Salads and Salad Dressings

Ingredients

• 1 pint fresh cherries % lb
• 1 cup cream juice of two lemons % cup sugar 2 eggs beat the juice of fruit
• 2 tablespoonfuls vinegar vi
• 4 tablespoonfuls olive oil mix all together
• 1 cup walnut meat cut in cubes small pieces mix peas
• four tablespoons of slade's salad cream together very thoroughly
• 2 cups cold boiled halibut 4 hard boiled eggs
• 1 cup chopped radishes chopped fine slade's salad cream mix the halibut
• 1 teaspoon each of finely chopped green pepper
• a slice of halibut
• a teaspoonful of cream cheese that has been forced through a coarse strainer
• a teaspoonful of salt
• a cup of slade's salad cream
• two oranges 1 cup cream juice of two lemons % cup sugar 2 eggs beat the ju
• two lemons % cup sugar 2 eggs beat the juice of fruit
• 2 eggs beat the juice of fruit
• 1 quart green peas 2 cucumbers cut in 1 cup walnut meat cut in cubes small p
• 2 cucumbers cut in 1 cup walnut meat cut in cubes small pieces mix peas
• 4 hard boiled eggs
• one egg slightly
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• 2 cups boiled potatoes cut % cup celery cut fine in % inch cubes 1 small onion c
• 1 small onion chopped marinate
• one end
• four canned spanish pimentos in half- inch squares
• salt
• vinegar
• pepper
• lemon juice

Directions

1. “Keep as near as ever you can to the first sources of supply — fruits and vegetables.”

2. Salads may be prepared of all kinds of poultry, game, meat, flsh, oysters, lobsters, eggs, as well as of all kinds of greens, of which, changing with the' season, the choice must be left to the judgment, fancy and discretion of the mistress of the house:

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4. SLADE’S and PURE are synonymous words.

5. The same thing is true of the dressings to be used on salads — the judgment of the housewife must be exercised to suit the taste of her own household; some like a sharp, acid flavoring, some want dressing with oil, others without oil; for most palates nothing will be found more pleasing than Slade’s Salad Cream, which can be purchased at the grocer’s -all ready for use ; the dressing is prepared from the purest, freshest and most wholesome ingredients and is free from all preservatives and unhealthful substances.

6. French dressing is used for green vegetables, for fruits and nuts, and to marinate cooked vegetables, or fish or meat for salads. To marinate means to mix thoroughly with the ingredients of the salad and allowing the dress- ing to remain until the ingredients are thoroughly sea- soned with it; the salad should then be carefully drained so that the salad cream or mayonnaise may not be diluted with the liquid.

7. Slade’s Salad Cream or dressing is used for meat, fish, and some varieties of fruit and vegetables; sometimes alone and sometimes after some of the salad ingredients have been seasoned with French dressing.

8. The green vegetables should be fresh, crisp and cold. Salad should be made just before it is needed, for it loses its freshness quickly.

9. Cherry Salad. —

10. Vi pint Maraschino % lb. candied cherries

11. ^Blanch the filberts and put into the fresh cherries after taking out the stones. Mix all together with the follow- ing dressing. Serve in glasses with fancy crackers as a dessert.

12. Fruit Salad Dressing. —

13. Juice of two oranges 1 cup cream

14. Juice of two lemons % cup sugar

15. Beat the juice of fruit with eggs; add sugar and boil till clear. Whip the cream and stir thoroughly into the mixture after it has cooled. Set away to become thor- oughly chilled. — M. A. Davis, Worcester, Mass.

16. Halibut Salad. — Steam a slice of halibut, first well rubbed over with salt, until the flesh easily separates from the bone; remove skin and bone and with a fork separate it into flakes into attractive pieces, not mincing it too fine to have a leftover appearance, add a seasoning of salt, and French Dressing to which has been added a few gratings of raw onion. When ready to serve pour off what French

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18. Physicians, Chemists, Cooks and Housekeepers all testify to the purity, wholesomeness and efficient qualities of Slade’s Baking Powder.

19. Dressing has not been absorbed and arrange in a salad dish with alternate layers of fish, cold boiled peas, cucumbers cut in cubes and sprinkled with salt and Slade's Salad Cream. Garnish with heart leaves of lettuce and serve with any kind of sweet pickle or with spiced gooseberry. — Katherine Parsons, Lynn, Mass.

20. French Dressing. —

21. Vi teaspoonful salt 2 tablespoonfuls vinegar

22. Vi, teaspoonful Slade's Slade's Extract of Onion

23. Pepper to taste

24. 4 tablespoonfuls olive oil

25. Mix all together. — Katherine Parsons, Lynn, Mass.

26. Slade’s Salad Cream will be found to be even better than home-made. It is made of pure and wholesome in- gredients and will be found so pleasing to the taste that once tasted you will want Slade’s thereafter.

27. Green Pea Salad. —

28. 1 quart green peas 2 cucumbers cut in

29. small pieces

30. Mix peas, walnut meat and four tablespoons of Slade's Salad Cream together very thoroughly. Serve on lettuce, cover with Slade’s Salad Cream and garnish with cucum- ber cubes. — Miss Bertha M. Babb, Walker Manual Train- ing School, Portland, Maine.

31. Mock Lobster Salad. —

32. Slade’s Salad Cream

33. Mix the halibut, radishes and eggs thoroughly, then add enough of Slade’s Salad Cream to moisten, arrange on lettuce, cover with Slade’s Salad Cream and garnish with radish roses. — Miss Bertha M. Babb, Walker Manual Train- ing School, Portland, Maine.

34. Pear and Nut Salad. — Beat the white of one egg slightly, add Vi tablespoon of lemon juice and Vi tablespoon water. Drain carefully canned pears. Take each one and dip into the white of egg, then roll in English walnut meats chopped fine. Serve on lettuce leaves with Slade’s Salad Cream. This is also good made with ripe uncooked Bart- lett pears. — Mrs. Mary L. Wade, Atlantic, Mass.

35. The scientific proportions, the exactness and skill used in the preparation of Slade’s Salad Cream, ensures to con- sumers a better and more uniform salad dressing than they eould make at hornet

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37. It Is worth much to know that your spices are pure — it costs only the effort of getting Slade’s.

38. Potato Salad. —

39. 2 cups boiled potatoes cut % cup celery cut fine in % inch cubes 1 small onion chopped

40. Marinate with Slade’s Salad Cream. Arrange on crisp lettuce leaves and sprinkle with chopped meats. — Myrtie Ethelyn Robinson, Twentieth Century Cooking School.

41. Poinsettla Salad.; — Peel small tomatoes and cut in eighths lengthwise, but do not separate the sections at one end, Open like flowers on a bed of lettuce. In the centre of each, pile a teaspoonful of cream cheese that has been forced through a coarse strainer.

42. Serve with Slade’s Salad Cream or with French dress» ing to which has been added 1 teaspoon each of finely chopped green pepper, parsley and chives. — Alice Bradley* Cambridge, Mass.

43. Spanish Salad. — Cut cream Cheese in half-inch cubes; cut four canned Spanish pimentos in half- inch squares; mix the pieces of cheese and pimentos together lightly and dispose on a bed of heart leaves of lettuce, nicely washed and dried. Beat half a. cup of double cream until firm throughout; add one-fourth a teaspoonful of salt and half a cup of Slade’s Salad Cream. Pour the cream mixture over the cheese and pimentos and decorate with figures cut from a pimento. — Mrs. Janet M. Hill, Boston.

Nutrition, whole recipe (rough)

Counts 19 of 23 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 19 portions

Ingredient	Portion assumed	kcal
Potato	1 medium (173g) baked	161
Halibut	100g cooked	140
Olive Oil	1 tbsp (14g)	119
Cream Cheese	1 oz (28g)	99
Cherry	1 cup (138g)	87
Egg	1 large egg (50g)	78
Pea	1/2 cup (72g)	62
Orange	1 medium (131g)	62
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Walnut	1 walnut half (4g)	26
Cucumber	1/2 cup sliced (52g)	16
Lemon	juice of 1 lemon (48ml)	12
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0
Fruit	not in our table	0
Meat	not in our table	0
Salad	not in our table	0
Pimento	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.