Beef Salad With Green Peas

Line the salad bowl with fresh, crisp lettuce leaves, add two cups of boiled or roasted beef cut in small pieces, one third of a cup of cooked peas. Season well with pepper and salt and a liberal amount of salad dressing. Garnish with rings of the whites of hard-boiled eggs and serve very cold.

Beet Salad

Slice cold boiled beets and cut into dice; serve on lettuce leaves and cover with French dressing.

Brick Salad

Take two cupfuls of mashed potatoes, two large onions chopped fine, two hard-boiled eggs, whites and yolks separate. Chop the whites fine, and put in with the potatoes; take the yolks while warm, add a tablespoonful of sugar, one third cupful of vinegar; mix well, add to the potatoes, then mould in small bricks. Serve with sprigs of parsley or lettuce. Put on ice until ready to serve.

Cabbage Salad

Chop the cabbage fine, sprinkle with salt, and let it stand overnight. Beat one egg thoroughly, and add to one cup of boiling vinegar; rub one teaspoonful of mustard into more vinegar to form a smooth paste; add this to the boiling vinegar and pepper to taste. Let all come to a boil, and pour over the cabbage, stirring this roughly. Serve cool with lettuce, or in cups made from hollowed peppers, tomatoes, or cooked beets.

Cabbage Salad With Walnut Meats

Select a firm white head; remove the loose leaves, cut the cabbage in two, place one half on a board and with a sharp knife shred it fine; then dress with the following: Rub the yolks of two hard-boiled eggs to a smooth paste and mix them with two tablespoonfuls of salad oil, two tea-spoonfuls of sugar, one teaspoonful each of salt, white pepper, and made mustard, and let it stand five minutes. Then stir in a cupful of vinegar and pour over the shredded cabbage. Sprinkle with walnuts and serve with cheese sandwiches.

Cauliflower Salad

Stand a firm white cauliflower in salt water for half an hour, then cook it in boiling water. When cold break it into small pieces or flowers; line a salad bowl with the best crisp leaves of a head of lettuce. Roll up the other leaves and cut in fine ribbons with scissors. Mix the cut lettuce with the cauliflower. Serve in a nest of leaves and pour over either a French or boiled dressing.

Cherry Salad

Cut in two and remove the pits from red, white, and black cherries; dress the cherries with French dressing half an hour before they are served, and leave them on the ice.

Chicken Salad

Marinate, with French dressing, two cups of chicken meat cut into dice, two cups of celery cut in small pieces. Put in the ice-box for half an hour or more.

Serve on lettuce leaves with mayonnaise dressing and garnish with hard-boiled eggs cut in slices.

Choice Salad Of Sweetbreads

Soak a pair of sweetbreads in cold salted water for three quarters of an hour, then cook until tender in boiling water containing a teaspoonful of vinegar and half a teaspoonful of salt. After taking from the fire, drop a minute into cold water to harden, cut out the pipes, and cut the sweetbreads into small pieces. Chill in the ice-box, and when ready to serve mix with two cold cucumbers cut in very thin slices. Dress with mayonnaise, and serve on lettuce leaves, in the halves of cucumbers hollowed out for cases, or in the centre of tomatoes.