Russian Dressing For Head Lettuce

Ingredients

• 1/2 cup olive or salad oil
• 1/2 teaspoon mustard
• 4 cup mild vinegar
• dash cayenne pepper
• 1 teaspoon salt
• 1 slice onion
• 1 teaspoon sugar
• 1/2 teaspoon paprika
• 7 stuffed olives
• 4 sweet pickles or 4 teaspoons
• 1 teaspoon catsup
• 1 teaspoon Worcestershire sauce
• 1 small stalk celery
• 2 hard boiled eggs

Method

1. 1

   Put together in jar and shake well.

2. 2

   Chill and serve on lettuce.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 12. The excerpt below is the record exactly as published.

1 teaspoon salt juice of one lemon y2 cup sugar 1 cup finely chopped cabbage 2 cups chopped celery 2 pimentoes cut fine Mold. Serve on lettuce with mayonnaise. ■ — Mrs. David Millan. Celery Salad Cut the hearts of celery in }4 inch pieces ; there should be 2 cups. Add 1 cup pecan, meats broken in quarters and 1 cup white cabbage cut in fine shreds. Moisten with mayonnaise. — Mrs. Foster McClure. Salmon Salad 1 can pink salmon 4 hard boiled eggs — sliced 1 cup drained canned peas 1/^ cups boiled salad dress- 1 cup diced celery ing. Mix the ingredients reserving 2 eggs to slice on top. Ar- range on lettuce leaf. — Mrs. Cornelius Butler. Crab-Pineapple Salad 1 can sliced pineapple, cubed 1 can crab Mix with mayonnaise and serve in tomato cups with may- onnaise, on lettuce. — Mrs. Charles E. Shallenberger. Hot Crab Salad Part 1. Meat of 2 crabs or 1 can White Sauce. ]A cup blanched almonds 2 tablespoons flour 3 hard boiled eggs cut fine 2 tablespoons butter y2 can pimentoes, cut fine 2 cups milk- Pour part 1 over part 2. Cover with cracker crumbs and bake until set, about Yi hour. Serve hot on lettuce leaves with mayonnaise, (serves eight) — Mrs. Lester Wilson. —31— Salads and Salad Dressings Thursday Club Delicacies Nile Salad \]/2 cups cold chicken cut in 1 cup celery, chopped small pieces ]/> cup nuts Yi cup tuna Put walnuts in pan, sprinkle with salt and V~\ tablespoon butter, brown in oven, stirring occasionally, then cut in small pieces. Mix and serve with mayonnaise or French dressing. —Mrs. Olive Taylor. Chicken Salad 2 cups diced cooked chicken lA cup diced sweet pickles 1 cup diced celery Y* cup chopped pecan, meats 1 cup diced apple 2 hard boiled eggs, chopped 1 tbsp. chopped pimento Salt, paprika, lemon juice and mayonnaise to taste. — Mrs. Jack Foerster. Roquefort Cheese Dressing 1 tablespoon cornstarch 1 teaspoon paprika Rub this smooth with yolk of 1 ounce Roquefort cheese 1 egg Y* cup sweet cream 1 tablespoon salt 1 pint olive oil 1 tablespoon sugar Mix all together well, then add Y* pint tarrigan vinegar. — Mrs. Hal Hotchkiss. French Dressing 5 tbsp. oil Cayenne, mustard, sugar salt, pepper 3 tbsp. lemon juice Beat well with egg beater and keep cool. — Mrs. Robert Nievnan. Salad Dressing — Uncooked 3 eggs (beat till light — use 2 heaping tbsp. butter (melted) entire egg) 1 cup vinegar 1 tsp. salt 1 can Eaglebrand milk 1 tsp. mustard , (small) — Mrs. George Edwards. —32— Thursday Club Delicacies Salads and Salad Dressings Salad Dressing — Lettuce 8 tbsp. sugar 3 eggs, well beaten 1 tsp. salt lA cup water 1 tsp. mustard Ya cup vinegar 1-3 cup butter Cook until thick, and use cold. — Mrs. Fred J. Allen. One-half Minute Fruit Salad Dressing 2-3 cup condensed milk 1 tablespoon sugar juice of one lemon Mix together in cup and pour over fruit. — Mrs. Frankie Foelschotv. Russian Dressing For Head Lettuce cup olive or salad oil % teaspoon mustard 4 cup mild vinegar dash cayenne pepper teaspoon salt 1 slice onion teaspoon sugar 7 stuffed olives /2 teaspoon paprika 4 sweet pickles or 4 teaspoons teaspoon catsup India relish i teaspoon Worcestershire 1 small stalk celery sauce 2 hard boiled eggs

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