Old-time recipes
Salads
303 recipes from 49 old cookbooks, A to Z. Pick a book to see only its recipes, or search.
Salads303
| Cookbook | Click a line to open it |
|---|---|
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | A Few Combinations |
Dress each vegetable separately with the dressing; then arrange upon the Or, have the salad arranged upon the serving-dish and pour the dressing over all; then toss ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 60. | |
| Fifty-Two Sunday Dinners (1913) | Alabama Salad |
Cut the hearts of celery in one-fourth inch pieces, there should be two cups. Add one cup of Alabama pecan’ nut meats broken in quarters and one cup white cabbage cut in ... From Fifty-Two Sunday Dinners, 1913, page 54. | |
| Simple Italian Cookery (1912) | Alia Macedoine" Salad |
Cut into small pieces one cold boiled beet and half an Add some cold boiled string-beans, some cold boiled asparagus tips, two tablespoons of cold cooked peas, one cold ... From Simple Italian Cookery, 1912, page 67. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Anchovy Salad |
8 salted anchovies, or Juice of half a small lemon. 12 bottled anchovies. or mayonnaise dressing, or I head of lettuce. Sauce tartare. Method.— If salt anchovies are to ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 122. | |
| The Picayune Creole Cook Book (1901) | Anchovy Salad |
Salade d’Anchois This salad is a dainty dish for luncheon or supper. Have an oval dish and arrange the Anchovies, drained of oil, crosswise on a bed of erjsp lettuce, or ... From The Picayune Creole Cook Book, 1901, page 85. | |
| Fifty-Two Sunday Dinners (1913) | Apple and Date Salad |
Pare and core three Jonathan apples. Cut them Julienne style (in straws); there should be two cups. Sprinkle apples with lemon juice to prevent discoloration. Clean ... From Fifty-Two Sunday Dinners, 1913, page 178. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Apple Salad |
4 tablespoonfuls of powdered sugar ^ teaspoonful of cinnamon Pare, core, and cut the apples into very thin slices. layer of these slices in the bottom of a glass dish, ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 258. | |
| Housekeeping in Old Virginia (1879) | Aromatic Mustard. ^ |
1 tablespoonful flour. 1 teaspoonful cinnamon. Mix smoothly with boiling vinegar, add a little salad oil, and let it stand several hours before using. It will keep any ... From Housekeeping in Old Virginia, 1879, page 311. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Baked Banana Salad |
Yi c cold water Pulp of 2 baked bananas y^ c lemon juice Mold in small cups. Turn out onto lettuce leaves and serve with mayonnaise and nut meats. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 49. | |
| The International Cook Book (1906) | Barcelone Salad |
2320. BARCELONE SALAD Thoroughly wipe three nice, good-sized, red tomatoes, then cut each one in eight even sections, place in a salad bowl, add one sliced and MONDAY, ... From The International Cook Book, 1906, page 714. | |
| The Boston Cooking-School Cook Book (1896) | Berkshire Salad in Boxes |
Marinate one cup cold boiled fowl cut into dice and one cup cooked French chestnuts broken in pieces with French Dressing. Add one finely chopped red pepper from which ... From The Boston Cooking-School Cook Book, 1896, page 411. | |
| Fifty-Two Sunday Dinners (1913) | Bermuda Salad |
Slice thinly three or four Bermuda onions. Sprinkle with one tablespoon sugar, one teaspoon salt and cover with ice water. Let stand three hours. Drain and serve with French Dressing. From Fifty-Two Sunday Dinners, 1913, page 165. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Bluefish Salad |
(excellent), t/ Separate the remnants of a baked bluefish into flakes, discarding skin and bones. Set aside, covered, until About an hour before serving, sprinkle with ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 125. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Boiled Salad Dressing |
I teaspoonful of mustard. 4 tablespoonfuls of melted yi a teaspoonful of salt. J^ a teaspoonful of paprica. )^ a cup of thick cream. 2 tablespoonfuls of lemon juice. From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 54. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Boiled Salad Dressing |
I tablespoon mustard 1 tablespoon oil IJ cups milk f cup vinegar Beat eggs slightly; add gradually oil, salt and mustard; when smooth, add vinegar, then milk. Cook in ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 202. | |
| Rumford Complete Cook Book (1908) | Boiled Salad Dressing |
1 cup vinegar. x/s teaspoon pepper. Put the mustard, and a bowl or the inner part of a double boiler and cook over hot till they begin to vinegar and continue the ... From Rumford Complete Cook Book, 1908, page 99. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Boiled Salad Dressing |
One and one-half teaspoons of mus¬ tard, one and one-half teaspoons of salt, two teaspoons of flour, one-half teaspoon of paprika, one-eighth teaspoon of cay¬ enne, one ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 272. | |
| Fifty-Two Sunday Dinners (1913) | Boiled Salad Dressing |
Y cup butter. Yolks 4 eggs. 114 teaspoons salt. 2 tablespoons flour. 1 teaspoon mustard. Y{ cup vinegar diluted with Y{ teaspoon paprika. 2 tablespoons water. 1 ... From Fifty-Two Sunday Dinners, 1913, page 102. | |
| The Boston Cooking-School Cook Book (1896) | Bolivia Salad |
Cut cold boiled potatoes in one-half inch cubes; there should be one and one-half cups. Add three " hard-boiled " eggs finely chopped, one and one-half tablespoons finely From The Boston Cooking-School Cook Book, 1896, page 392. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Bouquet Salad |
Four hard-boiled eggs, Finely chopped; one head of lettuce, or one pint of water cresses; a large bunch of nasturtium blossoms or buttercups, the French dressing, with ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 218. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Break or |
tear the convenient pieces with a silver fork. Cover with a French dressing, turn the whole upside down to mix it well, and serve immediately. It is customary in this ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 256. | |
| The International Cook Book (1906) | Brussels Sprouts Salad |
1174. OYSTERS, VILLEROI Mix in a saucepan one and a half tablespoons butter with two tablespoons flour; pour in two gills milk, season with half teaspoon salt, a ... From The International Cook Book, 1906, page 357. | |
| The Picayune Creole Cook Book (1901) | BSalade de Tomates |
4 Fresh..Fine Tomatoes. Slice the tomatoes nicely and place on a salad dish. Never peel or scald tomatoes intended for salad. Serve nicely with a plain French Dressing ... From The Picayune Creole Cook Book, 1901, page 176. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Butter Salad Dressing |
J cup vinegar 2 teaspoons mustard Melt butter; add flour, mustard, salt, cayenne and milk. Cook in double boiler five minutes. Pour on to the beaten eggs; add vinegar, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 201. | |
| Foods That Will Win the War and How to Cook Them (1918) | Cabbagh, Peanut and Apple Salad |
2 cups chopped cabbage 1 cup chopped apples 1 cup peanuts 1 cup salad dressing Mix ingredients and serve with French dressing. This salad looks very appetizing when ... From Foods That Will Win the War and How to Cook Them, 1918, page 108. | |
| Larkin Housewives' Cook Book (1915) | Cabbcige German Style |
Cut the cabbage on a slaw cutter, put into a kettle, add salt and about four tablespoons meat drippings or butter, add sufficient water to keep it from burning. Cover ... From Larkin Housewives' Cook Book, 1915, page 35. | |
| Common Sense in the Household (1871) | Catsups and Flavored Vinegars |
Made Mustard, i^ 4 tablespoonfuls best Euglish mustard. 2 teaspoonfuls salt. " white siigai". " white pepper. " salad oil. Vinegar to mix to a smooth paste—celeiy or ... From Common Sense in the Household, 1871, page 193. | |
| Mrs. Beeton's Book of Household Management (1861) | Chapter Xii |
416.— ANCHOVIES, FRIED. (Fr.— Anchois Frits.) Ingredients. — 12 anchovies. For the batter: 3 ozs. of flour, £ of a pint of tepid water, i tablespoonful of salad-oil, or ... From Mrs. Beeton's Book of Household Management, 1861, page 352. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Cherry Salad |
Remove stones from two To add one cup chopped English walnuts, one cup chopped celery, and three fourths cup mayonnaise. Chill, arrange in lettuce nests, and garnish ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 204. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cherry Salad |
Stone half a pound of cherries and save all the juice. Take the whitest leaves of a nice head of lettuce and wash them thoroughly. Slice a small cucum¬ ber and chop fine ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 280. | |
| Larkin Housewives' Cook Book (1915) | Cherry Salad |
Stone one-half pound cherries, saving all juice. Dice a small cucumber, chop fine a dozen blanched almonds. Cook together until slightly thick, one cup cherry juice, two ... From Larkin Housewives' Cook Book, 1915, page 45. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chestnut Salad No |
Cut two cups of boiled chestnuts in small pieces. Add two oranges, cut in pieces, one juice, and one cup Chill, serve on lettuce, and garnish with grated orange rind. From Lowney's Cook Book, Illustrated in Colors, 1907, page 205. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chestnut Salad No |
Mix two cups boiled chestnuts, one cup celery, and one cup sour Chill and serve on water cress. walnuts and dressing. From Lowney's Cook Book, Illustrated in Colors, 1907, page 205. | |
| Presbyterian Cook Book (1873) | Chickex Salad |
Mrs. G. For one chicken, use six eggs, and twice as much celery as chicken. Beat the eggs separately; one heaping teaspoonful of mustard, in yolks; one and a half cups ... From Presbyterian Cook Book, 1873, page 58. | |
| Fifty-Two Sunday Dinners (1913) | Chiffonade Salad |
Cut the hearts of celery in one-inch pieces, cut. pieces in straws to fill one cup. Remove the pulp from grape fruit, leaving each YH 4 52 Sunday Dinners Thiet Sunday ... From Fifty-Two Sunday Dinners, 1913, page 27. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Chill, and |
marinate with French Cook four cups potato balls in boiling, salted water, with two slices onion and four cloves. When done, drain and cover with hot salad dressing. ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 212. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Chow Chow |
}/2, pound of English mustard ^ gallon of vinegar y<z ounce of turmeric 2 tablespoonfuls of mustard gill of salad oil seed i head of cauliflower i quart of string beans ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 542. | |
| Rumford Complete Cook Book (1908) | Cocoanut Salad |
cocoanut, grated. 2 tablespoons onions, 2 apples, pared, cored and chopped. tablespoon parsley, 1 cup celery, chopped. coarsely chopped. 3 Chili peppers. Mix, with two measures From Rumford Complete Cook Book, 1908, page 100. | |
| The Epicurean (1894) | Col.t) Service. Sll |
(2657). STEING BEAN SALAD (Salade de Haricots Verts). Have one pound of small string beans; if too large cut them lengthwise in two, and cook them in salted water in an ... From The Epicurean, 1894, page 827. | |
| Gulf City Cook Book (1878) | Cold Slaw |
Two eggs, one table-spoonful of butter, or olive-oil, one table-spoonful of sugar, one cupful of vinegar, one table-spoonful of mixed mustard and pepper; put into a tin ... From Gulf City Cook Book, 1878, page 87. | |
| Housekeeping in Old Virginia (1879) | Cold Slaw |
Wash well and shred fine, a firm white cabbage. Boil one teacup vinegar. One tablespoonful butter in a little flour, stir this in the vinegar. Beat the yolks of four ... From Housekeeping in Old Virginia, 1879, page 207. | |
| Housekeeping in Old Virginia (1879) | Cold Slaw |
Wash your cabbage and lay in cold water some hours. Have a seasoning of egg, mustard, oil, pepper, salt, celery-seed, and vinegar, and pour over it. In winter the slaw ... From Housekeeping in Old Virginia, 1879, page 207. | |
| The Creole Cookery Book (1885) | Cold Slaw |
Shave cabbage into shreds; mix 1 well beaten raw egg in $ teacup condensed milk, 1 cup vinegar; boil till it thickens; pour this over the cabbage; sprinkle with salt. From The Creole Cookery Book, 1885, page 107. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cold Slaw |
1 quart of cut cabbage y> cup of cream (sour A little pepper Butter the size of a walnut Cut the cabbage very fine and put it in an earthen bowl. Put the vinegar on to ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 255. | |
| The White House Cook Book (1887) | Cold Slaw |
SELECT the finest head of bleached cabbage— that is to say one of the finest and most compact of the more delicate varieties; cut up enough into shreds to fill a large ... From The White House Cook Book, 1887, page 195. | |
| Aunt Babette's Cook Book (1889) | Cold Slaw |
Take a firm, white head of cabbage; cut it in halves; take out the heart and cut as fine as possible on slaw-cutter. Cut up one onion at the same time and a sour apple. ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 507. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Cold Slaw |
Chop with one small head of cabbage two hard-boiled eggs. Take one-half cup of sour cream, one tablespoon of sugar, a little salt and pepper, and a teaspoon of celery ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 342. | |
| La Cuisine Creole (1885) | Cold Slaw with Hot Sauce |
Chop fine a firm white head of cabbage, or better than that, slice it with a patent slicer; lay it in very cold water for an hour, then take it out, drain it, and when ... From La Cuisine Creole, 1885, page 114. | |
| The Boston Cooking-School Cook Book (1896) | Cole-Slaw |
Select a small, heavy cabbage, take off outside leaves, and cut in quarters; with a sharp knife slice very thinly. Soak in cold water until crisp, drain, dry between ... From The Boston Cooking-School Cook Book, 1896, page 346. | |
| The International Cook Book (1906) | Consomme", Bourgeoise |
Kingfish Saute", Fines Herbes (871) Leg of Mutton Potpourri Spinach a 1'Anglaise (247) Roast Beef (126) Salad Doucette (189) Gateau, Lyonnais (585) 1509. CONSOMME", ... From The International Cook Book, 1906, page 462. | |
| Aunt Sammy's Radio Recipes (1927) | Cooked Salad Dressing |
1 cup mild vinegar. 1 tablespoon sugar. If the rinegar is not mild, it should be weakened by substituting to 3^ cup of water for the same quantitj^ of vinegar. From Aunt Sammy's Radio Recipes, 1927, page 51. | |
| The Epicurean (1894) | COOKED SALADS |
(2620). DEESSINGS OR SEASONINGS FOR SALADS, TARRAGON AND CHILI VINEGAR (Assaisonnements poui' Salades, Vinaigre a I'Estragon et au Poivre de Chili). Remoulade Sauce, ... From The Epicurean, 1894, page 819. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Country Salad |
long radishes into straws and season witli French Scatter the straws in lettuce nests, arrange the eggs in the nests, sprinkle with dressing, and fleck with chopped ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 139. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Country Salad |
Cut cold boiled corned beef or tongue into thin strips and pile in the centre of a potato balls in meat broth blanch and roll in mayonnaise or and dispose the meat. ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 141. | |
| Fifty-Two Sunday Dinners (1913) | Cream Cold Slaw |
Cut a firm, crisp, small head of cabbage in quarters. Cut out the stalk and shave in very thin slices crosswise. Cover with ice water and when crisp drain dry. Mix with ... From Fifty-Two Sunday Dinners, 1913, page 172. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cream Salad Dressing |
Yolks of three hard-boiled eggs 1 tablespoonful of melted butter Yolk of one raw egg i gill of thick cream YO, teaspoon ful of salt Mash the hard-boiled yolks until ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 250. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Cream Salad Dressing |
^ a cup of thick cream. 2 tablespooufuls of vinegar A dash of -white pepper and or lemon juice. Method.—^Add the seasonings to the cream and beat with a From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 55. | |
| Fifty-Two Sunday Dinners (1913) | Cream Salad Dressing |
Process: Cook spinach in the usual way. Cook the bacon with spinach to give it flavor. When spinach is tender, remove bacon, drain spinach and chop fine. Season with ... From Fifty-Two Sunday Dinners, 1913, page 59. | |
| Fifty-Two Sunday Dinners (1913) | Cream Salad Dressing |
114 teaspoon salt. 1 egg slightly beaten. 14 tablespoon mustard. 214 tablespoons melted butter. 1 tablespoon sugar. * 34 cup cream. 4 tablespoons vinegar. Process: Mix ... From Fifty-Two Sunday Dinners, 1913, page 109. | |
| Two Hundred and Seventy-Five War-Time Recipes (1918) | Cream Salad Dressing |
1 tbsp fiour 1 tsp mustard 3/8 tsp pepper 2 tsp sugar } egg }/) c vinegar Cook in double boiler. From Two Hundred and Seventy-Five War-Time Recipes, 1918, page 49. | |
| Larkin Housewives' Cook Book (1915) | Cream Slaw |
Slice or chop one quart of cabbage, keep in cold water until ready to Put one-fourth cup oneand a sauce-pan on the fire. Beat one egg light, mix with one tablespoon ... From Larkin Housewives' Cook Book, 1915, page 42. | |
| Larkin Housewives' Cook Book (1915) | Creamy Salad Dressing |
Put into a double sauce-pan four lightly-beaten eggs, and onehalf cup each of vinegar and water. Stir over the fire until thick, then add one-half cup butter. Mix ... From Larkin Housewives' Cook Book, 1915, page 48. | |
| The Picayune Creole Cook Book (1901) | Cress. Vinegar. Salt and Pepper |
Prepare in exactly the same manner as lettuce, washing and bringing to the table firm and crisp. In this salad use for dressing only Tarragon vinegar, salt and pepper to taste. From The Picayune Creole Cook Book, 1901, page 175. | |
| The International Cook Book (1906) | Croutes, New Century, Salad Caroline |
Apricot Fritters (266) 1916. COLD CLAM BROTH Open twelve large, fresh clams and place in a saucepan with all their liquor, add three pints cold water, four branches ... From The International Cook Book, 1906, page 585. | |
| The White House Cook Book (1887) | Cucumber A' La Creme |
PEEL and cut into slices (lengthwise) some fine cucumbers. Boil them until soft; salt to taste, and serve with delicate cream sauce. For Tomato Salad, see SALADS, also for Eaw Cucumbers. From The White House Cook Book, 1887, page 228. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Cucumber Salad |
2 young cucumbers l/2 teaspoonful of salt Pare and slice the cucumbers very thin, soak them in cold water one hour, then dry. Put them in your salad bowl, sprinkle them ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 255. | |
| Aunt Babette's Cook Book (1889) | Cucumber Salad |
Pare thickly, from end to end, and lay in icewater one hour; wipe them and slice thin, and slice an onion equally thin. Strew salt over them, shake up a few times, cover ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 183. | |
| Three Jell-O Booklets (1910s-1920s) | Cucumber Salad |
Dissolve a package of Lemon Jell-0 in three· fourths pint of boiling water. Add one medium-size cucumber, grated or chopped fine, two tablespoonfuls vinegar and pinch of ... From Three Jell-O Booklets, 1910s-1920s, page 18. | |
| Larkin Housewives' Cook Book (1915) | Cut the |
fruit, nuts and marshmallows in pieces, and mix all (except the nuts). Add nuts just before serving as they turn the salad dark if put in too soon. Mix with cream ... From Larkin Housewives' Cook Book, 1915, page 45. | |
| Fifty-Two Sunday Dinners (1913) | Dandelion Salad |
Gather the dandelion when young and tender. That which is cultivated is well bleached and very tender. Wash thoroughly in + re 74 52 Sunday Dinners Fouth Sunday several ... From Fifty-Two Sunday Dinners, 1913, page 77. | |
| The Picayune Creole Cook Book (1901) | Des Salads |
The old Spanish proverb that “to make a perfect salad there should be a miser for vinegar, a spendthrift for ofl, a wise man for salt and a madcap to stir all these ... From The Picayune Creole Cook Book, 1901, page 172. | |
| Housekeeping in Old Virginia (1879) | Dressing for Cold Slaw |
1 cup of vinegar. A little black pepper. Mix together the butter, salt, pepper, sugar, mustard; add the eggs last. Have the vinegar boiling and pour it on, stirring all ... From Housekeeping in Old Virginia, 1879, page 218. | |
| The White House Cook Book (1887) | DRESSING FOR COLD SLAW. |
Beat up two eggs with two tablespoonfuls of sugar, add a piece of butter the size of half an egg, a teaspoonful of mustard, a little pepper, and lastly a teacup of ... From The White House Cook Book, 1887, page 191. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Dressing for Cole-Slaw |
Beat the yolks of three eggs with half a teaspoonful of made mustard, a dash of pepper and one-fourth a teaspoonful of salt; add one-third a cup of vinegar and two ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 55. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Dressing for Fruit Salad |
Boil one cup of sugar and half a cup of water five minutes, then pour on to the beaten yolks of three eggs; return to the fire and cook over hot water, stirring ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 143. | |
| Housekeeping in Old Virginia (1879) | Dressing for Salad |
Turkey is more economical and better for salad than chicken To one turkey, weighing about nine pounds, allow nine eggs: 208 DEEssma for chicken salad. 7 hard-boiled ... From Housekeeping in Old Virginia, 1879, page 215. | |
| Gulf City Cook Book (1878) | Dressing for Slaw |
Beat lightly two eggs; then half a pint of vinegar, of butter, half a table-spoonful boil all together until as thick as custard, stirring constantly. Add pepper, salt, ... From Gulf City Cook Book, 1878, page 88. | |
| The International Cook Book (1906) | Duckling, Bigarade |
Eggplant and Tomato, Athenienne (1410) Roast Beef (126) Lettuce Salad (148) Jelly, Angelique (1779) 2172. PURE"E OF PRUNES Soak one and a half pounds California prunes ... From The International Cook Book, 1906, page 668. | |
| The White House Cook Book (1887) | Dutch Salad |
WASH, split and bone a dozen anchovies, and roll each one up; wash, split and bone one herring, and cut it up into small pieces; cut up into dice an equal quantity of ... From The White House Cook Book, 1887, page 194. | |
| The Boston Cooking-School Cook Book (1896) | East India Salad |
Work two ten cent cream cheeses until smooth. Moisten with milk and cream, using equal parts. Add one-half cup 38S BOSTON OOOKIKG-SCHOOL COOK BOOK grated Young America ... From The Boston Cooking-School Cook Book, 1896, page 401. | |
| The Oyster Epicure (1883) | Eat with |
salt, pepper, and lemon-juice, or vinegar. In serving them without the shells, the most attractive way is ina dish of ice made by freezing water in a tin form shaped ... From The Oyster Epicure, 1883, page 22. | |
| The Boston Cooking-School Cook Book (1896) | Ego Salad. — Page |
Peak Salad. — Pngf 34O. chopped red peppers, and one-halt tablespoon chopped chives. Pour over Cream Dressing I (see p. 324) and serve in nests of lettuce leaves. From The Boston Cooking-School Cook Book, 1896, page 394. | |
| Foods That Will Win the War and How to Cook Them (1918) | Egyptian Salad |
1 cup left-over baked beans, 1 cup chopped celery cooked dried peas, or beans 38 tablespoons chopped pepper or lentils, or cooked rice. 3 tablespoons chopped pickle ... From Foods That Will Win the War and How to Cook Them, 1918, page 108. | |
| Common Sense in the Household (1871) | Extract the |
yolks, and rub to a smooth paste with a very little melted butter, some cayenne pepper, a touch of mustard, and just a dash of vinegar. Fill the hollowed whites with ... From Common Sense in the Household, 1871, page 258. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Cotelettes de Mouton en Chaud-froid |
Ingredients. — 8 or 10 cutlets from the best end of the neck, 6 ozs. of liver farce, No. 398, 6 leaves of French gelatine, £ of a pint of tomato sauce, £ of a pint of ... From Mrs. Beeton's Book of Household Management, 1861, page 664. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Mouton a la Vinaigrette |
Ingredients. — 8-9 slices of cooked mutton, sliced gherkin, capers, salad. For the sauce: 4 lablcspoonfuls of salad-oil, 2 tablespoonfuls of vinegar (preferably ... From Mrs. Beeton's Book of Household Management, 1861, page 685. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Rognons de Mouton Grilles |
Ingredients. Sheep's kidmys, s.dt and pepper, salad-oil or oiled Method. — Split the kidneys lengthwise down to the root, remove the skin, turn each half back, and run a ... From Mrs. Beeton's Book of Household Management, 1861, page 663. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Salade de Concombre et Celeri.^ |
Ingredients. — i head of celery, i cucumber, 2 or 3 bunches of small rrd -.es, i a teaspoonful of finely-chopped gherkin, \ a tcaspoonful of chopped parsley, 2 ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Salade de Pommes et Concombres |
Ingredients. — Equal quantities of sliced apples and cucumber, lemonjuice, salt and pepper, whipped cream. Method. — Season the apples and encumber with salt and pepper, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr. — Salade de Ris-de-Veau et Concombre |
Ingredients. — A calf's sweetbread, cooked and thinly sliced, £ of a cucumber thinly peeled and sliced, lettuce shredded, salad dressing (see recipes for same), ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Cotelettes d'Agneau a la Milanaise |
Ingredients. — 8 or 9 lamb cutlets, £ of a pint of dcmi-glace sauce, \ a Ib. ot Patna rice, | of a pint of white stock, £ of a pint of tomatopulp (made by rubbing raw ... From Mrs. Beeton's Book of Household Management, 1861, page 643. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Queux d'Agneau a la Russe |
Ingredients. — 4 or 5 lambs' tails, i* pints of stock, i glass of Chublis (if liked), a bouquet-gurni (parsley, thyme, bay-leaf), 2 cloves, £ of a pint of tomato sauce ... From Mrs. Beeton's Book of Household Management, 1861, page 651. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Salade de Pommes de terre |
Ingredients. — 8 or 9 potatoes, i tcospoonful of finely-chopped parsley, •£ a teaspoonftil of finelychopped chives, £ a teaspoonful of finelychopped onion, % a gill of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Beeton's Book of Household Management (1861) | Fr.— Tournedos a la Colbert |
Ingredients. — 2 lb. of fillet of beef, i oz. of butter, 2 tablespoonfuls of salad-oil. For the Eschalot sauce: ^ of a pint of good gravy or demi-glace sauce (No. 242), ... From Mrs. Beeton's Book of Household Management, 1861, page 612. | |
| The Boston Cooking-School Cook Book (1896) | French Fruit Salad |
2 oranges 12 English walnut meats 3 bananas 1 head lettuce % lb. Malaga grapes French Dressing Peel oranges, and remove pulp separately from each section. Peel bananas, ... From The Boston Cooking-School Cook Book, 1896, page 403. | |
| The Southern Cookbook (1912) | French Salad |
Cut anchovies, a shallot, and some parsley; put them in a bowl with two tablespoonfuls of vinegar, one of i8o oil, a mustard, and salt; mixed, add by degrees some cold ... From The Southern Cookbook: A Manual of Cooking and List of Menus, 1912, page 183. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | French Salad Dressing |
of oil, one of one spoonful of salt, one-half a salt-spoonful of pepper. in a cup, and add one table-spoonful of the oil. When thoroughly mixed, add the remainder of the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 214. | |
| The White House Cook Book (1887) | French Salad Dressing |
Mix one saltspoon of pepper with one of ^salt; add three tablespoonfuls of olive oil and one even tablespoonful of onion scraped fine; then one tablespoonful of vinegar; ... From The White House Cook Book, 1887, page 192. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Friep CaBBaGeE |
Cut the cabbage very fine, on a slaw cutter, if possible; salt and pepper, stir well, and let stand five minutes. Have an iron kettle smoking hot, drop one table-spoon ... From Buckeye Cookery and Practical Housekeeping, 1877, page 288. | |
| Dainty Desserts for Dainty People (c. 1910s) | Frozen Fruit Salad |
2 tablespoonfuis cold water. f cup milk. 1 tablespoonful butter. | cup vinegar. Yolks of two eggs. 2 tablespoonfuis canned pineapple juice. 3 tablespoonfuis sugar. 1 cup ... From Dainty Desserts for Dainty People, c. 1910s, page 35. | |
| Rumford Complete Cook Book (1908) | Fruit and Nut Salad |
1 large pineapple. 1 dozen maraschino cherries. X pound shelled almonds. j4 pound shelled filberts. Cream or mayonnaise dressing. the rind and the eyes from the ... From Rumford Complete Cook Book, 1908, page 97. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Fruit Salad |
Blanch the meat of two dozen English walnuts and break in pieces. Skin and seed two dozen white grapes, cut one pineapple in slices and slices in cubes. Slice three ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 264. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fruit Salad Dressing |
No. Y<2, teaspoonful of cinnamon 2 tablespoonfuls of Madeira Mix the sugar and cinnamon together, add the wine, and stir constantly until the sugar is dissolved. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 257. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Fruit Salad Dressing |
No. 2 1 tablespoonful of maraschino 2 tablespoonfuls of champagne Mix all the ingredients together, and stir until the sugar is From Mrs. Rorer's Philadelphia Cook Book, 1886, page 258. | |
| The Boston Cooking-School Cook Book (1896) | Fruit Salad II |
Pare a pineapple and cut in one-quarter inch slices, remove hard centres, sprinkle with powdered sugar, set aside one hour in a cool place; drain, spread on serving ... From The Boston Cooking-School Cook Book, 1896, page 485. | |
| Dainty Desserts for Dainty People (c. 1910s) | Fruit Salad Supreme |
h cup sugar. i cup mild vinegar. 3 cups fresh fruit, cut in small pieces. Soak gelatine in cold water five minutes, and add boiling water, vinegar, lemon juice, sugar, ... From Dainty Desserts for Dainty People, c. 1910s, page 33. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Fruit-and-Nut Salad, No |
Skin and seed half a pound of white grapes; blanch and slice half a pound of English walnuts or almonds. Toss with four tablespoonfuls of oil, a teaspoonful of salt and ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 145. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Ganser Salad |
Soak salt herring in lukewarm water to cover, drain, and cook in boiling water fifteen minutes. and flakes. Add an equal of small cold boiled potato cubes and one-fourth ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 154. | |
| The Epicurean (1894) | GEEEN SALADS |
(2668), OHICOEY SALAD (Salade de OMoor^e). Select the chicory heads; having yellow hearts and very fine leaves; cut away all the green and wash the white part, drain and ... From The Epicurean, 1894, page 828. | |
| The International Cook Book (1906) | Georgia Salad |
2338. GEORGIA SALAD Cut in inch julienne shape two cold, boiled potatoes, two cooked, cold beetroots, one small sound onion and two peeled and cored sound apples. Place ... From The International Cook Book, 1906, page 721. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Grape Fruit Salad |
Peel the fruit, separate the sections, remove the skin and take out the seeds. Blanch Malaga grapes by throwing into hot water for a minute, cut in two and remove the ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 268. | |
| Fifty-Two Sunday Dinners (1913) | Grape Fruit Salad |
Cut three large grape fruit in halves crosswise, remove the pulp and keep in its original shape. Arrange in nests of white crisp lettuce heart leaves, dividing pulp in ... From Fifty-Two Sunday Dinners, 1913, page 56. | |
| The International Cook Book (1906) | Green Pepper and Escarole Salad |
2770. POTAGE, MEUNIERE Cut heads and tails off four well-cleaned fresh perch. Finely mince two white onions, place and fry in a saucepan with one ounce butter for five ... From The International Cook Book, 1906, page 871. | |
| The Picayune Creole Cook Book (1901) | Haricota Verts en Salade |
1 Pint_of Cold Boiled String Beans. French Dressing (plain). Only very young and tender beans should be used for this salad. Boil as directed under the heading ... From The Picayune Creole Cook Book, 1901, page 176. | |
| Rumford Complete Cook Book (1908) | Harlequin Salad |
1 cup each red and white 1 diced onion. cabbage (shaved). % cup diced carrot. 1 cup French peas. Salt and pepper to season y2 cup beet. highly. Have the peas, beet and ... From Rumford Complete Cook Book, 1908, page 95. | |
| Foods That Will Win the War and How to Cook Them (1918) | Hindu Salad |
teaspoon mustard teaspoon curry powder tablespoons melted fat cup vinegar A egg - 2 tablespoons granulated gelatine, plus 2 tablespoons cups cooked rice cold water ... From Foods That Will Win the War and How to Cook Them, 1918, page 109. | |
| Aunt Sammy's Radio Recipes (1927) | Honolulu Salad |
Arrange slices of raw or canned pineapple on lettuce, and into the center of each slice drop a ball made of Neufchatel or cream cheese mixed with chopped nuts or green ... From Aunt Sammy's Radio Recipes, 1927, page 48. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Hot Fruit Salad |
Melt two; add sugar, one quarter cup water, and one quarter cup lemon; add two cups mixed fruit, apples, bananas, figs and; hot, sweetened and beaten until stiff. From Lowney's Cook Book, Illustrated in Colors, 1907, page 368. | |
| Mrs. Owen's Illinois Cook Book (1871) | Hot Slaw |
Cut the cabbage with a slaw cutter, or very tine with a knife; put a little vinegar, butter, pepper and salt, into a skillet, let them get hot; put in your cabbage, and ... From Mrs. Owen's Illinois Cook Book, 1871, page 115. | |
| Gulf City Cook Book (1878) | Hot Slaw |
Cut the cabbage very fine, and lay in cold water; prepare a dressing of one tumbler of vinegar, one table-spoonful of mustard, one tea-spoonful of black pepper, one ... From Gulf City Cook Book, 1878, page 87. | |
| The White House Cook Book (1887) | Hot Slaw |
CUT the cabbage as for cold slaw; put it into a stewpan and set it on the top of the stove for half an hour, or till hot all through; do not let it boil. Then make a ... From The White House Cook Book, 1887, page 195. | |
| The Boston Cooking-School Cook Book (1896) | Hot Slaw |
Slice cabbage as for Cole-Slaw, using one-half cabbage. Heat in a dressing made of yolks of two eggs slightly beaten, one-fourth cup cold water, one tablespoon butter, ... From The Boston Cooking-School Cook Book, 1896, page 346. | |
| Fifty-Two Sunday Dinners (1913) | Hot Slaw |
Shave one-half head white cabbage as fine as possible, using a sharp knife. Serve with a dressing made of yolks of two eggs slightly beaten; add one-fourth cup each of ... From Fifty-Two Sunday Dinners, 1913, page 159. | |
| Housekeeping in Old Virginia (1879) | Hyden Salad |
1 gallon cabbage. ^ gallon green tomatoes. ^ gallon onions, — all chopped fine. 2 tablespoonfuls cloves. 2 tablespoonfuls mustard. Plenty of celery-seed. ^ gallon strong ... From Housekeeping in Old Virginia, 1879, page 281. | |
| Bohemian-American Cook Book (1915) | Illavl'ovy |
s and wash Cream two liard-boiled yolks with three tablespoons of good fresh melted salt, pepper and a few vinegar, mix well, pour over the and surround cut in or 553. ... From Bohemian-American Cook Book, 1915, page 175. | |
| Mrs. Hale's New Cook Book (1857) | In England |
it is customary to cut the lettuces extremely fine; the French, who object to the flavor of the knife, which they fancy this mode imparts, break them small instead. ... From Mrs. Hale's New Cook Book, 1857, page 281. | |
| Dainty Desserts for Dainty People (c. 1910s) | Indian Salad |
i cocoanut, grated. 3 pimentoes. 2 apples, cored and chopped. 1 tablespoonful grated onion. 2 cups celery, chopped. Allow small amount of lemon to harden in molds, fill ... From Dainty Desserts for Dainty People, c. 1910s, page 38. | |
| The International Cook Book (1906) | Indianapolis Salad |
2540. OYSTERS, MORENO Open twenty-four large, fresh oysters, detach but keep them on their deep shells, place them on a roasting pan and season with a half teaspoon salt ... From The International Cook Book, 1906, page 792. | |
| The Jewish Manual (1846) | Italian Salad |
Cut up the white parts of a cold fowl, and mix it with mustard and cress, and a lettuce chopped finely, and pour over a fine salad mixture, composed of equal quantities ... From The Jewish Manual, 1846, page 220. | |
| Mrs. Hale's New Cook Book (1857) | Italian Salad |
is made by picking portion of a cold fowl from the bones in small flakes, piling it in the centre of a dish, and pouring a enriched; make a wall around with salad of any ... From Mrs. Hale's New Cook Book, 1857, page 284. | |
| Gulf City Cook Book (1878) | Italian Salad |
Soak in water six herrings for one hour; skin and bone; cut up six boiled Irish potatoes, six onions, six apples. six hard-boiled egg$>, half pound of cold veal or fowl, ... From Gulf City Cook Book, 1878, page 85. | |
| Aunt Babette's Cook Book (1889) | Italian Salad |
Soak two herrings in milk over night, then take off every particle of skm, being careful to remove every bit of bone and cut up very fine. Cut up six boiled potatoes, ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 178. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Japanese Salad |
Wash even-sized beets and cook them in boiling salted water until tender—an hour or longer. Plunge them into cold water and rub off the skin. With a sharp knife and a ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 282. | |
| Housekeeping in Old Virginia (1879) | JECyden Salad |
Cut one gallon cabbage as for slaw, one-half gallon green tomatoes. Cut up one pint green pepper, taking out the seed car©- 12* 274: HYDEN SALAD. fully and cutting up ... From Housekeeping in Old Virginia, 1879, page 281. | |
| Housekeeping in Old Virginia (1879) | JECyden Salad |
1 gallon cabbage, chopped fine. ■^ gallon green tomatoes, chopped fine. ^ pint green pepper, chopped fine. 1 pint onions, chopped fine. Sprinkle salt, and let it stand ... From Housekeeping in Old Virginia, 1879, page 282. | |
| Dainty Desserts for Dainty People (c. 1910s) | Jewel Salad |
f cup vinegar. ^ cup cucumber. § cup pineapple syrup. i cup canned sliced pineapple. 1 tablespoonful tarragon vinegar. J cup sugar. Pare, chop, and drain cucumber; there ... From Dainty Desserts for Dainty People, c. 1910s, page 31. | |
| Dainty Desserts for Dainty People (c. 1910s) | KNOX SALAD |
1 cup cooked chicken, cut in dice, i cup cold chicken stock. f cup hot chicken stock, highly seasoned. Salt and pepper. in cold stock, dissolve in hot stock, and strain. ... From Dainty Desserts for Dainty People, c. 1910s, page 33. | |
| Fifty-Two Sunday Dinners (1913) | Kole Slaw |
Shred hulf a head of cabbage very fine. Soak in cold, acidulated water to cover (add one tablespoon vinegar to one quart water). Drain and mix thoroughly with Cream ... From Fifty-Two Sunday Dinners, 1913, page 142. | |
| The Creole Cookery Book (1885) | Lemon Salad |
Grate the peel of 2 or 3 lemons into a dish; squeeze the juice of 3 upon it; sweeten it well; dissolve 4 ounce of isinglass in a very little water, and strain it in a ... From The Creole Cookery Book, 1885, page 187. | |
| The Boston Cooking-School Cook Book (1896) | Lenten Salad |
Separate yolks and whites of four "hard-boiled" eggs. Chop whites finely, marinate with French Dressing, and arrange on lettuce leaves. Force yolks through a potato ... From The Boston Cooking-School Cook Book, 1896, page 400. | |
| Common Sense in the Household (1871) | Lettuce Salad |
»J«, Two or three heads white lettuce. 2 teaspoonfuls salad oil. " ' " white siigar. - •^ " " 4 tablespoonfuls vinegar. Rub the yolks to a powder, add sugar, pepper, ... From Common Sense in the Household, 1871, page 204. | |
| Housekeeping in Old Virginia (1879) | Lettuce Salad |
Take two large lettuces, after removing the outer leaves and rinsing the rest in cold water, cut lengthwise in four or six pieces, rub into a bowl and sprinkle over them ... From Housekeeping in Old Virginia, 1879, page 206. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Lettuce Salad |
Two small, or one large head of lettuce. Break off all the carefully, wash separately, and a pan of ice water, where they should remain an Put them in a wire basket or ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 222. | |
| The Boston Cooking-School Cook Book (1896) | Lettuce Salad |
Wash one head romaine and cut in pieces, using scissors. Mrx two cups cold riced potatoes, one-half pound white mushroom caps peeled and cut in eighths, and one pound ... From The Boston Cooking-School Cook Book, 1896, page 395. | |
| Dainty Desserts for Dainty People (c. 1910s) | Luncheon Salad |
3 tart apples. 1 cup celery, cut in small pieces. I cup lemon juice. § cup pecan nut meats. in cold water five minutes, and dissolve in boiling water. Add lemon juice ... From Dainty Desserts for Dainty People, c. 1910s, page 32. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Macedoine Salad |
1 boiled beet i boiled carrot 2 tablespoon fuls of cooked green peas i root of celery i dozen boiled string beans ^ pint of mayonnaise y<2, cup of boiled asparagus tops ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 256. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Macedoine Salad |
One cup each of string beans, green peas, carrots and Sprinkle with salt and cayenne, and marinate with French dressing. Chill one hour. Arrange in mounds on salad dish, ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 208. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Macedoine Salad |
Cut into neat cubes one cold beet, one cold carrot, two cold potatoes and one cup of cold string beans. Put each veg¬ etable separately into a sauce dish and marinate ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 280. | |
| Dainty Desserts for Dainty People (c. 1910s) | Macedoine Salad |
Make Tomato Jelly mixture. Wash, scrape and cut celery stalks in thin slices crosswise; there should be one cup. Wipe, pare, peel and core two large apples, cut in ... From Dainty Desserts for Dainty People, c. 1910s, page 37. | |
| Catering for Special Occasions, with Menus and Recipes (1911) | Malaga Salad |
Mix one-half cup shredded pineapple, one-half cup celery cut in small pieces, and one-half cup Brazil nuts (from which skins have been removed) cut in small pieces. Mix ... From Catering for Special Occasions, with Menus and Recipes, 1911, page 104. | |
| Foods That Will Win the War and How to Cook Them (1918) | Mandalay Salad |
1 cup cooked peas or carrots 1 cup cooked cold rice Mix with dressing made of 4 cup oil 1 tablespoon vinegar 4 teaspoon curry powder Mix all ingredients; serve cold, ... From Foods That Will Win the War and How to Cook Them, 1918, page 108. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Marguerite Salad |
divide squares like a checker-board, using fine-shredded pimento or pickled beet to mark the divisions; fill in alternate squares with sifted yolk of hard-boiled egg and ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 135. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Marguerite Salad |
Arrange garden cress on a serving-dish centre dispose whites of hard-boiled eggs cut in. eighths lengthwise, to resemble the petals of a flower, and sift the yolks into ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 138. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Mask with |
Arrange some bits of celery, an inch and a half in length and curled on one end, about the salad, with a bit of yolk of egg in the centre of each. Or, instead of the ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 130. | |
| The Woman Suffrage Cook Book (1886) | Mayonnaise Salad |
One tablespoonful mustard, one tablespoonful sugar, one tenth teaspoonful cayenne pepper, one tea spoonful salt, the yolks of three un-cooked eggs, juice of half a ... From The Woman Suffrage Cook Book, 1886, page 67. | |
| Presbyterian Cook Book (1873) | Mayonnaise Salad Deessing |
Mrs. E. F. Into the yolk of one raw egg, stir all the olive oil it will hold; if dropped in very slowly, half a pint of oil can be used; season with cayenne pepper, salt and mustard. From Presbyterian Cook Book, 1873, page 59. | |
| The National Cookery Book (1876) | Mayonnaise Sauce for Salad |
Make a smooth paste of the yolks of eight fresh eggs, half y an ounce of od dry mustard, and four ounces of strong j yur K Cream Stir steadily in é paste a pi ind a half ... From The National Cookery Book, 1876, page 279. | |
| Larkin Housewives' Cook Book (1915) | Miscellaneous Salad |
One-quarter pound mild cheese cut in small pieces, or grated; add three-fourths cup chopped sweet pickles, one cup chopped and one cup broken walnut meats. Add boiled ... From Larkin Housewives' Cook Book, 1915, page 43. | |
| The White House Cook Book (1887) | Mixed Summer Salad |
THREE heads of lettuce, two teaspoonfuls of green mustard leaves, a handful of water cresses, five tender radishes, one cucumber, three hard-boiled eggs, two ... From The White House Cook Book, 1887, page 192. | |
| Mrs. Beeton's Book of Household Management (1861) | Mo Household Management |
2440.— MAYONNAISE COOKED. (Fr.— Mayonnaise cuite.) Ingredients. — £ a pint of milk or single cream, £ of a pint of vinegar, 3 yolks of eggs, i tablespoonful of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Larkin Housewives' Cook Book (1915) | Mother's Salad Dressing |
Cook three eggs until hard; cover with cold water. Take onehalf can Larlan Evaporated Milk (Baby Size), slowly add onehalf cup Larkin Cider Vinegar to the milk, one ... From Larkin Housewives' Cook Book, 1915, page 49. | |
| Presbyterian Cook Book (1873) | Mrs. G. L. Phillips |
One teacupful of vinegar; put it on to boil; yolks of three a desertspoonful of six spoonsful of mixed mustard; a pinch of cayenne pej)per; three tablespoonsful of ... From Presbyterian Cook Book, 1873, page 59. | |
| The International Cook Book (1906) | Nassau Salad |
Omelette Glace au Rhum (1291) 1962. LOBSTER SAUTE", COLBERT Plunge two two-pound live lobsters in a gallon of boiling water with a tablespoon salt for twenty minutes. ... From The International Cook Book, 1906, page 600. | |
| Aunt Babette's Cook Book (1889) | Neapolitan Salad |
Take some white meat of a turkey, cut up fine, cut up a few pickles the same way, also a few beets, one or two carrots, a few potatoes (the carrots and potatoes must be ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 180. | |
| Rumford Complete Cook Book (1908) | Neufchatel Salad |
2 rolls Neufchatel cheese. 1 teaspoon each finelychopped parsley, chives ana olives. Salt and paprika to taste. Beat the butter and till creamy and well blended; add the ... From Rumford Complete Cook Book, 1908, page 96. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Neufchatel Salad |
Mash two rolls of Neufchatel cheese, add two tablespoons of finely chopped olives, moisten with cream, season with salt and cayenne, form into small balls. From The Good Housekeeping Woman's Home Cook Book, 1909, page 276. | |
| The Boston Cooking-School Cook Book (1896) | Neufchatel Salad II |
Mash one Neufchatel cheese and moisten with milk or cream. Shape into forms the size of robins' eggs. Sprinkle with finely chopped parsley, which has been dried. Arrange ... From The Boston Cooking-School Cook Book, 1896, page 401. | |
| The International Cook Book (1906) | New London Salad |
, Strawberry Shortcake (1677) 1745. NEW LONDON SALAD Place in a salad bowl two peeled tomatoes cut into eight pieces each, one sound, seeded, fat green pepper cut in ... From The International Cook Book, 1906, page 532. | |
| Three Jell-O Booklets (1910s-1920s) | New Manhattan Salad |
/1 ~ Dissolve one package of Lemon Jell-0 in a pint ' of boiling water. While it is cooling, chop one cup of tart apples, one cup of English walnuts, one cup of celery, ... From Three Jell-O Booklets, 1910s-1920s, page 18. | |
| The Boston Cooking-School Cook Book (1896) | Nile Salad |
Cut cold boiled or roasted chicken in cubes (there should be one and one-half cups). Put one-half cup English walnut meats in pan, sprinkle sparingly with salt, and add ... From The Boston Cooking-School Cook Book, 1896, page 411. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | No-name Salad |
Make a mayonnaise, a small amount of aspic and a French dressing. Flake any cold cooked fish, either of one kind or mixed, and lay for an hour in a deep plate sprinkled ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 264. | |
| Fifty-Two Sunday Dinners (1913) | November Salad |
Arrange thin slices of crisp Spanish onion in nests of bleached ‘chicory leaves. Pile on onion Jonathan apples pared and cut in one-half inch cubes, celery hearts cut in ... From Fifty-Two Sunday Dinners, 1913, page 162. | |
| The Boston Cooking-School Cook Book (1896) | Nut Salad |
Mix one cup chopped English walnut meat and two cups shredded lettuce. Arrange on lettuce leaves and garnish with Mayonnaise Dressing. From The Boston Cooking-School Cook Book, 1896, page 402. | |
| Fifty-Two Sunday Dinners (1913) | Nut. and Olive Canape |
Cut stale white bread in crescents. Fry a delicate brown in deep hot Cottolene. Drain on brown paper. Mix equal parts of finely chopped olives and English walnuts, ... From Fifty-Two Sunday Dinners, 1913, page 146. | |
| The National Cookery Book (1876) | O Be Used on the Day It Is Madi |
Shave t Cé or cold slaw. Wash it through a colander and ¢ Place it in a large, deep pan, and pour enough good cider vinegar over it to saturate the whole by frequent ... From The National Cookery Book, 1876, page 165. | |
| The International Cook Book (1906) | Orange and Apple Salad |
1167. VEAL POT PIE, HONGROISE Cut into inch-square pieces three and a half pounds shoulder of veal, place on a plate, season with a teaspoon salt, half teaspoon paprika ... From The International Cook Book, 1906, page 354. | |
| The White House Cook Book (1887) | Orange Cocoanut Salad |
PEEL and slice a dozen oranges, grate a cocoanut and slice a pineapple. Put alternate layers of each until the dish is full. Then pour over them sweetened wine. Served ... From The White House Cook Book, 1887, page 404. | |
| The Boston Cooking-School Cook Book (1896) | Orange Mint Salad |
Remove pulp from four large oranges, by cutting fruit in halves crosswise and using a spoon. Sprinkle with two tablespoons powdered sugar, and add two tablespoons finely ... From The Boston Cooking-School Cook Book, 1896, page 403. | |
| The Boston Cooking-School Cook Book (1896) | Orange Salad |
Cut five thin-skinned sour oranges in very thin slices, and slices in quarters. Marinate with a dressing made by mixing one-third cup olive oil, one and one-half ... From The Boston Cooking-School Cook Book, 1896, page 402. | |
| The Picayune Creole Cook Book (1901) | Orange Salad |
Balade d’Oranges. 6 Fine Louisiana Oranges. ' Peel the oranges whole, removing the rind entirely down to the tips of the stem end. Cut in slices, and cut out the seeds. ... From The Picayune Creole Cook Book, 1901, page 255. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Orange-and-Banana Salad |
Stir the juice of two oranges, half a cup of sherry wine, one tablespoonful of lemon juice, half a cup of sugar and the unbeaten white of an egg, over the fire, until ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 147. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Orange-and-Walnut Salad |
is a particularly good salad to serve with game. Select fine oranges, remove the peel and every particle of white skin, and slice very thin lengthwise. Slice English ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 146. | |
| Foods That Will Win the War and How to Cook Them (1918) | Oriental Salad |
1 tablespoon gelatine 2 cups apples, chopped 1 cup celery 4 cup lemon juice 3 pimentoes 3 cup grated cocoanut 1 tablespoon grated onion Soften gelatine in 2 tablespoons ... From Foods That Will Win the War and How to Cook Them, 1918, page 107. | |
| The International Cook Book (1906) | Peach Shortcake |
2015. ESCAROLE SALAD WITH EGGS Remove the outer leaves from a large white head of escarole and detach leaves from stalk. If tolerably clean carefully wipe it without ... From The International Cook Book, 1906, page 618. | |
| The International Cook Book (1906) | Peach Tartlets |
2331. TOMATOES WITH MAYONNAISE Plunge six fresh, sound, good-sized red tomatoes in boiling water one minute, remove, peel and let get cold. Then cut in quarters, place ... From The International Cook Book, 1906, page 718. | |
| Fifty-Two Sunday Dinners (1913) | Pear Salad |
Wipe, pare and remove the cores from the desired number of ripe (early) pears. Cut in eighths lengthwise. Arrange on beds of crisp cress, or lettuce heart leaves. ... From Fifty-Two Sunday Dinners, 1913, page 119. | |
| Fifty-Two Sunday Dinners (1913) | Pepper and Fruit Salad |
Select the desired number of uniform-sized peppers, having half red and half green. Cut a slice from the stem ends, remove the seeds and veins; arrange them ort beds of ... From Fifty-Two Sunday Dinners, 1913, page 155. | |
| Dainty Desserts for Dainty People (c. 1910s) | Perfection Salad |
i cup mild vinegar. 1 cup cabbage, finely shredded. 2 cups celery, cut in small pieces. 2 pimentoes, cut in small pieces. Add vinegar, lemon boiling water, sugar, and ... From Dainty Desserts for Dainty People, c. 1910s, page 30. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Pineapple and Banana Salad |
Use home-canned pineapple which has been cooked in the jars, or the market variety of pineapple which comes very slightly sweetened in large cans holding entire slices ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 278. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Pineapple Salad |
Shred one pineapple; add same amount of white grapes, skinned and seeded, equal amount of celery cut in small pieces, and one cup castana nuts shredded Moisten with ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 214. | |
| The Cook's Own Book (1832) | PIQUANT, for |
fye. or in a mortar the yolks of two eggs that have been boiled hard with a mu.-lardspoonful of made mustard, and a little pepper and: add two table-spoonfuls of salad ... From The Cook's Own Book, 1832, page 235. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Place a |
thin slice of onion in the centre of your salad dish, arrange the lettuce leaves around it; mix the sweetbreads carefully the mayonnaise, and put in the centre of the is ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 251. | |
| The White House Cook Book (1887) | Plain Cold Slaw |
SLICE cabbage very fine; season with salt, pepper and a little sugar; pour over vinegar and mix thoroughly. It is nice served in the centre of a platter with fried oysters around it. From The White House Cook Book, 1887, page 195. | |
| La Cuisine Creole (1885) | Plain Cold Slaw, with Vinegab |
This is made by chopping or slicing the cabbage as in the above recipe. When it is soaked, and is cool and firm, dust pepper on it, throw in a little salt and pour over ... From La Cuisine Creole, 1885, page 114. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Plum Salad |
Into a glass salad bowl put one-half pint each of greengages, stoned and cut in half, bananas, peeled and cut in slices, and any other fresh fruit that is at hand. ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 118. | |
| Mrs. Beeton's Book of Household Management (1861) | Pluviers en Aspic |
Ingredients. — Hard boiled plovers' eggs, aspic jelly, salad, chili and truffle for decoration. Method. — Set a little aspic jelly in the bottom of the dariols chosen, ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Polish Salad |
One quart of cold game or poultry, cut the French dressing, or two ^‘07 and let it stand in the ice chest two or Rub the yolks of the eggs to a powder, and chop the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 217. | |
| Aunt Babette's Cook Book (1889) | Polish Salad, or Salad Piquant |
Lay half a dozen or more large salt pickles in water for about six hours, then drain off all the water. Chop up two sour apple, sone large onion or two small ones, chop ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 187. | |
| The International Cook Book (1906) | Portuguese Salad |
2146. PORTUGUESE SALAD Peel and cut in halves two medium, sound cucumbers. Remove spongy parts and finely slice. Slice very finely one small Spanish onion, two medium, ... From The International Cook Book, 1906, page 659. | |
| Aunt Babette's Cook Book (1889) | Prepared Mustard |
Rub together one teaspoonful of sugar, saltspoonful of fine salt and one tablespoonful of best salad oil. Do this thoroughly. Mix two tablespoonfuls of ground mustard ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 511. | |
| California Mexican-Spanish Cook Book (1914) | Prepared Vinegar for Spanish Salad Dressing |
Put a button of garlic, large slice cucumber, slice parsley, taragon leaves, or two tablespoons taragon vinegar into one pint cider vinegar. Bottle and let stand several ... From California Mexican-Spanish Cook Book, 1914, page 27. | |
| Fifty-Two Sunday Dinners (1913) | Prune and Nut Salad |
Buy very select prunes for this purpose (tins holding one or two pounds are best), cook prunes in the usual way, letting the liquor evaporate during the latter part of ... From Fifty-Two Sunday Dinners, 1913, page 59. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Put in a |
bowl and in a basin of ice Have ready the juice of half a lemon, one cupful of salad oil, one-fourth of a one of sugar, one table-spoonful of mustard, one teaspoonful of ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 212. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Qreen-Pea Salad |
Mix the peas with a cream dressing; serve in nests of lettuce; garnish the top of each nest with a little chopped beet, or a fanciful figure cut from a pickled beet or ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 83. | |
| The International Cook Book (1906) | Quails en Cocotte |
Cauliflower, Mousseline (210) Roast Ribs of Beef (126) Romaine Salad (214) 2835. PURE"E OF PARSNIPS Peel and finely slice six fresh, sound medium parsnips and plunge in ... From The International Cook Book, 1906, page 894. | |
| Mrs. Beeton's Book of Household Management (1861) | Recipes for Salads, Etc. Un |
2443._REMOULADE SAUCE, INDIAN. Ingredients. — The yolks of 3 hard-boiled eggs, 3 tablespoonfuls of salad-oil, i tablespoonful of vinegar, i teaspoonful of curry paste, 1 ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Rub the yolks to a |
smooth paste with the mustard and oil, then add or tongue finely chopped, the salt and pepper, and mix the hollowed whites with this mixture, and serve on a bed of ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 270. | |
| Aunt Babette's Cook Book (1889) | Russian Salad |
Cut up all kinds of pickled cucumbers, small and large, sweet and sour, also (senf) mustard pickles, into very small lengths, also pickled beans and capers. Add six ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 188. | |
| The Boston Cooking-School Cook Book (1896) | Russian Salad |
Mix one cup each cold cooked carrot cubes and potato cubes, one cup cold cooked peas, and one cup cold cooked beans, and marinate with French Dressing. Arrange on ... From The Boston Cooking-School Cook Book, 1896, page 395. | |
| The Boston Cooking-School Cook Book (1896) | S'weetbread and Cucumber Salad II |
Parboil a sweetbread, adding to water a bit of bay leaf, a slice of onion, and a blade of mace. Cool, and cut in small cubes; there should be three-fourths cup. Add an ... From The Boston Cooking-School Cook Book, 1896, page 412. | |
| Mrs. Owen's Illinois Cook Book (1871) | Salad |
Rub six sweet cream and one tablespoonful mustard; butter can be used instead of cream. Set in a kettle of boiling water, and add two eggs, well-beaten. Then pour in, ... From Mrs. Owen's Illinois Cook Book, 1871, page 326. | |
| Jell-O Recipe Book (1905) | Salad |
While it is cooling, chop one cup tart apples, one cup English walnuts, one cup celery and season with salt. Mix these ingredients and pour over them the Jell-O. Cool in ... From Jell-O Recipe Book, 1905, page 11. | |
| California Mexican-Spanish Cook Book (1914) | Salad |
Scald and peel large tomatoes, remove center, mix with equal parts celery, green chile, onions, fry in little olive oil and lemon juice, to taste, fill tomatoes dressing ... From California Mexican-Spanish Cook Book, 1914, page 29. | |
| War Economy in Food (1917) | Salad |
wafers.) ^2 cup corn meal. V2 cup wheat % fat. 3 tablespoons milk (about). Sift together the dry ingredients. Cut the fat into the flour and add sufficient liquid to ... From War Economy in Food, 1917, page 24. | |
| La Cuisine Creole (1885) | Salad a La Russe |
Cut up all kinds of vegetables, such as carrots, tur¬ nips, snap beans, etc., boil them in water with salt and butter, then drain and season lightly with salt, black ... From La Cuisine Creole, 1885, page 261. | |
| The Boston Cooking-School Cook Book (1896) | Salad Chiffonade |
Cook two green peppers in boiling water to which onefourth teaspoon soda has been added, one minute; cool, and shred. Shred one head of romaine, remove pulp from one ... From The Boston Cooking-School Cook Book, 1896, page 397. | |
| Gulf City Cook Book (1878) | Salad Cream |
Take the yelks of three fresh eggs, and whisk them well up with ten grains of cayenne pepper; then take one ounce of mustard, salt one dram and a half, salad-oil half an ... From Gulf City Cook Book, 1878, page 87. | |
| Housekeeping in Old Virginia (1879) | Salad Deessings |
Take the yolk of one raw egg; add to that one-half tablespoonful of either dry or thickly mixed mustard, salt and pep per to your taste. When well mixed together, add ... From Housekeeping in Old Virginia, 1879, page 215. | |
| Larkin Housewives' Cook Book (1915) | Salad Delight |
Wash one cup Larkin Rice; put on to cook in two quarts boiling salted water. Cook until tender but do not allow it to become too soft. Drain, and pour one quart boiling ... From Larkin Housewives' Cook Book, 1915, page 43. | |
| Mrs. Owen's Illinois Cook Book (1871) | Salad Dressing |
One teaspoonful mixed mustard, one white sugar, two tablespoonsful salad oil, four milk, two tablespoonsful vinegar, cayenne and salt to the taste. Put the mixed mustard ... From Mrs. Owen's Illinois Cook Book, 1871, page 325. | |
| The Appledore Cook Book (1872) | Salad Dressing |
One tablespoonful of mustard, one of sugar, one teaspoonful of salt, one of cayenne pepper, and the yolks of three uncooked eggs. Put this mixture in an earthen dish and ... From The Appledore Cook Book, 1872, page 138. | |
| Gulf City Cook Book (1878) | Salad Dressing |
One tea-cupful of vinegar, one dessert-spoonful of butter two table-spoonfuls of sugar, one dessert-spoonful of mustard, half tea-spoonful of salt, one egg, half ... From Gulf City Cook Book, 1878, page 85. | |
| Gulf City Cook Book (1878) | Salad Dressing |
Take half a tumbler of vjnegar, one table-spoonful of butter, one tea-spoonful of sugar, one of salt, one tea-spoonful of mustard. Put it all on the let it come to a ... From Gulf City Cook Book, 1878, page 85. | |
| Housekeeping in Old Virginia (1879) | Salad Dressing |
Beat two eggs. Add butter size of half an egg. \ fceaspoonful mustard rubbed smooth in a little water. 4 tablespoonfuls vinegar. \ teacupful boiling water. Set it in a ... From Housekeeping in Old Virginia, 1879, page 215. | |
| Housekeeping in Old Virginia (1879) | Salad Dressing |
Put one tumbler vinegar, and one lump butter, size of an egg, on to boil. Beat up the yolks of three or four eggs, and pour the boiling vinegar over them, stirring all ... From Housekeeping in Old Virginia, 1879, page 218. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Salad Dressing |
Yolks of three hard-boiled eggs" Yolk of one raw egg gill of olive oil YI teaspoon ful of salt Dash of cayenne the cooked perfectly smooth, then add the raw one, and ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 249. | |
| The Woman Suffrage Cook Book (1886) | Salad Dressing |
Green T' ■ ato Pickle, alias Piccalilli. To' one peck of green tomatoes finely slice, add one cupful of salt, sprinkled through the layers of fruit; let this stand over ... From The Woman Suffrage Cook Book, 1886, page 65. | |
| The Woman Suffrage Cook Book (1886) | Salad Dressing |
Four eggs, two teaspoonfuls of mustard, one of salt, two of sugar, a little red pepper, one cup of cider vinegar, but ter size of an egg. Make this over the teakettle. ... From The Woman Suffrage Cook Book, 1886, page 66. | |
| Aunt Babette's Cook Book (1889) | Salad Dressing |
Beat up two raw eggs, one tablespoonful of chicken fat or butter, one half teaspoonful of mustard and six tablespoonfuls of vinegar and one of sugar. Set this over a ... From Aunt Babette's Cook Book: Foreign and Domestic Receipts for the Household, 1889, page 188. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Salad Dressing Made at the Table |
The yolk of a raw egg, a table-spoonful of mixed mustard, one-fourth of a teaspoonful of salt, six table -spoonfuls of oil. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 211. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Salad Dressing Without Oil |
The yolks of four uncooked one heaping teaspoonful of sugar, one teaspoonful of mustard, half a cupful of clarified chicken fat, a quarter of a cupful of vinegar, the ... From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 213. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Salad Dressing Without Oil |
YO. pint of milk 2 even tablespoon fuls of cornstarch Butter the size of a walnut i saltspoonful of black pepper the corn starch with a very little cold milk, add to the ... From Mrs. Rorer's Philadelphia Cook Book, 1886, page 249. | |
| Mrs. Beeton's Book of Household Management (1861) | Salad Dressings |
2438.— CLARET DRESSING. Ingredients. — £ of a pint of claret, i teaspoonful of lemon-juice, a. clove of garlic, i teaspoonful of finely chopped shallots, salt and sugar ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Salad Dressings |
"Just, as in nature, thy proportions be, As full of concord their variety." }4 a teaspooonful of salt. J^ a teaspoonful of pepper. 2 to 6 tablespoonfuls of vineor ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 49. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Salad Dressings |
utensils of the same temperature as the room in which the dressing is to be served. Beat the yolks with a small wooden spoon or silver fork, add the condiments and mix ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 51. | |
| Rumford Complete Cook Book (1908) | Salad Dressings." |
1 teaspoon finely-chopped 1 teaspoon made mustard. pickles. 1 teaspoon finely-chopped Add all the ingredients to the mayonnaise in the order given; stir well and serve very cold. From Rumford Complete Cook Book, 1908, page 69. | |
| The Cook's Own Book (1832) | Salad Mixture |
Endeavor to have your salad herbs as fresh as |xissiblc; suspect they are not "morning gathered," they will be much refreshed by lying an hour or two in spring water; ... From The Cook's Own Book, 1832, page 224. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Salad No |
Cut four cucumbers in strips, lengthwise, then in inch pieces. Add one cup sweetbreads cooked, and cut in Mix with cream dressing, chill, and serve on crisp lettuce. From Lowney's Cook Book, Illustrated in Colors, 1907, page 206. | |
| The White House Cook Book (1887) | Salad of Mixed Fruits |
PUT in the centre of a dish a pineapple properly pared, cored and sliced, yet retaining as near as practicable its original shape. Peel, quarter and remove the seeds ... From The White House Cook Book, 1887, page 404. | |
| The Boston Cooking-School Cook Book (1896) | Salad or Dinner Rolls |
Use same ingredients as for Parker House Rolls, allowing one-fourth cup butter. Shape in small biscuits, place in rows on a floured board, cover with cloth and pan, and ... From The Boston Cooking-School Cook Book, 1896, page 93. | |
| Fifty-Two Sunday Dinners (1913) | Salad Rolls |
1 cup scalded milk. 114 cups flour. 8 tablespoons sugar. Y% cup melted Cottolene. 1 teaspoon salt. 2 eggs well beaten. 1 compressed yeast cake dis84 teaspoon grated ... From Fifty-Two Sunday Dinners, 1913, page 187. | |
| The Boston Cooking-School Cook Book (1896) | Salad Sticks |
Follow recipe for Sticks. Let rise, and add salt to dough, allowing two teaspoons to each cup of dough. Shape in small sticks, let rise again^ sprinkle with salt, and ... From The Boston Cooking-School Cook Book, 1896, page 94. | |
| The International Cook Book (1906) | Salad, Buenos Ayres |
Custard Pudding (2464) 2874,. OYSTERS, PRINTANIERE Carefully open thirty-six large, fresh oysters and keep in their deep shells with the liquor, then arrange them on a ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Salad, Interlacken |
1874. PILAFF OF TURKEY, NONI Cut the meat from the turkey left over from yesterday into half-inch pieces. Heat a tablespoon melted butter in a saucepan, add six finely ... From The International Cook Book, 1906, page 572. | |
| The International Cook Book (1906) | Salad, Liechtenstein |
Apple Pie (1434) 2947. BEIGNETS OF HERRINGS Remove skin and bones from two smoked herrings, cut in half-inch, slanting, thick pieces, place in a deep dish, cover with ... From The International Cook Book, 1906, page 900. | |
| The International Cook Book (1906) | Salad, Waldorf-Astoria |
Prune Pie (965) 1813. BROILED DEVILLED SPARERIBS Procure six very fresh spareribs, evenly season them all around with a teaspoon salt and half teaspoon pepper, lightly ... From The International Cook Book, 1906, page 553. | |
| Recipes for Sea Food (c. 1910s) | Salad. — Cover a |
plate with letting them come over the edge of the dish. Take any kind of boiled white fish that has been " left over " and pick into small pieces, covering the lettuce, ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 113. | |
| The Picayune Creole Cook Book (1901) | Salade de Betteraves |
4 Large Red Beets. French Dressing. Boil the beets till done, and then peel and slice nicely. Set them to cool and pour over them a French Dressing or a plain dressing ... From The Picayune Creole Cook Book, 1901, page 174. | |
| The Picayune Creole Cook Book (1901) | Salade de Dent-de-Lion |
1 Pint of Fresh White Dandelion. Cut off the roots and green portion of the leaves; wash and steep in salt and water. When they become crisp, drain and press dry; rub ... From The Picayune Creole Cook Book, 1901, page 175. | |
| The Picayune Creole Cook Book (1901) | Salade de Feri |
4 Dozen Boiled Young Okra. Boll the okra as directed. (See recipe.) When cold, dress nicely with vinegar, salt and pepper, or, if preferred, the plain French Dressing, ... From The Picayune Creole Cook Book, 1901, page 176. | |
| The Picayune Creole Cook Book (1901) | Salade de Machea, ou Doucette |
1 Pint of Corn Salad. This is an excellent salad, and is prepared and served with a French Dressing. Take one pint of fresh Doucette and pare off the outer stale leaves, ... From The Picayune Creole Cook Book, 1901, page 175. | |
| The Picayune Creole Cook Book (1901) | Salade de Pommes de Terre |
3 Large Cold Boiled Potatoes, 6 Tablespoonsfuls of Olive Oil. 3 Tablespoonsfuls of Vinegar. 1 Large This is a nice way of utilizing cold left-over potatoes. But the ... From The Picayune Creole Cook Book, 1901, page 177. | |
| The Boston Cooking-School Cook Book (1896) | Salads and Salad Dressings |
SALADS, which constitute a course in almost every dinner, but a few years since seldom appeared on the table. They are now made in an endless variety of ways, and are ... From The Boston Cooking-School Cook Book, 1896, page 384. | |
| Rumford Complete Cook Book (1908) | Salads and Salad Dressings |
ALMOST every variety of vegetables and fruits may i be made into salads. Eggs are used also, as well as many kinds of fish and meat. Vegetable salads are the most common ... From Rumford Complete Cook Book, 1908, page 93. | |
| The Picayune Creole Cook Book (1901) | Salt and Pepper to Taate |
Blend the oil and salt and pepper in the manner above indicated, and then add these to the mustard, drop by drop, alternating with the vinegar. When well blended add the ... From The Picayune Creole Cook Book, 1901, page 173. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Sanatroea Porators |
Pare and cut into thin slices on a slaw-cutter four large potatoes (mew are best), let stand in ice-cold salt water while breakfast is cooking; take a handful of the ... From Buckeye Cookery and Practical Housekeeping, 1877, page 297. | |
| The Dixie Cook-Book (1883) | Sararoca PoraTors |
Pare and cut into thin slices on a slaw-cutter four large potatoes (new are best), let stand in ice-cold salt water while breakfast is cooking; take a handful of the ... From The Dixie Cook-Book, 1883, page 343. | |
| Fifty-Two Sunday Dinners (1913) | Saratoga Chips |
Wash and pare the désired number of uniform-sized potatoes. Slice thinly (using slaw cutter) into a bowl of cold water. Let stand several hours, changing the water often ... From Fifty-Two Sunday Dinners, 1913, page 95. | |
| Buckeye Cookery and Practical Housekeeping (1877) | Saver Kratt |
Slice cabbage fine on a slaw-cutter; line the bottom and sides of an oaken barrel or keg with cabbage leaves, put in a layer of the sliced cabbage about six inches in ... From Buckeye Cookery and Practical Housekeeping, 1877, page 289. | |
| Mrs. Beeton's Book of Household Management (1861) | Seasonable irom July to October |
1437.— ARTICHOKES, FRIED. (Fr.— Artichauts Frits.) Ingredients. — 6 artichokes. For the batter: 2 tablespoonfuls of flour, 2 tablespoonfuls of milk, i table-spoonful of ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Larkin Housewives' Cook Book (1915) | September Salad |
Pare, core and chop two ripe apples and one sweet red or green Add one cup diced celery, two tablespoons chopped two finely chopped parsley, and one cup From Larkin Housewives' Cook Book, 1915, page 46. | |
| Bohemian-American Cook Book (1915) | Serve with the |
572. TOMATO SALAD No. z rajshých jahlíel'. Scald, in a bowl, add a minced and pour all vinegar and water, sweetened to 573. TOMATO SALAD No. z rajshijch jahlieJc na jiný ... From Bohemian-American Cook Book, 1915, page 179. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Simple Salad Dressing |
Two teaspoons of mustard, one and one-half teaspoons of salt, one-eighth teaspoon of cayenne, four eggs, onehalf cup of vinegar, one-quarter cup of olive oil. Mix ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 274. | |
| Mrs. Beeton's Book of Household Management (1861) | Sio Household Management |
no doubt that parasitic animals are sometimes introduced into the human body through such negligence. They need to be freshly gathered in order to be wholesome, although ... From Mrs. Beeton's Book of Household Management, 1861, page 900. | |
| Larkin Housewives' Cook Book (1915) | SjJad Suggestions |
A person with ingenuity will make a salad with whateverhappens to be on hand. Here are a few suggestions: Equal parts of white grapes (seeded) and diced bananas. Juicy ... From Larkin Housewives' Cook Book, 1915, page 49. | |
| Mrs. Owen's Illinois Cook Book (1871) | Slaw |
Two eggs, well beaten, One teaspoonful dry mustard, One teaspoonful sugar, One-half teaspoonful flour, One-half teaspoonful black pepper, A little cayenne, Three-fourths ... From Mrs. Owen's Illinois Cook Book, 1871, page 115. | |
| Housekeeping in Old Virginia (1879) | Slaw |
Chop fine one head of cabbage put in a pan. 1 cup cream. And yolk of one ^gg^ beaten light. When boiled add one-half cup of strong vinegar; stir well and pour over the ... From Housekeeping in Old Virginia, 1879, page 207. | |
| Manual for Army Cooks (1896) | Slaw |
Slaw should be made from firm cabbage. Trim, pick, and wash the cabbage. Shred it very fine. The stalk should not be used. It may be served without any dressing or with ... From Manual for Army Cooks, 1896, page 137. | |
| Mrs. Rorer's Philadelphia Cook Book (1886) | Slice, and |
cut beets to make one pint; heap them in the centre of a salad dish and cover with a half-pint of sauce Tartare. Garnish with parsley, and serve very cold. From Mrs. Rorer's Philadelphia Cook Book, 1886, page 254. | |
| Miss Parloa's New Cook Book and Marketing Guide (1880) | Sour Cream Salad Dressing |
One cupful of sour cream, one teaspoonful of salt, a speck one of one of Mix all is best for vegetables. From Miss Parloa's New Cook Book and Marketing Guide, 1880, page 213. | |
| Aunt Sammy's Radio Recipes (1927) | Sour Cream Salad Dressing |
34 teaspoon mustard. yi teaspoon paprika. 3^ tablespoon sugar. yi cup vinegar. 1 cup sour cream. Beat the eggs until very light, add the other ingredients, and cook in a ... From Aunt Sammy's Radio Recipes, 1927, page 52. | |
| California Mexican-Spanish Cook Book (1914) | Spanish Moulded Salad |
Chop enough ripe tomatoes to fill a cup, half cup cucumber, one-fourth cup celery, one-fourth cup green sweet peppers, tablespoon onion, onehalf teaspoon chile powder, ... From California Mexican-Spanish Cook Book, 1914, page 30. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Spanish Salad |
One cup of chicken meat cut in small pieces, cucumber cut in cubes, one cup of English walnut meats broken in pieces, one-half can of French peas and two cups of celery ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 276. | |
| Common Sense in the Household (1871) | Sprinkle a |
little dry salt over the meat and celery; toss it up lightly with a silver. fork; pour the dressing over it, tqssiug afid mixing until the bottom of the mass is as well ... From Common Sense in the Household, 1871, page 204. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Strawberry Salad |
Arrange large ripe strawberries in a glass salad bowl, dust with powdered sugar and a little nutmeg. Pour over a dressing made of two tablespoons of sugar, a gill of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 280. | |
| Mary Elizabeth's War Time Recipes (1918) | Stuffed Peach Salad |
For this salad, use cottage cheese, which can be made at home as described in Chapter VII, or purchased ready-made. Do not use cream cheese, as just now the butter fats ... From Mary Elizabeth's War Time Recipes, 1918, page 116. | |
| Mary Elizabeth's War Time Recipes (1918) | Stuffed Prune Salad |
(To serve six persons) 18 large prunes YQ pound cottage cheese 2 tablespoons broken walnut meats Remove pit from prunes and soak over night in a closed jar of water to ... From Mary Elizabeth's War Time Recipes, 1918, page 112. | |
| Salads, Sandwiches and Chafing-Dish Dainties (1899) | Stuffed'Cucumber Salad |
Pare a short cucumber and cut it lengthwise in two parts; remove the seeds and let chill in ice water for an hour. Chop together the solid part of a peeled and seeded ... From Salads, Sandwiches and Chafing-Dish Dainties, 1899, page 87. | |
| Larkin Housewives' Cook Book (1915) | Sue's Salad Dressing |
Mix one teaspoon Larkin Mustard, one teaspoon the yolks of two eggs. Add one-half cup vinegar and cook until thick. in the stiffly-beaten for two minutes, thin out with ... From Larkin Housewives' Cook Book, 1915, page 48. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | Summer Salad |
Select six fresh cucumbers all the same size. Pare, cut in halves lengthwise, scoop out the centers and lay in water till wanted. Dry and fill with a mixture of ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 278. | |
| The Boston Cooking-School Cook Book (1896) | Swiss Salad |
Mix one cup cold cooked chicken cut in cubes, one cucumber pared and cut in cubes, one cup chopped English walnut meats, and one cup French peas. Marinate with French ... From The Boston Cooking-School Cook Book, 1896, page 411. | |
| Common Sense in the Household (1871) | Sydney Smith's Receipt for Salad Dressing |
Two boiled potatoes, strained through a kitchen sieve, Softness and smoothness to the salad give Of mordant mustard take a single spoon Distrust the condiment that bites ... From Common Sense in the Household, 1871, page 201. | |
| The Dixie Cook-Book (1883) | TaRTARE SAvce |
Yolks of two ‘eggs, gill of salad-oil (or melted butter), salt-spoon salt, half a salt-spoon pepper, a table-spoon good cider vinegar, half teaspoon mustard, a ... From The Dixie Cook-Book, 1883, page 139. | |
| Simple Italian Cookery (1912) | The Cardinal's Salad |
Wash a good lettuce and a bunch of water-cress. Cut a cold boiled beef into strips, add six radishes, two hard-boiled chopped up, and one sliced cucumber. From Simple Italian Cookery, 1912, page 66. | |
| Three Jell-O Booklets (1910s-1920s) | Thrifty Salad |
(Illustrated on page 9.) Dissolve one package of Lemon Jell-0 in one pint of boiling water. When cold, put a shallow layer in bottom of mould, and when partly set, place ... From Three Jell-O Booklets, 1910s-1920s, page 18. | |
| Mrs. Hale's New Cook Book (1857) | To Bake a Sucking-Pig.—A |
sucking-pig is one of the few things which is rather nicer baked than roasted. You mus and stuff it, and prepare it exactly as foi roasting, except that you must mix the ... From Mrs. Hale's New Cook Book, 1857, page 179. | |
| The Kansas Home Cook-Book (1874) | To Boil Hominy |
two teacups of white hominy, and put to in cold water in the morning wash it out, put in cold water, and boil an hour and a half, stirring it very often; when done, ... From The Kansas Home Cook-Book, 1874, page 98. | |
| Directions for Cookery, in Its Various Branches (1837) | To Dress Lettuce as Salad |
Strip off the outer leaves, wash the lettuce, split it in half, and lay it in cold water dinner time. Then drain put it into a salad Have ready two eggs boiled hard, ... From Directions for Cookery, in Its Various Branches, 1837, page 205. | |
| The Virginia House-Wife (1824) | To Dress Salad |
To have this delicate dish in perfection, the lettuce, pepper grass, chervil, cress, &c. should be gathered early in the morning, nicely picked, washed, and laid in cold ... From The Virginia House-Wife, 1824, page 131. | |
| Housekeeping in Old Virginia (1879) | To Fry Salsify |
Prepare as for stewing. When perfectly tender, run through a colander. Add grated cracker, two eggs, well beaten, ono TO BOIL CABBAGE WITH BACON — WARM SLAW. 251 ... From Housekeeping in Old Virginia, 1879, page 258. | |
| Housekeeping in Old Virginia (1879) | TuKNip Salad |
Pick early in the morning. Wash one peck and put in cold water. Have ready a pot of boiling water in which a piece of bacon has boiled several hours, and the amount of ... From Housekeeping in Old Virginia, 1879, page 261. | |
| The Creole Cookery Book (1885) | Very Healthy Slaw |
Take a nice, fresh, white cabbage, wash and drain it, and cut off the stalk; shave it in small and very even shreds, with a cabbage cutter, or a sharp knife; put it into ... From The Creole Cookery Book, 1885, page 103. | |
| Recipes for Sea Food (c. 1910s) | Wachusett Haddie Salad |
After scalding the Iladdie cool it and separate into flakes. Use equal parts of thinly boiled potatoes and the flaked Haddie and dress it to taste with salt, pepper, ... From Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp, c. 1910s, page 174. | |
| Lowney's Cook Book, Illustrated in Colors (1907) | Waldorf Salad |
Mix one cup each of small pieces of celery, apple cut in balls, and English walnuts broken in small pieces. Add one teaspoon salt, two tablespoons orange juice, and the ... From Lowney's Cook Book, Illustrated in Colors, 1907, page 213. | |
| Gulf City Cook Book (1878) | Warm Slaw |
Pour boiling water over the cabbage, and cut up very fine; melt butter with cream or milk; mix pepper, salt, mustard, and vinegar; pour over hot From Gulf City Cook Book, 1878, page 87. | |
| Housekeeping in Old Virginia (1879) | Warm Slaw |
Cut the cabbage very fine and sprinkle over it a tablespoonful flour. Put a piece of butter, the size of an egg, in the oven 252 WAEM SLAW — SPINACH. to melt. Salt and ... From Housekeeping in Old Virginia, 1879, page 259. | |
| The Creole Cookery Book (1885) | Warm Slaw |
Take a large, red cabbage, wash, drain, and shred it finely; put it in a deep dish, cover it closely and set it on the top. of a stove, or in a bake oven, till it is ... From The Creole Cookery Book, 1885, page 104. | |
| Housekeeping in Old Virginia (1879) | Warm, Slaw |
Cut the cabbage (hard red is best) as for cold slaw. Put in a saucepan one-quarter pound butter, two gills water, three gills vinegar, one teaspoonful salt, and a little ... From Housekeeping in Old Virginia, 1879, page 260. | |
| Rumford Complete Cook Book (1908) | Water Cress |
This plant requires very careful attention when being prepared for the table, as many non-edible leaves are gathered with it, also because small water insects cling ... From Rumford Complete Cook Book, 1908, page 94. | |
| Common Sense in the Household (1871) | Water-Cresses |
"Wash and pick over the crcjsses carefully, pluck frgm the stems, and pile in the salad bowl, with a dressing of vinegar, popper, salt, and sugar, well stirred in. « From Common Sense in the Household, 1871, page 205. | |
| The Good Housekeeping Woman's Home Cook Book (1909) | White Grape Salad |
One pound of white grapes, one head of lettuce, one pint of chopped celery, mayonnaise dressing. Cut grapes in two, taking out seeds, or skin grapes if you desire. For ... From The Good Housekeeping Woman's Home Cook Book, 1909, page 270. | |
| The Boston Cooking-School Cook Book (1896) | Wiersbick's Salad |
Peel small tomatoes of uniform size and scoop out a portion of centres. Arrange in nests of lettuce leaves and garnish top of each with a slice of cucumber, slice of ... From The Boston Cooking-School Cook Book, 1896, page 397. | |
| Mary Elizabeth's War Time Recipes (1918) | Xn “salad |
Wash and boil a fresh—or slightly cured— beef tongue slowly for about three hours, or until the skin lifts when the meat is tested as for tenderness. Skin and let cool ... From Mary Elizabeth's War Time Recipes, 1918, page 90. | |