One small, firm head of white cabbage, shredded very fine; four
medium-sized tart apples cut in dice-shaped pieces; six cold, firm potatoes
cut the same; one-half cupful of English walnuts cut in small pieces; one
teaspoonful of finely-chopped white onion. If two stalks of celery cannot
be procured, sprinkle freely with celery salt and one pinch of cayenne pep-
per. Toss well together with two silver or wooden forks (steel will cause
the apple to turn dark) and pour over this a generous quantity of
mayonnaise dressing✪ Combination Salad. Place the salad on ice about one hour before using.
Serve on lettuce leaves. Auditorium Annex, Chicago.
LENTEN SALAD.
Two pints of celery cut in one-half inch pieces, splitting each piece
lengthwise; cut one pint of tart apples in small cubes; sprinkle a pinch of
cayenne pepper; dissolve one spoonful of sugar in two tablespoonfuls of
lemon juice, one teaspoonful of chopped parsley; add this to the apple
and celery; toss up with mayonnaise. Add one small tablespoonful of
Parmesan cheese✪ Lenten Salad. Serve on lettuce leaves. This is delicious when celery
is new, Marshall Field's Tea Room.
TOMATO AND BEET SALAD.
Cook four large beets, when very cold cut into one-quarter-inch
squares; peel six large tomatoes, without scalding; cut also in squares.
Pour over the whole one-half pint of mayonnaise✪ Tomato and Beet Salad; serve on lettuce leaves.
S. F.
POTATO, ONION AND CELERY SALAD.
Three good-sized potatoes boiled and cut into one-half-inch squares;
two heads of celery cut fine; one onion✪ Potato, Onion and Celery Salad cut fine. Use mayonnaise dress-
ing to cover. P. O.
POTATO SALAD.
Four large potatoes, one-half of a small onion, a little celery✪ Potato Salad chopped
fine. If the potatoes have been boiled in their jackets they are better.
SALADS WITHOUT MEATS, 4fi5
The dressing consists of one cupful of cream, one tablespoonful of corn-
starch, one egg, two tablespoonfuls of butter, three tablespoonfuls of
vinegar, one-half teaspoonful of dry mustard, one teaspoonful of sugar,
salt and pepper to taste. Ivy Dellbidge.
CUCUriBER SALAD (FRENCH.)
Peel three medium-sized cucumbers and cut them in halves length-
wise, taking out the seeds. Place them in ice-cold water for one hour.
When ready to use, peel three small tomatoes and chop coarsely. Chop
also one pint of water-cress and mix with the tomatoes. Add one-half
teaspoonful of onion juice, one-half to three-fourths of a teaspoonful of
salt and a slight dash of cayenne pepper. Dry the cucumbers in a nap-
kin, fill them with the mixture and lay on lettuce leaves. Squeeze over
the filling the juice of one lemon and a tablespoonful of olive oil✪ Cucumber Salad (French) and
serve at once. Mayonnaise dressing is preferred by some in place of the
fsmon juice and olive oil. Mrs. J. T. Pickens-
DOMINION SALAD. ✪ Dominion Salad
Page 335 · 7 recipe records on this page
Presented as published in 1917. 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
One small, firm head of white cabbage, shredded very fine; four medium-sized tart apples cut in dice-shaped pieces; six cold, firm potatoes cut the same; one-half cupful of English walnuts cut in small pieces; one teaspoonful of finely-chopped white onion. If two stalks of celery cannot be procured, sprinkle freely with celery salt and one pinch of cayenne pepper. Toss well together with two silver or wooden forks (steel will cause the apple to turn dark) and pour over this a generous quantity of mayonnaise dressing. Place the salad on ice about one hour before using. Serve on lettuce leaves. Auditorium Annex, Chicago.
LENTEN SALAD.
Two pints of celery cut in one-half inch pieces, splitting each piece lengthwise; cut one pint of tart apples in small cubes; sprinkle a pinch of cayenne pepper; dissolve one spoonful of sugar in two tablespoonfuls of lemon juice, one teaspoonful of chopped parsley; add this to the apple and celery; toss up with mayonnaise. Add one small tablespoonful of Parmesan cheese. Serve on lettuce leaves. This is delicious when celery is new, Marshall Field's Tea Room.
TOMATO AND BEET SALAD.
Cook four large beets, when very cold cut into one-quarter-inch
squares; peel six large tomatoes, without scalding; cut also in squares.
Pour over the whole one-half pint of mayonnaise; serve on lettuce leaves.
S. F. POTATO, ONION AND CELERY SALAD.
Three good-sized potatoes boiled and cut into one-half-inch squares; two heads of celery cut fine; one onion cut fine. Use mayonnaise dressing to cover. P. O.
POTATO SALAD.
Four large potatoes, one-half of a small onion, a little celery chopped fine. If the potatoes have been boiled in their jackets they are better.
The dressing consists of one cupful of cream, one tablespoonful of cornstarch, one egg, two tablespoonfuls of butter, three tablespoonfuls of vinegar, one-half teaspoonful of dry mustard, one teaspoonful of sugar, salt and pepper to taste. Ivy Dellbidge.
CUCUriBER SALAD (FRENCH.)
Peel three medium-sized cucumbers and cut them in halves lengthwise, taking out the seeds. Place them in ice-cold water for one hour. When ready to use, peel three small tomatoes and chop coarsely. Chop also one pint of water-cress and mix with the tomatoes. Add one-half teaspoonful of onion juice, one-half to three-fourths of a teaspoonful of salt and a slight dash of cayenne pepper. Dry the cucumbers in a napkin, fill them with the mixture and lay on lettuce leaves. Squeeze over the filling the juice of one lemon and a tablespoonful of olive oil and serve at once. Mayonnaise dressing is preferred by some in place of the lemon juice and olive oil. Mrs. J. T. Pickens-
DOMINION SALAD.
Records on this page
Combination SaladLenten SaladTomato and Beet SaladPotato, Onion and Celery SaladPotato SaladCucumber Salad (French)Dominion Salad