2 tablespoonfuls Crisco
1 can shrimps
1 cupful celery cut in cubes
1 cupful tart apples cut in cubes
1 cupful broken Brazil nut meats
1/2 cupful broken English walnut meats
Salt and pepper to taste
1 lemon
4 tablespoonfuls vinegar
2 tablespoonfuls water
4 eggs
1 teaspoonful dry mustard
1 teaspoonful salt
1 teaspoonful sugar
1/2 teaspoonful white pepper
1/2 cupful thick cream and 1 cupful whipped cream
Crisp lettuce leaves
Break shrimps into pieces, put them into earthenware dish, moisten
with a little melted Crisco, season with vinegar, salt and pepper. Put
apple cubes into a small dish and sprinkle lightly with lemon juice,
then put in celery cubes with a little more lemon juice and toss
together. Cover and set aside. Prepare nut meats. Heat vinegar and
water in double boiler, beat eggs, then gradually add them to vinegar,
stirring all the time. Now add Crisco and cook slowly, stirring
constantly. Remove from fire, and beat till cold, then add mustard,
salt, sugar, and pepper. Add the thick cream just before serving. When
ready to serve toss nuts, celery, apples and shrimps together with a
silver fork, and add a little dressing. Heap on crisp lettuce leaves
on individual plates, and pour over each salad a heaping spoonful of
the dressing; and top with spoonful of unsweetened whipped cream.