Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Endive Salad

Marinate leaves of endive with [French Dressing]. Chill one hour, and serve crisp. Sprinkle with chopped chives.

Escarole Salad

Prepare the same as [Endive Salad], and sprinkle with finely chopped green peppers.

Lettuce Salad No. 1

Separate the leaves from two heavy heads of lettuce. Wash, drain, chill; marinate with [French Dressing]. Chill; replace in former shape, making one head out of the two, having all green leaves on the outside.

Lettuce Salad No. 2

Remove leaves from lettuce. Wash, drain and dry. Place leaves together, roll, and cut in narrow ribbons. Marinate with [French Dressing]. Arrange in nests, with a tablespoon of [Mayonnaise] in each nest.

Lobster Salad No. 1

Marinate four cups lobster in [French Dressing]. Chill, drain, mix with one cup [Mayonnaise Dressing], and arrange on white lettuce leaves. Garnish with [Mayonnaise] and pounded lobster coral.