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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 1/2 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 1/3 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
This page is a run of salad formulas from a school domestic-science manual, and it opens mid-recipe: the first lines are the tail end of a cooked (boiled) dressing whose ingredient list has been cut off. Everything after that stands on its own, provided you supply the dressing.
- The truncated dressingThe page begins with steps 3-5 of a cooked cream dressing and the quantity of cream is lost — "C. sweet or sour cream" with no number in front of it. Judging by 1 egg, 3 tablespoons butter and 3 tablespoons vinegar, one cup is the likely reading, but it is a guess; use a full boiled-dressing recipe rather than reconstructing this one.
- "Cook over hot water"A double boiler, and the water should be hot but not boiling hard. An egg-thickened dressing sets somewhere around 170-180F; stir constantly and pull it the moment it coats the spoon, or you get sweet scrambled egg.
- Acid goes in last, slowlyThis is the hinge of the cooked dressing. Vinegar or lemon juice added to a hot egg mixture, or added quickly, will curdle it. Off the heat, a spoonful at a time, stirring.
- "3 C. (?) salad dressing"The question mark stands in the text as given, with the figure unclear. Three cups is a generous amount for six potatoes and three apples, though the recipe does add the dressing in two stages; dress to moisten, hold some back, and follow step 5, which has you drain the thin liquid before the final addition.
- "Marinating liquid"In this period the term usually means a French dressing — oil and vinegar with salt and pepper — poured over the mixed salmon, potatoes, celery and onion so they absorb seasoning before the heavier dressing goes on. The recipe's "until seasoned" is vague; half an hour or so is a reasonable reading.
- Canned salmon"Boned" refers to the soft vertebrae in traditionally packed canned salmon. Skinless-boneless cans need no picking over; if you buy the old-style pack, the bones are edible and can be mashed in.
- Apples turning blackBoth the Waldorf and Potato Salad No. 2 warn about this, and it is the one instruction people skip. Cut the apple directly into the dressing or into acidulated water; the lemon or vinegar keeps the cut surfaces pale.
- Peeling tomatoes without scaldingThe scraping trick works and the reasoning is sound — blanched tomatoes soften and will not hold a clean slice. Use the back of a knife over the whole surface, then start the skin at the stem end.
- YieldsNone are given. The two egg salads are built on six eggs and six lettuce leaves, so six servings; the potato and salmon salads are not stated, and Potato Salad No. 2 is much the larger of the two.
This is a home-economics textbook, and the salad chapter shows salad in America moving beyond a plain dressed green toward a composed, arranged dish. The Daisy and Water Lily salads — egg whites cut into petals, riced yolk scattered over lettuce, a nest of shredded leaves on a whole leaf — belong to a school of arranged, faintly architectural salad-making that filled ladies' magazines and cooking-school syllabi from the 1890s through the 1920s. The Waldorf at the end is the era's most durable survivor: it is generally credited to Oscar Tschirky, maître d'hôtel of New York's Waldorf Hotel in the mid-1890s, and in its earliest printed forms it was only apples, celery and mayonnaise. The walnuts, called "English walnut meats" here in the usual American contrast with the native black walnut, were a later and now inseparable addition.