Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1913 edition. Excerpt: ...apples. Add enough of the raw mayonnaise dressing to blend the ingredients, and serve on garnished salad plates. On top of each serving scatter some broken walnut meats. Mix with raw mayonnaise dressing; garnish with lettuce or nasturtium leaves. FILBERT AND CHERRY SALAD 1 cup shelled filberts 1 pint California cherries % cup Cream Salad Dressing Remove the rough exterior of the shelled filberts with a sharp paring knife. Use firm California cherries (white or black). Remove the stones and fill the cherry with a shelled filberts. Put six or eight of these on a lettuce leaf and serve with a spoonful of the dressing. GRAPE FRUIT AND CELERY SALAD 1 cup celery, diced 1 cup grape fruit, diced Cooked Mayonnaise Dressing Cut the grape fruit into halves and with a sharp knife cut a circle through the flesh, near the edge of the skin. Remove the flesh by scooping out carefully with a spoon, and cut into cubes or small bits. Put to drain while preparing the celery. Wash, brush, and scrape celery and put into cold water for an hour or more. Drain, dry on clean towels and cut into small pieces. Mix the celery and the grape fruit with Cooked Mayonnaise Dressing. Serve in the shells of the grape fruit, prepared by removing the skin or "gag" on the inside and cutting notches in the edge with a pair of shears. Serve on a lettuce leaf. APPLE AND DATE SALAD 2 cups diced apples i% cups cut dates % cup Golden Dressing Peel the apples and cut into as nearly y2 inch cubes as possible. Marinate with the juice of a lemon to prevent discoloration. Put dates into cold water; remove the stones and cut each date into about four pieces; wash by pouring boiling water over them. When thoroughly chilled, mix the apples and dates and stir in the Golden...