Pimentoes French Dressing Mayonnaise

Rinse the beans in cold water, then moisten well with the French dressing, and let stand an hour in a cold place. Shred the lettuce and make nests of it upon individual plates; dispose a mound of the beans upon it, and arrange a poinsettia flower on the top of each serving cut from a pimento. Form the centers of the flower with mayonnaise.

Los Angeles Salad

Cut the celery in thin inch strips, and simmer until tender in salted water containing a slice of onion and a bay leaf. Drain, chill and arrange on crisped cress, celery tips, or lettuce. Dress with French dressing. Serve with three tiny cream cheese balls, dusted with paprika, disposed about the edge.

lettuce Salad, with Cheese and Pimento Dressing:

1 head lettuce

2 tablespoonfuls vinegar

3 tablespoonfuls olive oil

3 tablespoonfuls minced pimentoes

1/2 Neufchatel cheese

1/4 teaspoonful salt

Wash, drain and crisp the lettuce leaves. Beat together the vinegar, oil and salt, pour over the leaves and toss them together, then arrange on a large plate to simulate the original head. Sprinkle with the pimentoes, then sprinkle the cheese over it through a potato ricer, and serve immediately.

Lenten Salad

2 cupfuls shredded celery 1/2 cupful radishes, sliced 1/2 cupful broken walnut meats

Radish roses 2 hard-cooked eggs Boiled or mayonnaise dressing Lettuce

Shred the eggs; mix together the other ingredients, add the dressing and then the egg. Mix lightly, dispose on lettuce nests and garnish with additional dressing and radish roses.

Kidney Bean Salad

1 pint cooked kidney beans 1 tablespoonful vinegar 3 tablespoonfuls olive oil 1/2 teaspoonful salt 2 tablespoonfuls minced green pepper

1 tablespoonful minced chives

1 tablespoonful minced parsley

1/8 teaspoonful pepper

Lettuce or cress

Mix the ingredients thoroughly; let stand twenty minutes to marinate, and arrange on lettuce. Garnish with green peppers stuffed with cabbage salad, and with parsley and pimento strips.

Fresh. Lima Bean Salad

1 quart cooked green lima beans 2 tablespoonfuls minced onion

4 tablespoonfuls minced green peppers Sour milk salad dressing Lettuce or cress

Mix the vegetables together, thoroughly, and add the dressing. Chill, arrange on lettuce and garnish with parsley, or additional pepper. If a very substantial dish is desired, a cupful of broken hickory nut or black walnut meats, or four chopped, hard-cooked eggs may be added; or a cupful and a half of any minced meat will make it sufficiently nourishing for the main dish at supper.

Field Salad

Romaine

Chicory

4 tablespoonfuls olive oil

2 tablespoonfuls vinegar

1 1/2 cupfuls diced celery

1 green pepper, shredded 1/2 teaspoonful salt 1/8 teaspoonful pepper Radish roses or ripe olives (optional)

Wash the romaine and chicory thoroughly, and let crisp. Remove the strings from the celery and cut in dice, then let stand thirty minutes in cold, salted water. Arrange in a salad bowl or on individual plates as follows: First the romaine leaves, then the chicory, plucked from the stems, and the celery and pepper last on top. Pour over French dressing made of the oil, vinegar and seasonings and garnish with the radish roses or olives.