The international cook book

Cut cooked chicken into cubes and marinate. Add an equal quantity of crisp celery, cut fine. Just before serving, mix with mayonnaise. Serve on bed of lettuce. Top with paprika and parsley. Garnish with hearts of celery and slices of pickles. Veal Salad Cut three pounds cooked veal into cubes and marinate with French dressing. Allow to stand an hour or more to develop flavor. Add an equal amount of crisp celery, cut fine. Just before serving, mix with mayonnaise. Nuts or peas may be added, if desired. Serve on lettuce leaves. Garnish with hard- cooked eggs, curled celery, capers, or pickles. Top with paprika and parsley. Pork may be substituted for the veal in this rule. Sunday Night Supper Salad On center of plate, tea size, place in cupped lettuce leaves one whole tomato, stuffed with chicken salad. Radiating from this f ovu- thin slices of buttered bread. On first slice heap ground chives; on second, cream cheese; third, ground nuts; on fom"th, ground cold meats. Place whole stuffed olives on side of plate. Garnish with parsley. RECIPES 285 Tuna Fish Salad 1 cup txma fish i cup peas (broken not too fine) i cup celery 3 hard-cooked eggs (sliced) Mix with salad dressing and serve on lettuce leaves. Garnish with paprika and parsley. Top with capers. Salmon may be substituted for the tuna fish. Tuna Fish and Apple 2 cups flaked tuna fish 2 tart red apples Do not peel apples. Cut into quarters and remove core. Cut into thin slices and arrange on bed of lettuce leaves. Marinate fish with French dressing. Put fish over apples. Serve with boiled dressing. Garnish with parsley. Fish and Potato Salad Flake two cups of cold cooked fish. Marinate with French dressing. Marinate two cups of diced cooked potatoes. Let stand in cool place one hour. Slice sLx hard-boiled eggs. Mix fish, potatoes, eggs, and three tablespoons capers with mayonnaise. Serve on lettuce. Garnish with parsley. Shrimp Salad 2 cups cooked shrimps i cup peas 3 hard-cooked eggs i cup celery I cup salad dressing 3^ cup whipped cream Add cream to salad dressing. Add other ingredients. Mix thoroughly. Serve on bed of lettuce leaves. Garnish with paprika and parsley. 286 THE INTERNATIONAL COOK BOOK Crabmeat Salad 2 cups crabmeat i green pepper (chopped) I cup celer)- (diced) i pimento (chopf>ed) ]/i cup salad dressing Y^ cup whipped cream Add cream to salad dressing. Add pepper, pimento, celery, and crabmeat. Mix well. Serve on bed of lettuce leaves. Garnish with hard-cooked egg and slices of tomato. Top with parsley. Lobster Salad, No. 1 3 cups cooked lobster meat (diced) Y cup whipped cream I cup celer>' (diced) % cup salad dressing MLx cream with salad dressing. Add celer>' and lobster. Mix thoroughly. Ser\'e on bed of lettuce leaves. Sprinkle with capers. Garnish with paprika and parsley. Stuffed eggs may be served as a garnish for this salad. Lobster Salad, No. 2 2 cups cooked lobster meat (diced) i cup peas I cup celery (diced) i cup salad dressing 3 hard-cooked eggs (sliced) yi cup whipped cream Mix dressing -v^-ith whipped cream. Add celer\', eggs, peas, and lobster. iMix thoroughly. Serve on bed of lettuce leaves. Garnish with paprika and parsley. DRESSINGS Best French Dressing