Boil six eggs twenty minutes. Cut the whites in thin slices,
or chop them very fine. Arrange a bed of cresses on a dish.
Make nests of the whites, and put one whole yolk in the centre
of each nest; or rub the yolks through a fine strainer over the
whites. Sprinkle a French dressing✪ Egg Salad over the whole. Serve
small balls of cottage cheese with the salad.
Stuffed Egg Salad
Cook six eggs in boiling water for half an hour, chill and
shell them. Cut in halves lengthwise and remove the yolks
without breaking the whites. Mash the yolks to a smooth
paste with two tablespoons of mayonnaise ; add three tablespoons
of chopped ham, one teaspoon of lemon juice, a quarter of a tea-
spoon of made mustard and a dash of cayenne. Refill the whites
heaping them with the mixture. Arrange on lettuce leaves and
serve with an extra dish of mayonnaise✪ Stuffed Egg Salad.
Pineapple Salad
One can pineapple; lay slice of pineapple on lettuce leaf,
fill centre hole with red jelly. Around pineapple put a ring of
salad dressing. Cut shelled walnuts or pecan nuts✪ Pineapple Salad into strips and
stick upright into the dressing.
Sweet Salad Dressing for same: Two tablespoons sugar,
one tablespoon flour, half tablespoon mustard, mix dry and add
yolks of two eggs, three-quarters cup of cream, quarter cup vin-
egar, two tablespoons butter, one teaspoon salt. When cold add
quarter pint cream✪ Sweet Salad Dressing, whipped stiff.
Pear Salad
Make as for Pineapple Salad, using pears cut in half, core
taken out lengthwise and filled with jelly✪ Pear Salad, etc.
Salads and Salad Dressings
187
Fruit Salad
Put in the centre of a dish a pineapple pared, cored and
sliced thin, yet retaining as near as possible its original shape.
Peel, quarter and remove the seeds from three oranges, arrange
them around the pineapple. Take three bananas, peel and cut
into slices crosswise; arrange these around the oranges, and over
this strew a few strawberries. Put one pint of pulverized sugar✪ Fruit Salad
over the fruit and serve.
Tomato Salad
Take four solid, well ripened tomatoes and plunge them into
hot water to take off the skin, then split them and remove as
many of the seeds as possible ; cut them in small pieces and place
half of them on the bottom of the salad bowl, season them with
salt and pepper; cover the layer of tomatoes with a thin layer of
finely chopped onion, a Spanish onion is preferable, and season
this also with salt and pepper; then lay the remainder of the
tomatoes on and season as before, finish with diced cucumber on
the top, and, just before serving, pour over all a French dressing
made of four tablespoons of good olive oil and two of vinegar✪ Tomato Salad,
beaten together with a form, after adding a pinch of salt and
pepper; the quantity may be increased as desired.
Mortimer Salad ✪ Mortimer Salad
Page 91 · 9 recipe records on this page
Presented as published in 1915. 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
Boil six eggs twenty minutes. Cut the whites in thin slices, or chop them very fine. Arrange a bed of cresses on a dish. Make nests of the whites, and put one whole yolk in the centre of each nest; or rub the yolks through a fine strainer over the whites. Sprinkle a French dressing over the whole. Serve small balls of cottage cheese with the salad.
Stuffed Egg Salad
Cook six eggs in boiling water for half an hour, chill and shell them. Cut in halves lengthwise and remove the yolks without breaking the whites. Mash the yolks to a smooth paste with two tablespoons of mayonnaise ; add three tablespoons of chopped ham, one teaspoon of lemon juice, a quarter of a teaspoon of made mustard and a dash of cayenne. Refill the whites heaping them with the mixture. Arrange on lettuce leaves and serve with an extra dish of mayonnaise.
Pineapple Salad
One can pineapple; lay slice of pineapple on lettuce leaf, fill centre hole with red jelly. Around pineapple put a ring of salad dressing. Cut shelled walnuts or pecan nuts into strips and stick upright into the dressing.
Sweet Salad Dressing for same: Two tablespoons sugar, one tablespoon flour, half tablespoon mustard, mix dry and add yolks of two eggs, three-quarters cup of cream, quarter cup vinegar, two tablespoons butter, one teaspoon salt. When cold add quarter pint cream, whipped stiff.
Pear Salad
Make as for Pineapple Salad, using pears cut in half, core taken out lengthwise and filled with jelly, etc.
Salads and Salad Dressings
Fruit Salad
Put in the centre of a dish a pineapple pared, cored and sliced thin, yet retaining as near as possible its original shape. Peel, quarter and remove the seeds from three oranges, arrange them around the pineapple. Take three bananas, peel and cut into slices crosswise; arrange these around the oranges, and over this strew a few strawberries. Put one pint of pulverized sugar over the fruit and serve.
Tomato Salad
Take four solid, well ripened tomatoes and plunge them into hot water to take off the skin, then split them and remove as many of the seeds as possible ; cut them in small pieces and place half of them on the bottom of the salad bowl, season them with salt and pepper; cover the layer of tomatoes with a thin layer of finely chopped onion, a Spanish onion is preferable, and season this also with salt and pepper; then lay the remainder of the tomatoes on and season as before, finish with diced cucumber on the top, and, just before serving, pour over all a French dressing made of four tablespoons of good olive oil and two of vinegar, beaten together with a fork, after adding a pinch of salt and pepper; the quantity may be increased as desired.
Mortimer Salad
Records on this page
Egg SaladEgg SaladStuffed Egg SaladPineapple SaladSweet Salad DressingPear SaladFruit SaladTomato SaladMortimer Salad