Foods that will win the war and how to cook them (1918)

by C. Houston Goudiss; Alberta M. Goudiss

Make a French dressing of

½ cup oil

½ teaspoon salt

2 tablespoons vinegar

⅛ teaspoon cayenne

Mix dressing thoroughly and pour over the vegetables. If vegetables are kept in different bowls instead of mixed together, the flavor of the salad is improved. Any vegetable may be used in this way. Let stand 30 minutes. When ready to serve, place each portion in a nest made of two lettuce leaves or other salad, green. If desired, cooked dressing may be mixed with the vegetable in place of French dressing, or may be served with it.

EGYPTIAN SALAD

1 cup left-over baked beans, cooked dried peas, or beans or lentils, or cooked rice, rice.

1 cup chopped celery