COOKLORE


Salads



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Knickerbocker Salad





1912



Peel and chill medium-sized tomatoes. With a sharp knife cut five parallel cuts, at equal distance, crosswise of tomatoes on the rounded side, not severing the sections. In cut insert slices of Bermuda onions. Arrange on nest of crisp lettuce leaves and serve with a French or mayonnaise dressing.


Mah Jongg Salad





1924



2 cans Gebhardt’s deviled chili meat

4 cups chopped celery

1 small green pepper

3 small sweet pickles


Cut celery, pickles, and pepper into small cubes. Thoroughly mix all and dress with any good dressing. Serve on lettuce leaf or off tops of small-size tomatoes; remove pulp, fill with mixture, arrange on crisp lettuce leaf and garnish with parsley and radishes.



Chiffonade Salad





1933



Consists of: lettuce, romaine, chicory, endives, watercress, green pepper, and a quarter tomato. Serve with French dressing.



los angeles Salad





1937



Dish out, on a plate, hearts of romaine, orange sections, grapefruit sections, slices of strawberry, avocado, and green pepper. Pour over a rich mayonnaise diluted with cream and lemon juice. (Chef Henri, Ambassador Hotel)


Cabbage Salad with Mustard Dressing





1945



3 cups shredded cabbage

1 green pepper, chopped

1/2 cup parsley, chopped

1 medium onion, chopped

1/2 tsp celery seed


For salad: Toss ingredients and chill half an hour. Serve with slices of hard-cooked egg or tomato.


For dressing, combine and blend well:

3 Tbsp olive oil

3 Tbsp lemon juice

1 1/2 Tbsp prepared mustard

1 Tbsp sugar 1 tsp salt



finnish salad





1948



Cut one cup of cold ham, half cup raw apple, and half cup cooked carrots into match-stick thick strips. Mix all together with 1 cup cooked peas.


For dressing, mix together 2 tablespoons mayonnaise, half cup whipping cream, 1 teaspoon prepared mustard, juice of one half lemon, and 1 tablespoon chili sauce. Pour over ham mixture and serve.



Garden Court Salad





1959



For each serving, lay a bed of shredded lettuce on a chilled salad plate. Top in the following order with: 3 crosswise slices of avocado brushed with lemon juice, a large thick slice of tomato, and 3/4 cup shrimp, crab meat, or chicken salad. Garnish with a ring of sieved hard cooked egg yolk, spiced peach, ripe olives, and parsley. Serve with Thousand Island Dressing.