The 1918 Fanny Farmer Cookbook

in form of box, keep in place with red ribbon one−half inch wide, and fasten at one corner by

tying ribbon in a bow. Garnish opposite corner with a sprig of holly berries. Line box with

lettuce leaves, put in a spoonful of salad, and mask with Mayonnaise. Any colored ribbon

may

be used, and flowers substituted for berries.

Chicken and Oyster Salad

Clean, parboil, and drain one pint oysters. Remove tough muscles, and mix soft parts with an

equal quantity of cold boiled fowl cut in one−half inch dice. Moisten with any salad dressing,

and serve on a bed of lettuce leaves.

Sweetbread and Cucumber Salad I

Parboil a pair of sweetbreads twenty minutes; drain, cool, and cut in one−half inch cubes. Mix

with an equal quantity of cucumber cut in one−half inch dice. Season with salt and pepper,

and

moisten with German Dressing. Arrange in nests of lettuce leaves or in cucumber cups, and

garnish with watercress. To prepare cucumber cups, pare cucumbers, remove thick slices

from

each end, and cut in halves crosswise. Take out centres, put cups in cold water, and let stand

until crisp; drain, and dry for refilling. Small cucumbers may be pared, cut in halves

lengthwise,

centres removed, and cut pointed at ends to represent a boat.

Sweetbread and Cucumber Salad II

Parboil a sweetbread, adding to water a bit of bay leaf, a slice of onion, and a blade of mace.

Cool, and cut in small cubes; there should be three−fourths cup. Add an equal quantity of

cucumber cubes. Beat one−half cup thick cream until stiff; add one−fourth tablespoon

granulated

gelatine soaked in one−half tablespoon cold water and dissolved in one and one−half

tablespoons boiling water, then add one and one−half tablespoons vinegar. Add sweetbread

and cucumber season highly with salt and paprika, mould, and chill. Arrange on lettuce

leaves,

and serve with French Dressing.

Sweetbread and Celery Salad

Mix equal parts of parboiled sweetbreads cut in one−half inch cubes and celery finely cut.

Moisten with Cream Dressing, and arrange on lettuce leaves.

Chapter XXI − SALADS AND SALAD DRESSINGS

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