Page:Everyday Luncheons.djvu/195

Rh  Sour apples, peeled and sliced, English walnuts, and finely cut celery. Mayonnaise.

  Cut cold roast or boiled mutton into dice, using none of the fat. Arrange on lettuce leaves, season with salt and pepper, add a few capers, and mix with mayonnaise dressing.

  Prepare according to directions given above, using an equal quantity of cold, cooked asparagus instead of the capers.

 

Prepare according to directions given above, using peas instead of asparagus.

 

Prepare according to directions given for Chestnut Salad—I. Mix with an equal quantity of sour apples cut into dice. Mayonnaise.

 

Wash and drain a bunch of watercress, pick off the tender sprigs and place in a salad bowl. 