Apple-Celery Salad

Ingredients

• equal parts of celery and tart apples
• salt to taste
• one-half cup vinegar
• two eggs
• a piece of butter size of walnut
• one tablespoon olive oil
• three tablespoons cream

Method

1. 1

   Chop equal parts of celery and tart apples and add salt to taste.

2. 2

   Make a dressing by cooking the eggs and vinegar in a double boiler, then add butter or oil, and finally beat in the cream.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 40. The excerpt below is the record exactly as published.

APPLE-CELERY SALAD. Mrs. Sherman Bullis, Dolgeville, Cal. — Chop equal parts of celery and tart apples and salt to taste, then make a dressing of one-half cup vinegar, two eggs, a piece of butter size of walnut, or tablespoon olive oil, if liked, and three tablespoons cream. Cook the eggs and . vinegar in double boiler, then add butter, or oil, and last beat in the cream. (This is strictly original.) NO. 5. ARTISTIC iSALAD FOR SIX. Lur- line Middleton, 1542 West Eleventh street — Take six even-sized cucumbers, and the same of tomatoes, and cut the tops off nicely (cut- ting the cucumbers lengthwise) and scrape out the inside of both and mix with two belle pep- pers, a few lettuce leaves and one-quarter of an onion and chop fine; then refill the cucum- ber and tomato shells and arrange on salad plates, a cucumber and tomato to each plate, surround with lettuce leaves, and put a tea- spoon of mayonnaise on top of each cucumber and tomato. NO. 6. AUTOMOBILE SALAD. Miss W. I. Puis, 824 Tenth street, Riverside, Cal.— Cut into small pieces four medium-sized tomatoes, draining off the juice and rejecting it from the salad; two medium-sized heads of lettuce, four stalks Of celery and one-half cup pickled olives. Mix thoroughly and put together with the following dressing: Beat one egg until creamy; pour over it four tablespoons vinegar, scalding hot, stirring constantly. Place dish in hot water over fire and stir constantly until mixture thickens. Remove from fire and add one teaspoon butter and stir until melted. Add one-half teaspoon mustard, one-half tea- spoon salt, one-quarter teaspoon pepper and dilute with enough sweet cream to make the dressing the consistency of cream. Add two tablespoons Underwood's deviled ham. Garnish with red nasturtium blossoms. NO. 7. BANANA SALAD— Miss Terry, 344 South Grand avenue — Six bananas, one head lettuce, twelve English walnuts, parsley, French dressing. Strip one section of the skin from the bananas; remove the fruit and cut into dice one-quarter inch square. Put the diced bananas in dish, turn over them the dressing, let stand on ice thirty minutes. Then fill the skins with the prepared fruit, arrange on bed of crisp lettuce leaves; garnish with halves of English walnuts and finely-minced parsley. French dressing: One-quarter tea- spoon salt, one-quarter teaspoon powdered sugar, one-eighth teaspoon white pepper, four tablespoons olive oil, one tablespoon vinegar, 26 COOKING AND OTHER RECIPES. one tablespoon lemon juice. Mix salt, pepper and sugar with one tablespoon olive oil

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