Potpourriprinted page 93

BLACK STONE SALAD

Name: BLACK STONE SALAD
Ingredients: 1 head romaine; 2 apples; 2 sticks of celery; 1 pimiento; 1/2 cup mayonnaise; 1/2 bell pepper; 16 grapefruit sections

Robert G. Laws, W.S.C.A.

Ingredients

1 head romaine
2 apples
2 sticks of celery
1 pimiento
1/2 cup mayonnaise
1/2 bell pepper
16 grapefruit sections

Method

Dice apples and celery; add mayonnaise. Cut romaine into four hearts lengthwise, top romaine with apple and celery mixture. Arrange grapefruit section on top, alternate strip of bell pepper and pimiento for garnish.

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Photograph of printed page 93 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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