PRUNE AND PECAN NUT SALAD
Soak large sized dried prunes for twenty-four hours in cold
water, drain, and dry off the moisture. Remove the pits, and cut
the prunes into quarters or eighths. Add an equal amount of
coarsely chopped pecan nuts, blend with a little cream mayon-
naise, and serve on a lettuce leaf✪ Prune and Pecan Nut Salad.
igg (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)
SCIENCE of FOOD cmcC COOKERY
APPLE AND PIMENTO SALAD
i cup finely sliced sweet apple 2 pieces pimento diced fine
Y? cup hearts of celery, chopped fine Cream mayonnaise✪ Apple and Pimento Salad
Mix all the ingredients, and serve on a lettuce leaf.
CROWN PRINCE SALAD
Line a small plate with crisp lettuce. Take slices of orange,
and dispose around the side of the dish. Fill in with sliced ba-
nana, pineapple cut into large pieces, orange cut likewise, and ripe
strawberries. Pile the fruit high, and pipe whipped cream on top
and sides✪ Crown Prince Salad with a pastry bag, to represent a crown.
RIBBON APPLE SALAD
Select small, fine-grained red apples. Core and pare, leaving
the skin in the shape of a ring near the stem end of the apple.
Remove some of the inner portion of the apple, being careful not
to break the shell. Fill the cavity with equal quantities of finely
diced celery and apple, seasoned with cream mayonnaise. Put a
small funnel of crisp lettuce in the top of the apple✪ Ribbon Apple Salad, into which
drop a teaspoonful of dressing. Serve on apple leaves or a
lettuce leaf.
STUFFED DATE SALAD
Remove the pits from washed dates, fill each date with half
a walnut meat✪ Stuffed Date Salad, and press together. Put into a salad bowl, and
wet with lemon juice. Serve on a lettuce leaf.
RAISIN SALAD
Yz cup seeded raisins, sliced i cup finely diced apple✪ Raisin Salad
Prepare the raisins first, then the apples. Mix, and season with
cream mayonnaise. Serve on a lettuce leaf.
(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)
13
Let appetite
wear reason's
golden chain,
And find in
due restraint
a luxury."
XIX. DESSERTS
THE most wholesome desserts are fruits in their natural state,
and nuts. Fruits may be served raw or cooked, fresh or dried,
and should form a part of every day's dietary.
Because of their attractive colors, sweet aroma, and delicious
flavors, fruits are the very best appetizers, appealing1 to the senses
of sight, smell, and taste. They satisfy a natural craving for
something dainty at meals, without burdening the system with
extra work, and with little danger of excess. As it is written,
"Of every tree of the garden thou mayest freely eat." Genesis
2:16. No danger of "auto-intoxication" here; but, on the other
hand, fruit acids are cleansing, and their alkaline substances are
valuable for improving the condition of the blood.
Page 109 · 6 recipe records on this page
Presented as published in 1921. 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
PRUNE AND PECAN NUT SALAD
Soak large sized dried prunes for twenty-four hours in cold water, drain, and dry off the moisture. Remove the pits, and cut the prunes into quarters or eighths. Add an equal amount of coarsely chopped pecan nuts, blend with a little cream mayonnaise, and serve on a lettuce leaf.
APPLE AND PIMENTO SALAD
i cup finely sliced sweet apple 2 pieces pimento diced fine
Y? cup hearts of celery, chopped fine Cream mayonnaise
Mix all the ingredients, and serve on a lettuce leaf.
CROWN PRINCE SALAD
Line a small plate with crisp lettuce. Take slices of orange, and dispose around the side of the dish. Fill in with sliced banana, pineapple cut into large pieces, orange cut likewise, and ripe strawberries. Pile the fruit high, and pipe whipped cream on top and sides with a pastry bag, to represent a crown.
RIBBON APPLE SALAD
Select small, fine-grained red apples. Core and pare, leaving the skin in the shape of a ring near the stem end of the apple. Remove some of the inner portion of the apple, being careful not to break the shell. Fill the cavity with equal quantities of finely diced celery and apple, seasoned with cream mayonnaise. Put a small funnel of crisp lettuce in the top of the apple, into which drop a teaspoonful of dressing. Serve on apple leaves or a lettuce leaf.
STUFFED DATE SALAD
Remove the pits from washed dates, fill each date with half a walnut meat, and press together. Put into a salad bowl, and wet with lemon juice. Serve on a lettuce leaf.
RAISIN SALAD
Yz cup seeded raisins, sliced i cup finely diced apple
Prepare the raisins first, then the apples. Mix, and season with cream mayonnaise. Serve on a lettuce leaf.
Let appetite wear reason's golden chain, And find in due restraint a luxury."
XIX. DESSERTS
THE most wholesome desserts are fruits in their natural state, and nuts. Fruits may be served raw or cooked, fresh or dried, and should form a part of every day's dietary.
Because of their attractive colors, sweet aroma, and delicious flavors, fruits are the very best appetizers, appealing1 to the senses of sight, smell, and taste. They satisfy a natural craving for something dainty at meals, without burdening the system with extra work, and with little danger of excess. As it is written, "Of every tree of the garden thou mayest freely eat." Genesis 2:16. No danger of "auto-intoxication" here; but, on the other hand, fruit acids are cleansing, and their alkaline substances are valuable for improving the condition of the blood.
Records on this page
Prune and Pecan Nut SaladApple and Pimento SaladCrown Prince SaladRibbon Apple SaladStuffed Date SaladRaisin Salad