Celery Salad

Ingredients

• 2 bunches celery
• 1 tablespoon olive oil
• 4 tablespoonfuls vinegar
• sugar to taste
• pepper to taste
• salt to taste

Method

1. 1

   Wash and scrape celery; lay in ice-cold water until ready for use.

2. 2

   Cut into inch lengths, mix with dressing and serve cold.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 18. The excerpt below is the record exactly as published.

Celery Salad. 2 bunches celery; 1 tablespoon olive oil; 4 table- spoonfuls vinegar; sugar, pepper and salt to taste. Wash and scrape celery; lay in ice-cold water until ready for use. Cut into inch lengths, mix with dressing and serve cold. MRS. ED. OEHLER. — 57 — Cabbage Salad. Medium sized head of cabbage; 1 large onion; 6 green sweet peppers; 6 medium sized tomatoes. DRESSING: iy2 cup water, y2 cup vinegar; y2 cup sugar, 1 tablespoonful black pepper; 2 tablespoonfuls salt; y2 cup sweet cream. MRS. AIB. KOENNECKE. Cabbage Salad. 2 cups each of finely chopped cabbage and mellow apples, cover with boiled dressing made from the yolks of 2 eggs; 1 gill of vinegar; 2 gills milk; 1 tablespoon of butter; 1 teaspoonful of salt; 1 teaspoonful of mus- tard; % teaspoonful of black pepper; carefully mixed and cooked in double-boiler. The cabbage should be soaked in cold water 1 hour before chopping and the dressing should be cold. Mix cabbage, apples and salad dressing and just before serving add 2 cups of finely chopped, roasted peanuts. MRS. W. C. CARTER, Cabbage Salad. Medium sized head of cabbage; 1 large apple, chop up fine and salt ; y2 cup chopped nuts. Pour over this a dressing made of 2 eggs; 1 tea- spoon butter ; y2 cup pine-apple juice ; a pinch of mus- tard and celery salt, and y2 cup vinegar. This salad may be improved by adding 2 or 3 slices of pineapple. MRS. OTTO KOLMEIER. — 58 — Mixed Salad* 6 large boiled potatoes (cold), diced; 3 barely ripe tomatoes; 1' onion, chopped; 3 hard-boiled eggs; 1 cu- cumber, sliced. Season with salt, pepper and celery seed. Moisten with oil and vinegar or sour cream dressing. Must not be dry. MRS. ROEHM. Chicken Salad. 1 boiled chicken ; 1 cup pecans ; a few apples ; a few" pickles ; some celery ; six eggs ; 1 tablespoonful sugar ; 2 tablespoonfuls butter; y2 tablespoonful mustard; 1 cup cider vinegar; pepper and salt. Chop the chicken, add pecans, apples, pickles and celery. Boil eggs hard. Rub the yolks of three eggs fine, add sugar, butter, mustard, vinegar, salt and pep- per to taste. Mix all ingredients, put into a dish and. decorate with three eggs cut into rings or lengthwise. MRS. AUG. GOLD. Chicken Salad. 1 boiled chicken; 2 small pickles; 1 cup pecans; 1 stalk celery; 2 apples; 6 eggs. Chop chicken, pecans, apples, pickles and celery very fine. Boil eggs hard and cut in small squares, us& half for salad and half to decorate the top of salad. DRESSING: y2 teaspoon sugar; 2 eggs; % tea- spoon mustard; l/2 cup vinegar; ^teaspoon salt; 'Y2 cup water; % teaspoon cayenne; 1 level tablespoon flour; 1 tablespoon butter. — 59 — Mix sugar, mustard, salt, cayenne and flour and beat well with the eggs, then add vinegar, water and butter, stir thoroughly, and then put in double boiler and let boil till it thickens. When cold mix with salad and serve. MISS ANNA GOLD. Chicken Salad. Take 1 nice large hen, boil tender in salt water, then take from fire but let chicken remain in stock until cold. Cut up in % inch pieces, then take y% the amount of blanched tender celery and also cut up in 1/3 inch pieces, and about 1 dozen olives cut in small picees. When ready to serve mix with plenty of mayonnaise dressing. MISS MARY STEIN. Chicken Salad. Put one good sized chicken on to cook in cold water, add one onion, simmer until chicken is very tender. Eight hard boiled egggs, one stalk celery or celery seed, six small dill pickles. Cut chicken, celery and pickles in small cubes. Chop the whites of eggs very fine, mixing all thoroughly. Then make a sauce of one cup butter, one-half cup olive oil, one-half cup vinegar, one large spoon mustard. Salt, pepper and sugar to taste

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