Page:Lavine - Recipes Tried and True.djvu/45



Trim neatly one bunch of asparagus; tie the stalks together and stand them in a deep kettle of boiling water. Add one teaspoonful of salt to each quart of water, cover the kettle and cook slowly for forty-five minutes. By placing the asparagus so that the tops will not be in the water, the stalks will more evenly cook, as they will fall when soft and the tops will then be in the water. Lift from water, drain and cool. Serve with French dressing. (See Sauces.)

Cut a hard head of cabbage into halves and shred very fine. Throw into ice water, allow to stand about two hours, then drain and dry. Serve with French dressing.

Hollow out green peppers and fill with equal parts of chopped celery and cabbage. Serve with either mayonnaise or French dressing.


 * ½ cup celery diced,

½ cup Pecans,

½ cup olives pitted,

Mayonnaise.

Mix ingredients and serve on lettuce leaves or in green or red peppers with mayonnaise.