Salads must be served very cold.

French Dressing

1/12 tsp. salt Pepper.

1 tbsp. olive oil. 1 tsp. vinegar.

Place all the ingredients in a small bottle. Shake until thoroughly blended. This dressing may be used with vegetables or for seasoning meat and fish before adding the mayonnaise dressing.

Potato Salad

1/2 c. boiled potatoes. 1/2 tsp. parsley.

1/8 tsp. salt.

Cut the potato into thin slices or dice. Rub the inside of the salad bowl with a piece of onion. Add the salt to the potato. Place the potato and parsley in alternate layers in the bowl and moisten each layer with French dressing.

Boiled Dressing

1/4 tsp. salt. 1/8 tsp. mustard. Cayenne.

1/2 tsp. sugar (may be omitted).

1/4 egg.

1/8 c. or 2 tbsp. milk

(heated). 1/2 tsp. butter. 1 tbsp. vinegar

(heated).

Mix the salt, mustard, cayenne and sugar together until perfectly blended. Add the egg, beaten slightly, and the hot milk gradually, then the vinegar and butter. Cook over hot water until it thickens, stirring constantly. (If it curdles, place the upper part of the boiler in a pan of cold water and beat the mixture until smooth.) Strain.

Cole Slaw

1 c. shaved cabbage.

The above quantity of boiled dressing.

Pour the dressing over the cabbage, and serve cold.

Mayonnaise Dressing

1/4 tsp. mustard. 1/4 tsp. salt Cayenne.

1/2 or 1 yolk of egg. 1/4 c. olive oil. 1/2 tbsp. vinegar.

Mix the mustard, salt and cayenne, and when well blended add the unbeaten egg. Add a few drops of oil and stir steadily. When one-half the oil is used, or the dressing becomes very thick, alternate with a few drops of vinegar. Continue in this way until both are used. If the dressing is very thick a small amount of cream may be beaten in just before serving.

Egg Salad

1 hard cooked egg. 3 leaves lettuce.

1 tbsp. mayonnaise.

Wash and chill the lettuce and arrange it on a plate, pour the mayonnaise over it. Cut the egg into circular slices or press through a strainer and serve on the lettuce.

Stuffed Egg

1 hard cooked egg. 1 tbsp. chopped chicken. 1/4 tsp. salt. 6 drops of vinegar.

1/8 tsp. mustard. Cayenne.

1 tsp. olive oil or butter.

2 or 3 leaves of lettuce.

Remove the shell and cut the egg across the middle. Take out the yolk so that the white will remain whole. Mash the yolk and add the seasonings. When mixed, fill the white with the mixture. Serve on lettuce.

Ham may be used instead of chicken; in this case the salt may be omitted.

The same mixture may be used (the white being chopped finely), between thin slices of bread and butter for egg sandwiches.

Vegetable Salad

1 tsp. gran, gelatine.

2 tbsp. cold water.

1/2 c. boiling water. 1 tbsp. sugar.

1 tbsp. lemon juice.

Prepare as for lemon jelly, when it begins to thicken add one-quarter hard cooked egg cut in slices, three olives sliced thin and one stalk of celery cut fine. Mould in a small cup and when firm serve on lettuce with mayonnaise.

Apple Salad

1 apple (medium size). 1/2 tsp. mayonnaise.

1/3 c. apple and celery, cut in dice.

Remove the inside of the apple with a spoon and cut in dice. Mix with celery and mayonnaise, and fill the shell of the apple. Serve on lettuce.

Tomato Salad

1 tomato.

1/2 tsp. mayonnaise.

1/2 c. tomato and celery, cut in dice.

Prepare in the same way as apple salad.