FoodNetArchive

Delicacies

1929

Page 8 · 10 recipe records on this page

Presented as published in 1929. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Thursday Club Delicacies Salads and Salad Dressings Salad Macaroni a La San Diego 1 pkg. macaroni Red pimentos 3 tsp. vinegar \y2 cups chopped celery Salt and pepper 3 ozs. mayonnaise Boil macaroni, drain, run cold water over it. Add celery, pimentoes, vinegar, mayonnaise and seasonings. —Mrs. C. P. Butler. Raw Carrots & Pineapple Salad 3 medium carrots 1 small can crushed 1 package lemon pineapple jello 1 tsp. salt 1 tltsp. vinegar Add to the jello, which has been dissolved in 1 pint boil- ing water and pineapple juice, salt and vinegar. When liquid has cooled add grated carrots and pineapple. Allow to jell and chill in molds. Arrange on lettuce leaf and dress with mayonnaise. Will serve six. — Mrs. James Kerndon Hicks. Avocado Salad 1 medium avocado 1 pimento 3 medium tomatoes 2 tsp. salt 2 hard boiled eggs Peel and dice avocado, skin tomatoes and cut in small pieces. Dice eggs and cut pimento fine. Mix together and dress with mayonnaise which has been thinned, with Yi tsp. lemon juice and x/i tsp. vinegar.✪ Raw Carrots & Pineapple Salad Garnish with stuffed green olives. — Mrs. James Herndon Hicks. Delicious Macaroni Salad 1 pkg. shell or small tube 2 large tomatoes macaroni 1000 Island dressing } 2 small onion✪ Delicious Macaroni Salad Boil macaroni, drain, and run cold water over it. Cut ham with scissors into small pieces. Remove skins from to- matoes and cut into pieces. Add chopped onion and dressing. Serve on a lettuce leaf. ■ — Mrs. C. P. Butler. Salads and Salad Dressings Thursday Club Delicacies Armstrong Salad 3 heads of lettuce 1 large can of crab 1 can string beans 3 boiled eggs 1 can peas Celery 1 can asparagus Mayonnaise 1 lb. tomatoes✪ Armstrong Salad Mix together Arrange the crab salad in the center of a plate. Put a port on of each of the cold vegetables on lettuce leaves around the salad. Garnish the plate with radishes and olives. This makes a very tasty and complete luncheon salad. — Mrs. Herman Jacobson. Fruit Salad 1 can Queen Anne Cherries Yz lb. unsalted pecans 1 can salad pineapple ^4 pt. whipping cream✪ Fruit Salad Remove seeds from cherries, adding pineapple and pecans. Whip cream, sweeten slightly, and add to mixture. Serve on lettuce leaf. Will serve six. — Mrs. Donald Creelman. Cranberry Salad 1 qt. unstrained cranberry 1^2 cups finely cut celery sauce 1 cup chopped walnuts✪ Cranberry Salad Cook cranberries and sugar as for sauce; when done re- move from fire. Add one envelope Knox Gelatine, set side to chill. When cool add celery and walnuts. Serve on let- tuce leaf with mayonnaise mixed with a little cream. (Splendid to serve with game and poultry dinners.) — Mrs. H. L. Frisbie. Avocado Fruit Salad Avocados (diced) Maraschino cherries (cut up) (use 1 avocado for 2 or 3 Diced pineapple Seedless grapes (cut in half) Diced musk melon✪ Avocado Fruit Salad Add mayonnaise, mixed with whipped cream, and serve on lettuce. — Mrs. Fred J. Allen. —22- Thursday Club Delicacies Salads and Salad Dressings Cherries in Aspic Make a gelatin using one envelope Knox gelatine, one- half cup cold water, two cups of boiling water, one-half cup vinegar, one-half cup sugar, 1 tsp. salt✪ Cherries in Aspic.