The practical cookbook

Tomato jelly salad sc. — — irule — — Itsp. itsp Tomato salad . - t ' Zi_ - irule — - Iltsp itsp General Directions. Prepare salads just before serving, as they wilt if allowed to stand long. Keep cold. Serve extra dressing with salad if desired. Any recipe for mayonnaise may be used, or a boiled dressing may be substituted. Vegetable salad. Use potatoes as a foundation. Cut in cubes ; freshen the celery and cut in small strips. Mix potatoes with Butter salad dressing (p. 69) while hot, chill, and add celery and the other seasonings. Serve on lettuce leaves. Peas, beets, or other vegetables may be substituted for celery. If salad is a little dry, add i or 2 tb, cream or top of milk. Cooked mayonnaise (p, 96) may be used if preferred. Celery and apple salad. Pare and core apples and cut into small cubes. Let stand in ice water to which a little lemon juice has been added. Prepare celery by chopping or cutting it, add apple drained thoroughly, mix with the salad dressing, and serve at once on lettuce or without. May be served in apples with inside scooped out. The pulp should be used in the salad, Bird's-nest salad. Additional ingredients: I small cream cheese, i tb, finely chopped nuts. Use cabbage as a foundation, preparing as directed (p. 16), Mash the cheese, season, and make into 12 egg-shaped balls. Roll them in the chopped nuts. Drain cabbage thoroughly and mix with French dressing. Place on individual plates in shape of nests and put 3 cheese balls in each. Lettuce may be used on the plates if desired. Pineapple salad. Additional ingredient : 8 maraschino cherries. Cut slices of canned pineapple so as to give a fanshaped appearance to the outer edge. Arrange on lettuce leaves and season. Quarter the cherries and use for garnishing the slices of pineapple. Pour sweet French dressing over all. Egg-and-sardine salad. Additional ingredients : 8 sardines, 8 stuffed olives. Cook eggs hard, chop whites, and rub yolks through a strainer. Shred the coarse leaves of lettuce and mix with them the whites of the eggs and the sardines (freed from skin and bones and broken in small pieces). Add the salad dressing and seasonings. When thoroughly mixed arrange on lettuce leaves, cover with the sifted yolks, and garnish with olives (cut in slices to show the pepper). d,:...l,CjOO^:;Ic Fish salad. Use haddock, halibut, or salmon. Remove bones and skin, and flake the fish fine. Shred the coarser lettuce leaves, reserving the bleached ones for garnishing. Mix fish, shredded lettuce, and French dressing ; season and serve on lettuce leaves. Garnish with mayonnaise. Cooked dressing may be used for both oil dressings, if preferred,' Lobster salad. Remove lobster from shell ; clean and cut in small cubes and marinate with French dressing. Wash and dry the lettuce and shred the coarser leaves. Mix lettuce with the lobster and add a little of the mayonnaise and seasonings. Arrange in nests of the smaller lettuce leaves and put a spoonful of mayonnaise on each. More lettuce may be used. Shrimp salad. Remove shrimps from can and let stand in ice water for 20 min. Drain and remove vein and break in small pieces ; proceed as for Lobster salad. Heat salad. Veal may be used as a basis for this salad or cold lamb. If the latter is chosen, use \ cold ham to \ lamb. The meat should be cut in small cubes entirely free from fat or gristle, and the celery {cut fine) mixed with it. Then proceed as for Lobster salad (above), omitting the shredded lettuce if desired. Chicken salad. Make as for Meat salad, allowing equal parts of celery and chicken.