Tuna Fish Salad

2 cans tuna fish

4 boiled eggs

4 long sticks celery

6 sweet pickles

Mayonnaise to suit taste

Cut celery and pickles very fine. Add finely minced tuna. Chill and serve on crisp lettuce.

Submitted by Leah Ruth Southard of Traer, Iowa 

Autumn Salad

2 cups cooked beets, chopped fine

2 cups uncooked cabbage, chopped fine

1/2 cup horseradish, grated

A scant 1/2 cup sugar

1/3 teaspoon salt

1/2 cup mild vinegar

Cook together the sugar, salt, and vinegar until the sugar and salt are dissolved. Pour the mixture over the beets, cabbage, and horseradish which have been mixed together. 

Serve in a salad bowl and garnish with hard boiled eggs cut in quarters. 

Submitted by Mrs. R. T. Blank of Litchfield, Ill 

Salmon Aspic

One can or one pound of fresh salmon

A little celery

Chile sauce

Chopped green peppers

Season to taste and mix well. 

Soak 1 package of gelatine in one cup (cold) water until dissolved, then add another cup of water seasoned with lemon juice and boil. Pour on fish- remove to mold and let remain until firm. Serve with boiled mayonnaise dressing.

Submitted by J. J. R. of St. Louis 

Dieters' Garden Relish Salad

4 cups finely chopped green cabbage

3/4 cup finely chopped carrot

1 med. green pepper, chopped

1/2 cup finely chopped onion

3/4 cup cider vinegar

4 1/2 teaspoons sweetener solution

1 tbsp salt

1/2 tsp mustard seed

1/2 tsp celery seed

In a large bowl, combine the chopped vegetables. Combine the remaining ingredients in a jar and shake well. Pour the dressing over the vegetables and toss to coat well. Refrigerate, covered, several hours before serving.

Makes 6 cups, each 1/2 cup serving 16 calories Check your sweetener; the one we used measures 1 tablespoon as equal to 1/2 cup sugar.  

Marshmallow Salad

1/2 pound marshmallows

4 slices pineapple, cut small

1/2 cup pecan meats

2 tablespoons of sugar

2 tablespoons of lemon juice

2 eggs

1/2 pint whipping cream

Cut marshmallows in small pieces. Beat yolks of eggs; add lemon juice and sugar, cook in double boiler until thick. Pour over marshmallows while hot. Add nuts and pineapple. Whip the cream and stir in well. Whip white of eggs in the cream. Serve plain or on lettuce leaf.

Submitted by Mrs. Edna N. Peper of St. Louis, Mo. 

Stuffed Pepper Salad

3 medium sized green peppers

10 cents worth of cream cheese

1/4 cupful grated American cheese

1/4 cupful chopped olives

Cream, salt, paprika to taste

Remove tops from peppers and scoop out seeds. Parboil peppers a few minutes in salt water and allow to chill. Mix together cheese and olives, moisten with cream as needed and season to taste. Pack peppers, chill well, then slice and serve on lettuce leaves garnished with mayonnaise.

*Blogger's note: It seems hard to believe there was ever a time when you could request a quantity in a recipe based on a financial value. 

Poinsettia Salad

Cut nice, firm tomatoes into nine sections so as to form a poinsettia, leaving the sections joined together at the bottom. Scoop out the inside of tomatoes and fill with chopped celery and hard boiled eggs covered with mayonnaise. Place on lettuce leaves and serve.

Submitted by Miss Dorothy Scharrill of St. Louis 

Prize Salad

1 pint grape juice

3 tablespoons rice

1/4 teaspoon salt

1/2 pint whipped cream

4 tablespoons grated cheese

1 pint roasted peanuts

Cook rice 7 minutes in boiling water; drain. Cook slowly in grape juice until tender. Mix rice with ground nuts, cheese and whipped cream. Serve with whipped cream.

Submitted by Miss Leola Zink of Edwardsville, Ill.

*Blogger's note: I don't know what to make of this one. I suppose the grated cheese could be cream cheese? Still.. 

Corn Mayonnaise

Mix the yolk of 1 egg with 1 teaspoon dry mustard, a little salt and pepper, working a drop at a time 1 tablespoon. Then add slowly

2 tablespoons lemon juice

2 tablespoons cream

2 large tablespoons vinegar

When well mixed add 1/2 can sweet corn that has been stewed and cooled. 

Serve in lettuce cups and garnish with stoned olives.

Submitted by Mrs. C. A. Wamhoff of St. Louis 

Herring Salad

Take 4 salted herring, soak in water one hour, then wash and take out bones, 3 large cooked potatoes, 3 cooked beets, 4 hard boiled eggs, 3 large pickles, 4 pared raw apples, grind all together. Then add to mixture one can of caviar, 2 tablespoons full of olive oil, and vinegar, salt and pepper to taste. Serve in salad bowl. Chop separately with a knife, 1 small pickle, a beet, and a hard boiled egg. Place this on top of salad.

Submitted by Mrs. Joseph Stiehl of St. Louis 

Oyster Salad

1 pint fresh oysters

3 rolled crackers

1 small onion

1 medium sour pickle

1 small stock celery

1 teaspoon mustard seed

 Drain juice from oysters and mix with the following dressing and serve ice cold.

Dressing:

1/4 cup vinegar

1 teaspoon sugar

1 teaspoon mustard

1 well beaten egg

Butter size of a walnut

Boil one minute, then thicken with one-half teaspoon corn starch.

Submitted by Mrs. O. Kreyling of St. Louis 

Economical Salad

This recipe has proved a good way to use up soup meat or leftover roast beef.

1 pound cooked soup meat or leftover roast beef

1 green sweet pepper

1 red sweet pepper

1 medium sized stalk celery

2 sweet pickles

Put the meat through the food chopper, cut the celery, peppers and pickles into small pieces, adding them to the meat. Season to taste. Combine with either mayonnaise, French dressing or the following salad dressing:

1 teaspoon salt

1 teaspoon mustard,

2 teaspoons sugar

2 tablespoons butter or oil

2 1/2 teaspoons flour

2 egg yolks or 1 egg

3/4 cup scalded milk

1/2 cup hot vinegar 

Jellied Waldorf Salad

One package lemon gelatin

One pint warm water

One tablespoon vinegar

One half teaspoon salt

One cup tart apples, diced

One-half cup walnut meats, finely broken

One cup celery, diced

Dissolve gelatin in warm water. Add vinegar and salt. Pour thin layer in mold. Chill until firm. Combine apples, nuts and celery and place in mold. Add remaining gelatin. Chill until firm. Unmold on crisp lettuce. Serve with mayonnaise.

Paradise Pudding Salad

1/2 pound blanched almonds

1 dozen macaroons

1 dozen marshmallows

Small bottle of maraschino cherries

1 package lemon Jell-o

Grind macaroons and cut the marshmallows, cherries and almonds into small pieces. When the Jell-o begins to harden, whip and mix everything together. Mold in a loaf. Slice and serve with whipped cream.

Perfection Fruit Salad Dressing

2 eggs

3/4 cup sugar

1 lemon

1 cup fruit juices 

Beat eggs and sugar together. Add to this juice of lemon and a cup of fruit juices. Beat all these together. Place on stove and cook until it comes to a boil. Remove from stove and place in a cool spot until thick. Use the juice of all fruits used in the salad, such as pineapple, orange, grapefruit, etc.