Slice, pare, and cut a pineapple into half-inch bits. Pare oranges and remove the pulp from each section in as large pieces as possible, and reject all seeds and white membrane. Drain off the juice from both fruits, allow three tablespoons of it for one cup of thick whipped cream, sweeten it to taste with powdered sugar, and stir it into the whipped cream ; add a little salt. Arrange on lettuce leaves, putting whipped SALADS 93 cream on top with ground nuts and two or three can- died cherries. Mayonnaise may be used, substituting lemon for vinegar. OYSTER SALAD. Miss Merle Mahaffey. One cup of cabbage chopped fine, one cup of rolled crackers, one cup of cove oysters, salt and pepper to taste and mix with mayonnaise dressing. OYSTER SALAD. One large or two small cans of cove oysters, six hard boiled eggs, four small cucumber pickles and a little celery✪ Lettuce Salad. Chop the whites of the eggs, pickles and celery quite fine. Cut oysters not too fine. Cream the yolks with large tablespoon of butter, add pepper and salt ; mix all together and thin with vinegar to suit taste. OYSTER SALAD. Mrs. John S. Clark, Kansas City. Heat twenty oysters in their own liquor for five minutes ; drain. Wash in cold water, then dry and place on ice. Mix with mayonnaise and serve on crisp lettuce leaves. PEACH NEST SALAD. Pare and halve large ripe peaches, remove stone, and fill hollow with chopped English walnuts. Serve with salad dressing✪ Peach Nest Salad on a lettuce leaf. PEAR SALAD. Select ripe, rich flavored fruit, pare core, and cut in thin slices. Mix with one-third the quantity of sliced bananas, one-fourth as much broken English walnut meats, and enough French dressing to make slightly moist. Prepare only a short time before it is to be served and serve cold in bleached lettuce cups. If pre- ferred, a sweet dressing may be made with the well beaten yolks of three eggs, a small cupful of powdered sugar, the juice of one lemon, and half a cupful of any tart fruit juice✪ Pear Salad. 94 SALADS PEAR SALAD. Pare and core fine., ripe mellow pears. Cut in thin slices, but leave the slices in position so that the pear retains its shape. Fill the cores with canned cherries (drained very dry) mix with chopped blanched al- monds. Sprinkle with powdered sugar, and pour over a dressing made of two tablespoons nut butter thinned with one-half cup of the canned cherry juice, and the juice of one lemon. SALAD OF PEAS AXD PECAXS. Mrs. F. S. Foster. Drain and rinse one can of French peas ; take one- half as many chopped nuts as peas, either pecans, hickory nuts or English wa1nuts. and one cup of cel- ery cut fine ; season with French dressing, one part vinegar to three parts oil, pepper and salt to taste. Set away on ice to season thoroughly. At serving time arrange on a bed of lettuce leaves and send to the table either plain or with a boiled dressing or mayonnaise, as convenient. PIMEXTO SALAD. Mrs. W. T. Nash, Indianapolis, Ind.

AI-modernized reading of the original text

Slice, pare, and cut a pineapple into half-inch bits. Pare oranges and remove the pulp from each section in as large pieces as possible, and reject all seeds and white membrane. Drain off the juice from both fruits, allow three tablespoons of it for one cup of thick whipped cream, sweeten it to taste with powdered sugar, and stir it into the whipped cream ; add a little salt. Arrange on lettuce leaves, putting whipped cream on top with ground nuts and two or three candied cherries. Mayonnaise may be used, substituting lemon for vinegar. OYSTER SALAD. Miss Merle Mahaffey. One cup of cabbage chopped fine, one cup of rolled crackers, one cup of cove oysters, salt and pepper to taste and mix with mayonnaise dressing. OYSTER SALAD. One large or two small cans of cove oysters, six hard boiled eggs, four small cucumber pickles and a little celery. Chop the whites of the eggs, pickles and celery quite fine. Cut oysters not too fine. Cream the yolks with large tablespoon of butter, add pepper and salt ; mix all together and thin with vinegar to suit taste. OYSTER SALAD. Mrs. John S. Clark, Kansas City. Heat twenty oysters in their own liquor for five minutes ; drain. Wash in cold water, then dry and place on ice. Mix with mayonnaise and serve on crisp lettuce leaves. PEACH NEST SALAD. Pare and halve large ripe peaches, remove stone, and fill hollow with chopped English walnuts. Serve with salad dressing on a lettuce leaf. PEAR SALAD. Select ripe, rich flavored fruit, pare core, and cut in thin slices. Mix with one-third the quantity of sliced bananas, one-fourth as much broken English walnut meats, and enough French dressing to make slightly moist. Prepare only a short time before it is to be served and serve cold in bleached lettuce cups. If preferred, a sweet dressing may be made with the well beaten yolks of three eggs, a small cupful of powdered sugar, the juice of one lemon, and half a cupful of any tart fruit juice. PEAR SALAD. Pare and core fine., ripe mellow pears. Cut in thin slices, but leave the slices in position so that the pear retains its shape. Fill the cores with canned cherries (drained very dry) mix with chopped blanched almonds. Sprinkle with powdered sugar, and pour over a dressing made of two tablespoons nut butter thinned with one-half cup of the canned cherry juice, and the juice of one lemon. SALAD OF PEAS AND PECANS. Mrs. F. S. Foster. Drain and rinse one can of French peas ; take onehalf as many chopped nuts as peas, either pecans, hickory nuts or English walnuts. and one cup of celery cut fine ; season with French dressing, one part vinegar to three parts oil, pepper and salt to taste. Set away on ice to season thoroughly. At serving time arrange on a bed of lettuce leaves and send to the table either plain or with a boiled dressing or mayonnaise, as convenient. PIMEXTO SALAD. Mrs. W. T. Nash, Indianapolis, Ind.

Records on this page

Lettuce SaladOyster SaladPeach Nest SaladPear Salad

The Monmouth Baptist ladies' cook book