ASPARAGUS SALAD. — Cold cooked asparagus tips and salad dressing in combination with minced chervil, sliced radishes, shred- ded celery, capers, minced parsley, diced cold potatoes, shredded lettuce, diced or sliced cucumbers, diced cold carrots, diced tur- nips, cold or raw, cold cooked cauliflower, flowerets, truffles, shrimp, lobster, crawfish tails, chicken or any cold fowl. Serve on lettuce, cress or celery leaves, and garnish with capers, pimentos, radishes or hard-boiled eggs. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I.— Use only about 3 inches of the tip end, and cook in boiling water until tender, and chill thoroughly. Serve on a platter, and pass with it a French dressing, served in small dishes into which each stalk may be dipped, as desired. — Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, III. ASPARAGUS SALAD MOULDED IN ASPIC— Put a little chicken aspic in a charlotte mould standing in ice water; when set, arrange upon it slices of hard-boiled egg, and asparagus points. Dip cooked asparagus tips in aspic and press against the chilled sides of the mould; when firm, fill with alternate layers of aspara- gus, mixed with jelly mayonnaise and aspic jelly. Serve on a larger mould of the same with lettuce and mayonnaise. — Mrs. Chris. Worthington, Des Plaines, 111. ASPARAGUS TIPS SALAD.— Tie 12 asparagus stalks in bun- dles of 3 and cook in boiling salted water until tender. Remove the string. Arrange on 1 head crisp lettuce, on individual plates. Cut 1 tomato into 4 rings and slip a bundle of the cooked aspara- gus through each ring, place on lettuce and sprinkle bits of finely chopped pimento over the whole. Serve with French dressing. — Mrs. F. C. Winter, Winnetka, 111. BANANA SALAD. — Cut bananas into sections about 3 inches long. Roll each piece in salad dressing and then in finely chopped COOK COUNTY COOK BOOK 439 « nuts. Serve on a lettuce leaf. Garnish with nut meats and with a spoonful of dressing. — Miss Ellen Johnson, 6637 Carpenter St., Chicago, 111. VARIATION I. — Cut in slices lengthwise, as thick as a dollar, arrange so the slices will form a semi-circle, and form a hollow cen- ter; pour over them % pt. of grape juice, sweet with sugar, to which add 1 tablespoon of lemon juice. Let them get ice cold, then filil center with whipped cream, piled high. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II. — Peel bananas and cut in two lengthwise, then cut across in quarters. Roll each quarter in boiled dressing, then in finely chopped walnuts. Serve on lettuce leaves. Finely chopped apple may be added to the nuts, if desired. — Mrs. J. S. Nor- ris, 1314 Forest Ave., Wilmette, 111. VARIATION III. — 1 'banana, whole, cut in halves or sliced, on a lettuce leaf; pour over salad dressing and add ground peanuts over top. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111. BANANA CROQUETTE SALAD.-^Cut bananas into halves. Drop into the beaten white of an egg, then in chopped peanuts. Serve on lettuce leaf with salad dressing. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. ✪ Apples and Onion Salad

AI-modernized reading of the original text

ASPARAGUS SALAD. — Cold cooked asparagus tips and salad dressing in combination with minced chervil, sliced radishes, shredded celery, capers, minced parsley, diced cold potatoes, shredded lettuce, diced or sliced cucumbers, diced cold carrots, diced turnips, cold or raw, cold cooked cauliflower, flowerets, truffles, shrimp, lobster, crawfish tails, chicken or any cold fowl. Serve on lettuce, cress or celery leaves, and garnish with capers, pimentos, radishes or hard-boiled eggs. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I.— Use only about 3 inches of the tip end, and cook in boiling water until tender, and chill thoroughly. Serve on a platter, and pass with it a French dressing, served in small dishes into which each stalk may be dipped, as desired. — Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, III. ASPARAGUS SALAD MOULDED IN ASPIC— Put a little chicken aspic in a charlotte mould standing in ice water; when set, arrange upon it slices of hard-boiled egg, and asparagus points. Dip cooked asparagus tips in aspic and press against the chilled sides of the mould; when firm, fill with alternate layers of asparagus, mixed with jelly mayonnaise and aspic jelly. Serve on a larger mould of the same with lettuce and mayonnaise. — Mrs. Chris. Worthington, Des Plaines, 111. ASPARAGUS TIPS SALAD.— Tie 12 asparagus stalks in bundles of 3 and cook in boiling salted water until tender. Remove the string. Arrange on 1 head crisp lettuce, on individual plates. Cut 1 tomato into 4 rings and slip a bundle of the cooked asparagus through each ring, place on lettuce and sprinkle bits of finely chopped pimento over the whole. Serve with French dressing. — Mrs. F. C. Winter, Winnetka, 111. BANANA SALAD. — Cut bananas into sections about 3 inches long. Roll each piece in salad dressing and then in finely chopped « nuts. Serve on a lettuce leaf. Garnish with nut meats and with a spoonful of dressing. — Miss Ellen Johnson, 6637 Carpenter St., Chicago, 111. VARIATION I. — Cut in slices lengthwise, as thick as a dollar, arrange so the slices will form a semi-circle, and form a hollow center; pour over them % pt. of grape juice, sweet with sugar, to which add 1 tablespoon of lemon juice. Let them get ice cold, thenfill center with whipped cream, piled high. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II. — Peel bananas and cut in two lengthwise, then cut across in quarters. Roll each quarter in boiled dressing, then in finely chopped walnuts. Serve on lettuce leaves. Finely chopped apple may be added to the nuts, if desired. — Mrs. J. S. Norris, 1314 Forest Ave., Wilmette, 111. VARIATION III. — 1 'banana, whole, cut in halves or sliced, on a lettuce leaf; pour over salad dressing and add ground peanuts over top. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111. BANANA CROQUETTE SALAD.-^Cut bananas into halves. Drop into the beaten white of an egg, then in chopped peanuts. Serve on lettuce leaf with salad dressing. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

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Apples and Onion SaladBaked Bean SaladAsparagus SaladBanana Salad

The Cook County cook book