Cress Salad

Ingredients

• Mix crisp cress with salad dressing
• add choice of the following: pepper grass
• chervil
• mustard leaves
• nasturtium blossoms
• sliced tomatoes
• cucumbers
• onion
• shredded green pepper
• celery
• shredded lettuce
• endive
• sour apples
• grapefruit
• lemon or orange pulp
• Garnish with hard-boiled eggs

Method

1. 1

   Mix cress with salad dressing and add any of the listed ingredients.

2. 2

   Garnish with hard-boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 310. The excerpt below is the record exactly as published.

GRAPEFRUIT SALAD.— Trim cooked clams, season with salt, paprika, lemon juice and chill. Mix with grape- fruit pulp in pieces of equal size, removing the skin and seeds. Pour over a French dressing, made with lemon juice, and serve in the grapefruit shells, lined with lettuce. — Mrs. C. J. Canthorn. Wil- mette. 111. CLUB SALAD.—Chop fine 2 boiled potatoes. 2 artichoke bot- toms. 12 mushrooms and 2 truflFles. Add 1 stalk of celery, cut fin^e. 12 shrimps, a cup of cooked asparagus tips, a pinch each of minced chervil and parsley, and 3 red Spanish peppers. Cooked ovsters. ^^liced olive«;. and fillets of anchovies may be added. Marinate in French dressing, and serve very cold, with mayonnaise. — ^^Mrs. D. C. Daniel'=. Arlington Heights, 111. COMBINATION SALAD.— Shred very fine 1 small, firm head of white cabbage: cut 4 tart apples in dice-shaped pieces: 6 cold, firm cooked potatoes cut the same: ^ cup of English walnuts cut in small pieces; 1 teasooon of finely chopped white onion. Toss well together with 2 silver or wooden forks (steel will cause the aDples to turn dark") and pour over this some mayonnaise dressing. Place the salad on ice about 1 hr. before using. Serve on lettuce leaves. — Mrs. E. D. Kelley. Winnetka. 111. A COOKING SCHOOL SALAD.— Shred and soak a cabbage. Peel a tomato, cut it into halves and press out the seeds, then chon it fine. Remove the seeds from a pepper and cut it into fine shrrd^. At serving time, drain and dry the cabbage. Pare and slice 1 tart aople. Put a layer of the cabbage in the bottom of the salad bowl, then a little apple, a sprinkling of tomato, pepper. 1 tablespoon of chopped onion, then another layer of cabbage, and continue. Baste carefullv with the dressing:, and mix thoroughly. — ^Mrs. D C. Dan- iels, Arlington Heights, 111. COOK COUNTY COOK BOOK 453 CORN SALAD. — Mix any cold cooked corn with salad dress- ing, add any cold vegetables, meat, fish or fowl to suit taste; gar- nish with sliced hard-boiled eggs; serve on lettuce. — Mrs. F. C. Winter, Winnetka, III. VARIATION I. — Cooked sweet corn cut from cob, and young, tender shelled peas, are all available to make up into salads, to suit foods at hand and as judgment and ideas select for proportions. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CRAB SALAD. — Flake cooked crab meat, mix with salad dressing, and serve. For variety, mix with lemon juice, minced parsley, chives, celery, chopped hard-boiled eggs, capers, olives. — Mrs. A. C. Christy, Glen View, 111. VARIATION I. — Fry soft-shell crabs, and serve cold on let- tuce with salad dressing or tartar sauce. — Mrs. A. C. Christy, Glen View, 111. VARIATION II.— Combine 1 pt. of crab meat, 2 stalks of cel- ery, cut fine, 1 hard-boiled egg, chopped fine, and 1 tomato, cut into small pieces; season with salt, pepper and vinegar; thoroughly mix and place in a salad-bowl, garnishing it with crisp leaves of lettuce; dress with mayonnaise dressing. — Mrs. C. J. Jefifries, Winnetka, 111. CRAB AND CELERY SALAD.— Shred 2 heads of lettuce and a bunch of celery and put into a bowl. Mash the hard-'boiled yolks of 6 eggs to a smooth paste with oil, adding a teaspoon of dry mus- tard. Add the yolks and whites of 2 eggs, beaten separately, and thin the mixture with lemon juice and vinegar. Mix thoroughly, seasoning with salt and cayenne. Mix a can of deviled crab meat with the dressing and lay upon the lettuce and celery. Mix thor- oughly in serving. — Mrs. C. E. Wor;:h, Wheeling, 111. CRAB AND TOMATO SALAD.— Remove meat from hard- shelled crabs; there should be 1 cup. Add ^ cup of celery, cut in small pieces, and 6 small tomatoes, peeled, chilled, and cut in quar- ters. Moisten with mayonnaise. Serve on lettuce leaves and garnish with mayonnaise, curled celery, and small pieces of to- mato.— Mrs. C. J. Canthorn, Wilmette, 111. CREOLE SALAD.— Season a pt. of hot boiled rice with salt, pepper and cayenne, and add 3 green peppers, 3 boiled beets, and 454 CHEESE, MACARONI, NUTS & RICE, ETC. I !> 17 I » an onion, minced separately. Serve very cold with French dress- ing.—Mrs. W. H. Willis, Glencoe, 111. CRESS SALAD. — Mix crisp cress with salad dressing, add choice of the following: pepper grass, chervil, mustard leaves, nas- turtium blossoms, sliced tomatoes, cucumbers, onion, shredded green pepper, celery, shredded lettuce, endive, sour apples, grape- fruit, lemon or orange pulp. Garnish with hard-boiled eggs

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