Page:Everyday Luncheons.djvu/200

190 finely minced parsely, and serve on lettuce leaves with French dressing.



Half of a banana, one orange, one cupful of shredded pineapple, one cupful of stoned cherries, one fourth cupful of blanched almonds, the juice of half a lemon, and one tablespoonful of powdered sugar. Use the cherry juice in a French dressing.

 

Equal parts of shredded shrimps and finely cut celery. Mix with mayonnaise and serve on lettuce leaves.

 

Three cold, boiled potatoes, three hard-boiled eggs, one half cupful of walnuts, and a dozen olives. Cut the potatoes and eggs into dice, stone the olives, cut fine, break up the nut meats and mix all together. Pour over a small quantity of French dressing and let stand on ice. At serving-time, mix with a little mayonnaise.

 

Chop cold roast chicken very fine. Mix the yolks of hard-boiled eggs with the chicken, 