VARIATION I. — Let the tender leaves of the cress stand in
cold water to make them crisp, and then wipe dry. Sprinkle a tea-
spoon of parsley and olives, chopped fine. Add a few slices of
sour apples and pour over it French dressing, which is made of ^
teaspoon of salt, % teaspoon of pepper, mixed with 3 tablespoons
of oil and 1 tablespoon of vinegar, stirred in slowly. Garnish with
a hard-boiled tgg, chopped fine, and scattered over it. — Mrs. C. J.
Jeffries, Winnetka, 111.
WATERCRESS AND WALNUT SALAD.— Crack 30 walnuts
and remove their meats as nearly as possible in unbroken halves.
Squeeze over them the juice of 1 large or 2 small lemons, and leave
them for several hrs., or a day, if convenient. Just before dinner
pick over, in a cool place, 1 full pt. of watercress, wash it carefully^
and drain it on a napkin. At the last moment drench the cress with
French dressing, spread the nuts over it, give them also a generous
sprinkling of the dressing, and serve. — Mrs. Roger Rawlings, Chi-
cago Heights, 111.
WATERMELON SALAD.— Serve cubes of ice cold water-
melon on lettuce with French dressing, made with lemon juice.— j-
Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.
WHITE SALAD.— Dice 6, not too tart, apples, and
1 medium-sized pineapple, peel and seed 1 lb. of grapes.
494 CHEESE, MACARONI, NUTS, & RICE, ETC.
Thin mayonnaise dressing with whipped cream and add a little
sugar. Serve on well-'bleached head lettuce leaves or white celery
tops.— *Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111.
WIERSBICK'S SALAD.— Peel small tomatoes of uniform size
and scoop out a portion of centers. Arrange in nests of lettuc^e
leaves and garnish top of each with a slice of cucumber, a slice of
truffle cut in fancy shape, and ring of green pepper. Serve with
the following dressing: Mix 3 tablespoons mustard, %. teaspoon
salt, Ys teaspoon paprika, 1 tablespoon vinegar✪ Wiersbick's Salad, and ^ teaspoon;
Worcestershire sauce; then add slowly, while stirring constantly,
^ cup of olive oil. — Mrs. W. H. Willis, Glencoe, 111.
WINTER SALAD. — 2 qts. green cucumbers, 2 qts, green to-
matoes, large cauliflower, a pinch of red pepper. Let stand over
night in salt in separate dishes. Drain in the morning and scald in
vinegar and water; add 6 bunches of celery, 1 gal. vinegar, % lb.
mustard, 3 teaspoons tumeric, 5j^ cups sugar, 1 heaping cup flour✪ Winter Salad.
Mix mustard, flour and tumeric in cold vinegar; put on and scald. —
Mrs. D. C. Daniels, Arlington Heights, 111.
Canning, Preserving, Jelly
Making and Pickling
APPLE BUTTER.— Take 6 gal. sweet cider and boil it down
one-ithird; pare, quarter and core ^ a bu. of sweet apples✪ Apple Butter; stew
them in the boiled cider until you can pierce the apples with a
straw. Keep in a covered jar. — Mrs. R. A. Watkins, Oak Forest,
111.
ENGLISH LEMON BUTTER.— Boil together juice and rind
of 3 lemons, 3 ggs, well beaten, 1 lb. sugar, 1 cup water, 1 tea-
spoon butter✪ English Lemon Butter, beat together and boil 5 minutes. Keep in covered
jelly glasses. — Mrs, S. A. Perkins, Palos Park, 111.
Page 339 · 5 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 I. — Let the tender leaves of the cress stand in cold water to make them crisp, and then wipe dry. Sprinkle a teaspoon of parsley and olives, chopped fine. Add a few slices of sour apples and pour over it French dressing, which is made of ^ teaspoon of salt, % teaspoon of pepper, mixed with 3 tablespoons of oil and 1 tablespoon of vinegar, stirred in slowly. Garnish with a hard-boiled egg, chopped fine, and scattered over it. — Mrs. C. J. Jeffries, Winnetka, 111.
WATERCRESS AND WALNUT SALAD.— Crack 30 walnuts and remove their meats as nearly as possible in unbroken halves. Squeeze over them the juice of 1 large or 2 small lemons, and leave them for several hrs., or a day, if convenient. Just before dinner pick over, in a cool place, 1 full pt. of watercress, wash it carefully^ and drain it on a napkin. At the last moment drench the cress with French dressing, spread the nuts over it, give them also a generous sprinkling of the dressing, and serve. — Mrs. Roger Rawlings, Chicago Heights, 111.
WATERMELON SALAD.— Serve cubes of ice cold watermelon on lettuce with French dressing, made with lemon juice.— j- Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.
WHITE SALAD.— Dice 6, not too tart, apples, and 1 medium-sized pineapple, peel and seed 1 lb. of grapes.
Thin mayonnaise dressing with whipped cream and add a little sugar. Serve on well-bleached head lettuce leaves or white celery tops.— *Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111.
WIERSBICK'S SALAD.— Peel small tomatoes of uniform size and scoop out a portion of centers. Arrange in nests of lettuce leaves and garnish top of each with a slice of cucumber, a slice of truffle cut in fancy shape, and ring of green pepper. Serve with the following dressing: Mix 3 tablespoons mustard, %. teaspoon salt, Ys teaspoon paprika, 1 tablespoon vinegar, and ^ teaspoon; Worcestershire sauce; then add slowly, while stirring constantly, ^ cup of olive oil. — Mrs. W. H. Willis, Glencoe, 111.
WINTER SALAD. — 2 qts. green cucumbers, 2 qts, green tomatoes, large cauliflower, a pinch of red pepper. Let stand over night in salt in separate dishes. Drain in the morning and scald in vinegar and water; add 6 bunches of celery, 1 gal. vinegar, % lb. mustard, 3 teaspoons tumeric, 5j^ cups sugar, 1 heaping cup flour. Mix mustard, flour and tumeric in cold vinegar; put on and scald. — Mrs. D. C. Daniels, Arlington Heights, 111.
Canning, Preserving, Jelly Making and Pickling
APPLE BUTTER.— Take 6 gal. sweet cider and boil it down one-third; pare, quarter and core ^ a bu. of sweet apples; stew them in the boiled cider until you can pierce the apples with a straw. Keep in a covered jar. — Mrs. R. A. Watkins, Oak Forest,
ENGLISH LEMON BUTTER.— Boil together juice and rind of 3 lemons, 3 eggs, well beaten, 1 lb. sugar, 1 cup water, 1 teaspoon butter, beat together and boil 5 minutes. Keep in covered jelly glasses. — Mrs, S. A. Perkins, Palos Park, 111.
Records on this page
Wiersbick's SaladWatermelon SaladWinter SaladApple ButterEnglish Lemon Butter