FoodNetArchive

Around-the-world cook book

1913

Page 59 · 10 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.
170 AROUND-THE-WORLD COOK BOOK SALADJ GERMAN POTATO SALAD Potatoes, 6, Onions, 1, Bacon, 2 slices. Vinegar, 3 tablespoons, Salt and pepper✪ German Potato Salad. Boil the potatoes with the skins on. Peel them while hot, and slice thin. Add to them the onion, finely cut. Cut the bacon into squares, and fry it until nicely browned, and then mix it with the potatoes. Place the vinegar in a frying-pan, heat to the boiling point, and then pour it over the potatoes and bacon. Season to taste with salt and pepper, mix all thoroughly, and place in a warm oven for 10 minutes, to blend the flavors. ALLIGATOR FEAR SALAB HAWAIIAN An alligator pear. Lettuce leaves, Small red tomatoes, Small white onions. Mayonnaise✪ Alligator Fear Salad. Peel the tomatoes. Peel the alligator pear, cut it around in rings, and slip these from the seed. Lay each ring on lettuce leaves. Put a spoonful of mayonnaise on top of each tomato, and on the top of all, the small onion. CHESTNUT SALAD, NO. 1 Chestnuts, Lettuce leaves, French dressing✪ Chestnut Salad, No. 1. 171 SALADS AROUND-THE-WORLD COOK BOOK Boil and blanch the chestnuts, cook until tender, in boil- ing water; take them out, throw into cold water, drain, and dry on a soft cloth. Arrange on lettuce leaves, and pour over them a French dressing. CHESTNUT SALAD, NO. 2 Prepare the chestnuts as before, cut each one in two, and cover them with the grated rind of an orange. Arrange on lettuce leaves, garnish with small pieces of orange, and serve with mayonnaise✪ Chestnut Salad, No. 2. BEAN SALAD GERMAN Beans, Chopped onion, French dressing✪ Bean Salad. Chop string beans into inch pieces, chop the onion, and cover plentifully with French dressing. BAHIA SALAD BRAZILIAN Watercress, 1 quart, Stuffed olives, 20, Onion, 1, small, French dressing✪ Bahia Salad. Cut the onion fine, mix with the cress and olives, and use French dressing. POMPADOUR SALAD This is composed of a whole head of cauliflower, boiled, and is served with a border of tomatoes and a mayonnaise dressing. 172 AROUND-THE-WORLD COOK BOOK SALADS PEPPER SALAD CUBAN Sliced boiled potatoes, Shredded red cabbage, Shredded green peppers, Cold corned beef, Hard-boiled eggs. Mayonnaise, Lettuce leaves✪ Pepper Salad. Take equal parts of the potatoes, cabbage, and green pep- pers. To a quart of this add 1 cup of corned beef, cut in pencil strips. Mix with mayonnaise, and serve on lettuce leaves, with a garnish of hard-boiled eggs. EADISH SALAD Red radishes, Cucumbers, French dressing, Lettuce leaves✪ Radish Salad. This is a good summer salad. The red radishes, which are strong in taste, should be cut in thin slices, with a fluted vegetable cutter. Cut an equal number of thin slices of cucumber. Soak them separately in ice-water for half an hour, then drain and dry on a soft cloth. Arrange in overlapping slices on a bed of lettuce leaves, and sprinkle with a French dressing. SPANISH SALAD Bananas, English walnuts, 173 SALADS AROUND-THE-WORLD COOK BOOK Lettuce leaves, Mayonnaise✪ Spanish Salad. The bananas should be ripe, but not soft. Cut them into thin slices, using a silver knife. Shell the walnuts, of which use one-third the quantity of the sliced bananas. Chop the nuts, mix the fruit and nuts lightly, and heap them on a platter that has been covered with lettuce leaves. The leaves should be crisp. Pour mayonnaise dressing over the whole, taking care that the mayonnaise has been seasoned quite sharply with cayenne. TOMATO JELLY Tomatoes, 1 can, Onion, 1 slice, Bird peppers, 1, small, ✪ Tomato Jelly