Daisy Salad

Daisy salad on plateHappy Easter

Extra hard-boiled eggs in the refrigerator? Here’s a fun way to use them.

Here’s the original recipe:

Daisy Salad on Plate
Source: Mrs. Scott’s Seasonal Cook Books (The North American Newspaper, Philadelphia, Winter, 1921)

Here’s the recipe updated for modern cooks:

Daisy Salad

  • Servings: 3-4
  • Difficulty: moderate
  • Print

4 hard-boiled eggs

2 cups shredded lettuce

French salad dressing

Grated onion, if desired

Cut the eggs in half length-wise and remove the yolks. Cut the whites into narrow strips; and, mash the yolks. (I mashed them with a fork. Another way to mash them would be to force them through a strainer.) Put a teaspoon of the yolk in the center of each plate, and arrange the strips of egg white around the mashed yolk to make it look like a daisy. (When I made this recipe, it took a little more than one egg for each daisy. I had left-over yolk.) Put shredded lettuce around the daisy. Serve with French salad dressing. If desired add a little grated onion to the French dressing before serving.

http://www.ahundredyears ago

Old-Time Cucumbers and Onions Recipe

16-year-old Helena Muffly wrote exactly 100 years ago today: 

Tuesday, August 15, 1911: Went to Watsontown this afternoon to get some nick-knacks to take to the picnic. Makes me to mad Carrie isn’t going after all our planning. I have a presentiment that perhaps no one will be there except its originator, but the morrow alone can tell.

Her middle-aged granddaughter’s comments 100 years later:

What could nick-knacks for a picnic have been? . . . Crepe paper? . . . paper nut cups? Neither of these items seems exactly like a nick-knack or right for a picnic, and they may not have even existed a hundred years ago.

Why isn’t Grandma’s friend Carrie Stout going to come? Carrie had been involved in the planning since the very beginning. Did Grandma and Carrie have a disagreement? Was Carrie grounded for some reason?

I wonder if Grandma had begun to makes foods for the picnic. An excellent old-time food for a picnic in August is Cucumbers and Onions.

Cucumbers and Onions

1 cup apple cider vinegar

1 cup sugar

1 cup water

1/2 teaspoon salt (optional)

2 cups cucumbers, peeled and thinly sliced

1 cup onion, sliced

Stir together the vinegar, sugar, and water in a large bowl. Add cucumber and onion; gently stir to coat vegetables with liquid. Cover and refrigerate for 24 hours before serving.

Yield: 4 to 6 servings

This is one of my favorite old recipes. I frequently make Cucumbers and Onions during the late summer and early fall. The vinegar, sugar, and water are in a 1:1:1 proportion—and, depending upon how many cucumbers and onions I have, I will vary the amount of syrup that I mix up. The liquid should almost cover the vegetables. (Many old recipes are based on easy to remember proportions and were never written down.)

It is okay if there is a layer or so of the sliced cucumbers and onions above the liquid because after a few hours the amount of liquid will increase as some of the liquid comes out of the vegetables.