Salads.
Garnish with heart leaves of lettuce at the top and sections of tomato, or diamonds of tomato jelly, at the base.
White-Bean Salad.
Toss one pint of white beans, cooked, with one tablespoonful of vinegar and three tablespoonfuls of oil, a little salt and a dash of cayenne or paprica. Arrange in a mound on a bed of shredded lettuce, and sprinkle with chives, parsley and pimentos, all finely chopped. Finish the top of the salad with a large pim-ola.
Potato Salad.
(Miss Cohen.)
Ingredients.
- 3 cups of cold boiled potatoes, cut in cubes.
- 1 cup of pecan nuts, broken in pieces.
- 5 tablespoonfuls of oil.
- 1 tablespoonful of salt.
- ½ a teaspoonful of onion juice,
- A dash of cayenne.
- 2 or 3 tablespoonfuls of vinegar.
- Watercress.
Method.—Mix the potatoes and nuts, add the oil and mix again; add the other seasonings, and, when well mixed, set aside in a cool place an hour or more. Remove the coarse stalks from two bunches of watercress that have been well washed and dried. Season with French dressing and arrange in a wreath about the edge of the salad.
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