Stevenson Memorial Cook Book Part 21

PIQUANT RAISINS FOR SALADS

Mrs. Lyman

Carefully seed one-half pound cl.u.s.ter raisins. Rinse quickly in hot water and drain well. Add one-fourth cup cold water, let stand one or two hours, then simmer, covered, until raisins begin to plump. Add one tablespoonful of Tarragon vinegar and simmer until vinegar is absorbed.

Remove from fire, place tea towel under cover to absorb moisture and let stand until cold. These raisins are used as garnish or component part of salads.

CABBAGE SLAW

Mrs. T. M. Butler

Chop up very fine one-half of medium sized cabbage head, one stalk of celery and one sweet pepper, salt to season, add one-half cup of sugar and enough vinegar to moisten the mixture.

POTATO SALAD

Four cupfuls sliced boiled potatoes; one small onion, chopped; one-half cupful weak vinegar; one teaspoonful salt; one-eighth teaspoonful pepper; three tablespoonfuls olive oil; two slices bacon diced; four stalks celery; chopped lettuce; one tablespoonful minced parsley. Put onion in a large bowl, add salt and vinegar, and let stand ten minutes; then slice in the potatoes while still warm and mix thoroughly. Add oil, the celery cut fine, the bacon fried to a crisp, and the bacon fat; then the parsley. Arrange on a bed of lettuce and garnish with beets and hard cooked eggs that have been chopped.

POTATO SALAD

Mrs. Campbell

Cut cold boiled potatoes into dice and mix them with two minced raw onions and one tablespoonful minced parsley. Sprinkle with salt and pepper to taste, stir lightly together and add one small diced cuc.u.mber and a hard boiled egg, also diced. Set in ice box for an hour. When ready to serve, stir in one cuc.u.mber cut into dice and mix with two-thirds cupful of salad dressing. Garnish with hard boiled eggs and olives.

TO SERVE WITH A SALAD

Mrs. C. A. Carscadin

Cream together one cake Blue Label Cream Cheese, and one-quarter pound or less of Roquefort cheese; fold into this one bottle of cream whipped stiff. This will serve eight people.

HAM SALAD

Edna Blade

Chop one cupful of cooked ham very fine. Soak one tablespoonful of Knox gelatine in one tablespoonful of cold water for half an hour, then dissolve in one cupful of hot water with one teaspoonful each of onion juice and chopped parsley. Add to the ham and stir occasionally until the mixture thickens; fold in one cupful of whipped cream and add one-half saltspoonful of paprika. Form it into little basket shapped molds and, when set, partly fill each little pink basket with mayonnaise. Surround with tiny lettuce leaves and simulate handles by two arched plumes of parsley. Placed on pretty plates, these form a delectable decorative fancy. If the larder does not contain the leftover meat, a can of deviled ham may be subst.i.tuted.

LOBSTER SALAD

Mrs. Campbell

Take a can of lobster, taking care to free it from any pieces of sh.e.l.l; set it on ice while you make a good mayonnaise dressing and set that on ice also. Have ready one-half as much celery as you have lobster, cut into one-half inch lengths; mix lobster meat and celery together, sprinkle with salt and cayenne, then stir in one cup of mayonnaise.

Arrange two or three lettuce leaves together to form a sh.e.l.l and put two or three teaspoonfuls of the salad on each. Garnish with hard boiled eggs cut lengthwise.

OYSTER SALAD

Miss Anna Brennan

Allow six oysters to each person. Parboil them in their liquid and drain at once. When cool cut each one in four pieces. Break tender young leaves of lettuce and mix in equal parts with oysters. Pour over all the following dressing. Allow one egg to two persons. Boil eggs twenty minutes. When cold cut whites in slices and mix with oysters and lettuce. Mash yolks fine in deep bowl and add one raw yolk. Stir in olive oil slowly until it is a smooth paste. Season with lemon juice, English mustard and salt. Add oil until as thick as cream. Pour over salad.

DANDELION SALAD

Mrs. Maxwell

Pick the young tender leaves of the dandelion, wash and lay in ice water for half an hour. Drain, shake dry and pat still drier between the folds of a napkin. Turn into a chilled bowl, cover with a French dressing, turn the greens over and over in this and send at once to the table.

TOMATO JELLY

Mrs. A. Donald Campbell

Cook, for twenty minutes, two cups of tomatoes, with slice of onion; one teaspoonful salt; dash of pepper; strain and add one tablespoonful Knox gelatine, which has already been soaked in cold water. Stir all until gelatine is entirely dissolved; then pour in a ring mold that has been dipped in cold water. When ready to serve turn out on a bed of lettuce leaves and fill center with chopped celery well mixed with mayonnaise.

SALAD DRESSING

Mrs. H. P. Sieh

One-half cup olive oil; one teaspoonful paprika; one teaspoonful Worcesters.h.i.+re sauce; a pinch mustard; one-half cup sugar; one-third teaspoonful salt. Mix all together well and add vinegar until the right consistency.

SALAD DRESSING

Mrs. E. Hilliard

Three yolks of eggs, one tablespoonful sugar, one-quarter teaspoonful mustard; one-tenth teaspoonful cayenne pepper, one tablespoonful salt, one pint sweet oil, few drops at a time, one-quarter cup vinegar, one-quarter cup lemon juice. Add sweet cream before using.

EXCELLENT SALAD DRESSING

Mrs. Frederick Dunn

Two tablespoonfuls granulated sugar; two teaspoonfuls dry mustard; little red pepper; eight yolks eggs; eight tablespoonfuls vinegar; two teaspoonfuls salt; two teaspoonfuls b.u.t.ter. Cook in double boiler five minutes; when cold add one cup chopped pecan nuts or blanched almonds, twenty-four chopped marshmallows, two cups whipped cream. Pour over apricots or fruit salad. Garnish with maraschino cherries. This serves sixteen persons.

CREAM SALAD DRESSING

Mrs. N. A. Flanders

Two tablespoonfuls b.u.t.ter; two tablespoonfuls sugar; two eggs; one-half cup whipped cream; one-half teaspoonful salt; one-half teaspoonful mustard (together); one-eighth cayenne pepper; one-fourth cup vinegar.

Mix sugar, salt and mustard together in small pot, add vinegar and put on fire to heat. Beat eggs very light in a round bottomed bowl. Add the vinegar and other ingredients. Stand bowl in a pan of hot water over fire, and beat with a dover beater until it thickens. Take the bowl out at once and beat in the b.u.t.ter. Set aside to cool. Add whipped cream before serving. (Last item not necessary.)