Salad

Ingredients

• two cups of apples cut into small pieces
• one cup celery cut into small pieces
• one cup English walnuts

Method

1. 1

   Serve on a lettuce leaf with mayonnaise dressing, made without mustard, and thinned with cream.

2. 2

   Garnish dish that dressing is made in with a little garlic.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 17. The excerpt below is the record exactly as published.

SALADS ASPARAGUS SALAD— Cook the asparagus in salted water, drain and chill. Serve with French dressing or sprinkle lightly with a little oil dressing; let stand a half hour and serve with mayonnaise or boiled dressing, as any one of the three distinct kinds is appropriate with this salad. BEET SALAD— Bake the beets until tender, remove the skins and place them in the ice box to chill. Shred a white cab- bage finely and sprinkle well with salt and use lettuce leaves to line the salad bowl. Slice the beets, place them on the lettuce, spread with a layer of cabbage, garnish with sliced beets cut in points and dress with mayonnaise or boiled dressing. BIRDS NEST SALAD— Have ready as many crisp leaves of lettuce as may be required to make a dainty little nest for each person. Curl them into shape and in each one place tiny speckled eggs made by rolling cream cheese into shape, then sprinkle with fine chopped parsley. Serve with French dressing hidden under the leaves of the nest. CABBAGE SALAD— Chop or shave fine, half a medium size head of cabbage that has been left in cold water until crisp, then drain. Season with salt and pepper, then pour over it a dressing made this way: Beat the yolks of two eggs, add two tablespoons of melted butter and beat again. Add two table- spoons thick sour cream, two tablespoons sugar, a sprinkle of mustard and half cup of vinegar. Beat until thoroughly mixed, pour over the cabbage and toss lightly until uniformly sea- soned. CAULIFLOWER MAYONNAISE— Take cold boiled cauli- flower, break into branches, adding salt, pepper and vinegar to season. Heap on a platter, making the flowers come to a point 32 SALADS at the top. Surround with a garnish of cooked and diced car- rots, turnips, green peas. Pour mayonnaise over all, chill and serve. Another garnish for cauliflower is pickled beets. CELERY AND NUT SALAD— Cut enough celery fine to measure two cups, add one cup of finely shredded or shaved cab- bage and one and one-half cups of walnut meats, broken in small pieces, but not chopped. Mix and moisten on a serving dish and garnish with celery tips. CREOLE SALAD— Half cup of olive oil, five tablespoons of vinegar, half teaspoon of powdered sugar, one teaspoon salt, two tablespoons chopped red pepper, three tablespoons chopped green peppers, half Bermuda onion, parsley and lettuce and serve. FISH SALAD— Remove skin and bones and flake cold cooked fish. Sprinkle with salt and pepper and add a few drops of lemon juice. Arrange on a bed of shredded lettuce in the shape of a fish. Cover with mayonnaise or cream dressing and garnish with hard boiled eggs and parsley. JELLIED CUCUMBER— Pare and slice cucumbers and cook in water to cover until tender. Drain, season with salt, a few grains of cayenne, and to one cup of the cooked cucumber add a level teaspoon of gelatin dissolved in a spoonful of cold water. Stir the soaked gelatin in while the cucumber is hot. Set into a cold place to chill and become firm. If a large mold is used break up roughly into pieces, if small molds are taken then unmold onto lettuce leaves and serve with mayonnaise. NUT AND CELERY SALAD— Cover one cup of walnut meats and two slices of onion with boiling water, to which is added a teaspoon of salt. Cook half an hour, drain, turn into ice cold water for ten minutes, then rub off the brown skin. Add the nuts broken in small pieces to two cups of celery cut in small pieces crosswise. Use only the white inner stalks, serve with a cream dressing. SALAD — Two cups of apples cut into small pieces, one cup celery cut into small pieces, one cup English walnuts

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