The Cook County cook book

SHAD ROE AND CUCUMBER SALAD.— Gently simmer a shad roe with onion and bay leaf in salted acidulated water 20 minutes; cool, cut in slices and cubes and marinate with French dressing made with onion juice; to the cubes of roe add a cucumber, cut in cubes, and mayonnaise to moisten. Dispose the salad upon a bed of heart leaves of lettuce. Garnish the long sides with sliced cucumber, and the top with sliced roe and chillies. — Mrs. C. E. Worth, Wheeling, 111. SHRIMP SALAD.— Wash and drain 1 can of shrimps and break into pieces not too fine. Reserve a few whole ones. Cut equal quantity of celery in pieces % inch long; wrap in a piece of muslin wrung out of cold water and keep in cold place away from the air until ready to serve. When ready to serve, mix carefully with salad dressing. Arrange lettuce leaves on a platter. Put a spoon of salad on each leaf and lay one of the whole shrimps on this. Serve at once. — Eloise Jennings, Winnetka, 111. VARIATION I. — Wash 1 can shrimps and 1 can of peas in cold water. Mix and serve with one-half salad dressing and onehalf whipped cream. The peas make a good substitute for celery when it cannot be procured. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION II. — ^Mix well together 1 qt. shrimps, chopped fine, 3 hard-boiled eggs. Add salt and pepper to taste. — Mrs. Pitt, 240 S. 20th Ave., Maywood, 111. VARIATION III. — Break shrimps into pieces, marinate with French dressing 1 hr. At serving time add equal quantity of celery, cut in i/^-inch lengths or chilled cubes of cucumbers, mix with mayonnaise dressing and heap on lettuce, garnish with slices of cucumbers, marinated with French dressing. — Mrs. Robert S. Appleton, 1128 Centre Ave., Wilmette, 111. SHRIMP AND ASPARAGUS SALAD.— To 1 cup of shrimps add 2 cups of cold cooked asparagus tips, and toss lightly together. Season with salt and pepper. Make a dressing of the yolks of 3 hard-boiled eggs, rubbed through a sieve, and sufficient oil and vinegar to make the consistency of cream, using twice as much oil as vinegar. Pour over the asparagus and shrimps. — Mrs. C. E, Worth, Wheeling, 111. SHRIMP AND CUCUMBER SALAD.— Break the shrimps in pieces and marinate with French dressing. At serving time, add an equal quantity of chilled cubes of cucumber; mix with mayonnaise dressing. Shape into a mound and cover lightly with whole shrimps and the heart leaves of lettuce. Surround with sliced cucumbers, dressed with French dressing, flavored with onion juice. — Mrs. C. J. Canthorn, Wilmette, 111. * SORREL SALAD.— Gather the tender tops when they first sprout, freshen them and drain thoroughly; place them in a salad bowl, and add half the quantity of tender celery, broken into short lengths, a very little garlic, and lastly, a French dressing. Garlic grows wild in many parts of the country, and the tops are very, tender and delicate. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SOUTHERN SALAD.— Mix 2 cups of cold boiled rice with 2 chopped hard-boiled eggs, and blend well with mayonnaise dressing; serve on crisp lettuce, garnished with sliced eggs, beets and: olives. — 'Mrs. W. H, Willis, Glencoe, 111.