Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Lobster Salad No. 2

Mix two cups lobster meat with four hard-cooked eggs, chopped fine. Marinate with [French Dressing]. Drain; add [Mayonnaise]; serve on lettuce; garnish with chopped olives and sprinkle with finely chopped chives.

Lobster Salad No. 3

Mix equal parts of cucumbers cut in cubes, lobster cut in pieces, tomatoes cut in pieces, with [Mayonnaise Dressing]. Chill; arrange on lettuce leaves; garnish with alternate slices of tomatoes and cucumbers; and [Mayonnaise Dressing] put through the pastry bag and tube.

Macedoine Salad

One cup each of string beans, green peas, carrots and celery. Sprinkle with salt and cayenne, and marinate with [French Dressing]. Chill one hour. Arrange in mounds on salad dish, and separate mounds with cold cooked cauliflower which has been separated and marinated.

Any combination of cold cooked vegetables may be prepared in the same way.

Onion Salad

Peel six Bermuda onions. Slice, and let them stand one hour in ice water. Drain, sprinkle with sugar, and marinate with [French Dressing]. Serve ice cold on cress.