VARIATION 11. — Select fresh, crisp, green cucumbers. Pare, throw them into cold water for ^ an hr. Cut into thin slices, soak in fresh, very cold water for an hr., drain, cover with French dressing, and serve at once. Do not add salt to the water, but, if convenient, add a piece of ice. Cucumbers, wilted, are perhaps the most indigestible of all vegetables. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. FRENCH CUCUMBER SALAD.— Peel 3 cucumbers and cut into halves lengthwise, taking out the seeds. Place in ice-cold water for 1 hr. Chop 1 pt. of watercress and mix with 3 peeled chopped tomatoes. Add ^^ teaspoon of onion juice, /^ to ^ of a teaspoon of salt and a dash of cayenne pepper. Dry the cucum- bers in a napkin, fill them with the mixture and lay on lettuce leaves. Squeeze over the filling the juice of 1 lemon,- 1 tablespoon of olive oil, and serve at once. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I. — Peel 4 cucumbers and slice thin layers lengthwise until the seeds are reached. Place a layer of cucumber slices in a dish, sprinkle with a layer of salt. Repeat until all 456 CHEESE, MACARONI, NUTS & RICE, ETC. sliced cucumbers are used. Allow to stand for several hours on the ice. When ready to use remove cucumbers from the liquid, spread on a towel and wipe dry. Place in a bowl and add, alter- nately, Yi. cup of sweet cream and ^ cup of vinegar. Serve on head of lettuce or cress. — Mrs. F. C. Winter, Winnetka, 111. CUMQUAT SALAD.— Mix sliced cumquats with crisp lettuce or endive and serve with French dressing made with lemon juice or with mayonnaise made without mustard. Finely cut celery may be added, if desired. Garnish with celery tips. — Mrs. Robert Ran- dall, 908 S. 8th Ave., Maywood, 111. CURRANT SALAD. — Mix currants with mayonnaise dressing and serve on lettuce with game. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. DAISY SALAD.— Cut the whites of 8 hard-boiled eggs into rings and mix the yolks with 1 pt. of good mayonnaise dressing. On a platter arrange 16 lettuce leaves✪ Daisy Salad in a circle so that every 2 will be in round or cup-like shape. On these cups arrange the ^%^ rings to simulate daisy petals, and heap the yolks in the center. — ■ Mrs. D. E. Allen, 423 9th St., Wilmette, 111. VARIATION I. — Arrange upon platter in center of leaves of lettuce 5^ of a ripe tomato. Take th^ white of 1 hard-boiled ^^^ and cut with scissors into thin strips in the form of daisy petals and lay upon the tomatoes. Put yolks through a potato ricer and pile in centers. — Mrs. Jas. M. Northcott, 807 Forest Ave., Wil- mette, 111. DANDELION SALAD. — Select the young green leaves of dandelions; wash, throw them into cold water; drain, dry, and serve with French dressing. — Mrs. May C. May, Mayfair. 111. VARIATION I.— Wash thoroughly in 3 waters fresh white dandelion leaves; drain, and place in a salad-bowl. Mix thorough- ly a pinch of salt, 54 pinch of pepper and 1 tablespoon of vinegar, and add 1 of oil. Pour over the salad, and serve. — Mrs. E. D. Kelley, Winnetka, 111. HOT DANDELION SALAD.— Wash fresh dandelion in sev- eral waters, drain, and arrange in a salad-bowl; season with salt and pepper. Break 2 slices of bacon and fry until done, and add \ COOK COUNTY COOK BOOK 457 ✪ Hot Dandelion Salad

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VARIATION 11. — Select fresh, crisp, green cucumbers. Pare, throw them into cold water for ^ an hr. Cut into thin slices, soak in fresh, very cold water for an hr., drain, cover with French dressing, and serve at once. Do not add salt to the water, but, if convenient, add a piece of ice. Cucumbers, wilted, are perhaps the most indigestible of all vegetables. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. FRENCH CUCUMBER SALAD.— Peel 3 cucumbers and cut into halves lengthwise, taking out the seeds. Place in ice-cold water for 1 hr. Chop 1 pt. of watercress and mix with 3 peeled chopped tomatoes. Add ^^ teaspoon of onion juice, /^ to ^ of a teaspoon of salt and a dash of cayenne pepper. Dry the cucum- bers in a napkin, fill them with the mixture and lay on lettuce leaves. Squeeze over the filling the juice of 1 lemon,- 1 tablespoon of olive oil, and serve at once. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I. — Peel 4 cucumbers and slice thin layers lengthwise until the seeds are reached. Place a layer of cucumber slices in a dish, sprinkle with a layer of salt. Repeat until all 456 CHEESE, MACARONI, NUTS & RICE, ETC. sliced cucumbers are used. Allow to stand for several hours on the ice. When ready to use remove cucumbers from the liquid, spread on a towel and wipe dry. Place in a bowl and add, alter- nately, Yi. cup of sweet cream and ^ cup of vinegar. Serve on head of lettuce or cress. — Mrs. F. C. Winter, Winnetka, 111. CUMQUAT SALAD.— Mix sliced cumquats with crisp lettuce or endive and serve with French dressing made with lemon juice or with mayonnaise made without mustard. Finely cut celery may be added, if desired. Garnish with celery tips. — Mrs. Robert Ran- dall, 908 S. 8th Ave., Maywood, 111. CURRANT SALAD. — Mix currants with mayonnaise dressing and serve on lettuce with game. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. DAISY SALAD.— Cut the whites of 8 hard-boiled eggs into rings and mix the yolks with 1 pt. of good mayonnaise dressing. On a platter arrange 16 lettuce leaves in a circle so that every 2 will be in round or cup-like shape. On these cups arrange the ^%^ rings to simulate daisy petals, and heap the yolks in the center. — ■ Mrs. D. E. Allen, 423 9th St., Wilmette, 111. VARIATION I. — Arrange upon platter in center of leaves of lettuce 5^ of a ripe tomato. Take th^ white of 1 hard-boiled ^^^ and cut with scissors into thin strips in the form of daisy petals and lay upon the tomatoes. Put yolks through a potato ricer and pile in centers. — Mrs. Jas. M. Northcott, 807 Forest Ave., Wil- mette, 111. DANDELION SALAD. — Select the young green leaves of dandelions; wash, throw them into cold water; drain, dry, and serve with French dressing. — Mrs. May C. May, Mayfair. 111. VARIATION I.— Wash thoroughly in 3 waters fresh white dandelion leaves; drain, and place in a salad-bowl. Mix thorough- ly a pinch of salt, 54 pinch of pepper and 1 tablespoon of vinegar, and add 1 of oil. Pour over the salad, and serve. — Mrs. E. D. Kelley, Winnetka, 111. HOT DANDELION SALAD.— Wash fresh dandelion in sev- eral waters, drain, and arrange in a salad-bowl; season with salt and pepper. Break 2 slices of bacon and fry until done, and add \ COOK COUNTY COOK BOOK 457

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