Vegetable Salad

Ingredients

• Cold cooked peas
• potatoes
• carrots
• beets
• string beans
• asparagus
• raw tomatoes
• and lettuce

Method

1. 1

   Cut the vegetables in small slices, mix and serve on lettuce leaves with salt, oil and a little lemon juice, or with a mayonnaise.

2. 2

   This is an excellent way to dispose of left-over vegetables in summer.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 40. The excerpt below is the record exactly as published.

potatoes are cold cut up in small pieces. Chop the onion and parsley fine and mix all together. 2. Potato Salad (2). — Cut six cold potatoes into slices and put in salad bowl with a little chopped celery ; sprinkle over one teaspoonful parsley, onion juices, salt and pepper; stir one cup cream until smooth, and pour over and mix with the potatoes. 3. Cauliflower Salad. — Divide a boiled cauli- flower into flowerets of equal size while it is THE PHYSICAL CULTURE COOK BOOK. 129 hot. Cover it with a salad dressing of three tablespoonfuls of vinegar, two of oil, a tea- spoonful of salt and a saltspoonful of pepper. Put the cauliflower on a platter, with a second platter inverted over it. When it is cold, ar- range it in pyramidal form on a salad dish and mask it with mayonnaise dressing. Cold boiled cauliflower makes a most delicious salad chilled on the ice and dressed with three ta- blespoonfuls of vinegar and three of oil, salt and a teaspoonful of minced parsley. 4. Cabbage Salad. — Two large raw eggs well beaten, six tablespoonfuls of cream, one- half teaspoonful salt, six teaspoonfuls of vin- egar and a small piece of butter. Put on the fire and cook, stirring constantly until quite thick. Have a half head of cabbage chopped fine, sprinkled with salt. Add to the dressing when cold, two tablespoonfuls of cream and pour over the cabbage. 5. Tomato Salad(i). — Peel and slice fully ripe tomatoes ; let them stand for five minutes to drain off the juice ; then set them away on ice. When served, cut up the slices, and to each pint of tomato allow four tablespoonfuls of vinegar, the yolk of one egg, and enough salt, and mustard, to season highly. Stir the dress- 130 THE PHYSICAL CULTURE COOK BOOK. ing lightly through the tomatoes, and serve very cold. 6. Tomato Salad (2) (A very pretty dish). Wash thoroughly and dry carefully a head of lettuce. Pour scalding water over tomatoes a moment, and skin them. Put a whole tomato on a leaf or two of lettuce and pour a little mayonnaise dressing on each. 7. Beet Salad. — Boil beets until tender. When cold, skin and cut off a slice from the stem and, so that they will stand, scoop out the centers and fill with lemon juice and let stand a while. WThen ready to serve, pour out and fill the centers with chopped celery and mayonnaise. Serve on lettuce leaves. 8. Watercress, Lettuce. — Wash and wipe carefully and serve with French dressing. 9. Winte Salad. — One cup boiled spinach, one-half small onion cut fine, one cup cold boiled potatoes sliced and seasoned, one-half cup blanched and boiled chestnuts cut fine, juice of one lemon. When ready to serve, place on lettuce with mayonnaise. 10. Asparagus Salad. — Add one-half cupful of THE PHYSICAL CULTURE COOK BOOK. 131 rich, grated cheese to two cupfuls of hot cream and a little salt ; when melted add three beaten egg yolks and stiffly beaten whites of two ; line buttered mold with canned asparagus, turn in the cheese cream, adding chopped as- paragus; set in pan of water in slow oven for thirty minutes. Chill, unmold, serve with horseradish and lemon juice. 11. Vegetable Salad. — Cold cooked peas, po- tatoes, carrots, beets, string beans, asparagus, raw tomatoes and lettuce

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