Easy to Make Salads
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Old
Recipe Book >> Salad Recipes
Salads
constitute a course in almost every dinner, but a for a few years seldom appeared
on the table. They are now made in an endless variety of ways, and are composed
of meat, fish, vegetables (alone or in combination) or fruits, with the addition
of a dressing.
The salad plants, lettuce, watercress, chiccory, cucumbers, etc., contain little nutriment, but are cooling, refreshing, and assist in stimulating the appetite.
The vegetables should be thoroughly washed, allowed to stand in cold or ice-water until crisp, then drained and spread on a towel and set aside in a cold place until serving time.
Sandwich
Salads - Like ham, turkey, chicken or tuna salads
Cole
Slaw - Salads made with cabbage.
Egg Salads
- What to make with hard boiled eggs
Macaroni
Salads - A favorite summer dish
Potato Salads
- A variety of potato salad recipes
Fruit
Salads - Favorite summertime treat, like waldorf salad.
Summer
Salads - Salads with different vegetables, like carrot raison salad
Salad
Dressings - Make your own salad dressings easily
Mayonnaise
- How to make mayonnaise.
Basic Lettuce and Cucumber Salad
Place a chapon in bottom of salad bowl. Wash, drain, and dry one head lettuce, arrange in bowl, and place between leaves one cucumber cut in thin slices. Serve with French Dressing.
Lettuce and Radish Salad
Prepare and arrange as for Dressed Lettuce. Place between leaves six radishes which have been washed, scraped, and cut in thin slices. Garnish with round radishes cut to represent tulips.
Lettuce and Tomato Salad
Peel and chill three tomatoes. Cut in halves crosswise, arrange each half on a lettuce leaf. Garnish with Mayonnaise Dressing forced through a pastry bag and tube. If tomatoes are small, cut in quarters, and allow one tomato to each lettuce leaf.
Lettuce Salad
Wash
one head romaine and cut in pieces, using scissors. Mix two cups cold riced potatoes,
one-half pound white mushroom caps peeled and cut in eighths, and one pound Brazil
nut meats (from which skins have been removed) cut in pieces.
Moisten with French Dressing, made by allowing one-third tarragon vinegar to two-thirds olive oil. Arrange on salad dish, surround with romaine, and garnish with three peeled mushroom caps and six Brazil nut meats.
How To Curl Celery. Cut thick stalks of celery in two-inch pieces. With a sharp knife, beginning at outside of stalks, make five cuts parallel with each other, extending one-third the length of pieces. Make six cuts at right-angles to cuts already made. Put pieces in cold or ice water and let stand over night or for several hours, when they will curl back and celery will be found very crisp. Both ends of celery may be curled if one cares to take the trouble.
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