Two medium-sized pineapples, one head of lettuce, one pound
of green grapes, and two cups of mayonnaise dressing✪ Pineapple Salad with Grapes a la Princess.
How to Make It. Cut off the tops from the pineapples and
peel them. For decoration cut one of the pineapples in halves, then
cut it in quarters, cut each quarter in three, and cut them all in
halves across, making twenty-four pieces. The other pineapple
cut in halves, cut away all the hard part, then slice it in thin slices
and cut it in strips [Julienne style]; take a head of lettuce that has
been left in ice-water to become crisp; select the best leaves for
decoration of the platter, the rest cut in strips the same as the
pineapple [Julienne style]; mix pineapples and lettuce together,
also the green grapes that first have been dipped in hot water
and the skin removed; cut each grape in six lengthwise; mix it all
together and add to it two tablespoons of thick, well-seasoned
mayonnaise dressing. Dress the platter with the lettuce leaves
and in the center put the salad, forming it high the shape of a
pyramid; coat it heavily with mayonnaise dressing and decorate
all around with the pieces of pineapples, with the wide end in
and the point out. Decorate each with some orange glaze
put in a paper bag that holds a very small tube; in the center
of the salad put the small heart of the lettuce and make four
large daisies of truffles with a yellow center, one opposite the
other. Put water on the stove with salt and baking soda and when
boiling dip the tops of the pineapples in it to bring out the green.
When cold pick it apart, one leaf from the other, and take out
twenty-four of the prettiest and greenest leaves; put them in
between each piece of pineapple.
52 MRS. ERICSSON HAMMOND’S COOK BOOK
Prune Salad a la Florence
' Salads de Pruneaux a la Florence
Secure very large prunes; wash them, let them soak for a
few hours. Put one pound of prunes in two quarts of water; let
them cook slowly until they are done; add the juice of a lemon,
the rind, and a half cup of sugar, let them cook again in their juice.
Let stand until cold, when cold open the prunes on the side;
remove the stone and stuff; glaze the prunes with some aspic on
both sides of the filling and around in between the prunes and the
filling put a fine strip of Spanish pepper. Slice unpeeled red
apples in thin slices; with a small cutter cut out the hard part of
the center from each, spread with mayonnaise; arrange crisp
lettuce in the form of a ring on a platter; on top of the lettuce
place the slices of apples which should be all uniform size. Place
the prunes one on each side of apple and in the center fill with
Aurorian sauce; garnish with the heart of the lettuce and with long
streamers of cut Spanish pepper in between each prune across the
bed of lettuce.
Filling. Stir one spoon of butter to a cream ; add to it a quarter
pound of Philadelphia cream cheese, cayenne pepper and salt;
when mixed add one spoon of whipped cream✪ Prune Salad a la Florence. When filling the
prunes put the cheese in a paper bag that holds a fancy tube.
Peach Salad a la Luella
Salade de Peches a la Luella ✪ Peach Salad a la Luella
Page 39 · 3 recipe records on this page
Presented as published in 1924. 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
Two medium-sized pineapples, one head of lettuce, one pound of green grapes, and two cups of mayonnaise dressing.
How to Make It. Cut off the tops from the pineapples and peel them. For decoration cut one of the pineapples in halves, then cut it in quarters, cut each quarter in three, and cut them all in halves across, making twenty-four pieces. The other pineapple cut in halves, cut away all the hard part, then slice it in thin slices and cut it in strips [Julienne style]; take a head of lettuce that has been left in ice-water to become crisp; select the best leaves for decoration of the platter, the rest cut in strips the same as the pineapple [Julienne style]; mix pineapples and lettuce together, also the green grapes that first have been dipped in hot water and the skin removed; cut each grape in six lengthwise; mix it all together and add to it two tablespoons of thick, well-seasoned mayonnaise dressing. Dress the platter with the lettuce leaves and in the center put the salad, forming it high the shape of a pyramid; coat it heavily with mayonnaise dressing and decorate all around with the pieces of pineapples, with the wide end in and the point out. Decorate each with some orange glaze put in a paper bag that holds a very small tube; in the center of the salad put the small heart of the lettuce and make four large daisies of truffles with a yellow center, one opposite the other. Put water on the stove with salt and baking soda and when boiling dip the tops of the pineapples in it to bring out the green. When cold pick it apart, one leaf from the other, and take out twenty-four of the prettiest and greenest leaves; put them in between each piece of pineapple.
Prune Salad a la Florence
' Salads de Pruneaux a la Florence
Secure very large prunes; wash them, let them soak for a few hours. Put one pound of prunes in two quarts of water; let them cook slowly until they are done; add the juice of a lemon, the rind, and a half cup of sugar, let them cook again in their juice. Let stand until cold, when cold open the prunes on the side; remove the stone and stuff; glaze the prunes with some aspic on both sides of the filling and around in between the prunes and the filling put a fine strip of Spanish pepper. Slice unpeeled red apples in thin slices; with a small cutter cut out the hard part of the center from each, spread with mayonnaise; arrange crisp lettuce in the form of a ring on a platter; on top of the lettuce place the slices of apples which should be all uniform size. Place the prunes one on each side of apple and in the center fill with Aurorian sauce; garnish with the heart of the lettuce and with long streamers of cut Spanish pepper in between each prune across the bed of lettuce.
Filling. Stir one spoon of butter to a cream ; add to it a quarter pound of Philadelphia cream cheese, cayenne pepper and salt; when mixed add one spoon of whipped cream. When filling the prunes put the cheese in a paper bag that holds a fancy tube.
Peach Salad a la Luella
Salade de Peches a la Luella
Records on this page
Pineapple Salad with Grapes a la PrincessPrune Salad a la FlorencePeach Salad a la Luella