Shrimp and Cucumber Salad

Ingredients

• an equal quantity of chilled cubes of cucumber
• mix with mayonnaise dressing
• cover lightly with whole shrimps
• the heart leaves of lettuce
• surround with sliced cucumbers
• dressed with French dressing
• flavored with onion juice

Method

1. 1

   Break the shrimps in pieces and marinate with French dressing.

2. 2

   At serving time, add chilled cubes of cucumber; mix with mayonnaise dressing.

3. 3

   Shape into a mound and cover lightly with whole shrimps and heart leaves of lettuce.

4. 4

   Surround with sliced cucumbers, dressed with French dressing, flavored with onion juice.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 331. The excerpt below is the record exactly as published.

SHRIMP AND CUCUMBER SALAD.— Break the shrimps in pieces and marinate with French dressing. At serving time, add an equal quantity of chilled cubes of cucumber; mix with mayon- naise dressing. Shape into a mound and cover lightly with whole shrimps and the heart leaves of lettuce. Surround with sliced cu- cumbers, dressed with French dressing, flavored with onion juice. — Mrs. C. J. Canthorn, Wilmette, 111. * SORREL SALAD.— Gather the tender tops when they first sprout, freshen them and drain thoroughly; place them in a salad bowl, and add half the quantity of tender celery, broken into short lengths, a very little garlic, and lastly, a French dressing. Garlic grows wild in many parts of the country, and the tops are very, tender and delicate. — Mabel Sturtevant, 105 S. Dearborn St., Chi- cago, 111. SOUTHERN SALAD.— Mix 2 cups of cold boiled rice with 2 chopped hard-boiled eggs, and blend well with mayonnaise dress- ing; serve on crisp lettuce, garnished with sliced eggs, beets and: olives. — 'Mrs. W. H, Willis, Glencoe, 111. SPANISH SALAD.— Take the yolks from the whites of 3 hard-boiled eggs. Chop the whites fine, or put them through a vegetable press; then put through the yolks. Chop 1 onion very fine. Scrape the skin from 1 box of sardines; cover them with vinegar, and let stand for 15 or 20 minutes. Empty 1 can of shrimps; wash and dry them, and sprinkle with 3 or 4 tablespoons of vinegar. Cover a round plate near the edge with crisp lettuce leaves, arrange on top the sardines, tails in; inside of the sardines a row or ring of shrimps, using all; inside of this a row of th-e white of the egg, then one of the yolks, fill the center with chopped parsley, chopped gherkins, a tablespoon of capers, and baste the whole with French dressing, to which 1 tablespoon of tomato cat- sup is added. Serve at once. — Mrs. W. H. Willis, Glencoe, 111. SQUASH SALAD. — Young squashes smaller than an egg, and boil in salted water with a pinch of soda. Drain, cool and slice, and serve with French dressing, which may be seasoned with sage. — Mrs. May C. May, Mayfair, 111. STURGEON SALAD.— Remove the brown skin and f^t from 1/2 lb. of smoked sturgeon and cut into dice. Add 1 cup of diced 484 CHEESE, MACARONI, NUTS, & RICE, ETC. cucumber and 3 hard-boiled eggs, cut into small pieces. Mix with a chopped green pepper and a very small onion, grated. Serve with French dressing in a salad-bowl rubbed with garlic and lined with lettuce leaves. Use lemon juice in the French dressing and a slight grating of the rind. — Mrs. A. C. Christy, Glen View. 111. SUNDAY NIGHT SALAD.— Select perfect leaves of a large head of lettuce and shake dr}-, place in salad-bowl, and add 1 finely- chopped onion^ 5 sliced tomatoes, 3 or 4 watercress, sprinkle salt and pepper over surface and pour slowly about 4 tablespoons oil over, then follow with 2 tablespoons of vinegar or lemon juice, 1 tablespoon of tarragon vinegar, sprinkling with celery salt, add a little cayenne, and mix all with a wooden fork or spoon, turning all over ten or more times. — Mrs. D. C. Daniels, Arlington Heights, 111. SALAD SUPERBA.-^Lay your platter thickly with crisp let- tuce leaves, over these sprinkle lightly a layer of watercress, and the same of nuts, next cut into 5^-inch cu'bes the choicest portions of a ripe watermelon, and arrange these closely on top, pouring over all the following dressing: Beat the yolks of 2 eggs light, add 2 tablespoons of lemon juice, 1 teaspoon of salt, and a little pepper, cook in double boiler until it thickens, then set aside to - cool. When quite cold, stir in 1 cup of whipped sweet cream and a tablespoon of chopped olives. — Mrs. D. C. Daniels, Arlington Heights, III. SURPRISE SALAD. — Peel medium-sized tomatoes and empty their contents; hash up very fine some cabbage or celery, add a few broken walnut meats and mix it with mayonnaise dressing;

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