Tomato Salad

• Wash garden cress and shake dry.

• Arrange a bed on large oval platter, discarding all coarse leaves and stems.

• Peel and chill five uniform-sized tomatoes.

• Cut a slice from the stem ends and scoop out the pulp.

• Invert tomato cups on a plate and set aside in a cool place.

• Chop fine the solid pulp of the tomato with one chilled and pared cucumber.

• Add two tablespoons finely chopped chives.

• Stir in 1 cup of Cream Dressing and refill tomato cups with mixture heaping them in pyramids.

• Dispose these tomato cups at intervals in cress border.

Cream Salad Dressing

• 1 1/2 teaspoon salt

• 1/2 tablespoon mustard

• 1 tablespoon sugar

• 1 egg, slightly beaten

• 2 1/2 tablespoons melted butter

• 3/4 cup cream

• 4 tablespoons vinegar

Directions

• Mix ingredients in the order given, adding vinegar very slowly, beating constantly.

• Cook in double boiler until mixture thickens.

• Continue beating, strain at once and chill.

Cabbage Relish

Remove the wilted and coarse outside leaves from one small, solid head of white, new cabbage. Cut off stalk, cut head in quarters, cut out stalk from each quarter and chop cabbage very fine.

Add one medium-sized Bermuda onion, finely chopped. Cover with ice water and let stand until crisp. Drain thoroughly and mix with Relish Dressing.

Serve in lemon baskets, sprinkle with finely chopped chives, green pepper or parsley.

Relish Dressing

1 teaspoon mustard
1 1/2 teaspoons salt
1/2 tablespoon flour
1 tablespoon sugar
Few grains cayenne
1 tablespoon melted butter
1 egg yolk
1/3 cup hot vinegar
1/2 teaspoon celery seed
2/3 cup thick cream

Mix the ingredients, except celery seed, in the order given. Cook in a double boiler, stirring constantly until mixture coats the spoon; strain and add celery seed. Chill and add to cabbage.

Red Cabbage, Celery, and Onion Salad

Select a small, solid head of red cabbage. Remove the wilted leaves. Cut in quarters and cut out the tough stalk and the coarse ribs of the leaves.

Cover with cold water and let soak until cabbage is crisp; drain. Then shave in thin shreds, and mix with the hearts of 2 or 3 heads of crisp celery, cut in small pieces crosswise. Add 1 medium-sized Spanish onion, finely chopped, and dress with Boiled Salad Dressing (below). Serve in lettuce heart leaves or in nests of cress.

Boiled Salad Dressing

1/4 cup butter
1 1/4 teaspoon salt
1 teaspoon mustard
1/4 teaspoon paprika
1 tablespoon sugar
Yolks of 4 eggs
2 tablespoons flour
1/4 cup vinegar diluted with 2 tablespoons water
1 cup cream

Melt butter in sauce pan; add flour mixed with seasonings, add egg yolks, slightly beaten and vinegar and water. Cook over hot water until mixture thickens. Cool. Whip cream and fold into mixture. Beat well, chill, and serve over salad.

1 cup green peppers
1 cup chopped celery
2 cups cooked, cold chicken, cubed or shredded
2 hard-boiled eggs
1 cucumber pickle
Salt and pepper

1.  Chop the peppers fine, add the celery and chicken, mix well.
2.  Add the eggs, cucumber pickle, salt, and pepper to taste.
3.  Chill.
4.  When ready to serve, pour over it a rich mayonnaise.
5.  Garnish with parsley and olives.

1 cup sliced boiled macaroni
1 cup chopped celery
3/4 cup chopped stuffed olives
1 tablespoon chopped onion
1 tablespoon chopped parsley
1/2 cup mayonnaise

Mix thoroughly.  Chill.  Serves 6.

We love the fresh vegetables of summer and early fall.  But we can also have nutritious salads in the late fall and winter, too.  Here are some tips and recipes for fall and winter salads.

Read more »

Tomato and Onion Salad

1 head lettuce

1/2 cup mayonnaise

6 thick tomato slices

1 chopped Spanish onion

1/2 teaspoon paprika

Make 6 nests with lettuce leaves.  Put tomato slice in each.  Top with mayonnaise.  Sprinkle with onion and paprika.  Serves 6.

Sweet Potato Salad

2 cups diced, cold, boiled sweet potatoes

1 cup chopped celery

1 tablespoon chopped bell pepper

1 tablespoon chopped onion

1 tablespoon chopped parsley

1/2 cup French dressing

Mix thoroughly.  Chill.  Serves 6.

Cabbage and Cucumber Pickle Salad

2 cups shredded cabbage

1/2 cup chopped green pepper

1 tablespoon finely chopped onion

1 teaspoon sugar

1/3 cup chopped, fresh cucumber pickle

1/2 teaspoon salt

4 tablespoons mayonnaise

Combine and mix thoroughly.  Serve in cups of lettuce and arrange on a salad platter or on individual salad plates, garnished with mayonnaise.  Serves 6.

2 cups cooked macaroni, or your favorite pasta
1 green pepper, chopped
1 small onion, chopped
1 – 2 tomatoes, cut in small chunks
Mayonnaise
Salt to taste
(I also lik to add a little sugar – maybe a teaspoonful – to taste.)

Mix all ingredients.  Serve cold in a nest of lettuce.