Professor Walter's Recipes of Yesteryear

Banana Salad ~ 1896

Remove one section of skin from each of four bananas. Take out fruit, scrape, and cut fruit from one banana in thin slices, fruit from other three bananas in on-half inch cubes. Marinate cubes with French dressing. Refill skins and garnish each with slices of banana. Stack around a mound of lettuce leaves.

Asparagus Salad ~ 1908

Drain 1 can of asparagus tips, throw into cold water, drain again immediately and wipe dry. Put into a salad bowl and pour over it french dressing.

Potato Salad ~ 1908

Pare and cut about a quart of Irish potatoes; boil in salted water and cool; add a tablespoonful of chopped parsley and 1 of onion juice; moisten with either French or mayonnaise dressing and put away in a cool place for several hours before serving time. Serve on crisp lettuce leaves.

Bean Salad ~ 1908

Use canned beans, with French or cream dressing. Garnish with rings of hard boiled eggs.