The Myrtle Reed Cook Book

by Myrtle Reed

ALMOND SALAD

Stone and chop six olives. Add half a cupful of blanched and shredded almonds, and half a cupful of tender celery cut fine. Serve on lettuce leaves, with [mayonnaise].

ASPARAGUS SALAD

Boil, drain, and cool the asparagus. Serve on lettuce leaves with [French dressing], and garnish with slices of hard-boiled egg.

APPLE AND CRESS SALAD

Cut sour apples into dice. Mix with watercress, carefully picked over, and [French dressing].

APRICOT SALAD

Chill the fruit, pare, stone, cut in halves, arrange on lettuce leaves, and pour over [French dressing] made with lemon-juice.

ASPARAGUS AND SALMON SALAD

Flake cold, boiled salmon, mix with cooked asparagus tips, and add a little finely cut celery. [Mayonnaise].