Celery and Almond Salad

Ingredients

• 1 cupful melted Crisco
• 1 head celery
• 1 yolk of egg
• Few drops green color
• 1 tablespoonful lemon juice
• 1 tablespoonful vinegar
• ½ teaspoonful sugar
• 1 teaspoonful salt
• ½ teaspoonful mustard
• Red pepper to taste
• ½ cupful blanched almonds

Method

1. 1

   Melt and cool Crisco.

2. 2

   Prepare celery and cut into very thin strips and plunge in ice water until wanted.

3. 3

   Blanch and shred almonds; wash and dry lettuce leaves.

4. 4

   Put yolk of egg into bowl, add mustard, salt, and red pepper and mix well with wooden spoon.

5. 5

   Add sugar, lemon juice, vinegar; beat in Crisco gradually.

6. 6

   Remove spoon and beat with egg beater five minutes, then beat in rest of lemon juice and vinegar.

7. 7

   Add more seasonings if needed and enough green color to make it look pretty.

8. 8

   Dry celery and mix with almonds, then toss them into dressing.

9. 9

   Serve on lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 38. The excerpt below is the record exactly as published.

1 teaspoonful sugar 4 tablespoonfuls lemon juice ¥Y% teaspoonful salt 1 cupful whipped cream For Salad 1 quart chopped apples 1% cupfuls blanched and shred- 1 pint diced celery ded almonds 24 cupful rolled pecan nut meats For salad. Mix apples, celery and nut meats. For dressing. Melt Crisco, add mustard, sugar, salt, pepper, yolks . of eggs well beaten, and lemon juice. Cook in double boiler till it thickens, then add whites of eggs stiffly beaten. Chill and add whipped cream just before serving. Dressing should be mixed with fruit. Asparagus Salad For Dressing 6 tablespoonfuls melted Crisco 1 tablespoonful chopped 1 teaspoonful salt cucumber pickles Y teaspoonful paprika 1 tablespoonful chopped green Pinch black pepper peppers 1 tablespoonful tarragon 1 teaspoonful chopped parsley vinegar 1 teaspoonful chopped chives 2 tablespoonfuls cider vinegar — 1 can asparagus or fresh cooked asparagus Drain asparagus and chill. Mix salt with paprika, add pepper, tar- ragon vinegar, cider vinegar, Crisco, pickles, peppers, parsley, and chives, mix well and pour over the asparagus. Celery and Almond Salad 1 cupful melted Crisco 1 crisp lettuce 1 yolk of egg Few drops green color 1 tablespoonful lemon juice ¥% teaspoonful sugar 1 tablespoonful vinegar 1 teaspoonful salt 1 head celery ¥% teaspoonful mustard Y% cupful blanched almonds Red pepper to taste Melt and cool Crisco. Prepare celery and cut into very thin strips and plunge in ice water until wanted. Blanch and shred almonds; wash and dry lettuce leaves. Put yolk of egg into bowl, add mustard, salt, and 74 Salads red pepper and mix well with wooden spoon. Add sugar, teaspoonful lemon juice, teaspoonful vinegar; beat in Crisco gradually. Remove spoon and beat with egg beater five minutes, then beat in rest of lemon juice and vinegar. Add more seasonings ie needed and enough green color to make it look pretty. Dry celery and mix with almonds, then toss them into dressing. Serve on lettuce leaves. Fruit Salad Dressing 1 tablespoonful Crisco 2 tablespoonfuls vinegar Pinch of salt 2 eggs 2 tablespoonfuls sugar Y% pint whipped cream Salad 24 marshmallows 2 juicy apples 1 can pineapple 6 oranges ! Lettuce leaves For salad. Cut fruit and marshmallows into small pieces, then mix and chill. For dressing. Beat up eggs in double boiler, add vinegar, sugar, salt, Crisco and cook until thick. Cool and add whipped cream. Mix with fruit and serve on crisp lettuce leaves. Orange and Tomato Salad 3 tablespoonfuls melted Crisco 1 tablespoonful chopped eta 4 tomatoes Tarfagon vinegar 4 oranges Salt Peel oranges and tomatoes, and slice and arrange alternately in salad bowl. Mix juice squeezed from ‘‘tops and bottoms” of oranges with an equal quantity of tarragon vinegar, add Crisco and salt to taste. Pour over fruit and sprinkle chopped parsley on top. Potato and Nut Salad For Dressing For Salad 5 tablespoonfuls melted Crisco 3 cupfuls sliced cold potatoes 1 teaspoonful mustard

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