Celery and Radish Salad

Ingredients

• Cut the celery into inch lengths
• with a French dressing
• pour over all a mayonnaise dressing
• half-peeled radishes

Method

1. 1

   Cut celery, toss with dressing, heap in a bowl, and arrange radishes around it.

2. 2

   Pour over mayonnaise dressing.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 36. The excerpt below is the record exactly as published.

Celery and Radish Salad. Fried PicJcerd. — These fish are very de- licious when perfectly fresh. Each fish should be rolled in flour and fried quickly in hot dripping. Take them out of the pan as soon as done. Celery and Badish Salad. — Cut the celery into inch lengths, and toss it up with a French dressing. Heap it in a bowl, and arrange half-peeled radishes around the mound. Pour over all a mayonnaise dress- ing prepared according to the directions al- ready given. The combination of the cool celery and the pungent radishes will be found very pleasing. Jellied Tongue. Fried Bananaa Asparagus Biscuit. Peaches and Cream. Jellied Tongue. — One cup of the liquor in which the tongue was cooked, two cups good 142 FAMILY LUNCHES FOE SUMMER stock or gravy of any meat except mutton, half-box of gelatine, one gill cold water, one cup boiling water, two tablespoonfuls vine- gar, one glass sherry, a cold boiled tongue, sliced. Soak the gelatine in the cold water for two hours. Pour over it the boiling water, the stock or gravy, and the tongue liquor, heated. Unless the gravy is highly seasoned, it is a good plan to boil a bay leaf, a sprig of parsley, a slice of onion, and a few sweet herbs in a cup of water, and then to strain this, and pour it over the gelatine in- stead of using the plain boiling water. Fla- vor the jelly with the vinegar, the sherry, pepper, and salt, if the last is needed. Strain all through a cloth. When the jelly begins to harden, pour a little into a brick-shaped mould or tin pan with straight sides, first wetting the mould with cold water. Ar- range slices of tongue on this. Pour in more jelly, then place another layer of tongue, and continue thus until the supply of both is ex- hausted, making jelly the last layer. Set the mould on ice until the jelly is hard ; turn it out and slice on the table. This sounds like 143 WHAT TO EAT — HOW TO SERVE IT a fussy dish, but it is less trouble than ap- pears at first. Asparagus Biscuit. — Scoop out the inside of stale biscuit, leaving side walls and the foundation of crust. Set these hollow shells in the oven until dried. Boil asparagus tender in salted water, cut off the tops, mince and season them, and stir them into a cupful of drawn butter. Fill the hot shells with the mixture, and send to table. 8. Baked Chicken Omelet. Corn Croquettes. Brown Bread. Strawberry Short-Cake. Iced Coffee. Baked Chicken Omelet — Into one cupful of white sauce, made as previously directed, stir a cupful of chicken, minced fine and sea- soned to taste. Beat two eggs light, yolks and white separately. Add the yolks to the chicken mixture ; last, stir in the whites lightly, pour into a buttered pudding dish, and bake in a quick oven. Corn Croquettes. — To two cupfuls of green corn, chopped, add one well-beaten egg, a 144 FAMILY LUNCHES FOB SUMMEB teaspoonf ul of butter, one of sugar, salt to taste, and just enough flour to hold the in- gredients together. Form into croquettes with floured hands, and fry in deep fat. 9. Pickled Lambs' Tongues. Egg Salad. Boiled Corn-Bread. Loppered Milk. Egg Salad, — Slice hard-boiled eggs, ar- range them upon crisp lettuce leaves, and pour over all a mayonnaise dressing

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