Lowney's cook book

Cut raw potatoes in balls with French vegetable cutter. Cook three cups of these balls with one sliced onion in boiling salted water until tender. Chill, marinate with French dressing, cover with boiled dressing, arrange on salad dish. Sprinkle with chopped chives, and garnish with a daisy made of hard-cooked eggs, cut lengthwise. Potato Salad No. 2 Marinate one cup each of cold cooked potatoes, cut in dice, cold cooked turnip, also cut in dice, and cold cooked beets, finely chopped. Arrange in salad dish, separating each vegetable with small leaves of parsley. Rice and Vegetable Salad Mix one cup each of celery, carrots and rice. Marinate all separately with French dressing. Arrange on lettuce leaves in shape of a mound, having rice at the bottom and carrots at the top. Garnish with spoonfuls of mayonnaise on the lettuce. Sardine Salad Remove bones from one dozen sardines; mix four hardcooked eggs finely chopped, twelve pimolas finely chopped, and three pickles finely chopped. Marinate with a Frencli dressing. Serve sardines on lettuce and dot over them spoonfuls of the egg mixture. Salmon Salad No. i Prepare the same as Lobster Salad No. 1. Salmon Salad No. 2 Prepare and serve the same as Lobster Salad No. 2. Salmon Salad No. 3 Mix two cups cold cooked salmon with enough mayonnaise dressing to make it creamy. Pack in timbale molds, chill; remove from molds. Serve on lettuce, and garnish with marinated slices of cucumber and mayonnaise dressing. Scallop Salad Mix two cups of cold cooked scallops cut in small pieces, one cup of celery cut in shreds, with mayonnaise dressing. Chill one hour. Serve in nests of lettuce. Garnish with mayonnaise, chopped olives and chopped chives. Shad Roe Salad Marinate two cups each of cucumber and cooked shad roe. Chill one hour; add one half cup mayonnaise. Arrange in salad bowl ; garnish with marinated slices of cucumber and crisp lettuce leaves. Sprinkle the slices of cucumber with chopped chives. Shrimp Salad Marinate two cups of shrimps with French dressing. Add one half cup each of olives and pimentos. Chill one hour. Drain; add one half cup of mayonnaise dressing; serve on lettuce and garnish with whole shrimps. Spinach Salad Mix two cups cold, cooked, and seasoned spinach, with four hard-cooked eggs, finely chopped. Press into timbale molds; chill; remove; arrange in nests of lettuce; cover with French dressing. Garnish top and edge of salad with egg, arranged like daisies. Pass cream or mayonnaise dressing with this salad. Sweetbread Salad Marinate one cup each of cold cooked sweetbreads, celery and cucumbers. Chill one hour. Drain; mix with mayonnaise; serve on lettuce, and garnish with pimento. Sweetbread and Cucumber Salad Mix two cups sweetbreads and two cups cucumbers cut in small pieces, with mayonnaise dressing; add one teaspoon gelatine, which has been dissolved in water. Press in timbale molds. Chill; remove from molds, and serve in individual nests of lettuce. Garnish with mayonnaise dressing and chopped parsley. Stuffed Tomato Salad Remove the skin from eight tomatoes; scoop out the inside. Chill shells. Drain pulp; add equal quantity of celery, shrimps and cucumber, mixed with mayonnaise dressing. Refill shells ; serve on cress, and garnish with mayonnaise. Tomato and Nut Salad