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(German) - (Pennsylvania Germans)

Aunt Sarah pared and cut 1-1/2 cups of uncooked carrots in thin
strips, not much larger than common match sticks, and cooked in salted
water until tender. When drained, pour over them a couple of
tablespoonfuls of vinegar. Allowed to stand until cold. When ready to
prepare the salad she drained off vinegar remaining. Lined a salad
bowl with lettuce leaves or parsley, placed inside this a border of
halved or sliced cold hard-boiled eggs; mixed the carrots lightly with
salad dressing, placed them in the centre of the bowl and served ice
cold. This is a particularly delicious, as well as an appetizing
looking, salad. I have never eaten this elsewhere than at Aunt Sarah's

Other Recipes


2 or 3 Cold Boiled Carrots--1/2d.

1/2 lb. Cold Boiled Mutton

1 stalk Celery

6 Capers--1 1/2d.

Half a teaspoonful Parsley--1/2d.

Salad Dressing--3d.

Total Cost--51/2 d.

Cut up some cold boiled mutton into small pieces and lay them
in a salad bowl. Mince up the celery and capers and strew over it, then
pour over the dressing. Slice up the cold carrots and lay them on top;
garnish with the chopped parsley, and serve.

Other Recipes

Carrot Salad

1 dozen young carrots.


1 teaspoon salt.

1 strip lemon peel.

Scrape the carrots and throw them into cold water; then place them in a

saucepan with sufficient water to cover, with salt and lemon peel. Boil

half an hour or until tender, place them on a board, cut into thick

slices, which place in salad sauce No. 176; gently toss them in this

till each piece is covered with the sauce, then turn them into a dish or

bowl, and garnish with sprigs of watercress.

Other Recipes

Carrot Salad

Select tender, rich colored carrots, scrape and boil them in

fast-boiling water until tender; cut in thin slices and put in a

glass salad bowl. Sprinkle with sifted loaf sugar, add the juice

of a large, fresh lemon, and a wineglass of olive oil. Garnish the

dish with very thin slices of onion, or any fresh, green salad

leaves.--Mrs. John Alfred.

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