The Myrtle Reed Cook Book Part 30

APPLE AND CRESS SALAD

Cut sour apples into dice. Mix with watercress, carefully picked over, and French dressing.

APRICOT SALAD

Chill the fruit, pare, stone, cut in halves, arrange on lettuce leaves, and pour over French dressing made with lemon-juice.

ASPARAGUS AND SALMON SALAD

Flake cold, boiled salmon, mix with cooked asparagus tips, and add a little finely cut celery. Mayonnaise.

BEAN SALAD

Lima beans boiled, drained, and cooled, chopped onion and minced parsley. Mayonnaise.

BORDEAUX SALAD

Celery and olives, coa.r.s.ely cut. Mayonnaise.

BANANA SALAD

Chill the fruit, peel, slice thin, pour over French dressing made with lemon-juice, and serve at once on lettuce leaves.

BANANA AND CHERRY SALAD

Prepare as above, mixing the bananas with a few maraschino cherries, cut into quarters.

BANANA AND PIMENTO SALAD

Prepare as above, using shredded scarlet pimentos instead of the cherries.

BANANA AND CELERY SALAD

Six bananas, half a cupful of nuts cut fine, and two stalks of celery cut fine. Peel the bananas carefully, cut the fruit into dice, mix with the nuts and celery, add mayonnaise, fill the banana skins, chill, and serve on lettuce leaves.

BIRD'S-NEST SALAD

Take the yolks of hard-boiled eggs and rub to a paste with an equal quant.i.ty of Neufchatel cheese. Season with salt and paprika, and make into egg-shaped b.a.l.l.s. Make a mound of the shredded whites and lay the egg-b.a.l.l.s upon it, flecking them with black pepper. Surround the dish with the heart-leaves of head lettuce, and serve mayonnaise dressing in a dish apart.

CELERY SALAD

Crisp, tender celery cut fine, mixed with a little chopped onion and mayonnaise. Serve on lettuce.

CAULIFLOWER SALAD

Boil a large cauliflower in salted water until tender. Drain, cool, separate the flowerets, sprinkle with chopped onion and parsley, and set on ice. When thoroughly chilled, mix with mayonnaise, and serve on lettuce leaves.

BOHEMIAN SALAD

Mix fried oysters or fried scallops, cold, with half the quant.i.ty of finely cut celery. Serve very cold on lettuce leaves with mayonnaise.

CRAB SALAD

Use the meat of boiled crabs flaked into pieces of uniform size. The canned crab meat is very good. Add half the quant.i.ty of finely cut celery, mix with mayonnaise, and serve on lettuce leaves.

CRESS SALAD

Watercress and nasturtium leaves. French dressing. Garnish with nasturtium blossoms.

CALF'S-BRAIN SALAD

Parboil the brains in acidulated water, blanch, cool, and remove all veins and membranes. Break in pieces and proceed as for Crab Salad.

CUc.u.mBER SALAD

Peel, slice, and chill the cuc.u.mbers. Drain, mix with chopped onion, or small bits of the large white onions. French dressing.

CUc.u.mBER AND RADISH SALAD

Prepare as above, and add a few radishes, sliced but not peeled. The onion may be omitted.

COTTAGE CHEESE SALAD

Make soft cottage cheese into b.a.l.l.s the size of a bird's egg. Arrange carefully with cuc.u.mber dice and a little chopped onion. French dressing.

CREAM CHEESE SALAD

Prepare cheese as above, coloring the b.a.l.l.s with spinach juice or green color paste. Sprinkle with chopped parsley, arrange on lettuce leaves, and pour over French dressing.