Vintage Recipes - Salads and Salad Dressings

 

 

 

Jellied Meat Salad

Peanut-Prune Salad

Pineapple-Cottage Cheese Mold

 

Red Apple Salad

Kidney Bean Salad

Hot Potato Salad

Potato Salad

Cooked Salad Dressing

Sour Cream Salad Dressing

 

 

 

 

 

Jellied Meat Salad

 

3 1/2 teaspoons gelatin

3 tablespoons cold water

1 cup hot broth (from meat or poultry) or canned consomme

1 teaspoon onion juice

Salt to taste

1 tablespoon vinegar or lemon juice

1 cup chopped cooked meat or poultry

1/4 cup cooked or canned peas2

2 tablespoons chopped celery

2 tablespoons sliced pimiento

 

Sprinkle gelatin on water and soak a few minutes.  Dissolve in hot broth.

 

Add onion juice, salt, and vinegar or lemon juice.  Chill until thick enough to hold solid food in place

 

Stir in meat, peas, celery, and pimiento.  Pour into small loaf pan or individual molds and chill until firm.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Peanut-Prune Salad

 

12 cooked prunes

1/3 cup cottage cheese

1 teaspoon grated orange rind

2 tablespoons chopped peanuts

Salt to taste

Mayonnaise

 

Pit and chill prunes.

 

Combine cottage cheese, orange rind, peanuts, and salt.

 

Moisten this mixture with mayonnaise dressing and stuff into prunes.

 

Serve on salad greens.

 

4 servings.

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Pineapple-Cottage Cheese Mold

 

2 teaspoons gelatin

3 tablespoons cold water

1 cup pineapple juice or pineapple juice plus water

2 tablespoons lemon juice

2 tablespoons sugar

Pinch of salt

1/2 cup drained crushed pineapple (9 ounce can)

1/3 cup finely chopped celery

1/3 cup cottage cheese

 

Sprinkle gelatin on cold water and soak a few minutes.  Heat fruit juices, add sugar, salt, and gelatin.  Stir until gelatin is dissolved.

 

Chill until thick enough to hold solid food in place.  Stir in the pineapple, celery, and cottage cheese.

 

Chill until firm.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Red Apple Salad

 

4 firm tart apples

1 1/2 cups sugar

1/4 teaspoon salt

1/2 cup red cinnamon candies

3 cups water

1/2 cup cottage cheese, or 3 to 4 ounces cream cheese

1/4 cup chopped green pepper

 

Pare and core apples.

 

Add sugar, salt, and candies to the water.  Put over heat and stir until dissolved.

 

Cook apples slowly in this sirup in covered pan until just tender, turning occasionally to color evenly.  Drain and chill.

 

Mix cheese with green pepper and stuff the apples. 

 

Serve on watercress or other dark greens.  4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Kidney Bean Salad

 

2 cups drained cooked or canned kidney beans

1/3 cup thin tart dressing

1 small onion sliced in rings

1/3 cup chopped celery

1/4 cup chopped sweet pickles

Salt and pepper to taste

 

Mix beans and dressing; chill an hour or more.  Turn beans in the dressing occasionally so they will absorb the flavor.

 

Just before serving, add rest of ingredients.  Mix lightly.  Season to taste.

 

Serve in lettuce cups, garnished with slices of hard-cooked egg.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Hot Potato Salad

 

3 tablespoons fat

1/4 cup finely chopped onions

1 tablespoon flour

1 1/2 teaspoons salt

1 tablespoon sugar

1/4 teaspoon dry mustard

3 tablespoons vinegar

3 tablespoons water

2 tablespoons sweet pickle relish

1/3 cup diced celery

2 tablespoons chopped green pepper

2 1/2 cups diced cooked potatoes

 

Heat the fat and brown the onions lightly in it.  Mix flour, salt, sugar, and mustard, and stir in.  Add vinegar and water slowly, stirring constantly, and cook until thick.


Mix pickle relish, celery, and green pepper with potatoes.  Add the hot dressing and mix lightly but thoroughly.

 

Turn into baking dish, cover, and heat in oven at 350F (moderate) about 20 minutes.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Potato Salad

 

3 cups cubed cooked potatoes

1 tablespoon minced onion

1 cup thick dressing

1 teaspoon salt

1/4 cup chopped green pepper

1/2 cup finely cut celery

1/4 cup chopped pickles or cucumber

 

Mix lightly the potatoes, onion, dressing, and salt; take care not to break potatoes.

 

Chill until serving time.

 

Add rest of ingredients and mix lightly.  Add more dressing and salt if needed.

 

Serve on lettuce, garnished with tomato wedges and olives.

 

4 servings.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Cooked Salad Dressing

 

3 tablespoons vinegar

1 egg or 2 eggs yolks, beaten

1/3 cup milk

1 tablespoon table fat

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon dry mustard

Paprika, celery seed, if desired

 

Add vinegar to egg and beat.

 

Stir in rest of ingredients.  Cook over boiling water; stir constantly until thickened.  Makes about 3/4 cup.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955

Sour Cream Salad Dressing

 

1/4 cup pineapple juice

1 1/2 teaspoons lemon juice

1/4 teaspoon salt

1 tablespoon sugar

1/2 cup sour cream

 

Mix fruit juices, salt, and sugar.  Add cream and stir until smooth.  Makes about 3/4 cup.

 

Source: "Family Fare food management and recipes," Home and Garden Bulletin No. 1, U.S. Department of Agriculture, 1955