How to Make It. First wash the lettuce well. Put it in ice-
water to get crisp. Take the cauliflower that has been well cooked
and season with salt. Arrange the lettuce leaves on the platter.
Break the cauliflower. Arrange it in the form of a ring on top of
the lettuce and fill the ring with the bananas in the form of a
pyramid that first has been cut in even dices and mixed with half
of the mayonnaise dressing. Spread the rest of the mayonnaise
dressing on the top. Decorate with pimentos and truffles and all
around with crisp red pepper cut in strips. Put the heart of the
lettuce on the top of the pyramid of bananas. Serve as a salad
with any kind of meat or cheese dish. It can also be served plain.
Banana Lettuce Salad a la Linnea
Salade de Bananes au Laitue a la Linnea
Five bananas, one head of lettuce, one small package of cream
cheese, three tablespoons of butter, some green and orange col¬
oring, and some mayonnaise dressing✪ Banana Lettuce Salad a la Linnea.
How to Make It. Wash the lettuce well, put it in water with
ice to become crisp, make a thick, well-seasoned mayonnaise
dressing [see recipe Mayonnaise Dressing]. Peel the bananas,
cut the middle part away and scoop them out; fill half of them with
cream cheese that is colored green and the other half with cream
cheese that is colored a heavy shade with the butter coloring.
Leave them in the ice-box until ready to use. The rest of the
bananas cut in Julienne style; the rest of the lettuce cut the
same as the bananas in strips; mix the lettuce and bananas to-
MRS. ERICSSON HAMMOND’S COOK BOOK 57
gether, and add to them three tablespoons of mayonnaise dressing.
Dress the platter with the lettuce; put the salad in the center in
the form of a pyramid; spread it with the dressing. Dip a knife
in warm water, slice the stuffed bananas and place them on the
salad alternately red and green in rows, leaving a space between
each row wider at the bottom and close at the top. In the center
put the small heart of the lettuce.
Banana Salad with Pimento Cream Cheese a la Ursula
Salade de Bananes, Fromage a la creme, aux Piments a la Ursula
For Eight Persons
Four even-sized bananas, a quarter of a pound of Philadelphia
cream cheese, two large pimentos, two spoons of butter, one head
of lettuce, two seedless oranges, and pepper and salt✪ Banana Salad with Pimento Cream Cheese a la Ursula.
How to Make It. Wash the lettuce well and put it in ice-
water to become crisp. Peel the oranges and cut them in slices,
four of each orange. Peel the bananas, cut them in halves across
and scoop them out, leaving space for filling, and fill. Arrange the
lettuce leaves in the form of a ring on a platter; place the slices of
oranges on top of the lettuce and on top of the orange slices put the
bananas with the cut end in and the stuffed side up. Decorate
with the cream cheese through a fine paper tube, forming a net,
and in the center of the platter put the heart of the lettuce.
When ready to serve pour some French dressing over the lettuce.
Filling. Stir the butter to a cream; add the cheese, mix well
until nice and creamy. Take a small tablespoon of it out for
decoration. Mix with the pimento that first has been chopped
and pressed through a fine strainer; season with pepper and salt.
This is a complete salad.
Banana Cheese Salad with Green Pepper a la Valentine
Salade de Bananes au Fromage aux Green Peppers a la Valentine ✪ Banana Cheese Salad with Green Pepper a la Valentine
Page 43 · 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
How to Make It. First wash the lettuce well. Put it in icewater to get crisp. Take the cauliflower that has been well cooked and season with salt. Arrange the lettuce leaves on the platter. Break the cauliflower. Arrange it in the form of a ring on top of the lettuce and fill the ring with the bananas in the form of a pyramid that first has been cut in even dices and mixed with half of the mayonnaise dressing. Spread the rest of the mayonnaise dressing on the top. Decorate with pimentos and truffles and all around with crisp red pepper cut in strips. Put the heart of the lettuce on the top of the pyramid of bananas. Serve as a salad with any kind of meat or cheese dish. It can also be served plain.
Banana Lettuce Salad a la Linnea
Salade de Bananes au Laitue a la Linnea
Five bananas, one head of lettuce, one small package of cream cheese, three tablespoons of butter, some green and orange coloring, and some mayonnaise dressing.
How to Make It. Wash the lettuce well, put it in water with ice to become crisp, make a thick, well-seasoned mayonnaise dressing [see recipe Mayonnaise Dressing]. Peel the bananas, cut the middle part away and scoop them out; fill half of them with cream cheese that is colored green and the other half with cream cheese that is colored a heavy shade with the butter coloring. Leave them in the ice-box until ready to use. The rest of the bananas cut in Julienne style; the rest of the lettuce cut the same as the bananas in strips; mix the lettuce and bananas together, and add to them three tablespoons of mayonnaise dressing. Dress the platter with the lettuce; put the salad in the center in the form of a pyramid; spread it with the dressing. Dip a knife in warm water, slice the stuffed bananas and place them on the salad alternately red and green in rows, leaving a space between each row wider at the bottom and close at the top. In the center put the small heart of the lettuce.
Banana Salad with Pimento Cream Cheese a la Ursula
Salade de Bananes, Fromage a la creme, aux Piments a la Ursula For Eight Persons
Four even-sized bananas, a quarter of a pound of Philadelphia cream cheese, two large pimentos, two spoons of butter, one head of lettuce, two seedless oranges, and pepper and salt.
How to Make It. Wash the lettuce well and put it in icewater to become crisp. Peel the oranges and cut them in slices, four of each orange. Peel the bananas, cut them in halves across and scoop them out, leaving space for filling, and fill. Arrange the lettuce leaves in the form of a ring on a platter; place the slices of oranges on top of the lettuce and on top of the orange slices put the bananas with the cut end in and the stuffed side up. Decorate with the cream cheese through a fine paper tube, forming a net, and in the center of the platter put the heart of the lettuce. When ready to serve pour some French dressing over the lettuce.
Filling. Stir the butter to a cream; add the cheese, mix well until nice and creamy. Take a small tablespoon of it out for decoration. Mix with the pimento that first has been chopped and pressed through a fine strainer; season with pepper and salt. This is a complete salad.
Banana Cheese Salad with Green Pepper a la Valentine
Salade de Bananes au Fromage aux Green Peppers a la Valentine
Records on this page
Banana Lettuce Salad a la LinneaBanana Salad with Pimento Cream Cheese a la UrsulaBanana Cheese Salad with Green Pepper a la Valentine