Lettuce Salad

Ingredients

• one small onion cut fine
• a cup of lettuce
• a little celery
• A small piece of ice
• Season with French dressing

Method

1. 1

   Shred the lettuce and mix with the onion, peppergrass, and celery.

2. 2

   Season with French dressing.

3. 3

   Add a small piece of ice and stir with the dressing to thicken it like cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 43. The excerpt below is the record exactly as published.

LETTUCE SALAD. Shred the lettuce and mix with it one small onion cut fine, a little peppergrass and celery. Season with French dressing. A small piece of ice added and stirred with the dressing will cause it to thicken like cream, and improves it. LETTUCE SALAD. Mrs. Eliza Smith. One pint of celery and cup of lettuce, each cut fine, one teacup of nuts. Dressing: One-third cup of vine- gar, yolks of three eggs, one-half teaspoonful of mus- tard, one-half teaspoonful of salt, one tablespoonful of sugar, scant tablespoonful of butter. Mix all to- gether except vinegar, beat this mixture very light, add the vinegar boiling; return to the stove, beat un- til thick, do not let boil. Add a half cup of cream, whipped, the last thing. MACEDOINE SALAD. Is a mixture of vegetables, everything may be used. Make like Berlin salad. MILANAISE SALAD. Mrs. Bess Blackburn Grier, San Francisco, Cal. Rub cottage cheese smooth with cream, using a sil- ver fork. Season well with salt and paprika and mix with it one-half as much ripe olives, stoned and choped fine. Shape into small ovals and put on ice till ready to use, Serve on the crisp, white leaves of let- 92 SALADS tuce and chicory mixed with mayonnaise dressing and garnish with pitted olvies cut in halves. NASTURTIUM SALAD. Mrs. Wm. A. Hoyt, Kansas City. Line a salad bowl with nasturtium leaves. Take sliced tomatoes ; boiled potatoes cut in dice, onions sliced very thin. Mix with each some chopped nastur- tium leaves and seeds, then put in salad bowl in al- ternate layers, covering' with mayonnaise dressing. NUT SALAD. Miss Emma A. Tucker. Take two cups of lightly chopped meats of black walnuts, English walnuts, or hickory nuts. Add two cups of chopped celery, and amalgamate with suffi- cient quantity of very good salad dressing. Capers and quartered olvies may be added. - ONION SALAD. Slice mild or Bermuda onions as thin as paper and let stand in cold water for half an hour. Drain and press dry in a cloth and serve with French dressing in a border of finely shaved cabbage. ORANGE SALAD. Mrs. W. H. Sexton, Remove skins, separate fruit into sections and break once. Place on lettuce leaves with mayonnaise dress- ing. Serve with brown or white bread spread with mixtures of cream cheese and chopped walnuts. ORANGE AND PINEAPPLE SALAD. Slice, pare, and cut a pineapple into half-inch bits. Pare oranges and remove the pulp from each section in as large pieces as possible, and reject all seeds and white membrane. Drain off the juice from both fruits, allow three tablespoons of it for one cup of thick whipped cream, sweeten it to taste with powdered sugar, and stir it into the whipped cream ; add a little salt. Arrange on lettuce leaves, putting whipped SALADS 93 cream on top with ground nuts and two or three can- died cherries. Mayonnaise may be used, substituting lemon for vinegar. OYSTER SALAD. Miss Merle Mahaffey. One cup of cabbage chopped fine, one cup of rolled crackers, one cup of cove oysters, salt and pepper to taste and mix with mayonnaise dressing. OYSTER SALAD. One large or two small cans of cove oysters, six hard boiled eggs, four small cucumber pickles and a little celery

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