FoodNetArchive

Boston Cooking-School cook book

1896

Page 214 · 7 recipe records on this page

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
French Dressing, made with Nut Pascagoula Dressing, p. 489 lemon juice, p. 486 Pineapple Honey, p. 489 Cream French Dressing, p. 487 Chinese Dressing, p. 491 Ginger French Dressing, p. 487 Cream Mayonnaise, p. 491 Honey Dressing, p. 487 German Cream Dressing, p. 493 Mint Dressing, p. 487 ; Fruit Salad Dressing I, p. 495 Cumberland Dressing, p. 488 Fruit Salad Dressing II, p. 495 French Fruit Dressing, p. 488 Los Angeles Dressing, p. 495 Lakewood Dressing, p. 488 Tango Dressing, p. 496 Lime Dressing, p. 489 Maple Sirup Dressing, p. 495 * French Dressing, p. 486. 516 THE BOSTON COOKING-SCHOOL COOK BOOK BRAZILIAN SALAD ¥% cup white grapes, skinned, 4 cup maraschino cherries, seeded, and cut in halves finely cut VY cup crushed pineapple 2 tablespoons chopped Brazil nuts Y% cup apple, pared, cored, and Lemon juice cut in small pieces Cream Mayonnaise (p. 491) VY cup celery, cut in small pieces Lettuce✪ Brazilian Salad Mix fruit and nuts. Season with lemon juice. Moisten with Cream Mayonnaise and serve on lettuce. FRENCH FRUIT SALAD 2 oranges 14 cup nut meats 3 bananas 1 head lettuce or romaine 14 pound Malaga grapes French Dressing * or Cream Mayonnaise (p. 491)✪ French Fruit Salad Pare oranges and remove sections. Peel bananas and cut in 14-inch slices. Remove skins and seeds from grapes. Break nut 4 meats in pieces. Mix all with dressing and arrange on salad green. LAKEWOOD FRUIT SALAD 1 grapefruit 1% cup pecan nut meats, broken 2 oranges in pieces 34 cup white grapes, skinned Romaine or Lettuce and seeded Lakewood French Dressing (p. 488)✪ Lakewood Fruit Salad Remove grapefruit and orange sections. Add grapes and nuts. Arrange on salad green. Pour on dressing. HUNGARIAN FRUIT SALAD 1 cup crushed pineapple, drained French Fruit Dressing * (p. 488) or 1 cup banana slices Cream Mayonnaise (p. 491) 1 cup tangerine sections Lettuce✪ Hungarian Fruit Salad : Mix fruit and dressing. Arrange on lettuce. Sprinkle with paprika or few gratings of nutmeg. MOQUIN FRUIT SALAD 1 cup white grapes, peeled and seeded 14 cup chopped pecan or Canned pimiento pistachio nut meats 114 cups tangerine or orange sections Lettuce, watercress YY pound cream cheese French Dressing *✪ Moquin Fruit Salad * French Dressing, p. 486. SALADS 517 Mash cream cheese, add nuts, and season with French Dressing. Make into balls about size of grapes. Stuff grapes with pimiento. Arrange fruit on lettuce. Garnish with watercress. Serve with French Dressing. PANAMA FRUIT SALAD Place a slice of pineapple on lettuce. Arrange alternate sections of grapefruit and orange like a dome on pineapple. Top with cherry cut like flower and leaves cut from green pepper. Serve with French Dressing * or Cream Mayonnaise (p. 491) or other desired dressing.✪ Panama Fruit Salad PARISIAN GRAPEFRUIT SALAD Canned artichoke bottoms, marinated Lettuce Grapefruit sections, cut in halves Canned pimiento French Dressing * made with lemon juice or red wine vinegar Arrange grapefruit sections, dome-shaped, on artichoke bottoms. Mark sections with pimiento cut in strips. Top with pimiento cut in fancy shapes. Serve on lettuce with dressing. MOLDED SALADS Rinse molds in cold water. Shake but do not dry. Fill evenly with any salad in this section, pack down, and chill. Loosen around edge with spatula, invert, and tap mold. If salad sticks, wipe out- side of mold with cloth wrung out of hot water. Individual Molds. Serve on salad green. An attractive individual plate may be arranged with a small mold of a simple jelly (Tomato, Cucumber, or Grapefruit Jelly, etc.), a few stalks of endive dressed with French Dressing,* a spray of watercress, and a lemon basket (p. 503) filled with Mayonnaise.* ✪ Grapefruit Jelly Salad