Four tablespoons of salad oil, Two tablespoons of vinegar, One-half tablespoon of grated onion, One-half tablespoon of finely chopped green pepper, One teaspoon of salt, One teaspoon of paprika, One-quarter teaspoon of mustard.
Beat to mix and then set on ice to chill. Serve ice cold on crisp lettuce leaves.
One-half cup of catsup, Two large onions grated, One large green pepper, chopped fine, One-half cup of salad oil, Six tablespoons of vinegar, One teaspoon of sugar, One teaspoon of salt, One teaspoon of mustard, One teaspoon of paprika.
Blend spices in vinegar and then beat hard to blend.
One cup of mayonnaise, One-half cup of well drained canned tomatoes, Two onions, grated fine, One tablespoon of Worcestershire sauce, Two teaspoons of salt, One teaspoon of mustard, One teaspoon of paprika.
Mince sufficient celery very fine to measure one cup. Place in a bowl and add
One medium-sized onion, One green pepper.
One-half cup of mayonnaise, One tablespoon of vinegar, One teaspoon of salt, One-half teaspoon of paprika.
Mix and then fill into a nest of crisp lettuce leaves and garnish with the tips of canned asparagus.
Four tablespoons of grated cheese, One teaspoon of mustard, One teaspoon of paprika, One teaspoon of salt, Eight tablespoons of oil, Four tablespoons of vinegar.
Hard boil two eggs and then remove the shells and cut open the length of the egg. Remove the yolks and then rub through a fine sieve and add
One-half teaspoon of mustard, One-quarter teaspoon of paprika, One teaspoon of grated onion, One teaspoon of finely minced parsley, One-half teaspoon of salt, Three tablespoons of mayonnaise.
Mix well and then form into balls, placing one ball in the place in the white of the egg, which had been left by the yolk. Now place each white or one-half egg in the nest of lettuce and place around the egg
Six cooked string beans, One slice of tomato, cut in two, Two thin slices of onion,
and garnish with two tablespoons of Russian dressing.
Veal is the dressed carcass of the calf. The flesh should be firm, pinkish white and should be well cooked to develop its flavor and nutritious qualities. The cuts are the neck, shoulders, rack, breast, loin and leg. The shoulders, breast and loin are used for roasting, the neck and end of the leg for stewing, the leg for cutlets and the rack for chops. The knuckle from the leg of veal may be used for stews, soups, stock or pepper pot.