Peel small solid potatoes 'hot, cut in even slices, not
too thin. Add to each quart four spoonsfull of olive oil.
Onions can be used if desired ; pepper and salt. Mix
this, and last add one spoonfull of vinegar✪ Potato Salad. If too dry
add a little soup stock or water. Do not let stand long
after mixing.
[56]
PLAIN SALAD DRESSING.
A compound of three parts of oil, one of vinegar, pep-
per and salt. Use oil, salt and pepper first, then add
the vinegar to the salad, and use at once.
LETTUCE.
Wash and wring dry two heads of lettuce, separate
the leaves and break them apart. Put them in a bowl,
add oil, pepper, salt, a teasspoonfull of chopped herbs,
toss up, add vinegar, toss up and serve.
LETTUCE, WITH DRESSING OF BACON.
Cut two ounces of sweet bacon in small dice, fry
slowly, pour over the salad ; pepper, salt, and last two
spoonfulls of vinegar.
RED AND WHITE CABBAGE SALAD.
Cut up a small hard head of each, leave them sep-
arate, salt each, let stand half an hour. Press out, and
prepare the dressing. Boil hard four eggs, cut them
the long way in two, lay the red cabbage in the middle
ot the dish, the white around it and the eggs on the edge,
and when ready to use mix with dressing, on the table.
ENDIVE SALAD, /^^^/iy*
y Pick the salad and use mostly the white. Cut in pie-
ces one and a half inches long. Add a little onion✪ Endive Salad ai
serve with plain dressing.
LETTUCE AND EGGS.
Boil four eggs hard, lay one head of lettuce in the
bowl. Slice the eggs, chop up a few capers✪ Lettuce and Eggs, and use
plain dressing.
WATER CRESS SALAD.
Wash and pick; add a little onion✪ Water Cress Salad and plain dress-
1Dg ' CELERY SALAD.
Four celeryac roots, boiled soft, peel and slice; add two
sliced potatoes, salt, pepper, a few celery leaves✪ Celery Salad and use
'lain dressing.
[57]
ASPARAGUS SALAD.
Boil two bunches, after cutting off two inches of the
hard end✪ Asparagus Salad, and scrape off skin; drain and lay in the
bowl; use plain dressing.
CAULIFLOWER.
Pick the Cauliflower in small pieces, wash and boil in
salt water; drain and arrange in the bowl; use plain
dressing.
STRING BEANS.
String and cut them; boil tender; add a. little onion;
plain dressing.
CUCUMBER SALAD, German.
Peel and slice solid cucumbers, salt and let stand for
twenty minutes; press out, use plain dressing, onions if
desired.
BREAKFAST SALAD.
Scald three large smooth tomatoes, skin them and lay
on ice, when cold slice them; cut up a gherkin in slices
and one head of lettuce and use plain dressing.
STALK CELERY SALAD.
Cut the root off, and wipe each piece; cut in pieces an
inch long; use plain mayonese.
HERRING SALAD, German Style.
Get four milt Holland herrings and soak in water over
night, pound them with the back of a knife, and pull off
the skin, beginning at the tail, take out the milt and cut
up in small square pieces; slice one and one half quart of
potatoes while hot; lay in a dish and moisten with a little
water and vinegar; add the herring, one onion well
minced; stir up the milt of the herring in a bowl, take
out the stringy part and mix in six spoonfuls of oil; stir
until smooth, add pepper and mix with the salad, using
last four spoonfuls of vinegar✪ Herring Salad, German Style; if the oil is objected to a
dressing can be used of hard boiled eggs. (See receipt).
/
[58]
IT ALIEN SALAD.
This salad can be made out of beans, cauliflower, as-
paragus, celery, potatoes and red beets; cut up after they
are cooked in square pieces, each of the vegetables being
kept seperate, also green gherkins, silver onion, capers,
chicken, lobsters, shrimps cut, and a plain dressing used;
in laying the salads in the bowl aim to have a variety of
colors; lay them in rings in the dish and a hard boiled
egg in the middle; decorate with parsley, and mix when
ready to serve.
CHICKEN SALAD. ✪ Chicken Salad
Page 20 · 9 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Peel small solid potatoes 'hot, cut in even slices, not too thin. Add to each quart four spoonsfull of olive oil. Onions can be used if desired ; pepper and salt. Mix this, and last add one spoonfull of vinegar. If too dry add a little soup stock or water. Do not let stand long after mixing.
[56]
PLAIN SALAD DRESSING.
A compound of three parts of oil, one of vinegar, pepper and salt. Use oil, salt and pepper first, then add the vinegar to the salad, and use at once.
LETTUCE.
Wash and wring dry two heads of lettuce, separate the leaves and break them apart. Put them in a bowl, add oil, pepper, salt, a teasspoonfull of chopped herbs, toss up, add vinegar, toss up and serve.
LETTUCE, WITH DRESSING OF BACON.
Cut two ounces of sweet bacon in small dice, fry slowly, pour over the salad ; pepper, salt, and last two spoonfulls of vinegar.
RED AND WHITE CABBAGE SALAD.
Cut up a small hard head of each, leave them separate, salt each, let stand half an hour. Press out, and prepare the dressing. Boil hard four eggs, cut them the long way in two, lay the red cabbage in the middle ot the dish, the white around it and the eggs on the edge, and when ready to use mix with dressing, on the table.
ENDIVE SALAD.
Pick the salad and use mostly the white. Cut in pieces one and a half inches long. Add a little onion ai serve with plain dressing.
LETTUCE AND EGGS.
Boil four eggs hard, lay one head of lettuce in the bowl. Slice the eggs, chop up a few capers, and use plain dressing.
WATER CRESS SALAD.
Wash and pick; add a little onion and plain dress-
1Dg ' CELERY SALAD.
Four celery roots, boiled soft, peel and slice; add two sliced potatoes, salt, pepper, a few celery leaves and use plain dressing.
[57]
ASPARAGUS SALAD.
Boil two bunches, after cutting off two inches of the hard end, and scrape off skin; drain and lay in the bowl; use plain dressing.
CAULIFLOWER.
Pick the Cauliflower in small pieces, wash and boil in salt water; drain and arrange in the bowl; use plain dressing.
STRING BEANS.
String and cut them; boil tender; add a. little onion; plain dressing.
CUCUMBER SALAD, German.
Peel and slice solid cucumbers, salt and let stand for twenty minutes; press out, use plain dressing, onions if desired.
BREAKFAST SALAD.
Scald three large smooth tomatoes, skin them and lay on ice, when cold slice them; cut up a gherkin in slices and one head of lettuce and use plain dressing.
STALK CELERY SALAD.
Cut the root off, and wipe each piece; cut in pieces an inch long; use plain mayonese.
HERRING SALAD, German Style.
Get four milt Holland herrings and soak in water over night, pound them with the back of a knife, and pull off the skin, beginning at the tail, take out the milt and cut up in small square pieces; slice one and one half quart of potatoes while hot; lay in a dish and moisten with a little water and vinegar; add the herring, one onion well minced; stir up the milt of the herring in a bowl, take out the stringy part and mix in six spoonfuls of oil; stir until smooth, add pepper and mix with the salad, using last four spoonfuls of vinegar; if the oil is objected to a dressing can be used of hard boiled eggs. (See receipt).
[58]
ITALIAN SALAD.
This salad can be made out of beans, cauliflower, asparagus, celery, potatoes and red beets; cut up after they are cooked in square pieces, each of the vegetables being kept seperate, also green gherkins, silver onion, capers, chicken, lobsters, shrimps cut, and a plain dressing used; in laying the salads in the bowl aim to have a variety of colors; lay them in rings in the dish and a hard boiled egg in the middle; decorate with parsley, and mix when ready to serve.
CHICKEN SALAD.
Records on this page
Potato SaladEndive SaladLettuce and EggsWater Cress SaladCelery SaladAsparagus SaladHerring Salad, German StyleScrambled EggsChicken Salad