(Contributed)
To one cupful of shrimps add two cupfuls of cold cooked asparagus tips, and toss lightly together. Season with salt and pepper. Make a dressing of the yolks of three hard-boiled eggs, rubbed through a sieve, and sufficient oil and vinegar to make the consistency of cream, using twice as much oil as vinegar. Pour over the asparagus and shrimps.
Asparagus salad
(Contributed)
Asparagus tips heaped on lettuce leaves and served with French, mayonnaise or boiled dressing, poured over all, make a very good salad.
Endive salad
(Contributed)
Use the well-blanched leaves only. Wipe these with a damp cloth. Pour over this a French dressing and serve with roasted game.
Sweetbreads and cucumber salad
(Contributed)