Monterey Salad

Ingredients

• one box of boneless sardines
• a teaspoon French mustard
• two hard-boiled eggs
• some tabasco sauce

Method

1. 1

   Select fine lemons, wipe carefully, scoop out the pulp, remove the tough inner skin and seeds, and to the rest add the sardines, mustard, chopped eggs, tabasco sauce, and mayonnaise.

2. 2

   Fill each cup with the mixture.

3. 3

   Cut a small slice from the bottom of the lemon, so that it will stand firmly.

4. 4

   Garnish with chopped egg and chopped parsley, and serve on lettuce leaves.

As published

This recipe was extracted from Council cook book (1908), page 28. The excerpt below is the record exactly as published.

Monterey Salad. Select fine lemons, wipe carefully, scoop out the pulp, remove the tough inner skin and seeds, and to the rest add one box of boneless sardines, finely chopped, a teaspoon French mustard, two hard-boiled , eggs, chopped, some tabasco sauce, and mayonnaise. Fill each cup with the mixture. Cut a small slice from the bottom of the lemon, so that it will stand firmly. Garnish with chopped egg and chopped pars- ley, and serve on lettuce leaves. Niagara Salad. Pick or grind one thick slice of cold, cooked salmon. Make a dressing of mayonnaise, to which add one table<4poon French mustard, one green onion chopped fine, one tablespoon small Mexican peppers, one tablespoon pimientos. Mix this dressing into the picked salmon. Game Salad. Cut cold wild ducks into thin slices and marinate in French dressing for several hours in a cold bowl. Shred a large head of celery, cut into long strips, Percy J. Meyer Herbert S. Mey, r MARDWOOD INTERIOR CO. jj , INLAID FLOORS Z?::^^ T± COUNCIL COOK BOOK. cover with French dressing, place in the salad bowl, with the duck piled in the center. Garnish with chopped, hard-boiled eggs. , Herring Salad. Take six Milchner herrings, soak in milk over- night, skin, and cut up very fine, and rub the milch to a cream, then press through a sieve. Have some beets and celery root cooked, and cut into small cubes. Cut up some vinegar pickles, olives, and capers, and add to the chopped herring and milch. Scoop out apples, cut up some, and add to the salad. Mix all with either mayonnaise or French dressing. Put salad into the scooped-out apples. Banana Salad. On a crisp lettuce leaf lay a half or a whole banana, cut in halves. Spread over it the following boiled s^lad dressing: Two eggs, half a cup of milk, two tablespoons granulated sugar, half a teaspoon salt, a little mustard. Beat eggs and sugar together; add milk, salt, mustard, and sugar, and put into a double boiler. When thick, add one-half a cup of vinegar, and let cool. Celery and Fruit Salad. Cut up the outer green stalks of celery; to one cup use one pint of water and a heaping teaspoon of salt. Let simmer until soft, add one-fourth of a box of gelatine that has soaked half an hour in half a cup of cold water; run through a jelly bag and mold FRECKLES CAN BE REMOVED Baer*t Kurtz Freckle Salve posi- tiveljr removes freckles, tan anJ snnbnm. Keeps the skia smooth and white. MannfactBred by Baer Drof Co. 722 Market St.,S.F. For Sale by all Druggists Price 50 Cents SALADS 89 in a ring mold. When hard, turn out on a bed of crisp lettuce leaves and fill the hollow center with a fruit mayonnaise of two oranges, two bananas, and two apples, peeled, cut small, and mixed with half a pint of mayonnaise and a cup of shredded lettuce. When unmolded, surround with lettuce hearts and an iced cream mayonnaise. Tripe Salad. Take some cold, cooked tripe, cut into thin strips, and cover with a salad dressing made of home-made mustard, salt, pepper, grated onion, oil, and vinegar. \ Pimiento Salad. Drain, dry, and cut into round slices one can of pimiento morrones. Smooth, in the water of the pim- ientos, yolks of two hard-boiled eggs

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