- Head lettuce
- 4 medium-sized tomatoes
- 1 small cucumber
- 2 tbsps. vinegar
- 4 green onions
- 6 radishes
- ½ cup mayonnaise dressing
- Roquefort cheese
- ¼ tsp. Worcestershire Sauce
Preparation: Line salad bowl with the crisped lettuce; peel and quarter the tomatoes; slice and crisp the cucumbers; slice the onions and radishes in very thin slices. Arrange the vegetables on the lettuce; mix the vinegar with the mayonnaise dressing and pour over the salad. A little Roquefort cheese crumbled and mixed with the dressing is fine. Excellent, served with steak.
No. 43—FRUIT SALAD DRESSING.
Preparation: Take 1 cup boiled mayonnaise, a little powdered sugar, juice of an orange or a lemon, ½ pint of whipped cream.
No. 44—FRUIT SALAD No. 1.
- 2 apples
- 1 small bunch celery
- 1 cup chopped walnuts
- 1 cup pineapple
Preparation: Mix all the cut fruit with fruit salad dressing.
No. 45—FRUIT SALAD No. 2.
- 4 oranges
- 1 cup pineapple
- ½ cup chopped nuts
- 2 cups cherries
- ½ cup shredded cocoanut
Preparation: Mix all the cut fruit with the fruit salad dressing.