With a wire spoon beat one-half pint of sour cream
with a tablespoon of sugar and with vinegar to offset
the sweetness of the sugar. Thick cream makes a
foamy dressing. Season with paprika and salt✪ Cream Dressing.
Cooked Cream Dressing for Fruit Salads.
Cook together two tablespoons of butter and three
tablespoons of flour. Add one cup of sweet cream.
Let it boil for five minutes, stirring all the time. Re-
move from the fire and stir in one-half cup of sour
cream, the juice of half a lemon, a very little salt, and
sugar to taste. Allow it to become perfectly cold. Pour
the mixture over sliced apples or bananas, and set on
ice one hour before serving. This will please those
who find they cannot eat oil.
Remoulade Dressing.
Rub the yolks of two hard-boiled eggs through a
sieve, mix with one raw yolk, and a seasoning of salt,
pepper, and mustard. Little by little beat in one cup
of oil, and as it thickens a few drops of vinegar.
Garnishes for Salads.
Edible garnishes are the only ones which should be
allowed. Occasionally we may serve the salad in
baskets made from the half skins of small grapefruit,
oranges, or large lemons, or in apples or cooked beets,
or the boat-like shape of a half cucumber.
Capers, olives, and pimolas are not only attractive
for garnish, but will to some extent take the place of
other " greens " in a salad.
When the olives stuffed with peppers are cut in
Salads and Salad Dressings. 103
cross sections, the brilliant red center surrounded by
olive green is a very effective decoration.
The canned Spanish peppers, " pimientos, " cut in
strips or fancy shapes, are a brilliant addition to a
salad dull in coloring.
A medley of lettuce, parsley, capers, celery, eggs,
tomatoes, and beets, or any similar variety of shades
and colors, cannot be considered artistic. The best
effects are produced by a few materials contrasting
well, or by two or three shades of the same color.
No intervening color can produce a good effect from a
combination of tomatoes and red beets, nor can a
combination of stewed tomato and yolk of egg be
made very harmonious. The garnish should not de-
tract from the main substance.
The materials at hand at the moment and the in-
genuity of the maker must be depended upon rather
than printed directions.
Asparagus Salad.
Serve tips of boiled asparagus with a French dress-
ing. In the same way prepare string beans.
Apple, Nut, and Celery Salad.
Use equal parts or any proportion convenient at the
time. Split the celery stalks, lay several together, and
shave off in thin slices. Use almonds, peanuts, pe-
cans, or walnuts, removing skins when possible, and
cutting or chopping in small pieces. Do not prepare
the apples until ready to put the mixture together.
Cut them in eighths, pare and cut from the end in thin
slices. Season the mixture with salt and paprika, and
mix with French or mayonnaise dressing.
104 Home Science Cook Book.
Use apple and nuts or apple and celery or celery and
nuts in the same way. Serve on lettuce leaves or in
bright red apples hollowed out to hold it.
Waldorf Salad.
This consists of equal proportions of apple and
celery cut in small pieces and held together by mayon-
naise dressing✪ Waldorf Salad.
Apple and Onion Salad. ✪ Apple and Onion Salad
Page 45 · 4 recipe records on this page
Presented as published in 1902. 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
With a wire spoon beat one-half pint of sour cream with a tablespoon of sugar and with vinegar to offset the sweetness of the sugar. Thick cream makes a foamy dressing. Season with paprika and salt.
Cooked Cream Dressing for Fruit Salads.
Cook together two tablespoons of butter and three tablespoons of flour. Add one cup of sweet cream. Let it boil for five minutes, stirring all the time. Remove from the fire and stir in one-half cup of sour cream, the juice of half a lemon, a very little salt, and sugar to taste. Allow it to become perfectly cold. Pour the mixture over sliced apples or bananas, and set on ice one hour before serving. This will please those who find they cannot eat oil.
Remoulade Dressing.
Rub the yolks of two hard-boiled eggs through a sieve, mix with one raw yolk, and a seasoning of salt, pepper, and mustard. Little by little beat in one cup of oil, and as it thickens a few drops of vinegar.
Garnishes for Salads.
Edible garnishes are the only ones which should be allowed. Occasionally we may serve the salad in baskets made from the half skins of small grapefruit, oranges, or large lemons, or in apples or cooked beets, or the boat-like shape of a half cucumber.
Capers, olives, and pimolas are not only attractive for garnish, but will to some extent take the place of other " greens " in a salad.
When the olives stuffed with peppers are cut in
Salads and Salad Dressings. 103
cross sections, the brilliant red center surrounded by olive green is a very effective decoration.
The canned Spanish peppers, " pimientos, " cut in strips or fancy shapes, are a brilliant addition to a salad dull in coloring.
A medley of lettuce, parsley, capers, celery, eggs, tomatoes, and beets, or any similar variety of shades and colors, cannot be considered artistic. The best effects are produced by a few materials contrasting well, or by two or three shades of the same color. No intervening color can produce a good effect from a combination of tomatoes and red beets, nor can a combination of stewed tomato and yolk of egg be made very harmonious. The garnish should not detract from the main substance.
The materials at hand at the moment and the ingenuity of the maker must be depended upon rather than printed directions.
Asparagus Salad.
Serve tips of boiled asparagus with a French dressing. In the same way prepare string beans.
Apple, Nut, and Celery Salad.
Use equal parts or any proportion convenient at the time. Split the celery stalks, lay several together, and shave off in thin slices. Use almonds, peanuts, pecans, or walnuts, removing skins when possible, and cutting or chopping in small pieces. Do not prepare the apples until ready to put the mixture together. Cut them in eighths, pare and cut from the end in thin slices. Season the mixture with salt and paprika, and mix with French or mayonnaise dressing.
104 Home Science Cook Book.
Use apple and nuts or apple and celery or celery and nuts in the same way. Serve on lettuce leaves or in bright red apples hollowed out to hold it.
Waldorf Salad.
This consists of equal proportions of apple and celery cut in small pieces and held together by mayonnaise dressing.
Apple and Onion Salad.
Records on this page
Cream DressingWaldorf SaladWaldorf SaladApple and Onion Salad