Food recipes
SALADS
SALADS
Ingredients:
3 tablespoonfuls of oil.
1/2 teaspoonful lemon juice or vinegar.
1/2 teaspoonful of salt.
3 shakes of pepper.
Directions:
Stir together till all is well mixed.
Many people prefer this dressing without pepper and with a
saltspoonful of sugar in its place; you can try it both ways.
Tomato and Lettuce Salad
Peel four tomatoes; you can do this most easily by pouring boiling water over them and skinning them when
they wrinkle, but you must drain off all the water afterward, and let them get firm in the ice−box; wash the
lettuce and gently pat it dry with a clean cloth; slice the tomatoes thin, pour off the juice, and arrange four
slices on each plate of lettuce, or mix them together in the large bowl, and pour the dressing over.
Egg Salad
Cut up six hard−boiled eggs into quarters, lay them on
lettuce, and pour the dressing over. Or pass a dish of
them with cold meat.
Fish Salad
Pick up cold fish and pour the dressing over it, and put two sliced hard−boiled eggs around it; a few tips of
celery, nice white ones, are pretty around the whole.
Cauliflower Salad
Take cold boiled cauliflower and pick it up into nice pieces; pour the dressing over, and put on the ice till you
24
need it.
String Bean Salad
Take cold string beans, either the green ones or the yellow, pour the dressing over, put on ice, and serve on
lettuce. Any cold vegetables can be used besides these, especially asparagus, while lettuce alone is best of all.
Pineapple Salad
Put large bits of picked−up pineapple on white lettuce, and pour the dressing over.
Orange or Grapefruit Salad
Peel three oranges or one grapefruit, and scrape off all the white lining of the skin. Divide it into sections, or
``quarters,'' and with the scissors cut off the thin edge; turn down the transparent sides and cut these off, too,
scraping the pulp carefully, so as not to waste it. Take out all the seeds; lay the pieces on lettuce, and pour the
dressing over. White grapes, cut in halves, with the seeds taken out, are nice mixed with this, and pineapple,
grapes, and oranges, with a little banana, are delicious.
Mayonnaise
Yolk of 1 egg.
Ingredients:
3 tablespoonfuls of oil.
1/2 teaspoonful lemon juice or vinegar.
1/2 teaspoonful of salt.
3 shakes of pepper.
Directions:
Stir together till all is well mixed.
Many people prefer this dressing without pepper and with a
saltspoonful of sugar in its place; you can try it both ways.
Tomato and Lettuce Salad
Peel four tomatoes; you can do this most easily by pouring boiling water over them and skinning them when
they wrinkle, but you must drain off all the water afterward, and let them get firm in the ice−box; wash the
lettuce and gently pat it dry with a clean cloth; slice the tomatoes thin, pour off the juice, and arrange four
slices on each plate of lettuce, or mix them together in the large bowl, and pour the dressing over.
Egg Salad
Cut up six hard−boiled eggs into quarters, lay them on
lettuce, and pour the dressing over. Or pass a dish of
them with cold meat.
Fish Salad
Pick up cold fish and pour the dressing over it, and put two sliced hard−boiled eggs around it; a few tips of
celery, nice white ones, are pretty around the whole.
Cauliflower Salad
Take cold boiled cauliflower and pick it up into nice pieces; pour the dressing over, and put on the ice till you
24
need it.
String Bean Salad
Take cold string beans, either the green ones or the yellow, pour the dressing over, put on ice, and serve on
lettuce. Any cold vegetables can be used besides these, especially asparagus, while lettuce alone is best of all.
Pineapple Salad
Put large bits of picked−up pineapple on white lettuce, and pour the dressing over.
Orange or Grapefruit Salad
Peel three oranges or one grapefruit, and scrape off all the white lining of the skin. Divide it into sections, or
``quarters,'' and with the scissors cut off the thin edge; turn down the transparent sides and cut these off, too,
scraping the pulp carefully, so as not to waste it. Take out all the seeds; lay the pieces on lettuce, and pour the
dressing over. White grapes, cut in halves, with the seeds taken out, are nice mixed with this, and pineapple,
grapes, and oranges, with a little banana, are delicious.
Mayonnaise
Yolk of 1 egg.
Printed from https://recipe.bluelayer.org/recipe/63582/salads