The Myrtle Reed Cook Book

by Myrtle Reed

Prepare as above, using shredded scarlet pimentos instead of the cherries.

BANANA AND CELERY SALAD

Six bananas, half a cupful of nuts cut fine, and two stalks of celery cut fine. Peel the bananas carefully, cut the fruit into dice, mix with the nuts and celery, add [mayonnaise], fill the banana skins, chill, and serve on lettuce leaves.

BIRD’S-NEST SALAD

Take the yolks of hard-boiled eggs and rub to a paste with an equal quantity of Neufchatel cheese. Season with salt and paprika, and make into egg-shaped balls. Make a mound of the shredded whites and lay the egg-balls upon it, flecking them with black pepper. Surround the dish with the heart-leaves of head lettuce, and serve [mayonnaise dressing] in a dish apart.

CELERY SALAD

Crisp, tender celery cut fine, mixed with a little chopped onion and [mayonnaise]. Serve on lettuce.

CAULIFLOWER SALAD

Boil a large cauliflower in salted water until tender. Drain, cool, separate the flowerets, sprinkle with chopped onion and parsley, and set on ice. When thoroughly chilled, mix with [mayonnaise], and serve on lettuce leaves.