How to Make It. Wash the lettuce well, put it in water with
ice to become crisp, add the gelatine to the gingerale; cut the fruit
in small dices, Macedoine style [save part of it uncut for decora¬
tion]. Put it all in a bowl and mix to three cups of it two spoons of
gelatine and two spoons of sugar and lemon juice; put a ring form
in ice and glaze with the gingerale aspic and decorated with the fruit
in roses, wreaths, or strips, according to taste, with aspic dripped
on top of the decoration. Put part of the fruit in the form, when
that commences to settle fill it with the rest of the fruit; leave
on ice until ready to serve, dip in warm water and turn out on a
platter. Chop the rest of the ginger aspic that has been left on
ice; put teaspoons of it around the ring and in between each put
lettuce leaves that have been cut in strips. Fill the center with the
best lettuce and when ready to serve sprinkle the lettuce with
some French dressing. This salad can be served for dinner or
lunch.
Cole Slaw of Red Cabbage a la Rydberg
“Cole Slaw ” ( Salade ) de Choux a la Rydberg
Secure a solid white cabbage, size according to wanted, also a
fine-grained red cabbage; cut a piece about six inches around from
the top of the cabbage. After first taking off the outside leaves,
cut and scoop it out from the top, leaving a shell of the head for the
filling; leave it in ice-water until it becomes crisp, time about
thirty minutes, take out of the water and wipe it dry. Glaze it
with dissolved Cox’s gelatine; hedgehog it with cloves; drip some
aspic on the cloves to make them glossy and sprinkle the whole head
with finely chopped parsley and fill. Shred the part of the cabbage
that is scooped out for decoration; put it in French dressing✪ Cole Slaw of Red Cabbage a la Rydberg until
ready to use, also shred the red cabbage very fine in long strips
[Julienne style], put it in well-seasoned French dressing and work it
in the dressing until soft. Fill the cabbage in form of a pyramid,
on the top or decorate with strips of the white cabbage beginning
in the center and going down to the edge to form a rose; put red
68 MRS. ERICSSON HAMMOND’S COOK BOOK
cabbage in the center. Arrange a bed of crisp lettuce on a platter;
place the head of the cabbage in the center and all around the
cabbage put mixed white and red cabbage. Serve with any kind of
fish dish or as a salad with cold meat.
Cole Slaw of Red Cabbage in Green Peppers a la Gimo
“Cole Slaw” ( salade ) de Choux aux Piments a la Gimo
Shred red cabbage in very fine strips [Julienne style]; put it in
highly seasoned French dressing✪ Cole Slaw of Red Cabbage in Green Peppers a la Gimo and work it until soft. Cut green
peppers in halves lengthwise, remove the seeds, put them in ice-
water until they become crisp, then fill with the red cabbage. Put
them on crisp lettuce leaves and arrange them in the form of a ring
on a platter. Decorate them with heavy cut strips of hard-boiled
white of eggs and in the center of the platter arrange the heart of
the lettuce; also decorate with strips of red pepper in between
each. Serve with any kind of cold meat or fish dish.
Romaine Lettuce Salad a la Walde
Salade Romaine a la Walde ✪ Romaine Lettuce Salad a la Walde
Page 51 · 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. Wash the lettuce well, put it in water with ice to become crisp, add the gelatine to the gingerale; cut the fruit in small dices, Macedoine style [save part of it uncut for decoration]. Put it all in a bowl and mix to three cups of it two spoons of gelatine and two spoons of sugar and lemon juice; put a ring form in ice and glaze with the gingerale aspic and decorated with the fruit in roses, wreaths, or strips, according to taste, with aspic dripped on top of the decoration. Put part of the fruit in the form, when that commences to settle fill it with the rest of the fruit; leave on ice until ready to serve, dip in warm water and turn out on a platter. Chop the rest of the ginger aspic that has been left on ice; put teaspoons of it around the ring and in between each put lettuce leaves that have been cut in strips. Fill the center with the best lettuce and when ready to serve sprinkle the lettuce with some French dressing. This salad can be served for dinner or lunch.
Cole Slaw of Red Cabbage a la Rydberg
“Cole Slaw ” ( Salade ) de Choux a la Rydberg
Secure a solid white cabbage, size according to wanted, also a fine-grained red cabbage; cut a piece about six inches around from the top of the cabbage. After first taking off the outside leaves, cut and scoop it out from the top, leaving a shell of the head for the filling; leave it in ice-water until it becomes crisp, time about thirty minutes, take out of the water and wipe it dry. Glaze it with dissolved Cox’s gelatine; hedgehog it with cloves; drip some aspic on the cloves to make them glossy and sprinkle the whole head with finely chopped parsley and fill. Shred the part of the cabbage that is scooped out for decoration; put it in French dressing until ready to use, also shred the red cabbage very fine in long strips [Julienne style], put it in well-seasoned French dressing and work it in the dressing until soft. Fill the cabbage in the form of a pyramid, on the top or decorate with strips of the white cabbage beginning in the center and going down to the edge to form a rose; put red
cabbage in the center. Arrange a bed of crisp lettuce on a platter; place the head of the cabbage in the center and all around the cabbage put mixed white and red cabbage. Serve with any kind of fish dish or as a salad with cold meat.
Cole Slaw of Red Cabbage in Green Peppers a la Gimo
“Cole Slaw” ( salade ) de Choux aux Piments a la Gimo
Shred red cabbage in very fine strips [Julienne style]; put it in highly seasoned French dressing and work it until soft. Cut green peppers in halves lengthwise, remove the seeds, put them in icewater until they become crisp, then fill with the red cabbage. Put them on crisp lettuce leaves and arrange them in the form of a ring on a platter. Decorate them with heavy cut strips of hard-boiled white of eggs and in the center of the platter arrange the heart of the lettuce; also decorate with strips of red pepper in between each. Serve with any kind of cold meat or fish dish.
Romaine Lettuce Salad a la Walde
Salade Romaine a la Walde
Records on this page
Cole Slaw of Red Cabbage a la RydbergCole Slaw of Red Cabbage in Green Peppers a la GimoRomaine Lettuce Salad a la Walde