Title: American homes and gardens
Identifier: americanhomesgar81911newy (find matches)
Year: 1905 (1900s)
Authors:
Subjects: Architecture, Domestic; Landscape gardening
Publisher: New York : Munn and Co
Contributing Library: Smithsonian Libraries
Digitizing Sponsor: Biodiversity Heritage Library

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t SALAD that tastes extremely good and is most attractive can be made in the follow- ing manner and is unique in its appearance. To make it, select medium sized apples that are firm and regular in shape; pare these very carefully and core them; then slice the apples in a cucumber or a potato sheer, which will form the apples into rings; slice only one apple at a time; when this is finished put each slice in place, making the shape of the apple again; place each apple on a leaf or two of lettuce, and at the face of the apple put a border, as it were, of finely cut up celery, making a fringe about the celery of watercress; also place a spray of the watercress in the core of the apples. Have the apples ar- ranged individually, so that each guest may serve oneself to salad conveniently. Have French dressing passed with the salad, so that each person may pour it over the salad to suit the taste. This salad should be made at the very last mo- ment, as the apples, if allowed to remain long after being pared, will turn dark and be most unpleasant looking rather than attractive, and white, as intended. Mayonnaise may be served with this salad as well as the French dressing. This is all a matter of taste. A seasonable salad for spring dinners and a very delicious one, too, is made from a variety of vegetables, those that most people are fond of, except perhaps spring onions; these may be added or left out, according to the taste. Boil and allow to become perfectly cool a bunch of fresh asparagus; cut it up, saving only the real soft part. Slice thin, two medium sized cucumbers and place on ice; also slice three or four medium sized tomatoes; these also should be put on the ice. Just before serving, mix all three vegetables to- gether, with the addition of the onions if desired. Put the salad on fresh crisp lettuce leaves and over it spread a generous quantity of mayonnaise dressing. It should be borne in mind that the vegetables must not be combined until the very last moment, as they are of a rather watery nature, which would have a tendency to make the salad unpleasantly wet. This condition does not exist at all if well done. There is no salad which makes a prettier appearance (and which is really very tasty) than tomato jelly. Added to these two virtues it is most easily and quickly made and is very inexpensive. A quart can of tomatoes will make suf- ficient jelly to serve individual salads for nine or ten people, and each portion be a generous one. To prepare the jelly put the tomatoes from a quart can on to boil in a granite pan and put all the seasoning in at the same time. This comprises half a medium sized onion, eight whole cloves, the same number of whole allspice, two bay leaves, two tea- spoonfuls of sugar, one of salt, and a dash of pepper. Allow this to cook a sufficient length of time, so that the tomato can be easily rubbed through a fine sieve. Use only a granite or wooden spoon when stirring tomatoes, as a tin one gives the fruit an unpleasant taste, due to the action of the acid of the tomato on the tin. When the tomato is strained, put it in a quart measure, adding water until you have three half pints of liquid. Dissolve one package of Minute or Instantaneous Gelatine in half a pint of boiling water before you put the tomatoes on to boil. When you are quite sure that the gelatine is completely melted add it to the tomatoes, stirring them well together. You will then have a quart of liquid which is ready to be put in molds or jelly glasses,
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Apple salad arranged in a large dish Individual apple salad

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