The Myrtle Reed Cook Book

by Myrtle Reed

ALMOND SALAD

Stone and chop six olives. Add half a cupful of blanched almonds cut fine and half a cupful of finely cut celery. Serve on lettuce with [Mayonnaise] from which the mustard may be omitted, and to which a little whipped cream may be added.

CHESTNUT SALAD—I

Shell and blanch large chestnuts and cook until soft. Cool and serve on lettuce with [French dressing] made with lemon-juice, or with [Mayonnaise] made without mustard. Serve very cold. Broken English walnuts may be added if desired.