Recipe For Making College Salad
Description
This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
Recipe For Making College Salad
(Maria W. Howard, Boston)
1 cup of Young America cheese. 3 pimentos cut in pieces. 3 Neufchâtel cheeses. Paprika. 10 olives cut in small pieces. Cream.
Mix the cheese, olives, and pimentos. Season with salt and paprika, moisten with cream, shape with butter pats, arrange or lettuce leaves and marinate with a French dressing. Garnish with pimentos cut in strips and horseradish dressing.
Horseradish Dressing
Mix four tablespoonfuls of grated horseradish, one tablespoonful each, of lemon juice and vinegar, and three tablespoonfuls of beaten cream. Season with salt and paprika.
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