French Dressing,* Lime
Dressing®’, or Chut-
ney Dressing*”
* French Dressing, p. 486. Mayonnaise, p. 490.
French Dressing *
Mayonnaise *
SALADS
3. Cubes mixed with cantaloupe balls.
4, Sliced, with sliced cucumber.
Sprinkle with chopped Brazil nuts and
green pepper.
5. Sliced, with finely cut celery mois-
tened with Roquefort Mayonnaise spread
between slices.
6. Sliced, with orange or tangerine
slices.
7. Sliced, with tomato slices. Or,
remove center from thick slice of
tomato, arrange on salad green, and fill
with pear cut in small pieces.
Banana. Cut in thirds, crosswise,
and then in thirds, lengthwise. Roll in
finely chopped peanuts. Add a slice
or two of tangerine, if desired.
Cherries. Freshorcanned. Pit and
stuff with pecans.
Grapefruit sections. Garnish with
watercress or sprinkle with Julienne-
shaped pieces of celery and chopped
ripe olives.
Melon. Balls or small slices of
watermelon, cantaloupe, or honeydew,
separately or in combination.
Orange.
1. Sections, garnished with water-
cress, finely chopped fresh mint, or
2 or 3 thin rings of Bermuda onion.
2. Sections, alternating with grape-
fruit sections.
3. Sections on lettuce with endive.
53
Parisian Dressing“ or
Vinaigrette Dressing”®
French Dressing *
French Dressing *
French Dressing,*
Tango Dressing“, or
Thousand Island
Dressing
French Dressing,*
Thousand Island
Dressing”, or Tomato
French Dressing’
made with lemon juice
French Dressing *
Cream Mayonnaise™
French Dressing *
French Dressing *
French Dressing *
French Dressing * or
Lime Dressing
French Dressing *
* French Dressing p. 486.
514. THE BOSTON COOKING-SCHOOL COOK BOOK
i
Ze
oF
SIMPLE FRUIT SALADS (continued)
Peach.
Fresh or canned halves.
Halves, filled with Cream Cheese
Balls (p. 502)
Halves, filled with chopped celery
and nuts.
Pear.
15
Canned or very ripe. Peel and
core. Serve whole or sliced and
rearranged in original shape on
lettuce. Insert Angelica stems, if
‘desired.
Halves. Fill with finely cut celery
and apple mixed with cream cheese
thinned with cream. Sprinkle with
chopped green pepper and garnish
with watercress.
Edgewater. Fill halves with
chopped pecans, raisins, and celery
cut fine.
Lime Dressing™
French Dressing *
French Dressing* or
g
Cream Dressing *
French Dressing,*
Roquefort French
Dressing*”, Cream
Dressing™, or Ginger
French Dressing”
French Dressing *
Cream Mayonnaise™ or
Mayonnaise *
* French Dressing p. 486. Mayonnaise p. 490.
Sunbonnet and Bunny Salads (p. 517)
SALADS 515
Pineapple. Canned, sliced, on let- French Dressing *
tuce. Garnish with green pepper rings
or decorate with cream cheese moistened
with French Dressing and forced through
pastry bag and tube. Place cube of cur-
rant jelly in center.
Prunes. Cooked or canned. Slit, French Dressing *
remove pit, and fill solidly with cream
cheese or cottage cheese.
Strawberries. Sprinkle with sugar, Cream Mayonnaise *
pour over dressing, and garnish with
chopped pistachio nuts.
MIXED FRUIT SALADS
In selecting fruit to combine in a mixed fruit salad, it is desirable
to provide contrast in color, texture, and flavor. Small, whole
fruits, such as cherries and grapes, add an attractive touch. The
fruit may be mixed with the dressing and passed in a bowl or
arranged in separate piles in a bowl or on a large plate with the
dressing passed separately. French Dressing is always suitable, |
and many epicures insist it is the only one to use, but many other
dressings are popular, especially if the salad is to be served as a
dessert. The following are suggested :
Page 213
Presented as published in 1896. 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
French Dressing,* Lime Dressing®’, or Chutney Dressing*”
* French Dressing, p. 486. Mayonnaise, p. 490.
French Dressing * Mayonnaise *
3. Cubes mixed with cantaloupe balls.
4, Sliced, with sliced cucumber. Sprinkle with chopped Brazil nuts and green pepper.
5. Sliced, with finely cut celery moistened with Roquefort Mayonnaise spread between slices.
6. Sliced, with orange or tangerine slices.
7. Sliced, with tomato slices. Or, remove center from thick slice of tomato, arrange on salad green, and fill with pear cut in small pieces.
Banana. Cut in thirds, crosswise, and then in thirds, lengthwise. Roll in finely chopped peanuts. Add a slice or two of tangerine, if desired.
Cherries. Freshorcanned. Pit and stuff with pecans.
Grapefruit sections. Garnish with watercress or sprinkle with Julienneshaped pieces of celery and chopped ripe olives.
Melon. Balls or small slices of watermelon, cantaloupe, or honeydew, separately or in combination.
Orange.
1. Sections, garnished with watercress, finely chopped fresh mint, or 2 or 3 thin rings of Bermuda onion.
2. Sections, alternating with grapefruit sections.
3. Sections on lettuce with endive.
Parisian Dressing“ or Vinaigrette Dressing”® French Dressing *
French Dressing *
French Dressing,* Tango Dressing“, or Thousand Island Dressing
French Dressing,* Thousand Island Dressing”, or Tomato French Dressing’ made with lemon juice
French Dressing *
Cream Mayonnaise™
French Dressing *
French Dressing *
French Dressing *
French Dressing * or Lime Dressing French Dressing *
* French Dressing p. 486.
Ze
oF
SIMPLE FRUIT SALADS (continued) Peach.
Fresh or canned halves.
Halves, filled with Cream Cheese Balls (p. 502)
Halves, filled with chopped celery and nuts.
Pear.
Canned or very ripe. Peel and core. Serve whole or sliced and rearranged in original shape on lettuce. Insert Angelica stems, if
‘desired.
Halves. Fill with finely cut celery and apple mixed with cream cheese thinned with cream. Sprinkle with chopped green pepper and garnish with watercress. Edgewater. Fill halves with chopped pecans, raisins, and celery cut fine.
Lime Dressing™ French Dressing *
French Dressing* or g Cream Dressing *
French Dressing,* Roquefort French Dressing*”, Cream Dressing™, or Ginger French Dressing”
French Dressing *
Cream Mayonnaise™ or Mayonnaise *
* French Dressing p. 486. Mayonnaise p. 490.
Sunbonnet and Bunny Salads (p. 517)
Pineapple. Canned, sliced, on let- French Dressing * tuce. Garnish with green pepper rings or decorate with cream cheese moistened with French Dressing and forced through pastry bag and tube. Place cube of currant jelly in center.
Prunes. Cooked or canned. Slit, French Dressing * remove pit, and fill solidly with cream cheese or cottage cheese.
Strawberries. Sprinkle with sugar, Cream Mayonnaise * pour over dressing, and garnish with chopped pistachio nuts.
MIXED FRUIT SALADS
In selecting fruit to combine in a mixed fruit salad, it is desirable to provide contrast in color, texture, and flavor. Small, whole fruits, such as cherries and grapes, add an attractive touch. The fruit may be mixed with the dressing and passed in a bowl or arranged in separate piles in a bowl or on a large plate with the dressing passed separately. French Dressing is always suitable, | and many epicures insist it is the only one to use, but many other dressings are popular, especially if the salad is to be served as a dessert. The following are suggested :