Boston Cooking-School cook book

Normandy Salad. Romaine sprinkled with chopped red and green peppers and chopped green and ripe olives. Spring Salad. Tomato sections, sliced cucumber, sliced radish, strips of green pepper, green onions, and watercress on lettuce. French Dressing,* or a variation Russian Dressing“ or Thousand Island French Dressing” French Dressing * Thousand Island French Dressing French Dressing,* Roquefort Dressing’, Thousand Island French Dressing French Dressing * French Dressing * Chiffonade Dressing“ Thousand Island French Dressing French Dressing * French Dressing * * French Dressing, p. 486. SIMPLE VEGETABLE SALADS For garnishing suggestions, see p. 501. Chill thoroughly. Unless tables separately in French Dressing. otherwise indicated, serve on lettuce. Asparagus Tips. Cooked or canned. On thick slice of tomato with garnish of strips of pimiento and green pepper. Beets. Cooked and sliced thin, sprinkled with chopped mint. Broccoli. Cooked and chilled, with or without lettuce. Cabbage. Finely chopped or shred- ded, plain, or mixed with grated raw carrot, a few sliced stuffed olives, a bit of chopped candied orange peel, finely cut celery or apple (14 to 4% amount of cabbage), or drained, crushed pineapple (144 to 4% amount of cabbage). (Also p. 507.) Carrots. Uncooked, chopped with a few blanched almonds, seasoned and moistened with dressing. Cauliflower. Cooked and separated into flowerets or uncooked and sliced. Celeriac. Cooked and cut in halves. Celery. Cut fine. Cucumber. Sliced, diced, or cut in fancy shapes. (Also p. 507.) Onion, Bermuda. Very thin slices or rings. Heart of Palm. Canned, sliced. Potato. (See p. 507). Spinach. Cooked, finely chopped, and seasoned with lemon juice or French Dressing. Mold and chill. If desired, serve on thin slice of cooked ham, cut to fit. Marinate cooked vege- French Dressing* or Vinaigrette Dressing™ French Dressing * French * or Vinaigrette. Dressing””® Plain Cooked Dressing’, Cream Dressing” o<0r) = Denver Cream Dressing? ' Mayonnaise * French Dressing * or Ravigote Mayonnaise™ French Dressing * Mayonnaise * or Cream Dressing French* or Parisian French Dressing“ French Dressing * French Dressing * French Dressing * Tartare Sauce” * French Dressing, p. 486. Mayonnaise, p. 49@. Tomatoes. Peeled and _ chilled, French Dressing,* whole, halved, quartered, or sliced. Cream Mayonnaise,* Sprinkle with finely chopped chives or Horse-radish Cream garnish with watercress. (Also p. 509.) Dressing“, etc. Yellow Tomatoes. Peeled and _ French Dressing * chilled, cut in halves, and sprinkled with chopped parsley. CABBAGE, CELERY, AND NUT SALAD 11% cups finely cut celery 1 cup shredded cabbage 1 cup pecan nut meats, broken in pieces Cream Dressing (p. 494) Mix and serve on lettuce. CUCUMBER CUPS Pare cucumbers or not. Remove a thick slice from each end and with a silver fork make parallel grooves lengthwise of cucumber. Cut in pieces crosswise and remove some of the. inside, leaving cups. Cut cups in thin slices crosswise. Arrange cups on nests of lettuce leaves and fill with Cream French Dressing (p. 487) or Tartare Sauce (p. 507). CUCUMBER AND RADISH SALAD Pare cucumber. Cut in 2-inch pieces. Make cuts as if for thin slices but do not cut all the way through. Insert slice of radish in each cut. Serve on lettuce with French Dressing* or Martinique French Dressing (p. 487). — HOT POTATO SALAD 6 medium-sized potatoes 2 tablespoons tarragon vinegar Salt, pepper 2 tablespoons cider vinegar 4 cup celery, finely chopped 4 tablespoons olive oil or 1 tablespoon parsley, finely: bacon fat chopped 1 slice lemon, 4 inch thick