Recently, I pulled out my small collection of Hollis community cookbooks and began turning the pages. It was like stepping back in time. These endearing books were created by Hollis community groups as fundraisers and sold at various festivals and Old Home Days celebrations. Each book is a collection of tried-and-true family favorites, potluck specialties, and social hour regulars. The recipes provide a peek into a place and a time like a culinary historical record. Ingredient lists, cooking instructions, and recipe themes all tell part of a larger story about the times in which the recipes were created and give a glimpse into the lives of the home cooks who filled the pages with their favorite recipes.
Source: D.A.R. Cook Book Second Edition 1912
Pond Lily Salad Submitted by Mrs. George Hale
Cold Salad Dressing Submitted by M.S. Powers
Location: page 23
Pond Lily Salad
Boil six eggs twenty minutes. When cold, remove shells and cut eggs in halves crosswise. Cut whites in strips to resemble petals and lay on small lettuce leaf with one-half yolk in center. Shred the largest lettuce leaves, arrange in bottom of the platter, pour dressing over, then lay the lettuce leaves and egg on and garnish with radishes.
Notes from Liz:
- Add fresh herbs if you like-fresh parsley, dill, mint, and any other lettuce that you enjoy to place under the “pond lilies”.
- I cooked the eggs for 20 minutes as directed and found that the yolks were a little on the green side. Cooking the eggs for 15 minutes works for a more yellow appearance.
- Drain the eggs after the boil and allow to cool. I did not put the eggs into an ice bath and they peeled perfectly when cooled at room temperature.
Cold Salad Dressing
One cup sour cream, two tablespoons vinegar or lemon juice, one teaspoon mustard, small teaspoon salt, two tablespoons sugar, one-eight teaspoon cayenne. Stir cream well, then add other ingredients.
- I used dry mustard powder.