SALADS AND SALAD DRESSINGS
Reading edition
Pear Salad
Arrange either fresh or cooked pears on lettuce leaves, and pour over pears sweet cream dressing. Over this grate cocoanut and on top place cherries.
Potato Salad
¼ Peck of very small potatoes ½ Portion Small Onion 1 Small Bunch Celery 2 Tablespoons of Sugar 4 Tablespoons Olive Oil ½ Pint of Vinegar Salt and Pepper to taste
Boil potatoes until soft; pare and let cool, then slice very thin; add finely cut onions and diluted vinegar enough to mix well; add salt, pepper and sugar, some celery cut fine and lastly olive oil.
Serenely full, the epicure would say Fate cannot harm me, I have dined today. Sidney Smith
Codfish Salad
1 piece of codfish ½ cup diluted vinegar black pepper to season 1 cup cold boiled potatoes, slices very thin 1 tablespoon chopped parsley 1 hard boiled egg 1 teaspoon olive oil
Soak fish over night. Place in fresh water and bring to the boiling point. Do not allow it to boil. Take out fish and shred. Remove all skin and bones. Allow it to cool.
Add potatoes, parsley, pepper, oil and vinegar.
Swedish Wreathes
Work 1 cup of bread dough, ¼ cup butter and ¼ cup lard, using the hands. When thoroughly blended, toss on floured board and knead, using enough flour to prevent sticking.
Cut off pieces and roll like bread stick; shape into rings, dip upper surface in blanched almonds that have been chopped and salted. Arrange on buttered baking sheets.
Bake in hot oven until brown.
Bean Salad ¼ peck Green String Beans ½ small onion ½ cup vinegar ½ cup sweet or sour cream 2 tablespoons sugar ½ tablespoon salt 1/8 teaspoon pepper or paprika Boil the beans until tender in salt water, not soft, drain and let cool. When cold add the onion, cut fine; mix the cream, vinegar, salt, sugar and pepper and pour over beans; serve very cold on lettuce leaves. Hard boiled eggs can be used as a garnish. Mrs. F. M. Roessing.
Hot Slaw
1 small head cabbage 1 onion 1 tablespoon bacon fat 1 teaspoon sugar 1 teaspoon vinegar salt to taste
Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and put into that a little water and add onion, cut up, salt and a little pepper. Cook about twenty minutes, then add the sugar and vinegar.
It must be sour-sweet. It is then ready to serve.
Creole Salad
Cut off the tops of eight medium sized sweet bell peppers, saving the tops with the stems attached; remove all the seeds and white portion without breaking the pepper, then throw them into ice water for 30 minutes.
Mix together a cupful of minced ham and chicken, four hard boiled eggs and a bunch of celery, chopped, and a Spanish Onion.
Moisten with dressing, fill the shells, replace the tops and serve.