Cheese Salad

Ingredients

• 1 cup cooked chopped chicken
• % pound soft American cheese
• % cup pickled chopped cauliflower
• yolks of 2 hard-cooked eggs
• 1 teaspoon French mustard
• 4 tablespoons melted Crisco
• 3 tablespoons vinegar
• red pepper
• paprika
• salt

Method

1. 1

   Combine chicken, cheese, cauliflower, and egg yolks.

2. 2

   Add mustard, melted Crisco, vinegar, and seasonings.

3. 3

   Pour sauce over salad and garnish with egg whites and pickled cauliflower.

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 126. The excerpt below is the record exactly as published.

tablespoon vinegar. Spread sauce on hot serv- ing dish and lay fillet on it. Vegetarian August 29 Baked Macaroni, Tomato Sauce Green Corn Fried Egg Plant Cantaloupe Salad Marmalade Pudding Iced Coffee *Fried Egg Plant— Peel good-sized egg plant; cut into slices of 1% inch. Dust with salt and pepper; dip in beaten egg; roll in fine’ bread- crumbs and saute in hot Crisco. When they are brown on | side, turn and brown on the other. If pre- ferred, the egg plant may be dipped in thin batter instead of egg and crumbs, and fried. 205 A Calendar of Dinners August 30 *Clam Chowder Stuffed Tomato Salad Welsh Rarebit Lemon Pie Coffee *Clam Chowder—Remove heads from 4 cups clams and chop. Parboil 4 cups potatoes. Cook 1 chopped onion and ¥% cup salt pork cut in cubes 15 minutes. Arrange clams, potatoes, onion and pork in layers in saucepan; cover with 3 cups boil- ing water, and simmer till tender. Blend 3 tablespoons Crisco with 2 tablespoons flour, add 4 cups scalded milk and stir till boiling; add clam mixture, seasonings to taste, 1 dash of Tabasco sauce, and serve hot. August 31 Bisque of Clams and Peas Stuffed Peppers *Cheese Salad Toasted Crackers Lemon Sherbet Whipped Cream Coffee *Cheese Salad—To 1 cup cooked chopped chicken, add % pound soft American cheese and % cup pickled chopped cauliflower. Rub through sieve, yolks of 2 hard-cooked eggs, add 1 teaspoon French mustard, 4 tablespoons melted Crisco, 3 table- spoons vinegar, red pepper, paprika, and salt

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