Lowney's cook book

a shell. Shred center and mix with cream dressing or mayonnaise. Chill, fill cabbage shell, arrange on a thick bed of parsley, and garnish top of shell with a border of parsley. Cauliflower Salad Marinate one cup cold boiled cauliflower with a French dressing. Drain, add boiled dressing. Chill. Serve on bed of water cress and sprinkle with grated Edam cheese. Cherry Salad Remove stones from two cups cherries. To cherries add one cup chopped English walnuts, one cup chopped celery, and three fourths cup mayonnaise. Chill, arrange in lettuce nests, and garnish with one whole cherry on top of each nest. Cheese Salad No. i Mix two cream cheeses Avith one cup walnut meat. Moisten with cream ; shape into balls. Chill. Marinate two heads of lettuce; arrange in nests; place five balls in each nest; sprinkle with finely chopped and dried parsley. Pass French dressing with this salad. Cheese Salad No. 2 Mix two cream cheeses with one half cup chopped pimento. Season with salt and cayenne; moisten with cream. Line a shallow baking pan with paraffin paper; press cheese mixture in this pan to the depth of one inch; cover with paraffin paper, and put under pressure, on ice. When thoroughly chilled, cut in squares; arrange on lettuce leaves; garnish with strips of pimento, radiating from the center. Pass French dressing with this salad. Chestnut Salad No. i Cut two cups of boiled chestnuts in small pieces. Add two cups oranges, cut in small pieces, one tablespoon lemon juice, and one cup mayonnaise. Chill, serve on lettuce, and garnish with grated orange rind. Chestnut Salad No. 2 Mix two cups boiled chestnuts, one cup celery, and one half cup sour cherries, with one cup cream dressing. Chill and serve on water cress. Garnish with cherries, walnuts and dressing. Chicken Salad No. i Mix two cups chicken meat cut in small pieces, two cups celery, also cut in small pieces. Marinate with French dressing. Chill. Arrange in salad bowl. Mask with mayonnaise and decorate with hard-cooked eggs, cut in slices, capers, and mayonnaise pressed through a pastry bag and tube. 178 lowney's cook book Chicken Salad No. 2 Mix one cup each, cold cooked chicken cut in pieces, cucumber cut in cubes, and celery cut in pieces. Marinate with French dressing. Chill, drain, mix with one half cup mayonnaise. Arrange in salad bowl; garnish with pimolas, yolks of eggs put through a strainer, whites of eggs chopped fine, mayonnaise, and curled celery. Chiffonade Salad Cut celery into one-inch pieces, and pieces into straws, until one cup is obtained. Remove the pulp from grape fruit, making one cup. Remove the skin, and slice four medium-sized tomatoes. Break chicory leaves into pieces for serving. Marinate all separately with French dressing. Arrange in separate mounds on a serving dish. Garnish each with chopped chives, green peppers cut in strips, and parsley. Pass French and mayonnaise dressing. Chicory Salad Separate leaves; marinate with French dressing. Serve crisp and cold. Cucumber Salad No. i Cut four cucumbers in strips, lengthwise, then in halfinch pieces. Add one cup sweetbreads cooked, and cut in small pieces. Mix with cream dressing, chill, and serve on crisp lettuce. Cucumber Salad No. 2 Cut six small cucumbers in slices, not quite severing them. Cover with French dressing, chill, and serve one