The Blue Grass Cook Book

page 151

Salads

      CAULIFLOWER SALAD
Cook the cauliflower in boiling water till tender. Drop in cold water. Pull it
apart and dry with a cloth. Serve with mayonnaise or French dressing.

      CELERY SALAD
Cut crisp celery into short lengths and put on ice. When ready to serve, mix
through it either mayonnaise or French dressing made of 2 tablespoons olive oil
and 1 of vinegar, and salt and pepper to taste.

      CHICKEN SALAD (No. 1)
Take young chickens and boil till tender. Remove them, and when cool cut into 1
inch pieces.

To 1 pint of meat add 3/4 pint of celery. Season highly with pepper and salt.
Mix the celery and

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