Cup and Saucer Salad

Ingredients

• a suitable lettuce leaf for the 'saucer'
• a fine ripe tomato
• Celery cut into small pieces
• bits of pickled cucumbers (sweet or sour)
• slices of fresh cucumbers
• English walnuts chopped fine
• minced apple
• mayonnaise dressing

Method

1. 1

   On the lettuce leaf, place a fine ripe tomato, having cut a slice from the top of the tomato, remove a large part of the inside meat and seeds.

2. 2

   Fill this cup with any desired salad, or with the mixture of celery, pickled cucumbers, fresh cucumbers, walnuts, and minced apple.

3. 3

   Mix, season, and fill cup; over this put mayonnaise dressing.

Nutrition per serving

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 54. The excerpt below is the record exactly as published.

CUP AND SAUCER SALAD. Miss W, Riverside, Cal.— Take a suitable lettuce leaf for the "saucer." On this place a fine ripe tomato, having cut a slice from top of tomato, remove a large part of the inside meat and seeds. Fill this cup with any desired salad, or with this: Celery cut into small pieces, bita of pickled cucumbers (sweet or sour) or slices of frssh cucumbers, English wainuts chopped fine and minced apple with bits of the tomato. Mix, season and fill cup; over this put mayon- naise dressing. NO. 78. FRUIT SALAD. Mrs. Frank A. Howe, 430 Cedar avenue, Long Beach, Cal.— Take four oranges, four lemons, four bananas, one pint can pineapple, one-half pound white grapes. Remove seeds and cut fruits; sweeten to taste, using the pineapple juice. Dissolve one box of Knox gelatine in two cups cold water. Let soak a few minutes. Then stir in two cups boiling water. When cold, or nearly so, add the sweetened and mixed fruit and let set, or, the fruit may be arranged in layers by allowing the jelly to partially set before adding fruit. Do nnr aret too stiff a jelly. NO. 79. FRUIT SALAD. Mrs. Frank Stone, 605 East California street, Pasadena. Cal. — Drain the juice from a can each of choice pears and sliced pineapple, also four large oranges cut into dice; add to this one and one- half cups sugar and boil about one-half hour, or until reduced to a thick syrup; pour this, while hot, over three-quarters of a cup of pecans or English walnuts cut into bits, and when cool add the juice of two lemons. Have the pears and pineapple cut into even pieces, and add these with the oranges and three- quarters of a cup of Maraschino cherries to the cold syrup. Mix all very thoroughly; flavor well with Kremette, using one-third of a cup or more, and chill for several hours before serving. NO. SO. GE3PARCHIO, a salad or relish. Mrs. Franklin, Anaheim, Cal.— Six large tomatoes, peel and cut in cubes. Three slices of stale bread, remove the crust, cut the same as the tomatoes. Rub a salad bowl with a clove of garlic; take five tablespoons olive oil, one-and one-half tablespoons good vinegar, one-half teaspoon salt, a dash of cayenne pepper. Mix well. Garnish the bowl with lettuce leaves. NO. 81. LENTEN SALAD. L. Neilson, 1019 East Thirty-fourth street— Take a head of cel- ery, wash, cut into half-inch pieces, pare, core, and cut into small cubes as many apples as will make a double quantity of the cel- ery; sprinkle over some paprika or lemon juice; add a little finely-chopped parsley and a good tablespoonful of Parmesan cheese. Serve on crisp lettuce leaves with mayon- naise dressing. NO. 82. LETTUCE SALAD. Mrs. E. A. Pallah, Santa Ana, Cal.— Take six large let- tuce heads, remove outside leaves and shred; salt and pepper to taste. Serve with follow- ing dressing: One-half cup thick sour cream, two tablespoons good vinegar or lemon juice, one large tablespoon sugar; or with this dress- ing: Two tablespoons salad oil, two table- spoons vinegar, one tablespoon prepared mus- tard, one small onion, minced. NO. S3. LOBSTER SALAD. L. M. Stras- zacker, 21S0 West Adams street— Remove large claws and split a lobster lengthwise; lay lob- ster on a table, head toward you, tail curved under the body. Begin to cut at tail and cut entire length of body. Open body and remove tail meat and coral and set aside. Discard intestinal vein, stomach and fat, and wipe inside thoroughly with towel wrung out of cold water. Remove meat from claws and shell. Cut meat in one-half-inch cubes, salt and mix with following mayonnaise dressing

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