Page:The Pilgrim Cookbook.djvu/48

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44
PILGRIM COOK BOOK

Bean Celery Salad.

One pint of pork and beans, 4 tablespoons celery cut in small pieces, 2 tablespoons finely chopped onion, ¼ cup salad dressing mixed with ¼ cup whipped cream. Serve on lettuce and garnish with olives.—Mrs. R. Baur.

Beet Salad.

Take 4 or 5 good sized pickled beets and chop or cut up in small pieces, some English celery cut up in small pieces and mix with pepper and salt, place in a salad bowl. Now take 4 hard boiled eggs, chop the whites up and place in circle around the edge of the bowl. Take the yellow and mash with fork and place in center. Garnish with celery leaves.

Dressing.—2 eggs beaten, 1 tablespoon olive oil, salt and pepper, 1 tablespoon vinegar. Beat together and pour on salad.—Mrs. R. Albrecht.

Cabbage and Beet Salad.

Chop a medium sized head of cabbage fine and add to it half as many chopped beets, boiled and allowed to cool. To 2 quarts of this mixture add a small cupful of horseradish or a 5c bottle. Put in white sugar and salt to taste. Cover all with vinegar and allow it to stand for 24 hours before serving.—Mrs. A. Steging.

Cold Slaw Salad.

Wash a cabbage and lay in iced water, slightly salted for an hour or two. Then drain, cut into shreds, adding a stalk of celery, and 3 apples (also cut into bits). Then cover all with a cream dressing.—Mrs. Anna A. Jaekel.

Celery Salad.

Mash a cream cheese, add chopped nuts, salt, and moisten with boiled dressing, stuff the mixture into the hollow part of crisp celery. Serve as usual or cut up in inch pieces and serve on lettuce with boiled dressing.—Alicia K. Steinhoff.