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TIPPLE AND SNACK
WATERCRESS SALAD
Soak the watercress in iced salt water for
several hours. Drain off all the water, and
serve in a deep bowl with the simple dressing
of Tarragon vinegar, salt and pepper to taste.
NEW ORLEANS SALAD
One head of lettuce, a half dozen pickled
onions, three pickled cucumbers. Mix thor–
oughly in a bowl with French dressing.
VEGETABLE SALAD
Chopped cabbage, finely chopped raw car–
rots; several stalks of chopped celergy, a
chopped green pepper, several stalks of en–
dive, some slices of Bermuda onion. Mix
well in a bowl with French dressing.
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