GREEN COLOURING FOR MAYONNAISE
This may be made of mixed herbs or spinach. If herbs are used take 1 tablespoon of parsley, 1 of watercress, and 1 of chervil, put them into boiling water, let them cook eight minutes, then drain and pound in a mortar, and press the pulp through a fine sieve. Use this with mayonnaise to make a light delicate green colour.
If spinach is used press 1 tablespoon of chopped spinach through a sieve, and use it to colour the sauce.
SALAD CHEESE BALLS
Use equal quantities of Neufchâtel cheese and grated American (or Parmesan) cheese, sprinkle with cayenne, and dampen with a little melted butter. Shape into tiny balls and use very cold as a salad garnish.
AMERICAN SALAD
Use 1 cup of scraped thinly sliced celery, 1 cup of diced apples, ½ cup of chopped English walnuts, and ½ cup of seeded white grapes. Mix well with mayonnaise, and serve on large curled lettuce leaves.