The Myrtle Reed Cook Book Part 81

_CHEESE AND NUT SALADS_

CHEESE SALAD--I

Rub cottage cheese to a smooth paste with cream, b.u.t.ter, and salt. Rub a salad bowl with cut garlic and fill with chickory or endive. Add the cheese b.a.l.l.s and quartered hard-boiled eggs, with onion-juice to season. Serve with French dressing.

CHEESE SALAD--II

Mix cottage cheese with chopped olives and make to a smooth paste with oil and lemon-juice, seasoning with salt and paprika. Shape into b.a.l.l.s and serve on lettuce or endive with French or Mayonnaise dressing.

Garnish with olives.

CHEESE SALAD--III

Mix one cupful of broken American cheese, three Neufchatel cheeses cut into small pieces, ten olives or pimolas sliced, and three finely cut pimentos. Season with salt and paprika, moisten with cream, and serve on lettuce with French dressing to which grated horseradish has been added. Garnish with pimentos cut in fancy shapes.

CHEESE SALAD--IV

Mix two cream cheeses to a smooth paste with chopped nuts and minced parsley and roll into small b.a.l.l.s. Arrange in nests of crisp lettuce and serve with Mayonnaise.

NUT SALAD

Mix equal parts of finely cut celery and apple with half the quant.i.ty of broken nuts, using almonds, peanuts, pecans, walnuts, or salted almonds or peanuts. Serve on lettuce with Mayonnaise made without mustard.

ALMOND SALAD

Stone and chop six olives. Add half a cupful of blanched almonds cut fine and half a cupful of finely cut celery. Serve on lettuce with Mayonnaise from which the mustard may be omitted, and to which a little whipped cream may be added.

CHESTNUT SALAD--I

Sh.e.l.l and blanch large chestnuts and cook until soft. Cool and serve on lettuce with French dressing made with lemon-juice, or with Mayonnaise made without mustard. Serve very cold. Broken English walnuts may be added if desired.

CHESTNUT SALAD--II

Sh.e.l.l, blanch, and boil until tender one pint of chestnuts. Drain, cool, and serve on lettuce with French dressing made with lemon-juice. Dust with hard-boiled egg yolks rubbed through a sieve, and garnish with shredded whites.

CHESTNUT SALAD--III

Mix boiled chestnuts with bananas and oranges, or English walnuts with cheese and celery, or with apples and figs, or with cream cheese and figs, or pecans with apples, celery, and cream cheese. Serve with French dressing made with wine or lemon-juice or with Mayonnaise made without mustard and whitened with whipped cream.

PEANUT SALAD

Chop peanuts fine and mix to a smooth paste with Mayonnaise. Spread on sliced tomatoes or fill tomato-sh.e.l.ls and serve on lettuce.

PECAN SALAD

Mix half a cupful each of broken pecans and chopped olives with one and one-half cupfuls of finely cut celery, and half of a red or green pepper chopped fine. Serve on lettuce or in pepper-sh.e.l.ls with Mayonnaise.

WALNUT SALAD--I

Mix equal quant.i.ties of finely cut celery and broken English walnuts or pecans and marinate in French dressing. Serve in a border of shredded lettuce and pa.s.s Mayonnaise if desired.

WALNUT SALAD--II

Mix two cupfuls of finely cut celery with the grated rind of an orange and a dozen chopped walnut meats. Mix with stiff mayonnaise made without mustard and serve in apple sh.e.l.ls, adding some of the apple pulp if desired. Serve on lettuce and pa.s.s mayonnaise.

SIMPLE DESSERTS

BLANC MANGE

Thicken a quart of milk with four tablespoonfuls of cornstarch rubbed smooth with a little of it. Add a teaspoonful of salt, and sugar and flavoring to taste. Mould, chill, and serve with a sauce made of a cupful of jam or jelly thoroughly mixed with the whites of three eggs beaten to a stiff froth.

ALMOND BLANC MANGE

Thicken a quart of boiling milk with three tablespoonfuls of cornstarch rubbed smooth with a little cold milk. Add four tablespoonfuls of sugar, a pinch of salt, and a few drops of lemon extract. When smooth and thick, add half a cupful or more of split blanched almonds, mould, chill, and serve with whipped cream, sweetened and flavored to taste.

CHERRY BLANC MANGE

Stone a quart of cherries and stew, sweetening heavily. Thicken with one level tablespoonful of cornstarch rubbed smooth with a little cold water, and cook until smooth and thick, stirring constantly.

Mould, chill, and serve with sugar and cream. Other fruits may be used in the same way.

CHOCOLATE BLANC MANGE

Thicken a quart of milk with four level tablespoonfuls of cornstarch rubbed smooth with a little of it, add a pinch of salt, a teaspoonful of vanilla, sugar to taste, and a square of bitter chocolate grated and cooked to a smooth paste in a little boiling water. Cook, while stirring, until smooth and thick, mould, chill, and serve with custard or whipped cream.

CREAM BLANC MANGE

Thicken one and one-half cupfuls of milk with two tablespoonfuls of cornstarch rubbed smooth with a little milk and add two tablespoonfuls of sugar and the stiffly beaten whites of two eggs. Take from the fire, flavor to taste, mould and chill. Make a custard of one and one-half cupfuls of milk, the beaten yolks of two eggs, two tablespoonfuls of sugar, and flavoring to taste. Serve with the custard poured around the pudding.