Shrimp Salad Creole Cook Book

The Picayune Creole Cook Book. Shrimp Salad - Manonnnise de Chevrrttea 100 River or Lake Shrimp. 1 Small Onion. 1 Bunch of Celery. 3 Hard-Boiled Eggs. Salt and Pepper to Taste.

Sliced Lemons, Beets and Celery Tips to Garnish.

Boil and pick the Shrimp, according to the recipe given. if River Shrimp are used, serve whole; if Lake Shrimp, slice in two, as they will be more dainty, and season well with salt and pepper. Chop celery fine and add a little onion. Place the Shrimp in the salad dish and pour over all fine Mayonnaise Sauce (see recipe) and garnish with sliced hardboiled eggs, sliced lemon, beets and celery tops.

The Picayune Creole Cook Book. Edition 6. Publisher: Times-Picayune Publishing. Company, 1922. Original from: Harvard University. Digitized: Jun 28, 2007. Length: 390 pages. Subjects: Cookery, Creole. Cooking, Creole.

New Year's Pudding.

Steep box of gelatine in cupful of water until soft. Scald 1 cupful of milk, add cupful of sugar and the gelatine and stir until dissolved. Strain, add 1 cupful of sweet cream and set aside until cold. When it begins to thicken add 1 cupful of sherry and the juice of 1 sweet orange.

Pour a little into a mould and turn the mould until there is a thin coating of the cream on the bottom and sides; fill the mould lightly with layers of crystallized fruits; cut fine bits of lady-fingers and macaroons which have been steeped in orange juice. Pour in the cream, which should be very thick, set on ice until firm, then unmould and serve with whipped cream flavored with grated orange peel.

This text and image (or other media file) is in the public domain because its copyright has expired. This applies to the United States, where Works published prior to 1978 were copyright protected for a maximum of 75 years. See Circular 1 "COPYRIGHT BASICS" PDF. Works published before 1923 are now in the public domain.

Orange Recipes. An Orange Recipe for. Every Day in the Year Copyright, 1909, by George W. Jacobs & Company. Published, August, 1909

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