The Cook County cook book

BAVARIAN SALAD.— Boil a head of cauliflower in equal parts of milk and water, until tender. Drain and break into small pieces, then set aside to cool. Have ready 2 tablespoons of chopped olives, and 2 tablespoons of minced hickory nuts. Garnish salad bowl and line it with water cress, dip each piece of cauliflower in the minced olives and nuts and place on the cress. Pour over salad dressing, and serve with cheese straws. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. BEAN SALAD. — Soak a qt. of beans 3 hrs., and boil them till tender, changing water before boiling. When drained and thoroughly cold, put some chopped raw onion, olives and parsley in a salad bowl. Use 6 spoons of salad oil to 2 of vinegar. Mix well, and serve. — Mrs. E. D. Kelley, Winnetka, 111. BAKED BEAN SALAD.— Peel and slice 3 onions very thin; put into cold water and press them hard to remove the strong taste, then drain. Put 1 qt. of baked beans into the salad bowl; mix in the onions and 1 heaping teaspoon of salt, ^4 teaspoon of pepper, 1 teaspoon of white sugar, 2 tablespoons of salad oil, and 1 cup of vinegar; mix lightly by tossing, and garnish with olives. — Mrs. Frank MuUins, Franklin, 111. FRENCH BEAN SALAD.— Soak dried French beans in cold water over night, drain and cook in boiling salted water. Cool, and mix with French dressing seasoned with onion juice, and serve on lettuce, garnishing with stuffed olives. Lima beans and cold baked beans may be used in the same way. Any bean salad may be sprinkled with minced chives, red or green peppers, parsley, pickles or olives. — Mrs. May C May, Mayfair, 111. LIMA BEAN SALAD. — Mix cold cooked Lima beans with any preferred salad dressing and combine with any or as many of the following, as desired: minced chives, sliced tomatoes, crisp shredded lettuce, chopped mint, minced onion, parsley, chicken or fowl. — Mrs. Clark Mason, Bensen, 111. STRING BEAN SALAD.— Cold string beans served with any desired dressing make a nice salad in themselves, but may be combined with minced chives, olives, parsley, thin slices of fried bacon, hard-boiled eggs, cold potatoes, cold cooked peas, cold cooked cauliflower or artichokes, chopped onions, onion juice, tomato catsup or chopped herbs. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Remove the strings and ends of 1 qt. of string beans, and cook in salted boiling water. When tender, take out with a skimmer and put them into cold water. Then drain them thoroughly. Place them in a salad bowl, put chopped parsley, onion, and chervil over t"hem; pour in some French dressing, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. BEEF SALAD. — Dice or shred cold beef, mix with salad dressing and combine with any or as many of the following vegetables as desired: Grated, chopped or sliced onion, tomato, Spanish or green pepper, diced cold potatoes, cold peas, cauliflower, turnips, parsnips, carrots, minced parsley, shredded lettuce or endive, celery, sliced or chopped beets, gherkins, sliced cucumbers, caibbage. — Mrs. Clark Mason, Bensen, 111.