for half an hour, then drain it; mix the pork with the macaroni, add the
cheese, the onion and parsley chopped fine, cream, salt and pepper to
taste; butter a fireproof pie-plate, line it with pastry, fill it with
the mixture, cover it with pastry, brush it over with the egg well
beaten, and bake in a hot oven for half an hour.
Serve hot.
PUFFS OF MEAT
1 cupful diced roast meat
2 eggs
½ pint (1 cup) milk
1 teaspoonful baking powder
1 heaping tablespoonful (1 oz.) flour
Salt and pepper to taste
Beat up the eggs, add them gradually to the flour, then add the milk,
meat, salt and pepper, and powder. Divide into buttered cocottes, and
bake in a hot oven.
Serve hot.
RÉCHAUFFÉ OF BEEF
Some slices of cold roast beef, rare if possible
1 oz. (1 heaping tablespoonful) butter
3 tablespoonfuls red currant jelly
1 wineglassful sherry wine
Salt and red pepper to taste
Melt the butter and red currant jelly in a casserole, then add the wine
and the seasonings.
When thoroughly hot, add the beef cut in small, neat, rather thick
slices. Heat it through, but do not let it boil.
SOUFFLÉ OF VEAL
1 pint (2 cups) cold cooked chopped veal
2 ozs. (2 heaping tablespoonfuls) butter
2 ozs. (2 heaping tablespoonfuls) flour
1 pint (2 cups) milk
4 eggs
2 tablespoonfuls chopped parsley
Salt and pepper to taste
Blend the butter and the flour in an earthenware dish over the fire, add
gradually the milk, stir till it thickens, and cook for five minutes.
Then add the veal, parsley, and the seasonings.
Remove from the fire and add the eggs well beaten. Pour into a
well-buttered casserole and bake in the oven until nicely browned, it
will take twenty or twenty-five minutes.
Serve hot.
SURPRISE POTATOES
5 large potatoes
1 lb. cold meat
3 mushrooms
2 heaping tablespoonfuls (2 ozs.) butter
½ tablespoonful chopped parsley
Salt and pepper to season
Peel and chop the mushrooms, and cook them in one tablespoonful of the
butter. Cut the meat into small pieces, add it to the mushrooms, season
nicely, and heat thoroughly. Choose five large, even-sized potatoes,
wash and dry them; make a small incision in each, place in a hot oven,
and bake until soft.
Cut each potato into half lengthways, scoop out most of the center, and
rub through a sieve. Season with salt and pepper, add the remainder of
the butter and the parsley; replace some of this mixture in the potato
skin, leaving a hollow in each.
Fill this center cavity with the meat preparation. Place the halves of
potato together again, lay them in small fireproof dishes, and put in
the oven to reheat.
TONGUE RAMEQUINS
1 cupful diced cooked tongue
1 firm lettuce
2 pickled walnuts
1 hard cooked egg
Seasoning of salt and pepper
Some chopped aspic jelly
Chop the tongue, hard cooked egg, crisp lettuce leaves, and walnuts;
then mix them together, seasoning them with a little salt and pepper.
Divide into white china ramequins and decorate the top with chopped
aspic jelly.
Serve very cold.
TONGUE STANLEY
A few slices cold tongue
Some poached eggs
A few chopped pistachio nuts
Some good white stock or sauce
Salt and pepper to season
Cut the slices of tongue half an inch in thickness, then trim them neat
and round. Lay these rounds in small fireproof dishes, season with salt
and pepper, place a poached egg on each piece of tongue, pour over some
good white stock or sauce, heat in the oven, and serve decorated with
chopped pistachio nuts.
TURKEY EN CASSEROLE
The remains of a turkey
1 heaping tablespoonful (1 oz.) butter
1 heaping tablespoonful (1 oz.) flour
1 pint (2 cups) stock
1 bay leaf
3 sprigs parsley
1 small onion
1 wineglassful port wine
Salt and pepper to taste
Put the bones and trimmings of the turkey, the onion, and herbs, with
water to cover, into an earthenware pan.
Let these simmer for one hour. Melt the butter, stir in the flour
smoothly, and fry it carefully a good brown. Then strain in the stock,
stirring it well all the time.
Let it boil, then season it carefully and add the wine. Cut the turkey
into neat pieces, put it into a casserole, strain over the gravy, cover,
and put the casserole either in the oven or on the stove.
Let the meat heat gently, being careful that it does not _boil_, or it
will become hard and tough.
Serve in the casserole.
VEAL RAMEQUINS
1 lb. diced cooked veal
¼ lb. cooked ham or tongue
1 tablespoonful chopped parsley
6 cooked button mushrooms
4 tablespoonfuls white sauce
2 eggs
Salt and pepper to taste
1 cupful rice
Some stock
Tomato sauce
Cook the rice in some boiling stock till tender, then drain it. Line
some small buttered ramequins with it.
Mix together the veal, ham, or tongue cut into strips, the parsley,
sauce, seasonings, the mushrooms chopped, yolks of eggs, and whites of
eggs well beaten; divide this mixture into the prepared dishes.
Cover and steam for twenty minutes. Serve hot with tomato sauce.
VEGETABLE RECIPES
“_The Gods sent not corn for the rich men only_”
ASPARAGUS AU GRATIN
½ pint (1 cup) asparagus tips
10 small dinner rolls
1 gill (½ cup) white sauce
1 tablespoonful grated cheese
1 egg yolk
1 tablespoonful cream
Few drops lemon juice
Salt, pepper, paprika, and grated nutmeg to taste
Cut the tops from the rolls, scoop the soft part of the crumb, and place
them in the oven to get dry and crisp. Boil the asparagus tips in
boiling salted water till tender, then drain. Canned asparagus tips may
be used, but do not boil them. Heat the sauce in a fireproof dish, add
the cheese, seasonings, yolk of egg, cream, and asparagus tips.
Cook for five minutes. Fill up the rolls with this mixture, sprinkle
with grated cheese, and dish on a folded napkin in an au gratin dish.
[Illustration: BAKED BEANS]
BAKED BEANS
4 cupfuls beans
½ lb. salt pork
1 heaping teaspoonful mustard
1 tablespoonful salt
4 tablespoonfuls molasses or sugar
1 onion, if liked
Soak the beans in cold water (soft water preferred) over night. In the
morning wash and rinse them thoroughly, then parboil them until they are
soft enough to pierce with a darning needle. Change the water while
parboiling, always using boiling water for cooking and rinsing. Drain,
put one-half of the beans into a bean pot; add the mustard, salt, and
sweetening.
Score the pork and place it on the top of the beans, cover with the
remaining beans, and then cover the whole with boiling water.
Put the lid on the bean pot and bake in a slow oven for eight hours.
Uncover the last hour of cooking.
To score pork, cut the pork rind into squares.
BAKED CABBAGE
1 firm cabbage
2 eggs
Salt and pepper
2 heaping tablespoonfuls chopped cooked bacon
2 tablespoonfuls milk
1 tablespoonful butter
Trim the cabbage and boil it till tender in plenty of boiling salted
water. Press out all the moisture, chop it fine, and press it again.
Now add the butter, milk, bacon, seasonings, and the eggs well beaten.
Mix and turn into a buttered fireproof dish, and bake till well browned
on the top.
Small pieces of butter dotted about on the surface are an improvement
and hasten the browning operation.
BAKED ONIONS
12 medium sized onions
1 pint (2 cups) milk
2 tablespoonfuls fine tapioca
1 heaping tablespoonful (1 oz.) butter
1 tablespoonful chopped parsley
Salt and pepper
Peel the onions and boil them till tender in boiling salted water. Drain
and place them in a buttered casserole; pour in the milk mixed with the
tapioca, then add the butter, parsley, salt and pepper. Bake in the oven
for half an hour. Serve in the casserole.
BAKED PARSNIPS
6 parsnips
Salt and pepper
4 ozs. (½ cup) melted butter
Peel and wash the parsnips and cut them in two lengthways. Steam them
for one hour. Remove them from the fire, put them into a buttered
earthenware dish, sprinkle with salt and pepper, pour the melted butter
over them, and set in the oven to bake slowly till perfectly tender and
brown.
BEANS WITH ONIONS
1 pint (2 cups) cooked beans
3 large chopped onions
2 ozs. (2 heaping tablespoonfuls) butter
1 oz. (1 heaping tablespoonful) flour
Salt and pepper to taste
½ pint (1 cup) water or stock
Melt the butter in a fireproof dish, then fry the onion in it till a
light brown color, sprinkle in the flour, salt and pepper, then stir in
the cooked beans and the water or stock.
Bake till thoroughly hot and serve with roast meat.
BRAISED ONIONS
4 Spanish onions
2 sheep’s kidneys
1 cupful (½ pint) brown gravy
Salt and pepper to taste
Wipe and skin the kidneys, then slice them finely, and season with salt
and pepper to taste. Peel the onions, scoop out the center portion, and
fill with the kidneys. Place them in a casserole, add the gravy, and
cook slowly for about two hours. Serve hot.
BROWNED POTATOES
12 potatoes
4 ozs. (½ cup) melted butter
1 onion
½ teaspoonful black pepper
Peel the potatoes and boil them in boiling salted water until they are
nearly, though not quite, done.
Take up, drain, and cut each potato in halves lengthways; put flat side
down on a hot buttered earthenware pan, set into the oven, baste with
the melted butter having the onion juice and black pepper in it, till
the potatoes are brown and quite tender.
BRUSSELS SPROUTS WITH CHEESE
1 box Brussels sprouts
½ pint (1 cup) rich cream
1 teaspoonful salt
½ cupful grated Parmesan cheese
Trim the sprouts and boil them in boiling salted water till they are
perfectly tender, drain thoroughly, and let get quite cold.
Mix the cream and salt together, then dip each sprout into it; arrange
them in a buttered shallow earthenware dish, sprinkle the cheese over
them, and bake in a hot oven for six minutes.
Serve hot.
CANDIED SWEET POTATOES
4 sweet potatoes
1 tablespoonful butter
½ pint (1 cup) molasses
Salt and pepper
Select yellow sweet potatoes, peel them, and slice them lengthways.
Steam with the butter, salt and pepper, and a little water.
When tender drain off the water. Put the potatoes into an earthenware
baking dish, pour over the molasses, and bake in a hot oven until the
molasses candies over the potatoes.
CARROTS À LA POMPADOUR
2 cupfuls cooked sliced carrots
2 cupfuls cooked sliced potatoes
2 heaping tablespoonfuls (2 ozs.) butter
2 heaping tablespoonfuls (2 ozs.) flour
½ pint (1 cup) cream
½ pint (1 cup) milk
2 tablespoonfuls grated cheese
Salt and pepper
A few browned bread crumbs
Butter a fireproof dish, then put in the carrots and then the potatoes
on the top. Blend the butter and flour together in a saucepan over the
fire, add gradually the milk, cream, cheese, salt and pepper, and stir
till it boils.
Pour over the potatoes, sprinkle the browned bread crumbs on the top.
Bake in a hot oven for ten minutes.
CAULIFLOWER AU GRATIN
1 cauliflower
1 pint (2 cups) white sauce
3 tablespoonfuls grated cheese
1 heaping tablespoonful (1 oz.) butter
Salt and pepper
Wash and trim the cauliflower and boil it in boiling salted water till
tender. When done, drain well and shape it neatly. Mix two
tablespoonfuls of the grated cheese with the white sauce. Butter an au
gratin dish and put in it three tablespoonfuls of the sauce. Upon this
place the cauliflower, head upward.
Cover with the sauce, which has been nicely seasoned, and sprinkle the
surface with fine bread crumbs and the rest of the cheese. Place the
butter in pieces here and there on the top, and bake for a quarter of an
hour.
COLCANNON
6 cupfuls boiled cabbage
3 cupfuls mashed potatoes
3 ozs. (3 heaping tablespoonfuls) butter
Salt and pepper to taste
½ pint (1 cup) milk
Mix the cabbage, potatoes, half of the butter, milk, and the salt and
pepper together with a fork.
Put the mixture into a buttered earthenware baking dish, place the rest
of the butter on the top, and bake for three-quarters of an hour in a
fairly hot oven.
Serve hot, alone or with meat of any kind.
CORN PUDDING
12 ears sweet corn
1½ pints (3 cups) milk
4 eggs
4 ozs. (4 heaping tablespoonfuls) sugar
Salt and pepper to taste
Cut the corn from the cob, rejecting the hull. Put the corn into a deep
buttered earthenware dish, add the milk, sugar, salt and pepper, and the
eggs well beaten.
Bake in a moderate oven for two hours.
CURRIED VEGETABLES
2 beets
2 onions
2 turnips
3 carrots
5 potatoes
1 parsnip
1 cupful string-beans
2 celery stalks
2 sweet red peppers
1 heaping tablespoonful (1 oz.) flour
1 heaping tablespoonful (1 oz.) butter
1 tablespoonful curry powder
1 teaspoonful salt
1 cupful (½ lb.) boiled rice
1 pint (2 cups) stock
Cook all the vegetables, then cut them into dice-shaped pieces. Melt the
butter in a casserole, add the onions, and fry them a nice brown color.
Stir in the flour and curry powder, add gradually the stock, stir till
boiling, then simmer for a quarter of an hour; add the vegetables,
season nicely, cover the casserole, and cook slowly for half an hour.
Remove the fat from the top of the vegetables. Place the red peppers cut
in strips on the top and serve with the rice.
EGG-PLANT AU GRATIN
1 egg-plant
1 heaping tablespoonful chopped lean bacon
6 chopped mushrooms
2 chopped shallots
1 heaping tablespoonful chopped suet
2 heaping tablespoonfuls (2 ozs.) butter
1 teaspoonful chopped parsley
2 tablespoonfuls bread crumbs
1 tablespoonful milk
2 tablespoonfuls grated cheese
1 egg
Some white sauce
Seasoning of salt, pepper, paprika, and grated nutmeg
Cut the egg-plant in two lengthways and remove a portion of the interior
to make room for the stuffing. Melt the butter in an earthenware pan,
stir in the shallots, bacon, mushrooms, suet, parsley, seasonings, one
tablespoonful of the cheese, and the egg well beaten. Put this stuffing
into the egg-plant. Arrange on a buttered au gratin dish, sprinkle with
a mixture of bread crumbs and grated cheese. Bake in a moderate oven for
three-quarters of an hour.
Serve hot with white sauce.
ESCALLOPED SWEET CORN
Corn
Bread crumbs
Salt and pepper
Butter
Milk
Cut the corn from the cob, put a layer in a buttered earthenware dish,
sprinkle with salt and pepper, and cover with fine bread crumbs. Repeat
this until the dish is full, having the crumbs on the top; then dot with
butter and fill the dish with milk.
Bake in a moderate oven till ready.
LENTILS CREOLE
1 cupful (½ lb.) lentils
3 canned red peppers
2 heaping tablespoonfuls (2 ozs.) butter
1 pint (2 cups) tomatoes
1 onion
Salt and pepper
Wash the lentils, then cover with cold water and soak overnight. Drain,
cover with fresh warm water, and simmer for half an hour. Bring to
boiling point. Again drain, again cover with hot water, and simmer until
the lentils are tender.
They are ready when they mash easily between the fingers. Melt the
butter in a casserole; add the onion and red peppers chopped fine. Stir
and cook until the butter is browned. Add the tomatoes, canned or raw,
salt and pepper to taste. Drain the lentils and add them. Cook for half
an hour without the cover.
MUSHROOMS AU GRATIN
1 lb. mushrooms
3 heaping tablespoonfuls (3 ozs.) butter
1 tablespoonful grated cheese
2 tablespoonfuls bread crumbs
1 teaspoonful chopped parsley
1 tablespoonful chopped cooked meat
Stock to moisten
Salt, pepper, and grated nutmeg to taste
Select six large fresh mushrooms from the pound of mushrooms and mince
the remainder with the stems. Sauté the latter in the butter for two
minutes.
Mix the bread crumbs, cheese, parsley, seasonings, sautéed mushrooms,
and stock to moisten. Fill into the large mushroom caps, sprinkle a few
bread crumbs over the top, place in a fireproof dish, and bake for a
quarter of an hour.
[Illustration: CURRIED VEGETABLES]
[Illustration: MUSHROOMS AU GRATIN]
OKRA, RICE, AND TOMATOES
1 quart okra
½ lb. (1 cup) rice
½ can tomatoes
1 heaping tablespoonful (1 oz.) butter
Salt, pepper, dust of paprika
Wash the rice and boil it in boiling salted water till tender; drain,
and add the butter, salt, pepper, and paprika. Cut the okra in slices
and cook it in a small quantity of boiling water. When nearly ready add
the tomatoes and the rice.
Serve hot in fireproof dishes.
PEAS EN CASSEROLE
2 quarts shelled peas
Small bunch parsley
12 tiny white onions
½ pint (1 cup) water
3 heaping tablespoonfuls (3 ozs.) butter
½ teaspoonful powdered mint
Salt and pepper to taste
Peel the onions and put them into a casserole, add the peas, butter,
mint, water, parsley, salt, and pepper. Cover and simmer for one hour.
Remove the parsley and serve hot.
POTATOES AU GRATIN
2 lbs. potatoes
Salt, pepper, and grated nutmeg to taste
1 egg
1½ pints (3 cups) boiling milk
1 garlic clove
½ lb. grated cheese
2 tablespoonfuls butter
Peel and finely slice the potatoes. Put them into a basin, add half of
the cheese, milk, seasonings, and the egg well beaten.
Rub some au gratin dishes with the clove of garlic and then well butter
them; divide the mixture into them; sprinkle the rest of the cheese on
the top; dot with the butter, and cook in a moderate oven for forty
minutes.
POTATO BALLS EN CASSEROLE
1 lb. boiled potatoes
2 heaping tablespoonfuls (2 ozs.) butter
2 heaping tablespoonfuls (1 oz.) grated cheese
2 egg yolks
Salt and paprika to taste
1 tablespoonful chopped parsley
Rub the potatoes through a sieve, add the butter, cheese, yolks of eggs
well beaten, salt and pepper.
Make into neat balls, lay them on a buttered fireproof dish, brush over
with a little beaten egg, mark with a fork, and bake a nice brown color
in the oven; pour over them a little melted butter, and sprinkle with
the chopped parsley and paprika.
Serve hot.
RICE AND TOMATO PIE
1 lb. tomatoes
¼ lb. (½ cup) rice
1 small onion
½ pint (1 cup) stock
1 heaping tablespoonful (1 oz.) butter or dripping
3 tablespoonfuls bread crumbs
1 tablespoonful chopped parsley
Salt, pepper and curry powder to taste
Wash the rice. Bring the stock to the boiling point, then put in the
rice and cook it until it has absorbed all the stock.
Butter a casserole. Peel and slice the tomatoes. Put them in layers with
the rice in the dish; dust each layer with a little salt, pepper, curry
powder, chopped parsley, and chopped onion. Sprinkle a layer of bread
crumbs on the top, and put the butter on the top in small pieces.
Bake in a moderate oven for about forty minutes.
SALSIFY EN CASSEROLE
1 bundle salsify
1 pint (2 cups) white sauce
1 teaspoonful anchovy extract
1 teaspoonful lemon juice
1 tablespoonful butter
Few browned bread crumbs
Salt and pepper
Scrape and wash the roots of the salsify and put it to boil in boiling
salted water in which has been squeezed the juice of half a lemon; when
tender, drain off the water and cut into half-inch lengths.
Season the sauce with the lemon juice, anchovy extract, salt, and
pepper. Toss the salsify in the sauce, turn it into a fireproof dish,
put the bread crumbs and the butter on the top, and bake for a quarter
of an hour.
STEWED LETTUCE
12 heads of lettuce
1 sliced onion
1 small bunch parsley
Salt and pepper
½ pint (1 cup) water
2 ozs. (¼ cup) melted butter
Wash the lettuce, cutting off the stalks at the roots, and put it into
an earthenware pan with the onion, parsley, water, salt, and pepper;
cook slowly for two hours. By this time the water should have pretty
well cooked away, leaving the lettuce fairly dry.
Remove from it the onion and parsley, add the melted butter, and serve
hot.
STUFFED PEPPERS
6 sweet green peppers
4 tablespoonfuls chopped cooked ham
4 tablespoonfuls bread crumbs
1 tablespoonful chopped parsley
1 gill (½ cup) tomatoes
1 oz. (1 heaping tablespoonful) butter
1 slice chopped onion
Salt and pepper
Water or stock
Use peppers of uniform size. Cut a piece off the stem end, and remove
the seeds and partitions. Drop them into boiling water and boil for ten
minutes.
Mix together the ham, parsley, bread crumbs, tomatoes, onion, butter,
salt and pepper, and stuff them into the peppers.
Cover with a few buttered bread crumbs, place in a buttered fireproof
dish, pour in a little water or stock, and bake in a moderate oven for
three-quarters of an hour.
STUFFED POTATOES
8 large potatoes
2 ozs. (2 heaping tablespoonfuls) butter
3 tablespoonfuls cream
A few buttered bread crumbs
Salt, pepper, and paprika
Wash and dry the potatoes and bake them in a hot oven. When done, cut
off the tops, scoop out the potato, and put it in a bowl, with the
butter, cream, and seasonings.
Beat together until smooth, then return the mixture to the shells,
sprinkle over with the bread crumbs, put a tiny piece of butter on the
top of each, and cover with the tops.
Put into a casserole and bake till hot.
STUFFED TOMATOES
6 tomatoes
Some sweet corn
Cream
Salt and onion juice
A little chopped red pepper
A few dashes Worcestershire sauce
A little lemon juice
Have the tomatoes of uniform shape and size, wash and dry them, cut a
round piece from the stem end of each.
Cut some tender sweet corn from the ears and set to heat with a little
cream, salt, Worcestershire sauce, a few drops of onion juice, and a
little chopped red pepper.
Scoop out the seeds from the tomatoes. Fill the tomatoes with the corn,
lay them on a buttered fireproof dish, and bake until they are tender.
Serve with a little melted butter and lemon juice put over each one.
TURNIPS AU GRATIN
9 turnips
1 pint (2 cups) white sauce
4 heaping tablespoonfuls grated cheese
1 heaping tablespoonful (1 oz.) butter
Salt and pepper
Wash and peel the turnips, soak them in cold salted water for ten
minutes. Drain, and cook the turnips in boiling salted water till half
cooked.
Drain and cut in slices. Butter a gratin dish; arrange the slices on it
in a heap. Heat the sauce, add two tablespoonfuls of the cheese to it;
season the turnips with salt and pepper, pour the sauce over, and
sprinkle the rest of the grated cheese over the top; put a few pieces of
butter here and there, and cook in a hot oven till a light brown color.
SALAD RECIPES
“_We may pick a thousand salads,
Ere we light on such another herb_”
ALLIGATOR PEAR SALAD
3 ripe alligator pears
3 tomatoes
1 canned sweet pepper
1 teaspoonful onion juice
1 teaspoonful salt
1 tablespoonful vinegar
Cut the pears in halves, remove the stones, and scrape the pulp from the
skin. Peel the tomatoes, add them to the pear pulp, add the red pepper,
and pound them till they are smooth, then drain off the liquid. Add the
salt, onion juice, and lemon juice to the mixture.
Mix thoroughly and serve in small earthenware dishes.
AMERICAN SALAD
3 hard cooked eggs
1 cupful chopped celery
1 lettuce
½ cupful sliced radishes
1 cupful diced cucumbers
1 teaspoonful made mustard
1 teaspoonful grated horseradish
Salt and black pepper
Oil
Vinegar
Slice the eggs, mix them with the radishes and cucumber, then add a
little oil, vinegar, black pepper, and salt. Put two yolks of eggs into
a basin, add the mustard, one teaspoonful of vinegar, seasoning of salt
and pepper, and enough olive oil to make it creamy. Add the grated
horseradish. Drain the vegetables and divide them into ramequins and
pour the dressing over them.
The fireproof dishes should be lined with crisp lettuce leaves.
ARTICHOKE SALAD
¼ peck Jerusalem artichokes
French dressing
1 teaspoonful grated horseradish
2 tablespoonfuls chopped parsley
2 tablespoonfuls capers
1 tablespoonful chopped red pepper
Wash and scrape the artichokes; boil them in boiling salted water till
tender—the water should contain a little lemon juice and butter. Drain
and slice them, and while they are hot pour over them a French dressing
made of three parts olive oil to one of vinegar, the horseradish, and
the necessary salt and pepper.
Divide into ramequins and set away to get very cold. Garnish, when
sending to table, with chopped parsley, capers, and peppers.
[Illustration: AMERICAN SALAD]
ASPARAGUS AND SHRIMP SALAD
1 pint (2 cups) boiled asparagus tips
1 pint (2 cups) cooked and sliced shrimps
Mayonnaise dressing
1 tablespoonful capers
1 tablespoonful chopped olives
1 teaspoonful French mustard
Boil the asparagus tips and let them get cold; then put them into a
fireproof dish with the shrimps. Put the capers, olives, and French
mustard into the mayonnaise dressing, then mix it with the asparagus and
shrimps.
CHERRY SALAD
2 cupfuls large, firm cherries
Some crisp lettuce leaves
Mayonnaise dressing
½ cupful blanched and cut almonds
Stone the cherries and cut them in halves; then mix them with the
almonds and mayonnaise dressing. If mayonnaise is not desired, use a
dressing made of four tablespoonfuls of olive oil, one tablespoonful of
lemon juice, one teaspoonful of sherry wine, and seasoning of salt,
pepper, and grated nutmeg.
Serve in cocottes lined with crisp lettuce leaves.
CUCUMBER SALAD
3 cucumbers
1 red sweet pepper
1 tablespoonful lemon juice
1 teaspoonful onion juice
Salt and pepper
Oil and vinegar