LAMB'S QUARTER SALAD.— Wash and dry the leaves of fresh lamb's quarter, line the salad bowl and cover with any left- over vegetable, meat, fowl, or fish desired. Add salad dressing, cover with another layer of lamb's quarter, garnish with hard- boiled eggs and nasturtium leaves. Serve with salad dressing. — Mabel Sturtevant. 105 S. Dearborn St., Chicago, 111. LENTEN SALAD.— 1 cup of apples, crisp and cold. 1 cup of celery, crisp and white, 1 cup of Malaga grapes, 1 cup of pecan meats, J^ cup of sliced bananas; cover with mayonnaise dressing✪ Lenten Salad; prepare the last thing before serving, as the fruit discolors by standing. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I.— Cut 2 pts. of celery in J^-inch pieces, split- ting each piece lengthwise; cut 1 pt. of tart apples in small cubes: sprinkle a pinch of cayenne pepper; dissolve 1 spoon of sugar in 2 tablespoons of lemon juice, 1 teaspoon of chopped parsley. Add this to the apple and celery; toss up with mayonnaise. Add 1 small tablespoon of Parmesan cheese. Serve on lettuce. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION II.— Line the bottom of the salad dish with crisp lettuce leaves. Fill the center of the dish with cold boiled or baked fish, cut into pieces, and pour over it a pt. of mayonnaise dressing. Garnish with rings of hard-boiled eggs. — Mrs. D. C. Daniels, Arlington Heights, 111. LETTUCE AND ONION SALAD.— Place a lettuce leaf on each salad plate. Slice 2 small Spanish onions very thin and place upon the lettuce. Pour % cup of French dressing over the salad. when ready to serve. Serve with celery cheese stick, — Mrs. F. C. Winter, Winnetka, 111. LETTUCE AND RADISH SALAD.— Place between leaves of curly headed lettuce 6 radishes which have been washed, scraped, and cut in thin slices. Garnish with round radishes cut to repre- sent tulips. Serve with French dressing. — Mrs. John Ward, 6639 Union Ave., Chicago, 111. COOK COUNTY COOK BOOK 467 r' > LETTUCE AND VEAL SALAD.— Cut H lb. cold boiled veal into strips 1 inch long, sprinkle with salt and pepper; shred a head of lettuce and chop 2 boiled eggs, not too fine, and mix together with salad dressing. — Mrs. C. E. Worth, Wheeling, 111. LETTUCE SALAD.— Mix 2 heads of lettuce, ^ cup of vine- gar, salt and pepper, and chopped white of an egg together in a bowl, and sprinkle minced yolk on top. Serve at once. A vin- grette dressing makes a nice accompaniment to head lettuce. — > Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111. LIVER SALAD. — Dice or chop cold cooked liver with an equal quantity of finely cut celery and shredded cabbage. Mix with salad dressing, and garnish with olives. — Mrs. J. H. Wich- mann, 5069 N. Lincoln St., Chicago, 111. LOBSTER SALAD.— Drain thoroughly 1 can of lobster, and remove every particle of shell, break the meat apart with a silver fork, but not too fine, 2 hard-boiled eggs, chopped fine, wash care- fully a large head of lettuce, wring a muslin cloth out of cold water, and lay the leaves in this. Keep in a cold place till ready to serve; put a layer of them in a salad dish, then a layer of the lobster, a little of the hard-boiled egg, salt and pepper, pour over the salad dressing, then another layer of lettuce, lobster, etc., till all is used, pouring dressing over the top. Do not stir. It must not* be prepared until ready to serve. — Eloise Jennings, Winnetka, 111.

AI-modernized reading of the original text

LAMB'S QUARTER SALAD.— Wash and dry the leaves of fresh lamb's quarter, line the salad bowl and cover with any leftover vegetable, meat, fowl, or fish desired. Add salad dressing, cover with another layer of lamb's quarter, garnish with hardboiled eggs and nasturtium leaves. Serve with salad dressing. — Mabel Sturtevant. 105 S. Dearborn St., Chicago, 111. LENTEN SALAD.— 1 cup of apples, crisp and cold. 1 cup of celery, crisp and white, 1 cup of Malaga grapes, 1 cup of pecan meats, J^ cup of sliced bananas; cover with mayonnaise dressing; prepare the last thing before serving, as the fruit discolors by standing. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION I.— Cut 2 pts. of celery in J^-inch pieces, splitting each piece lengthwise; cut 1 pt. of tart apples in small cubes: sprinkle a pinch of cayenne pepper; dissolve 1 spoon of sugar in 2 tablespoons of lemon juice, 1 teaspoon of chopped parsley. Add this to the apple and celery; toss up with mayonnaise. Add 1 small tablespoon of Parmesan cheese. Serve on lettuce. — Mrs. E. D. Kelley, Winnetka, 111. VARIATION II.— Line the bottom of the salad dish with crisp lettuce leaves. Fill the center of the dish with cold boiled or baked fish, cut into pieces, and pour over it a pt. of mayonnaise dressing. Garnish with rings of hard-boiled eggs. — Mrs. D. C. Daniels, Arlington Heights, 111. LETTUCE AND ONION SALAD.— Place a lettuce leaf on each salad plate. Slice 2 small Spanish onions very thin and place upon the lettuce. Pour % cup of French dressing over the salad. when ready to serve. Serve with celery cheese stick, — Mrs. F. C. Winter, Winnetka, 111. LETTUCE AND RADISH SALAD.— Place between leaves of curly headed lettuce 6 radishes which have been washed, scraped, and cut in thin slices. Garnish with round radishes cut to represent tulips. Serve with French dressing. — Mrs. John Ward, 6639 Union Ave., Chicago, 111. r' > LETTUCE AND VEAL SALAD.— Cut ½ lb. cold boiled veal into strips 1 inch long, sprinkle with salt and pepper; shred a head of lettuce and chop 2 boiled eggs, not too fine, and mix together with salad dressing. — Mrs. C. E. Worth, Wheeling, 111. LETTUCE SALAD.— Mix 2 heads of lettuce, ¼ cup of vinegar, salt and pepper, and chopped white of an egg together in a bowl, and sprinkle minced yolk on top. Serve at once. A vingrette dressing makes a nice accompaniment to head lettuce. — > Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111. LIVER SALAD. — Dice or chop cold cooked liver with an equal quantity of finely cut celery and shredded cabbage. Mix with salad dressing, and garnish with olives. — Mrs. J. H. Wichmann, 5069 N. Lincoln St., Chicago, 111. LOBSTER SALAD.— Drain thoroughly 1 can of lobster, and remove every particle of shell, break the meat apart with a silver fork, but not too fine, 2 hard-boiled eggs, chopped fine, wash carefully a large head of lettuce, wring a muslin cloth out of cold water, and lay the leaves in this. Keep in a cold place till ready to serve; put a layer of them in a salad dish, then a layer of the lobster, a little of the hard-boiled egg, salt and pepper, pour over the salad dressing, then another layer of lettuce, lobster, etc., till all is used, pouring dressing over the top. Do not stir. It must not* be prepared until ready to serve. — Eloise Jennings, Winnetka,

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Lenten Salad

The Cook County cook book