CUCUMBER SALAD
- 3 cucumbers
- 1 red sweet pepper
- 1 tablespoonful lemon juice
- 1 teaspoonful onion juice
- Salt and pepper
- Oil and vinegar
Peel two of the cucumbers and cut them in two lengthways. Then scrape out all the seeds. Put the pieces of cucumber into ice water containing the lemon juice.
Chop the third cucumber with the red pepper, and season this mixture with the salt, pepper, oil, vinegar, and onion juice.
Set the cucumbers on ice to get very cold. Cut each half in two lengthways in serving.
This salad looks dainty on small earthenware dishes.
ENDIVE AND GRAPE FRUIT SALAD
- ½ lb. French endive
- 1 ripe grape fruit
- French dressing
- Paprika
- 1 romaine
Wash and dry the endive and mix it with the carpels of the grape fruit. Color some French dressing well with paprika, and pour it over the salad at the moment of serving.
Mix well and serve on leaves of romaine, or simply in ramequins without the romaine.