Boston Cooking-School cook book

Y4 cup pickles, finely chopped Lettuce 2 tablespoons capers Finely chopped parsley Prepare tomatoes as for Stuffed Tomato Salad. Mix 14 cup drained tomato pulp with cucumbers, peas, pickles, and capers. Season. Squeeze thoroughly in cheesecloth. Add chicken. Mix with Mayonnaise. Refill tomatoes. Serve on lettuce sprinkled with finely chopped parsley. MIXED VEGETABLE SALADS Marinate all cooked vegetables separately in French Dressing. INDIVIDUAL VEGETABLE SALADS Arrange thick slice of tomato on salad green. Put cauliflower floweret in center. Surround with row of green peas, then row of finely chopped pickled beets. The outside row may be carrot slices or pieces of green or wax beans (refugee are best). One row may be cream cheese put on with pastry bag and tube. Serve with French Dressing. MACEDOINE SALAD Marinate separately any cold, cooked vegetables. Arrange in symmetrical pattern on salad plate or in salad bowl. Garnish. Serve with French Dressing * or Mayonnaise.* RUSSIAN SALAD Combine any cooked vegetables. Add Cooked Dressing (p. 493) or Cream Dressing (p. 494). Arrange in salad bowl on bed of lettuce. Mask with dressing. If desired, garnish as follows. Divide top in 4 sections with lines of chopped parsley, chopped green pepper, chopped pimiento or pepper or pimiento strips. * French Dressing, p. 486. Mayonnaise, p. 490. SALADS tit Garnish each section differently, with small pieces of smoked salmon, finely chopped, cooked egg white, finely chopped, cooked egg yolks forced through a strainer, or green peas. ALLERTON SALAD 1g cup cucumber, cut in tiny cubes 3 tablespoons finely chopped 1% cup celery, thinly sliced red or green pepper 14 cup walnut meats, broken in 6 thick slices tomatoes pieces Cooked Dressing (p. 493) Lettuce Finely cut chives Moisten cucumber, celery, nuts, and pepper with dressing. Mound on tomato slices arranged on lettuce. Sprinkle with chives. CHEESE AND OLIVE SALAD Mash cream cheese. Add cream. Season with salt and pepper. Add finely chopped olives and finely cut pimiento. Press in mold. Let stand 2 hours. Slice and serve on salad green with Mayonnaise.* SHAMROCK SALAD Parboil four-lobed green peppers (seeds removed) 5 minutes. Chill. Stuff solidly with mashed cream cheese, to which have been added grated cheese, chopped pimientos, chopped stuffed olives, and cream or salad dressing to moisten. Other combinations may be used. Chill, slice, and serve on salad green with Mayonnaise.* Rochester Salad. Use canned pimientos in place of peppers. TWO PEAR SALADS FOR CHILDREN Bunny Salad. Invert halves of pear on bed of shredded lettuce, insert blanched almonds for the ears of the rabbit, cloves or pink candies for the eyes and nose. Use bit of marshmallow for tail. French Dressing.* ; Sunbonnet Salad. Invert half of pear on cup-shaped piece of lettuce having small end of pear on stem end of lettuce. Pin lettuce to pear with cloves on either side. Make face on pear with candies or cloves, or paint with vegetable color. Use strips of pimiento for bonnet strings. * French Dressing, p. 486. Mayonnaise, p. 490. SIMPLE FRUIT SALADS (GARNISHES, p. 501.) Apple I. Cut out balls with French cutter and add seeded grapes or cream cheese balls. Garnish with pimiento. Apple II or Waldorf Salad. Cubed apple mixed with an equal quantity of finely cut celery. Add chopped walnut meats, if desired. Mix with dressing. and Orange Avocado or Alligator Pear. 1. Cut in half, remove seed, fill with dressing or with diced orange and grapefruit sections mixed with dressing. 2. Peel, slice, cube, or cut in wedges. Marinate, drain, and serve on salad green. Salad and Dessert Course in One — Avocado Stuffed with Grapefruat French Dressing,* Lime Dressing*’, or Chutney Dressing*”