NASTURTIUM SALAD.— Use the pods, leaves, flowers, or petals alone, or in combination in the proportions desired, and serve with salad dressing✪ Nasturtium Salad. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. NEUFCHATEL SALAD.— Mash 1 Neufchatel cheese and moisten with milk or cream. Shape into forms the size of robins' eggs. Sprinkle with finely chopped parsley, which has been dried. Arrange in nests of lettuce leaves and garnish with radishes✪ Neufchatel Salad. Serve COOK COUNTY COOK BOOK 471 with French dressing. — Mrs. h. C. Crawford, 1003 S. 3rd Ave., May- wood, 111. NILE SALAD. — Ij^ cups cold boiled or roasted chicken cut in cubes. Put 1/2 cup English walnut in pan, sprinkle sparingly with salt, and add % tablespoon butter. Cook in slow oven until browned and thoroughly heated, stirring occasionally; remove from oven and break in pieces. Mix chicken and nuts and marinate with French dressing. Add ^ cup celery, cut in small pieces. Arrange on a bed of lettuce, and mask with the following: Green or Ravigote mayonnaise. Mix 2 tablespoons cooked spinach, 1 tablespoon capers, and J/^ cup shallot, finely chopped, 3 anchovies, ^2 cup parsley, and ^ cup of watercress. Pound in a mortar until thoroughly macerated, then force it through a very fine strainer. Add to desired- quantity of mayonnaise dressin✪ Nile Saladg. — Mrs. W. H. Wil- lis, Glencoe, 111. SALAD 1907. — Wash 2 good-sized bunches of watercress, and pick from the stems. Stone 1 lb. of Malaga grapes, add to the cress, with 1 cup of chopped pimolas (or stuffed olives) and the same of chopped celery. Pour over all a French dressing, and serve on Romaine leaves✪ Salad 1907. — Mrs. May C. May, Mayfair, 111. A NOVEL SALAD. — A delicious and dainty salad is made by laying a slice of canned Hawaiian pineapple on a lettuce leaf. Heat a knife and spread cream or Neufchatel cheese over the pineapple, arrange pointed strips of pimento like the petals of a poinsetta over the cheese; heap mayonnaise in the center and put a stuffed olive✪ A Novel Salad on top. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. NUT SALAD. — 1 head celery, 1 cup walnuts, 6 or 7 large ap- ples, mayonnaise dressing. Chop celery, nuts and apples. Add mayonnaise mixed with whipped cream✪ Nut Salad. Apples will discolor if cut long before using.— Mrs. D. E. Allen, 423 9th St., Wilmette, III VARIATION I. — Equal parts of apple, celery and nuts. Cut the apples in eighths, pare and cut from the end in thin slices.' Split the celery stalks if they are wide, and then lay several to- gether and shave off in thin crescents. Use almonds, peanuts, pecans, or walnuts. Salted almonds and peanuts may be chopped medium fine, pecans and walnuts crumbled, or chopped. Some pre- fer to parboil the walnuts and remove the skin; the slight :ookin|j 472 CHEESE, MACARONI^ NUTS, & RICE, ETC. softens them somewhat. Use equal parts of each, but almost any proportion may be used. Mix with a mayonnaise dressing and serve with or without crisp lettuce. Salt and pepper the mixture well before adding the mayonnaise. — Mrs. Jas. M. Northcott, Forest Ave., Chicago, 111.

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NASTURTIUM SALAD.— Use the pods, leaves, flowers, or petals alone, or in combination in the proportions desired, and serve with salad dressing. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. NEUFCHATEL SALAD.— Mash 1 Neufchatel cheese and moisten with milk or cream. Shape into forms the size of robins' eggs. Sprinkle with finely chopped parsley, which has been dried. Arrange in nests of lettuce leaves and garnish with radishes. Serve COOK COUNTY COOK BOOK 471 with French dressing. — Mrs. h. C. Crawford, 1003 S. 3rd Ave., May- wood, 111. NILE SALAD. — Ij^ cups cold boiled or roasted chicken cut in cubes. Put 1/2 cup English walnut in pan, sprinkle sparingly with salt, and add % tablespoon butter. Cook in slow oven until browned and thoroughly heated, stirring occasionally; remove from oven and break in pieces. Mix chicken and nuts and marinate with French dressing. Add ^ cup celery, cut in small pieces. Arrange on a bed of lettuce, and mask with the following: Green or Ravigote mayonnaise. Mix 2 tablespoons cooked spinach, 1 tablespoon capers, and J/^ cup shallot, finely chopped, 3 anchovies, ^2 cup parsley, and ^ cup of watercress. Pound in a mortar until thoroughly macerated, then force it through a very fine strainer. Add to desired- quantity of mayonnaise dressing. — Mrs. W. H. Wil- lis, Glencoe, 111. SALAD 1907. — Wash 2 good-sized bunches of watercress, and pick from the stems. Stone 1 lb. of Malaga grapes, add to the cress, with 1 cup of chopped pimolas (or stuffed olives) and the same of chopped celery. Pour over all a French dressing, and serve on Romaine leaves. — Mrs. May C. May, Mayfair, 111. A NOVEL SALAD. — A delicious and dainty salad is made by laying a slice of canned Hawaiian pineapple on a lettuce leaf. Heat a knife and spread cream or Neufchatel cheese over the pineapple, arrange pointed strips of pimento like the petals of a poinsetta over the cheese; heap mayonnaise in the center and put a stuffed olive on top. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. NUT SALAD. — 1 head celery, 1 cup walnuts, 6 or 7 large ap- ples, mayonnaise dressing. Chop celery, nuts and apples. Add mayonnaise mixed with whipped cream. Apples will discolor if cut long before using.— Mrs. D. E. Allen, 423 9th St., Wilmette, III VARIATION I. — Equal parts of apple, celery and nuts. Cut the apples in eighths, pare and cut from the end in thin slices.' Split the celery stalks if they are wide, and then lay several to- gether and shave off in thin crescents. Use almonds, peanuts, pecans, or walnuts. Salted almonds and peanuts may be chopped medium fine, pecans and walnuts crumbled, or chopped. Some pre- fer to parboil the walnuts and remove the skin; the slight :ookin|j 472 CHEESE, MACARONI^ NUTS, & RICE, ETC. softens them somewhat. Use equal parts of each, but almost any proportion may be used. Mix with a mayonnaise dressing and serve with or without crisp lettuce. Salt and pepper the mixture well before adding the mayonnaise. — Mrs. Jas. M. Northcott, Forest Ave., Chicago, 111.

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