Stuffed Peppers Salad

Ingredients

• 1 Can Sardines
• 2 Tablespoons Pickles, Chopped
• 2 Tablespoons Olives, Chopped
• Mayonnaise
• Salt
• Pepper

Method

1. 1

   Pick sardines into fine pieces; mix other ingredients with them.

2. 2

   Remove the stem end, seeds, and membrane from peppers and soak in salt water.

3. 3

   Drain peppers dry and fill with salad.

4. 4

   Garnish with lettuce leaves and olives.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 52. The excerpt below is the record exactly as published.

salt and pepper. Bring to a boil; simmer twenty minutes. Stir in the gelatine, add the sugar. As soon as dissolved strain through a flannel jelly bag. Pour into wet melon or border mold; set in a cold place to form. When stiff turn out on platter, garnish with lettuce leaves and pour mayonnaise over it. FRUIT SALAD Yz Cup Chopped Walnuts 2 Apples, Sliced Thin Yz Cup Chopped Celery Mix with lettuce leaves with cooked salad dressing. EGG SALAD 6 Eggs 1 Doz. Potatoes Onion Cooked Salad Dressing Boil eggs until very mealy. Boil pota- toes, cut in dice and add few slices of onion. Put in layers alternately, and pour over the dressing. 2 Large Sardines Lettuce Leaves Hard Boiled Egg Mayonnaise Olives Place fish on lettuce leaves, slice over the hard boiled egg and serve with a few ripe olives. This is for one person. CUCUMBER AND SARDINE SALAD 2 Fish Lettuce Sliced Cucumbers Mayonnaise Place sliced cucumbers on the lettuce leaves, on this the fish, and cover with the mayonnaise. One person. CHICKEN SALAD Chicken, Cold, cut in dice Celery Salt, Pepper French Dressing Mayonnaise Add the celery, cut fine, to the chicken and season with salt and pepper. Mix with French dressing and set aside for an hour. Before serving stir in some mayonnaise, slightly thinned with French dressing or lemon juice, arrange on lettuce leaves and cover with thick mayonnaise. and serve CRAB SALAD 1 Pint Crab Meat 2 Stalks Celery 1 Egg, hard boiled Lettuce 1 Tomato, chopped fine Salt, Pepper, Vinegar Mayonnaise Cut meat, celery, tomato and egg fiiie; season with salt, pepper and vinegar. Stir in salad bowl, garnish with lettuce leaves and dress with the mayonnaise. For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes 78 BRIDE'S COOK BOOK LOBSTER SALAD 1 Lobster 2 Tablespoons Vinegar Lettuce Mayonnaise 2 Tablespoons Oil Vz Teaspoon Salt Vz Teaspoon Pepper Cut the lobster in small squares; sea- son with the vinegar, salt, pepper and oil and let stand in cool place for an hour. Line the salad bowl with crisp lettuce leaves, and after mixing the lob- ster with the mayonnaise place in bowl on the leaves. SALMON SALAD Salmon, boned, skinned French Dressing Drain off liquid, pick up the fish and mix with the dressing or thin mayon- naise, set away for an hour and proceed as with lobster salad. Other fish salads may be prepared the same way. COLD SLAW 1 White Cabbage (small) 1 Tablespoon Oil 4 Tablespoons Vinegar 1 Teaspoon Mustard Salt, Sugar. Pepper 3 Tablespoons Minced Celery Shred the cabbage. Prepare a dress- ing from the other ingredients and toss up well. Serve in a glass bowl. LILY SALAD Hard Boiled Eggs French Dressing Grated Cheese Salt, Pepper Place shelled, hard boiled eggs in cold salt water for one hour. Wipe dry, cut a thin slice from the large end of eggs, then with sharp kpife, directing stroke from the small end downward; cut whites into sections like petals of water lilies. Mash yolks of eggs, mix with equal quantity of the grated cheese, moisten with the dressing, add salt and pepper, and arrange on lettuce leaves to simulate center of lily, arranging the whites for petals. CELERY SALAD 2 Bunches Celery 1 Tablespoon Oil 1 Teaspoon Sugar Salt, Pepper Wash and scrape celery and lay in ice cold water for several hours. Cut into inch lengths and add a dressing made from the other ingredients. Stir well. A DELICIOUS SALAD FOR STUFFED PEPPERS 1 Can Sardines 2 Tablespoons Pickles, Chopped 2 Tablespoons Olives, Chopped

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