Chef’s Salad

1 medium-sized head lettuce 14, cup sliced celery

1 cup water cress 3 hard-cooked eggs, cut in

14, 12-oz. can luncheon meat, eighths
cut in strips (1 cup) 1 teaspoon grated onion

14, 12-oz. can tongue, 1 3-oz. package cream cheese,
cut in strips cut in 14-inch cubes

1/4, cup drained, canned 14, cup French dressing

julienne beets

Break lettuce into small pieces and place in a salad bowl. Add all
remaining ingredients except cream cheese and dressing. Just before
serving add cheese and French dressing and toss. 6 Servings

Harvard Beets
3 tablespoons sugar
1 20-oz. can sliced or diced 14, teaspoon salt
beets 3 tablespoons vinegar
14, tablespoon cornstarch 1 tablespoon butter or margarine

Drain beets; measure 74 to 34 cup juice. Mix together cornstarch,
sugar and salt in saucepan. Add juice and vinegar. Cook, stirring
constantly, until sauce is clear and has thickened. Add butter or mar-
garine and beets; heat thoroughly, stirring occasionally. 6 Servings

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