Potato Salad (Alternate)

Ingredients

• twelve large potatoes
• two large onions
• large piece of bacon
• salt and pepper
• salad dressing

Method

1. 1

   Pare and cook potatoes, slice when cold, season, mix with onions, fry bacon, and place over potatoes while hot.

2. 2

   Serve with dressing.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 89. The excerpt below is the record exactly as published.

SALAD DRESSINGS Green vegetables which are eaten raw and dressed with oil, acids, salt and pepper, are classed as salads. Potatoes, string beans, beets, asparagus, cauliflower, and many other vegetables which have been cooked, are eaten cold with a salad dressing. Lobster, oysters, salmon, and other kinds of cooked fish, eggs, chicken, and delicate meats are combined with lettuce, cresses, or celery and salad dressing, and furnish many appetizing and refreshing varieties of this useful form of food. There is a strong prejudice with many against the use of oil. It is not strange when we remember the rancid oil some- times offered us. Pure olive oil is seldom to be obtained, if we are to believe all that the opposers of adulteration assert. No doubt much that is sold as olive oil is made from cotton seed ; but if it were sold under its right name and at a reasonable price there would be no objection to its use. When properly purified, and sweet, it may be as wholesome as olive oil. They are both vegetable oils, which are always considered more nutri- tious than animal oils. Oil is one of the best forms of fat we can use, and aids digestion. Oil when taken only in lobster salad or at late suppers, as is often the case, is held accountable for the horrors and torment following such a use; but if used seasonably and moderately, there will be no ill effects. Spanish Salad Remove the skin from six ripe tomatoes and put in a stewpan with one onion and three sprigs of parsley, the two latter chopped very finely; add a good-sized piece of butter, salt and pepper to taste, and boil twenty minutes. Dissolve a teaspoonful of cornstarch in a little milk and add this, stirring constantly; cook two minutes and remove from fire, then add three eggs, beaten very lightly; add a little more salt, serve on toast. This is a delicious luncheon dish. English Fruit Salad One cup of apples, chopped fine ; half a cup of celery, chopped fine; one cup of stoned white grapes cut in halves, and a cup of English walnuts, blanched and chopped. Serve with a mayon- naise dressing. Salads and Salad Dressings 185 Celery Salad Two heads of celery, four hard boiled eggs; chop the celery and three of the eggs with it; cover with the following dressing: One cup vinegar, one teaspoonful salt, one teaspoonful of mus- tard, three tablespoons of sugar, yolks of two eggs with a tea- spoonful of cornstarch, small piece of butter; when cold add one half cup of cream. Another Spanish Salad Take small oranges, cut them in halves; take out the in- sides, being careful not to break the cup-shaped rind. Throw the rinds into boiling water (after having stood in cold salted water over night), cook until tender; strain the juice. Fill the cups with white grapes and sliced bananas; pour the orange juice over and a dash of sherry. Serve on lettuce leaves. Beef Salad Chop cold cooked beef very fine; to each half pint add a tablespoon of tomato catsup, half a teaspoon of salt and two tablespoons of olive oil; mix thoroughly and then add a little at a time, one tablespoon of vinegar; mix again; peel and scoop out the centres of nice solid tomatoes and fill them with this mixture, covering the top of each one with finely chopped parsley or cress. Serve on lettuce leaves. Mutton, left-over chicken or even fish may be used in the same way. Potato Salad Two cups cold boiled potatoes, cut up in slices, and one tablespoon of onion, one teaspoon finely chopped parsley; one hard-boiled egg, chopped fine, salt and pepper. Mix all these ingredients together, moisten with salad dressing. Set in a cool place for one hour or two. Serve on a bed of lettuce and garnish with parsley. Potato Salad Pare and cook twelve large potatoes; care should be taken not to break potatoes while boiling; when cold slice them in small pieces, season with salt and pepper; take two large onions and cut into small pieces; mix with the potatoes. Cut large piece of bacon

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