The Myrtle Reed Cook Book is a Webnovel created by Myrtle Reed.
This lightnovel is currently completed.
Mix diced cooked carrots with lettuce and serve with French dressing, sprinkling with minced cress, chervil, chives, or parsley.
CAULIFLOWER SALAD–I
Mix cooked cauliflower flowerets with Mayonnaise and serve in red-pepper sh.e.l.ls 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.
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, cuc.u.mbers, 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.
CUc.u.mBER SALAD–I
Slice cuc.u.mbers 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.
CUc.u.mBER SALAD–II
Mix one cupful of diced cuc.u.mbers with two cupfuls of finely cut celery and half a can of drained mushrooms. Add three chopped hard-boiled eggs and serve on lettuce with Mayonnaise.
CUc.u.mBER SALAD–III
Cut three cuc.u.mbers into dice. Mix with one cupful of finely cut olives, three hard-boiled eggs, and three-fourths cupful of broken pecans or English walnuts. Serve on lettuce with Mayonnaise. Pickled nasturtium seeds or French peas may be added.
CUc.u.mBER JELLY SALAD
Slice two cuc.u.mbers and cook until soft in water to cover, with a slice of onion and salt and pepper to season. Take from the fire, and add half a package of soaked and dissolved gelatine. Line a mould with thin slices of cuc.u.mber, fill with the jelly, and chill. Serve on lettuce with either French dressing or Mayonnaise.
ENDIVE SALAD
Fill a salad bowl with small crisp leaves of endive and serve with French dressing or Mayonnaise. Sprinkle with minced chives if desired.
LETTUCE SALAD–I
Quarter crisp heads of lettuce and serve individually with Mayonnaise.
LETTUCE SALAD–II
Cut head lettuce in quarters, sprinkle with minced chives and parsley, and serve with French dressing which may be seasoned with onion or garlic.
MUSHROOM SALAD
Cut canned mushrooms into small pieces and serve on lettuce with French dressing, sprinkling with minced chives and parsley.
ONION SALAD–I
Slice peeled Spanish onions very thin, crisp in ice-water, drain, wipe dry, and serve on lettuce with French dressing, sprinkling with minced parsley if desired.
ONION SALAD–II
Mix sliced Spanish onion with twice the quant.i.ty of sliced and broken sour apples. Mix with Mayonnaise and serve on lettuce.