French dressing hidden under the leaves of the nest.


~CABBAGE SALAD~--Chop or shave fine, half a medium size head of cabbage
that has been left in cold water until crisp, then drain. Season with
salt and pepper, then pour over it a dressing made this way: Beat the
yolks of two eggs, add two tablespoons of melted butter and beat again.
Add two tablespoons thick sour cream, two tablespoons sugar, a sprinkle
of mustard and half cup of vinegar. Beat until thoroughly mixed, pour
over the cabbage and toss lightly until uniformly seasoned.


~CAULIFLOWER MAYONNAISE~--Take cold boiled cauliflower, break into
branches, adding salt, pepper and vinegar to season. Heap on a platter,
making the flowers come to a point at the top. Surround with a garnish
of cooked and diced carrots, turnips, green peas. Pour mayonnaise over
all, chill and serve. Another garnish for cauliflower is pickled beets.


~CELERY AND NUT SALAD~--Cut enough celery fine to measure two cups, add
one cup of finely shredded or shaved cabbage and one and one-half cups
of walnut meats, broken in small pieces, but not chopped. Mix and
moisten on a serving dish and garnish with celery tips.


~CREOLE SALAD~--Half cup of olive oil, five tablespoons of vinegar, half
teaspoon of powdered sugar, one teaspoon salt, two tablespoons chopped
red pepper, three tablespoons chopped green peppers, half Bermuda onion,
parsley and lettuce and serve.