Clean the lettuce [see recipe: Lettuce Salad], then arrange the
leaves all around the salad bowl, layer after layer, until the bowl
is full; spread the heart out nicely in the centre. Have ready some
tomatoes, all even size✪ Lettuce-and-Tomato Salad, that have been put in hot water, the skin
removed, left in the icebox until cold and cut in thin slices; arrange
these slices neatly in between each lettuce leaf, resting them from
the bottom of the bowl up, leaving the lettuce to show all around.
Just before serving make a nice French dressing, and pour it
over the salad. This salad can be served for luncheon, dinner, or
supper with any kind of meat or cheese. It can also be served
perfectly plain with cheese crackers or cheese straws.
Cucumber-and-Tomato Salad a la Europeenne
Salade de Concombres aux Tomates, a la Europeenne
Select long even cucumbers; peel with a fancy knife, leaving
part of the green remaining and slice even slices; then leave the cu¬
cumber in its shape. Make thin slices of tomato; spread the cu¬
cumbers here and there, putting an even slice of tomato✪ Cucumber-and-Tomato Salad a la Europeenne in
between and lettuce leaves around. Pour over some French dressing
and sprinkle with chopped parsley; garnish with small quarters
of tomatoes around and small lettuce leaves around each tomato.
Serve with any kind of meat or cheese as a salad for luncheon,
dinner, or supper.
Salad ( Salade ) a la Macedoine
Scrape carrots, peel onions and some yellow turnips, cut in very
small dices, macedoine style; cook in water and some salt until
quite tender, about twenty-five minutes — covered. When done,
strain the water off — this juice can be used for stock and soups.
In the meantime, put a head of lettuce✪ Salad a la Macedoine in ice water for about one
to two hours to get crispy; cut some Spanish pepper in little dices
the same way as the vegetables (and if truffles at hand, cut them
the same way); add some green peas, some little slices of
string beans cooked green; mix all together with some rich
French dressing highly seasoned with Worcestershire sauce and
a little onion juice. Dress the salad bowl with the lettuce and
AMERICAN COOK BOOK
f)ut in the centre the macedoine vegetables. Put the heart of the
ettuce in the centre of the dish. Serve with any kind of meat
for luncheon, dinner, or supper.
Lettuce Salad with Peas ( Salade de Laitue aux Petits Pois )
Wash, clean the lettuce, leave in ice water until quite crispy.
Cook some green peas in water, a little salt, and a speck of baking
soda until soft; strain off the juice — this juice can also be added to
the stock part of different soups. Put the peas on a platter in the
icebox until very cold. When ready, mix with some nicely sea¬
soned French dressing, put in centre of a salad bowl that has been
dressed with some lettuce leaves. Put on top, in centre, the heart
of the lettuce. This can be garnished on top with strips of Spanish
pepper and a little chopped parsley✪ Lettuce Salad with Peas (Salade de Laitue aux Petits Pois).
Lettuce-and-Asparagus Salad ( Salade de Laitue aux Asperges ) ✪ Lettuce-and-Asparagus Salad (Salade de Laitue aux Asperges)
Page 434 · 5 recipe records on this page
Presented as published in 1918. 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
Clean the lettuce [see recipe: Lettuce Salad], then arrange the leaves all around the salad bowl, layer after layer, until the bowl is full; spread the heart out nicely in the centre. Have ready some tomatoes, all even size, that have been put in hot water, the skin removed, left in the icebox until cold and cut in thin slices; arrange these slices neatly in between each lettuce leaf, resting them from the bottom of the bowl up, leaving the lettuce to show all around. Just before serving make a nice French dressing, and pour it over the salad. This salad can be served for luncheon, dinner, or supper with any kind of meat or cheese. It can also be served perfectly plain with cheese crackers or cheese straws.
Cucumber-and-Tomato Salad a la Europeenne Salade de Concombres aux Tomates, a la Europeenne
Select long even cucumbers; peel with a fancy knife, leaving part of the green remaining and slice even slices; then leave the cu¬ cumber in its shape. Make thin slices of tomato; spread the cu¬ cumbers here and there, putting an even slice of tomato in between and lettuce leaves around. Pour over some French dressing and sprinkle with chopped parsley; garnish with small quarters of tomatoes around and small lettuce leaves around each tomato. Serve with any kind of meat or cheese as a salad for luncheon, dinner, or supper.
Salad ( Salade ) a la Macedoine
Scrape carrots, peel onions and some yellow turnips, cut in very small dices, macedoine style; cook in water and some salt until quite tender, about twenty-five minutes — covered. When done, strain the water off — this juice can be used for stock and soups. In the meantime, put a head of lettuce in ice water for about one to two hours to get crispy; cut some Spanish pepper in little dices the same way as the vegetables (and if truffles at hand, cut them the same way); add some green peas, some little slices of string beans cooked green; mix all together with some rich French dressing highly seasoned with Worcestershire sauce and a little onion juice. Dress the salad bowl with the lettuce and
put in the centre the macedoine vegetables. Put the heart of the lettuce in the centre of the dish. Serve with any kind of meat for luncheon, dinner, or supper.
Lettuce Salad with Peas ( Salade de Laitue aux Petits Pois )
Wash, clean the lettuce, leave in ice water until quite crispy. Cook some green peas in water, a little salt, and a speck of baking soda until soft; strain off the juice — this juice can also be added to the stock part of different soups. Put the peas on a platter in the icebox until very cold. When ready, mix with some nicely sea¬ soned French dressing, put in centre of a salad bowl that has been dressed with some lettuce leaves. Put on top, in centre, the heart of the lettuce. This can be garnished on top with strips of Spanish pepper and a little chopped parsley.
Lettuce-and-Asparagus Salad ( Salade de Laitue aux Asperges )
Records on this page
Lettuce-and-Tomato SaladCucumber-and-Tomato Salad a la EuropeenneSalad a la MacedoineLettuce Salad with Peas (Salade de Laitue aux Petits Pois)Lettuce-and-Asparagus Salad (Salade de Laitue aux Asperges)