Cream Cheese Salad (1)

The cheese may be made into small balls, either white or tinted pale green (the coloring procured by chopping a little spinach and pressing). Arrange in nests of lettuce and mayonnaise, and sprinkle the balls with red pepper if you like. Garnish with nasturtiums. When serving a cream cheese salad, always pass toasted wafers with it.

Cream Cheese Salad (2)

Grind or chop very fine English walnuts; mix with rich cream cheese, roll into balls, press an olive into each side; and serve with lettuce leaves and mayonnaise dressing.

Cheese And Pimento Salad

Break up two cream cheeses and mix with two dozen olives and six pimentos chopped fine, or two dozen pimolas cut into fine strips. Serve on lettuce leaves with French dressing.

Chestnut Salad

Boil big chestnuts in their shell till they crack open. (This takes forty minutes.) Remove the shell and the brown skin, cut into small pieces, but be careful not to crumble. Serve on leaves of lettuce with any kind of dressing, preferably French dressing.

Cucumber Salad

Stew sliced cucumbers in water enough to cover them; season with salt and cayenne; strain off the water and put into a mould. Over this pour a pint of hot water in which a tablespoonful of gelatine has been dissolved. When cold serve on white lettuce with French dressing.

Cucumber Jelly Salad

Simmer together, and press when done through a sieve, two cucumbers pared and sliced, one onion, a stalk of celery, a piece of green pepper. Season with salt, pepper, and lemon juice. To each pint of the liquid add two tablespoons of granulated gelatine which has soaked in one quarter of a cup of cold water; stir well till the gelatine is dissolved. Tint delicately with green vegetable coloring and strain into individual moulds. Serve on lettuce leaves with mayonnaise dressing.

Egg Salad

Boil six fresh eggs thirty minutes, cut in slices, and serve in a bed of crisp fresh lettuce. Serve with small balls of Neu-chatel cheese and devilled crackers, which are made by taking butter thins, saltines, or any common cracker, spread with butter, dust lightly with cayenne, and set in the oven a few minutes to crisp.

Fish Salad (1)

Free the remains of any cold fish from bones, and pull into flakes with the fingers. Chop onion and parsley fine and mix through it. (If onion is not liked, this may be omitted). Serve on lettuce, and garnish with little gherkins.

Fish Salad (2)

Mix with minced fish an equal quantity of cut celery, chopped cabbage, or shredded lettuce. Three salt anchovies, chopped with a dozen capers, may be added before mixing in the dressing.

Generally speaking, fish salads taste better for luncheon, or the midday meal.

Fruit Salad (1) - For Dessert

Fruit salads (as they are called) are very popular, and often are served for a first course. Fill dainty pretty glasses with chopped pineapple, thinly sliced bananas, white grapes cut in half and seeded, the pulp and the juice of the orange, and a candied cherry or two on top. Cover with a dressing made of four tablespoon-fuls of powdered sugar, one gill of sherry, one tablespoonful of maraschino, and two of champagne. Stir till the sugar is dissolved, pour over the fruit and stand in a cold place an hour before serving.