Vegetarian Cook Book

Place hard-boiled eggs in cold water, so that the shells will loosen; peel, cut crosswise, and remove yolks, to which add salt, oil, and sour cream; mix well, and add lemon juice, minced protose, and olives; grated onion may be used for those who desire it, and one fourth cup of cottage cheese also may be included if liked. Refill the eggs, and fasten together with toothpicks, evening the cut portions with narrow strips of lettuce. Garnish with cut olives or mayonnaise. The halves of the white may be filled heaping full and served thus. ONION SALAD Peel, and slice in rings one fourth inch thick; steam until about half done; cool; serve on lettuce, with salad dressing, and hard-boiled eggs which have been chopped fine and mixed with minced parsley, PEA AND ONION SALAD Peas, canned or stewed, drained, 4 cups. Onion, grated, 2 tablespoons. Lettuce leaves. Mayonnaise, Let the peas drain, then add the onion, and mix well. Set in a cold place; and when ready to serve, pour over the mayonnaise. Mix all together lightly, and serve on lettuce leaves. GREEN PEA AND CELERY SALAD Green peas, 2 cups. Celery, minced, 1 cup. Onion. Salad dressing. Salt. Drain the peas, and add the minced celery, salt, and a dash of grated onion; stir in the salad dressing, and serve. GREEN PEA AND NUTTOLENE SALAD Peas, 1 can. Nuttolene, ^ pound. Onion. Salt. Dressing. Drain the peas; add the nuttolene cut very fine; season with salt and grated onion; mix with any sour salad dressing. NUT AND PEA SALAD Walnut meats, 1 cup. French peas, 1 can. Mayonnaise. Lettuce. Drain the liquid off the peas, and let them get cold; then mix with the walnuts. Ponr mayonnaise dressing over all, and mix thoroughly. Serve on lettuce. MACARONI AND GREEN PEA SALAD Macaroni, cooked, 1 cup. Green peas, cooked, 1 cup. Pecan meats, chopped, ^ cup. Salt. Onion, grated. Mayonnaise. Cut the macaroni into quarter-inch lengths; drain the peas, mix all together, and serve. DATE AND CELERY SALAD Chop dates and celery, and serve with golden salad dressing. WALDORF SALAD Apples, cut in dice, 1% cups. Lemon juice, % cup. Lettuce. Celery, cut in dice, I14 cups. Mayonnaise dressing. Mix the apples, celery, and lemon juice well together, and pour mayonnaise dressing over. Serve on lettuce. In making Waldorf salad, use only crisp, white, tart apples, and the tender, white heart of the celery. The celery should be cut a little smaller than the apples. Use mayonnaise or white salad dressing. Drain off the lemon juice before adding the dressing, or it will ruin the mayonnaise. NUT AND FRUIT SALAD Pineapple, canned, diced, 1 cup. Nuts, chopped, 1^/^ cups. Oranges, diced, 1 cup. Dates, diced, 1 cup. Mix all together, and add golden salad dressing one hour before serving. BRAZILIAN SALAD Ripe strawberries, II/2 cups. Pineapple, fresh, cut in small cubes, 1^ cups. Brazil nuts, blanched and thinly sliced, 12. Lemon juice, 4 tablespoons. Lettuce. Dressing, 1 spoon. Cut the strawberries and pineapples into small cubes, and add thinly sliced Brazil nuts that have been marinated in lemon juice. Arrange lettuce in rose shape, fill the crown with the above mixture, and cover with a spoonful of mayonnaise or golden salad dressing. FRUIT SALAD