VARIATION III. — Mixed sliced oranges with salad dressing,
made- without mustard, and serve on lettuce leaves or in orange
cups, or basket, made from cutting the orange in two crosswise and
removing the pulp. The cup filled with salad may be set on a let-
tuce l^af. Orange salad may be served in banana skins. This
salad mixture may be combined in any proportion desired with any
or all of the following ingredients: Sliced bananas, broken English
walnuts, pineapple, seeded white grapes. Maraschino cherries, Mal-
aga grapes, strawberries, chopped pimentos, finely cut celery, grape-
fruit, cubes of apple or currant jelly. Serve with a salad dressing
made with orange or lemon juice, cider or wine, instead of vinegar;
whiten the top with whipped creara. — Mabel Sturtevant, 105 S.
Dearborn St., Chicago, 111.
VARIATION IV. — Slice 4 peeled oranges lengthwise, dress
with 3 or 4 tablespoons of olive oil and 1 tablespoon of lemon
juice. Arrange the slices in a mound upon a layer of lettuce leaves.
Dress 1 cup of sliced nut meats with 1 tablespoon of oil, dash of
salt, and ^ a tablespoon of lemon juice, and dispose upon the cen-
ter of the mound. Toss together before serving. — Mrs. J. Hi
Wichmann, 5^69 N. Lincoln St., Chicago, 111.
ONION AND TOMATO SALAD.— Wipe and cut a few ripe
tomatoes into ^-inch slices; peel and slice very thin a Spanis»h
onion. Arrange the sliced onion and tomatoes in layers in a salad-
474 CHEESE, MACARONI, NUTS, & RICE, ETC
bowl and pour over them a plain salad dressing. — Mrs. E. D. Kel-
ley, Winnetka, 111.
OYSTER SALAD. — Parboil, drain and cool large oysters.
Place in a salad-bowl lined with lettuce leaves; add salad dressing
and any of the following ingredients desired: Finely cut hard-
boiled eggs, minced olives, parsley pickles, capers, shredded lettuce,
shredded or cut celery, diced cucumbers, chopped canned mush-
rooms, chopped pickles, chopped cold meat or fowl. Cover with a
few oysters, a little grated horseradish, if liked, stuffed olives,
minced parsley, hard-boiled eggs✪ Oyster Salad, sliced, minced or yolks pow-
dered and whites shredded, or oysters crabs. Oyster salad may
be served on cress or endive instead of lettuce. — Mabel Sturtevant,
105 S. Dearborn St., Chicago, 111.
VARIATION I. — Steam 1 qt. of oysters until plump, then
throw in cold water and cut into halves. Sprinkle with salt, and
mix with 4 heads of celery, cut in pieces. For the dressing: Beat
4 eggs to a cream, add 5^ cup of sugar, 1 teaspoon of dry mustard,
and 1 of corn starch, made smooth in a little cold water, 1 table-
spoon of butter, then add very slowly to prevent curdling, 1 cup of
vinegar, a speck of cayenne; cook over steam till thick, stirring all
the time; when cold add 5^ cup of thick, sweet cream. — Eloise Jen-
nings, Winnetka, 111. ✪ Oyster Salad Variation I
Page 325 · 3 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
VARIATION III. — Mixed sliced oranges with salad dressing, made- without mustard, and serve on lettuce leaves or in orange cups, or basket, made from cutting the orange in two crosswise and removing the pulp. The cup filled with salad may be set on a lettuce leaf. Orange salad may be served in banana skins. This salad mixture may be combined in any proportion desired with any or all of the following ingredients: Sliced bananas, broken English walnuts, pineapple, seeded white grapes. Maraschino cherries, Malaga grapes, strawberries, chopped pimentos, finely cut celery, grapefruit, cubes of apple or currant jelly. Serve with a salad dressing made with orange or lemon juice, cider or wine, instead of vinegar; whiten the top with whipped creara. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
VARIATION IV. — Slice 4 peeled oranges lengthwise, dress with 3 or 4 tablespoons of olive oil and 1 tablespoon of lemon juice. Arrange the slices in a mound upon a layer of lettuce leaves. Dress 1 cup of sliced nut meats with 1 tablespoon of oil, dash of salt, and ^ a tablespoon of lemon juice, and dispose upon the center of the mound. Toss together before serving. — Mrs. J. Hi Wichmann, 5^69 N. Lincoln St., Chicago, 111.
ONION AND TOMATO SALAD.— Wipe and cut a few ripe tomatoes into ^-inch slices; peel and slice very thin a Spanish onion. Arrange the sliced onion and tomatoes in layers in a salad-
bowl and pour over them a plain salad dressing. — Mrs. E. D. Kelley, Winnetka, 111.
OYSTER SALAD. — Parboil, drain and cool large oysters. Place in a salad-bowl lined with lettuce leaves; add salad dressing and any of the following ingredients desired: Finely cut hardboiled eggs, minced olives, parsley pickles, capers, shredded lettuce, shredded or cut celery, diced cucumbers, chopped canned mushrooms, chopped pickles, chopped cold meat or fowl. Cover with a few oysters, a little grated horseradish, if liked, stuffed olives, minced parsley, hard-boiled eggs, sliced, minced or yolks powdered and whites shredded, or oyster crabs. Oyster salad may be served on cress or endive instead of lettuce. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
VARIATION I. — Steam 1 qt. of oysters until plump, then throw in cold water and cut into halves. Sprinkle with salt, and mix with 4 heads of celery, cut in pieces. For the dressing: Beat 4 eggs to a cream, add 5^ cup of sugar, 1 teaspoon of dry mustard, and 1 of corn starch, made smooth in a little cold water, 1 tablespoon of butter, then add very slowly to prevent curdling, 1 cup of vinegar, a speck of cayenne; cook over steam till thick, stirring all the time; when cold add 5^ cup of thick, sweet cream. — Eloise Jennings, Winnetka, 111.
Records on this page
Oyster SaladOyster Salad Variation IOyster Salad Variation II