Walnut Salad— No. 2

Ingredients

• lettuce
• the whites of two hard-boiled eggs
• English walnuts
• any good salad dressing

Method

1. 1

   Chop lettuce and egg whites separately, toss lightly, sprinkle with walnuts and chopped yolks, pour over salad dressing, and serve on crisp lettuces.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 331. The excerpt below is the record exactly as published.

English walnuts or hickory nut meats and over all pour a rich mayonnaise dressing; serve on lettuce leaves with Long Branch wafers and toasted cheese. Mrs. Minnie Buchanan. AFTER-DINNER SALAD. Prepare apples as above and mix with hickory-nut meats. Lay on top of tossed-up water-cress and serve with French dressing. Mrs. a. C. Northrup. REAL 5PANI5H SALAD (FINE). Take the crisp leaves of young lettuce, break into small pieces and put into a bowl. Now trim a dozen young onions, tops and all, and cut up with the lettuce. Pour over fresh dressing with a generous amount of oil. Let stand ten minutes and serve. Senora Carmona. inPERIAL SALAD. Cut off some green asparagus tips one inch in length; cook them in salted water; drain and lay in a bowl, seasoning with salt, pepper, oil and vinegar; cut some cooked truffles the same length as the asparagus, season the same and one-half hour later lay them on a sie-re to drain well, then add them to the asparagus and mingle with mayonnaise. Delmonico's. CABBAGE SALAD. One or two eggs, two tablespoonfuls of sugar, one-half cupful of vinegar, one-half cupful of cream, one-half teaspoonful of mustard, chop the cabbage very fine and season with salt; beat the eggs and sugar together, then add the vinegar and mustard, set in a pan of boiling water (or use a rice steamer), and stir until thoroughly cooked and thick; let stand in china or glass dish until cold and just before serving add the cream and pour over the cabbage. Very delicate if well made. Mrs. B. Dennxg. SALADS WITHOUT MEATS. 470 LENTEN SALAD. One cupful of apples, crisp and cold Johnston, one cupful of celery, crisp and white, one cupful of Malaga grapes, one cupful of pecan meats one-half cupful of sliced banana; cover with mayonnaise dressing; pre pare the last thing before serving, as the fruit discolors by standing. Miss R. Soper. POTATO SALAD WITH NUTS. Partially cold, sliced potatoes, hickory nuts, trifle of chopped onion, any good salad dressing, mayonnaise if preferred rich; garnish v/ith chopped parsley, cold boiled beets, sliced lemons. Mix the nuts and potatoes, pour over them the dressing, seasoned with the onion and gar- nished to suit taste. W M MACEDOINE SALAD. Take an even quantity of cold cooked vegetables — peas, turnips, beans, beets and potatoes cut fine. Add a little minced onion, cover with salad dressing, mix lightly and serve cold. Lillie Tibbitts. CHERRY SALAD. Arrange lettuce leaves prettily on flat dish; seed the cherries and place a hazel-nut in center to keep shape; put cherries through the leaves; pour mayonnaise dressing to which has been added a tablespoon- ful of cherry juice, instead of vinegar; then put a few cherries over the top- loNE Anderson. ORANGE SALAD. For poultry or game, orange salad will be found particularly delicious. Tart, juicy oranges should be sliced and the seeds removed. Arrange in a salad dish with or without lettuce and dress with lemon juice, salad oil, a sprinkling of salt and a dash of cayenne. H. F. QRAPE SALAD. A very choice salad for a luncheon course is the following: Select the large white or light green grapes with tender skin, remove them from the stem, wash and take out seeds, taking care to preserve the shape of the grape. Fill the vacancy with any favorite nuts — pecans, hickory or the like. Let cool, arrange on plates and spread over a generous amount of mayonnaise. Serve at once. A. C. BEET SALAD. Parboil beet, remove the skin, cut it into thin slices, and stew with small onions in a little gravy thickened with flour and cream. Add a 480 SALADS WITHOUT MEATS. dessert-spoonful of vinegar, seasonings, and a little sugar. Spread the sliced beet on the dish, placing the onions between them. It is served cold with cheese and with vinegar poured over. L. S, CELERY SALAD. Pare the stalks from three bunches of celery, clean them, wipe dry with a napkin, chop and fill a salad bowl, adding a very little salt, pepper and three tablespoonfuls of good vinegar. Do not use any oil. Mrs. H. E. Heath. WATER-CRESS SALAD. Use the tender leaves of the cress. Let them stand in cold water to make them crisp and then wipe dry. * Sprinkle a teaspoonful of parsley and olives chopped fine. Add a few slices of sour apples and pour over it the French dressing which is made of one tablespoonful of vinegar, three tablespoonfuls of oil, one-half teaspoonful of salt and one-quarter of a teaspoonful of pepper. The two latter ingredients should be mixed with the oil and the vinegar stirred in slowly. To garnish water-cress a hard-boiled ^gg chopped fine and scattered over it is an improvement. Mrs. M. J. Town. STRING BEAN SALAD. Cook a quart of string beans, after having stringed and cut the ends off, in boiling water, well salted. When tender, take them out with the skimmer and put them into cold water. Drain them from this water thoroughly so they will be nearly dry. Place them in a salad dish, chop parsley, onion, and chervil over them, pour in some French dressing and it is ready for the table. Phebe Metcalf. BEAN SALAD. Soak a quart of beans three hours and boil them till tender, changing the water before boiling. When drained and thoroughly cold, chop some raw onion, olives and parsley and put them all in a salad bowl. Use six spoons of salad oil to two of vinegar. Mix well and serve. Mrs. Jennie Safford. WALNUT SALAD. Make a nest of lettuce leaves on a salad dish, arrange on it several pieces of orange, first cut into slices and then into quarters, and a few halves of English walnuts. Place on each a thin layer of mayonnaise dressing and serve. Mrs. Mary George. SALADS WITHOUT MEATS. 481 WALNUT SALAD— No. a. Chop lettuce and the whites of two hard-boiled eggs separately, not too fine. Toss lightly together, sprinkle the top thickly with English wal- nuts an the yolks of the eggs chopped coarsely. Pour over this any good salad dressing

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