The 1918 Fanny Farmer Cookbook

care

is taken in arrangement, they make a very attractive dish.

Russian Salad

Mix one cup each cold cooked carrot cubes and potato cubes, one cup cold cooked peas, and

one cup cold cooked beans, and marinate with French Dressing. Arrange on lettuce leaves in

four sections, and cover each section with Mayonnaise Dressing. Garnish two sections with

small pieces of smoked salmon, one section with finely chopped whites of “hard boiled” eggs,

and one section with yolks of “hard−boiled” eggs forced through a strainer. Put small sprigs

parsley or shrimps in lines dividing sections.

Tomatoes Stuffed with Pineapple

Peel medium−sized tomatoes. Remove thin slice from top of each, and take out seeds and

some

meats,

of pulp. Sprinkle inside with salt, invert, and let stand one−half hour. Fill tomatoes with fresh

pineapple cut in small cubes or shredded, and nut meats, using two−thirds pineapple and one

third nut meats. Mix with Mayonnaise Dressing, garnish with Mayonnaise, halves of nut

and slices cut from tops cut square. Serve on a bed of lettuce leaves.

Stuffed Tomato Salad I

Peel medium−sized tomatoes. Remove thin slice from top of each and take out seeds and

some

of pulp. Sprinkle inside with salt, invert, and let stand one−half hour. Fill tomatoes with

cucumbers cut in small cubes and mixed with Mayonnaise Dressing. Arrange on lettuce

leaves,

and garnish top of each with Mayonnaise Dressing forced through a pastry−bag and tube.

Stuffed Tomato Salad II

Prepare tomatoes same as for Tomatoes Stuffed with Pineapple. Refill with finely cut celery

and

apple, using equal parts. Serve with Mayonnaise, and garnish with shredded lettuce.

Stuffed Tomato Salad (German Style)

Prepare tomatoes same as Tomatoes Stuffed with Pineapple. Shred finely one−half a cabbage.

Let stand two hours in salted water, allowing two tablespoons salt to one quart water. Cook

Chapter XXI − SALADS AND SALAD DRESSINGS

381