SHRIMP SALAD
3 cups cooked shrimp, minced,
¼ cup chopped olives,
1 cup Mayonnaise,
1 cup chopped celery,
2 tablespoons chopped pimento,
½ cup French dressing.
Marinate shrimp in French dressing; drain, add celery, olives and pimento. Mix with Mayonnaise and fill tomato cases, putting a teaspoon Mayonnaise on each. Serve on leaf of head lettuce.
PINEAPPLE AND COTTAGE CHEESE SALAD
For each person allow two lettuce leaves, one slice of pineapple and three dates stuffed with cream cheese. Cut the pineapple in cubes and place on the lettuce; cut dates in halves lengthwise, remove stones, stuff with cream cheese and arrange on pineapple; sprinkle cheese with paprika and dress all with French Dressing.
WATER LILY SALAD
Six hard boiled eggs,
Mayonnaise dressing,
Lettuce.
Cut the white of each egg into six long petals. Arrange the pieces in circular form on the lettuce. Form the center of each Lily by putting in the yolks, well mixed with mayonnaise.
