Celery, diced.
Olives, chopped.
Green pepper, chopped.
Peas.
String beans.
Cucumbers.
Gherkins.
Capers.
Celery, diced.
Peas.
Potatoes, diced.
Hard-cooked eggs, chopped.
Cabbage, shredded.
Olives, gherkins, cucumber.
Celery, diced.
Peas.
Asparagus.
Cucumbers.
Celery, diced.
Pimento strips.
Green pepper strips.
Olives.
Gherkins.
Celery, diced.
Peas.
Celery, leaves
stalks.
Radishes,
Pimento.
Green peppers.
Olives.
Beets.
Parsley or cress.
Celery.
Parsley or cress.
Gherkins.
Olives.
Hard-cooked egg.
Whole shrimps.
Parsley or cress.
Celery.
Asparagus tips.
Green pepper strips.
Celery.
Parsley or cress.
Radishes.
Pimento.
Green pepper.
Hard-cooked eggs .
Lobster claws.
Celery tips.
Peas.
Parsley or cress.
and
FRUIT SALADS
When to serve —
1. Salad course at luncheon, supper or dinner.
2. Dessert course at luncheon, supper or dinner.
SALADS
137
Salad Course. — Combine with French, boiled, mayon-
naise or cream dressing and arrange on lettuce.
Dessert Course. — Combine with sweet salad dressing or
fruit sugar. Serve in fruit glasses and top with whipped
cream.
Basis.
Additions.
Garnishes
Apple.
Waldorf Salad.
Nuts.
Celery tips and curled
1. Cut apple in cubes.
Dates, stoned, cut in strips.
celery.
2. Combine with dicec
Banana, diced.
Salad may be served
celery and cream dress-
Cheese balls.
in apple cups.
ing.
Apple Straws.
1 . Cut into straws 2" to 3'
Almonds.
Cherries.
long, and a little wider
Celery.
Nuts.
than matches. Serve
Dates.
Cocoanut.
with cream dressing.
Banana.
1. Cut in halves, length-
Nuts.
Serve on lettuce, gar-
wise, or cut in three
Cocoanut.
nished 'with parsley
crosswise pieces.
Dates.
and nuts.
Dip pieces in dressing,
then roll in chopped
nuts.
2. Diced or sliced.
Orange, cut in cubes.
Candied cherries.
Grapes.
Mint leaves.
Grapefruit.
Dates.
Pineapple cubes.
1. Stuffed — remove stone,
Fresh or canned pineapple, diced.
Serve on lettuce or in
fill with cream or cot-
Banana, diced.
glasses; garnish with
tage cheese.
Nuts.
nuts, cherries, cress.
Cherries.
2. Diced or cut m 3^"
Orange, diced.
Serve with sweet dres-
atrips.
Pineapple.
sing, in glasses.
Cocoanut.
Orange.
1 . Sliced—
(a) Cut orange into K"
Celery, chopped.
Parsley or cress.
to H" slices.
Nuts.,
Nuts.
(b) Arrange slices over-
Cherries.
lapping on a mound
of lettuce.
JJiceci.
Cut orange into H"
Grapefruit, diced.
Serve in orange cup or
dice.
Apple or pear, diced.
in ^ISiSscs * ^£ii*riish
Nuts, chopped.
with nuts or whipped
cream; or serve with
French dressing on
Pears, Plums or Peaches.
lettuce.
Fresh or canned, cut in
Nuts, chopped or whole.
Whipped cream.
halves.
Cheese balls.
Cherries.
Stuffed dates.
Serve in glasses with
Stuffed prunes.
sweet dressing or on
lettuce with fruit
Pineapple.
meringue.
1. Sliced.
Cottage cheese.
Cherries.
Cream cheese.
Strawberries.
Nuts.
Pimento.
Cherries.
Parsley or cress.
Stuffed dates.
Serve with fruit mer-
Stuffed prunes.
ingue.
138
CANADIAN COOK BOOK
PREPARATION OF FRUITS
APPLES.
To prevent discoloring before serving, sprinkle with
lemon juice or cover with cold water to which lemon juice
has been added.
BANANA.
1. Peel and scrape to render more digestible.
2. Sprinkle with lemon juice, to prevent discoloring
and to flavor.
GRAPEFRUIT, ORANGE.
1. Cut skin in 5 or 6 sections.
2. Peel, removing all white fibre.
Page 42
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. Olives, chopped. Green pepper, chopped. Peas.
String beans. Cucumbers. Gherkins. Capers.
Celery, diced. Peas.
Potatoes, diced. Hard-cooked eggs, chopped. Cabbage, shredded. Olives, gherkins, cucumber.
Celery, diced. Peas.
Asparagus. Cucumbers.
Celery, diced. Pimento strips. Green pepper strips. Olives. Gherkins.
Celery, diced. Peas.
Celery, leaves
stalks. Radishes, Pimento. Green peppers. Olives. Beets.
Parsley or cress. Celery.
Parsley or cress.
Gherkins.
Olives.
Hard-cooked egg.
Whole shrimps. Parsley or cress. Celery.
Asparagus tips. Green pepper strips.
Celery.
Parsley or cress. Radishes. Pimento. Green pepper. Hard-cooked eggs .
Lobster claws. Celery tips. Peas.
Parsley or cress.
and
FRUIT SALADS
When to serve —
1. Salad course at luncheon, supper or dinner.
2. Dessert course at luncheon, supper or dinner.
Salad Course. — Combine with French, boiled, mayonnaise or cream dressing and arrange on lettuce.
Dessert Course. — Combine with sweet salad dressing or fruit sugar. Serve in fruit glasses and top with whipped cream.
Basis.
Additions.
Garnishes
Apple.
Waldorf Salad.
Nuts.
Celery tips and curled
1. Cut apple in cubes.
Dates, stoned, cut in strips.
celery.
2. Combine with dicec
Banana, diced.
Salad may be served
celery and cream dress-
Cheese balls.
in apple cups.
ing.
Apple Straws.
1 . Cut into straws 2" to 3'
Almonds.
Cherries.
long, and a little wider
Celery.
Nuts.
than matches. Serve
Dates.
Cocoanut.
with cream dressing.
Banana.
1. Cut in halves, length-
Nuts.
Serve on lettuce, garwise, or cut in three
Cocoanut.
nished 'with parsley
crosswise pieces.
Dates.
and nuts.
Dip pieces in dressing,
then roll in chopped
nuts.
2. Diced or sliced.
Orange, cut in cubes.
Candied cherries.
Grapes.
Mint leaves.
Grapefruit.
Dates.
Pineapple cubes.
1. Stuffed — remove stone,
Fresh or canned pineapple, diced.
Serve on lettuce or in
fill with cream or cot-
Banana, diced.
glasses; garnish with
tage cheese.
Nuts.
nuts, cherries, cress.
Cherries.
2. Diced or cut m 3^"
Orange, diced.
Serve with sweet dresatrips.
Pineapple.
sing, in glasses.
Cocoanut.
Orange.
1 . Sliced—
(a) Cut orange into K"
Celery, chopped.
Parsley or cress.
to H" slices.
Nuts.,
Nuts.
(b) Arrange slices over-
Cherries.
lapping on a mound
of lettuce.
JJiceci.
Cut orange into H"
Grapefruit, diced.
Serve in orange cup or
dice.
Apple or pear, diced.
in ^ISiSscs * ^£ii*riish
Nuts, chopped.
with nuts or whipped cream; or serve with French dressing on
Pears, Plums or Peaches.
lettuce.
Fresh or canned, cut in
Nuts, chopped or whole.
Whipped cream.
halves.
Cheese balls.
Cherries.
Stuffed dates.
Serve in glasses with
Stuffed prunes.
sweet dressing or on lettuce with fruit
Pineapple.
meringue.
1. Sliced.
Cottage cheese.
Cherries.
Cream cheese.
Strawberries.
Nuts.
Pimento.
Cherries.
Parsley or cress.
Stuffed dates.
Serve with fruit mer-
Stuffed prunes.
ingue.
PREPARATION OF FRUITS APPLES.
To prevent discoloring before serving, sprinkle with lemon juice or cover with cold water to which lemon juice has been added.
BANANA.
1. Peel and scrape to render more digestible.
2. Sprinkle with lemon juice, to prevent discoloring and to flavor.
GRAPEFRUIT, ORANGE.
1. Cut skin in 5 or 6 sections.
2. Peel, removing all white fibre.