Shrimp Salad No. 1

Ingredients

• 1 pt. shrimp
• Lettuce or watercress
• 2 hard boiled eggs
• Mayonnaise
• Ripe tomatoes

Method

1. 1

   If canned shrimp are used, wash thoroughly in cold water.

2. 2

   Pull shrimp into pieces.

3. 3

   Place on sliced ripe tomatoes.

4. 4

   Use sliced hard boiled eggs around this over lettuce or watercress, and cover with mayonnaise dressing.

5. 5

   Serve very cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 34. The excerpt below is the record exactly as published.

ripe tomatoes. Dash of pepper. Pinch of salt. Select regular shaped cucumbers; cut a piece from both the stem and blossom end, then cut in halves crosswise, cut two pieces from each section, leaving remaining piece in shape of basket with handle. Remove pulp in large pieces to cut in squares for refilling 1/2 of each basket, the remaining half being filled with pieces of tomatoes. Pour over French dressing, serve cold, Mrs, Samuel L, Dabney. MARSHMALLOW SALAD, 1/2 lb. marshmallows. 1 cup broken pecan meats. 1 large can pineapple. Mix and serve with the following sauce ; 11/2 tbls. flour cooked with 1 tbls. of butter. Blend well, add 68 ATLANTA WOMAN'S CLUB COOK BOOK one cup sweet cream cook until thick. Take from fire add 1 cup clabbered cream, juice 1 lemon, and pinch of salt. Serve on lettuce leaves. Mrs. J. C. Tegder. CHEESE GELATINE. 11/2 pts. of cream whipped stiff. 3 minced pimentos. 1 cup grated American cheese. Salt and pepper. 11/2 tbls. gelatine. Mustard. 9 chopped olives. Soak gelatine and dissolve over hot water ; add olives and pep- per, also seasoning — ^when cool — add grated cheese and then fold in carefully the whipped cream. Let congeal. Serve individually with mayonnaise dressing. Mrs. J. E. Hayes, Pres. Ga. Federation of Women's Clubs. PERFECTION SALAD. 1 envelope gelatine. 1 cup cabbage. 1/^ cup of cold water. Juice of 1 lemon. V2 cup tarragon vinegar. I/2 cup of sugar. 1 pt. boiling water. 2 cups chopped celery. 1 tbls. salt. 1/4 can sweet red pepper. Soak gelatine in cold water 5 minutes, add boiling water, vin- egar, lemon juice, sugar, and salt. Strain and when beginning to set add remaining ingredients. Turn into a mold and chill. Serve on lettuce. Mrs. Harry L. Wills. JELLIED VEAL SALAD. 2 lbs, veal. 1 cup olives, chopped fine. 1 onion, chopped fine. 4 hard boiled eggs. 1 stalk celery, cut in small 1 t-spoon salt. pieces. i/i t-spoon pepper. 3 sprigs parsley, cut up. 2 tbls. gelatine. 1 lemon (juice). Boil veal till it falls from bone. Remove meat, add onion and celery to broth, cook a few minutes ; strain stock. Soak gelatine a few minutes in half cup cold water, add to hot stock, then the lemon juice. Mix veal (cut up) eggs, olives and parsley, pour stock over mixture, mold in individual molds, serve on lettuce with cooked mavonnaise. Mrs. T. L. Mudd, St. Louis, Mo. SHRIMP SALAD NO. L 1 pt. shrimp. Lettuce or watercress. 2 hard boiled eggs. Mayonnaise. Ripe tomatoes. If canned shrimp are used, they should be thoroughly washed SALADS, SANDWICHES AND DRESSINGS 69 in cold water. Pull the shrimp to pieces. Place on sliced ripe to- matoes. Around this use sliced hard boiled eggs over lettuce or watercress, and cover with Durkees or mayonnaise dressing. Serve very cold. Mrs. Kate Gramling Hardin. SHRIMP SALAD NO. 2. 2 cups shrimp. V2 cup chopped celery. 2 hard boiled eggs, sliced. 14 cup mayonnaise

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