Macedoine Salad

Found in an

1897

cook book

""""""""""""

.

Any mixture of Vegetables may be used

for this Salad --- Peas, String Beans,

small branches of Cauliflower, Beets,

White Turnips, and Carrots

all give a pleasing variation in coloring.

The Vegetables should be cooked separately,

in boiling Salted Water,

and as soon as it's done should be transferred to

Ice Water for at least 10 minutes;

this enhances their brilliancy of coloring.

Also;

if fancy cutters or scoops are used for those

Vegetables which require to be cut,

it will add to the attractiveness of the dish.

.

Equal Quantities of each Vegetable should be taken,

all mixed together and well marinated

with French Dressing.

.

They may then be arranged in a border of

Lettuce or other Greens.

~~~~~~~~~~~~~~~~~~~

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~