APPLE SALAD.
Equal parts of celery root cooked until tender, or cel-
ery uncooked cut very fine. Apples cut in small cubes ;
moisten with mayonnaise and serve on a bed of lettuce.
Apples should not be prepared until ready for use, as
they blacken.
CABBAGE SALAD.
Two eggs beaten, add one-half cup of vinegar: beat in
about one cup of thick, sour cream; pepper and salt.
Cook until thick and add cabbage sliced very thin.
FRENCH BEAN SALAD.
Prepare the desired amount of dried French beans, by
soaking over night in cold water. Cook slowly, until ten-
der; when cold, dress with oil and vinegar in the propor-
tion of four tablespoonfuls of oil to two of vinegar; add
a little onion juice and paprika. Arrange with lettuce
and stuffed olives.
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