Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Mix one cup each of cucumber cut in cubes, cooked oysters cut in pieces, and celery cut in pieces. Add one cup [Cream Dressing]. Chill. Arrange on lettuce leaves in salad bowl.

Crab Salad

Marinate two cups crab meat with [French Dressing]. Drain; add one half cup [Mayonnaise Dressing]; arrange in crab shells. Chill. Garnish with pimolas and [Mayonnaise Dressing].

Egg Salad No. 1

Cut six hard-cooked eggs in slices, crosswise. Cut twelve radishes in crosswise slices. Marinate each, and arrange in layers on a bed of lettuce. Garnish with [Cream Dressing] and radish roses.

Egg Salad No. 2

Cut six eggs in halves, lengthwise; remove yolks; add an equal amount of cold cooked ham, chopped; moisten with [Cream Dressing], return to whites, and serve on a bed of water cress, chicory, or shredded lettuce. Pass [Cream Dressing] with this salad.

Egg Salad No. 3

Remove the yolks from six hard-cooked eggs, leaving the whites in rings. Mash yolks; add an equal amount of cold cooked veal or lamb, cut in small pieces. Moisten with [French Dressing]; add one teaspoon chopped chives; shape into balls, and arrange on bed of lettuce. Garnish with white egg rings.