Page:Everyday Luncheons.djvu/204

194 

Cut boiled, fresh asparagus into bits. Mix with slices of hard-boiled egg and serve on lettuce leaves with a French dressing to which chopped pickles and capers have been added.

 

Slice cucumbers and hard-boiled eggs. Alternate slices of each in a circle around a bed of watercress, and serve with French dressing.

 

Peel and chill the tomatoes, and cut into halves. Sprinkle with finely chopped chives, and put a spoonful of mayonnaise on each half. Serve on lettuce.

 

Mix grape fruit pulp with finely cut celery, using twice as much grape fruit as celery. Serve on lettuce leaves with mayonnaise.

 

Mix in equal parts, slicing both thin. Use French dressing and serve on lettuce. 