Salads

FRUIT SALAD DRESSING

• ½ cup sugar
• 1½ tblsp. flour
• 2 eggs
• ½ cup pineapple juice
• ½ cup lemon juice
• 1 cup whipped cream

Combine the fruit juices and stir slowly into the flour and sugar. Cook. Stirring constantly, until it thickens. (or cook in double boiler) Add the beaten eggs and cook for another minute. Let cool and fold in the whipped cream.

BEET AND APPLE SALAD

• 2 cups apples, diced
• 2 cups cooked beets, diced
• ¼ cup chopped nuts
• 2 hard boiled eggs
• ½ cup salad dressing
• parsley

Mix the apples, beets, and chopped eggs. Add salad dressing (see Grandma’s salad dressing). Mix and garnish with chopped nuts and parsley.

A GOOD PENNSYLVANIA DUTCH SALAD DRESSING

• 2 hard boiled eggs, mashed
• a little grated onion
• 3 tablespoons salad oil
• 1 tablespoon vinegar
• ½ teaspoon salt
• pinch of pepper

Mix well together, then put on lettuce and turn and stir until it is well covered with the dressing. Good with any green salad.

PEPPER CABBAGE

• 2 cups shredded cabbage
• 1 large green pepper
• ½ cup hot salad dressing
• 1 tsp. salt

Mix the cabbage, pepper, chopped fine and salt. Let stand 1 hour in cool place. Drain off all liquid. Make a hot dressing with:

• 1 tblsp. butter
• 1 tsp. flour
• ½ tsp. dry mustard
• salt and pepper
• yolk of 1 egg
• ½ cup vinegar

Melt the butter and blend in the flour. Add vinegar and stir until mixture thickens. Mix mustard, salt and pepper and add to the liquid. Cool for 4 minutes, pour over the beaten egg yolk and mix well. Cook for 1 minute more. Pour this over the pepper cabbage and mix well.

POTATO SALAD DRESSING

• 1 beaten egg
• ½ cup sugar
• 1 tbsp. flour
• ½ cup water
• ½ cup vinegar
• 2 tbsp. butter
• ½ tsp. salt
• ¼ tsp. pepper

Combine in the order given, stirring after each addition. Boil until thick. Cool before adding to the salad.

BEAN SALAD

• 3 cups navy beans baked or boiled
• 1 medium onion
• 2 tblsp. pickle relish or 1-large pickle
• 3 hard boiled eggs
• 2 tblsp. vinegar
• ⅔ cup boiled salad dressing
• 1½ tsp. salt

Chop the onion fine, the boiled eggs, add the relish, or the pickle, chopped and the beans. Mix well together and add salt and salad dressing. Chill and serve. Green string beans, cut in 1-inch pieces may be used for this salad.

DANDELION SALAD

• Young dandelion greens
• 4 thick slices bacon
• ½ cup cream
• 2 tblsp. butter
• 2 eggs
• 1 tsp. salt
• 1 tblsp. sugar
• 4 tblsp. vinegar
• ½ tsp. paprika
• black pepper

Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put into a salad bowl and set in warm place. Cut bacon in small cubes, fry quickly and pour over dandelions. Put butter and cream into a skillet and melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar, then mix with the slightly warm cream mixture. Cook over high heat until dressing is quite thick. Pour, very hot, over the dandelions, stir well and serve.

PENNSYLVANIA COLE SLAW

• 1 head young cabbage
• ½ cup cream
• 1 teaspoon salt
• ½ cup sugar
• ½ cup vinegar

Beat cream, sugar, vinegar and salt together thoroughly until the dressing is like whipped cream. Discard outer leaves of cabbage. Shred the rest finely and combine with dressing just before it is ready to serve. Serves six. As variation: Add shredded green and red peppers.

DEVILED EGGS

• 6 hard-boiled eggs
• ½ tsp. prepared mustard
• 2 tsp. soft butter
• salt, pepper, paprika

Remove shells and cut eggs in half. Mash the yolks to a smooth paste, adding the mustard, butter, salt and pepper. When well mixed press into the cup-shaped egg whites, round the tops and sprinkle with paprika. For a special treat, add 2 tblsp. finely chopped ham or a small can of deviled ham to the egg yolk mixture.

HOT DUTCH POTATO SALAD

• 4 slices bacon
• ½ cup chopped onion
• ½ cup chopped green pepper
• ¼ cup vinegar
• 1 teaspoon salt
• 3 hard boiled eggs
• ⅛ teaspoon pepper
• 1 teaspoon sugar
• 1 egg
• 1 qt. hot, cubed, cooked potatoes
• ¼ cup grated raw carrot

Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3 minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cook slightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs. Blend and serve hot.

HOT SLAW

Shred cabbage finely. Boil in slightly salted water until tender. Drain. Serve hot thoroughly mixed with warm cooked salad dressing made as follows:

• ½ teaspoon mustard
• 1½ teaspoons salt
• 1½ teaspoons sugar
• 1½ tablespoons flour
• ⅛ teaspoon pepper
• 1 beaten egg
• 1 cup milk
• 4 tablespoons vinegar
• 1½ tablespoons butter

Mix mustard, salt, sugar, flour, paprika and pepper. Add egg and mix thoroughly. Add milk and vinegar. Cook over hot water, stirring frequently until thick. Add butter. Cook and stir until melted.

CUCUMBER SALAD

• 2 medium cucumbers
• 1 medium onion
• salt
• 2 tblsp. vinegar
• sour cream
• pepper

Pare and thinly slice cucumber and onion sprinkle with a teaspoon of salt and let stand for a few minutes. Pat with towel or absorbent paper to take out all moisture possible. Place cucumbers and onions in serving dish, add the vinegar and mix. Pour on enough sour cream to half cover and dust with pepper. Chill.