A Symposium of Salads in 1920

Arlington Heights Cook County Herald, Arlington Heights, Illinois June 25 1920, page 3

For a good salad which will take but a short time to prepare, try this new cabbage combination:

Cabbage Salad

Shred a firm head of cabbage and let it stand in cold water until crisp, then drain well and toss on a towel to remove all water. Dice marshmallows, and pineapple; shred blanched almonds and add to any good salad dressing; add whipped cream and pour over the cabbage.

Combination Salad

Take one envelope of gelatine, add one-half cupful of cold water, then pour the juice from a small can of pineapple heated over the softened gelatine, add the grated pineapple, juice of two lemons, one cupful of sugar, one medium-sized onion and two cucumbers put through the meat grinder; mix all together and mold. Serve on head lettuce with mayonnaise.

Pineapple and Pear Salad

Lay a slice of pineapple on lettuce and half a pear on this with blanched almonds cut in quarters and stuck into the pear to simulate a prickly pear. Serve with this a good dressing mixed with cream. Sprinkle with yellow cheese, finely grated.

Peach Salad

Lay one-half peach In n nest of head lettuce, hollow side up. Cut long, thin strips of white celery and fasten the ends in the peach to look like a handle. Fill the peach with salad made of white grapes, cherries, nuts, marshmallows cut fine and a maraschino cherry on top. The fruit should be mixed with a thick, rich dressing.

Another Pineapple Salad

Take one large can of pineapple, drain the juice. Beat two eggs, add three tablespoonfuls of sugar and two tablespoonfuls of cornstarch well mixed. Mix and stir, Into the heated juice. Put into a double boiler and cook until thick. Dice pineapple and stir into it before it is quite cold. Just before serving add a pint of cream whipped stiff, one-fourth of a pound of diced marshmallows and one cupful of nutmeats. This is enough to serve 15 generously.

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