Cookbooks from the 1800s did include recipes for salads made from greens, but these salads were eaten seasonally until commercial refrigeration became available in the late 1800s. The following salad recipes are interesting and unusual.

INFORMATION BELOW FROM 1800s COOKBOOKS

ITALIAN SALAD
Take six cold, cooked potatoes, cut in dice, six flaked sardines, three small cucumber pickles, chopped, and a stalk of celery cut fine. Add French dressing.

PIMENTO SALAD
Take several hard-boiled eggs cut into eighths. Add half the quantity of shredded pimentos, and as much olive meat as pimentos. To each pint of the salad, add one tablespoon of the tiny pearl onions which come in bottles. Mix with mayonnaise and serve on lettuce leaves.

CELERY AND PINEAPPLE SALAD
Use equal parts of shredded pineapple and celery, cut fine. Sprinkle with lemon-juice, and chill. Add a few blanched and pounded almonds, mix with mayonnaise, and serve on lettuce leaves.

TUTTI-FRUITTI SALAD
Take one-half pound of figs, cut in small pieces, one-fourth pound of stoned dates, four oranges cut into small slices, one cup of canned strawberries, one cup of canned pineapple, the juice of one lemon, three or four tablespoons of sugar, and one cup of sherry. While this is not strictly a salad, it is served on lettuce leaves in place of a salad.

Half or a third of the quantity is sufficient for a small family.

SPAGHETTI SALAD
Mix shredded celery, boiled spaghetti broken into inch pieces, and bits of Spanish pimento. Mix with mayonnaiseand serve on lettuce leaves.

CABBAGE AND PEPPER SALAD
Shred finely a crisp, raw cabbage. Mix with half as much shredded green pepper. Serve on lettuce leaves with mayonnaise.

GERMAN CABBAGE SALAD
Fry a cup of finely cut bacon until crisp and drain off the fat. Add the bacon to three times the quantity of shredded, raw cabbage. Make a salad dressing of the bacon fat and vinegar, seasoning to taste. Pour hot over the cabbage and set away to cool.

ONION SALAD
Peel two or three onions, soak in water two hours, chop, anf put into a salad bowl. Add a tablespoon of minced parsley and pour French dressing over it. The large, white Spanish onions are best for this salad. One large onion is usually enough.

RUSSIAN SALAD
Cut crisp, tender celery into small bits, add one-fourth the quantity of Russian caviare and the same quantity of anchovies as caviare. Add half as much tomato pulp as celery and mix with mayonnaise. Serve in tomato shells.

EGG-BALL SALAD
Separate the whites and yolks of hard-boiled eggs. Cut the whites into shreds with scissors. Rub the yolks through a sieve and mix to a paste with mayonnaise, adding sardines, anchovies, salmon, or any preferred meat or fish which has been cooked and pounded fine. Shape the egg mixture into balls the size of marbles. Spread lettuce leaves with mayonnaise, sprinkle it with the shredded whites of the eggs, and drop the balls of yolk paste upon it.

IRWIN SALAD
Take six medium-sized tomatoes, peeled and quartered, two or three cucumbers cut in thin slices, one Spanish onion chopped fine, three green peppers, shredded, and two large sour apples cut into dice. Rub the salad bowl with the cut side of a clove of garlic and put in the salad ingredients. Make a dressing with six tablespoons of oil, three of wine vinegar, one-half teaspoonful of mustard, and a teaspoon each of Worcestershire sauce, brown sugar, and salt. Sprinkle liberally with red pepper and set the bowl on ice until thoroughly cold.

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