Cold Marinade

3 tablespoons oil 6 tablespoons lemon-juice or vinegar

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon onion-juice

For fish, use three tablespoons vinegar and three tablespoons lemon-juice. Mix the ingredients thoroughly in the order given. The onion-juice may be omitted.

For hot marinade, see Index.

Vegetable Salads Asparagus Salad

6 rings cut from green pepper or lemon

24 stalks cold boiled asparagus, fresh or canned

Lettuce leaves French dressing 1/2 tablespoon tomato catchup

Cut rings about one-third inch wide. If lemon is used, remove the pulp, leaving only the peel. Slip four stalks of cold asparagus through each ring and arrange on crisp lettuce leaves. Place each serving on a salad plate or arrange all attractively on a platter with serving spoon and fork. Serve with French dressing to which tomato catchup has been added.

Cardinal Salad

2 large beets

2 tablespoons vinegar

1/2 cup wax beans

1/2 cup peas

1/2 cup asparagus tips

Mayonnaise made with vinegar from beets Lettuce Radishes for a garnish

Boil beets until tender, slice, cover with vinegar and let stand until the following day. Drain off the vinegar and use it in making the mayonnaise. Arrange beans, peas, asparagus tips and mayonnaise in little rose-like nests of lettuce leaves, and garnish with radishes.

Carrot Salad

1 cup grated raw carrot

1 cup chopped raw cabbage or celery, or cabbage and celery combined

1 tablespoon lemon-juice 1/2 teaspoon salt Mayonnaise or boiled dressing Lettuce leaves

Mix the ingredients well and serve on crisp lettuce leaves. The grated carrot may be served alone on lettuce or may be combined with cold boiled peas, with chopped nuts and apples, or with onions and radishes.

Cauliflower And Shrimp Salad

1 cauliflower Mayonnaise dressing

Lettuce Cooked shrimps

Cook the cauliflower in boiling water, drain, and put it, head down, into a bowl. When cold, place it, stem down, on a shallow dish and cover with mayonnaise. Garnish with lettuce arranged to resemble the leaves of the cauliflower, and add little clusters of shrimps.

Celery Salad

2 cups celery

1/2 cup mayonnaise

Strips of pimiento or green pepper and celery curls

After thoroughly washing the celery allow it to crisp in cold water. Then wipe it dry, cut it into inch lengths and these into lengthwise strips. Place them in a salad-bowl, and add sufficient mayonnaise dressing to moisten the whole. Garnish with the pimiento or pepper and the celery curls. Serve at once. Celery salad admits of a wide range of additions, any cold meat, fish or fowl left from a previous meal being palatable served in it.

Celery Curls - These are made from the tender inner stalks. Cut in lengths of two or three inches and slit in narrow strips almost to the end. Place in water with plenty of ice. As the slit stalks chill, the ends curl.