CELERY ROOT SALAD.— Chop together 3 stalks of celery, 3 hard-boiled eggs, 2 small onions, Yz cup vinegar, 3 boiled pota- toes✪ Celery Root Salad, J/2 pt. cream. Season with salt, cayenne and pepper, and serve with salad dressing. — Mrs. Klug, 25 N. 5th Ave., Maywood^, 111. CELERY STICKS— Thicken salad dressing with chopped nuts and grated cheese; when thick enough to handle fill the grooves with crisp, clean sticks of celery. — Mrs. Conklin, 914 N, 5th Ave., Maywood, 111. CELERY CHEESE STICK.— Cut crisp celery into 4-inch lengths, fill the cavity with pimento cheese. These sticks are used in place of wafers. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Mlay- wood. 111. CHERRY SALAD.— Remove the stones from 1 qt. of ox- heart cherries and insert a blanched hazelnut meat in each one, or a piece of broken walnut meat. Pour over them the juice of 1 lemon. Arrange on lettuce leaves and pour mayonnaise dressing mixed with whipped cream✪ Cherry Salad. The white canned cherries may be -used instead of fresh ones. This salad is especially appropriate for a Washington Birthday entertainment. — Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, 111. VARIATION I. — Dissolve 1 box of gelatin, pour over J^ pt. cherries. Serve with meat. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. CHEESE AND CELERY SALAD.— Cut blanched celery stalks into small pieces; add half the bulk of Edam cheese, broken or cut into bits; dress with French dressing; turn into a salad bowl, lined with heart leaves of lettuce. For the garnish, remove the center from half a tomato✪ Cheese and Celery Salad, cut the edge in points to simulate the petals of a flower, and fill with 2 or 3 celery tips. Serve with bread and butter sandwiches. — Mrs^ Roger Rawlmgs, Chicago Heights, 111. COOK COUNTY COOK BOOK 449 COTTAGE CHEESE SALAD.— Mix 1 minced sweet pepper or 6 pimentos with 1 pt, of seasoned cottage cheese, and 10 drops of onion juice✪ Cottage Cheese Salad. Make into little balls and serve on lettuce leaves with French dressing. Ground nuts may be added, if liked. — Mrs. Robert Appleton, 1128 Centre Ave., Wilmette, 111. CHEESE AND CURRANT SALAD.— Mash a cream cheese with finely chopped lettuce. Shape in balls, arrange on lettuce leaves, pour over French dressing, and over all sprinkle the cur- rant✪ Cheese and Currant Salads.—Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CHEESE AND OLIVE SALAD.— Mash a cream cheese, moisten with cream, and season with salt and cayenne. Add 6 olives, finely chopped, lettuce, finely cut, and ^ can pimento, cut in strips. ✪ Cheese and Olive Salad Press in original shape of cheese and let stand 2 hrs. Cut in slices, separate in pieces, and serve on lettuce leaves, with mayonnaise dressing. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., May- wood, 111. CHESTNUT SALAD.— Shell, blanch and boil until tender as many chestnuts as needed. Drain and set aside to cool. Boil 2 eggs hard. Arrange lettuce in a salad bowl, put the chestnuts over and then a salad dressing made of lemon juice, olive oil, salt and a pinch of sugar✪ Chestnut Salad. Hold a small sieve over the salad, grate over the chestnuts the yolk of an egg and over all lay the white of the egg, cut in rings. — Mrs. E. D. Kelley, Winnetka, 111.

AI-modernized reading of the original text

CELERY ROOT SALAD.— Chop together 3 stalks of celery, 3 hard-boiled eggs, 2 small onions, Yz cup vinegar, 3 boiled potatoes, J/2 pt. cream. Season with salt, cayenne and pepper, and serve with salad dressing. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. CELERY STICKS— Thicken salad dressing with chopped nuts and grated cheese; when thick enough to handle fill the grooves with crisp, clean sticks of celery. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. CELERY CHEESE STICK.— Cut crisp celery into 4-inch lengths, fill the cavity with pimento cheese. These sticks are used in place of wafers. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood. 111. CHERRY SALAD.— Remove the stones from 1 qt. of oxheart cherries and insert a blanched hazelnut meat in each one, or a piece of broken walnut meat. Pour over them the juice of 1 lemon. Arrange on lettuce leaves and pour mayonnaise dressing mixed with whipped cream. The white canned cherries may be -used instead of fresh ones. This salad is especially appropriate for a Washington Birthday entertainment. — Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, 111. VARIATION I. — Dissolve 1 box of gelatin, pour over J^ pt. cherries. Serve with meat. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. CHEESE AND CELERY SALAD.— Cut blanched celery stalks into small pieces; add half the bulk of Edam cheese, broken or cut into bits; dress with French dressing; turn into a salad bowl, lined with heart leaves of lettuce. For the garnish, remove the center from half a tomato, cut the edge in points to simulate the petals of a flower, and fill with 2 or 3 celery tips. Serve with bread and butter sandwiches. — Mrs. Roger Rawlings, Chicago Heights, COTTAGE CHEESE SALAD.— Mix 1 minced sweet pepper or 6 pimentos with 1 pt. of seasoned cottage cheese, and 10 drops of onion juice. Make into little balls and serve on lettuce leaves with French dressing. Ground nuts may be added, if liked. — Mrs. Robert Appleton, 1128 Centre Ave., Wilmette, 111. CHEESE AND CURRANT SALAD.— Mash a cream cheese with finely chopped lettuce. Shape in balls, arrange on lettuce leaves, pour over French dressing, and over all sprinkle the currants.—Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CHEESE AND OLIVE SALAD.— Mash a cream cheese, moisten with cream, and season with salt and cayenne. Add 6 olives, finely chopped, lettuce, finely cut, and 1/2 can pimento, cut in strips. Press in original shape of cheese and let stand 2 hrs. Cut in slices, separate in pieces, and serve on lettuce leaves, with mayonnaise dressing. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CHESTNUT SALAD.— Shell, blanch and boil until tender as many chestnuts as needed. Drain and set aside to cool. Boil 2 eggs hard. Arrange lettuce in a salad bowl, put the chestnuts over and then a salad dressing made of lemon juice, olive oil, salt and a pinch of sugar. Hold a small sieve over the salad, grate over the chestnuts the yolk of an egg and over all lay the white of the egg, cut in rings. — Mrs. E. D. Kelley, Winnetka, 111.

Records on this page

Celery Root SaladCherry SaladCheese and Celery SaladCottage Cheese SaladCheese and Currant SaladCheese and Olive SaladChestnut Salad

The Cook County cook book