1931 The Art of Drinking More by Dexter Mason

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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