Adventures in Salad

Management for Ladies
Columbus and the Age of Exploration

salad makingThe Art of Salad Making
Truax
1968

Yet another cookbook touting recipes featuring aspic. Fortunately, or unfortunately, there are no pictures to illustrate some of these recipes. Can you imagine what a chicken liver salad might look like? There is also a whole chapter devoted to fish salads. I didn’t even want to imagine anything beyond a tuna salad. Finally, because it is the 1960s, we have our friend Aspic, also known as the “jewels of the salad family.” Don’t miss the Prune Aspic recipe. It goes with so many dishes.

I guess everyone could use more jewels in their salads.

Mary

author's page

salad making inside flaps

aspic

chicken liver salad

aspic recipes

12 comments

    1. Definitions of
      Lorenzo dressing
      n vinaigrette with chili sauce and chopped watercress
      Type of:
      dressing, salad dressing
      savory dressings for salads; basically of two kinds: either the thin French or vinaigrette type or the creamy mayonnaise type

    2. I don’t know who Lorenzo is/ was, but Lorenzo dressing (not to be confused with Lorenzo’s oil, I’m sure) is vinaigrette with chopped watercress

  1. Actually, chicken liver salad sounds pretty good. A local restaurant serves a salad plate with brie, pate and cloud berry jam that’s delicious.

    Prune aspic? Not so much

  2. A couple of ironys: calling it “jewel of the salad family” makes aspic sound like some crazed Sovereign Citizen dish that is going to go on a rampage. Second, Carol’s Colorado Springs theater sounds like it’s named after the infamous British asylum for the criminally insane.

  3. OK, I have to take up a small cudgel here in defense of fish salads.
    Salmon salad made with hot-smoked or roasted salmon and shallots?
    Smoked salmon in a chef’s salad instead of ham?
    Canned salmon salad with tiny dices of onions and celery?
    Salad Niçoise (if I’m spelling that right) with olive-oil preserved tuna, green beans, potatoes, and hard-boiled eggs?
    Whitefish (pickled herring) salad with pickled onions?
    Heck, I’ve even been known to enjoy a strictly private sardine salad sandwich.
    Not to mention crabmeat salad, shrimp salad, lobster salad, and so on and so forth; these weren’t part of my growing-up, but I find them highly tolerable now.
    It’s all delicious. You wouldn’t automatically mock an ethnic cookbook just because it used ingredients you’d never tasted — fish salads are ethnic food for a lot of us. If you grew up kosher, you know what I mean. And now that you can find grilled eel or raw tuna sushi in every supermarket in the USA, I find this aversion to fish in a much less expensive form rather odd.
    Tl;dr — don’t knock it if you haven’t tried it. (But you can laugh at the prune aspic all you want.)

  4. Looks like Lirazel pretty much has me covered, but as an Oregonian, I would MUCH rather have salmon salad than tuna salad any day.

  5. Interesting that Cobb salad is included (another one of my favorites) — I didn’t think it was widely known/made at that time. I don’t think I discovered it until the 1990s.

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