SALADS.
Reading edition
IRISH POTATO SALAD.
Contributed by Mrs. Norman V. Randolph, Richmond, Va.
Boil 8 medium sized potatoes thoroughly done and mash well. Cream them with 2 tablespoons of butter and yolk of 1 raw egg. Take 4 small cucumber pickles and chop very fine with 1 small raw onion. Stir this in the tomatoes with a teaspoon of salt and a little pepper. Pour in a ½ teacup pickle vinegar. Mix all well and put into a salad dish lined with celery stalks, and slice 2 hard boiled eggs and sprinkle with salt and pepper over the top. To be served very cold.
POTATO SALAD.
Contributed by Mrs. John Poe, Baltimore, Md.
One half small onion chopped very fine, ½ doz. sprigs of parsley chopped fine, 4 tablespoonsful olive oil, 1 teaspoonful of salt, ¾ cup of sour cream or 2 of sweet, very little red pepper, 4 tablespoonsful vinegar. Rub onion, parsley and oil, then add other ingredients. Boil potatoes, skinned, in salt, and chop for salad. This dressing is good for any moderate quantity of potatoes.
POTATO SALAD.
Mrs. George W. Anderson, Savannah, Ga.
From “Favorite Recipes of Savannah Homes,” Through the Courtesy of a Savannah Lady.
Boil white potatoes and let them get cold. Peel, salt and pepper them. Wet ½ teaspoonful mustard with 2 tablespoons vinegar and heaping tablespoon butter, and yolks of 3 eggs, whipped up, just before they are put in; add this seasoning to potatoes (which have been sliced thin), just before dinner is served.
CALVES HEAD SALAD.
Contributed by Mrs. John Poe, Baltimore, Md.
Boil the head until the meat falls from the bone, remove the brains entirely. Cut up the tongue, the meat and the soft gristle, taking care to remove the little bones; season well with pepper and salt, chopped parsley and celery seed or fresh celery. Put in the mould with the stock made from boiling down the water used to boil the head in. Set it away and it will congeal, and serve with or without mayonnaise. Let as little fat as possible be used. Garnish your dish with lettuce or any attractive green salad.
POTATO SALAD.
Mrs. George W. Anderson, Savannah, Ga.
From “Favorite Recipes from Savannah Homes,” Courtesy of a Savannah Lady.
Pare and cut about a quart of Irish potatoes; boil in salted water and cool; add a tablespoonful of chopped parsley and 1 of onion juice; moisten with either French or mayonnaise dressing and put away in a cool place for several hours before serving time. Serve on crisp lettuce leaves.
CRAB SALAD SERVED IN TOMATOES.
Contributed by Miss Lucretia Lennig, Philadelphia, Pa.
One dozen boiled and picked crabs, 12 large tomatoes, ½ teaspoon cayenne pepper, 1 cup mayonnaise, 1 head lettuce, 2 hard boiled eggs. Mix crab with mayonnaise and seasonings. Cut out the center of tomatoes and fill with crab, and put a slice of egg on each. Serve on lettuce leaves.
ASPARAGUS SALAD.
Drain 1 can of asparagus tips, throw into cold water, drain again immediately and wipe dry. Put into a salad bowl and pour over it French dressing.
TURKEY SALAD.
Contributed by Mrs. Norman V. Randolph, Richmond, Va.
A turkey weighing 8 or 10 lbs. will make 1 gallon salad. Clear meat of fat and sinew, and cut into pieces ½ inch square. Same quantity of celery cut, salt to taste. Dressing for Salad—Yolks of 2 hard boiled eggs, 2 tablespoons dry mustard, 9 tablespoons olive oil, 6 tablespoons vinegar, 1 teaspoon salt; mix egg, mustard and salt together with beaten yolk of 1 raw egg. Add oil a few drops at a time, and lastly the white of 1 egg beaten to a froth.
GRAPE FRUIT SALAD.
Peel the grape fruit and separate into sections, split the membrane so that the pulp of the fruit can be extracted, separate into small bits and put into nest of crisp lettuce. Serve with either mayonnaise or French dressing.