This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1 cup diced cucumbers 1 cup cut celery 1 cup diced radishes cup grated onion.
1 cup Cooked Mayonnaise Dressing.
1 dozen medium sized lettuce leaves.
Select as firm, fresh vegetables as possible. If not strictly fresh place in cold water for one-half hour or more. Peel the cucumbers and cut into one-half inch cube*. Wash and scrape the celery to free it of the coarse fibre. Cut quite finely. Wash and brush the radishes. Cut off the top and stem end and cut into cubes without peeling. The red radishes add a bit of color to the salad. Cleanse the lettuce by washing in several waters and shred very finely with sharp shears. Prepare the grated onion and mix with the other vegetables. Blend all together with the dressing. Serve upon a lettuce leaf.
2 cups diced nuttolene.
3 hard boiled egg yolks.
1/2 cup Cooked Mayonnaise Dressing.
1/2 cup chopped celery.
Toast the nuttolene. Press the egg yolks through a colander and mix with nuttolene and celery. Blend the ingredients with the dressing and garnish with lettuce.
3 cups cut celery.
1 cup Mayonnaise Dressing.
Mix the celery with the Mayonnaise Dressing. Garnish with water cress.
1 pint diced fresh tomatoes 1/2 cup celery.
1/4 cup Mayonnaise Dressing or Cooked Mayonnaise.
Peel the tomato and cut into three-fourths inch cubes, rejecting the seedy portion. Clean the celery and cut into half inch lengths. Add to the tomato and mix with the Mayonnaise Dressing. Garnish and serve.
Prepare the same as for cabbage salad, using one-third celery and two-thirds cabbage instead of all cabbage.
6 hard cooked eggs 1 tablespoon butter.
1 tablespoon lemon juice 1/2 teaspoon salt.
Cut eggs in halves lengthwise. Remove the yolks, mash and add butter, salt and the lemon juice. Cut each of the halves of the whites lengthwise into three sections. Place these sections on a lettuce leaf around the central portion to represent the petals of a lily. In the center place a spoonful of the yolk mixture formed into a ball to represent the center of each lily.
Cut Neufchatel or yogurt cheese into oblong pieces three-fourths inch in length. Arrange on head lettuce and serve with French dressing.
1 cup chopped pecans.
1 cup yogurt cheese, diced.
1/4 cup cream.
2 tablespoons lemon juice.
1/4 cup Mayonnaise.
Marinate the cheese and nuts with the lemon juice. Add the cream to the Mayonnaise Dressing and stir until smooth. Mix cheese and nuts with the dressing. Serve upon a lettuce leaf.
1 jar of Yogurt cheese or 1 cake Neufchatel cheese 1 tablespoon butter.
1 hard-boiled egg yolk 1 teaspoon lemon juice Milk.
Mash the cheese with a fork, add the butter, lemon juice and egg yolk. Mix well and add sufficient milk to soften to a proper consistency for moulding. Shape into balls with ladle or with the hands or form into irregular shaped masses by dropping from a spoon. Place upon a lettuce leaf on a plate and sprinkle with a spoonful of chopped nuts.
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