One can -almou and one-half as much ci'ler\, ■.' tablespoons lemon juice. 1 table-
spoon vinegai'. 1 ti-aspoon salt, L'o teas])oon peppei-. Ureak u]» salmon with two
silver forks. Add salt and pepper an<l lemon juice. Set on ice for two or three
hours. When ready to serve cl)o|) (.)r cut celeiw rather line and mix with salmon and
1 cup mavoniiaise di-cssing. Scr\e with sliced lemon. 1 >o not use sugar in
dressing. " " -Uks. F. A. Bell,
50 SUPERIOR COOK ROOK
German Potato Salad.
Uoil ]"i iiicdiuin si/.t'd ])()tati)('s witlioiit |ic('liii,i;-. in smIIimI wjilcr. Tec! nml
sli(^c wliilc \\';ii-iii, aild salt and ])('it|i('r to taslc, 1 lai\uc onion and 1 linncli of cclci-y
(•lio|)|icd (inc. Mix l)y slial<in,u- ucntlw Moisten \\itli 1 cuii of xincuai'. Cliop
(inc 1 slice of fat l)acon. rr\- a nice lirown and pom- oNcr all. Sei'vc waian. ('lio|i|ted
]iai'sley can be used as liavoi'in--. M i;s. E. 1'. i)ii-:(;LEi;.
Dutch Potato Salad.
One-liair |)t. of haked potatoes. i o pt. of onions sliced. I'oiii' o\ci' this a tlress-
inu' maile of I taMespooiis of cold \ineuai'. 1 cup of cream — sweet, 1 jiincli of
ca\-cnne ]»ejipei- and salt to taste. .Miis. .\. \\ . Myki;s.
Carrot Salad.
( 'ook' can-ots ;ind slice tlieni witli little i^-i'ccn oinons and sctnc with \ine.L;"ar,
pe[)pei-. salt and (ul. M Ks. F. II. liAisKKV.
Vegetable Salad.
One qt. of p(.)tatocs cut in snudi ])ieces. 1 cucnniliei', ' ■_. can ol' ])eas, 1 cup
celerv cut in small pieces. 1 lariie onion, (i radishes,! Imncli of lettuce.
Dressing for Above.
(»ne-half cnp \ine,uai-, volks of .'1 e^iis, :! teaspooiifuls of su.uar, 1 tcaspoonful
salt, I teaspoonfid niu>tai-d, huttci- size (d' cu'l;-. Cook o\ci' steam until thick'.
\\ hen cold add 1 taip whipped cream. ri;sri,.\ lioi'Ks.
Potato Salad.
1'wel\(.' ii'ood sized potatoes ;ind lioil in jacdscts, when cool slice and add 'i
cucund)ers cut in small pieces, 1 lai'^c onion choppeil line. '! knnclies of n^d
radishes cut line and 1 cup of i;i-een peas. Mix thorouulil\ with the following;
French dressinii' : : One taklespoonful of \ineuai', '.) tablespoonfuls of oil. 1 salt-
spoonful of salt and 1 saltspoonful of pepper. ^li;s. Thomas \\'.\i/i'i;i;s.
Tomatoes Stuffed with Nuts and Celery.
Peel the tonuitoes, cut out a cii'culai' piece at the stem of each and scoop oiH
(•t'uter, so as to form cups. Chill tliorou^iily, then llll with Fai,uiish walnut or
pt'can meats, Ijroken into pit^'cs, and celery cut into small pieces and nii\e(l with
mayonnaise. Ser\(' on lettuce lea^■es. .\ . W . Kk'oc.max.
Stuffed Tomato Salad.
Six smooth small tomatoes, (i taklespoonful of cold chicken or any cold meat
you may- have, G taklespoonful of i)eas, '■] olives, cho])ped liiu', ■] gherkins, chopped
fine, 2 tablespoonfuls of ea])ers, salt and pep|)er. l>emove a round jdece from the
stem end of the tonuitoes and scoop out the seeds in center, chill. Just before
serving, mix together the solid pai't of the tomatoes cut line ami the other ingredi-
ents; season to taste, adding mayonnaise to bold tlic ndxtui'c together. Fill the
tomatoes with this and ser\-e on lettuce lea\-es. .\li;s. S. ,1. M itch hi, l,.
Pepper Salad.
Parboil the pepj.iers until they are very tendei-. Wdien cold slice them in
strips and dress with French dressing. .Serve with hot meats. ✪ Apple Salad
Page 32 · 7 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
One can -almou and one-half as much ci'ler\, ■.' tablespoons lemon juice. 1 table-
spoon vinegai'. 1 ti-aspoon salt, L'o teas])oon peppei-. Ureak u]» salmon with two
silver forks. Add salt and pepper an<l lemon juice. Set on ice for two or three
hours. When ready to serve cl)o|) (.)r cut celeiw rather line and mix with salmon and
1 cup mavoniiaise di-cssing. Scr\e with sliced lemon. 1 >o not use sugar in
dressing. " " -Uks. F. A. Bell,
50 SUPERIOR COOK ROOK
German Potato Salad.
Uoil ]"i iiicdiuin si/.t'd ])()tati)('s witlioiit |ic('liii,i;-. in smIIimI wjilcr. Tec! nml
sli(^c wliilc \\';ii-iii, aild salt and ])('it|i('r to taslc, 1 lai\uc onion and 1 linncli of cclci-y
(•lio|)|icd (inc. Mix l)y slial<in,u- ucntlw Moisten \\itli 1 cuii of xincuai'. Cliop
(inc 1 slice of fat l)acon. rr\- a nice lirown and pom- oNcr all. Sei'vc waian. ('lio|i|ted
]iai'sley can be used as liavoi'in--. M i;s. E. 1'. i)ii-:(;LEi;.
Dutch Potato Salad.
One-liair |)t. of haked potatoes. i o pt. of onions sliced. I'oiii' o\ci' this a tlress-
inu' maile of I taMespooiis of cold \ineuai'. 1 cup of cream — sweet, 1 jiincli of
ca\-cnne ]»ejipei- and salt to taste. .Miis. .\. \\ . Myki;s.
Carrot Salad.
( 'ook' can-ots ;ind slice tlieni witli little i^-i'ccn oinons and sctnc with \ine.L;"ar,
pe[)pei-. salt and (ul. M Ks. F. II. liAisKKV.
Vegetable Salad.
One qt. of p(.)tatocs cut in snudi ])ieces. 1 cucnniliei', ' ■_. can ol' ])eas, 1 cup
celerv cut in small pieces. 1 lariie onion, (i radishes,! Imncli of lettuce.
Dressing for Above.
(»ne-half cnp \ine,uai-, volks of .'1 e^iis, :! teaspooiifuls of su.uar, 1 tcaspoonful
salt, I teaspoonfid niu>tai-d, huttci- size (d' cu'l;-. Cook o\ci' steam until thick'.
\\ hen cold add 1 taip whipped cream. ri;sri,.\ lioi'Ks.
Potato Salad.
1'wel\(.' ii'ood sized potatoes ;ind lioil in jacdscts, when cool slice and add 'i
cucund)ers cut in small pieces, 1 lai'^c onion choppeil line. '! knnclies of n^d
radishes cut line and 1 cup of i;i-een peas. Mix thorouulil\ with the following;
French dressinii' : : One taklespoonful of \ineuai', '.) tablespoonfuls of oil. 1 salt-
spoonful of salt and 1 saltspoonful of pepper. ^li;s. Thomas \\'.\i/i'i;i;s.
Tomatoes Stuffed with Nuts and Celery.
Peel the tonuitoes, cut out a cii'culai' piece at the stem of each and scoop oiH
(•t'uter, so as to form cups. Chill tliorou^iily, then llll with Fai,uiish walnut or
pt'can meats, Ijroken into pit^'cs, and celery cut into small pieces and nii\e(l with
mayonnaise. Ser\(' on lettuce lea^■es. .\ . W . Kk'oc.max.
Stuffed Tomato Salad.
Six smooth small tomatoes, (i taklespoonful of cold chicken or any cold meat
you may- have, G taklespoonful of i)eas, '■] olives, cho])ped liiu', ■] gherkins, chopped
fine, 2 tablespoonfuls of ea])ers, salt and pep|)er. l>emove a round jdece from the
stem end of the tonuitoes and scoop out the seeds in center, chill. Just before
serving, mix together the solid pai't of the tomatoes cut line ami the other ingredi-
ents; season to taste, adding mayonnaise to bold tlic ndxtui'c together. Fill the
tomatoes with this and ser\-e on lettuce lea\-es. .\li;s. S. ,1. M itch hi, l,.
Pepper Salad.
Parboil the pepj.iers until they are very tendei-. Wdien cold slice them in
strips and dress with French dressing. .Serve with hot meats.