Lowney's cook book

to each person. Cucumber Salad No. 3 Mix one cup each of cucumber cut in cubes, cooked oysters cut in pieces, and celery cut in pieces. Add one cup cream dressing. Chill. Arrange on lettuce leaves in salad bowl. Crab Salad Marinate two cups crab meat with French dressing. Drain ; add one half cup mayonnaise dressing ; arrange in crab shells. Chill. Garnish with pimolas and mayonnaise dressing. Egg Salad Cut six hard-cooked eggs in slices, crosswise. Cut twelve radishes in crosswise slices. Marinate each, and arrange in layers on a bed of lettuce. Garnish with cream dressing and radish roses. Egg Salad No. 2 Cut six eggs in halves, lengthwise ; remove yolks ; add an equal amount of cold cooked ham, chopped ; moisten with cream dressing, return to whites, and serve on a bed of water cress, chicory, or shredded lettuce. Pass cream dressing with this salad. Egg Salad No. 3 Remove the yolks from six hard-cooked eggs, leaving the whites in rings. Mash yolks ; add an equal amount of cold cooked veal or lamb, cut in small pieces. Moisten with French dressing ; add one teaspoon chopped chives; shape into balls; and arrange on bed of lettuce. Garnish with white egg rings. Endive Salad Marinate leaves of endive with French dressing. Chill one hour, and serve crisp. Sprinkle with chopped chives. Escarole Salad Prepare the same as Endive Salad, and sprinkle with finely chopped green peppers. Lettuce Salad No. i Separate the leaves from two heavy heads of lettuce. Wash, drain, chill ; marinate with French dressing. Chill ; replace in former shape, making one head out of the two, having all green leaves on the outside. Lettuce Salad No. 2 Remove leaves from lettuce. Wash, drain, and dry. Place leaves together, roll, and cut in narrow ribbons. Marinate with French dressing. Arrange in nests, with a tablespoon of mayonnaise in each nest. Lobster Salad No. i Marinate four cups lobster in French dressing. Chill, drain, mix with one cup mayonnaise dressing, and arrange on white lettuce leaves. Garnish with mayonnaise and pounded lobster coral. Lobster Salad No. 2 Mix two cups lobster meat with four hard-cooked eggs, chopped fine. Marinate with French dressing. Drain ; add mayonnaise ; serve on lettuce ; garnish with chopped olives, and sprinkle with finely chopped chives. Lobster Salad No. 3 Mix equal parts of cucumbers cut in cubes, lobster cut in pieces, tomatoes cut in pieces, with mayonnaise dressing. Chill ; arrange on lettuce leaves ; garnish with alternate slices of tomatoes and cucumbers ; and mayonnaise dressing put through the pastry bag and tube. Macedoine Salad One cup each of string beans, green peas, carrots and celery. Sprinkle with salt and cayenne, and marinate with French dressing. Chill one hour. Arrange in mounds on salad dish, and separate mounds with cold cooked cauliflower, which has been separated and marinated. Any combination of cold cooked vegetables may be prepared in the same way. Onion Salad Peel six Bermuda onions. Slice, and let them stand one hour in ice water. Drain, sprinkle with sugar, and marinate with French dressing. Serve ice cold on cress. Potato Salad No. i