NO. 15. CHERRY SALAD. L. E. M., 2713
Brighton avenue.— Stone some firm large cher-
ries and blanch same number of filbert nuts,
stick the nuts inside cherries and pile on
a crisp lettuce leaf on individual plates with
a teaspoon of mayonnaise to one side, in
which the cherries are to be dipped as they
are eaten.
NO. 16. CHESTNUT SALAD. Mrs. Robert
Allan Reid, Sierra Madre, Cal.— Shell one
pound of French chestnuts, being careful not
to break the inner skin, boil about 15 minutes
ir until soft in water enough to cover; re-
move the skins and let them cool, breaking
into small pieces; adding an equal quantity
of celery cut into pieces. Serve each por-
tion upon a leaf of crisp lettuce, dressed
with the following mayonnaise dressing: The
yolks of two eggs, one teaspoonful each
of mustard, salt and sugar, well beaten to-
gether; add the juice of one lemon and
stir in cup of oil, dropped slowly, and one-
half cup vinegar. If it separates, beat the
yolk of another egg and drop the mixture
COOKING AND OTHER RECIPES.
21
into it. Just before using, beat the whites
of the eggs to a froth and add to it, thor-
oughly blending. On each plate, upon a
small leaf of the lettuce, serve eight or ten
small pieces of the meaty part of a grape-
fruit, undressed, and this, with a cheese ball
made of chopped pecans and cream, cheese
and a wafer or two laid upon the plate,
makes a most attractive dish.
NO. 17. CHICKEN SALAD. Miss Margaret
W. Beckwith, Altadena, Cal.— The remains
of cold roast or boiled chicken, two lettuces,
cucumber, a few slices of boiled beetroot and
salad-dressing. Trim neatly the remains of
the chicken, wash, dry and slice the lettuces,
and place in the middle of a dish; put
the pieces of fowl on the top and pour the
salad-dressing over them) garnish the edge
of the salad with hard-boiled eggs, cut in
rings, sliced cucumber, and boiled beetroot
cut in slices. Instead of cutting the eggs
In rings, the yolks may be rubbed through a
small sieve, and the whites chopped very
fine, and arranged on the salad in small
bunches, yellow and white alternately. This
should not be made long before it is wanted
on the table. The salad dressing: One tea-
spoonful of mixed mustard, one teaspoon of
pounded sugar, two tablespoons salad oil,
four tablespoons milk, two tablespoons vine-
gar, cayenne and salt to taste✪ Chicken Salad. Put the
mixed mustard into a salad bowl with the
sugar, .and add the oil drop by drop, care-
fully stirring and mixing all these ingredients
well. Proceed in this manner with the milk
and vinegar, which must be added very
gradually, or the sauce will curdle. Put
in the seasoning, when the mixture will be
ready for use. If this dressing is properly
made it will be soft and have a creamy ap-
pearance. In mixing the salad dressing, the
ingredients cannot be added too gradually, or
stirred too much.
NO. 18. CHICKEN SALAD IN TOMATO
SHELLS. Mrs. A. J. West, 1514 New Hamp-
shore Ct.— Fill tomato shells with following
mixtures: Chopped chicken, celery, onions;
mixed with cosked dressing. Use amount of
material for ordinary salad.
Page 43 · 1 recipe record 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
NO. 15. CHERRY SALAD. L. E. M., 2713 Brighton avenue.— Stone some firm large cherries and blanch same number of filbert nuts, stick the nuts inside cherries and pile on a crisp lettuce leaf on individual plates with a teaspoon of mayonnaise to one side, in which the cherries are to be dipped as they are eaten.
NO. 16. CHESTNUT SALAD. Mrs. Robert Allan Reid, Sierra Madre, Cal.— Shell one pound of French chestnuts, being careful not to break the inner skin, boil about 15 minutes or until soft in water enough to cover; remove the skins and let them cool, breaking into small pieces; adding an equal quantity of celery cut into pieces. Serve each portion upon a leaf of crisp lettuce, dressed with the following mayonnaise dressing: The yolks of two eggs, one teaspoonful each of mustard, salt and sugar, well beaten together; add the juice of one lemon and stir in cup of oil, dropped slowly, and onehalf cup vinegar. If it separates, beat the yolk of another egg and drop the mixture
into it. Just before using, beat the whites of the eggs to a froth and add to it, thoroughly blending. On each plate, upon a small leaf of the lettuce, serve eight or ten small pieces of the meaty part of a grapefruit, undressed, and this, with a cheese ball made of chopped pecans and cream, cheese and a wafer or two laid upon the plate, makes a most attractive dish.
NO. 17. CHICKEN SALAD. Miss Margaret W. Beckwith, Altadena, Cal.— The remains of cold roast or boiled chicken, two lettuces, cucumber, a few slices of boiled beetroot and salad-dressing. Trim neatly the remains of the chicken, wash, dry and slice the lettuces, and place in the middle of a dish; put the pieces of fowl on the top and pour the salad-dressing over them) garnish the edge of the salad with hard-boiled eggs, cut in rings, sliced cucumber, and boiled beetroot cut in slices. Instead of cutting the eggs In rings, the yolks may be rubbed through a small sieve, and the whites chopped very fine, and arranged on the salad in small bunches, yellow and white alternately. This should not be made long before it is wanted on the table. The salad dressing: One teaspoonful of mixed mustard, one teaspoon of pounded sugar, two tablespoons salad oil, four tablespoons milk, two tablespoons vinegar, cayenne and salt to taste. Put the mixed mustard into a salad bowl with the sugar, .and add the oil drop by drop, carefully stirring and mixing all these ingredients well. Proceed in this manner with the milk and vinegar, which must be added very gradually, or the sauce will curdle. Put in the seasoning, when the mixture will be ready for use. If this dressing is properly made it will be soft and have a creamy appearance. In mixing the salad dressing, the ingredients cannot be added too gradually, or stirred too much.
NO. 18. CHICKEN SALAD IN TOMATO SHELLS. Mrs. A. J. West, 1514 New Hampshore Ct.— Fill tomato shells with following mixtures: Chopped chicken, celery, onions; mixed with cosked dressing. Use amount of material for ordinary salad.
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Chicken Salad