Shrimp Salad

Ingredients

• 2 tablespoonfuls Crisco
• 1 lemon
• 1 can shrimps
• 1 cupful celery cut in cubes
• 1 cupful tart apples cut in cubes
• 4 eggs
• 4 tablespoonfuls vinegar
• 2 tablespoonfuls water
• 1 teaspoonful dry mustard
• 1 teaspoonful salt
• 1 teaspoonful sugar
• ½ cupful broken Brazil nut meats
• ½ cupful broken English walnut meats
• 1 cupful thick cream
• 1 cupful whipped cream

Method

1. 1

   Break shrimps into pieces, put them into earthenware dish, moisten with a little melted Crisco, season with vinegar, salt and pepper.

2. 2

   Put apple cubes into a small dish and sprinkle lightly with lemon juice, then put in celery cubes with a little more lemon juice and toss together.

3. 3

   Cover and set aside.

4. 4

   Prepare nut meats.

5. 5

   Heat vinegar and water in double boiler, beat eggs, then gradually add them to vinegar, stirring all the time.

6. 6

   Now add Crisco and cook slowly, stirring constantly.

7. 7

   Remove from fire, and beat till cold, then add mustard, salt, sugar, and pepper.

8. 8

   Add the thick cream just before serving.

9. 9

   When ready to serve toss nuts, celery, apples and shrimps together with a silver fork, and add a little dressing.

10. 10

    Heap on crisp lettuce leaves on individual plates, and pour over each salad a heaping spoonful of the dressing; and top with spoonful of unsweetened whipped cream.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 38. The excerpt below is the record exactly as published.

1 cupful whipped cream For Salad 1 quart chopped apples 1% cupfuls blanched and shred- 1 pint diced celery ded almonds 24 cupful rolled pecan nut meats For salad. Mix apples, celery and nut meats. For dressing. Melt Crisco, add mustard, sugar, salt, pepper, yolks . of eggs well beaten, and lemon juice. Cook in double boiler till it thickens, then add whites of eggs stiffly beaten. Chill and add whipped cream just before serving. Dressing should be mixed with fruit. Asparagus Salad For Dressing 6 tablespoonfuls melted Crisco 1 tablespoonful chopped 1 teaspoonful salt cucumber pickles Y teaspoonful paprika 1 tablespoonful chopped green Pinch black pepper peppers 1 tablespoonful tarragon 1 teaspoonful chopped parsley vinegar 1 teaspoonful chopped chives 2 tablespoonfuls cider vinegar — 1 can asparagus or fresh cooked asparagus Drain asparagus and chill. Mix salt with paprika, add pepper, tar- ragon vinegar, cider vinegar, Crisco, pickles, peppers, parsley, and chives, mix well and pour over the asparagus. Celery and Almond Salad 1 cupful melted Crisco 1 crisp lettuce 1 yolk of egg Few drops green color 1 tablespoonful lemon juice ¥% teaspoonful sugar 1 tablespoonful vinegar 1 teaspoonful salt 1 head celery ¥% teaspoonful mustard Y% cupful blanched almonds Red pepper to taste Melt and cool Crisco. Prepare celery and cut into very thin strips and plunge in ice water until wanted. Blanch and shred almonds; wash and dry lettuce leaves. Put yolk of egg into bowl, add mustard, salt, and 74 Salads red pepper and mix well with wooden spoon. Add sugar, teaspoonful lemon juice, teaspoonful vinegar; beat in Crisco gradually. Remove spoon and beat with egg beater five minutes, then beat in rest of lemon juice and vinegar. Add more seasonings ie needed and enough green color to make it look pretty. Dry celery and mix with almonds, then toss them into dressing. Serve on lettuce leaves. Fruit Salad Dressing 1 tablespoonful Crisco 2 tablespoonfuls vinegar Pinch of salt 2 eggs 2 tablespoonfuls sugar Y% pint whipped cream Salad 24 marshmallows 2 juicy apples 1 can pineapple 6 oranges ! Lettuce leaves For salad. Cut fruit and marshmallows into small pieces, then mix and chill. For dressing. Beat up eggs in double boiler, add vinegar, sugar, salt, Crisco and cook until thick. Cool and add whipped cream. Mix with fruit and serve on crisp lettuce leaves. Orange and Tomato Salad 3 tablespoonfuls melted Crisco 1 tablespoonful chopped eta 4 tomatoes Tarfagon vinegar 4 oranges Salt Peel oranges and tomatoes, and slice and arrange alternately in salad bowl. Mix juice squeezed from ‘‘tops and bottoms” of oranges with an equal quantity of tarragon vinegar, add Crisco and salt to taste. Pour over fruit and sprinkle chopped parsley on top. Potato and Nut Salad For Dressing For Salad 5 tablespoonfuls melted Crisco 3 cupfuls sliced cold potatoes 1 teaspoonful mustard 1 cupful broken hickory nut 1 teaspoonful salt meats 2 teaspoonfuls sugar 1 teaspoonful chopped onion 2 yolks of eggs Chopped parsley 34 cupful cream or milk Cold cooked sliced beets 1% cupful vinegar Sliced lemon Lettuce leaves For dressing. Mix sugar, salt, and mustard, add Crisco and stir thoroughly; then add yolks of eggs well beaten, cream, and lastly vinegar. Cook in double boiler until consistency of cream. If milk is used instead of cream, add 1 teaspoonful flour to other dry ingredients. For salad. Mix potatoes, nuts, and onion together, and place on crisp lettuce leaves; pour over dressing and garnish to taste with beets, lemon, and parsley. 75 Salads Potato and Pimiento Salad 1 tablespoonful Crisco Y% can pimientos 4 potatoes 1 tablespoonful chopped 2 hard-cooked eggs cucumber pickle 1 teaspoonful salt Dressing, 1 tablespoonful Crisco 2 tablespoonfuls sugar 2 teaspoonfuls dry mustard 1 lemon 1 teaspoonful salt 1% pint vinegar 2 eggs For salad. Boil potatoes and slice them, add Crisco and salt. Now chop pickles, eggs, and pimientoes and add them and set in cool place to chill. For dressing. Put vinegar into double boiler, add strained lemon juice, sugar, salt, mustard, then add Crisco and eggs well beaten. Cook until thick, then cool and use. Shrimp Salad 2 tablespoonfuls Crisco 1 lemon "1 can shrimps 4 tablespoonfuls vinegar 1 cupful celery cut in cubes 2 tablespoonfuls water 1 cupful tart apples cut in 4 eggs cubes 1 teaspoonful dry mustard 1 cupful broken Brazil nut 1 teaspoonful salt meats 1 teaspoonful sugar * ¥ cupful broken English Y% teaspoonful white pepper walnut meats Y% cupful thick cream

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