3. Lettuce, Boston baked beans and chives.
4. Lettuce and peppergrass.
5. Lettuce, shredded sweet peppers or pimentos, and
sliced pecan nuts or almonds.
203 KIRMESS COOK BOOK.
6. Lettuce^ tomatoes stuffed with peas or string-
beans eul smally and chives chopped fine.
7. Lettuce^ asparagus tips and sliced radishes. Ar-
range the lettuce at the edge of dish^ inside a ring of
radishes sliced thin^ without removing the red skins;
center of asparagus tips^ with radish cut to resemble a
flower.
8. Lettuce^ shredded tomatoes and shredded green
peppers.
9. Shredded lettuce, English walnuts, and almonds
or cooked chestnuts, sliced.
10. Lettuce, Neufchatel cheese in slices and shred-
ded pimentos.
11. Lettuce, cauliflower, string-beans and shredded
pimentos.
12. Lettuce or cress, artichoke slices and powdered
tarragon.
13. Shredded cabbage and shredded green peppers.
14. Cauliflower broken into flowerets, string-beans
cut into small pieces, and beets cut in fancy shapes or
chopped. Arrange each vegetable in a mass by itself ;
surround with lettuce.
15. Cucumbers and new onions, sliced.
16. Watercress, diced boiled beets, and olives in
center.
17. Lettuce, Brussels sprouts and chopped pepper.
CREAM SALAD DRESSING.
Mrs. Seely's Cook Boole.
A delicious cream boiled dressing for salads that may
be used where oil is not liked. Cream two tablespoon-
fuls of butter, add a teaspoonful each of salt and sugar,
half a tcav*5poonful each of mustard and paprika, or a
SALADS. 203
dash of cayenne in place of the latter. Put the yolks
of two eggs slightly beaten in a double boiler, add slowly
four tablespoonfuls of hot tarragon, or plain vinegar,
beating constantly until thick. Eemove from the fire,
add the seasoned butter, beat thoroughly, and when per-
fectly cold add three-quarters of a cup of whipped
cream and serve.
FBENGH DRESSING.
Six tablespoonfuls of oil, three tablespoonfuls of malt
vinegar, one-half teaspoonful of tarragon vinegar.
Add salt and white pepper to taste✪ French Dressing. Mix well together.
Serve with lettuce, cold asparagus, etc.
FRENCH DRESSING.
Six tablespoonfuls of oil, three tablespoonfuls of malt
vinegar, one-half tablespoonful of tarragon vinegar, salt
and white pepper to taste, the white of one egg, and four
tablespoonfuls of cream. Mix well together with wire
whisk. Serve with lettuce, cold asparagus, etc.
FRENCH SALAD DRESSING.
Three tablespoonfuls of olive oil, one tablespoon of
lemon juice. Mix salt, red pepper, a little mustard, and a
trifle of sugar; stir smooth with oil; to these ingre-
dients add the oil and vinegar.
MAYONNAISE DRESSING.
A scant half teaspoonful of mustard and a little
water mixed to a thick paste. Stir in the yolk of one
egg, then add olive oil — ^a teaspoonful or two at a time
until you have the desired amount. Stir constantly
with a fork. Season with vinegar, salt, dash of cayenne,
and lemon juice, if desired. Should the dressing
204 KIRMESS COOK BOOK.
thicken too quickly^ thin it with vinegar. Should it
curdle, commence again with a little mustard paste,
yolk of another egg, and gradually stir in the first mix-
ture. Keep on ice until served.
MAYONNAISE DRESSING.
Page 87 · 3 recipe records on this page
Presented as published in 1907. 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
3. Lettuce, Boston baked beans and chives.
4. Lettuce and peppergrass.
5. Lettuce, shredded sweet peppers or pimentos, and sliced pecan nuts or almonds.
6. Lettuce^ tomatoes stuffed with peas or stringbeans cut small and chives chopped fine.
7. Lettuce^ asparagus tips and sliced radishes. Arrange the lettuce at the edge of dish^ inside a ring of radishes sliced thin^ without removing the red skins; center of asparagus tips^ with radish cut to resemble a flower.
8. Lettuce^ shredded tomatoes and shredded green peppers.
9. Shredded lettuce, English walnuts, and almonds or cooked chestnuts, sliced.
10. Lettuce, Neufchatel cheese in slices and shredded pimentos.
11. Lettuce, cauliflower, string-beans and shredded pimentos.
12. Lettuce or cress, artichoke slices and powdered tarragon.
13. Shredded cabbage and shredded green peppers.
14. Cauliflower broken into flowerets, string-beans cut into small pieces, and beets cut in fancy shapes or chopped. Arrange each vegetable in a mass by itself ; surround with lettuce.
15. Cucumbers and new onions, sliced.
16. Watercress, diced boiled beets, and olives in center.
17. Lettuce, Brussels sprouts and chopped pepper.
CREAM SALAD DRESSING.
Mrs. Seely's Cook Boole.
A delicious cream boiled dressing for salads that may be used where oil is not liked. Cream two tablespoonfuls of butter, add a teaspoonful each of salt and sugar, half a teaspoonful each of mustard and paprika, or a
dash of cayenne in place of the latter. Put the yolks of two eggs slightly beaten in a double boiler, add slowly four tablespoonfuls of hot tarragon, or plain vinegar, beating constantly until thick. Eemove from the fire, add the seasoned butter, beat thoroughly, and when perfectly cold add three-quarters of a cup of whipped cream and serve.
FBENGH DRESSING.
Six tablespoonfuls of oil, three tablespoonfuls of malt vinegar, one-half teaspoonful of tarragon vinegar. Add salt and white pepper to taste. Mix well together. Serve with lettuce, cold asparagus, etc.
FRENCH DRESSING.
Six tablespoonfuls of oil, three tablespoonfuls of malt vinegar, one-half tablespoonful of tarragon vinegar, salt and white pepper to taste, the white of one egg, and four tablespoonfuls of cream. Mix well together with wire whisk. Serve with lettuce, cold asparagus, etc.
FRENCH SALAD DRESSING.
Three tablespoonfuls of olive oil, one tablespoon of lemon juice. Mix salt, red pepper, a little mustard, and a trifle of sugar; stir smooth with oil; to these ingredients add the oil and vinegar.
A scant half teaspoonful of mustard and a little water mixed to a thick paste. Stir in the yolk of one egg, then add olive oil — ^a teaspoonful or two at a time until you have the desired amount. Stir constantly with a fork. Season with vinegar, salt, dash of cayenne, and lemon juice, if desired. Should the dressing
thicken too quickly^ thin it with vinegar. Should it curdle, commence again with a little mustard paste, yolk of another egg, and gradually stir in the first mixture. Keep on ice until served.
Records on this page
French DressingMayonnaise DressingCream Salad Dressing