The Cook County cook book

COMBINATION SALAD.— Shred very fine 1 small, firm head of white cabbage: cut 4 tart apples in dice-shaped pieces: 6 cold, firm cooked potatoes cut the same: ^ cup of English walnuts cut in small pieces; 1 teasooon of finely chopped white onion. Toss well together with 2 silver or wooden forks (steel will cause the apples to turn dark") and pour over this some mayonnaise dressing. Place the salad on ice about 1 hr. before using. Serve on lettuce leaves. — Mrs. E. D. Kelley. Winnetka. 111. A COOKING SCHOOL SALAD.— Shred and soak a cabbage. Peel a tomato, cut it into halves and press out the seeds, then chop it fine. Remove the seeds from a pepper and cut it into fine shreds. At serving time, drain and dry the cabbage. Pare and slice 1 tart aople. Put a layer of the cabbage in the bottom of the salad bowl, then a little apple, a sprinkling of tomato, pepper. 1 tablespoon of chopped onion, then another layer of cabbage, and continue. Baste carefully with the dressing, and mix thoroughly. — Mrs. D C. Daniels, Arlington Heights, 111. CORN SALAD. — Mix any cold cooked corn with salad dressing, add any cold vegetables, meat, fish or fowl to suit taste; garnish with sliced hard-boiled eggs; serve on lettuce. — Mrs. F. C. Winter, Winnetka, III. VARIATION I. — Cooked sweet corn cut from cob, and young, tender shelled peas, are all available to make up into salads, to suit foods at hand and as judgment and ideas select for proportions. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CRAB SALAD. — Flake cooked crab meat, mix with salad dressing, and serve. For variety, mix with lemon juice, minced parsley, chives, celery, chopped hard-boiled eggs, capers, olives. — Mrs. A. C. Christy, Glen View, 111. VARIATION I. — Fry soft-shell crabs, and serve cold on lettuce with salad dressing or tartar sauce. — Mrs. A. C. Christy, Glen View, 111. VARIATION II.— Combine 1 pt. of crab meat, 2 stalks of celery, cut fine, 1 hard-boiled egg, chopped fine, and 1 tomato, cut into small pieces; season with salt, pepper and vinegar; thoroughly mix and place in a salad-bowl, garnishing it with crisp leaves of lettuce; dress with mayonnaise dressing. — Mrs. C. J. Jeffries, Winnetka, 111. CRAB AND CELERY SALAD.— Shred 2 heads of lettuce and a bunch of celery and put into a bowl. Mash the hard-'boiled yolks of 6 eggs to a smooth paste with oil, adding a teaspoon of dry mustard. Add the yolks and whites of 2 eggs, beaten separately, and thin the mixture with lemon juice and vinegar. Mix thoroughly, seasoning with salt and cayenne. Mix a can of deviled crab meat with the dressing and lay upon the lettuce and celery. Mix thoroughly in serving. — Mrs. C. E. Worth, Wheeling, 111. CRAB AND TOMATO SALAD.— Remove meat from hardshelled crabs; there should be 1 cup. Add ^ cup of celery, cut in small pieces, and 6 small tomatoes, peeled, chilled, and cut in quarters. Moisten with mayonnaise. Serve on lettuce leaves and garnish with mayonnaise, curled celery, and small pieces of tomato.— Mrs. C. J. Canthorn, Wilmette, 111. CREOLE SALAD.— Season a pt. of hot boiled rice with salt, pepper and cayenne, and add 3 green peppers, 3 boiled beets, and I !> 17 I » an onion, minced separately. Serve very cold with French dressing.—Mrs. W. H. Willis, Glencoe, 111.