Russian Salad

Ingredients

• Y2 box of gelatine
• l1^ cups of clear chicken consomme
• celery
• pecan meats
• 3 tablespoons melted chicken jelly
• 2 tablespoons olive oil
• 1 teaspoon vinegar
• 1 teaspoon salt

Method

1. 1

   Dissolve the gelatine in the chicken consomme.

2. 2

   Shape into cup forms and fill with a mixture of celery and pecan meats marinated in melted chicken jelly, olive oil, vinegar, and salt.

3. 3

   Cover the top with jelly to completely close it, then turn onto a flat dish, surround with shredded lettuce, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 30. The excerpt below is the record exactly as published.

RUSSIAN SALAD. Add Y2 box of gelatine, dissolved, to l1^ cups of clear chicken consomme. Shape into cup forms, and fill with a mixture of celery and pecan meats, but marinated in the fol- lowing dressing: 3 tablespoons melted chicken jelly, 2 table- spoons olive oil, 1 teaspoon vinegar, 1 teaspoon salt, cover the top with jelly so as to completely close it, then turn on a flat dish, surround it with a wreath of shredded lettuce and serve. GINGER ALE SALAD. Three tablespoons gelatine soaked in cold water and dis- solved in 2 cups boiling water, 1 cup ginger ale, 3 teaspoons sugar, ^4 teaspoon salt, 3 tablespoons lemon juice. When jelly begins to congeal add 1 cup each white grapes, chopped apple, chopped celery, chopped canned pineapple, chopped crystalized ginger. Use individual moulds and serve on let- tuce with mayonnaise dressing. — Mrs. B. J. Corbitt. MINT JELLT. Soak 1 box gelatine in 1 pint cold water, pour 2 pints boil- ing water over mint which has been cut into short pieces, and add this to gelatine while hot. When cool add juice of 3 lemons, a small quantity of sugar, and strain through a fine cloth. If the mint does not color it enough, green color- ing fluid can be used to make it the desired shade. Mould in form of cup and use on lettuce leaf to serve salad in. FROZEN" TOMATO SALAD. Cook thoroughly 1 can of tomatoes, strain through a fine sieve, add enough water to make 1 quart of juice, cook toma- toes and water together, season with salt, pepper, sugar and lemon juice. Freeze. Put a spoonful of this on a lettuce leaf, and pour a thick mayonnaise dressing on top. This SALADS 69 frozen tomato can also be put in sherbert glasses and served with the meat course. WHITE SAT, AT). Arrange, on bleached lettuce, cubes of grape-fruit, mask with cream cheese, run through potato masher, cover with French dressing and cap with spoonful of Barle-Due or any subacid jelly. Serve with thin slices of Graham nut-bread. — Mrs. T. M. Pittman SALAD DRESSINGS MAYONNAISE. One pint of Wesson oil, yolks of 2 raw eggs, y2 teaspoon of dry mustard, y2 teaspoon of salt, sprinkling of cayenne pepper, about 2 teaspoons of vinegar. Rub tbe yolks of eggs, salt and pepper well together. Stir tbe oil slowly into this, y~2 a teaspoon at a time, until it tbickens. Wben too tbick to stir tbin witb a little vinegar. Tben add tbe remainder of tbe oil, thinning again with tbe vinegar if necessary. If preferred lemon juice may be used in place of vinegar. MAYONNAISE DRESSING. Yolks of 2 eggs, 1 teaspoon sugar, 1 saltspoon mustard, 1 saltspoon salt, pinch of cayenne pepper, y2 pint olive oil, 2 tablespoons vinegar. Beat the yolks of 2 eggs very light ; add all dry ingredients, then add slowly tbe oil, beating con- stantly. Wben half tbe oil has been added add tbe vinegar, then add the remainder of oil. All utensils must be cold. — Mrs. IF. B. Waddill. BOILED SALAD DRESSING. One teaspoon butter or oil, 1 teaspoon flour, then a beaten egg, following; after these have been stirred in rotation, as they follow each other, by a teaspoon each of mustard and pepper; lastly add 4 tablespoons of vinegar, remembering lemon juice frequently may take its place Heat this slowly over the fire, stirring as it "heats until it makes a thick com- pound and flour is cooked. It should then be salted to taste. When cold put on ice. Before using beat into it whipped cream or olive oil, and thin to consistency of mayonnaise. — Mrs. J. D. Rose. RUTHVEN SALAD DRESSING. Mix y2 tablespoon of salt, y2 tablespoon of mustard, % of SALAD DRESSINGS 71 a tablespoon of sugar, 1 egg slightly beaten, 2^ tablespoons of melted butter, % of a cup of cream and ^ of a cup of vinegar. Cook over boiling water, stirring constantly until it thickens. Strain and cool.— Annie Epps. FRENCH DRESSING. Ingredients: 3 tablespoons olive oil,

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