The 1918 Fanny Farmer Cookbook

Salad Chiffonade

Cook two green peppers in boiling water to which one−fourth teaspoon soda has been added

one minute; cool, and shred. Shred one head of romaine, remove pulp from one large grape

fruit, and cut three small ripe tomatoes in quarters lengthwise. Arrange in salad dish and serve

with French Dressing.

Wiersbick’s Salad

Peel small tomatoes of uniform size and scoop out a portion of centres. Arrange in nests of

lettuce leaves and garnish top of each with a slice of cucumber, slice of truffle cut in fancy

shape, and ring of green pepper. Serve with the following dressing:

Mix three tablespoons Louit Frères mustard, one−fourth teaspoon salt, one−eighth

teaspoon

paprika, one tablespoon vinegar, and one−half teaspoon Worcestershire Sauce; then add

slowly, while stirring constantly, one−half cup olive oil.

Tomato and Cheese Salad

Peel six medium−sized tomatoes, chill, and scoop out a small quantity of pulp from the centre

each. Fill cavities, using equal parts of Roquefort and Neufchâtel cheese worked together and

moistened with French Dressing. Arrange on lettuce leaves and serve with French Dressing.

Tomato Jelly Salad

To one can stewed and strained tomatoes add one teaspoon each of salt and powdered sugar,

and two−thirds box gelatine which has soaked fifteen minutes in one−half cup cold water.

Pour

into small cups, and chill. Run a knife around inside of moulds, so that when taken out shapes

may have a rough surface, suggesting a fresh tomato. Place on lettuce leaves and garnish top

each with Mayonnaise Dressing.

Frozen Tomato Salad

Open one quart can tomatoes, turn from can, and let stand one hour that they may be

re−oxygenated. Add three tablespoons sugar, and season highly with salt and cayenne; then

rub

and

through a sieve. Turn into one−half pound breakfast−cocoa boxes, cover tightly, pack in salt

ice, using equal parts, and let stand three hours. Remove from mould, arrange on lettuce

Chapter XXI − SALADS AND SALAD DRESSINGS

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