Just Salad Recipes

Chickpea Salad

2012-01-15T15:59:00.001-08:00

This is a US Military recipe from "The Grill Sergeants" at thepentagonchannel.com

1 15 oz. can chickpeas (garbanzo beans), drained
½ onion, chopped
½ cucumber, sliced
1 small tomato, chopped
½ cup red wine vinegar
½ cup balsamic vinegar

In a medium bowl, combine chickpeas, onion, cucumber, tomato, red wine vinegar, and balsamic vinegar. Mix well and serve.

*Chickpeas: or 'ceci‟ or „garbanzo beans' are common in Mediterranean, Indian and Middle Eastern dishes.

Notes on the Preparation of Salads

2010-02-18T07:30:00.000-08:00

From "Salads for Breakfast, Dinner, Supper", by Bessie R. Murphy, Rand McNally and Company, Chicago, 1920

In buying lettuce, select round, close heads. The curly variety is tougher than the uncurled. Much dirt gets into lettuce, owing to its growing so near the ground, and great care should be taken in preparing it for the table. Separate the leaves and wash them through several waters, discarding all wilted outer leaves. Leave the lettuce in cold water until it is crisp, then drain it in a wire basket, and place it on or near ice until it is ready to serve.

Careful attention should be paid to the washing of water cress, as non-edibles are often gathered with it. If a little salt is added to the washing water, the many little insects clinging to the cress may be removed easily.

All green salads should be chilled before they are served. Leaves that are too large should be broken, never cut. The dressing for a green salad should never be added until just before the salad is served, as it softens the leaves and spoils both the appearance and the taste of the salad.

Fruits for salads should be washed, freed of skin and seeds, and kept in a cool place. Vegetables for salads should be diced or cut into small pieces of uniform shape. Meats for salads should be freed from gristle and skin and cut into small cubes. Fish should be boned and flaked. Nuts should be cut, not chopped.

What to serve with salads. Salads made from vegetables should always be accompanied by crackers or bread in some form. If plain crackers are used, they should be warmed
just before they are served. Cheese straws or cream-cheese sandwiches are excellent with salads.

Irish Potato Salad

2010-02-16T07:24:00.001-08:00

From "Salads for Breakfast, Dinner, Supper", by Bessie R. Murphy, Rand McNally and Company, Chicago, 1920

12 medium-size potatoes
Oil
4 hard-boiled eggs
Vinegar
1 onion (large)
1 teaspoon salt
1 teaspoon mustard
1/2 teaspoon pepper
Tabasco sauce

Mash the yolks of eggs with i level teaspoon of dry mustard. Smooth out all lumps, and add enough olive or salad oil to make a thick paste. Thin it down to the consistency of cream with vinegar, and add the salt, black or white pepper, and a dash or two of tabasco sauce. Chop the white of 2 eggs very fine. Peel and chop onion very fine.

Add the chopped egg and onion to the dressing, and mix all thoroughly, adding the dressing to the potatoes, which should be sliced about J4 i nc h thick. Garnish with sliced whites of hard-boiled eggs and parsley.

This recipe will serve 8 or 10 persons.

Mayonnaise Dressings

2009-12-07T17:19:00.000-08:00

From "The American Salad Book", 1900.

Have all the materials ready, clean and cold, when about to begin. Do the mixing in a cool place and if the weather is hot set the bowl on ice before or during the mixing. A shallow bowl or soup plate is most convenient for beating. Use a silver or wooden fork or smooth wooden spoon. Have the yolks of two fresh raw eggs and two hard boiled ones in a cool bowl, drop on a little oil and rub to a cream: then add a teaspoonful of made English mustard (made by mixing ground mustard with warm water) two teaspoonfuls of dry fine salt and a sprinkle of Cayenne pepper: then drop in oil, drop by drop, stirring and beating hard all the time until the mixture is thick and solid enough to keep its shape and have a glassy look. It will require from eight tablespoonfuls to half a pint of oil, according to size of eggs and quality of materials. Thin the mixture by dropping in vinegar until the dressing is of proper consistency: about two tablespoonfuls of vinegar will be required. A few drops of lemon juice may be added but avoid using too much or it will give the dressing an acidity very unpleasant. Keep the dressing in a cold place until wanted. Just before using, the whites of the raw eggs are usually beaten to a stiff froth and then beaten into the dressing. If, when partly made, it "breaks" or curdles, put in a cool place and when ready begin over again with more egg and instead of using oil drop the curdled dressing into the bowl until it is used. This dressing is always acceptable for any of the numerous green, meat or fish salads where mayonnaise is wanted, but is subject to countless variations according to taste or fancy. When more eggs are used less oil is required, and vice versa. If a very mild dressing should be wanted, omit the mustard and pepper. This is the kind usually preferred for fresh fruit salads. For fruit salads a spoonful of fine sugar can be substituted for the mustard. For sweet fruit it can be made more acid and for acid fruit less so. Cream, if thick and fresh, can sometimes be used to advantage with less oil, especially for fruit and fresh vegetables. Keep in a separate dish and do not mix with other things until just before eating. The process of mixing should take from ten to fifteen minutes. When wanted to coat meats or fish use aspic jelly in place of raw eggs, warming it sufficient to melt and then putting the coated dish in an ice chest. This is sometimes called a "jelly mayonnaise."

White Mayonnaise. This is made by using less egg yolk and more lemon juice in place of vinegar, the acid of the lemon always tending to whiten the eggs. The addition of the beaten white of egg and cream also tend to make it white. If a golden yellow color is wished all these ingredients should be omitted.

Green Mayonnaise is prepared by using a little spinach juice in plain mayonnaise, or the juice of any fresh salad herbs, tarragon, or chives may be used if desired. The prepared colorings that may be bought of grocers are cheap and convenient and should not be harmful. Very soft mashed green peas are used to give color and consistency when the dressing is used to cover fish.

Red Mayonnaise is made by adding some of the prepared coloring, cooked beet juice or highly colored fruit juice to plain mayonnaise. For fish salads, pound the coral of lobster, mix with a little oil and when smooth add to the mayonnaise.

Horseradish Mayonnaise is made by adding about three tablespoonfuls of fresh grated horseradish to the given amount of plain mayonnaise, or, if prepared horseradish is used, take the same amount and use the vinegar in which it is packed instead of plain vinegar. This is a good relish on cold beef and fish salads.

English Salad Sauce, so called, is mayonnaise with eggs in the proportion of two hard boiled to one raw yolk, and about two-thirds as much thick sweet cream as oil, the whole being well beaten together for twenty minutes or more and then cooled in the ice chest.

Mayonnaise Tartare is simply the addition of a little chopped onions or of onion juice, chopped cucumber pickles or capers and parsley, chives, chopped olives or any green herb the flavor of which is desired.

Wedding Salad

2009-12-04T17:48:00.001-08:00

Roast unstuffed, three young tender turkeys, or six full grown chickens. Take the white meat only, cut it fine with shears, cutting across the grain, while hot. Let cool, then mix it with ten hearts of crisp celery cut in bits, two heads of tender white cabbage, finely chopped, rejecting hard stalks—use three heads if very small—and set in a cool place.

For the dressing boil thirty fresh eggs twenty minutes, throw in cold water, shell, take out the yolks, saving the white for garnishing, mash the yolks while hot very smooth with a pound and a half of best butter, season them well with salt, pepper, a little dry mustard, celery seed, and, if at hand, a dash of walnut catsup, but not enough to discolor. Add also a teaspoonful of sugar—this to blend flavors only. Add a little at a time enough warm vinegar to make as thick as cream. Chill, and pour over the salad, mix well through, then heap it in a big glass bowl, lined with partly white lettuce leaves, make a wreath of leaves around the top, and in serving, lay a larger lettuce leaf on each plate, filling it with the yellow-white salad.

How Salads Complement Meals

2009-08-25T09:01:00.000-07:00

The following is from "Woman's Institute Library of Cookery, Vol. 4", and contains vintage advice still very relevant today on how to balance a meal and a salad.

Because of the large variety of ingredients that may be used in the making of salads, it is usually possible to make the salad correspond properly with the other dishes in the meal. This is a little more difficult to accomplish when left-over materials are used in salads, but, even in this event, the addition of ingredients that will make the salad more nearly approach what must be supplied is usually possible. If the meal is to be a light one and the salad is to serve as the principal dish, it should be sufficiently heavy and contain enough food value to serve the purpose for which it is intended. It should be decided on first, and then the rest of the dishes should be planned to correspond with the salad.

On the other hand, when the meal is a heavy one and the salad is to be one of the lighter dishes, the main dishes should be decided on first and the salad planned so that it will correspond properly with the other dishes. For instance, with meat or fish as the main course of the meal, a fish, egg, or cheese salad would obviously be the wrong thing to serve. Instead, a light salad of vegetables or fruits should be selected for such a meal. It should be remembered, also, that if the other dishes of a meal contain sufficient food value to make the meal properly nourishing, a salad containing a rich dressing will provide more than a sufficient supply of calories and consequently should be avoided.

Another point that should not be neglected in selecting a salad is that it should be a contrast to the rest of the meal as far as flavor is concerned. While several foods acid in flavor do not necessarily unbalance a meal so far as food substances and food value are concerned, they provide too much of the same flavor to be agreeable to most persons. For instance, if the meal contains an acid soup, such as tomato, and a vegetable with a sour dressing, such as beets, then a salad that is also acid will be likely to add more of a sour flavor than the majority of persons desire.

Then, too, it is not a good plan to serve in the salad the same vegetable that is served in the soup or the dinner course. Thus, creamed celery and a salad containing celery, and tomato soup and tomato salad are bad combinations and should, like others similar to them, be carefully avoided. Even though such vegetables may be on hand in quantity, they can usually be kept for another meal.

Chicken Salad

2009-07-27T14:50:00.000-07:00

The average cook book contains a good deal of nonsense about this salad. Nothing can be more simple than to mix a little nicely cut cold boiled chicken and celery together, with a tablespoonful or two of mayonnaise. Put this mixture into a salad-bowl, arrange it neatly, and over all add a mayonnaise. Garnish with celery tops, hard-boiled eggs, strips of beets, etc. Use a little more celery than chicken. Or, tear a few leaves of lettuce, put them in a salad-bowl, and add half a cold, boiled, tender chicken that has been cut into neat pieces; pour over it a mayonnaise; garnish neatly, and serve.

For large parties, and when the chicken is apt to become dry, from having been cut up long before it is wanted, it is best to keep it moist by adding a plain dressing. Drain it before using. Put on a flat side-dish a liberal bed of crisp lettuce. Add the chicken, garnish neatly, and, just before sending to table, pour over it a mayonnaise.

If in hot weather, arrange the salad on a dish that will stand in a small tub or kid. Fill this with ice, place the dish on top, pin a napkin or towel around the tub to hide it from view. Flowers, smilax, etc., may be pinned on this, which produce a very pretty effect.

From "50 Salads", by Thomas Murray, 1885

Southern-Style Cole Slaw

2009-07-05T19:45:00.001-07:00

Shave very fine half a medium sized head of tender cabbage, put in a bowl, and cover with this dressing. Melt over hot water a heaping tablespoonful of butter, with two tablespoonfuls sugar, a saltspoon of pepper, a teaspoonful of salt, dash of red pepper, and scant teaspoonful dry mustard. Mix smooth, then add gradually four tablespoonfuls vinegar, mix well, then put in the yolk of a raw egg, beating it in hard. Cook till creamy, but not too thick. Take from fire, and add if you like, two tablespoonfuls cream, but it is not essential—the dressing is good without it.

From "Dishes & Beverages of the Old South", by Martha McCulloch Williams, 1913

Tomato Baskets

2009-06-30T06:26:00.000-07:00

Tomato baskets are charming accessories for holding vegetable salad, chicken, shrimps, cold beans, asparagus tips, shredded celery, cucumbers cut in cubes and minced peppers. Choose firm, smooth tomatoes, not too large and as nearly one size as possible. Dip for half a minute in boiling water, skin and set in ice box to chill. Cut out pulp and seeds, dress the cavity with salt, pepper, oil and vinegar, then fill with the salad, seasoned with French dressing or mayonnaise. Handles of watercress may be attached to these baskets. Set on lettuce or cress, as desired.

From "Good Things to Eat as Suggested by Rufus -- A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.", by Rufus Estes, Chicago, 1911.

Waldorf Salad Made with Crisco Shortening

2009-06-29T05:46:00.000-07:00

1 quart chopped apples
2 cups diced celery
1-1/2 cups blanched and shredded almonds
2/3 cup rolled pecan nut meats

Dress with following dressing, adding little more sugar and lemon juice to taste, just before serving. Mix 1 tablespoon melted Crisco, 1 teaspoon each mustard and white sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 2 well beaten egg yolks and then beat in slowly 4 tablespoons lemon juice. Cook in double boiler till it thickens. Then add whites 2 eggs beaten stiff. Keep on ice till wanted. Stir in 1 cup whipped cream just before serving. This is very good made with 5 egg yolks and 1/2 cup thin cream if whipping cream is unobtainable.

From "The Story of Crisco", by the Procter and Gamble Corporation, Eleventh Edition, 1916.

Pineapple Salad

2009-06-17T19:35:00.000-07:00

Pare and core a very ripe, sweet pineapple, cut in slices crosswise, lay the slices in a bowl, with a sprinkle of sugar, half a cup rum or sherry, all the juice shed in cutting up, and a grate of nutmeg. Let stand till morning, cool, but not on ice. Make rosettes of small lettuce leaves in the plates, lay a slice of pineapple on each, fill the hole in the center with pink pimento cheese. Make the cheese into a ball the size of a marble, and stick in it a tiny sprig of celery top. Put a little of the syrup from the bowl in each plate, then finish with very sharp French dressing.

Make the pimento cheese by grinding fine half a can of pimento, and mixing it through two cakes of cream cheese, softening the cheese with French dressing, and seasoning it to taste.

From "Dishes and Beverages of the Old South", by Martha McCulloch Williams, 1913

Sweet French Dressing

2009-06-10T19:27:00.001-07:00

Mix well a scant teaspoonful of granulated sugar, the same of dry mustard, half a teaspoonful salt, as much black pepper and paprika mixed, put in the bottom of a deep small bowl, and stir for two minutes. Wet with claret vinegar, adding it gradually, and stirring smooth. Make as thick as cream.

Add twenty drops tabasco, twenty drops onion juice, the strained juice of half a lemon, and half a teaspoonful of brandy, rum or whiskey. Mix well, then add, tablespoonful at a time, a gill of salad oil, stirring hard between spoonfuls. Put in more vinegar, more oil—the seasoning suffices for half a pint of dressing. Stir till it thickens—it should be like an emulsion when poured upon the salad. Keep on ice.

The oil and vinegar will separate, but the dressing can be brought back by stirring hard.

Ham Salad

2009-02-04T11:19:00.000-08:00

Soak half a tablespoonful of granulated gelatine in one tablespoonful and a half of cold water, and dissolve in three-fourths a cup of hot chicken liquor. Strain over one cup of chopped ham and stir until the mixture begins to thicken, then fold in one cup of thick cream beaten stiff; add, also, a few grains of paprica and salt, if needed.

Mould in a ring mould, and, when set and cold, turn from the mould; fill in the centre with lettuce arranged like a cup, and fill the cup with mayonnaise. Or, serve with French dressing.

Italian Salad

2008-12-17T19:20:00.000-08:00

* 2 herrings, soaked in milk over night.
* 3 boiled potatoes, cut in very small dice.
* 2 tablespoonfuls of cucumber pickles, chopped fine.
* 1 tablespoonful of capers, chopped fine.
* 2 small boiled beets, cut fine.
* ½ a pound (1 cup) of cold roast chicken, cut fine.
* ½ a pound (1 cup) of boiled tongue, cut fine.
* 2 apples, pared and finely chopped.
* 2 carrots, cooked and finely chopped.
* 1 celery root, cooked and chopped.
* ½ a cup of pecan nuts, broken fine.
* A little onion juice.

Mix the ingredients together thoroughly; add mayonnaise to moisten well. Serve on a flat dish. Mask the top with mayonnaise, then divide into squares like a checker-board, using fine-shredded pimento or pickled beet to mark the divisions; fill in alternate squares with sifted yolk of hard-boiled egg and the remaining squares with chopped white of egg. Garnish the edge with parsley, and set in the centre half a hard-boiled egg cut lengthwise in points and filled with capers.

New England Salad

2008-10-01T14:36:00.000-07:00

Dress flowerets of cold, cooked cauliflower with oil, salt, pepper and vinegar. From cold, cooked beets remove the top and center portions to make beet cups. Arrange the prepared cauliflower to fill cups, pour over boiled salad dressing and arrange a heart of celery in each filled beet-cup.

Fresh Tomato Tart Salad

2008-10-01T14:33:00.000-07:00

With a round cookie cutter make rounds of pastry. Cut an equal number with the doughnut cutter. Prick, sprinkle lightly with grated cheese and bake a light brown. Place a plain shell on a crisp lettuce leaf, add a slice of tomato, not larger, on top. Then pour on a little mayonnaise and place on top the tart shell with a hole in the center. Serve at once.

Mousse de Poulet Salad

2008-08-28T06:51:00.001-07:00

Scald one cup of milk, cream or well-reduced chicken stock (the last is preferable); beat the yolks of three eggs slightly, add one-fourth a teaspoonful, each, of common salt and celery salt, and a dash of paprica, and cook as a boiled custard. Remove from the fire and add one-fourth a package of gelatine (one tablespoonful of granulated gelatine), softened in one-fourth a cup of chicken liquor or water. Strain over half a cup of cooked chicken (white meat), chopped and pounded in a mortar and passed through a sieve. Stir over ice water until the mixture is perfectly smooth and begins to set, then fold into it one cup of whipped cream. Turn into a ring mould, and, when chilled and well set, turn on to a bed of lettuce and fill in the centre with equal parts of celery and English walnuts, blanched, sliced and mixed with a French dressing.

The half-cup of chicken, well pressed down, should weigh four ounces. The chicken broth should be strong and well flavored. Either one cup of whipped cream, or one cup of cream, whipped, may be used. The latter gives a firmer mousse, more pronounced in flavor; the former, a mousse of a lighter and more delicate consistency, and one more delicate in flavor.

Russian Salad

2008-08-25T19:06:00.000-07:00

* 1 cup of carrots.
* 1 cup of potatoes.
* 1 cup of peas.
* 1 cup of beans (flageolets preferred).
* 6 tablespoonfuls of oil.
* 3 tablespoonfuls of vinegar.
* 1 teaspoonful of salt.
* ¼ a teaspoonful of pepper.
* A head of lettuce.
* 1 cup of mayonnaise.
* 1 cup of shrimps.
* ¼ a lb. of smoked salmon.
* 1 hard-boiled egg.

Marinate the carrots and potatoes, cut in small pieces, also the peas and beans, with French dressing. Arrange on a dish in four sections, having lettuce for the foundation of each. Cover each vegetable with mayonnaise. Strew the tops of two sections with small pieces of smoked salmon; on a third section strew the sifted yolk of the egg, and on the fourth, the white of the egg, cut rather coarsely. Outline the inner side[63] of each section with shrimps, by lightly pressing the ends of the shrimps into the mayonnaise. Finish with a tuft of lettuce in the centre of the dish.

Tomato Ice Salad

2008-08-20T05:38:00.000-07:00

Put a quart can of tomatoes in a saucepan over the fire with half an onion, a slice of green pepper, if convenient, three cloves, two bay leaves, a sprig of parsley, a teaspoonful of sugar, and pepper and salt to taste. Cook until the onion is tender--about ten minutes--remove from the fire, press through a sieve fine enough to retain the seeds. When cold freeze as water-ice and mould--a melon mould is very pretty for it--pack in salt and ice in the usual way; turn it out in a nest of crisp young lettuce and serve with a mayonnaise dressing in a sauceboat

French Salad Dressing

2008-08-19T06:40:00.001-07:00

Mix one saltspoon of pepper with one of salt; add three tablespoonfuls of olive oil and one even tablespoonful of onion scraped fine; then one tablespoonful of vinegar; when well mixed, pour the mixture over your salad and stir all till well mingled.

The merit of a salad is that it should be cool, fresh and crisp. For vegetables use only the delicate white stalks of celery, the small heart-leaves of lettuce; or tenderest stalks and leaves of the white cabbage. Keep the vegetable portion crisp and fresh until the time for serving, when add the meat. For chicken and fish salads use the "Mayonnaise dressing." For simple vegetable salads the French dressing is most appropriate, using onion rather than garlic.

Spanish Tomato Chestut Salad

2008-08-13T13:20:00.000-07:00

Choose ten or a dozen large tomatoes, cut a slice from the stem end of each and scoop out the inside. Put the pulp into a basin with two ounces of melted butter, two tablespoonfuls of lemon juice, half a pound of chestnuts, boiled and grated, and seasoning of salt and white pepper to taste. Fill the tomatoes with this, which should be about the consistency of thick cream, spread with a thick mayonnaise, garnish with chopped parsley and serve on lettuce leaves.

Winter Salad

2008-08-11T07:11:00.000-07:00

Cut the white stalks of a head of celery into small bits. Mix with two boiled potatoes cut in dice, two or three boiled beets cut in dice, a large white onion boiled and cut up, some chopped truffles, anchovies and stoned olives, a tablespoonful or more of each. Serve with mayonnaise.

This vintage recipe is from "Joe Tilden's Recipes for Epicures", 1907. Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast.

Lobster Salad

2008-08-08T05:28:00.000-07:00

Cut lobster meat in dice and marinate with French dressing. Keep on ice until ready to serve, then drain carefully. Make cups of the inside leaves of lettuce, put a spoonful of the lobster meat in the centre of each cup, and press mayonnaise dressing through a pastry bag with star tube attached on the top of the lobster in each nest. Or, arrange the lobster in a mound on a bed of lettuce leaves, and mask the mound with mayonnaise. Finish the centre with a little bouquet of the heart leaves of lettuce; sift dried coral in a circle about it, and below that arrange circles of sifted yolk or chopped white of egg alternately with the coral. Garnish with the fans and feelers of the lobster. Or, arrange as before, then finish the centre with a bouquet of heart leaves of lettuce and the head of the lobster. Garnish with stars of mayonnaise and fans from the tail.

Shrimp and Bamboo Sprout Salad

2008-07-20T06:23:00.001-07:00

Marinate a cup of shrimps, broken in small pieces, with three tablespoonfuls of oil, one tablespoonful of lemon juice, a dash of salt and pepper. Select the tender bamboo sprouts in a can, and cut them into small pieces of the shape desired. When ready to serve, dress these with salt, pepper, oil, and lemon juice. Use three measures of oil to one of acid. Begin with the oil. Continue mixing and adding oil, until each piece is glossy. Then add the acid. Mix the prepared sprouts and the drained shrimps, and turn them onto a bed of lettuce, cut in narrow shreds, and dressed with oil and acid. Decorate the salad with heart leaves of lettuce, whole shrimps, and hollow sections of bamboo, cut in thin slices.

Shrimp Salad

2008-07-20T06:22:00.001-07:00

Take the shrimps from the shells, reserve the most perfect for garnishing, and break the others into pieces; marinate with French dressing. When ready to serve, drain, and mix with shredded lettuce, or celery cut fine, and mayonnaise. Shape in a mound on a bed of lettuce leaves and mask with mayonnaise. Use capers or olives, chopped very fine, to mark out five or six designs on the mound; a scroll effect is always pretty. Fill in the designs with shrimps and the rest of the mound with capers, sifted yolks or chopped whites of cooked eggs; or fill the designs with the capers or eggs and the rest of the mound with shrimps. Finish with a tuft of lettuce at the top.

Tomatoes Farces à l'Aspic

2008-07-20T06:18:00.000-07:00

6 even-sized ripe tomatoes
1 pint of aspic jelly
½ a cup of lobster meat, chopped fine
1 tablespoonful of capers
2 yolks of hard-boiled eggs
Mayonnaise, parsley, lettuce

Scoop out the centres of the tomatoes, after removing the skin, and chill thoroughly. Pass the yolks through a sieve, add to the lobster, with the capers, half a cup of mayonnaise and half a cup of chicken aspic, thick and cold, but not set; stir these in a dish standing in ice water until nearly set; then fill the cavities in the tomatoes with the mixture. Brush over the outside of the tomatoes with half-set aspic; when the aspic is set, repeat twice, then set aside on ice for some time before serving. Serve on a bed of lettuce seasoned with French dressing. Garnish each tomato with a sprig of parsley and the salad-dish with blocks of aspic. Anchovies or any cooked fish may be substituted for the lobster. Serve with mayonnaise.

Tomatoes Stuffed with Cucumber

2008-07-20T06:17:00.000-07:00

Peel five tomatoes, cut off the stem ends and scoop out the pulp, thus forming cups; set, turned upside down, in a cool place. Chop fine the solid pulp from the tomatoes and one cucumber, chilled before chopping; stir into a cup of cream dressing and fill the tomatoes with the mixture. Salt and pepper will be needed in addition to that in the dressing. If at hand, a pimento may be chopped with the other ingredients, or two tablespoonfuls of grated horseradish may be used. Serve at once on lettuce leaves.

Cress, Cucumber, and Tomato Salad

2008-07-20T06:16:00.000-07:00

Wash the cress and shake dry; arrange as a bed on a serving-dish, discarding the coarse stems; above this make a smaller bed of cucumbers, cut in slices or dice and dressed with French dressing, using three tablespoonfuls of oil and one of vinegar or lemon juice to a pint of cucumber. Arrange peeled tomatoes, chilled and cut in pieces, upon the cucumbers. Serve with French, cream or mayonnaise dressing.

Stuffed Tomato Salad

2008-07-20T06:15:00.002-07:00

6 smooth, small-sized tomatoes
6 tablespoonfuls of chicken, veal or tongue, cut fine
6 tablespoonfuls of peas
3 olives, chopped fine
3 gherkins, chopped fine
2 tablespoonfuls of capers
Salt and pepper
Mayonnaise dressing

Remove a round piece from the stem end of the tomatoes and scoop out the seeds and centre. Chill thoroughly. When ready to serve, mix together the solid part removed from the tomatoes, cut fine, and the other ingredients; season to taste with salt and pepper, adding also mayonnaise to hold the mixture together. With this fill the tomatoes, put them in nests of lettuce or cress, and force a star of mayonnaise on the top of each tomato.

Cauliflower Salad

2008-07-20T06:15:00.001-07:00

Soak the cauliflower in salted water an hour; cook in boiling salted water until tender; drain and chill, then sprinkle with French dressing and set aside for half an hour. Sever the flowerets partly from the stalk, but so as not to change their relative positions, and place on a serving-dish; put heart leaves of lettuce between the flowerets and about the base of the vegetable; pour a cup of mayonnaise dressing over the whole, and sprinkle with pimentos or fine-chopped parsley. In serving, separate the flowerets with a sharp knife.

German-Style Potato Salad

2008-07-20T06:13:00.002-07:00

1 quart of potato slices or cubes
About ½ a cup of beef broth
1 teaspoonful of salt
½ a teaspoonful of paprica
8 tablespoonfuls of oil
1 tablespoonful of grated onion
2 hard boiled eggs
4 tablespoonfuls of vinegar
1 teaspoonful of mustard
1 teaspoonful of sugar
Fine chopped parsley
1 cup of mushrooms

Boil the potatoes without paring. German potatoes, which are waxy rather than mealy, may be procured in large cities especially for salads. Peel the potatoes and cut them while hot into[38] slices or cubes; pour over them as much beef broth as they will readily absorb and sprinkle with the salt and pepper, the oil and onion; mix lightly and set aside for some hours. Then add the whites of the eggs chopped fine, the yolks passed through a sieve, and mix with the rest of the oil, stirred with the vinegar into the mustard and sugar. After disposing in the dish, sprinkle with the parsley. If mushrooms be at hand, simmer ten or fifteen minutes in broth, break in pieces, and add to the salad with the egg.

German-Style Cucumber Salad

2008-07-20T06:13:00.001-07:00

Pare large cucumbers and cut them into thin slices; cut each slice round and round so as to form a long, narrow curling strip. Let these strips stand two hours in salted ice water, drain, and dry in a soft cloth. Serve with French dressing. Toss first in the oil, then add the condiments, and lastly the vinegar. Americans would prefer to omit the salt from the ice water, as it softens the cucumber.

Endive, Tomato, and Green-String-Bean Salad

2008-07-20T06:10:00.001-07:00

Dress the well-blanched stalks of a head of endive, three tomatoes, peeled, cut in halves and chilled, and a cup of cold cooked string beans, separately, with French dressing, using in the dressing tarragon vinegar and a few drops of onion juice; then arrange on a serving-dish.

Macedoine Salad

2008-07-20T06:09:00.001-07:00

Cut pieces of carrot and turnip one inch long and half an inch thick. Put over the fire in boiling water and bring quickly to the boiling-point; drain, cover with fresh water, and cook until tender; score the top of each piece and insert an asparagus point. Dip the pieces in a little melted gelatine and set alternately in a circle on the serving-dish. Have carrots cut in small cubes or straws, turnips and beet root the same, green string beans cut in small pieces, asparagus and peas, all cooked separately until tender. Mix with French dressing and dispose inside the circle. Each vegetable may be massed by itself, or all may be mixed together. Finish the top with half a dozen short stalks of asparagus.

Stuffed Beets

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Boil new beets, of even size, until tender. Set aside for some hours, or over night, covered with vinegar. When ready to serve, rub off the skin, scoop out the centre of each to form a cup, and arrange the cups on lettuce leaves. For each five cups chop fine a cucumber. Make a French dressing of two tablespoonfuls of oil, half a tablespoonful (scant) of vinegar, one-fourth a teaspoonful, each, of paprica and salt. Stir the dressing into the cucumber and fill the beets with the mixture. Of the beet removed to form the cups, cut slices and stamp out from these stars or other fanciful shapes, and use to decorate the top of each cup.

Chopped radish, cress, olives or celery are all admissible for a filling.

Potato-and-Nasturtium Salad.

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1 quart of potatoes, cut in cubes.
½ a cup of chopped gherkins.
1 cup of tender nasturtium shoots, cut in bits.
2 tablespoonfuls of pickled nasturtium seeds.
Onion juice or garlic.
6 tablespoonfuls of oil.
5 tablespoonfuls of vinegar.
Salt and pepper.
Chopped parsley.

Mix the potatoes, gherkins, nasturtium shoots and seeds in a bowl rubbed over with garlic; add the oil, vinegar and seasonings, and mix again. Pile in a mound on a serving-dish, dust with chopped parsley, and garnish with a wreath of nasturtium blossoms and leaves.

Mrs. Dearborn's Potato Salad

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12 cold boiled potatoes.
4 cooked eggs.
2 small Bermuda onions.
Chopped parsley.
1 saltspoonful of white pepper.
2 teaspoonfuls of salt.
6 tablespoonfuls, each, of oil and vinegar.
½ a teaspoonful of powdered sugar.

Cut the potatoes into dice and chop the eggs fine. Chop the onions, or slice them very thin. Sprinkle the potatoes, eggs and onions with the salt and pepper, and mix thoroughly. Pour the oil gradually over the mixture, stirring and tossing continually; lastly, mix with the other ingredients the vinegar, in which the sugar has been dissolved. Sprinkle chopped parsley over the top.

Miss Cohen's Potato Salad

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3 cups of cold boiled potatoes, cut in cubes.
1 cup of pecan nuts, broken in pieces.
5 tablespoonfuls of oil.
1 tablespoonful of salt.
½ a teaspoonful of onion juice.
A dash of cayenne.
2 or 3 tablespoonfuls of vinegar.
Watercress.

Mix the potatoes and nuts, add the oil and mix again; add the other seasonings, and, when well mixed, set aside in a cool place an hour or more. Remove the coarse stalks from two bunches of watercress that have been well washed and dried. Season with French dressing and arrange in a wreath about the edge of the salad.

This recipe is from "Salads, Sandwiches and Chafing-Dish Dainties, With Fifty Illustrations of Original Dishes", By Janet McKenzie Hill, 1909

Lentil Salad.

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Soak the lentils over night; wash and rinse thoroughly, then cook until tender, adding hot water as needed. Drain, and when cold mix with each pint of lentils about five tablespoonfuls of oil, two tablespoonfuls of tarragon vinegar and one teaspoonful, each, of capers, parsley, chives and cucumber pickles, all, save the capers, chopped fine. Serve in a mound, on a bed of lettuce leaves.

Garnish with heart leaves of lettuce at the top and sections of tomato, or diamonds of tomato jelly, at the base.

Endive Salad.

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Prepare as lettuce salad, first rubbing over the bowl with a clove of garlic cut in halves. A few sprigs of chives, chopped fine, are exceedingly palatable, sprinkled over a lettuce, endive, string-bean, or other bean salad.

Lettuce Salad.

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Wash and drain the lettuce leaves; toss lightly, so as to remove every drop of water. Sprinkle them with oil, a few drops at a time, tossing the leaves about with spoon and fork after each addition. When each leaf glistens with oil (there should be no oil in the bottom of the bowl) shake over them a few drops of vinegar, then dust with salt and freshly ground pepper. The cutting of lettuce is considered a culinary sin; but, when the straight-leaved lettuce, or the Romaine, is to be used, better effects, at least as far as appearance is concerned, will be produced, if the lettuce be cut into ribbons. To do this, wash the lettuce carefully, without removing the leaves from the stem; fold together across the centre, and with a sharp, thin knife cut into ribbons less than half an inch in width.