contributor
Salads Article Byline
Salads BY CAROLINE C. SHEA
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n41 · View context source ↗
Source evidence: Salads BY CAROLINE C. SHEA
Editorial context
Contributed by Caroline C. Shea in her Good Housekeeping feature on salads, this cold vegetable salad layers trimmed cold asparagus spears on a platter beneath cold green peas (with rinsed canned peas suggested as an option) and small lettuce leaves. The author suggests dressing it with either French dressing, cream dressing, or mayonnaise.
Original
Asparagus Salad Take cold asparagus and cut off the hard parts, place in an even row in a platter, cover with a layer of cold, green peas (well washed, canned peas will do) garnish with tiny leaves of lettuce, and use French or cream dressing. Of course mayonnaise may always be used.
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At the source
- Publication
- Good Housekeeping 1900-07: Vol 31 Iss 1
- Issue date
- Volume
- 31
- Issue
- 1
- Page / locator
- n42
- Provider record
- View the original provider record ↗
Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n42, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
- asparagus, cold, cut off the hard parts
- green peas, cold (well washed if canned)
- lettuce, tiny leaves, for garnish
- french dressing, cream dressing, or mayonnaise
Directions
Trim the hard ends from cold cooked asparagus. Arrange the stalks in an even row on a serving platter. Cover with a layer of cold green peas (rinsed canned peas may be used). Garnish with tiny lettuce leaves and dress with French dressing, cream dressing, or mayonnaise.
- Item type
- recipe
- Yield
- Not stated
- Timing
- Not stated
- Temperature
- Not stated
- Equipment
- platter
Names & connections
Source context
menu guidance
Salad Preparation Guidance
In making a salad, everything used should be perfectly fresh and cold. A salad is something which should appear at least once a day on every table. Olive oil, in most cases, is the one thing essential to a perfect salad, but as many do not like it and others think it too expensive for general use several kinds of dressing will be given. All vegetables used in making salads should after washing be put to drip in a cool place.
Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n41 · View context source ↗
Source evidence: In making a salad, everything used should be perfectly fresh and cold. A salad is something which should appear at least once a day on every table. Olive oil, in most cases, is the one thing essential to a perfect salad, but as many do not like it and others think it too ex- pensive for general use several kinds of dressing will be given. All vegetables used in making salads should after washing be put to drip in a cool place.
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