Club Salad





Boil separately two carrots, two turnips, and four potatoes. When
cold, cut the vegetables into dice and mix them together, adding three
apples peeled and cut into small bits. Toss in a large salad bowl with
several olives for garnish. Bits of celery or cold cauliflower may be
added. Pour over all a mayonnaise, or if preferred, a French dressing.
Another dressing that is excellent with this salad is one made of the
yolks of four raw eggs beaten into half a glass of rich cream which
may be either sweet or sour. To this add one teaspoonful of salt, one
of mustard and a wineglassful of vinegar, blending carefully.





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