STATE POMOLOGICAL SOCIETY. IO5 



APPLE SALADS. 

 Arrauged by Mrs. Lincoln for the Amerlcau Kitchen ^fagazlue. 



Whip one cup of thick well-chilled cream, with an egg beater 

 or fork until thick, then add gradually sufficient lemon juice to 

 thin it slightly, and season with half a teaspoonful of celery salt 

 and a spoonful of paprika. Use a thin-skinned tart apple. 

 Wipe, quarter and core without paring, divide again lengthwise 

 into two or three pieces, then slice very thin. For two cups of 

 the apple use one cup of fine cut celery. Moisten with the 

 cream dressing. Season to taste with salt and pepper. Arrange 

 in a shallow glass dish and garnish with green celery tips and 

 crescents of the red apples. 



Chestnut, Apple and Celery Salad — Prepare the apple 

 and celer}' as directed in the first recipe. Shell, parboil and 

 skin the large French chestnuts. Boil twelve minutes, or until 

 soft but not broken. Drain and when coo! cut them into thin 

 slices. Use one cup of each measured after slicing. Season 

 highly with a French dressing, and keep in a cold place. Serve 

 in a salad bowl surrounded with crisp lettuce. 



Apple and Onion Salad — Boil one cup of vinegar. If 

 strong use half water. Mix one teaspoonful mustard, one tea- 

 spoonful cornstarch, one-half teaspoonful salt, and one-half 

 saltspoonful pepper with one well beaten egg. Stir this into 

 the boiling vinegar and cook until creamy. Pour it over two 

 mildly acid apples and one onion chopped fine. Serve it with 

 lettuce cups. 



Apple Salad — Place in a saucepan on the range one table- 

 spoonful of butter and one and one-half tablespoonfuls of flour 

 (well mixed), and when hot pour over it, stirring constantly, one 

 cup of sweet cream. Let boil for five minutes stirring all the 

 time. Remove from the fire and stir in one-half cup sour cream, 

 the juice of half a lemon, a very little salt, and sugar to taste. 

 Allow to become perfectly cold. Pare and slice, after coring 

 and cutting into quarters, some mellow pippin apples. Pour the 

 mixture over them and set on ice one hour before serving. This 

 will please those who find they cannot eat oil. 



