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Free Old Time Salad Recipe Book!

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That’s right! I have updated the Old Time Salad Recipes to include over 370 salad recipes so I am GIVING AWAY the 99 Salad Recipe book. All of the free recipes are included in the full book, so you really need to just pick up this unique e-book containing so many recipes for salads it will keep you busy making salads for years to come.  Just $19.95 is a STEAL!  Just purchase it by going to the link on the right. Instant download after you pay.

OR you can just fill in this simple form and receive the free 99 recipes for FREE.

 

 

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Grape Salad

Posted by: admin  /  Category: recipe for salad, salad recipes

1 cup white grapes,
1/3 cup blue grapes,
1 cup sliced pineapple,
1 egg,
marshmallows as desired, 
1/2 cup fruit juice.

Seed grapes, remove skins from white grapes. Thicken with 1/2 cup fruit juice and add to beaten egg and pour over grapes and pineapple. Section marshmallows and add to salad just before serving. Number of servings, 6.

Calories in Recipe:

Protein Fat Carbo. Total Percent
Prot.
Percent
Fat.
Percent
Carbo.
31 65 220 325 9 20 71
In One Serving:
5 11 38 54 9 20 71

This stuff is da bomb!

Posted by: admin  /  Category: recipe for salad, recipes for potato salad, salad recipes

VeggieCal-D only $33.30 a bottle.

Spring Salad Recipe of 1682

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.—”There is a sort of salad commonly gathered in the spring, consisting of divers young herbs and sprouts of both trees and herbs, which, being gathered discreetly, wi h nothing but what is very young and tender, and so that no one thing exceed the other, but there may be a fine agreement in their relishing, so it will be very acceptable to many. Violets, small sprouts of burnet, young leaves of primroses, and flowers, mint sorrel, buds of gooseberries, roses, barberries, flowers of borage, bugloss, cowpagles, and archangel.”

“In early spring the heart of man, by natural instinct, lighdy turns to thoughts of salad. Before the days of forcing-frames and canned tomatoes this instinct became a passion ; people aspired after green food with a sort of thirst, watched for the first leaf eagerly as Noah, and when it came, like the little bride of the Holly-Tree Inn, ‘abandoned themselves to it with a perfect looseness.’ Even now, despite modern improvements, which give us green peas (slightly flavored with tin) in January and hot-house strawberries at Christmas, the first crisp bouquet of re:il garden lettuce is an event—significant as a violet—forerunner of a long, delightful vegetable train. There is poetry in salad. It has its literature—its history. The sage Evelyn did not disdain to discourse of Salletts, nor Sydney Smith to sing its praise in rhyme. Reputation has been won by a Mayonnaise, and place and ribbon not thought too good for the lucky inventor. The variety is infinite. From simple vinegarand sugar to Vivian Grey’s cucumber, which, when complete, was thrown out of the window, every note of the gamut of taste is sounded. There is a kind and degree to suit each various fancy, and a bard for every sauce.”—Scribnet’s Monthly.

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Old Time Plum Pudding For Christmas

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Old English Christmas Plumb Puddings - After having given this pudding a fair test, I am willing to endorse every word of it; and wish for the holiday to come oftener than once a year:

To make what is called a pound pudding; take of raisins well stoned but not chopped, currant thoroughly washed, 1 Ib. each; chop suet, 1 Ib., very finely, and mix with them; add 1/4 lb of flour or bread very finely crumbled; 3 ozs. of suger; 1 1/2 ozs. of grated lemon peel, a blade of mace, 1/2 of a small nutmeg, 1 teaspoon of ginger; 1/2 doz. eggs, well beaten; work it well together, put it in a cloth, tie it firmly, allowing room to swell; put it into boiling water, and boil not less than two hours. It should not be suffered to stop boiling.

The cloth, when about to be used, should be dipped into boiling water, squeezed dry, and floured: and when the pudding is done, have a pan of cold water ready, and dip it in for a moment, as soon as it comes out of the pot, which prevents the pudding from sticking to the cloth.

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A Christmas Dinner from 1889

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A CHRISTMAS DINNER
BY
CHRISTINE TERHUNE HERRICK.
Oysters on the Half Shell.
Clear Soup.
Fried Smelts,
Butter Sauce.
Parisian Potatoes.
Roast Turkey, Cranberry Sauce.
Salsify Fritters.
Baked Sweet Potatoes
Broiled Quail,
Rice Croquettes.
Lettuce.
Crackers, Cheese, Olives.
Salted Almonds.
Mince Pie, Plum Pudding.
Biscuit Glace.
Fancy Cakes.
Black Coffee

IN the menu [above], is an attempt to controvert the popular fallacy that the Christmas dinner must necessarily be an indiscriminate feed. A bill of fare in which the appetite is stimulated, not overwhelmed, where the sequence of courses is marked by gastronomic common-sense, may be as appropriate a Christmas feast as the melange of heavy viands, each rivaling the other in taxing the digestion, that is the accepted idea of a ” genuine Christmas dinner.”
Moderation should be observed in providing the supplies for the dinner THE HOME-MAKER describes to its readers. Each course should be partaken of sparingly. For example, three oysters should be served to each person, and the plan thus begun should be continued through the repast. By this means the guests may arise from the table, satisfied, but not sated.
Some of the delicacies here prescribed may be unattainable in a country town, but substitutes may readily be found, or certain courses may even be omitted altogether. The menu is simply a suggestion which may be followed to the letter, or modified to suit the taste or purse of the housewife.
Christine Terhune Herrick.

The Home-maker: An Illustrated Monthly Magazine …
By Jane Cunningham Croly, Cairns Collection of American Women Writers
Published by Home-maker Co., 1889

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CHRYSANTHEMUM SALAD FOR FALL

Posted by: admin  /  Category: recipe for salad, salad recipes

12 oranges
1 Ib. green grapes.
1 chicken. 
1/2 lb. nuts if you wish.
3 stalks celery.
Make chicken salad with celery and nuts (pecans) . Cut orange peel in quarters to bottom without entirely removing them. With scissors cut in strips as small as can be cut. Divide the orange in sections, making a double chrysanthemum. Fill in center with salad, putting grapes on top. Serve with heavy garnish of lettuce. Beautiful when yellow chrysanthemums are used in decorations.

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Check these out!

Posted by: admin  /  Category: recipe for salad, recipes for potato salad, salad recipes

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Any recipes for potato salad and macaroni salad???

Posted by: admin  /  Category: recipes for potato salad

I am having a baby shower next weekend and want to make both those salads but looking for nothing to hard! thanx

Classic Macaroni Salad

INGREDIENTS
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Pasta salad recipes without mayo?

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Looking for some good pasta salad recipes without mayo/salad dressing with some kind of meat in it.

.pasta
.italian dressing
.peppers
.parmisian cheese
.salt

make psta and mix together to make anti-pasta