SWEETBREAD, CUCUMBER-AND-TOMATO SALAD.—
Marinate a pair of cooked sweetbreads with French dressing; chill,
drain, and mix with sliced cucumbers and mayonnaise dressing,
COOK COUNTY COOK BOOK 485
whitened with whipped cream. Arrange in a salad dish. Surround
with slices of chilled tomato in nests of lettuce with French dress-
ing. On tomato dispose slices of sweetbread, capped with stars of
mayonnaise✪ Sweetbread, Cucumber-and-Tomato Salad. — 'Mrs. C, E. Worth, Wheeling, 111.
SWEETBREAD AND PEAS SALAD.— Boil 1 pair of sweet-
breads and cut up into small pieces. Mix thoroughly with 1 can
of peas and pour 1 teaspoon onion juice over them. Mix thorough-
ly with mayonnaise dressing. Serve cold upon lettuce leaves✪ Sweetbread and Peas Salad. — ■
Mrs. C. J. Canthorn, Wilmette, 111.
SWISS SALAD. — Mix 1 cup cold cooked chicken, cut in cubes,
1 cucumber, pared and cut in cubes, 1 cup chopped English walnuts,
and 1 cup French peas. Marinate with French dressing, arrange
on serving dish, and garnish with mayonnaise dressing✪ Swiss Salad. — Mrs. W.
H. Willis, Glencoe, 111.
SWEDISH SALAD.— Mix 2 pickled herrings, shredded, 2 ap-
ples, peeled and sliced, 2 boiled potatoes, cut into dice, an equaJ
quantity of cold roast beef, and a little sliced beet, 1 tablespoon
each of capers and chopped pickle, a little minced tarragon and!
chevril, and 1 hard-boiled egg, chopped fine. Serve with French
dressing. Parboiled oysters, pickled shrimps, anchovies, Brussels
sprouts, olives, celery and green onions may be added to it✪ Swedish Salad — any,
or all, as preferred, and any dried or pickled fish may be used in-
stead of the herring. — Mrs. W. H. Willis, Glencoe, 111.
TOMATO SALAD.— Chop fine 1 cup of cold cooked ham, and
season with salt, pepper, celery seed, and chopped onion. Add J^
a cup of bread crumbs and mix to a smooth paste with French
dressing. Stuff tomato shells, and serve on lettuce with mayon-
naise.— Mrs. Chris. Worthington, Des Plaines, 111.
VARIATION I. — ^^Peel small tomatoes, and cut out the hard,
pieces around the stem ends, to make tomato cups. Sprinkle in-
side lightly with salt and pepper, and fill with equal portions of
celery and walnuts, cut in pieces and mixed with mayonnaise
dressing. Serve on lettuce leaves, and garnish with curled celery.
Pass mayonnaise on a separate dish✪ Variation I. — Mrs. J. S. Norris, 1314 For-
est Ave., Wilmette, 111.
VARIATION II. — 1 pt. of tomato juice, strained through
cheesecloth, 2 tablespoons gelatin, dissolved in ^ cup water, 1
486 CH'EESE, MACARONI, NUTS, & RICE, ETC.
onion grated into tomato, and let "boil up long enougli to get flavor,
1 dessertspoon sugar, a little pepper and salt. Add gelatin. Have
hard-Jboiled eggs sliced around the edge of a mould, and when salad
begins to stiffen put in the mould. Serve with mayonnaise dress-
ing.—Mrs. Arthur Allen, 1029 13th St., Wilmette, 111.
Page 333 · 6 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
SWEETBREAD, CUCUMBER-AND-TOMATO SALAD.— Marinate a pair of cooked sweetbreads with French dressing; chill, drain, and mix with sliced cucumbers and mayonnaise dressing,
whitened with whipped cream. Arrange in a salad dish. Surround with slices of chilled tomato in nests of lettuce with French dressing. On tomato dispose slices of sweetbread, capped with stars of mayonnaise. — 'Mrs. C, E. Worth, Wheeling, 111.
SWEETBREAD AND PEAS SALAD.— Boil 1 pair of sweetbreads and cut up into small pieces. Mix thoroughly with 1 can of peas and pour 1 teaspoon onion juice over them. Mix thoroughly with mayonnaise dressing. Serve cold upon lettuce leaves. — ■ Mrs. C. J. Canthorn, Wilmette, 111.
SWISS SALAD. — Mix 1 cup cold cooked chicken, cut in cubes, 1 cucumber, pared and cut in cubes, 1 cup chopped English walnuts, and 1 cup French peas. Marinate with French dressing, arrange on serving dish, and garnish with mayonnaise dressing. — Mrs. W. H. Willis, Glencoe, 111.
SWEDISH SALAD.— Mix 2 pickled herrings, shredded, 2 apples, peeled and sliced, 2 boiled potatoes, cut into dice, an equaJ quantity of cold roast beef, and a little sliced beet, 1 tablespoon each of capers and chopped pickle, a little minced tarragon and chervil, and 1 hard-boiled egg, chopped fine. Serve with French dressing. Parboiled oysters, pickled shrimps, anchovies, Brussels sprouts, olives, celery and green onions may be added to it — any, or all, as preferred, and any dried or pickled fish may be used instead of the herring. — Mrs. W. H. Willis, Glencoe, 111.
TOMATO SALAD.— Chop fine 1 cup of cold cooked ham, and season with salt, pepper, celery seed, and chopped onion. Add J^ a cup of bread crumbs and mix to a smooth paste with French dressing. Stuff tomato shells, and serve on lettuce with mayonnaise.— Mrs. Chris. Worthington, Des Plaines, 111.
VARIATION I. — ^^Peel small tomatoes, and cut out the hard, pieces around the stem ends, to make tomato cups. Sprinkle inside lightly with salt and pepper, and fill with equal portions of celery and walnuts, cut in pieces and mixed with mayonnaise dressing. Serve on lettuce leaves, and garnish with curled celery. Pass mayonnaise on a separate dish. — Mrs. J. S. Norris, 1314 Forest Ave., Wilmette, 111.
VARIATION II. — 1 pt. of tomato juice, strained through cheesecloth, 2 tablespoons gelatin, dissolved in ^ cup water, 1
onion grated into tomato, and let "boil up long enougli to get flavor, 1 dessertspoon sugar, a little pepper and salt. Add gelatin. Have hard-boiled eggs sliced around the edge of a mould, and when salad begins to stiffen put in the mould. Serve with mayonnaise dressing.—Mrs. Arthur Allen, 1029 13th St., Wilmette, 111.
Records on this page
Sweetbread, Cucumber-and-Tomato SaladTomato SaladSweetbread and Peas SaladSwiss SaladSwedish SaladVariation I