Waldorf Salad

This consists of equal proportions of apple and celery cut in small pieces and held together by mayonnaise dressing.

Apple and Onion Salad

Boil one cup of vinegar, or if strong use half water. Mix one teaspoon of mustard, one teaspoon of cornstarch, one-half teaspoon of salt, and one-half salt-spoon of pepper with one well-beaten egg. Stir this into the boiling vinegar and cook until creamy. Pour it over two mildly acid apples sliced and one onion chopped fine. Serve it in lettuce cups.

Banana Salad

Remove the skin from six or eight bananas, leaving skins in good shape for refilling. Cut each banana in four strips and then across in thin slices. Season with lemon juice and salt, then mix with mayonnaise or cooked dressing, and put back in the skins.

Beet Salad

Cut boiled beets in cubes and leave in a French dressing for an hour; then add one-fourth as much chopped olives.

Cabbage Salad or Cold Slaw

Use the center of the cabbage for salad, shred or chop fine, and serve with French dressing. Or pour a hot cooked dressing over chopped cabbage, and serve after chilling.

Crisp, tender cabbage well flavored with celery salt can hardly be told from celery when combined with chicken and mayonnaise

Cauliflower Salad

Boil the cauliflower; drain carefully, and when cold serve with a French or mayonnaise dressing

Celeriac Salad

Boil the turnip-rooted celery, peel and slice and serve cold with any dressing. This root is an excellent addition to a potato salad

Chicken Salad

Equal quantities of chicken and celery are cut in cubes, moistened with a French dressing, and left for several hours. Just before serving mix with a little mayonnaise and place more on top

To one quart of mixed chicken and celery allow one cup of mayonnaise. Use veal in the same way

Chicory Salad

This salad plant is not as well known as it deserves. The green ends of the leaves may be used like parsley for garnishing meats, the bleached portion is best for a salad. Wash and dry carefully, like lettuce, and serve with a French dressing

Chiffonade Salad

The pulp of one large grapefruit, a small head of lettuce or chicory shredded, one green pepper or sweet red pepper cut fine, a small quantity of cooked beets or fresh tomatoes cut in small pieces. Mix with French dressing and sprinkle with chopped parsley or chives, or use mayonnaise if preferred. Serve in the skins of the grapefruit.