Cucumber Salad

Ingredients

• Pare a good sized cucumber
• pinch of salt

Method

1. 1

   Cut grooves lengthwise of the cucumber, then cut into thin slices.

2. 2

   Arrange on lettuce leaf and serve with Parisian French dressing.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 28. The excerpt below is the record exactly as published.

pinch of salt and mustard just to a custard. When cold, add juice of one lemon and a cup of stiffly whipped cream. Mix with other ingredients and let stand at least twelve hours before serving. Edith Steele McGregor (Pi). Frozen Salad No. 1 Take any canned fruit such as pineapple, apricots, peaches or cherries and oranges, bananas and white grapes. Cut the fruit in small pieces as for any fruit salad. To two portions of oil mayonnaise take one portion of whipped cream, mix thoroughly with the fruit. Pack in freezer with ice and rock salt and freeze the same as mousse, allowing it to stand four or five hours. All or any combination of the above fruits may be used. Serve on lettuce leaves. This is a salad and dessert combined. Leulah Judson Hawley (Lambda Nu). Frozen Salad No. 2 2 tablespoons melted butter 2 egg yolks, well beaten 3^ teaspoon paprika 33^ tablespoons sugar A httle cayenne 3 tablespoons flour Add % cup of milk 3/2 teaspoon salt % cup vinegar heated Mix these ingredients in the order given. Cook until thick, then cool. Add one cup of cream whipped and one large cup of fruit. Peaches, maraschino cherries, pineapple, oranges and bananas make a delicious combination of fruits. Pack in freezer and freeze the same as mousse, letting it stand four or five hours. Serve on lettuce as salad and dessert. Julia Bearnes Gould (Lambda Nu). SALADS 69 Vegetable Salads Adirondack Salad 3 tablespoons canned peas 3 tablespoons diced cheese 3 tablespoons diced onions 3 tablespoons Heinze sweet cucumber pickles Mix with salad dressing which is not too sweet. Edna Kendall Crawford (Sigma). Asparagus Salad Cut narrow rings from bright red peppers, place three or four asparagus stalks through two or three of these rings. Serve on lettuce leaves with either kind of salad dressing. Florence F. Thorpe (Lambda). Bean Salad 1 can kidney beans 1 cup chopped pickle 1 cup chopped celer}^ 2 cups onion Cover with mayonnaise. Hannah Book (Theta). Bean Salad Use recipe for German potato salad, substituting cold boiled string beans for potatoes. Lillian Smith Burwell (Lambda Nu). Beet Salad 4 small beets, chopped fine 1 tablespoon Knox's gelatine Yi cup of weak vinegar 3 teaspoons corn starch yi cup water 5 teaspoons sugar Make a jelly, add chopped beets and mold in small cups. Serve on lettuce leaves with salad dressing. Will serve four. Josephine Cleaver (Eta). 70 ■ DELTA GAMMA COOK BOOK Beet Salad Dress cubes of cooked beets and chopped olives with French dressing.] j Hazel Bisbcc (Pi). Celery Relish To one-half box of Knox's gelatine, add enough cold water from one pint to cover. Let stand twenty minutes. Heat remainder of pint to boiling, pour over gelatine, add juice of two lemons and one-half cup sugar; cool. Add one tablespoon horse radish and dash of cayenne pepper. Color a light green with vegetable coloring. When almost ready to set, stir in one cup of finely cut celery. Pour into moulds to harden. Nelle Stinchfield Braasch (Lambda). Cheese and Pimento Salad Chop pimento olives fine, mix with a soft cream cheese and form into balls. Serve in nests of head lettuce with oil mayonnaise. Clara Bearnes Haskins (Lambda). Cucumber Jelly 1 cucumber 1 teaspoon salt Y2 cup celery 1 pinch cayenne 1 small onion Y^ teaspoon pepper Chop cucumber, celery, onion. Add seasoning and some leaves of parsley pulled to bits (not chopped). Add one teaspoon Knox's gelatine dissolved in one-half cup hot water. Pour in small moulds and serve with meats or luncheon dishes. ]Mrs. J. H. Long (Sigma). Cucumber Jelly 3 large cucumbers 1 level tablespoon capers 3 or 4 tomatoes 4 tablespoons vinegar 2 green peppers salt and pinch of black 2 or 3 canned red peppers pepper 1 box Knox's gelatine Put the cucumbers, tomatoes and peppers, through meat chopper. Cut up the canned peppers with the scissors. Set in fancy mould. Ethel Richter Megeath (Lambda). SALADS 71 Cucumber Salad Pare a good sixed cucumber

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