17. Lettuce, Brussels sprouts and chopped pepper.
Lentil Salad.
Soak the lentils over night; wash and rinse thoroughly, then cook until tender, adding hot water as needed. Drain, and when cold mix with each pint of lentils about five tablespoonfuls of oil, two tablespoonfuls of tarragon vinegar and one teaspoonful, each, of capers, parsley, chives and cucumber pickles, all, save the capers, chopped fine. Serve in a mound, on a bed of lettuce leaves. Garnish with heart leaves of lettuce at the top and sections of tomato, or diamonds of tomato jelly, at the base.
Potato Balls, Pecan Meats, and Cress Salad.
Potato-and-Nasturtium Salad.
See [page 34]
White=Bean Salad.
Toss one pint of white beans, cooked, with one tablespoonful of vinegar and three tablespoonfuls of oil, a little salt and a dash of cayenne or paprica. Arrange in a mound on a bed of shredded lettuce, and sprinkle with chives, parsley and pimentos, all finely chopped. Finish the top of the salad with a large pim-ola.