Food of the Fifties with Ruth Chier Rosen

A Tomato Well Dressed: The Art of Salad-Making, 2nd Edition

110 inventive salad and dressing recipes to tickle your palette and cinch your waistline
• Mint Condition Vintage Cookbook / Has Never Been Used

• Published in 1953, the Second Edition
• 144 pages
• 5 x 3 5/8 inches
• Plastic-coated recipe cards in a removable binding comb
Foreword from 1953: “Salads are the most versatile of food combinations. They are served as every course of your meal at one time or another. Sometimes, a green salad with a spicy cheese dressing is served as a first course. No meal is complete without a salad; it may be a cabbage slaw in the main course, or a hearty fish, meat, or chicken salad for the main course of a summer supper; it may be a luncheon fruit salad served with hot bread or rolls, or it is even often served as dessert with a sweet dressing. Whatever your choice of the day, you can be as imaginative and creative as you like since there are practically unlimited combinations and individual touches that can make your salad a conversation topic. Experiment with herbs and seasonings added to your now favorite salads and dressings. You will be pleased with your results. You men of the house often man the salad bowl and the following recipes are presented with your tastes in mind. They are sure to please all members of the family and guests as well.”
Cookbook Features:

• Quote from Robert Louis Stevenson
• 6 Tabbed Sections with Indexes: • Green Salads • Meat & Fish • Poultry, Eggs, & Cheese • Vegetables • Fruit and Molded Salads • Dressing
• Black-and-White Photography
• Table of Weights and Measures
• Menus compiled from various recipes to accompany the Featured Salad

Recipes for Fish & Meat-eaters include: French Salad Bowl, Wilted Lettuce Salad, California Green Salad, Chef's Salad, Spinach Salad, Herb Green Salad, Green Salad with Swiss Cheese, Green Goddess Salad, Russian Salad, Sardine and Tomato Salad, Ham Salad, Liver Aspic, Macedoine Salad, Tongue Salad, Veal Salad, Sweetbread and Mushroom Salad, Corned Beef Salad, Lobster Mayonnaise, Halibut Salad, Tuna Salad in Tomato, Shrimp and Avocado Salad, Salmon Salad, Herring Salad, Eggs Stuffed Tomato, Cream Cheese Balls, Cottage Cheese and Carrot Salad, Special Chicken Salad, Duck Salad with Pineapple, Egg and Potato Supreme, Chicken Mayonnaise, Chopped Liver Pineapple, Cheese Stuffed Lettuce, Egg and Beet Salad, Crab Apple Eggs, Chicken and Sweetbread Salad, Kidney Bean Salad, Tomatoes Roquefort, Banana Salad, Melon Alaska, Sherbert Avocado, Honeydew Filled and Frosted, Artichoke Mousse, Fall Fruit Salad, Sour Cream Dressing, Avocado Dressing, Roquefort Dressing, Blue Cheese Dressing, Boiled Dressing
Recipes for Vegetarians include:
Endive Salad with Avocado, Green Salad with Vegetables, Bowl of Greens with Artichokes, Green Cabbage Salad, Hearts of Lettuce, Watercress and Cucumber Salad, Scallions Vinaigrette, Tomato Cucumber Salad, Cole Slaw, Mixed Vegetable Salad, Kidney Bean Salad, Tomato and Olive Salad, Skyscrapers, Farmers Chop Suey, Celery Root Salad, Tropic Salad, Melon Basket, Piquante Salad, Fruit Salad Bowl, Bing Cherry Mold, Cranberry Mold, Prune Salad Mold, French Dressing, Tomato French Dressing, Fruit Salad Dressing, Celery Seed Dressing, Low Calorie Dressing, Watercress Dressing, Horseradish Dressing, Cabbage and Celery Salad


Ruth Chier Rosen’s cookbooks are the go-to source for almost any recipe you desire—from the simplest cocktail to the most sophisticated soufflé. With decades of culinary experience packed into 30+ cookbooks under the Handy Aid Cookbooks Press, Ruth specializes in creating simple but delicious and dazzling dishes and drinks. Her books are great for the beginning cook or the seasoned chef.


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