Grate two moderate sized carrots, and mix thoroughly with Mayonnaise dressing. Serve on a bed of lettuce cut in fine strips.
Add a hard-boiled egg cut in small pieces to grated carrot. Moisten with Mayonnaise dressing, and serve on a bed of finely cut lettuce.
Cut cold boiled potatoes in small cubes. Sprinkle with salt and pepper. Add oil, 1 tbsp. to each cup of potatoes. Mix thoroughly. Add 1/2 the amount of vinegar, also a few drops of onion juice or finely cut chives. Arrange in a mould and garnish with hard-boiled eggs stuffed as follows: -- Cut eggs in halves, crosswise. Remove yolks and mash with a fork. Mix with Mayonnaise dressing, adding a pinch of mustard if desired.
Mix one cup of cold cooked potato cubes and carrot cubes, one cup cold cooked peas, one cup cold string beans, and 1/2 cup cold cooked beets, cut in small pieces. Arrange on lettuce leaves, and serve with Mayonnaise dressing.
Mash a Neufchatel cheese and moisten with milk or cream. Shape in small balls, and press two halves of a walnut into each ball, one half on each side, to resemble creamed walnuts. Serve on lettuce leaves, and pour over them French dressing.
Cut three cold boiled potatoes into small cubes. Add three hard-boiled eggs cut in small pieces. To these add 1/2 cup walnuts and 12 olives, all cut up fine.
Serve with or without lettuce and with Mayonnaise dressing.
Cut three cold boiled potatoes in small cubes. Add two hard-boiled eggs cut in pieces. Add two tablespoons finely chopped pimentos. Serve on lettuce with Mayonnaise dressing.
Arrange asparagus tips on a mound of lettuce leaves, or on shredded lettuce. Garnish with strips of pimento, and serve with Mayonnaise dressing. Stuffed eggs may be used as a garnish around the asparagus.
Cut two tomatoes in moderate sized pieces, add 2 hard-boiled eggs cut in pieces, and 1 cup asparagus tips, or fresh asparagus cut in pieces. Serve on a bed of lettuce with French dressing.
Prepare eggs and tomatoes as in preceding recipe, and add one cup cold cooked peas.
Serve on bed of lettuce with French dressing.
Arrange slices of tomato on crisp lettuce leaves. Serve with Mayonnaise dressing mixed with chopped hard-boiled eggs.
Remove the skins from good-sized tomatoes. Cut out the insides, and refill with a mixture of pineapple, apple and celery, well moistened with Mayonnaise dressing.
Serve on crisp leaves of lettuce.
Remove stones from canned cherries, and put small piece of pecan nut in their places. Or nuts can be sprinkled over cherries, if preferred.
Serve on lettuce leaves with Mayonnaise dressing.
Mix oranges, bananas, and white grapes. Serve on lettuce leaves, with Mayonnaise dressing, to which has been added whipped cream.
1 qt. Lima beans
1 onion (scraped)
1 tsp. salt
1 tsp. parsley
3/4 cup oil
1/4 cup vinegar
1/2 tsp. paprika
Mix onion, salt and parsley with Lima beans. Make a dressing out of oil, vinegar, and paprika, and pour over beans.
Serve on lettuce leaves.
On each plate put a large, crisp leaf of lettuce. On each leaf put a large slice of canned pineapple, from which two V-shaped pieces have been cut on opposite sides of the slice. On the part of the slice between the cut-out pieces put cream cheese, which has been moulded to imitate the butterfly's body. On the cheese put alternate strips of pimento and chives, to represent stripes. Eyes can be made of small bits of chocolate, or small pieces of dried currants, and pieces of chives can be used for antennae.
Put two small curved pieces of pimento on each wing, to represent spots. Serve with Mayonnaise dressing.