Lettuce, Radish and Onion Salad

Ingredients

• Remove the leaves from the stalk
• thin slices of round, red radishes
• finely sliced young green onions
• Serve with French Dressing

Method

1. 1

   Wash and keep lettuce in cold water until crisp.

2. 2

   Drain and dry.

3. 3

   Place between leaves thin slices of radishes, sprinkle with green onions.

4. 4

   Garnish with radishes cut to resemble tulips.

5. 5

   Serve with French Dressing.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 54. The excerpt below is the record exactly as published.

Lettuce, Radish and Onion Salad Apple Pie Cottage Cheese Cafe Noir CREAM OF PEA SOUP 2 cups Marrowfat peas (or one can). 13^2 tablespoons butter. 2 teaspoons sugar. 2 tablespoons flour. 2 cups water. J^ cup hot cream. 13^ cups scalded milk. 1 teaspoon salt. 1 slice onion. J^ teaspoon pepper. Process: Peas that are too hard to serve as a vegetable may be used for soup. Cover them with the cold water and cook until soft. Rub through sieve, reheat pulp and thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly. Add hot cream and seasoning. Serve with Crisp Saratoga Wafers. BRAISED SHOULDER OF VEAL Have the bones removed from five pounds of the shoulder of veal (reserve bones). Stuff with bread stuffing, truss in shape and follow directions for Braised Beef (see Page 139). Add two sprays of thyme and marjoram. Serve with CREOLE SAUCE 4 tablespoons Cottolene. 1 can small button mush- 4 tablespoons flour. rooms. 34 cup green pepper cut in IJ^ cups thick, well-seasoned shreds. tomato pulp. 1 small clove garlic. 1}4 cups Brown Stock. 1 truffle cut in thin shreds. Salt, pepper and cayenne. f'f'sX 52 Sunday Dinners m Process: Cook pepper, onion and butter together five minutes without browning; add flour and cook two minutes, stirring con- stantly. Add truffle, tomato pulp and gradually Brown Stock; con- tinue stirring until ingredients are well blended. Heat mushrooms in their own liquor, drain, and add mushrooms to sauce. Stick a tooth-pick through the clove of garlic, drop it into sauce and let it simmer fifteen minutes. Remove garlic before serving. POTATO BALLS Add to five hot mashed potatoes, one-fourth teaspoon celery salt, one teaspoon finely chopped parsley or chives, salt, pepper and three tablespoons butter, and enough hot milk to make of the con- sistency to handle. Shape into smooth, round balls, roll in flour, egg and crumbs. Fry a golden brown in deep, hot Cottolene. Dis- pose around Veal. SPINACH WITH CREAM Discard all wilted leaves, remove the roots and pick over and wash one-half peck of spinach in several waters, to rid it from all sand. If young and tender, put in a stew-pan and heat gradually; let boil twenty-five minutes, or until soft, in its own juices and the water that clung to the leaves. Old spinach should be cooked in boiling, salted water (it will require about two quarts of water to one peck spinach). Drain thoroughly, chop finely in a wooden bowl. Melt three tablespoons butter in an omelet pan; add spinach and cook four minutes, stirring constantly, sprinkle with one and one-half tablespoons flour, continue stirring and pour on gradually three- fourths cup hot, thin cream; simmer five minutes. LETTUCE, RADISH AND ONION SALAD Remove the leaves from the stalk, discarding all wilted and unsightly leaves. Wash and keep in cold water until crisp. Drain and dry on a crash towel or cheese cloth. Place between leaves thin slices of round, red radishes, sprinkle with finely sliced young green onions. Garnish with radishes cut to resemble tulips. Serve with French Dressing

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