WATKINS COOK BOOK

WALDORF SALAD

6 bright red apples

2 tablespoons lemon juice

1 cup shredded celery hearts
1 cup chopped nut meats
14 teaspoon salt
Mayonnaise

Lettuce

Cut a slice from the stem end
of apples. Scoop out pulp to
form cups. Sprinkle the inside
of cups with lemon juice. Cut
in small pieces the apple pulp
removed. Sprinkle with lemon
juice to prevent discoloration.
Mix with the celery, nut meats
and salt, and chill. Just before
serving, moisten with the
mayonnaise and fill the apple
cups with the mixture. Arrange
on crisp lettuce, garnish with
celery tips, nut meats and a
spoonful of the dressing.

CHICKEN SALAD

Follow the directions given
for Lobster Salad, substituting 2
cups cooked chicken cut in
small pieces, for lobster meat.

DEVILLED EGGS

Cut hard-boiled eggs length-
wise or crosswise, remove the
yolks and mix with a little
vinegar and seasoning, or with
boiled dressing. Then refill yolks
in the whites. French dressing
may be used instead of the
vinegar.

LOBSTER SALAD
2 cups lobster meat cut in
cubes

14% cups shredded inner
stalks of celery

Hard-boiled eggs (optional)

Lettuce

Capers (optional)

Mayonnaise, 1 cup

Marinate the lobster meat in
French dressing. Chill well.
When ready to serve combine
with the celery and moisten with
the mayonnaise. Arrange in a
nest of crisp lettuce, garnish with
celery tips, lobster claws, capers,
slices of egg and mayonnaise.

CHINESE SALAD

2 cups crumbled fish

1 cup cooked rice

1 cup diced celery

1 tablespoon minced onion

2 tablespoons finely-chopped
parsley

Mix all ingredients, place the
fish in the middle of a dish, sur-
round with rice, celery, lettuce,
and garnish with tomatoes,
Serve with mayonnaise.

MACEDOINE SALAD
1 cup cooked potatoes,
cubed
1 cup cooked carrots, cubed
1 cup cooked string beans

2 tablespoons chopped
parsley

French dressing
Shredded lettuce

Arrange shredded lettuce on
plates. Mix vegetables with
dressing and place a spoonful on
each plate.