Gardens of California ® LLC
1940
GRAPEFRUIT AND ALMOND SALAD
2 1/2 cups grapefruit segments, 1 cup shredded blanched almonds, 1/2 cup chopped dates, 1 green pepper cut into rings, lettuce, cream cheese ginger dressing (2 tbsps. each cream cheese and chopped ginger)
Toss grapefruit, almonds, dates and green pepper, place dressing on bottom of lettuce cup, fill with mixture and dot dressing on top.
500 Delicious Salads, Culinary Arts Institute, 1940
2 1/2 cups grapefruit segments, 1 cup shredded blanched almonds, 1/2 cup chopped dates, 1 green pepper cut into rings, lettuce, cream cheese ginger dressing (2 tbsps. each cream cheese and chopped ginger)
Toss grapefruit, almonds, dates and green pepper, place dressing on bottom of lettuce cup, fill with mixture and dot dressing on top.
500 Delicious Salads, Culinary Arts Institute, 1940
CHICKEN SALAD HAWAII
1 1/4 cups diced cooked chicken, 1/2 cup diced celery, 3/4 cup diced apples, 1 1/2 tsps. capers, mayonnaise to moisten, 1 head lettuce, 10 small or 5 large pineapple slices, 15 carrot sticks, 3 inches long, 2 or 3 medium tomatoes, 10 olives
Combine chicken, celery, apple and capers and moisten with mayonnaise. For each serving arrange a mound of mixture in center of crisp lettuce. Top each with 2 small pineapple slices with carrot sticks inserted through centers or place mound of salad on one large pineapple slice. Garnish with tomatoes cut into 8th's, olives and mayonnaise. Serves 8
500 Delicious Salads, Culinary Art Institute, 1940
1 1/4 cups diced cooked chicken, 1/2 cup diced celery, 3/4 cup diced apples, 1 1/2 tsps. capers, mayonnaise to moisten, 1 head lettuce, 10 small or 5 large pineapple slices, 15 carrot sticks, 3 inches long, 2 or 3 medium tomatoes, 10 olives
Combine chicken, celery, apple and capers and moisten with mayonnaise. For each serving arrange a mound of mixture in center of crisp lettuce. Top each with 2 small pineapple slices with carrot sticks inserted through centers or place mound of salad on one large pineapple slice. Garnish with tomatoes cut into 8th's, olives and mayonnaise. Serves 8
500 Delicious Salads, Culinary Art Institute, 1940
HOMEMADE MAYONNAISE
2 tsps. salt, 1 tsp. dry mustard, dash cayenne, 2 egg yolks, 1 pint olive oil or salad oil or mineral oil for dieters, 1/4 cup cider and tarragon vinegar in equal parts.
Combine dry ingredients with unbeaten yolks in a mixing bowl and beat together until stiff. Add part of the oil, beating it into the mixture dop by drop at first, then proceeding more rapidly always keeping the mixture stiff. When it begins to thicken add a little of the vinegar; alternate the oil and vinegar until blended. Makes 2 1/2 cups .... to make special .... to one cup of mayonnaise add:
ANCHOVY: add 2 tbsps. anchovy paste or mashed anchovies
APPETIZER: add 1 cup chili sauce, 1 tsp. worcestershire sauce, 1 tsp. prepared horseradish, 2 minced pickles, 1 stalk celery minced, 1 tbsp. minced chives and 2 tbsps. chopped parsley.
ASPIC: beat 1/2 cup aspic gelatin (as it begins to thicken) into mayonnaise and chill. Use through pastry bag or tube for garnishing.
Bar-Le-Duc: add 3 tbsps. bar-le-duc and 1 tbsp. lemon juice.
Caviar: add 4 tbsps. caviar and 2 tbsps. pearl onions or prepared horseradish.
Cheese: add 3 ozs. cream cheese and 2 1/2 tbsps. Camembert cheese.
Chiffonade: add 2 tbsps. each chopped green and red pepper, 1 tbsp. each chopped olives and sweet pickle and 1 tsp. prepared horseradish.
Colored: red, for vegetable salads, add beet juice or cooked beet puree or green for vegetable salads add cooked spinach puree, minced parsley or concentrated liquor from boiled artichokes.
Coral: add mashed coral from cooked lobster.
Cottage Cheese: add 1/3 cup cottage cheese and mix well.
Cranberry: add 1 cup minced cranberries.
Cranberry Cream: add 1 cup cranberry jelly and 3/4 cup whipped cream.
Cream Cheese: add 3 ozs. cream cheese. 1 tbsp. lemon juice, 3/4 cup chopped toasted almonds, fold in 1 cup whipped cream.
Curry: add 1 tsp. curry powder, and 1/2 clove garlic minced.
Dieter's: USE MINERAL OIL FOR OLIVE OR SALAD OIL
Fluffy House Radish: add 3/4 cup whipped cream, 4 tbsps. freshly ground horseradish, and 4 drops tabasco sauce.
Fruit: add 3 tbsps. fruit juice, 1/2 cup confectioner's' sugar, and 1 cup heavy cream whipped.
Garlic: add 1 cup garlic french dressing, beat well.
Herb: add 1 tsp. each parsley, tarragon, watercress, chervil, chives and basil. Mix well.
Jelly Cream: add 1 cup strained currant jelly and 1 cup whipped cream.
Lemon Cream: add 1/2 cup confectioners' sugar, 1/4 cup lemon juice, dash of salt and 1 cup heavy cream whipped.
Olive: add 1/3 cup chopped ripe or stuffed olives.
Pastel Fruit: for fruit salads add red raspberry juice or cooked red raspecrry puree.
Pimento Chees: add 1 oz. pimento cream cheese, 2 tbsps. chili sauce, and 1/2 tsp. worcestershire sauce.
Roquefort: add 2 tbsps. roquefort cheese mashed and 1 tsp. lemon juice.
Sea Food: add 1 cup chili sauce, 3 hard cooked eggs chopped, 2 sweet pickles minced, 1/2 cup chopped ripe olives, 1/4 lb. shredded crab meat, shrimp or lobster.
Sherry: add 1 tbsp. sherry or grenadine.
Strawberry Cream: add 1 cup mashed fresh strawberries (or red raspberries), 1/3 tbsp. confectioners' sugar, 3 tbsps. lemon juice, fold in1 cup of whipped cream.
Thousand Island Dressing: add 1/3 cup chili sauce, 2 tbsps. chopped stuffed olives, 1 tsp. chopped capers, 1 tsp. chopped chives.
Tomato: add 1 cup chopped fresh tomatoes, dash of salt and 1 tsp. chopped chives,, 3 tbsps. of diced cucumber may be added.
Whipped Cream: fold mayonnaise into 1 cup of whipped cream.
White Wine: add 1/4 cup fresh strawberries or raspberries, 1/2 cup chopped pecans, toasted almonds or pistachios, 2 tbsps. each fruit juice and white wine.
500 Delicious Salads, Culinary Arts Institute, 1940
2 tsps. salt, 1 tsp. dry mustard, dash cayenne, 2 egg yolks, 1 pint olive oil or salad oil or mineral oil for dieters, 1/4 cup cider and tarragon vinegar in equal parts.
Combine dry ingredients with unbeaten yolks in a mixing bowl and beat together until stiff. Add part of the oil, beating it into the mixture dop by drop at first, then proceeding more rapidly always keeping the mixture stiff. When it begins to thicken add a little of the vinegar; alternate the oil and vinegar until blended. Makes 2 1/2 cups .... to make special .... to one cup of mayonnaise add:
ANCHOVY: add 2 tbsps. anchovy paste or mashed anchovies
APPETIZER: add 1 cup chili sauce, 1 tsp. worcestershire sauce, 1 tsp. prepared horseradish, 2 minced pickles, 1 stalk celery minced, 1 tbsp. minced chives and 2 tbsps. chopped parsley.
ASPIC: beat 1/2 cup aspic gelatin (as it begins to thicken) into mayonnaise and chill. Use through pastry bag or tube for garnishing.
Bar-Le-Duc: add 3 tbsps. bar-le-duc and 1 tbsp. lemon juice.
Caviar: add 4 tbsps. caviar and 2 tbsps. pearl onions or prepared horseradish.
Cheese: add 3 ozs. cream cheese and 2 1/2 tbsps. Camembert cheese.
Chiffonade: add 2 tbsps. each chopped green and red pepper, 1 tbsp. each chopped olives and sweet pickle and 1 tsp. prepared horseradish.
Colored: red, for vegetable salads, add beet juice or cooked beet puree or green for vegetable salads add cooked spinach puree, minced parsley or concentrated liquor from boiled artichokes.
Coral: add mashed coral from cooked lobster.
Cottage Cheese: add 1/3 cup cottage cheese and mix well.
Cranberry: add 1 cup minced cranberries.
Cranberry Cream: add 1 cup cranberry jelly and 3/4 cup whipped cream.
Cream Cheese: add 3 ozs. cream cheese. 1 tbsp. lemon juice, 3/4 cup chopped toasted almonds, fold in 1 cup whipped cream.
Curry: add 1 tsp. curry powder, and 1/2 clove garlic minced.
Dieter's: USE MINERAL OIL FOR OLIVE OR SALAD OIL
Fluffy House Radish: add 3/4 cup whipped cream, 4 tbsps. freshly ground horseradish, and 4 drops tabasco sauce.
Fruit: add 3 tbsps. fruit juice, 1/2 cup confectioner's' sugar, and 1 cup heavy cream whipped.
Garlic: add 1 cup garlic french dressing, beat well.
Herb: add 1 tsp. each parsley, tarragon, watercress, chervil, chives and basil. Mix well.
Jelly Cream: add 1 cup strained currant jelly and 1 cup whipped cream.
Lemon Cream: add 1/2 cup confectioners' sugar, 1/4 cup lemon juice, dash of salt and 1 cup heavy cream whipped.
Olive: add 1/3 cup chopped ripe or stuffed olives.
Pastel Fruit: for fruit salads add red raspberry juice or cooked red raspecrry puree.
Pimento Chees: add 1 oz. pimento cream cheese, 2 tbsps. chili sauce, and 1/2 tsp. worcestershire sauce.
Roquefort: add 2 tbsps. roquefort cheese mashed and 1 tsp. lemon juice.
Sea Food: add 1 cup chili sauce, 3 hard cooked eggs chopped, 2 sweet pickles minced, 1/2 cup chopped ripe olives, 1/4 lb. shredded crab meat, shrimp or lobster.
Sherry: add 1 tbsp. sherry or grenadine.
Strawberry Cream: add 1 cup mashed fresh strawberries (or red raspberries), 1/3 tbsp. confectioners' sugar, 3 tbsps. lemon juice, fold in1 cup of whipped cream.
Thousand Island Dressing: add 1/3 cup chili sauce, 2 tbsps. chopped stuffed olives, 1 tsp. chopped capers, 1 tsp. chopped chives.
Tomato: add 1 cup chopped fresh tomatoes, dash of salt and 1 tsp. chopped chives,, 3 tbsps. of diced cucumber may be added.
Whipped Cream: fold mayonnaise into 1 cup of whipped cream.
White Wine: add 1/4 cup fresh strawberries or raspberries, 1/2 cup chopped pecans, toasted almonds or pistachios, 2 tbsps. each fruit juice and white wine.
500 Delicious Salads, Culinary Arts Institute, 1940
