The Myrtle Reed Cook Book Part 76

Put anchovies and sliced hard-boiled eggs on top and serve with French dressing.

ANCHOVY AND PEPPER SALAD

Skin and bone six anchovies and chop very fine. Mix with a Spanish onion sliced very thin, two shredded sweet Spanish peppers, and a slice of bread cut into dice. Mix with French dressing and serve on lettuce or cress, adding more bread if desired.

CLAM AND CELERY SALAD

Cut clams into small pieces, season with onion-juice, mix with shredded lettuce or celery, and serve on lettuce with French dressing or Mayonnaise. Either cooked or raw clams may be used.

SARDINE SALAD--I

Arrange on a bed of lettuce, sardines and shrimps, alternately. Season with minced onion, chopped pickle, capers, and hard-boiled eggs. Pour over French dressing, season with tomato catsup, and serve cold.

SARDINE SALAD--II

Bone and flake drained sardines and put on tissue paper until the oil is absorbed. Mix with three times the quant.i.ty of finely cut celery and marinate in French dressing. Drain and serve on lettuce or cress with Mayonnaise.

SHRIMP SALAD

Mix cooked flaked shrimps with finely shredded lettuce and French dressing. Garnish with spoonfuls of Mayonnaise.

SHRIMP AND ASPARAGUS SALAD

Mix two cupfuls of cold cooked asparagus cut into short lengths with one cupful of cooked flaked shrimps. Serve with French dressing to which the pounded yolks of three hard-boiled eggs have been added.

_VEGETABLE SALADS_

ARTICHOKE SALAD

Remove the chokes and inner leaves from boiled artichokes, sprinkle with minced parsley, and serve with French dressing.

ASPARAGUS SALAD

Mix cold cooked asparagus tips with diced or sliced cuc.u.mbers and serve on lettuce with Mayonnaise.

ASPARAGUS a LA VINAIGRETTE

Serve cold boiled asparagus or the bleached canned asparagus on lettuce with French dressing to which have been added chopped olives, pickles, and capers. Onion and mustard may be added to the seasoning.

BEAN SALAD--I

Season cold cooked beans with tomato catsup and mix with half the quant.i.ty of finely cut celery. Sprinkle with minced chives and capers and serve very cold on lettuce with French dressing.

BEAN SALAD--II

Mix equal quant.i.ties of finely cut celery and cooked wax beans and serve on lettuce with Mayonnaise.

BEAN SALAD--III

Mix cold cooked lima beans with crisp lettuce, sprinkle with chopped mint and serve with French dressing or Mayonnaise.

BEET SALAD--I

Slice six cold boiled beets and one Spanish onion. Serve on crisp lettuce with French dressing.

BEET SALAD--II

Fill a salad bowl nearly full of crisp lettuce and cover with sliced boiled beets and hard-boiled eggs. Season with grated onion and pour over a French dressing which has been seasoned with minced garlic and tomato catsup.

BRUSSELS SPROUTS SALAD

Chop separately onion, olives, walnuts, and capers. Mix and blend to a smooth paste with lemon-juice. Spread over cold cooked Brussels sprouts. Mix thoroughly and serve with Mayonnaise.

CABBAGE SALAD--I

Marinate shredded cabbage in French dressing, drain, and serve on lettuce with Mayonnaise.

CABBAGE SALAD--II

Mix two cupfuls of shredded cabbage with half as much celery and season with minced chives and tomato catsup or Tabasco Sauce. Serve on lettuce with French or Mayonnaise dressing.

CARROT SALAD--I

Boil young carrots in water to which a little sugar may be added.

Drain, cool, cut up, and serve on lettuce with French dressing or Mayonnaise.

CARROT SALAD--II