The 1918 Fanny Farmer Cookbook

tablespoons each tarragon and cider vinegar and four tablespoons olive oil, and add one slice

lemon cut one third inch thick. Bring to boiling−point, pour over potatoes, cover, and let stand

oven until thoroughly warmed.

Potato and Celery Salad

To two cups boiled potatoes cut in one−half inch cubes add one−half cup finely cut celery and

medium−sized apple, pared, cut in eighths, then eighths cut in thin slices. Marinate with

Dressing. Arrange in a mound and garnish with celery tip and sections of bright red apple.

French

Bolivia Salad

Cut cold boiled potatoes in one−half inch cubes; there should be one and one−half cups. Add

three “hard−boiled” eggs finely chopped, one and one−half tablespoons finely chopped red

peppers, and one−half tablespoon chopped chives. Pour over Cream Dressing I and serve in

nests of lettuce leaves.

Lettuce Salad

Wash one head romaine and cut in pieces, using scissors. Mix two cups cold riced potatoes,

one−half pound white mushroom caps peeled and cut in eighths, and one pound Brazil nut

meats

with

(

allowing one−third tarragon vinegar to two−thirds olive oil. Arrange on salad dish, surround

from which skins have been removed) cut in pieces. Moisten with French Dressing, made by

romaine, and garnish with three peeled mushroom caps and six Brazil nut meats.

Macédoine Salad

Marinate separately cold cooked cauliflower, peas, and carrots cut in small cubes, and outer

stalks of celery finely cut. Arrange peas and carrots in alternate piles in centre of a salad dish.

Pile cauliflower on top. Arrange celery in four piles at equal distances. At top of each pile

place

a small gherkin cut lengthwise in very thin slices, beginning at blossom end and cutting

nearly to

stem end. Open slices to represent a fan. Place between piles of celery a slice of tomato.

Almost any cold cooked vegetables on hand may be used for a Macédoine Salad, and if

Chapter XXI − SALADS AND SALAD DRESSINGS

380