boiler until it thickens, stirring constantly. When done, add
the butter, and when this is melted, stir it in evenly, and
turn the dressing out, to cool before use.
Lettuce Salad, No. 1: Pick over the leaves carefully,
and wash. Use only whole leaves. Place the leaves, after
draining 10 minutes, on a flat dish, placing the smaller
leaves inside the larger, and serve with cold salad dressing.
Lettuce Salad, No. 2: Pick over and wash the
leaves carefully, drain 10 minutes. Place the leaves one up-
on another, and slice with a knife, until quite fine, in strips.
Turn and cut the strips crosswise, in a similar manner. Place
in shallow dish for the table. Serve with egg dressing.
Egg Dressing: "Whip the yolks of two eggs thoroughly.
Pour into the beaten eggs two tbsp. vinegar, add two or
three tbsp. sugar. Beat together thoroughly. Add ssp. salt,
if desired. Pour the dressing in sufficient quantity over the
lettuce; lift the lettuce lightly with a fork until dressing is
mixed evenly with lettuce.
Vegetable Salad: Use cold cooked carrots, beans,
beets, peas, asparagus, and celery; one or more kinds at pleas-
ure. Cut them in small, neat pieces, mix with a chosen hot
dressing. Serve cold. One tsp. onion juice may be added.
Meat Salad: Take cold, cooked meat or fowl, with-
out much fat, remove bones, skin, and gristle. Cut in small
pieces; add celery, cut small. Pour over the mass a hot salad
dressing. Chill, and serve cold. This is an excellent way to
utilize left over meats. For appearance, arrange the salad on
a flat dish, on lettuce leaves. One tbsp. in the middle of
each leaf.
Lobster Salad: Cut the meat of a boiled lobster in-
to small pieces, and mix it with the dressing chosen. Serve
as the meat salad. The lobsters should be first slowly boiled
from 20 to 30 min.
Apple and Celery Salad: Cut raw apples into 1-2
inch cubes, or chop fine. Cut white part of celery into half
inch pieces, or chop; mix in equal parts. Arrange chilled
lettuce on individual plates, place the salad on the leaves
APPENDIX 125
and cover with any chosen salad dressing. If the apples are
sweet, add a little lemon juice to the salad. If desired, add
nuts to the salad.
Egg Salad: Use hard boiled eggs. Remove shells,
cut the eggs smoothly in halves. Take out the yolks, being
careful not to break the whites. Notch the edges of the
whites in points, if desired. Mash the yolks, seasoning to
taste with pepper, salt, and melted butter. Return the yolks
to the whites, fiUing the cups full. Place chilled lettuce on
individual plates, place three "cups" of the egg on each plate.
Garnish with bits of parsley, or with radishes. Serve with
cooked salad dressing.
Page 57
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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boiler until it thickens, stirring constantly. When done, add
the butter, and when this is melted, stir it in evenly, and
turn the dressing out, to cool before use.
Lettuce Salad, No. 1: Pick over the leaves carefully,
and wash. Use only whole leaves. Place the leaves, after
draining 10 minutes, on a flat dish, placing the smaller
leaves inside the larger, and serve with cold salad dressing.
Lettuce Salad, No. 2: Pick over and wash the
leaves carefully, drain 10 minutes. Place the leaves one up-
on another, and slice with a knife, until quite fine, in strips.
Turn and cut the strips crosswise, in a similar manner. Place
in shallow dish for the table. Serve with egg dressing.
Egg Dressing: "Whip the yolks of two eggs thoroughly.
Pour into the beaten eggs two tbsp. vinegar, add two or
three tbsp. sugar. Beat together thoroughly. Add ssp. salt,
if desired. Pour the dressing in sufficient quantity over the
lettuce; lift the lettuce lightly with a fork until dressing is
mixed evenly with lettuce.
Vegetable Salad: Use cold cooked carrots, beans,
beets, peas, asparagus, and celery; one or more kinds at pleas-
ure. Cut them in small, neat pieces, mix with a chosen hot
dressing. Serve cold. One tsp. onion juice may be added.
Meat Salad: Take cold, cooked meat or fowl, with-
out much fat, remove bones, skin, and gristle. Cut in small
pieces; add celery, cut small. Pour over the mass a hot salad
dressing. Chill, and serve cold. This is an excellent way to
utilize left over meats. For appearance, arrange the salad on
a flat dish, on lettuce leaves. One tbsp. in the middle of
each leaf.
Lobster Salad: Cut the meat of a boiled lobster in-
to small pieces, and mix it with the dressing chosen. Serve
as the meat salad. The lobsters should be first slowly boiled
from 20 to 30 min.
Apple and Celery Salad: Cut raw apples into 1-2
inch cubes, or chop fine. Cut white part of celery into half
inch pieces, or chop; mix in equal parts. Arrange chilled
lettuce on individual plates, place the salad on the leaves
APPENDIX 125
and cover with any chosen salad dressing. If the apples are
sweet, add a little lemon juice to the salad. If desired, add
nuts to the salad.
Egg Salad: Use hard boiled eggs. Remove shells,
cut the eggs smoothly in halves. Take out the yolks, being
careful not to break the whites. Notch the edges of the
whites in points, if desired. Mash the yolks, seasoning to
taste with pepper, salt, and melted butter. Return the yolks
to the whites, fiUing the cups full. Place chilled lettuce on
individual plates, place three "cups" of the egg on each plate.
Garnish with bits of parsley, or with radishes. Serve with
cooked salad dressing.