Variation I (Lamb Salad)

Ingredients

• a bunch of mint
• cup of water
• tablespoon of soaked gelatin
• few drops of lemon juice
• salt
• cayenne
• cold cooked lamb
• potatoes
• mayonnaise

Method

1. 1

   Steep a bunch of mint in a cup of water and strain over a tablespoon of soaked gelatin.

2. 2

   Keep warm over boiling water until dissolved, and add a few drops of lemon juice, and salt and cayenne to season.

3. 3

   Put into a mould with alternate layers of cold cooked lamb, sliced; cool, turn out, and serve with mayonnaise.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 317. The excerpt below is the record exactly as published.

mayonnaise. Serve at once. — Mrs. Robert S. Appleton, 1128 Centre Ave., Wilmette, 111. HALIBUT SALAD.— Flake or chop cold halibut and lay on lettuce leaves; cover with sardines. Pour over a salad dressing and garnish with sliced cucumbers or cucumber shells filled with mayonnaise, hard-boiled eggs or cubes of aspic jelly and bits oi boiled lobster. — Mrs. A. C. Christy, Glen View, 111. COOK COUNTY COOK BOOK 463 HAM OR TONGUE SALAD.— Arrange thin slices of ham upon a platter with a bed of lettuce under it. Cover with slices of hard-boiled eggs. Boiled tongue can be used in the same way. —Mrs. C. J. JeflFries,Winnetka, 111. BELGIAN HARE SALAD.— Clean and singe, the hare, cut it into 3 pieces, put them into a kettle; add slices of onion, a bay leaf, and cover with boiling water; boil rapidly for 5 minutes, then simmer gently for Ij^ hrs. Cool and remove the meat, cube it and mix with an equal quantity of diced celery; add nuts, if liked, and serve on lettuce with dressing. — Mrs. E. D. Bennett, Bartlett, 111. HARVARD SALAD. — Make lemon baskets by cutting pieces from each lemon, leaving what remains in shape of basket witih handle, remove pulp from baskets and pieces, and keep baskets in ice box until ready to fill. With a small wooden skewer make an incision in center of each handle and insert a small sprig of parsley. Fill baskets with equal parts of cold cooked sweetbread and cucumber, cut into small cubes, and % the quantity of finely cut celery, moistened with cream dressing. Pare round red rad- ishes as thinly as possible, and finely chop parings. Smooth top of baskets with chopped parings, the remaining half with finely chopped parsley. Arrange red and green baskets alternately on serving dish, and garnish with watercress. — Mrs. W. H. Willis, Glencoe, 111. HERRING SALAD.— Take 6 pickled herrings, remove skin and bones, add 6 stalks of crisp celery, 6 apples. 3 hard-boiled eggs, meat of 54 lb. English walnuts; chop these ingredients and add,- paprika, capers, and last sufficient mayonnaise to make proper consistency. — Mrs. N, Williams, 4548 Prairie Ave., Chicago, 111. VARIATION I. — Soak over night 6 milch herrings. Remove the skin and bones and rub the milch through a sieve, moistening" with vinegar. Chop fine 5^ I'b. of cold roast veal, 2 cups of peeled and sliced sour apples, Ij^ cups of pickled beets. 54 cup of onions, Yz cup of pickles; add 2 stalks of celery, chopped, Yz cup of boiled potatoes, and 1 cup of almonds. Add the milch, 2 tablespoons each of grated horseradish and parsley, and 1 cup •each of sugar and vinegar. Mix thoroughly and garnish with sardines, pickles, 464 CHEESE, MACARONI, NUTS & RICE, ETC. hard-boiled eggs, beets, olives and parsley. — Mrs. A. C. Christy, Glen View, 111. VARIATION II.— 8 herrings, 1^ lb. veal, 54 of a pickled tongue (beef), 6 apples, 6 potatoes, 5 onions, pepper and vinegar, mixed. Chop everything separately. — Mrs. C. J. Jeflfries, Winnet- ka. 111. VARIATION III.— Soak 4 herrings in cold water 24 hrs. Re- move the skin and bone and chop fine; add 1 chopped onion. 3-' large, chopped apples, vinegar to suit taste, a pinch of pepper, 1 teaspoon creim, and chopped pickles or beets. — Mrs. Klug, 25 M. 5th Ave., Maywood, 111. HINDOO SALAD. — Arrange 4 slices of tomato on a bed of shredded lettuce. On 2 of the slices pile shaved celery, on the opposite slices, finely cut watercress. Garnish with small pieces of tomato shaped with circular cutter, and serve with Erencih dressing. — Mrs. W. H. Willis, Glencoe, 111. HUNGARIAN SALAD.— Mix equal parts shredded fresh pineapple, bananas, cut in pieces, and sections of tangerines, and marinate with French dressing. Fill banana skins with mixture, sprinkle generously with paprika, and arrange on lettuce leaves. — Mrs. W. H. Willis, Glencoe. 111. IMPERIAL SALAD. — Cook green asparagus tips 1 inch in length in salted water; drain and lay in a bowl, season with salt, pepper, oil and vinegar; cut some cooked truflfles 1 inch long and season same as the asparagus, y^ hr. later lay them on a sieve to drain well, and then add to the asparagus and mix with myon- naise. — Mrs. E. D. Kelley, Winnetka, 111. ITALIAN SALAD. — ^Slice thin 2 peeled, seedless oranges, cutting crosswise with a very sharp knife. Arrange on head- lettuce leaves, and serve on salad dressing. — Mrs. W. H. Willis, Glencoe, 111. JAPANESE SALAD.— Mix 1 cup of boiled rice with 1 grated onion, and pour over while hot French dressing. Stand aside to cool. This salad is never served ice cold. Garnish the dish with the crisp lettuce leaves. Turn the rice in the center. Press into the rice 1 box of sardines, carefully drained from the oil; or 2 COOK COUNTY COOK BOOK 465 marine herrings, the backbone removed and the flesh of the fish cut into strips. Baste the rice and lettuce with salad dressing. Dusit with chopped parsley and send at once to the table. In the spring the Japanese garnish this with chopped chives, in the winter with shreds of raw beet. To make these shreds, pare the beet and then cut it around and around as you would an apple. Roll the strip back in the same form, like a compact beet, shave it down into shreds and soak in ice water for 30 minutes; drain, shake, and put them lightly over the rice. — Mrs. D. E. Allen, 429 9th St., Wil- mette, III. JARDINIERE SALAD.— Use diced cooked carrots, okra, beets, cauliflower, turnips, peas, potatoes, beans and asparagus tips, any or all, with lettuce or cress. Sprinkle with minced fine herbs, if desired, and serve on lettuce with French dressing or mayon- naise.— Mrs. W. H. Willis, Glencoe, 111. JUNO SALAD. — Cream 1 Neufchatel cheese, ^ cup chopped walnuts and 1 pimento, and form into small balls, place on beds of cress, and cover with ^ cup of French dressing. — Mrs. F. C. Win- ter, Winnetka, 111. LAMB SALAD. — Mix diced or chopped cold lamb, and add to chopped capers, a little mint, potatoes, chopped, boiled beef and capers or pickles, and salad dressing. — Mrs. C. E. JeflFerson. 505 S. 5th Ave., May-wood, 111. VARIATION L — Steep a bunch of mint in a cup ^of water and strain over a tablespoon of soaked gelatin. Keep warm over boiling water until dissolved, and add a few drops of lemon juice!, and salt and cayenne to season. Put into a mould with alternate layers of cold cooked lamb

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