The Myrtle Reed Cook Book

by Myrtle Reed

Mix finely cut apples, celery, and shredded green peppers with broken English walnuts, blanched almonds, or pecans. Serve on lettuce with [Mayonnaise] made without mustard to which whipped cream has been added.

APRICOT SALAD

Peel and split apricots. Fill the hulls with chopped maraschino cherries and nuts and serve on lettuce with [French dressing] made with wine.

BANANA SALAD—I

Peel one section from the skin of ripe bananas, take out the pulp, mix with [French dressing] made with lemon-juice, fill the shells and serve on lettuce, sprinkling with chopped nuts if desired. [Mayonnaise] may be used instead of [French dressing].

BANANA SALAD—II

Remove one section of the banana peel and scoop out the pulp. Mix with shredded orange or grapefruit, seeded and peeled white grapes, and a few broken nuts. Stoned cherries may be added if desired. Mix with [Mayonnaise] made without mustard and serve on lettuce in the banana skins.

CANTALOUPE SALAD

Scoop out the pulp from ripe cantaloupes, drain, and mix with pounded ice. Serve in the shells immediately with [French dressing] made without mustard and whitened with whipped cream.