Science of food & cookery

cumber, one on each side, with a space between. Cut near the stem end with the point of a sharp knife, so that the white part may be removed without breaking the leaves formed. Finish peeling the part removed, and slice thin. Keep the slices together in natural shape, so that the whole may be fitted again between the green leaves, or skin, of the cucumber. Lay on a white platter, in the natural skin thus cut representing long leaves. Serve separately with mayonnaise or French dressing. SLICED CUCUMBERS Have the cucumbers as cold and crisp as possible. Pare, and slice thin. Just before serving, add a little French dressing and chopped parsley. Or they may be seasoned with lemon juice, salt, and a sprinkle of sugar. GOLDEN STATE SALAD 1 cup young carrots, 1 cup young turnips, 1 cup radishes, measured after being ground through a food chopper. Add 1 cup finely shaved celery, and season with chopped green onion to suit, 1/2-3/4 cup finely diced pimento (if at hand), and a liberal quantity of chopped parsley. Mix with plenty of mayonnaise, and serve on a lettuce leaf. CELERY AND CARROT 2 cups young carrot (measured I cup shredded celery after being ground through i diced green onion a food chopper) Chopped parsley Mix, and season with plenty of mayonnaise. CABBAGE AND CARROT SALAD i cup raw carrot ground 2 cups finely shredded cabbage through a food mill 2 sliced green onions J4 cup chopped parsley Mix, and season with plenty of mayonnaise. Serve on a lettuce leaf. COLD SLAW Shred crisp, young cabbage very fine, and season with chopped onion and parsley. Add mayonnaise, or French dressing, or cream dressing, and serve on a lettuce leaf. CARROT AND BELL PEPPER SALAD Grind through a mill i sweet bell pepper (seeds removed), and sufficient young carrots to make il/2 cups all together. Add twice the quantity of chopped crisp cabbage, with chopped parsley and onion to suit. Blend with plenty of mayonnaise or cream mayonnaise, and serve on a lettuce leaf. BEAN AND CABBAGE SALAD 1 cup boiled or baked beans i cup finely diced cabbage (not broken much) I teaspoon chopped onion Chopped parsley Mix, and season with boiled dressing or cream mayonnaise. Serve on a lettuce leaf. POTATO SALAD Cold boiled potato Hard-boiled egg Chopped or grated onion Chopped parsley Boiled dressing Peel the potatoes, quarter lengthwise, and slice very thin. Add chopped onion and parsley, sprinkle with salt, and season with boiled dressing. To dish up, pile on a platter or a plate in oblong shape, having the salad piled high and narrow, leaving the sides of the plate vacant for garnitures. Garnish with lettuce, and hard-boiled egg cut into quarters, at each side, and sliced boiled beet cut into fancy shapes, at each end and on top. BEET AND POTATO SALAD 2 cups diced cold boiled potato 2 chopped hard-boiled eggs i cup diced boiled beet 2 teaspoons chopped onion Chopped parsley Mix, and blend with boiled dressing or cream mayonnaise. Serve on a lettuce leaf. ITALIAN SALAD I cup cooked macaroni cut in ^ CUP finely diced carrot small rings l/2 cup cooked green peas l/2 cup diced celery 2 teaspoons grated onion Mayonnaise or boiled dressing Mix all ingredients, season with dressing, and serve on a lettuce leaf.