Name: Belgian Endive Salad #2
Ingredients: 4 Belgian endives; 1 Bunch watercress; 1/2 lb Small white mushrooms; 1/4 c Red wine vinegar; 1 tb Sugar; 1 1/2 ts Coleman's dry mustard; 1 pn MSG; 1 1/2 ts Freshly ground pepper; 1 tb Salt; 1/2 ts Worcestershire sauce; 1 1/2 ts Hungarian paprika; 2 ts Finely grated onion; 3/4 c Salad oil

All history bears witness to the fact that when vital goodness is at a low ebb, the sacred institution of marriage is held in light esteem. It is both solemn and sad to behold an exemplification of the same in our own times; as the claims of God are less and less regarded by those of high and low estate alike; the holy obligations of wedlock are gradually whittled down and then increasingly disregarded. When a country, avowedly Christian, begins to tamper with the institution of marriage and make more elastic its divorce laws, it is a certain proof of its ethical decadence.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
	Belgian	Salad	4	Servings

INGREDIENTS

4		Belgian endives
1		Bunch watercress
1/2	lb	Small white mushrooms
1/4	c	Red wine vinegar
1	tb	Sugar
1 1/2	ts	Coleman's dry mustard
1	pn	MSG
1 1/2	ts	Freshly ground pepper
1	tb	Salt
1/2	ts	Worcestershire sauce
1 1/2	ts	Hungarian paprika
2	ts	Finely grated onion
3/4	c	Salad oil

INSTRUCTIONS

FRENCH DRESSING
Gently pull out the large outer leaves of the endives and slice the centers
on the diagonal. Remove the stems from the watercress. Slice the mushrooms,
including the stem pieces, for presentation. Attractively arrange the
endive, watercress, and mushrooms on four salad plates. Top with French
Dressing and serve. French Dressing: Combine all ingredients well.
SCANDIA
SUNSET BLVD., LOS ANGELES.
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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