The Pilgrim Cook Book/Salads

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Thousand Island Dressing.

One egg yolk, pinch of salt, cup of oil, 3 tablespoons chili sauce, 1 green pepper. Beat egg thoroughly, add oil slowly and continue beating constantly in one direction. Thin with cream and add chili sauce and peppers chopped fine.—Mrs. H. Trippler.

Thousand Island Dressing.

Two teaspoons Worcestershire sauce, 2 teaspoons catsup, 2 teaspoons sugar, 2 teaspoons of vinegar, a pinch of salt. Shake in paprika, ¼ cup of olive oil, small piece of ice.—Johanna Kretchmer.

Mayonnaise Dressing.

To the yolks of 4 eggs add slowly 4 tablespoons oil, then 4 tablespoons vinegar. Stir over the fire till it thickens; when cooled add 4 tablespoons oil, 1 teaspoon salt, 2 teaspoons sugar, mustard to taste and lastly 1 cup whipped cream. Butter may be used instead of oil. This makes quite a little.—Mrs. H. G. Tischer.

French Dressing.

Rub the bowl with a bruised clove of garlic; add ½ teaspoon salt, ⅛ teaspoon pepper, ¼ teaspoon paprika, and 6 tablespoons olive oil. Beat thoroughly, then add 2 to 3 tablespoons vinegar slowly and continue beating until thickened. A piece of ice put into the bowl while stirring will aid in chilling the mixture.—Alicia K. Steinhoff.

Spanish Dressing.

To a French Dressing add 1 mild green pepper finely chopped, and 2 tablespoons finely chopped Spanish onion.—Alicia K. Steinhoff.

Russian Salad Dressing.

To a French Dressing add the yolks of 2 hard boiled eggs chopped, 1 green pepper chopped, and 1 tablespoon catsup. Just before serving beat hard for a few minutes.—Alicia K. Steinhoff.

Fruit Salad Dressing.

Beat 4 egg yolks with ½ cup honey and the grated rind and juice of 1 lemon until light. Put in double boiler and boil until thick; when nearly cold add 12 marshmallows cut in pieces. Let stand until cold. When ready to serve add ½ pint whipping cream which has been whipped stiff.—Mrs. W. Mampe.

Fruit Salad Dressing.

One egg, 2 level tablespoons sugar, 2 level tablespoons lemon juice, and 2 level tablespoons pineapple or orange juice. Beat the egg, add sugar and fruit juices and cook in a double boiler, stirring constantly until thickened. Cool and combine with salad. Excellent with any combination of fruits.—Mrs. H. A. Zorn.

Fruit Salad Dressing.

The juice of 3 lemons, juice of 2 oranges, 3 eggs, ½ cup sugar. Boil slowly till clear and add 1 cup whipped cream. Delicious.—Mrs. Chas. North.

Salad Dressing.

One-half teaspoon paprika, ¼ teaspoon salt, ¼ teaspoon black pepper, 2 teaspoons powdered sugar, 2 tablespoons olive oil, 3 tablespoons vinegar. Mix together and chill with ice before adding vinegar.—Mrs. F. Neyendorf.

Cream Dressing.

Mix 1 teaspoonful of salt, 1 teaspoonful of flour, 1 teaspoonful mustard, 1 tablespoonful of sugar and 2 tablespoonful of butter. Then add the beaten yolks of 2 eggs, ¾ cup cream and lastly ¼ cup vinegar; cook over hot water until it thickens. Chill before using.—Mrs. Anna A. Jaekel.

Nonpareil Salad Dressing.

Yolks of 8 eggs well beaten, 1 cupful of white sugar, ½ cup of rich cream, 1 tablespoon of mustard, 1 tablespoon salt, 1 tablespoon pepper. Mix thoroughly, then put over fire 1½ pints vinegar and ½ cupful butter. If vinegar is too strong dilute with water. Let boil, then pour over the other ingredients, stirring all the time. Put back over the fire and let boil for 15 minutes.—Mrs. Hunt.

Salad Dressing.

Yolks of 4 eggs beaten light, 1 tablespoon sugar, scant tablespoon salt, scant tablespoon mustard, pinch of red pepper. Mix with ½ cup weak vinegar, stir with the eggs. Cook in double boiler; while hot, add butter size of a walnut. When cold add ½ cup cream.—Mrs. R. Baur.

Boiled Salad Dressing.

One tablespoon butter, 1 tablespoon flour, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon mustard, ½ cup vinegar, 1 cup milk, 3 eggs. Melt the butter and add the flour, stir until it is smooth, add the milk, let it come to a boil, stirring constantly. Add the seasoning to the eggs and beat them, add the vinegar a little at a time. Add this to the other ingredients and cook in a double boiler until it thickens. Use it cold.—Clara Rauschert.

Boiled Salad Dressing.

Two eggs, ½ cup vinegar, ½cup water, ½ cup sugar, 1 heaping teaspoon dry mustard and 1 heaping teaspoon cornstarch. Boil until thick. After removing from fire add a good sized piece of butter. Thin with cream as used.—Mrs. H. A. Zorn.

Salad Dressing.

Two well beaten eggs, 2 tablespoons of sugar, ½ cup of vinegar, ½ cup of water mixed with 1 tablespoon melted butter. Beat hard, boil until thick.—Mrs. G. Massman.

Boiled Salad Dressing.

One cup vinegar, add a little water, 1 teaspoon mustard, 2 tablespoons flour scant, 2 eggs, separate; butter size of an egg, sugar to taste and a little salt. Mix the mustard, flour, salt and sugar, add the beaten yolks of eggs, then add vinegar and boil in double boiler until thick. After it is off the fire, add beaten whites of eggs.—Mrs. E. Koretke.

Adirondack Salad.

One can peas, ¼ pound cheese, any kind, 2 large onions, ½ dozen large pickles, sour or dill. Strain peas, dice cheese, onions and pickles (sugar pickles, if sour), and mix with mayonnaise dressing.—Mrs. C. F. Teuchert.

Alsatian Salad.

Cook 3 frankfurter sausages for a few minutes in boiling water. Chill these and cut into very thin slices. Slice 4 medium size cold potatoes and 1 small white onion, half a dozen firm pickles and stir this mixture lightly with 4 tablespoons of French dressing.—Mrs. A. Steging.

Ruby Apple Salad.

Make a syrup of 3 cups sugar and 3 cups water, to which add enough red stick candy or red cinnamon drops to give a rich red color. When candy is dissolved add 8 to 10 sweet apples, peeled and cored, and simmer slowly until apples are tender and ruby colored. Drain and cool; fill center with chopped nuts and celery, place on lettuce leaves, and pour a fruit salad dressing over them. Pears may also be used this way.—Mrs. W. C. Hinrichs.

Asparagus and Tomato Salad.

Chill as many tomatoes as needed; skin and scoop out center. Chill on ice till very firm. Have ready asparagus tips about 3 inches long. Dust the inside of tomatoes with salt and pepper, then stand 4 or 5 tips in each tomato. Place on lettuce and pour over each a mayonnaise or boiled dressing.—Alicia K. Steinhoff.

Banana Salad.

Peel bananas and cut each into 4 parts, lengthwise. Roll each part in lemon juice, then in finely chopped nuts. Pile log-cabin fashion on lettuce leaves and pour over it a mayonnaise or boiled dressing.—Alicia K. Steinhoff.

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.

Celery Salad.

Cut celery into small pieces, add walnuts and mix with cream salad dressing. Add dressing just before serving else it will get watery.—Mrs. W. H. Jacobs.

Cassaba Melon.

Cut Cassaba melon in shape of banana or in heart shapes; put finely chopped white grapes (can be bought, seeded, in cans for salad) around edge, in center put pomegranate seeds. Serve with French dressing.—Ada Wilson Bohnsack.

Chicken Salad.

Boil a chicken tender; skin and cut all meat into small pieces. Cut up 2 large stalks celery, 1 can peas, 1 sweet red pepper cut fine; mix and add mayonnaise dressing. Serve on lettuce leaves.—Mrs. Sodemann.

Chicken Salad.

Cut cold chicken in dice, add ½ as much celery and serve with a boiled dressing.—Mrs. Mandel Z.

Chicken Salad.

One fine large chicken boiled tender and chopped, 12 eggs boiled hard, 6 stuffed pickled peppers chopped, 1 cup melted butter or salad oil; 3 cups chopped celery, 1 teaspoon ground pepper, 2 tablespoons black mustard ground, 1 cup vinegar. Rub the yolks of the eggs with the butter or salad oil. If the chicken is fat, the oil taken from the water in which it is boiled is better than the salad oil. Chop the whites of the eggs. Put all the ingredients together, and work it until it is thoroughly mixed. If you cannot get the celery use white cabbage, and put celery seed in the cup of vinegar that you are going to use and let it stand over night. Other pickles can be used with some pepper sauce instead of the stuffed peppers. This recipe will make nearly a gallon of salad and will keep for days in a cool place.—Mrs. R. Albrecht.

Mock Chicken Salad.

Two pounds veal from the leg, boil in one piece until done, let cool. Cut in dice. Measure meat and add an equal amount of celery, cut in dice. Dressing.—⅔ cup vinegar, ⅓ cup water, ½ cup sugar, 1 teaspoon salt, 1 teaspoon mustard, 1 tablespoon flour, 2 eggs. Mix thoroughly and cook in double boiler until thick. When cool stir in a cup of cream and add to the salad. Serve on lettuce leaves.—Miss Clara Mertz.

Combination Salad.

Four ripe tomatoes, 1 can white asparagus, 2 stalks celery, small, 1 green pepper. Cut tomatoes in slices, dice celery and peppers. Serve on lettuce leaf and cover with boiled or mayonnaise dressing.—Mrs. H. Trippler.

Combination Salad.

One can peas, 2 stalks celery cut fine, 1 sweet red pepper cut fine, 6 hard boiled eggs cut in pieces. Mix with mayonnaise.—Mrs. Sodemann.

Crabmeat a La Cardinal.

Shred crabmeat, add cut up celery, a little onion, minced green pepper, and seasoning to taste. Cut white bread in circles, place one round of bread on a lettuce leaf, place a hollowed out tomato, or a thick slice of tomato, on bread; fill tomato with the crab mixture and pour over all a mayonnaise dressing.—Alicia K. Steinhoff.

Date Salad.

To 2 apples take 1 banana and ½ cup dates; cut all in small pieces. Add a little lemon and orange juice and mix with dressing to which whipped cream has been added.—Miss L. Gansz.

Egg Salad.

Shred crisp lettuce leaves, place on salad plates, then lay slices of hard boiled egg on the lettuce and grate cheese over all. Dust with paprika and serve with French dressing.—Mrs. H. F. Bente.

Egg Salad.

One dozen boiled eggs, 1 can pimentoes, 1 large bottle stuffed olives, 5 cents worth of sweet pickles, 1 small onion. Chop each ingredient separately, then mix and serve with white sauce.

White Sauce.—To 2 tablespoons butter, melted, add 2 tablespoons flour, ¼ teaspoon salt, a little pepper, and 1 cup milk. Let cook till thick.—Mrs. Mandel Z.

Egg Salad with Salmon Mayonnaise.

Hard boil 6 or 8 eggs, remove shells and chill on ice. Rub ¼ cup of canned salmon to a paste, add to 1 cup of mayonnaise or boiled dressing into which has been beaten ¼ cup cream. Arrange crisp lettuce hearts in a nest on a shallow serving dish. Cut eggs in eighths, pile them in center, sprinkle with salt and pepper and pour over the prepared mayonnaise. Sprinkle with finely chopped chives or paprika.—Alicia K. Steinhoff.

Golden Salad.

Cut 4 hard boiled eggs in halves lengthwise, and to the mashed yolks add 1 teaspoon melted butter, 2 teaspoons mayonnaise dressing, 1 tablespoon ham ground fine, and salt. Form into balls and fill space in each white. Arrange on lettuce.—Mrs. O. A. Skibbe.

Fish Salad.

Boil white fish, let cool, bone; mix with celery and cucumbers and serve with dressing on lettuce leaves.—Mrs. R. Meyer.

Fruit Salad.

One pound grapes seeded and peeled, ½ pound walnuts, add a little celery cut in small pieces, add apples cut fine to taste. Mix with mayonnaise dressing.—Mrs. F. Nyendorf.

Fruit Salad.

One can sliced pineapples, 1 can pears, 1 pound white grapes, 3 oranges, and 2 boxes marshmallows. Mix with fruit salad dressing to which whipped cream has been added.—Mrs. H. Trippler.

Whipped Cream Fruit Salad.

Two cups seeded white grapes, 2 cups chopped apples, 1 cup celery, 1 cup chopped walnuts, 1 cup marshmallows, cut in pieces, 1½ cup candied cherries. Whip 1 quart of cream, sweetened slightly, add the juice of 1 lemon. Add dressing just before serving.—Mrs. A. L. Dunfrund.

Fruit Salad.

Twenty-four marshmallows, 1 can pineapple, 2 juicy apples, 6 oranges, lettuce leaves, 1 can white cherries may be added. Cut fruit and marshmallows into small pieces, then mix and chill. For dressing use 1 tablespoon butter, pinch of salt, 2 tablespoons sugar, 2 tablespoons vinegar, 2 eggs, ½ pint of whipped cream. Beat up eggs in double boiler add vinegar, sugar and salt and butter, then cook until thick. Cool and add whipped cream. Mix with fruit and serve on lettuce leaves.—Mrs. R. Baur.

Hanoverian Salad.

Three medium sized beets, 2 cooked potatoes, ⅓ pound cooked ham, 1 small onion, several stalks celery. Chop ingredients fine, mix with cream dressing. Serve on bedof lettuce and garnish with hard boiled eggs.—Mrs. Wm. Bohnsack.

Herring Salad Appetizer.

Lay 5 to 6 salt herring in fresh water over night. The next morning clean them and cut in small pieces. Cut up 3 pounds cooked veal, 3 to 4 hard boiled eggs, 4 cooked beets, 2 large apples, pepper, a good ¼ cup vinegar (if strong mix with a little water), a little dry mustard and one tablespoon sugar. No salt. Stir well together then put it in a covered jar for a day.—Mrs. O. Kleppisch.

Herring Salad.

Clean and remove bones from 2 salt herring; cut fine. Cut in small pieces 1 little onion, a bunch of celery, 3 hard boiled eggs, 4 boiled potatoes, 1 cucumber, and add 1 cup peas. Mix all together and add 3 tablespoons vinegar. Line a bowl with lettuce and fill with the salad.—Mrs. W. Brockschmidt.

Herring Salad.

This is a very palatable and also economical salad recipe, as it can be prepared from all kinds of left-overs. Take 4 salted herring that have been soaked for several hours before using, skin and bone them ; 1½ pounds cold boiled meat (soup meat preferred), about ½ this amount of cold boiled potatoes, 1 boiled celery root, 1 onion, 2 good sized pickles, 2 apples, and run all through the food chopper. Add any kind of meat gravy or extract, about ½ glass of any kind of jelly, 2 teaspoons prepared mustard, scant ½ teaspoon pepper. Mix all this thoroughly, put into a large salad dish, and garnish top with four hard boiled eggs (yolks and whites chopped separately for the center). Use enough chopped pickled beets and pickles to go around the edge.—Mrs. A. Streger.

Italian Salad.

Lax ham, boiled ham, veal tongue, martadella, servelat sausage or any kind of sausage, also beets and celery. Mix with mayonnaise.—Mrs. H. G. Tischer.

Kidney Bean Salad.

One onion size of an egg, 3 sour pickles, 5 cents worth of walnuts, 1 can kidney beans, mayonnaise dressing.—Mrs. Emil C. Weihe.

Kidney Bean Salad.

One can shrimps, 1 can kidney beans, and celery to suit taste. Mix with mayonnaise dressing.—Mrs. W. C. Pfister.

Lettuce Salad.

Take as many heads of lettuce as needed. Cut lettuce fine, then cut in slices 2 bunches radishes, 10 small onions, and 1 cucumber; salt a little. Put in layers in a dish and dress with oil and vinegar or with mayonnaise.—Mrs. O'Rourke.

Lettuce Salad with Cream Dressing.

1 cup of thick, sweet cream, add ⅔ tablespoon vinegar and ½ cup sugar. Mix thoroughly with lettuce. Head-lettuce is best.—Marie Doederlein.

Lobster Salad.

Two cans lobster, 1 green pepper, 3 stalks celery, ½ can pimentoes. Mix all together and serve on lettuce leaf with dressing. Salmon and shrimp may also be used in the same way.—Mrs. H. Trippler.

Peach Salad.

Arrange halves of fine large peaches, hollow side up on salad plates covered with lettuce or endive, chop hearts of celery and almonds; moisten with mayonnaise and fill in cavity of peach. Cover with another half peach to resemble a whole peach, cover with mayonnaise, and over this a rather soft cranberry jelly. Sprinkle with parsley.—Mrs. O. Kleppisch.

Pepper Salad.

Roast sweet peppers, then peel, and salt. Let stand a few minutes, then add oil and vinegar.—Mrs. Roth.

Perfection Salad.

Two tablespoons Knox's gelatine, ½ cup water, ½ cup vinegar, juice of 1 lemon, 1 pint boiling water, ½ cup sugar, 1 teaspoon salt, 1 can peas, 6 sweet-sour pickles, 1 cup chopped celery, ¼ cup pimentoes. Soften gelatine in cold water; mix vinegar, lemon juice, sugar, salt and boiling water. Bring all to boiling point and add softened gelatine. Let cool when mixture begins to thicken add peas, celery, pimentoes and pickles. Turn into large or individual moulds. Chill and serve with mayonnaise dressing.—Olga T. Bohnsack.

Perfection Salad.

One envelope Knox Sparkling Gelatine, ½ cup cold water, ½ cup mild vinegar, 2 tablespoons lemon juice, 2 cups boiling water, ½ cup sugar, 1 teaspoon salt, 1 cup finely shredded cabbage, 2 cups celery cut in small pieces, 2 pimentoes. Soak gelatine in cold water 5 minutes; add vinegar, lemon juice, boiling water, sugar and salt. Strain and when mixture begins to thicken, add remaining ingredients. Turn into mould, first dipped in cold water and chill. Remove to a bed of lettuce or endive and garnish with mayonnaise or boiled dressing; or cut mixture into cubes and serve in cases made of red or green peppers.—Ella Baerwald.

Pineapple Salad.

Place a thin slice of pineapple on a lettuce leaf; spread cream cheese on the pineapple; place star shaped pieces or strips of pimento on top, and serve with boiled dressing.—Alicia K. Steinhoff.

Prune Salad.

Soak prunes over night; next day cook them, but not too much. Take out stones and fill with walnut or pecan meats. Put lettuce leaves on salad plates, add 3 prunes and dressing on the side.

Dressing.—Boil together, stirring constantly, a small piece of butter size of a walnut, 1 egg well beaten, ½ teaspoon salt, 1 tablespoon sugar, 1 scant teaspoon mustard, 3 tablespoons vinegar. When smooth let cool and then add ½ cup milk.—Mrs. F. Kasang.

Salmon Salad.

One can salmon cut in small pieces, 12 small cucumber pickles chopped, 1 very small head cabbage chopped fine, 2 eggs boiled hard and chopped. Mix all together thoroughly.

Salmon Salad.

One can salmon, the skins and bones removed; 1 cup chopped celery, 1 grated onion, salt and pepper to taste.

Dressing.—One egg well beaten with ½ teaspoon mustard, salt and 1 tablespoon sugar; boil with ½ cup vinegar until it thickens, and add a lump of butter. Pour dressing, when cool, over the salmon, mixing it thoroughly. Line a dish with lettuce, pour the mixture on it. Chop a boiled beet fine, sprinkle on top, and edge with, sliced egg, hard boiled. This dish can be made in the morning and served any time during the day.—Mrs. A. Steging.

Tongue Salad.

Boil, skin, trim and slice, then cut in dice 1 fresh beef tongue. Add the whites of 6 hard boiled eggs, and 3 stalks of celery cut in small pieces, mix thoroughly with cream dressing and serve.

Cream Dressing.—Beat the yolks of 2 eggs and work smooth with 1 tablespoon sugar, 1 teaspoon mustard, 8 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon salt, a dash of cayenne pepper, and lastly 1 cup well whipped cream.—Mrs. A. Piepho.

Stuffed Tomato Salad.

After skinning tomatoes, scoop out insides and chop with chicken livers or chicken meat, black walnuts, celery, onions, mayonnaise, pepper and salt. Stuff the tomatoes and garnish with stiff mayonnaise.—Alicia K. Steinholf.

Waldorf Salad.

One quart chopped apples, 1 quart chopped celery, and 1 cup walnuts. Mix with this dressing: yolks of 4 eggs, butter size of an egg, 1 teaspoon salt, 1 teaspoon mustard flour, a little cayenne, ½ cup vinegar, 1 tablespoon sugar. Stir all well, put on stove to thicken, but don't let boil. When thick add 1 cup whipped cream, and mix with salad.—Mrs. Mandel Z.

Waldorf Salad.

One cup diced apples, 1 cup celery cut fine, 1 cup grape-nuts. Mix apples and celery with fruit salad dressing at once to prevent discoloration. Add grape-nuts and place on ice until serving time.—Mrs. H. A. Zorn.

Sunday Night Salad.

Cut cold roast veal in ½-inch cubes, there should be 2 cups; wash and scrape celery and cut in thin slices, there should be 1½ cups; chill until crisp in cold water, drain and dry. Remove stones from 4 olives and finely chop them. Parboil ½ red pepper 10 minutes, remove seeds and cut ½ the pepper in strips, the remainder in fancy shapes. Mix veal, celery, olives, pepper strips, and marinate with French dressing. Moisten with cream salad dressing, mound in a bowl and mask with dressing. Garnish with celery tips and peppers cut in fancy shapes and cucumber pickles cut in strips.—Mrs. O. A. Skibbe.