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Practical Vegetarian Cookery

by Constance Wachtmeister and Kate Buffington Davis

142 of 424 · Contents · Download EPUB

Salmagundi

Cut into neat strips three cold boiled potatoes, one carrot, one large beet, one half of a small cauliflower—all boiled and cold. Pile in attractive order on a flat dish; chop a cucumber pickle fine and strew over the pile, cover with raw tomatoes, pared and sliced; surround with crisp lettuce leaves as an outer bordering and pour mayonaise dressing over all. Pass a boat of dressing with the salad, also toasted crackers and cheese.

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