Louis' every woman's cook book

This salad is prepared with finely shredded green peppers, red pimentos, and potato salad. Put the shredded sweet pimentos mixed with French dressing in the centre of a flat salad-dish. Put a border of potato salad around the red pimentos, and lastly a second border of the finely shredded green peppers mixed with French dressing. These three colours, red, white, and green, make a very pretty effect. ROY ALE SALAD <&& Cut into dice some fresh pineapples, oranges, celery, and apples, and mix with some mayonnaise into which a few tablespoonfuls of heavy cream have been previously mixed. Dish up on a shallow salad-dish and garnish with finely chopped green peppers and sweet pimento in little heaps, alternating the colour all around the border. Sprinkle a few finely chopped pecan nuts in the centre. WALDORF SALAD ^ Take some peeled apples and the same quantity of the hearts of cleaned and peeled white celery cut in small cubes, and mix with a well-seasoned mayonnaise. Put in a flat salad-dish. Cut some sweet Spanish peppers in long narrow strips and put them over the salad like a grating; surround the whole with some leaves of hearts of lettuce. TOMATO WITH CHIVES ^ Put a thick slice of peeled tomato on a yellow lettuce leaf; cover the sliced tomato with mayonnaise dressing and then sprinkle finely cut chives on the mayonnaise. r* When Served. Guests. Remarks. t CRABFLAKE SALAD ^ Mix one quart of crabflakes with one-half a pint of mayonnaise dressing. Put in a flat salad-dish, surround with lettuce leaves, and sprinkle finely chopped sweet pimentos over it. NOTE Numerous other recipes for salads and dressings may be found in " Louis' Salads and Chafing Dishes." When Served. Guests. Remarks. DISHES PREPARED FROM FOOD LEFT OVER FROM PREVIOUS MEALS MINCED HALIBUT WITH POTATOES, BAKED ^s Prepare some potatoes hashed in cream in the usual manner. Remove the skin and bones from the halibut left over from a previous meal. Break the fish into small pieces and then add to it the potatoes. Season well, put the whole in a deep baking-dish; sprinkle with bread crumbs, grated Parmesan cheese, and butter. Bake to a nice golden colour. SALMON SALADS Break the cooked salmon into small pieces, add some shredded lettuce and mix with as much mayonnaise dressing as desired. Put the salad on a platter, surround with lettuce leaves and quartered hard-boiled eggs, and sprinkle finely chopped cooked beets over it. SCALLOPED CODFISHES Mix the boiled codfish left over, free from skin and bones, with cream sauce. Season well. Put a border of mashed potatoes, to which the yolk of an egg has been added, around the edge of some natural or silver scallop shells. Put the creamed fish in the centre of these shells, sprinkle with bread crumbs and butter, and brown in the oven to a nice golden colour. Serve the scalloped fish individually or place them on a platter covered with a napkin. RISSOLES OF CHICKEN ^ With some boiled or roast chicken prepare an ordinary chicken hash, but not too creamy. Put it on the ice to get cold. Prepare some pancakes and cut them with a cutter, three inches in diameter, into round pieces. When Served. Guests. Remarks. =1