Russian Salad
Ingredients
- carrots
- turnips
- French beans
- cauliflower
- green peas
- potatoes
- beet, root
- celery
Directions
- Take equal quantities of carrots, turnips, french beans, haricot beans, cauliflower, green peas, potatoes, beetroot and celery, or any other vegetables that may be in season- boil till tender: the carrots and turnips together, the french beans and green peas together, the haricot beans (which must have been soaked overnight), cauliflower, and potatoes all separately.
- When cold, cut all the vegetables into neat pieces.
- Mix all well together, with some mayonnaise sauce, turn into a basin or mould.
- When required, turn the salad on to a dish, and pour mayonnaise sauce over it.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Salad
Ingredients: carrot, turnip, bean, cauliflower, green pea, potato, beet, celery
See Also
Vegetable Soup II
Author: United States Department of Agriculture
Source: Root Vegetables in Wartime Meals (1943-05-01)
Category: Soup
Ingredients: soup bone, onion, carrot, turnip, potato, green pepper, celery, tomato juice
Equipment: measuring cups, measuring spoons, pot, stove
Vegetable Salad
Author: Norma Talmadge
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Category: Salad
Ingredients: cabbage, celery, beet, pimento, carrot, lettuce, potato, French dressing
Equipment: measuring cups, strainer
Dutch Country Bean Soup
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: bean, tomato sauce, ham, potato, parsley, onion, salt, pepper, celery
Equipment: measuring cups, measuring spoons, knife, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove