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Wisconsin cookbook, 1900-1920
Page 31
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Salads. Fruit salad. Cut 3 leaves lettuce on plate. 1 slice orange 1 slice tomatoe 1 slice pineapple 1 tablespoon salad dressing. Cucumber & Tomatoes Salad. Lettuce on as above 1/2 tomatoes Several slices cucumbers. 1 tablespoon salad dress. Apple Salad. Pare apple & cut in little squares, cut some celery in squares cut nuts fine, then add salad dressing with cream. Lobster Salad. Cut lobster in small pieces, cut 1/3 as much celery in small pieces, then salt to taste. Salad dressing with cream till enough. Serve for lunch only. Fish Salad 1 1/2 cup left over fish 2 1/2 tablespoon salad dressing with cream. Salt to taste. Salad Dressing 1 cup water & vinegar together 1 tablespoon sugar 1 tesp. salt 1 tablespoon flour & 1 tesp. mustard disolved in water 2 well beaten eggs. Add whipped cream
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Salads. Fruit salad. Cut 3 leaves lettuce on plate. 1 slice orange 1 slice tomatoe 1 slice pineapple 1 tablespoon salad dressing. Cucumber & Tomatoes Salad. Lettuce on as above 1/2 tomatoes Several slices cucumbers. 1 tablespoon salad dress. Apple Salad. Pare apple & cut in little squares, cut some celery in squares cut nuts fine, then add salad dressing with cream. Lobster Salad. Cut lobster in small pieces, cut 1/3 as much celery in small pieces, then salt to taste. Salad dressing with cream till enough. Serve for lunch only. Fish Salad 1 1/2 cup left over fish 2 1/2 tablespoon salad dressing with cream. Salt to taste. Salad Dressing 1 cup water & vinegar together 1 tablespoon sugar 1 tesp. salt 1 tablespoon flour & 1 tesp. mustard disolved in water 2 well beaten eggs. Add whipped cream
Szathmary Culinary Manuscripts and Cookbooks
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