Salads

• Anchovy Salad
• Apple Slaw
• Bean Salad
• Cinnamon Sauce
• Cod's Roe Salad
• Coleslaw
• Copenhagen Salad
• Crab Salad
• Cucumber Salad
• Cucumbers in Sour Cream
• Curry Dressing
• Curry Salad
• Danish Chicken Salad
• Danish Dressing for Coleslaw
• Fish Salad
• Herring Salad #1
• Herring Salad #2
• Herring Salad #3
• Italian Salad
• Lemon Dressing
• Liverwurst Sausages
• Lobster and Vegetable Salad
• Lobster Salad
• Macaroni Salad
• Mayonnaise Dressing
• Meat Salad
• Non-Vegetarian Vegetable Salad
• Oil-and-Vinegar Dressing
• Potato and Herring Salad
• Potato Salad
• Potato Salad Dressing #1
• Potato Salad Dressing #2
• Red Cabbage Salad
• Salad for Christmas Ham
• Salmon and Vegetable Salad
• Salmon Macaroni Salad
• Salmon Salad
• Shrimp Salad
• Sour-Cream Dressing
• Sour-Cream Potato Salad
• Tivoli Salad
• Vinegar Dressing
• Return to Main Menu

• 18 anchovies
• 8 olives -- pitted
• 2 sweet pickles
• 4 tablespoons smoked salmon
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• 1 teaspoon mustard
• ¼ teaspoon white pepper
• ½ cup fish stock
• ½ lemon
• 1 tomato

Rinse and wipe the anchovies and mash them. Cut olives in half. Slice the pickles thin. Cut salmon in thin strips.

Place the anchovy mash in the center of a serving platter and surround with olives, pickles and salmon.

Make a marinade of the oil, vinegar, mustard, pepper and stock and mix well. Pour over salad and garnish with thin slices of the lemon and tomato.

Serves 8

• ½ cup whipping cream
• ½ cup mayonnaise
• 1 tablespoon sugar
• 1 large apple
• 4 cups cabbage -- shredded
• 8 ounces crushed pineapple -- drained

Serves 14

• 4 pounds green beans
• ½ pound bacon -- cut fine
• 1 onion -- finely chopped
• 1 cup olive oil
• 1 teaspoon salt
• 1 tablespoon sugar
• ½ teaspoon white pepper
• 1 cup white vinegar
• 2 tablespoons hot water

Cook and drain the beans.

Fry the cut bacon until crisp and put in a bowl. Add the onion and oil and mix lightly. Add salt, sugar and pepper and toss lightly. Add vinegar and water.

Fold in the cooked beans until well coated. Chill in refrigerator for 1 hour before serving.

• 3 egg yolks
• 2½ tablespoons sugar
• ½ tablespoon cornstarch
• 1 cup water
• 1 pinch salt
• 1 lemon -- juice only
• ¾ cup whipping cream
• 1½ teaspoons cinnamon

Beat egg yolks and sugar together.

Mix the cornstarch with the water and cook until thick and clear. Remove from heat. Stir into the egg mixture. Return to heat and cook, stirring, until thickened.

Add the salt and the lemon juice.

Whip the cream. Fold into the mixture with the cinnamon just before serving.

Delicious on fruit salad but also on such diverse dishes as puddings and pancakes.

Serves 6

• 3 cups cabbage -- shredded
• ½ green pepper -- chopped
• ½ red pepper -- chopped
• ½ teaspoon celery salt
• ½ teaspoon onion salt
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 1 teaspoon celery seed
• 1 tablespoon sugar
• 3 tablespoons white vinegar
• 6 tablespoons olive oil

Place vegetables together in a salad bowl.

Combine all the seasonings and spices and add to the vegetables, tossing well. Add sugar, vinegar and oil and mix well.

Cover bowl and chill 1 hour.

Serves 4

• 6 ounces blue cheese
• ½ pound grapes
• 4 ounces walnuts -- shelled
• 11 ounces mandarin oranges
• White wine

Serves 4

• 1 cup mayonnaise
• tarragon vinegar to taste
• salt to taste
• paprika to taste
• 1 tablespoon tomato puree
• ½ pound crab meat
• 1 stick celery, diced
• 4 large tomatoes
• alfalfa sprouts

Serves 8

• 1 16" cucumber
• 1 cup water
• 1 cup white vinegar
• ¼ teaspoon white pepper
• ¼ teaspoon salt
• 1 cup sugar

Serves 4

• ½ cup sour cream
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon sesame seeds -- optional
• 1 dash pepper
• 2 cucumbers -- sliced thin
• 1 small onion -- sliced

• ¼ cup whipping cream
• ½ cup mayonnaise or salad dressing
• 1½ teaspoons curry powder
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper
• 1 teaspoon white wine vinegar

• Curry Dressing
• 2 eggs -- hard cooked
• 16 ounces herring in wine sauce -- drained, chopped
• 1 cup ham -- chopped
• ½ cup cucumber -- diced
• 2 cups rice -- cooked
• Crisp Lettuce Leaves
• Fennel

Serves 4

• 6 ounces cream cheese
• 2 tablespoons milk
• 1 pound cooked chicken -- diced
• 2 tablespoons butter
• 2 ounces blanched almonds -- split
• 10½ ounces asparagus
• Salt and pepper

• 1½ tablespoons butter
• 1 tablespoon flour
• 1 tablespoon sugar
• ½ teaspoon dry mustard
• ½ teaspoon salt
• 2 tablespoons white vinegar
• 2 tablespoons water -- mixed with
• 1 egg -- beaten

Serves 6

• 2 cups cod, salmon or halibut -- boiled
• 1 bunch celery -- boiled, cut up
• 1 cup mushrooms
• lettuce leaves
• 4 tablespoons butter
• 4 tablespoons flour
• 1¼ fish stock
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon vinegar
• ½ sugar
• 3 egg yolks
• 1 tablespoon sherry
• 1 tablespoon parsley -- chopped

Serves 8

• 3 herring
• 3 cups potatoes -- boiled & diced
• 2½ cups veal -- cooked & cut up
• 1 large dill pickle -- bite-size pieces
• 2½ cups tart apples -- diced
• 2½ cups beets -- cooked and diced
• Salt
• Pepper
• 2 tablespoons minced onions
• 1 cup carrots -- cooked and diced
• 6 tablespoons vinegar
• 1 tablespoon sugar
• 1 cup whipping cream
• 2 hard-boiled eggs -- sliced
• 1 hard-boiled egg -- minced
• Parsley

Wash herring. Cover with cold water and soak overnight. Skin and bone, using only the fillets. Dry and cut into small chunks. Prepare the salad 4 hours before serving.

Mix potatoes, fish, veal, pickle, apples and beets (reserve about ¼ of the beets for garnishing). Add salt and pepper to taste. Add onion and carrots and toss with a fork until lightly mixed.

Mix vinegar and sugar and pour over the salad.

Whip ½ of the cream and fold into the salad, mixing gently. Whip the rest of the cream and top the salad, mixing gently. Whip the rest of the cream and top the salad with it just as you are ready to serve.

Pack into a salad bowl. Chill 4 hours. Unmold on a chilled serving platter. Slice the 2 hard-boiled eggs over it. Garnish with remaining beets. Spread over the beets the minced hard-boiled egg. Decorate with sprigs of parsley.

Wonderful dish for a smørgåsbord.

Serves 6

• 1 herring
• 3 potatoes -- boiled & diced
• 3 apples -- pared and diced
• Chopped parsley
• 2 tablespoons white vinegar
• 4 tablespoons olive oil
• 1 tablespoon sugar
• 1 teaspoon celery seed
• Pepper
• Onion rings

Wash, clean and cut herring into thin strips. Mix with the potatoes and apples in a salad bowl. Blend in parsley.

Mix the vinegar, oil, sugar, celery seeds and pepper and pour over the salad.

Garnish with very thin onion rings. Chill until time to serve.

Serves 10

• 10 herring
• Potatoes
• Beets
• Apples
• Medium sweet pickles
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• ½ cup claret wine
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• Salt
• Pepper
• Hard-boiled eggs

Soak herrings in cold water 6 hours. Drain, and dry the fish well. Cut into bite-size pieces.

Weigh the fish. Match their weight with a combination of potatoes, beets, apples and pickles, divided roughly into 4 equal portions. Boil potatoes and beets until done (reserving beet liquid). Peel and core apples. Cut into small cubes, along with vegetables and pickles. Place in a large salad bowl. Add herring bits.

Mix the first 2 tablespoons of vinegar and 2 tablespoons of olive oil, the claret and ½ the juice the beets were cooked in. (If you like sweet-sour salad dressings, put a little sugar in this liquid to taste.) Pour over salad and chill 12 hours.

Just before serving, mix the last 2 tablspoons of vinegar and 2 tablespoons of olive oil in the top of a double boiler over hot water and cook until somewhat thickened. Add salt and pepper to taste. Cool and pour over the salad. Garnish with hard-boiled eggs and parsley.

• 1 cup peas -- cooked
• 1 cup carrots -- cooked
• 3 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon lemon juice
• 1 dash garlic powder
• 1 dash paprika

Mix mayonnaise and drained peas and carrots. Add lemon juice. Add spices and toss. Fold in sour or whipped cream. Keep in refrigerator until ready to use.

Serving Ideas : Add ½ cup cooked miniature macaroni or asparagus.

• 1 cup olive oil
• 2/3 cup lemon juice
• 1/3 cup sugar
• 1 teaspoon salt
• 2 teaspoons paprika
• 1 teaspoon grated onions

Combine all ingredients in a jar. Shake until well blended. Chill. Shake well again before using.

Wonderful for fish salads.

Serves 20

• 6 carrots -- cooked and diced
• 1 cauliflower -- cooked & cut up
• 2 cups lima beans -- cooked
• 1 pound peas -- cooked
• 1 pound string beans
• 1 cup celery -- diced
• 1 cup radishes -- diced
• 1 cup cucumbers -- peeled seeded diced
• 6 medium tomatoes -- peeled & seeded
• 3 hard-boiled eggs
• ½ teaspoon dry mustard
• 1 tablespoon white vinegar
• 1 tablespoon salt
• ¼ teaspoon white pepper
• 2 tablespoons olive oil
• 2 tablespoons gelatin powder, unsweetened
• 8 tablespoons hot water
• ½ cup cream

• 4 lobsters -- 1 ½ pound ea boil
• 1 pound salmon -- cooked
• ½ pound soft butter
• 3½ tablespoons cream -- whipped
• Salt
• White pepper
• 1 pound boiled shrimp -- chilled
• Parsley
• Radishes
• Green olives -- stuffed

Prepare vegetables as directed. Mix together in a very large bowl and let chill until very cold.

Mince the hard-boiled eggs fine in a second bowl. Add the mustard, vinegar and oil mixture, beating well. Add the cream and blend well. Fold in the vegetables in the larger bowl. Chill until set. Unmold on a large serving platter. Top and garnish as follows:

Remove lobster meat from body, tail and claws of lobsters. Set aside legs for use at another time. Save the head and tail shells.

Skin, bone and put the cooked salmon through a meat grinder. Add butter and whipped cream and season with salt and pepper to taste. Cream these ingredients together thoroughly. Fill the empty lobster-tail shells with the salmon mixture and set aside for the moment.

This recipe must not only taste superb but look like a work of art. Your aim is to make it appear that the lobsters are swimming over the molded vegetables. To achieve this, turn the filled lobster tails, filled side down, over the mold. Where the tails would normally join the bodies of the lobsters, pile lobster meat to simulate as best you can the shape of the mid-section of a lobster. Add the empty head shells, empty side down, joining the lobster-meat bodies.

Peel the shrimp, place around the platter with sprigs of parsley, radishes and stuffed olives.

Serves a battalion.

Serves 8

• 1 head lettuce
• 1½ cups lobster meat, cooked
• 1½ cups cod -- cooked
• ½ cup macaroni
• toast slices
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon dry mustard
• ¼ cup tarragon vinegar
• 2 egg yolks -- unbeaten until mixed
• 4 tablespoons tomato pureé
• 1 cup olive oil

Serves 6

• 1 cup macaroni -- uncooked
• ½ teaspoon salt
• water
• 1 cup whipping cream
• salt
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 2 teaspoons fresh horseradish

Bring enough water to a boil to cover macaroni. Add salt. Boil rapidly for 10 minutes. Reduce heat and boil slowly for 20 minutes more, adding more boiling water if necessary. Drain. Rinse with cold water. Chill.

Mix the dressing as follows: whip the cream stiff. Add salt to taste, sugar and vinegar, a few drops at a time. Mix well and add the horseradish. Fold into the chilled macaroni.

• 2 egg yolks
• 1½ teaspoons cold water
• ¼ teaspoon salt
• 1½ teaspoons vinegar
• 1 cup olive oil
• ¼ teaspoon paprika
• 1 lemon -- juice only

Beat the egg yolks with the water, salt and vinegar for about 30 seconds.

Beat the oil. Add the egg-yolk mixture to oil and beat at high speed with an electric mixer or in a blender for about 2 minutes, or until thick.

Add the other ingredients and beat until well blended.

Serves 6

• 2 cups lamb, veal or beef
• 10 anchovies -- cleaned and boned
• 8 pickled onions
• lettuce leaves
• ¼ teaspoon dry mustard
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon vinegar
• 3 tablespoons tomato pureé
• 3 tablespoons olive oil
• 1 teaspoon parsley -- chopped

Serves 12

• 1 cup wax beans -- cooked
• 1 cup green beans -- cooked
• 1 small cauliflower -- cooked
• 1 cup carrots -- cooked and diced
• 3 tart apples -- diced
• 3 dill pickles -- cut in small pieces
• 1 pound boiled potatoes -- diced
• 4 cups meat -- diced
• ½ cup salad oil
• 1 cup white vinegar
• ¼ teaspoon dry mustard
• ½ cup radishes -- diced
• ½ cup onions -- thinly sliced
• 1 cup endive -- shredded
• Salt
• Pepper
• Parsley -- chopped
• Lettuce

Combine all ingredients, being careful not to mash.

Chill and serve on lettuce leaves with additional dressing of your choice.

• 2 tablespoons vinegar -- or
• 5 tablespoons corn oil
• 1 tablespoon sugar
• 1 tablespoon tarragon
• ¼ teaspoon white pepper
• ½ teaspoon parsley -- minced

Mix ingredients well. Chill.

Delicious for potato, apple or fish salads.

Serves 4

• 1 pound potatoes -- cooked, peeled, slic
• 4 pickled herrings -- cut into strips
• 2 apples -- peeled & julienned
• 1 pickled cucumber -- julienned
• 1 tablespoon fruit chutney
• ½ cup sour cream
• 1 tablespoon sugar
• 1 hard-boiled egg -- chopped
• 1 tablespoon fresh dill -- chopped

Serves 10

• 8 slices bacon
• 3 tablespoons flour
• 3 teaspoons chopped onion
• 2/3 cup vinegar
• 2/3 cup water
• ½ cup sugar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 pinch white pepper
• 4 pounds potatoes -- boiled & chilled
• ½ cup parsley -- minced

Fry the bacon until crisp. Remove from pan, drain and crumble.

Add the flour and onion to the fat in the pan. Stir in the vinegar, water, sugar, salt and spices. COok until medium thick. Cool.

Peel and dice potatoes. Sprinkle parsley and crumbled bacon over potatoes. Pour cooled dressing over all and mix gently to avoid mashing the potatoes.

• 3 tablespoons butter
• 2 tablespoons flour
• ½ teaspoon salt
• 1 teaspoon dry mustard
• 1 tablespoon sugar
• ½ teaspoon paprika
• 1½ cups milk
• 2 egg yolks -- beaten
• 1/3 cup white vinegar

Melt butter.

Mix flour, salt, mustard, sugar and paprika, and blend with the butter. Add 1 cup of the milk.

Cook until medium thick, stirring frequently. Cool to lukewarm.

Mix remaining ½ cup milk with egg yolks. Stir into sauce. Add the vinegar and cook over low heat until thickened. Chill.

Good also as a sauce for fish, meat or cooked green vegetables.

• ½ teaspoon salt
• ¼ teaspoon white pepper
• 5 tablespoons olive oil
• 2 tablespoons white vinegar
• 2 tablespoons white wine
• 1 teaspoon horseradish -- grated
• 1 teaspoon sugar

Serves 6

• 1 head red cabbage
• 1 large tart apple
• 1 celery heart
• 1 cup whipping cream
• 1 lemon
• Salt
• 1 tablespoon sugar

Wash and drain cabbage well. Chop it, not too fine.

Peel the apple and dice it. Cut celery into short lengths.

Whip the cream stiff. Add lemon juice, salt and sugar. Mix all ingredients together and chill until serving time.

Serves 4

• 2 tomatoes
• 1 cucumber
• 1 cup peas -- cooked
• 2 teaspoons lemon juice
• 1 teaspoon sugar
• ½ teaspoon salt
• ¼ teaspoon white pepper
• ½ cup mayonnaise
• 1½ cups salmon
• Parsley

Chill all ingredients.

Peel tomatoes and cut into wedges. Pare and cut cucumbers and mix with drained peas.

Mix lemon juice, sugar, salt and pepper and combine with the vegetables. Fold in mayonnaise and salmon. Put in a chilled salad bowl and serve on lettuce leaves. Top with a few sprigs of parsley.

Serves 8

• 2 cups macaroni
• 2/3 cup french dressing
• ¾ cup celery -- diced
• 1/3 cup pecans -- coarsely chopped
• ½ cup green onions -- chopped
• ¼ cup pickle relish
• 1 cup frozen peas -- cooked and drained
• 15 ½ ounces red salmon -- drained and flaked
• 1/3 cup mayonnaise
• Lettuce

Serves 6

• 2 cups salmon -- cooked
• 1 cup mushrooms -- sliced
• 2 tablespoons butter
• 1 teaspoon lemon juice
• 2 cups diced celery
• Lettuce

• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup fish stock
• ½ teaspoon sugar
• 1 tablespoon white vinegar
• 3 egg yolks -- beaten
• 2 tablespoons white wine
• Salt
• White pepper
• Parsley

Poach salmon in water to cover. Drain and save stock.

Sauté mushrooms in butter and add lemon juice just before removing from heat. Drain and add cooking liquid to fish stock.

Mix fish, mushrooms and celery together. Chill while you prepare the dressing.

DRESSING

Melt the butter over low heat. Stir in the flour a little at a time until smooth. Add the stock gradually, stirring after each addition. Remove from heat and let cool somewhat. Add sugar and vinegar and mix well. Add egg yolks and stir until the mixture is smooth. Add the white wine, salt, pepper and a little minced parsley, mixing well.

Fold dressing gently into the chilled fish mixture.

Serve on a bed of lettuce leaves.

• 1 pound shrimp -- cleaned and cooked
• ½ cup mayonnaise
• Salt and pepper -- to taste
• Lemon juice -- to taste
• ½ cup heavy cream -- whipped
• Chives -- chopped
• Hard-boiled eggs

• 1 cup sour cream
• 1 1/3 tablespoons sugar
• 1 tablespoon vinegar
• 1 tablespoon grated onions
• 2 teaspoons horseradish
• 1 teaspoon salt

Blend ingredients well. Chill thoroughly.

Wonderful over a mixture of several kinds of lettuce. Toss well.

Serves 10

• 8 cups potatoes -- cooked and diced
• 1 cup cucumber -- diced
• 1 tablespoon minced onions
• ¾ teaspoon celery seed
• 1 teaspoon salt
• ½ teaspoon white pepper
• 3 hard-boiled eggs
• 1½ cups sour cream
• 1 cup mayonnaise
• ¼ cup vinegar
• 1 teaspoon dry mustard

Combine the potatoes, cucumber, onion, celery seeds, salt and pepper. Toss lightly.

Remove the egg yolks and combine with the sour cream, mayonnaise, vinegar and mustard. Add to the potato mix and toss very lightly.

Let stand 15 minutes before serving.

Garnish with chives or parsley or paprika or strips of pimiento - indeed, with anything of distinctive flavor and bright color.

• 1 cup diced Havarti cheese
• 4 medium tomatoes, quartered and drained
• 1 cup finely chopped cucumber
• ½ green pepper, chopped
• 1 cup diced cooked ham

• Dressing:
• ¼ cup mayonnaise
• ½ cup dairy sour cream
• ½ teaspoon Dijon style mustard
• ½ teaspoon curry powder
• ½ teaspoon grated onion
• 1 tablespoon fresh lemon juice
• salt and cayenn to taste

• 1 cup olive oil
• 1 cup vinegar
• 1 teaspoon salt
• ½ hard-boiled egg -- minced
• Parsley -- finely chopped

Mix ingredients. Chill.

Stir or shake well before adding to salad.