The Myrtle Reed Cook Book

by Myrtle Reed

MUTTON AND ASPARAGUS SALAD

Prepare according to directions given above, using an equal quantity of cold, cooked asparagus instead of the capers.

MUTTON AND PEA SALAD

Prepare according to directions given above, using peas instead of asparagus.

CHESTNUT SALAD—II

Prepare according to directions given for [Chestnut Salad—I]. Mix with an equal quantity of sour apples cut into dice. [Mayonnaise].

CRESS AND WALNUT SALAD

Wash and drain a bunch of watercress, pick off the tender sprigs and place in a salad bowl. Add half the quantity of broken English-walnuts which have been soaked in lemon-juice. Dress with a [French dressing] made of twice as much oil as vinegar and no seasoning except salt.

SHAD ROE SALAD—III

Cook the roe with a slice of onion in salted, acidulated water for twenty minutes. Drain, cool, cut into slices, and sprinkle with [French dressing]. Add cucumber dice and chopped olives. Mix with [mayonnaise], garnish with peppers, and serve on lettuce leaves.