Apple Salad

Ingredients

• 3 well flavored apples
• 1/4 cup celery
• 1/4 cup nutmeats
• Boiled Salad Dressing (L. 15)

Method

1. 1

   Dice apples, add celery and nutmeats.

2. 2

   Cover with salad dressing and serve cold on lettuce.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 26. The excerpt below is the record exactly as published.

APPLE SALAD KRUMMEL TORTA Scalloped Codfish and Rice Blanch % cup rice by covering with 2 c cold water ; put over the fire, stirring occasionally while heating to prevent its sticking; boil 5 m, drain on a sieve and rinse with cold water. The rice is now beautifully white and clear and the grains do not adhere. Return to the fire in a double boiler, add 134 c milk, and i c salt codfish, previously soaked over night. Cook until the rice is nearly done and the milk ab- sorbed. Put in a baking dish in several layers, cover with y2 c medium white sauce. Sprinkle with buttered crumbs, place in the oven and bake about 20 m, or until well heated throughout and browned on top. Stewed Tomatoes Empty the contents of i can of tomatoes into a granite or aluminum saucepan and heat slowly, adding i t salt, 2 T sugar and a dash of pepper. Mix 2 T flour with 2 T butter, add to the tomatoes in the pan. Mix thoroughly, boil a few minutes and serve. Apple Salad Dice 3 well flavored apples, add }4 c celery cut into 3/^ -inch lengths, and >4 c nutmeats. Cover with Boiled Salad Dressing (L. 15)

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