The Myrtle Reed Cook Book

by Myrtle Reed

String the beans, but do not cut them. Boil, drain, and cool. Serve on lettuce leaves with [French dressing] and garnish with nasturtium blossoms.

SHRIMP AND CUCUMBER SALAD

Cut the shrimps coarsely and sprinkle with [French dressing]. At serving-time, drain, mix with an equal quantity of crisp cucumber dice, and serve on lettuce leaves with [mayonnaise].

VIENNA SALAD

Finely cut celery, apple dice, and shreds of green pepper. [Mayonnaise].

WALDORF SALAD

Sour apples, peeled and sliced, English walnuts, and finely cut celery. [Mayonnaise].

MUTTON SALAD

Cut cold roast or boiled mutton into dice, using none of the fat. Arrange on lettuce leaves, season with salt and pepper, add a few capers, and mix with [mayonnaise dressing].