The 1918 Fanny Farmer Cookbook

Prepare watercress and add one cucumber, pared, chilled, and cut in one−half inch dice. Serve

with French Dressing.

Cucumber and Tomato Salad

Arrange sliced tomatoes on a bed of lettuce leaves. Pile on each slice, cucumber cubes cut

one−half inch square. Serve with French or Mayonnaise Dressing.

Cucumber Cups with Lettuce

Pare cucumbers, cut in quarters crosswise, remove centres from pieces, arrange on lettuce

leaves, and fill cups with Sauce Tartare .

Cucumber Baskets

Select three long, regular−shaped cucumbers; cut a piece from both the stem and blossom end

of each; then cut in halves crosswise. Cut two pieces from each section, leaving remaining

piece

in shape of basket with handle. Remove pulp and seeds, in sufficiently large pieces to cut in

cubes for refilling one−half the baskets, the remaining half being filled with pieces of

tomatoes.

Arrange baskets on lettuce leaves, alternating the fillings, and pour over French Dressing.

Dressed Celery

Wash, scrape, and cut stalks of celery in thin slices. Mix with Cream Dressing I.

Celery and Cabbage Salad

Remove outside leaves from a small solid white cabbage, and cut off stalk close to leaves. Cut

out centre, and with a sharp knife shred finely. Let stand one hour in cold or ice water. Drain,

wring in double cheese−cloth, to make as dry as possible. Mix with equal parts celery cut in

small pieces. Moisten with Cream Dressing and refill cabbage. Arrange on a folded napkin

and

garnish with celery tips and parsley between folds of napkin and around top of cabbage.

Asparagus Salad

Drain and rinse stalks of canned asparagus. Cut rings from a bright red pepper one−third inch

Chapter XXI − SALADS AND SALAD DRESSINGS

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