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Salad Dressings: Serve
C. sweet or sour cream 1 egg 3 T. butter 3 T. vinegar or lemon juice 3. Add butter or olive oil and cream. 4. Cook over hot water, stirring constantly until thickened. 5. Remove from the fire, add vinegar slowly while stirring. Dressed Lettuce, Endive or Water Cress 1. Wash, crisp and dry materials. 2. Arrange attractively in a salad dish. 3. Serve with French dressing.
Note. Sliced tomatoes, cucumbers, radishes, may be served on all of the above salads.
Cabbage Salad. 1. Remove wilted leaves from a small head of cabbage and let stand in cold water until crisp. 2. Cut out the stalk, dry and chop the cabbage fine. 3. Serve with salad dressing.
Note.-1 C. finely cut celery or peanuts may be added. Potato Salad No. 1. 2 C. boiled potatoes cut in cubes 1 C. diced cucumbers 1 C. celery 1/2 small onion Salad dressing to moisten 1. Mix lightly. 2. Add salad dressing. 3. Garnish with hard cooked eggs, celery tips, curled celery, or thin slices of radish.
Potato Salad No. 2. 6 medium sized boiled 1 sweet red pepper (fresh or potatoes 3 apples 1 small onion canned) 2 C. celery 3 C. (?) salad dressing 1. Cut potatoes and apples in 1-inch cubes. (Drop apples into salad dressing as soon as cut to keep them from turning dark.) 2. Chop onion and pepper very fine. 3. Cut celery into 1-inch pieces. 4. Mix all together lightly and moisten with the salad dressing. 5. Let stand in cold place one hour, then drain off all the thin liquid in bottom of dish and add rest of salad dressing. 6. Serve on lettuce leaf.
Cucumber and Tomato Salad. 1. Peel tomatoes. The skin may be easily loosened by first scraping the surface of the tomato with the back of a vegetable knife, and then peel. If the tomatoes are scalded to remove the skins, they are not so firm. 2. Slice tomatoes on a bed of lettuce. 3. Dice cucumbers and pile on each side. 4. Serve with French or mayonnaise dressing.
Daisy Salad.
SALADS Hard cooked eggs Mayonnaise or boiled dressing 1. Cut whites in long strips. 2. Arrange on a bed of lettuce or cress as the petals of a daisy. 3. Put yolks in the center or mash through a potato ricer and sprinkle over the salad. 4. Put a spoonful of dressing at one side of the lettuce. Water Lily Salad. 6 hard cooked eggs 1 head lettuce boiled salad dressing 1. Wash lettuce thoroughly. 2. Save 6 medium sized perfect leaves and cut the rest into thin shreds. 3. Remove the shells from the eggs and cut each egg around the center in points like this ^^^ being careful to push the point of the knife through to the center of the yolk. 4. Separate each egg into halves when cut. 5. Mix shredded lettuce with salad dressing. 6. Arrange whole lettuce on individual plates. ( 7. Make a nest of the shredded lettuce on each whole leaf and put a spoonful of dressing on each. 8. Place eggs on the salad dressing. 9. Serve cold.
Stuffed Egg Salad. 6 hard cooked eggs C. boiled ham finely chopped 1. Cut eggs in half lengthwise, keeping whites in pairs. 2. Remove yolks and mash or put through a potato ricer. 3. Add ham. 4. Mix with salad dressing. 5. Form into balls, refill whites. 6. Arrange on lettuce leaves. 7. Place a teaspoonful of salad dressing beside each egg. • Salmon Salad. oned. 1 can salmon drained, 1 C. celery boned and flaked 3 small boiled potatoes diced 1. Mix materials lightly. 1 small onion minced 2. Pour over marinating liquid and let stand until seas- 3. Drain, add salad dressing. 4. Serve on lettuce. 5. Garnish with thin slices of lemon dipped in finely cut parsley.
Banana Salad. 1. Peel bananas and cut in half lengthwise.
SALADS 2. Roll in mayonnaise or cream dressing. 3. Sprinkle with nut meats broken by hand. 4. Serve on lettuce.
Waldorf Salad. 2 C. diced apples 1 C. English walnut meats 1 C. cubed celery broken by hand Salad dressing 1. Mix ingredients and moisten with salad dressing. 2. Serve on lettuce or remove the tops from red or green apples, scoop out the pulp and refill the shells with the salad. Note. The diced apples should be mixed with the dressing or dropped into acidulated water at once or they will turn black. 266