14. Nut and Chicken Salad. — Cut one pint
chicken and one pint celery into dice, add
twenty-four blanched English walnuts. Pour
over this one cup French dressing✪ Nut and Chicken Salad. Serve on
lettuce leaves with a spoonful of mayonnaise
dressing to each leaf.
15. French Fruit Salad. — Peel and cut up
two oranges, skin and seed two dozen white
grapes, slice three bananas, shell and halve
one dozen English walnuts; mix, arrange on
lettuce leaves and cover with mayonnaise.
16. Chestnut Salad. — Cut two cups boiled
and blanched chestnuts into slices, arrange on
lettuce leaves, put over some mayonnaise and
garnish with slices of orange.
17. Chicken Salad. — Boil one chicken and
cut up into pieces. To each pint chicken, allow
one pint chopped celery and set to cool. Make
a mayonnaise dressing, mix half the mayonnaise
with the chicken and celery and pour the rest
over it. Garnish with white celery leaves and
olives.
ME PHYSICAL CULmS COOK BOOK, I3J
18. Lobster Salad.— Cut the meat of two small
lobsters into small pieces. Add a little of the fat
and coral. Then season with salt and pour
over enough mayonnaise dressing to moisten
well. Put in the middle of a platter, garnish
with lettuce leaves, pour over the remainder of
the dressing, and put slices of boiled egg and
olives over the top.
19. Oyster Salad. — Let fifty small oysters
just come to a boil in their own liquor. Skim
and strain. Season the oysters with three table-
spoonfuls of vinegar, one of oil, one-half tea-
spoonful of salt, and place on ice for two hours.
Cut up a pint of celery, using only the tender
part, and when ready to serve mix with the
oysters, adding about one-half pint of mayon-
naise dressing. Arrange in a salad dish. Pour
over another one-half pint of dressing, and
garnish with white celery leaves.
SALAD DRESSINGS.
1. Mayonnaise Dressing. — Mix together one
ttaspoonful each of powdered sugar, salt, dry
mustard and the yolks of two eggs. Add drop
by drop one pint olive oil, stirring constantly.
Last, thin with two tablespoonfuls of lemon
juice or vinegar.
2. French Dressing (Best). — Take for a
134 THE PHYSICAL CULTURE COOK BOO&
heaped soup plate full of salad, a level tea-
spoonful of salt, three tablespoonfuls of oil and
two tablespoonfuls of lemon juice. Put the
salt in a deep dish, then the lemon juice, mix
the two thoroughly with your salad fork, and
then pour in the oil and beat thoroughly with
fork until oil and juice is combined, then pour
over salad, mixing thoroughly.
3. Dressing without Oil (No. i). — Take six
tablespoonfuls of mild vinegar, one level tea-
spoonful of salt, one-half teaspoonful of mixed
mustard, one rounded teaspoonful of butter.
Heat just enough to melt the butter, then beat
smooth.
4. Dressing without Oil (No. 2). — Boil three
eggs for half an hour. Remove the yolks and
crush them to a powder with half a teaspoon-
ful of dry mustard, one teaspoonful of salt✪ Mayonnaise Dressing;
then mix to a paste with two tablespoonfuls of
oil or melted butter, and thin with four table-
spoonfuls of vinegar.
5. Boiled Salad Dressing (No. i).— -To six
tablespoonfuls vinegar add one teaspoonful
salt and one-half teaspoonful mixed mustard,
two teaspoonfuls oil or melted butter, and two
raw eggs. Beat smooth, set the dish in a pan
of boiling water, and cook until the dressing
THfi PHYSICAL CULTURE COOK BOOK. 135
Page 42 · 9 recipe records on this page
Presented as published in 1901. 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
14. Nut and Chicken Salad. — Cut one pint chicken and one pint celery into dice, add twenty-four blanched English walnuts. Pour over this one cup French dressing. Serve on lettuce leaves with a spoonful of mayonnaise dressing to each leaf.
15. French Fruit Salad. — Peel and cut up two oranges, skin and seed two dozen white grapes, slice three bananas, shell and halve one dozen English walnuts; mix, arrange on lettuce leaves and cover with mayonnaise.
16. Chestnut Salad. — Cut two cups boiled and blanched chestnuts into slices, arrange on lettuce leaves, put over some mayonnaise and garnish with slices of orange.
17. Chicken Salad. — Boil one chicken and cut up into pieces. To each pint chicken, allow one pint chopped celery and set to cool. Make a mayonnaise dressing, mix half the mayonnaise with the chicken and celery and pour the rest over it. Garnish with white celery leaves and olives.
[illustration: ME PHYSICAL CULTURE COOK BOOK, 131]
18. Lobster Salad.— Cut the meat of two small lobsters into small pieces. Add a little of the fat and coral. Then season with salt and pour over enough mayonnaise dressing to moisten well. Put in the middle of a platter, garnish with lettuce leaves, pour over the remainder of the dressing, and put slices of boiled egg and olives over the top.
19. Oyster Salad. — Let fifty small oysters just come to a boil in their own liquor. Skim and strain. Season the oysters with three tablespoonfuls of vinegar, one of oil, one-half teaspoonful of salt, and place on ice for two hours. Cut up a pint of celery, using only the tender part, and when ready to serve mix with the oysters, adding about one-half pint of mayonnaise dressing. Arrange in a salad dish. Pour over another one-half pint of dressing, and garnish with white celery leaves.
SALAD DRESSINGS.
1. Mayonnaise Dressing. — Mix together one ttaspoonful each of powdered sugar, salt, dry mustard and the yolks of two eggs. Add drop by drop one pint olive oil, stirring constantly. Last, thin with two tablespoonfuls of lemon juice or vinegar.
2. French Dressing (Best). — Take for a
heaped soup plate full of salad, a level teaspoonful of salt, three tablespoonfuls of oil and two tablespoonfuls of lemon juice. Put the salt in a deep dish, then the lemon juice, mix the two thoroughly with your salad fork, and then pour in the oil and beat thoroughly with fork until oil and juice is combined, then pour over salad, mixing thoroughly.
3. Dressing without Oil (No. i). — Take six tablespoonfuls of mild vinegar, one level teaspoonful of salt, one-half teaspoonful of mixed mustard, one rounded teaspoonful of butter. Heat just enough to melt the butter, then beat smooth.
4. Dressing without Oil (No. 2). — Boil three eggs for half an hour. Remove the yolks and crush them to a powder with half a teaspoonful of dry mustard, one teaspoonful of salt; then mix to a paste with two tablespoonfuls of oil or melted butter, and thin with four tablespoonfuls of vinegar.
5. Boiled Salad Dressing (No. i).— -To six
tablespoonfuls vinegar add one teaspoonful salt and one-half teaspoonful mixed mustard, two teaspoonfuls oil or melted butter, and two raw eggs. Beat smooth, set the dish in a pan of boiling water, and cook until the dressing
Records on this page
Nut and Chicken SaladNut and Chicken SaladChicken SaladMayonnaise DressingFrench Fruit SaladChestnut SaladLobster SaladOyster SaladFrench Dressing (Best)