lemon juice. Whip y^ pt. of thick cream to a very stiff froth, and at the last moment fold it into J^ pt. of mayonnaise dressing, and mix half of it with the chicken. Cover salad-dish with the crisp leaves of 2 head lettuce. Put chicken in the center and cover the top with the remaining mayonnaise. Garnish with ripe olives and Yi cup of dry pinon-nuts. Reserve the "heart" of 1 head of let- tuce for the center of the dish. — Mrs. W. H. Willis, Glencoe, 111. PIG'S FEET. — Boil pickled pig's feet until tender, drain, cool, and pick the meat from the bones. Mix with finely cut celery or cabbage or potatoes, and serve with French dressing. — Mrs. Allan George, Park Ridge, 111. PIMENTO SALAD. — iMix shredded pimentos with quartered hard-boiled eggs, sliced olives, pearl onions, and grated or sliced celery. Serve on lettuce with salad dressing. — Mrs. Robert S. Ap- pleton, 1128 Centre Ave., Wilmette, 111. VARIATION I. — Mix canned red pimentos with finely cut olives and celery. Season with grated onion, and serve on lettuce with mayonnaise. — Mrs. Jas. M. Northcott, 800 Forest Ave., Chi- cago, 111. PIMENTO AND PEA SALAD.— 1 can of peas, Ij^ cups cel- ery, cut small, 2 good-sized sweet pimentos, shredded with shears, mix all and pour over it a good boiled mayonnaise dressing. — Mrs. Robert P. Bruce, 405 S. Uth Ave., Maywood, 111. MOCK PINEAPPLE SALAD.— Peel, core, and cut into thin slices crosswise 4 sound apples. Peel 2 oranges, remove the thick outside white pulp, slice a little thicker, crossing, than the apples, removing the seeds. Lay a slice of orange upon a slice of apple. Place the slices in a circle in a glass dish. Pour over the juicei from the fruit. Sift white sugar and the juice of a lemon over it. — > Mrs. E. D. Kelley, Winnetka, 111. PLANTATION SALAD.— Peel and cut very fine 1 large cu- cumber, 1 green onion, 1 bunch of red raddishes, and shred 1 head of lettuce; mix all together with 1 teaspoon of salt✪ Philadelphia Cream Salad and J4 teaspoon of pepper and 1 well-beaten ^ZZ- Brown a tablespoon of bacon, cut into dice, in a pan over the fire, add J4 cup of cider vinegar with Yz COOK COUNTY COOK BOOK 477 cup of water. Mix all together, and serve. — Mrs. E, D. Kelley, Winnetka, 111. POMPADOUR SALAD.— Marinate cooked artichoke bottoms in French dressing, drain, and cover with macedoine mixed with mayonnaise✪ Pompadour Salad. Serve on lettuce, garnishing with truffles. — -Mrs. W. H. Willis, Glencoe, 111. PORK SALAD. — Shred cold roast pork and mix with finely cut celery and mayonnaise. A little sliced sour apple✪ Pork Salad may be add- ed. Roast pork may be added to any chicken salad, or pork chops may be boiled with chicken cooked for salad. — Mrs. Clark Mason, Bensen, III.

AI-modernized reading of the original text

lemon juice. Whip y^ pt. of thick cream to a very stiff froth, and at the last moment fold it into J^ pt. of mayonnaise dressing, and mix half of it with the chicken. Cover salad-dish with the crisp leaves of 2 head lettuce. Put chicken in the center and cover the top with the remaining mayonnaise. Garnish with ripe olives and Yi cup of dry pinon-nuts. Reserve the "heart" of 1 head of lettuce for the center of the dish. — Mrs. W. H. Willis, Glencoe, 111. PIG'S FEET. — Boil pickled pig's feet until tender, drain, cool, and pick the meat from the bones. Mix with finely cut celery or cabbage or potatoes, and serve with French dressing. — Mrs. Allan George, Park Ridge, 111. PIMENTO SALAD. — iMix shredded pimentos with quartered hard-boiled eggs, sliced olives, pearl onions, and grated or sliced celery. Serve on lettuce with salad dressing. — Mrs. Robert S. Appleton, 1128 Centre Ave., Wilmette, 111. VARIATION I. — Mix canned red pimentos with finely cut olives and celery. Season with grated onion, and serve on lettuce with mayonnaise. — Mrs. Jas. M. Northcott, 800 Forest Ave., Chicago, 111. PIMENTO AND PEA SALAD.— 1 can of peas, Ij^ cups celery, cut small, 2 good-sized sweet pimentos, shredded with shears, mix all and pour over it a good boiled mayonnaise dressing. — Mrs. Robert P. Bruce, 405 S. Uth Ave., Maywood, 111. MOCK PINEAPPLE SALAD.— Peel, core, and cut into thin slices crosswise 4 sound apples. Peel 2 oranges, remove the thick outside white pulp, slice a little thicker, crossing, than the apples, removing the seeds. Lay a slice of orange upon a slice of apple. Place the slices in a circle in a glass dish. Pour over the juicei from the fruit. Sift white sugar and the juice of a lemon over it. — > Mrs. E. D. Kelley, Winnetka, 111. PLANTATION SALAD.— Peel and cut very fine 1 large cucumber, 1 green onion, 1 bunch of red radishes, and shred 1 head of lettuce; mix all together with 1 teaspoon of salt and J4 teaspoon of pepper and 1 well-beaten egg. Brown a tablespoon of bacon, cut into dice, in a pan over the fire, add J4 cup of cider vinegar with Yz cup of water. Mix all together, and serve. — Mrs. E, D. Kelley, Winnetka, 111. POMPADOUR SALAD.— Marinate cooked artichoke bottoms in French dressing, drain, and cover with macedoine mixed with mayonnaise. Serve on lettuce, garnishing with truffles. — -Mrs. W. H. Willis, Glencoe, 111. PORK SALAD. — Shred cold roast pork and mix with finely cut celery and mayonnaise. A little sliced sour apple may be added. Roast pork may be added to any chicken salad, or pork chops may be boiled with chicken cooked for salad. — Mrs. Clark Mason, Bensen, III.

Records on this page

Philadelphia Cream SaladPig's FeetPimento SaladPimento and Pea SaladMock Pineapple SaladPlantation SaladPompadour SaladPompadour SaladPork Salad

The Cook County cook book