The 1918 Fanny Farmer Cookbook

Waldorf Salad

Mix equal quantities of finely cut apple and celery, and moisten with Mayonnaise Dressing.

Garnish with curled celery and canned pimentoes cut in strips or fancy shapes. An attractive

way of serving this salad is to remove tops from red or green apples, scoop out inside pulp,

leaving just enough adhering to skin to keep apples in shape. Refill shells thus made with the

salad, replace tops, and serve on lettuce leaves.

Malaga Salad

Remove skins and seeds from white grapes; add an equal quantity of English walnut meats,

blanched and broken in pieces. Marinate with French Dressing. Serve on lettuce leaves and

garnish with Maraschino cherries.

Brazilian Salad

Remove skin and seeds from white grapes and cut in halves lengthwise. Add an equal

quantity

of shredded fresh pineapple, apples pared, cored, and cut in small pieces, and celery cut in

small pieces; then add one−fourth the quantity of Brazil nuts broken in pieces. Mix

thoroughly,

and season with lemon juice. Moisten with Cream Mayonnaise Dressing .

De John’s Salad

Pare six Bartlett pears, care being taken not to remove stems. Cut in thin slices, and serve in

original shapes on lettuce leaves. Serve with French Dressing.

Pear Salad

Wipe, pare, and cut pears in eighths lengthwise; then remove seeds. Arrange on lettuce leaves,

pour over French dressing, and garnish with ribbons of red pepper. See Canned Red Peppers

p. 581.

Game Salad

Drain the syrup from one can peaches. Arrange halves of fruit on lettuce leaves, and pour over

all a dressing made by mixing two teaspoons sugar, one teaspoon celery salt, one−fourth

teaspoon salt, one eighth teaspoon pepper, a few grains cayenne, five drops Tabasco, and

Chapter XXI − SALADS AND SALAD DRESSINGS

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