Cucumber Salad with Cream Dressing

Ingredients

• five tablespoonfuls of sour cream
• two tablespoonfuls of vinegar
• half a teaspoonful of paprika
• one pinch of salt
• half a teaspoonful of hashed up chives

Method

1. 1

   Mix sour cream, vinegar, paprika, salt, and chives well.

2. 2

   Add to cucumbers and serve.

Nutrition per serving

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 43. The excerpt below is the record exactly as published.

CUCUMBER SALAD WITH CREAM DRESSING. To make this salad a success, have some sour cream. Take five tablespoonfuls of sour cream, two tablespoonfuls of vin- egar, half a teaspoonful of paprika, one pinch of salt and half a teaspoonful of hashed up chives; mix it well, so that the paprika does not form little balls. When well mixed add it to the cucumbers and serve. Mrs. M. J. Connell. EGG SALAD. Cover a platter with lettuce, using only the little yellow leaves. Boil eggs until hard, but not long enough so that the yolks will turn dark. Use eggs in proportion to number of persons to be served. Spread mayonnaise over the lettuce ; cut up yolks and whites of eggs separately and not too fine. Place in alternate stripes, about two inches wide, on the let- tuce, taking care to have the stripes uniform and even. FISH SALAD. Any kind of cold white fish. If you boil fresh fish, put a little vinegar in to flake it. Add fresh beans, peas, carrots (this can be omitted) and beets; French dressing mixed thor- oughly with fish. When served, pour over a mayonnaise made with vinegar from capers; put a few capers on top. Miss Maurice. FRUIT SALAD. Cut the tops from one dozen oranges and scoop out pulp into a bowl ; add one small box red strawberries, one-half pound fresh cherries from which the seeds have been re- moved, one-half teacup preserved fruit of any kind and three bananas, sweetening to taste. Stir thoroughly together and fill the orange skins. Whip one pint of cream stiff, and on top of each filled orange place a large spoonful of the whipped cream. Serve on delicate lettuce leaves as first course at a dinner or luncheon. FRUIT SALAD. Six large apples, almonds, celery; peel, core and chop the apples ; blanc and chop the nuts ; chop crisp celery ; mix about equal parts of each with a cooked salad dressing. Just before serving stir in two-thirds cup of whipped cream. Mrs. H. Kerckhoff. SALADS. 67 FRUIT SALAD. Make a dressing 'by boiling a cup of water and one-fourth cup of sugar for five minutes; then put away to cool. Beat the yolk of one egg till thick and creamy ; add to it four table- spoons of thick, sweet cream, and when mixed add the syrup and the juice from the fruit which you have prepared for the salad. Use one banana sliced, one cup of diced pineapple, four fresh apricots and one pint of raspberries. Arrange the fruit in a pyramid form and pour the dressing over it, being care- ful that it is equally distributed. Arrange it in a glass dish and garnish with grape leaves underneath. FRENCH FRUIT SALAD. One head lettuce, one dozen walnuts, two dozen large white grapes, three bananas, two oranges, mayonnaise dressing. Peel the oranges, divide into lobes and cut each lobe into three pieces, removing the seeds. Skin with a very sharp knife the grapes and seed them. Shell and halve the walnuts and slice the bananas with a silver knife. Arrange the fruit on the lettuce, rejecting all the leaves but the crispest and most delicate. Cover with the mayonnaise dressing. salad OF GRAPE FRUIT AND NUTS. Put meats of eight walnuts and pulp of a large grape fruit in a bed of crisp lettuce. Just before serving, dress with four tablespoonfuls olive oil in which has been stirred half teaspoon- ful salt, one teaspoonful sugar, one teaspoonful vinegar. Mrs. George Sinsabatjgh. lettuce SALAD. Take two fine lettuces, remove the outer green leaves, core, wash and drain in a wire basket, then split and cut the leaves into quarters and put them in a bowl. Have tomatos cut in thin slices, and place over the lettuce. Season as follows : Mix one pinch of salt and one-half pinch of pepper in two tablespoonfuls of vinegar

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