Chicken Salad

Mix cold, cooked, shredded chicken with half the quantity of finely cut celery, mix with mayonnaise dressing, and serve on a bit of lettuce. Garnish with parsley and slices of hard-boiled egg. Canned chicken may be used, but it is not as good.

Chicken And Mushroom Salad

Equal parts of chicken and cooked mushrooms. Mayonnaise.

Mock Chicken Salad

Cold roast pork, shredded with the fingers and mixed with half as much finely cut celery. Mayonnaise.

Chicken And Sweetbread Salad

Cold, cooked, shredded chicken, and half the quantity of cooked sweetbreads cut fine. Mayonnaise.

Chicken And Nut Salad

Add a few pecans or English walnuts, cut coarsely, to chicken salad.

Almond Salad

Stone and chop six olives. Add half a cupful of blanched and shredded almonds, and half a cupful of tender celery cut fine. Serve on lettuce leaves, with mayonnaise.

Asparagus Salad

Boil, drain, and cool the asparagus. Serve on lettuce leaves with French dressing, and garnish with slices of hard-boiled egg.

Apple And Cress Salad

Cut sour apples into dice. Mix with watercress, carefully picked over, and French dressing.

Apricot Salad

Chill the fruit, pare, stone, cut in halves, arrange on lettuce leaves, and pour over French dressing made with lemon-juice.

Asparagus And Salmon Salad

Flake cold, boiled salmon, mix with cooked asparagus tips, and add a little finely cut celery. Mayonnaise.

Bean Salad

Lima beans boiled, drained, and cooled, chopped onion and minced parsley. Mayonnaise.

Bordeaux Salad

Celery and olives, coarsely cut. Mayonnaise.

Banana Salad

Chill the fruit, peel, slice thin, pour over French dressing made with lemon-juice, and serve at once on lettuce leaves.

Banana And Cherry Salad

Prepare as above, mixing the bananas with a few maraschino cherries, cut into quarters.

Banana And Pimento Salad

Prepare as above, using shredded scarlet pimentos instead of the cherries.

Banana And Celery Salad

Six bananas, half a cupful of nuts cut fine, and two stalks of celery cut fine. Peel the bananas carefully, cut the fruit into dice, mix with the nuts and celery, add mayonnaise, fill the banana skins, chill, and serve on lettuce leaves.

Bird's-Nest Salad

Take the yolks of hard-boiled eggs and rub to a paste with an equal quantity of Neufchatel cheese. Season with salt and paprika, and make into egg-shaped balls. Make a mound of the shredded whites and lay the egg-balls upon it, flecking them with black pepper. Surround the dish with the heart-leaves of head lettuce, and serve mayonnaise dressing in a dish apart.

Celery Salad

Crisp, tender celery cut fine, mixed with a little chopped onion and mayonnaise. Serve on lettuce.

Cauliflower Salad

Boil a large cauliflower in salted water until tender. Drain, cool, separate the flowerets, sprinkle with chopped onion and parsley, and set on ice. When thoroughly chilled, mix with mayonnaise, and serve on lettuce leaves.