Product Synopsis

This historic book may have numerous typos, missing text or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1916. Not illustrated. Excerpt: ... tablespoonfuls of olive oil, two tablespoonfuls of vinegar, and two hard-cooked eggs, the yolks and whites chopped separately. Put into a glass jar, cover, and keep in the ice box until serving time. Shake well before using on any green salad. APPLE AND GINGER SALAD 8 red apples % lb. (i cup) preserved ginger 2 diced bananas % lb. (i cup) pecan nut meats 2 oranges Lettuce leaves or watercress 2 ozs. (y2 cup) preserved i lemon cherries Dressing Select red apples and polish them. Cut a slice from the top of each and scoop out the pulp with a spoon. Sprinkle a little lemon-juice in each apple. Cut the apple pulp into small pieces, add the bananas, the pulp of the oranges, the cherries cut in quarters, the ginger cut in small pieces, and the nut meats broken in tiny bits. Mix with the following dressing and divide into the apple shells. Serve on watercress or lettuce leaves. For the dressing: Beat the yolks of three eggs until light; add four tablespoonfuls of butter, one teaspoonful of salt, one teaspoonful of mustard, two teaspoonfuls of sugar, the strained juice of one lemon, two tablespoonfuls of vinegar, and one tablespoonful of the ginger syrup, and cook and stir over boiling water until the mixture thickens. Take from the fire, and when cold add one cupful of whipped cream. ARCADIAN SALAD Sliced bananas Shredded pineapple Sliced oranges Sliced pears Sliced Brazilian nut meats Grated cocoanut Sliced peaches Whipped and sweetened Chopped dates cream Into a large salad dish put a layer of sliced bananas, a layer of oranges, a layer of nut meats, a layer of peaches, a layer of dates, then another layer of the nuts, a layer of pineapple, and a layer of pears. Sprinkle with the cocoanut, decorate with a few slices of nuts and small pieces of peaches, and serve with...