Dress the platter with nice lettuce leaves that have been well
washed, put in ice water until crispy. Cook asparagus till green,
well seasoned with salt. When done, drain off the water carefully,
and put the asparagus on a platter in the icebox to get cold. Heap
the asparagus on top of the lettuce leaves, put the heart of the
lettuce in the centre, and arrange small white leaves neatly around;
pour over some well-seasoned French dressing✪ Lettuce-and-Asparagus Salad (Salade de Laitue aux Asperges). Serve with cheese
crackers or cheese straws, or any kind of meat or cheese for luncheon
or dinner.
Tomato-and-Cucumber Salad
Salade de Tomates aux Concombres
Peel cucumbers with the fluted knife, put the tomatoes in
hot water, remove skins carefully, put on a plate until cold;
when cold, cut in thin slices. Slice the cucumbers thin, put
a border around the dish two of cucumber, then one of tomato,
two of cucumber then one of tomato around until the ring is
closed; then put the slices of cucumber in the centre, put another
row across the dish from one side to the other — cucumbers and
tomatoes, like the ring around. Pour over a nicely seasoned
French dressing. Sprinkle with chopped parsley✪ Tomato-and-Cucumber Salad (Salade de Tomates aux Concombres) and serve with
any kind of a fish dish for luncheon, dinner, or supper.
Lettuce-and-Cauliflower Salad (Sa/ac7e deLaitue auChou-Reui )
Select nice white cauliflower, put in water, cook from twenty-five
to thirty minutes; when nearly done, add a little salt, let simmer
THE SWEDISH, FREN C.H
for another five minutes. When done, take up on a platter, leave
until cold, then put into the icebox until ready to use. Line the
salad bowl with well-washed crispy leaves of lettuce✪ Lettuce-and-Cauliflower Salad (Salade de Laitue au Chou-Fleur), break the
cauliflower in large pieces, arrange them nicely in the centre of
the dish, put the heart of the lettuce in the centre of the cauliflower;
pour over a well-seasoned French dressing, sprinkle the cauliflower
with some chopped parsley. Serve with any kind of meat, for
dinner, luncheon, or supper.
Garnished String Bean Salad ( Salade d’ Haricots Verts , garnie )
Select long young string beans, remove the strings by trimming
them all around on both sides, tie up in bunches with twine, put
in boiling water with some salt and a little speck of baking soda;
cook nice and green for about fifteen to twenty minutes. Take
out of the water, sprinkle with little cold water, leave on a platter
until cold and ready to serve. Take the bunches of string beans,
which should be about three inches around, put on a thin slice of
tomato, garnish with three bands of Spanish pepper all around.
Put lettuce leaves all around the platter, pour over some nice
French dressing✪ Garnished String Bean Salad (Salade d’ Haricots Verts, garnie), and place in the centre a small white crispy head
of lettuce. Salad for luncheon or dinner with any kind of meat or
cheese.
Salad ( Salade ) a la Jeannette ✪ Salad (Salade) a la Jeannette
Page 435 · 5 recipe records on this page
Presented as published in 1918. 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
Dress the platter with nice lettuce leaves that have been well washed, put in ice water until crispy. Cook asparagus till green, well seasoned with salt. When done, drain off the water carefully, and put the asparagus on a platter in the icebox to get cold. Heap the asparagus on top of the lettuce leaves, put the heart of the lettuce in the centre, and arrange small white leaves neatly around; pour over some well-seasoned French dressing. Serve with cheese crackers or cheese straws, or any kind of meat or cheese for luncheon or dinner.
Tomato-and-Cucumber Salad
Salade de Tomates aux Concombres
Peel cucumbers with the fluted knife, put the tomatoes in hot water, remove skins carefully, put on a plate until cold; when cold, cut in thin slices. Slice the cucumbers thin, put a border around the dish two of cucumber, then one of tomato, two of cucumber then one of tomato around until the ring is closed; then put the slices of cucumber in the centre, put another row across the dish from one side to the other — cucumbers and tomatoes, like the ring around. Pour over a nicely seasoned French dressing. Sprinkle with chopped parsley and serve with any kind of a fish dish for luncheon, dinner, or supper.
Lettuce-and-Cauliflower Salad (Salade de Laitue au Chou-Fleur)
Select nice white cauliflower, put in water, cook from twenty-five to thirty minutes; when nearly done, add a little salt, let simmer
for another five minutes. When done, take up on a platter, leave until cold, then put into the icebox until ready to use. Line the salad bowl with well-washed crispy leaves of lettuce, break the cauliflower in large pieces, arrange them nicely in the centre of the dish, put the heart of the lettuce in the centre of the cauliflower; pour over a well-seasoned French dressing, sprinkle the cauliflower with some chopped parsley. Serve with any kind of meat, for dinner, luncheon, or supper.
Garnished String Bean Salad ( Salade d’ Haricots Verts , garnie )
Select long young string beans, remove the strings by trimming them all around on both sides, tie up in bunches with twine, put in boiling water with some salt and a little speck of baking soda; cook nice and green for about fifteen to twenty minutes. Take out of the water, sprinkle with little cold water, leave on a platter until cold and ready to serve. Take the bunches of string beans, which should be about three inches around, put on a thin slice of tomato, garnish with three bands of Spanish pepper all around. Put lettuce leaves all around the platter, pour over some nice French dressing, and place in the centre a small white crispy head of lettuce. Salad for luncheon or dinner with any kind of meat or cheese.
Salad ( Salade ) a la Jeannette
Records on this page
Lettuce-and-Asparagus Salad (Salade de Laitue aux Asperges)Tomato-and-Cucumber Salad (Salade de Tomates aux Concombres)Lettuce-and-Cauliflower Salad (Salade de Laitue au Chou-Fleur)Garnished String Bean Salad (Salade d’ Haricots Verts, garnie)Salad (Salade) a la Jeannette