Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Cabbage Salad No. 1

Mix one cup and a half of cabbage and one cup and a half of celery; add one tablespoon chopped onion, one teaspoon Worcestershire Sauce, and one cup [Boiled Dressing]. Chill and serve.

Cabbage Salad No. 2

Remove the center from a heavy white cabbage, leaving a shell. Shred center and mix with [Cream Dressing] or [Mayonnaise]. Chill, fill cabbage shell, arrange on a thick bed of parsley, and garnish top of shell with a border of parsley.

Cauliflower Salad

Marinate one cup cold boiled cauliflower with a [French Dressing]. Drain, add boiled dressing. Chill. Serve on bed of water cress and sprinkle with grated Edam cheese.

Cherry Salad

Remove stones from two cups cherries. To cherries add one cup chopped English walnuts, one cup chopped celery, and three fourths cup [Mayonnaise]. Chill, arrange in lettuce nests, and garnish with one whole cherry on top of each nest.

Cheese Salad No. 1

Mix two cream cheeses with one cup walnut meat. Moisten with cream; shape into balls. Chill. Marinate two heads of lettuce; arrange in nests; place five balls in each nest; sprinkle with finely chopped and dried parsley. Pass [French Dressing] with this salad.