*Peach Salad. — Cut ripe peaches lengthwise into
small pieces. Have ready a dressing made from
the following ingredients : Three rounded table-
spoonfuls of Almond Butter rubbed smooth in one-
half cup of water. Add two tablespoonfuls of sugar
and one-half teaspoonful of salt✪ Peach Salad. Cook for a few
minutes until thickened.
*Date and Walnut Salad. — Take two cups of
nicely prepared dates, from which the seeds have
been removed, place a quarter of a walnut✪ Date and Walnut Salad inside,
close up, and cut crosswise. Serve in salad-cups
with French Dressing.
*Apple and Banana Salad. — Take one and one-
half cups each of sliced app✪ Apple and Banana Saladle and banana, serve
with a Cream Salad Dressing.
*Orange and Pineapple Salad. — Take two
oranges, peeled and sliced very thin, one pineapple,
peeled and sliced (canned pineapple well drained
may be used). Put the orange and pineapple in al-
ternate layers. Pour over it a fruit sauce made as
follows: One cup of currant juice, with which cook
one teaspoonful of corn-starch mixed with one
170
Healthful Cookery
tablespoonful of sugar✪ Orange and Pineapple Salad. When clear, remove from
fire, and serve on the sliced fruit.
*Mock Chicken Salad. — Two cups of Nuttolene
cut in small cubes, three hard-boiled eggs pressed
through colander, half cup of celery, chopped fine;
salt✪ Mock Chicken Salad, and mix well together. Serve with garnish of
parsley and Sour Salad Dressing.
Lettuce Lemonade Salad. — Arrange nice leaves
of lettuce together, and slice off in strips. Serve
with equal parts lemon juice and water with a little
sugar✪ Lettuce Lemonade Salad.
*Fruit Salad. — Put in the bottom of a pan a
layer of pineapple, another of orange, banana,
apples, powdered sugar, putting walnut meats✪ Fruit Salad be-
tween the layers. Serve on a lettuce leaf.
* Apple Salad. — 2 apples, 4 stalks celery, 2 table-
spoonfuls chopped nuts.
Serve on lettuce with Sweet Salad Dressing.
^Pineapple and Banana Salad. — Cut equal parts
pineapple and banana into pieces, adding a few
chopped nuts✪ Pineapple and Banana Salad. Serve on lettuce with Sweet Salad
Dressing and a candied cherry on each dish.
Fruit and Nut Salad. — • Slice two bananas, two
oranges, one large or two small apples, one-half
cup of walnut meats ; sprinkle lightly with sugar,
and pour over all the juice of one lemon✪ Fruit and Nut Salad. Take
Salads
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bright red apples, cut off an end, and remove the
center with a spoon, leaving the shell. Fill these
shells with the salad. Serve each apple on a lettuce
leaf in an individual dessert-dish.
*Nuttolene Cottage Cheese. — Rub Nuttolene
through a wire strainer, add salt and enough lemon
juice✪ Nuttolene Cottage Cheese to give it the slight tartness of cottage cheese.
Be careful not to get too much lemon juice, and to
use plenty of salt. Mix well, and press through a
fine strainer again. Shape into balls, and roll in
chopped parsley. This is very pretty served on
as a salad.
SALAD DRESSINGS
Nuttolene Salad Dressing. — To one tablespoon-
ful of Nuttolene, beaten smooth in one-half cup of
lemon juice, add a pinch of salt and one half or two
thirds of a cup of strained stewed tomato✪ Nuttolene Salad Dressing. Beat
together very thoroughly, and serve on crisp, fresh
lettuce.
Nut Salad Dressing. — Take equal parts of lemon
juice, strained tomato, and Nuttolene or Peanut
Butter. Put the Nuttolene into a bowl, adding the
mixed tomato and lemon a little at a time, beating
the whole meanwhile to make it perfectly smooth.
Add salt if desired.
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Page 59 · 12 recipe records on this page
Presented as published in 1904. 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
*Peach Salad. — Cut ripe peaches lengthwise into small pieces. Have ready a dressing made from the following ingredients : Three rounded tablespoonfuls of Almond Butter rubbed smooth in onehalf cup of water. Add two tablespoonfuls of sugar and one-half teaspoonful of salt. Cook for a few minutes until thickened.
*Date and Walnut Salad. — Take two cups of nicely prepared dates, from which the seeds have been removed, place a quarter of a walnut inside, close up, and cut crosswise. Serve in salad-cups with French Dressing.
*Apple and Banana Salad. — Take one and onehalf cups each of sliced apple and banana, serve with a Cream Salad Dressing.
*Orange and Pineapple Salad. — Take two oranges, peeled and sliced very thin, one pineapple, peeled and sliced (canned pineapple well drained may be used). Put the orange and pineapple in alternate layers. Pour over it a fruit sauce made as follows: One cup of currant juice, with which cook one teaspoonful of corn-starch mixed with one
Healthful Cookery
tablespoonful of sugar. When clear, remove from fire, and serve on the sliced fruit.
*Mock Chicken Salad. — Two cups of Nuttolene cut in small cubes, three hard-boiled eggs pressed through colander, half cup of celery, chopped fine; salt, and mix well together. Serve with garnish of parsley and Sour Salad Dressing.
Lettuce Lemonade Salad. — Arrange nice leaves of lettuce together, and slice off in strips. Serve with equal parts lemon juice and water with a little sugar.
*Fruit Salad. — Put in the bottom of a pan a layer of pineapple, another of orange, banana, apples, powdered sugar, putting walnut meats between the layers. Serve on a lettuce leaf.
* Apple Salad. — 2 apples, 4 stalks celery, 2 tablespoonfuls chopped nuts.
Serve on lettuce with Sweet Salad Dressing.
^Pineapple and Banana Salad. — Cut equal parts pineapple and banana into pieces, adding a few chopped nuts. Serve on lettuce with Sweet Salad Dressing and a candied cherry on each dish.
Fruit and Nut Salad. — Slice two bananas, two oranges, one large or two small apples, one-half cup of walnut meats ; sprinkle lightly with sugar, and pour over all the juice of one lemon. Take
Salads
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i;i
bright red apples, cut off an end, and remove the center with a spoon, leaving the shell. Fill these shells with the salad. Serve each apple on a lettuce leaf in an individual dessert-dish.
*Nuttolene Cottage Cheese. — Rub Nuttolene through a wire strainer, add salt and enough lemon juice to give it the slight tartness of cottage cheese. Be careful not to get too much lemon juice, and to use plenty of salt. Mix well, and press through a fine strainer again. Shape into balls, and roll in chopped parsley. This is very pretty served as a salad.
SALAD DRESSINGS
Nuttolene Salad Dressing. — To one tablespoonful of Nuttolene, beaten smooth in one-half cup of lemon juice, add a pinch of salt and one half or two thirds of a cup of strained stewed tomato. Beat together very thoroughly, and serve on crisp, fresh lettuce.
Nut Salad Dressing. — Take equal parts of lemon juice, strained tomato, and Nuttolene or Peanut Butter. Put the Nuttolene into a bowl, adding the mixed tomato and lemon a little at a time, beating the whole meanwhile to make it perfectly smooth. Add salt if desired.
Healthful Cookery
Records on this page
Peach SaladDate and Walnut SaladApple and Banana SaladOrange and Pineapple SaladApple SaladMock Chicken SaladLettuce Lemonade SaladFruit SaladPineapple and Banana SaladFruit and Nut SaladNuttolene Cottage CheeseNuttolene Salad Dressing