Waldensian cookery

dry after washing and crisp. Put into a wooden salad bowl, then dice the celery, green pepper and thinly sliced onion. Into this mixture, place a crouton of bread on which has been rubbed a piece of garlic. Cut tomatoes in bite-size pieces also and prior to serving add to mixture in bowl with the % cup French dressing. Toss lightly and let marinate a few minutes before serving. Serves four. —Catherine Dalmas STRING BEAN SALAD 2 pounds fresh string beans, cut into 2-inch lengths 1% cup olive oil 1 tablespoon wine vinegar 1 large clove of garlic salt and pepper dash of crushed red pepper Cook string beans in Slightly salted water until tender but still firm about 30 minutes. Drain. While beans are cooling, rub salad bowl with garlic. Place garlic in bowl with oil, vinegar, red pepper, salt and pepper, and let stand till beans have reached room temperature. Add beans to ingredients in bowl and mix well. Refrigerate for 1% hour. Remove garlic before serving. Serves six. —Mrs. Leroy Bronson INSALATA DI CICORIA FINA Dandelion Salad 1 pound dandelion 4 tablespoons olive oil 1 clove garlic 12 ripe olives 2 tablespoons wine vinegar salt and pepper to taste Remove undesirable leaves. Cut dandelion into 2-inch pieces; wash thoroughly in cold water. Drain. Dry with absorbent paper. Chill in refrigerator about 10 minutes. Rub wooden salad bowl with garlic. Place dandelion in bowl. Pour olive oil and vinegar over leaves. Add salt and pepper to taste; add olives. Mix and toss thoroughly. Serve immediately. Serves four to Six. INSALATA D‘ESCAROIA Escarole Salad 1 medium head escarole 2 tablespoons wine vinegar 4 leaves fresh sweet basil, chopped 6 tablespoons olive oil salt and pepper to taste Remove outside leaves. Wash thoroughly. Crisp in cold water for 15 minutes. Cut into 1l-inch pieces. Drain. Place escarole in salad bowl. Mix oil, vinegar, basil, salt and pepper. Pour over salad. Toss and mix well. Serves four to six. COTTAGE CHEESE SALAD 1 carton (12 oz.) cottage cheese 14 sweet pepper, diced real fine 14 cucumber, diced 3 tablespoons mayonnaise 1 small onion, diced 2 cloves garlic, diced salt and pepper to taste Combine the ingredients. Serve on lettuce or use for stuffing tomatoes. Garnish with a wedge of cucumber and dash of paprika. —Myrtle Carpenter FRUIT SALAD 24 marshmallows 1 can sliced pineapple 2 large apples 4 oranges Dice fruit and marshmallows and chill. Serve with pimento cream dressing. Arrange on crisp lettuce or within a gelatin mold. Waldensian Cookery PIMENTO CREAM DRESSING 1 cup mayonnaise 2 tablespoons pimento 1 cup double cream puree dash of paprika One cup of mayonnaise prepared as usual. Whip cream, fold in the cup of mayonnaise, add pimento puree. This is for your prettiest salads. Force pimento through sieve to obtain pimento puree. Add paprika to dressing. —Mrs. Mary M. Garrou TOPPER CHICKEN SALAD (Fruit and almonds make this salad extra special) 3 cups diced cooked chicken 1 cup diced celery 1 cup orange sections 1 9-ounce can pineapple tidbits (1 cup drained) 14 cup chopped toasted almonds 2 tablespoons salad oil 2 tablespoons orange juice 2 tablespoons vinegar 1% teaspoon salt dash marjoram 14 cup mayonnaise or salad dressing Combine chicken, celery, fruit, and nuts. Blend oil, orange juice, vinegar and seasonings. Add to chicken mixture, let stand one hour. Drain. Add mayonnaise and toss lightly. Serve in cream puffs. Serves eight to ten, —Mrs. A. W. Baker FROZEN CHEESE AND DATE SALAD Cream until very soft two 3-o0z packages cream cheese. Add % cup maple syrup, fold in 1 cup cream whipped, yy, cup chopped dates, 14% cups diced bananas or pineapple, 42 cup nutmeats.