Evening Republican, Volume 15, Number 90, Rensselaer, Jasper County, 15 April 1911 — Sweetbread Salad. [ARTICLE]

Sweetbread Salad.

Parboil, blanch and chill one good pair of sweetbreads and cut them into small pieces. Grind fine one dozen salted almonds, six olives, one green pepper and one gherkin pickle. Add these to the sweetbreads with the Juice of a lemon, juice of one onion and a wine glass of sherry. Let stand one hour, then drain and serve in green pepper cases with mayonnaise dressing. The invariable rule of good salad making is to have all of the ingredients ready, but not to mix the salad until the last possible moment. Of course, celery, where it is used, holds a salad up pretty well, but if dressed too long it is bound to grow wilted and unappetizing.