The celery is quickly prepared by cutting the stalks into strips one quarter of an inch thick, then laying them together in a pile and cutting them all together into lengths of one quarter of an inch or less. Tart apples of good flavor should be used. Remove the seeds and ribs of the green pepper and cut it into fine bits. Pimentos are Spanish red peppers and are very mild. They come in cans and can be bought at the grocer’s.
NO. 102. INDIVIDUAL APPLE SALAD. CELERY AND APPLE MIXED WITH
CREAM MAYONNAISE, SERVED IN APPLES. GARNISHED
WITH A WHITE LETTUCE LEAF.
No. 20. Individual apple salad. Select apples that are best both in color and flavor. Take out the core carefully, using a pointed knife, and make the hollow on the stem end. An apple-corer can be used, in which case the end piece should be put back again to plug the bottom. The wall of the apple should be half an inch thick. Fill the hollowed out apple with creamed celery and apple mixture, as given on page [121], omitting the green pepper and pimento. Serve on individual plates with one white lettuce leaf at the side of each apple.
NO. 103. CABBAGE SALAD. SERVED IN CABBAGE LEAVES.
No. 21. Cabbage salad. Add to a cupful of cream the beaten yolks of two eggs, one teaspoonful of mustard, one half teaspoonful each of salt, pepper, and sugar, and half a tablespoonful of celery seeds. Put all this in a double boiler and stir until it thickens. Let it cool. When ready to serve add to the dressing a tablespoonful of vinegar and mix it with cabbage chopped fine. Serve in cabbage leaves as shown in illustration. Cold slaw may be served in the same way.
NO. 104. MASHED POTATO SALAD.
No. 22. Mashed potato salad. To a quart or a little more of mashed potatoes add three tablespoonfuls of oil, a teaspoonful each of onion juice and salt, a dash of nutmeg, one half teaspoonful of pepper, a tablespoonful of pickled beets chopped fine, a tablespoonful of cucumber pickle chopped fine, and a tablespoonful of vinegar taken from the pickled-beet jar. Beat all together until the potato is light. The beet vinegar will color it pink. If a deeper color is wanted add a little more of the red vinegar. The potato should be a moist purée. If the salad is too dry after the ingredients are in add a little soup stock or water. Shape into a mound without pressing it, and garnish it with slices of beets, pickles, and lettuce.