Cut ()i"<ni,i;'c'S, |)iiU'ii|)|)li' in cuhcs. willi n-i'iiic i\[' inciillic clici'i'ics. -mIiI iii.-imiii-
naiso dvt'syinu'. Serve on It'ttuec Icincs. Mi;. W. P. lii;Li)i:N.
Orange Salad.
Six laru'c jiiicv m-anucs cut in smnll pieces. ;! eupsful i>r e!M»|»|ie(l nuls. salad
(Iressiiiiz-. Servt' on lettuce. Mi;s. ,1. II. (^)uiNX.
Cherry Salad.
'ral<e nice, i-i|)e clien-ics. pit jlieni an<l llll lliein willi lilanclie(l (illierts. heap
up on lelluce and ser\-e with a uia\nnnaise di'essinu'.
.Mi;s. V. II. ILvLsKY.
Cherry Salad.
( )ne can laruv while chen'ies, pilled, and slull'ed wilh l)lanched alumnds. I'ut
on h'Uuce h'a\('s and .ser\e with ci-eaiu luavnnuaise.
Fruit Salad.
Have dainty, ])retty glasses and fill them with c]i()p[)ed piiieappk', thinly sliced
bananas, Avhite grapes cut in halves and seeded, the ])ul|) and th.e juice of the orange,
and candied cherries. (V)\er with a dressing made of I tahles])oonl'n]s of powdered
sugar, 1 gill of shei'i'y. 1 fal)]espoonful of maraschino, and ".' of champagne. Stii'
until the sugar is dissohcd and then pour over tlie I'l'uil and let them stand in a
cold place an hour hid'oi'e sei'\ing. .M i;s. A. K. Si:n(iWirK.
Salad to Serve with Game.
Acid oranges, walnuts and watercress. I'eel the oranges and I'cmove all the
while skin. Slice them wry thin, cutting down the sides instead n\' across the
fruit. Arrange them in two rows on a flat dish and scatter walnut meats over them.
On either side of the slices and tlii'ough the t-euler place rows of watercress. Hake
a dressing of 2 tahlespoonfuls of lemon juice and d of oli\e oil. season with salt
and cayenne piepper, and pour over the salad.
Chesnut Salad.
Foi' a chestnut salad use the large French cheslnul>. Shell and hlanch the
nuts and boil theiu until tender in salted water. 'I^ake out the nids and cut them
in ])ieces. Cover with a mayonnaise dressing, and place on dainty lettuce leaves
to serve. If a French dressing is ]ireferred put it o\er the nuts while they arc
warm, but serve the salad cold.
Stuffed Beet Salad.
To make stuffed beet salad, boil red Bermuda beets of medium size✪ Stuffed Beet Salad until well
cooked, and remove the skin while warm. Cut off the end of the beet, and with a
sharp round-end knife take out the centers, making a thick cup of each heet. Let
them stand over night in vinegar. AMien ready to serve tal^e crisp celery and chop
fine, and mix the cek'ry with a mayonnaise dressing. Place the beet cups on
lettuce leaves and lill them witli the ])i-epai'ed celery,, heaping them, and cover
with dressing. S]»ri]dvle a little tiiu'ly clio])ped ])arslcy o\-ei' the dressing.
Stuffed Cucumber Salad.
Cut the Intter [loint from the ends ol' "j n)ediuni sized cucundjers. ]-)eel them,
and cut them into hahcs lengthwise; scra])e out the seeds, and lay the cucumbers
in ice water for an lioui- or mtjre. i'eel one tomato, cut it in half, and I'emove the
seeds; chop the solid paii with half a slice of oni(_)n, 1 stalk' ol' celerv and a sj^rig
of parsley✪ Stuffed Cucumber Salad until all are line, and nnx them with a little uiaMUuiaise dressing. \Vipe
the cucumbers with a soft cloth and till wilh the ch(_)|)ped nu.xlui'e, puttijig a little
more dressing over the to]i. Serve on lettuce leaves.
Fruit Salad.
Page 34 · 2 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Cut ()i"<ni,i;'c'S, |)iiU'ii|)|)li' in cuhcs. willi n-i'iiic i\[' inciillic clici'i'ics. -mIiI iii.-imiii-
naiso dvt'syinu'. Serve on It'ttuec Icincs. Mi;. W. P. lii;Li)i:N.
Orange Salad.
Six laru'c jiiicv m-anucs cut in smnll pieces. ;! eupsful i>r e!M»|»|ie(l nuls. salad
(Iressiiiiz-. Servt' on lettuce. Mi;s. ,1. II. (^)uiNX.
Cherry Salad.
'ral<e nice, i-i|)e clien-ics. pit jlieni an<l llll lliein willi lilanclie(l (illierts. heap
up on lelluce and ser\-e with a uia\nnnaise di'essinu'.
.Mi;s. V. II. ILvLsKY.
Cherry Salad.
( )ne can laruv while chen'ies, pilled, and slull'ed wilh l)lanched alumnds. I'ut
on h'Uuce h'a\('s and .ser\e with ci-eaiu luavnnuaise.
Fruit Salad.
Have dainty, ])retty glasses and fill them with c]i()p[)ed piiieappk', thinly sliced
bananas, Avhite grapes cut in halves and seeded, the ])ul|) and th.e juice of the orange,
and candied cherries. (V)\er with a dressing made of I tahles])oonl'n]s of powdered
sugar, 1 gill of shei'i'y. 1 fal)]espoonful of maraschino, and ".' of champagne. Stii'
until the sugar is dissohcd and then pour over tlie I'l'uil and let them stand in a
cold place an hour hid'oi'e sei'\ing. .M i;s. A. K. Si:n(iWirK.
Salad to Serve with Game.
Acid oranges, walnuts and watercress. I'eel the oranges and I'cmove all the
while skin. Slice them wry thin, cutting down the sides instead n\' across the
fruit. Arrange them in two rows on a flat dish and scatter walnut meats over them.
On either side of the slices and tlii'ough the t-euler place rows of watercress. Hake
a dressing of 2 tahlespoonfuls of lemon juice and d of oli\e oil. season with salt
and cayenne piepper, and pour over the salad.
Chesnut Salad.
Foi' a chestnut salad use the large French cheslnul>. Shell and hlanch the
nuts and boil theiu until tender in salted water. 'I^ake out the nids and cut them
in ])ieces. Cover with a mayonnaise dressing, and place on dainty lettuce leaves
to serve. If a French dressing is ]ireferred put it o\er the nuts while they arc
warm, but serve the salad cold.
Stuffed Beet Salad.
To make stuffed beet salad, boil red Bermuda beets of medium size until well
cooked, and remove the skin while warm. Cut off the end of the beet, and with a
sharp round-end knife take out the centers, making a thick cup of each heet. Let
them stand over night in vinegar. AMien ready to serve tal^e crisp celery and chop
fine, and mix the cek'ry with a mayonnaise dressing. Place the beet cups on
lettuce leaves and lill them witli the ])i-epai'ed celery,, heaping them, and cover
with dressing. S]»ri]dvle a little tiiu'ly clio])ped ])arslcy o\-ei' the dressing.
Stuffed Cucumber Salad.
Cut the Intter [loint from the ends ol' "j n)ediuni sized cucundjers. ]-)eel them,
and cut them into hahcs lengthwise; scra])e out the seeds, and lay the cucumbers
in ice water for an lioui- or mtjre. i'eel one tomato, cut it in half, and I'emove the
seeds; chop the solid paii with half a slice of oni(_)n, 1 stalk' ol' celerv and a sj^rig
of parsley until all are line, and nnx them with a little uiaMUuiaise dressing. \Vipe
the cucumbers with a soft cloth and till wilh the ch(_)|)ped nu.xlui'e, puttijig a little
more dressing over the to]i. Serve on lettuce leaves.
Fruit Salad.