Potato Salad

Cut cold boiled potatoes into small cubes; add peas in the proportion of one cupful of peas to three potatoes; add salad dressing and stand two hours before serving. Cold beans, beets, sliced cucumber, or chopped green peppers can be used to combine with potatoes. Some add merely a sliced onion. In this last case, chopped parsley or even chopped lettuce will give a little more color as well as flavor to the salad. Garnish with shrimps or nasturtium blossoms.

Persian Salad

Take two cold boiled potatoes, six cold boiled eggs, one head of lettuce. Cut the potatoes in small dice, slice the eggs, and shred part of the lettuce. Arrange all in a salad bowl and pour over a mayonnaise dressing. This should be served as soon as mixed, as the lettuce wilts very quickly.

Scallop Salad

Soak the scallops in salted water one hour, drain, cover with boiling water, and cook slowly half an hour. When cold, cut in slices or pick apart, and mix with half the quantity of celery cut into bits. If the celery season is past, shredded lettuce may be used. Serve on lettuce with mayonnaise or boiled dressing, and garnish with slices of lemon.

Small-Fruit Salad (For Dessert)

Sprinkle with sugar and mix (after stemming) strawberries, raspberries, currants, or any small fruit. After the sugar is dissolved, add six table-spoonfuls of wine or brandy, or three table-spoonfuls of any liquor. If desired a little powdered cinnamon improves the flavor.

Sardine And Shrimp Salad

A box of sardines and a can of shrimps, served on lettuce leaves with either kind of dressing, will make a good salad. Garnish with radishes.

Sardine Salad

Lay one box of sardines, skinned and boned on a bed of crisp lettuce. Serve with a cream salad dressing and garnish with thin slices of lemon, or limes cut in halves.

Shad Roe Salad

Boil a shad roe, separate the grains by washing in vinegar, place in a salad bowl with a pint of ripe tomatoes sliced thin on one head of lettuce. Dress with a French dressing, using lemon or lime juice in place of vinegar, and serve as soon as made.

Strawberry Salad

Choose the heart leaves of a head of lettuce, put a few strawberries in each sprinkled with powdered sugar; lay a teaspoon of mayonnaise on each portion and garnish with thin slices of lemon.

Spinach Salad

Cook the spinach, chop fine, mix when cold with French dressing. Serve on lettuce leaves with slices of hard-boiled eggs.

Tomato And Cucumber Salad

Peel as many small ripe tomatoes as there are to be persons; remove the hearts and set on the ice to cool. Pare cucumbers and chop coarsely, pour over a French dressing and serve in the tomato cups on a lettuce leaf.

Cleanliness In The Kitchen Means Pure Food.

Chopped olives or chopped mushrooms are delicious served in the tomato cups.

Small, whole yellow tomatoes make another salad to please the eye as well as the palate.

Tomato Jelly Salad

Cook for fifteen minutes one half a can of tomatoes, a slice of onion, a clove or two, bit of bay leaf, one half teaspoon each of salt and paprika, strain; add four teaspoons of dissolved gelatine. Pour into individual moulds and chill. Serve on lettuce leaves with mayonnaise dressing.

Vegetable Salad

Rub a large platter with garlic or a cut onion, arrange lettuce leaves all over the platter; upon these leaves put little mounds of vegetables cut in dice or sliced; string beans, peas, carrots, beets, cucumbers and tomatoes raw, potatoes or any vegetables the closet affords. Use French dressing or mayonnaise, and garnish with slices of hard-boiled eggs and olives.

Waldorf Salad

One cup of apples cut in cubes, one cup of celery, half a cup of English walnuts. Serve on lettuce with any kind of salad dressing and garnish with half walnuts.