From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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Lettuce and Pimiento Salad

REMOVE leaves from one head lettuce, wash, drain and dry. Arrange in bowl as near the original shape as possible and sprinkle with one-half cup canned pimientos cut in strips.

Just before sending to table pour over Columbia French Dressing (see SaltOfAmerica Article: From Oily to Creamy . . . From Sweet to Tangy . . . Salad Dressings, Fannie Farmer, 1915).

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Chiccory and Celery Salad

Wash and scrape celery aid cut in one and three-fourths inch pieces crosswise; then cut in thin strips lengthwise.

Chill in cold water to which have been added a few drops lemon juice. Drain and dry in cheese-cloth.

Pick over and wash one head chiccory, drain and dry on cheese-cloth. Arrange in salad bowl, sprinkle with celery and serve with French Dressing.

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Good Luck Salad

Wipe a long selected cucumber, pare, cut in thin slices crosswise and trim. Arrange horse-shoe fashion on a bed of romaine, also trimmed and arranged horse-shoe fashion.

Garnish with pieces of truffle cut to represent nail heads. Serve with Cream French Dressing (see SaltOfAmerica Article: From Oily to Creamy . . . From Sweet to Tangy . . . Salad Dressings, Fannie Farmer, 1915).

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Cucumber Cups

Pare cucumbers and remove a thick slice from each end and with a sharp-pointed knife make eight grooves at equal distances lengthwise of cucumber.

Cut in pieces crosswise and remove some of the inside, leaving cups; then cut in thin slices crosswise, keeping the original shapes.

Arrange on nest of lettuce leaves and fill with Cream French Dressing (see SaltOfAmerica Article: From Oily to Creamy . . . From Sweet to Tangy . . . Salad Dressings, Fannie Farmer, 1915).

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Dressed Cucumber (An accompaniment to a fish course)

Wipe a long selected cucumber. Beginning at blossom end, make nine incisions, at equal distances, through skin lengthwise of cucumber to one inch of stem end. Pass knife under sections of skin and cut down almost as far as incisions extend.

Remove cucumber at that point and pare with a fluted knife, then cut in thin slices crosswise. Replace prepared cucumber in skin, place on a glass dish and garnish with watercress and radishes cut to represent flowers (see illustration). Pour over French Dressing.

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Rector Salad

Pare long selected cucumbers and cut in box-shaped pieces two inches long, one and one-half inches wide and one and one-fourth inches high; then cut in thin slices, crosswise, keeping in original shape.

Soak one-half teaspoon granulated gelatine in two teaspoons cold water five minutes. Set cup containing gelatine in small saucepan of boiling water and stir until gelatine has dissolved.

Strain, cool and add gradually to one cup Mayonnaise Dressing.

Spread cucumber boxes evenly with prepared Mayonnaise Dressing, and garnish with small rounds of red pepper and diamond-shaped pieces of truffle, arranged in regular fashion.|

Arrange in nests of crisp lettuce leaves.

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Carlton Salad

Separate French Endive into pieces and clean; drain and chill.

Cut cold cooked beets in one-quarter-inch slices and slices into rings and fancy shapes, using a French vegetable cutter.

Arrange pieces of endive through beet rings. Arrange for individual service on crisp lettuce leaves, allowing two leaves, two bunches of endive in rings and five shapes for each portion.

Serve with Carlton Salad Dressing (see SaltOfAmerica Article: From Oily to Creamy . . . From Sweet to Tangy . . . Salad Dressings, Fannie Farmer, 1915).

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Nugget Salad

Wipe, peel and cut in halves small yellow tomatoes. Chill thoroughly, arrange on a bed of lettuce leaves, pour over French Dressing and sprinkle with finely chopped parsley.

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German Tomato Salad

Chill six small tomatoes of uniform size. Peel (which is best accomplished by scraping entire surface with the back of a vegetable knife, when skin may be easily removed) and cut in eighths, without severing sections.

Open tomatoes in such fashion as to represent the petals of a flower. In centre of each place a teaspoon of pearl onions. Serve with French Dressing.

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Poinsettia Salad

Chill, cut and arrange tomatoes same as for German Tomato Salad. In centre of each put one tablespoon cream cheese, mashed, moistened with French Dressing, seasoned with salt and paprika and forced through a purée strainer. Serve with Martinique French Dressing.

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Huntington Salad

Wipe, peel and chill medium-sized tomatoes, then cut in five vertical slices, crosswise, not severing sections.

Mash a cream cheese, moisten with French Dressing, pack into a timbale mould and chill thoroughly.

Remove from mould, cut in one-fourth inch slices, crosswise, and fit slices between incisions in tomatoes.

Serve in nests of crisp lettuce leaves with French Dressing.

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Joplin Stuffed Tomato Salad

Wipe and skin six small tomatoes. Cut a piece from stem end of each, scrape out soft inside, sprinkle inside surface with salt, invert and let stand one-half hour.

Mash one-half a cream cheese, and add:
• six chopped pimolas,
• one tablespoon finely chopped parsley,
• one tablespoon tomato pulp, and
• one-fourth teaspoon dry mustard.

Moisten with French Dressing.

Fill tomatoes with mixture, arrange in nests of crisp lettuce leaves and serve with Mayonnaise Dressing.

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Indian Salad

Wipe and peel six medium-sized tomatoes. Scoop out centres, sprinkle inside with salt, invert and let stand until thoroughly chilled.

Insert in each tomato from six to eight short stalks of cold boiled asparagus. Put over asparagus, resting on rims of tomato, one-fourth-inch rings cut from a cold boiled beet.

Over beet rings arrange one-fourth-inch rings cut from green pepper, and over green pepper rings, red pepper rings.

Arrange for individual service on crisp lettuce leaves and serve with Indian Dressing. (see SaltOfAmerica Article: From Oily to Creamy . . . From Sweet to Tangy . . . Salad Dressings, Fannie Farmer, 1915).

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Spring Salad

Cut four hard-boiled eggs in halves crosswise, remove yolks, and cut a thin slice from each end of whites, thus making cups that will stand upright.

Mash yolks and moisten with cream salad dressing.

Fill cups with one-half cup tiny cucumber cubes mixed with three tablespoons chopped sweet cucumber pickles, and moistened with cream salad dressing.

Garnish top of each with yolk mixture, forced through a pastry bag and rose tube and garnish with diamond-shaped pieces of pickle.

Arrange thick slices of tomato on lettuce leaves and on each slice of tomato place an egg cup. Garnish with watercress.

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Porcupine Salad

Wipe and peel eight small tomatoes and stick with two-inch narrow strips of celery and green pepper at regular intervals, allowing seven of each to each tomato.

Put a tablespoon Waltham Salad Dressing (see Fannie Farmer salad dressing article) on each serving plate, place tomato on dressing and sprinkle with finely chopped parsley, allowing one tablespoon to the eight tomatoes.

To be accompanied with dressed lettuce or may be served on lettuce leaves.

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Heliofolis Salad

Wash, scrape and cut celery in thin slices crosswise; there should be one-half cup.

Wipe, pare and cut an apple in eighths, lengthwise, then sections in thin slices, crosswise.

Parboil a small green pepper in boiled salted water to cover eight minutes. Cut in halves, remove seeds and cut in Julienne-shaped pieces.

Wipe and peel four tomatoes of uniform size and cut in sections.

Marinate each tomato separately and chill thoroughly.

Arrange on a nest of crisp lettuce leaves and serve with Cream Mayonnaise.

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Dixie Salad

Wash, drain, chill and arrange French endive in salad bowl.

On endive arrange
• thin lengthwise slices cut from sections of pared apples,
• small tomatoes peeled and cut in quarters,
• whites of hard-boiled eggs, finely chopped, and
• yolks of hard-boiled eggs forced through a potato ricer or purée strainer.

Serve with Cream Salad Dressing.

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Celery Salad, Bonne Femme

Wash, scrape and cut celery in small pieces. Chill in cold or ice water, drain and dry on a towel.

To celery add an equal measure of apples, pared, cored and cut in small pieces.

Moisten with Denver Cream Dressing (see Fannie Farmer salad dressing article) and arrange in a salad bowl made of a small solid white cabbage, placed on a bed of crisp lettuce leaves.

Cut rim of bowl in points and insert sections of bright red apples and whole cloves as shown in the illustration.

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Asparagus Salad I

Arrange one-half bunch of cooked asparagus, which has been thoroughly chilled, on a bed of crisp lettuce leaves, and arrange the following mixture to represent a band across the middle of bunch:

To the white of one hard-boiled egg, finely chopped, add:
• one tablespoon pickle finely chopped
• one tablespoon pimiento finely chopped, and
• one-half tablespoon finely chopped parsley.

Pour over a dressing made of
• four tablespoons olive oil,
• two tablespoons lemon juice,
• one-half teaspoon salt and
• one-eighth teaspoon pepper.

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Asparagus Salad II

Arrange cold cooked asparagus on a bed of crisp lettuce leaves and pour over Vinaigrette Sauce (see SaltOfAmerica article Sassy and Saucy . . . Fannie Farmer’s Meat & Fish Sauce Recipes, 1915).

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Allerton Salad

Wipe and pare a cucumber; cut in one-third-inch slices and slices in one-third-inch cubes.

Add an equal measure of celery (cut in thin slices, crosswise), one-half the measure of English Walnut meats, broken in pieces, and one-third the measure of a red or green pepper, finely chopped.

Moisten with Ruthven Salad Cream, mound on three-fourth-inch slices of peeled, chilled tomatoes.

Arrange in nests of lettuce leaves and sprinkle with finely cut chives.