Orange Salad (No. 2)

Ingredients

• Use for this Salad navel oranges
• arrange on nests of crisp lettuce
• mayonnaise dressing

Method

1. 1

   Slice oranges and arrange on lettuce.

2. 2

   Dress with mayonnaise.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 11. The excerpt below is the record exactly as published.

mayonnaise dressing. Mix celery, apple and almonds thoroughly with mayonnaise. Scoop out apples and fill with the mixture. Place on top of each a tablespoon of whipped cream, with candied or marasquino cherries in the center. Apple and Celery Salad.—1 cup sour apples cut in dice; 1 cup celery cut in half-inch bits; capers; 4 or 5 olives; 1 saltspoon of salt; cayenne pepper; 1 lemon, the juice; 6 tablespoons olive oil. Arrange salad in the salad dish in this way: a layer of apples, then a sprinkling of capers, next a layer of celery, and over this the olives cut in thin slices, and so on until the dish is full. Makea dressing of a saltspoon of salt, a good dash of cayenne pepper, the juice of a lemon and six tablespoons of olive oil; pour this over the apples and celery about ten minutes before serving. Bird’s Nest Salad.—Shred white cabbage very fine and arrange like nests on individual salad plates. In the center of each nest place the unbroken yolk of a hard-boiled egg; dress with mayonnaise and garnish with pimolas and the whites of the eggs chopped fine. Asparagus Salad.—Ice cooked asparagus tips and mix them lightly with finely minced young onion. Serve ice-cold in little nests of tender lettuce leaves with a little French dressing poured over. A cream mayonnaise is also a delightful accompaniment, and especially if the iced asparagus tips are mixed with an equal amount of iced green peas. Cabbage Salad.—1 cabbage; % cup vinegar; 2 eggs; pepper; celery; 1 cup milk; 1 tablespoon butter; 1 tablespoon white sugar; salt. Chop the cabbage. Boil the milk. Heat vinegar separately from the milk. When vinegar boils, put in sugar, butter and seasoning. Stir in chopped cabbage. Heat to scalding. Add egg to milk and cook until thick. Pour over the cabbage and mix thoroughly. Cold Slaw.—Let the cabbage stand some time in cold or ice water. Slice very fine and season with salt and pepper. Mix the following dressing with the cabbage when ready to serve. Boiled Dressing.—Yolks 3 eggs; % teaspoon mustard; 2 table- spoons sugar; 1-3 teaspoon salt; 3 tablespoons butter; 5 tablespoons vinegar. Beat the yolks of the eggs; add the other ingredients, and cook over hot water until the mixture is smooth and thick. Cool the dressing before mixing with the cabbage. y ran Fe: mene SALADS. 23 Celery and Nut Salad. almonds (blanched), or pecan meats; mayonnaise. Mix celery and nuts with a little mayonnaise. Serve on a lettuce leaf with thick may sti se on top. Garnish with half of English walnut. <a Cup Cheese Salad (No. 1).—1% cups grated cheese; 1 ounce diced chicken; 3 hard-boiled eggs; 2 tablespoons olive oil; 2 tablespoons of vinegar; 1 teaspoon of mustard; % teaspoon of salt; a dash of red pepper. Rub yolks of eggs to smooth paste and gradually add oil, stirring with a fork; then add seasoning. Mix cheese and chicken with dressing and garnish with the whites of the eggs cut in circles. Cheese Salad (No. 2).—One heaping tablespoon of cottage cheese on a lettuce leaf; sprinkle liberally with chopped HEnglish walnut meats, and cover with a good mayonnaise. Chicken Salad (No. 1).—The meat of a cold boiled or roasted chicken (or turkey); three-quarters the same bulk of chopped cel- ery; 2 hard-boiled eggs; 1 raw egg, well beaten ; 1 teaspoon of salt; 1 teaspoon of pepper; 1 teaspoon made mustard; 3 teaspoons of salad oil; 2 teaspoons of white sugar; Yet acup of vinegar. Mince the meat well, removing every scrap of fat, gristle and skin; cut celery into bits half an inch long, mix them, and set aside in a cool place, while you prepare the dressing. Rub the yolks of the eggs to a fine powder, add salt, pepper and sugar, then the oil, grinding hard and putting in but a few drops at a time. The mus- tard comes next, let all stand together while you whip the raw eggs to a froth. Beat this into the dressing, and pour in the vinegar, spoonful by spoonful, whipping the dressing well as you do it. Sprinkle a little dry salt over the meat and celery, pour the dressing over it, tossing and mixing until the bottom of the mass is as well saturated as the top. Turn into the salad bowl and garnish with white of eggs (boiled) cut into rings and sprigs of bleached celery- tops. If you can not get celery, substitute crisp cabbage and use celery vinegar in the dressing. You can also in this case chop some green pickles or cucumbers and stir in. Turkey makes even better salad than chicken. You can make soup of the liquor in which the fowl is cooked. Chicken Salad (No. 2).—Cut cold roast of boiled chicken in small dice, add one-half as much or equal quantity of bleached celery cut fine; season with salt and pepper. Mix with French dressing and set away for an hour or more. When serving, arrange on lettuce leaves and cover with thick mayonnaise. Stuffed olives cut in slices, carefully washed currants or blanched almonds may be used as a garnish for the mayonnaise. Fruit Salad (No. 1).—1 cup malaga grapes; 1 cup canned cherries; 24 THE a COOK BOOK. 1 cup pineapple; 1 cup steed apple; 1 cup chopped aE walnuts; % cup seeded raisins; 1 large orange, cut NS Dressing.—2 eggs; 3 tablespoons sugar; Y, 3 tablespoons lemon juice; salt; 44 pint cream. Beat together eggs, sugar, mustard, 1 tablespoon of cream, lemon juice and pinch of salt. Cook in a double boiler. When cool, add one-half pint cream, whipped not too stiffy. Stir in the fruit and serve on lettuce leaves with cheese straws. teaspoon mustard; Fruit Salad (No. 2).—1 banana; 1 orange; 1 quart vanilla ice cream. a Place the slices of banana and orange in a salad bowl, adding chopped pineapple and a few strawberries, if desired. Sweeten well and let stand in the refrigerator until time for serving. Then add to it plain vanilla ice-cream. The fruit should be quickly stirred into the ice-cream with a long-handled spoon and served immedi- ately. Orange Salad (No. 1).—4 oranges; % cup sugar; 1 tablespoon lemon juice; % tablespoon maraschino. Peel and slice the ofamges very thin, cutting them downward instead of across. Sprinkle the sugar, lemon juice and maraschino over them and set in ice-box for one hour. Serve just before the game or roast fowl. Orange Salad (No. 2).—Use for this Salad navel oranges. Cut the oranges in thin slices and arrange on nests of crisp lettuce

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