VEGETABLES AND SALADS 47

When salad greens are used up try the following ideas.

1. ‘1 cup grated raw carrots 4 tbs. water
1 cup grated unpeeled apples _1 tbs. sugar
1 tsp. lemon juice 2 tbs. lemon juice

1 cup finely shredded cabbage

Toss apples with the 1 tsp. lemon juice (to prevent discoloration)
in a bowl. Add carrots and cabbage. Combine remaining ingredients,
add to salad and toss. Chill until ready to serve.

2. Drain a tin of green beans and marinate in % cup French Dressing
for 1% hours.

3. Drain a tin of sliced beets, cover with a little French Dressing and
sprinkle with mashed or cut up hard cooked egg.

4. Combine grated carrots, a few raisins, a little mayonnaise, salt and
pepper.

ONION RINGS

Can be made ahead and taken on board. Onions done in this way are a
tasty addition to any meal. Can be served instead of salad, or used in a
tossed salad.

1 cup water % cup sugar
1 cup malt vinegar Sliced sweet or Spanish onions

Combine in large airtight jar and keep handy in ice-box.

ONION RINGS FOR HAMBURGERS
A must for hamburgers in the Cook House!

Thinly slice large white onions. Sprinkle with a little sugar, then cover
with white vinegar. Store overnight in an airtight container. Drain onion
rings and mix with a little mayonnaise, celery seed, and seasoned salt.

VARIATIONS FOR TOSSED GREEN SALAD

1. For a crunchy addition, try a handful of ““Nuts and Bolts”.
2. Instead of green onions, use “Onion Rings’”’.

3. Add chopped apple |

4. Add shredded red cabbage.

VARIATIONS FOR COLESLAW

1. Add shredded red cabbage.
- 2. Add raisins.

3. Add chopped apple.

4. Add pineapple chunks.