Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 2 cups cold butter beans
  [French Dressing]
  [Cream Dressing]
  2 hard-cooked eggs
  parsley
  few drops onion juice

Cover beans with [French Dressing] and let stand one half hour. Drain, sprinkle with onion juice, mix with [Cream Dressing]. Arrange on serving dish and garnish with slices of hard-cooked eggs, cut lengthwise, and parsley.

Beet Salad

• 6 cooked beets
  parsley
  [French Dressing]
  4 hard-cooked eggs

Cut beets in cubes; marinate with [French Dressing]; let stand one hour. Chop the whites of the eggs until fine; press yolks through a sieve. Arrange beets on salad dish in a mound. Garnish base of mound with alternating rows of white and yolk of egg, and parsley.

Lima Bean Salad

Prepare, dress, and garnish the same as [Butter Bean Salad].

Celery Salad

Wash, scrape, and cut in small pieces, one bunch of celery, using the top leaves and upper part of stalks for garnishing. Cut the stalks in two-inch pieces and curl both ends. Mix the celery with [Mayonnaise Dressing]; let it stand in the ice chest one half hour. Garnish with [Mayonnaise], curled celery, and celery leaves.