Three bananas, three tart apples, 1 bunch celery,
1 small onion chopped fine, 1/2 lb. white grapes, 1 cup nut meats.
Boiled
Dressing for Fruit Salad
One-half tablespoon salt, 2 tablespoons
sugar, 1/2 teaspoon paprika, 1/2 tablespoon flour, 2 eggs, 3/4 cup milk, 1/4 cup vinegar, 2 tablespoons butter melted.
Mix first four ingredients, add eggs and milk and add vinegar slowly,
add butter. Cook in double
boiler.
Mrs. Harder.
Perfection
Salad
One box gelatine, 1 cup cold water, 1 pint
boiling water, 1/2 cup vinegar, 1/2 cup sugar, 1 teaspoon salt, 2 cups celery
chopped fine, 1 cup cabbage, 1 can pimentos, piece of lemon, few chopped nuts.
Mold in large pan and cut.
Mrs. Singleton Bell.
Pineapple
Salad
One slice canned pineapple on crisp lettuce leaf;
a spoonful of riced cream or Neufchatel cheese and spoonful chopped
nuts or currant preserves and a tablespoon of mayonnaise dressing.
Mrs. Cooper.
Potato
Salad
Chop fine, enough boiled potatoes, onions and
celery, add black pepper and salt to taste, then yolks of a few hard boiled
eggs, crumbed, mix with any mayonnaise dressing and garnish with lettuce
leaves.
Mrs. Reuben
Nevling.
Fruit
Salad
Take 1 slice of pineapple, either canned or
fresh; on each slice lay 1 slice
of blood orange and over this scatter pistachio nuts or chopped English
walnuts; strew all lightly with
sugar; pour on the salad a little
grape juice or slightly sweetened whipped cream.
Cold
Slaw
One-half cup vinegar (small), 3 heaping
tablespoons sugar, boil about 10 minutes.
Mix in a bowl 1/2 teaspoon of mustard, 1 tablespoon corn starch with
enough water to dissolve. Yolk of
one egg, one and one half cups of sour cream, or sweet cream, (sour
preferable) then pour into
vinegar and sugar and stir constantly. Then
put in double boiler until it thickens and cool.
Cabbage chopped fine, green pepper, salt and pepper.
Pour over the dressing just before serving, otherwise it will become
watery,
Mrs. E. T. Kelly.
Pea
Salad
One can French peas, three hard boiled eggs, 1-3
can sweet peppers, one bunch of celery cut fine.
Mix with mayonnaise and serve on lettuce leaves.
Cauliflower
Salad
Boil cauliflower in salted water until tender.
When cold, mash with fork, mix with French dressing made of olive oil,
vinegar, salt and paprika. Serve
on lettuce.
Mrs. Philip Reed.
Fruit
Salad
One can Hawaiian pineapple, 4 oranges, 1
grapefruit or 1 lb. white grapes, 1 bottle maraschino cherries, juice having
been drained off. Serve very cold
on lettuce leaves.
Dressing
for Above Salad
Two eggs beaten, 1 teaspoon sugar, piece of
butter the size of a walnut, 6 tablespoons pineapple juice. Cook in double boiler until thick. Set aside to cool and just before serving add 1/2 pint of
stiffly whipped cream.
Mrs. John Gearhart
Pear
Salad
Drain juice from 1 can pears, arrange on salad
plate, fill centers with cut celery and English walnuts mixed with mayonnaise
dressing. Garnish with heart
leaves of lettuce.
Mrs. J. R. McMurray
Cherry
Salad
Seed white cherries and fill with filberts.
Place the cherries on lettuce leaves and serve with mayonnaise.
Mrs. J. R.
McMurray
Index
This page was last updated on Wednesday, March
15,
2006
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