Science of food & cookery

NUT AND CELERY SALAD i cup diced nut loaf or nuttose i cup diced celery Put the diced nut food into an oiled pie tin, and brown lightly in the oven, stirring often to prevent scorching. Add to the diced celery, and season with boiled dressing, chopped parsley, and a little chopped or grated onion. Serve on a lettuce leaf. MACARONI AND OLIVE SALAD 1 cup cooked macaroni cut in J4 CUP shredded ripe olives small rings I teaspoon chopped onion ' i cup shredded celery Chopped parsley Mix all the ingredients, and blend with boiled dressing, or mayonnaise. Serve on a lettuce leaf. MR. HOLMDEN'S MACARONI SALAD To mayonnaise, add sufficient red tomato pulp (stirring constantly as it is being added) to give it a pink color. Blend this with cooked macaroni, cut in small rings. Add diced or grated onion and chopped parsley to suit the taste, and serve on a lettuce leaf. \ CARROT SALAD, A L'ANGLAISE (English) 2 cups young carrot ground 1/2 cup chopped walnuts through a food chopper 2 teaspoons chopped onion i cup chopped celery Chopped parsley Mix, and blend with plenty of mayonnaise. Serve on a let- MACEDOINE SALAD i cup diced boiled potato l/3 cup green peas • l/2 cup diced boiled carrot i tablespoon chopped onion J4 cup diced boiled turnip Parsley Mix all the ingredients, and season with boiled dressing or with mayonnaise. Serve on a lettuce leaf. EGG SALAD Dice hard-boiled eggs, season with boiled dressing, serve on a bed of lettuce, and sprinkle with chopped parsley. BEET AND EGG */3 cup diced boiled beet i hard-boiled egg diced i teaspoon chopped onion Mix all ingredients, and season with mayonnaise or boiled dressing. WATER LILY SALAD Cut a hard-boiled egg through lengthwise. Mash half of the yolk through a strainer. Put the other half yolk into a dish, and mash with a fork, adding enough boiled dressing to season well. Cut each half of the cooked white into three pieces lengthwise, to represent petals. Arrange on a plate of lettuce. Place a spoonful of the yolk mixture in the center, sprinkle the crumbed yolk over the salad, and serve. STRING BEAN AND PIMENTO SALAD 2 cups cooked string beans 3 pieces canned pimento 1 cup shredded celery cut into small dice 2 teaspoons chopped onion Chopped parsley Mix the ingredients, and blend with mayonnaise or cream mayonnaise. TOMATO SALAD (Agar) 2,l/2 cups tomato pulp i tablespoon lemon juice I tablespoon chopped onion 2 teaspoons sugar i bay leaf Salt to taste I sprig of parsley Vegetable jelly Prepare and cook the agar as given on page 201, and have it kept hot until wanted. Add onion, bay leaf, parsley, lemon juice, and sugar, to the tomato, and let boil gently for 15 minutes. Salt to taste, and strain. To the 2 cups of tomato juice thus prepared, add 24 CUP °f vegetable jelly, mix well, pour into small molds, and let cool. When set, turn out on a lettuce leaf, and serve with a teaspoon of mayonnaise on top. CUCUMBER SALAD (Agar) il/2 cups cucumber juice i tablespoon grated onion, or 3 tablespoons lemon juice a little onion salt J4 cup water Chopped parsley i tablespoon sugar Salt to taste