Stand these on
nests of lettuce leaves, put on top of each a large tablespoonful of
mayonnaise. Dust thickly with paprika and serve one to each person.
LAMB SALAD
Cut cold boiled lamb into dice, mix with it half the quantity of freshly
cooked green peas or canned peas. Add a half can of mushrooms, chopped
fine, salt, pepper and lemon juice. Mix with mayonnaise dressing and serve
on lettuce leaves, garnished with large sprigs of mint. Cap the top of the
dish with a good sized sprig of fresh mint, and sprinkle capers all over
the salad.
A nice plain lamb salad is made by mixing left-over cold lamb with
mayonnaise; serve on lettuce leaves and garnish with chopped mint.
A quart will serve ten persons.
TOMATOES EN SURPRISE
This is one of the nicest of the salads for a simple card party. It takes
the place of both vegetables and meat, and with brown bread and nut
sandwiches as an accompaniment, is very attractive. Peel the tomatoes, cut
off the stem end and scoop out the core and seeds. Fill the tomatoes with
either crab flakes, chopped lobster, canned salmon, or sardines. Squeeze
over a little lemon juice, and dust with salt and pepper. Turn them
upside down on a nest of lettuce leaves, and cover the tomato with creamy
mayonnaise.
SWEETBREAD SALAD
2 pairs of sweetbreads
4 ounces of almonds
4 ounces of pecan meats
2 ounces of shelled Brazilian nuts
2 Spanish peppers
1/2 can of mushrooms
2 heads of celery
2 heads of lettuce
1 pint of mayonnaise
1 pint of cream
1 can of French peas
This is the most elaborate of all salads, is palatable and comparatively
wholesome.
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