Salads and Salad Dressings
ALL salad greens, such as lettuce, chicory, endive, romaine, or watercress, should be fresh, crisp, dry and cold. Wash leaves carefully and put on ice either in lettuce dryer or in a cloth.
Dressings wilt the leaves; therefore they should be added just before serving. Salads may be made in infinite variety. Plain lettuce, or lettuce combined with tomato, or many other vegetables, cold meat, fish, or fruits may be used with French Dressing or Mayonnaise Dressing.
The Recipes
French Dressing
Put 1 tablespoon lemon juice or vinegar, 1/2 teaspoon salt, 1/8 teaspoon pepper or few…
Mayonnaise II
1 egg juice of 1 lemon or 4 tablespoons vinegar 1/2 teaspoon salt 2 cups olive oil Put…
Boiled Salad Dressing
1/2 tablespoon salt 1 1/2 tablespoons sugar 1 teaspoon mustard 1/2 tablespoon flour few…
Russian Dressing
Take mayonnaise enough for 6 people; add 2 teaspoons chili sauce, 1 can pimentos chopped…
Chicken Salad
1 quart cold boiled chicken, cut into small squares 1 pint finely cut celery 1 teaspoon…
Marquise Salad
3 firm tomatoes 1/2 cup cut onion 1/2 cup chopped parsley 2 tablespoons olive oil Pare…
Vegetable Salad
1 cup finely cut red cabbage 1 cup cold boiled red beets 1 cup cold boiled carrots 1 cup…
Potato Salad
1 quart cold boiled potatoes 1 onion 1/2 teaspoon salt parsley 1/2 cup French dressing…
Lobster Salad
Cut cold boiled lobster into small pieces. Marinate with French dressing; put on lettuce…
Fish Salad
2 cups shredded lettuce 1 can tuna fish or 1 1/2 lbs, any cold boiled fish 1/2 cup French…