Salads
Reading edition
Salads served crisp and cold add zest and variety to any meal. The secret of an attractive salad is to have all of the ingredients thoroughly chilled and drained. In combining them use a fork, mixing carefully so as not to mash the ingredients. Add the dressing just before serving.
TOMATO SALAD
6 tomatoes 1 head of lettuce Mayonnaise
Select tomatoes of good shape and color. Peel and cut 3 thin slices off the top of each tomato and arrange on lettuce on salad plates. Cover slices and top of tomato with mayonnaise (see page 14); sprinkle with paprika.
If desired, the inside of the tomato may be scooped out and the cup sprinkled with salt. Then invert and chill; when ready to serve add a chicken filling made by combining 1 cup chopped chicken, ½ cup diced celery, and ⅓ cup nuts with mayonnaise. Or a vegetable filling may be made by combining diced tomato, ¾ cup of diced celery, ⅓ cup nuts, and ½ cup chopped olives or sweet pickles with mayonnaise. Serves 6.
STUFFED CELERY
6 stalks celery ⅔ cup cream cheese 2 tbsp. Carnation Milk ¼ tsp. salt 1 tsp. onion juice Paprika Mayonnaise 1 tsp. chopped green pepper Lettuce leaves
Select crisp stalks of celery having deep grooves. Add milk and seasoning to the cream cheese. Pile mixture securely into the grooves of celery, leaving a fluffy, rough surface. Cut into 4 inch lengths. Select a small crisp celery tip and place into one end. Sprinkle with paprika and lay two or three stalks on a lettuce leaf. Serve with mayonnaise (see page 14). Serves 6.
14
CARNATION MAKES THE DRESSING CREAMY
PEACH SALAD
6 peaches Lemon juice 2 tbsp. Carnation Milk ½ cup cream cheese Lettuce leaves ½ cup mayonnaise
Peel and cut peaches in half (or use halves of canned peaches). Sprinkle with lemon juice to prevent discoloring. Place 2 halves on lettuce leaf on each salad plate. Soften cheese with the Carnation Milk and combine with the mayonnaise. Put mixture into a pastry bag and fill the hollows of peaches leaving a rose on top, or simply fill carefully with a spoon. Serves 6.
CARNATIONNAISE (Mayonnaise)
4 tbsp. flour 1 tbsp. sugar 1 tbsp. mustard 1 tsp. salt Paprika 1 cup salad oil ⅔ cup Carnation Milk ¼ cup cider vinegar ¾ cup water 1 egg
Mix dry ingredients and to this add gradually ¼ cup of salad oil, ¼ cup of cider vinegar, and ¾ cup of water. Stir until smooth. Cook over a slow fire until thick and the flour is well cooked, stirring constantly. Remove from fire and beat into the mixture 1 egg (which has been slightly beaten), ⅔ cup of Carnation Milk, and ¾ cup of salad oil. Add the milk and oil slowly and beat very smooth. This makes 3 cups of mayonnaise. It will keep indefinitely.
FRUIT SALAD DRESSING
Carnationnaise is delicious for fruit salads. If a creamier dressing is desired combine ½ cup whipped Carnation (see directions page 31) and 1 cup of Carnationnaise.
THOUSAND ISLAND DRESSING
2 cups Carnationnaise ½ cup Chili sauce 1 tsp. finely cut onion 3 tbsp. diced pimiento 3 tbsp. diced green pepper 2 hard cooked eggs, cut fine 3 tbsp. chopped sweet pickle
Mix the ingredients and keep in a cool place until ready to use. Excellent with any vegetable salad.
NO EGG MAYONNAISE
½ tsp. salt Few grains pepper ½ tsp. mustard ½ tsp. sugar ¼ tsp. paprika 2 tbsp. Carnation Milk ½ cup salad oil 1 tbsp. lemon juice or vinegar
Mix dry ingredients with Carnation. Add oil gradually, beating constantly. Add lemon juice or vinegar and beat until smooth. This makes ⅔ cup of dressing.
COOKED SALAD DRESSING
1 tsp. mustard 1 tsp. salt Dash cayenne 2 tbsp. sugar 1½ tbsp. flour ½ cup Carnation Milk 2 egg yolks, beaten ½ cup water 2 tbsp. melted butter ¼ cup vinegar
Mix dry ingredients in top of double boiler. Gradually add egg yolks and butter; then add the Carnation diluted with the water; stir constantly to keep smooth. Cook over hot water for 10 minutes. Remove from fire, cool, and add vinegar.
15
CARNATION MILK FOR BETTER BAKING