The Myrtle Reed Cook Book

by Myrtle Reed

Peel, slice, and chill the cucumbers. Drain, mix with chopped onion, or small bits of the large white onions. [French dressing].

CUCUMBER AND RADISH SALAD

Prepare as above, and add a few radishes, sliced but not peeled. The onion may be omitted.

COTTAGE CHEESE SALAD

Make soft cottage cheese into balls the size of a bird’s egg. Arrange carefully with cucumber dice and a little chopped onion. [French dressing].

CREAM CHEESE SALAD

Prepare cheese as above, coloring the balls with spinach juice or green color paste. Sprinkle with chopped parsley, arrange on lettuce leaves, and pour over [French dressing].

CUCUMBER JELLY

Cut peeled tomatoes and cucumbers into dice, saving the juice. Season with grated onion, pepper, and salt. Mix with hot water, in which gelatine has been dissolved, let cool, break up and serve in tomato shells with [mayonnaise]. When gelatine is used in salads, half a package to each two cupfuls of salad material is about the right proportion.