Devonshire Salad

Ingredients

• soft, yet firm curd of cottage cheese
• salt
• pepper
• cayenne
• on lettuce
• with mayonnaise
• Garnish with nasturtiums

Method

1. 1

   Choose soft, yet firm curd of cottage cheese, season with salt, pepper and cayenne, and serve on lettuce with mayonnaise.

2. 2

   Garnish with nasturtiums.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 314. The excerpt below is the record exactly as published.

DEVONSHIRE SALAD.— Choose soft, yet firm curd of cot- tage cheese, season with salt, pepper and cayenne, and serve on let- tuce with mayonnaise. Garnish with nasturtiums. — ^Mrs, W. H, Willis, Glencoe, 111. AFTER-DINNER SALAD.— Pare and cut into ^-inch dice some rich, tart apples, and mix with hickory-nut meats. Lay on top of tossed-up watercress, and serve with French dressing. — Mrs. E. D. Kelley, Winnetka, III. DOMINION SALAD. — 1 teaspoon of onion, chopped fine, 5 cold boiled potatoes, 3 hard-boiled eggs, chopped, and the tender leaves of 2 heads of lettuce, leaving out enough of the inner leaves to line the salad-bowl. Pour over salad dressing and mix gently. —Mrs. E. D. Kelley, Winnetka, 111. DUCK SALAD. — Cut the meat from a cold duck into thin strips or into cubes, marinate with salt and pepper and 3 portions of oil to 2 of sour orange juice. After standing some hours, drain and mix with half the quantity each of orange sections, freed from seeds and mem'brane, and bits of celery; garnish with mayonnaise and half slices of orange, from which the peeling has not been re- moved.— Mrs. Chris. Worthington, Des Plaines, 111. VARIATION I. — Take thin slices of cold cooked duck or cut it in dice, season with oil, lemon or orange juice, and mix with celery or bits of orange, freed from seeds and membrane. Serve with salad dressing and garnish with lettuce leaves and orange slices. Diced carrots and beets and onion juice may be added, if desired. — Mrs. Joseph King, Kenilworth, 111. DUMAS SALAD. — Put into a salad-bowl 1 anchovy and an equal quantity of tunny. Mash to a smooth paste with the yolk of 458 CHEESE, MACARONI, NUTS & RICE, ETC. a hard-boiled egg, a tablespoon of oil, and a little French dressing. Chop fine the white of a hard-boiled egg and a small pickle, add a few stalks of chervil, a little soy, and a wineglass full of white wine vinegar. Add a few slices each of boiled potato, turnips and beets, seasoning with salt and pepper. Mix thoroughly, and serve very cold. — ^Mrs. W. H. Willis, Glencoe, 111. SALAD A LA DUMAS.— Cut into dice cooked beets, pota- toes, pickles and raw tomatoes. Serve with French dressing, mixed with powdered egg yolks and seasoned with anchovy essence. Serve on lettuce

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