Walnut Salads

Walnut Salad

Make a nest of lettuce leaves on a salad dish, arrange on it several pieces of orange, first cut into slices and then into quarters, and a few halves of English walnuts. Place on each a thin layer of mayonnaise dressing and serve. Mrs. Mary George.

Walnut Salad - No. 2

Chop lettuce and the whites of two hard-boiled eggs separately, not too fine. Toss lightly together, sprinkle the top thickly with English walnuts an the yolks of the eggs chopped coarsely. Pour over this any good salad dressing and serve on crisp lettuces. Yacht-Club dressing is very satisfactory. Mrs. Nellie Burwell.

Food Furnished By The Sea, Lakes And Rivers.

Food Furnished By The Sea, Lakes And Rivers.

See Chapter entitled "Fish" - "Shell Fish" - and note all the favorite ways of cooking them, as well as their value to man as brain builders.

Orange Salads

Orange Salad

Delicious for game or roasted poultry. Slice six tart, juicy oranges, remove the seeds, arranging the slices on a salad dish and dressing them with salad oil, a squeeze of lemon juice, salt and a dust of cayenne.

Mattie Soff.

Orange Salad

For poultry or game, orange salad will be found particularly delicious. Tart, juicy oranges should be sliced and the seeds removed. Arrange in a salad dish with or without lettuce and dress with lemon juice, salad oil, a sprinkling of salt and a dash of cayenne. H. F.

Orange Salad

Slice four peeled oranges lengthwise, dress with three or four table-spoonfuls of olive oil and one tablespoonful of lemon juice. Arrange slices in a mound upon a layer of lettuce leaves. Dress one cupful of nut meats with one tablespoonful of oil, a dash of salt and one-half table-spoonful of lemon juice and dispose upon the center of the mound. Toss together before serving. H. C.

Orange And Lettuce Salad

Select tart, juicy oranges, peel and slice, removing the seeds. Line the bowl with lettuce leaves, arrange the organges on them (using six oranges), dress with a French dressing, using lemon juice in place of vinegar. M. C.

Cabbage Salads

Cabbage Salad

One or two eggs, two tablespoonfuls of sugar, one-half cupful of vinegar, one-half cupful of cream, one-half teaspoonful of mustard, chop the cabbage very fine and season with salt; beat the eggs and sugar together, then add the vinegar and mustard, set in a pan of boiling water (or use a rice steamer), and stir until thoroughly cooked and thick; let stand in china or glass dish until cold and just before serving add the cream and pour over the cabbage. Very delicate if well made.

Mrs. B. Dennig.

White Cabbage Salad

Select a hard white head; take the yolks of two eggs, well beaten, three-quarters of a cupful of good cider vinegar, two teaspoonfuls of white sugar, a little mustard mixed in boiling water, salt, a pinch of red pepper and four tablespoonfuls of sweet cream. Mix together all but eggs and let it scald very hot. Then stir in the beaten eggs rapidly; pour quickly over the cabbage and mix well. Mrs. F. J. Baker.

Red Caggage Salad - No. 2

Cut a cabbage fine and put into a dish in layers, with salt and pepper between. For dressing, two teaspoonfuls of butter, two teaspoonfuls of flour, one cupful of vinegar, two teaspoonfuls of sugar, two teaspoonfuls of mustard, one egg; must be stirred all together and let come to a boil. Pour over hot and mix well with the cabbage; cover and it is ready. H. F.

Hot Cabbage Salad - No. 2

Pull the cabbage apart, scald it and leave it in the hot water for fifteen minutes, then drain it thoroughly dry. Chop in small pieces and moisten with the following dressing: Two eggs, two tablespoonfuls of sugar, one salt-spoonful of mustard, butter the size of a large nut, one teacupful of vinegar. Mix and let almost boil, when it will thicken. Add pepper and salt. Mix cabbage and dressing while the latter is hot.

Mrs. T. J. Cassell.


Pick a white, hard head of cabbage, cut it in halves and lay it in cold water, then shave it very fine. Boil a pint of vinegar, stir into it the well-beaten yolk of two eggs and then turn it over the cabbage, a short time before using. M. F. C.

Combination Salad

One small, firm head of white cabbage, shredded very fine; four medium-sized tart apples cut in dice-shaped pieces; six cold, firm potatoes cut the same; one-half cupful of English walnuts cut in small pieces; one teaspoonful of finely-chopped white onion. If two stalks of celery cannot be procured, sprinkle freely with celery salt and one pinch of cayenne pepper. Toss well together with two silver or wooden forks (steel will cause the apple to turn dark) and pour over this a generous quantity of mayonnaise dressing. Place the salad on ice about one hour before using. Serve on lettuce leaves. Auditorium Annex, Chicago.

Grandmother's Cold-Slaw

A very simple and old-fashioned way of making cold slaw is to cut the cabbage right across, as thin as possible. Let it stand in cold water five minutes. Drain and crisp it by dipping it into the water three times, then picking it over and drying it by laying it in a thin towel in the icebox. Then pour over a cold-slaw dressing to wet it well, and serve.

Mrs. Lucy Herz.