Strained tomatoes, 1¾ cups.
Hard-boiled yolks, 2.
Nut butter, 2 tablespoonfuls.
Minced parsley, I tablespoonful.
Cook beans till well done, strain off the water, and set aside to cool. Mix nut butter as for table use, and thin it down with the tomato juice. Add the minced parsley and a little salt; turn this mixture on the beans, and stir well without breaking the beans. Mince the yolks of the hard-boiled eggs and sprinkle over the salad. Garnish with lettuce and sliced tomatoes, and serve.
Tomatoes, 6. Nuttolene, 1 cup. Salad dressing. Green peas, 2 cups. Lettuce. Peel the tomatoes and scoop out the inside. Fill up with green peas and bits of nuttolene. Place each tomato on a lettuce leaf, and cover with salad dressing.
Separate the leaves and carefully wash to remove every particle of grit. Shake the water off the leaves. Place on a plate or in a salad dish, and send to the table for each to prepare as preferred.
Dress with lemon, salt, or olive oil. A mayonnaise or lettuce dressing may be provided for the table. If preferred, lettuce may be cut fine before being sent to the table.
Chopped walnuts, ½ cup.
Cream, ½ cup.
Lemon, juice of I.
Sugar, 1 tablespoonful.
Salt. Beat cream, sugar, and lemon juice together; then pour over the walnuts, cabbage, and salt, which have been thoroughly mixed.
Lima beans, I cup. Minced celery, I cup. Hard-boiled eggs, 2. Minced lettuce, 1 cup. Nuttolene, ¼ pound.
Boil the beans till tender, drain, and cool. Chop them rather fine, and add the minced celery, minced lettuce, nuttolene cut into small dice, and hard-boiled eggs finely chopped. Serve with La Blanche dressing.
Cold, boiled beets.
Salt, olive oil, lemon juice.
Arrange alternately slices of cold, boiled beet with slices of hard-boiled eggs on a plate. Season with salt, olive oil, and lemon juice poured over. Serve on lettuce.
Carrots, 2. Lettuce. Dressing. Beets, 2. Celery.
Arrange alternately slices of cold, boiled carrots and beets. Serve on a lettuce leaf, garnish with finely-chopped celery.
Dress with olive oil, lemon juice, or French salad dressing.
Boil the beets whole till tender, selecting those of uniform size. Cut a slice off the bottom, so that they will stand upright, and scoop the inside out carefully. Take pains not only to avoid breaking the shell, but to keep the inside as nearly whole as possible. Peel the shells, and let them get perfectly cold. Cut the centers into tiny cubes, using an equal amount of parboiled potatoes and white celery cut to same size; mix well with mayonnaise or French dressing, and fill the shells, laying a slice of hard-boiled egg on top of each, and serving on a bed of tender lettuce leaves.
Turnips, 1¼ cups. Green peas, 2 cups. Mayonnaise. Beets, 1¼. cups. Lettuce.
Cook both vegetables separately till tender; dice and set on ice, until ready to serve. Place a spoonful of the mixed vegetables on a leaf of lettuce, border with green peas, and put a spoonful of mayonnaise on top.
Wash the asparagus and cut into pieces half an inch long. Boil in salted water till tender. Drain off the water, and when cold put into salad dish with protose cut into dice. Season with salt. Serve on a lettuce leaf with mayonnaise.
Cut with a vegetable cutter or slice cooked beets and potatoes; arrange on a dish alternately, dress with cream salad dressing.
Beets, 1 cup.
Protose, ½ cup.
Onion juice, 2 tablespoonfuls.
Hard-boiled egg sliced, 1.
Potatoes, 1 cup.
Egg yolks, ½ cup.
Chopped parsley, ¼. cup.
Cut the beets, potatoes, and protose into small dice. Mix all together and serve on a lettuce leaf; one slice of egg to each portion.
Asparagus tips, boiled and drained, 2 cups. Cauliflower, boiled, drained, cut in small pieces, 2 cups.
Dress with cream salad dressing.
Cut cooked asparagus tips into three-inch lengths, and serve on lettuce leaf with cream dressing.
Put plain boiled Brussels sprouts into the ice-chest to get cold. Dress with olive oil and lemon juice. Serve on lettuce.
Chop dates and celery, and serve wtih golden salad dressing.
This is a mixture of any kind of cooked vegetables. Cover with French salad dressing, and serve on lettuce leaves.