Asparagus Salad No. 1

Serve a few tips of asparagus on lettuce leaves, and use French dressing and cream cheese on the plate.

Asparagus Salad No. 2

Use the tips on lettuce as above, but instead of the dressing use the following: Fry bacon quite crisp, break into small bits placing them on the asparagus. Into the brown fat put a little vinegar and a mere trace of onion (if desired) and pour over asparagus while hot. This is said to be delicious.

Sardine Salad

12 boneless sardines, scald, drain and put on ice for 1 hour, 2 hard boiled eggs cut in slices, 6 stoned olives cut in half, 3 gherkins diced. Serve on lettuce with French dressing.

Pimento Salad

Wash and dry pimentoes, removing any stray seeds; stuff with cream or cottage cheese, and after standing on or near ice, cut in slices and serve with French dressing on-lettuce.

Cream Cheese And Water-Cress

Mash 1 cream cheese with a little cream. Add 1/2 cup chopped walnuts. Form in balls and serve 3 to a person on a bed of water-cress. Use French dressing.

Jellied Pecan

To 1 pint lemon jelly when nearly hard add 1 cup broken pecans, mould and serve on lettuce leaves with finely shaved sweet green peppers and mayonnaise.

A Dainty Salad Dish

Take large and long cucumbers, cut them once through the middle lengthwise,, scrape out the inside and you have a pretty individual green boat in which to serve the salad. They must be kept on ice until ready for use. This is attractive with shrimp salad, as the colors blend so nicely.

Nest Egg Salad

Make little egg shaped balls of pimento cream cheese and place in a nest of crisp shredded celery or diced orange or grape fruit. Serve with any desired dressing.

A novel decoration for the top of orange salad or any other salad is to arrange pieces of candied orange peel to simulate a daisy, using a small chocolate candy for the center.

Easter Salad

Prepare nice head lettuce as usual and make little balls of cream or cottage cheese, adding salt, paprika and a little cream, if necessary, to roll them. When they are finished put a small fork or skewer in each one in turn and so dip and roll it in grated American cheese till the white surface is completely covered with the yellow coating; lay in piles in the cup shaped leaves; pass French dressing with them, or put the dressing on the lettuce first and then lay on the balls.

Pond Lily Salad

Cut the whites of hard boiled eggs into lengthwise pieces (about 8 to each egg) and arrange them on nasturtium leaves to form the petals of a pond lily. Grate the yolks, mix them with chopped olives and celery and then pile the mixture into little mounds in the center of the white petals. The salad should be served on cracked ice, to represent water under the lily pads.

Pimento Salad

Drain the contents of a small can of red peppers. After drying them in a cloth, slice in rings, cut fine an equal amount of celery and mix; add 1 teacup of tiny balls made from cream cheese, which should be rolled in fine cracker crumbs. Rub the yolks of 2 hard boiled eggs to a paste with the oil drained from the peppers. Rub the salad bowl with garlic and put in the salad, over which pour a good French dressing. Serve on crisp lettuce leaves.