Fruit Salad with Cream Dressing

Ingredients

• three tablespoons nuts
• one large head of celery
• pineapple cut into small dice
• two oranges
• two eggs
• small teaspoon salt
• a dash of paprica or cayenne pepper
• one tablespoon sugar
• one teaspoon mixed mustard
• two tablespoons vinegar
• three of thick cream

Method

1. 1

   Beat the eggs until creamy; add salt, paprika, sugar, mustard, vinegar, and cream.

2. 2

   Stir over hot water until thick.

3. 3

   Mix fruit with dressing just before serving, garnish with lettuce and nuts.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 50. The excerpt below is the record exactly as published.

the pineapple into small dice. Peel and re- move all white from the oranges, slice and cut into dice. The celery must be cut and not chopped. Dressing: Beat two eggs until very creamy; add small teaspoon salt, a dash of paprica or cayenne pepper, one tablespoon sugar, one teaspoon mixed mustard, two table- spoons vinegar, and three of thick cream — not too sour. (You can, in an emergency, use sweet cream if very rich.) Beat all together and set the bowl into a pan of hot water; stir constantly until the consistency of whipped cheam. Mix the fruit with ice-cold dressing, the last minute before serving; place in salad bowl garnished with lettuce leaves, and sprinkle with chopped nuts. (This salad can- not be found in any cook book; is original and well tested.) NO. 53. POTATO SALAD. Bertna Roth, P.O. Box 141, Ventura, Cal.— Cook potatoes with jackets on; when boiled, peel and cut in thin slices. Take one large head of celery, cut in very fine pieces; the yolks of two hard- boiled eggs, cut fine; one-half onions, grated; salt, peppers, red and black, and enough vine- gar to taste. Just before serving add about two tablespoons of boiling water which moistens the salad. Mix well, then add about two heaping tablespoons of mayonnaise. If de- sired a little chopped parsley can be used. Put on platter, garnish with crisp lettuce leaves and pour mayonnaise over the wnole amount. Take the two chopped boiled whites, with a little parsley chopped fine, and sprinkle lightly over all. Not expensive. COOKING AND OTHER RECIPES. 31 NO. 54. POTATO OR CABBAGE SALAD. Mrs. T. S. Home, 434 Towne avenue.— Chop fine one small onion and four or five medium sized potatoes and pour over them the follow- ing dressing: One egg, beaten lightly; table- spoon of melted butter, two teaspoons sugar, teaspoon salt and one of mustard; three- fourths cup fresh sweet milk. Heat over boiling water; add gradually one-fourth cup vinegar, stirring constantly until it thickens. Garnish dish with lettuce leaves. For carrabe salad, chop cabbage fine and pour over it the dressing. NO. 55. SALMON SALAD, (with cream dressing.) Mrs. J. C. Stege. R. P. D. No. 2. Compton, Cal.— Take two cans of salmon, drain the liquid on*, arrange on a platter a row of lettuce and of tomatoes, and then salmon; pour the dressing over it. Cream dressing: one cupful sweet cream, one spoon- ful of flour, two whites of eg"* three spoon- fuls of vinegar, two spoonfuls of butter, two spoonfuls of sugar, one level spoonful salt, one spoonful of pepper, one spoonful of made mustard. Heat the cream almost boiling, stir in the flour previously wet with cold milk, boil eight minutes stirring all the time; add sugar and take from the fire. When naif cold, beat in the whipped whites or eggs; set aside to cool. When quite cold, whip in the butter and pepper, mustard and salt, ana if the salad is ready, add the vinegar and pour over it. NO. ' 56. SARDINE SALAD. Miss B. E. Low, 1417 Hoover street.— Small can <ir sar- dines, chopped fine; two crackers, rolled fine; seven hard-boiled eggs, chopped fine; mix to- gether with a little salt, pepper and mayon- naise dressing. Serve on lettuce leaves. NO. 57. SHRIMP SALAD. Mrs. Helen Wilde, Ventura, Cal.— Cut two hard-boiled eggs in halves, carefully remove yolks so as not to break whites. Take yolks, one small can shrimps, three medium-sized celery stalks, chop fine together; mix with half of following dressing: Yolk of one hard boiled egg, rubbed fine, one teaspoonful made mustard, a few drops of Worcestershire sauce, pinch of Cay- enne, salt, tablespoonful of salad oil or melted butter, small cup of cream, and vinegar to taste. Fill whites of eggs with salad, cover with spoonful of dressing; place olive on top: serve on lettuce leaves. NO. 58. SPANISH SALAD. Mrs. Hubert Anderson, 151S Wilton Place.— Select ripe, but not too soft bananas and and cut in thin slices; English walnut meat to equal one-third the quantity of bananas. Press nuts through a grinder or chop fine. Mix fruit and nuts lightly and and heap on a platter or salad dishes covered with crisp lettuce leaves. Pour mayonnaise dressing over the whole, taking care that it is seasoned sharply with cayenne or red pepper. NO. 59. STRAWBERRY SALAD. Mrs. M. Marks, 1016 - Grattan street.— Choose the heart leaves of head lettuce, heap a lew straw- berries in each and dust them lightly with powdered sugar; lay a teaspoonful of mayon- naise on each portion and serve wltn cut lemons. NO. 60. STUFFED TOMATO SALAD. Mrs. M., Santa Barbara, Cal.— Take six tomatoes of equal size; peel and scoop out Inside, put on Ice until ready to use. Then have ready one pint cold sweetbreads and as much celery cut In dice, also a few nuts and a red pepper chopped fine; mix the whole with mayonnaise and fill tomatoes. Lay them in a circle on a flat dish; take one head of lettuce, put a few leaves in center of dish; moisten with a little French dressing; encircle the whole with green shredded lettuce; have some small red radishes cut in roses; put at interals around with sprigs of parsley. This will serve six people. NO. 61. TOMATO SALAD. Miss B. L. Ec'cle- stone, 1512 Maple avenue. Cut off the stem end of six large tomatoes, scoop out the inside, put the contents into a colander to drain; place in a bowl and chop not too fine; take one green pepper, remove the pith and seeds and shave fine; then add one head of celery, small onion, few radishes, all of which are chopped fine; mix with salt to taste, and add mayon- naise dressing; fill the tomato shells, place on ice to keep cool and serve on lettuce leaves with a quarter of lemon. NO. 62. TOMATO BASKET SALAD. (Jon- athan Club style.) Mary L. Combe, 2705 Cen- tral avenue— Peel carefully a smooth, medium- sized tomato, removing seeds and core. Sea- son the inside with salt and pepper. Then fill with diced cucumber. Throw French dressing over it. garnish with lettuce leaves and serve as a side dish with boiled or fried fish. Keep on ice till ready to serve. NO. 63. TOMATO SALAD SPANISH. Mrs. E. A. Pallah, Santa Apa, Cal._, R. D. R., No. 3.— Pare six large meaty tomatoes; chop lightly so as not to be mushy, drain; one large onion, minced fine; a large green pepper, seeds removed, minced fine; salt to taste; mix all together; add two tablespoons vinegar

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