Cook chicken in boiling water, when
half done add salt, a slice each of salt
pork, lemon, and onion, a bit of bay
leaf, and a piece of red pepper. Cool
in the stock, drain, and cut in cubes.
Cover them with French dressing for
an hour or more. To 1 Y^ cups of the
chicken add 1 cup of celery dice, or use
same amount of fresh cooked and
cooled green peas and cucumber dice.
Or blanched and shredded almonds
may be used instead of the peas. Add
Y^ cup of mayonnaise✪ Chicken Salad, turn into a tin
box lined with wax paper, garnish with
capers and slices of gherkins, cover,
wrap the box in a cloth wet in ice-
water and then in strong paper.
83
Egg Salad
Boil eggs after the recipe on page 7,
remove shells and cut them in halves
lengthwise. Remove yolks and soften
them with melted butter, add minced
chicken or any minced cold meat, and
a little chilli sauce. Fill the whites
and stick the two halves together by
dipping the edges in egg-white, and
wrap in waxed paper. Carry lettuce
in a wet cloth covered with paper, and
a cold boiled dressing in a glass jar.
Green -Pepper Salad
Select small peppers of uniform size,
having one for each person. Cut off
tops and remove seeds and mem-
branes. Fill with any salad mixture
or with the following: Mix y% cup of
chopped celery or cabbage with 2 or 3
large tomatoes, diced, a small piece
each of Spanish onion and pimento,
diced, and add a French dressing to
which add a little Worcestershire
sauce. Wrap each pepper in waxed
paper and pack them in a pasteboard
box.
85
Halibut Salad
Flake the cold fish which has been
boiled in salted, acidulated water,
wrapped in a piece of cheese-cloth, add
capers, minced chives and slices of
gherkins, pack in a tin box lined with
waxed paper. Take cleaned lettuce
wrapped in a wet cloth and in thick
paper, and mayonnaise dressing in a
glass jar. Baking-powder boxes may
be used for these salads if one does
not possess the well-equipped motor
hamper. Any cold cooked fish may
be used instead of the halibut.
86
Mexican Salad
Peel and chop 3 tomatoes, 1 cucum-
ber, and 1 green pepper. Add a
French dressing made very hot with
paprika and minced chilli pepper and
pack in a glass jar. Take in another
jar chopped red cabbage or lettuce
hearts cut in small pieces, and serve
the two together. This may be
served with cold meat.
87
Mixed Salad
Toss together 2 cups of celery,
diced, 3 peeled and minced radishes,
6 minced pimolas, 1 cup of minced
nuts, and a spoonful each of grated
raw carrot and boiled and chopped
beets. Pack in a glass jar and serve
with a mayonnaise dressing carried in
a glass jar or open-mouthed bottle.
If both are wrapped in a napkin wet
in very cold water and then wrapped
in plenty of paper they will keep cool
and fresh. Eat with cold meat.
88
Potato Salad
Page 10 · 1 recipe record on this page
Presented as published in 1915. 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
Cook chicken in boiling water, when half done add salt, a slice each of salt pork, lemon, and onion, a bit of bay leaf, and a piece of red pepper. Cool in the stock, drain, and cut in cubes. Cover them with French dressing for an hour or more. To 1 Y^ cups of the chicken add 1 cup of celery dice, or use same amount of fresh cooked and cooled green peas and cucumber dice. Or blanched and shredded almonds may be used instead of the peas. Add Y^ cup of mayonnaise, turn into a tin box lined with wax paper, garnish with capers and slices of gherkins, cover, wrap the box in a cloth wet in icewater and then in strong paper.
Egg Salad
Boil eggs after the recipe on page 7, remove shells and cut them in halves lengthwise. Remove yolks and soften them with melted butter, add minced chicken or any minced cold meat, and a little chilli sauce. Fill the whites and stick the two halves together by dipping the edges in egg-white, and wrap in waxed paper. Carry lettuce in a wet cloth covered with paper, and a cold boiled dressing in a glass jar.
Green Pepper Salad
Select small peppers of uniform size, having one for each person. Cut off tops and remove seeds and membranes. Fill with any salad mixture or with the following: Mix y% cup of chopped celery or cabbage with 2 or 3 large tomatoes, diced, a small piece each of Spanish onion and pimento, diced, and add a French dressing to which add a little Worcestershire sauce. Wrap each pepper in waxed paper and pack them in a pasteboard box.
Halibut Salad
Flake the cold fish which has been boiled in salted, acidulated water, wrapped in a piece of cheese-cloth, add capers, minced chives and slices of gherkins, pack in a tin box lined with waxed paper. Take cleaned lettuce wrapped in a wet cloth and in thick paper, and mayonnaise dressing in a glass jar. Baking-powder boxes may be used for these salads if one does not possess the well-equipped motor hamper. Any cold cooked fish may be used instead of the halibut.
Mexican Salad
Peel and chop 3 tomatoes, 1 cucumber, and 1 green pepper. Add a French dressing made very hot with paprika and minced chilli pepper and pack in a glass jar. Take in another jar chopped red cabbage or lettuce hearts cut in small pieces, and serve the two together. This may be served with cold meat.
Mixed Salad
Toss together 2 cups of celery, diced, 3 peeled and minced radishes, 6 minced pimolas, 1 cup of minced nuts, and a spoonful each of grated raw carrot and boiled and chopped beets. Pack in a glass jar and serve with a mayonnaise dressing carried in a glass jar or open-mouthed bottle. If both are wrapped in a napkin wet in very cold water and then wrapped in plenty of paper they will keep cool and fresh. Eat with cold meat.
Potato Salad
Records on this page
Chicken Salad