Apple Salad

Cut tart apples into dice; mix with mayonnaise or French dressing; serve on lettuce leaves.

In Apple Cups

Cut a slice from the stem end of perfect red-skinned apples; scoop out the flesh and cut it into dice. Mix with it white mayonnaise; fill it into the skins; stand these on a mat, or fern, or lettuce leaf, and serve.

Alligator Pear Salad

Select pears that are a little soft to the touch, and in which the seeds rattle when shaken; put them in the ice chest until very cold; then cut into halves and sink each half into a small plate of cracked ice. Pass a boat of very cold well made French dressing; put a tablespoonful of this dressing into each half, and eat the pear with a spoon, scooping it out as you would a cantaloupe.

Asparagus Salad

1 bunch asparagus

The rule for French dressing

Boil the asparagus. Lift each piece carefully and drain. Stand it aside until very cold; then arrange it neatly on a platter with the heads all one way. Pass with it French dressing.

Banana Salad

With a sharp knife cut the lid, as it were, from the banana lengthwise, but do not cut it off. Cut it almost to the stem, and then carefully take the fruit from the skin. Cut it into thin slices and put it back into the deep under shell. Arrange this neatly on a breakfast-plate and garnish with crisp lettuce. Put a half teaspoonful of salt, a saltspoonful of paprika, and four tablespoonfuls of oil into a bowl; mix well and add the juice of a lemon; baste the bananas well with this, putting a few drops on the lettuce leaves. Put over the lids, leaving them half open. If you have nasturtiums, garnish one end with one or two flowers and send to the table.

String Bean Salad

This may be made from left-over string beans. If you cook beans specially for salad, string and boil without cutting, and let them get very cold. Dish neatly on a platter or in a salad bowl, and pour over French or Italian dressing.

Stuffed Beet Salad

Select uniform beets, allowing one to each person. Wash and cook in boiling unsalted water until you can pierce to the centre with a fork; drain; cut a slice from the stem end, slip the beet out of the skin and stand aside until cold. When cold, cut a slice from the root end, just enough to make the beet stand. Cut a slice from the top and scoop out the centre, leaving a wall a half inch thick. Chop the portion that you have scooped out; mix with it green peas or a little finely chopped celery; mix with mayonnaise dressing and put it in the beet cups. Stand the cups in little nests of lettuce leaves and serve.

Bobotee Salad

1/4 pound Jordan almonds

1 teaspoonful curry powder

1 pimiento

1 head chicory

2 good-sized bananas

1/2 teaspoonful paprika

4 tablespoonfuls cold boiled rice

6 tablespoonfuls olive oil

2 tablespoonfuls vinegar

1 tablespoonful chopped

Spanish onion

1/2 teaspoonful salt

Blanch and chop the almonds; shred the pimiento; mix it with the almonds; add the onion, curry, salt and paprika. Peel the bananas and cut into thin slices; add the rice, and toss with the other ingredients. Line the salad bowl with the chicory; put in the salad. Mix the oil and vinegar thoroughly, and, if you have it, add a teaspoonful of Worcestershire sauce or soy. Pour it over the salad; mix and send at once to the table.