The Myrtle Reed Cook Book

by Myrtle Reed

Mix cooked cauliflower flowerets with [Mayonnaise] and serve in red-pepper shells on lettuce with [Mayonnaise] on top.

CAULIFLOWER SALAD—II

Marinate cooked cauliflower flowerets in [French dressing], drain, and serve on lettuce with [Mayonnaise]. Garnish with diced cooked carrots or beets.

CELERY SALAD—I

Shred crisp celery very fine and serve with [French dressing] or [Mayonnaise].

CELERY SALAD—II

Mix finely cut celery with sliced sour apple cut into small bits and serve on lettuce with [Mayonnaise].

CELERY SALAD—III

Cut into small bits a large bunch of celery and three-fourths pound of blanched almonds. Serve on lettuce with [Mayonnaise].