How To Make Salads And Salad Dressing. Part 2

Description

This section is from the book "Neighborhood Cook Book", by Circle No. 5, Women's Union, Hemenway Methodist Church. Also available from Amazon: Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking.

How To Make Salads And Salad Dressing. Part 2

Fruit Salad

1 can pineapple, cut in small pieces, 1/2 lb. grapes, 1 can white cherries, 1 bunch celery, 1 apple, 1 orange, 2 bananas, and nut meats.

Serve with fruit salad dressing, listed in the salad dressings. - Mrs. Lyman A. Harrington.

Fruit Salad

Oranges, pineapple, grapes, bananas, celery and apples (diced). Mix with the following dressing:

3 tbsp. lemon juice, 5 tbsp. sugar, butter size of a walnut.

Boil together 2 or 3 minutes, then pour over a slightly-beaten egg yolk. Cook 3 minutes, but do not allow to curdle. When cold, mix with an equal amount of whipped cream. - Mrs. Milton F. Collion.

Favorite Salads

Shred lettuce, cut up celery fine, and a little grated onion. Mix with Wright's mayonnaise which has been mixed with chili sauce.

Carrot And Cabbage Salad

Equal parts of cooked carrots and raw cabbage. Nuts add to the flavor.

Stuffed Celery

Scrub celery with vegetable brush. Fill hollow side with pimento cheese. Lay on platter and sprinkle with paprika. - Mrs. H. R. Putnam.

Imperial Salad

Drain juice from 1/2 can pineapple, add 1 tbsp. vinegar and enough water to make a pint. Heat to boiling point, then add 1 pkg. lemon jello. When jello begins to set, add 1/2 can shredded pimento, 3 slices pineapple, cubed, and 1 medium cucumber, salted and cut fine. Place in individual molds or large mold. Serve with Wright's cream dressing.

- Mrs. R. E. James.

Italian Salad

1 package spaghetti or macaroni, cooked until tender. 1/2 cup olives, 1 bunch celery, 1 green pepper, 1 pimento, 1 chopped onion, 1 cup cooked peas. Mix all together and serve on lettuce with Wright's Salad Dressing.

- Mrs. Lyman Harrington.

Kidney Bean Salad

1 can kidney beans, 1 large stalk celery, 1 small onion, 1 pimento.

Heat the beans, drain and blanch with hot water. Add celery (chopped), pimento and onion (cut fine). Pour heated mayonnaise over this and let cool. Serve on lettuce. - Mrs. C. A. Klein.

Macaroni Salad

2 cups cold cut macaroni, 1 red or green pepper, 1 pkge. cream cheese, or 1/2 cup cottage cheese, 1 cup celery cut fine, 1/2 cup chopped nut meats. Mix with Wright's Mayonnaise. This makes a well-balanced dish for the main part of lunch or supper.

- Mrs. H. B. Judson.

Meat Salad

1 cup cold cooked veal or lamb, 1/2 cup asparagus, 1/2 tbsp. vinegar, 1 hard-boiled egg, 1/2 cup celery, 1 tbsp. olive oil, 1/4 tsp. salt, asparagus tips, celery tips. Mix together diced meat, diced celery and asparagus. Blend olive oil, vinegar and seasonings, and turn into salad. Moisten with Wright's Mayonnaise or cream dressing. Arrange on platter and garnish with hard-boiled egg and asparagus tips and celery leaves.

- Mrs. H. B. Judson.