[Cowgirl]

1925 Missouri Farm Womens Cookbook .. Salads

"To make a perfect salad there should be a spendthrift for oil, a miser vinegar, a wise man for salt and a madcap to stir the ingredients up and mix them well together."-Spanish Proverb.

FRUIT SALAD

4 bananas ½ can pineapple

2 oranges 1 cup marshmallows

3 apples ½ cup English walnuts

Cut fruit and marshmallows in small pieces and mix together. Chop the nuts and add just before serving. Mix with cream dressing and on crisp lettuce leaves.

CANDLE STICK SALAD

Arrange a crisp lettuce leaf on a small plate, then place a round slice of pineapple. Place half banana in the round hole where the pineapple core was removed, top with a candied cherry or substitute small red gum drop, pour two teaspoons mayonnaise over one side of all. Garnish with nuts if desired. Arrange carefully and have every cold.

PINEAPPLE SALAD

1 can pineapple, large size Nuts or marshmallows

6 bananas

Chop pineapple and add sliced bananas and nuts or marshmallows. Cover with dressing.

Dressing: 1 tablespoon flour

5 tablespoons vinegar 1 egg

4 tablespoons sugar ½ cup pineapple juice .

Mix together and boil until thick. -Mrs. C. H. Ramsey, Bellflower

PINEAPPLE SALAD

4 cups pineapple, cubed Lettuce

½ lb. quartered marshmallows Nut meats

Cover fruit and marshmallows with sugar, let stand several hours then drain and arrange in center of salad bowl surrounded with lettuce leaves; Pour over salad dressing and sprinkle with nuts.

Dressing:

2 eggs beaten 1 teaspoon each flour and

1 cup pineapple juice sugar mixed together

1 cup whipped cream 3 tablespoons lemon juice

Mix, beat well, and cook in double boiler, stirring constantly. Cool and add cream.

WALNUT BANANA SALAD

Slice bananas lengthwise and sprinkle with chopped nuts. Serve lettuce leaves with mayonnaise dressing. -Mrs. C. J. Nordmeyer, Villa Ridge

ALMOND AND BANANA SALAD

3 bananas 1 head lettuce

½ lb. California grapes French dressing

½ lb. salted almonds Lemon juice

Cut bananas in quarters lengthwise and sprinkle with lemon juice. Chop the almonds fine and roll the bananas in them. Cut the grapes in halves, removing the seeds. Arrange the fruit on lettuce leaves and serve with French dressing. -Mrs. A. H. Lindner, Union

NUT AND FRUIT SALAD

1 cup English walnuts 1 cup white grapes

1 cup almonds 1 pkg. gelatine

2 cups celery ½ pint cold water

Blanch almonds, then chop nuts and apples. Cut celery fine but do not use chopping knife on this. Dissolve gelatine in cold water. When ready to set, pour over the salad, mix thoroughly and mold in small cups. Turn out and serve on lettuce leaves with mayonnaise. -Mrs. G. F. Adams, Bellflower

MARSHMALLOW SALAD

20c worth of marshmallows 25c worth of nut meats

1 can pineapple

Cut fine and mix. Cover with the following dressing:

1 cup sugar 2 tablespoons corn starch

1 cup cream 2 eggs beaten stiff

Cook until thick and flavor with a lemon. -A. H. Shearon., Macon

CHERRY SALAD

One quart cherries drained and sprinkled with sugar. Let stand while you make the following dressing:

1 egg ½ cup milk 1 cup Sugar

Cook until thick, then cool and pour over cherries. Add one cup nuts just before serving. -Mrs. A. L. Miller, Savannah

APPLE SALAD

6 apples 3 bananas

2 oranges ½ cup nut meats

Mix with salad dressing and serve on lettuce leaves. -Mrs. W. H. Eldridge

APPLE AND NUT SALAD

6 big apples, pared and cored

½ cup nut kernels chopped fine and mixed with apples

Dressing:

2 eggs ½ cup vinegar

½ cup sugar 2 tablespoons cream

Beat the eggs and sugar until it grains, add vinegar slowly. Boil until thick, stirring constantly. When cool, add the cream. -Mrs. W. L. Reading, Buell

APPLE SALAD

½ cup nut meats ½ cup dates

6 large apples ½ cup marshmallows 3 stalks celery

Cut in small pieces and mix with dressing made as follows:

¼ cup vinegar 2 teaspoons flour

½ cup sugar 3 or 4 tablespoons cream

Mix sugar, flour and vinegar, boil together until thick. Cool and add cream. -K. Nellie Munkres, Rosendale

APPLE AND NUT SALAD

1 dozen large apples, peeled and 1 cup broken nut meats chopped

Dressing:

Juice of ½ lemon or 1 tablespoon ½ cup fruit juice or hot water

½ cup sugar ½ cup whipped cream vinegar

2 eggs, beaten light

Cook in double boiler until thick and coats the spoon. When cold add whipped cream. -Mrs. S. B. Dreon, Bellflowel

NUT SALAD

½ cup nuts ½ cup cabbage

1 cup celery 2 cups apples

Mix all with salad dressing. -Mrs. G. E. Rohrer, Montgomery City

NUT SALAD

4 large apples ½ cup celery 2/3 cup nut meats

Chop all, but not too fine. Make the following dressing;

½ cup vinegar 1/8 teaspoon mustard

1/3 cup sugar 1 egg

1 teaspoon corn starch (or flour) 1 cup cream

Mix dry ingredients and add the beaten egg. Add slowly while stirring the vinegar. Cook until thick, and thin with the cream when ready to use. -Miss Onie Hopkins, Trenton

WALDORF SALAD

1 cup chopped apples 1 cup nuts 1 cup chopped celery

Dressing:

½ cup vinegar 2 tablespoons flour

1 tablespoon sugar 1 cup sweet cream

Cook the sugar, vinegar, and flour together until thick. When cool beat in the cream. -Mrs. J. C. Schell, Springfield

WALDORF SALAD

1 cup chopped celery 1 cup grapes or pineapple

1 cup chopped apples 1 cup nuts

Dressing:

3 eggs beaten light 2 tablespoons sugar

1 scant teaspoon salt ½ cup vinegar

Beat thoroughly and cook until thick. When cold add one cup thick cream. -Mrs. Anna Jones, New Cambria

WALDORF SALAD

1 quart finely chopped apples ½ cup cocoanut (or chopped cabbage)

½ teaspoon celery seed 1 cup chopped nuts Salt to taste

Dressing:

1 egg ½ cup vinegar

½ cup sugar 1 teaspoon butter

Cook until thick

-Mrs. James Ridgely, Kahoka

FRUIT SALAD

Drain all juice from any canned fruit, prepare any desired flavor of Jello, according to directions on box. Place drained fruit into small salad molds (or fill a teacup half full), pour over it the Jello. Set over night to cool (unless it can be put on ice). When ready to serve, set the mold or cup in boiling water a moment, turn out on a salad plate, form ring of whipped cream around it and garnish with any kind of chopped nuts.

VEGETABLE SALAD

2 potatoes boiled 2 cups cabbage

6 apples 4 hard boiled eggs

Mix vegetables and chop fine. Cover with mayonnaise dressing.

COMBINATION SALAD

5 large cooked potatoes 5 apples chopped

Dash of celery salt Nuts

Dressing:

½ cup sugar 1 tablespoon flour

2 eggs ½ cup vinegar Pinch salt, pepper, mustard

Cool and add to first part. -Edna Hausman

COMBINATION SALAD

6 medium sized tomatoes 2 or three cucumbers

1 chopped Spanish onion 3 shredded green peppers

2 large apples

Quarter the tomatoes, cut cucumbers into very thin slices, mix vegetables and apples; put in bowl which has previously been rubbed with garlic berry, cover with a French dressing in which mustard, Worcestershire sauce, brown sugar and salt have been mixed with the oil a vinegar. Finally sprinkle with red pepper and set the bowl on ice until cold. -Miss Olinda Wesselschmidt, New Haven

MACARONI SALAD

1 package macaroni 1 dozen sweet pickles cut fine

1 can pimentos cut fine

Cook macaroni in boiling salty water, drain and blanch, add pimentos and pickles, and mix with salad dressing. -Mrs. Jake Baum, Rosendale

MACEDONIA SALAD

½ cup cauliflower florets ½ cup cooked diced carrot

½ cup diced beets ½ cup peas

½ cup asparagus tips ½ cup finely cut beans (string)

Mix all together and serve on course lettuce leaves with French dressing.

PIMENTO CHEESE SALAD

1 can pimentos cut fine 1 cup grated cheese

1 cup celery cut fine ½ cup apples cut fine

½ cup nut meats

Mix ingredients with salad dressing. -Shadygrove W. P. F. C.

CHEESE P1MENTO AND PEA SALAD

1 can cooked peas 1 cup grated cheese

2 or 3 pimento peppers cut fine 1 cup mayonnaise dressing

Mix and serve on lettuce leaves or in ripe tomato cups. -Mrs. W. H. Wenzel, Bolivar

PEA SALAD

Season one can peas, cook and cool, add onions, cheese and pickles chopped fine, cover with mayonnaise dressing, celery seed may be added if liked. -Alice M. Stahl, Queen City

SANDWICH SALAD

Peel fine ripe tomatoes, chill thoroughly, cut into slices and sandwich together with mayonnaise and lay on lettuce leaves; sprinkle with little finely chopped sweet peppers. -Mrs. F. G; Adams, Bellflower

TOMATO ASPIC SALAD

1 can tomatoes 2 cloves

½ onion Celery salt

1 tablespoon sugar Pinch soda

1 box gelatine 1 tablespoon vinegar

Cook tomatoes, onion, cloves, celery salt, sugar and soda together then put through colander; add gelatine, after having been soaked in the vinegar. When cold cut in squares and serve on lettuce leaves with spoonful mayonnaise dressing. Chopping celery or nuts are fine with it. -Mrs. C. B. Dermott, Lamar

CREAM SLAW

½ head cabbage chopped fine 2/3 cup vinegar

½ cup sugar 1 tablespoon flour

1/8 teaspoon mustard and pepper

Mix dry ingredients and add to vinegar, cook until thick, then cool and add the cabbage, previously salted to taste; cover all with cup whipped cream just before serving. -Minnie Logan

DECORATIVE CABBAGE SALAD

1 small head cabbage Few sweet pickles

1 can red pimento, chopped Apples, chopped

1 cup seedless raisins Pecan meats

Mix with mayonnaise. May be served on lettuce leaves. -Mrs. Harry Ross, Elsberry

CABBAGE SLAW

1 small head cabbage 2 tablespoons sugar

Salt and pepper

Shred cabbage fine, mix with salt, pepper and sugar.

Dressing:

1 egg ¾ cup vinegar

2 tablespoons sugar 1/3 cup sour cream

Cook until thick. -Mrs. Joe R. Barnett, Odessa

COOKED SLAW

1 head cabbage cut fine Salt and pepper to taste

Dressing:

2 eggs well beaten 1 teaspoon celery seed

1/3 cup chopped nut meats ¼ teaspoon mustard

¼ cup vinegar 1/3 cup sugar ½ cup thick cream

Cook until thick and mix with cabbage. -Mrs. L. M. Prather, Springfield

CABBAGE CREAM SLAW

1 quart finely chopped cabbage 2 well beaten eggs

1 cup thick cream 1 teaspoon flour

2/3 cup vinegar 2 tablespoons sugar Butter size of egg

Beat flour and eggs together, add cream and butter, stir sugar into vinegar, then add to first mixture, cook slowly about three minutes, add cabbage and mix. Cover with hard boiled eggs. -Mrs. J. a. Lindner, Union

POTATO SLAW

1 quart potatoes 3 tablespoons sour cream

1 onion Vinegar to suit taste

-Mrs. Emma Schnaath, Union

POTATO SALAD

2 cups cold diced potatoes 1 cup celery

1 cup raisins ½ cup nut meats

Mix with one cup rich mayonnaise. -Anna Thrailkell, Odessa

POTATO SALAD

1 quart cold firm potatoes ½ cup sugar

2 small onions chopped fine 1 teaspoon celery seed

Pepper to suit taste

Mix with mayonnaise dressing and garnish the top with sliced hard boiled eggs. -Jane A. Jones, New Cambria

POTATO SALAD

1 quart boiled and mashed 1 minced onion

potatoes Celery or mustard seed

1/8 teaspoon salt and pepper

Dressing:

2 eggs 1 cup vinegar

1 tablespoon sugar Small lump butter

Cook until thick and pout into potato mixture. -Mrs. Ella Slater, Clarence

WALNUT AND POTATO SALAD

6 medium size cold potatoes ½ cup walnut meats

½ green pepper Piece of celery

3 or 4 small pickles 1 cup thick boiled salad dressing

1 red beet

Chop potatoes, nuts and beets together and add the shredded celery and green pepper. Mix with salad dressing and press into a mould. Chill for several hours, then turn out on lettuce and garnish with halves of nuts and hard boiled eggs cut in fancy shapes.

BEAN SALAD

1½ pints cold cooked beans 1 small onion, chopped fine

3 sweet pickles (diced)

Mix and add the following dressing:

1 cup vinegar 2/3 cup sugar

1 cup sour cream 1 tablespoon butter

1 tablespoon flour 1 egg

Boil sugar, butter and vinegar; beat egg, cream and lour together, add to first mixture and boil five minutes. Add one teaspoon salt, pepper and mustard. -Mrs. J. W. Kirby, Everton

BEAN SALAD

1 pint kidney beans 1 tablespoon sugar

2/3 cup chopped pickles ½ cup vinegar

2 tablespoons chopped onion Chill and serve. -Mrs. Frank Carothers, Clarence

BEAN SALAD

1 can baked beans 3 eggs (hard boiled)

2 ½ cups cabbage (chopped) 1 onion (chopped)

3 pickles (chopped) Mix well and add dressing

Dressing:

1 cup mild vinegar ¼ teaspoon each pepper

1 egg, beaten and salt

1 teaspoon mustard Lump of butter

Cook until thickens. Cool. -Iva Batson, Springfield

BEAN SALAD

2 cups cold navy beans 3 hard boiled eggs

¾ cup pickles cut fine Salt and pepper

½ cup onions cut fine 1 teaspoon celery seed

Mix with mayonnaise. -Mrs. Clarence Miller, Kahoka

SPANISH SALAD

5 potatoes cooked and mashed 2 cups cabbage

4 peppers 1 onion chopped fine

1/8 teaspoon celery seed 3 eggs boiled for top

Dressing:

2/3 cup vinegar Butter size of egg

4 tablespoons sugar 1 tablespoon prepared

Boil all together mustard

-Mrs. J. W. Robertson, Montgomery City -Mrs. Tom Perry, Wellsvillle, Mo. -Mrs. John Wells, Bellflower

ENDIVE SALAD

1 gallon endive cut fine ½ cup sugar

1 tablespoon butter 2 hard boiled eggs

½ cup vinegar 1 onion 1/8 teaspoon salt

Melt butter, sugar, vinegar, and slat, let cool and mix with endive, put in dish and cut eggs on top. Serve at once while crisp. Endive must be tied up and bleached to make a good salad.

CUCUMBER SALAD

Peel and slice cucumbers fine, sprinkle with salt, leave stand for twenty minutes, then drain off water, add vinegar, pepper and cream and mix thoroughly. -Mrs. John B Ommen, New Cambria

ONION SALAD

4 hard boiled eggs Winter onions chopped fine

Mix eggs chopped fine, with onions, cover with mayonnaise; mild flavored globe onions may be used.

EGG SALAD

8 hard boiled eggs 3 medium sized cucumber

½ teaspoon celery seed pickles Mayonnaise

Chop eggs and pickles together, add celery seed and mayonnaise, mix well and garnish with lettuce or parsley. -Mrs. V. B. Vandiver, Leonard

OYSTER SALAD

1 teacup vinegar 4 eggs

1 heaping tablespoon butter 1 teaspoon mustard

Pinch cayenne pepper Salt and sugar to taste

Beat eggs, mix with other ingredients, cook in double boiler. To one can cove oysters add few powdered crackers, two small cucumber pickles chopped fine, one tablespoon onions chopped fine; pour over this the above mixtures while hot.

SALMON SALAD

4 or 5 boiled eggs 1 can salmon

1 onion chopped fine 2 sweet pickles diced

Few crackers 1 or 2 stalks of celery

Mash together the above ingredients. Dressing:

2 tablespoons flour ½ cup vinegar Butter size of egg

1 tablespoon salt, pepper and mustard 1 egg well beaten

Mix dry ingredients, add butter , eggs and vinegar, cook until thick, stirring constantly.

SALMON SALAD

1 can salmon 1 dozen crackers

Dash salt and pepper ½ cup sugar

¾ cup vinegar 1 small onion cut fine

Crush crackers and mix with other ingredients, turn into salad bowl on bed of lettuce. -Mrs .G. S. Bluns, Eureka

SALMON SALAD

1 can salmon Yolks 2 hard boiled eggs

½ cup melted butter 2/3 cup vinegar

6 medium sized cucumber pickles Small teaspoon salt, pepper

Remove bones from salmon, add eggs rubbed smooth, then salt, pepper, pickles, butter and vinegar. -MRs. Arch Cline, Granger

SALMON SALAD

2/3 cup salmon ¾ cup potatoes

Salt 1 small onion diced 2 tablespoons vinegar

-Carline Heinze, Kahoka

SALMON SALAD

1 can red salmon 1½ cups chopped cabbage

8 cucumbers chopped fine Mix together

Dressing:

1 teaspoon sugar 1/3 cup cream or milk

1 teaspoon salt 1 teaspoon flour

1 egg ¼ teaspoon pepper 1/3 cup vinegar

Mix and add little butter, boil until thick.

CHICKEN SALAD

Meat of one boiled chicken (minced) 1 large bunch of celery

Cut celery stalks into fine pieces and mix with chicken; lettuce or cabbage may be substituted for celery. Mix with a salad dressing. -Mrs. Charles Purdy, Clarence

CHICKEN SALAD

Meat from one boiled chicken 1 onion 4 hard boiled eggs

Little cabbage 5 or 6 cucumber pickles

Mince the meat, add chopped egg whites, mashed yolks seasoned with salt, sugar, and pepper to taste, onion and pickles. Moisten with a little chicken broth.

GOLDEN SALAD DRESSING

4 egg yolks 1 teaspoon salt

1 teaspoon 2 teaspoon corn starch

2 teaspoons sugar Dash cayenne pepper

½ cup water (boiling) ½ cup vinegar 2 tablespoons butter

Beat yolks of eggs with salt, rub together the dry ingredients. Mix water, vinegar, and butter, then stir in dry ingredients. When thick set off and beat in yolks of eggs, put in covered glass jar, and it will keep for some time. --Mrs. Ralph Towers, Aurora

SALAD DRESSING WITHOUT OIL

4 egg yolks Juice of 2 lemons ½ pint tick cream

Heat lemon juice to boiling point and stir in egg yolks, set aside to cool; when cool add the cream which has been whipped to thick froth. --Miss Okle Roberts, Trenton

SALAD DRESSING WITHOUT OIL

2 eggs ½ tablespoon salt Butter size of egg 3 tablespoons 1 tablespoon sugar

Beat the eggs, add salt and sugar, melted butter and vinegar, set over boiling water and stir constantly until thick. When cold add cup whipped cream. --Mrs. T. M. Story, Revere

HONEY SALAD DRESSING

3 egg yolks Juice of 3 lemons

1 tablespoon sugar 1 cup honey ¾ cup whipped cream

Beat yolks, add lemon juice, sugar and honey, cook in double boiler until thick; when cold fold in the cream. --Mrs. J. Pattonroyals, Huntsville

SALAD DRESSING

1 ½ cups sugar 1 heaping tablespoon flour

½ teaspoon salt, mustard, celery Lump butter size walnut

seed 3 well beaten eggs 1 cup vinegar

Mix dry ingredients, add eggs and butter, add slowly while stirring one cup vinegar, cook until thick (stir while cooking), thin with sweet or sour cream as you use it. It will keep indefinitely. --Mrs. H. A. Cowden, Columbia

SLAW DRESSING

½ cup vinegar ½ cup sugar ½ teaspoon celery seed 1 scant teaspoon salt

Pepper to taste

Beat egg and sugar, salt, pepper, celery seed and butter, mixing well. When vinegar boils pour slowly into egg mixture, stirring constantly until well done. Amount of ingredients may be doubled. Then put in a glass jar, where it will keep, if in a place. --Mrs. R. E. Gaunt, Macon

MAYONNAISE DRESSING

½ cup vinegar ½ cup sugar 2 eggs

Let vinegar come to a boil, then add beaten egg yolk mixed with sugar. Cook until it thickens. Then add beaten whites of eggs. --Graham W. P. F. C., Shelbina

MAYONNAISE DRESSING

5 quarts vinegar and water 15c can mustard mixed 1 ½ cups sugar

50 yolks eggs 5 tablespoon corn starch

Cook until thick, excellent for picnics where large quantity is wanted.

CREAM MAYONNAISE

1 egg ½ cup sugar ½ teaspoon salt 1 heaping teaspoon corn starch

Butter size of egg 1/8 teaspoon mustard 1 cup sour cream ½ cup vinegar

Beat the egg, add sugar, salt, corn starch, mustard and vinegar, cook until thick, stirring constantly; when cold beat in cup full of sweet or sour cream. For salads such as salmon, where little sweetening is wanted, reduce the quantity of sugar. --Mrs. Lee Padget, Arbella

THOUSAND ISLAND SALAD DRESSING

1 egg yolk beaten 1 teaspoon salt 2 tablespoons vinegar Wesson oil

2 red peppers 1 green pepper 4 hard boiled eggs 1 tablespoon chilli sauce

Mix egg, salt and vinegar, add Wesson oil until stiff, then add peppers, eggs and chilli sauce. --Mrs. Gentry Withers, Clarence

BOILED SALAD DRESSING

3 tablespoon melted butter 1 tablespoon flour

1 cup milk (sweet or slightly sour) 1 tablespoon sugar 2 eggs

1 teaspoon ground mustard ½ cup mild vinegar 1/8 teaspoon cayenne pepper

Stir dry ingredients in melted butter, add milk, cook and stir constantly until the mixture is the consistency of cream. Beat egg yolks slightly, add vinegar, pour into first mixture and cook till thickened, stirring constantly. When cool fold into the beaten egg whites. This dressing will keep for several days in a cool place, if kept in a tightly covered glass jar.