Ham And Lettuce Salad

1 cupful minced ham 3 tablespoonfuls olive oil 1 chopped hard-cooked egg 3/4 tablespoonful vinegar

Few grains each salt, pepper and mustard 1 small head ribboned lettuce

Toss together till well-blended and serve with hot buttered toast.

Salad Of Duck, Celery And Peas

2 1/2 cupfuls diced cooked duck

1 cupful diced celery

1 cupful diced cooked pears

Boiled salad dressing

1/2 teaspoonful Worcestershire

2 tablespoonfuls olive oil 1 tablespoonful vinegar Salt and pepper Lettuce

Mix together the duck, celery and peas; pour over the oil, vinegar and Worcestershire, add a little salt and pepper, and toss until all is absorbed. Let stand twenty minutes in a cold place, then moisten, well with the boiled dressing, and serve on lettuce, cress, or garnish with celery tips.

Lamb Salad With Asparagus

2 cupfuls cold cooked lamb, diced 1 cupful diced celery

3/4 cupful asparagus, diced 1/8 teaspoonful pepper

1/8 teaspoonful curry powder

2 hard-cooked eggs

2 tablespoonfuls olive oil 1 tablespoonful vinegar 1/2 teaspoonful salt Asparagus tips Celery tips

Mayonnaise or cream dressing to moisten

Mix together the lamb, celery and asparagus. Add the pepper, curry and salt to the olive oil and vinegar, beat well, and turn into the salad. Moisten with cream dressing, arrange on a platter, and garnish with hard-cooked eggs, asparagus tips and celery leaves.

Turban Salad

6 very small turban squashes 1 cupful diced cooked string beans, chicken and celery, mixed

Mayonnaise and French dressings

Watercress, romaine, or lettuce

Boil the squash gently until tender in slightly salted water, drain and hollow to form cups. Pour on French dressing and let stand one hour to chill. Mix the beans, chicken and celery with the mayonnaise, fill the cavities and serve individually, garnished with the desired salad green. Pass cheese crackers, or crackers and cream cheese balls.

Tongue And Green Pea Salad

2 cupfuls cold tongue, diced 1 pint green peas (cooked)

1/4 teaspoonful Worcestershire sauce

2 tablespoonfuls oil

1 tablespoonful vinegar

1/8 teaspoonful curry powder

1/2 teaspoonful salt 1/8 teaspoonful pepper 2 hard-cooked eggs Boiled or mayonnaise dressing Lettuce

Mix together the tongue and peas. Add the Worcestershire, oil, curry, salt and pepper and toss together. Add the vinegar, mix, and add enough dressing to make moist. Arrange on lettuce, "mask with dressing, and garnish with hard-cooked eggs.

Veal And Egg Salad

2 cupfuls cooked, diced veal 1 cupful diced celery or cabbage 4 hard-cooked eggs Few grains pepper 1/2 teaspoonful salt

1 teaspoonful grated horseradish 4 tablespoonfuls olive oil 1 1/2 tablespoonfuls vinegar Lettuce Boiled salad dressing

Chop the eggs rather coarse and combine one-half of them with the veal; add the celery, horseradish and seasonings, sprinkle with the oil, tossing until it is absorbed, then add the vinegar, mixing well. Let stand thirty minutes. Moisten well with dressing and arrange on lettuce. Cover with more dressing and sprinkle with the balance of the egg.