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The 1918 Fanny Farmer Cookbook
removing small mould fill space with Tomato Mayonnaise. Garnish sides of mould with thin
slices of cucumber shaped with a small round fluted cutter, and on the centre of each slice
place
a circular piece of truffle. Garnish around base of mould with small tomatoes peeled, chilled,
and cut in halves crosswise. On each slice of tomato place a circular fluted slice of cucumber,
and over all a circular piece of truffle. Serve with.
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Tomato Mayonnaise. Color mayonnaise red with tomato purée.
Egg Salad I
Cut six “hard−boiled” eggs in halves crosswise, keeping whites in pairs. Remove yolks, and
mash or put through a potato ricer. Add slowly enough Oil Dressing II to moisten. Make into
balls the size of original yolks and refill whites. Arrange on a bed of lettuce, and pour Oil
Dressing No. II around eggs.
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9
Egg Salad II
Cut four “hard−boiled” eggs in halves crosswise in such a way that tops of halves may be cut
in
small points. Remove yolks, mash, and add an equal amount of finely chopped cooked
chicken.
Moisten with Oil Dressing I, shape in balls size of original yolks, and refill whites. Arrange
on
lettuce leaves, garnish with radishes cut in fancy shapes, and serve with Oil Dressing I.
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0
Lenten Salad
Separate yolks and whites of four “hard−boiled” eggs. Chop whites finely, marinate with
French
Dressing, and arrange on lettuce leaves. Force yolks through a potato ricer and pile on the
centre of whites. Serve with French Dressing.
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1
Crackers and Cheese
Mash a cream cheese, season, and shape in balls, then flatten balls, and serve on butter−thin
crackers.
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2
NOTE. Cream cheese is very acceptable served with zephyrettes or butter−thins and Bar le
Duc currants.
Chapter XXI − SALADS AND SALAD DRESSINGS
385
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