set aside to cool. Mix with cream at serving time.

Cauliflower And Brussels Sprouts Salad

1 cooked cauliflower

1 box Brussels sprouts, cooked

French dressing

1 cup (1/2 pt.) cooked beans

A few radishes

Boiled or mayonnaise dressing

Break cauliflower into flowerets and marinade these and Brussels sprouts with French dressing. Drain and arrange them in a salad dish, garnish with beans and radishes, and serve with boiled or mayonnaise dressing.

Celery And Cheese Salad

8 stalks celery

1/2 cup (2 ozs.) grated cheese

2 pimientoes, canned red peppers

Crisp lettuce leaves Mayonnaise dressing Lemon slices

Cleanse stalks of celery and cut four inches long. Chop pimientoes, mix with cheese, and fill into celery. Serve cold on lettuce leaves with mayonnaise and garnish with lemon. Small blocks of cranberry jelly are an improvement to celery salads.

Codfish Salad

1 thick slice codfish 1 bunch herbs 6 tablespoonfuls olive oil 4 tablespoonfuls vinegar 1/4 teaspoonful salt

1/4 teaspoonful pepper

1/4 teaspoonful mustard seeds

Crisp lettuce leaves


Mayonnaise sauce

1 peeled and chopped cucumber

Steam the fish with the herbs for thirty minutes, or until the flesh separates from the bones. Remove the skin and bones and flake the fish. Beat up the oil, vinegar, and seasonings together and pour this dressing over the fish and cool. Arrange nests of lettuce leaves on a salad dish and fill with the fish. Have small chilled tomatoes or halves of larger ones scooped out and filled with the cucumber and mayonnaise sauce. Place a tomato cup at the top of each portion and serve.