CARTWHEEL SALAD.— Crisp 1 bunch of lettuce and ar-
range on individual salad plates. Peel 2 oranges✪ Cartwheel Salad and cut in J/2-
inch slices crosswise. Cut 4 ^-inch slices of onion crosswise.
Arrange 1 slice of onion between 2 of orange, place on lettuce and
pour 5^ cup of French dressing over all.— Mrs. F. C. Winter, Win-
netka, 111.
CAULIFLOWER SALAD.— Res^ve the leaves from 1 large
cauliflower and boil for 5^ hr. in slightly salted water. Take out,
drain, and divide it into small branches. Arrange the center of a
dish, and garnish with strips of pickled beets. Pour mayonnaise
or cream dressing✪ Cauliflower Salad over, and serve quickly with hot cheese wafers.
—Mrs. E. D. Kelley, Winnetka, 111.
VARIATION I. — ^Separate the sprigs or flowerets of cold
boiled cauliflower, put into the salad dish a head of lettuce and
cover it with mayonnaise. Arrange the cauliflower sprigs around
the dish^ heads outward, and serve. Sprinkle with chopped pimen-
tos, if desired.— Mrs. D. E. Allen, 423 9th St.,' Wilmette, 111.
CAULIFLOWER AND BEET SALAD.— Dress flowers of
cold cooked cauliflower with oil, salt, pepper and vinegar or lemon
juice. Dress the shredded outside leaves of a head of lettuce. Cut
a beet in figures and the chopped trimmings, each separately, with
the same ingredients. Dispose the lettuce in the center of a serv-
ing dish, and the carefully drained cauliflower above. Sprinkle
with the figures cut from the beet, and dispose the chopped beet
in points around the central mass. Serve mayonnaise in a dish,
apart. — ^Mrs. F. C. Winter, Winnetka, 111.
CELERY SALAD, — Slice crisp white celery across the stalk,
forming crescent-shaped pieces, or chop very fine, and add salad
dressing. To the above salad may be adde3 any of the following"
446 CHEESE, MACARONI, NUTS & RICE, ETC.
ingredients: Sweet or sour apples, malaga grapes, cheese, boiled
select chestnuts, blanched almonds, any desired nuts, chopped or
broken, cold cooked beans of any kind, sliced, cubed or chopped
cold beets, shredded cab'bage, diced, cooked or raw carrots or tur-
nips, cooked cauliflower flowerets, crisp shredded cress, lettuce,
endive or dandelion, chopped hard-boiled eggs, rose, violet or nas-
turtium petals, minced parsley, chives, nasturtium seed pods, pi-
mentos, radishes, cooked peas, chopped onions, cold cooked sau-
sages, any meat, fowl, fish or game, trufifles, sweetbreads, or any
meat combination. — Mabel Sturtevant, 105 S. Dearborn St., Chi-
cago, 111.
VARIATION I.— Pare the stalks from 3 bunches of celery,
clean them, wipe dry with a napkin, chop, and fill a salad bowl,
adding a very little salt, pepper, and 3 tablespoons of vinegar✪ Celery Salad. Do
not use any oil.-^Mrs. Robert S. Appleton, 1128 Center Ave., Wil-
mette, 111.
VARIATION II.— Boil a cup of milk, thickened with 1 table-
spoon of corn starch, dissolved in milk. Mix well together 1
beaten egg, 2 teaspoons of sugar, 1 teaspoon of salt, % teaspoon
of dry mustard, 1 small pinch of cayenne pepper. Pour this into
the hot milk a little at a time, stirring constantly. 'When quite
smooth take off of the fire and add a tablespoon or more of vine-
gar, to suit taste. Mix well together and pour over celery, cut
into very small bits. — Mrs. A. E. Rowland, 506 S. 4th Ave., May-
wood, 111.
CELERY, APPLE AND GREEN PEPPER SALAD.— Crisp ✪ Celery, Apple and Green Pepper Salad
Page 306 · 4 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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CARTWHEEL SALAD.— Crisp 1 bunch of lettuce and ar-
range on individual salad plates. Peel 2 oranges and cut in J/2-
inch slices crosswise. Cut 4 ^-inch slices of onion crosswise.
Arrange 1 slice of onion between 2 of orange, place on lettuce and
pour 5^ cup of French dressing over all.— Mrs. F. C. Winter, Win-
netka, 111.
CAULIFLOWER SALAD.— Res^ve the leaves from 1 large
cauliflower and boil for 5^ hr. in slightly salted water. Take out,
drain, and divide it into small branches. Arrange the center of a
dish, and garnish with strips of pickled beets. Pour mayonnaise
or cream dressing over, and serve quickly with hot cheese wafers.
—Mrs. E. D. Kelley, Winnetka, 111.
VARIATION I. — ^Separate the sprigs or flowerets of cold
boiled cauliflower, put into the salad dish a head of lettuce and
cover it with mayonnaise. Arrange the cauliflower sprigs around
the dish^ heads outward, and serve. Sprinkle with chopped pimen-
tos, if desired.— Mrs. D. E. Allen, 423 9th St.,' Wilmette, 111.
CAULIFLOWER AND BEET SALAD.— Dress flowers of
cold cooked cauliflower with oil, salt, pepper and vinegar or lemon
juice. Dress the shredded outside leaves of a head of lettuce. Cut
a beet in figures and the chopped trimmings, each separately, with
the same ingredients. Dispose the lettuce in the center of a serv-
ing dish, and the carefully drained cauliflower above. Sprinkle
with the figures cut from the beet, and dispose the chopped beet
in points around the central mass. Serve mayonnaise in a dish,
apart. — ^Mrs. F. C. Winter, Winnetka, 111.
CELERY SALAD, — Slice crisp white celery across the stalk,
forming crescent-shaped pieces, or chop very fine, and add salad
dressing. To the above salad may be adde3 any of the following"
446 CHEESE, MACARONI, NUTS & RICE, ETC.
ingredients: Sweet or sour apples, malaga grapes, cheese, boiled
select chestnuts, blanched almonds, any desired nuts, chopped or
broken, cold cooked beans of any kind, sliced, cubed or chopped
cold beets, shredded cab'bage, diced, cooked or raw carrots or tur-
nips, cooked cauliflower flowerets, crisp shredded cress, lettuce,
endive or dandelion, chopped hard-boiled eggs, rose, violet or nas-
turtium petals, minced parsley, chives, nasturtium seed pods, pi-
mentos, radishes, cooked peas, chopped onions, cold cooked sau-
sages, any meat, fowl, fish or game, trufifles, sweetbreads, or any
meat combination. — Mabel Sturtevant, 105 S. Dearborn St., Chi-
cago, 111.
VARIATION I.— Pare the stalks from 3 bunches of celery,
clean them, wipe dry with a napkin, chop, and fill a salad bowl,
adding a very little salt, pepper, and 3 tablespoons of vinegar. Do
not use any oil.-^Mrs. Robert S. Appleton, 1128 Center Ave., Wil-
mette, 111.
VARIATION II.— Boil a cup of milk, thickened with 1 table-
spoon of corn starch, dissolved in milk. Mix well together 1
beaten egg, 2 teaspoons of sugar, 1 teaspoon of salt, % teaspoon
of dry mustard, 1 small pinch of cayenne pepper. Pour this into
the hot milk a little at a time, stirring constantly. 'When quite
smooth take off of the fire and add a tablespoon or more of vine-
gar, to suit taste. Mix well together and pour over celery, cut
into very small bits. — Mrs. A. E. Rowland, 506 S. 4th Ave., May-
wood, 111.
CELERY, APPLE AND GREEN PEPPER SALAD.— Crisp