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The 1918 Fanny Farmer Cookbook
adding gradually four tablespoons olive oil and two tablespoons fresh lime juice. Use fresh
when in season.
fruit
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5
Pepper and Grape Fruit Salad
Cut slices from stem ends of six green peppers, and remove seeds. Refill with grape fruit
pulp,
fruit
finely cut celery, and English walnut meats broken in pieces, allowing twice as much grape
as celery, and two nut meats to each pepper. Arrange on chicory or lettuce leaves, and serve
with Mayonnaise Dressing.
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6
Grape Fruit and Celery Salad
Cut medium−sized grape fruits in fourths lengthwise. Remove the pulp, and add to it an equal
quantity of finely cut celery. Refill sections with mixture, mask with Mayonnaise Dressing,
and
garnish with celery tips or curled celery and canned pimentoes cut in strips.
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7
Monte Carlo Salad
Remove pulp from four large grape fruits, and drain. Add an equal quantity of finely cut
celery,
and apple cut in small pieces. Moisten with Mayonnaise, pile on a shallow salad dish, arrange
around a border of lettuce leaves, and mask with Mayonnaise. Outline, Using green
Mayonnaise, four oblongs to represent playing cards, and denote spots on cards by canned
pimentoes or truffles; pimentoes cut in shapes of hearts and diamonds, truffles cut in shapes
of
spades and clubs. Garnish with cold cooked carrot and turnip, shaped with a small round
to suggest gold and silver coin.
cutter
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8
Salmon Salad
Flake remnants of cold boiled salmon. Mix with French, Mayonnaise, or Cream Dressing.
Arrange on nests of lettuce leaves. Garnish with the yolk of a “hard−boiled” egg forced
through
a potato ricer, and white of egg cut in strips.
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9
Chapter XXI − SALADS AND SALAD DRESSINGS
390
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