Cheese Salad

Ingredients

• Mash a cream cheese
• paprika
• Arrange lettuce
• three cheese balls

Method

1. 1

   Mash cream cheese and work in heavy cream if stiff.

2. 2

   Season with paprika and form into balls.

3. 3

   Arrange lettuce leaves in nests, place cheese balls in each nest, pour over French Dressing, and sprinkle with parsley and paprika.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 9. The excerpt below is the record exactly as published.

CHEESE SALAD. Cream JELLY. Caré Norr. Family Dinners. - 39 HUNTINGTON SOUP. 1 can corn 14 tablespoons butter 2 cups chicken stock 14 tablespoons flour 2 cups canned tomatoes 1 teaspoon salt 1 sliced onion Few grains cayenne Chop corn, add stock, tomatoes and onions, bring slowly to boiling point and let simmer twenty minutes ; then rub through a sieve. Melt butter, add flour, and pour on gradually while stirring constantly, hot mixture. Season with salt and cayenne. BEEF STEAK A LA HENRIETTE. Wipe a Porterhouse Steak, cut one and one-half inches thick, and broil over'a clear fire, eight minutes. Pour one-half Sauce Henriette on a hot serving dish, lay steak on sauce, cover with remaining sauce and gar- _ nish with shaved horseradish root and parsley. SAUCE HENRIETTE. 4 cup butter 1 tablespoon Worcestershire Yolks 3 eggs Sauce : 1 tablespoon cold water § 4 tablespoon parsley, finely 4 tablespoon lemon juice chopped 2 tablespoons tomato purée } teaspoon salt Few grains cayenne Wash the butter, and divide in three parts. Put one piece in sauce pan, with yolks of eggs slightly beaten and mixed with water and lemon juice. Set sauce pan in larger pan of hot water; place over fire and stir con- stantly until butter is melted. Add second piece. of 40 What to Have for Dinner. butter, and, when melted, third piece; then add to- mato purée, Worcestershire Sauce, parsley, salt and cay- enne. This sauce should be perfectly smooth and of the consistency of a rich boiled custard. To obtain tomato purée cook one-half can tomatoes until reduced to three tablespoons, taking care they do not burn; then force through a purée strainer. MASHED SWEET POTATOES. Wash and pare sweet potatoes of uniform size, and cook in boiling salted water until soft. Force through a potato ricer; there should be two cups. Add one- fourth cup butter, one-half teaspoon salt and two table- spoons milk or cream. Beat with a fork until light, and again force through a potato ricer. BEETS, SAUCE PIQUANTE. Wash beets very thoroughly and cook in boiling salted water until soft. Drain, reserving the water, plunge into cold water when skins may be rubbed off easily ; then cut in cubes or fancy shapes. Reheat in the fol- lowing sauce: Melt two tablespoons butter, add two tablespoons flour, and pour on, gradually, while stirring constantly, one-half cup water in which beets were cooked. Add one-fourth cup thin cream or milk, one-fourth cup vine- gar, one teaspoon sugar, one-half teaspoon salt, and a few grains pepper. CHEESE SALAD. Mash a cream cheese with a fork and, if stiff, work in a very little heavy cream. Season with paprika and Family Dinners. 4! make in the form of balls. Arrange lettuce in form of nests by putting two leaves with stem ends together. Put three cheese balls

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