Don’t Forget Salads In June Menus
Salad ideas for lunch use Rose Salad Spring Salad and Bean Basket Salad with cabbage lettuce tomatoes celery onions peppers and dressings. Recipes include tarragon dressing French mousseline dressing and chifonade style filling with olive oil vinegar and paprika. Serves four to five as described.
Jellied Dishes For Summer Menus
Jellied Bouillon and Jellied Chicken and Vegetables recipes described with gelatin, cold and hot stock steps, lemon juice, paprika and seasonings. egg whites strained and chilled to firm, served with parsley or cress. Includes quantities for four servings and tips for garnish and preparation in a summer menu context.
MENTIONED IN THIS ARTICLE
Lowell
Classic Peas and Creamed Dressing Salads
A collection of vintage salad recipes using peas with jelly and gelatin molds, including Unmolded vegetable garnishes, cucumber and pineapple blends, and minty buttered peas. Also covers Pea Fricasses and Peas with Lettuce, plus storage tips and serving ideas.
Southern Pudding Ona Cup Mix and Bake
A recipe fragment describes combining raw carrots shredded sweet potatoes sugar flour cinnamon and raisins with melted butter or fat, then folding in a cup of liquid and filling a casserole dish for baking. The steps indicate mixing ingredients and baking to finish the dish.
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