Spinach And Ham Salad

2 cups cooked spinach 6 slices cold boiled ham

Any desired dressing Lettuce leaves

Drain the spinach and season with salt, pepper, and either vinegar or lemon-juice. Pack tightly in twelve small molds to cool. Place slices of cold boiled ham on young lettuce leaves and place two molds of spinach on opposite sides of each slice of ham. Serve with my salad dressing desired.

Sweetbread Salad

1 pair sweetbreads 1 tablespoon vinegar 1/2 tablespoon oil 1/2 teaspoon salt

1/8 teaspoon pepper 6 heart leaves lettuce 1 cup celery, thinly sliced 1 cup mayonnaise

Prepare sweetbreads (see Index); cut in cubes, add oil, vinegar, salt and pepper, and place in the refrigerator for one hour. Prepare the lettuce and celery, and put them also in the refrigerator. Just before serving time, fold the celery and sweetbreads together and add half the dressing. Arrange the lettuce leaves on a flat dish, divide the sweetbread mixture into six parts, and place one part on each leaf. Put the remainder of the dressing upon the salad and serve at once.

Tunafish Salad

Follow directions given for fish salad, on page 443.

Escarole Bowl - Chicken Liver Dressing

Wash a head of chicory and a head of escarole, pick over carefully, soak in cold water and dry thoroughly. Make the following dressing: Wash two chicken livers and boil until tender with a carrot, an onion, a piece of celery and a bunch of parsley. Add the bouillon to your soup stock. Rub the livers and yolks of 2 hard-cooked eggs through a sieve. Add 11/2 teaspoons French mustard, pepper, salt and mix to a paste. Add 2 tablespoons olive oil, drop by drop, a teaspoon red wine vinegar and a tablespoon red wine. Pour this over the greens and toss well. Serve cold.

Salad Dressings

There are three kinds of salad dressings which are the foundation for practically all others used: French dressing, mayonnaise dressing and boiled dressing.

French Dressing

French dressing, made from oil and acid, is the most widely used dressing. Vinegar is the acid generally used with the oil in vegetable and meat salads, while in fruit salads the juice of lemons, grapefruit or oranges is used.

The choice of oils to be used in dressing is an individual matter. Olive oil has the most distinct flavor. With cottonseed or corn oil the amount of condiments used may be slightly increased if desired.

Serve French dressing with chicken, fish, meat, vegetable and fruit salads.

Lemon French Dressing

1/2 cup lemon juice 1/2 cup salad oil 1 teaspoon salt

1 teaspoon paprika

2 tablespoons sugar or honey

Combine ingredients in the order listed. Shake well before serving. If desired, add 1/2 teaspoon celery seed and clove of garlic. Makes 1 cup dressing.

If a clear dressing is desired, omit paprika and substitute a dash of pepper.

Hawaii French Dressing

1/4 cup pineapple juice 2 tablespoons lemon juice 1/2 cup salad oil

1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon paprika

Combine ingredients, chill. Shake or beat thoroughly before serving. This recipe is adapted for use with mixed fruit salads. Makes 7/8 cup.

Variations - Banana French Dressing: Add 2 thoroughly mashed ripe bananas and 1/4 teaspoon nutmeg.

Ruby French Dressing: Add 1 to 1 1/2 teaspoons grenadine or maraschino cherry juice.