The Cook County cook book

BEET AND APPLE SALAD.— Wash the beets and boil in unsalted water until tender. Drain and slice, sprinkling over them salt, pepper and vinegar. Place aside until cold. Pare 2 goodsized apples, or enough when chopped to make 2 cups of pulp. Chop in a separate bowl beets enough to make 1 cup. Mix the two together with 2 tablespoons of oil, garnislj, with hard-boiled eggs, and serve. — Mrs. May C. May, Mayfair, 111. BEET AND BEAN SALAD.— Boil H a cup of small kidney beans. There should be a cup when cooked. Cook until soft, a pt. of tender string beans, cut into inch lengths. Boil tender, 4 large or 6 small red beets. Let all get cold. Dice the beets. In the Center of a glass dish heap the beets, next the white, and as an outer circle, the green beans. Edge with white "heart" lettuce leaves, and pour a French dressing over all. If you use dried white beans, soak them for 6 hrs. before boiling. — Mrs. Allan George, Park Ridge, 111. BERKSHIRE SALAD.— Marinate 1 cup of cold boiled fowl cut into dice and 1 cup French chestnuts, broken in pieces, with French dressing. Add 1 grated red pepper from which seeds have been removed, 1 cup of celery, cut into small pieces, and mayonnaise to moisten. Trim crackers, 4 inches long by 1 inch wide, slightly salted, at ends, arrange on a plate in form of a box, keep in place with red ribbon, J^ inch wide, and fasten at one corner, tying ribbon in a bow. Garnish opposite corner with a sprig of holly berries. Line box with lettuce leaves, put in a spoonful of salad, and mask with mayonnaise. Any colored ribbon may be used, and flowers substituted for berries. — Mrs. W. H. Willis, Glencoe, 111. BIRD'S NEST SALAD.— Fashion small nests with cooked spinach, chopped, and seasoned with salt, pepper, oil and lemon juice. When cold arrange in the nest eggs of Neufchatel cheese, flecked with paprika. Shape the eggs with smooth sides of butter paddles. Fill in between the nests with dressed lettuce or blanched celery' tips. Serve with brown bread and butter sandwiches. In serving the nests, use a broad-bladed silver knife. — Mrs. D. C. Daniels, Arlington Heights, 111. BOHEMIAN SALAD.— Cover the bottom of a salad dish with crisp lettuce leaves, on these put alternate layers of boiled beets and hard boiled eggs, sprinkle with 1 tablespoon of chopped onion, , and serve with preferred dressing. This is a nice salad to serve with braised beef or mutton. — Mrs. W. H. Willis, Glencoe, 111. BOLIVIA SALAD.— Add to 114 cups cold boiled potatoes, cut in y^ inch cubes, 3 hard-^boiled eggs, finely chopped, Ij/^ teaspoons finely chopped red peppers, Ij^ tablespoons chopped chives. Pour over cream dressing, and serve in nests of lettuce leaves. — Mrs. W. H. Willis, Glencoe, 111. • BRAZILIAN SALAD. — Remove skin and seeds from white grapes and cut in halves, lengthwise. Add an equal quantity of shredded fresh pineapple; apples, pared, cored and cut in sniall pieces; then add one-fourth the quantity of Brazil nuts, broken in pieces. Mix thoroughly, and season with lemon juice. Moisten with cream mayonnaise dressing. — Mrs. W. H. Willis, Glencoe, 111.