396. Chicken Liver

Heat a dessert spoon of butter in a small pan and in it saute two pairs of chicken livers and the two chopped hearts for two or three minutes; then mash in the same pan. Add a few drops of onion juice, a saltspoon of paprika, and a pinch of salt. Mix crisp lettuce leaves with French dressing, add the liver, paste, and serve at once.

397. Combination Salad - Italian

Arrange symmetrically on a platter two lettuce hearts, cut in quarters, crab meat, in large pieces, or a can of tunny-fish, sprigs of a cauliflower, a cup of string beans, peas, artichoke hearts - all boiled and chilled - hard boiled eggs, quartered and sliced tomatoes. Serve with sauce No. 120, very cold.

393. Crab Louis

Mix a cup of shredded crab meat with a generous amount of mayonnaise colored with tomato catsup and seasoned highly. Serve in cocktail glasses, surrounded with crushed ice.

399. Cucumber And Cream - Austrian

Make a salad dressing of two tablespoons of vinegar, a good pinch of salt and paprika and six tablespoons of either sweet or sour thick cream. Stir well and mix with thinly sliced cucumbers. Serve on a bed of crisp lettuce and sprinkle with chopped chives.

400. Egyptian Salad

Boil a dozen fine young okra in salted water until tender; then drain and remove the stems and sprinkle with salt, cayenne and lemon-juice. Scald and remove skins from six tomatoes, cut in slices and chill, and chop a bell pepper. Place half a cup of cold boiled rice (cooked until each grain is separate), in a salad bowl. Mix with a tablespoon of French dressing; then lay the tomatoes on top, sprinkle with the pepper and garnish with the okra. Pour a French dressing over all and sprinkle with chopped chives.

401. Escabeche - Chilean

Boil two pounds of any firm white fish cut in inch cubes. Drain on a cloth and place in a salad bowl with bits of orange peel, cut thin, a teaspoon of grated onion, a bay-leaf, a chopped green pepper and sprig of thyme. Toss all together and cover with French dressing, and let stand in the ice box several hours before serving. Garnish with lettuce and slices of orange.

402. Frozen Tomato Cream

Boil a can of tomatoes, a thick slice of onion, a stalk of celery, half a chile pepper, a branch of parsley, all chopped, and a bay leaf and three cloves until soft enough to be rubbed through a sieve. There should be a cup of thick puree. Add a half teaspoon each of salt and paprika and cool; then fold in a cup of double cream, beaten thick. Pour into a wet ring mould, cover very tightly and let stand for three or four hours in equal quantities of crushed ice and salt. Turn out and serve with artichoke hearts, or asparagus tips or lettuce, dressed with French dressing.

403. Fujiyama Salad - Japanese

Mix a pint of hot boiled potatoes, cut in thin slices, with half a cup of tart French dressing and two tablespoons of white wine. Add a tablespoon of parsley, chives, onion and the yolks of two hard eggs, all chopped fine separately. Cover the bowl and shake rapidly to mix without breaking the potatoes. Add a pint of steamed mussels and their liquor, after removing their shells and beards. Shape into a cone on a platter and chill; then cover the peak with the egg white, chopped fine, and garnish the base with green peppers cut in strips or short branches of parsley.