The 1918 Fanny Farmer Cookbook

leaves,

and serve with Mayonnaise Dressing.

Salad à la Russe

Peel six tomatoes, remove thin slices from top of each, and take out seeds and pulp. Sprinkle

inside with salt, invert, and let stand one−half hour. Place seeds and pulp removed from

tomatoes in a strainer to drain. Mix one−third cup cucumbers cut in dice, one−third cup cold

cooked peas, one−fourth cup pickles finely chopped, one−third cup tomato pulp, and two

tablespoons capers. Season with salt, pepper, and vinegar. Put in a cheese−cloth and squeeze;

then add one−half cup cold cooked chicken cut in very small dice. Mix with Mayonnaise

Dressing, refill tomatoes, sprinkle with finely chopped parsley, and place each on a lettuce

leaf.

Spinach Salad

Pick over, wash, and cook one−half peck spinach. Drain, and chop finely. Season with salt,

pepper, and lemon juice, and add one tablespoon melted butter. Butter slightly small tin

moulds

and pack solidly with mixture. Chill, remove from moulds, and arrange on thin slices of cold

boiled tongue cut in circular pieces. Garnish base of each with a wreath of parsley, and serve

top of each Sauce Tartare.

Moulded Russian Salad

Reduce strong consommé so that when cold it will be jelly−like in consistency. Set individual

moulds in pan of ice−water, pour in consommé one−fourth inch deep; when firm, decorate

bottom and sides of moulds with cold cooked carrots, beets and potatoes cut in fancy shapes.

Add consommé to cover vegetables, and as soon as firm fill moulds two−thirds full of any

cooked vegetable that may be at hand. Add consommé by spoonfuls, allowing it to become

firm between the additions, and put in enough to cover vegetables. Chill thoroughly, remove

from moulds, and arrange on lettuce leaves. Serve with Mayonnaise Dressing.

Mexican Jelly

Peel four large cucumbers and cut in thin slices. Put in saucepan with one cup cold water,

bring

drops

to boiling−point, and cook slowly until soft; then force through a purée strainer. Add two and

one−half tablespoons granulated gelatine dissolved in three−fourths cup boiling water, few

onion juice, one tablespoon vinegar, few grains cayenne, and salt and pepper to taste. Color

with leaf green, strain through cheese−cloth, and mould same as Fruit Chartreuse . After

Chapter XXI − SALADS AND SALAD DRESSINGS

384