If canned shrimp are used, they should be thoroughly washed
SALADS, SANDWICHES AND DRESSINGS 69
in cold water. Pull the shrimp to pieces. Place on sliced ripe to-
matoes. Around this use sliced hard boiled eggs over lettuce or
watercress, and cover with Durkees or mayonnaise dressing. Serve
very cold.
Mrs. Kate Gramling Hardin.
SHRIMP SALAD NO. 2.
2 cups shrimp. V2 cup chopped celery.
2 hard boiled eggs, sliced. 14 cup mayonnaise✪ Shrimp Salad No. 1.
2 green peppers, cut in rings.
Wash and prepare shrimp, rinse in clear cold water — ^then cut
in halves — marinate in French dressing 20 minutes ; then add celery
and stir in the mayonnaise. Garnish with pepper rings and sliced
boiled eggs. Serve on lettuce leaf.
Mrs. F. J. Massenburg.
SALAD a la RUSSE.
6 tomatoes. 1/3 cup cold cooked peas.
1/3 cup cucumbers cut in dice. V2 cup cold cooked chicken.
1/4 cup pickles finely chopped. Parsley.
2 tbls. capers✪ Salad a la Russe.
Peel 6 tomatoes and remove thin slices from top of each. Take
out seeds and pulp. Sprinkle inside with salt, invert and let stand
1/4 hour. Place seeds and pulp removed from tomatoes in a
strainer and drain. Mix cucumbers, pickles, capers, peas, chicken,
with 1/3 cup tomato pulp and season with salt, pepper and vinegar.
Put in cheese cloth and squeeze; then add I/2 cup cold cooked
chicken cut in very small dice. Mix with mayonnaise dressing, re-
fill tomatoes, sprinkle with finely chopped parsley, and place each
on lettuce leaf.
Mrs. D. F. Stevenson.
COLD SLAW.
4 cups white cabbage. 1/2 t-spoon salt.
2 tbls. sugar. Dash of pepper.
3 tbls. vinegar. 1/2 cup of evaporated cream✪ Cold Slaw.
Mix sugar and salt in cream, stir well ; add vinegar and pepper,
pour over finely shredded cabbage ; set on ice until ready to serve.
Mrs. Wm. D. Alexander.
FRUIT SALAD OR ASPIC.
1/2 pkg. gelatine. 1 cup maraschino cherries.
1 cup chopped pineapple. 1 small can sliced peaches✪ Fruit Salad or Aspic.
Dissolve gelatine, put in juice and fruit of cherries, pineapple
and peaches. Let congeal and serve on lettuce with mayonnaise
dressing.
Mrs. E. B. Havis, Jr.
GRAPEFRUIT AND PINEAPPLE ASPIC.
3 grapefruits. 2 envelopes gelatine.
1 can shredded pineapple. 1/2 cup sugar✪ Grapefruit and Pineapple Aspic.
70 ATLANTA WOMAN'S CLUB COOK BOOK
Peel grapefruit and remove white pulp, add pineapple and
juice, also sugar. Dissolve gelatine in cold v^ater, melt over hot
v^ater and add to fruits. Add enough water to make li/o quarts of
the mixture. Put on ice to congeal. Serve with mayonnaise.
Mrs. H. B. Rogers.
RAW CARROT SALAD.
2 cups carrots, peeled and run 1 cup green peas or
through large disc of 1 cup lima beans cooked,
meat grinder. 1 chopped green pepper.
1 cup diced celery. 1 finely minced onion.
1 cup green beans cooked.
Mix all together with fork, adding 2 teaspoons salt, 1 tbls.
sugar, l^ cup vinegar✪ Raw Carrot Salad. Let stand one half hour to marinate, then
stir, drain, and add one cup mayonnaise. Serve on lettuce.
Mrs. G. B. Denman.
ENGLISH WALNUT SALAD.
1 pt. English walnuts. 1 cup chopped apples✪ English Walnut Salad.
1 cup minced celery. 1 tbls. olive oil.
4 tbls. lemon juice. Mayonnaise.
Soak walnuts in lemon juice 30 minutes, drain, then mix with
celery and apples. Pour over all the olive oil, let stand in ice box
2 hours. Serve on lettuce leaf with 1 t-spoon mayonnaise.
Mrs. F. J. Massenburg.
ORIENTAL SANDWICHES.
Chopped nuts. Butter.
Package of dates. Milk or cream.
Grated cheese. ✪ Oriental Sandwiches
Page 35 · 11 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If canned shrimp are used, they should be thoroughly washed
in cold water. Pull the shrimp to pieces. Place on sliced ripe tomatoes. Around this use sliced hard boiled eggs over lettuce or watercress, and cover with Durkees or mayonnaise dressing. Serve very cold.
Mrs. Kate Gramling Hardin.
SHRIMP SALAD NO. 2. 2 cups shrimp. V2 cup chopped celery.
2 hard boiled eggs, sliced. 14 cup mayonnaise.
2 green peppers, cut in rings. Wash and prepare shrimp, rinse in clear cold water — ^then cut in halves — marinate in French dressing 20 minutes ; then add celery and stir in the mayonnaise. Garnish with pepper rings and sliced boiled eggs. Serve on lettuce leaf.
Mrs. F. J. Massenburg.
SALAD a la RUSSE.
6 tomatoes. 1/3 cup cold cooked peas.
1/3 cup cucumbers cut in dice. V2 cup cold cooked chicken.
1/4 cup pickles finely chopped. Parsley.
2 tbls. capers.
Peel 6 tomatoes and remove thin slices from top of each. Take out seeds and pulp. Sprinkle inside with salt, invert and let stand 1/4 hour. Place seeds and pulp removed from tomatoes in a strainer and drain. Mix cucumbers, pickles, capers, peas, chicken, with 1/3 cup tomato pulp and season with salt, pepper and vinegar. Put in cheese cloth and squeeze; then add I/2 cup cold cooked chicken cut in very small dice. Mix with mayonnaise dressing, refill tomatoes, sprinkle with finely chopped parsley, and place each on lettuce leaf.
Mrs. D. F. Stevenson.
COLD SLAW. 4 cups white cabbage. 1/2 t-spoon salt.
2 tbls. sugar. Dash of pepper.
3 tbls. vinegar. 1/2 cup of evaporated cream. Mix sugar and salt in cream, stir well ; add vinegar and pepper,
pour over finely shredded cabbage ; set on ice until ready to serve.
Mrs. Wm. D. Alexander.
FRUIT SALAD OR ASPIC. 1/2 pkg. gelatine. 1 cup maraschino cherries.
1 cup chopped pineapple. 1 small can sliced peaches.
Dissolve gelatine, put in juice and fruit of cherries, pineapple and peaches. Let congeal and serve on lettuce with mayonnaise dressing.
Mrs. E. B. Havis, Jr.
GRAPEFRUIT AND PINEAPPLE ASPIC. 3 grapefruits. 2 envelopes gelatine.
1 can shredded pineapple. 1/2 cup sugar.
Peel grapefruit and remove white pulp, add pineapple and juice, also sugar. Dissolve gelatine in cold v^ater, melt over hot v^ater and add to fruits. Add enough water to make li/o quarts of the mixture. Put on ice to congeal. Serve with mayonnaise.
Mrs. H. B. Rogers.
RAW CARROT SALAD. 2 cups carrots, peeled and run 1 cup green peas or
through large disc of 1 cup lima beans cooked, meat grinder. 1 chopped green pepper.
1 cup diced celery. 1 finely minced onion.
1 cup green beans cooked.
Mix all together with fork, adding 2 teaspoons salt, 1 tbls. sugar, l^ cup vinegar. Let stand one half hour to marinate, then stir, drain, and add one cup mayonnaise. Serve on lettuce.
Mrs. G. B. Denman.
ENGLISH WALNUT SALAD. 1 pt. English walnuts. 1 cup chopped apples.
1 cup minced celery. 1 tbls. olive oil. 4 tbls. lemon juice. Mayonnaise.
Soak walnuts in lemon juice 30 minutes, drain, then mix with celery and apples. Pour over all the olive oil, let stand in ice box 2 hours. Serve on lettuce leaf with 1 t-spoon mayonnaise.
Mrs. F. J. Massenburg.
ORIENTAL SANDWICHES. Chopped nuts. Butter.
Package of dates. Milk or cream.
Grated cheese.
Records on this page
Shrimp Salad No. 1Shrimp Salad No. 2Salad a la RusseCold SlawFruit Salad or AspicGrapefruit and Pineapple AspicRaw Carrot SaladLima Bean SaladEnglish Walnut SaladEnglish Walnut SaladOriental Sandwiches