If preferred, sardines may replace the lobster.
RED CABBAGE AND CELERY SALAD
- 1 crisp red cabbage
- 1 cupful cut celery
- Salt and pepper
- Lemon juice and oil
- 1 teaspoonful onion juice
- Mayonnaise dressing
Chop the tenderest leaves of a red cabbage very fine. Mix it with the celery and moisten with lemon juice and oil, and season with salt and pepper. Add the onion juice.
Allow to remain in a cool place for half an hour. Divide into dainty casseroles and cover with mayonnaise dressing.
STRING BEAN SALAD
- 1 quart string-beans
- 2 teaspoonfuls vinegar
- 1 teaspoonful onion juice
- Salt and pepper to taste
- 3 tablespoonfuls olive oil
Cut the beans into inch lengths and boil till tender in boiling salted water. Drain, and while they are hot pour over them the vinegar, onion juice, salt, and pepper. Let get perfectly cold; just before serving mix the olive oil with them.
Serve in white china ramequins.