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M. E. Ludwig cookbook, 1910
Page 30
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set in the icebox; when cold, serve. A little cold, boiled tongue may be added if liked. Breakfast Salad. Scald 2 ripe tomatoes; peel off the skin, and place them in icewater; when very cold, slice them. Peel & slice very thin one small cucumber. Put 4 leaves of lettuce into a salad bowl, add the tomatoes & cucumber. Cut up one spring onion; add it, & if possible, add 4 or 5 tarragon leaves. Now add a French dressing & serve. Celery Salad Chop up 3 heads of celery - add a plain Mayonnaise - garnish '/c lettuce & serve. Cherry Salad Remove the stones from a quarter of fine, black oxheart cherries. Place them in a compote dust powdered
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set in the icebox; when cold, serve. A little cold, boiled tongue may be added if liked. Breakfast Salad. Scald 2 ripe tomatoes; peel off the skin, and place them in icewater; when very cold, slice them. Peel & slice very thin one small cucumber. Put 4 leaves of lettuce into a salad bowl, add the tomatoes & cucumber. Cut up one spring onion; add it, & if possible, add 4 or 5 tarragon leaves. Now add a French dressing & serve. Celery Salad Chop up 3 heads of celery - add a plain Mayonnaise - garnish '/c lettuce & serve. Cherry Salad Remove the stones from a quarter of fine, black oxheart cherries. Place them in a compote dust powdered
Szathmary Culinary Manuscripts and Cookbooks
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