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VEGETABLE SALAD

(Salads And Salad Dressings) - (The New Dr. Price Cookbook)







3 firm tomatoes
1/2 cup chopped onion
1/2 cup chopped parsley
2 tablespoons salad oil
Peel tomatoes and cut in half. Mix onion and parsley, add oil; let
stand two hours before using. When ready to serve line salad bowl with
lettuce, place tomatoes in it and on each half put 1 tablespoon onion
and parsley mixture. Pour on French dressing. Everything should be ice
cold.

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HUNGARIAN VEGETABLE SALAD

Mix together one cup each of cold cooked peas, beans, carrots, and
potatoes. Cover with French dressing and let stand for twenty minutes.
Add one cup of smoked salmon or haddock, cut in small pieces, the
chopped whites of four hard-boiled eggs and two stalks of celery. Mix
thoroughly, garnish top with yolk of egg pressed through a wire sieve;
and with cucumbers and beets, cut in fancy shapes.

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VEGETABLE SALAD

Mince the cabbage and put it in a pan with plenty of refined fat
(clarified fat) and two or three large potatoes, pepper and salt. Add
sufficient water to cover it, with a dash of vinegar and six dessert-
spoonfuls of brown or moist sugar. Let it simmer for four hours, drain it
and serve cold.
[_Mme. Segers_.]

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VEGETABLE SALADS

Quarter of an hour will suffice to prepare and cook this savory surprise,
once the potatoes are baked. Take three large potatoes of symmetrical
size, clean and bake them; cut each in two and remove the inside without
injuring the skin. Melt half an ounce of butter by the fire, add two
ounces of potato passed through a sieve, a teaspoonful of grated
parmesan, pepper, salt, and a tablespoonful of milk. Then stir in the
yolk of an egg and presently the white, well beaten. Fill the empty
potato skins with the mixture which ought to rise and puff out in ten or
twelve minutes.

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VEGETABLE SALAD

From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
As the Irishman would say, turkey makes the best chicken salad. Boil
till well done. Use only the white meat, which cut with sharp scissors
into pieces about one-half inch square; add an equal quantity of
celery cut in same manner, sprinkling over it salt and pepper. Put in
a cold place till two hours before serving, when add the following
dressing: For one chicken take three eggs, one cup of vinegar, one cup
of sweet milk, one-half cup butter, one tablespoon made mustard, salt,
black and red pepper, beat eggs, melt butter; stir all together over a
slow fire till it thickens; when cool beat into it one cup of cream.
Serve salad on crisp, well-bleached lettuce leaves, on the top of each
putting a small quantity of the following mayonnaise dressing: The
yolks of two uncooked eggs, one tablespoon salt, beat with an
eggbeater, adding gradually pure olive oil till one pint is used. When
the mixture becomes too thick add, as required, one teaspoon of
vinegar or lemon juice. If the oil is well incorporated by thorough
beating, this dressing will keep an indefinite time.

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Vegetable Salad

4 young carrots.

4 young potatoes.

1 shalot.

1/2 teaspoon salt.

3 tomatoes.

1 teaspoon minced watercress

1/2 pint water.

1 tablespoon vinegar.



Scrape the carrots and potatoes very clean, and stew them gently until

tender in the vinegar, salt and water, but on no account must they be

allowed to break. When done, take up carefully and place on a board to

cool. Scald the tomatoes by plunging them first into boiling water and

then into cold; remove the skins and seeds and cut into small slices.

When the vegetables are quite cold, cut them up into ornamental shapes,

and arrange them with the tomatoes and shalot very finely minced in a

salad bowl, pour over a Mayonnaise sauce or salad sauce No. 176, and

sprinkle the watercress on the top. Hard-boiled eggs may be added if

liked.

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Fresh Vegetable Salad

To make the best of the few vegetables we have found on hand, wash the

lettuce carefully (looking out for the tiny green bugs found on some

kinds,) and arrange on a plate. Peel and slice the two tomatoes, and lay

lightly on the lettuce, with a few bits of celery, several radishes or

some thin slices of cucumber if available, and cover with salad

dressing.






For the heart salad illustrated, cut cold boiled beets into heart-shaped

sections, and serve on lettuce hearts, with French dressing.

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Cooked Vegetable Salad

Small quantities of cooked vegetables, such as beets, string beans,

asparagus, peas and boiled potatoes, make a nice salad cut into small

pieces, laid on lettuce leaves and covered with French dressing. But

they must be thoroughly chilled.









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