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Stuffed Cucumbers

Peel a large cucumber and cut in two inch lengths. Remove the seeds, leaving a hollow through the centre.

Chop fine a little tender celery, a slice of onion, one or two ripe olives and a little green pepper.

When ready to serve, place the cucumber tube on a crisp lettuce leaf and fill the cavity with the chopped ingredients.

Garnish with quartered tomatoes and ripe olives. Serve with Mayonnaise dressing.

CELERY, NUT AND APPLE SALAD
Cut in small pieces a tart apple and tender hearts of celery.

Serve on lettuce or romaine with a few nut meats and dressing or whipped cream.

STUFFED APPLE SALAD
Take the number of tart apples desired, scoop out a good portion of the centre, then pare them carefully.

Fill the apple with finely chopped celery hearts, tender carrots, a little apple and a few nut meats or grated nuts.

Serve on lettuce with whipped cream or dressing.

From: Meatless Menus and Recipes By Eugene Christian and Mollie Christian

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