This section is from the book "The Cook County Cook Book", by The Associated College Women Workers. See also: Larousse Gastronomique.
Shaddocks are halved, the pulp scooped out and the pith removed. The pulp is then returned to the fruit and a French dressing is poured over it. - Mrs. A. C. Christy, Glen View, 111.
Gently simmer a shad roe with onion and bay leaf in salted acidulated water 20 minutes; cool, cut in slices and cubes and marinate with French dressing made with onion juice; to the cubes of roe add a cucumber, cut in cubes, and mayonnaise to moisten. Dispose the salad upon a bed of heart leaves of lettuce. Garnish the long sides with sliced cucumber, and the top with sliced roe and chillies. - Mrs. C. E. Worth, Wheeling, 111.
 
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