The Myrtle Reed Cook Book

by Myrtle Reed

GRAPE SALAD—II

Mix peeled and seeded white grapes with orange pulp, finely cut celery, and broken nuts. Or, mix pineapple, celery, and pecans. Serve on lettuce with [French dressing] made with lemon-juice or wine, or with [Mayonnaise] made without mustard and whitened with whipped cream.

GRAPEFRUIT SALAD—I

Mix grapefruit pulp with broken English walnuts, hickory nuts, or pecans. Mix with [Mayonnaise] made without mustard, fill the grapefruit shells, and serve on lettuce.

GRAPEFRUIT SALAD—II

Mix the pulp of three grapefruits and one large orange with two sliced bananas and half a cupful of maraschino cherries. Serve with [French dressing] made with lemon-juice or orange-juice, or [Mayonnaise] made without mustard and whitened with whipped cream. Garnish with white grapes, or add peeled and seeded white grapes to the salad.

GRAPEFRUIT SALAD—III

Mix the pulp of one grapefruit with two cupfuls of diced apples and serve on lettuce with [French dressing] made with the grapefruit juice. Or, mix the drained grapefruit pulp with broken English walnuts and serve in the shell with [French dressing] made of the juice, or [Mayonnaise] made without mustard. Garnish either salad with white grapes and nuts.

MACEDOINE SALAD—I

Mix peeled and seeded white grapes with equal quantities of strawberries, raspberries, sliced bananas, oranges, and pineapples, any or all. Serve with [French dressing] made with wine, or [Mayonnaise] made without mustard, adding whipped cream if desired.

MACEDOINE SALAD—II

Mix sliced bananas with maraschino cherries and season with sherry, or mix pineapple, oranges, white grapes, and plums, and season with white wine. Serve on lettuce with [French dressing] made with lemon-juice, or [Mayonnaise] made without mustard and whitened with whipped cream.

MACEDOINE SALAD—III

Mix shredded pineapple and apples with finely cut strawberries, bananas, cherries, peeled and seeded white grapes, and bits of orange pulp. Add chopped almonds or peanuts and serve with [French dressing] made with lemon-juice.

ORANGE SALAD—I

Mix sliced oranges and bananas with broken English walnuts and serve on lettuce with [Mayonnaise] made without mustard and whitened with whipped cream. Or, use oranges, bananas, pineapple, and peeled and seeded white grapes.

ORANGE SALAD—II

Mix shredded pineapple, sliced bananas, orange pulp, and maraschino cherries. Season with sherry and serve on lettuce with [Mayonnaise] made without mustard and whitened with whipped cream. The cherries and bananas may be omitted.

ORANGE SALAD—III

Arrange thinly sliced oranges on cress, sprinkle with chopped nuts and serve with [French dressing] made with lemon-juice, or with [Mayonnaise] made without mustard.

ORANGE SALAD—IV

Arrange sliced oranges on lettuce and sprinkle with blanched and broken English walnuts. A little chopped celery may be added. Serve with [Mayonnaise] made without mustard and whitened with whipped cream.

PEACH SALAD—I

Peel and split ripe peaches, cover thickly with chopped almonds, and serve on lettuce with [French dressing] made with orange juice, or [Mayonnaise] made without mustard and whitened with whipped cream.

PEACH SALAD—II

Mix finely cut peaches with sliced bananas and serve on lettuce with [Mayonnaise] made without mustard and whitened with whipped cream.

PEAR SALAD

Mix sliced pears with chopped candied ginger and serve on lettuce with [Mayonnaise] made without mustard and mixed with a little whipped cream.

PINEAPPLE SALAD—I

Cut off the top of a ripe pineapple and scoop out the pulp carefully. Cut it fine, mix with sliced bananas and stoned cherries, and with stiff [Mayonnaise] made without mustard. Fill the pineapple shell and put on the top. Pass with it [Mayonnaise] whitened with whipped cream.

PINEAPPLE SALAD—II

Mix shredded pineapple with finely cut celery and broken English walnuts. Serve on lettuce with [Mayonnaise] made without mustard and whitened with whipped cream.

PINEAPPLE SALAD—III

Mix shredded pineapple with peeled and quartered tomatoes, figs soaked in sherry and cut into dice, and broken English walnut meats. Serve ice cold on lettuce with [Mayonnaise] made without mustard and whitened with whipped cream.

EGG SALADS

EGG SALAD—I

Mix finely cut celery with the shredded whites of hard-boiled eggs. Mash the yolks to a smooth paste with sardines, moistening with oil, and shape into balls. Serve on lettuce with [Mayonnaise], using the balls as a garnish.

EGG SALAD—II

Arrange quartered hard-boiled egg on lettuce and pour over [Mayonnaise] mixed with salmon which has been rubbed to a smooth paste with a little oil. Caviare, sardines, or anchovy paste may be used instead of the salmon.

EGG SALAD—III

Cut fine three hard-boiled eggs and four stalks of celery. Serve on lettuce with [French dressing] or [Mayonnaise].

CHEESE AND NUT SALADS

CHEESE SALAD—I

Rub cottage cheese to a smooth paste with cream, butter, and salt. Rub a salad bowl with cut garlic and fill with chickory or endive. Add the cheese balls and quartered hard-boiled eggs, with onion-juice to season. Serve with [French dressing].

CHEESE SALAD—II

Mix cottage cheese with chopped olives and make to a smooth paste with oil and lemon-juice, seasoning with salt and paprika. Shape into balls and serve on lettuce or endive with [French] or [Mayonnaise dressing]. Garnish with olives.

CHEESE SALAD—III

Mix one cupful of broken American cheese, three Neufchatel cheeses cut into small pieces, ten olives or pimolas sliced, and three finely cut pimentos. Season with salt and paprika, moisten with cream, and serve on lettuce with [French dressing] to which grated horseradish has been added. Garnish with pimentos cut in fancy shapes.

CHEESE SALAD—IV

Mix two cream cheeses to a smooth paste with chopped nuts and minced parsley and roll into small balls. Arrange in nests of crisp lettuce and serve with [Mayonnaise].

NUT SALAD

Mix equal parts of finely cut celery and apple with half the quantity of broken nuts, using almonds, peanuts, pecans, walnuts, or salted almonds or peanuts. Serve on lettuce with [Mayonnaise] made without mustard.