File:American homes and gardens (1911) (17971224479).jpg

Title: American homes and gardens
Identifier: americanhomesgar81911newy (find matches)
Year: 1905 (1900s)
Authors:
Subjects: Architecture, Domestic; Landscape gardening
Publisher: New York : Munn and Co
Contributing Library: Smithsonian Libraries
Digitizing Sponsor: Biodiversity Heritage Library

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3^4 AMERICAN HOMES AND GARDENS October, 1911
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Mixed salad Molded salad the white inner rind, the lemon is sliced very thin, remov- ing the tough center and the seeds. Banana and lemon slices are carefully mixed and served with plain egg dressing. Oranges thinly sliced may be mixed with the bananas for a change; and the lemon slices, chopped very fine, form a delicious combination with shredded pineapple covered with cream dressing. The presence of a sweet fruit with the acid of the lemon or the orange may be made to form several novel combinations. Cauliflower Salad: The cauliflower may be used by itself, or mixed with finely chopped green peppers. Boil a fresh, firm head of cauliflower until it is tender. Immediately after removing it from the boiling water squeeze the juice of a lemon over it, and set it aside to cool. Then break the head into small flowerets, place them on crisp lettuce leaves, sea- son with salt and pepper, dot with the chopped green peppers, and cover with mayonnaise dressing. Nut Salads: Nuts form a nutritious and appetizing salad, and may be used in a variety of combinations. Pea- nuts are frequently used alone; peanuts and English walnuts are still more desirable; the walnuts chopped with blanched almonds form a dainty combination. Remove all the brown inner skin from the peanuts after shelling, and place the dif- ferent nuts in a wooden bowl, and chop very fine with the meat-chopper. Marinate well with thin French dressing and serve on curly lettuce leaves with mayonnaise dressing. Nuts chopped with crisp celery are especially appetizing, and for a change may be served with egg dressing. Apple Salad: Polish tart, red-cheeked apples to form attractive salad cups, then proceed to utilize the centers as well as the apple shells. Remove and discard the cores, then remove the apple in "chunks" until well hollowed out; but do not break the skin. Chop the pieces of apple into cubes, mix with an equal quantity of finely chopped celery. The flavor will also be improved by adding a few walnut or hickory nut meats, chopped fine. Mix with cream dressing. Fill the apple shells, set each apple on an individual salad dish, and surround the apple with a ruffle of parsley, dotted with dressing. Turkish Salad: Various salad combinations are known as Turkish salads, but the genuine Turkish is claimed to be a blending of cold baked beans or cold soup beans, well cooked and drained, with chopped onions and either cream or may- onnaise dressing. When the onions are grated over the beans, instead of being chopped, the effect is more pleasing; mix with a little thick dressing to hold the beans together, pile on thick slices of ripe red tomatoes, and pour the dressing over the whole. French Bean Salad: To be really Frenchified, this salad must not only be formed of the so-called French beans —also known as red kidney beans—but it must be very daint- ily decorated with "riced" eggs. This garnish is made by boiling the eggs until hard and then mashing and pressing through a vegetable sieve, forming a flaky rice of egg. In this instance press the whites and the yolks of the eggs separately through the fine sieve. Pile the tender, well-boiled and drained kidney beans in the center of the salad dishes, pour French dressing over the beans, surround the beans with a ring of riced white of egg and then with a ring of riced yolks, and decorate the center of the salad with a mayon- naise star made by pressing the thick yellow dressing through a star pastry tube. Entire beans increase the attractiveness. Pineapple Salad in Tomato Cups: Select large, ripe tomatoes, scoop out the centers to form thin-shelled cups. Chop slices of pineapple into tiny cubes or tiny shreds, and marinate with French dressing made with lemon juice.

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