Marinate two cups of shrimps with [French Dressing]. Add one half cup each of olives and pimentoes. Chill one hour. Drain; add one half cup of [Mayonnaise Dressing]; serve on lettuce and garnish with whole shrimps.
Spinach Salad
Mix two cups cold, cooked, and seasoned spinach, with four hard-cooked eggs, finely chopped. Press into timbale molds; chill; remove; arrange in nests of lettuce; cover with [French Dressing]. Garnish top and edge of salad with egg, arranged like daisies. Pass [Cream] or [Mayonnaise Dressing] with this salad.
Sweetbread Salad
Marinate one cup each of cold cooked sweetbreads, celery and cucumbers. Chill one hour. Drain; mix with [Mayonnaise]; serve on lettuce, and garnish with pimento.
Sweetbread and Cucumber Salad
Mix two cups sweetbreads and two cups cucumbers cut in small pieces, with [Mayonnaise Dressing]; add one teaspoon gelatine, which has been dissolved in water. Press in timbale molds. Chill; remove from molds, and serve in individual nests of lettuce. Garnish with [Mayonnaise Dressing] and chopped parsley.
Stuffed Tomato Salad No. 1
- 2 cups chicken stock
1½ tablespoons gelatine
¼ cup chopped chicken
¼ cup chopped ham
2 chopped pickles
2 chopped pimentoes
1 tablespoon lemon juice
1 tablespoon chopped parsley
6 tomatoes
Heat chicken stock; season highly; dissolve gelatine in stock; add chicken, ham, pickles, pimentoes, lemon juice and parsley. Remove a slice from the top of each tomato, scoop out the pulp, fill the shells with the chicken jelly. Chill and serve on crisp lettuce leaves.