Made-Over Dishes/Salads
SALADS
There comes a time during the week, even in careful housekeeping, when
there is an accumulation of little things, a few olives, a slice or two of
beet, perhaps two or three pieces of cooked carrot, a cold potato, a tiny
little bit of cold fish, or cold meats, and not more than a tablespoonful
or two of aspic jelly; these may all be utilized in a
Russian Salad
Chop or cut carefully the vegetables; mix together, add two or three tablespoonfuls of toasted piñon nuts, and the meat and fish; dish on lettuce leaves, or, if you have tomatoes, peel and take out the centers, and fill the salad into the tomatoes. Serve with French or mayonnaise dressing; garnish with blocks of aspic jelly.