The 1918 Fanny Farmer Cookbook

and

coral, and set aside. Discard intestinal vein, stomach, and fat, and wipe inside thoroughly with

cloth wrung out of cold water. Body meat and small claws are left on shell. Remove meat

from

upper parts of large claws and cut off (using scissors or can opener) one−half the shell from

lowers parts, taking out meat and leaving the parts in suitable condition to refill. Cut lobster

meat in one−half inch cubes and mix with an equal quantity of finely cut celery. Season with

salt,

pepper, and vinegar, and moisten with Mayonnaise Dressing. Refill tail, body, and under half

large claw shells. Mix liver and coral, rob through a sieve, add one tablespoon Mayonnaise

Dressing and a few drops anchovy sauce with enough more Mayonnaise Dressing to cover

lobster already in shell. Arrange on a bed of lettuce leaves.

Fish Salad with Cucumbers

Season one and one−half cups cold cooked flaked halibut, haddock, or cod, with salt,

cayenne,

and lemon juice. Cover, and let stand one hour. To Cream Dressing II add one−third

tablespoon granulated gelatine soaked in one and one−half tablespoons cold water. As soon as

dressing begins to thicken, add one−half cup heavy cream beaten until stiff, then fold in the

fish.

each

Turn into individual moulds, chill, remove from moulds, arrange on lettuce leaves, garnish

with a thin slice of cucumber, and serve with.

Cucumber sauce. Pare two cucumbers, chop, drain off most of liquor, and season with salt,

pepper, and vinegar.

Crab and Tomato Salad

Remove meat from hard−shelled crabs; there should be one cup. Add two−thirds cup celery,

cut in small pieces, and six small tomatoes peeled, chilled, and cut in quarters. Moisten with

Mayonnaise. Serve on lettuce leaves, and garnish with Mayonnaise, curled celery, and small

pieces of tomato.

Scallop and Tomato Salad

Clean one pint scallops, parboil, and drain. Add juice of one lemon, cover, and let stand one

hour. Drain, dry between towels, sprinkle with salt and pepper, dip in flour, egg, and stale

bread crumbs, fry in deep fat, and drain on brown paper. Cool, cut in halves, marinate with

dressing, and serve garnished with sliced tomatoes and watercress.

Chapter XXI − SALADS AND SALAD DRESSINGS

392