TURNIP AND BEET SALAD
- Turnips, 1¼ cups.
- Green peas, 2 cups.
- Mayonnaise.
- Beets, 1¼ cups.
- Lettuce.
Cook both vegetables separately till tender; dice and set on ice, until ready to serve. Place a spoonful of the mixed vegetables on a leaf of lettuce, border with green peas, and put a spoonful of mayonnaise on top.
ASPARAGUS AND PROTOSE SALAD
- Asparagus, 1½ cups.
- Protose, 1½ cups.
- Salt.
- Mayonnaise.
Wash the asparagus and cut into pieces half an inch long. Boil in salted water till tender. Drain off the water, and when cold put into salad dish with protose cut into dice. Season with salt. Serve on a lettuce leaf with mayonnaise.
BEET AND POTATO SALAD
Cut with a vegetable cutter or slice cooked beets and potatoes; arrange on a dish alternately, dress with cream salad dressing.
BEET AND POTATO SALAD NO. 2
- Beets, 1 cup.
- Protose, ½ cup.
- Onion juice, 2 tablespoonfuls.
- Hard-boiled egg sliced, 1.
- Mayonnaise.
- Potatoes, 1 cup.
- Egg yolks, ½ cup.
- Salt.
- Chopped parsley, ¼ cup.
- Lettuce.