Shrimp Salad and Dressing

Ingredients

• One pint cold-boiled potatoes
• one pint finely-shredded cabbage
• one pint shrimps sliced flatways
• one-half pint celery
• two hard-boiled eggs
• two crackers, rolled fine
• one teaspoon salt
• add four tablespoons of the dressing
• To one cup vinegar and water
• three well-beaten eggs
• one heaping teaspoon mustard
• teaspoon of salt
• one of sugar
• a dash of red and black pepper
• piece of butter size of walnut

Method

1. 1

   Layer potatoes, cabbage, celery, shrimps, and eggs in a dish.

2. 2

   Repeat layers and add dressing.

3. 3

   Toss gently and serve on lettuce leaves.

4. 4

   For dressing, beat eggs with vinegar, mustard, salt, sugar, and pepper; cook until smooth.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 56. The excerpt below is the record exactly as published.

one teaspoon salt, a pinch of mustard. Put the vinegar and butter on the stove to get warm; mix the sugar, mustard and salt with a little water and add to vinegar. Beat the eggs and add the vinegar, stirring con- stantly. Cook in double boiler until thick, then add two tablespoons olive oil. When cool, pour over the potatoes and leave stand one hour before using. This dressing may be used for lettuce or cabbage. The cabbage should be sliced very thin and covered with cold water one hour before using. XO. ST. POTATO SALAD. Hilda Krampe, Xo. 1973 Bonsallo avenue — Three cups hot boiled potatoes, one tablespoon chopped onion, one tablespoon chopped parsley, one-quarter cup finely cut celery or one tablernoon celery seed, two hard-boiled eggs, a speck of salt and pepper. Cut potatoes into one-half-inch cubes, add other ingredients, pour salad dressing over all and garnish with hard- cooked eggs. Salad dressing: Yolks of three eggs, one tablespoon sugar, three-quarters ta- blespoon salt, one-half tablespoon mustard, two tablespoons butter or olive oil, two ta- blespoons strong vinegar, one-quarter cup wa- ter. Mix dry ingredients, add eggs and stir together; add vinegar, water, then butter or olive oil; boil, constantly stirring, until thick. This will keep several weeks in a covered jar. When ready to use add milk or cream to thin to the desired consistency. XO. 88. POTATO SALAD. Mary Stone Welch, San Diego, Cal.— For twelve people. Select ten medium-sized, good-flavored po- tatoes; boil until well done, dry out well. When cold peel and cut lengthwise three times, then slice thin. Sprinkle with one teaspoon salt and interlay one medium-sized onions sliced. Remove slices of onion before dressing; or, chop fine one onion, leave in potato. Salad dressing: Yolks four eggs well beaten; four tablespoons best cider vine- gar or lemon juice, four teaspoons sugar, one teaspoon salt; beat well; place piece butter size walnut in granite saucepan, setting pan in boiling water or over steam; cook c.res-.'rg, stirring constantly, (if you stop you are lost.) When thickened, remove, still stirring, keeping off bottom and sides. Hal-f an hour before serving, mix with one large cup sweet cream, or freshly soured cream. Strain, add well-beaten whites of two eggs. Pour over potatoes, stirring lightly. Serve on crisp white or yellow lettuce. Garnish with narrow ribbons of red pepper, boiled tender, and young string beans pickled. Serve with it salted wafers. XO. 89. PRUNE AXD NUT SALAD. Mrs. E. L. Hills, Redondo Beach, Cal.— Take fine large dried prunes, stew until tender; re- move the stones carefully, so as not to spoil shape; put the meat from one-half a walnut in the center of prune and wrap the prune over it. Put each prune on a small lettuce leaf and some mayonnaise on each and serve. XO. 90. —SALMON SALAD. Mrs. Frank A. Howe. No. 430 Cedar avenue, Long Beach, Cal.— To each can of salmon, add the same amount of celery, which has been cut or chopped; one cup of broken English walnut meats. After being well mixed, pour over this dressing: Scald one-half cup vinegar; to the beaten yolks of six eggs add one teaspoon butter, one teaspoon dry mustard, one scant teaspoon of salt, three tablespoons sugar; add the vinegar and cook. When cold add one scant cup sweet cream and dash of red pepper. XO. 91. SARDIXE SALAD. Mrs. T. F. McCamant, Xo. 121 Avenue 45, East Los An- geles.—Two cups sliced boiled potatoes, one can sardines, one hard-boiled egg, one ta- blespoon olive oil, one slightly heaping tea- spoon mustard, one and one-half teaspoons salt, some black pepper, two teaspoons sugar, piece of onion size of almond, a few sprigs of parsley or a small stalk of celery minced fine, juice of one lemon, or an equal quan- tity of vinegar. Put the potatoes in a mix- ing bowl; pick the sardines to pieces with a fork and put them on top; add the other in- gredients and them chop rather fine, mixing thoroughly, being careful to not mash it too much. Serve on leaf of lettuce, with a slice of boiled egg on top and a sprig of parsley. XO. 92. SHRIMP SALAD AXD DRE3S- IXG. Mrs. Frances Hunter, Xo. 2813 Nor- mandie street — One pint cold-bailed potatoes, sliced thin; one pint finely-shredded cabbage; one pint shrimps sliced flatways, taking out black thread; one-half pint celery, sliced thin; two hard-boiled eggs; two crackers, rolled fine; one teaspoon salt. In a dish put layer of potatoes, a layer of cabbage and celery, a layer of shrimps and egg, part of the crackers and salt, add four tablespoons of the dressing. Repeat till all the in- gredients are used. Add dressing to top, take two forks and toss it up till well mixed; have salad dish lined with lettuce leaves and pile the salad in lightly. Keep in cool places till used. For dressing: To one cup vinegar and water (if vinegar is very strong) add three well-beaten eggs, one heaping tea- spoon mustard, teaspoon of salt, one of sugar, a dash of red and black pepper

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