This is a old one, haven't had this in years.
1 cup diced apple
1 cup diced celery
1/2 cup walnuts
Mayonnaise or cooked dressing
Moisten apples and celery with dressing, pile on lettuce leaves and sprinkle walnuts over the top. (seeded Tokay grapes may be added.)
Meat sugar and butter were rationed. Corn syrup, maple syrup and honey were often substituted for sugar. Meat portions were much smaller, alot of meatless meals were made.
Thought this was kind of intresting. Sue
I haven't made this in years -- one of the aunts always made it at Christmas -- it IS a good salad -- the original Waldorf -- without all of the "modern" additions.
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I grew up w/ that Waldorf salad recipe. It's easy and delicious. We often served it w/o the lettuce.
Smaller portions is the key to weight loss success vs. staying away from the things you love. I seem to recall that Dolly Pardon was on a "two bites" diet and shed a lot of pounds. Don't know if I could limit myself to two bites of anything I love tho.
You are so right -- DH lost 59 pounds the last 8 weeks using the "eat less/move more" diet plan. We didn't really limit anything -- although there are no daily desserts and no cookies nor chips in the larder -- but we had what we wanted to eat -- just not a lot of it.
Someone said that Gaida deLaurentis from the FN subscribed to the 5 "bite" eating plan!
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I was seven when WW2 started and twelve when it ended. I still have my ration book. People like us who were a largish family (6 kids, my Mom, my Dad served in the navy for 2 years during the war) were more fortunate in having more ration books. Many of my coupons still remain (maybe all of them)
We took our grease to the grocery store and also removed the ends from tin cans, stepped on them to flatten them and also took them to the grocery store. (No recycling centers then as everything was recycled for immediate use and of course there were no plastic bags or paper diapers) garbage was wrapped in newspapers and put in metal cans to be picked up by the city.
Meat portions were not only smaller but all food portions were smaller and remained so for many, many years. I seem to remember our whole family sharing one can of soup for lunch. But can sizes were also larger in those years.
It seems only in about the last quarter century that restaurant meal sizes have become so large.
About butter being rationed, yes it was or at least I remember when margarine first came in. It was against the law for it to be yellow so it was white with a red capsule that was broken into it and then mixed to become yellow. How I dreaded being assigned that chore! Even when they started selling it in plastic bags with the capsule inside that!
As far as Waldorf salad. . . it has never been off my repertoire of salads! I make it with apples, celery, walnuts and mayo.
My mother left a note for us to do that one day and since it was raining we decided that playing catch in the living room was the best way. (, teenagers are so stoopid) Of course it broke. Of course it caused a large stain on the carpet. We rearranged the furniture to cover it but she knew right away.
Always did hate that stuff
Such an interesting thread. I am curious...does anyone know what the "cooked dressing" option was for the salad? What is cooked dressing?
My grandmother always made waldorf salad, and I think she used mayonnaise.
Sue, Is this the cookbook you have?
The link above has a downloadedable copy of the book. You will have to download 3 pdf files if anyone wants a copy.This message has been edited. Last edited by: still tryin,
It's boiled salad dressing. There are versions that are used for fruit salad.
This is a recipe for boiled salad dressing for Waldorf salad from Joy of Cooking. -
Beat in the top of a double boiler:
1 teaspoon salt
1/3 teaspoon paprika
1/4 to 1/2 cup sugar
2 tablespoons melted butter
6 tablespoons cream
(1/2 teaspoon prepared mustard)
Stir and cook the dressing, over--not in--boiling water until thick.
6 tablespoons lemon juice
The dressing may be thinned with:
fruit juice or cream
I just realized that sans the lettuce that recipe is identical to the recipe in the Joy of Cooking. Not the current one that the nephew revised and updated for today's way of eating, but the book that was first published in 1975. I wonder if they updated the recipe at all from the first version of the cookbook published in 1931.
Thank you still trying, for posting that recipe for cooked dressing. I have absolutely never heard of doing that, but am very intrigued.
Still trying, yes that is the book. Must have bought it at a yard sale. Probably bought it at a yard sale in Port Huron, just across the river from Canada. Some of the recipes sound really bad. LOL
Went and checked the book, it was by Martha Rynolds. The reader service bureau, The Chicago Times.
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