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The Worcester domestic science school's one year course laboratory cook book

1914

Page 68 · 14 recipe records on this page

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Mix dry ingredients, add egg, beaten slightly, butter, milk and vinegar. Cook in double boiler until thick. Beat with Dover egg beater. BANANA AND PEANUT SALAD. Wash 2 bananas, remove skin and slice in 1 inch slices. Roll slices in ground peanuts (iy2 C.) S✪ Banana and Peanut Saladerve on lettuce leaves, moisten with mayonnaise, or boiled dressing. STUFFED TOMATO SALAD. Remove skins from tomatoes. Remove a thin slice from top of each, take out some of the pulp. Refill with equal quantities of cel- ery, cucumbers and nuts, also pulp✪ Stuffed Tomato Salad. Moisten with mayonnaise. Serve on lettuce leaves. PINEAPPLE AND ORANGE SALAD. Cut pineapple and oranges into small pieces. Add a few nut meats.✪ Pineapple and Orange Salad Arrange on lettuce leaves or orange baskets. Serve with Mayonnaise dressing. CHERRY AND NUT SALAD. Remove stones from preserved cherries.✪ Cherry and Nut Salad Arrange on lettuce leaves. Garnish with pecan nut meats or walnut meat. Serve with salad dressing. ASPARAGUS SALAD. Cut tips from asparagus.✪ Asparagus Salad Place 3 or 4 tips on lettuce leaves. Garnish with strip of red pepper and French dressing, or salad dressing. GREEN VEGETABLE SALAD. 1 head celery or % head 1 hard-cooked egg cabbage 2 cucumbers 3 tomatoes (dry portion)✪ Green Vegetable Salad % green pepper Chop vegetables separately and drain well. Arrange in layers on salad plate. Use egg riced for garnish. 128 THE WORCESTER DOMESTIC SCIENCE SCHOOL. JELLIED CABBAGE SALAD. 3 C. chopped cabbage y2 t. salt 2 green peppers chopped 4 T. lemon juice % C. sugar 2 T. gelatine % C. vinegar iy2 C. boiling water % C. cold water✪ Jellied Cabbage Salad Hydrate gelatine. Mix chopped cabbage, peppers, vinegar, sugar, lemon juice, seasoning. Dissolve gelatine over hot water, add to 1% cups, boiling water, then add cabbage mixture. Mould. Cut in slices and serve on lettuce leaves with dressing. l!T>- CUCUMBER CUPS. Wash cucumbers. Cut cucumber in three pieces crosswise. Re- move pulp from each. Cut in small pieces, add equal quantities of celery, moisten with salad dressing, and refill. Serve on lettuce leaves.✪ Cucumber Cups BANANA BOATS. Wipe bananas, take off section of skin without breaking other part. Take out pulp, cut in dice, sprinkle with French dressing. Lay overlapping slices of banana along top for oars. Set on lettuce leaf.✪ Banana Boats CUCUMBER TUBS FOR SALAD. Choose large cucumbers. Cut into three-inch lengths. Trim off half an inch from top all round except at each side, where small pieces of rind should be left to represent handles. Mark off little bands of rind which are to run around the tub and cut away rest of rind. After paring, scoop out inside. Fill with chopped cucumber, tomato, celery or any desired filling. Serve with dressing, garnish with parsley✪ Cucumber Tubs for Salad. STUFFED CHERRIES. 1 can white cherries 1 head lettuce y2 cup hazel nuts Wash and crisp lettuce. Carefully remove stones from cherries and place a hazel nut in cavity of each cherry. Place on a bed of lettuce, and serve with Mayonnaise dressing✪ Stuffed Cherries. BANANA SALAD. 4 bananas 6 English walnuts 1 head lettuce 2 tbl. chopped parsley✪ Banana Salad Strip one section of the skin from the bananas; remove the fruit and cut into dice (y± inch cubes.) Put the diced bananas in a deep LABORATORY COOK BOOK. 129