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ISSUED BY
THE WOMAN'S AUXILIARY

December, 1916

SALADS

FRUIT SALAD WITH WHIPPED CREAM.

Serves 8 People.

     One grapefruit, 1 orange, 1 banana, small bottle Maraschino cherries, 1 apple, 1/2 pineapple, 1/2 pound Malaga grapes cut in half and seeded.

     Put all in dish and cover with sherry wine and let stand until ready to use.  One-half a day doesn't impare the flavor in any way.

     Be sure to cover fruit well to keep from discoloring.  Drain well, add whipped cream which has been sweetened.  Add flavoring to taste.  Stir into this a cup full of nut meats; serve on lettuce leaves.  Place a cherry on top of salad after adding cream.

--Mrs. Weaver.    

SOUR CREAM POTATO SALAD.

     Four tablespoons butter, 2 tablespoons flour, dissolved in 1/2 cup of water.  Add salt and pepper and 1 pint of sour cream.

     Boil in double boiler.  When done, add vinegar to taste.  Boil the potatoes in their jackets, peel and slice them, add the dressing.

--Mrs. Henry Warneke.    

WALDORF SALAD.

     1 cup chopped apples, 1 cup chopped celery, 1/2 cup chopped nuts.

     Mix with salad dressing.

--Mrs. Porawski.    

HERRING SALAD (Excellent).

     Skin and bone 12 Milchner herring soaked in water 12 hours; 5 hard boiled eggs, 3 large dill pickles, 1 pound veal, 4 apples, 1/4 pint sweet cream, 1 onion, 1 teaspoon white pepper, salt to taste (very little), juice of 1/2 lemon.

     Take milt of the herring and stir in 1/2 cup good cider vinegar and add cream.  This makes the dressing.  Put through sieve.  Cut (not chop) herring, pickles, onion, eggs, apples and veal in small pieces.  Keep cool, but not iced.  Let stand 2 days before serving.

--Mrs. A. E. Adam.   

TOMATO SALAD.

     Skin and cut 5 large tomatoes into small cubes.  Cut into cubes 12 sweet pickles, cut into cubes 1 bunch celery, cut into cubes 2 hard boiled eggs.

Drain the tomatoes.  Mix together with 1/2 cup thick mayonnaise dressing.

Mrs. Louise Betz.

CABBAGE SALAD WITH SWEET DRESSING.

     Three tablespoons butter, 4 tablespoons flour, 5 tablespoons sugar, 1/2 cup vinegar.

     Melt butter, add flour, then sugar and vinegar, add salt, let stand till cold, then thin with cream.  Use plenty on chopped cabbage to which a little celery has been added and garnish with ripe pimentoes.

--M. S.    

CANDLE STICK SALAD.

     Place on a lettuce leaf a slice of pineapple.  Shape a banana about 3 inches long to fit the hole of the pineapple.  On top of the banana place maraschino cherry.  Put mayonnaise on pineapple and sprinkle with ground nuts..

--Mrs. J. T. Pittam.    

BANANA SALAD.

     Peel fruit and slice lengthwise.  Spread between halves, chopped nuts, cherries and preserved ginger.  Cover with mayonnaise mixed generously with whipped cream.  Sprinkle top with chopped nuts.

--Mrs. Pittam.    

   

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