To Cream Sauce (see [Page 151]) add one tablespoon finely chopped Chives.
GREEN PEAS
Cook peas in boiling water. Use just enough water to prevent them from burning. Add salt fifteen minutes before removing them from fire. Season with butter and pepper.
JUNE SALAD
Remove stones from red and pink Ox-heart cherries and cut them in halves lengthwise. Remove the pulp from oranges and cut in inch cubes; peel bananas and cut in one-half inch cubes. Use equal quantities of each and marinate with French Dressing No. 2. Serve in nests of heart lettuce leaves and mask with Mayonnaise.
FRENCH DRESSING No. 2
¼ teaspoon salt.
4 tablespoons Olive oil.
1/8 teaspoon paprika.
2 tablespoons lemon juice.
Process: Put seasoning in small bowl, add oil slowly, stirring constantly; add lemon juice slowly, continue beating until all is used. Chill, beat again and turn over fruit.
MAYONNAISE DRESSING
½ teaspoon salt.
Few grains cayenne.
Yolks 2 eggs.
1½ tablespoons lemon juice, or
¾ tablespoon each of vinegar and lemon juice.
¾ cup Olive oil.