Waldorf Salad.— Peel, core and cut fine, four apples, add one pint finely cut celery to it and mix two tablespoonfuls broken English walnuts previously boiled in salted water, add four tablespoonfuls fine mayonnaise and mix well, pile on a platter and mask with mayonnaise, garnish with pieces of red apple, celery leaves and walnuts.
Pear farcis fromage à la Rocquefort.— Peel a nice mellow ripe pear, remove core after cutting it carefully in half, cream, put Rocquefort cheese through a potato ricer, add little cream and a few dashes of paprika, mix few minutes, fill in center of pears, lay the pear on a crisp lettuce leaf, decorate with chopped pistachio nuts, and a candied cherry at top, pour over a nice Russian dressing, and serve.
Russian Dressing.— Put 2 yolks of eggs in a bowl, set the bowl in cracked ice or cold water, add to the yolks ¼ teaspoonful dry mustard, add ¼ cup of salad oil, in small portions till absorbed by the yolks, add 1 teaspoonful lemon juice or vinegar, 1 even teaspoonful salt, dash of paprika, 1 tablespoonful Chili sauce, and 1 tablespoonful whipped cream.
Green Pepper farcis fromage à la Cream.— Have a washed green pepper scooped out so the seeds are all removed. Mix a fresh cream cheese with fine chopped walnuts and pieces of pimento cut into small squares, fill into the pepper, so it is well packed, set on ice till chilled an hour or so.
When ready to serve, cut into slices with a sharp knife, arrange onto fresh lettuce leaves, pour over French dressing and serve.
[CONTENTS.]
Recipe numbers and italicized items were added by the transcriber. All headers were printed as shown; where there is no corresponding header in the body text, links lead to the first numbered recipe. Recipes in the Appendix are unnumbered.
Appendix: