The American Salad Book

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McClure, Phillips & Company, 1900 - Salads - 144 pages
The most complete, original and useful collection of salad recipes ever brought together.
 

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Page 106 - ... orange and candied cherries. Cover with a dressing made of four tablespoonfuls of powdered sugar, one gill of sherry, one tablespoonful of maraschino and two of champagne. Stir until the sugar is dissolved and then pour over the fruit and let them stand in a cold place an hour before serving.
Page 28 - Cook slowly and when thick stir in two teaspoonfuls of salt. If too thick, thin with more cream, melted butter or oil. Butter or oil can be used instead of cream using more milk to keep it from being too hard.
Page 28 - This is greatly relished on green salads, by many people, and is often available in camp or other places where olive oil is not to be had.
Page 69 - The old fashioned corned beef salad is made by cutting the beef into strips about an inch long and a quarter of an inch wide and sprinkling with grated horseradish or horseradish vinegar.
Page 31 - Rub an anchovy quite smooth with a tablespoonful of oil and a teaspoonful of made mustard. Add three or four more tablespoonfuls of oil, one of garlic vinegar, and one of common vinegar.
Page 5 - By far the best recipes are those that have originated in the United States and, almost without exception, they are alike inexpensive, elegant and heathful.
Page 28 - Mix together one tablespoonful of. of vinegar, three of oil, one teaspoonful each of chopped parsley, capers and scraped or grated onion.
Page 79 - Cook in a double boiler or over hot water until it begins to thicken then take from the fire and stir in slowly one-half cupful of vinegar.
Page 17 - ... bread crumbs, five drops of Worcestershire sauce and one egg well beaten. Mix well together and roll into small balls: place in a.
Page 59 - Make a thin flat border of butter about an inch from the edge of the platter.

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