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ISSUED BY
THE WOMAN'S AUXILIARY |
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December,
1916 |
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SALADS |
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FRUIT
SALAD WITH WHIPPED CREAM. |
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Serves
8 People. |
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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.
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--Mrs.
Weaver. |
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SOUR
CREAM POTATO SALAD. |
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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.
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--Mrs.
Henry Warneke. |
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WALDORF
SALAD. |
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1 cup chopped apples, 1 cup chopped celery, 1/2 cup chopped
nuts.
Mix with salad dressing.
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--Mrs.
Porawski. |
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HERRING
SALAD (Excellent). |
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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.
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--Mrs.
A. E. Adam. |
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TOMATO
SALAD. |
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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.
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Mrs.
Louise Betz. |
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CABBAGE
SALAD WITH SWEET DRESSING. |
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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.
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--M.
S. |
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CANDLE
STICK SALAD. |
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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..
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--Mrs.
J. T. Pittam. |
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BANANA
SALAD. |
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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.
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--Mrs.
Pittam. |
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