Endive Kins: Salad

6 green pepper rings French endive

Roquefort dressing Lettuce

Cut six green pepper rings. Clean the endive, cutting the stalks in quarters. Marinate thirty minutes in the dressing, slip in bundles through the rings, and serve garnished with the lettuce.

Dandelion And Bacon Salad

1 quart young dandelions 3 strips bacon, cubed

1 1/2 tablespoonfuls vinegar Few grains cayenne

Clean the greens thoroughly but do not disturb the shape. Plunge into boiling water, then at once into cold water. Let stand twenty minutes. In the meantime fry the bacon and to three tablespoonfuls of the hot fat add the vinegar and cayenne. Drain the dandelions, mix well with this dressing and garnish with the bacon.

Red Cabbage And Pepper Salad

1 handsome red cabbage

2 green peppers minced

Boiled salad dressing

Remove the center of the head of cabbage, reserving the shell for a cabbage bowl. Shred the center very fine, and place with the pepper in cold, salted water for an hour, changing the water three times. Wash the cabbage shell and wipe it dry. Drain and dry the cabbage and pepper, mix with the dressing and pile in the shell. The cabbage bowl should stand on a doily-covered plate in a nest of shredded lettuce.

Cabbage And Celery Slaw

3 cupfuls shredded cabbage 1 1/2 cupfuls diced celery

1 teaspoonful onion juice

2 minced pimentoes

1 teaspoonful minced parsley

Uncooked sour cream dressing

Freshen both the cabbage and celery in cold water. Drain thoroughly, add the dressing, onion juice and pimentoes. Mix well. Serve at once.

Cabbage Salad or Cold Slaw-Shred the desired amount of cabbage fine. Let stand in cold, salted water till crisp - about two hours. Drain, dry well on a towel, and mix with French dressing. Serve garnished with any desired green.

Cucumber And Onion Salad

2 cucumbers 2 Bermuda onions 1 tablespoonful minced parsley

2 tablespoonfuls olive oil 1 tablespoonful vinegar 1/4 teaspoonful salt Few grains pepper Lettuce

Slice the cucumbers and onions thin, and let stand separately in cold water to crisp. Mix together the parsley, olive oil, vinegar, salt and pepper, and beat well. Drain the vegetables, arrange on lettuce, pour over the dressing and serve at once.

Moulded Cowslip, Spinach, or Dandelion Salad

2 cupfuls cooked greens, chopped and seasoned with salt and pepper and a little butter

Boiled oil dressing, or Plain boiled dressing Lettuce

Pack the greens into timbale moulds, or egg cups, which have been rubbed lightly with a little olive oil. Chill. Unmould on individual plates; garnish with the lettuce leaves and pour over plain boiled dressing, or boiled oil salad dressing.

Note: Any kind of greens, such as beet tops, young turnip tops, radish tops, or any of the wild greens mentioned in the chapter on Edible Weeds may be used in this way, if boiled and seasoned.

Celery, Cheese and Green Pepper Salad

2 1/2 cupfuls shredded celery 1/2 cupful shredded green peppers 3 tablespoonfuls olive oil 1 1/2 tablespoonfuls vinegar

1/4 teaspoonful salt Few grains paprika 2 tablespoonfuls grated Parmesan cheese Lettuce

Shred the celery and let stand in cold, salted water until curly. Remove the seeds and core from the peppers, and shred the peppers fine. Let stand in cold, salted water two hours. Make a French' dressing of the oil, vinegar, salt and pepper. Drain the celery and peppers, add the dressing and dispose on crisp lettuce leaves. Sprinkle with the cheese and serve.

Celery, Nut And Pepper Salad

2 1/2 cupfuls shredded celery 1/2 cupful broken walnut meats French dressing

1 chopped green pepper or pimento

Lettuce or watercress

Boiled or mayonnaise dressing, if desired

Cut the celery in shreds and let stand an hour in cold salted water. Drain well, mix with the nut meats and pepper and toss with French dressing. Let stand ten minutes to become very cold, and serve on lettuce leaves. Pass mayonnaise or boiled dressing, if desired.

Celery, Nut And Cranberry Salad

1 1/2 cupfuls shredded celery 1 cupful cranberries 1/2 cupful walnut meats Salt


3 tablespoonfuls olive oil 1 tablespoonful vinegar 1/2 tablespoonful cranberry juice

Cook the cranberries in a little syrup made of equal parts of sugar and water. Leave the berries whole. Shred the celery in two-inch lengths, and let "curl" in cold water two hours. Make a French dressing of the oil, vinegar, cranberry juice and salt. Mix with the celery, arrange nests of the lettuce, pile the celery on each, strew with the cranberries, and sprinkle the nuts, chopped, over the tops.

Beet And Cabbage Salad

1 pint shredded cabbage 1 pint chopped cooked beets

Boiled dressing

Lettuce, cress or celery tips

Shred the cabbage and let stand in cold, salted water to crisp. Chop the beets. Drain and dry the cabbage, mix the two together, moisten with boiled dressing, and serve on a bed of the salad green. A few broken nut meats may be sprinkled on each serving, if desired, to reinforce the food value.