Apple and Date Salad

Ingredients

• three Jonathan apples
• one-half pound of dates
• one-half cup almonds cut in shreds lengthwise
• marinate them with French Dressing

Method

1. 1

   Pare and core apples, cut them Julienne style to make two cups.

2. 2

   Sprinkle with lemon juice.

3. 3

   Clean dates, remove skins and stones, cut in strips.

4. 4

   Mix apples and dates, marinate with French Dressing for one hour.

5. 5

   Add almonds, mix well, and serve in nests of lettuce heart leaves, masked with Mayonnaise Dressing.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 77. The excerpt below is the record exactly as published.

Apple and Date Salad Cranberry Tarts — Cheese Coffee CONSOMME WITH BARLEY % quarts consomme. % quarts boiling water. 2 tablespoons pearl barley. Salt. Chives or Parsley. Process: Soak barley in cold water over night; drain and cook in boiling salted water until soft. Drain and reheat in consomme. Sprinkle in one-half tablespoon finely chopped chives or parsley. Serve with crisp crackers. ROAST LOIN OF PORK Wipe a five-pound loin of pork (little pig if possible); sprinkle with salt, pepper, powdered sage and dredge with flour. Place in dripping pan, surround with some of the fat cut in small cubes. Set to cook in a moderate oven for four hours, basting every ten minutes for the first half hour and afterwards every fifteen minutes, with dripping in pan. Remove to serving platter, surround with Apple Rings and make a gravy same as for other roast meats. APPLE RINGS Pare, core and cut apples that are not too sour, in rings one-half inch thick. Sprinkle them with lemon juice. Make a syrup' by 174 52 Sunday Dinners '""'^'' Fifth Sunday cooking one cup sugar with one cup water, ten minutes. Drop in three or four Cassia buds or pieces of stick cinnamon. Cook three or four apple rings at a time in syrup until soft, turning often to pre- serve their shape. Drain and arrange them around roast loin of pork. The syrup may be used for stewing apples or prunes. BAKED SWEET POTATOES Select smooth sweet potatoes of uniform size. Wash and scrub with a vegetable brush. Bake same as white potatoes. When soft, break the skins, put into each a teaspoon butter and serve hot. APPLE AND DATE SALAD Pare and core three Jonathan apples. Cut them Julienne style (in straws); there should be two cups. Sprinkle apples with lemon juice to prevent discoloration. Clean one-half pound of dates, re- move skins and stones; let them dry oflP in the oven. When cold cut each date in strips, same as apples. Mix apples and dates and marinate them with French Dressing. Let stand one hour. Then add one-half cup almonds cut in shreds lengthwise

Cook this with the app: pantry check, scaling, and the assistant.