Nut Salad

Ingredients

• equal portions of English walnuts
• hickory nuts
• pecan meats
• twice as much chopped celery
• a good salad dressing

Method

1. 1

   Take equal portions of nuts and add twice as much chopped celery.

2. 2

   Pour over all a good salad dressing and serve at once on lettuce leaves.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 76. The excerpt below is the record exactly as published.

to it as much chopped celery as pork, a few drops of onion juice and salt and pepper to taste. Moisten with mayonnaise dressing and serve on lettuce leaves. CABBAGE SALAD Rf-move outside leaves from a small solid white cabbage and cut off stalk close to the leaves. Cut out centre and with a sharp knife shred finely. Let stand 1 hour in cold or ice water. Drain, wring in double cheesecloth to make as dry as possible. Mix with equal parts of celery cut in small pieces and a F.mall piece of onion. Moisten with dressing and refill cabbage. Garnish with celery tips and parsley. Page Onf fTiindred and Thirty-four PURITy FCOUR More Bread and Better Bread LETTUCE SALAD Look lettuce over carefully, wash and crisp. Lay it in a deep dish with sliced cucumbers. Serve with boiled dressing or French dressing. Cress may be served m the same way. NUT SALAD Take equal portions of English walnuts, hickory nuts and pecan meats. Add twice as much chopped lerj as nut meats. Pour over all a good salad dressing

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