The Blue grass cook book

Take equal parts of apples and celery and cut in small pieces. Serve on lettuce leaves with French dressing. GRAPE-FRUIT AND ENGLISH WALNUT SALAD Mrs. Henry C. Buckner Take out the sections, being careful to remove all the white, bitter skins. To 1 quart of grapefruit, after it is prepared, add 1 pint of English walnuts. Serve with bleached lettuce and a French dressing made of lemon in the proportion of 3 tablespoons of oil to 1 of lemon juice. LOBSTER SALAD 1 can of lobster, Equal part of celery. Chop the lobster and cut the celery. Serve on lettuce leaves with a rich mayonnaise. NUT SALAD Take equal parts of celery and nuts and serve on lettuce leaves with a French dressing. ORANGE SALAD Mrs. William E. Simms Take fresh, firm oranges and peel them carefully down to the pulp, removing all the white skin. Hold the orange with a fork and with a sharp knife cut down on each side of the section and remove the pulp, taking care to keep its shape. Go over the whole orange this way. Serve on lettuce leaves with a dressing of olive oil and lemon, using 2 tablespoons of oil to 1 of juice. Add pecan nuts to the dressing. POTATO SALAD (No. 1) Mrs. George Dabney. 1 quart cold potatoes, ^ pint cold peas which have been cooked till tender, 2 or 3 good-sized, firm tomatoes, not too ripe, 2 stalks of celery, 1 onion chopped fine. Cut the potatoes, tomatoes, and celery into small pieces, add the onion and season with salt and pepper. Serve on lettuce leaves with a rich mayonnaise. POTATO SALAD (No. 2) Take cold potatoes and cut into small pieces. Add chopped onion, salt, and pepper and put in a cool place. Before serving mix thoroughly with mayonnaise or French dressing. Serve on lettuce leaves. SALMON SALAD 1 can of salmon. Remove the skin and bones and pick into small pieces. Yolks of 6 hard-boiled eggs, 1 cup butter. Mash eggs and butter and add salmon with pepper and salt and 1 tablespoon made mustard. Serve on lettuce leaves. SHRIMP SALAD Mrs. Strauder Goff Mix a pint of shrimps with a teacup of mayonnaise dressing. Arrange in the centre of a flat dish lined with lettuce leaves and put a row of peeled tomatoes around, showing the lettuce leaves around the edge of the dish. A few nasturtiums stuck in the centre add to the dainty look of the dish, and their colors harmonize with the red tomatoes and the pink shrimps. If the tomatoes are not uniform in size, they look better sliced. TOMATO SALAD (No. 1) Take 12 large ripe tomatoes. Remove skin and cut the centre from each. Fill the hole with a dressing of 1 cup cold ham, which has been run through a meat-grinder, 1 tablespoon chopped onion, Salt and pepper to taste, 1 teaspoon celery seed, ^ cup of bread-crumbs, 1 tablespoon olive oil. Put on ice and serve with a rich mayonnaise. TOMATO SALAD (No. 2) A good winter salad is made of 1 can tomatoes, ^ box gelatine, 1 tablespoon chopped onion, 1 teaspoon salt, 1 teaspoon white pepper. Pour all into a granite kettle and heat well, almost to boiling point. Strain and pour into individual tin moulds. When congealed, serve on lettuce leaves with mayonnaise. VEGETABLE SALAD Line a bowl with lettuce leaves and put on them