The 1918 Fanny Farmer Cookbook

wide. Place three or four stalks in each ring. Arrange on lettuce leaves and serve with French

Dressing, to which has been added one−half tablespoon tomato catsup.

Corn Salad

Drain one can corn and season with mustard and onion juice. Marinate with French Dressing,

let stand one hour, then drain. Arrange on a bed of lettuce or chiccory.

String Bean Salad

Marinate two cups cold string beans with French Dressing. Add one teaspoon finely cut

chives.

Pile in centre of salad dish and arrange around base thin slices of radishes overlapping one

another. Garnish top with radish cut to represent a tulip.

Potato Salad I

Cut cold boiled potatoes in one−half inch cubes. Sprinkle four cupfuls with one−half

tablespoon

salt and one−fourth teaspoon pepper. Add four tablespoons oil and mix thoroughly; then add

two tablespoons vinegar. A few drops of onion juice may be added, or one−half tablespoon

chives finely cut. Arrange in a mound and garnish with whites and yolks of two

“

hard−boiled”

eggs, cold boiled red beets, and parsley. Chop whites and arrange on one−fourth of the

mound;

chop beets finely, mix with one tablespoon vinegar, and let stand fifteen minutes; then arrange

on fourths of mounds next to whites. Arrange on remaining fourth of mound yolks chopped or

forced through a potato ricer. Put small sprigs of parsley in lines dividing beets from eggs;

also

garnish with parsley at base.

Potato Salad II

Mix two cups cold boiled riced potatoes and one cup pecan nut meats broken in pieces.

Marinate with French Dressing, and arrange on a bed of watercress.

Hot Potato Salad

Wash six medium sized potatoes, and cook in boiling salted water until soft. Cool, remove

skins, and cut in very thin slices. Cover bottom of baking−dish with potatoes, season with salt

and pepper, sprinkle with finely chopped celery, then with finely chopped parsley. Mix two

Chapter XXI − SALADS AND SALAD DRESSINGS

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