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New England manuscript cookbook, 1880-1910
Page 44a
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Cherry Salad in Banana Skins Scoop out bananas in small pieces. Add to pieces twice amt. of cherries. Blend with cherry juice, lemon & orange juice and sugar Pour over fruit & place on ice. Stir lightly & put in banana skins Muskmelon salad nice made with any fruits in same way. Soak rind in salt water before chilling Spanish Salad. - Prepare a filling of one cupful of dice of ripe tomatoes drained free from juice; one half as much diced cucumber and one Chili pepper, the long, green kind, which latter must be minced very fine; mix this with mayonnaise or French dressing. Now take the heart of a lettuce, lay back the leaves as you would those of a cabbage for stuffing, and fill the interstices with this salad. MOCK CHICKEN SALAD. Get a small piece of veal, about 10 or 15 cents' worth. Steam until tender, chop with an equal quantity of celery and dress with French dressing first, then just before serving pour a rich salad dressing over it and put on lettuce leaves. The illusion will be complete and will cost one-fourth as much as chicken would. Black Eyes. TOMATO SALAD. Arrange fresh lettuce leaves in individual salad dishes, place a rather thick slice of tomato on the leaves, one for each dish, and drop lightly (do not spread) 1 teaspoon of salad dressing on each slice of tomato. Very pretty and delicious also. Jessie of Boston.
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Cherry Salad in Banana Skins Scoop out bananas in small pieces. Add to pieces twice amt. of cherries. Blend with cherry juice, lemon & orange juice and sugar Pour over fruit & place on ice. Stir lightly & put in banana skins Muskmelon salad nice made with any fruits in same way. Soak rind in salt water before chilling Spanish Salad. - Prepare a filling of one cupful of dice of ripe tomatoes drained free from juice; one half as much diced cucumber and one Chili pepper, the long, green kind, which latter must be minced very fine; mix this with mayonnaise or French dressing. Now take the heart of a lettuce, lay back the leaves as you would those of a cabbage for stuffing, and fill the interstices with this salad. MOCK CHICKEN SALAD. Get a small piece of veal, about 10 or 15 cents' worth. Steam until tender, chop with an equal quantity of celery and dress with French dressing first, then just before serving pour a rich salad dressing over it and put on lettuce leaves. The illusion will be complete and will cost one-fourth as much as chicken would. Black Eyes. TOMATO SALAD. Arrange fresh lettuce leaves in individual salad dishes, place a rather thick slice of tomato on the leaves, one for each dish, and drop lightly (do not spread) 1 teaspoon of salad dressing on each slice of tomato. Very pretty and delicious also. Jessie of Boston.
Szathmary Culinary Manuscripts and Cookbooks
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