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

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Parisian Grape Fruit Salad

Drain canned artichoke bottoms, marinate with French Dressing and let stand in ice box one hour.

Peel grape fruit, remove pulp by sections and cut in halves, crosswise.

Mould halves of the grape fruit sections dome-shaped on artichoke bottoms and arrange between each section a narrow strip of canned pimiento and garnish top with pimiento shaped with a French vegetable cutter.

Arrange each on crisp lettuce leaves for individual service. Pour over Red Wine French Dressing.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Touraine Fruit Salad

Remove pulp from one grape fruit and one large orange.

Wipe and remove skins from pears and scoop out balls, using a French vegetable cutter, having the same measure as of orange pulp.

Drain juice from fruits and moisten with a Cream French Dressing (see SaltOfAmerica article: From Oily to Creamy . . . From Sweet to Tangy . . . Salad Dressings, Fannie Farmer, 1915).

Take a quart bowl and line with alternate sections of grape fruit and orange. Fill centre with prepared fruit and chill.

Remove from bowl to salad dish, place a canned artichoke bottom (marinated with French Dressing) on top and garnish with small triangular pieces cut from thin slices of truffle and three or four small heart lettuce leaves.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Lakewood Salad

Cut one grape fruit and two oranges in sections and free from seed and membrane.

Skin and seed white grapes; there should be three-fourths cup.

Cut pecan nut meats in pieces; there should be one-third cup.

Mix prepared ingredients, arrange on a bed of romaine, pour over dressing and garnish with thin strips of red pepper.

For the dressing mix:
• four tablespoons olive oil,
• one tablespoon grape fruit juice,
• one-half tablespoon vinegar,
• one teaspoon salt,
• one-fourth teaspoon paprika,
• one-eighth teaspoon pepper and
• one tablespoon finely chopped Roquefort cheese.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Moquin Salad I

Seed and peel white grapes and stuff with strips of canned pimiento; there should be one cup.

Separate tangerines into sections and free from skin and seeds; there should be one and one-fourth cups.

Mash a ten cent cream cheese, add one-fourth cup chopped pecan nut meats and moisten with French Dressing; then make into balls about size of grapes.

Arrange grapes, tangerines and cheese balls on lettuce leaves, and serve with French Dressing.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Strawberry Salad

Wash, hull and cut one pint selected strawberries in halves, lengthwise.

Sprinkle with powdered sugar and add one teaspoon kirsch. Cover and let stand in ice box until thoroughly chilled.

Arrange in eight nests of white lettuce leaves and cover fruit with one-half pint whipped cream (seasoned with salt and paprika) to which has been added one-half cup Mayonnaise Dressing.

Garnish with halves of strawberries and chopped pistachio nut meats.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Rosalie Salad

Cook celery roots in boiling salted water to cover. Drain, chill and cut in thin slices.

Drain halves of canned peaches and fill cavities with chopped Pistachio nut meats.

Cut cold boiled beets in thin slices.

Arrange prepared vegetables and fruit on a bed of escarole, and when thoroughly chilled, pour over French Dressing.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Cherry Nut Salad

Wipe fresh or drain canned cherries. Remove stones and fill cavities thus made with pecan nut meats.

Arrange on a bed of crisp lettuce leaves and garnish with cherries, from which the stems have not been removed, if any are at hand. Serve with Cream Mayonnaise.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Cheese and Apple Salad

Wipe and pare apples and shape with a French vegetable cutter, having twenty-four small balls; then marinate with French Dressing and let stand until chilled.

Mash a cream cheese and add one teaspoon, each, Worcestershire Sauce and salt, and one tablespoon chopped canned pimiento.

Shape into twelve balls, same size as apple balls. Arrange on bed of lettuce leaves and garnish with strips of canned pimiento. Serve with French Dressing.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Grape Fruit Jelly Salad

Mash a large cream cheese, moisten with heavy cream, and season highly with salt, pepper and onion juice.

Pipe around a mould of Grape Fruit Jelly, sprinkle with chopped English walnut meats, and garnish with watercress.

Serve with Huntington French Dressing, made by stirring until well blended:
• one-half teaspoon salt,
• one-fourth teaspoon paprika,
• one tablespoon vinegar,
• one tablespoon lemon juice, and
• four tablespoons olive oil.

— Grape Fruit Jelly. —

Put one-third cup sugar in small saucepan, pour over one-third cup water, bring to the boiling point and let boil three minutes.

Remove from range, add:
• one and one-half tablespoons granulated gelatine, soaked in two tablespoons cold water,
• one-half cup grape fruit juice,
• one tablespoon lemon juice and
• a few grains salt.

Strain into a bowl.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Moquin Salad II

Drain slices of canned pineapple, cut in halves, crosswise, and arrange for individual service on lettuce leaves.

Work a cream cheese and moisten with French Dressing. Force through a potato ricer over pineapple. Serve with French Dressing.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

The New Vanderbilt Salad

Arrange thin slices of fresh pineapple (cut crosswise of fruit with centre removed) on nests of lettuce leaves.

Pile in centre celery cut in thin one and one-half inch Julienne-shaped pieces mixed with an equal measure of chopped English walnut meats.

Garnish pineapple circle at equal distances with two sections, each, of grape fruit and orange. Serve with Cream Mayonnaise (see The Boston Cooking-School Cook Book).

— Cream Mayonnaise Dressing (From Boston Cooking-School Cook Book) —

To Mayonnaise Dressing I or II add one-third cup thick cream, beaten until stiff. This recipe should be used only when dressing is to be eaten the day it is made.

— Mayonnaise Dressing I (From Boston Cooking-School Cook Book) —

• 1 teaspoon mustard
• 1 teaspoon salt
• 1 teaspoon powdered sugar
• Few grains cayenne
• Yolks 2 eggs
• 2 tablespoons lemon juice
• 2 tablespoons vinegar
• 1 1/2 cups olive oil

Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar.

Add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with vinegar or lemon juice.

Add oil, and vinegar or lemon juice alternately, until all is used, stirring or beating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A smooth consistency may be restored by taking yoke of another egg and adding curdled mixture slowly to it.

It is desirable to have bowl containing mixture placed in a larger bowl of crushed ice, to which a small quantity of water has been added. Olive oil for making Mayonnaise should always be thoroughly chilled.

A silver fork, wire whisk, small wooden spoon, or Dover Egg-beater may be used as preferred. If one has a Keystone Egg-beater, dressing may be made very quickly by its use.

Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time.

— Mayonnaise Dressing II (From Boston Cooking-School Cook Book) —

Use same ingredients as for Mayonnaise Dressing I, adding mashed yolk of a "hard-boiled" egg to dry ingredients.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Banana Salad

Remove skins from bananas, scrape, using a silver knife, and cut in thirds crosswise; then cut each third in pieces lengthwise, and roll in finely chopped peanuts. Arrange with slices of tangerine on a bed of lettuce leaves and pour over French Dressing.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Los Angeles Fruit Salad

Cut marshmallows in thin strips; there should be one and three-fourths cups.

Add:
• one-half can sliced pineapple, drained and cut in small cubes,
• two and three-fourths cups Malaga grapes, skinned, seeded and cut in halves,
• one and one-half cups sections of oranges,
• one-half cup English walnut meats, cut in pieces, and
• a few grains salt.

Make cups of halves of orange peel, arrange on nests of lettuce leaves and fill with mixture.

Cover with Cream Salad Dressing and garnish top of each with:
• thin strips of canned pimiento,
• one-half grape, skinned and seeded, and
• finely chopped parsley.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Fruit and Ginger Ale Salad

Soak two tablespoons granulated gelatine in two tablespoons cold water and dissolve in one-third cup boiling water; then add:
• one-fourth cup lemon juice,
• two tablespoons sugar,
• a few grains salt and
• one cup ginger ale.

Let stand until mixture begins to set and fold in:
• one-third cup Malaga grapes, skinned, seeded and cut in halves,
• one-third cup celery, cut in slices crosswise,
• one-third cup apple, cored, pared and cut in Julienne-shaped pieces,
• two tablespoons Canton ginger, cut in small pieces, and
• four tablespoons canned pineapple cut in small cubes.

Turn into a border mould, chill and remove to serving dish. Garnish with watercress and celery tips.

In centre place small dish, fill with Cream Mayonnaise Dressing and garnish with curled celery.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Romaine Salad

Separate one head romaine in quarters.

Put sections on salad plates for individual service and arrange on each, sections of grape fruit, oranges and pears, using two of each.

Place at ends pickled walnuts. Serve with French Dressing.

ᴥ ᴥ ᴥ ᴥ ᴥ ᴥ

Dinner Salad

Arrange for individual service alternate sections of orange and grape fruit on romaine, allowing six sections of fruit and two romaine leaves to each portion.

Garnish between sections with thin strips of canned pimiento. Serve with French Dressing.