Page:Everyday Luncheons.djvu/179

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Add a few pecans or English walnuts, cut coarsely, to chicken salad.

 

Stone and chop six olives. Add half a cupful of blanched and shredded almonds, and half a cupful of tender celery cut fine. Serve on lettuce leaves, with mayonnaise.

 

Boil, drain, and cool the asparagus. Serve on lettuce leaves with French dressing, and garnish with slices of hard-boiled egg.

 

Cut sour apples into dice. Mix with watercress, carefully picked over, and French dressing.

 

Chill the fruit, pare, stone, cut in halves, arrange on lettuce leaves, and pour over French dressing made with lemon-juice.

 

Flake cold, boiled salmon, mix with cooked asparagus tips, and add a little finely cut celery. Mayonnaise. 