FoodNetArchive

Around-the-world cook book

1913

Page 57 · 7 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Tongue, cold boiled, 1 pound, Chopped olives, 1 dozen. Lettuce, 1 head. Cold string beans, sliced, 1 cup, Tomato, chopped, 1, Mayonnaise, 1 small cup✪ Tongue Salad. Cut the tongrue in dice, chop the olives fine, shred the let- tuce leaves, slice the string beans, and chop the tomato, then mix the ingredients lightly together, and blend ail together with 1 small cup of mayonnaise. FISH SALAD SPANISH Cut celery, 1 quart, Flaked fish, boiled, 1 pint, Tomato, cut small, 1, Chopped onion, 1 tablespoon. Chopped green pepper, 1 tablespoon✪ Fish Salad Spanish. Mix with mayonnaise, and serve on lettuce leaves. OYSTER SALAD Oysters, Vinegar, Cloves and allspice, 165 SALADS AROUND-THE-WORLD COOK BOOK Salt and pepper, Lettuce leaves and cut celery. The oysters should be cooked in their own liquid, till they ruffle. Take them from the fire, and lay them in vinegar, in which has been mixed, salt, cloves (whole), and allspice. When cold, put them on lettuce leaves (four oysters to each), and allowing 2 tablespoons of cut celery to each 4 oysters✪ Oyster Salad. Cover the whole with mayonnaise. SHAD-ROE SALAD Shad-roe, 1, Onion, cut fine, 1, Salt and bay leaves, Cucumber, Mayonnaise✪ Shad-Roe Salad. Boil the roe for 20 minutes, wrapped in a cloth, and in the water put 1 onion, chopped fine, 6 bay leaves, and a table- spoon of salt. Serve on a platter, with a border of cucumber, and with mayonnaise sauce. LOBSTER SALAD WITH CREAM DRESSING Lobster, 1 large, or 2 small. Salad oil, 1 cup. Cream, % cup (whipped very light), Lemon (juice only), 1, Eggs (yolks only), 2, Vinegar, 4 tablespoons. Powdered sugar, 1 tablespoon, Mustard (wet with vinegar), 1 teaspoon, 166 AROUND -THE-WORLD COOK BOOK SALADS Salt, 1 teaspoon, Lettuce leaves✪ Lobster Salad with Cream Dressing. Beat the eggs till light, adding to them while beating, the sugar, salt, mustard, and pepper, and then very gradually, the oil. When the mixture is quite thick, whip in the lemon- juice, and beat about 5 minutes more before putting in the vinegar. Just before the salad goes to the table, add half of the whipped cream to this dressing, and stir in well the cut lob- ster-meat. Line the salad bowl with lettuce leaves, and put in the seasoned meat, and cover all with the remainder of the whipped cream. HERRING SALAD, NO. 1 GERMAN Cold tongue, or ham, I/2 pound. Cold veal, or beef, 1/2 pound, Herrings (small), 3, Green apples (chopped), ^ cup, Cold boiled potatoes, 3, Onion, 1, French dressing. For the garnishing Red beets (chopped), 2, Hard-boiled eggs (yolks and whites cut separately), 3, Parsley, chopped, 3 tablespoons. Cucumber pickles, cut fine, I/2 cup, Olives, 12, Lettuce leaves✪ Herring Salad No. 1. 167 SALADS AROUND-THE-WORLD COOK BOOK Soak the herrings overnight, and when about to make the salad, pick the fish in small flakes, removing all bones. Also chop the meats coarsely and the onion, potatoes, and apples, and place all in a salad-bowl and mix well. Moisten plenti- fully with French dressing, and garnish as follows: In the center of the bowl of salad place an olive ; and from that, trace radiating lines, forming as many sectors as you have colors for garnishing; then cover these sectors over with the garnishing materials; one sector covered with red beets, the next with chopped yolks, the next with chopped whites of egg, the next with chopped parsley, etc. Place 1 or 2 of the whole olives in each sector; put let- tuce leaves about the edge of the bowl, and it is ready for serving.