Romaine Lettuce Salad a la Walde / Salade Romaine a la Walde

Step 1. lettuce on the top in the form of a rose and in the center stand the

Step 2. half green pepper with short pieces of lettuce leaves forming a cen¬

Step 3. ter piece. Decorate each filled lettuce leaf with a fine strip of

Step 4. pimentos. Just before serving sprinkle the lettuce with well- seasoned French dressing. Potato Beet Salad a la Edward

Step 5. Salade de Betteraves aux Pommes a V Edouard Cook medium, even-sized potatoes unpeeled in water with some

Step 6. salt; leave them with the skin on until cold and then remove the

Step 7. skin and peel them with a fluted knife; with a potato scooper scoop

Step 8. them out, leaving room for the filling; sprinkle them with finely chopped parsley. Chop the pickled beets very fine and add to the

Step 9. cup of beets two spoons of mayonnaise dressing. Decorate all

Step 10. around between the filling and the potatoes with a strip of mayon¬

Step 11. naise dressing, coloring yellow with the butter coloring; place M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 69

Step 12. them on slices of pickled beets on top of the lettuce in form of a

Step 13. ring and in the center put the heart of the lettuce. Just before

Step 14. serving sprinkle it with some French dressing. Potato Salad in Beets a la Octavious

Step 15. Salade de Pommes aux Betteraves a V Octavious

Step 16. Secure even-sized medium beets, put them in hot water with

Step 17. plenty of salt and let them cook fast for about two hours; if they

Step 18. are young beets cook them about one hour; pour off the hot water

Step 19. and put some cold water on them; remove the skin; peel them

Step 20. with a French fluted knife. Put them in a liquid of half water,