The 1918 Fanny Farmer Cookbook

SALADS

Dressed Lettuce

Prepare lettuce as directed on page 294. Serve with French Dressing.

Lettuce and Cucumber Salad

Place a chapon in bottom of salad bowl. Wash, drain, and dry one head lettuce, arrange in

bowl, and place between leaves one cucumber cut in thin slices. Serve with French Dressing.

Lettuce and Radish Salad

Prepare and arrange as for Dressed Lettuce. Place between leaves six radishes which have

been washed, scraped, and cut in thin slices. Garnish with round radishes cut to represent

tulips.

See page 299. Serve with French Dressing.

Lettuce and Tomato Salad

Peel and chill three tomatoes. Cut in halves crosswise, arrange each half on a lettuce leaf.

Garnish with Mayonnaise Dressing forced through a pastry bag and tube. If tomatoes are

small,

cut in quarters, and allow one tomato to each lettuce leaf.

Dressed Watercress

Wash, remove roots, drain, and chill watercress. Arrange in salad dish, and serve with French

Dressing.

Cucumber Salad

Remove thick slices from both ends of a cucumber, cut off a thick paring, and with a sharp

pointed knife cut five parallel grooves lengthwise of cucumber at equal distances; then cut in

thin

and

parallel slices crosswise, keeping cucumber in its original shape. Arrange on lettuce leaves,

pour over Parisian French Dressing. Serve with fish course.

Watercress and Cucumber Salad

Chapter XXI − SALADS AND SALAD DRESSINGS

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