Orange Salad

Ingredients

• six tart, juicy oranges
• salad oil
• a squeeze of lemon juice
• salt
• a dust of cayenne

Method

1. 1

   Slice the oranges, remove the seeds, arrange on a salad dish, and dress with salad oil, lemon juice, salt, and cayenne.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 330. The excerpt below is the record exactly as published.

six tart, juicy oranges, remove the seeds, arranging the slices on a salad dish and dressing them with salad oil, a squeeze of lemon juice, salt and a dust of cayenne. Mattie Soff. WALDORF SALAD. Pare and cut into quarter-inch dice the same amount of rich, tart apples that you do of celery cut in thin slices. Add to the apples and celery a generous handful of English walnuts or hickory nut meats and over all pour a rich mayonnaise dressing; serve on lettuce leaves with Long Branch wafers and toasted cheese. Mrs. Minnie Buchanan. AFTER-DINNER SALAD. Prepare apples as above and mix with hickory-nut meats. Lay on top of tossed-up water-cress and serve with French dressing. Mrs. a. C. Northrup. REAL 5PANI5H SALAD (FINE). Take the crisp leaves of young lettuce, break into small pieces and put into a bowl. Now trim a dozen young onions, tops and all, and cut up with the lettuce. Pour over fresh dressing with a generous amount of oil. Let stand ten minutes and serve. Senora Carmona. inPERIAL SALAD. Cut off some green asparagus tips one inch in length; cook them in salted water; drain and lay in a bowl, seasoning with salt, pepper, oil and vinegar; cut some cooked truffles the same length as the asparagus, season the same and one-half hour later lay them on a sie-re to drain well, then add them to the asparagus and mingle with mayonnaise. Delmonico's. CABBAGE SALAD. One or two eggs, two tablespoonfuls of sugar, one-half cupful of vinegar, one-half cupful of cream, one-half teaspoonful of mustard, chop the cabbage very fine and season with salt; beat the eggs and sugar together, then add the vinegar and mustard, set in a pan of boiling water (or use a rice steamer), and stir until thoroughly cooked and thick; let stand in china or glass dish until cold and just before serving add the cream and pour over the cabbage. Very delicate if well made. Mrs. B. Dennxg. SALADS WITHOUT MEATS. 470 LENTEN SALAD. One cupful of apples, crisp and cold Johnston, one cupful of celery, crisp and white, one cupful of Malaga grapes, one cupful of pecan meats one-half cupful of sliced banana; cover with mayonnaise dressing; pre pare the last thing before serving, as the fruit discolors by standing. Miss R. Soper. POTATO SALAD WITH NUTS. Partially cold, sliced potatoes, hickory nuts, trifle of chopped onion, any good salad dressing, mayonnaise if preferred rich; garnish v/ith chopped parsley, cold boiled beets, sliced lemons. Mix the nuts and potatoes, pour over them the dressing, seasoned with the onion and gar- nished to suit taste. W M MACEDOINE SALAD. Take an even quantity of cold cooked vegetables — peas, turnips, beans, beets and potatoes cut fine. Add a little minced onion, cover with salad dressing, mix lightly and serve cold. Lillie Tibbitts. CHERRY SALAD. Arrange lettuce leaves prettily on flat dish; seed the cherries and place a hazel-nut in center to keep shape; put cherries through the leaves; pour mayonnaise dressing to which has been added a tablespoon- ful of cherry juice, instead of vinegar; then put a few cherries over the top- loNE Anderson. ORANGE SALAD. For poultry or game, orange salad will be found particularly delicious. Tart, juicy oranges should be sliced and the seeds removed. Arrange in a salad dish with or without lettuce and dress with lemon juice, salad oil, a sprinkling of salt

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