Fannie & Vera's Site for New Civilians

Fannie & Vera's Camp Cookbook

Missus Sarah's Corn Salad

This tasty garden salad comes to us courtesy of Mrs. Sarah Pelletron, who received the recipe from her mother, Clara Jane.  She brought this delightful vegetable marinade to a party, where it was devoured in mere moments.  The Victorians rarely enjoyed fresh, raw veggies for their own sake, but loved vegetable and fruit salads.  They would have loved this delectable dish.

The concoction so delighted me that I have added it to my repertoire of reenacting picnic foods.  The salad can be prepared in advance and transported to reenactments for a wonderful accompaniment to everything from sandwiches to BBQ.  Be creative and add your own seasonings and herbs.

Clara Jane's Corn Salad  

• 1 can white corn (sometimes called shoe-peg corn)
• 1/4 cup chopped green or red bell pepper
• 2 TBS. chopped pimento (optional) 
• 1/2 cup chopped celery 
• 1/2 cup chopped green or purple onion 

Toss the vegetables with a dressing made of:

• 1/3 cup oil 
• 3 TBS. sugar 
• 1/4 tsp. salt 
• 3 TBS. red wine vinegar 

Sarah's husband Henri Pelletron, the infamous Creole cook of the 72nd NYVI, suggests that the addition of cayenne pepper adds zip to the recipe.  

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