The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

center of a border of lettuce or spinach leaves; lay some of the brightest pieces on the top and pour French dressing over all. =Beet and Olive Salad= In the center of a platter with a lettuce or variegated beet leaf border, place marinated sliced or chopped beets. Surround the beets with roses of cream mayonnaise or mayonnaise cream with stoned ripe olives between. =Cucumber and Onion Salad= Cut short crisp cucumbers in halves lengthwise, hollow out the center to within a half inch of the rind, pare shells carefully and drop into ice water. Slice or chop the centers, mix with fine cut raw onion, salt and French or improved mayonnaise dressing. Drain and thoroughly dry shells, fill with mixture, lay on leaves of lettuce, sprinkle with chopped parsley and serve. Cut long cucumbers into two-inch lengths, remove centers, set rings upright on lettuce and fill. Pass dressing if more is desired. =Asparagus Mayonnaise= Place six-inch stalks of cooked asparagus in rail fence style just inside a lettuce or endive border on a platter, with lemon cups of mayonnaise (one for each person to be served) in the center. =★ String Bean and Celery Salad= Cut tender celery into eighth-inch crescents, pour over it lemonade dressing without the water in the proportion of one cup of dressing to each half cup of celery. Stand in a cool place for an hour or longer, then serve over young string beans which have been cooked in salted water until tender. Canned stringless or string beans may be used. =Stuffed Tomato Salad= Fill hollowed out tomatoes with a mixture of drained, salted, grated cucumbers, fine chopped onion and improved mayonnaise or French dressing. Serve in nest of lettuce with dressing. Or, use celery with improved mayonnaise dressing, in place of cucumber and onion, with border of nuts. =Additional Combinations= Dressings given only where some special ones are required. Beets--sliced or chopped--lemon juice and sugar. Beets and celery--lemonade, cream or mayonnaise dressing. Brussels sprouts, whole or in halves. Garnish with halves of nuts sometimes. Cabbage and onion--nut dressing without egg, of roasted or