Celery, diced.
Green pepper.
String beans, in strips.
■^O^dl di^UtS 1/1^*3.
Cabbage, shredded.
Cauliflower, in sections.
Cauliflower.
Flowerets separated into
Green pepper, chopped.
Pimento.
sections.
Pimento, strips.
Green pepper.
Peas.
Radish roses.
Almonds, blanched and cut in
Carrots, strips.
strips.
Beet, strips.
Paprika.
Parsley or cress.
Lima Beans.
Cooked and left whole.
Celery, diced.
Parsley or cress.
Pimento.
Pimento.
Tomatoes, sliced.
Potato.
Cut in H" cubes.
Green onions, chopped.
Parsley or cress.
Chives, cut fine.
Pimento.
Green pepper.
Green pepper.
Hard-cooked egg.
Pimento.
Capers.
Beets.
Gherkins.
Tomato sections.
Peanuts.
Peas.
Celery, celery seed or celery salt.
String Beans.
Cut in 1" pieces or in dia-
Celery, carrot, potatoes or peas,
mond shape.
radish straws.
Macedoine Salad.
Combination of cooked
Celery, diced.
vegetables, as potatoes,
Cabbage, cooked.
carrots, peas, string beans.
Macaroni, cooked in 1" pieces.✪ Macedoine Salad
cauliflower.
SALADS
135
EGG SALADS
When to serve —
1. As main course at luncheon or supper.
Basis.
Additions.
Garnishes.
1. Stuffed Eggs.
(a) Cut egg in halves ; re-
move yolk.
(b) Mash yolk; mix with
salad dressing.
2. Marg^uerite Salad.
1. Cut egg in halves
lengthwise.
2. Remove yolk and put
through sieve.
3. Cut white in strips.
4. Arrange white as petals
on mound of lettuce✪ Marguerite Salad.
3. Pinwheel Salad.
(a) Cut egg in eighths
lengthwise.
(b) Arrange as pinwheel
on mound of lettuce✪ Pinwheel Salad.
Celery, finely chopped.
Ham, finely chopped.
Chicken or veal, finely chopped.
Gherkins. " "
Olives. " "
Nuts.
Marinate lettuce with dressing;
serve mayonnaise separately.
Tomato eighths; arrange alterna-
tely with the egg.
Parsley or cress.
Olives.
Celery.
Serve on thick slices of
tomato.
Use yolk as centre of
daisy.
Parsley or cress.
Green pepper.
CHEESE SALADS
When to serve —
1. As main course at luncheon or supper.
Use Cream Cheese or Canadian Cheese, grated.
Basis.
Additions.
Garnishes.
1. Cheese Balls.
(a) Moisten cheese with
salad dressing.
(b) Shape into balls.
2. Shamrock Salad.
(a) Wash green pepper.
(b) Cut thin slice from
stem end ; remove
seeds and tongue.
(c) Pack with cheese
mixed with salad
dressing.
(d) Chill; slice with sharp
knife.
Nuts.
Olives.
Parsley.
Pimento.
Pimento.
Nuts.
Olives.
Parsley or cress.
Celery.
Green pepper.
Pimento.
Nuts, whole or chopped
Serve on lettuce, cress
or endive.
Note — For cheese used as an addition to fruits, see Fruit
Salads.
136
CANADIAN COOK BOOK
MEAT AND FISH SALADS
These salads are improved if the meat or fish is marinated
with French dressing and allowed to stand some time before
combining in the salad.
Dressings used are French, mayonnaise, boiled, cream.
When to serve. — As main course at luncheon or supper.
Additions.
Garnishes.
Veal, Chicken or Turkey.
1" Remove skin and bone
2. Cut into 1^" to
cubes.
Sahnon.
1. If canned, drain off
liquid.
2. Remove skin and bones.
3. Serve on lettuce or pack
in moistened mould,
then turn out on let-
tuce.
Shrimp.
1. Drain, rinse in cold
water; drain.
2. Dry, and remove in-
testinal vein which
lies in groove along
the back.
3. Leave whole or break
into 3 or 4 pieces.
Tuna Fish and White Fish.
1. Remove skin and bone.
2. Break into small pieces.
Lobster.
1. Remove bones; cut meat
in cubes.
Page 41 · 3 recipe records on this page
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
Celery, diced.
Green pepper.
String beans, in strips.
Diced nuts 1/4 tsp.
Cabbage, shredded.
Cauliflower, in sections.
Cauliflower.
Flowerets separated into
Green pepper, chopped.
Pimento.
sections.
Pimento, strips.
Green pepper.
Peas.
Radish roses.
Almonds, blanched and cut in
Carrots, strips.
strips.
Beet, strips. Paprika.
Parsley or cress.
Lima Beans.
Cooked and left whole.
Celery, diced.
Parsley or cress.
Pimento.
Pimento.
Tomatoes, sliced.
Potato.
Cut in H" cubes.
Green onions, chopped.
Parsley or cress.
Chives, cut fine.
Pimento.
Green pepper.
Green pepper. Hard-cooked egg.
Pimento.
Capers.
Beets.
Gherkins.
Tomato sections.
Peanuts.
Peas.
Celery, celery seed or celery salt.
String Beans.
Cut in 1" pieces or in dia-
Celery, carrot, potatoes or peas,
mond shape.
radish straws.
Macedoine Salad.
Combination of cooked
Celery, diced.
vegetables, as potatoes,
Cabbage, cooked.
carrots, peas, string beans.
Macaroni, cooked in 1" pieces.
cauliflower.
EGG SALADS
When to serve —
1. As main course at luncheon or supper.
Basis.
Additions.
Garnishes.
1. Stuffed Eggs.
(a) Cut egg in halves ; remove yolk.
(b) Mash yolk; mix with salad dressing.
2. Marguerite Salad.
1. Cut egg in halves lengthwise.
2. Remove yolk and put through sieve.
3. Cut white in strips.
4. Arrange white as petals on mound of lettuce.
3. Pinwheel Salad.
(a) Cut egg in eighths lengthwise.
(b) Arrange as pinwheel on mound of lettuce.
Celery, finely chopped. Ham, finely chopped. Chicken or veal, finely chopped. Gherkins. " " Olives. " " Nuts.
Marinate lettuce with dressing; serve mayonnaise separately.
Tomato eighths; arrange alternately with the egg.
Parsley or cress.
Olives.
Celery.
Serve on thick slices of tomato.
Use yolk as centre of daisy.
Parsley or cress. Green pepper.
CHEESE SALADS
When to serve —
1. As main course at luncheon or supper.
Use Cream Cheese or Canadian Cheese, grated.
Basis.
Additions.
Garnishes.
1. Cheese Balls.
(a) Moisten cheese with salad dressing.
(b) Shape into balls.
2. Shamrock Salad.
(a) Wash green pepper.
(b) Cut thin slice from stem end ; remove seeds and tongue.
(c) Pack with cheese mixed with salad dressing.
(d) Chill; slice with sharp knife.
Nuts. Olives. Parsley. Pimento.
Pimento.
Nuts.
Olives.
Parsley or cress. Celery.
Green pepper. Pimento.
Nuts, whole or chopped
Serve on lettuce, cress or endive.
Note — For cheese used as an addition to fruits, see Fruit Salads.
MEAT AND FISH SALADS
These salads are improved if the meat or fish is marinated with French dressing and allowed to stand some time before combining in the salad.
Dressings used are French, mayonnaise, boiled, cream.
When to serve. — As main course at luncheon or supper.
Additions.
Garnishes.
Veal, Chicken or Turkey. 1. Remove skin and bone 2. Cut into 1" to 2" cubes.
Sahnon.
1. If canned, drain off liquid.
2. Remove skin and bones.
3. Serve on lettuce or pack in moistened mould, then turn out on lettuce.
Shrimp.
1. Drain, rinse in cold water; drain.
2. Dry, and remove intestinal vein which lies in groove along the back.
3. Leave whole or break into 3 or 4 pieces.
Tuna Fish and White Fish.
1. Remove skin and bone.
2. Break into small pieces.
Lobster.
1. Remove bones; cut meat in cubes.
Records on this page
Macedoine SaladMarguerite SaladPinwheel Salad