ASPARAGUS AND CAULIFLOWER SALAD Asparagus tips, boiled and drained, 2 cups. Cauliflower, boiled, drained, cut in small pieces, 2 cups. Dress with cream salad dressing. ASPARAGUS SALAD Cut cooked asparagus tips into three-inch lengths, and serve on lettuce leaf with cream dressing. SALADS 151 BRUSSELS SPROUTS SALAD Put plain boiled Brussels sprouts into the ice-chest to get cold. Dress with olive oil and lemon juice. Serve on lettuce. MACEDOINE SALAD This is a mixture of any kind of cooked vegetables. Cover with favorite salad dressing, and serve on lettuce leaves. POTATO SALAD Potatoes, 3. Mayonnaise, l^ cup. Onion, grated, 1 teaspoon. Parsley, minced, 1 teaspoon. Salt✪ Potato Salad. Steam the potatoes until tender, cool, cut lengthwise in quarters, and slice; add salt, onion, and parsley, and mix well; then fold in the mayonnaise carefully. Keep in a cool place until ready to serve. CUCUMBERS Pare, and lay in cold, salted lemon water — ice water if possible — for an' hour. Slice very thin. ENGLISH SALAD Lettuce, chopped, 1 cup. Celery, chopped, 1 cup. Mayonnaise, 1 tablespoon. Lemons, juice of 2✪ English Salad. Mix lettuce, celery, and lemon juice thoroughly, then add mayonnaise, and salt to taste. 152 VEGETARIAN COOK BOOK PROTOSE AND CELERY SALAD Protose, diced, 21^ cups. Onion, grated, 1 tablespoon. Favorite salad dressing. Salt, 1 teaspoon. Crisp celery, l^^ cups. Lettuce or celery leaves. Cut protose into half -inch dice ; add a little salt, grated onion, and celery cut into the same size as protose. Dress, and serve on lettuce leaves or garnish with celery leaves. PROTOSE SALAD Protose, cut in small dice, 1 pound. Potatoes, cold, boiled, cut into dice, 2. Celery, finely cut, I/2 cup. Onion, finely minced, 1 tablespoon. Salt. Celery salt, I/2 teaspoon. Mix thoroughly with mayonnaise, and serve on lettuce leaves. OLIVE AND ALMOND SALAD Olives, 18. Celery, li/^ cups. Almonds, blanched, 1% cups. Salad dressing. Lettuce. Stone and chop the olives. Add the almonds chopped, also the celery cut fine. Mix with salad dressing and serve on lettuce. SALADS 153 LIMA BEAN SALAD Lima beans, raw, 1 cup. Celery, finely minced, 1 cup. Onions, grated. Salt. Dressing. Boil the beans until tender, but not overdone,- drain and cool; add celery and a small amount of grated onion and salt ; fold in favorite dressing. LIMA BEAN AND CELERY SALAD Lima beans, 1 cup. Celery, minced, 1 cup. Eggs, hard-boiled, 1 cup. Lettuce, minced, 1 cup. Nuttolene, ^ pound. Boil the beans till tender; drain and cool. Add the minced celery, minced lettuce, nuttolene cut into small dice, and hard-boiled eggs finely chopped. Serve with favorite dressing. EGG SALAD Eggs,_4. Dressing✪ Egg Salad. Hard boil the eggs, drop in cold water, peel off shell, and cut lengthwise in quarters; place these quarters on a lettuce leaf, points nearly touching each other; in the center place a spoonful of any sour salad dressing. 154 VEGETARIAN COOK BOOK STUFFED EGGS Eggs, 6. Protose, 1 slice. Sour cream, % cup. Salt. Oil. Lemon juice, 2 teaspoons, Olives, 6✪ Stuffed Eggs.

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ASPARAGUS AND CAULIFLOWER SALAD Asparagus tips, boiled and drained, 2 cups. Cauliflower, boiled, drained, cut in small pieces, 2 cups. Dress with cream salad dressing. ASPARAGUS SALAD Cut cooked asparagus tips into three-inch lengths, and serve on lettuce leaf with cream dressing. BRUSSELS SPROUTS SALAD Put plain boiled Brussels sprouts into the ice-chest to get cold. Dress with olive oil and lemon juice. Serve on lettuce. MACEDOINE SALAD This is a mixture of any kind of cooked vegetables. Cover with favorite salad dressing, and serve on lettuce leaves. POTATO SALAD Potatoes, 3. Mayonnaise, l^ cup. Onion, grated, 1 teaspoon. Parsley, minced, 1 teaspoon. Salt. Steam the potatoes until tender, cool, cut lengthwise in quarters, and slice; add salt, onion, and parsley, and mix well; then fold in the mayonnaise carefully. Keep in a cool place until ready to serve. CUCUMBERS Pare, and lay in cold, salted lemon water — ice water if possible — for an' hour. Slice very thin. ENGLISH SALAD Lettuce, chopped, 1 cup. Celery, chopped, 1 cup. Mayonnaise, 1 tablespoon. Lemons, juice of 2. Mix lettuce, celery, and lemon juice thoroughly, then add mayonnaise, and salt to taste. PROTOSE AND CELERY SALAD Protose, diced, 21^ cups. Onion, grated, 1 tablespoon. Favorite salad dressing. Salt, 1 teaspoon. Crisp celery, l^^ cups. Lettuce or celery leaves. Cut protose into half -inch dice ; add a little salt, grated onion, and celery cut into the same size as protose. Dress, and serve on lettuce leaves or garnish with celery leaves. PROTOSE SALAD Protose, cut in small dice, 1 pound. Potatoes, cold, boiled, cut into dice, 2. Celery, finely cut, I/2 cup. Onion, finely minced, 1 tablespoon. Salt. Celery salt, I/2 teaspoon. Mix thoroughly with mayonnaise, and serve on lettuce leaves. OLIVE AND ALMOND SALAD Olives, 18. Celery, li/^ cups. Almonds, blanched, 1% cups. Salad dressing. Lettuce. Stone and chop the olives. Add the almonds chopped, also the celery cut fine. Mix with salad dressing and serve on lettuce. LIMA BEAN SALAD Lima beans, raw, 1 cup. Celery, finely minced, 1 cup. Onions, grated. Salt. Dressing. Boil the beans until tender, but not overdone,- drain and cool; add celery and a small amount of grated onion and salt ; fold in favorite dressing. LIMA BEAN AND CELERY SALAD Lima beans, 1 cup. Celery, minced, 1 cup. Eggs, hard-boiled, 1 cup. Lettuce, minced, 1 cup. Nuttolene, ^ pound. Boil the beans till tender; drain and cool. Add the minced celery, minced lettuce, nuttolene cut into small dice, and hard-boiled eggs finely chopped. Serve with favorite dressing. EGG SALAD Eggs,_4. Dressing. Hard boil the eggs, drop in cold water, peel off shell, and cut lengthwise in quarters; place these quarters on a lettuce leaf, points nearly touching each other; in the center place a spoonful of any sour salad dressing. STUFFED EGGS Eggs, 6. Protose, 1 slice. Sour cream, % cup. Salt. Oil. Lemon juice, 2 teaspoons, Olives, 6.

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Potato SaladEnglish SaladEgg SaladStuffed Eggs

Vegetarian Cook Book