From the 1906 San Rafael Cook Book, "Compiled by the Ladies of San Rafael, California."

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CHICKEN SALAD—Mrs. F. M. Angelotti.

2 boiled chickens cut in dice; with this mix thoroughly an equal quantity of good crisp celery cut in small pieces, 3 chopped olives, and 2 teaspoons of capers.

Make a dressing of:
- 6 tablespoons of best olive oil,
- 2 tablespoons of vinegar,
- 2 teaspoons of salt, and
- a dash of cayenne;
Pour over and set away.

Prepare a mayonnaise as follows: 2 yolks of eggs in a soup plate; add little by little the olive oil, stirring steadily with a silver fork.

As the dressing thickens, thin it with a little lemon juice to the consistency of cream. Add salt and pepper to taste.

Make a mound, pour over it the mayonnaise, and garnish with lettuce leaves.

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CHICKEN SALAD—Mrs. J. E. Alexander.

Cut the white meat of the chicken into small bits (also the dark meat if you wish), cut the celery the same size, and use the same quantity of each. Add 2 hard boiled eggs to each quart of meat.

Dressing:
- 1 teaspoon sugar,
- 1 teaspoon salt,
- 2 teaspoons mustard;
- enough hot water to mix smooth.

Then add to dressing:
- 1/2 cup melted butter,
- 3 eggs well beaten,
- 2/3 cup cream,
- 1/2 cup vinegar.

After it is thoroughly cool add 1 pint olive oil, 1 drop at a time.

The dressing must not be put on until just before serving.

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CANNED CHICKEN SALAD—Mrs. H. V. Robinson.

Use recipe below substituting 1 can of chicken instead of crab.

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CRAB SALAD—Mrs. H. V. Robinson.

Pick 1 large crab; wash and cut 1 head of celery in small cubes; shred 1 head of lettuce. Be careful to prepare both on a cloth to absorb all the moisture.

Add few drops of grated onion to taste; a little salt and cayenne; 2 tablespoons of mayonnaise.

Put all together and mix gently with fork and spoon. Place on a salad dish and garnish with lettuce leaves, and serve with mayonnaise.

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SHRIMP TOMATO SALAD—Mrs. O. J. Short.

- 1 large can shrimps,
- 2 large ripe tomatoes,
- 1 onion.

Wash and pull shrimps apart, cut tomatoes into cubes, add chopped onion. Place on lettuce leaves and pour French dressing over whole.

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TOMATOES STUFFED WITH SHRIMP OR CRAB—Mrs. Hugh S. Walker.

To 1 lb. picked shrimp or 1 large crab, add the white part from 1 head of celery cut fine, a few chopped chives and mayonnaise to bind then salt and cayenne to taste.

Peel 10 or 12 tomatoes and after they have stood some time in the refrigerator scoop out the inside, fill the mixture, putting mayonnaise on top, and return to refrigerator until ready to serve.

Garnish with crisp lettuce leaves before serving.

A pimiento chopped and added to the mixture and another cut in pieces and put on the top in mayonnaise is an improvement.

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GELATINE SALAD— Mrs. Oge.

Soak 1/2 box of Cox’s gelatine in 1 cup of cold water 1 hour.

Boil soup vegetables with 3 whole cloves, season with pepper and salt.

Put them into 1 quart strained tomatoes; strain the boiling mixture and stir the gelatine into it while heating slowly on the stove.

Strain again and fill sherbet glasses 1/2 full. When cold, turn out on salad plates and garnish with lettuce. Serve with mayonnaise dressing.

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MOULDED TOMATO SALAD—Mrs. C. A. Thayer.

1 can tomatoes, stew and strain,
1 teaspoon salt,
1 teaspoon sugar.

Soak 2/3 box gelatine in 1/2 cup cold water, add to tomatoes. Also add a touch of cayenne and a little lemon.

Pour into small cups and chill. When it begins to set, add about 2 teaspoons chopped olives to each cup.

When ready to serve turn from cups, take out small portion of tops of moulded tomato and fill space with chopped celery, (This is optional). Cover with mayonnaise and serve on lettuce leaf. Very good.

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TOMATO MOULDED SALAD—Mrs. W. F. Jones.

Boil a knuckle of veal several hours, then add spices and vegetables, cook until well seasoned and strain. If the stock is good and strong no gelatine will be required and the salad will taste much better than when gelatine is used.

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FROZEN TOMATO SALAD—Mrs. W. F. Jones.

Press through a sieve sufficient firm ripe tomatoes to have 3/4 quart of juice, add:
- 1 heaping teaspoon salt,
- dash of tabasco,
- salt spoon of paprika,
- tablespoom lemon juice and
- a little grated onion.

Dissolve 1 heaping tablespoon Knox gelatine in a little cold water, add a little boiling water and hold over steam of tea kettle and when dissolved strain into tomatoes.

Pour into rang shaped mold, individual molds or any mold you may have. Put waxed paper over, cover and bind with a strip of suet-saturated muslin and bury in equal parts of ice and salt for 4 hours. Serve with lettuce and mayonnaise.

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TOMATO JELLY FOR SALAD—Mrs. Jas. W. Cochrane.

Simmer for 20 minutes:
- 1 can tomato,
- 1 onion,
- 6 sprigs parsley,
- 6 stalks celery,
- 12 pepper corns.

Strain and add, while hot,
- 1/2 box gelatine, softened in a little hot water,
- 1 teaspoon salt,
- 4 tablespoons tarragon vinegar.

Place a teaspoon in 6 small cups with a slice of hard boiled egg. Stand on ice until stiff, then add enough tomato to come 1/4 up.

Chill again and then lay slices of olives, pimolas and hard boiled egg against side of cup and add a little tomato so when stiff it will hold these slices in position.

Then fill up the cup and chill for last time. When ready to serve dip in hot water for an instant and invert on bed of blanched lettuce or celery plumes, sticking a bit in the top. Serve with mayonnaise.

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TOMATO JELLY—Mrs. Geo. Boyd.

- 1/2 can or 2 cups tomatoes,
- 3 cloves,
- 1 bay leaf,
- 1 slice onion,
- 1/2 ounce of gelatine soaked in 1/2 cup of water,
- 1/2 teaspoon thyme,
- 1 teaspoon salt,
- 1 teaspoon sugar,
- 1/4 teaspoon pepper.

Boil together spices, onion and tomato until soft, add gelatine and stir until dissolved.

Strain and pour into a ring shaped mould. When cold turn out and fill center with cut up celery and mayonnaise. Serve very cold.

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A DAINTY WAY OF SERVING TOMATO SALAD—Edythe Foster.

Scoop out the inside of 6 cucumbers leaving 1/8 of an inch of the white part next to the rind and fill with tomato that has been cut into dice with mayonnaise dressing.

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CUCUMBER JELLY—Mrs. W. F. Jones.

Peel and grate 3 large cucumbers (not bitter), bruise 2 or 3 handfuls spinach, mix and strain through cloth. You should have about 1 pint of bright green liquid.

Add to this:
- 1/4 box of Knox’s gelatine dissolved in a little of the juice and held over steam until melted,
- 2 teaspoons lemon juice,
- a few drops of onion juice,
- 1/4 teaspoon white pepper, and
- about a teaspoon of salt.

Do not season too highly or you destroy the cucumber flavor. The green color can be gotten by grating cucumber without peeling but it is apt to be rank.

This can be used for fish, cold meat or served with lettuce leaves and mayonnaise for salad. Shrimps put around the edge of mold are good, also cut 2 pimentos in pieces and put in gelatine and serve the balance of a small can cut in strips on lettuce leaves around the moulded jelly.

Celery cut and a few rings of pickles makes another variety.

Serve with mayonnaise.

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CHEESE RING FOR SALADS—Mrs. Carter P. Pomeroy.

- 1/2 pint of thick cream, whipped;
- 5 tablespoons grated eastern cheese,
- 1 pinch dry mustard,
- 1 pinch cayenne,
- 1 pinch paprika,
- 1 level tablespoon Knox gelatine dissolved in 1/2 cup thin cream or milk.

Mold in a ring. When served fill with any good vegetable salad.

When in season, asparagus tips and artichoke hearts cut in slice, half and half, dressed with mayonnaise is best.

In winter, celery root boiled until tender, cut in dice and served with mayonnaise is a very good substitute, or the cheese part may be molded in timbal forms and served individually on lettuce leaves dressed with French dressing.

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SUMMER SALAD—Mrs. J. E. Alexander.

Lay a few crisp lettuce leaves on each plate, then add a few slices ripe tomato and cucumber, cover with salad dressing and serve very cold.

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FRENCH SALAD—Mrs. V. Neale.

Wash the lettuce well and leave in cold water a couple of hours; then dry in a cloth. Mix in the salad bowl:
- 2 tablespoons of olive oil,
- 4 or 5 drops of vinegar,
- a small green onion cut in slices,
- a mild green pepper (when in season),
- a pinch of salt, and
- plenty of fresh ground pepper.

Break up the best part of 2 lettuce heads into the bowl; mix all well together, and serve. Do not keep it waiting long, and be very careful not to use too much vinegar or salt.

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CABBAGE SALAD—Miss Parsons, Tamalpais.

- 1 cup vinegar,
- 3 teaspoons mustard (small),
- 3 eggs,
- 1 tablespoon melted butter,
- 1 teaspoon salt,
- 1/2 teaspoon pepper,
- 1/2 cup sugar.

Heat the vinegar in a double boiler, and stir in the other ingredients which have been mixed together. Cook only long enough to thicken slightly, as it curdles if cooked too long. Use this as a dressing to pour over chopped cabbage.

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PINK SALAD—Mrs. A. A. Smith.

- 3 quarts of cabbage chopped very fine,
- 1 quart of boiled beets chopped,
- 1 cup of grated horse-radish,
- 1 teaspoon of black pepper,
- 1 cup of sugar,
- 1 tablespoon of salt,
- 1/4 teaspoon red pepper.

Cover with cold vinegar, and keep in air-tight fruit jars.

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SARDINE EGGS—Mrs. Thos. Menzies.

Boil 4 eggs 10 minutes, then place them in cold water. Scrape 4 sardines gently and pound in mortar.

Shell the eggs and cut through middle; take out the yolks and add to the sardines in the mortar.

Add:
- 1 oz. of butter,
- a little pepper and salt, and
- a dessert spoon of parsley.

Pound all well together, then fill the whites with mixture, and put the halves together.

Serve on a nest of green salad or watercress, sprinkled with oil and vinegar.

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DEVILED EGGS—Mrs. W. F. Jones.

Boil 8 eggs hard and lay in cold water until cold. Take off the shells, cut in halves, slicing off a small piece of the big end to make them stand.

Remove the yolks and rub smooth. Add:
- a little mustard,
- tablespoon of butter,
- dash of cayenne, and
- few drops of vinegar or lemon juice,
- salt,
- any additions that may be liked.

Fill the whites with this mixture and put together; stand them in a bed of chopped cress, lettuce or white cabbage, seasoned with salt, pepper, vinegar, and sugar if desirable.

A little chopped ham is nice added.

Mayonnaise alone is nice mixed with the yolks, then piled up in the little white cups of the eggs and served on lettuce leaves; in this way cut off both ends of the eggs, so the cups will stand.

Olives or pickles may be chopped and added. Serve with mayonnaise.

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STRAWBERRY SALAD—Mrs. McMahon.

Choose the heart leaves of nice head lettuce; make cups of 2 leaves with the stems crossed. Fill with firm berries. Put a spoonful of mayonnaise dressing on top of berries.

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ORANGE SALAD—Mrs. McMahon.

Slice oranges lengthwise, and fill lettuce cups same as for strawberries. Pour over the following dressing:
- 1/2 cup vinegar,
- 2 tablespoons salad oil,
- 1 teaspoon sugar,
- a pinch of salt.

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AFRICAN SALAD (Better for Dessert)—Mrs. Chas. S. Fay.

- 4 bananas,
- 2 oranges,
- 1 pineapple,
- piece of 1 lemon,
- a few dates,
- dash salt,
- 3/4 cup of sugar,
- yolks of 2 eggs.

Beat the eggs, and sugar together until very light. Pour the juice of the fruit with sugar and eggs and beat until foamy, then mix with the fruit. Slice about an hour before serving. Serve as cold as possible.

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FRUIT SALAD—Mrs. O. J. Short.

Chop in small cubes:
- 1 orange,
- 1 apple,
- 2 bananas and
- some celery.

Place on lettuce leaves, sprinkle with walnuts and serve with the following dressing: Make a stiff mayonnaise. Add beaten white of 1 egg and 2 tablespoons cream.

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MELON SALAD—Mrs. Thos. S. Bonneau.

Select a firm nutmeg melon, halve it, remove seeds, loosen the soft part with a teaspoon letting it remain in the half. Let stand three minutes then drain off the liquid.

Remove the skin from a fair sized tomato, cut it in small pieces and lay on the melon. Salt and pepper to taste then add mayonnaise dressing. Garnish melon with lettuce leaves. Serve at once.

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BANANA AND PEANUT SALAD—Mrs. Jas. W. Cochrane.

Peel as many nice firm bananas as there are plates laid at table. Cut once lengthwise then crosswise, dip in white of egg, then roll n chopped peanuts (chop nuts very fine).

Arrange in the form of alog cabin. Place in bed of crisp white lettuce with celery plume in top. Serve with mayonnaise made of either oil or cream.

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WALDORF SALAD—Mrs. W. F. Jones

Equal parts of:
- celery,
- tart apples and
- broken walnuts.

Mix with mayonnaise and serve on lettuce leaves or scoop out the inside of bright red apples, notch the top, fill with mixture, put a little extra mayonnaise on top and serve on lettuce leaves or cress.

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CELERY SALAD—Mrs. Oge.

Take the white parts of a bunch of celery and cut them into pieces of a quarter of an inch. Also cut up a little of the white part of a head of lettuce, and a very little of the top of an onion.

Make a mayonnaise dressing of:
1/2 cup of olive oil,
yolks of 2 eggs,
red and black pepper to taste.

When done add 3 tablespoons of thick sweet cream or whipped cream. Mix with the salad and fill small green peppers with the mixture. Put 1 pepper on each plate, and garnish with small pieces of lettuce.

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CELERY SALAD—Mrs. W. F. Jones.

Peel 1 dozen large tomatoes, remove the seeds and juice, leaving them cup shaped. Cut the white stalks from 3 heads of celery into small pieces.

Baste with French dressing, and set away or an hour in a cold place.

Mix with some mayonnaise. Stuff the tomatoes with the celery, sprinkle with salt, and on the top put mayonnaise.

Serve very cold on crisp lettuce. Celery is also nice served on lettuce leaves with mayonnaise, without tomatoes.

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CLUB HOUSE SALAD—Mrs. Bernhard Johnson, San Francisco

3 handsful macaroni boiled in salted water until well done. Chop into small pieces after draining.

- 4 hard boiled eggs, whites chopped and yolks mashed fine,
- 2 or 3 olives,
- a sharp pickle,
- a piece of red pepper and
- a suspicion of onion, grated is best,
- one cup white celery cut fine.

Mix all together with a stiff mayonnaise. Serve on lettuce leaves or on a slice of tomato, surrounded with lettuce leaves.

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MASHED POTATO SALAD—Mrs. W. F. Jones.

Rub a dish with garlic and put in it 4 cups cold mashed potatoes, whiped well.

Add slowly:
- 1 cup olive oil,
- lemon juice or vinegar to taste,
- 1 teaspoon salt,
- dash of cayenne,
- dash of tabasco,
- celery salt or extract,
- 1/2 teaspoon Worcestershire,
- small grated onion or a few chives chopped fine with 2 teaspoonfuls parsley,
- 1 cup of cut celery.

Garnish with hard. boiled eggs, serve on lettuce leaves or cress. A little mayonnaise with each helping improves.

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POTATO MAYONNAISE—Mrs. A. McMahon, San Francisco

Boil 1 small potato, mash thoroughly and place in bowl until cool, then add:
- yellows of 2 eggs or more if required,
- a little cayenne,
- salt spoon of mustard and
- 1 teaspoon salt.

Beat together and add your oil a little at a time and vinegar or lemon juice to taste. Mayonnaise made this way will not crack.

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POTATO SALAD DRESSING—Mrs. E. Q. Smith.

1 cup mashed whipped potatoes. Beat into the potatoes gradually:
4 tablespoons olive oil,
4 tablespoons lemon juice,
1 tablespoon mild French mustard,
1/2 teaspoon salt and
5 drops tabasco.

Beat well and if warm weather chill. Just before serving add 1/2 cup of whipped cream and pour over your lettuce.

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POTATO DRESSING—Mrs. Winfield Davis, Ross Valley.

Boil about 1 potato, mash and whip light with fork; let cool.

Chop garlic size of a pea very fine, and add to potato. Also add:
- 1 teaspoon salt
- 1/2 teaspoon pepper,
- 1 teacup of oil,
- about 3 tablespoons vinegar or to taste.

Mix well and pour over lettuce and then stir thoroughly. Chill.

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SALAD DRESSING—Mrs. Thos. S. Bonneau.

Mix:
- 2 eggs beaten,
- 1 cup milk,
- tablespoon mustard mixed with a little vinegar,
- 1 teaspoon of salt,
- 1 teaspoon of sugar,
- 1 cup of vinegar, if not too strong, otherwise 1/2 cup,
- oil to taste or butter size of an egg.

Put contents in double boiler and cook to consistency of cream.

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FRENCH DRESSING—Mrs. W. F. Jones.

- 1 teaspoon salt,
- 1/4 teaspoon paprika,
- 1/4 teaspoon pepper,
- 1/4 cup of lemon juice or vinegar,
- 1/2 cup olive oil,
- 1/2 teaspoon Worcestershire sauce,
- 1/4 teaspoon onion extract,
- 1/4 teaspoon celery extract.

Either shake well in bottle or beat with egg beater. Ingredients must be cold. This is good to keep on hand.

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SALAD DRESSING TO KEEP ON HAND—Mrs. A. A. Smith.

Beat thoroughly:
- 5 teaspoons of mustard,
- 4 teaspoons of sugar,
- 1 small teaspoon of salt,
- 4 tablespoons of olive oil.

Add:
- 4 eggs,
- 12 tablespoons of milk,
- 12 tablespoons of vinegar.

Stir all together in a quart bowl that can be placed over a boiling kettle; stir constantly till it becomes creamy.

Remove, and stir a little more lest the eggs curdle. This will keep two months or longer, in an air-tight fruit jar.

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CREAM DRESSING FOR SHRIMPS—Mrs. W. F. Jones.

Whip 1 teacup of cream just turning sour; add very little vinegar, and sugar to give a rich taste, but not too sweet.

Pour over the shrimps and serve on lettuce leaves. Nice where one does not like oil. Also good with plain salad.

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CREAM DRESSING—Mrs. E. B. Mahon.

- 1 cup of cream,
- 1 tablespoon of vinegar,
- 1 teaspoon of mustard and
- a little salt.

Mix together very slowly.
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WALNUT SANDWICHES—Mrs. J. M. Dollar.

Mix finely chopped walnuts with enough mayonnaise dressing to make a soft paste.

Take thin slices of buttered bread, spread 1 slice with the paste, put a lettuce leaf on the other, put them together and cut in any shapes desired. Keep in a cold place until ready to use them.

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FOR PIMIENTO SANDWICHES—Mrs. Geo. M. Dodge.

1 cup walnuts ground fine to 1 small can pimientos chopped. Add a little salt and spread on bread with mayonnaise dressing.

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HAM SANDWICHES—Mrs. Southard Hoffman.

- 3 tablespoons chopped ham,
- yellows of three hard boiled eggs,
- 1 tablespoon chopped parsley,
- ½ tablespoon dry mustard,
- 3 tablespoons warmed butter.

Rub together well or pass through a mincing machine and spread between thin slices of bread.