Normandy Salad

Ingredients

• 1 cup canned peas
• 1 cup chopped celery
• Y2 cup English walnuts

Method

1. 1

   Mix together with French dressing and serve on head lettuce.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 29. The excerpt below is the record exactly as published.

Normandy Salad 1 cup canned peas 1 cup chopped celer}^ Y2 cup English walnuts Mix together with French dressing and serve on head lettuce. Will serve six or eight people. Alcetta Gilbert Clarke (Lambda). Perfection Salad ($100 Prize Recipe) 1 envelope Knox Sparkling Gelatine 3^2 cup cold water 1 pint boiling water Yi cup mild vinegar 1 teaspoon salt 1 cup finely shredded cabbage Y cup sugar juice of 1 lemon 2 cups celery, cut in small pieces Y can sweet red peppers, finely cut SALADS 73 Soak the gelatine in cold water five minutes; add vinegar, lemon juice, boiling water, sugar and salt. Strain and when beginning to set add remaining ingredients. Turn into a mould and chill. Serve on lettuce leaves with mayonnaise dressing, or cut in dice and serve in cases made of red or green peppers, or the mixture may be shaped in moulds lined with pimentoes. A delicious accompaniment to cold sliced chicken or veal. Charles B. Knox Co. Poinsettia Salad Remove the peel from large, firm, red tomatoes in boiling water. Set on ice to chill. When ready to serve, cut them into segments from flower end to stem end. Remove the seeds. Set each tomato on a bed of lettuce or endive. Fill the center of the tomato with chopped celery and hard boiled egg, mixed with rather stiff mayonnaise or boiled salad dressing. Grace Stilwell Boswell (Lambda). Potato Salad Use equal parts of finely chopped potatoes and celery. Add finely chopped onion, salt and pepper to taste. Serve with mayon- naise or boiled dressing. Vera Cordonnier (Rho). German Potato Salad Fry three slices of bacon very crisp and cut in small cubes. Make a sauce by mixing one even teaspoon of flour in the hot fat until smooth, and then add diluted cider vinegar. Pour over sliced boiled potatoes. Add bacon, chopped onions, salt and pepper to taste. Serve hot. Alice Christopher Browne (Sigma). Potato and Egg Salad Cut cold boiled potatoes in one-fourth inch cubes. Have two cups. Add one cup shredded cabbage, three hard boiled eggs, finely chopped, two tablespoons of chopped pickles, two tablespoons green peppers, finely chopped, a little chopped parsley and a few drops of onion juice. Moisten with a cream salad dressing and serve on crisp lettuce. Marguerite T. Way (Lambda). 74 DELTA GAMMA COOK BOOK Salad Russe Turn into a bowl a half box of Knox's gelatine and cover with cold water, soak for two hours. Bring a pint of cleared and seasoned chicken or veal stock to the boiling point. Stir in the soaked gelatine and when this is dissolved, add a large tablespoon of vinegar and a small wine glass full of sherry, strain, pour into a border mould and set on the ice until firm. Cut into dice two cold boiled carrots, two cold boiled beets, a dozen cold boiled asparagus tips, four stalks of celery and one-half cup cold cooked peas. Mix all together and cover with a dressing made of six tablespoons of salad oil, two of vinegar, one teaspoon onion juice and salt and pepper to taste. Let vegetables be in this dressing in the ice box for an hour, drain. Turn the border of jelly out on a chilled platter, put the vegetables in the center of the platter and cover with a thick jelly-like mayon- naise. Serve at once or keep upon ice until wanted. Ida Ward Lentillon (Omicron). Spanish Pepper Salad Dissolve Y2 box Knox's gelatine in Y2 cup cold water and Y2 cup vinegar, add Y2 cup sugar scant teaspoon salt juice of 1 lemon 1 cup boiling water Mix with six canned pimentoes, cut into small pieces, two cups chopped celery and one cup shelled pecans. Harden in individual moulds, serving with mayonnaise. This will serve twelve persons. Winifred Sherman Updike (Kappa). Tomatoes en Surprise Peel good solid tomatoes and remove seeds and core. Fill with sardines or sahnon, and squeeze in a Httle lemon juice. Turn the tomato upside down on a nest of crisp lettuce, and put on top of each a spoonful of mayonnaise dressing. Florence A. Dicldnson (Lambda Nu). SALADS 75 Tomato Jelly Salad 2J/2 cups strained tomato 2 pepper corns 4 teaspoons Knox's gelatine 2 pimentoes 3^ cup cold water 2 slices onion Soak gelatine in cold water. Mix and cook ten minutes remaining ingredients except pimentoes. Remove from fire, add gelatine and strain into individual moulds onto pimentoes sliced. Serve on lettuce leaf with mayonnaise. Agnes Claypoole Moody (Chi). Tomato Jelly Salad 1 can Van Camp's clear tomato soup 1 can clear bouillon 4 whole pepper corns 1 slice onion 1 teaspoon sugar 2 cloves 1 teaspoon catsup 1 teaspoon Worcestershire sauce Y2 package Knox's gelatine Soften gelatine by pouring a little cold water over it. Boil together all other ingredients, ohe-half hour or less. Then stir in gelatine. Pour into a mould wet with cold water. When hard, cut into squares and serve on lettuce with mayonnaise. Mary Bogue (Gamma). Vegetable Gelatine Y2 package Knox's gelatine Y2 cup vinegar Y2 cup water 3^ teaspoon salt juice of 1 lemon 3^ pint boiling water Y2 cup sugar 2 cups chopped cabbage 1 cup chopped celery

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