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Category Archives: Salad

Requests, Anyone?

Apparently readers would request recipes from other readers of the Household column. When writing this one, I imagine the reader as having the recipe in her head and she is writing just as she would tell me how to do it.  Apparently she assumes you are right in front of your cupboard and can just reach in to get what you need as we go along.  I imagine her saying to me, “…..and then you’re going to want to put a filling between the layers, once they’ve cooled off…..”, and then, “Oh, I’ve got this really good beet salad I make….it’s so easy….you just……”

Likes Recipe Exchange

White Cake

Dear Household Friends: I am sending a very good white cake recipe in answer to a request.  If it is too large for your family, just use half of the recipe.

1 cup butter or lard
2 cups sugar, creamed together till very light
3 1/4 cups flour, sifted 4 times with 3 teaspoons of baking power

Add 1 cup milk to creamed mixture alternating with the flour.  Add 1 teaspoon vanilla to 8 beaten egg whites and fold into the batter.  Bake at 350 degrees in layers.


For the filling, cream 1/2 cup butter, 1 cup sugar, add 7 beaten egg yolks and cook in double boiler, stirring constantly, till thick and smooth.  While hot add 1 cup chopped raisins, 1 cup chopped nuts and 1 teaspoon vanilla.

Next I will give a good beet salad.

Beet Salad

Cut 1 quart pickled beets into small pieces, add 3 hard-boiled eggs cut fine, 1/2 cup nuts and enough salad dressing to moisten.

I imagine the beets need to be well drained, maybe even blotted…..because of adding only enough salad dressing to moisten or bind the salad ingredients.


24 Hour Salad

This looks like my handwriting.  The recipe on tablet paper was floating loose in the cookbook.  Mom often did that….clip something, stick the clipping in the cookbook meaning to glue it in some time later.

I put together a cookbook of my favorite recipes back in the late 1980’s for my son when he went to college.  Later, when came about, I published “Aunt Mary’s Cooking Book” and this recipe was included it.  My comments at the time:  “We first were introduced to 24 hour salad when we were invited to some of the Strunk weddings (Francis’s family).  Mom thought this was about the most wonderful salad she’d ever had, and it was really a special one to fix for an occasion.”

The recipe in my cookbook wasn’t transcribed from this clipping, however.  The instructions in this one are rather vague as it doesn’t really indicate when to add the fruit and marshmallows.  I wouldn’t think the pecans would absorb any liquid or flavor, but I suppose adding them right before serving would overcome that.  The recipe in my cookbook calls for canned fruit, among them mandarin oranges which lends a little more color.  Also, since my recipe calls for miniature marshmallows, I suspect that miniature marshmallows weren’t yet on the market when we were given this recipe which calls for diced Marshmallows……I know we used scissors to cut them, rather than  “dicing” them.  Wouldn’t that be a sticky mess?  Nowadays, I use whipped topping rather than cream to make this.  I believe the 24 hour period helps to let the flavors blend.  When you serve it after the 24 hour period, there may be juices on the bottom but it’s still  good to eat.

24 Hour Salad

1 lb white grapes
1 can pineapple – diced
1/4 lb pecans (add before serving)
1/2 lb Marshmallows (diced)
1 pt whipped cream (stiffly whipped)
Juice of one lemon
1/3 cup pineapple juice
3 egg whites

Add lemon and pineapple juice to egg yolks.  Cook in double boiler stirring until thick.  When cool, add whipped cream — place in shallow pans and let stand 24 hours before serving.

Salad Recipes

My mom’s grocery stores were Glynn’s IGA and Welch’s Grocery in Frankfort, KS,  and Schreibers in Westmoreland, KS.  The produce section of any of them couldn’t have been more than 12 feet long.  If you had to buy lettuce, you bought a head of it and it was always iceberg lettuce. No one referred to it as “Iceberg Lettuce”; it was just a “head of lettuce” because that’s the only kind there was.  In the spring, one of the first vegetables to harvest was leaf lettuce which may or may not have had a purple tinge to it.  Mom would make a mayonnaise + sugar + vinegar + cream dressing for it and throw in some green onions.  I didn’t care for it much when I was little.  But now, I really enjoy buying romaine, green leafy lettuce that grows something like romaine, and sometimes another variety simply for the variety.  I think Mom really enjoyed fresh lettuce salads, even though the farm men probably thought it was a waste of time.  I’m sure Dad didn’t bother with it  

Here are two clippings with the title “Salad Recipes” from Hope Needham’s column in the Drovers Telegram.

Image Salad Recipes

Dear Hope:
I have heard of two salads and seen them listed on menus at restaurants which I wish I could get recipes for.  They are Hollywood salad and Chef’s salad. — Evie Lou, Indiana.

There may be many variations of these two salads, but here are basic recipes for them.  Both are really quite simple tossed salads and their charm rests on having the ingredients very crisp and cold.

Hollywood Salad
Prepare 2 cups of crisp croutons by toasting tiny cubes of bread in a slow oven until brown.  Prepare garlic-flavored oil by letting 3 or 4 cloves of garlic, cut, stand in 1 cup oil for several hours, at room temperature.

Have about 3 quarts of salad greens in a large bowl, cut or broken into pieces and very crisp and cold.  Pour over the greens:
1/3 cup of garlic flavored salad oil
1/2 cup grated Parmesan cheese
1/4 cup blue cheese
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
Salt and pepper to taste
1/2 cup fresh lemon juice

Over all this break 1 raw egg.  Now toss very thoroughly, so that every leaf is coated with the egg, seasonings and cheese.  Dip the croutons into the rest of the garlic-flavored oil and toss them with the salad, and serve at once while the croutons are still crunchy.

For the greens you can use leaf lettuce or any combination you like: watercress, endive, wild greens, raw spinach, romaine, maybe a bit of parsley.  It is oftenest (is that really a word?) made just with iceberg lettuce (see what I mean about iceberg lettuce?).

Chef’s Salad
It may be that each establishment has its own chef’s salad bowl, but usually it is a substantial tossed salad containing meat and hard-cooked eggs.  Here is one recipe:

Tear 1 head of iceberg lettuce into bits (have it very cold and crisp) into a large salad bowl.  Add:

1 cup diced celery
1 cup of strips of cooked meat such as ham, chicken, beef or pork
3 hard-cooked eggs sliced or diced

Add plain French dressing, in the amount needed, and toss to coat all ingredients.  Serve in individual salad bowls and garnish with fresh tomato wedges.  This recipe makes enough for four generous servings for a main course for luncheon or supper. — Hope


Fruit Bouquets

Slice pineapple
Sliced oranges
Sliced bananas

For each serving, place a slice of pineapple on lettuce.  Cover it with a slice of peeled orange topped with 3 slices of banana.  Quarter fresh strawberries and place between banana slices.  Garnish with a whole berry and serve with mayonnaise.


Tossed Salad Bowl

Curly Endive
Sliced radishes
Tomato wedges
Hard-cooked egg wedges
French dressing

For each portion line an individual salad bowl with lettuce, and fill the center with lettuce, curly endive, watercress and sliced radishes.  Garnish with wedges of tomato and hard-cooked egg.  Serve with French dressing,



Chicken Salad Deluxe

1/4 cup chicken broth
3/4 cup mayonnaise
2 1/2 cups cooked diced chicken
1 1/2 cups diced celery
1/4 cup broken pecans
1/4  cup stuffed olives
4 large tomatoes
3/4 tsp salt
Dash pepper

Add gradually the chicken broth to the mayonnaise.  Blend well. Prepare chicken, celery, broken pecans and slice stuffed olives.  Toss together with the mayonnaise mixture, salt and freshly ground pepper.  Peel tomatoes and cut each into 5 sections, almost to sem end.  Place on leaf lettuce, press sections apart and fill with chicken salad.  Garnish with mayonnaise.

Blushing Pear Salad

Pear halves
Cream cheese
French dressing

For each portion put two pear halves together with a filling of cream cheese into which a small amount of milk has been blended.  Rub a drop of pink coloring on each side to pear to simulate fresh fruit.  Place on crisp watercress, serve with French dressing.

Using canned pears to make fake fresh pears.  Gotta love it!


Chicken Salad

Yum!  I just had chicken salad for lunch.  This article is more like a discussion about it.  This lady was making a lot of chicken salad in her batches.  Also, I find it interesting that the dressing is called just “boiled dressing”.  Probably you wouldn’t actually buy mayonnaise if you were a thrifty person, and possibly “Miracle Whip” wasn’t on the market yet.

Then another subject that was brought up not too long ago was chicken salad, I believe.  It you really want to make a little chicken go a long way, as for a church supper or some occasion when chicken is scarce or high, you can add a good many ingredients and still call it chicken salad.

For Instance:  Boil a six pound chicken till tender, cut the meat into small pieces,

Measure and use an equal amount each of diced boiled potatoes and celery
6  hard-boiled eggs, chopped
1 large onion, cut fine
3 cupfuls of sweet pickles, cut fine, and
4 pimentos cut fine.

Fold some whipped cream into your favorite boiled salad dressing and mix with the chicken mixture.  This is all the better if it is kept in the refrigerator a couple of hours before serving.  Used this way, one six-ounce fowl will make 36 servings.

But if you are not aiming to make the chicken go as far as all that, I like to use with the meat from a six pound chicken:

2 cups of cooked peas
2 cups diced celery, and
1 cup nut meats

I like a boiled dressing with chicken salad, and prefer to make my own, and then mix it with some whipped cream.  You can grind the chicken through a coarse plate, but I prefer just to cut it up pretty small.

I make the dressing of

2 eggs or 4 egg yolks beaten with
2/3 cup sugar
1/2 teaspoon ground mustard
6 tablespoons vinegar
1 teaspoon salt
1 cup of liquor from cooking the chicken, and
1 tablespoonful flour,

Cooked together till done.

And then sometimes I just mix the chicken meat with celery, half as much celery as meat, that is, if I take 2 cups diced celery and 1 cup nut chopped celery, and season with salt and mix with the salad dressing.  (I think there’s a typo here, don’t you?  I think they mean 2 cups diced chicken to 1 cup chopped celery)

Once I made some very pretty salads for an afternoon party by using this sort of chicken salad and cranberry sauce.  I sliced the sauce and made sort of a sandwich, one slice under and one slice over the chicken salad.  at that time I just used the sauce plain but I thought afterward that you could cut it into hearts for Valentine’s day or into turkey shapes for Thanksgiving, or just use a scalloped cooky cutter for the fun of it.

Here’s how I make chicken salad.  We baked a whole chicken earlier in the week and ate the legs, thighs and wings mostly.  It was a good size chicken, but probably not 6 pounds.  We had all the white meat left over.  I cut that up into cubes.  I added about 1/2 cup chopped celery and 3/4 cup of grapes. I had about a half cup of English Walnuts begging to be used, so I added them to the salad. I put in about 1/4 cup mayonnaise and half a container (3 oz. maybe) of plain Greek yogurt.  I sprinkled salt, pepper and sugar over it the way I do for tuna salad and potato salad generally. Mixed it all up and chilled.  As I said in the beginning….Yum!

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