Vegetable Salad

Ingredients

• a pint of potato balls
• a pint of the largest peas
• three stalks of minced celery
• a good sized cucumber cut fine
• ten drops of onion juice
• two large spoonfuls of thick cream
• two of olive oil
• Salt
• pepper

Method

1. 1

   Cut out a pint of potato balls and boil in salted water until tender.

2. 2

   Let cool, then add a pint of peas, minced celery, cucumber, and onion juice.

3. 3

   Prepare a dressing with salt, pepper, thick cream, and olive oil.

4. 4

   Serve on a lettuce leaf, pour over the dressing, and top with red pickled beet balls.

Nutrition per serving

As published

This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 6. The excerpt below is the record exactly as published.

Vegetable Salad Wafers with Melted Cheese Molded Cherry Jelly with English Walnuts, served with Whipped Cream Sponge Cakes The grape fruit is served in halves with one large strawberry in the center of the fruit. The salmon cro- quettes are molded in pyramidal form, a bit of cress laid on the top, and the mush which has been made the night before is cut in cubes an inch square, dipped in eggs and cracker dust, then dropped in deep fat, the only way to fry mush a delicate brown and preserve its softness. A spoonful of current jelly completes a color scheme. Steamed Chicken. Grind with a food chopper the meat of two raw chickens and half a pound of pickled pork. Add a cup of sifted bread crumbs, half a cup of thick sweet cream, half a cup of butter, half a can of chopped mushrooms, a little minced parsley, salt and pepper. Mix thorough- ly with the hands and put into well greased timbale cups and steam three hours. Sauce. Make a sauce for this by mixing the liquor of the mushrooms, half a cup of cream, the rest of the mush- 1 8 Breakfasts and Teas rooms, chopped ; heat and thicken with half a cup of cracker dust. Serve very hot. Vegetable Salad. With the smallest sized potato scoop, cut out a pint of potato balls about the size of common marbles and boil in salted water until tender. Let them cool, and add a pint of the largest peas, three stalks of minced celery, a good sized cucumber cut fine, ten drops of onion juice. Salt and pepper any good cooked dressing, to which add two large spoonfuls of thick cream and two of olive oil

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