Salads made without vinegar or strong spices are appe-
tizing and quite wholesome. They should be eaten only in
moderate quantities, and with nutritious nut and grain
foods form a valuable adjunct to a well-balanced meal. A
little study of their nature and qualities will enhance their
value. In making salads do not mix fruits with vegetables.
Nuts may be used with either fruits or vegetables.
TOMATO SALAD.
Select smooth and large tomatoes, scald them, skin quickly
and drop into cold water to chill. Slice them and put in
layers alternately with the following: Chop finely a small
quantity of onion, parsley, and cress, and mix with mayon-
naise dressing. Serve on platter and garnish with lettuce
leaves or cress.
NUT-CELERY SALAD.
Put one cupful shelled walnuts in saucepan, add two
slices of onion and one-half teaspoonful salt; cover with
boiling water and boil thirty minutes, then throw into cold
water to blanch; dry on towel and rub off the thin skins.
Mix nuts with two cupfuls sliced celery and add French
dressing to suit the taste.
VEGETABLE SALAD.
Cut into one-fourth-inch cubes one cold cooked beet, one
cold cooked carrot, one cold cooked potato, and a few cold
green string beans ; mix with mayonnaise dressing, and
garnish with crisp leaves of one head lettuce.
103
SPINACH SALAD.
Cut fine three cups of spinach and two onions, half a
cupful of parsley. Mix all together. Add a pinch of
thyme, olive oil to suit taste and lemon juice or Decimayon-
naise. Serve with mushrooms and red rice.
VEGETABLE SALAD.
One cupful each of cabbage, celery, cauliflower, aspara-
gus and tomatoes, two large onions, all finely chopped. Add
two tablespoonfuls of olive oil, a pinch of celery seeds.
Serve upon lettuce leaves with salad dressing.
PLAIN POTATO SALAD.
Cut six cold boiled potatoes into small cubes, add two fine-
ly-cut raw onions well creamed in oil, one tablespoonful
minced parsley, and sufficient French or mayonnaise dress-
ing to suit. Put in large platter and garnish with two hard-
boiled eggs cut into thin slices and the crisp leaves of one
head lettuce.
PLAIN EGG SALAD.
Boil six eggs fifteen minutes. When eggs are done re-
move the shells and cut in slices lengthwise. Arrange them
on a platter so that one slice overlaps the other. While the
eggs are still hot pour over Simplicity dressing and stand
away in a cold place for one or two hours. Garnish with
watercress or small leaves of head lettuce.
EGG SALAD.
Remove the shells from five or six hard-boiled eggs ; cut
lengthwise. Take out the yolks, being careful not to break
the whites ; mash the yolks to a paste, moistened with
mayonnaise dressing ; then return to the whites, filling them
to their utmost. Have ready a platter filled with little nests
made of lettuce leaves, and place one of these halves in
each nest.
BEET SALAD.
Slice and cut into dice enough cold beets to make a pint ;
heap them in the center of a platter and surround with
leaves of head lettuce. Make a Sauce Tartare as follows:
104
Chop four olives (pitted), one tablespoonful capers, one
gherkin, very fine, and mix with one cup of mayonnaise
dressing. Pour this over the beets and garnish with slices
of hard-boiled eggs.
MACEDONIAN SALAD.
Page 55
Presented as published in 1909. 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
Salads made without vinegar or strong spices are appetizing and quite wholesome. They should be eaten only in moderate quantities, and with nutritious nut and grain foods form a valuable adjunct to a well-balanced meal. A little study of their nature and qualities will enhance their value. In making salads do not mix fruits with vegetables. Nuts may be used with either fruits or vegetables.
TOMATO SALAD.
Select smooth and large tomatoes, scald them, skin quickly and drop into cold water to chill. Slice them and put in layers alternately with the following: Chop finely a small quantity of onion, parsley, and cress, and mix with mayonnaise dressing. Serve on platter and garnish with lettuce leaves or cress.
NUT-CELERY SALAD.
Put one cupful shelled walnuts in saucepan, add two slices of onion and one-half teaspoonful salt; cover with boiling water and boil thirty minutes, then throw into cold water to blanch; dry on towel and rub off the thin skins. Mix nuts with two cupfuls sliced celery and add French dressing to suit the taste.
Cut into one-fourth-inch cubes one cold cooked beet, one cold cooked carrot, one cold cooked potato, and a few cold green string beans ; mix with mayonnaise dressing, and garnish with crisp leaves of one head lettuce.
SPINACH SALAD.
Cut fine three cups of spinach and two onions, half a cupful of parsley. Mix all together. Add a pinch of thyme, olive oil to suit taste and lemon juice or or mayonnaise. Serve with mushrooms and red rice.
One cupful each of cabbage, celery, cauliflower, asparagus and tomatoes, two large onions, all finely chopped. Add two tablespoonfuls of olive oil, a pinch of celery seeds. Serve upon lettuce leaves with salad dressing.
PLAIN POTATO SALAD.
Cut six cold boiled potatoes into small cubes, add two finely-cut raw onions well creamed in oil, one tablespoonful minced parsley, and sufficient French or mayonnaise dressing to suit. Put in large platter and garnish with two hardboiled eggs cut into thin slices and the crisp leaves of one head lettuce.
PLAIN EGG SALAD.
Boil six eggs fifteen minutes. When eggs are done remove the shells and cut in slices lengthwise. Arrange them on a platter so that one slice overlaps the other. While the eggs are still hot pour over Simplicity dressing and stand away in a cold place for one or two hours. Garnish with watercress or small leaves of head lettuce.
EGG SALAD.
Remove the shells from five or six hard-boiled eggs ; cut lengthwise. Take out the yolks, being careful not to break the whites ; mash the yolks to a paste, moistened with mayonnaise dressing ; then return to the whites, filling them to their utmost. Have ready a platter filled with little nests made of lettuce leaves, and place one of these halves in each nest.
BEET SALAD.
Slice and cut into dice enough cold beets to make a pint ; heap them in the center of a platter and surround with leaves of head lettuce. Make a Sauce Tartare as follows:
Chop four olives (pitted), one tablespoonful capers, one gherkin, very fine, and mix with one cup of mayonnaise dressing. Pour this over the beets and garnish with slices of hard-boiled eggs.
MACEDONIAN SALAD.