This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
Crisp lettuce leaves 5 oranges
1 package dates, stoned French or mayonnaise dressing
Line salad dish with lettuce leaves. Peel and slice oranges, lay slices on lettuce, add dates, and serve with salad dressing.
An Orange Salad that is delicious is made as follows: Cut six oranges in halves and remove pulp and sections. To pulp add four tablespoons sugar or honey, three tablespoons chopped mint, four tablespoons orange juice, and two tablespoons lemon juice. Chill and divide into glasses and serve with a candied cherry on top of each.
24 large oysters Diced celery
Crisp lettuce leaves Stiff mayonnaise dressing
3 chopped sweet pickles
Cook oysters in their juice till edges curl; drain and chill; cut each oyster in two, without cutting into soft part; measure an equal quantity of celery and set on ice to crisp; mix the two, lay on lettuce leaves, cover with mayonnaise, and garnish with pickles.
1 can peas 1 can sardines
Mayonnaise dressing Crisp lettuce leaves
2 hard-cooked eggs, sliced
Turn out peas and sardines and leave in cool place one hour. Drain well, mash fine, mix with mayonnaise, serve on lettuce, and garnish with eggs.
The pea and sardine mixture is excellent for sandwiches.
3 medium-sized sweet green peppers 1 cup (4 ozs.) English walnuts or pecans
1 package cream cheese Crisp lettuce leaves Mayonnaise dressing
Seed peppers and allow to lie in cold water fifteen minutes, then drain and dry. Put nut meats through food chopper, mix with cheese, and stuff peppers. Cut peppers in thin slices and serve on lettuce leaves with mayonnaise.
1 can pineapple, sliced and chopped 1 cup (1/4 lb.) chopped nut meats 1 cup (1/2 pt.) celery, chopped fine 1 egg 1 tablespoon flour
3 tablespoons (1 1/2 ozs.) sugar
5 tablespoons vinegar
1/2 tablespoon butter
1 pinch salt
3/4 cup (1 1/2 gills) milk
Mix pineapple, nuts, and celery together and chill. Beat egg in upper pan of double boiler, add flour mixed with sugar, vinegar, butter, salt, and milk, and cook over hot water until thick. Take from fire, cool, and mix with salad. Serve on lettuce leaves.
2 cups (1 pt.) cold boiled potatoes 2 cups (1 pt.) cold boiled cauliflower 4 tablespoons vinegar
1 tablespoon celery salt
2 tablespoons (1 oz.) butter substitute
1 tablespoon made mustard
Cut potatoes and cauliflower into small pieces and mix them well. Melt butter substitute in small saucepan, add vinegar, celery salt, and mustard; heat to boiling point, pour hot over the salad, and serve very cold on a bed of cress.
10 medium-sized potatoes, cooked 1 medium-sized onion, cut fine 1 stalk celery, cut fine
1/4 lb. fat bacon 4 tablespoons vinegar 1 cup (1/2 pt.) cream 1 teaspoon salt
1/2 teaspoon pepper
Cut potatoes in slices, mix with onion and celery. If celery is not available use celery salt. Cut bacon in dice and brown, add vinegar, cream, and seasonings, and mix well. Pour over potatoes, onion, and celery and toss lightly together.