The Myrtle Reed Cook Book

by Myrtle Reed

Mix shredded pimentos with quartered hard-boiled eggs, sliced olives, and pearl onions. Serve on lettuce with [Mayonnaise].

PEA SALAD—I

Mix cooked and drained peas with diced cooked carrots and finely cut celery. Serve on lettuce with [Mayonnaise].

PEA SALAD—II

Mix cooked peas with cut walnut meats, marinate in [French dressing], drain, and serve in lemon-cups on lettuce with a spoonful of [Mayonnaise] on top.

PEPPER SALAD—I

Chop a very small onion fine with twice the quantity of parsley. Add two small red peppers and eight sweet green peppers finely minced. Pour over a [French dressing], seasoning with a pinch of powdered sugar and a teaspoonful of salt. Serve ice-cold on lettuce leaves.

PEPPER SALAD—II

Mix sliced Spanish onions with seeded and sliced sweet green peppers and serve on lettuce with [French dressing].