Class. ;_^_:_: 
 
 Book. ^ 
 
 Copyright^ 
 
 COPYRIGHT DEPOSIT. 
 
THREE AIEALSA&AT SERIES 
 
 SALADS 
 
 FOR 
 
 BREAKFAST, 
 DINNER, SUPPER 
 
 BESSIE R. MURPHY 
 
THREE-MEALS-A-DAY SERIES 
 I 
 
 SALADS AND 
 SALAD DRESSINGS 
 
 Compiled and Edited By 
 
 BESSIE R. MURPHY 
 
 Southern Food Expert and Lecturer 
 
 RAND McNALLY AND COMPANY 
 CHICAGO NEW YORK 
 
.Mi 
 
 Copyright, IQ20, by 
 Rand McNally & Company 
 
 j20 
 ©CI.A5GG759 
 
 A-20 
 
Dedicated to 
 
 SOMEBODY SOMEWHERE 
 
 To be used by 
 
 EVERYBODY EVERYWHERE 
 
Oh, herbaceous treat! 
 'Twould tempt the dying anchorite to 
 
 eat; 
 Back to the world he'd turn his fleeting 
 
 soul, 
 And plunge his fingers in the salad 
 
 bowl; 
 Serenely full the epicure would say t 
 "Fate cannot harm me, — 7 have dined 
 
 to-day.' 9 
 — Sydney Smith "A Receipt for a Salad" 
 
THE INTRODUCTION 
 
 This little series of books is a collection of tested and 
 economical recipes for everyday foods that are obtainable 
 everywhere and, with the exception of salads, are suitable for 
 any of the three meals of the day. The recipes are written 
 in plain, everyday terms. They are not all original — the 
 authors of many of them are unknown. They form just a 
 little series of everyday books for everybody from every- 
 where. 
 
 The war has given every homemaker an opportunity to 
 realize the difference between the use and the abuse of foods. 
 For years we have wasted much of the bountiful supply of 
 food produced by our country. Let us then not go back- 
 ward, but let us go forward, bending every energy to make 
 lasting the benefit in health and economy gained from a 
 diet that not only eliminates extravagance and waste in 
 buying and serving, but also affords greater variety. 
 
 A WORD ABOUT OIL FOR SALADS 
 
 Since the beginning of the war the price of olive oil has 
 tripled, and the housekeeper finds it far too expensive to 
 use generally for salad dressings. However, there are sub- 
 stitutes now on the market that are very satisfactory, and 
 certainly far superior to the poorer grades of olive oil. 
 
 Of these substitutes the best are made from cottonseed 
 and from corn. Among those which have proved palatable 
 are the Oriole, a cottonseed oil, and the Mazola, Wesson, 
 and Douglas brands, corn oils. 
 
2 THREE-MEALS-A-DAY SERIES 
 
 Water cress belongs to the mustard family, and grows 
 wild along the banks of small streams. 
 
 Celery is a native of Europe. 
 
 The chive is a hardy plant which grows wild in Europe. 
 
 The cucumber was introduced into England in the 
 seventeenth century. It has been known for thousands of 
 years, and is mentioned in the Old Testament. 
 
 Endive belongs to the dandelion family, is a native of 
 China and Japan, and was introduced into Europe in the 
 sixteenth century. 
 
 Preparation of salads. In buying lettuce, select round, 
 close heads. The curly variety is tougher than the uncurled. 
 Much dirt gets into lettuce, owing to its growing so near the 
 ground, and great care should be taken in preparing it for 
 the table. Separate the leaves and wash them through 
 several waters, discarding all wilted outer leaves. Leave 
 the lettuce in cold water until it is crisp, then drain it in a 
 wire basket, and place it on or near ice until it is ready to 
 serve. 
 
 Careful attention should be paid to the washing of water 
 cress, as non-edibles are often gathered with it. If a little 
 salt is added to the washing water, the many little insects 
 clinging to the cress may be removed easily. 
 
 All green salads should be chilled before they are served. 
 Leaves that are too large should be broken, never cut. The 
 dressing for a green salad should never be added until just 
 before the salad is served, as it softens the leaves and spoils 
 both the appearance and the taste of the salad. 
 
 Fruits for salads should be washed, freed of skin and seeds, 
 and kept in a cool place. Vegetables for salads should be 
 diced or cut into small pieces of uniform shape. Meats for 
 salads should be freed from gristle and skin and cut into 
 
SALADS AND SALAD DRESSINGS 3 
 
 small cubes. Fish should be boned and flaked. Nuts 
 should be cut, not chopped. 
 
 What to serve with salads. Salads made from vegetables 
 should always be accompanied by crackers or bread in some 
 form. If plain crackers are used, they should be warmed 
 just before they are served. Cheese straws or cream-cheese 
 sandwiches are excellent with salads. 
 
 Cheese Straws 
 Cheese Pastry dough 
 
 Roll left-over pastry dough thin, and sprinkle it with 
 grated cheese. Fold, and repeat process several times. 
 Sprinkle cheese on top, cut into strips, and bake in a mod- 
 erate oven. 
 
 Cream-Cheese Sandwiches 
 Cut Boston brown bread very thin, and spread slices with 
 cream cheese, thinned if necessary with a little cream. This 
 may be served with an apple salad. 
 
 How to serve salads. A salad may be served on individual 
 plates, may be served in a bowl, or may be molded and 
 served on a platter. 
 
SALAD DRESSINGS 
 
 UNCOOKED DRESSINGS 
 
 An old Spanish proverb says that to make a good salad 
 four people are needed: "A counselor for salt, a miser for 
 vinegar, a spendthrift for oil, and a madman to stir it up." 
 
 Skill, deftness, and judgment are required in making a 
 good salad dressing, which must not be oily or acid, but well 
 blended, appetizing in taste, and attractive in appearance. 
 When salads are dressed at the table, mix the oil with the 
 seasoning, pour it over the salad material, and toss until 
 every part is well coated. Then add lemon juice or vinegar 
 and toss again. If the vinegar or lemon is poured on first, 
 the oil will not cling. 
 
 French Dressing 
 The general rule for French dressing calls for twice as 
 much oil as vinegar. 
 
 4 tablespoons olive oil y£ teaspoon salt 
 
 2 tablespoons vinegar % teaspoon pepper 
 
 Put salt and pepper in bowl, add a little oil and stir well, 
 then gradually pour in the remainder of the oil, stirring all 
 the while. Add the vinegar little by little, beating briskly. 
 If this dressing is allowed to stand, it should be stirred again 
 before being added to the salad. 
 
 Club Dressing 
 To yi cup French dressing add X CU P chili sauce, i tea- 
 spoon Worcestershire sauce, and i teaspoon onion juice. 
 
SALADS AND SALAD DRESSINGS 5 
 
 Olive Dressing 
 To K cup French dressing add yi grated onion and 5 ripe 
 olives finely cut. 
 
 Roquefort Cheese Dressing 
 Make a French dressing by the recipe given on page 4. 
 Break yi pound of Roquefort cheese into coarse crumbs, and 
 stir it into the dressing. 
 
 Cheese Dressing 
 To X cup French dressing add enough cream cheese to 
 make a dressing the consistency of soft mayonnaise. 
 
 Frisco French Dressing 
 % teaspoon mustard % tablespoon sugar 
 
 1 egg % teaspoon salt 
 
 1 cup olive oil yZ. teaspoon Lea and 
 
 \% cups vinegar Perrin's sauce 
 
 $i tablespoon paprika 
 
 Beat mustard and egg well, and add a few drops of oil, 
 a little vinegar, and the paprika and sugar. Continue to 
 beat, while adding the remainder of the olive oil a little at 
 a time. When a thick paste has been formed, thin it with 
 vinegar, and add the salt and the Lea and Perrin's sauce. 
 
 Parisian French Dressing 
 
 % cup olive oil 1 tablespoon chopped 
 
 i]/2 tablespoons vinegar parsley 
 
 yi teaspoon powdered - I small kind 
 
 2 red peppers ) - 
 sugar r *^ < found mpep- 
 
 yi tablespoon finely ** p pp f per sauce 
 
 chopped onion ]4 teaspoon salt 
 
 Mix the ingredients in the order given. Let the dressing 
 stand 1 hour, then stir it well for 5 minutes. 
 
6 THREE-MEALS-A-DAY SERIES 
 
 Chiffonade Dressing 
 
 yi cup oil i tablespoon chopped red 
 
 2 tablespoons vinegar pepper 
 
 i tablespoon tarragon i tablespoon chopped chives 
 
 vinegar (may be omitted) 
 
 i tablespoon chopped i teaspoon salt 
 
 green pepper % teaspoon paprika 
 Y% teaspoon pepper 
 
 Combine the ingredients in the order given, and mix 
 thoroughly. 
 
 Dixie Dressing 
 
 Yolks of 2 hard-boiled eggs % teaspoon mustard 
 2 tablespoons oil % teaspoon salt 
 
 2 tablespoons vinegar White of i egg 
 
 % tablespoon sugar Pepper 
 
 Force the yolks of the eggs through a sieve, and work 
 them until they are smooth. Add sugar, mustard, salt, and 
 pepper, and when these are blended, add gradually the oil 
 and vinegar, beating the mixture until the ingredients are 
 thoroughly blended. Fold in slowly the stiffly beaten 
 white of egg. 
 
 Mayonnaise Dressing 
 
 i teaspoon salt i cup oil 
 
 Pepper i tablespoon vinegar or 
 
 Yolk of i egg lemon juice 
 
 yi teaspoon mustard 
 
 Mix the yolk of egg and dry ingredients thoroughly in 
 a bowl. Beat in the oil drop by drop, and when mixture 
 begins to thicken, add a little vinegar or lemon juice. Add 
 oil and vinegar alternately until all has been used. 
 
SALADS AND SALAD DRESSINGS 7 
 
 Thousand Island Dressing 
 Make a mayonnaise as above, beating it until it is very 
 stiff. Add slowly yi cup chili sauce. Chop two small 
 onions, 3 hard-boiled eggs, 2 pimentos, and ]/i green pepper. 
 Add pepper and salt to taste, and mix all with mayonnaise. 
 If carefully covered and kept in a cool place, this dressing 
 will remain good for a long time. 
 
 Russian Dressing 
 To 1 cup stiff mayonnaise add slowly an equal quantity 
 of chili sauce, beating the mixture thoroughly. This dress- 
 ing must be served at once. 
 
 Chowchow Dressing 
 Into 1 cup mayonnaise stir a large dill pickle cut into small 
 pieces. In the mayonnaise, double the quantity of mustard. 
 
 Tango Dressing 
 K cup mayonnaise % teaspoon mustard 
 
 yi cup olive oil yi teaspoon paprika 
 
 1 teaspoon vinegar yi cup chili sauce 
 
 % teaspoon salt Pimentos cut in shreds 
 
 Mix all the ingredients except the mayonnaise and pimen- 
 tos until they are well blended, then beat the mixture, a 
 teaspoonful at a time, into the mayonnaise. Pour the 
 dressing over the salad, then sprinkle the whole with 
 pimentos. See Tango salad, page 21. 
 
 Frozen Mayonnaise Dressing 
 Yolks of 2 eggs yi teaspoon pepper 
 
 2)4 teaspoons salt 2 tablespoons lemon juice 
 
 i cup olive oil 1 cup grated ripe tomato 
 
 Drop the yolks of the eggs into a bowl, and add lemon 
 
8 THREE-MEALS-A-DAY SERIES 
 
 juice, pepper, and one-half the salt, mixing thoroughly. 
 Add slowly a half -cup of oil. Now add the remainder of the 
 salt and oil, mixing well. Add the grated tomato. Place 
 mixture in an ice-cream freezer, pack, and allow dressing to 
 remain until it hardens. Serve over crisp lettuce leaves. 
 
 Potato Mayonnaise Dressing 
 i small baked Irish i teaspoon powdered sugar 
 
 potato 2 tablespoons vinegar 
 
 i teaspoon mustard tyi cup olive oil 
 i teaspoon salt 
 
 Remove and mash potato pulp. Add mustard, sugar, salt, 
 and i tablespoon vinegar, rubbing mixture through a sieve. 
 Add gradually oil and remaining vinegar, beating constantly. 
 
SALADS AND SALAD DRESSINGS 9 
 
 COOKED SALAD DRESSINGS 
 Boston Dressing 
 % teaspoon salt Yolks of 2 eggs 
 
 1 teaspoon mustard i>£ tablespoons melted 
 
 \]/2 tablespoons sugar butter 
 
 \]/2 tablespoons flour % cup milk 
 
 Pepper % cup vinegar 
 
 Mix the dry ingredients, and add well-beaten yolks of 
 eggs, butter, milk, and vinegar very slowly. Cook over 
 boiling water until mixture thickens. Cool. 
 
 Economical Cooked Dressing 
 1 cup milk 3 teaspoons sugar 
 
 1 egg 1 teaspoon dry mustard 
 
 1 tablespoon flour }4 cup vinegar 
 
 1 teaspoon salt ^4 cup oil 
 
 Pepper 
 
 Moisten the flour with cold water and add the milk, 
 which has been heated. Stir in the sugar, mustard, pepper, 
 and well-beaten egg. Cook until mixture thickens, then 
 gradually add the vinegar. Remove dressing from fire, 
 and when it is cool, add the oil slowly, beating well. 
 
 Geneo Dressing 
 1 egg }4 teaspoon pepper 
 
 1 teaspoon mustard 1 tablespoon butter or 
 
 1 tablespoon corn- salad oil 
 
 starch or flour yZ cup vinegar 
 
 yZ teaspoon salt 1 cup sweet milk 
 
 Beat the egg } and add the mustard, cornstarch, salt, and 
 pepper. Heat the milk and pour it over the foregoing mix- 
 ture, cook until thick, remove from fire, and add butter and 
 vinegar. Beat until mixture is well blended. 
 
SALADS 
 
 VEGETABLE SALADS 
 
 Lettuce Salad 
 
 Lettuce may be served as salad in various combinations. 
 
 Cut red or green sweet peppers into thin pieces and 
 sprinkle them over the lettuce leaves. Make small balls of 
 cream cheese and use them on the lettuce leaves. Chop a 
 hard-boiled egg and a boiled beet together and scatter them 
 over lettuce leaves. Slice red and white onions and arrange 
 them on leaves. Tiny white onions make an excellent 
 addition to lettuce salad. 
 
 If heads of lettuce are quartered or halved, they will hold 
 the dressing better than if the leaves are separated. 
 
 Lettuce Beet Salad 
 
 Arrange crisp green lettuce leaves on a dish, and in the 
 center of each leaf place one beet (fresh boiled or canned). 
 Around the beet put mayonnaise. 
 
 Asparagus Salad 
 
 Cut rings from red peppers one-third inch wide, and place 
 three stalks of asparagus in each ring. Arrange them on 
 lettuce leaves and serve with French dressing. 
 
 Tomato Salad 
 
 Peel large, firm tomatoes and scoop out the contents. 
 Mix shredded cabbage and celery hashed very fine with 
 
 10 
 
SALADS AND SALAD DRESSINGS II 
 
 mayonnaise dressing, a little salt, and paprika, and fill 
 tomatoes with the mixture. Chill thoroughly, and garnish 
 with a little mayonnaise on top of the tomato, if desired. 
 
 Combination Salad 
 i cup cold diced potatoes >£ cup vinegar diluted 
 i cup cold diced carrots with 2 tablespoons water 
 
 1 cup cold canned peas 
 
 Mix the potatoes, carrots, and peas, and pour over them 
 the diluted vinegar. Let the mixture stand for 1 hour, 
 stirring it occasionally. Arrange salad on lettuce leaves and 
 serve with French dressing. 
 
 Salad in Pepper Cups 
 Make a salad of equal parts of apple and celery mixed 
 with plain mayonnaise. Cut the tops from sweet green 
 peppers, and remove the seams and seeds. Fill the peppers 
 with the celery and apple salad, and garnish the top with 
 bits of red pepper if desired. 
 
 Beet Salad 
 Slice cold boiled beets and cut into thin strips. Line 
 a bowl with white crisp lettuce, heap the beets in the center, 
 and pour over them mayonnaise dressing just before serving. 
 
 Water Cress and Cucumber Salad 
 Prepare water cress and add one cucumber pared, chilled, 
 and cut in small dice. Serve with French dressing. 
 
 Celery and Cabbage Salad 
 Select small, solid white cabbage and remove outside 
 leaves, cutting off stalk close to leaves. Cut out center and 
 
12 THREE-MEALS-A-DAY SERIES 
 
 shred it finely. Let it stand i hour in cold or ice water. 
 Drain well. Mix the shredded cabbage with equal parts 
 of chopped celery. Moisten the mixture with mayonnaise 
 dressing and refill cabbage. Garnish the salad with celery 
 tips. 
 
 Slaw 
 
 i small head of cabbage i teaspoon mustard 
 
 Yolks of 2 eggs yi teaspoon salt 
 
 yi cup white sugar ]4 cup vinegar 
 
 For the dressing mix the yolks of eggs with the dry ingre- 
 dients in the order named. Add the vinegar, and cook the 
 mixture in a double boiler until it begins to thicken. Then 
 pour it over the finely chopped cabbage. 
 
 Irish Potato Salad 
 
 12 medium-size potatoes Oil 
 
 4 hard-boiled eggs Vinegar 
 
 i onion (large) i teaspoon salt 
 
 i teaspoon mustard y$ teaspoon pepper 
 
 Tabasco sauce 
 Mash the yolks of eggs with i level teaspoon of dry 
 mustard. Smooth out all lumps, and add enough olive 
 or salad oil to make a thick paste. Thin it down to the 
 consistency of cream with vinegar, and add the salt, black 
 or white pepper, and a dash or two of tabasco sauce. Chop 
 the white of 2 eggs very fine. Peel and chop onion very fine. 
 Add the chopped egg and onion to the dressing, and mix 
 all thoroughly, adding the dressing to the potatoes, which 
 should be sliced about J4 i nc h thick. Garnish with sliced 
 whites of hard-boiled eggs and parsley. 
 This recipe will serve 8 or 10 persons. 
 
SALADS AND SALAD DRESSINGS 13 
 
 MEAT AND FISH SALADS 
 
 Almost any cold meat or fish makes a good luncheon salad. 
 The following general rules apply to all. 
 
 The meat or fish is always cut (never chopped) into small 
 pieces. The dressing is usually mayonnaise or one of the 
 boiled dressings, and is always served on lettuce or fine cab- 
 bage leaves. 
 
 Fish Salad 
 
 2 cups cooked fish % cup French dressing 
 
 1 cup celery 1 cup mayonnaise dressing 
 
 Marinate fish in French dressing. When it is ready to 
 serve, drain it, mix with chopped celery, and add mayon- 
 naise dressing. Serve on lettuce leaves. 
 
 Tuna Fish Salad 
 1 can tuna fish 6 stuffed olives 
 
 % cup chopped celery 1 tomato 
 
 1 head lettuce 
 Flake the fish, and cut the tomato into small pieces. Mix 
 these two ingredients, place salad on lettuce leaves, and 
 serve with mayonnaise. 
 
 Oyster Salad 
 
 1 quart oysters 3 tablespoons vinegar 
 
 1 pint celery 1 tablespoon oil 
 
 Yi cup mayonnaise 1 tablespoon salt 
 
 dressing 1 tablespoon lemon juice 
 
 1 tablespoon pepper 
 
 Let the oysters come to a boil in their own liquor. Skim 
 well and drain oysters, and season them with oil, salt, pepper, 
 
14 THREE-MEALS-A-DAY SERIES 
 
 vinegar, and lemon juice. Cool them in the ice chest for 
 2 hours. When ready to serve salad, add the chopped celery 
 and one-half of the mayonnaise to the oysters. Arrange 
 salad in the dish, pour over it the remaining dressing, and 
 garnish with white celery leaves. 
 
 Tongue Salad 
 Boil until it is tender one large tongue in water to which 
 has been added yi cup vinegar. Peel tongue, remove all 
 fat and gristle, put meat through meat-grinder, and when 
 it is cold serve it with the following dressing. 
 
 DRESSING 
 
 3 eggs i tablespoon flour 
 
 i teaspoon salt i cup sweet milk 
 
 i teaspoon sugar i cup chopped pecans 
 
 Dash of red pepper % cup chopped apples 
 i tablespoon butter i cup finely chopped celery 
 Mix the yolks of the eggs, well beaten, with the salt, 
 sugar, red pepper, the butter blended with the flour, and 
 the milk, and cook mixture in a double boiler, stirring until 
 it is the consistency of cream. Remove it from the fire, 
 and when mixture is cold, add the beaten whites of eggs, 
 the pecans, apples, and celery. 
 
 Chicken Salad 
 From cold roasted or boiled chicken remove the skin, 
 fat, and bones. Place the meat on a board and cut it into 
 dice. To 2 quarts of diced chicken add the following 
 seasonings : 4 tablespoons vinegar, 2 tablespoons oil, 1 tea- 
 spoon salt, and ]4 teaspoon pepper. Set the chicken away 
 in a cool place for 2 or 3 hours. Scrape and wash enough 
 
SALADS AND SALAD DRESSINGS 15 
 
 of tender white celery to make 1 quart. Cut this with a 
 sharp knife or scissors into pieces about yi inch thick. 
 Place them on ice until serving time. 
 
 Make a mayonnaise dressing, mix the chicken and celery 
 together, and add half of the dressing. Arrange salad in a 
 bowl and pour over it the remaining dressing. Garnish 
 with white celery leaves. 
 
 Note. If, when the chicken is cooked, it is allowed to cool 
 in the water in which it is boiled, it will be juicier and more tender 
 than if taken from the water as soon as done. 
 
1 6 THREE-MEALS-A-DAY SERIES 
 
 MOLDED AND JELLIED SALADS 
 
 Chicken Salad in Jelly 
 
 2 teaspoons gelatin Juice of i lemon 
 
 yi cup cold water i can boned chicken 
 
 y* cup vinegar i cup chopped green 
 
 i pint boiling water peppers 
 
 i teaspoon salt 2 pimentos cut fine 
 
 1 cup chopped pecans 2 cups diced celery- 
 
 Let gelatin soak 5 minutes in the cold water, then add 
 the vinegar, lemon juice, boiling water, and salt. Strain, 
 and let mixture begin to set. When it is half jellied, add 
 the chicken, chopped fine, the peppers, pimentos, celery, 
 and nuts, mixing all thoroughly in the gelatin. Pour mix- 
 ture into molds, and when they are set, serve salad on lettuce 
 leaves with mayonnaise. 
 
 Tomato Jelly Salad 
 
 1 envelope granulated 1 stalk celery 
 
 gelatin 2 cloves 
 
 yi cup cold water 2 tablespoons vinegar 
 
 3^ cups canned tomatoes Salt and pepper 
 yi onion 
 
 Soak gelatin in cold water 5 minutes. Mix the remaining 
 ingredients, except the vinegar, bring them to the boiling 
 point, and let them boil 10 minutes. Add vinegar and 
 soaked gelatin, and when gelatin has thoroughly dissolved, 
 strain the mixture. Dip molds in cold water before pouring 
 in the mixture. Remove the salad from the molds when it 
 is cold, and serve it on crisp lettuce leaves with mayonnaise 
 dressing. 
 
SALADS AND SALAD DRESSINGS 17 
 
 Tomato Jelly with Cheese 
 
 Use the recipe for tomato jelly, strain it into cups, and 
 chill. Run a knife around inside of cups so that when the 
 molds are taken out the shapes may have a rough surface 
 suggesting fresh tomatoes. Remove molds from cups, cut 
 them in halves crosswise, and put them between slices of 
 the following cheese mixture. Arrange salad on lettuce 
 leaves. Fresh tomatoes may be used in place of tomato 
 jelly. 
 
 CHEESE MIXTURE 
 
 i teaspoon granulated 2 drops tabasco sauce 
 
 gelatin Pepper 
 
 1 small cream cheese Paprika 
 
 1 tablespoon heavy cream 1 teaspoon cold water 
 % teaspoon salt 1 teaspoon boiling water 
 
 Ys teaspoon Worcestershire sauce 
 
 Mash cheese, and add cream, salt, Worcestershire sauce, 
 tabasco sauce, pepper, and paprika. Then add gelatin 
 soaked in cold water and dissolved in boiling water. Mold, 
 chill, and cut the mixture in slices. Pimento cheese as 
 purchased in the market may be used as a substitute for 
 the above filling. 
 
 Frozen Tomato Salad 
 
 1 quart strained tomatoes % box gelatin 
 
 1 tablespoon sugar Salt and pepper 
 
 Mash and strain the tomatoes, add the sugar, and salt 
 and pepper to taste. Dissolve the gelatin in a little cold 
 water, and add it to the tomato mixture. Freeze, and 
 serve with mayonnaise on lettuce leaves. 
 
1 8 THREE-MEALS-A-DAY SERIES 
 
 Jellied Beet Salad 
 
 i tablespoon gelatin yi teaspoon salt 
 
 2 tablespoons cold water yi teaspoon paprika 
 ]4 cup boiling water i tablespoon sugar 
 
 2 tablespoons vinegar ^ cup diced cooked beets 
 Soften gelatin in cold water, add boiling water, seasoning, 
 and beets. Pour mixture into molds to set. Remove salad 
 from molds, and serve on lettuce leaves with mayonnaise. 
 
 Spanish Molded Salad 
 i package lemon gelatin i cup finely chopped 
 
 i pint boiling water celery 
 
 i tablespoon vinegar ]/£ cup chopped pickle 
 
 i cup finely shredded V^ small can pimentos 
 
 cabbage Salt to taste 
 
 Dissolve the gelatin in the water and vinegar. Mix all 
 the other ingredients, and when the gelatin has cooled and 
 begun to set, add the vegetable mixture, pour into molds 
 or cups, and set in a cool place until the mixture is hard. 
 Remove from molds, and serve on lettuce leaves with 
 mayonnaise. 
 
 Jellied Potato Salad 
 i quart cold boiled potatoes i pint boiling water 
 i package gelatin Salt and pepper 
 
 Cut the potatoes into cubes, and season them to taste 
 with salt and pepper. Coat molds or cups lightly with the 
 gelatin, which has been dissolved in the boiling water. Put 
 into the coated molds the potatoes, garnish with slices of 
 pimentos, and pour over them enough of the gelatin to fill 
 the molds. When salad is firm, turn it out on lettuce leaves, 
 and serve with dressing. 
 
SALADS AND SALAD DRESSINGS 
 
 19 
 
 Tuna Fish Salad 
 
 y£ envelope granu- 
 lated gelatin 
 
 yi cup cold water 
 
 1 cup tuna fish 
 
 yti cup chopped celery 
 
 % cup green pepper 
 (chopped fine) 
 
 24 cup boiled salad dressing 
 2 tablespoons chopped olives 
 % teaspoon salt 
 % teaspoon paprika 
 2 teaspoons vinegar 
 Pepper 
 
 Soak the gelatin in cold water 5 minutes, and add it to 
 the hot boiled salad dressing. Cool dressing, and add tuna 
 fish, separated into flakes, celery, pepper, olives, salt, 
 paprika, and vinegar. Pour the mixture into molds first 
 dipped in cold water, and allow it to remain in the molds 
 until hard. Remove the salad from the molds, and serve 
 it on crisp lettuce leaves garnished with strips of green 
 peppers or pimentos. 
 
 Salmon Mold 
 
 Pepper 
 
 i}4 tablespoons 
 melted butter 
 y± cup milk 
 2 tablespoons vinegar 
 1 can salmon 
 
 1 envelope granulated 
 gelatin 
 
 2 tablespoons water 
 Yolks of 2 eggs 
 2 teaspoons salt 
 1 teaspoon mustard 
 
 Soak gelatin in cold water 5 minutes. Mix yolks of 
 eggs, slightly beaten, with salt, mustard, and pepper, then 
 add butter, milk, and vinegar. Cook mixture in double 
 boiler until thick, stirring constantly. Add soaked gelatin, 
 and salmon separated into flakes. Pour the mixture into 
 molds, chill until hard, and serve the molds on crisp lettuce 
 leaves. 
 
20 THREE-MEALS-A-DAY SERIES 
 
 Grapefruit Salad 
 2 grapefruit i package lemon gelatin 
 
 2 tablespoons sugar K pint boiling water 
 
 Cut the grapefruit in halves, and remove pulp, separating 
 membrane from pulp over a strainer and leaving the pulp 
 in large pieces. Sprinkle fruit with sugar and let it drain 
 thoroughly. Dissolve the gelatin in the water. When it 
 is cool, add the grapefruit juice, to which enough water 
 has been added to make yi pint. Turn the liquid into a 
 shallow pan, allow it to harden, and cut it into cubes. Serve 
 the cubes and the pieces of grapefruit together either in 
 scalloped halves of the grapefruit rind or on lettuce leaves 
 with French or mayonnaise dressing. 
 
 Beauty Salad 
 i package raspberry gelatin 3 bananas 
 
 1 pint boiling water Lemon juice 
 
 yi cup nut meats 
 Dissolve the gelatin in the boiling water, and fill indi- 
 vidual molds or cups one-fourth full. Chop the bananas, 
 sprinkle them with a little lemon juice, and add the nuts 
 coarsely chopped. Put a layer of the mixture in the molds, 
 and pour over it the remainder of the gelatin. When salad 
 is molded, remove it from molds, and arrange it on lettuce 
 leaf with slices of banana as a garnish. Serve with any of 
 the dressings. 
 
SALADS AND SALAD DRESSINGS 21 
 
 / Jf 
 
 V FRUIT SALADS 
 
 Tango Salad 
 Cut ripe or canned pears in halves, set a ball of cream 
 cheese or other cheese in the cavity in the center of each 
 half, and serve on lettuce leaves with Tango salad dressing 
 (page 7). 
 
 Waldorf Salad 
 
 2 cups hard tart apples (chopped) 1 cup finely cut celery 
 1 cup chopped English walnuts 
 
 Mix these ingredients with French or mayonnaise dressing. 
 
 Combination Fruit Salad 
 
 1 grapefruit 1 banana 
 
 2 oranges % cup sugar 
 
 Pare the oranges and grapefruit and remove the pulp in 
 sections. Slice the bananas. Mix the fruit with the sugar, 
 and allow it to stand 30 minutes. Arrange salad on lettuce 
 leaves, and serve with mayonnaise dressing. 
 
 Banana Salad 
 
 Slice bananas through the center lengthwise. Spread 
 the slices out on lettuce leaves, and sprinkle them with nuts 
 or peanuts. Serve with dressing. 
 
 Orange and Peanut Salad 
 1 banana 2 oranges 
 
 yi cup peanuts 
 
 Remove skin from bananas and cut them in quarters or 
 eighths. Roll them in the finely chopped peanuts. Pare 
 oranges and cut them in slices crosswise. Arrange the two 
 fruits on lettuce leaves, and serve with French dressing. 
 
22 THREE-MEALS-A-DAY SERIES 
 
 Date and Nut Salad 
 
 2 cups dates 2 cups celery 
 
 yi cup nuts 
 
 Stone the dates and cut them in small pieces. Chop 
 celery and nuts. Mix all the ingredients with mayonnaise, 
 and serve on lettuce leaves. 
 
 Pear and Celery Salad 
 Cut halves of pears in three pieces, allowing one-half 
 pear for each serving. Arrange the fruit on lettuce leaves, 
 sprinkle chopped celery and dressing over it, and garnish 
 with pimentos. 
 
 Pineapple and Celery Salad 
 1 small can sliced pineapple Celery 
 
 Drain pineapple. Arrange one slice on a crisp lettuce 
 leaf for each serving. Have celery crisp and cut in thin, 
 matchlike pieces. Toss these in mayonnaise, and heap 
 them on the pineapple. This salad may be varied by mix- 
 ing equal parts of sliced pineapple, bananas, and celery. 
 
SALADS AND SALAD DRESSINGS 23 
 
 MISCELLANEOUS SALADS 
 Daisy Salad 
 This is simply hard-boiled egg salad served in a novel and 
 attractive form. Boil one egg for each person to be served. 
 When eggs are cold, halve them carefully and remove the 
 yolks. Crumble the yolks and mix them with an equal 
 quantity of mayonnaise. Arrange lettuce leaves on indi- 
 vidual plates, and place in the center of each a round spoon- 
 ful of the yolks. Surround this with a circle of the whites 
 of the egg cut into slender strips to imitate the petals of 
 daisies. 
 
 Pimento and Olive Salad 
 
 1 can pimentos )/* tablespoon grated onion 
 
 ]4, cup diced celery ^4 cup chopped olives 
 
 Drain and rinse pimentos, dry them, and cut them into 
 small pieces. Add the celery, olives, and grated onion. 
 Mix well, and serve on crisp lettuce leaves with mayonnaise 
 dressing. 
 
 Cottage-Cheese Salad 
 
 Mash cottage cheese until it is smooth, adding a little 
 milk to moisten it. Chop onion, parsley, and pimentos very 
 fine, mix them with the cheese, add salad dressing, and 
 serve on lettuce leaves. 
 
 Macaroni Salad 
 
 Boil the contents of a package of macaroni in salted water 
 until it is tender; then rinse it with cold water and drain. 
 Cut macaroni into short lengths, and arrange it on lettuce 
 leaves, garnish with parsley, and serve with boiled dressing. 
 
 To make this salad more attractive, place the pieces of 
 cooked macaroni in a jar of vinegar in which boiled beets 
 have been pickled, and let them remain until colored a 
 pretty pink. 
 
24 THREE-MEALS-A-DAY SERIES 
 
 Shamrock Salad 
 K cup cottage or cream cheese i green pepper 
 Dash of paprika Pepper and salt 
 
 Mash the cottage cheese well, and season it with paprika, 
 pepper, and salt to taste. Press the mixture very firmly 
 into the green pepper, from which all seeds and white mem- 
 brane have been removed. Cool for i hour. Slice cross- 
 wise in quarter-inch slices, and serve on crisp lettuce leaves 
 with French or mayonnaise dressing. 
 
HOME ECONOMICS SERIES 
 
 LESSONS IN COOKERY 
 
 B\) Frances Elizabeth Stewart, Instructor in Home Economics, 
 Robert Lindblom Technical High School, Chicago 
 
 This series, a two-year course for high schools, is a definite force 
 for self-help. Based upon economic values, and treating foods and 
 their preparation for the child, adult, and invalid in relation to health, 
 these four books not only make for better and more profitable service 
 in the home, but they lay the foundation for a radical improvement 
 in health for those who come under its influence. 
 
 Food Economy. Book One consists of lessons in cooking care- 
 fully planned to lower the cost of living and to attain the greatest values 
 in food. Naturally "the balanced ration" and "complete dishes" 
 are features of the book. Food Economy, treats preservation of 
 foods by means of drying and canning, "left-overs," inexpensive meat 
 cuts, stews, meat substitutes, bread, and wheat substitutes, and gives 
 invaluable exercises and aids for the use of the future housewife. 
 $1.25 
 
 Diet for Adults. In Book Two the needs of the worker are the 
 subject of study, and calorie values are the basis of the dishes treated. 
 Suitable diets for both hard and light workers are carefully considered. 
 Problems in calorie values, such as the 100-calorie portion scheme, give 
 the pupil thinking work to do $1.25 
 
 Diet for Children. Book Three deals with suitable food for 
 babies and children. For the older infant there are broths, gruels, and 
 fruit juices, and for children of four to eight years, such dishes as cereals, 
 cream soups, simple fruit and milk desserts. The older child also has 
 attention. Sections on lunch boxes, parties, and penny lunchrooms 
 have point for teacher, parent, and pupil $1.25 
 
 Diet for Invalids. Book Four gives an interesting insight into 
 foods in their relation to disease. Here are bran breads and dried 
 foods useful for elimination diseases, special diet for diabetes and 
 fever patients, and for children wasting from malnutrition; here are 
 foods valuable for iron, fats, and proteins. The book is one of worth, 
 not only to the teacher and pupil, but to the nurse and mother. .$1.25 
 
 These books are bound also in laboratory 
 form ready for filing in notebooks 
 
 Price, each $1.25 
 
 RAND McNALLY & COMPANY 
 
 CHICAGO NEW YORK 
 
THREE-MEALS-A-DAY-SERIES 
 
 By Bessie R. Murphy, Food Expert and Lecturer 
 
 The books of this little series for school and home use are something 
 more than a collection of tested recipes for the preparation of foods 
 we know. They represent, besides, a thrifty and thinking use of 
 home-grown foods to the most appetizing, economical, and healthful 
 ends. 
 
 Rice : For Breakfast, Dinner, and Supper. 
 
 In the inviting recipes of this little book, rice is shown not only in 
 its possibilities as a cereal, soup, salad, dinner vegetable, bread, dessert, 
 and invalid food, but in its value for nourishment and energy, and as 
 an admirable balance for the diet. 
 
 Peanuts: For Breakfast, Dinner, and Supper. 
 
 Wholesome, healthful, and flavorous, the humble peanut is presented 
 in its countless uses for the table — as breads, meat substitutes, dressing 
 for poultry, salads, desserts, candies, butter, and relishes — food prepa- 
 rations that whet the appetite, and at the same time bring before us 
 the importance of the peanut as a food. 
 
 Corn Meal : For Breakfast, Dinner, and Supper. 
 
 In the breads, griddlecakes, tamales, corn-cheese sticks, croquettes 
 of meat, and other good things, the young cook gets not only a sug- 
 gestion of the Indian feast — "green corn and venison" — but instruction 
 as to how to prepare and cook properly corn-meal dishes that tempt 
 the appetite. 
 
 Potatoes : For Breakfast, Dinner, and Supper. 
 
 Anyone who uses this book will approach potatoes, whether Irish 
 or sweet, with a new interest. It is surprising how many toothsome 
 changes may be rung on the necessary tuber in the way of breads, 
 as a vegetable in combination with others, as croquettes, salads, 
 doughnuts, cakes, pies. 
 
 Legumes : Dried Beans, Peas, and Lentils. 
 
 Under Legumes, the student comes to know the unusual food value 
 of beans, peas, and lentils, as compared with other vegetables and 
 their cost, also that there are innumerable ways of preparing "the 
 poor man's beef" in savory baked and stewed dishes, and soups. 
 
 Bound in paper, price, each, $0.25 
 
 RAND McNALLY & COMPANY 
 
 CHICAGO NEW YORK 
 
 I kAo'ZU