Page:Hill - Salads, Sandwiches, and Chafing-Dish Dainties.djvu/60

Salads. Garnish with heart leaves of lettuce at the top and sections of tomato, or diamonds of tomato jelly, at the base.

White-Bean Salad.

Toss one pint of white beans, cooked, with one tablespoonful of vinegar and three tablespoonfuls of oil, a little salt and a dash of cayenne or paprica. Arrange in a mound on a bed of shredded lettuce, and sprinkle with chives, parsley and pimentos, all finely chopped. Finish the top of the salad with a large pim-ola.

Potato Salad.

Method.—Mix the potatoes and nuts, add the oil and mix again; add the other seasonings, and, when well mixed, set aside in a cool place an hour or more. Remove the coarse stalks from two bunches of watercress that have been well washed and dried. Season with French dressing and arrange in a wreath about the edge of the salad. 32