3. If celery is to be diced, cut stalks in small lengthwise
sections; lay 2 or 3 stalks together on a board and cut
crosswise.
Note. — Small leaves and stalks may be used for garnishing;
large leaves may be dried for soups.
Tomatoes.
1. Wash, cover with boiling water to loosen skins, plunge
into cold water.
2. Cut out core and remove skin.
SALADS
133
3. If tomato cup is to be used, do not scald or peel.
Wash and cut slice from stem end, scoop out pulp; sprinkle
inside with salt, invert to drain.
Cucumber.
1. Wash, pare, cut, as desired, and remove large seeds.
Dressings used with uncooked vegetable salads are
French, boiled, cream, mayonnaise, and variations of these.
Basis.
Additions.
Garnishes.
Cabbage, shredded or finely
Celery, diced.
Parsley.
chopped.
Cucumber, diced.
Cress.
Pimento, chopped or cut in strips.
Radishes.
Green pepper, chopped.
Celery leaves.
Olives, chopped or sliced.
Pimento.
Spanish onion, chopped.
Blanched almonds.
Green pepper.
Olives.
Tart red jelly.
celery.
X. C/noppeu.
■NT 4. U J
JNuts, chopped.
Uelery leaves.
Cabbage, shredded.
Curled celery*
Cucumber, diced.
Radishes.
Apples. (See Fruit Salads).
Pimento.
Green pepper.
£i. Oi/Unea vyeiery.
Cream cheese, plain or with nuts.
olives, pimento, minced ham or
Kt ucud D er .
tongue.
oeiery, ciiceci.
Cabbage, shredded.
Tomato, diced or in sections.
Kadishes, sliced or chopped.
Spanish onion, chopped.
Pimento, cut in strips.
1. ^uues.
2. Cucumber Baskets.
Green peppers, chopped.
Parsley.
Cut in halves length-
Fill centre with —
Green pepper.
wise; scoop out centre.
Cucumber, diced.
Radish roses.
Tomato, diced.
Celery, diced and mixed with salad
Cress.
Tomato.
dressing.
1. Sliced.
Parsley.
Cucumber, sliced or in cubes.
Green pepper.
Celery, diced.
Celery.
Cabbage, shredded.
Cress.
2. Pin wheel.
Onion, finely chopped.
Cut tomato in eighths; arrange as
a pin wheel on a mound of
3. Tomato Rose.
shredded lettuce.
(a) Peel and remove
Celery, cucumber or cabbage; mix
core. Cut upper
with salad dressing and place
third into eighths;
in centre of tomato.
press sections open.
4. Stuffed Tomato.
Celery, diced.
(See Preparation of
Cucumber, diced.
Tomatoes.)
Chicken, veal or ham, cubes.
Cheese cubes.
Mix (separately or combined)
with salad dressing and fill to-
mato cup
134
CANADIAN COOK BOOK
COOKED VEGETABLE SALADS
GENERAL RULES.
1. Left-over vegetables may be used.
2. If canned vegetables, are used, remove from tin as
soon as opened, rinse and drain.
3. A better flavor is obtained by marinating vegetables
separately; drain and combine just before serving.
4. Serve with French, boiled or mayonnaise dressing.
When to serve —
1. With meat course at luncheon or supper.
2. As salad course at dinner. Exceptions are such
salads as potato and lima bean.
Basis.
Additions.
Garnishes .
Surround with a band of pimento
Pimento.
X iit; o ui ^ cto^cti ctrguo otdxivo
green pepper or cucumber.
Green pepper.
on lettuce.
Parsley.
Radishes.
Beets.
1. Cubedi sliced or
Celery, diced.
Celery.
T^ct ral
V^U^lXlllUdo, U-l^yCVl.
K^akJUOi^^f OlllCLlULCVJ.
2. Beet Cups. — Scoop out
Fill cup with cabbage, shredded,
centre* cut slice from
string beans diced, walnuts
bottom to make flat.
chopped.
Carrots.
T^ipaH in q1i^»pq rtv in
J_/l^CLlf iii C>ilv.COf tJX 111
Peas
X cLL Die Jr •
strips.
Page 40
Presented as published in 1924. 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
A modernized reading is not available for this page yet. You are seeing the original text.
3. If celery is to be diced, cut stalks in small lengthwise
sections; lay 2 or 3 stalks together on a board and cut
crosswise.
Note. — Small leaves and stalks may be used for garnishing;
large leaves may be dried for soups.
Tomatoes.
1. Wash, cover with boiling water to loosen skins, plunge
into cold water.
2. Cut out core and remove skin.
SALADS
133
3. If tomato cup is to be used, do not scald or peel.
Wash and cut slice from stem end, scoop out pulp; sprinkle
inside with salt, invert to drain.
Cucumber.
1. Wash, pare, cut, as desired, and remove large seeds.
Dressings used with uncooked vegetable salads are
French, boiled, cream, mayonnaise, and variations of these.
Basis.
Additions.
Garnishes.
Cabbage, shredded or finely
Celery, diced.
Parsley.
chopped.
Cucumber, diced.
Cress.
Pimento, chopped or cut in strips.
Radishes.
Green pepper, chopped.
Celery leaves.
Olives, chopped or sliced.
Pimento.
Spanish onion, chopped.
Blanched almonds.
Green pepper.
Olives.
Tart red jelly.
celery.
X. C/noppeu.
■NT 4. U J
JNuts, chopped.
Uelery leaves.
Cabbage, shredded.
Curled celery*
Cucumber, diced.
Radishes.
Apples. (See Fruit Salads).
Pimento.
Green pepper.
£i. Oi/Unea vyeiery.
Cream cheese, plain or with nuts.
olives, pimento, minced ham or
Kt ucud D er .
tongue.
oeiery, ciiceci.
Cabbage, shredded.
Tomato, diced or in sections.
Kadishes, sliced or chopped.
Spanish onion, chopped.
Pimento, cut in strips.
1. ^uues.
2. Cucumber Baskets.
Green peppers, chopped.
Parsley.
Cut in halves length-
Fill centre with —
Green pepper.
wise; scoop out centre.
Cucumber, diced.
Radish roses.
Tomato, diced.
Celery, diced and mixed with salad
Cress.
Tomato.
dressing.
1. Sliced.
Parsley.
Cucumber, sliced or in cubes.
Green pepper.
Celery, diced.
Celery.
Cabbage, shredded.
Cress.
2. Pin wheel.
Onion, finely chopped.
Cut tomato in eighths; arrange as
a pin wheel on a mound of
3. Tomato Rose.
shredded lettuce.
(a) Peel and remove
Celery, cucumber or cabbage; mix
core. Cut upper
with salad dressing and place
third into eighths;
in centre of tomato.
press sections open.
4. Stuffed Tomato.
Celery, diced.
(See Preparation of
Cucumber, diced.
Tomatoes.)
Chicken, veal or ham, cubes.
Cheese cubes.
Mix (separately or combined)
with salad dressing and fill to-
mato cup
134
CANADIAN COOK BOOK
COOKED VEGETABLE SALADS
GENERAL RULES.
1. Left-over vegetables may be used.
2. If canned vegetables, are used, remove from tin as
soon as opened, rinse and drain.
3. A better flavor is obtained by marinating vegetables
separately; drain and combine just before serving.
4. Serve with French, boiled or mayonnaise dressing.
When to serve —
1. With meat course at luncheon or supper.
2. As salad course at dinner. Exceptions are such
salads as potato and lima bean.
Basis.
Additions.
Garnishes .
Surround with a band of pimento
Pimento.
X iit; o ui ^ cto^cti ctrguo otdxivo
green pepper or cucumber.
Green pepper.
on lettuce.
Parsley.
Radishes.
Beets.
1. Cubedi sliced or
Celery, diced.
Celery.
T^ct ral
V^U^lXlllUdo, U-l^yCVl.
K^akJUOi^^f OlllCLlULCVJ.
2. Beet Cups. — Scoop out
Fill cup with cabbage, shredded,
centre* cut slice from
string beans diced, walnuts
bottom to make flat.
chopped.
Carrots.
T^ipaH in q1i^»pq rtv in
J_/l^CLlf iii C>ilv.COf tJX 111
Peas
X cLL Die Jr •
strips.