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Everyday Luncheons
CRAB SALAD
Use the meat of boiled crabs flaked into pieces of uniform size. The canned crab meat is very good. Add half the quantity of finely cut celery, mix with mayonnaise, and serve on lettuce leaves.
CRESS SALAD
Watercress and nasturtium leaves. French dressing. Garnish with nasturtium blossoms.
CALF'S-BRAIN SALAD
Parboil the brains in acidulated water, blanch, cool, and remove all veins and membranes. Break in pieces and proceed as for crab salad.
CUCUMBER SALAD
Peel, slice, and chill the cucumbers. Drain, mix with chopped onion, or small bits of the large white onions. French dressing.
CUCUMBER AND RADISH SALAD
Prepare as above, and add a few radishes, sliced but not peeled. The onion may be omitted.
