The Myrtle Reed Cook Book Part 78

PIMENTO SALAD

Mix shredded pimentos with quartered hard-boiled eggs, sliced olives, and pearl onions. Serve on lettuce with Mayonnaise.

PEA SALAD--I

Mix cooked and drained peas with diced cooked carrots and finely cut celery. Serve on lettuce with Mayonnaise.

PEA SALAD--II

Mix cooked peas with cut walnut meats, marinate in French dressing, drain, and serve in lemon-cups on lettuce with a spoonful of Mayonnaise on top.

PEPPER SALAD--I

Chop a very small onion fine with twice the quant.i.ty of parsley. Add two small red peppers and eight sweet green peppers finely minced.

Pour over a French dressing, seasoning with a pinch of powdered sugar and a teaspoonful of salt. Serve ice-cold on lettuce leaves.

PEPPER SALAD--II

Mix sliced Spanish onions with seeded and sliced sweet green peppers and serve on lettuce with French dressing.

PEPPER SALAD--III

Slice the tops from green peppers, remove seeds and veins, and soak in boiling water for fifteen minutes. Drain, chill, and fill with finely cut celery mixed with Mayonnaise. Shredded cabbage may be used instead of the celery or mixed with it.

POTATO SALAD--I

Mix diced cooked potatoes with one-fourth the quant.i.ty of diced boiled beets. Serve on lettuce with French dressing or Mayonnaise, garnis.h.i.+ng with anchovies and small pickles, or in a mould of aspic.

POTATO SALAD--II

Mix two cupfuls of diced boiled potatoes with half a cupful of finely cut celery and an apple. Marinate in French dressing and serve Mayonnaise separately if desired.

POTATO SALAD--III

Mix sliced cold potatoes with finely cut pickled walnuts and chives or onions. Serve with French dressing, seasoned slightly with sage.

POTATO SALAD--IV

Slice cold cooked potatoes and season with minced onion and parsley.

Pour over a French dressing and let stand two hours on ice before serving. Serve very cold and pa.s.s Mayonnaise if desired.

POTATO SALAD--V

Mix half a cupful of vinegar, one-fourth cupful of cold water, two eggs well-beaten, one tablespoonful of sugar, and three tablespoonfuls of b.u.t.ter, with salt and pepper to season. Cook until thick in a double boiler, stirring constantly; take from the fire, cool, and mix with a little cream. An entire cupful of cream may be used if desired.

Mix with sliced boiled potatoes, seasoned with chopped onion and parsley.

RADISH SALAD

Mix sliced radishes with bits of sour apple, marinate in French dressing, drain, and mix with Mayonnaise. Serve on lettuce.

RADISH SALAD--II

Slice crisp radishes and mix with minced chives or sliced spring onions and serve with French dressing.

SALSIFY SALAD

Cook sliced salsify in salted and acidulated water with a bit of onion and a bay-leaf and a sprig of parsley. Drain, marinate in French dressing, and serve on cress or lettuce with Mayonnaise. Garnish with minced parsley and sliced oranges.

SPINACH SALAD--I

Mould cold cooked spinach in small cups. Turn out on lettuce, garnish with hard-boiled eggs and bits of cooked ham or tongue. Serve with Mayonnaise or French dressing.

SPINACH SALAD--II

Season cooked chopped spinach with salt, pepper, oil, and lemon-juice, and mould in small moulds. Turn out on thin slices of cold boiled tongue and serve with Tartar Sauce.

TOMATO SALAD--I

Peel and quarter large tomatoes and serve on lettuce with Mayonnaise.

Marinate first in French dressing if desired.

TOMATO SALAD--II

Fill a salad bowl with alternate layers of sliced tomatoes and cuc.u.mbers and serve with French dressing or Mayonnaise. Crisp lettuce may be added.

TOMATO SALAD--III

Mix sliced tomatoes with lettuce and fresh Roquefort cheese broken into small bits. Serve with lettuce and French dressing to which minced garlic has been added.

STUFFED TOMATO SALAD--I