The Myrtle Reed Cook Book

by Myrtle Reed

ENDIVE SALAD

Fill a salad bowl with small crisp leaves of endive and serve with [French dressing] or [Mayonnaise]. Sprinkle with minced chives if desired.

LETTUCE SALAD—I

Quarter crisp heads of lettuce and serve individually with [Mayonnaise].

LETTUCE SALAD—II

Cut head lettuce in quarters, sprinkle with minced chives and parsley, and serve with [French dressing] which may be seasoned with onion or garlic.

MUSHROOM SALAD

Cut canned mushrooms into small pieces and serve on lettuce with [French dressing], sprinkling with minced chives and parsley.

ONION SALAD—I

Slice peeled Spanish onions very thin, crisp in ice-water, drain, wipe dry, and serve on lettuce with [French dressing], sprinkling with minced parsley if desired.

ONION SALAD—II

Mix sliced Spanish onion with twice the quantity of sliced and broken sour apples. Mix with [Mayonnaise] and serve on lettuce.