Shrimp Salad
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.