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The International Jewish Cook Book



The International Jewish Cook Book

1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.

Author: Florence Kreisler Greenbaum


A Project Gutenberg eBook

*SALADS*

 

 

GREEN SALADS

 

Imported or domestic endive, chicory, escarole and Romaine or lettuce

must be washed, made crisp in cold water, and dried in a bag on the ice.

Serve them with French dressing.

 

Imported endive may, however, be served with mayonnaise, if desired.

 

 

LETTUCE

 

The French style of making lettuce salad is as follows: After dressing

the salad, mix it in one tablespoon of oil, then take only two

tablespoons of white wine vinegar, mixed with a very little pepper and

salt, and just turn the lettuce over and over in this mixture.

 

 

CHIFFONADE SALAD

 

Lettuce, dandelion, chicory, a little chopped beet, chopped celery, a

bit of tomato are mixed and covered with French dressing. The dressing

is usually flavored both with onion and garlic.

 

 

ASPARAGUS SALAD

 

Boil the asparagus in salted water, being very careful not to break the

caps; drain, and pour over it when cold a mayonnaise dressing, with some

chopped parsley. Serve each person with three or four stems on a plate,

with a little mayonnaise dressing. Do not use a fork; take the stems in

the fingers and dip in the dressing.

 

 

BEET SALAD

 

Boil beets when tender, skin quickly white hot and slice them into a

bowl. Sprinkle salt, pepper, a tablespoon of brown sugar, some caraway

seeds, one medium-sized onion in slices and pour over all one-half cup

of vinegar which has been boiled; with a fork mix the hot vinegar

through the other ingredients.

 

 

BEET AND CAULIFLOWER SALAD

 

Take some thin slices of cooked beets, some cold cooked potatoes, some

cold cooked cauliflower, and a little chopped parsley. Pour over the

following dressing and add salt and pepper to taste:

 

Put one level teaspoon of mustard, one teaspoon anchovy sauce, one

tablespoon of milk or cream, and one dessertspoon of vinegar. Mix the

mustard with the anchovy, then add the milk, and lastly the vinegar.

 

Tomatoes are equally good served in the same way.

 

 

STRING BEAN SALAD

 

String and remove the ends from one quart of beans. Cut into short

lengths. Cover with boiling water, add one level tablespoon of wilt and

cook until tender, but not soft. Drain and save one cup of the liquor.

Cream one tablespoon of flour with two tablespoons of butter. Pour the

liquid over the flour and butter, stirring constantly to avoid

"lumping." Cook this sauce for five minutes, remove from stove and stir

in two tablespoons of strained lemon juice. Pour this over the beans and

serve.

 

 

BOHEMIAN SALAD

 

Cover the bottom of the salad bowl with crisp Romaine or lettuce;

arrange over the top alternate slices of hard-boiled eggs and boiled

beets. Sprinkle with finely chopped onion, cover with French dressing,

toss and serve.

 

 

BOILED CELERY ROOT SALAD

 

Pare and wash the celery roots (they should be the size of large

potatoes), put on to boil in a little salted water, and when tender

remove from the water and set away until cool. Cut in slices about an

eighth of an inch thick; sprinkle each slice with fine salt, sugar and

white pepper; pour enough white wine vinegar over the salad to cover. A

few large raisins boiled will add to the appearance of this salad. Serve

cold in a salad bowl, lined with fresh lettuce leaves.

 

 

CELERY ROOT BASKETS

 

Buy large celery roots, parboil them and cut in shape of baskets and

scallop the edge; boil beets until soft and cut them in small balls

(like potato-balls). Set celery root baskets in French dressing for

several hours to flavor and the beet-balls in boiling sugar and vinegar.

Fill the baskets with pickled beet-balls; roll lettuce and cut it into

shreds and put it around the celery root basket. The green lettuce,

white basket and red balls form a pretty color scheme, and are delicious

as a salad.

 

 

CHESTNUT SALAD

 

Equal parts of boiled chestnuts and shredded celery are combined.

Bananas, apples, celery and chestnuts. Dress with mayonnaise and serve

on lettuce leaves.

 

 

COLD SLAW OR CABBAGE SALAD

 

Select a small, compact cabbage; strip off the outside leaves and cut

the head in quarters. With a sharp knife slice very thin; soak in cold

water until crisp; drain and dry between clean towels. Mix with hot

dressing and serve when cold.

 

 

DRESSING FOR COLD SLAW

 

Beat the yolks of two eggs until light, add one tablespoon of sugar, one

teaspoon of pepper, one-half teaspoon of salt and dry mustard, pour one

cup of vinegar over, stir well and pour over the slaw.

 

This dressing may be cooked over boiling water if so desired. Care must

be taken in adding the vinegar gradually, and add sliced onions to the

salad.

 

 

CUCUMBER SALAD

 

Pare thickly, from end to end, and lay in ice-water one hour; wipe them,

slice thin, and slice an onion equally thin. Strew salt over them, shake

up a few times, cover and let remain in this brine for another hour.

Then squeeze or press out every drop of water which has been extracted

from the cucumbers. Put into a salad bowl, sprinkle with white pepper

and scatter bits of parsley over them; add enough vinegar to cover. You

may slice up an equal quantity of white or red radishes and mix with

this salad.

 

 

CAULIFLOWER SALAD

 

Wash the cauliflower carefully, tie in a cloth and cook in boiling salt

water until thoroughly tender. When done, remove the cloth, pour two

tablespoons of lemon juice over the cauliflower and set it on the ice to

cool. When ready to serve, separate the flowerets, lay them on lettuce

leaves, cover with French dressing and sprinkle one tablespoon of

chopped parsley over the top.

 

 

SALAD OF EGGPLANT (TURKISH STYLE)

 

Use small eggplants. Place on end of toasting fork under broiler gas

flame until the peel is black; remove the skin. The eggplant will then

be tender; chop with wooden spoon, add lemon juice, parsley chopped

fine, and olive oil.

 

 

EGGPLANT SALAD (ROUMANIAN)

 

Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon,

add a red onion cut fine, or garlic cut very fine salt and a little

vinegar.

 

 

TOMATO SALAD (FRENCH DRESSING)

 

Take six firm red tomatoes, wash and wipe them neatly, slice them in

thin slices with a very sharp knife. Line a salad bowl with lettuce

leaves, lay the sliced tomatoes in, sprinkle with salt and pepper, serve

with French dressing.

 

 

MAYONNAISE OF TOMATOES (WHOLE)

 

Select tomatoes that are of uniform size, round, smooth and spotless,

scald and take off outer skin, set away on ice until ready to serve.

Serve on individual dishes, putting each on a lettuce leaf and pour a

tablespoon of mayonnaise dressing over each tomato.

 

 

STUFFED TOMATOES

 

Select round, very firm and even sized tomatoes, cut off the top

(reserve to use as a cover), scrape out the inside, being very careful

to not break the tomato. Fill each tomato with some finely prepared

"cold slaw," cover with the top of the tomato, lay them on lettuce

leaves and pour a mayonnaise dressing over each. You may lay them en

masse on a decorated platter, heaping them in the shape of a mound, or

serve individually.

 

 

STUFFED TOMATOES, CHEESE SALAD

 

Wash and skin six small tomatoes. Cut a piece from the stem end of each

and when cold remove a portion of the pulp from the centre. Then

sprinkle with salt and invert on the ice to chill. Mash to a paste one

small cream cheese add two tablespoons of chopped pimento, one

tablespoon of French mustard. Blend well, moisten with a French dressing

and fill into the tomato shells. Arrange on a bed of crisp lettuce

leaves and pour over each tomato a tablespoon of thick boiled dressing.

 

 

LIMA BEAN SALAD

 

Take two cups of cold, cooked Lima beans, two stalks of chopped celery,

one dozen chopped olives, one teaspoon of onion juice, one teaspoon of

salt, and a dash of red pepper. Mix thoroughly and serve on lettuce

leaves with French dressing and garnish with green and red peppers cut

in squares.

 

 

PEPPER AND CHEESE SALAD

 

Fill green peppers with a mixture of cream cheese and chopped olives.

Set on the ice and then slice the peppers and serve a slice (shaped like

a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches

go well with this.

 

 

GREEN PEPPERS FOR SALAD

 

Put whole, green sweet pepper in boiling water and cook until tender.

Place on platter and drain. Make a dressing of vinegar, salt, sugar and

oil. Serve.

 

 

PEPPER SALAD

 

Cut the peppers lengthwise in half, and fill with a mixture of flaked,

cold cooked fish and minced celery, mixed with mayonnaise.

 

 

POTATO SALAD, No. 1

 

Boil ten potatoes (small, round ones preferred) in their skins. When

done, peel them while, still hot and slice in thin, round slices. Spread

over the potatoes one onion, sliced fine, and sprinkle generously with

salt and pepper, add one tablespoon of mustard seed, one-half tablespoon

of celery seed, and one-half tablespoon of sugar.

 

Beat one egg until light, pour two tablespoons of goose or chicken fat,

melted, over the eggs, stir well, add one-half cup of vinegar, pour over

the seasoned potatoes: then add one-quarter cup of hot water and if

necessary, add a little more vinegar, salt or pepper. One or two chopped

hard-boiled eggs added improves the salad. Line a salad bowl with

lettuce leaves, pour in the salad and decorate the top with grated

hard-boiled eggs.

 

Melted butter may be used if for a milk meal or heated olive oil for a

parve salad in place of the melted fat.

 

 

POTATO SALAD, No. 2

 

Boil one quart of small potatoes, Bermuda potatoes are best. Do not peel

them, just wash and scrub the potatoes thoroughly in cold water. Put

them in a kettle with enough cold water, slightly salted, just to cover

them; stand them over a brisk fire with the kettle covered until the

water begins to boil; then turn down the heat, lift the cover of the

kettle slightly and let the potatoes cook slowly till done. Drain off

the water and stand the potatoes where they will get cold. But do not

put them in a refrigerator. When quite cold, peel the potatoes and slice

them very thin in a salad bowl. To every two layers of potato slices

sprinkle over a very light layer of white onions sliced very thin. Texas

onions are particularly fine for this purpose.

 

When the salad bowl is well filled pour over the salad a French dressing

made of equal parts of oil and vinegar; let the vinegar be part

tarragon; use a palatable amount of salt and pepper. When ready to

serve, cover the surface of the salad with a stiff mayonnaise in which a

suggestion of cream has been mixed. Ornament with quarters of

hard-boiled eggs, boiled beets cut in fancy slices and a fringe of

parsley around the edge of the bowl.

 

 

POTATO SALAD, No. 3

 

Put into a bowl two tablespoons of olive oil, one tablespoon of sugar,

one teaspoon of salt, some pepper and one tablespoon of vinegar and mix

all together. Cut into this in slices six hot potatoes. Then cut into

small pieces two small onions, a little garlic, some parsley, six

stuffed olives, three hearts of celery (or the end of it), six radishes,

three slices of red beets and two hard-boiled eggs. Add this to the

gravy in the bowl, mix well, and season to taste. Put all into a glass

dish and pour over this a prepared mayonnaise dressing. Decorate with

parsley, olives (whole), some lettuce and put in the centre some celery

leaves.

 

 

SQUASH SALAD (TURKISH STYLE)

 

Grate off the skin of long squash (the kind that looks like cucumbers),

cut the squash in slices, one-quarter of an inch thick, and fry in olive

oil; prepare a sauce with a little vinegar, one-half teaspoon of

prepared mustard, two tablespoons of olive oil, beat these ingredients

very well; add two shallots or leeks, cut in small pieces, pour sauce

over the squash and serve.

 

 

WALDORF SALAD

 

Mix an equal quantity of sliced celery and apples, and a quarter of a

pound of pecans or English walnuts, chopped fine. Put over a tablespoon

of lemon juice and sufficient mayonnaise dressing to thoroughly cover.

To be absolutely correct, this salad should be served without lettuce;

it can, however, be dished on lettuce leaves.

 

 

WATER-LILY SALAD

 

Boil twenty minutes, one egg for each lily; remove shell and while still

warm cut with silver knife in strips from small end nearly to base; very

carefully lay back the petals on a heart of bleached lettuce; remove

yolks and rub them with spoon of butter, vinegar, a little mustard, salt

and paprika; form cone-shaped balls, and put on petals, sprinkling bits

of parsley over balls. Two or three stuffed olives carry out the effect

of buds; serve on cut-glass dishes to give water effect.

 

 

 

MARSHMALLOW SALAD

 

Cut up one-quarter pound of marshmallows into small squares, also

contents of one-half can of pineapple. Let the marshmallows be mixed

with the pineapples quite a while before salad is put together; add to

this one-quarter pound of shelled pecans. Make a drip mayonnaise of one

yolk of egg into which one-half cup of oil is stirred drop by drop; cut

this with lemon juice, but do not use any sugar; to two tablespoons of

mayonnaise, add four tablespoons of whipped cream. Serve on fresh, green

lettuce-leaves.

 

 

COTTAGE CHEESE SALAD

 

Mix thoroughly one pound of cheese, one and one-half tablespoons of

cream, one tablespoon of chopped parsley and salt to taste. First fill a

rectangular tin mold with cold water to chill and wet the surface; line

the bottom with waxed paper, then pack in three layers, putting two or

three parallel strips of pimento between layers. Cover with waxed paper

and set in a cool place until ready to serve; then run a knife around

the sides and invert the mold. Cut in slices and serve on lettuce leaves

with French dressing and wafers. Minced olives may be used instead of

the parsley, and chopped nuts also may be added.

 

 

CREAM CHEESE SALAD

 

Moisten a cream cheese with cream and beat to a froth. Arrange in a

mound shape on a dish and turn preserved gooseberries over it. Serve

with biscuits.

 

 

CREAM CHEESE SALAD WITH PINEAPPLES

 

Serve one slice of Hawaiian pineapple on lettuce leaves. On the

pineapple slice place a spoon of cream cheese and some chopped walnuts

and top off with a dash of mayonnaise dressing.

 

 

FRUIT SALAD

 

Slice one pineapple, three oranges, and three bananas. Pour over it a

French mayonnaise, put on lettuce leaves and serve at once. For those

who do not care for the mayonnaise, make a syrup of one cup of sugar and

one-half cup of water, boil until thick, add juice of lemon, let

slightly cool, then pour over fruit. Let stand on ice one to two hours.

Another nice dressing is one cup of claret, one-half cup of sugar, and

piece of lemon. Always use lemon juice in preference to vinegar in fruit

salads. All fruits that go well together may be mixed. This is served

just before desert.

 

 

FRUIT AND NUT SALAD

 

Slice two bananas, two oranges and mix them with one-half cup of English

walnuts and the juice of one-half lemon with French dressing. Serve on

lettuce leaves.

 

 

GRAPE-FRUIT SALAD

 

Cut the grape-fruit in halves and remove the pulp, being careful to get

none of the tough white skin. Mix with bananas and oranges and stir in

white mayonnaise dressing. Remove all skin from the inside, of the

grape-fruit and fill with the mixture, heaping it high and ornamenting

with maraschino cherries. Lay each half in a bed of lettuce leaves and

serve.

 

 

BANANA DAINTY

 

Cut the bananas in half crosswise and arrange them on a plate, radiating

from the center. Sprinkle with grated nuts or nutmeg and heap white

mayonnaise in the center. Garnish with maraschino cherries.

 

 

HUNGARIAN FRUIT SALAD

 

Mix together equal parts of banana, orange, pineapple, grapefruit and

one-half cup of chopped nuts. Marinate with French dressing. Fill apple

or orange skins with mixture. Arrange on a bed of watercress or lettuce

leaves. Sprinkle with paprika.

 

 

NUT SALAD

 

Make a plain grape-fruit salad. When you have it ready to serve, cover

the top thickly with finely chopped almonds or pecans mixed. Pour over

French dressing.

 

 

RUSSIAN FRUIT SALAD

 

Peel and pit some peaches, cut in slices and add as much sliced

pineapple, some apricots, strawberries and raspberries, put these in a

dish. Prepare a syrup of juice of two lemons, two oranges, one cup of

water and one pound sugar, a half teaspoon of powdered cinnamon, grated

rind of lemon, add one cup red wine and a half glass of Madeira, arrak

or rum. Boil this syrup for five minutes, then pour over the fruit,

tossing the fruit from time to time until cool. Place on ice and serve

cold.

 

 

FISH SALAD

 

Take one pound cold boiled fish left over from the day previous, or boil

fresh fish and let cool, then skin, bone and flake. If fresh fish is

used, mix two tablespoons of vinegar, a pinch of salt and pepper with

the fish. Make a mayonnaise dressing (French mayonnaise preferred), and

mix half with the fish, leaving other half to spread over top of salad,

after it is put in bowl. Serve either with or without lettuce leaves.

 

 

FISH SALAD FOR TWENTY PEOPLE

 

Boil four pounds of halibut, cool and shred fish. Marinate the fish as

directed. When ready to serve add six hard-boiled eggs chopped, and one

pint bottle of pickles or chow-chow. The pickle may be omitted and

celery cut fine be added. When these are well mixed serve on lettuce

leaves with mayonnaise dressing, of which one pint will be required.

 

 

MAYONNAISE OF FLOUNDER

 

Put some fillets of flounder into boiling water with a little salt and

lemon juice, and cook until tender, then drain thoroughly.

 

When cold, put them in the center of some chopped lettuce, cover with

mayonnaise sauce and garnish with slices of tomatoes and hard-boiled

eggs.

 

 

HERRING SALAD, No. 1

 

Soak four herrings in cold water overnight, and then rinse several times

in fresh cold water. Skin, bone, and cut in one-half inch pieces. Peel

two apples, and cut in dice. Mix with herring, then add one-half cup of

coarsely chopped almonds and one onion chopped fine. Remove the milsner

or soft egg from the inside of herring, and mash perfectly smooth. Add

one-half cup of vinegar, one teaspoon of sugar, pinch of pepper. Mix

well, and then pour over herring, stirring with a fork to prevent

mashing. Set in ice-box until ready to serve. Put sliced lemons on top.

Herring can be left whole, dressing made and poured over whole herrings.

 

 

HERRING SALAD, No. 2

 

Soak three nice herrings in cold water three hours. Then remove the head

and tail and bones. With a scissors cut in pieces as small as dice, add

one-half cup of English walnuts cut fine, one tablespoon of boiled beets

cut fine, two tablespoons of capers, one large apple cut in small pieces

and one dill pickle cut up. Then take the soft egg (milchner) and mix

with two cups of white vinegar until soft, add one teaspoon of sugar,

three cloves and allspice and pour the sauce over the ingredients. The

sauce should not be too thick. Mix all well together, and serve a

spoonful on a lettuce leaf for each person.

 

This salad will keep for weeks.

 

 

HUNGARIAN VEGETABLE SALAD

 

Mix together one cup each of cold cooked peas, beans, carrots, and

potatoes. Cover with French dressing and let stand for twenty minutes.

Add one cup of smoked salmon or haddock, cut in small pieces, the

chopped whites of four hard-boiled eggs and two stalks of celery. Mix

thoroughly, garnish top with yolk of egg pressed through a wire sieve;

and with cucumbers and beets, cut in fancy shapes.

 

 

SALMON SALAD

 

Either cold boiled salmon or the canned variety may be used. In the

latter event wash the fish, in cold water, drain and expose to the

outside air for at least one hour, as this removes any suggestion of the

can. Flake the fish into small particles and to each cupful of the fish

add the same quantity of shredded lettuce, one coarsely chopped

hard-boiled egg, three slices of minced cucumber and six chopped olives.

Mix the ingredients well, moisten with either a mayonnaise or boiled

dressing and serve in individual portions in nest of heart lettuce

leaves. Mask each portion with a tablespoon of dressing and garnish with

capers and grated egg yolk.

 

 

MAYONNAISE ESPECIALLY FOR SALMON

 

Rub the yolks of two hard-boiled eggs to a powder, then add eight

tablespoons of cream very gradually to them, also white pepper, a pinch

of salt and a mere suspicion of cayenne pepper. Lastly add two

tablespoons of white vinegar. It is very important that this last

ingredient be put in drop by drop, otherwise the mixture will curdle.

 

 

MACKEREL SALAD

 

Procure a nice fat mackerel, boil, and when cold, proceed same as for

"Salmon Salad," only do not cut the pieces quite as small.

 

 

MONTEREY SALAD

 

Select fine lemons, wipe carefully, scoop out the pulp, remove the tough

inner skin and seeds, and to the rest add one box of boneless sardines,

finely chopped, one teaspoon of French mustard, two hard-boiled eggs

chopped, some tabasco sauce, and mayonnaise. Fill each cup with the

mixture. Cut a small slice from the bottom of the lemon, so that it will

stand firmly. Garnish with chopped egg and chopped parsley, and serve on

lettuce leaves.

 

 

RUSSIAN SALAD

 

Cut up all kinds of pickled cucumbers, small and large, sweet and sour,

also (senf) mustard pickles, into very small lengths, also pickled beans

and capers. Add six herring, which you have soaked in water for

twenty-four hours; skin and take out every bone, cut up as you did the

pickles. Add half a pound of smoked salmon, also cut into lengths, six

large apples chopped very fine, and one onion grated; mix all thoroughly

and pour a rich mayonnaise dressing over all. Next day line a salad bowl

with lettuce leaves, fill in the salad and garnish with hard-boiled

eggs, nuts, and capers.

 

 

NIAGARA SALAD

 

Pick or grind one thick slice of cold, cooked salmon. Make a dressing of

mayonnaise, to which add one tablespoon of French mustard, one green

onion chopped fine, one tablespoon of small Mexican peppers, one

tablespoon of pimentos. Mix this dressing into the picked salmon.

 

 

CHICKEN SALAD

 

Place the chicken in boiling water, add one onion, a bay leaf and six

cloves. Bring to a boil and let it boil rapidly for five minutes. Reduce

the heat to below the boiling point, and let it cook until tender. Let

chicken cool in the broth.

 

By cooking it in this manner the dark meat will be almost as white as

the meat of the breast. When the chicken is cold, cut into half inch

cubes, removing all the fat and skin. To each pint allow one tablespoon

of lemon juice, sprinkle the latter over the prepared chicken and place

on ice. When ready to serve, mix the chicken with two-thirds as much

white celery, cut into corresponding pieces: meanwhile prepare the

following mayonnaise: Rub the yolks of two hard-boiled eggs as fine as

possible, add one teaspoon of salt, then add, a drop at a time, one

teaspoon of the finest olive oil. Stir constantly, add one teaspoon of

prepared mustard and while pepper, and two teaspoons of white sugar;

whip the white of one egg to a froth and add to the dressing; add about

one-half cup of vinegar last, a spoonful at a time. Put the salad into

the dressing carefully, using two silver forks; line the salad bowl with

lettuce leaves, and garnish the top with the whites of hard-boiled eggs

chopped up, or cut into half-moons. Garnish this salad with the chopped

yolks and whites of hard-boiled eggs, being careful to have the whites

and yolks separate. A few olives and capers will add to the decoration.

 

 

CHICKEN SALAD FOR TWENTY PEOPLE

 

Boil two large chickens in enough water to cover them, add salt while

boiling; when very tender remove from the fire and allow the chickens to

cool in the liquor in which they were boiled, when cold skim off every

particle of fat, and reserve it to use instead of oil. If possible boil

the chickens the day previous to using. Now cut the chickens up into

small bits (do not chop), cut white, crisp celery in half inch pieces,

and sprinkle with fine salt, allowing half as much celery as you have

chicken, mixing the chicken and celery, using two silver forks to do

this. Rub the yolks of six hard-boiled eggs as fine as possible, add

one-half teaspoon of salt, white pepper, four tablespoons of chicken-fat

that has been skimmed off the broth, adding one at a time, stirring

constantly, one tablespoon of best prepared mustard, two teaspoons each

mustard seed and celery seed, and two tablespoons of white sugar; add

gradually, stirring constantly, one cup of white wine vinegar. Pour this

dressing over the chicken and celery and toss lightly with the silver

forks. Line a large salad bowl with lettuce leaves, pour in the salad

and garnish the top with the chopped whites of six hard-boiled eggs;

pour a pint of mayonnaise over the salad just before serving. A neat way

is to serve the salad in individual salad dishes, lining each dish with

a lettuce leaf, garnish the salad with an olive stuck up in the center

of each portion.

 

The bones of the chicken may be used for soup, letting them simmer in

water to cover for three hours.

 

 

BRAIN SALAD

 

Scald brains with boiling hot water to cleanse thoroughly. Boil until

tender, in fresh cold salt water, being careful to remove from water

while it is yet firm. Slice lengthwise and lay in dish. Pour over

one-half cup of vinegar, which has been sweetened with a pinch of sugar

to remove sharp taste, pinch of salt and pepper. Garnish with parsley

and serve cold. Can also be served with mayonnaise.

 

 

SWEETBREAD SALAD

 

Take cucumbers and cut lengthwise to serve the salad in; scrape out the

inside and salt well, then squeeze and use this to mix with the filling.

Take a pair of sweetbreads, or calf's brains, wash well, and boil; when

done, throw in cold water at once and skim them; chop fine, add bunch of

celery (if you can get it), one can of French peas, scraped part of

cucumber; mix all together and season. Make a mayonnaise, mix with it,

and fill the cucumber shells; keep all cold, and serve on lettuce leaf.

 

 

VEAL SALAD

 

Cut cold veal in half-inch slices, season with two tablespoons of

vinegar, pinch of salt and pepper. Make a dressing using the yolks of

three hard-boiled eggs, mashed smooth, add gradually two tablespoons of

melted cold chicken or turkey grease, stir until smooth and thick, then

add one teaspoon of prepared mustard, large pinch of salt and pepper,

one teaspoon of sugar, one teaspoon each of mustard and celery seed, and

five tablespoons of white vinegar. Mix the dressing well with the veal,

and serve with or without lettuce leaves.

 

 

NEAPOLITAN SALAD

 

Take some white meat of a turkey, cut up fine, cut up a few pickles the

same way, a few beets, one or two carrots, a few potatoes (the carrots

and potatoes must be parboiled), also a few stalks of asparagus; chop up

a bunch of crisp, white celery; a whole celery root (parboiled),

sprinkle all with fine salt and pour a mayonnaise dressing over it. Line

the salad bowl with lettuce leaves or white cabbage leaves. Add a few

hard-boiled eggs and capers; garnish with sprigs of fresh parsley.

 

 

POLISH SALAD, OR SALAD PIQUANT

 

Lay half a dozen or more large salt pickles in water for about six

hours, then drain off all the water. Chop up two sour apples, one large

onion or two small ones, chop the pickles and mix all thoroughly in a

bowl and sprinkle over them a scant half teaspoon of pepper (white) and

a tablespoon of sugar (either white or brown), adding a pinch of salt if

necessary. Pour enough white wine vinegar over all to just cover. Do not

make more at a time than you can use up in a week, as it will not keep

longer.



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