The Myrtle Reed Cook Book

by Myrtle Reed

CHICKORY SALAD

Fill a salad bowl with well trimmed chickory and serve with [French dressing] seasoned with onion-juice.

CHIFFONADE SALAD

Mix one cupful each of shredded lettuce, celery, and chickory, and one teaspoonful each of chopped beets, onion, parsley, tarragon, and sweet red pepper. Serve with crisp lettuce and [French dressing], garnishing with sliced tomatoes.

CRESS SALAD—I

Mix watercress, lettuce, sliced tomatoes, cucumbers, and onion with shredded green pepper and celery. Serve with [French dressing] and garnish with sliced hard-boiled eggs.

CRESS SALAD—II

Cut thin slices of sour apples and hard-boiled eggs into bits and mix with watercress. Serve with [French dressing].

CUCUMBER SALAD—I

Slice cucumbers thin, and soak in cold salted water until wilted. Drain, rinse, wipe very dry, and serve with [French dressing] or with thick sour cream seasoned highly with black pepper.