Cooking
Utensils Needed for Salad Making
A chilled earthenware bowl is excellent for mixing salad ingredients. Two forks or a fork and a spoon are better to use in folding together the ingredients than a spoon alone, because they do not crush the materials so much as a single utensil.
A sharp-edged knife or vegetable cutter is necessary for slicing vegetables or fruits. Where fruit pulp is to be removed from the thin white membrane enclosing it, a thin narrow knife slightly curved at the tip is useful. A pair of shears can be used for many of the processes of salad making, such as shredding lettuce, clipping off the wilted or discolored edges, etc.
Various fancy shapes for molding individual salads may be bought, or tea-cups or small bowls may be used as molds. Gelatin salads may be put into pans and cut in square or fancy shapes after they have hardened. The cube trays of mechanical refrigerators are excellent for molding gelatin.---The Victory Binding of the American Woman's Cook Book, Wartime Edition
Wartime Wednesdays returns!! Things and stuff, got in the way. And I realized it's been about eight months since WW was active. Felt it was time to do something about that.
The Waldorf Salad dates back to 1893, and linked to the iconic Waldorf-Astoria Hotel which opened more than sixty years prior.
It's a simple salad, really, and one that perhaps has fallen out of favor over the past decade or so. The Waldorf Salad has a definite 'retro' vibe.
Diced apple & celery, and broken nuts are mixed with a (house-made) French dressing (the one I used did not use mayo, but rather oil), then mayo is added in. Mix, and serve on lettuce.
Everything old is new again, right?
You're invited to celebrate Blog Party's 3rd anniversary! Make this a fantastic party...there's just a few more days to get your your Blogger's Choice RSVP's to thehappysorceress at gmail dot com; no later than Tomorrow, Thursday, 24 July. Hope to see you there!
Tagged with: Food and Drink + Wartime Wednesday + Dinner + Salad + Apple + Lettuce + Cookbooks + Retro
- Tdatd: Retro Vibe
Old-timey POP. While everyone else was mashing potatoes and getting creative with pumpkin, we were channeling the 1940s-1960s in preparation for our annual Two Days After Thanksgiving Dinner. Iceberg lettuce wedges with a house-made French...
- Wartime Wednesdays: Manly Dinner
Planked Steak Amount of Meat to Buy for Each Person Meat shrinks from one-third to one-half in cooking. Therefore allow one-fourth pound of meat without bone for each serving, and one-half pound of meat consisting of lean, fat and bone as a minimum for...
- Wartime Wednesday: Chicken Club Sandwich
Defying the laws of gravity, this Chicken Club Sandwich is simple & fattening. Three slices of toast are buttered and removed of crusts. The bottom layer is spread with mayo, then topped with lettuce and cooked chicken (in our case, roasted), which is...
- Wartime Wednesday: Coffee Cake With Crumb Topping
Well, after a long hiatus, Wartime Wednesdays is back. Each Wednesday, I'll showcase a recipe from The Victory Binding of the American Woman's Cook Book, a marvelous old tome filled with everything you could ever want to know about cooking,...
- Wartime Wednesdays: From The Victory Kitchen
I'm known for being a bit of a retro-gal. My 1950's kitchen (with original stove, sink and metal cabinets), movies, clothes...and yes, cooking. I have a nice collection of older cookbooks, plus a hefty shelf of Gourmet magazines, going back to...
Cooking
Wartime Wednesdays: Waldorf Salad
Utensils Needed for Salad Making
A chilled earthenware bowl is excellent for mixing salad ingredients. Two forks or a fork and a spoon are better to use in folding together the ingredients than a spoon alone, because they do not crush the materials so much as a single utensil.
A sharp-edged knife or vegetable cutter is necessary for slicing vegetables or fruits. Where fruit pulp is to be removed from the thin white membrane enclosing it, a thin narrow knife slightly curved at the tip is useful. A pair of shears can be used for many of the processes of salad making, such as shredding lettuce, clipping off the wilted or discolored edges, etc.
Various fancy shapes for molding individual salads may be bought, or tea-cups or small bowls may be used as molds. Gelatin salads may be put into pans and cut in square or fancy shapes after they have hardened. The cube trays of mechanical refrigerators are excellent for molding gelatin.---The Victory Binding of the American Woman's Cook Book, Wartime Edition
Wartime Wednesdays returns!! Things and stuff, got in the way. And I realized it's been about eight months since WW was active. Felt it was time to do something about that.
The Waldorf Salad dates back to 1893, and linked to the iconic Waldorf-Astoria Hotel which opened more than sixty years prior.
It's a simple salad, really, and one that perhaps has fallen out of favor over the past decade or so. The Waldorf Salad has a definite 'retro' vibe.
Diced apple & celery, and broken nuts are mixed with a (house-made) French dressing (the one I used did not use mayo, but rather oil), then mayo is added in. Mix, and serve on lettuce.
Everything old is new again, right?
You're invited to celebrate Blog Party's 3rd anniversary! Make this a fantastic party...there's just a few more days to get your your Blogger's Choice RSVP's to thehappysorceress at gmail dot com; no later than Tomorrow, Thursday, 24 July. Hope to see you there!
Tagged with: Food and Drink + Wartime Wednesday + Dinner + Salad + Apple + Lettuce + Cookbooks + Retro
- Tdatd: Retro Vibe
Old-timey POP. While everyone else was mashing potatoes and getting creative with pumpkin, we were channeling the 1940s-1960s in preparation for our annual Two Days After Thanksgiving Dinner. Iceberg lettuce wedges with a house-made French...
- Wartime Wednesdays: Manly Dinner
Planked Steak Amount of Meat to Buy for Each Person Meat shrinks from one-third to one-half in cooking. Therefore allow one-fourth pound of meat without bone for each serving, and one-half pound of meat consisting of lean, fat and bone as a minimum for...
- Wartime Wednesday: Chicken Club Sandwich
Defying the laws of gravity, this Chicken Club Sandwich is simple & fattening. Three slices of toast are buttered and removed of crusts. The bottom layer is spread with mayo, then topped with lettuce and cooked chicken (in our case, roasted), which is...
- Wartime Wednesday: Coffee Cake With Crumb Topping
Well, after a long hiatus, Wartime Wednesdays is back. Each Wednesday, I'll showcase a recipe from The Victory Binding of the American Woman's Cook Book, a marvelous old tome filled with everything you could ever want to know about cooking,...
- Wartime Wednesdays: From The Victory Kitchen
I'm known for being a bit of a retro-gal. My 1950's kitchen (with original stove, sink and metal cabinets), movies, clothes...and yes, cooking. I have a nice collection of older cookbooks, plus a hefty shelf of Gourmet magazines, going back to...