The Cook County cook book

CRESS SALAD. — Mix crisp cress with salad dressing, add choice of the following: pepper grass, chervil, mustard leaves, nasturtium blossoms, sliced tomatoes, cucumbers, onion, shredded green pepper, celery, shredded lettuce, endive, sour apples, grapefruit, lemon or orange pulp. Garnish with hard-boiled eggs. — Mrs, L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. VARIATION I. — Remove all bruised or wilted leaves of water cress, and with the fingers break them into 2-inch lengths. Lay the cress in a salad bowl, chop 1 young spring onion very fine, strew it over the cress, add a plain dressing, and serve. If the cress is short, it need not be broken. — Mrs. D. E. Allen, 423 9th St., Wilmette, 111. CRESS AND CELERY SALAD.— Crisp Yt. bunch lettuce in cold water. Cut 1 large bunch of celery into 2-inch lengths and cut 6 or 8 }^-inch slits in both ends of each strip. Throw the celery into cold water, let it remain 1 hr., or until the edges curl up. Rub a small salad bowl with a bit of onion, line with cress, arrange the celery in the cress-lined bowl, garnish with bits of nuts and chopped pimento. Pour the French dressing over all just before serving. — Mrs. F. C. Winter, Winnetka, 111. CRESS, CELERY AND WALNUT SALAD.— Arrange a wreath of watercress upon a serving dish. Inside this, place some fine-cut celery, and in the center pile some meats of English walnuts, sliced thin. Garnish with sprays of curled celery. Sprinkle with salt and pepper, mix thoroughly, and dress with oil; then mix again, add half as much vinegar as oil, mix once more and serve. — Mrs. F. C. Winter, Winnetka, 111. CRESS AND DANDELION SALAD.— The dandelions should be fresh and young. Wash the leaves carefully, and drain well. Arrange them in a salad bowl with an equal quantity of cress. A few thin slices of onion will add much to the salad, over which should be poured a French dressing, — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CRESS AND EGG SALAD.— Dress a bunch of cress with oil, vinegar, salt and pepper. Cut the whites of 2 hard-boiled eggs into eighths, lengthwise, and arrange them on the cress to simulate the petals of a flower. Press a star of mayonnaise dressing in the center of the petals. Pass an egg yolk through a sieve and arrange around the dressing. Send to the table in this form, but toss together when serving. — Mrs. Frank Mullins, Franklin, 111. CUCUMBER SALAD.— Slice cucumbers thin and soak in cold water, drain and dry. Mix with salad dressing or with thick sour cream, highly seasoned with black pepper. If the flavor of garlic is desired, rub a salad bowl with cut garlic, fill with thinly Sliced cucumbers and sprinkle with any of the following Ingredients, covering with another layer of cucumbers and dressing on top: Minced chives, grated onions, lemon juice, cress, celery, mushrooms, chopped hard-boiled eggs, Spanish onion, tomatoes, chopped olives. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I.— Soak 1 tablespoon of gelatin in ^ cup of cold water. Add to 3 tablespoons of vinegar, 1 cucumiber, chopped fine, salt and pepper to taste. Pour over the gelatin and cook until it is dissolved. Mould and serve with mayonnaise dressing. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111.