Cauliflower Salad

Ingredients

• one large cauliflower
• two quarts of water
• one tablespoonful of salt
• a cupful of mayonnaise dressing

Method

1. 1

   Boil cauliflower in salted water for half an hour.

2. 2

   Drain and cool, then divide into small tufts.

3. 3

   Arrange on a dish, garnish with pickled beet strips, and pour dressing over.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 102. The excerpt below is the record exactly as published.

a cupful of mayonnaise dressing, three table-spoonfuls of vinegar, one of oil, half a teaspoonful of salt, one-eighth of a teaspoonful of pepper, one table- spoonful of lemon juice SALADS. 21b Let the oysters come to a boil in their own liquor. Skim well and drain. Season them with the oil, salt, pepper, vinegar and lemon juice. When cold, put in the ice chest for at least two hours. Scrape and wash the whitest and tenderest part of the celery, and, with a sharp knife, cut in very thin slices. Put in a bowl with a large lump of ice, and set in the ice chest until serving time. When ready to serve, drain the celery, and mix with the oysters and half of the dressing. Arrange in the dish, pour the remainder of the dressing over, and garnish with white celery leaves. Sardine Salad. Arrange one quart of any kind of cooked fish on a bed of crisp lettuce. Split six sardines, and if there are any bones, remove them. Cover the fish with the sardine dressing. Over this put the sardines, having the ends meet in the cen- tre of the dish. At the base of the dish make a wreath of thin slices of lemon. Garnish with parsley or lettuce, and serve immediately. Shad Roe Salad. Three shad roe, boiled in salted water twenty minutes. When cold, cut in thin slices. Season and set away, the same as salmon. Serve the same as salmon, except omit the capers, and use chopped pickled beet. Salads of Fish. All kinds of cooked fish can be served in salads. Lettuce is the best green salad to use with them, but all green vege- tables, when cooked and cold, can be added to the fish and dressing. The sardine and French dressings are the best to use with fish. Polish Salad. One quart of cold game or poultry, cut very fine ; the French dressing, four hard-boiled eggs, one large, or two 214 MISS PARLOA'S NEW COOK BOOK. small heads of lettuce. Moisten the meat with the dressing, and let it stand in the ice chest two or three hours. Rub the yolks of the eggs to a powder, and chop the whites very fine. Wash the lettuce and put in the ice chest until serving time. When ready to serve, put the lettuce leaves together and cut in long, narrow strips with a sharp knife, or tear it with a fork. Arrange on a dish, heap the meat in the centre, and sprinkle the egg over all. Beef Salad. One quart of cold roasted or stewed beef — it must be very tender, double the rule for French dressing, one table -spoonful of chopped parsley, and one of onion juice, to be mixed with the dressing. Cut the meat in thin slices, and then into little squares. Place a layer in the salad bowl, sprinkle with pars- ley and dressing, and continue this until all the meat is used Garnish with parsley, and keep in a cold place for one of two hours. Any kind of meat can be used instead of beef. Meat and Potato Salad. Prepare the meat as directed for beef salad, using, how- ever, one-half the quantity. Add one pint of cold boiled potatoes, cut in thin slices, and dressing. Garnish, and set away as before. These salads can be used as soon as made, but the flavor is improved by their standing an hour or more. Bouquet Salad. Four hard-boiled eggs, finely chopped ; one head of let- tuce, or one pint of water cresses ; a large bunch of nasturtium blossoms or buttercups, the French dressing, with the addi- tion of one teaspoonful of sugar. Wash the lettuce or cresses, and throw into ice water. When crisp, take out, and shake out all the water. Cut or tear in pieces. Put a layer in the bowl, with here and there a flower, and sprinkle in half of the egg and half the dressing. Repeat this. Arrange SALADS. 215 the flowers in a wreath, and put a few in the centre. Serve immediately. Cauliflower Salad. Boil one large cauliflower with two quarts of water and one table-spoonful of salt

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