The Myrtle Reed Cook Book

by Myrtle Reed

Slice peeled tomatoes, drain, and mix with sliced cucumbers and finely chopped onion. [Mayonnaise].

SALMON SALAD

Use boiled, fresh salmon. Free from skin, fat, and bone, and flake. Mix with finely cut celery and a few capers. [Mayonnaise].

SALMON SALAD—II

Prepare as above, using cucumber dice and a bit of chopped onion instead of the celery and capers. [Mayonnaise].

SARDINE SALAD

Drain the sardines, sprinkle with lemon-juice, and alternate with hard-boiled egg quarters on a bed of lettuce leaves. [French dressing].

SHAD ROE SALAD

Boil the roe, chill, slice, and add finely cut celery and boiled beet dice. [Mayonnaise].