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Mrs. Roberts’ Shrimp Salad
Cut the meat into small dice, marinate with French dressing and set aside to season and chill. Shred one head of lettuce and chill. At serving time combine meat and lettuce, mix with mayonnaise dressing, place in salad bowl with crisp lettuce leaves and garnish with the small leaves and small claws.
French Dressing – Mix one-half teaspoon salt, one-fourth teaspoon pepper, add four tablespoons oil slowly, stirring constantly; add two tablespoons vinegar.
Mayonnaise Dressing – Three egg yolks, one teaspoon salt, one-half teaspoon mustard, one-half teaspoon pepper, one-half teaspoon powdered sugar, two cups olive oil, two tablespoons lemon juice, one tablespoon vinegar. Mix the dry ingredients, add the yolks; when well mixed add one-half teaspoon vinegar; beat until smooth, then add, drop by drop, the oil, beating constantly. As the mixture thickens, thin with lemon juice and vinegar, add more oil, alternating with the vinegar and lemon until the proportions are used, stirring or beating constantly. If oil is added too rapidly the dressing will curdle. In this case take a fresh cold yolk, beat until thick and add the curdled mixture slowly to it. The oil should be thoroughly chilled, and in making all utensils and ingredients should be cold. It is helpful to place the bowl in a larger dish of cracked ice. Mrs. Clifford Roberts, 17 Caho Street, Dayton, O. Source: The Dayton Herald – 30 Mar 1916.
Mrs. Gould’s Shrimp Salad
Remove the shrimp from can or if others are used, take the same amount and cover them with cold water. Let them stand in this water twenty minutes. Drain and dry between towels and break them in small pieces; moisten with the following cream dressing and arrange on lettuce leaves.
Cream Dressing – One-half tablespoon salt, one-half tablespoon mustard, three-fourths tablespoon sugar and one egg, slightly beaten, two and one-half tablespoons melted butter, one-half cup cream, one-fourth cup vinegar. Mix in order given and add vinegar very slowly. Cook over boiling water until it thickens. Let cool before adding to shrimp. Mrs. Theodore E. Gould, 230 Floral Avenue, Dayton, O.
Mrs. Hashman’s Shrimp Salad
One cup shrimp, one cup celery, one-half cup sauce tartare, or mayonnaise, one-half cup whipped cream, two hard boiled eggs, diced, head lettuce, two tomatoes, cut into sections, small radishes. If fresh shrimp are used, place in scalding water thirty minutes, then skin, dry and cool. Cut up coarsely, removing the veins. If canned shrimp are used, secure the dry shrimp, wash in cold water, dry, and cut coarse. Add the celery and hard boiled eggs; set in a cool place till time for serving.
Mix mayonnaise and whipped cream thoroughly, and make a little more than usual. Just before serving add mayonnaise to the salad, and serve on lettuce on individual plates, or serve on a large salad plate surrounded by lettuce, garnish with radishes and tomatoes. Mrs. T. B. Hashman, 826 Cottage Grove Avenue.
Mrs. Miller’s Shrimp Salad
Use one and one-third bunches of celery to one can of shrimp (not the potted shrimp_; cut the celery in fine pieces after washing it thoroughly. Halve or chop the shrimp, or pick them to pieces, as preferred. Mix the shrimp and celery together and sprinkle over it a little salt, and pour over it a mayonnaise dressing.
Mayonnaise Dressing – Take yolks of two eggs, two salt spoons of salt, one-half salt spoon of white pepper, a teaspoonful of dry mustard, a half pint of olive oil, and three tablespoons of vinegar. To prevent curdling, beat with a wooden spoon the eggs, salt, pepper and dry mustard. Add gradually the oil, a few drops at a time, taking care to blend each portion with the egg before adding more. Stir constantly until a thick paste is formed, and the mixture looks glossy. Then add a few drops of vinegar, stirring all the time until of the consistency of thick cream. Stir in more oil, a few drops at a time, then a few drops of vinegar, and so continue until all of the oil is used, adding vinegar very carefully at the last, beating it well in all the time. When well mixed, pour over the shrimp and celery and ti is ready to serve. Mrs. C. Miller, 714 Xenia Avenue, Dayton.
Mrs. Grigsby’s Shrimp Salad
Remove shells and shred, that is, tear apart one pint of shrimp, but do not chop, as that causes the salad to be heavy and compact. Marinate with one cup of vinegar and chill for one hour. Mix with two cups of mayonnaise dressing; arrange on crisp, dry lettuce leaves and serve. You prepare the mayonnaise thus: First have all utensils and ingredients very cold. Then mix one teaspoon of mustard, one of salt, speck of cayenne, and add to the yolks of two eggs and mix thoroughly. Add a few drops at a time of one cup of olive oil or salad oil until one-half cup is used, beating the mixture constantly. Think with a few drops at a time., alternately of two tablespoons each of lemon and vinegar until the other half cup is used. Flavor if desired with two tablespoons of grated onion. Mrs. R. Grigsby, 109 Norwood Avenue.
Miss Callahan’s Shrimp Salad
Remove the outer leaves from a large, firm head of cabbage. Cut up the cabbage and chop fine in a wooden chopping bowl or on a pastry board. (Do not use the heart of the cabbage). To the finely-chopped cabbage add one-half pint bottle of prepared salad dressing and one-fourth teaspoonful of salt. Mix well. Have a 15-cent can of dry shrimp. Leave out as many shrimp as you have salad plates. Cut up the remainder in very small pieces, add to the salad and mix well. Serve the salad in mounds on individual salad plates and garnish with endive at the base. Top each mound of salad with a shrimp. Miss Nell E. Callahan, 704 South Ludlow Street, Dayton, O.