The 1918 Fanny Farmer Cookbook

with Mayonnaise Dressing.

Cheese and Currant Salad

Mash a cream cheese and mix with finely chopped lettuce. Shape in balls, arrange on lettuce

leaves, pour over French Dressing, and over all Bar le Duc currants.

East India Salad

Work two ten cent cream cheeses until smooth. Moisten with milk and cream, using equal

parts. Add one−half cup grated Young America cheese, one cup whipped cream, and

three−fourths tablespoon granulated gelatine soaked in one tablespoon cold water and

dissolved

in one tablespoon boiling water. Season highly with salt and paprika, and turn into a border

mould. Chill, remove from mould, arrange on lettuce leaves, fill centre with lettuce leaves,

and

serve with Curry Dressing .

Nut Salad

Mix one cup chopped English walnut meat and two cups shredded lettuce. Arrange on lettuce

leaves and garnish with Mayonnaise Dressing.

Nut and Celery Salad I

Mix equal parts of English walnut or pecan nut meat cut in pieces, and celery cut in small

pieces. Marinate with French Dressing. Serve with a border of shredded lettuce.

Nut and Celery Salad II

Mix one and one−half cups finely cut celery, one cup pecan nut meats broken in pieces, and

one

cup shredded cabbage. Moisten with Cream Dressing, and serve in a salad bowl made of a

small white cabbage.

Banana Salad

Remove one section of skin from each of four bananas. Take out fruit, scrape, and cut fruit

from one banana in thin slices, fruit from other three bananas in one−half inch cubes.

Chapter XXI − SALADS AND SALAD DRESSINGS

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