Apple Salad No. 2

Ingredients

• three cups of sliced apples
• one cup of cream dressing
• a tablespoonful of minced onion
• Seasoning No. 2

Method

1. 1

   Prepare the apples as for Apple Salad No.

2. 2

   1, and to three cups of sliced apples add one cup of cream dressing to which has been added a tablespoonful of minced onion.

3. 3

   Season to taste with Seasoning No.

4. 4

   2.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 124. The excerpt below is the record exactly as published.

Apple Salad No. 2. — Prepare the apples as for Apple Salad No. i , and to three cups of sliced apples add one cup of cream dressing to which has been added a table- spoonful of minced onion. Season to taste with Season- ing No. 2. Apple Salad No. 3. — Prepare the apples as in No. i and cover with a cup of whipped cream seasoned with a teaspoonful of sugar and a pinch of salt. CLASS 2. — VEGETABLE SALADS. Lettuce Salad. — Place the prepared lettuce in the salad bowl and sprinkle over it French Dressing No. i or No. 2, according to taste. Turn it over and about carefully, until each leaf is covered with dressing. Serve on cold plates. Half a cup of dressing will dress lettuce enough for six people. Chicory or endive, and water cress are prepared and served like lettuce. Salad- Making. 273 Cucumber Salad. — Select cucumbers of medium size, remove a thick paring, and cut away all green portions. Slice, not too thin, on broken ice, cover closely, let stand half an hour, or until chilled and crisp, then drain the water from the cucumbers and serve them with French dressing. A small quantity of minced onion may be served with them, if liked. Cucumbers sprinkled with salt and allowed to stand become tough and indigestible. Onion Salad. — Remove the skin from onions, slice as thin as possible, on broken ice, and when chilled and crisp serve with a dressing of vinegar, sugar, salt, and pepper ; or with French dressing, if preferred. Some hygienists think sugar assists the digestion of onions, and prevents their imparting an unpleasant odor to the breath. Cabbage Salad. — Soak the prepared cabbage in cold water till crisp. Shave thin, and dress with cooked mayonnaise, or with vinegar, seasoned with Seasoning No. 3. Celery Salad. — Soak the prepared celery in ice water until chilled and crisp, then dice the white tender portions, and dress with oil mayonnaise dressing. Tomato Salad No. i. — Select medium-sized, ripe tomatoes, and with a sharp knife cut off about one third of each tomato. Cut the pulp loose from the skin, and scoop it out, with a teaspoon, without breaking the out- side skin. Fill the cup or shell of each scooped tomato with broken ice. Put the pulp on a plate and, with a silver knife, cut it into large dice. Sprinkle lightly with salt, drain in a sieve, add a teaspoonful each of minced 274 I'h^ ^^^ ^ Cookery. onion and oil mayonnaise to each cup of drained tomato, and mix well together. Empty the ice and water from the tomato cups, and fill each cup with the prepared salad. Place on a plate on the crossed stems of two large nasturtium leaves, or on lettuce leaves. Lettuce leaves make a very nice garnish for tomato cups, but are not nearly so dainty as nasturtium leaves. Tomato Salad No. 2. — Skin and slice ripe tomatoes in thick slices. Lay on ice till chilled. Serve on cold plates, with French or mayonnaise dressing, or without dressing. Salt, pepper, sugar, and vinegar, as a dressing for tomatoes, is preferred by many. Potato Salad No. i. — To one cup of cooked mayon- naise dressing seasoned with Seasoning No. 2

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