The Myrtle Reed Cook Book

by Myrtle Reed

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].