Put all together in a salad bowl.
If vegetables have been properly seasoned in
cooking no salt will be needed. If in doubt add
1/2 teaspoonful salt as cold vegetables need to
be well seasoned.
Measure out 3 tablespoonsful vinegar,
3 tablespoonsful vegetable oil✪ String Bean and Carrot Salad and
Pour both over the vegetables.
With a fork, toss together till everj^ piece is
shiny with oil.
Cover tightly (the onion will make careful
covering necessary) and set in a cold place till
mealtime. There should be more than an hour
for chilling.
At mealtime, toss salad together again, gar-
nish with a bit of lettuce around the edge of the
bowd and serve very cold.
143
SLICED APPLE SALAD
Wash 1 head of lettuce.
Pick the leaves apart and wash again.
Drain and wrap up in a cloth.
Put in the ice box or in a cool place till needed.
Scrub 2 bright red apples.
Crack and pick over 6 English walnuts.
(Hickory nuts or wild walnuts may be used if
you have some.)
Put 1 tablespoonful of lemon juice or the same
amount of mild vinegar,
2 tablespoonsful of vegetable oil,
y^ teaspoonful salt,
14 teaspoonful of paprika✪ Sliced Apple Salad into a small bowl
and mix well ; set in a cool place till ready for
serving.
Just before the meal is ready, core the apples
with a corer and slice them into thin slices. Be
sure that the red rind stays on each piece.
Arrange the lettuce neatly on salad plates.
Lay three slices of apple on each plate on top
of the lettuce.
Put 2 halves of nut on top of apple on each
plate.
145
SLICED APPLE SALAD
With a spoon mix the dressing well.
Dip 2 teaspoonsful of dressing over each
plateful of salad, being sure that it is well
spread over, so that every bit of apple is sea-
soned.
Serve at once with crisp wafers.
This amount will serve 6 people.
147
DESSERTS
PLAIN CAKE WITH ICINa
Put into a mixing bowl 1 egg (white and
yellow both),
1 cupful sugar,
1 teaspoonful vanilla flavoring,
l^ cupful butter substitute.
Beat till it looks like smooth cream. The
success of any cake largely depends on the care
and thoroness of this beating.
When smooth and creamy add 1 cupful milk.
Sift together 2 cupsful flour and 4 level tea-
spoonsful baking powder. Sift these two ingre-
dients twice so they may be well mixed.
Add flour and baking powder to the contents
of the bowl.
Beat till all lumps are goiie.
Pour into cake pans that have been made
ready. (This cake makes two layers or may
be made into one large, thick cake as desired.
To prepare cake pans, grease the pans carefully.
Line bottoms with paper cut to fit and grease
again. (See directions under brown bread.)
Bake 25 minutes if made in 2 layers; 30
minutes if baked in 1 layer. Before taking
151
PLAIN CAKE WITH ICING
from the oven, tap the top of the cake with
the finger. If the cake is done, the crust will
spring right back into place without leaving any
finger prints. If a finger print is left, the cake
needs to bake longer.
Take from the oven, run a small spatula
around the edge of the pan; turn upside down
over a wire cake rack, and the cake will drop
out of the pan.
When cool, ice with a white icing made by
creaming together 11/2 cupsful confectioner's
sugar,
3 tablespoonsful butter,
1 teaspoonful vanilla or almond flavoring,
2 teaspoonsful cream.
If chocolate icing is desired, add 1 square of
melted chocolate to the above. With chocolate
use vanilla flavoring. ✪ Plain Cake with Icing
Page 15 · 3 recipe records on this page
Presented as published in 1920. 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
Put all together in a salad bowl.
If vegetables have been properly seasoned in cooking no salt will be needed. If in doubt add 1/2 teaspoonful salt as cold vegetables need to be well seasoned.
Measure out 3 tablespoonsful vinegar,
3 tablespoonsful vegetable oil and Pour both over the vegetables.
With a fork, toss together till every piece is shiny with oil.
Cover tightly (the onion will make careful covering necessary) and set in a cold place till mealtime. There should be more than an hour for chilling.
At mealtime, toss salad together again, garnish with a bit of lettuce around the edge of the bowl and serve very cold.
SLICED APPLE SALAD
Wash 1 head of lettuce.
Pick the leaves apart and wash again.
Drain and wrap up in a cloth.
Put in the ice box or in a cool place till needed.
Scrub 2 bright red apples.
Crack and pick over 6 English walnuts. (Hickory nuts or wild walnuts may be used if you have some.)
Put 1 tablespoonful of lemon juice or the same amount of mild vinegar,
2 tablespoonsful of vegetable oil, y^ teaspoonful salt,
14 teaspoonful of paprika into a small bowl and mix well ; set in a cool place till ready for serving.
Just before the meal is ready, core the apples with a corer and slice them into thin slices. Be sure that the red rind stays on each piece.
Arrange the lettuce neatly on salad plates.
Lay three slices of apple on each plate on top of the lettuce.
Put 2 halves of nut on top of apple on each plate.
SLICED APPLE SALAD
With a spoon mix the dressing well.
Dip 2 teaspoonsful of dressing over each plateful of salad, being sure that it is well spread over, so that every bit of apple is seasoned.
Serve at once with crisp wafers.
This amount will serve 6 people.
DESSERTS
PLAIN CAKE WITH ICING
Put into a mixing bowl 1 egg (white and yellow both),
1 cupful sugar,
1 teaspoonful vanilla flavoring,
l^ cupful butter substitute.
Beat till it looks like smooth cream. The success of any cake largely depends on the care and thoroness of this beating.
When smooth and creamy add 1 cupful milk.
Sift together 2 cupsful flour and 4 level teaspoonsful baking powder. Sift these two ingredients twice so they may be well mixed.
Add flour and baking powder to the contents of the bowl.
Beat till all lumps are gone.
Pour into cake pans that have been made ready. (This cake makes two layers or may be made into one large, thick cake as desired. To prepare cake pans, grease the pans carefully. Line bottoms with paper cut to fit and grease again. (See directions under brown bread.)
Bake 25 minutes if made in 2 layers; 30 minutes if baked in 1 layer. Before taking
PLAIN CAKE WITH ICING
from the oven, tap the top of the cake with the finger. If the cake is done, the crust will spring right back into place without leaving any finger prints. If a finger print is left, the cake needs to bake longer.
Take from the oven, run a small spatula around the edge of the pan; turn upside down over a wire cake rack, and the cake will drop out of the pan.
When cool, ice with a white icing made by creaming together 11/2 cupsful confectioner's sugar,
3 tablespoonsful butter,
1 teaspoonful vanilla or almond flavoring,
2 teaspoonsful cream.
If chocolate icing is desired, add 1 square of melted chocolate to the above. With chocolate use vanilla flavoring.
Records on this page
String Bean and Carrot SaladSliced Apple SaladPlain Cake with Icing