Celery-and-nut Salad
A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).
A historical recipe
Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut fine tender stalks of celery and English walnuts and mix with French dressing.
- Garnish the centre of the salad and the border of the jelly with tender leaves of lettuce and bits of curled celery.
- Tomato-Jelly Salad, No.
- 2.
- Make the jelly and mould as before.
- Fill in the centre of the ring with shredded cabbage, pimentos and pecan nuts, mixed with boiled dressing.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife