Lowney's cook book, illustrated in colors; a new guide for the housekeeper, especially intended as a full record of delicious dishes sufficient for any well-to-do family, clear eno by Howard Maria Willett & Walter M. Lowney Co

Author:Howard, Maria Willett & Walter M. Lowney Co
Language: eng
Format: epub
Tags: Cookery, American, cbk
Publisher: Boston, The W. M. Lowney co.
Published: 1907-03-25T05:00:00+00:00

Vegetable Oyster or Salsify Salad

Mix two cups cold cooked salsify, cut in small pieces, with a French dressing; let it stand one hour. Rub salad bowl with clove of garlic. Arrange bed of cress in salad bowl; cover with two tablespoons cream dressing. Cover with drained salsify, and cover whole with cream dressing. Garnish with radish roses.

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 grated rind of one orange. Add one cup mayonnaise dressing. Serve in lettuce nests or in apple cups, made by scooping out the pulp. Garnish with mayonnaise dressing and pieces of the apple skin cut in fancy shapes.

Apple Salad

Scoop out the center of eight red apples with a vegetable scoop. Mix with equal parts of finely chopped celery and boiled dressing. Fill apple shells and serve on bed of curled celery.

Grape Fruit Salad No. i

Mix equal quantities of grape fruit and English walnut meats, with one half cup mayonnaise dressing. Serve in grape fruit cups in lettuce nests.

Grape Fruit Salad No. 2

Shred four green peppers, two red peppers, and two grape fruit. Mix with one cup chopped celery and one cup cream dressing. Serve on marinated water cress and garnish with stars of red and green peppers.

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