Asparagus Salad No. 1 - Cut up two pounds of asparagus. Add a very little boiling water, and a pinch of salt and sugar. Cook in a covered kettle in the Caloric forty-five minutes. When done, arrange the asparagus on a platter and, when cold, dress it with vinegar and oil.

Asparagus Salad No. 2 - Line a border mold with aspic jelly and lay in it quarters of hard boiled eggs and asparagus tips. Fill the mold with more jelly. When set, turn out and fill the center with boiled asparagus tips. Pour over the whole mayonnaise dressing and arrange around the base, slices of tomatoes seasoned with a little olive oil, tarragon vinegar and cayenne pepper.

Baked Bean Salad

To one pint of Caloric baked beans add two or three cucumbers cut fine and one small onion chopped. Mix with mayonnaise and serve on lettuce leaves.

Beet Salad

Wash the beets, being careful not to break the skin. Put them into boiling water, without salt, and cook in the Caloric two hours. When done and still hot, peel them, slice them thin and put them into a crock. Pour over them vinegar to which has been added one teaspoonful of salt, one of pepper and one of sugar. They may be kept in a cool place for quite a while.

Celery Salad

Remove the small roots from two or three celery bulbs and wash the bulbs. Put them, with a little salt, into boiling water and cook in a covered kettle in the Caloric one to one and one-half hours. When done, allow them to cool, scrape off the skins and slice them into a salad bowl. Pour over them vinegar and oil, season with sugar and pepper and mix carefully.

Chicken Salad

Use one or two chickens previously cooked in the Caloric until perfectly tender. Remove the skin, cut up the meat and season it. Add one-third as much celery, finely cut, and dress with mayonnaise. Garnish with cold boiled eggs, sliced.

Fruit Salad

One small pineapple, cut fine; one-half pound of white grapes, seeded; two oranges, cut up; one cupful of pecan meats. Add mayonnaise dressing and serve on lettuce leaves.

Potato Salad

Boil ten medium-sized potatoes in the Caloric. When cold, cut into dice and add one onion, cut fine, one-half can of shredded pimentoes and three hard-boiled eggs sliced. Mix with mayonnaise dressing.

Potato Salad With Bacon

This is prepared as in the above recipe except that the onion is omitted. In place of that, cut some bacon into small cubes and fry them in a little butter until yellow. Add these, when lukewarm, to the potatoes.

Potato Salad With Cucumbers

Slice warm potatoes. Pare a fresh, green cucumber and cut it into very thin slices. Mix it carefully with the potatoes. Make a dressing with a finely cut onion, salt, pepper, vinegar and oil and three or four cablespoonfuls of thick, sour cream. Mix this lightly with the potatoes and cucumber. Mayonnaise dressing may also be used.

String Bean Salad

Cut one pound of young, green string beans into small pieces. Put them, with a little salt and summer savory, into boiling water. Cook in a covered kettle in the Caloric one and one-half hours. When the beans have cooled, mix them with vinegar, oil, salt, pepper and a pinch of sugar.

Tomato Jelly Salad

One pint of strained tomatoes; one-half cupful of sugar; one-half cupful of vinegar; one chopped celery bulb; one can of pimentoes, cut fine; one-half teaspoon-ful of salt and one and one-half tablespoonfuls of gelatine soaked in one-half cupful of cold water. Heat the tomatoes, sugar and vinegar to the boiling point, add the gelatine, the celery and the pimentoes and turn into a shallow dish. Place on ice and when set cut in squares and serve in lettuce leaves with mayonnaise dressing.

Waldorf Salad

One cupful of diced, tart apples; one cupful of celery, cut into small cubes; a dozen or more English walnuts, broken into small pieces. Mix all together and add mayonnaise dressing. Serve on lettuce leaves.