Waldorf Salad

Ingredients

Contains: egg, milk, wheat, tree nuts, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup english walnuts
• 1 cup crisp celery
• 1 cup tart apples
• 2 teaspoons mustard
• 2 teaspoons salt
• 1 tablespoon butter
• 1 teaspoon sugar
• 1 tablespoon flour
• 1 cup cream
• 4 tablespoons olive oil
• 2 tablespoons grapefruit ½ teaspoon salt
• 34 teaspoon paprika
• 1 teaspoon flour
• 1 cup pineapple juice juice of 2 oranges
• 6 gills olive oil
• 6 tablespoons milk
• 3 tablespoons melted butter
• 1 teaspoon salt
• 3 yolks
• 1 lemon
• 4 large teaspoons sugar
• 6 eggs
• 2 egg yolks
• 1 orange
• 3 eggs
• 2 oranges
• 2 eggs
• 2 level teaspoons mustard
• salt
• cayenne
• vinegar
• lemon juice
• mustard
• pepper

Also mentioned in the method: lobster

Directions

1. Miss Mamie E. King, Mt. Sterling, Ky.

2. Cut the ingredients in small pieces, mix together, and sprinkle with shredded cocoanut. Then mix well with mayon- naise dressing. This salad may be served in apple or tomato shells placed on lettuce leaves, or on lettuce leaves alone.

3. CHICKEN SALAD DRESSING No. 1.

4. Mrs. J. W. Pryor, Lexington, Ky.

5. Olive oil. Cayenne pepper.

6. Beat yolks well with a little salt, and slowly add sufficient olive oil to make thick enough to stand alone. Add cayenne

7. Salads and Salad Dressings. 131

8. and juice of lemon, and when mixed with salad and ready to serve, top with a spoon of whipped cream.

9. LOBSTER SALAD DRESSING No. 2.

10. Mrs. W. B. Mayo.

11. 2 teaspoons mustard. ½ cup water. 2 teaspoons salt. Butter size of egg.

12. Yolks of 6 eggs.

13. Mix sugar, mustard, and salt with yolks of eggs. Dilute vinegar with water, and add butter. Boil this mixture until it thickens, stirring constantly. Thin with cream, if necessary, when ready to serve.

14. DRESSING FOR FRUIT SALAD No. 3.

15. Miss Althea V. Spellman.

16. 1 tablespoon flour. 2 egg yolks. Juice of 1 orange. Pinch of salt. Juice of 1 lemon. 1 cup cream.

17. Melt butter; add flour, then fruit juice, sugar, and salt, and lastly eggs well beaten. Cook until thick; when cold, add the cream, whipped.

18. SALAD DRESSING No. 4.

19. Mrs. Frank Trowbridge.

20. FRUIT SALAD DRESSING No. 5.

21. Mrs. H. C. Snively.

22. Juice of 1 lemon. ½ cup sugar.

23. Cook in double boiler the beaten yolks of eggs with the flour and fruit juices; if it should thicken too much, use a little

24. 132 Salads and Salad Dressings.

25. more fruit juice. After this has cooked, stir in quickly the beaten whites of eggs, let cool, and just before serving fold in the cream, whipped stiff.

26. OIL MAYONNAISE DRESSING No. 6.

27. Mrs. C. Earle Hooven.

28. 6 gills olive oil. i teaspoon salt.

29. Yolks of 2 eggs. i saltspoon Coleman's Juice of i lemon. mustard.

30. Vinegar to thin (about i I saltspoon cayenne pepper,

31. tablespoon). i saltspoon powd. sugar.

32. Beat the yolks of eggs and add the first gill of oil drop by drop. Thin with lemon juice; stir constantly; after the third gill of oil, season ; add rest of oil and vinegar to thin as needed. When finished it should be quite thick.

33. A mayonnaise mixer is best, otherwise stir with a fork.

34. COOKED SALAD DRESSING No. 7.

35. Mrs. Eugene Griffis.

36. 2 level teaspoons mustard. 3 tablespoons melted butter. 1 teaspoon salt. y? cup good vinegar.

37. Mix the beaten eggs, milk, and butter together. Heat vine- gar, and dissolve mustard with it; then add salt and red pepper. Do not cook too long, or it will curdle. This is fine for potato salad.