RECIPES 



1793 



Red Apple Salad 



Make apple cups of bright red apples 

 and put them into water containing a 

 little lemon juice until time to fill them. 

 Mix some of the apple pulp with celery, 

 grapefruit carpels and mayonnaise dress- 

 ing and fill the apples. Garnish with red 

 maraschino cherries that have been 

 drained and stuffed with blanched hazel- 

 nuts. Serve on lettuce leaves with 

 wafers which have been spread with 

 cream cheese mixed with tomato catsup. 



A ?few .Vi>ple Salad 



Beat one-half a cup of double cream, 

 a tablespoonful of lemon juice and one- 

 fourth of a teaspoonful of salt until firm 

 throughout. Cook three apples, cored 

 and pared, in a syrup of equal measures 

 of sugar and water, with two or three 

 cloves and an inch of stick cinnamon, 

 and set aside to become thoroughly 

 chilled. Chop fine four maraschino or 

 candied cherries and eight or ten pecan 

 nut meats or blanched almonds. Wash 

 three small heads of lettuce, remove the 

 outer leaves and cut the stalks so that 

 the heads will stand level. Place the 

 lettuce on plates, with an apple in the 

 center of each. Mix the nuts and cher- 

 ries through the cream and pour it over 

 the apples. 



Apple, Oranee and Peach Salad 



Equal parts of apples, peaches and 

 oranges are cut into cubes and mixed 

 with cream dressing. Serve in apple 

 shells or in the rind of the oranges. 



Apple and >'ut Salad 



Mix one pint of celery and one pint of 

 apples cut into small match-like pieces 

 with one-half pint of English walnut 

 meats broken into small pieces. Dress 

 with boiled salad dressing and serve in 

 apple cups or on lettuce leaves. 



Salad Dressing Made With Butter 



Cream two tablespoons of butter. To 

 the beaten yolks of two eggs add one 

 tablespoon of cold water, three table- 

 spoons of tarragon vinegar, one-quarter 

 of a teaspoon of salt, a dash of cayenne 

 and one-eighth of a teaspoon of mustard. 

 Beat well and cook in a double boiler 



until very thick. Remove from the flre 

 and stir in the creamed butter. Wlien 

 very cold add two-thirds of a cup of 

 whipped cream. 



Apple Chicken Salad 



Take six ripe apples and scoop out the 

 centers. Fill them with cold cooked 

 chicken, minced fine, seasoned with finely 

 minced green peppers and salt, with 

 enough cream to moisten. Place apples 

 in a steamer and cook until almost ten- 

 der. Put them on ice and serve with 

 mayonnaise on lettuce. 



Cream Salad Dressing 



Cook one-third cup of cream, two 

 slightly beaten yolks of egg, two table- 

 spoons of sugar and two tablespoons of 

 lemon juice in a double boiler until as 

 thick as soft custard. Add a pinch of 

 salt and strain. 



Apple and Dale Salad 



Cut pared apples into tiny strips. Cut 

 dates into similar pieces, using about 

 one-fourth as much date as apple. To 

 each pint of material add two table- 

 spoonfuls of olive oil and turn the mix- 

 ture over again. Let stand closely cov- 

 ered for half an hour. Turn into a bowl 

 lined with lettuce leaves. Serve with 

 bread and butter at luncheon or supper. 



Apple and Banana Salad 



Slice bananas and roll in lemon juice 

 and sugar; mix with an equal amount 

 of sliced apples. Serve with boiled dress- 

 ing or witli mayonnaise dressing. 



Apple and Cabbage Salad 



Shave cabbage fine and soak for one 

 hour in celery water, made by adding 

 one teaspoon of celery salt to each quart 

 of water. Drain and dry on a soft towel. 

 Add an equal amount of apple cut into 

 match-like pieces; mix with boiled dress- 

 ing. 



Apple and Celery Salad 



Pare, core and cut into three-eighths 

 of an inch cubes mellow apples; mix with 

 half the amount of celery cut into one- 

 fourth inch slices; add a little salt and 

 put into a salad bowl. Mix with may- 

 onnaise dressing and serve on lettuce 

 leaves or garnish with celery tops. 



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