FROGS' LEGS SALAD.— Shred cooked frogs' legs and mix
with shredded lettuce or celery. Serve on watercress or lettuce,
garnishing with sliced lemon and hard-boiled eggs✪ Frogs' Legs Salad. — Mrs. Allan
George, Park Ridge, 111.
FRUIT SALAD. — Mix together in quantities desired grape-
fruit, cut in small pieces, grapes, peeled and seeded, and pineapple,
diced. Serve with salad dressing to which an equal quantity of
whipped cream and a teaspoon of sugar✪ Fruit Salad has been added. — Mrs. D,
C. Everitt, 207 S. 6th Ave., Maywood, 111.
VARIATION I. — Dice pineapple and tart apples, peel and
seed white grapes in quantities desired, mix with white cherries,
and serve with salad dressing. — Mrs. D. C. Everitt, 207 S. 6th Ave.,
Maywood, 111.
VARIATION II. — ^Mix together in quantities desired, diced,
tart apples, chopped celery, oranges, cut in small pieces, and white
salad dressing. Sprinkle chopped nuts over top. — 'Mrs. D. C. Ever-
itt, 207 S. 6th Ave., Maywood, 111.
VARIATION III. — For each individual salad 1 slice pin(e-
apple, 1 slice orange, and candied cherries are necessary. Ar-
range upon each plate a crisp leaf of lettuce, upon the lettuce a
slice of pineapple, upon the pineapple a slice of orange, and ujion
the orange, halved candied cherries. Serve either fruit salad dress-
ing, mayonnaise or French dressing with the salad. — Mrs. Helen
Williams, 6032 Ellis Ave., Chicago, 111.
VARIATION IV.— Slice fine 3 apples, 2 bananas, ^ bunch of
celery, Sc walnuts, pinch of salt, 1 tablespoon of sugar. Serve with
salad dressing, whiten with whipped cream. — Mrs. Klug, 25 N. 5th
Ave., May»wood, 111.
VARIATION V. — Into each cup put 3 canned or fresh straw-
berries, some grated pineapple, a teaspoon each of orange pulp and
grapefruit, a little syrup from preserved ginger, 1 tablespoon of
lemon juice, and a little sugar. Fill up the cup with Maraschino
cherries. Set on the ice until very cold. Eat from the cups. — •
Mrs. Klug, 25 N. Sth Ave., Maywood, 111.
VARIATION VI. — Peel 1 pineapple or use the contents of 1
can, shred it in small pieces with a silver fork; peel and slice thin.
COOK COUNTY COOK BOOK 461
6 bananas, and peel, tear into sections, and seed 4 sour oranges.
Arrange in a crystal dish in layers, sprinkling sugar between; then
squeeze over the whole 1 large lemon. Stand in ice 'box 3 hrs.
Serve with or without fruit salad dressing, to taste. — Mrs. Conklin,
914 N. 5th Ave., Maywood, 111.
VARIATION VII.— Soak a box of gelatin in 2 cups of cold
water over night; add 2 cups sugar, the juice of 2 lemons and bring
to a scald; add 1 can of shredded pineapple, 3 oranges, 6 bananas,
and candied cherries to taste. Serve in lemonade cups with
whipped cream on top; a salad dressing may be made with th-e
cherry juice to serve with it. This makes 4 pts. — Mrs. Conklin,
914 N. 5th Ave,, Maywood, 111.
VARIATION VIII. — Cut Malaga grapes in halves and remove
seeds; to 1 lb. of grapes use 2 small apples, cut in dices, J4 cup
of cut celery, 2 bananas, scraped and cut in small pieces, afte!r
quartering them, then mix with salad dressing and serve on let-
tuce.— Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111.
Page 316 · 3 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.
AI-modernized reading of the original text
FROGS' LEGS SALAD.— Shred cooked frogs' legs and mix with shredded lettuce or celery. Serve on watercress or lettuce, garnishing with sliced lemon and hard-boiled eggs. — Mrs. Allan George, Park Ridge, 111.
FRUIT SALAD. — Mix together in quantities desired grapefruit, cut in small pieces, grapes, peeled and seeded, and pineapple, diced. Serve with salad dressing to which an equal quantity of whipped cream and a teaspoon of sugar has been added. — Mrs. D, C. Everitt, 207 S. 6th Ave., Maywood, 111.
VARIATION I. — Dice pineapple and tart apples, peel and seed white grapes in quantities desired, mix with white cherries, and serve with salad dressing. — Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111.
VARIATION II. — ^Mix together in quantities desired, diced, tart apples, chopped celery, oranges, cut in small pieces, and white salad dressing. Sprinkle chopped nuts over top. — 'Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111.
VARIATION III. — For each individual salad 1 slice pineapple, 1 slice orange, and candied cherries are necessary. Arrange upon each plate a crisp leaf of lettuce, upon the lettuce a slice of pineapple, upon the pineapple a slice of orange, and upon the orange, halved candied cherries. Serve either fruit salad dressing, mayonnaise or French dressing with the salad. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111.
VARIATION IV.— Slice fine 3 apples, 2 bananas, ^ bunch of celery, Sc walnuts, pinch of salt, 1 tablespoon of sugar. Serve with salad dressing, whiten with whipped cream. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
VARIATION V. — Into each cup put 3 canned or fresh strawberries, some grated pineapple, a teaspoon each of orange pulp and grapefruit, a little syrup from preserved ginger, 1 tablespoon of lemon juice, and a little sugar. Fill up the cup with Maraschino cherries. Set on the ice until very cold. Eat from the cups. — • Mrs. Klug, 25 N. Sth Ave., Maywood, 111.
VARIATION VI. — Peel 1 pineapple or use the contents of 1 can, shred it in small pieces with a silver fork; peel and slice thin.
6 bananas, and peel, tear into sections, and seed 4 sour oranges. Arrange in a crystal dish in layers, sprinkling sugar between; then squeeze over the whole 1 large lemon. Stand in ice 'box 3 hrs. Serve with or without fruit salad dressing, to taste. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
VARIATION VII.— Soak a box of gelatin in 2 cups of cold water over night; add 2 cups sugar, the juice of 2 lemons and bring to a scald; add 1 can of shredded pineapple, 3 oranges, 6 bananas, and candied cherries to taste. Serve in lemonade cups with whipped cream on top; a salad dressing may be made with th-e cherry juice to serve with it. This makes 4 pts. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.
VARIATION VIII. — Cut Malaga grapes in halves and remove seeds; to 1 lb. of grapes use 2 small apples, cut in dices, J4 cup of cut celery, 2 bananas, scraped and cut in small pieces, afte!r quartering them, then mix with salad dressing and serve on lettuce.— Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111.
Records on this page
Frogs' Legs SaladFrogs' Legs SaladFruit Salad