Take the shrimps from the shells, reserve the most
perfect for garnishing, and break the others into pieces ;
marinate with French dressing. When ready to serve,
drain, and mix with shredded lettuce, or celery, cut
fine, and mayonnaise. Shape in a mound on a bed of
lettuce leaves✪ Shrimp Salad and mask with mayonnaise. Use capers
or olives, chopped very fine, to mark out five or six
designs on the mound; a scroll effect is always pretty.
Fill in the designs with shrimps and the rest of the
mound with capers, sifted yolks or chopped whites of
cooked eggs; or fill the designs with the capers or eggs
and the rest of the mound with shrimps. Finish with
a tuft of lettuce at the top.
230 KIRMESS COOK BOOK.
80ALLOP SALAD.
Mrs. J. L. Ayres, Marristown.
Soak the scallops in salted water (a tablespoonful
of salt to a quart of water) one hour; rinse in cold
water, cover with boiling water, and let simmer five
or six minutes. Binse again in cold water, drain, and
when cold cut into slices. Cut white stalks of celery
into small pieces. Mix the celery and scallops — ^half
as much celery as scallops — with mayonnaise or boiled
dressing, and shape in a mound. Mask the mound
with a thin coating of mayonnaise. With large-sized
capers outline a design on each of the four sides of the
mound, fill these with whites of eggs, cooked and
chopped fine. Ornament with figures cut from slices
of boiled beets. Fill in the spaces around the designs
with capers, and garnish with green celery leaves and
white stalks of celery, fringed.
SARDINE SALAD.
Marion Harland,
Lay the sardines upon soft paper, that they may
bo freed from oil. Scrape off the skin and remove the
bones; squeeze over them a little lemon juice. Ar-
range upon a bed of crisp lettuce leaves✪ Sardine Salad, or upon
shredded lettuce, and dress with either French or may-
onnaise dressing. Garnish with hard-boiled eggs cut
in slices.
SABDINE SALAD.
Marion Harland,
Arrange a pint of cold cooked fish, flaked, on a bed
of lettuce leaves and cover with sardine dressing. Care-
fully split six selected sardines; remove the bones and
SALADS. 231
arrange the halves on the top of the salad^ with the
heads at the center. Oamish with slices of lemon✪ Sardine Salad.
BLUEFISH SALAD. EXCELLENT.
Janet McKenzie Hill, Boston.
Separate the remnants of a baked bluefish into
flakes^ discarding skin and bones. Set aside^ covered,
until cold. About an hour before servings sprinkle
with salt and pepper and (for a generous pint of fish)
the juice of a lemon. When ready to serve, dispose
heart leaves of lettuce on the edge of a salad plate, and
turn the fish into the center, letting it come out over
the stems of the lettuce leaves. Pour a boiled dress-
ing over the top, and spread evenly (with a silver knife)
over the fish. Put a tablespoonful of chopped pickled
beet at the stems of each group of leaves, a ring of the
beet near the top, and figures, cut from the beet, be-
tween.
HALIBUT SALAD WITH GUOUMBEB SPIRALS.
Mrs. Seely's Cook Book. ✪ Bluefish Salad
Page 99 · 6 recipe records on this page
Presented as published in 1907. 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
Take the shrimps from the shells, reserve the most perfect for garnishing, and break the others into pieces ; marinate with French dressing. When ready to serve, drain, and mix with shredded lettuce, or celery, cut fine, and mayonnaise. Shape in a mound on a bed of lettuce leaves and mask with mayonnaise. Use capers or olives, chopped very fine, to mark out five or six designs on the mound; a scroll effect is always pretty. Fill in the designs with shrimps and the rest of the mound with capers, sifted yolks or chopped whites of cooked eggs; or fill the designs with the capers or eggs and the rest of the mound with shrimps. Finish with a tuft of lettuce at the top.
SCALLOP SALAD.
Mrs. J. L. Ayres, Marristown.
Soak the scallops in salted water (a tablespoonful of salt to a quart of water) one hour; rinse in cold water, cover with boiling water, and let simmer five or six minutes. Rinse again in cold water, drain, and when cold cut into slices. Cut white stalks of celery into small pieces. Mix the celery and scallops—half as much celery as scallops—with mayonnaise or boiled dressing, and shape in a mound. Mask the mound with a thin coating of mayonnaise. With large-sized capers outline a design on each of the four sides of the mound, fill these with whites of eggs, cooked and chopped fine. Ornament with figures cut from slices of boiled beets. Fill in the spaces around the designs with capers, and garnish with green celery leaves and white stalks of celery, fringed.
SARDINE SALAD.
Marion Harland,
Lay the sardines upon soft paper, that they may be freed from oil. Scrape off the skin and remove the bones; squeeze over them a little lemon juice. Arrange upon a bed of crisp lettuce leaves, or upon shredded lettuce, and dress with either French or mayonnaise dressing. Garnish with hard-boiled eggs cut in slices.
SABDINE SALAD.
Marion Harland,
Arrange a pint of cold cooked fish, flaked, on a bed of lettuce leaves and cover with sardine dressing. Carefully split six selected sardines; remove the bones and
arrange the halves on the top of the salad, with the heads at the center. Garnish with slices of lemon.
BLUEFISH SALAD. EXCELLENT.
Janet McKenzie Hill, Boston.
Separate the remnants of a baked bluefish into flakes, discarding skin and bones. Set aside, covered, until cold. About an hour before servings sprinkle with salt and pepper and (for a generous pint of fish) the juice of a lemon. When ready to serve, dispose heart leaves of lettuce on the edge of a salad plate, and turn the fish into the center, letting it come out over the stems of the lettuce leaves. Pour a boiled dressing over the top, and spread evenly (with a silver knife) over the fish. Put a tablespoonful of chopped pickled beet at the stems of each group of leaves, a ring of the beet near the top, and figures, cut from the beet, between.
HALIBUT SALAD WITH GUOUMBEB SPIRALS.
Mrs. Seely's Cook Book.
Records on this page
Scallop SaladShrimp SaladSardine SaladSardine SaladBluefish SaladHalibut Salad with Cucumber Spirals