Lobster Salad

Ingredients

• heavy small lobsters
• mayonnaise dressing

Method

1. 1

   Boil lobsters in warm water for about half an hour.

2. 2

   Take meat from shells, cut in blocks, and cool.

3. 3

   Mix one-fourth of dressing with lobster, serve in a nest of lettuce with the rest of the dressing on top.

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 11. The excerpt below is the record exactly as published.

mayonnaise dressing. — Miss FLORENCE P. WEIMER, 143 S. Vernon Ave. Cucumber and Pineapple Salad Cut 1 large can of pineapple in little dice and 2 cucum- bers. Take the juice of pineapple and one-half box of Knox's gelatine dissolve in juice. Pour over cucumber and pineapple, put in moulds and let harden. Serve on lettuce leaves with one-half mayonnaise, one-half whipped cream. Garnish. — Miss FLORENCE P. WEIMER, Pasadena Cateress. Marshmallow Salad 1 fourth Ib. marshmallows cut up 1 half Ib. pecan nuts broken in bits 1 cup white cherries 1 cup pineapple cut up Dressing, 1 half cup whipped cream 1 third cup mayonnaise Chill the fruits and before serving mix with dressing and place on lettuce leaf. — MRS. ETTA V. MOXLEY, First Vice President of State Federation, Santa Monica. Heavenly Hash Yolks of 4 eggs 1 cup powdered sugar 1 half teaspoon salt Juice of 1 lemon 6 bananas 4 oranges Beat the yolks till very thick and into them gradually sugar and salt. Whip till sugar is dissolved, add lemon juice and beat again. Peel and slice thin oranges and bananas. Put in a deep dish a layer of bananas then one of the mix- ture next one of the oranges and then one of the dressing again, going on in this manner until all of the ingredients are used up. Put bananas on top. Pour the rest of the dressing on. Serve cold. — MRS. E. WINN, Pasadena. FEDERATION COOK BOOK 37 Fruit Salad 6 oranges cut in pieces 3 bananas cut in dice 1 small can of sliced pineapple cut in pieces 1-3 of a cup of shelled pecans (chill) Mix with 2-3 mayonnaise dressing and 1-3 whipped cream Serve on lettuce leaves garnished with maraschino cher- ries.— B. L. TURNER, Pasadena. Chicken Salad 1 quart of chicken 1 tablespoon vinegar 1 pint of celery 1 teaspoon of salt 1 tablespoon of oil 1-2 teaspoon pepper Mix with mayonnaise dressing. — MRS. LAWSON, Pasa- dena Ave. Peach Salad Halve and stone large fresh peaches. Fill the cavities with a mixture of broken walnuts, pieces of pear and a dash of celery or parsley. When serving garnish with parsley and serve with whipped cream dressing. — Miss LEONYA JONES, Nautilus Club. Mayonnaise Dressing Yolk of one egg Half teaspoonful of salt Dash of cayenne pepper 1 cupful of salad oil 11-2 teaspoonfuls of lemon juice Put yolk of egg in bowl add salt and pepper. Beat thoroughly, then add oil little at a time until all is used. Beat until smooth. Then add lemon juice. — Miss CORINA B. HICKS, Pasadena. Jellied Potato Salad One quart cold boiled potatoes cut in dice. Coat small moulds with gelatine decorate with sliced pimolas. Put the potatoes with a very little onion, celery and cucumber into the mould. Season the rest of the gelatine which is the re- mainder of the half box used, with parsley and onion and 38 FEDERATION COOK BOOK pour over the ingredients in the mold, chill and turn out on a lettuce leaf. Serve with mayonnaise in which a cup of shrimps has been chopped. — MRS. ETTA V. Moxley, Santa Monica Cateress. Spanish Salad Cut in half several hard-boiled eggs, and place them at intervals on the lettuce on your salad bowl or plate. In be- tween, place stuffed olives and a few tomatoes cut in two. Cover each egg with mayonnaise. Place this dish in front of the hostess, who will serve to each guest, one of each of the ingredients of the salad. — MRS. W. Y. RANSOM, Pasa- dena. Potato Salad For a small family. — Pare 4 large potatoes. Place in hot water and boil until soft. Remove from water and mash very smooth. Add a little butter. 1 teaspoonful salt 1 teaspoonful celery seed 1 tablespoonful sugar 1 tablespoon vinegar 1 small onion chopped very fine Black pepper to suit taste. Mix thoroughly and place in dish ready to serve. — MRS. ATCHISON, Los Angeles. Tomato Salad Peel and hull out tomatoes then put in each tomato a teaspoonful of French dressing. Set in ice box. Take the part hulled out, cut fine 1 cucumber, small bunch celery, 1 onion, green pepper chopped up, then mixed with 4 table- spoons French dressing. Put in ice box. When ready to serve put mixture in each tomato, a tablespoon of mayon- naise on top served in lettuce leaves with bread buttered and cheese grated between, then toasted. Makes a fine salad. — MRS. MADGE LAWSON, Pasadena Ave., Pasadena, Cal. Salmon Salad Flake remnants of cold boiled salmon. Mix with French mayonnaise or cream dressing. Arrange on nests of lettuce leaves. Garnish with the yolks of a "hard-boiled egg," forced through a potato ricer and white of egg cut in strips. — MRS. ISABELLA J. BARRAUD, San Francisco. FEDERATION COOK BOOK 39 De John Salad Pare 6 Bartlett pears, care being taken not to remove stems. Cut in thin slices and serve in original shapes on letuce leaves. Serve with French dressing. — MRS. ISABELLE J. BARRAUD, San Francisco. Pepper and Grape Fruit Salad Cut slices from stem ends of six green peppers, and re- move seeds. Refill with grape fruit pulp, finely cut celery and English walnut meat broken in pieces allowing twice as much grape fruit as celery, and two nut meats to each pep- per. Arrange on chicory or lettuce leaves and serve with mayonnaise dressing. — MRS. ISABELLE J. 'Barraud, San Francisco. Lobster Salad Select heavy small lobsters

Cook this with the app: pantry check, scaling, and the assistant.