This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Cut off the pepper tops; scoop out the seeds and let the shells stand thirty minutes in cold, salted water. Moisten the fish with the dressing, drain the peppers, fill the shells with the salad mixture, and arrange on the green.
French dressing Cress or lettuce Boiled oil or mayonnaise dressing
Dice the shrimps and let stand thirty minutes with a little French dressing poured over them. Then add the celery and olives. Bind with the boiled oil or mayonnaise dressing, and arrange in a border of the salad greens. Garnish with extra dressing and a few halved stuffed olives if convenient.
1 hard head of lettuce
I hard-cooked egg yolk I clove garlic (optional)
4 tablespoonfuls olive oil 2 tablespoonfuls vinegar Paprika and salt
Arrange the lettuce in a salad bowl and pour over the dressing made as follows: Wash, dry and bone the anchovies, rub them smooth with the garlic and the egg yolk, mix with the vinegar, then with the oil, and add a little salt and paprika. Sardines may be substituted for the anchovies.
1 pint tuna fish, flaked
1 cupful diced celery
1/4 cupful sliced stuffed olives
Pour a tablespoonful of oil and a half tablespoonful of vinegar over the fish. Let stand thirty minutes, then mix with the celery, moisten thoroughly with boiled dressing, and arrange on the lettuce. Pour a little extra dressing over the top, and sprinkle with the olives.
3 hard-cooked eggs 6 sprigs cress Lettuce hearts Mayonnaise
Remove the tomato skins. Scoop out the centers, forming cups, and dust with salt and pepper. Remove all shell from the crab flakes and toss lightly with one-half the parsley and mayonnaise. Re-fill the tomato cups with this mixture, place a spoonful of mayonnaise on top of each, put the hard-cooked egg yolks through a potato ricer and sprinkle on generously. Garnish further with the cress, and set on crisp lettuce leaves dipped in French dressing.
6 strips of spiced pickled herring
3 hard-cooked eggs
2 tablespoonfuls minced green peppers or pimentoes
Chop the eggs, add the peppers and salad dressing barely to moisten. Form into six rolls as long as the herring is wide, and roll the herring around them. Arrange individually or on a platter in cups made of lettuce leaves, and garnish each portion with a little dressing. If desired, these may be arranged on a bed of shredded cabbage, mixed with French dressing, and garnished with parsley.