Albuquerque evening herald. [volume] (Albuquerque, New Mexico) 1911-1914, 1913-04-25
SALADS
BY Jean Hubs.



The foiloNinp recipes are FOR al.
ads inside from vegetables which arr
ln ppaaDn noe. and VIII alive the
hnraen TO lieaa Tor variety
Ieet Salad.
quarts chopped cooked breis
quart chcnped raw cahhnEr.
! cup grated horsefadish.
I plnt sugar..
/ Tablespoon salt
Nlx neli spapiher. place in q i9r.
and cover witt rDiH yineaaF Tsif u
excellent a. a rellah a. be- served
With "a meat course. og Il may be
mixed Nhh chopped hard bottled eggs
and served on lettuce LEM ~ salad.
Asparagus md salmon salad.
Wake cold boilfd salmon, mix with
roeHrd asparaaur TIPS. nnd add rs
tle nnels eui celery Serve ~ith may
onaise.
spimnch salad.
Mold cooked and chopped spinach
IN small cups. Turn oui on lndiyld-
uai disl,ea. saInlsh with hard boiled
eggs and beet dlrr. serve with French
dressing
Cernnn cauliaower salad.
s'se cold COOKED cauiinower sepur-
ated into floWerets Fry shredded ba-
con until crisp. drain. mix With the
cauliiinwsF Make a French dressing
using tho bacon rat instead ~ oil and
older Nlnefar Instead 81 tarragon
Pour hot over the salad ana set away
20 cool.
EeR and Asparagus salad.
cut boiled fresh asparagus into
( bits AK with slices Of nrd-boiied
eggs and serve on lettuce leaves with
a French dressing 20 which chopped
pickles and caprrs have been added
spinach salad.
Cook two gallons OF spinach IN a
very little water; drain and chop very
nne: season 10 taste. and marinate
with French dressing. press into a
square Eaoid and let get thorouehly
chilled then cut into little squares.
Place some minced nutmeas on top ~
each. then slice ~ hnrd-bolled egg.
! with a teaepcOn 81 mayonaiee. and
serve on crisp lettuce leaf
Cabbage Ponne Femme.
Remove the outside leaves from a
small. solid. white cahhage and cui
the stalk on close % the leaves. RE-
move the center in such a fashion ns
Co form a bowl ana cut the rim IN
pointE ahrnieh with sections Of red
apples and whole cloves. with 2
sharp knife, thinly shred ne Removed
portion 81 the cabbage, put in Ice va.
Ter and lot stand one hour. Drain
and wiring in double thickness o'
chcesecloth az airy a. possible MI,
with an equal measure OF crisp. nnet,
cut celery. m0lsten With dressing
on the prepared bowl With the mix
ture and pile dressing on TOP. II ar
pies are az hand, use one-half celer,
and one-half apple. cut IN small
pieces. In place Of all celery.
san Monica Cream.
San Monica cream ~ used for dress
lnn cabbage bonnie femme Mix ons
Ia blenpoon 81 mustard. one and one
half teaspoons sait and tNo table
spoons lemon Juice. then add Two a.
blesqOons ~ cream. Heat one cup
fui ~ heavy cream until u begins q
/ thlckcn: then add gradually ths nrs
ftnsxture and continue the beating IN
al the mixture II siln enough ~ hold
asneraems salad with CYastadoc~.
scrape one large bunch 81 a~para
gus and wash thoroughiy. Roil th'
stalks In plenty az saited water.
must be well done, bat not too soft. oil
us taste u entirely changed. tem"N'
from the water the instant 70 IL cooked
and drain carefully. cool, cut -
lengths of four inches each. and ar
range on small platter over Lettuce
leaves Pour over dressing mad
as follows:
: Crush IN u bowl the yolFs Or thrt'
. hard boiled eggs pour over and MI
IN paste like. one-half cup Of olive oil
one teaspoon 81 salt. one spoonful %
, Pepper. two tablespoons 81 vinegar
b one tablespoon OF finely chopped pars
lev mix all thoroughly.
Croustades viii give the fnisnin
touch 40 this dish. and they are auick
. Ia made. cut a square loaf Of brea'
into six slices. trim the crust on. an
make the slices square. Put thre
= tablespoons of butter in a frying pan
= when hot lbut not brown put IN
slices IN a. side by side. fry them on
minute on each side; they shoul'
come ont "a light brown
scoop them out. leaving one sid
and narrow rim All around Fil
them with chopped ham or chickel
with some ~ the dressing Serv
around the edge % the platter @
, nuWNflaua