The 1918 Fanny Farmer Cookbook

Shrimp Salad

Remove shrimps from can, cover with cold or ice water, and let stand twenty minutes. Drain,

dry between towels, remove intestinal veins, and break in pieces, reserving six of the finest.

Moisten with Cream Dressing II, and arrange on nests of lettuce leaves. Put a spoonful of

dressing on each, and garnish with a whole shrimp, capers, and an olive cut in quarters.

Sardine Salad

Remove skin and bones from sardines, and mix with an equal quantity of the mashed yolks of

“

hard−boiled” eggs. Arrange in nests of lettuce leaves and serve with Mayonnaise Dressing.

Lobster Salad I

Remove lobster meat from shell, cut in one−half inch cubes, and marinate with a French

Dressing. Mix with a small quantity of Mayonnaise Dressing and arrange in nests of lettuce

leaves. Put a spoonful of Mayonnaise on each, and sprinkle with lobster coral rubbed through

fine sieve. Garnish with small lobster claws around outside of dish. Cream Dressing I or II

be used in place of Mayonnaise Dressing.

may

Lobster Salad II

Prepare lobster as for Lobster Salad I. Add an equal quantity of celery cut in small pieces,

kept

one hour in cold or ice water, then drained and dried in a towel. Moisten with any cream or oil

dressing. Arrange on a salad dish, pile slightly in centre, cover with dressing, sprinkle with

lobster coral forced through a fine sieve, and garnish with a border of curled celery and

watercress.

To Curl Celery. Cut Thick stalks of celery in two−inch pieces. With a sharp knife,

beginning

at outside of stalks, make five cuts parallel with each other, extending one−third the length of

pieces. Make six cuts at right−angles to cuts already made. Put pieces in cold or ice water and

let stand over night or for several hours, when they will curl back and celery will be found

very

crisp. Both ends of celery may be curled if one cares to take the trouble.

Lobster Salad III

Remove large claws and split a lobster in two lengthwise by beginning the cut on inside of tail

end and cutting through entire length of tail and body. Open lobster, remove tail meat, liver,

Chapter XXI − SALADS AND SALAD DRESSINGS

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