FoodNetArchive

The Cook County cook book

1912

Page 321 · 7 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.
VARIATION I.— Pick the meat from the body of a lobster, take out the tail part in one piece, and cut it, with the contents of the claws, into J^-inch slices. Chop the whites of 2 hard-boiled eggs small, and rub the yolks through a hair sieve. Do the same with the spawn or coral of the lobster, but mix the soft part and any bits with the sauce. Pour the saupe into the bowl, put in a layer of shredded lettuce, and place the slices of lobster, with quartered hard-boiled eggs, and interspersed with sliced beet and cucumber, on the top. Repeat in the same manner until the bowl is full, sprinkling the egg and coral over and between the layers. Before serving, pour some mayonnaise sauce over the top. Crab can be used in the same manner. — Mrs. C. J. Jeffries, Winnetka^ 111. 468 CHEESE, MACARONI, NUTS, & RICE, ETC. VARIATION II.— Cut the lobster into dice and season with 2 tablespoons each of vinegar, and oil, 1 teaspoon of salt and a little pepper, and let it stand in a cool place for an hr. Line the salad bowl with crisp lettuce leaves. Mix the lobster thoroughly with mayonnaise, and place it on the lettuce. Serve with toasted cradc- ers and cheese. — Mrs. C. J. Jeffries, Winnetka, 111. MACARONI SALAD. — Break into inch pieces 1 lb. of maca- roni, and put into boiling salted water, and cook for 20 minutes. Strain through a colander and immerse in cold water to insure against becoming pasty. Boil until hard 6 eggs, chop up the yolks finely, saving the whites for garnish. Cut into tiny cubes }^ cup of cheese, and 1 large green pepper, mix all together with macaroni, and turn upon a bed of lettuce. Over the whole pour 1 pt. of slightly salted whipped cream✪ Macaroni Salad, with a light sprinkling of grated cheese, and serve. — 'Mrs. C. Carson, 205 S. 5th Ave., May- wood, 111. MACEDOINE SALAD.— Cut fine an equal quantity of cold cooked vegetables — peas, turnips, beets, beans and potatoes. Add a little minced onion, cover with salad dressing✪ Macedoine Salad, mix lightly, and serve cold. — Mrs. E. D. Kelley, Winnetka, 111. MACKEREL SALAD. — Drain and rinse a can of mackerel, removing skin and bone. Mix with chopped raw onion and pickles, and serve with French dressing✪ Mackerel Salad, using the oil drained from the .can. —Mrs. A. C. Christy, Glen View, 111. MALAGA SALAD. — Remove skins and seeds from white grapes; add an equal quantity of English walnuts, blanched and broken in pieces. Marinate with French dressing✪ Malaga Salad. Serve on let- tuce leaves and garnish with Maraschino cherries. — Mrs. W. H.- Willis, Glencoe, 111. MARGUERITE SALAD.— Cut the whites of 6 hard-boiled eggs in rings and put the yolks through a strainer and moisten with a little dressing. Arrange the whites on lettuce leaves and drop the yellow in the center. — Mrs. Conklin, 914 N. 5th Ave., May- wood, 111. MARSHMALLOW SALAD.— Cut 1 can of pineapple and J^ pound of marshmallows into cubes and mix with 1 cup of pecan COOK COUNTY COOK BOOK 469 meats. Pour over a salad dressing- made with lemon juice and serve on lettuce leaves with brown bread sandwiches✪ Marshmallow Salad. — Mrs, A. R. Thornton, 306 S. 2nd Ave., Maywood, 111. MEAT SALAD. — Chicken, turkey, ham, veal — in fact, any boiled meat can be made up into salads. Trim and cut up in small pieces, add lobster and celery, or cabbage, or cucumbers, also cut in small pieces; mix with any preferred dressing, and garnish with lettuce, pickles and hard-boiled eggs✪ Meat Salad. — *Mrs. Clark Mason, Bensen, 111.