One pint <»f loh.ster meat cut in dices.
Season with French dressing. Keep on
ice until ready to serve, then mix with a
little mayonnaise jlressing, arrange on
lettuce leaves a large spo<mfnl on each
leaf, and a spoonfnll of mayonnaise
dressing✪ Lobster Salad on top. Put parsley and lobster
claws around the edges, and capers and
ponndeil coral over the dressing.
CHICKEN SALAD.
Cut chicken in small hits, and mix
with French dressing a little celery cut
fine. Then serve on lettuce leaves, and
cover with mayonnaise dressing✪ Chicken Salad.
NASTURTIUM SALAD.
Take tender buds, leaves, seed pods and
stems, a few hard boiled eggs, a few
stems of celery✪ Nasturtium Salad, chop each seperately, and
arrange in a glass dish, cover with may¬
onnaise dre.ssing. Garnish with leaves
and flowers.
BANANA SALAD.
Cut bananas into dice and cover with
French dressing✪ Banana Salad.
MAYONNAISE DRESSING.
One cup sour cream, two tablc^piKHis
sugar, tw<* tablesp(M»ns (scant) mustard,
one-half cup vinegar, three eggs beaten
very light and stirred into cream, with
the other ingredients cook until thick as
cold honey, while still on the stove add
butter the size of a walnut, salt ami cay¬
enne to taste, co(d before using.
MAYONNAISE DRESSING.
Two cups vinegar, the yolks of six
eggs, one tablespoon sugar, one teaspoon
of each, salt, mu.stard and pepper, beat
alt together, set on the stove and stir
constantly until it comes to a boil, let it
cool and can what you do not need for
present use, it will keep a long while,
when ready to use it add one cup of
cream. Mrs, G. K. Holbien.
SALAD DRESSING WITH OIL.
Yolks of three eggs, three tablespoons
of olive oil, one-half tablespoon mustard,
two tablesp(H)ns flour, one tablespoon
sugar, tea.spoon salt, one lialf cup vine¬
gar, a dash of red pepper✪ Salad Dressing with Oil, heat vinegar
alone, then add other ingredients, let
come to a boil.
FRENCH DRESSING.
One table.spoon vinegar, one lablespiwn
(dive oil, pepper and salt, and one tea¬
spoon chopped onions, add vinegar last.
Dr. .Merriman.
PICKLES.
PICKLES (That Will Keep) NO 1.
Wipe pickles dry, pack in a jar. to
three gallon jar of pickles, three- fourths
of a cup of mustard, mixed in a pa.ste
with vinegar, one-half cup salt, stir Indh
in cider vinegar, make vinegar hot and
IMuir ovt*r pickles, tie up with heavy
paper. Mrs. J. John.son.
PICKLES NO. 2.
Wash pickles, ptit in a jar. and put on
handful of salt, a little mustard and cel¬
ery seed, put on C(dd vinegar and set
away for use, do not seal, they will keep
a year. Mrs. C. IL Berry.
PICKLES NO. 3.
One teacup best rock salt, to one quart
of water, boil, skim, and pour over the
encumbers hot, let stand twenty-four
hours, drain, place into a jar, add pep¬
per, cloves, alspice and horseradish, heat
enough viiu'gar to cover wlude, ami |Hmr
hot over pickles, then cover with thick
THK PKN.VSVLVANIA CERMAN COOK KOOK.
layers (»f grape leaves, and turn a plate
over it, put on a weight, always ready
for use.
SEVEN DAY PICKLES.
Page 37 · 8 recipe records on this page
Presented as published in 1902. 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
One pint of lobster meat cut in dices. Season with French dressing. Keep on ice until ready to serve, then mix with a little mayonnaise dressing, arrange on lettuce leaves a large spoonful on each leaf, and a spoonful of mayonnaise dressing on top. Put parsley and lobster claws around the edges, and capers and pounded coral over the dressing.
CHICKEN SALAD.
Cut chicken in small bits, and mix with French dressing a little celery cut fine. Then serve on lettuce leaves, and cover with mayonnaise dressing.
NASTURTIUM SALAD.
Take tender buds, leaves, seed pods and stems, a few hard boiled eggs, a few stems of celery, chop each separately, and arrange in a glass dish, cover with may¬ onnaise dressing. Garnish with leaves and flowers.
BANANA SALAD.
Cut bananas into dice and cover with French dressing.
MAYONNAISE DRESSING.
One cup sour cream, two tablespoons sugar, two tablespoons (scant) mustard, one-half cup vinegar, three eggs beaten very light and stirred into cream, with the other ingredients cook until thick as cold honey, while still on the stove add butter the size of a walnut, salt ami cay¬ enne to taste, cool before using.
MAYONNAISE DRESSING.
Two cups vinegar, the yolks of six eggs, one tablespoon sugar, one teaspoon of each, salt, mustard and pepper, beat alt together, set on the stove and stir constantly until it comes to a boil, let it cool and can what you do not need for present use, it will keep a long while, when ready to use it add one cup of cream. Mrs, G. K. Holbien.
SALAD DRESSING WITH OIL.
Yolks of three eggs, three tablespoons of olive oil, one-half tablespoon mustard, two tablespoons flour, one tablespoon sugar, teaspoon salt, one lialf cup vine¬ gar, a dash of red pepper, heat vinegar alone, then add other ingredients, let come to a boil.
FRENCH DRESSING.
One tablespoon vinegar, one tablespoon (dive oil, pepper and salt, and one tea¬ spoon chopped onions, add vinegar last.
Dr. Merriman.
PICKLES.
PICKLES (That Will Keep) NO 1.
Wipe pickles dry, pack in a jar. to three gallon jar of pickles, three- fourths of a cup of mustard, mixed in a paste with vinegar, one-half cup salt, stir Indh in cider vinegar, make vinegar hot and pour over pickles, tie up with heavy paper. Mrs. J. John.son.
PICKLES NO. 2.
Wash pickles, put in a jar. and put on handful of salt, a little mustard and cel¬
ery seed, put on C(dd vinegar and set away for use, do not seal, they will keep a year. Mrs. C. IL Berry.
PICKLES NO. 3.
One teacup best rock salt, to one quart of water, boil, skim, and pour over the cucumbers hot, let stand twenty-four hours, drain, place into a jar, add pep¬ per, cloves, alspice and horseradish, heat enough vinegar to cover wlude, ami pour hot over pickles, then cover with thick
THE PENNSYLVANIA GERMAN COOK BOOK.
layers of grape leaves, and turn a plate over it, put on a weight, always ready for use.
SEVEN DAY PICKLES.
Records on this page
Lobster SaladFrench DressingMayonnaise Dressing No. 2Mayonnaise DressingChicken SaladNasturtium SaladBanana SaladSalad Dressing with Oil