Healthy Food Salads and Salad Dressing

recipes from 1900's

Healthy Food CABBAGE SALAD.

Cut a cabbage into fine pieces. Place in water for a couple of hours with one onion sliced thin. Throw water off, pass through colander. Cover it with the dressing and let it stand for five or six hours. A couple of beets can be chopped up finely and placed with it; this salad will keep for a couple of days.

Healthy Food SALAD DRESSING.

One cup cream, one table spoon sugar, one dessert spoon mustard, one half dessert spoon of pepper and salt, one small onion sliced fine, a couple of radishes sliced, two hard boiled eggs. Crush the yolks into the cream, one pinch mint, two tablespoons vinegar. If cream is not thick enough, crush up potatoes and mix with it. Sour cream can be used as well as sweet cream.

Healthy Food CHICKEN SALAD.

One cold chicken, one teaspoonful white pepper, one half head celery, one grain cayenne, yolks two eggs, one tablespoonful vinegar, one tablespoonful capers, one head of lettuce, one gill salad oil, one tablespoonful of cream, white of egg beaten to a stiff froth. Cut the chicken into small square pieces and remove the skin. The celery should be well washed and also cut into pieces of a similar size. Put into a bowl the yolks of eggs, drop into this drop by drop, the oil, and beat them together, the mixture should resemble thick cream, add the vinegar. Put the chicken and celery together in a salad bowl and pour over the compound, sprinkle on also pepper and salt and cayenne; mix all thoroughly together with a fork. Arrange the lettuce around the edge of the salad bowl, sprinkle the capers over the top and garnish the centre with tips of celery.

Healthy Food LOBSTER, CHICKEN OR VEAL SALAD.

Cut up a chicken, (roast or boiled) fine, salt and pepper well, add a large or two small heads of celery and if lobster some beet-root and the white of a hard boiled egg. Crush the yolk with a pinch of salt, half a teaspoon of pepper, a large teaspoon of mustard, two teaspoons of brown sugar, one teaspoon of olive oil or butter melted, one wineglass of vinegar; mix well with a raw egg well beaten, half a pint of sour or sweet cream, and mix with other ingredients: garnish with either salad or parsley. This is excellent.

Healthy Food LETTUCE CHICKEN SALAD.

Having skinned a pair of cold chickens, either mince or divide into small threads. Mix with it a little smoked tongue or cold ham, grated rather than chopped. Have ready one or two fine fresh lettuces, washed, drained and cut small. Put the cut lettuce in a bowl, place upon it the minced chicken in a close heap in the centre.

For the dressing: the yolks of four eggs well beaten, a teaspoon of white sugar, a little cayenne, no salt: if you have ham or tongue with the chicken two teaspoonfuls of made mustard, two tables of vinegar, and four tables of salad oil. Stir this mixture well, put it into a small saucepan and let boil three minutes (not more), stirring it all the time, then set to cool, when quite cold cover with it thickly the heap of chicken in centre of salad.

To ornament it have ready one half dozen hard boiled eggs, which after the shell is peeled off must be thrown directly into a pan of cold water to prevent discoloring. Cut each egg (white and yolk together) lengthways, into four large pieces of equal size and shape, lay the pieces upon the salad all round the heap of chicken in a slanting direction. Have ready also some red cold beet, cut in small cones of equal size, arrange them outside the circle of egg. This salad should be prepared immediately before dinner or supper. The colder it is the better.

Healthy Food SALMON OR LOBSTER SALAD DRESSING.

Two eggs, two tablespoons melted butter, one tablespoon mustard, one half cup milk, (with a small pinch baking soda to prevent curdling), one half cup vinegar, salt and pepper. Mix mustard and butter, then eggs well beaten, milk, stir well, add vinegar, boil gently till as thick as cream. Celery chopped up and added gives a nice flavor and crispness. If cooked in a double boiler it is less likely to burn. This does nicely with chicken or lamb.

Healthy Food SOMETHING NICE FOR THE SALAD COURSE OF A LUNCHEON.

Select round tomatoes of equal size; peel and scoop out the seeds from the stem end. Place the tomatoes on the ice till shortly before serving; then fill with celery that has been chopped fine and mixed with mayonnaise. Arrange the filled tomatoes on lettuce leaves on a flat dish or plate. Garnish the dish further by placing the ends of celery and sprigs of parsley on top of each tomato. Serve with toasted cheese, biscuits, or salted wafers. Be generous with the filling. Use plenty of the mayonnaise and celery and fill tomatoes to the top.

Healthy Food SALAD DRESSING.

Two eggs (well beaten), one cup sweet milk, one half cup vinegar (scant) one teaspoon mixed mustard, one tablespoon butter (melted). Pepper and salt to taste, mix thoroughly. Set in kettle of boiling water and stir till it thickens, (about four minutes), when ready to use it add two tablespoons cream.

Healthy Food SALAD SANDWICHES.

For twenty four slices of bread and butter, take two small tomatoes, one small lettuce, one bunch cress, two tablespoons salad oil, one tablespoon of vinegar, pepper and salt. Shred all the salad finely. Mix well with the dressing and put a little on half the bread and butter. Cover with the other half, press together and trim neatly.

Healthy Food SALAD DRESSING WITHOUT OIL.

The yolks of two egg boiled half an hour, one half egg spoon of mustard, one dessert spoon of sugar, pinch of salt, a little pepper. One cup of sour or sweet cream, one dessert spoon of vinegar.

Healthy Food SALAD DRESSING FOR TOMATOES.

Half a cup of butter, one cup of sweet milk, one cup of vinegar, one tablespoon of salt, two tablespoons of made mustard, a dash of sugar and cayenne, and four eggs. Slice tomatoes and arrange in layers. Garnish dish with either salad or parsley.

Method: Scald the milk and melt the butter with it, pour this on the eggs well beaten, add the salt and then the vinegar, this last slowly, and stir all the time. Then cook in a pot in hot water, until as thick as custard, when cold add the mustard.—Prepared mustard is made as follows: two tablespoons mustard, one teaspoon sugar, half a teaspoon salt, enough boiling water to mix. Half this quantity is enough for ordinary use. The above recipe is also good for chicken.

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