Banana Salad

Ingredients

• two oranges
• one lemon
• sugar to taste
• pineapple cut in small pieces
• strawberries

Method

1. 1

   Peel and cut bananas into small pieces.

2. 2

   Add pineapple and strawberries.

3. 3

   Squeeze and mix the juice of oranges and lemon, add sugar, and pour over the fruit.

4. 4

   Chill and serve cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 82. The excerpt below is the record exactly as published.

Banana Salad— Baked Bean Salad — String-Bean Salad — New Beet Salad — Cabbage Salad — Cold Slaw — Cream Cold Slaw — Hot Slaw — Carrot Salad— Cauliflower Salad — Celery Salad— Celery and Hickory-Nut Salad — Celery, Apple, and Hickory-Nut Salad— Chicken Salad— The Judge's Chicken Salad— Mayonnaise for Chicken Salad — To Prepare Cucumbers — Cucumber Spirals— Dandelion Salad — Fish Salad — Fish Salad, a New Orleans Dish— French Fruit Salad— Macedoine Salad— Orange Salad— Oyster Salad— Pineap- ple Salad— Potato Salad— Radishes as Salad — Spinach Salad— Sweetbread Salad- Tomato Salad —Stuffed Tomato Salad— Red and Yellow Tomato Salad— Tomato and Cauliflower Salad— Tomato Jelly— Tuxedo Salad with Dressing— Fancy Vegetable Salad— Cream Salad Dressing— Waldorf Salad— Watercress Salad— Mild Cream Dressing— Sour Cream Dressing— French Dressing — Horseradish Dressing— Ma- yonnaise Dressing SALAD MATERIALS THE salad maker has a wide range of materials from which to compound her appetizing and wholesome dish. Its possibilities include not only nearly all vegetables and fruits, but also flesh, fish, fowl, and nuts in great variety. For the hot days the limit should extend no further than the succulent vegetables and fruits. The other foods are too rich in heat-producing properties for this purpose. If one keeps comfortably cool during warm weather the diet must be cut down, at least that part of it which contributes to the animal heat of the body. Nothing of questionable quality should enter into the com- position of a salad. The vegetables or fruit, as the case may be, should not only be fresh and without the slightest blemish to mar the flavor and looks, but crisp, cold, and refreshing. When uncooked vegetables are used, after being thoroughly cleansed with very cold water, they should be dried in a soft towel without crushing and kept in a cold place until needed. For the dressing, genuine olive oil should be used ; and the vinegar must be pure, that made from tarragon herbs being SALADS AND SALAD DRESSINGS 149 best for the purpose, furnishing, in addition to the acid neces- sary for the eniulsification and assimilation of the oil, an agree- able flavor to the dressing. A summer salad should never be dressed with any more elaborate preparation than a mixture of oil and vinegar or lemon- juice, seasoned with salt and pepper — a very simple compound ; yet, according to the Spanish proverb, requiring four persons to make it : a spendthrift to bring the oil, a miser the vinegar, a man of judgment the seasoning, and a madman to do the stirring when mixed with the salad. Very good proportions for this dressing — French dressing, it is called — are : Four tablespoons of olive oil, one tablespoon of vinegar, half a teaspoon of salt, and one-eighth of a teaspoon of white pepper. To blend these ingredients properly, that all may be incor- porated, yet no peculiar flavor predominate, mix the salt and pepper ; add one tablespoon of oil ; mix well ; add half a table- spoon of vinegar; blend. Then add the remainder of the oil, a few drops at a time, alternately with the vinegar. Variety may be furnished by the addition of a little lemon-juice or a few drops of the essence of anchov}^ If onion flavor is liked, rub the salad bowl while empty with a garlic clove or a bit of onion. Use only a wooden spoon for salad dressings. To those who prefer tickling the palate to catering to the digestive apparatus of the inner man, this French dressing does not appeal, something more elaborate being demanded. In such homes the housewife will do well to become familiar with the following formula, for two reasons — it is a really good dress- ing; then, too, it will keep indefinitely in a cool place. AMERICAN BEAUTY SALAD Soak one ounce of gelatine half an hour in enough cold watisr to cover it. Bring to boil one slice of onion, a bay leaf, and half a teaspoon of celery seed in one pint of cold water. Add half a cup of rich stock, two table«poons of lemon-juice, season with salt and pepper, add gelatine, and strain. Half fill individual molds with cold cooked beet. 150 THE HOME COOK BOOK turnip, and potato cubes. Fill up with the jelly colored red with vegetable coloring. Garnish with green and serve with mayonnaise. ASPARAGUS SALAD Boil asparagus till tender, or use canned asparagus, some of which is excellent. Cut off all the hard and inedible portion, lay the asparagus in a salad bowl, having the tips all one way ; pour over a French dressing, and serve thoroughly cold, put- ting each individual portion on a lettuce leaf if you have the lettuce at hand. BANANA SALAD Red bananas are preferable to the yellow for all uses, and especially for this salad. Peel and cut the fruit in small pieces and, if you have it, add pineapple cut in small pieces, and also strawberries. Squeeze out and mix the juice of two oranges and one lemon, add sugar to t'aste

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