Waldorf Salad(ウォルドーフサラダ)

2 cups diced apples
1 cup chopped celery
1/2 cup broken nuts
1/2 cup Cooked Dressing or Whipped-ct eam Dressing

Pare apples, if desired. If prepared in advance, squeeze juice of one-half lemon over apples to keep their color light. Combine in-gredients and chill thoroughly. Serve on crisp lettuce. Makes 6 servings.

Cauliflower With Almonds (BRASSICA Cum amygdalum)

1 medium head cauliflower
1/2 cup salted almonds
1 cup Medium White Sauce

Trim leaves from stalk, leaving 1 inch of stem for support. Steam, tightly covered. Let water cover stem but not head. Cook till tender, about 25 minutes. To serve, cut off stalk and place cauliflower in serving dish. Stick almonds into cauliflower and pour White Sauce (page 74) over all. Sprinkle with paprika. Makes 6 servings.

Southern Okra (australi Okra)

1 cup cut okra
1 medium onion, chopped
1 green pepper, chopped
1/4 cup salad oil
3 tomatoes, peeled and quartered
1 tablespoon sugar
1 teaspoon enriched flour
1/2 teaspoon salt

Cook okra in boiling, salted water 10 minutes; drain. Brown onion and green pepper in salad oil; add tomatoes and cook slowly 5 minutes. Add okra and remaining ingre-dients; cook over low heat until vegetables are just tender, stirring as little as possible. (One cup canned tomatoes may be used in place of fresh tomatoes.) Makes 4 servings.

Asparagus Salad (Asparagus MORETUM)

6 leaves of head lettuce
18 stalks cooked asparagus
6 green peppers, cut
1 cup cooked sliced carrots
1/4 cup diced celery
1 teaspoon salt
1 cup mayonnaise
Vetsin to taste

Arrange lettuce on a salad plate. Place asparagus tip on lettuce leaves. Mix the pepper, cooked carrots, celery, salt and mayonnaise. Surround the asparagus tips with the mixture. Sprinkle paprika on top and serve.

(Bamboo propagines MORETUM) Bamboo Shoots Salad

Here is where the kitchen artist can show her talent!

2 cups bamboo shoots
1 cup sweet potato,
boiled 3 tomatoes
1 onion, chopped
French dressing
Salt and vetsin to taste

Boil the bamboo 311 oots and sweet potatoes separately. When done, press the bamboo shoots with your hands to remove water. Cut sweet potatoes into cubes. Mix with bamboo shoots and add salt. Top with French dressing and sea-son with vetsin. Garnish with tomatoes and onions.