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Health Salad
Mix together 3 cups chilled sauerkraut, 9 green olives cut fine, 2 chopped hard cooked eggs, 1 chopped pimiento and 1/4 cup mayonnaise. Serve on lettuce. One of the eggs may be used as garnish if desired.
Apricot Delight 2 cups pureed apricots (canned or dried) 2 cups apricot juice 1/3 pound marshmallows, cut fine 1 tablespoon gelatine 2 tablespoons cold water 1/2 cup cold water 1 cup sugar 3 egg whites, beaten stiff 1/2 teaspoon salt 1 cup cream, whipped Mix the puree, juice and cut marshmallows, allow to stand over hot water until the marshmallows are melted. Cover the gelatine with cold water, then dissolve over hot water and add to the apricot mixture. Boil the half cup of water and sugar until it threads and add it to the egg whites. Combine this with the apricot mixture, add whipped cream and salt. Cool thoroughly and pour into trays of electric refrigerator. Serves 8.
A cold sauerkraut salad of the sort that filled the "crisp relish" slot on a 1930s dinner menu. It comes together in five minutes and improves with an hour in the refrigerator.
- Drain the kraut hardThe one thing that decides whether this works: press the sauerkraut in a sieve, or squeeze it by handfuls, before mixing. Undrained brine thins the mayonnaise into a grey slick within minutes.
- Sauerkraut then and nowThe recipe presumably assumes barrel or canned kraut, which is likely to have been saltier and softer than today's refrigerated bagged sauerkraut. If yours is very sour, a brief rinse in cold water and a second squeeze evens it out.
- Green olivesNine olives cut fine comes to roughly 2 to 3 tablespoons chopped. The recipe does not say what kind; stuffed or unstuffed both work, and a chopped pimiento already goes in separately.
- PimientoCanned pimiento is a mild, skinned red pepper packed in brine. A drained jarred roasted red pepper, patted dry and chopped, is the closest substitute.
- Mayonnaise quantityA quarter cup binds three cups of kraut lightly rather than dressing it. Add it a spoonful at a time if you want the salad to look coated rather than merely moistened.
- Hard cooked eggsCook them just to set — about 10 minutes off the boil, then straight into cold water. Overcooked yolks go chalky and crumble into the dressing instead of holding as pieces.
- Yield and timingThe original gives no yield for the salad; it will serve about 6 as a side on lettuce leaves. It can be mixed a few hours ahead, though the egg is best folded in shortly before serving.