Prepare and arrange as for Dressed Lettuce. Place between leaves six radishes which have been washed, scraped, and cut in thin slices. Garnish with round radishes cut to represent tulips. See page [299]. Serve with French Dressing.
Lettuce and Tomato Salad
Peel and chill three tomatoes. Cut in halves crosswise, arrange each half on a lettuce leaf. Garnish with Mayonnaise Dressing forced through a pastry bag and tube. If tomatoes are small, cut in quarters, and allow one tomato to each lettuce leaf.
Dressed Watercress
Wash, remove roots, drain, and chill watercress. Arrange in salad dish, and serve with French Dressing.
Cucumber Salad
Remove thick slices from both ends of a cucumber, cut off a thick paring, and with a sharp-pointed knife cut five parallel grooves lengthwise of cucumber at equal distances; then cut in thin parallel slices crosswise, keeping cucumber in its original shape. Arrange on lettuce leaves, and pour over Parisian French Dressing. Serve with fish course.
Watercress and Cucumber Salad
Prepare watercress and add one cucumber, pared, chilled, and cut in one-half inch dice. Serve with French Dressing.