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

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Easter Salad

Put eggs in saucepan, cover with boiling water and let boil fifteen minutes.

Remove shells and while hot hold between thumb and finger, while pressing into apple shapes keeping under a stream of cold water.

Mix a bit of Fruit Red with cold water and apply to eggs, using a brush.

Insert a clove to represent blossom end, and a stem and leaves to represent stem end (hot-house lilac leaves answer the purpose) and arrange on lettuce leaves.

Serve with Mayonnaise Piquante (see SaltOfAmerica article: From Oily to Creamy . . . From Sweet to Tangy . . . Salad Dressings, Fannie Farmer, 1915).

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Flemish Beauty Salad

Cook eggs same as for Easter Salad and when still hot, press into pear shapes.

Mix a bit of Fruit Green with cold water and put on pears, using a camel’s hair brush.

Insert cloves and stem and leaves same as in Easter Salad.

Arrange on lettuce leaves and serve with Mayonnaise Piquante (see SaltOfAmerica article: From Oily to Creamy . . . From Sweet to Tangy . . . Salad Dressings, Fannie Farmer, 1915).

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Peanut Salad

Shell, skin and chop one pint peanuts; there should be one-half cup.

Add one cup celery, washed, scraped, cut in small pieces, chilled in ice water, drained and dried in a towel. Marinate with French Dressing.

Wipe peppers, cut in halves lengthwise, and remove seeds. Arrange on a bed of lettuce leaves, fill with prepared mixture and garnish top of each with three thin slices of radish overlapping one another.

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Rochester Salad

Remove pimientos from can, drain thoroughly and dry on a towel.

Line timbale moulds with pimientos and pack solidly with the following mixture: Work a small cream cheese until smooth, add two tablespoons pecan nut meats, broken in pieces, and moisten with French Dressing.

Chill thoroughly, remove from moulds and cut in one-third-inch slices crosswise.

Arrange for individual service on crisp lettuce leaves, allowing three slices for each portion. Serve with California French Dressing.

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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.

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Campestris Salad

Mash a five cent Neufchâtel cheese, season with one-fourth teaspoon salt and one-eighth teaspoon paprika and moisten with one-half tablespoon French Dressing.

Shape to represent mushroom caps and stems.

Roll in finely chopped salted almonds put through a purée strainer and put caps on stems.

Place on thin unsweetened wafer crackers around a basket (made from the skin of an orange), filled with Red Bar-le-duc Currants, and garnish with sprigs of green.

Pass with dressed lettuce.

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Runnymede Salad

Wipe two long cucumbers, remove a thick slice from each end and cut crosswise in two-inch pieces.

Remove centres, leaving cups.

Cut white meat of cold cooked chicken in thin slices, then in one-half-inch squares; there should be one-half cup.

Mix with an equal measure, each, of cold boiled potatoes and artichoke bottoms, cut in the same fashion, and two tablespoons truffle, cut in small pieces.

Moisten with Chutney Mayonnaise (see Fannie Farmer’s Salad Dressings article) and fill cups. Arrange on nests of lettuce leaves.

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After Theatre Salad

Cook salt herring in boiling water to cover, fifteen minutes. Drain, cool and separate into flakes; there should be one cup.

Add an equal measure of one-third-inch cubes of cold boiled potatoes and one-fourth the measure of finely chopped whites of hardboiled eggs. Mix thoroughly, moisten with French Dressing, cover and let stand in a cold place one hour.

Beat one-fourth cup heavy cream until stiff and add two tablespoons canned pimiento purée. Mix with an equal measure of Mayonnaise Dressing, moisten mixture with dressing and mound on a nest of lettuce leaves.

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Potato and Egg Salad

Cut cold boiled potatoes in one-half-inch cubes; there should be one and one-half cups.

Add one canned pimiento, drained and cut in thin strips, and two slices onion, finely chopped.

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

Arrange in a mound and garnish with three hard-boiled eggs.

Chop whites and arrange on two-fourths of the mound opposite each other.

Force yolks through a potato ricer and arrange on other two-fourths.

Put single sprigs of parsley in lines dividing whites from yolks. Garnish top with a slice of hard-boiled egg and parsley.

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Shad Roe Salad

In each of six well-buttered cups or other individual moulds drop the white of an egg.

Sprinkle with salt and pepper and in centre of each place a one-inch piece of cooked shad roe.

Set moulds in pan of hot water and bake until white is set. Remove from moulds and marinate with French Dressing.

When thoroughly chilled, arrange in nests of lettuce leaves and garnish with Mayonnaise Dressing, forced through a pastry bag and tube, and thin strips of red pepper.

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Mock Chicken Salad

• 2 cups 1/2-inch cubes roast pork
• 1 cup celery, cut in small pieces
• 4 stoned and chopped olives
• 1/2 red pepper

Mix pork cubes, celery and olives and add one-half of the pepper, which has been washed, parboiled and seeds removed, then cut in thin strips.

Moisten with Mayonnaise or Waltham Salad Dressing. Mound in salad bowl and garnish with celery tips and remaining strips of red pepper.