Cook artichokes in water, little baking soda, and salt, for about
thirty-five minutes, leave until cold. When cold, remove all the
leaves, take away the fluffy part that lies next to the heart, form
the leaves like roses — one resting on top of another — having the
thick ones underneath and the smaller ones on top. Put the
heart of the artichokes on the top, hollow side up. Fill with
sweetbreads that have been cooked and cut in small dices mixed
with mayonnaise dressing. Serve on a platter in a circular style
with crisp lettuce leaves✪ Artichoke-and-Sweetbread Salad a la Mayonnaise in the centre. Pour some French dressing
over the lettuce just before serving. This is a salad for luncheon,
dinner, or supper.
Tomato-and-Endive Salad
Salade de Tomates a V Endive
Select large tomatoes, all same size; put in hot water, peel, slash
them on the smooth side from one end to the other to form a
cover, leaving the cover fastened on one side, and scoop out. Roll in
chopped parsley. Have some endive, take the stem part and stick
in the tomato, leaving the leaves showing. Serve on a platter with
large leaves of endive around and with mayonnaise dressing✪ Tomato-and-Endive Salad in the
centre.
Celery-and-Apple Salad a l’ltalienne
Salade de Celeri aux Pommes, a Vltalienne
Select some nice celery and green apples. Scrape the celery and
cut across about one eighth inch in thickness. Cut the apples the
same way. Mix to each cup two tablespoons very thick rich may¬
onnaise dressing well seasoned with mustard, lemon juice, pepper, and
AMERICAN COOK BOOK
salt. Dress a platter or salad bowl with some green crisp lettuce
leaves; dish the salad up in pyramid style, spread over some thick
mayonnaise dressing, garnish with nice crisp lettuce leaves around
with slices of hard-boiled eggs✪ Celery-and-Apple Salad a l’Italienne that have some Spanish pepper and
truffles; on top of the salad on the pyramid put some chopped
truffles and in the centre stick a little heart of lettuce. Serve as a
salad for luncheon, dinner, or supper, with any kind of bird, meat,
or cheese dish.
Salad ( Salade ) a la Jardiniere
Cut vegetables in tiny threads and cook in water and salt;
strain. When cold add some threads of truffle and Spanish pepper,
and mix with a little mayonnaise dressing. Decorate a platter
with lettuce leaves and put one tablespoonful of the salad✪ Salad a la Jardiniere on each
leaf; decorate with mayonnaise dressing and truffles. Serve for
lunch or supper. This can also be served as an appetizer by adding
small strips of anchovy.
Grape Fruit Salad ( Salade de Pomelo)
Select a nice grape fruit, cut in halves, then remove the meat from
each section; put in a glass bowl in pyramid style, garnish all around
with small white crisp leaves of lettuce — just a few leaves, do not
cover the salad; put spoonfuls of mayonnaise dressing all around.
Garnish the mayonnaise dressing with truffles and maraschino
cherries. Serve very cold. This is a delicious salad for luncheon
or dinner.
Sweetbread Salad ( Salade au Ris de Veau) ✪ Grape Fruit Salad a la Irene
Page 446 · 7 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
Cook artichokes in water, little baking soda, and salt, for about thirty-five minutes, leave until cold. When cold, remove all the leaves, take away the fluffy part that lies next to the heart, form the leaves like roses — one resting on top of another — having the thick ones underneath and the smaller ones on top. Put the heart of the artichokes on the top, hollow side up. Fill with sweetbreads that have been cooked and cut in small dices mixed with mayonnaise dressing. Serve on a platter in a circular style with crisp lettuce leaves in the centre. Pour some French dressing over the lettuce just before serving. This is a salad for luncheon, dinner, or supper.
Tomato-and-Endive Salad
Salade de Tomates a V Endive
Select large tomatoes, all same size; put in hot water, peel, slash them on the smooth side from one end to the other to form a cover, leaving the cover fastened on one side, and scoop out. Roll in chopped parsley. Have some endive, take the stem part and stick in the tomato, leaving the leaves showing. Serve on a platter with large leaves of endive around and with mayonnaise dressing in the centre.
Celery-and-Apple Salad a l’ltalienne
Salade de Celeri aux Pommes, a Vltalienne
Select some nice celery and green apples. Scrape the celery and cut across about one eighth inch in thickness. Cut the apples the same way. Mix to each cup two tablespoons very thick rich may¬ onnaise dressing well seasoned with mustard, lemon juice, pepper, and
salt. Dress a platter or salad bowl with some green crisp lettuce leaves; dish the salad up in pyramid style, spread over some thick mayonnaise dressing, garnish with nice crisp lettuce leaves around with slices of hard-boiled eggs that have some Spanish pepper and truffles; on top of the salad on the pyramid put some chopped truffles and in the centre stick a little heart of lettuce. Serve as a salad for luncheon, dinner, or supper, with any kind of bird, meat, or cheese dish.
Salad ( Salade ) a la Jardiniere
Cut vegetables in tiny threads and cook in water and salt; strain. When cold add some threads of truffle and Spanish pepper, and mix with a little mayonnaise dressing. Decorate a platter with lettuce leaves and put one tablespoonful of the salad on each leaf; decorate with mayonnaise dressing and truffles. Serve for lunch or supper. This can also be served as an appetizer by adding small strips of anchovy.
Grape Fruit Salad ( Salade de Pomelo)
Select a nice grape fruit, cut in halves, then remove the meat from each section; put in a glass bowl in pyramid style, garnish all around with small white crisp leaves of lettuce — just a few leaves, do not cover the salad; put spoonfuls of mayonnaise dressing all around. Garnish the mayonnaise dressing with truffles and maraschino cherries. Serve very cold. This is a delicious salad for luncheon or dinner.
Sweetbread Salad ( Salade au Ris de Veau)
Records on this page
Artichoke-and-Sweetbread Salad a la MayonnaiseTomato-and-Endive SaladCelery-and-Apple Salad a l’ItalienneSalad a la JardiniereGrape Fruit Salad a la IreneGrape Fruit Salad (Salade de Pomelo)Sweetbread Salad (Salade au Ris de Veau)