Peel and cut the apples in small cubes; blanch the
nuts and break in pieces^ and cut the celery in thin
slices; marinate the apple and nuts with oil and lemon
juice half an hour; drain^ add the celery and mayon-
naise dressing, and serve in cups made by removing the
pulp from red apples. Cut the edges of the apples in
small Vandykes; keep fresh in cold water until ready
to serve.
ORANGE-AND-LITCHI-NUT SALAD.
Janet McKeneie Hill, Boston.
Peel the oranges and cut them into lengthwise slices.
Crush the shells of the nuts, take out the meats^ and
remove the stones ; cut the nut meats in halves. Mix
the nuts with oil, a tablespoonf ul to a cup, and sprinkle
the orange slices with oil ; add also a little lemon juice
if the oranges are sweet. Garnish with slices of orange
from which the skin has not been taken, also, if de-
sired, with lettuce dressed with French dressing. The
oil and lettuce may be omitted, using sugar in place;
little, however, will be needed, as the nuts are sweet,
tasting much like raisins.
BANANA SALAD.
Miss Sutton, Rye, N. Y.
Peel and scrape bananas, cut in half crosswise and
roll in chopped nuts. Serve on lettuce with mayon-
naise, to which has been added two tablespoonfuls of
whipped cream.
SALADS. 237
BANANA SALAD.
Tested.
For the salad^ get some short, thick bananas, red or
yellow — ^red are best — and take off one slice of the
peel; remove the pulp with a spoon, and cut it in good-
sized bits; mix with it the pulp of an orange and half
a cup of chopped English walnut meats✪ Apple, Celery, and Walnut Salad, cover the whole
with French dressing, and return to the shell; serve as
cold as possible with thin crackers.
BANANA SALAD.
Miss Hellerman.
Peel bananas, roll them in mayonnaise, place on let-
tuce leaves with half of English-walnuts meats on top
of banana.
SUMMEB SALAD.
Tested.
Pare, eye, slice and cut a ripe pineapple in cubes;
slice tender celery. To each pint mix in a half pint of
broken pecan nuts; moisten with mayonnaise. Mound
up, mask with mayonnaise and garnish with pecan nuts,
sliced pimolas, young German lettuce and sliced hard-
boiled eggs.
FRUIT SALAD, WITH COOKED DRESSING.
Mrs. E. H. A. Correa, HohoJcen, N. J.
Bananas, oranges, pineapples, seeded California or
Malaga grapes, with blanched almonds on a bed of let-
tuce form the salad. Dressing: Put one-half pint of
milk in a double boiler, add one-third cup butter rubbed
smooth with two heaping tablespoons of flour, when
milk begins to boil. When this is boiled smooth and
238 KIRMESS COOK BOOK.
thick^ add three well-beaten eggs, two tablespoonfuls
sugar, one teaspoonful salt, one teaspoon mustard and
saltspoon of paprika. When all these ingredients are
thoroughly blended, add one-half cup of vinegar. Be-
move from fire, and when thoroughly cold, add whipped
cream to equal portion of dressing.✪ Fruit Salad with Cooked Dressing Place fruit on bed
of lettuce, add dressing immediately before serving.
TBUIT SALAD.
Miss Charlotte Appleton, Bay Side, L. I.
Take dainty glasses, fill them with chopped pine-
apple, thinly sliced bananas, white grapes, cut in halves
and seeded, the pulp and juice of an orange and can-
died cherries. Cover with a dressing made of four
tablespoonfuls of powdered sugar, a gill of sherry, one
tablespoonful of maraschino and two of champagne.
Stir until the sugar is dissolved and then pour over
the fruit and let stand in a cold place one hour before
serving.
QRAPEFBUIT SALAD. ✪ Grapefruit Salad
Page 102 · 4 recipe records on this page
Presented as published in 1907. 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
Peel and cut the apples in small cubes; blanch the nuts and break in pieces, and cut the celery in thin slices; marinate the apple and nuts with oil and lemon juice half an hour; drain, add the celery and mayonnaise dressing, and serve in cups made by removing the pulp from red apples. Cut the edges of the apples in small Vandykes; keep fresh in cold water until ready to serve.
ORANGE-AND-LITCHI-NUT SALAD.
Janet McKenzie Hill, Boston.
Peel the oranges and cut them into lengthwise slices. Crush the shells of the nuts, take out the meats, and remove the stones ; cut the nut meats in halves. Mix the nuts with oil, a tablespoonf ul to a cup, and sprinkle the orange slices with oil ; add also a little lemon juice if the oranges are sweet. Garnish with slices of orange from which the skin has not been taken, also, if desired, with lettuce dressed with French dressing. The oil and lettuce may be omitted, using sugar in place; little, however, will be needed, as the nuts are sweet, tasting much like raisins.
BANANA SALAD.
Miss Sutton, Rye, N. Y.
Peel and scrape bananas, cut in half crosswise and roll in chopped nuts. Serve on lettuce with mayonnaise, to which has been added two tablespoonfuls of whipped cream.
BANANA SALAD.
Tested. For the salad, get some short, thick bananas, red or yellow — ^red are best — and take off one slice of the peel; remove the pulp with a spoon, and cut it in good-sized bits; mix with it the pulp of an orange and half a cup of chopped English walnut meats, cover the whole with French dressing, and return to the shell; serve as cold as possible with thin crackers.
BANANA SALAD.
Miss Hellerman.
Peel bananas, roll them in mayonnaise, place on lettuce leaves with half of English-walnuts meats on top of banana.
SUMMEB SALAD.
Tested.
Pare, eye, slice and cut a ripe pineapple in cubes; slice tender celery. To each pint mix in a half pint of broken pecan nuts; moisten with mayonnaise. Mound up, mask with mayonnaise and garnish with pecan nuts, sliced pimentos, young German lettuce and sliced hardboiled eggs.
FRUIT SALAD, WITH COOKED DRESSING.
Mrs. E. H. A. Correa, HohoJcen, N. J.
Bananas, oranges, pineapples, seeded California or Malaga grapes, with blanched almonds on a bed of lettuce form the salad. Dressing: Put one-half pint of milk in a double boiler, add one-third cup butter rubbed smooth with two heaping tablespoons of flour, when milk begins to boil. When this is boiled smooth and
thick, add three well-beaten eggs, two tablespoonfuls sugar, one teaspoonful salt, one teaspoon mustard and saltpoon of paprika. When all these ingredients are thoroughly blended, add one-half cup of vinegar. Remove from fire, and when thoroughly cold, add whipped cream to equal portion of dressing. Place fruit on bed of lettuce, add dressing immediately before serving.
FRUIT SALAD.
Miss Charlotte Appleton, Bay Side, L. I.
Take dainty glasses, fill them with chopped pineapple, thinly sliced bananas, white grapes, cut in halves and seeded, the pulp and juice of an orange and candied cherries. Cover with a dressing made of four tablespoonfuls of powdered sugar, a gill of sherry, one tablespoonful of maraschino and two of champagne. Stir until the sugar is dissolved and then pour over the fruit and let stand in a cold place one hour before serving.
GRAPEFRUIT SALAD.
Records on this page
Apple, Celery, and Walnut SaladBanana SaladFruit Salad with Cooked DressingGrapefruit Salad