How to Make It. Take four pears for decoration, cut each
pear in four lengthwise. Peel them evenly and scoop all the hard
part. Put them in two cups of water with juice of half a lemon and
let them cook until soft, even if they are soft pears cook them for
about ten to fifteen minutes. Leave in the juice to get cold; put them
on a broiler with the smooth sides up and glaze with an orange glaze.
The rest of the pears cut in small strips [Julienne style] and be care¬
ful not to take the inside hard part of the pear. Also cut in Julienne
style the lettuce that has first been put in ice-water to become crisp,
54 MRS. ERICSSON HAMMOND’S COOK BOOK
save the best part of the lettuce for the decoration of the salad.
Mix the pears and lettuce with some mayonnaise dressing. Dress
the salad bowl with lettuce; dish the salad in the form of a pyramid
and spread it with the dressing on the top. Sprinkle it with chop¬
ped green peppers, parsley, or truffles. Put the heart of the lettuce
in the center. Arrange the glazed pears all around with the
pointed end up and the wide part down resting on the lettuce.
Put a green leaf in each pear. This salad can be served plain or
with any kind of cold or hot meat or cheese dish.
Alligator Pear Salad a la Mauro
Salad e de Poires d’Avocat a la Maure
Two alligator pears, two oranges, one grapefruit, one cup of
mayonnaise dressing, a small head of lettuce, and truffles for
garnishing✪ Alligator Pear Salad a la Mauro.
How to Make It. Peel a long narrow alligator pear, cut it in
halves across and remove the pulp. Slice it in rings, across each ring
about a half inch in thickness. Take the head of lettuce that first
has been left in ice-water to become crisp and arrange it in the
form of a ring on a platter. Cut one and a half inches out of each
ring of the pear and lift them carefully on a platter with the
closed part in, in the form of a horseshoe, and sprinkle them with
some lemon juice. The rest of the alligator pear cut in small
strips Julienne style and mix with some mayonnaise dressing.
Divide and fill in each. Feel and cut the oranges and grape¬
fruit in small even clifts and arrange them across in the horseshoe
every other orange and grapefruit close together. Stir the butter
to a cream and color it a trifle with the orange coloring. Put it
in a paper bag that holds a fine tube and decorate all around the
pear, making it look more like a horseshoe. For nails put a dot of
butter with a speck of truffle on each. In the center of the platter
put the heart of the lettuce.
Alligator Pear Salad a la Ingeborg
Salade de Poires d’Avocat a V Ingeborg
For Six Persons
Two alligator pears. One pound of grapes. Twelve maraschino
cherries. One head of lettuce and some aurorian sauce, two
large seedless oranges✪ Alligator Pear Salad a la Ingeborg.
How to Make It. First wash the lettuce well and leave it in
ice-water until crisp. Peel the oranges and slice each into four
pieces. Peel the alligator pear. Cut it in halves lengthwise.
(Be careful not to break it.) Remove the pulp inside. Cut each
Copyright, 1924, by Mrs. Ericsson Hammond
BANANA SALAD AND GREEN PEPPER A LA VALENTINE
Copyright, 1924, by Mrs. Ericsson Hammond
ASPARAGUS SALAD WITH MUSHROOMS A LA KERMIT
MRS. ERICSSON HAMMOND’S COOK BOOK 55
Page 41 · 2 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
How to Make It. Take four pears for decoration, cut each pear in four lengthwise. Peel them evenly and scoop all the hard part. Put them in two cups of water with juice of half a lemon and let them cook until soft, even if they are soft pears cook them for about ten to fifteen minutes. Leave in the juice to get cold; put them on a broiler with the smooth sides up and glaze with an orange glaze. The rest of the pears cut in small strips [Julienne style] and be careful not to take the inside hard part of the pear. Also cut in Julienne style the lettuce that has first been put in ice-water to become crisp,
save the best part of the lettuce for the decoration of the salad. Mix the pears and lettuce with some mayonnaise dressing. Dress the salad bowl with lettuce; dish the salad in the form of a pyramid and spread it with the dressing on the top. Sprinkle it with chop¬ ped green peppers, parsley, or truffles. Put the heart of the lettuce in the center. Arrange the glazed pears all around with the pointed end up and the wide part down resting on the lettuce. Put a green leaf in each pear. This salad can be served plain or with any kind of cold or hot meat or cheese dish.
Alligator Pear Salad a la Mauro
Salad e de Poires d’Avocat a la Maure
Two alligator pears, two oranges, one grapefruit, one cup of mayonnaise dressing, a small head of lettuce, and truffles for garnishing.
How to Make It. Peel a long narrow alligator pear, cut it in halves across and remove the pulp. Slice it in rings, across each ring about a half inch in thickness. Take the head of lettuce that first has been left in ice-water to become crisp and arrange it in the form of a ring on a platter. Cut one and a half inches out of each ring of the pear and lift them carefully on a platter with the closed part in, in the form of a horseshoe, and sprinkle them with some lemon juice. The rest of the alligator pear cut in small strips Julienne style and mix with some mayonnaise dressing. Divide and fill in each. Feel and cut the oranges and grape¬ fruit in small even clefts and arrange them across in the horseshoe every other orange and grapefruit close together. Stir the butter to a cream and color it a trifle with the orange coloring. Put it in a paper bag that holds a fine tube and decorate all around the pear, making it look more like a horseshoe. For nails put a dot of butter with a speck of truffle on each. In the center of the platter put the heart of the lettuce.
Alligator Pear Salad a la Ingeborg
Salade de Poires d’Avocat a V Ingeborg For Six Persons
Two alligator pears. One pound of grapes. Twelve maraschino cherries. One head of lettuce and some aurorian sauce, two large seedless oranges.
How to Make It. First wash the lettuce well and leave it in ice-water until crisp. Peel the oranges and slice each into four pieces. Peel the alligator pear. Cut it in halves lengthwise. (Be careful not to break it.) Remove the pulp inside. Cut each
Copyright, 1924, by Mrs. Ericsson Hammond
BANANA SALAD AND GREEN PEPPER A LA VALENTINE
Copyright, 1924, by Mrs. Ericsson Hammond
ASPARAGUS SALAD WITH MUSHROOMS A LA KERMIT
Records on this page
Alligator Pear Salad a la MauroAlligator Pear Salad a la Ingeborg