Page:The Pilgrim Cookbook.djvu/50

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Mock Chicken Salad.

Two pounds veal from the leg, boil in one piece until done, let cool. Cut in dice. Measure meat and add an equal amount of celery, cut in dice. Dressing.—⅔ cup vinegar, ⅓ cup water, ½ cup sugar, 1 teaspoon salt, 1 teaspoon mustard, 1 tablespoon flour, 2 eggs. Mix thoroughly and cook in double boiler until thick. When cool stir in a cup of cream and add to the salad. Serve on lettuce leaves.—Miss Clara Mertz.

Combination Salad.

Four ripe tomatoes, 1 can white asparagus, 2 stalks celery, small, 1 green pepper. Cut tomatoes in slices, dice celery and peppers. Serve on lettuce leaf and cover with boiled or mayonnaise dressing.—Mrs. H. Trippler.

Combination Salad.

One can peas, 2 stalks celery cut fine, 1 sweet red pepper cut fine, 6 hard boiled eggs cut in pieces. Mix with mayonnaise.—Mrs. Sodemann.

Crabmeat a La Cardinal.

Shred crabmeat, add cut up celery, a little onion, minced green pepper, and seasoning to taste. Cut white bread in circles, place one round of bread on a lettuce leaf, place a hollowed out tomato, or a thick slice of tomato, on bread; fill tomato with the crab mixture and pour over all a mayonnaise dressing.—Alicia K. Steinhoff.

Date Salad.

To 2 apples take 1 banana and ½ cup dates; cut all in small pieces. Add a little lemon and orange juice and mix with dressing to which whipped cream has been added.—Miss L. Gansz.

Egg Salad.

Shred crisp lettuce leaves, place on salad plates, then lay slices of hard boiled egg on the lettuce and grate cheese over all. Dust with paprika and serve with French dressing.—Mrs. H. F. Bente.