This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1/2 pound prunes
1/4 cup (2 ozs.) sugar
1 cream cheese
1/2 cup (2 ozs.) chopped nut meats
1 teaspoon lemon juice 1/2 teaspoon salt 1/4 teaspoon paprika Crisp lettuce leaves
Wash prunes and soak them in cold water four hours. Cook until tender, add sugar, and cool. Remove stones. Mix cheese, nuts, lemon juice, and seasonings and fill prunes with this mixture. Chill and serve on lettuce with French dressing.
1 red cabbage
1 head celery
1 tablespoon olive oil
1 tablespoon wine vinegar
1/4 teaspoon sugar
1/4 teaspoon mustard 1/2 teaspoon salt
1/4 teaspoon pepper
2 gherkins, sliced
Trim outside leaves off cabbage, cut inner portion into quarters, and remove from centers all stalks. Cut the rest into fine shreds, put into salad bowl, and add celery stalks cut in inch pieces. Beat up egg, stir in gradually oil, vinegar, and seasonings. Pour over cabbage and celery and garnish with gherkins.
1 can tuna fish
1 small bottle stuffed olives
1/2 cup (2 ozs.) celery, chopped fine
2 green onions, cut fine
2 hard-cooked eggs, cut in small pieces 1/2 teaspoon salt 1/2 teaspoon paprika 1 cup (1/2 nt.(1/2 salad dressing
Flake fish, add olives, celery, onions, eggs, seasonings, and salad dressing. Mix and serve on lettuce.
1 cup (1/2 pt.) cold cooked turnips, diced 1 cup (1/2 pt.) cold cooked carrots, diced
1 cup (1/2 pt.) cold cooked potatoes, diced 1 tablespoon chopped parsley 1/2 cup (1 gill) French dressing
1 teaspoon grated horse-radish
Arrange vegetables in salad bowl and sprinkle over parsley. Mix French dressing with horse-radish and pour over vegetables. Chill before serving.
1 cup (1/2 pt.) buttermilk 2 1/2 tablespoons vinegar or lemon juice
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon white pepper
Into a bowl pour buttermilk, add vinegar and seasonings, and beat until thick. Serve with peeled and thinly sliced cucumbers. If served on whole or peeled and sliced tomatoes, add one teaspoon grated fresh horse-radish.
Beat one cup sour cream until light, add two tablespoons vinegar, one tablespoon lemon juice, one teaspoon each salt and sugar, and one fourth teaspoon each white pepper and made mustard. Beat until thick and serve with salads. If liked, six tablespoons mushroom or tomato catchup may be added to dressing.
1 clove garlic 1/2 teaspoon paprika 1/2 cup (1 gill) olive or vegetable table oil
1 teaspoon salt
1 tablespoon thick tomato catchup
2 tablespoons tarragon vinegar
Chop garlic and mash it with salt, paprika, and tomato catchup, then stir in, a few drops at a time, the oil. Beat until smooth and add vinegar, a little at a time.
This, like French dressing, should be made over cracked ice and served at once.